ConAgra Foods

Tuesday, December 29, 2009

December 29, 2009

Dear Mrs. ----

Thank you for your request for more information about the ingredients in our products.

Unfortunately, we are not able to guarantee that our products ingredients are gluten-free, since the source of an ingredient may change from time to time. We understand how difficult it can be finding foods that meet the requirements of a restricted diet, and we continue to look for ways to meet the dietary needs of our consumers.

Please be aware that although ConAgra Foods cannot certify products to be gluten-free, we can assist you by affirming that a product has been formulated without commonly known gluten containing ingredients. The flour used in our products is often wheat flour and should be avoided by individuals with gluten sensitivities. Some fermented or distilled products, such as vinegar, may be derived from wheat. We suggest you speak with your physician to determine if you need to avoid distilled products derived from wheat, rye, barley, or oats. We always advise consumers who may have sensitivities to recheck the ingredient list on each package. Products are oftentimes reformulated and the ingredients may change.

If Natural Flavors, Artificial Flavors, or Spices listed in the ingredients list contain wheat, oat, barley, or rye, these ingredients would be listed in parenthesis immediately following the ingredient.

Hunt's Manwich Original Sloppy Joe Sauce 15.5oz 2700044110

Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Less Than 2% Of: Salt, Sugar, Dehydrated Onions, Dehydrated Red And Green Bell Peppers, Chile Pepper, Tomato Fiber, Spices, Guar Gum, Xanthan Gum, Dehydrated Garlic, Carob Bean Gum, Natural Flavors.

We appreciate your patronage and value our consumers. We hope you will continue to enjoy our line of quality food.

Happy Holidays!

Consumer Affairs
Ref: 052746525A

The Gluten Effect

Sunday, December 27, 2009

Must read :The Gluten Effect

Vikki and Richard Petersen have cracked open a world hidden from view but one which causes untold suffering for millions.

The Gluten Effect is a remarkable window into the innumerable ways in which gluten can cause everything from autism to dementia, from depression to psoriasis and so much more.

About the Authors

Vikki and Richard Petersen have the distinction of being both doctors of chiropractic and certified clinical nutritionists.

They are founders of the HealthNOW Medical Center in Sunnyvale, California, and have gained national prominence for their work utilizing the HealthNOW Method, which combines the best elements of traditional and functional medicine into an approach that treats the underlying root cause of health problems.

Happy Holidays

Thursday, December 24, 2009

I would like to take a minute to wish all of you a happy, healthy and a gluten free holiday. I/we look forward to sharing new gluten free recipes, giveaways, events and product reviews with you in 2010.

Happy Holidays


Friday, December 18, 2009

Saturday, December 19th from 2 - 4
15 Woodside Avenue, West Lawn, PA 19609
We welcome "anyone"
Information on who should be screened for "gluten sensitivity"
Games, prizes, food, vendors
Large information table , Coupons, library of books/DVD/CD
Join Gluten Free foods ROCK for our first annual gluten free cookie exchange.
EVERYONE who participates will be entered into a drawing to win prizes!!!
Large gift basket, Pop art toaster
Additional great prizes
If you don’t want to bake feel free to purchase cookies for the cookie exchange.
You are still welcome to attend without joining our cookie exchange.
There are no membership dues
We hope to help a broad range of people with one common connection GLUTEN
Have you entered our GIVEAWAY?
Do you want to win a Pop art toaster as a gift?

Holiday Food Fest

Thursday, December 17, 2009

Have you entered our GIVEAWAY?
Do you want to win a Pop art toaster as a gift?
Welcome to Holiday Food Fest "last week"
Our theme this week is: desserts
Life As Mom is hosting this week.
"Check out her "giveaway"

Recipe: Flour less Brownies

Makes 16

No one will ever guess the secret ingredient in this recipe: black beans!


1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts


Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares


I also shared a recipe a few days ago Gluten free cut-out cookies
Do you have a favorite dessert recipe?

Holiday Food Fest

Thursday, December 10, 2009

Have you entered our GIVEAWAY?
Do you want to win a Pop art toaster as a gift?
Welcome to Holiday Food Fest 5th week!
Our theme this week is:
Holiday Dishes: Mains, Sides, Soups, any holiday dish.
Shirley is hosting this week.
"Check out her "giveaway"

Baked Pecan Yams

A wonderfully alternative to the popular marshmallow-covered version. With cinnamon-flavored pecans and a subtle tang of citrus, it promises to be a new holiday favorite.


4 medium Jewel or Garnet yams
2 tablespoons butter, melted
1/4 cup orange or pineapple juice, optional
1 cup chopped pecans
1/4 cup pure maple syrup
1/2 teaspoon cinnamon
Pinch of sea salt


Preheat oven to 400°F. Bake yams for about one hour, or until tender when pierced with a fork. The skins should peel off easily when they are still warm. Peel yams and mash with butter and juice, if desired. Spread yams evenly in a square baking dish and smooth the top.

In a small bowl, toss pecans with maple syrup, cinnamon and a pinch of salt. Spread evenly over the top of the yams. Bake for 20 to 30 minutes or until pecans are toasted and the yams are hot and bubbly.


The Dr. Oz Show

Wednesday, December 9, 2009

Have you entered our GIVEAWAY?
Do you want to win a Pop art toaster as a gift?

The Dr. Oz Show

Episode: Celiac Disease

The Dr. Oz Show airing Thursday, December 10th will discuss celiac disease and the gluten-free diet.

Dr. Peter Green, NFCA Scientific/ Medical Advisory Board member and Director of the Celiac Disease Center at Columbia University, will be featured on the program, along with television personality and author of ‘ The G-Free Diet’, Elizabeth Hasselbeck.

For information about The Dr. Oz Show and airtimes, check your local listings or visit show’s website,


Tuesday, December 8, 2009

Have you entered our GIVEAWAY?
Do you want to win a Pop art toaster as a gift?
This post is part of Carrie's cookie exchange
I will be making these cookies for our first annual

(Gluten-Free Recipe*)

We will be making these gluten free cut-out cookies this year.

Preparation time: 45 min Baking time: 8 min
Yield: 3 1/2 dozen cookies

1cup sugar
1cup LAND O LAKES® Butter, softened
2egg yolks
1 1/2teaspoons gluten-free vanilla
2 1/4cups Gluten-Free Flour Blend (see below)
1/4teaspoon salt

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour blend and salt. Beat until well mixed. Cover; refrigerate until firm (1 hour).

Heat oven to 350°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch star-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets.

Bake for 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes; remove from cookie sheets. Cool completely.

Gluten-Free Flour Blend: To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using.

Recipe Tip
Use any shape 2 1/2-inch cookie cutter, depending on the season.

Celiac Awareness Night

Monday, December 7, 2009

Have you entered our GIVEAWAY?
Do you want to win a Pop art toaster as a gift?

Celiac Awareness Night with the Philadelphia Flyers

My family will be joining NFCA and attending the Celiac Awareness Night with the Philadelphia Flyers. Our son turns 9 on January 18th, the day before the event, so we plan to take him and the rest of our family for his birthday; he is their biggest fan. If you would like to join us, old friends, new friends to raise awareness about celiac disease and would be interested in purchasing tickets close to us, please email me

Information about the event:

NFCA invites all celiac and gluten intolerant sports fans to the 2010 Celiac Awareness Night with the Philadelphia Flyers at the Wachovia Center on Tuesday, January 19th as the Flyers take on the Columbus Blue Jackets. Game time is 7:00 pm.

Tickets are on sale now at through the Flyers online box office. To get the special Celiac Awareness Night discounted tickets, enter 154 CELIAC when asked for the promotion code. This also will guarantee that proceeds from your ticket sales go to support raising celiac awareness. Hit “Go”! When you get to the ticket ordering page, click on the red button that says “Tix”. You will be able to select any seats in the arena.

Discounted tickets prices:

Mezzanine $50 (normally $63)
Rows 1-7/Center 6 8-11

Mezzanine $40 (normally $53)
Rows 8-11

Mezzanine $40 (normally $46)
Rows 12-15

Note: There is not a designated section for the Celiac Awareness Night Group for this game. If you are arranging for a group to go to the game together, be certain that you order your seats as a group. Either enter this group order online or call Mike Andrews of the Flyers at 215-952-5994 to make arrangements for group seating.

For other questions, please call NFCA’s Nancy Ginter on 215-325-1306, ext. 101

Holiday Food Fest

Thursday, December 3, 2009

Welcome to Holiday Food Fest’s 4th week! We are sharing Holiday Cocktails, Mock tails, and appetizers today.

Amy of Simply Sugar & Gluten-Free is hosting this week.
"Check out her givaway"

What are you serving your holiday guests while they're anxiously anticipating the main course?

Christmas Eve we keep it pretty simple. Every year we have gluten free meatballs, salad, fruit. This year our mock tail will be Easy Elf Punch. I will be using the recipe below this year. After church and our meal we will make cookies for Santa and Christmas day.

Christmas appetizers will include. Fruit sticks , cheese , Deli-Style Ham Rollups, Deli-Style Roast Beef Rollups I'm keeping it pretty simple this year, wanting to spend time with family and friends.


Easy Elf Punch

Serves 16
A flavorful, colorful and economical non-alcoholic punch for any occasion.

3 (12-ounce) cans frozen raspberry juice
1 ( 12-ounce) can frozen lemonade
2 (six-packs) Ginger Ale
5 pounds ice
1 navel orange, sliced into rounds
1 lime, sliced into rounds
1 pound strawberries, sliced

In a large punch bowl, combine frozen juices with ginger ale and stir until juice is dissolved. Add ice. Garnish with sliced orange, lime and strawberries.


The nice people from Pop Art Toaster have generously offered to give one of my lucky readers their very own Pop art toaster!

Be sure to enter our current contest!

Healthy Through The Holidays

Tuesday, December 1, 2009

We have completed four full weeks of commitment to being healthy
I cannot believe we are starting week five!
Time flys when you are having fun!
Starting week 5...seeing any progress?
I would be, if it wasn't for all the good gluten free Thanksgiving leftovers I ate !
Are you starting a nice routine?
This week was a little different, my children had a few days off of school
Are Keely's Pilates exercises working?
Not really, but that is mainly because I am having fun with the kids.
I am mostly jumping rope with them or having fun on the trampoline.
Remember cardio counts, too
How about healthy tips?
I do well in this department; unless it is a holiday or an event I am attending.
Fruit Sticks Recipe
These fruit sticks make eating fruit fun. I have used mandarins, apples, and grapes in this recipe, but any type of fruit can be used.
2 mandarins, peeled
1 red apple, diced
1 green apple, diced
1 cup green grapes
1 tablespoon of lemon juice
A bit of yogurt
8 wooden skewers
Thread the mandarins, apple, and grape pieces on the wooden skewers.
Using a brush, lightly brush the lemon juice on the fruit.
Serve with the yogurt.
The nice people from Pop Art Toaster have generously offered to give one of my lucky readers their very own Pop art toaster! Be sure to enter our current contest!


Sunday, November 29, 2009

UPDATE: Congratulations to the winner!
The winner was notified by email .
Check back soon for another fun giveaway

The nice people from Pop Art Toaster have generously offered to give one of my lucky readers their very own Pop art toaster!

They have tested gluten free bread with GREAT reviews

Contest Rules:

To enter the contest, simply leave a comment below telling me why you would like a Pop art toaster.

To get an extra entry, link to the giveaway in your blog, and leave me another comment linking to your post

Follow my blog ( 1 extra entry )

Grab our Gluten free foods ROCK button (code in the sidebar) and put it on your blog (leave your blog url)

This contest will be open until 5:00 PM EST on Saturday, December 19th. I will announce the winner Saturday evening. Winner will be chosen and will have 72 hours to respond before a new winner is chosen.

Visit Pop Art Toaster's web site if you are interested in purchasing a toaster or a tasty baker.

I have also added a few of their products in our Amazon store

Thank you for entering and good luck!

Spicy Turkey Soup

Friday, November 27, 2009

"Leftover Turkey"
Throw together this easy soup to serve guests who remain after the Thanksgiving holiday!
This soup provides the perfect balance between spicy, savory and herbal flavor.


1 tablespoon extra virgin olive oil
4 cloves garlic, chopped
1 1/2 cups chopped onion
1 (28-ounce) can diced tomatoes, with their liquid
4 cups low-sodium, gluten-free chicken broth
1 teaspoon dried oregano
1/4 teaspoon ground chipotle or cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 bay leaf
3 cups shredded cooked turkey meat (white and dark)
1 small bag white corn chips
1 bunch cilantro, chopped
1 cup shredded Monterey jack cheese
2 avocados, sliced
2 limes, cut into wedges


Heat oil in a large pot over medium heat. Add garlic and onions. Cook, stirring often, 8 to 10 minutes, until onions are translucent. Stir in tomatoes, broth, oregano, ground chipotle pepper, cumin, black pepper, bay leaf and turkey. Bring to a boil, then reduce to a gentle simmer. Simmer 15 minutes to allow flavors to meld.

To serve, break corn chips (about 5 or 6 per serving) into bite-size pieces and place in bowls. Ladle soup over chips. Sprinkle with cilantro and cheese. Garnish with avocado slices and lime wedges.

Do you have any creative ideas on what to do with leftover Thanksgiving turkey?

Healthy Through The Holidays

Tuesday, November 24, 2009

We have completed three full weeks of commitment to being "Healthy"


Have you gotten into a good workout routine that you're able to stick to?

It's different every week. However it works for me.

Did you try Keely's Pilates exercises...please say you did...please!?!

Does twenty minutes count?

Did you get all your cardio in?

Yes I have been doing really well. I'm spending time with my children on the trampoline and jumping rope while they ride bikes in the driveway.

Did you have any fast food...if so, did Mama M's awesome healthy tips post make you choose more carefully?

I/we don't eat fast food. However on Saturday we had our gluten free event. So I did have one to many gluten free cookies and a LARGE piece of Gluten free cake. YUMMY!

Later that night I had ice cream.

Don't tell my children I also ate almost an entire box of doughnut holes from Grandmas's gone GF on Sunday.

The rest of the week I was good, does that count?

Last, but not least...are you feeling Healthy?

I'm feeling HEALTHY. I have been feeling a lot better in many ways since going gluten free.


Fat Free Green Tea Smoothie


Yield: 3 servings

  • 1 1/2 cups green tea

  • 2 medium bananas

  • 6 oz fat free, no sugar added peach yogurt (1 container)

  • Directions

    Brew green tea and chill in refrigerator.

    Blend all ingredients in blender until smooth.

    Serve over ice.

    Nutrition facts (per serving): Calories: 93; Fat: 0g; Saturated Fat: 0g; Cholesterol: 2mg; Sodium: 29mg; Carbohydrate: 22g; Fiber: 2g; Protein: 2g

    November Event

    Saturday, November 21, 2009

    Gluten Free Foods ROCK would like to take a minute or two to thank everyone who attended our November event. Those who missed the event, we hope to see you next month.

    Our next event will take place on 12/19/09 2 PM, we will have a guest speaker
    We will have crafts and activities for children. We will be decorating cookies with the children, while the parents and adults listen to the speaker. We will also have a play area for the children.

    One of the great pleasures of the holidays is having a wide assortment of goodies around to enjoy with family and friends.

    Don’t get left out of the fun just because you're gluten-intolerant.

    Join Gluten Free foods ROCK for our first annual gluten free cookie exchange.

    EVERYONE who participates will be entered into a drawing to win gluten free gift baskets. If you don't want to bake feel free to purchase cookies for the cookie exchange.

    You are still welcome to attend without joining our cookie exchange.

    We welcome anyone young and older. Regardless of why you are living gluten free.

    We hope to help a broad range of people with one common connection GLUTEN!

    We would like to take a minute to thank a few of our friends.

    We would like to thank Erica Bowers from B & H Organic Produce for setting up a table and talking about her farm. B & H Organic Produce is a growing farm located in Morgantown, (PA) specializing in unique items, which focus on flavor, fun and freshness. For additional information about what B & H has to offer please visit their website Organic B & H Produce

    We would like to thank Kimberton Whole foods for donating a gluten free cake, gluten free bars, vitamins and packets of information for our table. Be sure to check out their web site to see what they have to offer you. You can sign up for their newsletter for discounts and coupons. Kimberton Whole Foods

    We would like to thank Grandma, from Grandmas gone gluten free for the opportunity to pre order her products. Grandma will be back again next month. Grandmas web site Grandmas Gone Gluten free

    Gluten Free Bread

    Friday, November 20, 2009


    I have tried a lot of gluten free bread mixes.
    I seem to purchase Pamela's gluten free bread mix often.

    What is your favorite gluten free bread mix?

    If I need something quick at "times" I will use Ener-G , mainly for toast or to make french toast for breakfast.

    I'm also pretty creative and think "outside" of the box for sandwich's for my children, we use Corn Tortillas, Corn Thins, Rice Cakes, lettuce wraps, gluten FREE pancakes and waffles and Rice Paper/Spring Roll Wraps .

    Fast and Simple Gluten Free Bread

    First thing to do is preheat the oven to 350 F or 180 C. I've never figured out why most recipes don't mention "pre-heating" until near the end of the instructions.

    1 cup rice flour
    1 1/2 tablespoons sugar
    1 3/4 teaspoons baking powder
    1/2 teaspoon salt
    1 egg
    1/2 cup milk
    1/8 cup vegetable oil

    Combine the dry ingredients and give them a good dry mix to ensure even distribution.
    Beat the egg lightly and add it and the other liquids to the dry ingredients.
    Mix thoroughly, the batter should be similar to the consistency of a muffin mix.
    Pour the batter into a greased small loaf tin.
    Place on the center rack of the oven and bake for 20 minutes.
    Check with a skewer to ensure the loaf is baked right through.
    Allow to cool in the tin for 30 minutes.
    Once completely cool, slice your loaf and enjoy.

    For some other variations, during the mixing stage you could try adding cheese, fruits, or some favorite herbs or spices. Use your imagination!

    What is your favorite gluten-free bread?

    Recipe from scratch?

    "Leave me a comment"

    Holiday Food Fest!

    Thursday, November 19, 2009

    Welcome to our third week of the Holiday Food Fest! If you missed the last two weeks, I shared frosted pumpkin bars and what our Thanksgiving menu will include this year.

    This week we are covering Ideas for Edible Gifts.

    This year our family will be making nut butter cookies, cut-out cookies and chocolate chip cookies.

    Every year I make cookies with my children and share the cookies with friends and family. I purchase cookie tins on "black Friday" every year.

    In addition this year I will be hosting a Gluten Free cookie exchange at our gluten free event, it will take place on December 19th 2009 at 2 PM in West Lawn, Pa. If you are local to our area, we would love for you to join us.

    If anyone has any yummy "recipes" Gluten Free Chocolate Chip and/or cut out cookies that you would like to share with us please leave me a comment.

    One of our recipes we will be using this year:

    Gluten Free Nut Butter Cookies – nobody misses the "Gluten"


  • 1 ½ cups Natural Almond or Peanut Butter (or mixed)
  • ½ cup brown sugar, packed firmly
  • 1 large egg
  • 1 teaspoon GF baking soda

  • Directions

  • Preheat oven to 350 degrees and move rack to middle setting.

  • Mix nut butters, sugar, egg, and baking soda.

  • Scoop into heaping teaspoons and roll into balls.

  • Place on an ungreased cookie sheet and press with fork to get the traditional PB Cookie look.

  • Bake for 9 minutes or until slightly dry looking.

    This "should" make 45 peanut butter bite-sized cookies.

    45 calories each

    Make sure to head over to Cents to Get Debt Free and link your Edible Gift or just leave a comment.

  • Healthy Through The Holidays

    Tuesday, November 17, 2009

    Mama M & Keely have come up with a wonderful way for all of us to stay healthy during the holiday season.Each week we will have exercise goals and healthy eating tips. We will log our exercise hours and promise to eat healthy.

    We have completed two full weeks of commitment to being "Healthy"


    We bumped up the cardio goal last week to 170 minutes...did you meet it? Exceed it? Coulda done better?
    I Jumped rope for a total of 20 minutes each Day " 140 minutes"
    I played on the trampoline again this week with my children, three days for a total of 120 minutes.
    How about the eating? Snacking less? Or "snacking smart"?
    "snacking smart"
    How's the water consumption going?
    Going well
    Have you been trying the recommended Pilates exercises?
    Sadly I have to say I didn't. I will try again this week. "Thinking positive"

    Snack idea- Gluten Free

    Cottage Cheese Veggie Dip

    Stir lemon pepper into cottage cheese for a quick and healthy vegetable dip. We normally use carrots and snow peas, but any crunchy vegetables you have on hand will do.

    1 serving Active Time: 5 minutes Total Time: 5 minutes


    • 1/2 cup low-fat cottage cheese
    • 1/4 teaspoon lemon pepper
    • 1/2 cup each baby carrots and snow (or snap) peas


    1. Combine cottage cheese and lemon pepper. Serve with carrots and peas.


    Per serving : 120 Calories; 2 g Fat; 1 g Sat; 0 g Mono; 10 mg Cholesterol; 14 g Carbohydrates; 14 g Protein; 2 g Fiber; 561 mg Sodium; 202 mg Potassium


    Monday, November 16, 2009

    Are you looking for help to promote your product? This is a PR friendly blog and I would love to hear from you I would be happy to do a product review and/or giveaway. I do not charge for product reviews. Please feel free to contact me with any ideas you may have.Advertising space is also available to anyone interested. We offer low advertising rates.

    1-5 Months: $8.00 /month
    6 Months : $40.००
    12 Months: $75.००

    This policy is valid from 16 November 2009

    This blog is a personal blog written and edited by April. For questions about this blog, please email April at

    The compensation received will never influence the content, topics, or posts made in this blog। All advertising is in the form of advertisements generated by a third party ad network. Those advertisements will be identified as paid advertisements.

    This blog accepts forms of cash advertising, sponsorship, other forms of compensation Please NOTE I do not make any money from hosting our gluten free events I host these events every month for FREE and NO form of compensation is given to me. I do receive donations of products that are given to use for the events only. The support group and blog are linked, however I receive no compensation for my time from the support group’s web site that I manage and or the events that I host.

    Dr. Thomas O'Bryan

    Friday, November 13, 2009

    I had the pleasure of watching the full video
    Unlocking the Mystery of Wheat & Gluten Intolerance

    When you watch the video and listen to the 'audio" files below you will get the facts on gluten sensitivity and the surprising variety of symptoms outside the intestines. With a special focus on the brain and nervous system, the discussion in this DVD will make sense as to why headaches, migraines, ADHD, depression, anxiety and even epilepsy may be the only symptoms you see!

    Please listen to the 'audio Files"

    Audio Files

    The brain is affected

    Beyond Heredity

    Celiac Largely Undiagnosed

    Celiac a New Understanding

    Dr. Thomas O’Bryan Talks about Celiac Disease

    Dr. Thomas O'Bryan DC, CCN, DABCN audio update download

    All Celiac experts recommend that all first degree relatives, regardless of symptoms, should be tested.

    Something to keep in mind....just because they test negative now doesn't mean they are "free" from gluten issues for life. If symptoms arise later, it is worth it to be tested again.

    It should be acknowledged that non-celiac gluten sensitivity exists, gluten is a bigger problem than most people realizes.

    Holiday Food Fest

    Thursday, November 12, 2009

    What are you making for Thanksgiving? Today on the Holiday Food Fest over at Tasty Eats at Home, there are lots of great ideas.

    Our Thanksgiving menu this year will include: Turkey , ham, mashed potatoes, fresh vegetables, salad, rolls , my famous beans , pumpkin pie, clementine delights, healthy "punch" for the children and the adults will enjoy gluten free beer

    Like any other big occasion revolving around feasts, Thanksgiving can be a challenge particularly to those coping with gluten issue If you are preparing a Thanksgiving meal for family or guests with Gluten intolerance here are some references that may come in handy:


    A fresh or frozen turkey is not something we typically suspect as a source of gluten. Unfortunately, basting solutions injected in turkey during processing may contain gluten. For additional information read here
    Gluten free Turkey


    A gluten-free vegetarian Thanksgiving stuffing with rice and almonds instead of bread. If you need a gluten-free stuffing recipe for Thanksgiving that is vegetarian and vegan as well, this is an excellent one to try. Gluten-free stuffing recipe courtesy of Ener-G Foods.


    • 1 cup diced onion
    • 1 cup celery, chopped
    • 1 cup celery leaves, chopped
    • 1 4 ounce can sliced mushrooms, drained
    • 1 cup rice, uncooked
    • 3 tbsp gluten-free margarine
    • 2 cups gluten-free vegetable broth
    • 1 tsp salt
    • 3/4 tsp poultry seasoning
    • 1/2 cup chopped toasted almonds


    Pre-heat oven to 350 degrees.

    In a large skillet, sautee onion, celery, celery leaves, mushroom and rice in margarine for a few minutes, until onion and celery is soft and rice is golden.

    Transfer to a lightly greased 2-quart casserole or baking pan.

    Stir in gluten-free vegetable broth, salt and poultry seasoning.

    Cover and bake for 30 to 35 minutes, or until rice is cooked and the liquid is absorbed.

    Fluff with a fork, then sprinkle the top with chopped toasted almonds.

    This vegetarian and vegan stuffing recipe is gluten-free and wheat-free.

    Pamela's Cloverleaf Style Dinner Rolls

    1 bag Pamela's Gluten-free Bread Mix
    2 large eggs
    3/4 cup milk - scalded
    1/4 cup butter (or non-dairy substitute), melt in the hot milk
    2 TBSP sugar
    3/4 cup warm water to proof the yeast for 10 minutes
    Additional Pamela's Gluten-free Bread Mix or white rice flour for dusting

    With butter melted in the milk and yeast proofed (that is dissolved and bubbly) in the warm water, make sure the milk was cool to the touch so that it does not kill the yeas, all ingredients in mixer using wire whip attachment, mix for 3 minutes on med/high. Carefully roll the dough out of the bowl, using a large rubber spatula, into a buttered bowl. Let dough rise with a a warm, damp towel over the bowl and keep in a warm place for a little over an hour, until it is just less than double in size.

    Gently roll the dough onto a wood cutting board that has been liberally sprinkled with more Pamela's Gluten-free Bread Mix (or rice flour). Sprinkle additional Pamela's Gluten-free Bread Mix (or rice flour) on top, and gently pat down dough to about 3/4-inch to 1/2-inch high.

    For Cloverleaf style: cut away 2 inch squares of dough and roll into small 1-inch balls. Grease cups in a muffin pan. Fill each cup with three balls. Cover the rolls with a drape of a warm, wet towel. Let rest for 60 to 90 minutes, or place pan in refrigerator to rest overnight. Melted butter can be brushed on rolls prior to baking.

    Bake in pre-heated oven at 350° for 25 minutes.

    Reheat rolls if necessary in 350° oven for 10 minutes

    Recipe courtesy of Pamela's products

    I hope you enjoy your Thanksgiving this year!
    Stay POSITIVE and think "outside" of the box Make living gluten free FUN

    Healthy Through The Holidays

    Tuesday, November 10, 2009

    Mama M & Keely have come up with a wonderful way for all of us to stay healthy during the holiday season.Each week we will have exercise goals and healthy eating tips. We will log our exercise hours and promise to eat healthy.

    How'd your first week go? It went OK, always room for improvement.

    Did you get your cardio in? yes I played on the trampoline every day with my children. That surly has to count.

    Did you try any of Mama M's snacking tips? I really don't have issues with "snacking" । have one downfall and that's my love for Hot tamales. Other than that I "believe" I've done 'well"

    Did you at least try the Pilates Hundred? Sadly I will answer this honestly I didn't. I will stay positive and give it a "try" this week

    Are you taking this as serious as we are? Yes

    What are your thoughts? My thoughts are "STAY AWAY" from the HOT TAMALES" but for some strange reason I crave "cinnamon" Pre gluten free days it was chocolate

    Snack idea- Gluten free

    Peanut Butter or Nut butter -Banana-Apple Bites

    Serves 1

    You Will Need

    2 thin slices apple
    2 teaspoons peanut butter or Nut butter
    1⁄4 banana, sliced
    1⁄8 teaspoon sugar we use Xylitol
    1⁄8 teaspoon cinnamon
    14 blueberries (optional)

    What to Do

    Place the apple slices on a flat surface and spread with the peanut butter. Top with the banana. Sprinkle with the sugar, cinnamon and, if desired, the blueberries.

    NUTRITION FACTS: Calories: 95; Calories from Fat: 49; Fat: 5.5g; Saturated Fat: 1.2g; Cholesterol: 0mg; Sodium: 60mg; Carbohydrates: 10.5g; Dietary Fiber: 1.7g; Protein: 3g


    Sunday, November 8, 2009

    On Saturday we visited Kimberton Whole foods and came across a new "for us" Gluten Free bread ( baguettes ) and decided to give it a try.

    I was making gluten free spaghetti for dinner on Sunday, so it worked out perfectly.

    Added some garlic and butter and it was close to "garlic bread"

    The kids gave the baguettes 5 stars


    Saturday, November 7, 2009

    Homemade pancakes are always a favorite, but when time does not allow it's nice to have a good GLUTEN FREE mix on hand. I have been using Pamela's mix.

    Pamela's Pancakes
    1 cup Pamela's Baking & Pancake Mix
    1 large egg (or equivalent of liquid egg replacer)
    3/4 cup water 1 tablespoon oil
    Yield: six, 4-inch pancakes

    Mix all ingredients together until there are no lumps

    Batter should not be too thin or too thick; add additional water if needed

    Pour 1/4 cup batter onto a preheated, lightly oiled griddle (medium-low heat)

    Cook until golden brown, flipping once

    Serve immediately

    Extra pancakes can be cooked, cooled, then wrapped in plastic wrap and frozen. To reheat, remove wrapping and microwave wrapped in a paper towel until hot, approximately one minute per pancake.


    Apple Pancakes: Add 1/4 cup sugar, 1/2 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon vanilla, 1 grated Granny Smith apple (about 3/4 cup) to pancake recipe above and cook as directed. Add additional Pamela's Baking & Pancake Mix if needed. Serve with warm maple syrup, or sprinkle with powdered sugar.

    Berries &/or sliced fruit: Add berries or sliced fruit to pancakes on the griddle before flipping Bake as directed above Serve with warm maple syrup, or sprinkle with powdered sugar

    Suggestion: Use a pizza cutter to cut pancakes up for small children

    Add mashed banana, chopped nuts, peanut butter, pumpkin puree, grated apples, chocolate chips and the like into the batter

    We eat pancakes every Saturday
    Each week we add something different.
    Think "outside" of the bake and make Gluten free cooking FUN!!!!!!

    I added applesauce this week" side of "fruit"

    Gluten Free Bread

    Friday, November 6, 2009

    Honey Blueberry Gluten Free Bread:

    Makes 1 loaf


    • 3/4 cup brown rice flour
    • 1/2 cup buckwheat flour Despite its name, buckwheat is not wheat. It's gluten-free, and it's safe for people with celiac disease
    • 1/4 cup potato starch
    • 1/4 cup arrowroot starch
    • 1 1/2 tsp xanthan gum
    • 2 tsp GF baking powder
    • 1 tsp baking soda
    • 1/2 tsp sea salt
    • 1 1/4 cups vanilla soya milk
    • 1/2 cup caramelized bakers honey or other liquid honey
    • 1 1/2 cups blueberries
    • 1 tsp vinegar
    • 1/4 cup oil
    • 3 eggs


    In a large bowl combine the rice flour, buckwheat, potato and arrowroot starch, xanthan gum, baking powder, baking soda and sea salt. Using a wire whisk mix these ingredients together till well combined. In a separate bowl combine soya milk, oil, beaten eggs, vinegar and caramelized bakers honey. (Note: If you don't have caramelized bakers honey you can use any liquid honey. Your bread will turn out lighter in color then the picture shown). Mix with a wire whisk. Add the liquid mixture to the flour mixture. Fold with a spatula just till mixed. Add fresh blueberries and mix. (Note: If you are using frozen blueberries keep them frozen till ready to use. Add a teaspoon of flour to the frozen blueberries, this will help to stop the blueberries from bleeding). Pour mixture into a greased 9x5 loaf pan.Bake in a preheated 350 degree oven for about 70 to 80 minutes or temperature registers 180 degrees when a thermometer is inserted into middle of loaf. Cool for 10 minutes before removing from pan. Cool on wire rack. Be sure to cool completely before cutting.

    Frosted Pumpkin Bars (Gluten-Free)

    Thursday, November 5, 2009

    Gluten-Free Bar Ingredients:
    ¾ cup sugar
    1 egg
    ½ cup pumpkin
    ½ cup oil
    1/6 cup water
    ½ teaspoon salt
    1 cup flour (I used ¾ cup Bobs Red Mill mix + ¼ cup tapioca flour)
    ¼ teaspoon baking powder
    ½ teaspoon baking soda
    ¼ teaspoon each: ground cloves, nutmeg, cinnamon

    Gluten-Free Bar Directions:
    Beat egg and add other wet ingredients and mix well. Add dry ingredients. Bake in a glass 9” x 13” pan about 30 minutes until toothpick comes out clean. Bars will be a slightly browned. Bars will be very thin and moist. Let cool.

    Gluten-Free Frosting Ingredients:
    ¼ cup butter
    ½ cup brown sugar
    2 tablespoon milk
    ½ pound powdered sugar

    Gluten-Free Frosting Directions:
    Melt butter, add brown sugar and milk. Heat to boiling and cook 1 minute. Remove from burner and add powdered sugar, stirring until good frosting consistency. Spread onto bars.

    Note: The frosting hardens quickly, so mix it up and spread onto bars immediately while still warm.

    Happy fall!

    Find more Fall Deserts at the Holiday Food Fest!

    Hidden Gluten

    Wednesday, November 4, 2009

    “Hidden” Gluten

    Gluten may be found in places even the most careful person never thought to look. You can eat, drink, touch or inhale Gluten! Learning where to look for “Hidden” Gluten makes for a healthier life!

    Find the “Hidden” Gluten in your life

    Many types of foods
    Many types of drinks
    Some Condiments
    Some types Vinegar
    Salad dressings

    White Flour
    Wheat and other grains
    Baking soda/powder
    Food colorings
    Chewing Gum
    Many types of candy


    Cutting boards
    Pots and Pans
    Bake Wear
    Dish Towels

    Dish Soap
    Hand Soap
    Dishwasher Soap
    Many types of cleaners

    Laundry Soap
    Dryer Sheets
    Cleaning products
    Car Wash Soap
    Wallpaper paste

    Topical Creams
    Cough Drops

    Mouth Wash
    Dental Floss
    Lip Balm
    Skin Lotions
    Hand Creams
    Shave Cream

    Ice-Cream (hidden inside)
    Ice-Cream Cones
    Beer, Alcohol
    Natural Flavorings
    Artificial Flavorings

    Face Painting
    Play Tattoos
    Glue from labels

    Barbeque Grills
    Fast Food Fries (oil)
    Salad Bars
    Serving Utensils
    Food dropped on floor


    Ink Stampers
    Clay/Play- dough
    Science Projects
    Cooking Projects
    Paper Mache’
    School lunches
    Teacher rewards
    Friends who want to trade
    Nurse’s Office
    -First Aide Cream
    Field Trips
    Class Parties

    Food you didn’t cook
    Fast Food Shops
    Salad Bars
    Sun Lotions
    Burn Creams
    Bug Spray
    Itch Creams

    I hope this list will help people with Celiac Disease, Gluten Intolerance, Gluten Allergies and those on the Gluten Free/Casein Free Diet for Autism, etc…

    This list was put together to help a broad range of people with one common connection: GLUTEN!
    This list is in no way complete!

    Please consult your doctor for your individual needs in relation to avoiding Gluten (i.e. in topical items)

    This list has not been written to scare youabout Gluten, but to empower you to take control over your own health and life.
    I believe that an educated and strong attitude will make for a healthy life!

    Healthy Through The Holidays

    Tuesday, November 3, 2009

    Won't you join us? Mama M & Keely have come up with a wonderful way for all of us to stay healthy during the holiday season. Each week we will have exercise goals and healthy eating tips. We will log our exercise hours and promise to eat healthy.

    Starting today, Tuesday November 3rd and running through New Years Day, we will be supporting, encouraging everyone who joins us.
    I will be jumping on board, my focus will be:
    Diet, exercise, mind and spirit
    Eating right: healthy & gluten free
    Exercise: daily
    Meditate: letting go of stress

    "Those who think they have no time for healthy eating will sooner or later have to find time for illness."

    Prevention Is the Best Cure

    Every Tuesday I will post an update and include a healthy gluten free recipe.


    Diagnosis is not always cut & dry. Some people test negative on a celiac panel, but are still sensitive to gluten. Others test negative at one point in their lives, but go on to develop gluten sensitivity or celiac disease later.

    Mainstream medicine is often slow to change and doesn't offer alternative testing methods. I would like to provide information on food intolerance, food sensitivity and allergy testing using both mainstream and alternative testing methods.

    1 in 100 people have celiac disease — MOST DON'T KNOW it. No one knows how many people have gluten sensitivity, but estimates are that it may be as high as 50 percent, or even 70 percent, of the population.

    Food sensitivities can show up in the strangest ways.

    "One man's food is another man's poison" is a familiar and centuries old saying which simply states that different people can have very different reactions to exactly the same food.

    To learn the difference between IgE, IgG, IgM AND IgA "allergy" please click here Ige,IgG,IgM,IgA


    Celiac panel

    The blood test for celiac disease is looking for the following :
    AGA (antigliadin)
    IgAAGA (antigliadin)
    IgGEMA (antiendomysial)
    tTG (anti-tissue transglutaminase)
    Total serum IgA

    Genetics testing
    Genetic testing can help determine your risk as well as your children’s risk for celiac disease.
    Celiac genetic tests are readily available and can be done on blood or on a sample from a mouth swab.
    Make sure the test includes both the alpha and beta subunits of HLA DQ or just beta typing. Also, make sure they test for “gluten sensitive gene”markers as well.


    The stool test is a specific test for gluten sensitivity. Because the antibodies are produced in the intestine, these tests are also extremely sensitive in detecting certain antibodies. These tests can be ordered by phone or Internet and done at home (you then mail the sample to the lab), it’s simple and non-invasive. The stool test can also be used to determine the presence of a genetic predisposition for celiac disease.

    Most saliva tests do not look for the specific celiac disease antibodies
    (EMA and tTG), but do look at AGA (IgA and IgG).
    They are therefore most helpful
    in determining gluten sensitivity/intolerance, and not celiac disease.

    The ALCAT Test differs from other food allergy or intolerance tests as it accurately and objectively measures leukocyte cellular reactivity in whole blood, which is a final common pathway of all mechanisms. The test utilizes electronic, state of the art, hematological instrumentation. ALCAT offer different test panels most include “gluten” testing.
    They also offer a “20 Food Finger-Stick Screen ” a simple non invasive testing method.


    A RAST test (short for radioallergosorbent test) is a blood test used to determine to what substances a person is allergic. A RAST test, using a person’s extracted blood, detects the amount of Ige that reacts specifically with suspected or known allergens.

    Skin Test
    An allergy skin test is used to identify the substances that are causing your allergy symptoms. It is often performed by applying an extract of an allergen to your skin, scratching or pricking the skin to allow exposure, and then evaluating the skin’s reaction. It may also be done by injecting the allergen under the skin, or by applying it to a patch that is worn on the skin for a specified period of time.

    Applied kinesiology

    Applied kinesiology (AK) is a technique used to diagnose illness or choose treatment by testing muscles for strength and weakness. It’s sometimes used to try and find out if a particular food or other substance weakens or makes the person stronger.

    Elimination Diet
    Elimination Diet is a tool for finding out which foods cause your symptoms.

    ELISA IgG Blood Test
    If you have an intolerance of a certain food, your body’s natural reaction may be to produce what is known as an IgG antibody against it.

    Where to get Testing

    EnteroLab has developed a unique screening test for gluten sensitivity

    Celiac Profile Test

    Prometheus- you can learn more about celiac disease and how it is diagnosed and treated.

    Gluten Syndrome Laboratory Test Panels

    Celiac Disease and Gluten Intolerance testing


    Gluten-Free on a budget!

    Monday, November 2, 2009

    It's not what you buy, but how you buy it. Make a list. One of my BIG mistakes are running to the store three times a week because we forget something, not sticking to a list and not making a monthly menu.
    22 helpfully tips
    1. Plan your meals
    It sounds simple, but it’s one that is often ignored. Sit down before you do your grocery run. Know what you are going to make for each meal including snacks. Find out what’s on sale before you make your meal plan. Stick to the list when you shop!
    2. Develop a file of recipies,
    go to GF recipes. Many people report that, when they are short on time, that’s when they are likely to make extravagant purchases. Take the thinking and guess work out of meal planning by looking through your file. You can even write down the estimated cost of the meal.
    3. Eat foods that are naturally gluten free found at the regular grocery store. Corn tortillas are cheap and have many uses look here bread alteratives
    Pre made mixes are expensive "think outside of the box"
    4. Eat whole foods. Whether you are GF or not, it is healthier not to eat packaged, processed foods. Just because a product is marked gluten free doesn’t mean it’s good for you. Processed GF products often lack nutrients. Limit these to a couple times per week or less.
    5. Eat foods that are in season. This means they had to travel less far to reach your grocery store, therefore they will be cheaper.
    6. Grow your own. Learn how to can and/or jar the extras.
    7. Make a soup. Soups are filling, and they are a great way to use up items in the fridge.
    8. Eat more vegetarian and vegan meals. Eliminating meat from two dinners per week will save you quite a bit of money.
    9. Eat breakfast for dinner.
    10. Get creative. For thickening sauces or gravy, substitute equal amounts of cornstarch for flour. Mashed potato flakes also make a great, inexpensive thickener and binder in place of breadcrumbs. Xanthan gum is used in many gluten-free recipes to serve as the “glue” to hold the product together; use 2 tsp. unflavored gelatin to replace 1tsp. xanthum gum in some recipes such as cookies. Cornmeal or crushed potato chips can be substituted when a recipe calls for a coating or crunchy topping.
    11. Buy in bulk.
    12. Create or join a bulk buying group. Ask around at your local support group, Gluten free foods ROCK will be starting one in 2010
    13. Cook ahead and freeze meals in individual or family-size servings. If you are not someone that cooks and you are watching your budget, it makes sense to learn.
    14. Invest in a good vacuum food sealer. This will help keep leftovers fresh for longer = less waste.
    15. Bake 2-3 times per month. Things like pizza crusts, bread, and pie crusts will freeze well if wrapped properly.
    16. Make GF cookie dough from scratch and freeze in a roll. Cut and bake what you need. This will curb your desire to buy an expensive mix.
    17. Start a GF dinner swap (like a holiday cookie swap). Get a few families to cook up a large quantity of GF meals and swap them for variety! Gluten FREE foods ROCK will be starting a GF swap in 2010
    Join a food co-op. Co-ops are groups who use their purchasing power to get lower prices. If you are in PA, check out the co-op at Selene Whole Foods Co-op , which is open to non-members.
    19. Make your own blend of GF flours ahead of time and store in an air tight container.
    20. Track your purchases. Seeing it in black and white can be very revealing.
    21. Consult with your employer’s human resources department. Do they offer a flexible spending account (FSA) benefit? These accounts hold your money pre-tax for medical purchases. If so, will the FSA recognize gluten free food (and related shipping charges)? Get it in writing! If your employer doesn't offer this benefit, ask them to look into it. This will save you about 30%.
    22. If you are not using an FSA and you spend a lot of money on medical expenses, consult with your accountant. Are a portion of your GF food purchases tax deductible? Shipping charges often can be reimbursed from this account, as can mileage to and from specialty stores. I am currently researching" GF food purchases tax deductble"
    if anyone has any information. Please share. I'm hoping to deduct our gluten free food on our taxes next year.

    Pumpkin Spice Muffins

    Sunday, November 1, 2009

    This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins, that can be refrigerated or frozen


    • 2 1/2 cups gluten-free baking mix (must contain xanthan or guar gum)
    • 3/4 cup coconut flour
    • 1 (15 ounce) can unseasoned pumpkin puree
    • 1 teaspoon salt
    • 1 cup vegetable oil
    • 2 teaspoons baking soda
    • 1 cup brown sugar
    • 1/2 cup maple syrup
    • 1/2 cup water
    • 2 tablespoons pumpkin pie spice
    • 4 eggs


    1. Preheat oven to 350°F
    2. Mix all dry ingredients in a large bowl.
    3. Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
    4. Whisk all ingredients until combined and smooth.
    5. Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
    6. Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.


    Friday, October 30, 2009

    Pinnacle Foods Group LLC is recalling “ARMOUR Chili with Beans, Original” due to undeclared wheat

    The product was distributed to retail stores in Arkansas, Georgia, Illinois, Indiana, Maryland, Mississippi, Missouri, North Carolina, Ohio, Virginia, and West Virginia।

    The 15-oz cans come in a case of six with a plastic over-wrap that incorrectly states the product is "Gluten Free," while the product actually contains wheat. The label bears an “EST. 2AD” number inside the USDA mark of inspection with dates ranging from August 26, 2009 to October 28, 2009.

    Consumers with questions may call (800) 253-5882.

    Thanksgiving meal

    Thursday, October 29, 2009

    Now that the holiday season is coming up quickly, it's time to start planning your parties and dinner menus.

    I know from experience how overwhelming it can be to think of preparing a meal that is safe for those who have gluten intolerance as well as delicious for the rest of your guests।

    I have great news for you: "the traditional Thanksgiving meal" is easily converted to a gluten-free meal!

    I know that my family is always concerned about what they prepare, because they're not sure what my children can or can't eat - so if you know you're going to have a guest who can't eat gluten, this should make it easy for you:

    Turkey - A gluten-free holiday dinner starts with a gluten-free turkey Believe it or not some brands of turkey do contain additives that are not gluten-free—so, like everything else, read the ingredients

    Stuffing - There are options, although none of them are quite as easy as Stove Top. Keep in mind that you can use a gluten-free loaf of bread to make breadcrumbs, and once you've done that than you're free to use most recipes you like. If you don't already have a favorite look here Gluten free stuffing recipes

    Sweet Potatoes - Gluten-Free

    Green Beans - Gluten-Free

    Rolls - There are several options out there for baking breads from scratch using gluten-free ingredients. You can also buy pre made Rolls/bread

    Dessert - No Thanksgiving is complete without Pumpkin Pie - so consider making a pumpkin pie without the crust. Some will say the filling is the best part, and of course the whip cream goes on really who needs crust? If you're stuck on the crust, then click here for an easy gluten-free pie crust recipe.

    Happy Holidays! And remember all of the reasons you have to be thankful।

    Gluten-Free Microwave Brownies

    "Quick" and "easy"


    1/2 cup margarine
    1/4 teaspoon baking powder
    1 cup sugar
    3/4 cup GF baking mix
    2 eggs
    1/2 cup chopped walnuts (optional)
    1 teaspoon GF vanilla
    1/2 cup GF cocoa


    Microwave margarine (in a large glass bowl) on HIGH power for 45 seconds to melt. Add eggs, sugar and vanilla. Beat until creamy. Mix in dry ingredients just until blended.

    Spread evenly into 8-inch square baking dish. Microwave on MEDIUM for 8 to 10 minutes until the top appears dry and springs back when lightly touched. Turn dish a half turn about halfway through cooking. Cool and cut into bars.

    Play dough

    Wednesday, October 28, 2009

    A childhood favorite pastime is creating with play dough The typical store brands are not gluten free and can be hazardous to someone with gluten intolerance There are, however, several specialty brands that are gluten free

    Colorations - Free from latex, dairy, casein, egg, gluten, peanuts and tree nuts, this dough comes in 8 different colors.
    Blue Dominoes - This dough is made of organic, food grade, all natural ingredients, is free of lead, heavy metals, bromine, and bisphenol-A; and does NOT contain artificial colors, dyes, gluten or wheat.
    Aroma Dough - This dough is made with 100% organic, gluten free, wheat free rice flour, salt, water, moisturizing oils and natural aromas (no perfumes). It does NOT contain nuts, nut oils, perfumes, soy, dairy products or wheat. They offer 8 different colors/aromas, a nice plastic rolling pin and even a nice mat to prevent table damage.
    Mama K's Play Clay - Mama K's Play Clay is a 100% natural, biodegradable dough made with only ORGANIC essential oils. Available scents are chamomile (to relax), lavender (to soothe), bergamot (for tension), geranium (to balance), lemongrass (to inspire) and sweet orange (to uplift). Even better, this dough is made in a dedicated gluten free facility.
    Eco-Dough - This non-toxic, naturally gluten free, soy free and dairy free dough comes in a tube containing 6 3-ounce containers (one each of pink, orange, white, brown, blue, green and yellow).

    If you would prefer to make your own, here are a some recipes:
    Celiac Sprue Association - This recipe seems to be the most popular as it is posted on many sites.
    Autism Spot - There are two recipes on this page - one to be made on the stove and one that can be made in the food processor.
    Lucy from "I can see my house from here" Lucy developed her own recipe using corn and bean flours in addition to rice flour.
    Stephanie from "A Year of Slow Cooking" Stephanie has a recipe to make play dough in the crockpot.

    For something a bit different, you could even make edible play dough!

    Easy Chocolate Play Clay

    Always read labels! Product ingredients are subject to change over time

    One 16 oz. Container- Gluten free chocolate frosting READ labels A few are made with "wheat flour"

    1 cup creamy peanut butter

    1 1/2 cups confectioner's sugar

    Combine all ingredients and you are ready to play!

    Basic play clay makes a great party favor too! Put a portion of clay in a plastic sealable bag along with a label with the party guest's name, decorated with markers or stickers. Add a colorful cookie cutter or cut a 1/2 inch dowel into 4 inch lengths to serve as a little dough roller.
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