The Winter Olympics is today bringing together the world’s best athletes in Sochi, Russia in hopes of bringing home the gold. While every athlete must follow a strict diet and regimen to perform at his or her best, it was interesting to see how many follow a GF diet, whether by choice or by medical necessity. Here is a short list of some of those competitors: Click to continue reading »
With new gluten-free products hitting the shelves each day, GF eaters are finding it easier and easier to discover new items that they love to munch on. There’s no doubt that this will continue to trend in 2014 and beyond; a survey conducted by the HAIN Corporation found that at least seven out of 10 “health conscious” consumers frequently purchased products labeled gluten-free and at least four in 10 stated they planned on buying more GF products in the coming year. Click to continue reading »
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. Click to continue reading »
Last June, celiacs and gluten-free eaters rejoiced as Dunkin’ Donuts rolled out a big campaign to announce that they would soon be adding two GF items, a cinnamon sugar donut and a blueberry muffin, to their menus nationwide. Nearly six months later, DD is quietly canceling those plans and scrapping the idea as a whole. Click to continue reading »
Yet another find on my Seattle trip was Misty Mountains Farm, where Matt and Arial Buza work together to create the sweet and savory breads and baked goods they offer through a unique community-supported bakery (CSB). Each CSB members’ weekly share is delivered right to their doors. About half of Misty Mountains Farm’s selection is gluten-free, and it is always popular. Click to continue reading »
Valentine’s Day is fast approaching. We found this recipe in Bon Appetit and thought it a nice dessert alternative for those who aren’t fixated on chocolate. For a moist cake, be sure to use finely ground polenta labeled “quick-cooking” or “instant”; cooking times listed on the package will be five minutes or less. Click to continue reading »
This year Valentine’s Day will be a family affair. I’ve been looking for creative menu ideas to celebrate at home with the kids and these are the ideas I’ve come up with. We’ll have pink and red heart shaped theme for each meal of the day. Nothing complicated, just fun and gluten free. Click to continue reading »
On my flight home from Seattle I caught up on my cooking magazines. And as soon as I’ve sorted through the backlog mail that comes with being out of town, I’m going to make these muffins, courtesy of Bon Appetit magazine. Click to continue reading »
Thrive’s menu has something for everyone, especially if you have extreme food allergies. They serve whole foods and those without soy, dairy, gluten, corn, eggs and peanuts. This place serves up some great vegetarian chow in the Pacific Northwest. Click to continue reading »