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Daylight saving time often wreaks havoc on our systems. Just a one-hour change to the clock can mess with the body’s circadian rhythm, which regulate appetite, metabolism, body temperature and even stress levels. To help your body stay on track and adapt to this seasonal time change, check out these gluten-free sleep aids to see if one is right for you.

Mon cherry amour

Tart cherry juice is not only great for your immune system and muscle recovery but can help with trouble sleeping as well. The tart cherries used to make this versatile juice from Cheribundi — the cherry people — contain naturally occurring melatonin, which is Mother Nature’s key ingredient for a good night’s sleep.

Tea-rrific night’s sleep

Who doesn’t love a warm cup of tea before bed? The key ingredient of Traditional Medicinals’ Nighty Night tea blend is passionflower, which is said to soothe the nervous system and help promote sleep. That, accompanied with other relaxing herbs such as chamomile, linden flowers and hops, is sure to lull you off to bed.

Yummy tummy gummies

These sugar-free gummies from Vitafusion not only taste scrumptious, but one serving delivers 3 milligrams of melatonin to help support sleep, as well as 400 IU of vitamin D to assist bone, tooth, muscle and immune health. Infused with natural cherry and vanilla flavors, these Beauty Sleep gummies make it easy to get a good night’s rest the healthy way.

Magnificent Melatonin

Don’t let the fewer hours of darkness mess with your sleep routine. Get back on track with these tasty melatonin gummies from Sundown Naturals, which can help you achieve those much-needed zzz’s.

Let’s get cooking!

And after a restful night’s sleep, what’s better than a delicious breakfast? For those mornings when you have the energy, time and motivation to whip up a homemade meal, check out all of our delicious gluten-free breakfast recipes!

Not a breakfast person? We’ve still got you covered with hundreds of mouthwatering recipes to satisfy any and all cravings.

The post Gluten-Free Sleep Aids for a Good Night’s Rest appeared first on Gluten-Free Living.

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March is coming in like a lion for parts of the country. What better time to stay in and whip up some scrumptious treats! To help you create your confections, we’ve found eight gluten-free baking products. Happy baking!

1. Go coconuts

Low in carbs and high in fiber, this tasty coconut flour delivers light and fluffy desserts no one will be able to get enough of. Whether you’re making pancakes for breakfast or a beautiful pound cake to end a lavish feast, this easy ingredient will surely become a staple in your pantry. ⇒ carringtonfarms.com

2. Batter up

Cater to your indulgent side this season with this tantalizing chocolate mix, perfect for baking a stunning cake or luscious cupcakes. Moist and decadent, this mix is also vegan—just add dairy-free milk, vegetable oil and vinegar! ⇒ grammadees.com

3. I only have pies for you

Never experience spring without a fresh fruit pie again. This easy-to-prepare gluten-free mix creates a perfectly flaky and buttery piecrust that doesn’t crumble or fall apart. All that’s left for you to do is add the delicious filling. ⇒ kingarthurflour.com

4. Earn some brownie points

A life without brownies is no life at all. This Double Chocolate Brownie Mix will ensure that you are never deprived of the rich, gooey goodness that is a brownie again. Just follow a few simple steps and you’ll be enjoying them in no time. ⇒ glutino.com

5. Struck by a smooth caramel

Add a decadent caramel flavor to all your favorite foods—without the added guilt! These sugar-free drops contain no calories and come in an easy-squeeze portable container you can take with you on the go. Add them to your coffee, yogurt, or oatmeal. ⇒ sweetleaf.com

6. Flour power

Trying to balance a Paleo diet and a sweet tooth? This Paleo Baking Flour from Bob’s Red Mill is about the change the game! With a unique blend of nut flours and root starches, the multipurpose flour is ideal for baking cookies, cakes or muffins. ⇒ bobsredmill.com

7. All you knead is love

This all-purpose flour is perfect for all your baking needs! Not only is it gluten free, but it is low carb as well. Create all of your favorite baking recipes, including breads, cakes, cookies and muffins. Also, on the back of each bag are two easy recipes—one for yellow cake and one for bread—so you can get started right away. Note from LC Foods: “If you have celiac disease or are highly sensitive to any wheat particles being in your food, we want to inform you that LC Foods does process vital wheat gluten in the same facility with our gluten free products. Our food safety procedure to insure limited cross contamination is to thoroughly wash and clean all filling and bagging equipment between packaging and processing wheat products and gluten free products.” ⇒holdthecarbs.com

⇒ Ready to start baking? Check out all of our delectable gluten-free dessert recipes!

The post 7 Super Gluten-Free Baking Products appeared first on Gluten-Free Living.

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An experimental drug has been proven to relieve symptoms for some people with celiac who recover poorly despite following the gluten-free diet. Latiglutenase is an enzyme supplement that helps digest gluten. Previous research showed it might protect patients from low levels of gluten eaten accidentally. While clinical studies have not proven it prevents damage to the small intestine, it did relieve the participants’ most common complaints of abdominal pain, bloating, fatigue and constipation.

Latiglutenase, formerly known as ALV003, has been in development since 2016 by drug company ImmunogenX, based in Newport Beach, California. Experts at the Mayo Clinic, Columbia University and Stanford University assisted this study. It included 398 people diagnosed with celiac who had avoided gluten for a year but still had painful symptoms. Blood tests showed 173 (43 percent) continued to produce antibodies associated with inflammation. Researchers randomly assigned them to take a placebo or different doses of latiglutenase for 12 weeks.

This trial originally tried and failed to find evidence the drug promoted intestinal healing. However, further analysis found a significant improvement in symptoms for those patients with elevated antibodies receiving latiglutenase versus a placebo. The effect increased with dosage and most greatly benefitted patients with the most severe pain.

What does it mean?

The authors recommend similar patients would benefit from having latiglutenase commercially available. It would not cure celiac or allow patients to eat foods containing gluten. However, it would make life easier for a significant proportion of patients who remain ill despite a gluten-free diet. It would be taken with meals, yielding a similar effect to that of lactase for people with lactose intolerance.

All researchers on this study declared professional or financial ties with ImmunogenX and other drug companies.

Syage JA, Murray JA, Green PHR, Khosla C, “Latiglutenase improves symptoms in seropositive celiac disease patients while on a gluten-free diet,” Digestive Diseases and Sciences 2017;62:2428-2432, doi:10.1007/s10620-017-4687-7.

The post Research Roundup: Experimental Drug Eases Celiac Symptoms appeared first on Gluten-Free Living.

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The slow cooker is an easy-to-use, must-have kitchen tool. Just set it and forget it. Simply prepare your evening meal in the morning and let it safely simmer throughout the day. When dinnertime arrives, all you’ll need to do is set the table and dig in…

1. Shredded Pork

Think of this shredded pork as pulled pork without the barbecue sauce. You cook a pork shoulder until it’s fall-part tender. Then serve it with a side of cornbread and veggies or use it to make tacos, nachos or sandwiches. It also goes great with eggs and potatoes for an easy “breakfast for dinner” meal. Cook up some shredded pork>>

2. Pulled BBQ Chicken

You don’t need to fire up the grill for crowd-pleasing barbecued chicken. Just grab your slow cooker. This recipe works with either boneless chicken thighs or breasts. Let’s have BBQ tonight>>

3. Apple Cider Pulled Chicken

This mouthwatering pulled chicken recipe can be prepared using an electric pressure cooker or a slow cooker. Top with the accompanying Quick Slaw for an out-of-this-world flavor combination. Try this succulent recipe>>

4. Vegan Black-Eyed Peas

These vegan black-eyed peas provide all the heartiness and taste of the traditional meat-filled versions. With this recipe, you can choose to go with the basic preparation or incorporate the optional add-ins for an extra kick. Black-eyed peas, please>> 

5. Paleo Chili

Most chili is filled with beans, which are off limits when eating Paleo. In this version, sweet potatoes take the place of the beans, adding a wonderful texture and sweetness to balance the whole dish. Make this nut- and dairy-free recipe>>

6. Sweet Potato Casserole

This casserole is made in the slow cooker, making it simple to prepare during the busy holidays. Let the slow cooker do all the work through the day while you prepare your other dishes or make it further ahead of time. The casserole is also Paleo and does not contain the sugar that is commonly found in sweet potato casseroles. It’s sweet potato time>>

7. Chipotle Black Bean and Quinoa Stew

Perfect for those cold winter nights when you need something to warm you inside and out, this hearty and healthy vegan stew contains a variety of veggies, spices and other ingredients for a filling bowl of comfort that is free of gluten, dairy, egg, soy and sugar. Curl up with a bowl tonight>>

Need some ideas or a little inspiration in the kitchen? Look through our constantly growing collection of delicious gluten-free recipes.

The post Our Top Seven Gluten-Free Slow Cooker Recipes appeared first on Gluten-Free Living.

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Valentine’s Day is synonymous with chocolate—but it isn’t all about chocolate, right? Sugar cookies shaped like hearts dusted with colored sugar, dipped in chocolate or covered with frosting are a big draw at my house. Making them with my daughter has become a treasured family tradition. We have learned from our failures and adjusted to perfect our roll-out and cut cookie game over the years. If we can do it, so can you. To help get you in the roll-and-bake spirit, here are my top five tips for rolling out gluten-free sugar cookies.

  1. Pick a mix. Yes, making sugar cookies from scratch is preferable, but time is fleeting these days, so don’t feel guilty about buying a mix. Some of our favorite mixes are King Arthur Flour, Lindsay’s Lipsmackin’ Roll-Out & Cut Sugar Cookies from 1-2-3 Gluten Free and Pamela’s Products. These mixes produce doughs that are easy to work with and won’t fall apart while you’re rolling and cutting. And the finished cookies won’t crumble, either.
  2. Refrigerate. Once the dough is prepared, cover with plastic wrap and refrigerate according to the instructions or until the dough is cold. Refrigeration is key to achieving a texture that allows for easy rolling and cutting. Also, be sure to put the dough back in the refrigerator between batches. If the dough gets too warm, it will become soft and sticky, making it impossible to work with.
  3. Prepare the rolling surface. Do yourself a favor and go buy a large Silpat mat that covers the entirety of your rolling area. This mat creates the perfect surface for cutting and transferring cookies to the baking sheet with minimal sticking. And cleanup is a snap.
  4. Get out the cornstarch. I know this may sound strange, but we have found that cornstarch is preferable to use when rolling out dough. Adding rice flour or a flour blend to the dough tends to toughen it and dry out the cookies. Cornstarch has the right texture to prevent sticking and keeps the dough moist without affecting the flavor. Apply cornstarch to your rolling pin and cookie cutters, too.
  5. Roll with it. Roll out the cookies to be ¼- to ½-inch thick—not too thick nor too thin. We use a stainless steel flexible turner to transfer them to the baking sheet. It does a miraculous job of keeping the shape intact without cracking, OXO’s flexible turners come in regular and large sizes. They are inexpensive and a welcome addition to any baker’s kitchen tool set.

Follow these steps and get ready for beautiful sugar cookies that are crunchy on the edges and and soft in the middle. Make a double batch, because they will quickly become a family favorite and disappear in a flash.

News Editor Jennifer Harris is a gluten-free consultant and blogs at gfgotoguide.com.

The post 5 Tips: Rolling With Sugar Cookies appeared first on Gluten-Free Living.

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Curators of luxury travel experiences to Asia for more than 47 years, Pacific Delight Tours will debut a tour of India’s alluring gardens and palaces for travelers requiring a gluten-free diet, including people with celiac as well as those who maintain this diet as a healthy lifestyle choice. Departing Sept. 21, 2018, this tour features 12 days exploring Old and New Delhi, architecturally significant Chandigarh in India’s Punjab region, the “Pink City” of Jaipur in the heart of the Rajasthan desert, and culturally rich Agra, home to the world renowned Taj Mahal.

Guests will enjoy FiveStarPlus® accommodations at the luxurious hotels, resorts and spas of the Oberoi Group properties throughout India.

An inspiring view of the Taj Mahal from a palatial suite at the Oberoi Amarvilas in Agra

Tour participants will immerse themselves in the destination’s authentic culture, beginning with an express train to Chandigarh to explore the fabulous gardens and architectural landmarks designed by the famed architect Le Corbusier. A gluten-free cooking class at Oberoi Sukhvilas Hotel affords an opportunity for guests to refine their culinary skills. The picturesque setting is ideal for enjoying the hotel’s glamorous spa, including India’s famed Aryuvedic treatments (optional) and other idyllic pastimes.

In Jaipur, touring the Palace of Winds, walking through an ancient astronomic observatory designed by a child prince and meeting with a Rajasthani royal for high tea are among the highlights. Soft trek through an exotic bird sanctuary in Bharatpur and visit the deserted palaces of the “Ghost City” of Fatehpur Sikri before arriving in Agra, where participants will explore the Taj Mahal and Agra Fort.

Throughout the journey, visitors will be enthralled by the succulent flavors of Indian cuisine, which utilizes cream, yogurt or chickpea-based gram flour to thicken sauces in lieu of wheat flour, in addition to delectable Indian breads prepared from lentils—all strictly gluten-free under the guidance and supervision of India’s leading celiac support group.

The tour is priced at $5,880 per person, based on double occupancy, and includes: roundtrip economy group airfare from New York’s JFK via Emirates; local intra-India flights; deluxe accommodations; sightseeing by air-conditioned coach with knowledgeable English-speaking guides; all meals gluten-free; the services of a gluten-free dietician throughout India; taxes and service charges. Passport and visa fees are not included.

A business class upgrade is available from $4,700 per person, while travelers who wish to arrange their own flights may join the tour in India; the land-only price is $4,900 per person, double occupancy.

“We are actively working to accommodate the growing demand in the gluten-free market and to apply our 15 years’ expertise in gluten-free travel to our portfolio of experiences,” said Charmaine Lau, manager of Pacific Delight Tours.

Consult your travel agent or contact Pacific Delight Tours at 800-221-7179 for more information. Visit Pacific Delight Tours at www.PacificDelightTours.com.

Pacific Delight Tours

For 47 years, Pacific Delight Tours has been America’s leading tour operator to China and Asia. Among numerous industry awards, the luxury tour operator is a proud recipient of the TravelAge West WAVE Award from 2008–2016, the 2009 Travel Weekly Readers’ Choice Award and the 2016 Travvy Award from travAlliancemedia for Best Vacation Packager – Pacific Asia. The company is also a proud member of the United States Tour Operators Association (USTOA).

Pacific Delight remains dedicated to providing unparalleled vacation experiences for discerning travelers. Its longstanding reputation within the travel agent community is a testament to its unrivaled quality assurance, extensive expertise and top-notch customer service.

The post SPONSORED: Pacific Delight Debuts Gluten-Free Tour of India’s Gardens and Palaces appeared first on Gluten-Free Living.

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We just had a banner year for gluten-free products and the gluten-free diet. Here are some of the most notable gluten-free news items and developments that occurred in 2017.


  • Shake Shack began offering Bellyrite Foods, Inc., hamburger buns for a $1 upcharge nationwide (except in stadiums) toward the end of December 2016. We include the news here because the buns were hard to find until 2017.
  • Cornell University formally launched a gluten-free dining hall, Risley Dining Room, in January. Cornell brought in alumna Amy Fothergill to train the kitchen staff and develop a grand-opening menu comprised of gluten-free recipes from her cookbook, The Warm Kitchen. Risley’s official changeover to its dedicated gluten-free status coincided with a formal certification from Kitchens With Confidence. The dining hall is also entirely peanut and tree-nut free.
  • Canyon Bakehouse introduced gluten-free Heritage loaves in two flavors (honey white and whole grain). These wide loaves are the width of an average hand, making them large enough to create a filling sandwich on their whole-grain goodness.


  • Nima Sensor’s portable gluten sensor became available for purchase at the end of January. The pocket-sized device allows people to test their food for gluten in a few minutes. Simply place the food into a one-time-use capsule and screw on the cap, insert the capsule into the device, and press the power button. In minutes, Nima will display the results—a wheat symbol if gluten is detected or a smile emoticon if the sample has fewer than 20 parts per million of gluten.
  • A University of Illinois study found people following a gluten-free diet had almost twice the concentration of arsenic in their urine and 70 percent higher mercury levels in their blood compared to people who were not gluten free. Unfortunately, the study size was small and did not address whether rice was the main source of the metals in people’s diets. There is no need to panic, however, because the amounts of arsenic and mercury found were much lower than those associated with arsenic toxicity or mercury poisoning. (For more on heavy metals and the gluten-free diet, see Study Sessions, page 60.)


  • Starbucks added gluten-free items to its menu. Goodie Girl Cookies’ mint slims in new grab-and-go packaging, Country Archer Jerky’s Hickory Smoke Turkey Jerky and Original Beef Jerky, and Bissinger’s Dark Chocolate Sea Salt Mini Chocolates became available at 7,900 stores nationwide. The coffee chain also added gluten-free smoked Canadian bacon breakfast sandwiches to its offerings nationwide on March 21. The sandwich features cherrywood-smoked Canadian bacon, a peppered egg patty and reduced-fat white cheddar cheese on a gluten-free roll. It is prepared in a certified gluten-free environment and
    sealed in an oven-safe parchment bag for heating.


  • The U.S. Food and Drug Administration (FDA) began allowing direct marketing of 23andMe Personal Genome Service Genetic Health Risk (GHR) tests to consumers. These are the first direct-to-consumer tests authorized by the FDA that provide information on an individual’s genetic predisposition to certain medical diseases. The 23andMe GHR tests work by isolating DNA from a saliva sample, which is then tested for more than 500,000 genetic variants. The presence or absence of some of these variants is associated with an increased risk for developing one of 10 diseases or conditions, including celiac.


  • Gluten Free, a documentary by Bailey Pryor, aired on Public Broadcasting System with the goal of changing public perception of those who need to omit gluten from their diet for the better. The documentary gives much-needed credibility to non-celiac gluten sensitivity, addresses the importance of preventing cross-contamination at home and in restaurants, discusses medical advances on the horizon and delves into some good old-fashioned myth-busting.
  • Julia König, PhD, a postdoctoral research fellow at the School of Medical Sciences at University of Örebro, Sweden, studied a gluten-destroying enzyme known as AN-PEP. In a study, 18 participants with gluten sensitivities ate a meal of porridge and other foods, including gluten-containing wheat cookies. Participants took either AN-PEP or a placebo. Researchers then examined the gluten levels in the participants’ bodies over a three-hour span. The enzyme broke down gluten in the stomach and the first section of the small intestine, known as the duodenum. Gluten levels in the stomachs of patients who took AN-PEP were 85 percent lower than in those who took a placebo. However, no research was done on patients with celiac.


  • After successful tests in Washington, Idaho and Mississippi in 2016, Chick-fil-A added gluten-free buns to its menu nationwide on June 19. Made with a blend of ancient grains like quinoa, sorghum, amaranth, millet and teff, the certified gluten-free bun costs an additional $1.15 and is enriched with vitamins and minerals. The buns are individually wrapped and stored frozen. Once thawed, each bun is served sealed alongside a container with grilled chicken and condiments for guests to assemble.
  • Delta Air Lines added three new gluten-free snack options: Squirrel Brand almonds, Pretzel Perfection olive oil and sea salt pretzels, and Kind Healthy Grains oats and honey with toasted coconut bars.
  • Pope Frances reminded bishops and priests that the wafers Catholics consume as the Body of Christ must contain at least some gluten. He added that low-gluten hosts can be used, “provided they contain a sufficient amount of gluten to obtain the confection of bread without the addition of foreign materials and without the use of procedures that would alter the nature of bread.” This thinking isn’t helpful for Catholics who follow a strict gluten-free diet and can’t tolerate even small amounts of gluten, nor is it the first time the pope has come down against low-gluten wafers.


  • Johnny Rockets started serving its certified Angus beef burgers on Udi’s Gluten Free hamburger buns.
  • Papa John’s added gluten-free crust made with ancient grains to its menu but warns it isn’t safe for those with celiac because of cross-contamination with wheat during preparation.
  • Subway added made-without-gluten bread to 12 pilot locations in the United States, Canada and the United Kingdom. The bread is roughly the size of a 6-inch sub, costs an extra $1 and tests below 20 parts per million of gluten. It arrives frozen, pre-sliced and individually wrapped. It goes into the freezer and is thawed in the cooler for 12 hours before serving. However, shared ingredients are used to prepare sandwiches, making cross-contamination a possibility.


  • Research to develop a gluten-free children’s snack made of sprouted millet and quinoa earned doctoral student Gabriela John Swamy the Gerber Endowment in Pediatric Nutrition Graduate Scholarship. Out of a group of 500 applicants, Swamy won by determining the optimum sprouting time for millet and quinoa. She then ground them into flour to produce a protein-rich and easier-to-digest puffed cereal without added sugar.
  • ImmusanT was nominated for a BIO Buzz award as a Late Stage Leader. It is developing a peptide-based vaccine for the treatment of celiac and the first personalized diagnostic toolkit for celiac. Clinical data in over 150 celiac patients have been positive—relevant bioactivity and target engagement was seen in three separate phase 1b studies. Its diagnostic/therapeutic platform is being leveraged for related autoimmune indications, such as type 1 diabetes.


  • Canyon Bakehouse’s new blueberry and cinnamon raisin bagels rolled out to retailers nationwide. The blueberry bagel is a first for national distribution, making this gluten-free bakehouse’s second hit of notable developments for 2017.
  • Enjoy Life Foods announced a rebrand of its entire product portfolio to eye-catching teal, the color associated with food allergy awareness and free-from products.
  • The Institute for Sustainable Agriculture in Cordoba, Spain, began making genetically modified wheat sans 90 percent of the gliadins traditionally found in wheat. It is attempting to prevent the gliadin genes from reproducing, but because they remain intact, the wheat could start producing the proteins again. Small trials of the genetically modified wheat involving 10 and 20 people with celiac are being conducted in Mexico and Spain.


  • Actress Mandy Moore was diagnosed with celiac and shared her upper endoscopy journey on social media. “Just had an upper endoscopy to officially see whether or not I have celiac (only way to diagnose) …things are looking (good),” said Moore.

  • Enjoy Life Foods debuted mini versions of its vegan dark chocolate bars in Halloween-themed bags of rice milk minis, dark chocolate minis, rice milk crunch minis and a variety pack.
  • The scientific journal Gastroenterology published the results of an international study coordinated by the Dr. von Hauner Children’s Hospital, Ludwig-Maximilians-Universität, Munich, Germany. This study showed that more than 50 percent of affected children can be diagnosed with celiac without an endoscopy. This could mean that the risk and cost associated with an endoscopy aren’t necessary for an accurate diagnosis.
  • DoubleTree by Hilton hotels began offering Homefree Chocolate Chip Mini Cookies at guest check-in as a nut-free alternative to its iconic chocolate chip cookies. Homefree’s cookies are free from peanuts, tree nuts, eggs, dairy, wheat and gluten.

  • The Gluten Intolerance Group of North America sued celebrity chef Jamie Oliver for “federal certification mark infringement, counterfeiting and unfair competition under federal statutes, with pendent claims for trademark infringement and unfair competition” because of his use of a gluten-free symbol that is similar to the group’s signature gluten-free certification label (the letters “GF” in a circle with the phrase “Certified Gluten Free”).


  • Grain & Seed bars from Enjoy Life Foods debuted in stores in four sweet flavors: banana caramel, cranberry orange, chocolate marshmallow and maple sweet potato. Made with three types of sorghum, including popped, and gluten-free oats, the bars are free from 14 allergens and produced in a dedicated nut-free and gluten-free facility.
  • Canyon Bakehouse’s new stay-fresh packaging first appeared on three new products available at Walmart nationwide: Ancient Grain and Country White loaves as well as Deli White Bagels. The stay-fresh packaging is airtight and keeps goods fresh for up to 90 days. Once the package is opened, the bread needs to be consumed within five days.


  • After receiving encouraging reviews in test markets in California, Colorado and Florida, sandwich chain Jersey Mike’s Subs planned to introduce gluten-free sub rolls at all 1,300-plus U.S. locations beginning Dec. 4 (see page 9). The individually wrapped rolls arrive at each store fully baked. Employees use new gloves and clean utensils when assembling sandwiches on fresh parchment paper instead of the counter to avoid cross-contamination.

I wonder what 2018 holds for the gluten-free community…

News Editor Jennifer Harris is a gluten-free consultant and blogs at gfgotoguide.com.

Photos credits: Shake Shack: DW labs Incorporated / Shutterstock.com; Starbucks: Natee Meepian / Shutterstock.com; Pope Francis: giulio napolitano / Shutterstock.com; Subway: Jonathan Weiss / Shutterstock.com; Doubletree: 8th.creator / Shutterstock.com; Mandy Moore: Jamie Lamor Thompson / Shutterstock.com

The post 2017 in Review: Gluten-Free News Roundup appeared first on Gluten-Free Living.

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Beer is the drink of choice for many football fans—but not everyone enjoys the taste. If you’re not a beer drinker, check out these gluten-free alternatives to savor during the Big Game on Sunday.

Hard sodas

The hottest area of growth at the moment is the rise of “hard” sodas. While many of the popular alcoholic root
beers include barley malt, there are several that pass muster for those on a gluten-free diet. Louisiana’s Abita
Brewing Company offers an alcoholic version of its famous root beer. It’s the first product in the brewery’s line
of Bayou Bootlegger hard sodas and can be found primarily east of the Mississippi River. The flavor profile
delivers aromas of wintergreen, vanilla and sassafras, with hints of clove and anise.

Root Sellers’ Row Hard Root Beer Root Sellers’ Pedal Hard Ginger Beer

Root Sellers, based in Missouri with distribution
concentrated in the Midwest and New England,
brews its Row Hard Root Beer without grains.
Row Hard is made with pure cane sugar, molasses, spices and botanicals. The brewery
also produces gluten-free Pedal Hard Ginger
Beer, brewed with ginger root, molasses and
cane sugar.

Combining fruits and vegetables, the brewery’s Himmel & Erde Carrot Apple Ale presents another gluten-free beverage option. Based on a German dish with potatoes and applesauce, the ale is made from fermented carrot juice and added sweetener that is part apple juice.

Hard sparkling water

For a lighter fizz, look for gluten-free “hard” sparkling waters such as those from Truly Spiked & Sparkling
and SpikedSeltzer. Distribution for both brands is rapidly expanding beyond the companies’ New England
bases into the Midwest and Mid-Atlantic states.

Boston Beer, the producer of gluten-free
Angry Orchard alcoholic ciders, introduced
its Truly brand in April 2016. This spiked
sparkling water with a hint of fruit is an
alternative to light beer, especially for
those seeking something refreshing
made with simple ingredients and no
artificial flavors or sweeteners. Truly’s
three flavors—Colima lime, grapefruit
and pomelo, and pomegranate—are
100 calories per 12-ounce serving and
have 2 grams of carbohydrates.

SpikedSeltzer’s four varieties. Photo by Edward Garrity for SpikedSeltzer.

The first hard seltzer brand, SpikedSeltzer
launched in 2013 and is available in four
flavors: West Indies Lime, Indian River
Grapefruit, Valencia Orange, and Cape Cod
Cranberry. The alcohol in SpikedSeltzer is
derived from cold-brewed sugar, resulting in
a low-carb, low-calorie drink. Even Oprah is
a fan, featuring it as The Find in the June 2016
issue of her O magazine on account of its
refreshing, fruity and just-sweet-enough taste.


While obscure, mead is one of the oldest alcoholic drinks in existence. Also known as honey wine, mead is
created by fermenting honey with water and, unless grains are added (a variety known as braggot), it is gluten
free. Like wine, mead can be dry or sweet, still or sparkling.

B. Nektar Tuco-Style Freakout. Photo by Kerry Trusewicz.

Mead makers, which number fewer than
200 in the U.S. (compared to more than
6,000 wineries), tend to focus on local or
regional distribution given their size.
B. Nektar in Michigan, which opened its
doors on National Mead Day (who knew!)
in 2008, produces several varieties of mead
with fun labels and names, including Zombies
Take Manhattan, Kill All the Golfers and Dragons
Are Real. Give one a try for National Mead Day
on August 6!


The producer of the famed Stolichnaya vodka released a completely new gluten-free recipe to meet the
needs of consumers. Made with 88% corn and 12% buckwheat, Stoli Gluten Free is available nationwide.
The vodka is labeled “gluten free” pursuant to the U.S. government’s labeling classification, which requires
alcoholic beverages to be made with naturally gluten-free ingredients.

Tito’s vodka, produced at the oldest distillery
in Texas, is made with corn instead of potatoes
and certified gluten free by the Gluten
Intolerance Group. According to founder and
owner Tito Beveridge, “some producers add a
little bit of mash back into the spirit after
distillation, which would add gluten content into
an otherwise gluten-free distillate [if using wheat
as the base], but I don’t do that regardless.”
Made in batches using old-fashioned pot stills,
Tito’s has grown exponentially since the first
case was sold in 1997 and is now one of the
best-selling vodkas in the U.S.

The post 8 Lip-Smacking Gluten-Free Beer Alternatives appeared first on Gluten-Free Living.

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While commonly acknowledged as the most important meal of the day, getting breakfast ready on hectic mornings is a challenge. But skipping it will leave you feeling sluggish, with little energy to get through your to-do list. To help keep your tummy full and your stress level low, check out these gluten-free breakfast options for those days when you need to get out the door fast.

Cereal-ously delicious

On those chilly mornings when you really want a warm meal to start the day, reach for Bakery On Main’s Creamy Hot Breakfast. Comforting and completely customizable, this great source of fiber made with ancient grains can be prepared either sweet for breakfast or savory for dinner, and comes in two varieties: Amaranth Multigrain and Quinoa Multigrain.

Perfect Pinole in a bowl

Ready to switch up your regular cereal routine? Purely Pinole is the perfect power food to help you get through a busy day, packed with vitamins, minerals, protein, fiber and mighty antioxidants. Available in Blueberry & Banana, Tart Cherry & Lemon, or Original, this easy breakfast is fuel in a bowl.

Power plant

Sick of starting every day with the same breakfast? Sunwarrior has you covered with this versatile illumin8 Plant-Based Organic Meal, which can be added to an array of ingredients to help boost your morning routine. Whether mixed in your oatmeal or blended as a shake, this powder will help cover all your nutritional bases.

Haulin’ oats

Need your oats on the go? On those busy days when you’re trying to get everyone fed and out the door on time, these easy oatmeal to-go packs are the perfect way to enjoy a hearty breakfast while shaving some time off your early morning routine. Lose the bowl and opt for this trouble-free meal already equipped with its own waterproof packaging!

And for those mornings when you’re able to spend more time on breakfast prep, check out all of our delicious gluten-free breakfast recipes!

The post Quick Gluten-Free Breakfast Options appeared first on Gluten-Free Living.

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Gluten-Free Living by Laura Huffman, Founder Of Vivian’s .. - 2M ago

While doing research on whole grain gluten free flours, I discovered a bread recipe that works with most gluten free grains. I thought of Kristy, my pharmacist, who has multiple food allergies induced by mast cell activation syndrome. She is allergic to most grains as well as eggs, milk and soy, and hasn’t eaten bread in years. I was sure my recipe could be adapted to her allergen list. To our great joy, it worked.

I share this recipe and guide with love to all families who struggle with multiple allergies. If you need personalized help, contact me through my website, ViviansLiveAgain.com.


Laura Huffman

Kristy’s Bread for multiple food allergies


1 cup brown rice flour* (see flour exchanges below)

1 cup teff flour*

¼ cup sweet rice flour*

2 tablespoons sugar

1 tablespoon yeast

2 teaspoon baking powder

¼ teaspoon salt

1 teaspoon xanthan gum

1 teaspoon psyllium husk

1¼ cups water

2 tablespoons oil

2 eggs (see replacement instructions below)

*When measuring flour, spoon it lightly into measuring cups to prevent packing.


Preheat oven to 350° F. Combine dry ingredients and mix well.

Add water, oil and eggs. Stir to combine, then beat on high for 3 minutes.

Place batter in a greased 8.5-x-4.5-inch loaf pan (Pyrex size). Allow to rise about ½ inch. Do not let batter rise to the top of the pan before baking. Bake at 350˚ F for 55 minutes or until internal temperature reaches 200˚-205˚. Place a sheet of foil lightly on top of loaf halfway through baking to prevent over-browning.

Remove from oven and allow to cool. Remove from pan and cut when completely cooled. For a more detailed description of this process, see our blog: 4 Secrets to Baking Great Gluten Free Bread.

Exchanging the Flours

When I began this project, I tested the above recipe with single flours to see how each performed. Many worked alone, but some did not. You can use any combination of the flours that worked alone as we did in Kristy’s bread.

Flours that Work

Rice: Brown, white and parboiled were tested successfully. All varieties blend well with other grains. Parboiled has a slight taste of evergreen.

Sorghum: Red or white work equally well. Sorghum has a neutral wheatlike flavor and performs very well.

Teff: Brown or ivory both work well. Teff is more expensive than some other grains but has a high nutrient content, good flavor and quality performance. Brown teff has a stronger, molasses-like flavor while ivory teff has a malt-like flavor and makes nice white bread.

Corn: Unsurprisingly, this produces a texture like cornbread. It is also high in antioxidants.

Buckwheat: This grain is a complete protein (contains all essential amino acids) and is high in fiber. It produces a very nice texture. Because of buckwheat’s high fiber content, the recipe will require more water or less flour if you use it. Also, the flavor is not universally liked.

Millet: This has a distinct but not unpleasant flavor. Millet produces a light cake-like texture. It does not absorb as much water as other flours so you need to use less water or the bread will fall.

Minor Flours

Amaranth, oat and quinoa flours can be added to change the bread’s flavor or nutritional value but cannot be used alone. Do not use these for more than 20 percent of the total flour in the recipe or your bread will fail.

Flax is my favorite egg replacer because it increases the shelf life of baked goods. This is a nice benefit because these breads are only good for three days unless frozen.

Xanthan builds structure in the bread. If you cannot tolerate xanthan, replace with guar.

Powdered psyllium husk helps build structure in the bread and improves texture. It is available at health food stores and online.

Replacing Eggs
  • To replace eggs with flax or chia, use 3 tablespoons finely ground seeds­­ whisked into ½ cup warm water. Allow mixture to thicken for several minutes then add to the recipe as you would the eggs. The finer the grind of the seeds, the better result you will have.
  • Commercial egg replacers may work in this recipe, but we have not tested any. Feel free to experiment.

If you are allergic to yeast, it can be omitted because most of the leavening is done by the baking powder. However, the flavor and texture will be slightly different, more like a muffin.

The post Sponsored: A Guide to Making Bread for Multiple Food Allergies appeared first on Gluten-Free Living.

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