Flour Sucks, But Gluten-Free Never Tasted So Good

A blueberry lemon-flavored muffin topped with refreshing lavender sugar sits on the table, a perfect companion for the cup of coffee steaming nearby. Upon taking a bite of the muffin, it proves to be not only an acceptable breakfast, but an exceptional one. It is shocking to discover that this moist, flavorful delight does not contain any corn, soy, genetically modified organisms (GMO), preservatives, xanthan gum, or gluten and still manages to taste like a delicious muffin. A gift from a loving daughter to her ailing mother, Debbie Davis and her son, Kyle Davis, recently concocted Flour Sucks muffins, which are baked at Mineola’s award-winning LaWaffalata restaurant with genuine concern for the health and quality of life of others.

via Flour Sucks, But Gluten-Free Never Tasted So Good – County Line Magazine – September/October 2014.

4 Ways Giving Up Gluten Improved My Life

As a pasta-loving Italian, eliminating gluten from my diet at the recommendation of my doctor seemed to leave me with extremely limited food options. However, compelled by my compounding fatigue and stomachaches, I waved the white (and red and green) flag, and embarked on my gluten-free adventure, eager for more energy and less pain.

I didn’t realize that the benefits of a gluten-free diet would contribute to the improvement of other aspects of my life.

via 4 Ways Giving Up Gluten Improved My Life | Celia Kaye.

100 yummy recipes from a gluten-free omnivore

Writer and photographer Erin Scott has just published her first book, titled Yummy Supper, which offers 100 “fresh, luscious and honest recipes from a (gluten-free) omnivore.” The book grew from Scott’s popular blog of the same name. We asked the Berkeley resident to spill the beans on her inspirations, what the deal is with gluten free, and where she likes to source her food locally.

via 100 yummy recipes from a gluten-free omnivore | Berkeleyside.

Truth In Labeling: Celiac Community Cheers FDA Rule For Gluten Free : The Salt : NPR

If you spot a food package label that says gluten free, you can now be pretty well assured that the label means what it says.

As of Aug. 5, all food manufacturers must be in compliance with a set by the Food and Drug Administration.

The rule states that foods may be labeled “gluten free” only if there’s less than 20 parts per million of the protein.

via Truth In Labeling: Celiac Community Cheers FDA Rule For Gluten Free : The Salt : NPR.

Gluten-Free Food Banks Bridge Celiac Disease And Hunger | NCPR News from NPR

Two grass-roots organizations, Pierce’s Pantry in Massachusetts and the National Gluten-Free Food Bank Movement in Denver, are working to help those people who are trapped between celiac disease and hunger. They’re reaching out to food pantries to help them better serve their gluten-free clients by supplying more options and teaching pantries to identify and sort the gluten-free donations that they already have.

via Gluten-Free Food Banks Bridge Celiac Disease And Hunger | NCPR News from NPR.

Could “Nanojuice” Someday Help Diagnose Celiac Disease? – Gluten Free Diet Tips for Celiac Disease Symptoms, Foods and Lifestyle

A few weeks ago this topic came across my desk. Research on something called nanojuice and its link to celiac. I had never heard of this before.

The news release was not as quick to link nanojuice as a new way to diagnose celiac disease, it sort of floated the possibility out there. A follow up article in Nature World News clearly stated the link however. So I decided to look into it a bit.

via Could “Nanojuice” Someday Help Diagnose Celiac Disease? – Gluten Free Diet Tips for Celiac Disease Symptoms, Foods and Lifestyle.

Celiac disease may not be the only reason to go gluten free

“We’re seeing more and more people come to us going gluten-free not because they have been diagnosed with celiac but they are presenting with other medical conditions like joint pain, eczema, unexplained pain,” Dr. Amanda S. Holiday, registered dietitian at the University of North Carolina at Chapel Hill, said.

But in the meantime gluten-free doesn’t necessarily mean eliminating favorite foods. Pizza is still game, and one recipe we found is made from potato tapioca millet and cornstarch.

via Celiac disease may not be the only reason to go gluten free.

A Day in the Life: Celiac disease expert Alessio Fasano – Gluten-Free Living

A typical day for Alessio Fasano, M.D., a world-renowned expert on celiac disease and gluten sensitivity, doesn’t seem to exist. This isn’t surprising given his many roles, or hats as he describes them, at Mass General Hospital for Children and in the gluten-free world at large.

Fasano 2

Alessio Fasano juggles administrative work with research and patient care

As director of the Center for Celiac Research, chief of the division of pediatric gastroenterology and nutrition and associate chief of the department of pediatrics research, Fasano spends his days overseeing research, working with physicians, seeing patients and handling numerous administrative duties.

via A Day in the Life: Celiac disease expert Alessio Fasano – Gluten-Free Living.

Backlash has begun against gluten-free dieters – The Washington Post

The swelling ranks of Americans adopting gluten-free diets have given rise to another hot trend: people calling the whole thing a bunch of baloney. And then requesting that the baloney be sandwiched between two pieces of white bread. Served with a cookie for dessert.

David Klimas has a friend who recently went gluten-free, a development that the 46-year-old real estate sales manager greets with a slow eye roll. He thinks that the gluten-free thing is just a fad, promoted by food companies “as a way of making money.”

via Backlash has begun against gluten-free dieters – The Washington Post.