Even though this new cookbook, Supermarket Healthy, by Food Network star Melissa d’Arabian isn’t a gluten-free cookbook, it makes new recipes simple and shows how easy new cooking techniques can be. Basic gluten-free substitutions are easy.
Soon some GF folks will be able to have pizza and a beer from some of the biggest American companies. If you are skeptical on the pizza, Pizza Hut actually got gluten free certified.
New Consensus Statement from European researchers warns of arsenic in rice and infants. It also calls out celiac disease. This is just one more piece of evidence in the arsenic in rice puzzle.
Most of us have probably experienced one or two weird, ironic, or even just frustrating moments where you realize not everyone “gets” the gluten-free diet. See these crazy examples of gluten-free errors, and then read the tips for gluten free consumers to eat safely.
Gluten free standards for labeling are debated in Australia. Europe, US and Canada already have the less than 20 ppm standard. A non-profit celiac group in Australia now wants to change theirs from “no detectable gluten” to less than 20 ppm.
With the new FDA gluten free label rule, its more common than ever to see GLUTEN FREE plastered across the front of of a package. It has made it easier to shop. But we should keep reading our ingredient labels. Here are some tricks of the trade to make that part of the job a bit less frustrating.
2014 was the year Gluten Free Girl Scout Cookies made their debut. Now this coming year we have more options on flavors and how to get your hands on some!
There are many gluten free resources: websites, books, podcasts, magazines. But new research on social media & GF, says this is an area where you could be missing out if you aren’t doing it already.
Headlines over the weekend about gluten free diet risks caught my attention. There are concerns we GF eaters need to consider. Today’s article looks at those concerns and empowers our gluten-free community with solutions.
A new report says eating a gluten free diet is having an impact some popular Italian restaurant chains. But most of them have GF options. So what’s the problem?
