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.

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    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.
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