Getting started on a gluten-free diet and not sure where to start? Take things one step at a time and let these resources be your guide.
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Back-to-school time is here, and like nearly everything else this year it is going to be different. Families across the country will be experiencing diverse options for their school age kids, from being in class part-time to 100% remote to hybrid approaches. If you have children with celiac disease or gluten sensitivity, are there unique Read More
Who develops celiac disease (CD) and why? Three factors are involved: 1) a person must have the pre-disposing genes (~ 33% of the population have the genes, but only 1% develop CD); 2) A person must be consuming gluten; and 3) a person must experience some type of environmental triggering event or circumstance, which could Read More
In response to the COVID-19 pandemic, the FDA is allowing manufacturers to make minor changes in packaged food ingredients without updating ingredient lists to reflect these changes. (https://www.fda.gov/food/cfsan-constituent-updates/fda-announces-temporary-flexibility-policy-regarding-certain-labeling-requirements-foods-humans). The guidance states that this should only be done when the ingredient being substituted does “not cause any adverse health effect”, with “gluten” being specifically noted as Read More
Teen? Gluten-free? Come zoom with Generation GF. Make some gluten-free connections, chat, vent, learn, and even find out how to collab with us on our mentorship project (a great way to build up some leadership credentials and volunteer hours) or attend our teen summit. Generation GF has a lot to offer, be sure to join Read More
For those of us who need to be gluten-free, reading food labels is one of the most basic approaches to making sure that the foods we eat are safely gluten-free. In addition to being basic and necessary, reading labels can also be tricky and confusing, even under normal circumstances. Now, due to the COVID-19 pandemic, Read More
Generation GF Virtual BINGO Party! Mark your calendar and get the kids excited because we are playing BINGO on Zoom! Join us July 15 at 3pm CT OR 6pm CT August 12 at 3pm CT OR 6pm CT September 16 at 3pm CT OR 6pm CT All kids are invited to come play. Register Read More
All members of the gluten-free community are welcome to Join us on Tuesday, 5/12 5:00pm PT/8:00pm ET for the second in a series of virtual education and support discussions. Register below. Coral Barajas Servingceliacs.com Lola O’Rourke, MS, RDN This Zoom Read More
All members of the gluten-free community are welcome to Join us on Monday, May 4th at 5pm PST/8pm EST for the first in a series of virtual education and support discussions. Register below. Featuring: Dr. Deena Abbe, Psychologist, PhD Dr. Lisa Shaver, ND, MSOM, LAC Read More
What if you can’t find certified or labeled gluten-free versions of beans and grains at the store? Is there a way to make them safer to eat? Here’s what you can do: Dry Beans. Since beans are relatively large, washing and visually sorting for anything that’s not a bean (e.g. a stray grain) works very well. Read More
Maybe you’ve heard stories of your grandparents and great-grandparents using up every part of food, leaving no waste behind. You may think you operate on the same level in your kitchen, but these tips for using every last bit may surprise you! Learn how to maximize your food and make things last longer with these Read More
Perishable foods are the main focus here: vegetables, fruits, meats/fish/poultry, and dairy products. (Shelf stable items like beans, GF grains, and nuts have much longer – but not indefinite – shelf lives.) Both quality and safety are considerations when determining how long foods can be kept. We’re all trying to stretch things out, but keep in mind there is a limit on how long perishable foods will stay safe in the refrigerator, so Read More
Gluten-free items that are shelf-stable and relatively nutrient-dense to keep on hand in advance of possible quarantine: (Always confirm GF status when purchasing.) _____________________________________________________________________________________ Beans & Lentils: Any type, dried &/or canned. (For dried, choose certified or GF labeled when possible) Meat: Canned or in pouches: tuna, turkey, chicken, salmon Vegetables. Canned (e.g. tomatoes, green Read More
During these unprecedented times, the availability of food, especially gluten-free food, can lead to challenges at mealtimes. Check out these resources to help you get creative in the kitchen, even with just the basics on hand. Remember: You may not be able to fill every craving, but you will have sustenance, and that’s what’s most Read More
Nuts Nuts are a good source of protein and fat, two of the three important basic macronutrients in the foods we eat (the third being carbohydrate). Having a balance of the three macronutrients at each meal will help keep you fueled and feeling satisfied longer. With this in mind, nuts are especially good to add to foods that provide mostly carbohydrates (fruits, vegetables, some grains and grain-based foods like cereals). And nuts are great to add Read More
Make a big batch when having rice as a dinner side dish. Then, use leftovers like this: Quiche crust. Super simple: leftover rice, grated cheese, and an egg white. https://food52.com/recipes/30167-tomato-kale-quiche-in-cheesy-rice-crust Meatloaf or Meatballs. Cooked rice works like breadcrumbs would. Fried Rice https://www.food.com/recipe/basic-fried-rice-255247 (improvise on added vegetables, using what you have on hand.) Pizza Crust https://www.todaysparent.com/recipe/vegetarian/rice-crust-pizza/ Read More
A good item to keep on hand when limiting trips to the store. Raw in the shell they last 3-5 weeks in the fridge. Good source of protein, vitamins & minerals. Hard boiled. Keep a batch on hand for nutritious snacking. Last for a week in the fridge. If any left when time to use Read More
Social distancing but need to stock up? Shop differently. We’ve rounded up some information and special offers from a collection of companies with GFCO products and restaurants that are validated by our GFFS program! Check out this list and bookmark it as we will be updating it regularly. You can’t beat the taste! Read More
When minimizing shopping outings, non-perishable foods are playing a bigger role in our gluten-free diets. High on the list of non-perishables that offer great nutrition and versatility are BEANS! Whether you cook up your own from dried, or prefer to use canned, here are some ideas. We’re including a few recipes. Use these as starting Read More
On this St. Patrick’s Day, let us look for the rainbows! Here’s a simple place to start. Print this page and let your kids color some rainbows. Spread the good cheer by sharing the masterpieces on social media and be sure to tag us @generationgf.
Transitioning your child to a gluten-free diet can feel overwhelming and confusing at times. You may feel unsure of how to keep your child safe while still allowing them to experience the joys of being a kid. You can rest assured that with preparation and support your child can stay safe, have fun, and enjoy Read More
While living in their own home seniors are generally able to control their environment to manage celiac disease (CD) or non-celiac gluten sensitivity (NCGS). Transitioning to shared living spaces can present a challenge for these seniors in maintaining their gluten-free diet. Awareness of the importance of providing a safe environment is growing, but is not Read More
May 18-21, San Diego. Research summaries GIG’s Education Supervisor, Lola O’Rourke MS, RDN, recently attended the 50th anniversary Digestive Disease Week (DDW) conference in San Diego and has compiled an impressive list of summaries of the latest research on celiac disease, non-celiac gluten sensitivity, and gluten-related disorders. Be sure to check these out to stay Read More
In the Pacific Northwest it’s clear that summer has arrived when fresh berries can be enjoyed straight off the plants. Blackberries are so prolific in this part of the world that often all it takes is a visit to the local park, and you can snack your way through the bushes. Berries are of course also widely Read More
Sending your child off to daycare or preschool can bring a set of worries to any parent—but a parent of a child with celiac disease takes on a whole extra set of concerns. The Gluten Intolerance Group and Generation GF are here to help ease your worries and empower you with information. Below is a Read More
Updated recommendations on the management of celiac disease (CD) and gluten-related disorders were recently published by the European Society for the Study of Coeliac Disease. A multi-national group of experts including both pediatric and adult gastroenterologists conducted a review of current guidelines, and a literature review of relevant articles published from 1990 to the present. The Read More
It’s back to school time! A fresh new school year awaits with new classes, new teachers, and maybe some new friends and activities. This is sure to be an exciting time in your life, but some things might give you those butterflies in your stomach. We understand, we get them too, especially when food is Read More
Back to school season means new friends, stocking up on school supplies, and a fresh start. With all the running around this time of year brings, sometimes we just need one pantry staple to do double duty – and then some! Prevent breakfast burnout and lunch bag ruts from now on with these ten easy Read More
Hi! My name is Mackenzie Willbanks, and I am 18 years old. Experiencing firsthand the lack of knowledge the public has about celiac disease in my community – I decided it was time for a change. I contacted the Gluten Intolerance Group in 2017; I wanted to be the gluten- free voice of Bucks County. Generation Read More
How old are you and how long have you been gluten-free? I’m five and a half. I’ve been gluten-free for one and a half years. It was a little scary when I had to go to sleep so they could see in my tummy, but I got a cool stuffy [stuffed animal] from the hospital Read More
New adventures are bound to come your way with the beginning of a new school year. Along with this exciting transition there can also be new challenges when it comes to eating right: having less time for breakfast, lunch away from home, and snacks on the run before your after school activities. But we’ve got Read More
If the idea of weighing and measuring recipe ingredients sounds, well, just a little too precise for you, but you like the idea of creating something delicious to eat, making your own trail mix may be just the thing! Trail mix is generally defined as a mixture of dried fruits and nuts, and yes, originally Read More
Dear Dr. Abbe is Generation GF’s advice column. Dr. Abbe is a licensed psychologist with a PhD in Clinical and School Psychology. She responds to your questions about life as a gluten-free kid or teen. Email GenerationGF@archive.gluten.org to submit a question of your own, and look for it in an upcoming edition of Generation GF Read More
If you have celiac disease, the answer is “yes.” But for non-celiac gluten sensitivity (NCGS), it’s not so clear cut. If you think you have NCGS, your healthcare provider may have suggested you have an issue with “FODMAPs” instead. Here, we explain what FODMAPs are, why some people have issues digesting them, and why there Read More
By Carolina Nunes, MS, Bastyr University Dietetic Intern (2019) Countless websites and blogs are dedicated to diet and health-related topics, and information about the gluten-free diet, celiac disease, and gluten sensitivity seems to be everywhere. Not all sources, however, are committed to using high standards for their reporting and information. Additionally, applicability of research is sometimes over-stated or misconstrued, or opinions may be veiled as fact-based science. Following are some guidelines to help you sort through Read More
with Find Me Gluten-Free Ahh, the open road… Traveling to new cities and road tripping across the map is an exciting way to see untapped parts of the country (both at your destination and along the way), and experience a vacation like no other. One challenge? When you’re gluten-free, the road may still be your Read More
Kitchen appliances exist to make cooking and food preparation better: quicker, easier, sometimes healthier, and often tastier. Do they need to raise any red flags regarding gluten cross-contamination? Let’s take a look: Dishwasher Have you ever wondered if it is safe to wash plates that have had both gluten-free (GF) and gluten-containing foods on them, Read More
By Madison Service, 2019 Bastyr University Dietetic Intern As you may have experienced, some friends, family members, and co-workers are overwhelmingly supportive of you and your dietary restrictions, but others… not so much. Here is a helpful guide on how to navigate some of these more difficult situations. Try to approach these conversations with Read More
Use of CBD oil for treating celiac symptoms To GIG’s knowledge, no published research exists on the use of CBD (Cannabidiol) oil for treatment of celiac disease symptoms. We cannot comment on the legitimacy or efficacy of CBD-based products, however we do have input relating to the reasons a person with celiac disease may be Read More
By Madison Service, 2019 Bastyr University Dietetic Intern Curries, tandoori, tikka masala, oh my! Packed full of flavor and chock-full of nutrients, Indian food is gaining popularity in the western world. Many people seek out this colorful cuisine that offers a wide spectrum of flavors. Adventuring out of one’s comfort zone and stepping into Read More
Pregnancy and celiac disease both call for extra considerations when it comes to nutrition. What if you fall into both categories? Do some of the needs overlap, and are there special nutritional issues that arise for pregnant women who have celiac disease? Significant evidence supports the role of a healthy diet in optimizing pregnancy outcomes. The nutrients found in a healthy, varied diet are needed to maintain mother’s Read More
New to gluten-free? Check out this 4-week menu plan! This Starter Kit is designed as a guide to help you navigate the first month of your child’s diagnosis. It contains basic information about gluten-related disorders, dietary treatment, and contains a month’s worth of meal plans and shopping lists to help you answer the never-ending question, Read More
What is celiac disease? Celiac disease is an autoimmune disorder that results from the response of the immune system to the ingestion of gluten, which is a protein found in wheat, barley, and rye. This immune response causes inflammation and damage to the small intestine that can ultimately lead to malnutrition and poor health. Celiac Read More
FACTS Gluten-free diet and celiac disease (CD): A strict, life-long gluten-free diet is required for health reasons. Ingestion of gluten causes an adverse reaction which damages intestinal cells and can lead to serious health problems. Gluten-free diet and non-celiac gluten sensitivity (also known as “gluten sensitivity”): Individuals with non-celiac gluten sensitivity (NCGS) require a gluten-free Read More
What you need to know about celiac disease Celiac disease is a chronic, autoimmune disease which is the result of an immune system response to the ingestion of gluten (a protein found in wheat, rye, and barley) in susceptible individuals. This response to gluten damages the small intestine, leading to malabsorption of nutrients and related Read More
The following information is intended to be used as a preliminary guide for those who are newly diagnosed with celiac disease or gluten sensitivity. Not all aspects of the gluten-free diet are as clear cut as portrayed here. For additional details about the gluten-free diet, consult with a knowledgeable dietitian and go to the Resources section Read More
Updated December, 2019
Ingredients Salmon 4-6oz fillet of salmon 6+ slices of lemon 4 slices onions Salt Pepper Oregano Garlic Sausage 4-6oz of sausage (sliced) ½ of a zucchini (sliced) 1 medium sized new potato (sliced) 3 medium carrots 2 slices onion Instructions: Prepare charcoal or gas grill to medium heat. Cut vegetables into thin Read More
Ingredients ½ cup diced carrots ½ cup diced onion 2 cloves garlic 15 ounce can red beans, rinsed and drained 15 ounce can diced tomatoes 8 ounce can tomato sauce ¼ cup diced green pepper 1 Tbs chili powder ½ tsp cumin ½ tsp oregano 1 bay leaf pinch of celery seed salt and pepper Read More
Ingredients 3/4 cup mayonnaise 1/2 tsp ground ginger 1/2 tsp salt 3 cups cubed cooked chicken 1 1/2 cups red seedless grapes, halved 1 cup sliced celery 1/2 cup sliced green onions 1/2 cup chopped walnuts Instructions Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, onions and walnuts. Cover and chill. Makes 7 Read More
What is celiac disease? Celiac disease (CD) is a genetic autoimmune digestive disorder that affects 1 in 100 people. Those with celiac disease are unable to digest gluten, a protein found in wheat, rye, barley, and derivatives of those grains. When the disease is left undetected or untreated, gluten damages the cells of the small Read More
One of the hardest things as a parent, or caregiver, of a child who has celiac disease or gluten sensitivity is being comfortable with the idea of your son or daughter eating outside of your home. Most of the time, you are probably with them at restaurants or food service locations to help them make Read More
Every new school year, your kids are excited, but maybe nervous too. New classroom, new teacher, new responsibilities. As a parent, the 1st day of school is nerve-wracking for you as well. Those jitters are only more increased when you have a child with special diet needs. Just when you had established a level of Read More
There are different approaches to helping ensure that a gluten-free child’s needs are met at school. Children’s needs vary and the approach to accommodating gluten-free students varies from school to school as well. Each family needs to consider their own child and circumstances, and determine the approach which they think will suit them best. Simply Read More
Before setting foot in the dining hall, a lot of important information can be gained from talking with various administrators and departments at your school. Most schools have an accommodations office or department, which can help with special needs like dietary restrictions. They can provide useful information, and also connect you with the right people Read More
Gluten-free (GF) dining hall options may be the first food-related issue that comes to mind when heading off to college. But any college student knows that dining hall hours aren’t the only times food comes into play. Whether it’s for a late night snack or a quick breakfast in your room, it is also essential that foods Read More
German Ich darf aus medizinishen Gründen keine Produkte aus Weizen, Roggen, Gerste oder Hafer essen, also auch nichts Paniertes oder Mehl-Gebundenes. Mais, Reis, Kartoffeln, Gemüse, Fleisch usw. sind erlaubt. Auch Suppen und Saucen, die mit Maisstärke oder Kartoffelmehl gebunden sind. Spanish Por orden médica me está prohibido ingerir alimentos que deriven de trigo, avena, cebada Read More
People living gluten-free must monitor anything that is ingested for gluten. Since gluten taken internally can cause adverse reactions, not only foods but also supplements and oral care products must be evaluated. What about topical products? Does shampoo, body lotion, or make-up have to be gluten-free? The Facts Gluten reactions occur when gluten is ingested Read More
Whether you are planning a weekend getaway or an extended vacation, being on a gluten-free diet shouldn’t hold you back. With some advance planning and preparation, traveling while gluten-free is not only do-able, but may even expand your culinary horizons. First, take the time to research, plan, and prepare. Once your destination is set and Read More
Tips for Dining Away from Home Staying gluten-free when dining out can be a source of anxiety. Many restaurants have “gluten-free” offerings, but how can you be sure that procedures are being followed to avoid cross-contamination, and that all ingredients used are truly safe? The best approach is to choose restaurants which have been certified Read More
A discussion of the published research and results from The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer. Hear from Laura Allred, Ph.D., GIG’s Regulatory & Standards Manager; James Neumeister, founder of Ground Breaker Brewing; and Jordan Middlebrook of KingGlutenFree.com. Read our research study: The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer Read More
For parents, there are a multitude of everyday children’s matters and milestone marks that take up plenty of time and concern, so when there is a medical issue (especially one as complex as an autoimmune disease like celiac disease), it can be especially taxing. Doctor visits can feel rushed, confusing, and overwhelming, so we put Read More
Staying gluten-free involves more than just dietary changes. While use of gluten as an ingredient in medications is uncommon, medications must also be evaluated for their gluten content. Many pharmaceuticals have an additional filler called an excipient, used to make a particular dosage form of the drug. These fillers are often made from corn, potato, Read More
Being admitted to the hospital can be a stressful experience, especially for those with celiac disease or other gluten-related disorders. Whether you are there for a day-surgery or for three weeks in rehabilitation, the hospital should be doing everything it can to meet your need for a gluten-free diet. Share this information with your family Read More
Gluten sensitivity and FODMAPs: Is there a connection? Non-celiac gluten sensitivity (also known as gluten sensitivity) is not yet well understood. The currently accepted means of diagnosing this condition is to rule out celiac disease, wheat allergy, and other possible causes of symptoms. Then, if a gluten-free diet leads to improvement in symptoms, gluten sensitivity Read More
The term “weight management” generally brings to mind the issue of how to lose weight, or at least how to prevent gain. But sometimes there are health-related reasons to gain weight, and one scenario where this may be the case is in celiac disease. Weight loss (or, in the case of kids, slowed growth) is Read More
Pregnancy and celiac disease both call for extra considerations when it comes to nutrition. What if you fall into both categories? Do some of the needs overlap, and are there special nutritional issues that arise for pregnant women who have celiac disease? Significant evidence supports the role of a healthy diet in optimizing pregnancy outcomes. Read More
What is celiac disease? An autoimmune disease which is the result of an immune system response to the ingestion of gluten (a protein found in wheat, rye, and barley) in susceptible individuals. This response to gluten damages the small intestine, leading to malabsorption of nutrients and related problems. Untreated celiac disease can also lead to Read More
Celiac Disease and Thyroid Disease: The Connection Researchers have found autoimmune thyroid diseases to be more common in people with celiac disease than in the general population. The reasons for this relationship are not entirely clear, but these are the known facts: There is a genetic link among many autoimmune diseases. It is likely that Read More
What is Anemia? Anemia results from a decrease in the size or number of red blood cells, or in the amount of hemoglobin, which is the red pigment in red blood cells. Think of red blood cells as ships that deliver oxygen to all the tissues in the body, and hemoglobin as the crates on Read More
People who have celiac disease or dermatitis herpetiformis (celiac disease which manifests as a skin rash) are at greater risk than the general population for developing one or more associated autoimmune diseases. These disorders share common genetic and immunological linkages with celiac disease. The prevalence of other autoimmune conditions in people with celiac disease is Read More
Removing gluten from the diet is the essential first step to thriving gluten-free. Next, learn how to make your gluten-free plate exceptionally healthful. Vegetables Fill approximately half your plate with non-starchy vegetables such as broccoli, bell peppers, onions, cabbage, carrots, artichoke, beets, Brussels sprouts, tomato, cauliflower and cucumber. In addition to being naturally gluten-free, Read More
What makes a grain a “whole grain?” A whole grain is a grain that contains all three of the main parts of the grain (endosperm, bran, and germ). A whole grain has not been refined and stripped of important nutrients. The bran, or outer protective layer of the grain, contains the fiber and a large Read More
Individuals with undiagnosed or untreated celiac disease may experience unintended weight loss over time due to malabsorption of nutrients caused by damage to the intestine. However, when a gluten-free diet is begun and the intestine heals, lost weight is sometimes re-gained and weight gain continues. One factor which likely contributes to this is the widespread Read More
A little extra planning may be needed, but maintaining a healthy diet when you are both gluten-free and vegetarian is absolutely doable. Depending on the degree of dietary restriction in the type of vegetarianism followed, as well as on varied individual food choices, some people who are both gluten-free and vegetarian may require the use Read More
Individuals following a gluten-free diet may be susceptible to nutrient deficiencies. In those with celiac disease, gluten damages the small intestine, leading to malabsorption of nutrients. Until the intestine has had a chance to heal, this can cause deficiencies. In addition, after the intestine has healed, nutrient deficiencies may occur due to the fact that Read More
In people with celiac disease (CD), nutritional deficiencies can occur because of both low intake and poor absorption. When there is damage in the small intestine, the absorption of certain nutrients can be reduced. The vitamins and minerals most commonly affected include iron, calcium, folate, vitamin B12 and all of the fat soluble vitamins (vitamins Read More
Once you’ve figured out the basics of staying gluten-free, it’s time to consider other aspects of the diet which can also impact your health. Is your gluten-free diet a heart-healthy one? Heart disease is the number one cause of death in the United States. Learn how to reduce your risk by making your gluten-free diet Read More
The gluten-free diet requires total avoidance of the grains wheat, barley, rye and all varieties and hybrids of these grains, such as spelt. However, there are many wonderful gluten-free grains to enjoy. Amaranth Once the sacred food of the Aztecs, amaranth is high in protein, calcium, iron, and fiber. Toasting this tiny grain before cooking Read More
The gluten-free (GF) diet can provide adequate nutrition while eliminating wheat, rye and barley from the diet as long as GF grains with high nutritional value are used and the diet includes a variety of nutritious foods. Gluten is a generic term referring to storage proteins in grains. The fractions of gluten protein in wheat Read More
You’ve likely noticed that there is an extensive selection of gluten-free flours available these days. Where do you start, and what should be used for what? Is there just one that can be substituted for wheat flour? It’s always beneficial to do some tinkering and experimenting with your own recipes to see what meets your Read More
Fiber is an important part of a healthful diet. Consumption of enough fiber can aid in lowering cholesterol and reducing risk of heart disease, and is important for maintaining a healthy gastrointestinal system. High fiber diets have also been linked to lower body weights, since bulkier high fiber foods tend to make us feel full Read More
The presence of gluten, the protein found in common cereal grains wheat, barley, rye, and their derivatives, can be problematic even in microscopic quantities for those with gluten-related disorders (celiac disease or non-celiac gluten sensitivity). Though the first step in treating gluten-related disorders is eliminating obvious exposures to gluten, it is also essential to avoid Read More
The kitchen can mean something different to everyone. It can serve as a main stage where the production of sustenance plays out several times a day. It can be the place to go for winding down, for comfort and warmth. When the body requires a change in the type of foods consumed, the kitchen can Read More
Some symptoms of gluten-related disorders (celiac disease or non-celiac gluten sensitivity) are also more likely to exist in women than men in general. Therefore, if you are a woman and have any of these conditions or symptoms it’s important to consider both gluten-related disorders, as well as non-gluten related issues as possible causes. Consult with Read More
While a burst of gluten-free products have been appearing on grocery store shelves over recent years, it can still be difficult to decide where to start in building up your first gluten-free pantry. Having a good selection of gluten-free items on hand can help make meal preparation relatively easy, and remove some of the uncertainty Read More
1. A product which carries a 3rd party certification such as that of GIG’s Gluten-Free Certification Organization (GFCO), is considered safe for gluten-free consumers. 2. As of August 5, 2014, if a product is labeled “gluten-free” and is an FDA regulated product, it is considered safe for gluten-free consumers. The regulation Read More
Hungry for a quick bite? Not sure what is safe to eat? Here are some easy-to-find and easy-to-fix foods that make perfect snacks and quick, simple meals to get you started on a gluten-free diet.* Snacks: Fresh fruit Broccoli and tomatoes with ranch dip Carrots and hummus Peanut butter on celery Yogurt Yogurt parfait with Read More
Following a gluten-free diet is a major lifestyle modification. There is a lot to know about foods, ingredients, and changes in lifestyle and cooking, and you may be wondering just where to start. Try taking things “one step at a time” to help make your gluten-free transition more manageable. Step One – Yes, you need to Read More
(also known as non-celiac gluten sensitivity, or non-celiac wheat sensitivity) Some individuals who experience distress when eating gluten-containing foods and show improvement when following a gluten-free diet may have what is commonly referred to as gluten sensitivity (GS) instead of celiac disease (CD). It is important to keep in mind that GS is not well Read More
To start to find out, answer the following questions: Do you have a family history of celiac disease or dermatitis herpetiformis? Do you have recurring problems with: Abdominal pain Bloating Constipation Diarrhea Vomiting Elevated liver function tests (AST, ALT) Joint pain Fatigue Tingling or numbness in hands or feet An itchy skin rash occurring on Read More
Celiac disease (CD), non-celiac gluten sensitivity (NCGS) and wheat allergy are all conditions whose primary treatment is avoidance of specific dietary components. While celiac disease and wheat allergy are well defined conditions, non-celiac gluten sensitivity is poorly understood at this time. Celiac disease is an autoimmune condition; wheat allergy involves an immune (not auto-immune) response; Read More
What you need to know about dermatitis herpetiformis Dermatitis Herpetiformis (DH) is a form of celiac disease. It is a skin condition characterized by groups of itchy blisters. The ingestion of gluten (a protein contained in wheat, rye and barley) triggers an immune system response that deposits lgA antibodies under the top layer of skin. Read More
Ingredients 1 cup margarine 1 cup white beans 4 cups granulated sugar 8 eggs 4 tsp vanilla 3 cups gluten-free rice flour mix 2 tsp salt 1 1/2 cups cocoa 2 tsp xanthan gum Instructions This is recipe in its gluten containing form has been a long standing favorite. Recently I converted it for our Read More
Ingredients 1/2 cup oil 3/4 cup sugar 2 eggs, beaten 3 cup gluten-free oatmeal 1 tsp baking powder 1 tsp salt 1/2 tsp cinnamon 1 cup milk 1 tsp vanilla *Optional: add fruits and nuts for more texture and flavor. Instructions Mix oil, sugar and eggs. Add oatmeal, baking powder, salt, cinnamon, milk and vanilla. Read More
Ingredients 1 Tbs butter 1 cup sliced green onions or chopped yellow onion 2 Tbs chopped green pepper 1 cup chopped tomatoes 7 eggs 3/4 to 1 cup milk Salt and pepper 1 cup diced ham 1 cup shredded cheddar cheese, or cheddar and Monterey Jack mixed Instructions In skillet melt butter and fry chopped Read More
Ingredients 2 pounds ground beef 2 eggs 2/3 cup gluten-free bread crumbs 2 Tbsp Worcestershire sauce 2 Tbsp ketchup 1 tsp onion powder 1/2 tsp salt 1/8 tsp pepper Instructions Mix all ingredients together in a medium bowl. Press into an 8×4 inch loaf pan. Bake at 375 F for 1 hour. Drain off any Read More
Ingredients 1 cup quinoa, rinsed several times just before cooking 2 cups water Pinch sea salt 1 red pepper, cored, seeded, and diced 1 carrot, scrubbed and diced, steamed for 4-5 minutes 5 scallions, roots and dark green woody stem removed, minced 1/4 cup cooked corn (optional) 1/4 cup currants 2 Tbsp fresh cilantro, finely Read More
Ingredients 1 cup sugar 1/3 cup butter or margarine 1 large egg 1 1/2 cups applesauce 1 1/2 cups gluten-free flour blend 2 tsp ground cinnamon 1/4 tsp ground nutmeg 3/4 tsp xanthan gum 3/4 tsp baking soda 1/4 tsp salt 1/2 cup raisins (optional) 1/2 cup walnuts (optional) Instructions Cream butter and sugar in Read More
Ingredients 6 to 8 medium potatoes (6 cups) 1/2 cup chopped onion 5 hard-boiled eggs 1 cup mayonnaise 1 Tbsp apple cider vinegar 2 tsp mustard 1 tsp sugar 1/2 tsp salt 1/4 tsp pepper paprika for garnish Instructions Wash potatoes. Boil in salted water for 30 minutes or until just tender; do not overcook. Read More
Ingredients 6 cups gluten-free chicken broth 1 cup cubed chicken 1/2 cup sliced carrots 1/2 cup sliced celery 1/2 cup chopped onion 1/2 cup uncooked rice 2 tsp parsley flakes 1/2 tsp basil 1/4 tsp salt dash pepper Instructions Combine broth, cooked or uncooked chicken, carrots, celery, onion, rice, parsley, basil, and pepper in a Read More
Betty Dickinson GIG of North Texas (from GIG cookbook, p. 90) Ingredients 1¼ c. GF flour blend ¼ tsp. cream of tartar 1 T. sugar 1 egg 2 tsp. baking powder ¼ c. oil ½ tsp. xanthan gum ½ c. buttermilk ¼ tsp. salt Directions Combine flour, sugar, baking powder, xanthan gum, salt, Read More
Ingredients 1 (15 ounce) can navy beans 1 (15 ounce) can small red beans 1 (15 ounce) can pinto beans 1/2 pound bacon, fried and crumbled 1/2 onion, minced 1 cup gluten-free barbeque sauce 1/2 cup ketchup 2 Tbs brown sugar 1 Tbs vinegar 1/4 tsp mustard powder Instructions Drain and rinse beans. Put in Read More
Ingredients 1 pound chicken breast strips 1 egg 2 Tbsp milk 2 cups gluten-free bread crumbs 1 1/2 tsp season salt Instructions Beat egg and milk in medium sized bowl. Mix bread crumbs with season salt in a second bowl. Dip chicken tenders in egg bowl, and then toss in a second bowl with seasoned Read More
Ingredients 1 cups gluten-free flour blend 1 Tbs sugar 2 tsp baking powder 1/4 tsp salt 1 eggs 2 Tbs oil 1/3 -1/2 cup milk Instructions Combine flour, sugar, baking powder, and salt. Add eggs, oil, and milk to dry ingredients and mix just until smooth. Spoon 2 tablespoons of batter onto a hot griddle Read More
Ingredients 12 gluten-free tortillas (such as corn) 4 cups gluten-free enchilada sauce FILLING: 15 oz can black beans, well drained 11 oz can yellow corn, well drained 4 oz can chopped olives 1 cup finely diced zucchini 2 Tbsp finely diced onion 2 Tbsp finely diced bell pepper 2 cloves garlic, pressed Instructions Combine sauce Read More
Ingredients 2 to 3 medium sized red potatoes, unpeeled 2 Tbs butter 1 cup milk 1/2 tsp salt 1 Tbs cornstarch 10 ounce package frozen petite peas, cooked Instructions Cut each potato into 4 to 6 pieces. Cook in a small amount of salted water for about 10 minutes or until barely tender. Drain. For Read More
Makes 12-16 muffins Ingredients 1 1/2 cup rice flour 1/3 cup potato starch 1/3 cup tapioca starch 1 tsp xanthan gum 4 tsp baking powder 1/2 tsp salt 1/2 cup sugar 2 eggs, slightly beaten 1 cup milk 1/4 cup oil 3/4 cup canned wild blueberries, well-drained Instructions Combine dry ingredients. In another Read More
Ingredients 3/4 cup sugar 1/4 cup cornstarch 1/8 tsp salt 2 cups milk 2 eggs (optional) 2 tsp vanilla 2 Tbsp butter or margarine, melted Instructions Combine sugar, cornstarch, and salt in medium saucepan. Mix well with a wire whisk. Add milk to pan. Cook on medium high heat stirring constantly with whisk until thick Read More
Ingredients ¼ cup diced onion ¼ cup diced green pepper 1 clove garlic, pressed 2 baked potatoes, diced Instructions Cook onion in frying pan with a little water until onion is translucent. Add green pepper and little more water. Cook for one minute. Add garlic and cook briefly. Add diced potatoes and cook to heat Read More
Ingredients 1 pound beef sirloin, cut in thin strips 2 Tbsp vegetable oil 4 cups broccoli, cut up Marinade: 1 Tbsp gluten-free soy sauce 1 Tbsp cornstarch 1 Tbsp red wine vinegar 1 clove garlic, minced Gravy: 1 Tbsp gluten-free soy sauce 1 Tbsp cornstarch 1/2 cup water or broth Instructions Stir marinade ingredients in Read More
Growing Awareness of the Importance of Gluten-free Certification Leads to 108 Products Being Certified Gluten-Free by Gluten Intolerance Group’s GFCO in May and June AUBURN, Wash. (July 16, 2019)— The Gluten Intolerance Group (GIG), the industry leader in the certification of gluten-free products and food services, announces that it certified 108 products from 14 brands in May and Read More
Food and Drink Manufacturers Receive Gluten-Free Certification for 132 Products from Gluten Intolerance Group’s GFCO Program in March and April AUBURN, Wash. (May 21, 2019)— The Gluten Intolerance Group (GIG), the industry leader in the certification of gluten-free products and food services, certified 132 products from 22 brands in March and April through its Gluten-Free Certification Organization (GFCO) program. Read More
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