Gluten-Free Living is a diet and lifestyle publication with an established reputation for extensive and reliable reporting & writing about ingredients, labeling, nutrition, medical research & recipes. The editors use their journalism experience and first-hand knowledge of the gluten-free diet to investigate important issues and inspire readers to live an informed, fulfilling gluten-free lifestyle.
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With the constantly expanding variety of available gluten-free products, it can be hard to keep up. That’s why we here at Gluten-Free Living are constantly on the lookout for hot gluten-free products. Check out these sweet gluten-free treats that were featured in a issue!
Sweet Loren’s all-natural gluten-free cookie dough make simply incredible cookies. Seriously, we may never bake from scratch again—there’s no need to with place-and-bake dough that tastes homemade even though it is gluten free, nut free, vegan and non GMO.
Gluten-Free Heaven Donut Mix produces perfectly balanced donuts—just a touch of crispy on the outside and fantastically soft inside. Top with vanilla, chocolate or maple glaze, roll in powdered and cinnamon sugars, or enjoy them plain with your favorite donut-dipping drink.
The Really Great Food Company Coffee Crumb Cake Mix
The soft and scrumptious coffee crumb cake mix, made by The Really Great Food Company, produces is a surefire crowd-pleaser—and we’re not only talking about gluten-free diners. Anyone and everyone who tries this fantastic dessert offering will demand to know where you got it. Just be sure to save a piece for yourself because there won’t be a crumb left once word gets out.
These new My/Mo Mochi Cashew Cream Frozen Desserts are made with a scoop of rich, decadent frozen cashew cream and wrapped in soft rice dough. The gluten- and dairy-free mochi balls are carefully crafted, deliciously cool snacks available in vanilla, chocolate, strawberry and salted caramel.
California Pizza Kitchen (CPK) introduced a cauliflower crust made with gluten-free ingredients to its menu in January. Eager to explore dishes that put vegetables at the center of the plate, CPK makes its cauliflower pizza crust in a certified gluten-free facility with a custom blend of mozzarella cheese, rice flour, herbs and spices.
The new cauliflower crust provides a lower-carb alternative to its traditional gluten-free crust, which was added to the menu in 2013.
“Putting our spin on a cauliflower-based crust seemed like a natural, and exciting, next step,” says Brian Sullivan, senior vice president of culinary innovation. “Now, we are proud to offer our guests a new, uniquely delicious way to enjoy their CPK pizza, with a vegetable-centric, cauliflower-based crust that’s made with high-quality, gluten-free ingredients.”
Any CPK pizza can be prepared on one of the gluten-free crusts for an additional charge of $2.50. CPK’s gluten-free offerings comprise four pizzas: barbeque chicken; pepperoni; mushroom, pepperoni and sausage; and Margherita. Each pie is prepared using the safe-handling procedures created and approved by The Gluten Intolerance Group (GIG). Due to kitchen space limitations, only the four varieties listed above adhere to GIG’s certified procedures. All other pizzas are made in a shared cooking area, putting them at risk of cross-contamination with wheat.
News Editor Jennifer Harris is a gluten-free consultant and blogs at gfgotoguide.com.
Dining out with family and friends is such a central part of living a happy, healthy, gluten-free life that you should not let the challenges it presents stop you from enjoying a meal outside your home. Find tips and advice for safe restaurant visits and recommendations on places to enjoy a fantastic gluten-free meal, visit our Eating Out section!
And for those times when you’d rather stay in and prepare your own gluten-free meal, check out our collection of delicious gluten-free recipes!
People without celiac who blame the pain on gluten are more likely troubled by something else in wheat, according to research at Oslo University Hospital in Norway. In 59 volunteers who had chosen a gluten-free diet because it made them feel better, researchers found most of them experienced discomfort after consuming fructan, not gluten.
Fructan is a carbohydrate found in wheat and some vegetables, such as onions, garlic, broccoli, cabbage and asparagus. It can affect irritable bowel syndrome (IBS), which is often reversible on a low-FODMAP diet.
In the study, participants ate muesli bars once a day. The bars were originally gluten free and low-FODMAP, but some had been laced with either the gluten or fructan equivalent content of four slices of sandwich bread. The bars appeared indistinguishable.
Each volunteer underwent three different challenges that lasted a week in randomly assigned order: eating gluten, fructan or a placebo bar containing neither. Between challenges, participants had at least a week or as long as needed for digestive problems to stop before proceeding to the next one. After each test, volunteers rated their discomfort on a scale to assess symptoms of IBS including pain, bloating, constipation, diarrhea and fullness.
The group reported significantly higher overall symptoms during the fructan challenge than on gluten or placebo. Fructan also scored highest for bloating alone. There was no difference in scores between gluten and placebo challenges.
The worst symptoms were reported on gluten, fructan and placebo by 13, 24 and 22 patients, respectively. Even in the most gluten-sensitive group, only four scored high enough versus the placebo to be diagnosed with non-celiac gluten sensitivity.
What does it mean?
While the study is small and does not rule out gluten sensitivity in some cases, it raises questions about how the condition has been studied, diagnosed and treated. The authors express doubt that non-celiac gluten sensitivity should be distinguished from IBS.
Skodje GI, Sarna VK, Minelle IH, Rolfsen KL, Muir JG, Gibson PR, Veierød MB, Henriksen C, Lundin KEA. “Fructan, rather than gluten, induces symptoms in patients with self-reported non-celiac gluten sensitivity,” Gastroenterology 2017;Nov 1, doi:10.1053/j.gastro.2017.10.040 [Epub ahead of print].
Summer grilling season is here! Enjoy favorites like burgers and hot dogs with Canyon Bakehouse’s gluten-free buns! Try these super stacked beef burgers with a sensational yet familiar taste. It’s all in the tangy sauce!
Our friends at GloryBee sent over a jar of habañero-infused honey. While ideas for using this honey are vast, with the summery weather, this cool yet spicy Habañero Strawberry Chia Fresca really hit the spot. Hot tip: add a shot of tequila for a snazzy cocktail hour.
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As part of our duty to you, our dear readers, we’re constantly on the lookout for hot gluten-free products. Check out these eight great finds that were featured in our April 2018 issue!
Wholly Guacamole Simply Avocado: Avocado fans, life is about to change! No more guessing whether your avocado is ripe. Made with simple, real ingredients and available in four delectable varieties, Simply Avocado is ideal for toast, as a spread on sandwiches or a straight-up dip. ⇒eatwholly.com
Get in lime
Garden of Eatin’ White Chips With a Touch of Lime: If you’re a lime lover, these new tortilla chips from Garden of Eatin’ are made for you. Bursting with authentic lime flavor, you can enjoy these chips on their own, with some fresh pico de gallo or topped with your favorite nacho fixings. ⇒gardenofeatin.com
Hold the cheese, please
Violife Just Like Cheese Products: Winner of the 2017 VegNews Product of the Year, Violife’s vegan cheese products are free of common allergens, but chock full of yummy cheese flavor. The line of blocks and slices includes a wide range of cheese-y choices, from cheddar and smoked provolone to Parmesan, gorgonzola and more. ⇒violifefoods.com
Keen on quinoa
Ancient Harvest Microwaveable Quinoa: Looking for a hearty, protein-packed and fast lunch option? Available in three delicious flavors, this convenient line of microwaveable quinoa from Ancient Harvest is ready in just 90 seconds and provides 8 to 11 grams of protein per serving. ⇒ancientharvest.com
Gaea Veggie Snacks: This tasty line of vegetable snacks are available in three flavors—carrot, cauliflower and gherkin—and come in resealable pouches so you can easily take them with you everywhere. Made with all-natural ingredients, these savory snacks are gluten free and vegan, so everyone can eat these on-the-go veggies. ⇒gaeaolive.com
Hit the bar
Phyter Bars: The first ingredient in these whole-food nutrition bars from Phyter is a farm-fresh vegetable or fruit puree, the first product of its kind. These gluten-free, soy-free, dairy-free, kosher and vegan bars come in four flavors and will be available in a fifth—Kale + Apple—later this year. ⇒phyterfood.com
You don’t know jackfruit
Upton’s Naturals Jackfruit: This pre-seasoned heat-and-serve jackfruit can take the place of meat in all osrts of dishes, from wraps and burritos to salads and rice bowls. Shelf stable and ready in minutes, jackfruit is free of cholesterol, gluten, soy, artificial flavors and GMOs. ⇒uptonsnaturals.com
Set the bar
No Cow Bars: No Cow has expanded its popular line of dairy-free, low-sugar protein bars to include carrot cake and chunky peanut butter flavors. Keep a bar in your backpack, purse, gym bag or car so you can get that burst of energy whenever you need it. ⇒nocow.com
Click here for more of our gluten-free product roundups!
Medpage Today outlines a case-control study in Alimentary Pharmacology and Therapeutics that found currently accepted indications for celiac disease testing to be ineffective and fail to properly discriminate between patients with and without undiagnosed celiac disease. Click here for full story.
ImmusanT Expands Management Team to Strengthen Financial Operations and Accelerate Clinical Development
ImmusanT, announced today that they will be expanding their management team with the addition of three senior leaders. Outlined in Business Wire, Kristin M. Neff will serve as Vice President of Clinical Operations and Project Management, Joyce A. Pinkham will hold the position of Vice President of Program Management, and Jonathan Yeadon joins ImmusanT as Director of Finance. Click here for full story.
FDA Approves First-In-Class Drug for Migraine Prevention
Last week the US FDA approved the fully human monoclonal antibody erenumab (Aimovig, Amgen and Novartis) for the prevention of migraines in adults. According to Medscape, this once-monthly self-injectable drug, which is a CGRP antagonist, became the first in its class to receive FDA approval. Click here for full story.
Starbucks Blasted for Dumping Gluten-Free Sandwich
Leaving celiac sufferers furious, Starbucks has dropped its only certified gluten-free breakfast sandwich from their menu. The Canadian bacon, egg and cheddar cheese sandwich was just over a year old, according to the New York Post, and the announcement came in the middle of Celiac Awareness Month. Click here for full story.
10 Things You Should Know About Celiac Disease and Gluten
In honor of Celiac Awareness Month, WholeFoods Magazine brings up some facts, and busts some myths pertaining to celiac disease. What we know about celiac has advanced, but there are still many misperceptions surrounding the disease. Click here for full story.
Week of May 14, 2018
Your gluten-free diet isn’t actually free of gluten
Even though only 1% of the entire population actually has celiac disease, avoiding gluten has become a bit of a diet fad in the past few years. An article from the NY Post reflects on the recent trend to nix gluten when given the chance, but a new study reveals that most “gluten-free” foods actually contain gluten, some at levels that would cause issues to someone with celiac disease. Click here for full story.
Gluten-free diet could have benefits beyond celiac disease
For those with celiac disease, a gluten-free diet is very important, but recent research now shows going gluten-free may have benefits for others as well. New evidence from Washington’s Top News is now suggesting that taking a gluten-free approach might also positively affect those with chronic nerve pain. Click here for full story.
Celiac disease microbiome and metabolomics study
In an effort to learn more about the many factors that contribute to the development of celiac disease, the Center for Celiac Research at Massachusetts General Hospital, MassGeneral Hospital for Children, and the Celiac Program at Harvard Medical School have created the CDGEMM. The Celiac Disease Genomic Environmental Microbiome and Metabolomic Study will follow infants from birth through childhood to study celiac disease. Click here for full story.
Gluten and milk-free waffles are being recalled for containing gluten and milk
Fortune reported that more than 1,500 recently-distributed cases of Van’s Gluten Free Waffles have been recalled for containing gluten and milk. This voluntary recall of 1,584 cases of gluten-free waffles that were distributed to retailers in Arkansas, California, Colorado, Georgia, Illinois, Michigan, New Jersey, New York, Pennsylvania, Texas and Wisconsin. Click here for full story.
Beyond Celiac celebrates Celiac Awareness Month with launch of new “monster” video sharable content
This May, in honor of Celiac Awareness Month, Beyond Celiac is running a month-long campaign; #ItsTimetoCeliACT. According to Globe Newswire, Beyond Celiac has created shareable content to help those diagnosed with celiac disease become actively involved in raising awareness about the disease. Beyond Celiac will be creating a video, infographics, buttons, icons and more. Click here for full story.
Whenever we can, we like to cook with foods and flavors that are in season. While you can get most ingredients year-round, there’s no replacement for something that’s been freshly picked during its natural growing season, or preparing a dish that celebrates a certain time of the year. These recipes made with Mission® Gluten Free tortillas do just that, giving us plenty of opportunity to incorporate seasonal flavors.
We’ll take any recipe that gives us a chance to use the fresh sweet corn that’s in season this time of year, and that’s exactly what this tostada does. Throw some of that corn on the grill directly over the open flame, then top off your tostada with it for some added crunch. We find the extra effort is well worth it, as the smokiness the corn gets from the grill works wonders with the smashed white beans.
We love infusing recipes with barbecue flavors around this time of year. No matter how you prepare your pulled pork—smoke it, grill it, or slow-cook it in a crock—feel free to slather on the sauce. Even after being baked in the oven, these Mission® Gluten Free tortillas can hold it together. If you’re having a large group together, these are an instant crowd-pleaser, whether you’re gluten-free or not.
Breakfast Grains Salad Burrito
Fresh blueberries turn this power-packed breakfast burrito into something you’ll look forward to every morning. Warmed with quinoa, egg whites, kale and feta, that bit of tartness takes things to the next level. Plus, it’s vegetarian. While it will likely become a go-to year round, this time of year it’s something special.
Instead of heading out to a restaurant this Mother’s Day, think about putting together a home cooked meal. If you’ve got family members that are gluten-free, you already know it instantly limits a menu. So let us help you put together a spread where everything can be enjoyed by everyone.
These recipes using great-tasting Mission® Gluten Free tortillas are great for sharing, and leave a lot of room for you to experiment with your own preferred flavors or ingredients. By reducing the serving sizes and passing them around, you’ll have more than enough for everyone to try.
Steak & Egg Burrito
This recipe puts all the breakfast classics in one place: hash browns, bacon, steak, egg and cheese. But feel free to experiment and mix it up with whatever you—or mom—prefers. Replace the bacon with sausage or just some sautéed veggies, and they’ll be just as delicious.
There’s never a wrong time to eat pizza. Served up in small slices, you’ll find yourself reaching for the combination of sausage, Monterey Jack and cream cheese, and egg whites again and again. So make sure you’re sharing with everyone else. Especially mom.
Classics are classic for a reason. These hearty huevos rancheros could be all a meal all their own, but splitting a serving means you can try plenty more.
While this particular recipe calls for salsa verde, try experimenting with different salsas to change up the flavor and turn up the heat.