When I was asked to create an example of a healthy gluten-free lunch for the ladies of Easy Lunch Boxes and Crunch a Color, I jumped at the chance. It was easy for me because this is what I (try to) do 5 days a week.
OAKLAND, Calif., April 18, 2012 — Add Hidden Valley Salad Dressings to the growing list of foods to clearly call out that they are gluten free.
The makers of Hidden Valley Salad Dressings have added a “Gluten Free” logo to bottles and dry packets of its signature Original Ranch® dressing as well as much of its Farmhouse Originals product line. Packages with the new logo should appear on store shelves this summer.
The packaging change is designed to help Read More »
Every day those of us who are gluten intolerant or sensitive need to read labels and ask questions when it comes to food. Gluten pops up in unexpected places that sometimes even shock me, so it is never safe to assume a dish/product is safe. I have previously written about unexpected sources of gluten, so this article serves as a follow up. Read More »
I already apologize for giving you this recipe, because it is so good, you literally won’t be able to stop eating it. It’s also super easy to make, and will help you to impress any guests that may enjoy it as well (that’s if you are willing to share, of course).
Cha cha cha chorizo!
Sorry, that sounded like a good idea at the time. Like a chorizo party.
I can’t say that I’ve had Mexican Chorizo often, I just know that when I do have it, it’s quite a tasty treat.
Also, it’s a fun word to say (noted, above). It just sounds so zesty and authentic.
Truth be told, normally I cheat and go for the Soy Chorizo at TJ’s. It tastes the same as chorizo, but without all the pork fat.
Since soy isn’t the greatest for our bodies, and you can’t make it mass quantities for a low cost, this recipe is my new option.
I’ve mostly had chorizo with Read More »
2 cups all-purpose flour ( I used Jules Gluten Free)
1/2 teaspoon baking powder
1/4 teaspoon salt (Omit if you use Earth Balance Butter Sticks)
1 stick unsalted butter, at room temperature (I used Earth Balance)
1/3 cup evaporated cane juice
1 large egg
1/4 cup honey
1 teaspoon vanilla extract (Make Sure GF) Read More »
Like many of you, this Examiner grew up having Honeybaked ham for the holidays. It is such an easy meal and one that is a real crowd pleaser, so it was disturbing to learn that even thought the ham and the turkey are gluten free the glaze used on each contained gluten making it unsafe for those on the gluten-free diet.
Back in 2008, Honeybaked reformulated their glaze and removed gluten and soy making the hams/turkeys safe for those on a gluten-free diet, but Read More »
Going gluten-free is a battle. A battle of the many emotions involved with learning an entire new way of eating. The battlefield is similar to the one that Rick, Carl, Maggie, Daryl and the others face on every episode of The Walking Dead. How do the two journeys relate? Well, let me explain…
1. What the ______?
When Rick woke up in the hospital he had no idea what was going on. Where was his family? Were they infected with this new ‘disease’? What just happened to life as he knew it? These feelings are similar to the ones someone experiences when diagnosed with Celiac Disease or Gluten Intolerance. They are confused about their new condition. How did this happen to them?
2. Stay Away!!
Don’t let dried out gluten-free sugar cookie dough ruin your Halloween. Here is a easy and delicious recipe for rolled sugar cookies. You don’t even need to refrigerate the dough and the cookies freeze very well.
1 cup rice flour
1/2 cup tapioca flour
1 cup potato starch
1 teaspoon baking powder
2 1/2 teaspoons xanthan gum
1 teaspoon salt
1 cup cane or beet sugar
1 cup shortening
2 teaspoons GF vanilla extract
potato starch, for kneading
In the bowl of a mixer, cream together sugar and shortening. Add egg and vanilla and beat until combined. Add all dry ingredients and combine until the dough forms a ball. Read More »
Millets – Important Food Source Worldwide:
The millets, a group of thousands of varieties of grass-like annual plants that bear small to miniscule-sized seeds belong to the Gramineae family of plants.Food anthropologists believe that millet was the first cereal plant domesticated by man. Today millet is considered the 6th most important grain crop in the world.
The most common varieties of millet include pearl, proso, foxtail, finger and teff (Ethiopian millet). Millet has been a major source of protein and energy for millions of people in Asia, Africa and India for thousands of years.