Gluten Free

It’s estimated that around 1% of the U.S. population suffer from celiac disease. More suffer from gluten intolerance or have other health conditions which benefit sticking to a gluten-free diet. Still, gluten sensitivity, including celiac disease and other causes, is estimated to affect less than 2% of the U.S. population. So why is the market for gluten-free foods growing as fast as it is? An interesting article from Gastroenterology and Endoscopy News reports that the annual market for gluten-free foods in the United states was more than $4 billion. That’s a whole lot of gluten-free food if only 2% of the population are thought to be affected by the protein. This huge increase in the availability of gluten-free foods has increased awareness of gluten sensitivity, but investigators from Columbia University, who presented their findings at last year’s annual meeting of the American College of Gastroenterology were unable to find a corresponding increase in the prevalence of problems with digesting gluten. Whilst diagnosis of celiac disease is increasing slightly, the National health and Nutrition Examination Survey (2009-10) found that most of the people who were following a gluten-free diet did not have a celiac diagnosis. We know that gluten-free foods seem to appeal to many people who don’t need to be eating gluten-free but what are the reasons for this? Is non-celiac gluten sensitivity being drastically underestimated? Perhaps those are eating gluten-free to help with other conditions such as thyroid problems? Or is is simply fad-dieting? I would love to see more research on this topic! What are your thoughts? Why do you eat gluten-free? Why do you think the market for gluten-free foods has grown so drastically over the last few years?

Over the past year I've been working very hard on a series of gluten-free cookbooks for the "Everything" series published by Adams Media. (Hence the reason the poor blog hasn't been updated as often as I'd like for it to be!) And my latest installment is coming out next month on July 18, 2013. This new book is entitled, "The Everything Gluten-Free College Cookbook." This book has been especially designed for gluten-free college kids, but also those new to cooking gluten-free, and for busy folks everywhere. The book specifically shares SUPER EASY recipes and tips to teach college kids... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

My friend Elana Amsterdam has published another lovely gluten-free cookbook! This exciting new Paleo Cooking from Elana’s Pantry isn’t just gluten-free and grain-free, but contains nearly... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

A few weeks ago, I was contacted by Visalus, the creators of Vi-Shape Nutritional Shakes, to help them create some new, gluten free recipes with their mix. I had actually heard of Visalus from a college friend who completed the 90 day Body by Vi challenge, and looks and feels positively amazing. After emailing with her about her experience with the company, I knew it would be a good fit for Gluten Hates Me. And boy oh boy, am I glad I said yes! As soon as I tasted the Sweet Cream flavor of the shake mix, I was hooked. It tastes like straight CAKE BATTER! Which, as a gluten free gal, I don’t get to taste cake batter flavored products very often! When I read more about the shake mix and the nutritional content: I knew I wanted to make a breakfast recipe. For me, creating a well-rounded, balanced gluten free breakfast isn’t always easy. Plus, cake batter in the morning sounds pretty decadent…and delicious! I’ve enjoyed a Vi-Shape smoothie the past few mornings, and I’ve been shocked by how full it keeps me! I drink a smoothie at 8am, and I’m not hungry until 12noon. So I decided to give my Gluten Free French Toast recipe and protein/fiber Vi-Shape Makeover! And the ingredients are simple, and throwing it together takes no time at all! Gluten Free Cake Batter Protein French Toast makes 6 slices You’ll need: 6 slices of gluten free bread (I used Rudi’s Whole Grain Gluten Free Bread) 2 eggs ( I used Organic, Local eggs) 1/2 cup milk ( I used unsweetened Silk Pure Almond Vanilla) 1 scoop Visalus Vi-Shape Nutritional Shake Mix -berries for topping Start by whisking together the eggs, milk, and Vi-Shape mix. Whisk until fully blended, meaning there are no large lumps. Heat a cast-iron skillet over medium heat and spray with non-stick cooking spray. Cook the french toast in three batches, two pieces of bread at a time. Soak one piece of bread at a time in the Vi-Shape liquid. Let the liquid soak into the bread, flipping to get both sides well covered. From the liquid into the hot pan, let the toast cook on each side until it turns golden brown. About 3-5 minutes per side. Top with fresh berries – and you’re ready to eat! The Vi-Shape mix gives the french toast a deliciously creamy texture AND a fluffy cake batter flavor. Yum! You won’t even need syrup, so spare yourself the sugar! This french toast is sweet and creamy all on its own! And the berries give it a nice burst of fruity, tart flavor. So good! I loved this dish, and so did Parrish! I see many mornings of Cake Batter French Toast in our future! Gluten Hates Me was provided with free product and compensation for recipe development from Visalus. However, the recipe, opinions, and blog content are all my own!

In keeping with my “Hey ya’ll, it’s SUMMER” theme around here as of late, I bring you a fresh, bright, delicious salad, full of quinoa, cucumbers, tomatoes, parsley, and... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

As part of The Gluten Free Health Challenge, Marisa will be sharing her journal entries with you the first 3 Tuesdays of every month from now until December. She'll be receiving free health coaching from Eryn McEntee, a naturopathic student in her final year of study, and Iris Higgins of Your Fairy Angel during this period. To learn how to join us from home, click here. _______________________________________________________________Problem + solution = new problems. Have you ever stopped to consider the areas of your life where you may be putting forth too much effort, leading to exhaustion, frustration, feelings of resentment, and even just brain overload?My session with my amazing health coach, Eryn, has brought me to this point where I am pondering these things. She is also working with me on my desire to be more self-encouraging. My only dietary change thus far has been merging my food diary (previously only on an Android application) to a Google drive document so that I can share this with Eryn in the hopes of gaining more insight. She also gave me a good suggestion of switching up my high dosage probiotic from first thing in the morning to before bed. And my online order of fish oil from Amazon just arrived yesterday, which she also suggested that I include in my daily routine. I recently realized how much of my mental energy and even my very valued time has been dedicated to things I did not even used to have to think about before I started connecting the dots between my diet and my health. I am talking about something as simple as what time I eat. My blood sugar needs to be in constant check. And if I don't eat the right balance of protein/fat/carbohydrates, I still have bad results. And it scares me to ever allow that to happen because one of the worst symptoms is that I go into fight or flight. My entire body is on high alert, and once that panic strikes, it can sometimes take an entire day or longer to calm it down, even once I have eaten and with the full knowledge that I am fine. I know it is a huge strain on my body, so I am now diligent about my "feedings." But the thing is, having to do that is a stress in itself. I feel like I traded one stress for another.I used to have this stress with the daily anti-seizure medication I took. I had to take that every 12 hours - or else. I was terrified of what would happen if I missed a dose. So I lived in that constant state of fear and control. I was never able to fully relax. Having to nourish myself in a "safe" way has become almost an art form. It's very calculated, and measuring intervals is tiring. I do feel like a few years into it, I am actually pretty good at it. I don't resent having to do it as much as I used to. But I wonder at times...how much of myself am I giving to this process? And is this effort also somehow negatively affecting my ability to heal due to the stress of it? That is just one of the many things that I do out of a sense of survival...but I'm concerned it may also be contributing to or creating stress. Do any of you think some of your rituals (those that you are doing to be sane, healthy and/or happy) may ALSO be inadvertently draining you at the same time? What do I need to do to turn some of this energy around so that I am feeding off of it, instead of being drained in the process? I know that practicing yoga has and will continue to be my biggest saving grace. I also know that having a loving, supportive partner by my side has been the biggest blessing of all.This week has been full of ups and downs, as to be expected. Some of the absolutely BEST ups included some of the most beneficial and healing yoga practices I have had in a long time. A new yoga den/hair salon opened up recently called Hagoyah, and it is pretty much my safe place. I also had an outstanding dining experience at one of Kansas City's Farm to Table establishments in the City Market area. So we were able to have a delicious meal - complete with some insanely goo

This is a flexible recipe, and you can substitute chicken or pork for shrimp. You can also use sugar snap peas...

Here's another reason to eat your vegetables: new research indicates that people with celiac disease consume too little of six important nutrients, including several B vitamins, folic acid and iron. Read Full PostStudy: People with Celiac Consume Too Little of Several Nutrients originally appeared on About.com Celiac Disease on Tuesday, June 18th, 2013 at 05:52:44.Permalink | Comment | Email this

I like this recipe because it doesn't rely too heavily on the flour. Any recipe that has as much chocolate and butter as it does flour is okay by my. This method of making cake batter results in a spectacular spongy structure. If you would like to make this with regular gluten-ful flour, simply substitute it out by volume and omit the chia seed if desired. I adapted both of these recipes from the Joy of Cooking, which I use constantly for recipe inspiration. Chocolate Cupcakes Recipe Makes 9 large or 12 small cupcakes Have all ingredients at room temperature. Heat the oven to 350 F. Whisk together in a medium mixing bowl, then set aside: 1/2 cup gluten-free cake or pastry flour with xanthan gum 1/2 cup dutch processed cocoa 1/4 tsp salt + a pinch 1 tsp baking powder 1/2 tsp chia seed In the bowl of a stand mixer, cream with the paddle attachment for 30 seconds: 1 stick (1/2 cup) unsalted butter With the mixer running on medium, slowly add: 1/2 cup granulated sugar 1/4 cup brown sugar When the sugar is incorporated into the butter, set the mixer to high and whip the butter and sugar together until lightened in color and very fluffy, about 5 minutes. It's ready when the butter feels light and fluffy on the tongue and the sugar is mostly dissolved. Add one at a time and mix in on medium speed: 3 eggs Slowly add the flour mixture and mix until it's just incorporated. Scrape down the sides of the bowl and re-mix as necessary. Divide the batter between 9-12 cupcake liners. Bake at 350 for 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool before frosting (see below for a delicious dark chocolate frosting recipe). Bittersweet Chocolate Glaze or Frosting Heat on low, stirring constantly until it's melted: 3 oz dark chocolate 3 Tablespoons water Take the mixture off the heat and stir in: 3 Tablespoons butter Stir the butter into the chocolate until very smooth. Stir occasionally as it cools. Use at 90 degrees for a glaze or at room temperature for a frosting.

We all know how "gluten-free" is a buzz word now.  It seems it is easier than ever to find "gluten-free" labeled packaging at the local grocery store chain.  Restaurants are labeling more food "gf" to try and attract more customers.  But is this helping us?  Or is it making more people just roll their eyes? I get so excited when I see places near me offering "gluten-free" donuts, or "gluten-free