Monthly Archives: April 2011

Review: Organic Bistro and Helen’s Kitchen Gluten-free, Microwavable Meals

The week before last was stressful. I was busy with some of my least favorite activities: Worrying About Bills, Feeling Fat, Cleaning the Apartment, and Pondering the Immediate Future.

Lame, right? That’s why I was so glad to see a box full of organic, gluten-free meals arrive from Organic Bistro and Helen’s Kitchen: I wouldn’t have to think about food for a couple of days (who am I kidding? I always think about food). Since it happened to be lunchtime when the delivery truck came, I began my not-thinking-about-food immediately and popped one in the microwave.
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Oodles and Oodles of Gluten-Free Noodles

'Craft Bean' posted this pick of amazing homemade gf noodles on Flickr.

I love pasta in all forms, but there’s something about pasta that comes in long thin strings that brings out the noodle-slurping kid in me. Noodles are very versatile- you can load them up with meat, top them with sauce, sprinkle them with cheese, stir them into soup, or eat them as a cold salad. While traditional Italian, Asian, and Jewish noodles made from wheat flour are off-limits to the gluten-free diner, there are plenty of gluten-free noodle materials out there as well.

For example, rice noodles are quite common and corn pasta is growing increasingly widespread, but have you heard of pasta made from quinoa, konjac plants, or squash?

Let’s take a closer look…

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Need to Cure that Chocolate Craving? Make Gluten-Free Brownies!

I personally am a brownie edge kind of person.

Gluten-free chocoholics rejoice! There are more gluten-free mixes of the sinfully rich, fudgy, chocolatey desserts that are brownies on the market than ever before. In fact, I counted twelve gluten-free brownie mixes in the latest edition of the grocery guide. Gluten-free baking mixes come in handy on those days when you really need a chocolate fix, but don’t have time to pull all of your gluten-free baking ingredients down from the shelves, so we’ve rounded up some of the top brands of gluten-free baking mixes.

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Multiple Sclerosis Patients Present High Rates of Celiac Disease

Another interesting study out of Spain today.

The study examined data 72 patients with Multiple Sclerosis (MS) and 126 of their first-degree relatives in comparison with 123 healthy control subjects from the same area. Researchers were looking for indicators of celiac disease, and the results were…well, they seemed surprising at first.

Like celiac disease, MS is an autoimmune condition. Also like celiac disease, there is a genetic component and to some extent it runs in families. In patients with MS, the myelin sheath, a protective covering around nerve cells, gets increasingly worn down because of inflammation. The nerve damage causes a range of symptoms, depending on where in the nervous system it strikes: loss of balance, sight, mobility, bladder control, etc. There is no cure.

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Please Sir, I Want S’more… Gluten-Free Graham Crackers

Thanks to www.caplanmiller.com for the gorgeous pic!

You can’t make s’mores without sweet crunchy crumbly graham crackers to sandwich your melty marshmallow and chocolate between. And some of the best pies (I’m looking at you, cheesecake) require a graham cracker crust for authentic flavor. But it’s not always easy to find a gluten-free version.

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What’s For Breakfast? Gluten-Free Waffles.

Who was it who once said, “Waffles are just like pancakes but with pockets to hold the syrup.” Okay, that was probably just me at the breakfast table last weekend, but, really, how great are those little square indentations? I love waffles drowned in maple syrup, smothered with fresh strawberries or strawberry jam or strawberry syrup, filled with blueberries or melted chocolate chips, or covered in whipped cream. Blogger Jessica has also shared her liking for gluten-free waffles. While Eggo has yet to make a gluten-free waffle, there are a few gluten-free frozen waffle brands out there that are ready to be popped in the toaster or microwave for a quick easy delicious gluten-free breakfast.

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Amy’s Kitchen Goes International, Sets up in England

Some fun news for our friends across the pond (the Atlantic pond, that is): you’re getting Amy’s Kitchen!

Food Manufacture UK reports that Amy’s Kitchen will begin production in June at their new Corby plant, smack-dab in the middle of England. Assuming all goes well, the plant will employ a few hundred people and produce more tasty food than you can shake a British stick at.

Now, the UK has no shortage of tasty gluten-free food – and not all of Amy’s offerings are gluten-free – but this is still pretty exciting news.
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Celiac Disease Resolution Raises Awareness in California

Many of us already think of May as a month of celiac awareness. But did you know that it isn’t recognized everywhere?

A nice gesture by California Senator Bob Huff moves to change that. The Senator has put forth a document with the less-than-descriptive name, Senate Concurrent Resolution SCR-7, which proposed making May 2011 the recognized month for celiac awareness in California.

The resolution passed the Floor vote at the Senate and is now en route to the State Assembly. It doesn’t come with any funding or any federal requirements, but it’s a nice gesture nevertheless and certainly there’s no such thing as too much awareness.
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Parmesan Crisps: Cheese, they’re good!

Warning: do not eat in one sitting (it's hard, I know). A little goes a long way.

There are plenty of reasons to love Parmesan Crisps from Kitchen Table Bakers. They’re portable and satisfying. They come in nine varieties. They’re made entirely of all-natural cheese. And, of course, they’re gluten-free!

These aren’t the kind of snack you munch mindlessly. They’re quite rich and need to be savored. A little bit goes a long way to kick that craving for something salty. We like them just plain, with nothing on them.

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Gluten-free Easter Baskets, a Tasty Challenge

makes me giggle every time

On Monday I was in an gluten-free, eggy arts-and-crafts mood. That was fun, right? Right.

 

I promised a second post about Easter, though, and here it is. There’s a very special ratio that I imagine exists in many Easter-celebrating households: the ratio of chocolate eggs to real eggs. The Easter basket is a tradition for many families — and what kind of Easter basket isn’t full of candy?

Wondering how to make safe Easter baskets for gluten-free children? Or just eyeing the Easter candy until it goes on sale on Monday, and wondering which of it is safe for you to eat?

Read on.
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