Oats are a satisfying and fiber-rich grain which, in many cases, are used as a substitute for wheat in sweet snacks and breakfast foods. Pure oats are inherently gluten-free, as oat proteins differ from the proteins found in wheat, barley and rye which have a toxic effect on people with celiac disease and gluten sensitivity.
Valentine’s Day is almost here, and we can feel the love in the air. There is a special aura around this day (whether you celebrate it or not) and we love to feel the love in our hearts AND in our stomachs. But instead of eating unhealthy desserts filled with gluten that will leave us bloated with a food baby, we’re looking into flour alternatives that still give a great taste and texture. Many gluten-free recipes may call for a blend of these flours, but here we’ll give you the (honest) down low on our opinions about each flour so you can understand the different components of your recipe. Read on!
It’s approaching that time of the year again, where friends and family gather to eat, drink, and tell embarrassing stories about eachother ? These days it seems like more and more people have dietary restrictions, whether they’re in the form of food allergies, intolerances or just strong preferences. As a host or hostess, if you’re inviting a big group over, chances are you’ll have at least one person with some sort of dietary restriction. So here are some tips to manage such a varied group stress-free!
It’s the final stretch of summer and that means the last of summer travel! I remember a time when traveling was 100% excitement and all that I needed to plan was the actual traveling. Now things are different. My multiple food intolerances have introduced another layer of research, planning, and worry to my trips. Then even with all the planning, sometimes things don’t go exactly the way I had hoped and improvisation is needed. In fact, improvisation and a positive attitude are always helpful, whether traveling or not.
Guest post by April Peveteaux, author of The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less
My life turned upside down when I received my celiac disease diagnosis four years ago. I’d never even heard of gluten or gluten-free food (although it was soon to be everywhere). Changing the way I had been eating for 30+ years was not really part of my life plan, but suddenly I had no choice. Or rather, no choice if I didn’t want to continue on a downward slide that was painful and potentially life threatening. Even though I was gung-ho about taking my new gluten-free diet seriously, my inner child was the first to react to this new diet. I know this because the first thing I thought of when my doctor told me what gluten was, was the fact that I would no longer be able to eat cakes, cupcakes, donuts or anything good. Anything!