If you live with people who eat products containing gluten you should be especially cautious about cross-contaminating. Gluten can often be found on cooking utensils, pots and pans, counter tops and more. Here are some tips to follow in order to avoid gluten cross-contamination in your kitchen.
Read More
Gluten is often used as an additive in processed foods. Gluten serves many roles – it can be a thickener, an emulsifier, or a stabilizer in many packaged foods.
Our guide to finding hidden gluten in prepared foods will get you well on your way to learning what to avoid. Please note, however, than gluten can be found hidden in the most curious of places. So if you are not absolutely certain what is in a particular food, contact the food manufacturer to determine whether it is gluten free.
Fortunately, new food labeling statutes regarding allergens will make detecting gluten in prepared foods much easier for gluten-free cooks.
Beware of the following words on food labels. Any mention of these is an indication the food contains gluten:
Read More
The following foods are considered gluten free and SAFE:
- Grains free of gluten:
- Rice flours – all types
- Quinoa
- Corn
- Buckwheat
- Millet Read More
If you are new to the whole gluten free concept and want to learn more about gluten free cooking, there are four basic steps you’ll need to follow in preparing yourself to begin creating gluten free meals.
In my four-part series on getting started on a journey to gluten free living, I’ll share each one of these steps in-depth. Be patient with yourself as you’re learning. A lot of your previous eating habits must be discarded.
Now, if you’re already stressing about how you’ll cope without pizza, pasta, cake and beer, don’t! There are some very creative ways to have your cake gluten free and still enjoy it!
Read More
What are the symptoms of gluten intolerance?
It is believe that some form of gluten sensitivity from mild gluten intolerance to celiac disease affects nearly 15% of Americans. So how can you spot gluten intolerance symptoms?
First and foremost, it’s important to note the differences between gluten intolerance and actual celiac disease. Celiac disease is a severe and rapid allergic reaction (an immune reaction) to the gluten protein. Gluten is found in grains such as rye, oats, wheat, and barley.
Celiac disease is both an auto-immune disorder and a malabsorption disease (essential nutrients are not properly absorbed by the body). A devastating fact is that many long-term suffers of celiac disease are malnourished and don’t even realize it!
Read More
