Gluten Free

Libre Naturals, previously known as No Nuttin’ Foods, are a fantastic gluten-free company founded in 2002 by Alana Elliott, in response to her family’s six life-threatening food allergies. She wanted to make products which were not only safe but healthy and delicious for families like hers to enjoy. All Libre Naturals products are certified gluten-free by GFCO and made in a facility free from the top 11 food allergens plus gluten. Chewy Granola Bars, Granola, Trail Mixes & Seeds and Oatmeal Cups are what Libre Naturals have to offer. If you are gluten-free and can also eat oats then you may enjoy some of these products. Granola Bars come in Chocolate Chip, Double Chocolate Chunk, Apple Cinnamon and Raisin whilst Granola flavors include Vanilla Caramel, Vanilla Cinnamon, Blueberry Maple and Cranberry Apple. Berry Delight, Fruit Explosion and Hiker’s Delight are the tasty trail mix options and Oatmeal fans can enjoy Daily Hug, Pacific Coast Morning, Sunny Start and Morning Mojo. For more information, check out the US or Canadian online store on their website. http://www.nonuttin.com/ Post authored by The Gluten-Free Traveller

I’ve shared before how much I enjoy Rudi’s Gluten-Free Bakery gluten-free products and appreciate all they do for the gluten-free community. So I was very pleased and very excited when Rudi’s gave me more reasons to be a fan with their “Happy Camper” contest being held this month in honor of National Celiac Awareness Month. [...](Visit my blog for the full post, complete with any recipes, photos, and links!) Catch up with me on Twitter. “Like” gfe—glutenfreeeasily on Facebook to see updates/more content. Get gfe posts (including recipes) by email. Looking for a gfe recipe? Get the best gluten-free desserts recipes at All Gluten-Free Desserts. Local to Fredericksburg, VA area? Check out Support Group & Events page. Recent posts you might have missed: Chocolate Milkshake Healing Crohn’s Disease Using the Specific Carbohydrate Diet (Which Is Gluten Free and Much More) Go Ahead Honey It’s Gluten Free—When You’re Grain Free and Feeling Like A Nut, But Don’t Eat Tree Nuts or Peanuts Weeknight Gluten Free by Kristine Kidd: Interview, Review, and Giveaway Green Chile Chicken Casserole How to Make Almond Milk In Less Than 3 Minutes! Super Orange Smoothie Roasted Veggie Soup Oatmeal Raisin Cookies or Oatmeal Chocolate Chip Cookies The New BBC–Bourbon Banana Colada

I definitely remember kids mocking my "weird" food back in middle school but luckily I was never outright bullied because of my Celiac Disease. This video was really powerful and made me realize how serious bullying is for people in communities like ours. Have you ever experienced food-related bullying?

When I was asked to write an endorsement for the brand new Crave Bakery Cookbook, I was flattered and excited!  I fell in love with the products from Crave Bakery back in 2010 and can’t wait to get busy making some of the recipes in the new cookbook! Crave Bakery Brownie My endorsement: Following [...] Related posts: Product Review: Crave Bakery Crave Bakery Contest Giveaway: Amy Green’s Simply Sugar & Gluten-Free Cookbook

My friend Nancy recently made a broccoli slaw for our monthly card game.  I enjoyed it and decided to pick up package of broccoli slaw at the store.  I’ve realized recently that I don’t post vegetable recipes very often.  The truth is, the way I prepare and serve vegetables is usually so simple that I don’t think to write it down as a recipe. We all need new vegetable ideas sometimes, though.  I don’t usually buy pre-cut fruit or vegetables such as broccoli slaw, but it’s nice to take short cuts once in a while.  I could make my own, but I know I won’t. This broccoli slaw is a great recipe for Memorial Day coming up next week, but it’s also perfect for any day.  With warm weather here, it’s nice to serve a cold vegetable with dinner that is something other than a typical salad.  My picky eater (who is particularly particular about veggies) loved the broccoli slaw, so I’m sure I’ll be making more of it. Many recipes use vinegar, but my family simply doesn’t care for vinegar in very many recipes.  I decided it was safer to go with lemon juice, and I’m so glad I did.  I love the flavor that the fresh juice and zest add to this dish. Save Print Broccoli Slaw Author: Linda Etherton Recipe type: Side Dish Ingredients 3 cups broccoli slaw mix ¼ cup olive oil 2 Tablespoons lemon juice 1 teaspoon lemon zest ½ teaspoon salt 1 clove garlic, finely minced 1 teaspoon dried parsley Instructions Place the broccoli slaw in a bowl. Combine the remaining ingredients in a glass measuring cup, whisking together with a fork. Pour over the broccoli slaw and stir well to combine. WordPress Recipe Plugin by EasyRecipe 3.2.1753   The post Broccoli Slaw appeared first on The Gluten-Free Homemaker. Free Downloads: May 2013 Menu Plan and Gluten-Free Ingredients List          Related ArticlesCranberry SaladRoasted Sweet Potatoes with Coconut 

This past weekend I was a “Weekend Warrior”, meaning that I worked both Saturday and Sunday. Saturday was a big sale day at work, so I didn’t make it home until well after 7pm. I don’t know about you, but my supper schedule is pretty prompt. I like to eat around 6:30, and 5:30 would be even better. So 7:30/8:00 pm on Saturday was pushing it. So I skipped my plan of roasted sweet potatoes and kale quesadillas, and tried a new to me gluten free frozen pizza: Daiya Mushroom & Roasted Garlic Pizza I love Against the Grain Frozen Pizzas, but nutritionally, they aren’t….the best. Delicious…yes. Low in calories…not so much. So I snagged this Daiya pizza last week, hoping that it would be good. Well….. I won’t say it’s bad….but…it’s not good. First, let’s look at the baking instructions: 500 degrees? Interesting. I followed the instructions perfectly and at ONLY ten minutes: My pizza was burnt on one side completely, and a some of it had bottomed out. And I don’t have a notoriously hot oven. So I’m not really sure that that was about. Once I trimmed off the burnt edges, I will say that the flavor of the pizza was good, meaning that the big chunks of garlic were delicious! But the crust…even though burnt….didn’t taste all the way cooked. So would I buy it again? No. But I will try to recreate the garlic and mushroom combo on a Udi’s gluten free crust – Yes! What about you? What’s your go-to gluten free frozen pizza? Happy Monday!

Removing dairy from my diet has completely impacted how I bake. I still miss it – not how sick it made me – but I miss the creaminess, the simplicity, the ease with which I could pull cream cheese, Greek yogurt, or sour cream out of the refrigerator and whip up a lovely dessert. But, there are have been some unexpected, and quite tasty, surprises along the way. These Raw Lemon Cheesecake Bars are certainly one of them. They’re melt-in-your-mouth uber-creamy and just sweet enough with a nice, tart tang. If you’ve been around SS&GF for a while, you know I was a a chunky kid. I continually struggled with my weight through my late twenties when I finally figured out that I couldn’t eat wheat or sugar and switched to a gluten-free, refined sugar-free, whole foods diet. I was raised in the era of ‘fat-free foods’ and ‘spray butter.’ If you wanted to lose weight, you switched to fat-free Twinkies. And, of course, butter was the enemy so instead we sprayed our bread with some bizarre, and probably toxic, yellow liquid that tasted like butter. It seemed normal back then. Now, I have to laugh at the audacity of it all. There were other ‘fat-causing ideas’ I’ve had to battle along the way. One quite insidious idea that’s come up in recent years is that nuts will make you fat. I’m not at all advocating for a nut-heavy diet. Yes, they’ve got incredible health benefits, including unsaturated fats, omega-3 fatty acids, fiber, L-argentine, and plant sterols. They’re also calorie and fat dense. With all things, my experience has shown me that moderation is key. I eat nuts daily. They’re a nutritious, portable gluten-free snack. But I eat them in moderation and with other foods, like fruits and veggies. I’ve been wanting to make a cheesecake-type dish since going dairy-free. A couple of weeks ago Lauren shared her Thick Raw Lemon Bars on Slightly Indulgent Tuesday. They struck something inside of me, and I began conjuring up recipes in my head. This is the incredible result. (...)Read the rest of Raw Lemon Cheesecake Bars © Amy Green for Simply Sugar & Gluten-Free, 2013. | Permalink | No comment | Add to del.icio.us

Photo: Udi's website Since I became GFCF, I have been having the same (now somewhat dull) breakfast. Turkey bacon & eggs. When I tried Udi's Cranberry Granola, I felt like I was cheating on my GFCF diet. It was really delicious. Not at all artificial tasting. In fact, I can recognize every single ingredient with no guess work (CERTIFIED GLUTEN FREE OATS, WILDFLOWER HONEY, DRIED CRANBERRIES (CRANBERRIES, SUGAR, SUNFLOWER OIL), CANOLA OIL, WALNUTS.) I have replaced my typical breakfast with this delicious cereal (and another Ud's product) for the last week! I load a big bowl of it with some soy milk and indulge.

A team of researchers recently looked at the influence of various proteins on the quality of gluten-free bread formulas. Specifically, the team looked at the influence of different concentrates or isolates of protein on the structure, properties and aging of gluten-free bread.

Carrot Cake I was never much into carrot cake before having a child. Now, it seems like the perfect birthday cake or occasional dessert that is so healthy and nutritious, with its high fiber and vegetable content and very low sugar. Since my daughter’s birthday in April, I’ve made it three times, each time making improvements but this last week when we celebrated my husband finishing his masters’ degree I think I perfected the recipe. I happened to run out of almond meal and ended up substituting quinoa flakes, and that made it surprisingly moist and tasty! I will admit that I made a cream cheese frosting. But I used cultured butter and cream cheese (Nancy’s Organic Cultured Cream Cheese is amazing!) with just a tiny bit of honey.  If you are simply lactose intolerant and can tolerate cultured dairy products, then that frosting is heaven indeed. Quinoa Carrot Cake 1 cup almond meal 1 cup brown rice flour 1 cup quinoa flakes 1 tsp baking soda 1 tsp sea salt 1 T cinnamon 1 tsp grated nutmeg 3 cups grated carrots 6 eggs 1/4 cup honey 1/4 cup olive oil Combine almond meal, flour, quinoa flakes, baking soda, salt, cinnamon and nutmeg in a large bowl. In a separate bowl, beat eggs and mix in honey and olive oil. Stir in the carrots, then add to the dry ingredients and mix well. Pour into a greased 9×13-inch glass baking dish and bake for 35-40 minutes at 350 degrees F. Allow to cool at room temperature. As for that heavenly cream cheese frosting…. 6 oz cultured butter 6 oz cream cheese 2 T honey Soften the butter and cream cheese at room temperature. Mix together with the honey until smooth. I didn’t even use a hand mixer, I just used a spoon (it is a bit of a workout, but as long as everything’s soft it blends together pretty easily). Spread over the cooled carrot cake and enjoy, refrigerating the leftovers.