Monthly Archives: December 2012

Joan’s Gluten Free Great Bakes

By Laura (The Gluten-Free Traveller)

Good gluten-free English Muffins aren’t too commonly found, so it was exciting to discover that Joan’s Gluten-Free Great Bakes make delicious English Muffins, which are not only gluten-free but also dairy, egg and soy free! Joan’s English Muffins come ready to be toasted in a package of four and taste great as they are or topped with a little butter and jam or honey. Pour yourself a cup of tea and enjoy!

Click to continue reading »

Helpful New Gluten-Free Resource

By Emily

One of the good things about having celiac disease is the community that exists to help guide you along your decisions — websites, celiac support groups, healthcare professionals, even dedicated celiac centers.

However, that community can also be one of the tough things about having celiac disease. Just as there are myriad different presentations of the disease — not to mention the many other medical reasons for a gluten-free diet — there are many different opinions about how best to treat it. And, especially when it comes to the internet, it can be tough to tell A) whether the page you’re reading contains up to date information and B) whether its authors have an agenda aside from your health.

Click to continue reading »

A Cure For Celiac Disease By 2026?

By Laura (The Gluten-Free Traveller)

Is a cure for celiac disease on the horizon? The University of Chicago Celiac Disease Center believes so and their goal is to find it by 2026.

For this goal to be met would mean everything to 1 in 100 Americans suffering from celiac disease but making it happen will be challenging.

“this goal requires coordinated effort, intensive research, and adequate funding.”

Click to continue reading »

Bring On Those Black Beans: Getting the Gluten Out and Fiber In to Your GF Brownies!

By Bridget

Photo credit: happyherbivore.com

Gluten-free baking can be tricky. Between funky after tastes and too crumbly textures, there have certainly been times where I just want to throw in the towel and give up baked goods altogether.

Recently, however, I discovered how effective starch alternatives can be! Sneaking vegetables, beans, and fruits into baked goods has been a popular trend lately, especially among the healthy eating community. Although I was initially skeptical, I finally decided to do a baking experiment of my own, using black beans as a substitute for flour in brownies – and they were a success!

Click to continue reading »

Justin’s Nut Butter

By Laura (The Gluten-Free Traveller)

Justin’s is a fantastic company. They make a whole bunch of delicious nut butters and all of them are gluten and dairy free. What’s even better, for those of us who are concerned about cross contamination, all of their nut butters are certified by the Gluten-Free Certification Organization.

As well as classic peanut and almond butters, Justin’s also does some interesting and delightfully delicious flavors such as Maple Almond, Chocolate Hazelnut, Honey Peanut, Chocolate Almond and Honey Almond. As with all amazing nut butters, these are great devoured straight from the jar, spread on your favorite gluten free bread or cracker or mixed in to give your hot cereal a nutty protein kick!

Click to continue reading »

Scientists Working on Non-Toxic Wheat

By Emily

If there were such a thing as non-toxic wheat, what would it look (and taste) like? According to a recent article in the LA Times, researchers are trying to find out.

The article covers research published in the Proceedings of the National Academy of Sciences, in which scientists attempted to breed gluten-free wheat plants. The research was conducted by scientists from the Pacific Northwest, as well as from China and Germany.

Click to continue reading »

Gluten-Free Play Clay

By Laura (The Gluten-Free Traveller)

Photo credit: http://littlewoolmaus.com

You wouldn’t want your gluten-free kids playing with loaves of whole wheat bread so you probably don’t want them playing with Play-Doh either. Play-Doh is a lot of fun but unfortunately it and many of the other dough and clay products out there are made with flour and therefore aren’t suitable for kids, or clay loving adults, with a gluten allergy or celiac disease.

Click to continue reading »

Purely Elizabeth Granola

By Leslie

Purely Elizabeth granola arrived in the Triumph Dining offices the same day the December issue of Bon Appetite arrived at this writer’s home. After my office mates gave a solid thumb’s up to the Cranberry Pecan variety, which is gluten-free, vegan and free of refined sugar, I took the rest home and began baking. It is the holiday season after all.

Click to continue reading »

Why You Might Be Feeling Your Oats: They’re Probably Not Gluten-Free!

By Bridget

As most Celiacs know, oats are a questionable food item due to cross-contamination. But many may not know that the risk is deeper seeded than the process plant cross-contamination risk. Years ago, I was told by my doctor that steel cut oats were safe because they were less processed than the old-fashioned version, but that is not true. While I initially believed it was due to amount of processing (believing that steel cut were closer to their whole form), the oats could actually be contaminated due to the ground in which they’re grown, not just the plant where they’re processed!

Click to continue reading »

Gluten-Free Holiday Gift Baskets Galore

By Emily

Well, it’s that time of year again: the holiday season has begun! There are office parties and neighborly open houses, holiday dinners and all-day shopping extravaganzas, all of which require a little bit of extra planning if you plan to do them gluten-free. Today, though, let’s just focus on one special part of the holidays: the gift basket.

The standard holiday gift basket is generally a field of land mines for a gluten-free person. Even if there are a few items that seem safe — at least, according to the ingredients list — there is rarely a way to tell how true this is. Often items aren’t branded, so gaining access to information on shared equipment and cross-contamination is nearly impossible.

Click to continue reading »