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.
As the first long weekend of summer approaches, it’s time to fire up the grill and create a summer of memories with scrumptious, flavorful gluten-free recipes. Here are seven of our favorites that you will crave all summer, from fresh summer salads to s’more brownies to fruity margaritas.
Check out our tips and product suggestionsto create the perfect summer barbecue for everyone, including picks for marinades and sauces, tips to prevent cross-contamination over the grill and our favorite gluten-free buns.
Scared of gluten-free veggie burgers? Think they can’t match up to their meaty counterparts? Try these veggie burgers made with black beans and southwestern spices to push your health and taste boundaries. They’ll surprise you, and please every vegetarian at your cookout. Get the recipe.
Potato wedges are seasoned with five simple ingredients before they earn their grill stripes. This easy gluten-free side would pair perfectly with other grilled meats or veggie burgers. It’s a side dish that makes everyone happy and coming back for seconds. Get the recipe.
This watermelon salad has it all: A nice, clean citrusy zing along with a subtle kick from the jalapeños, a refreshing sweet crunch of watermelon and a little saltiness from the feta. This will absolutely become one of your favorite summer salads. Get the recipe.
You might not immediately think of peaches when grill season begins, but this flavorful fruit, fresh off the grill, is combined with goat cheese, almonds and mint in a tasty salad perfect for backyard dining. Get the recipe.
Nothing is better than a good burger in the summer. With a few extra steps it’s easy to give a basic burger a little bit of flare. This recipe uses nuts as a binder instead of breadcrumbs. It also has cheese inside the burger instead of on top to give everyone a bit of a surprise when they dig in. These burgers are so good you can enjoy with or without a gluten-free bun. Get the recipe.
This bright and refreshing gluten-free margarita gets a tasty kick from green chile barbecue sauce. Shake up this bangin’ beverage for yourself to sip on the porch, or whip up a batch for your next get-together. Get the recipe.
During a Gluten-Free Living Facebook Live event on May 23, the GFL team gave their first impressions of hot new gluten-free products that would be excellent to have on hand this summer. This time, they sampled graham crackers, protein bars for kids, tea, granola, brownies and more!
Watch the video to hear their thoughts and check out the list of products mentioned and where to find them.
If you would like to send gluten-free products to Gluten-Free Living for consideration in a future Facebook Live event, email the editor at firstname.lastname@example.org for the shipping address. Stay tuned on Gluten-Free Living social media for more live product tasting events.
1. A Dozen Cousins
We sampled A Dozen Cousins Cuban Black Beans and Trini Chickpea Curry. These are made with avocado oil and contain 6 grams of plant protein and 4 grams of fiber. They’re vegan, non-GMO and have no MSG and the packaging is BPA-free! These versatile beans can be served with a side of rice, in tacos or burritos, or as added protein on a salad. Buy them here.
2. Base Culture Brownies
These sweet, rich brownies are made with all-natural cocoa. They’re paleo, grain free, dairy free and soy free. Base Culture’s paleo products are all natural, made without artificial ingredients or preservatives. Gluten-Free Living readers can use the code GFLIVING for 20% off their almond butter brownies. Buy them here.
3. Artemis Teas
Our taste testers sampled Artemis Teas in the flavors Lady Monarch, Botanist and Chelidon. Each artisinal tea is crafted by a clinical herbalist and is organic and ethically sourced. According to their website, “Artemis Teas honor and strengthen the interconnections between people and plants. Each tea is crafted to pique both intellect and imagination, arouse the senses, support vibrant well-being, and invite us to remember and revalue the importance of our coevolutionary relationship with the vegetal world.” Buy them here.
4. Kip’s Granola Bark
This granola bark is free of the top eight allergens, is vegan and made with 5 grams of plant protein per serving. We sampled Cocoa Crunch and Cinnamon Crunch. The bark is filled with wholesome ingredients, including pea protein, gluten-free oats and flax seed meal. It’s great on its own, but could also be spread with nut butter, dipped in chocolate, crumbled over a smoothie or even ice cream. Buy them here.
5. Simply Protein Baked Bars and Crispy Bars
If you’re looking for a gluten-free protein bar to survive the summer, Simply Protein has a clean and satisfying option. The crispy bars contain 15 grams of protein and 150 calories, plus 7 grams of fiber. The bars have no artificial sweeteners, colors, flavors or preservatives. Buy them here.
6. One Degree Organic Foods Vanilla Chia Granola
This sprouted granola is made with lightly sweetened organic oat and chia clusters and vanilla. It’s made with ingredients sourced directly from farmers that only use plant-based cultivation methods. The grains are soaked and sprouted to enhance vitamins and minerals naturally.
These bars for kids contain 13 grams of protein, more than in two large eggs. They’re low in sugar, carbs, fat and sodium. According to Luckybar, they are “enjoyed by picky eaters everywhere.” The bars are crafted in small batches and have no fillers or preservatives, and the company was founded by a mom, while the bars were crafted by a doctor. Buy them here.
8. Pamela’s Honey Grahams
Looking for gluten-free graham crackers to enjoy this summer? Pamela’s are wheat and egg free, made with real honey and with no hydrogenated oils. They’re a great option for s’mores, crust for pie or cheesecake or with ice cream sandwiches. Buy them here.
It’s 6 a.m., and the sun is rising on a cool August morning. As 150 campers are just starting to wake up, our kitchen staff is already working hard, flipping 500 pancakes, frying 400 slices of bacon and preparing a tremendous amount of food needed for the day ahead.
Imagine an 800-square-foot space overlooking a lake in the beautiful woods of Rhode Island.
For one week each year, this kitchen becomes a safe place for 150 gluten-free campers and volunteers from around the world.
It’s Camp Celiac.
A full year of planning goes into menu creation and requires rigorous hunting for food donations and careful logistical planning. It is a week of camping fun, complete with an all-you-can-eat pizza party, pasta night, dessert buffet, tons of cookies and even a doughnut breakfast that most people living gluten-free might think to be impossible.
Camp Celiac’s kitchen staff consists of an amazing group of formally trained chefs, including some former campers. They all suffer from celiac disease and are experts in creating an extremely safe gluten-free space.
Camp Celiac is a non-profit that is fully dependent on volunteers as staff, counselors, nurses and directors.
Food constitutes most of Camp Celiac’s focus. Unfortunately, gluten-free products are not cheap, and Camp Celiac oversees a team of people to partner with over 30 gluten-free certified companies willing to donate bread, pasta, cookies, baking mixes, sauce, cheese and so much more. The work pays off—campers often have an opportunity to sample food that is new on the market.
Sample some of Camp Celiac’s favorite dishes at home with three fun recipes below.
Making eggs for a big group is never easy, but this recipe keeps it simple to feed the crowd.
Nut free, soy free, gluten free
¼ cup milk
2 teaspoons salt
2 teaspoons pepper
1 cup cheese
½ cup cooked and chopped sausage
½ cup diced ham
Preheat oven to 350° F. Start by beating the eggs in a large bowl with milk, salt and pepper until frothy. Add half the cheese and all of the meat to the eggs and fold together. Pour mixture into a baking dish. Cover with foil and bake in preheated oven for 20 minutes. Uncover dish, add remaining cheese to the top and cook an additional 15 minutes or until fully cooked. Use a toothpick to check if the center is fully cooked and firm.
Taco in a Bag
Camp meals are supposed to be fun! This is a “grab bag” meal that is a twist on the traditional taco night.
Nut free, egg free, gluten free
1 small onion, diced
1 pound ground beef
2 tablespoons olive oil
4 tablespoons water
2 tablespoons taco seasoning
6 snack bags of Fritos or preferred corn chip
⅔ cup shredded cheddar cheese
1 cup shredded lettuce
1 15-ounce jar salsa
½ cup sour cream
Start by browning onions and ground beef in olive oil over medium heat. Once meat is cooked, drain fat, then add water and taco seasoning. Continue to cook over medium heat for a few minutes, then remove meat from heat. Open each bag of chips and equally distribute meat in each bag on top of the chips. Then either add the remaining ingredients or serve the toppings family style.
A campfire with s’mores is what makes camp truly camp! Being able to provide gluten-free graham crackers for s’mores is really special. This recipe allows you to enjoy the gooey fun of s’mores with no need for a campfire.
Nut free, vegetarian, corn free
1 stick melted butter plus 1 tablespoon
8 gluten-free graham crackers
1½ cups sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
¾ cup gluten-free flour
¾ cup cocoa powder
⅓ cup chocolate chips
1½ cups regular-size marshmallows
Preheat oven to 350° F. Start by buttering the bottom of a square baking dish with the extra 1 tablespoon of butter. Then use the graham crackers to form a single, spaced-out layer on the bottom of the dish. Leaving space around each cookie will allow the brownie batter to fill in all the space. Next, combine melted butter and sugar in a large bowl. Add vanilla, cinnamon, baking soda and flour, then mix until combined. Add three eggs and continue to mix. Finally, add cocoa powder and chocolate chips. Mix to combine and pour over layer of graham cracker. Bake for 3 minutes in preheated oven. Remove the brownies and top with the marshmallows. Return to the oven for 3-5 minutes and then broil for 30 seconds to 1 minute to help lightly brown the topping for a toasted marshmallow look. Marshmallows can burn very easily. Be attentive once they are added and make sure the broiler is far enough from the topping. Allow to cool and enjoy.
Interested in learning more about Camp Celiac?
Visit campceliac.org or contact the camp directly at email@example.com. Please also consider a donation to help provide a Camp Celiac experience to as many campers as possible.
The Gluten Intolerance Group (GIG) celebrated 45 years of empowering the gluten-free community this week. The GIG is an aid to those living a gluten-free lifestyle with consumer support, advocacy and education. Their outreach is to everyone who has made the decision to live gluten-free, not just to those with gluten-related disorders.
According to GIG Communications Manager Michelle Spano, “GIG is excited to continue our expansion into the community in 2019. Our certification program will be growing our reach into more international locations, making sure that manufacturers worldwide are meeting the standards expected by our community. Our Gluten-Free Food Services (GFFS) certification program will be helping even more restaurants, cafeterias, schools, and hospitals to set up proper practices to be more aware of the needs of their gluten-free consumers.”
We look forward to having a continued presence in local communities through our support group network and we hope to reach even more kids, teens, and young adults through a new Generation GF Mentorship program… Looking at not only how far GIG has come these past 45 years, but also our gluten-free community as a whole, will be something that we’ll celebrate throughout the year.”
On May 20, researchers from the Takeda Pharmaceutical Company and Celiac Disease Foundation presented the results from a new study. Results show that many struggle to avoid accidentally eating gluten even while paying close attention to diet. Patients who do maintain a strict gluten-free suffer from a variety of symptoms.
Titled “Adherence to the gluten-free diet and celiac patients outcomes: real world evidences from an international patient registry, iCureCeliac”, the study surveyed 552 people. All had self-reported biopsy-confirmed celiac disease who completed the Celiac Symptoms Index (CSI) and Celiac Dietary Adherence Test (CDAT). Participants were all members of iCureCeliac, an online patient-powered celiac research network hosted by the Celiac Disease Foundation with more than 6,000 members.
Researchers measured patient demographics, disease characteristics, diagnostic journey and outcomes, diet compliance, symptom burden and quality of life.
The researchers noted that:
Although 96% of patients believe they are sufficiently adhering to a gluten-free diet, as measured by the Celiac Dietary Compliance Test (CDAT), half are not.
Among the half who are not sufficiently adhering to a gluten-free diet according to the CDAT, more than 50% report high symptom burden, poor quality of life, and missed, on average, five weeks of work or school a year due to celiac disease.
74% of all patients report accidental exposure to gluten in the last 30 days.
“This is why we at the Celiac Disease Foundation are devoting enormous energy and resources towards finding alternative treatments to the gluten-free diet, and a cure,” said Marilyn G. Geller, executive director of the Celiac Disease Foundation.
For tips from Gluten-Free Living on what to do after accidentally eating gluten, click here.
Geller said the foundation is currently seeking donations. Funds will help officials support iCureCeliac, celiac research and hopefully one day find a cure. Donations are tax-deductible. Click here to donate.
Study results were presented during the Digestive Disease Week meeting in San Diego. Digestive Disease Week is the world’s largest meeting of physicians, researchers, and industry in gastroenterology and related fields.
For more information on the Celiac Disease Foundation project, contact 818-716-1513, ext. 101 or firstname.lastname@example.org.
Eating a Mediterranean diet may protect against symptoms of depression in older age, according to new research from Hellenic Open University in Greece.
Researchers looked at data from 154 older adults in Athens, screening the participants for depression and sleep disturbances and assessing their adherence to a Mediterranean-style diet. Roughly 75% of the subjects screened negative for depression symptoms, 21% screened positive for moderate depression and 3% screened positive for severe depression. Also, approximately 30% were found to have sleep problems and about 64% adhered moderately to a Mediterranean diet.
A link was found between depression diagnosed by a physician and not sticking to a Mediterranean style of eating. Most noteworthy, depression was 20% less common in those eating more vegetables, 36% less common in those eating less poultry, and 28% less likely in people drinking less alcohol.
“Although we should be cautious about the study findings, they represent another potential reason to adopt a Mediterranean diet,” says study author Konstantinos Argyropoulos, MD, PhD. Following a healthy lifestyle, which includes not only a Mediterranean-style diet, but also plenty of physical activity and drinking alcohol only in moderation, is linked to a reduction in depression.”
Legumes—beans, peas, lentils, chickpeas and peanuts.
Nuts and seeds—almonds, pistachios, walnuts, sesame seeds and sunflower seeds.
Fish—salmon, sardines, trout, mackerel, oysters, shrimp and crab.
Poultry—chicken, turkey and duck.
Eggs—chicken, duck and quail eggs.
Fats—olives, olive oil, avocado, avocado oil and grapeseed oil.
Dairy—yogurt and cheese.
Red meats and sweets are limited. Beverages include water and a glass of red wine each day.
Convinced that the Mediterranean diet is the way to go? Great. But how do you get started? It’s never easy to completely overhaul your diet overnight. Habits can die hard, and making any kind of dietary changes takes time and adjustments. Ease into your new eating plan with the following tips.
Choose olive oil over butter or margarine for sautéing your foods.
Mix up your own salad dressing using olive oil and balsamic vinegar.
Aim to eat fish twice a week. Add some tuna to your lunchtime salad, and broil salmon for one of your dinner meals.
Include a few pieces of fresh fruit at your meals or as snacks. Worried about the carbs? Berries, cherries, apples, and pears have lower glycemic index ratings than other types of fruit.
Make a point to include at least two different vegetables at dinner.
Try a meatless meal at least once a week. How about black beans and brown rice? Or a tomato, cucumber and white bean salad served with a side of couscous?
Enjoy a healthy snack of plain Greek-style yogurt with a small handful of nuts.
Who can resist the resist the lure of farmers’ markets? Definitely not me.It always feels like a fiesta. Shoppers look happy and alert, and healthful, colorful and naturally gluten-free abundance is heaped up on every stall.
It’s not only a delight to experience — both visually and later on your plate — but buying this produce also supports local family farms. These vendors really care about what they’re growing or raising, and they put sustainable agriculture into practice.
Of course, shoppers will find a lot more than impeccably fresh produce to inspire them. Vendors might offer anything from genuine farm eggs, handmade cheeses, jams, olive oil, wild mushrooms and honey to locally raised lamb and even, maybe, a gluten-free bakery stand.
There’s usually live music and a busy coffee stand, not to mention arts and crafts and fabulous fresh flowers.
Tips for shopping
To get the most out of your visit, a little advance planning helps.
Choose your optimal time. For the best selection and the fewest fellow shoppers, go early. If you want bargains, arrive an hour or so before closing time. Many farmers would just as soon not take perishable goods home again and will often make deals.
Produce vendors sometimes don’t accept credit cards, so it’s best to bring some cash, preferably in small bills (Consider using a traveler’s wallet you hang round your neck as you’ll need both hands free for gathering and bagging your selections). Be sure to tote a few cloth shopping bags and put a cooler in the car if you’re not going straight home.
Take a tour around all the stalls first, decide what you need (more or less) and plan to buy the heavier items like root veggies or a whole flat of fragrant strawberries last.
Be adventurous and buy at least two unfamiliar vegetables, and don’t hesitate to ask how to cook them. You’ll find that vendors are happy to share information. After all, they’re proud of what they’re selling, and they’d like you to come back as a steady customer.
As yet another advantage, everything you buy not only has incredible flavor and texture — even the carrots taste fantastic — but many items will stay perky for far longer than expected. After all, they were just picked instead of being kept in cold storage for days or even weeks like most supermarket produce.
Remember to tell your friends about your exciting new finds or share them on social media. Farmers’ markets — meaning all those dedicated local farmers, bakers, flower growers, cheese makers and their families — can’t survive without our support.
No matter what else I may buy, in early summer I nearly always come home with a glossy purple eggplant or two, zucchini, scarlet bell peppers, tomatoes, fresh young carrots, celery root, assorted fresh herbs (so different from the boxed supermarket variety) and fragrant berries.
The eggplant takes center stage in a roasted ratatouille casserole. I confess to being inspired by the endearing rodent chef in Disney’s Ratatouille, who created something like this for Anton Ego, the most feared restaurant critic in all Paris.
Sweet berries are always wonderful on their own, but they’re even better with a slice of tender, gluten-free lemon Bundt cake, so I’ve included a recipe for this, too.
Actually the knobby root of the celery plant, celeriac is a pale tan on the outside and white within. It has a firm texture somewhat like a big radish and a lovely aniseed-like flower. In France, it’s hugely popular as an appetizer when grated and mixed with mustard mayonnaise. Click here for the recipe.
The secret to this tantalizing “Asian slaw” is draining the grated zucchini for a crisper texture. Mini bell peppers are best for this dish; the full-sized ones are too thick. Click here for the recipe.
Manufacturer Purely Elizabeth is voluntarily recalling several gluten-free, grain-free granola and bar products due to possible contamination with foreign matter such as glass, plastic or rocks.
The company was alerted to the issue by a customer, and no injuries or illnesses have been reported, according to CBS News.
The products all contain cashews and all have best-by dates starting in November and running through the end of the year. The recalled items include:
• 16-ounce packages of Coconut Cashew Grain-Free Granola (sold at Costco; UPC code 855140002946; best by 11/30/19, 12/3/19, 12/5/19, 12/4/19)
• 8-ounce packages of Coconut Cashew Grain-Free Granola (UPC code 855140002700; best by 10/19/19)
• Coconut Cashew Grain-Free Bars (carton UPC code 810589030073; 1.4-ounce single bar UPC code 855140002137; best by 11/27/19, 12/20/19, 12/21/19)
• Banana Nut Butter Grain-Free Bar (carton UPC code 810589030059; 1.4-ounce single bar UPC code 855140002090; best by 11/26/19)
• Peanut Butter Grain-Free Bar (carton UPC code 810589030042; 1.4-ounce single bar UPC code 855140002076; best by 11/29/19)
• Chocolate Sea Salt Grain-Free Bar (carton UPC code 810589030066; 1.4-ounce single bar UPC code 855140002083; best by 11/28/19)
• 8-ounce packages of Banana Nut Grain-Free Granola (UPC code 855140002724; best by 10/17/19, 12/12/19)
• 8-ounce packages of Pumpkin Spice + Ashwagandha Grain-Free Superfood Granola (UPC code 810589030158; best by 12/7/19)
Customers should not eat the recalled foods, but rather should contact the company for free replacements.
Purely Elizabeth’s products are sold at stores such as Target, Walmart, Costco, Publix and Whole Foods, as well as online on Amazon, Thrive Market and the Purely Elizabeth website. According to a company spokesperson, the recalled snack bars never made it to retailers, and the affected products were not sold at Target or Walmart.
In this week’s episode of the monthly video series A Slice of Gluten-Free Life, chef, author, mom, and video producer Jilly Lagasse shares her favorite gluten-free snack options for kids and adults. Jilly shares her family’s tried and true treats, both sweet and savory.
Kid Friendly Snack Picks: A Slice of Gluten-Free Life - YouTube
These snacks are ideal for a lunchbox, picnic, backpack or any time you look to the pantry for a pick-me-up. Jilly’s daughter is the only gluten-free child in her school, so she packs these for her to enjoy at lunch. The snacks mentioned are:
Lance Sandwich Crackers
Snack Factory Pretzel Crisps
Glutino Pretzel Twists
Stretch Island Fruit Leather
Trader Joe’s Sun Dried Apricots
Great Value Freeze Dried Fruit Crisps
Nature’s Bakery Fig Bars
Schar Chocolate Stix
Toffee-tastic Girl Scout Cookies
Jilly had a talent and passion for food that was evident from very early in her life and she enjoyed helping her father, Emeril Lagasse, in the pastry and dessert department in one of his restaurants and with his cooking events and one of his cookbooks. Jilly was diagnosed with celiac disease in 2004, and in this video she shares some of the wisdom she has gained along the way.
Pillsbury Gluten Free Muffins, what you’ve been looking for!
If you’re living a gluten-free lifestyle and have been searching for a moist home-style muffin bursting with flavor, our Pillsbury Gluten-Free Muffins are exactly what you’ve been looking for!
These ready-to-eat muffins are individually wrapped for on-the-go convenience and certified gluten free by the Gluten-Free Certification Organization. Sold in packages of four and available in Blueberry or Chocolate Chip, they can be found in grocers’ all-natural freezer cases.
Our Pillsbury Gluten-Free Chocolate Chip Truffles are a perfect treat!
¼ cup chilled Gluten Free frosting (vanilla or chocolate)
1¼ package semi-sweet chocolate chips, 12 oz.
1 T canola oil
¼ cup white chocolate chips and 1 tsp. canola oil (for decoration)
NOTE: Always read product labels to make sure every ingredient is gluten free. Products and ingredient sources can change.
In large bowl, open the muffins and crush them with clean hands.
Add chilled frosting to the crumbled muffins and mix by hand until well blended; roll into 1-½ inch balls. Place in freezer for about 15 minutes.
Place 1-¼ cups of semi-sweet chocolate chips and 1 tbsp. canola oil in a 2-cup microwaveable glass bowl. Microwave for 1 minute and stir. (If chocolate is not melted, microwave at additional 10-second intervals, stirring each time, until smooth).
Dip chocolate balls, one at a time, into the bowl the melted chocolate. Rotate with a spoon to fully coat with chocolate.
Remove truffle from bowl with two toothpicks (one on each side), letting excess chocolate drip off, and place truffle on a foil-lined tray. Repeat for each truffle and refrigerate truffles for at least an hour.
To make white-chocolate decoration, melt ¼ cup white chocolate chips and 1 tsp. oil in a 1-cup glass measuring cup or bowl. Microwave for 1 minute and stir. (If chocolate is not melted, microwave at additional 10-second intervals, stirring each time, until smooth).
Pour melted white chocolate in a small plastic baggie and cut a tiny hole in one corner of the bag. To decorate, lightly squeeze white chocolate out of baggie while passing it back and forth over the truffles. Chill the truffles until chocolate is set.
To find more tasty recipes like this, visit our web-site