Gluten Free

Yes, kasha is gluten free. Kasha is simply roasted buckwheat groats, so there may be differences that are important to chefs,  but none that matter to people who live gluten free. I had to look up the term ‘groats’ in order to write this article. I found out that groats are simply kernals (of any [...]

The Daily Dietribe Gluten Free Health Challenge is a six month challenge that will begin on June 1st and end on November 30th, 2013. During this time period, 7 women will get free gluten free health coaching, free group workshops on food and emotions, and the opportunity to share their stories here.Four of those women have already been chosen. Today, you get to pick the final three.I've replaced my normal tabs above with the names of each contestant. These are all women who have written in to share their stories with you and me. I am so proud of each one of them. Many of them I've "known" over the years as readers of my blog, but now I am finally getting to know their stories. They have all shared openly and honestly, something that you know I try to do here at The Daily Dietribe.I ask that you read each of their stories and then take the survey linked here and at the bottom of each of their posts. The survey will allow you to choose your top three contestants. Those are the women whose stories you would like to hear more of for the next six months. The survey will also ask you a few questions about what else you want to see here during the challenge. Don't worry, there are only 4 questions total. It will take you less than 5 minutes to complete!If you have time, please also consider leaving supportive comments for these women under their posts. It was so brave of them to share with us all, and I want them to know what a wonderful community they have here, no matter if they are chosen for the challenge or not.Voting ends Tuesday night at 10pm EST. Are you a nutritionist, ND, health coach, or RD specializing in gluten free diets? I chose 6 health coaches originally, but have decided to add on a 7th health coach so that I can accept more participants into the challenge. Health coaches will work with their participant twice a month from June through November and will share one gluten free recipe here each month. If you're interested in applying to be the final health coach, please e-mail me at iris@thedailydietribe.comYou can learn more about the other coaches by reading their personal profiles:Eryn McEntee, naturopathic student, gluten free for 10+ yearsSarah Dochow, clinical nutritionist with a master's degree in health psychologyGeorgianna Dolan-Reilly, licensed social worker and gluten free lifestyle coachDrew Parisi, certified nutrition consultant and nutrition educatorMia Davis, holistic nutrition and lifestyle coachShirley Plant, nutritionist and dietary designer

Apparently back in the day British naval officers were ordered to drink lime juice on voyages to prevent scurvy. Unfortunately lime juice does not keep well on long voyages so a Royal Navy Admiral named Gimlette figured out to preserve the lime juice in gin and the concoction was prescribed daily to the lucky sailors. Now, I am not exactly sure what scurvy is but I am fairly certain that it is not something I want and if I have to drink gin and lime juice to keep from getting it, well so be it. Anyway, a while later a guy named Rose came along and figured out how to preserve lime juice in a sugary solution instead of alcohol and he ruined all the fun those Navy Sailors were have out there at sea.  But those sailors had aquired a taste for gin with their lime juice so the Gimlet was born. Technically, a Gimlet is nothing more than gin and Rose’s Lime Juice. Well, my gimlet is anything but technically correct but it is quite an amazing little cocktail. The inspiration for this drink is Spain (thus the name – “gin” in Spanish is “ginebra”). The Spanish are really into their gin drinks – in fact the gin and tonic has become a bit of a national obsession. Barcelona and Madrid are flooded with bars that do nothing but serve gin drinks, many of which are infused with all sorts of things such as peppercorns, ginger, and herbs. I decided to make a gimlet with just good gin (I like Hendricks), lime juice (from a lime not a bottle), and some organic Wholesome Sweeteners blue agave instead of high fructose corn syrup, concentrated lime juice, sodium metabisulfite, and Blue Dye No. 1 (which is what is in Rose’s Lime Juice). To give it a little kick and a nod to those gin-loving Spaniards, I also threw in some smoked paprika. Oh my! What a good idea that paprika was. It gave the drink this subtle smokiness with just a tiny hint of heat in the background that balanced ever so nicely with the citrus and agave. For more heat you could certainly add a touch of cayenne pepper. This cocktail goes really nicely with tapas in case you are looking for something a bit different to serve at you next cocktail party! Note: There is a print link embedded within this post, please visit this post to print it. Ginebra Gimlet Recipe Ingredients 2 ounces gin ½ ounce fresh lime juice ½ ounce Wholesome Sweeteners Organic Blue Agave ½ teaspoon smoked paprika 1 cup ice Piece if lime zest for garnish Directions Combine all ingredients in a cocktail shaker. Shake for 30 seconds or until really cold, strain to a martini glass straight up or into a rocks glass over ice if you prefer your cocktails over ice. Serve with lime zest for garnish. Servings: A fabulous gluten free cocktail that serves 1. Ready for dessert? Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog. Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE. “I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M. “I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P. “I love your gluten free recipes - I can now have my desserts.” – F.R. Need a quick meal? Simply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog. Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE. “The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C. “I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K

Jeopardy is a fun board game and a great way to learn basic information about the gluten free diet. The format, as you probably know, is for the leader to present a statement that could be the answer to a question. The participants score points by giving the original question. For example: This national organization [...]

Cupcake Wars is a Food Network TV show where four bakers compete in a cupcake bake-off for $10,000. They are judged on taste and appearance. One of my children loves this show and together we’ve watched many episodes. I was very happy to see that Crave Bake Shop, a gluten-free bakery in Portland, Oregon won the 100th episode. This just goes to show that living without gluten doesn’t mean sacrificing taste. Crave is owned by Kyra Bussanich, who was diagnosed with an auto-immune disorder when she was 20. Part of staying healthy meant switching to a gluten-free diet, avoiding all wheat and overly processed foods. Often Kyra would run to Whole Foods or her local market to look for gluten-free substitutes. After being disappointed in the gluten-free products that were available on the market, Kyra thought she’d have to live without birthday cakes and scones and doughnuts. She graduated with honors from the prestigious Le Cordon Bleu patisserie program, which gave her a solid foundation of knowledge about classical French baking techniques which she was then able to apply toward baking gluten-free. By craving, and by necessity, Kyra began experimenting with alternative flours and developed a handful of cake recipes that taste as good, if not better, than traditional wheat-filled cakes. Whenever she can, Kyra uses local, fresh ingredients: sweet cream butter, pure vanilla extract, and farmer’s market fruits. At Crave you can find the cupcakes she made on Cupcake Wars: Peppermint Hot Chocolate, chocolate cake filled with dark chocolate peppermint ganache and topped with toasted marshmallow meringue; New York Cheesecake, vanilla cake with a graham cracker crust filled with raspberry jam and topped with cream cheese frosting and raspberry drizzle; and Pomegranate Ginger Lime, pomegranate ginger lime cake filled with lime curd mixed with fresh pomegranate seeds topped with pomegranate ginger Italian meringue buttercream and pomegranate drizzle. Thanks, Kyra, for making a difference in the gluten-free community!

A friend pointed me to this article from the Huffington Post earlier this week.  The article is about pet peeves regarding the gluten-free diet and things people say when they hear you are on the diet.  One of my biggest pet peeves is hearing, “Have you heard about that new weight loss diet…the gluten-free diet?", [...] Related posts: National Celiac Disease Awareness Giveaway Celiac Disease Awareness – Books Lessons Learned – Celiac Awareness

It's been more than 7.5 months since we've posted a product review. This has been a deliberate shift on our part. As this blog and our recipes evidence, our focus is on from-scratch cooking and baking. Regularly posting gluten-free product reviews was inconsistent with our perspective, because frankly, we don't buy or use most of the products we were reviewing. But we're coming out of retirement, so to speak, this week with a review of New Planet Beer's two new offerings: Belgian Ale and Amber Ale. Why? For one, gluten-free beer is something that we buy on a somewhat regular basis. Sure, we homebrew gluten-free beer, too. But our current capacity means that we have one—maybe two, under best-case scenario—batches of homebrew on hand. Commercially available gluten-free beer is a great way to add variety to our options. Plus, it's both National Celiac Awareness Month and National Craft Beer Week. We have a long history of reviewing New Planet's beers. We've twice reviewed their Blonde Ale (once called Tread Lightly Ale) here and again here. When their Raspberry Ale came out, we reviewed that too. Ditto for their Pale Ale, which remains one of my favorite gluten-free beers. We've also featured New Planet in a blind tasting against other gluten-free beers, as well as in another blind tasting against barley-based pale ales. (New Planet is also a long-time supporter for my annual Gluten-Free Ultramarathon Challenge, which in three years has raised more than $9,000 for the National Foundation for Celiac Awareness.) With the addition of the Belgian and Amber ales to their lineup, New Planet now offers five—count 'em, five!—gluten-free beers. Most gluten-free beer companies are one-trick ponies ... think Redbridge or New Grist, which offer a single brew. Omission offers two. Only Green's, which brews six varieties in Belgium but only imports three to the United States, rivals New Planet for variety. So how do New Planet's new offerings stack up? Belgian Ale My maternal grandmother was from Belgium, and so Belgian beers hold a special place near and dear to my heart (and taste buds). New Planet's Belgian Ale is brewed with water, sorghum and brown rice extract, honey, orange peel, cinnamon powder, vanilla extract, sterling hops, and yeast. It weighs in at 5% ABV. That they call it a Belgian Ale isn't terribly informative, however. It's like calling a beer American. What does that mean? Belgian beers are incredibly diverse: from the sour lambics to the fruit beers, from the wild farmhouse ales to the saisons and wits and Trappist ales. What style of Belgian beer was New Planet actually going for? The inclusion of ingredients such as orange peel and cinnamon suggest a saison. But for me, New Planet's Belgian Ale largely misses the mark. Its defining characteristic is an overly yeasty flavor. The orange, cinnamon, and vanilla are nowhere to be found. Despite high hopes, this one left me disappointed. Amber Ale New Planet's Amber Ale is brewed with water, sorghum and brown rice extract, molasses, tapioca maltodextrin, sterling and simcoe hops, and yeast. It also weighs in at 5% ABV. I must admit, I've been craving darker gluten-free beers. After years of having mostly lighter gluten-free beers as options, the prospect of a darker amber ale got me really excited. I'm happy to report that New Planet's Amber Ale more than delivers. It has rich, complex flavors. In my opinion, it's one of the best new additions to the gluten-free beer landscape in a long time, perhaps since New Planet's own pale ale came out a while back. The Amber Ale has earned an instant spot alongside my regular rotation of gluten-free beers. Grab a six pack and enjoy. –Pete

(Do you want to be a part of the gluten free health challenge and receive 6 months of health coaching at no cost? The contest to enter ends on Friday May 17th! Learn how to enter today.) Yesterday, you met Sarah Dochow, nutritionist with a dual degree in nutrition and health psychology. Today, meet Eryn McEntee, Health Coach for Team Chocolate.Eryn McEntee is a naturopathic medical student in her final year at Bastyr University. A native of Western Connecticut, she was led to the practice of holistic medicine through her own journey of health restoration. She has a particular interest in psychoneuroimmunology with a specific proclivity to working with eating disorders and other psychology dis-ease/mood disorders. As a naturopathic doctor, she envisions her role to be one of leading people to their optimal physical performance in order that they may participate more actively in all areas of their life. Eryn utilizes an individualized approach, the foremost of which is cultivating a dialogue with her patients. She focuses on wholesome nutrition and psycho/social/spiritual interventions in facilitating health and well-being of patients. Eryn loves exploring natural landscapes, having meaningful conversations with people, and finding out more about what excites them. She can often be found surveying the expanse of local fare offered at the farmer's markets or participating in various creative pursuits. Want to know more about Eryn? Here's how she answered my questions: How long have you been gluten free? I've been gluten free for about 10 years. I am also completely flour free as well, including those with gluten. I enjoy the whole grain goodness, which doesn't seem to negatively affect my energy levels and moods as do all types of flour products.What's your go-to meal for nights when you're tired and need something easy? I love a good stir-fry with coconut oil and tons of veggies, with some cod pieces that I always have stashed in my freezer. The combinations are endless. Favorite dessert? Hands down, my favorite dessert is a square of pure dark chocolate, anything with 75 percent or above. I make sure to conscientiously source my chocolate so that it is organic, direct trade, and of course gluten free, as well as soy and dairy free. One of my favorites by far is Theo's 85 percent dark chocolate. Favorite vegetable: Oh, so many good ones it's hard to decide! I feel like it changes depending on the season. I am blessed here in Western Washington to have access to such an abundance of local produce for the majority of the year. But if I have to pick just one, I'm going to go with red Russian kale. It is a more tender variety than the regular red curly kale and is especially delicious in raw kale salads. Another all-time favorite is fennel, a very versatile vegetable that I love raw or cooked, and grew up eating as a palate cleanser in a traditional Italian home. Any tips for gluten free newbies? Start with doable goals and recognize the successes you have had. Approaching it like an adventure and exploration from the perspective of "what can I add to my diet" rather than "what do I have to give up" has been helpful for other gluten free newbies I've worked with in the past. What's the one thing you know now that you wish you had known when you first went gluten free? The one thing I know now that I wish I'd known is that going gluten free would actually expand my diet and definitely not restrict the variety open to me. Also, that I would feel so much better physically and mentally!If you are what you eat, what would you be? Haha. Definitely would be a cruciferous vegetable, no doubt about it. Probably a cross between kale and bok choy. What is the most common struggle you see when people come to you for nutrition advice? The most common struggle I see is people wanting to bite off more than they can chew, so to speak, in making changes. I believe it is best to start small and make sustainable changes. Follow Eryn on Twitter.

After earning the title of Miss Hoboken International in January, and Miss New Jersey International 2013 on March 9, Celiac disease sufferer Jenna Drew will compete with young women from across the globe in the Miss International Pageant in Chicago this July.

When it comes to mayonnaise, the consensus in the gluten-free community seems to be something along the lines of, "It's all safe." But this doesn't tell the whole story, not by a long shot. Read Full PostAll Mayonnaise Is Not Created Equal originally appeared on About.com Celiac Disease on Friday, May 17th, 2013 at 05:16:57.Permalink | Comment | Email this