This is a good recipe for those of you who miss traditionally sweet, moist carrot cake. This carrot coconut bread is less sweet because it relies more on fruit than white sugar, so we’re baking it in a loaf pan and calling it bread. This carrot coconut bread recipe makes two loaves.
If you have been following a gluten-free diet, due to gluten intolerance or celiac disease, but still suffer from lingering fatigue and digestive distress, you’re one of many.
The intestinal damage that accumulates during the months and years prior to your diagnosis can take years to fully heal. Unfortunately, every time you accidentally ingest small amounts of gluten due to cross contamination, your symptoms flare up and it sets your full recovery back even further.
The folks over at CeliAct created Gluten-Free Diet Support, a nutritional supplement created specifically for those on a gluten-free diet. Gluten-Free Diet Support contains highly bioavailable forms of 12 different vitamins and minerals that help alleviate fatigue.
Additionally, Gluten-Free Diet Support contains a powerful probiotic called Unique IS-2, a strain of bacillus coagulans that has been shown to help ease bloating, gas, diarrhea, and constipation.
CeliAct is offering the readers of Triumph Dining 30% off their first purchase.
Food blogger David Lebovitz recently shared some good information on almond flour. It is excerpted here.
Is almond flour the same as almond meal or ground almonds?
Yes. If you are unsure, check the ingredients on the package; the only ingredient listed should be almonds. If there are other ingredients, it’s not the same thing and should not be used in a recipe that calls for almond flour. Other names for almond flour are powdered almonds, almond meal, and almond powder. Continue reading “All About Almond Flour | Triumph Dining”
Cider Week on the Triumph Dining Blog is fast becoming one of our favorite weeks. British manufacturers have historically owned the hard cider market, a market that’s naturally gluten-free. In the past 12 months there have been more new ciders added to the market than we can even count. In reality, we are working hard to count them all for our next edition of the Triumph Dining Grocery Guide.
Wisconsin’s Ciderboys Hard Cider has kept alive the region’s wonderful cider-making tradition with six new offerings that our readers should love.
People with celiac disease and gluten sensitivity can finally enjoy great-tasting gluten-free pizza and breadsticks at Detroit Style Pizza Co.‘s two metro-Detroit locations and nationwide by mail order.
Pizza maker Shawn Randazzo was inspired to craft the recipe after his wife, Keri, was diagnosed with celiac disease. The couple tried gluten-free pizzas at dozens of Detroit-area locations, only to find that most versions left much to be desired. Randazzo went to work on his own recipe, and, after countless trials he was able to bake a gluten-free pizza with dough that’s soft on the inside, crispy on the outside and as tasty as Detroit Style Pizza Co.’s other award-winning pizzas.
“I wanted to create a gluten-free pizza recipe that we loved and would be proud to share with others,” says Randazzo.
Detroit Style Pizza Co. offers two styles of gluten-free pizzas: small Detroit Style Square (four pieces) and small Pan Style Round (six pieces). The pizzas are available at the Clinton Township and St. Clair Shores locations for $6.99 plus the cost of toppings. Specialty pizzas can be made gluten-free by adding $2 to their regular price.
The Detroit Style Pizza Co. kitchen is specially designed for gluten-free prep; gluten-free menu items never come in contact with surfaces or utensils used to prepare foods that contain gluten. The pre-baked gluten-free pizza crusts are stored in FDA-approved bags until used.
“A gluten-free diet calls for no breads or wheat. It’s a total life change for many people, and it’s extremely difficult to find gluten-free bread products that taste great,” says Randazzo. “For people who love pizza but can’t eat gluten, being able to enjoy a gluten-free pizza that’s packed with flavor is a treasure.”