Tag Archives: Gluten free

Recipes shouldn’t just be a list of ingredients with obscure directions. A recipe needs to teach the recipient how to recreate the dish the writer has made.

Gnocchi can be intimidating to many people but with a good set of instructions and the consistency of dough, you’ll want to make it all of the time.

Although the base for gnocchi (pronounced nywak-ee) is potato, regular all-purpose flour is usually also added. When eating gluten free, you may feel like you’ll never be able to enjoy these tender dumplings again. But, there is hope. Read More »

Gluten-Free Hamburger and Hot Dog Buns Photo 2010 © Teri Lee Gruss

Tired of eating juicy grilled burgers on a heavy, dry, flavorless gluten-free buns? This gluten-free hand-shaped bun recipe makes soft, yeasty authentic looking hamburger buns. It’s adapted from a recipe by Donna Washburn and Heather Butt which appears in their cookbook 125 Best Gluten-Free Recipes.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes 6 Buns Read More »

The earliest description of celiac disease was recorded in the second century A.D. In 1888 Samuel Gee published a monograph on celiac disease that “to regulate the food is the main part of treatment … The allowance of farinaceous foods must be small … but if the patient can be cured at all, it must be by means of diet.”

In the early 1900’s a carbohydrate restricted diet was advocated where the only carbohydrates allowed were ripe bananas and rice. Then in the 1950’s Dr. W. K. Dicke published work reporting that celiac children improved dramatically during World War II when wheat, rye and Read More »

Hello to everyone! I’d like to take this opportunity to share with you what I’ve learned about baking gluten-free quick breads, such as Pumpkin Cornbread Squares, after 10 challenging months of adapting wheat flour recipes and experimenting with gluten-free flours, starches, and gums.  Here are some of the questions I asked myself and the answers that I found.

Q: Why would I bake gluten-free when I can now buy a variety of gluten-free products at a grocery store?

A: You may enjoy baking and want to continue.  Or you may want to save money and not buy packaged foods.  Perhaps, you’re not happy with the quality or taste of what’s available.

Or perhaps you’re like me.  I’m not only gluten-sensitive (recently diagnosed), but also lactose-intolerant and on a forever diet to keep Type 2 diabetes at bay. The result is that Read More »

Shopping for gluten-free foods can be inexpensive and fairly easy. Follow these nine steps for successful gluten-free shopping:

1. Learn Naturally Gluten-Free Foods. Only foods containing wheat, barley, rye and oats contain gluten. All unprocessed meat, poultry, seafood, fish, eggs, dairy, vegetables, fruits, nuts, beans and grains like corn and rice are naturally gluten-free. This list of Safe Foods will help you.

2. Learn Gluten Code Words. Flour, rye and oat bran are obvious, but learn other names, like seitan, vegetable protein and malt, as well as common hiding spots, like sauces and coatings. Follow this helpful list of Hidden Ingredients.

3. Read Ingredient Labels Every Time. Ingredients can change. You may find a food you counted on for months now lists Read More »

Are you just starting out on the gluten-free journey? It doesn’t have to be intimidating. We have tons of helpful information at Glutenfreeworks.com.

Here are 4 articles and resources to get you started! Read More »

If you have ever enjoyed the experience of eating “pot stickers” before going gluten-free, you know how delicious and fun these savory Asian pan-fried dumplings are. They’re fun to make too!

Traditionally pot sticker wrappers – similar to wonton wrappers, are made with wheat flour. While I’ve thought about attempting to make a gluten-free wonton for some time, it wasn’t until I bought Laura B. Russell’s cookbook, The Gluten-Free Asian Kitchen that I actually went for it.

Our gluten-free pot stickers will stick to the pan, just like wheat-made pot stickers, so read the instructions carefully and then have fun making this recipe. Read More »

Gluten Free is heard everywhere nowadays.  It’s seems to be as popular as the vegan diet years ago.

Unfortunately gluten free is not a fad, or a diet, it is a way of life for those with Celiac Disease and gluten sensitivity.

Those of us, including myself, need to check everything that we eat which can honestly be a royal pain, but the good news is that most places are gluten aware.  There are those hole in the wall places in the middle of nowhere that we can never find anything to eat, but we can always pack a snack.

The first time that you go grocery shopping or out to eat can be overwhelming after being told that you Read More »

When you go to Hawaii, more specifically Maui, it seems like there’s a checklist of what most people do or see like snorkeling, going to Haleakala, seeing a rainbow (maybe even a double!), attending a luau, and driving the road to Hana which includes consuming the famous banana bread from any one of a number of roadside stands.

On our way to Hana, we never made it to one of the roadside banana bread stands, mostly because they all had gluten in them. I did allow myself to taste one local batch from a grocery store in Ka’anapali because I was curious. The family also agreed it was delicious.

When I returned home, I was determined to recreate the same flavor but in a gluten-free variety. After doing some cross referencing, I decided to use Read More »

Gluten-free diets don’t have to be low fiber diets but if you’re eating a lot of packaged gluten-free foods, especially snack foods made with refined gluten-free ingredients like white rice flour and corn starch, you may not be getting close to the daily recommendations for fiber.

So what kind of fiber is best and how much fiber do we really need to eat every day to support good health?

Types of Dietary Fiber and Health Benefits

Three kinds of dietary fiber have been identified — soluble fiber, insoluble fiber and one you may not have heard about before called resistant starch. Each type of fiber has unique chemical properties and Read More »