Gluten free

My Food Revolution: How I Became Gluten-free & Dairy-free

Every morning my freshman year in high school, I felt sick. I would miss a lot of first period class & summer swim workouts as a consequence. My mother and I could not figure out what was wrong.

Bobs Red Mill Chocolate Chip Cookies

Bob’s Red Mill chocolate chip cookie mix using soy free Earth Balance

Every day shortly after breakfast, I would get nauseous and have to lie down. One morning, I told my swim coach, who was frustrated with me missing so many workouts, I had “morning sickness.” At the time I was 14 and clueless to the usual context in which that phrase in used. Mom was mortified. I had to clarify to coach that I was not actually with child, and then it was off to the doctor, who confirmed I was likely lactose intolerant, so I stayed off dairy.

Down the road in college, I started getting sick after many meals, and after a few years of searching, I finally got a diagnosis of gluten sensitivity. First milk, now Read More »

Namaste Foods Gluten Free Bread Mix Review

Recently I made a loaf of bread using a bag of Namaste Foods Gluten Free Bread Mix. I bought this on sale at some point, and it subsequently sat in the pantry for a while. I’m not sure how long, but there’s another 8 months to go until the use-by date, so I’m not worried. I like to have stuff like this on hand because sometimes I get in the mood to eat bread, and that usually means I have to make it myself. This time, I was also in desperate need of clearing out some pantry space, so making this mix was the easy answer.

This is the third loaf of gluten free bread I’ve made from a mix (Pamela’s and Bob’s Red Mill were the other ones I tried), and it did fairly well. It rose way more than I thought it would, but it was still heavy and moist the first day, only to very quickly dry out by the third day after baking.

The bread mix consists of a flour blend made from brown rice flour, Read More »

Nana Skillet Bread Recipe

In the past, I’ve called this my lazy day skillet bread.

 

I thoroughly love this recipe. It’s not a traditional banana bread, and it’s not a cake, per se, I suppose it’s best compared to a cornbread. I tend to make things that pop up in my head, and then try to figure out how to explain it. Generally, if someone asks what something is, I tell them to taste it and figure it out that way! I’ve had it for brunch, as a snack, as a dessert with chocolate chips, and it could be used (sans nuts) with chili instead or as a side for, say, a BBQ!

Read More »

National Experts Will Teach at Gluten & Allergen Free Expo, April 29 – May 1

Jen Cafferty Gluten Free Works Author

Cooking classes, kids area and samples galore; Sessions for professionals, too 

Gluten Free & Allergen Free ExpoCHICAGO, Apr. 8, 2011 – To spare those on special diets another day of hockey-puck provisions, the Gluten & Allergen Free Expo (www.gfafexpo.com), April 29 through May 1, is bringing the nation’s leading chefs, best-selling cookbook authors, and highly regarded nutrition and health experts to Chicagoland to help people learn how to prepare healthy, tasty meals and baked goods without gluten and some of the most common allergens. 

Open to the general public, the event features separate full-day sessions of Read More »

National Foundation for Celiac Awareness Addresses Gluten-Free Confusion in the Restaurant Industry

John Libonati Gluten Free Works

National Foundation for Celiac Awareness Announces gluten-free credentialing to address widespread confusion in restaurant industry

New Credentialing Designed to Increase Food Safety Practices for those with Celiac Disease, Gluten Sensitivity and Gluten-Free Nutritional Preferences

Ambler, Pa. – April 25, 2012– National Foundation for Celiac Awareness (NFCA), the non-profit organization dedicated to raising awareness and improving the lives of those of celiac disease and non-celiac gluten sensitivity, announces a gluten-free credentialing program that will enable restaurants to manage the growing interest around gluten-free menu items. There are inconsistent standards, a lack of understanding of the medical elements of a gluten-free diet and too often, a lack of transparency about kitchen practices within the restaurant sector that has put the health of patients with celiac disease and gluten sensitivity at risk.

“Gluten-free families, especially those who are newly diagnosed, struggle with maintaining the diet even at home,” says Dr. Ritu Verma, Pediatric Gastroenterologist at the Children’s Hospital of Philadelphia and a member of NFCA’s Medical and Scientific Advisory Board. “While eating out is such an integrated part of our social fabric, the lack of consistent standards creates a stressful experience that Read More »

National Foundation For Celiac Awareness Prepares Colleges and Universities for Gluten-free Requests

1/18/2013

Recent Court Settlement Sets Strong Precedent for Gluten- and Allergen-Free Accommodations; NFCA Urges Colleges and Universities to Take Action.

 

Ambler, Pa.  (Jan.  15, 2013) – Students choose their college or university based on a number of factors. Their ability to find a meal on campus shouldn’t be one of them.

 

gluten free college cafeteriaAccording to the National Foundation for Celiac Awareness (NFCA), an estimated 1 in 131 Americans is affected by celiac disease. These individuals require a strict, lifelong gluten-free diet – including when they’re at college.

 

“Students are coming home on break to find they have elevated blood levels or have lost significant weight because they’re not getting the gluten-free nutrition they need,” explains Alice Bast, founder and president of NFCA. “It’s a serious threat to their health, and it’s time the schools paid attention.”

Read More »

National Foundation for Celiac Awareness Puts Restaurant Industry to the Test

Kristen Beals Gluten Free Works

Chefs and Restaurateurs Flunk Gluten-Free Quiz at NRA Show

Ambler, Pa. (PRWEB) May 22, 2012

Chefs and restaurateurs lack a fundamental understanding of gluten-free protocols, and it’s a threat to those with gluten-related disorders, according to the National Foundation for Celiac Awareness (NFCA), the non-profit organization dedicated to raising awareness and improving the lives of those of celiac disease and non-celiac gluten sensitivity.

“When most people dine out, they expect a meal that’s safe to eat. Individuals with gluten-related disorders don’t have that luxury,” said Alice Bast, founder and president of NFCA.

Earlier this month, NFCA quizzed chefs and restaurateurs on the floor of the National Restaurant Association Show, an international gathering of professionals in the foodservice industry, and the results were alarming. Many of the chefs and restaurateurs said they have gluten-free options at their restaurants, yet less than four percent of them responded correctly to four questions regarding gluten (see “Survey Questions” below). Read More »

National Jewish Health Expert Discusses Psychological Aspect of Living with Life Threatening Food Allergies

Gluten Free Works Author Jennifer Leeson

Mary Klinnert National Jewish Health

Mary Klinnert, PhD at National Jewish Health

I recently had the pleasure of meeting Mary Klinnert, PhD at National Jewish Health. Mary is an expert in child psychology and has numerous previous research studies on the effects of asthma on mental health.  She started her career mostly focusing on asthma, but in recent years, has turned much of her attention to the psychological aspects of living with life threatening food allergies.

While meeting with Mary, she briefed me on a study she is conducting on the psychological aspects of food allergies and how this study differs from the majority of previous studies that mostly focus on quality of life issues related to living with food allergies.  The hope of Mary and the rest of the team is to get to the root of what is happening to families that sometimes contributes to deeper Read More »

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