Monthly Archives: September 2012

Gluten-Free Cous Cous from Lundberg

By Laura (The Gluten-Free Traveller)

Gluten-free cous cous is not something I had ever heard of before Lundberg. I used to love cous cous in pre-celiac days. It’s great as a side to spicy dishes! I even got the chance to eat it in Morocco, but I thought my days of eating it were over until I found out that Lundberg makes a gluten-free cous cous. How exciting! I love it when I come across a gluten-free version of something I thought I would never eat again! How easily pleased I am.

The first thing I noticed about the Lundberg product was that it really looks like ‘normal’ cous cous. It’s made with brown rice so I guess I just assumed that it wouldn’t really taste like cous cous but it does! It’s great! They make it by crushing the rice into tiny granules and then fire roasting it to add the nutty flavor.

As well as looking like cous cous, it also cooks just as fast as any cous cous or rice would. In just 15 minutes it turns out very light and fluffy and yummy. I was impressed.

Click to continue reading »

Eat Like an Athlete: Green Bay Goes Gluten-Free

By Bridget

Lately it seems that more and more professional athletes are going gluten-free. From Olympic swimmers to tennis legends, sports stars have found that living gluten-free gives them a competitive edge, literally helping them achieve gold.

Well, add another professional football player to the list of gluten-free athletes. It was recently revealed that Green Bay Packers running back James Starks has adopted a gluten-free diet in order to improve his game. The running back had taken a long time to recover from injuries in the past, including both shoulder and hamstring injuries that threatened to ruin his career. Starks consulted a nutritionist, who suggested that eliminating gluten from his diet could help in recovery and athletic performance. It is reported that the Green Bay star has gained weight and feels in better athletic shape than before (despite his toe turf injury from an August 9th preseason game).

Click to continue reading »

Exciting Changes at Easy Eats

By Laura (The Gluten-Free Traveller)

All digital food and lifestyle magazine, Easy Eats, have just announced some exciting changes and we wanted to share them with you!

Easy Eats have been up and running for a year now and have decided to change their subscription model to help support the growing gluten-free community.

Readers will now be able to access a free subscription option, which gives limited access to each issue. That’s free recipes and gluten free stories, folks! As well as this new free subscription level they still have their traditional subscriber levels, which come with additional perks and bonuses such as access to their full catalog of back issues.

Easy Eats is filled with simple recipes and personal stories aimed at making life less stressful and more fun for the gluten free community. Here’s a preview of the kind of thing you can expect from Easy Eats – one of their tasty sounding, simple recipes.


Pip’s Place Blueberry Fairy Cakes

Makes 12

Prep time: 10 minutes

Cook time: 15 minutes

1⁄2 cup unsalted butter, melted, plus more for greasing

1 teaspoon xanthan gum 1⁄4 cup rice flour 

3 large egg whites 1 cup confectioners’ sugar, plus more for dusting 

Zest of 1 orange 1⁄2 cup almond flour 

1⁄2 cup frozen blueberries


1. Preheat the oven to 375° and grease 12 mini bundt pans. In a large bowl, sift together the rice flour, xanthan gum and confectioners’ sugar. Whisk in the almond flour.

2. Using an electric hand mixer, whisk the egg whites until soft peaks form; transfer to the bowl with the flour mixture. Add the zest and melted butter, and gently fold together the batter. Fold in the blueberries and divide the batter among the prepared pans. Bake until the cakes spring back when gently touched, about 30 minutes. Let cool and dust with confectioners’ sugar.

Alvine Pharma’s Celiac Drug Hits the FDA’s Fast Track

If I had a magic pill that let me eat gluten, the first thing I'd want is a proper NY slice of pizza.

We always try to keep you up to date on the latest news about therapeutic treatment of celiac disease / gluten intolerance, which means we talk about a company called Alvine Pharmaceuticals every now and then. Today is one of those days!

For a brief refresher, have a look at our coverage of their Phase 2a trials back in 2011. The trials cover their drug, boringly named ALV003. Behind the boring name, though, are some interesting things. The FDA seems to agree, and so they’ve agreed to designate the drug as on the “Fast Track”.

What does this mean, and what is this maybe-magical-celiac-medication?
Click to continue reading »

Gluten in Cosmetics: Finally, Some Data!

We talk about makeup quite often on this blog, and for good reason! There are lots of people who are concerned about the potential gluten content in their makeup, lotion, shampoo, etc. Anecdotally, I’ve come across the full spectrum of attitudes towards this potential gluten content, from people who are sure that they react instantly to people who are sure that they’re completely safe. And, of course, many people simply never bothered to consider the question until it came up in conversation.

Interestingly, some new, casual research published online by the Gluten-Free Dietitian indicates that just because a cosmetic contains an inherently gluten-full ingredient doesn’t mean the cosmetic has gluten in it.
Click to continue reading »

Applegate – A fantastic gluten-free selection!

By Laura (The Gluten-Free Traveller)

Photo credit:

Applegate Farms produce a variety of organic and natural meats, a large selection of which are gluten-free.

As well as being gluten-free, they are also free from artificial ingredients or preservatives, free from antibiotics or hormones and free from chemical nitrites, nitrates or phosphates. They were kind enough to let Triumph sample a few of their delicious products.

I’m a big fan of Applegate and here’s why –

  • LOTS of their products are gluten-free and safe for celiacs and gluten intolerant folks to eat.
  • Their products don’t contain any strange additives, chemicals or other dodgy ingredients.
  • Their deli meats are some of the best deli meats I’ve ever eaten.
  • Their deli meats are great for nibbling just as they are or as part of a meal.
  • Their bacon tastes great fried up with egg and potatoes for weekend brunch.
  • I hadn’t eaten chicken nuggets since my celiac diagnosis three years ago until I found Applegate.
  • Their hot dogs are really tasty with black beans and sweet potato fries.
  • They make gluten-free corn dogs! I’m not really even a fan of corn dogs but I still love the fact that they are available.
  • Their gluten-free products adhere to the proposed FDA standards of what ‘gluten-free’ should mean.

Click to continue reading »

Paying Attention to Gluten: How Going Gluten-Free May Be the Answer for Children with ADHD

By Bridget

Going gluten-free has definitely experienced a huge influx of media, social, and scientific attention over the past couple of years. Many scientists and researchers are searching for confirmed links between a gluten-free diet and just about anything from quick weight loss to drastic behavioral changes in people on the autism spectrum. The most recent study in the quest of gluten-free as a cure-all is a study exploring the link between children diagnosed with ADHD while they are actually suffering from Celiac’s disease.

The German study examined 67 children who had been diagnosed with ADHD. 10 of the children (which is 15%) were confirmed as suffering from undiagnosed Celiac’s disease, which is disproportionately higher than the 1% of the general population who suffer from Celiac’s. The truly remarkable finding in this study is that each of the 10 children showed a marked reduction of ADHD symptoms after introducing a gluten-free diet. The study’s author also noted that the number of children suffering from a gluten sensitivity was not confirmed, but would probably yield similar results in improving the behavioral problems that arise with ADHD.

Click to continue reading »

Is Autoimmune Disease Becoming More Common?

By Laura (The Gluten-Free Traveller)

Is autoimmune disease becoming more common or is it simply that more and more people are being diagnosed with autoimmune diseases, which in the past would have gone undetected? And if it really is becoming more prevalent, why should this be the case?

Recent reports on diagnosis rates show that celiac disease, type 1 diabetes, lupus and a variety of other autoimmune disorders are being diagnosed at a higher rate than ever before.

Between 2001 and 2009, the American Diabetes Association reported a 23% increase in type 1 diabetes. A similar association in Finland observed a similar rate of increase. It is thought that celiac disease affects around 1 in 133 Americans and many other countries have similar if not higher rates.

Click to continue reading »

Mediterranean Snacks

By Laura (The Gluten-Free Traveller)

Mediterranean Snacks was kind enough to let Triumph Dining sample some of their gluten-free products recently.

I’m a big fan of Mediterranean Snacks. Not only are their chips and crackers gluten-free but they are crazy delicious! They are also pretty unique as their main ingredient is lentils! All of their Baked Lentil Chips, Lentil Crackers and new Hummuz Crispz are gluten-free. Additionally all of their products are grown naturally and free from any additives, chemicals or genetic modification. Sounds good to me!

Baked Lentil Chips come in six flavors – Cucumber Dill, Parmesan Garlic,  Cracked Pepper, Roasted Pepper, Rosemary and Sea Salt.

Baked Lentil Chips are my favorite of their products. They taste great both on their own or dipped in guacamole, salsa or hummus! The Parmesan Garlic and Roasted Pepper ones are particularly yummy and full of flavor.

Lentil Crackers come in Cracked Pepper, Rosemary Herb and Sea Salt.

Click to continue reading »