holiday celebrations, Living Gluten Free
Gluten Free Fathers’ Day
Fathers’ Day is not a food-centered holiday, but this recipe for gluten free lasagna and/or this article about a gluten free BBQ dinner would probably go over well. This video demonstration also describes a gluten free dinner meal but stresses the total health aspects of the meal rather than just gluten free information.
My hope for Fathers’ Day is dinner at The Outback Steakhouse. I’m a gluten free grandfather so I always enjoy eating there but the meal is extra-special when I can pay for with a gift card that contains pictures of my five grandkids. They are available at the link given above.
To end this post on a serious note, I read an article recently that twice as many women as men are diagnosed with celiac disease. There seems to be no medical reason for this, so the assumption is that men are more likely to deny that they have problems of any sort. Gentlemen: If you suspect gluten-related problems, get tested — for the sake of the children who carry your genetic characteristics, if for no other reason!
Gluten Free Restaurants, reading gf menus, restaurant chains
More About Domino’s Allegedly Gluten Free Pizza
Domino’s Pizza is now marketing a gluten free pizza crust but does not consider any of their pizzas to be acceptable for people with celiac disease or severe gluten intolerance. What are they trying to do? As one visitor commented after the original announcement: “Why would they make [the crust] gluten free and then contaminate it?” There is only one possible answer Domino believes that they have a product that so superior that people will pay $3 extra to purchase it even though — unlike many of us — there is no medical reason for them to do so.
Gluten Free Food, ingredient issues
Domino’s Allegedly Gluten Free Pizza Crust
Domino’s Pizza announced its new gluten free pizza crust on May 7. The company was very honest and forward in its Frequently Asked Questions (FAQ) section: “Pizzas made with Gluten Free Crust are made in a common kitchen. We do not have a separate area in our kitchens that are guaranteed free from gluten. While the … crust is certified to be free of gluten, the pizzas made with the Gluten Free Crust use the same ingredients and utensils as all of our other pizzas.” I salute Domino’s for clearly explaining the limitations of its new production and writing about it clearly and accurately. I will not be purchasing their product, but I certainly appreciate their honesty. Much more needs to be said about this topic —- please click here to read more of my thoughts on this toic.
gf opportunities state-by-state, Living Gluten Free
Gluten Free Alaska
Gluten free restaurant meals and food products are available in most parts of Alaska:
♦ ANCHORAGE / Ling and Louie’s Asian Bar and Grill / has a gluten free menu
food issues, Gluten Free Food, ingredient issues
Gluten … the Definition
The word “gluten” has at least two definitions:
♦ For persons who live with celiac disease or other forms of gluten sensitivity, “gluten” are the proteins in wheat, barley, and rye that cause problems for us.
♦ Farmers and food scientists (and the majority of other people), “gluten” refers to the proteins found in virtually all cereal grains.
Gluten Free at the Airport
Gluten free food is available at least some of America’s airports. Check the options found in these two articles. (Click here for the second one). This article talks about gluten free options at various airports in California. These two articles highlight individual restaurants at the Honolulu and Denver airports.
Whole Grain, Gluten Free, and Healthy
Whole grains are an important part of the gluten free diet. “Whole Grain” does not mean the same thing as “Whole Wheat”. When first lady Michelle Obama announced “My Plate” (the successor to “The Food Pyramid that we all struggled with), the White House chef prepared a meal demonstrated a recipe made with brown (in other words, whole grain) rice. People who live gluten free can meet the requirements of America’s “official” diet.
About This Website, Living Gluten Free
Make Sense out of this Website
The search box in the upper right corner of your screen is my new secret weapon for finding and rereading any of the 1500 that appear on the site. (FYI: that is an exact number. I achieved that goal yesterday.) Today I learned the power of that inconspicuous looking box. Enter a word — any word — and your computer will generate a special page containing the first paragraph of each of my articles that includes the key word in the title or text. Click on the excerpt to read the entire article.
choosing a restaurant, Gluten Free Restaurants, restaurant chains
Gluten Free Restaurants in Wisconsin
These restaurant groups provide gluten free meals in Wisconsin. For detailed information about them, visit our “Gluten Free Restaurant Meals” power page:
Biaggi’s Ristorante Italiano | Boston Market | Bonefish Grill | Capital Grille | Carlos Kelly’s Mexican Restaurant |Carrabba’s Italian Grill | Cheeseburger in Paradise | Chili’s Grill and Bar | Chipotle Mexican Grill | Godfathers Pizza | Lone Star Steakhouse | Maggiano’s Little Italy | Melting Pot | Mitchell’s Fish Market | Noodles and Company | O’Charley’s | Olive Garden | Outback Steakhouse | PF Chang’s China Bistro | Pizza Ranch | Red Robin | Romano’s Macaroni Grill
Gluten Free, Gluten Free Recipes, holiday recipes
Gluten Free Recipes for Memorial Day
Memorial Day is the traditional beginning of the summer picnic and barbecue season. Here’s a collection of recipes that will last all summer.
♦ My Recipes (dot com) lists 240 recipes under the keywords “gluten free” + “Memorial Day”
♦ About Cooking (dot com) supplies recipes for homemade mayonnaise, hamburger buns, and other holiday goodies.
♦ Elana’s Pantry (dot com) posts a “Memorial Day Recipe Roundup” that you will find useful all summer.
This may be a good opportunity to reread my article on gluten free beer. You will certainly need something to “wash down” all this great food.
definitions, Living Gluten Free
Gluten Free … the Definition
Have you ever eaten a meal that was totally gluten free? The only honest answer to that question is “I doubt it.” There are no measurement devices able to detect the total absence of gluten. If anyone develops one, it will be a scientific curiosity rather than a useful tool. The experts agree that “free” in this case means “free enough to be safe”.
A food is considered “gluten free” if it contains less than twenty parts-per-million. (FYI: One part-per-million is the equivalent of one inch in sixteen miles or one second in two years.) America’s Food and Drug Administration has not ruled on this subject but seems to be leaning in that direction.
In practical terms, our goal is to do everything we possibly can to reduce our intake of gluten but not to be overly concerned about the few specks of gluten we might be accidentally consuming.
Unfortunately, we need to use the term “gluten free” rather than a more accurate term like “gluten safe” simply because most of the people we are talking to will understand even less well than they do now. A more pressing problem is that the computer search engines tell us the most commonly-used terms, not necessarily the ones that are most accurate. Entering the term “gluten safe” will generate very few responses.
The way we use words affects how we view life, how we make decisions, and how people react to us. I am beginning a series that I am calling “Gluten Free Jargon” which I will publish every-other-day until I run out of terms that cause confusion. My next article will be about the word “gluten” which, believe it or not, means different things to different people.
Is Margarine Gluten Free?
Margarine is probably gluten free. Earth Balance (which refers to its products as “buttery spreads’) and Land O’Lakes affirm on their websites that all their products are ‘safe’ for our consumption. Food Facts (dot com) shows photos of 79 gluten free margarines from 28 manufacturers.
While researching this article, I discovered that it is possible to make homemade margarine. Click here and/or here to read recipes.
cheating on the GF diet, Gluten Free, Gluten Free Diet
Cheating On the Gluten Free Diet
A frequently heard comment: “…I guess a little cheating on my gluten free diet can’t hurt …”
The Gluten Free Guy’s Response: Sorry about that! Cheating can and does hurt. The damage depends in part on your personal approach to the gluten free diet:
The traditional view of the gluten free diet is that it is a prescription for controlling celiac disease or non-celiac gluten sensitivity. Gluten free foods are both nutritional items and medical necessities. From this point-of-view, gluten-toxic food is damaging and gluten free food is beneficial. It’s a bit like smoking cigarettes — smoking is harmful, even when the smoker is not exhibiting signs of lung cancer. I understand that this analogy is not scientifically correct, but I think that it helps celiacs understand the situation.
In the past few years, many people have adopted the gluten free diet for reasons that have nothing to do with celiac disease or non-celiac gluten sensitivity. When these folks “cheat”, they are breaking rules that they have set for themselves. The damage here is less obvious. There may be problems for the individual who instinctively realizes that gluten toxic food is inappropriate for him but have not intellectually acknowledged their gluten sensitivity.
choosing a restaurant, Gluten Free Restaurants, restaurant chains
Gluten Free Restaurant Chains
Today, our power page “Gluten Free Restaurant Meals” became even more useful today when I added links to several more pages. I’m promising links to all the restaurants by the end of April and (by the end of May) a state-by-state breakdown that will enable you to find a ‘safe’ meal almost anywhere in the country.
For the time being, the “Gluten Free Restaurant Meals” power page is at least functional — it was totally-useless a week ago. Please keep up the search for ‘safe’ restaurants and let me know if you find information that should be published on this site. My e-mail address is gfceliac@gmail.com.
Strategies for Gluten Free Bakers
There are three basic strategies for gluten free baking: (1) You can use a recipe and the appropriate ingredients, with no attempt to combine the ingredients in advance, (2) You can make your own mixes, combining certain ingredients together in advance, or (3) You can purchase and use a mix, perhaps adding your own touches to it. Of course, few baking tasks fall neatly into one of those three categories, but these distinctions will determine how you approach your your baking.
♦ Use the first strategy if you are a relatively experienced baker with plenty of time to plan your task, and an adequate amount of work space. Be sure to have all the ingredients and utensils in place before you begin. This strategy is the least expensive.
♦ The second strategy requires less time on the day you are baking since you have measured and mixed some of the ingredients in advance. There is less opportunity for error, since you have mixed some of the items in advance, and were probably able to work at a more relaxed pace.
♦ The third strategy is by far the most expensive. The mix will cost more than the individual items. Less work space is required. You will need relatively little time to assemble the ingredients. Less cooking experience is required: instruction will be readily available on the box.
In researching this article, I discovered that the ‘best strategy’ depends on the situation. However, it is best to think through the task before beginning. As the old saying goes, “plan the work then work the plan”.
choosing a restaurant, Gluten Free Restaurants
Our Gluten Free Restaurant List
Successful celiacs must be able to find nutritious and satisfying meals in gluten free restaurants. This task became a little more difficult earlier this month disappeared into cyberspace. I discovered the problem this morning and have already put a band-aid on the problem. The list now contains the names of 48 restaurant chains that are willing and able to serve us satisfying and ‘safe’ meals. I’m in the process of adding new features that will include more restaurants, more choices, and simpler ways to plan our restaurant visits. Click here to see an update on my progress.
Click here or use the widget in the sidebar to visit our “Gluten Free Restaurant Meals” power page.
Our Gluten Free Restaurants Survey
We recently asked America’s gluten free community to determine our favorite restaurant chains. I have decided not report the exact results simply because there is enough data to support a conclusion. The survey listed 65 restaurant chains and 35 people responded to the survey. As I should have expected, nationwide chains like The Outback Steakhouse got more votes (negative and positive) than chains that are only active in two or three states. What else should I have expected?
The only important information coming is that we are very pleased with our gluten free restaurants. There were only a handful of critical ratings.
Hopefully, I have learned from my errors in conducting this survey, and I will be conducting more surveys. Celiacs need to know what other celiacs are thinking and feeling.
Gluten Free Mother’s Day
Mothers Day traditionally starts with breakfast in bed, the first of many food related challenges that gluten free families face on holidays. The plan given here if simple enough for small children to assist with and is gluten free if appropriate bread and cereal is chosen.
Mothers Day brunch is a wonderful tradition and can be gluten free if the directions given here are followed. Here is another set of plans for a gluten free Mothers Day brunch.
Gluten Must be Ingested to be Toxic … Debunking a Gluten Free Myth
The Gluten Free Myth: Since gluten must be ingested to be toxic, cosmetics and skin-care products are not a problem.
The Reality: It’s not that simple. “Gluten containing skin care products and cosmetics aren’t a problem unless you swallow them.” This statement sounds like the end of the discussion, particularly since it comes from a respected authority like The Mayo Clinic.
However, this answer does not deal with the issue of gluten free lipstick and other cosmetics that are applied to the lips . These products are certainly ingested, at least in small quantities. I searched the Avon, Estee Lauder, and Revlon websites and found no useful information. I found three smaller companies that specify that their lip cosmetics are gluten free: Afterglow, Burt’s Bees, EccoBella, and Red Apple (which includes the term “gluten free” on its home page).
Another complication is that there a group of websites that urge us to go “topically gluten free”. These sites believe we must never allow gluten to come into contact with our bodies — whether the product is ingested or not is irrelevant. Since there are several sites, I won’t give you a specific link. If you are interested in pursuing this matter, google the term “topically gluten free”.
Disaster Planning for the Gluten Free
Things are bad enough in a disaster situation. Living in an emergency shelter is hard enough, we don’t need the added complications of abandoning our gluten free diet. Today (April 15, 2012) the problem is tornadoes — who knows what we will face next week!
My wife and I have made the decision to lay in a supply of various types of gluten free pasta. We will mark the purchase date on each package, and eat the items in the order they were purchased. At all time, we will keep enough gluten free pasta on-hand to last at least a month.
Every family’s decision about disaster planning is unique. Here are some of the factors that led us to our decision:
- We both enjoy gluten free pasta, although my wife is able to use other types of pasta. It is very unlikely that anyone will be “caught” in our house by an unepected disaster would have a problem ‘surviving’ on gluten free pasta.
- Gluten free pasta is relatively inexpensive and we would be purchasing it anyway. Our decision simply means that we will be buying it sooner.
- Gluten free pasta has a long shelf-life especially if the packages are unopened and everything is kept dry.
- Pasta is reasonably in-expensive.
- Pasta is relatively easy to cook and the procedures for avoiding cross-contamination are fairly straight forward: prepare our gluten free pasta before cooking other pasta in the same water, use a freshly-cleaned colander.
- We live at a high enough altitude that there is no concern about flooding. Range fires will probably not occur. There is some possibility of being snowed-in. Power failures have never been a problem in our area.
choosing a restaurant, Gluten Free Restaurants
Gluten Free Restaurants …. Who Can We Trust? …. Part 2
Our decision to visit (or avoid) a restaurant depends on many factors, including our reading of the restaurant’s website. Last Sunday I wrote about three factors that would give us confidence and increase the odds that we would visit a restaurant.
Today I will discuss the other side of that coin. What negative information can we obtain from a restaurant website? Again this week, I will consider three possible factors.
Gluten Free on Twitter
“Twitter” is a useful tool for people living free. I am a beginner — and to strengthen this website. Have a look at an article called “Using Twitter to Support Your Gluten Free Lifestyle” which has lots of great ideas but assumes that the reader already uses Twitter proficiently. Since I am not an expert, I will start from the beginning. Be patient — it is probably that you know more about Twitter than I do.
Your first task is to set up a Twitter account. Then come back to this site and click on this widget. There is an identical widget at the top of the third column of this page.
You will land on my “twitter page”. If that screen gives you the option of of clicking on my “profile page”, do so. When you get there, you will notice my picture (I’m the bald guy), my name (Paul G. Colligan), a brief summary of what is on my website, and a series of short messages called tweets. These tweets will ask questions or make statements and then link you to answers or more information. These links are in a different color and usually begin with the letters fb.me/ or bit.ly/ or is.gd/. You will also see “re-tweets” which contain information from other websites that I am forwarding to you.
There are many other types of tweets and dozens of ways to use them effectively. I’ll try to introduce a new use for Twitter each Saturday. Twitter experts — I welcome your comments about the social media’s contribution to gluten free living.
ingredient issues, Living Gluten Free, questions and comments
Learning from a Gluten Accident
We’ve all been in a situation like this: “I am very sensitive to gluten … one day I had only fruit and a 20 ounce coke … and got sick within fifteen minutes of drinking the coke”.
The Gluten Free Guy’s response: I wish there was some way to tell exactly what has caused an unpleasant reaction. Generally, we can’t even be certain that a specific problem was caused by gluten. We have to go with our instincts. Everyone has foods and combinations of foods that they choose to avoid.
The comment in the first paragraph was linked to an article titled “Is Coca Cola Gluten Free?” Coke contains caramel coloring, which certainly makes it ‘suspicious’. The Coca Cola company claims that it obtains its syrup from an gluten free source. Some people will accept that claim, some people will not.
Gluten Free Athletes … Part 2
Athletes who live gluten free fall into two categories. Last week I wrote about people who live gluten free AND do not let this interfere with their goal of becoming championship athletes
Today I will write about a second group: people who did not have (or at least did not recognize that they had) symptoms of gluten sensitivity or celiac disease. However, they believed that the gluten free diet would give them more speed, stamina, or whatever it took to excel in their particular sport.
There is certainly overlap between the two groups. Some people in the first group must suspect that the gluten free was giving them much more than relief from their symptoms. The second group, like any other group, contains undiagnosed celiac. Many people in that group became better athletes simply because they felt better.
Perhaps the most important distinction is that people who identify with the first group have a lifetime commitment to a rather strict definition of the gluten free diet. Members of the second group follow the diet only to the extent that it helps them excel athletically.
The best discussion I’ve seen about these issues is in a two-part article titled “Is There a Performance Benefit” posted at Gluten Free Fitness (dot com). Click here to read the second part of the article.
Gluten Free Food, international cuisine
Gluten Free Cinco de Mayo
Cinco de Mayo celebrates Mexican food, music, and traditions. As in all situations where food is being shared, people who live gluten free must be alert. Fortunately, the challenge is rather minor, since tacos are one of the few causes for concern and it is certainly OK to use tacos made from corn, teff, millet, or other safe grains. Fortunately, tequila is gluten free.
Gluten Free Laxatives and Fiber Supplements
Gluten free fiber supplements and laxatives are “no problem” for people living gluten free. Metamucil, Fibercon, and Citrucel specify in their frequently-asked-questions sections that they safe for us. Metamucil states that its fiber supplements contain <20 ppm of harmful gluten.
As far as laxatives are concerned, Fleet Laxatives, Phillips, and Senakot specify that their laxatives are gluten free. Phillips reminds us that its laxatives are not manufactured in a dedicated facility.
Celiac Disease, diagnosis, symptoms
Celiacs are not Always Underweight … Debunking a Gluten Free Myth
The Gluten Free Myth: most newly-diagnosed celiacs are scrawny and underweight. The Reality: 39% are overweight. 30% of newly-diagnosed celiacs are obese.
Determining which people should be diagnosed is a very challenging task, so I will not attempt to cover it in a single article. I should point out that it is very difficult (some would call it impossible) to get an accurate diagnosis of celiac disease when a person is already following the gluten free diet.
choosing a restaurant, Gluten Free, Gluten Free Restaurants
Gluten Free Restaurants … Who Can We Trust?
How can we trust the internet to steer us to restaurants which can serve the needs of persons who live gluten free? I need to make a personal decision about this and I must also decide which (if any) to recommend on this website.
As you have probably figured out, everything you read on the internet is not gospel truth. Anyone can say anything they want to say on the internet. The costs are insignificant — you don’t have to satisfy an editor and you don’t even have to convince yourself that anyone would pay a nickel to read what you wrote. Obviously, I think the internet is a wonderful tool, but final decisions are always up to the individual. That’s why I link people to websites rather than passing my judgments off as facts.
All that being said, here are three of the factors that lead a check-out a restaurant and to suggest that you do the same:
Certification.The Gluten Intolerance Group monitors restaurants and certifies those that they consider worthy of our patronage. There are also sites like “The Gluten Free Registry” which lists restaurants that consider themselves to be gluten-friendly but does not do any direct monitoring. “The Gluten Free Restaurant Guide” lists possibilities but relies primarily on phone contacts with restaurant managers. Use the widget in the right sidebar to learn more about this useful guide.
Reputation / Size. I am inclined to believe the the gluten free claims made by nationwide restaurant chains. These are huge corporations with hundreds of lawyers making sure that individual restaurants don’t make promises they can’t keep. Links to these restaurant chains may be found on my power-page “Gluten Free Restaurant Meals“. I’m especially impressed by restaurant groups like ‘The Outback Steakhouse’, ‘PF Chang’s', and Chili’s which have a great reputation with the America’s gluten free community and are unlikely to do anything to jeopardize it.
Gluten Free Menu. I trust a restaurant that publishes its gluten free menu on-line. This enables me to plan my gluten free meal ahead of time. I may need to make some substitutions and I would like to think about that ahead of time. It also tells me that the gluten free options are not an ‘afterthought’ at this restaurant.
This article describes the “good news”, the information I hope to see when I look at a site describing a restaurant. There is, of course, another side to the coin. I will publish the second part of this article next Sunday, April 15. Click here to check it out!
Gluten Free Shopping, shopping lists & guides
Reading Gluten Free Ingredient Lists
A frequent question:We are told to “read every ingredients list every time”. But how can we realistically do that? The lists seem designed to be unreadable and the lists are so stuffed with jargon that we can’t possibly understand them?
The Gluten Free Guy’s response: First of all, the manufacturers are required to include an ingredients list on every package but they are not required (and most are unmotivated) to make that list readable. They are not eager to have you know about the artificial ingredients they use or the fats and sugars that give their product its taste. Customers are expected to read every ingredient label every time to see if anything, but the manufacturers are not required to inform you when changes have been made.
People who purchase food (gluten free or otherwise) needs to shop defensively. To do this, you need three tools:
- an information sheet to tell you what to avoid
- a magnifying glass and
- a backup plan when these defenses fail
Since the information sheet is the most difficult part of process, I will with the other two tools first:
- I felt rather embarrassed the first time I pulled out a magnifying glass in the middle of a crowded store. The only actual problem I have ever had is that ask to borrow it. They want to check too.
- Always double check your groceries when you get home. Mistakes happen. I send my mistakes to the local food bank — the people there will appreciate them and I will not feel that my money has been wasted.
Lists of safe and unsafe foods are readily available on-line and you may find one that fits your needs perfectly, but I think it is best to develop a personalized list to care with you. This list will reflect your needs and — because you have actually prepared the list rather than just purchasing it or printing it out — you will be able to use list quickly and effectively.
When I prepared my list, I decided that there were three categories:
- green — foods and food ingredients that I know to be safe
- yellow — foods that may or may not be safe depending on how they are prepared.
- red — food that I consider unacceptable
I downloaded the list posted at Gluten Free Living (dot com) and listed each item in the category that I considered appropriate. I did the same with the list published at Gluten Free is Life (dot com) as well as both the ‘safe‘ list and the ‘unsafe‘ list published at Celiac (dot com). I had to make decisions while doing this, particularly about what belongs belong in the ‘yellow’ list. To make my list shorter and relatively easy to read, I dropped some items from both my ‘red’ and my ‘green’ because I was certain that those items would never cause confusion. I knew exactly where they belonged. This is not a list that I can share with others, but it is a document that ‘works for me’.
Athletes Living Gluten Free
Many award-winning athletes live gluten free. These award winners fall into two (or perhaps three) categories:
♦ People with gluten intolerance, gluten sensitivity, or celiac disease who have not allowed their ‘situation’ to interfere with their successful athletic careers. (Let’s call this group The Gluten Free Champions)
♦ People who believe that a gluten free diet gives them an ‘extra boost’ — greater strength or speed or whatever is key to success in their sport. (Let’s call them the Gluten Free Diet Fanatics)
♦ Undiagnosed celiacs (and remember that most people with gluten issues are not aware of them) who perform better simply because they are feeling better. (Frankly, I’m not sure what to call this group. I presume that most of them would identify with the second group)
Here are articles about five celiacs or people with gluten intolerance who have triumphed as athletes. I have listed them in alphabetical order:
- Kelly Baker, a female body builder who lives with celiac disease and can’t tolerate soy, nuts, or eggs.
- Kim Bouldin, a marathon runner
- Drew Beers, quarterback with New Orleans Saints
- Martin Fagan, world champion marathon runner
- James Stark, Green Bay Packer running back
“So, how is the gluten-free athlete able to get all the nutrients they need? Easy! They can get them the same way all the other athletes get theirs – thru carbs- eat whole grains and enriched gluten-free carbohydrate choices such as brown rice, quinoa, millet, buckwheat, wild rice, etc. For protein, choose naked, low fat meats such as poultry or eggs. Then get a nice balance of fruit and vegetables, along with healthy fats such as olive oil, fish, nuts and seeds” Thank you, Dr Schar, for a straight answer to this vital question.
Next week, I will write about the second group of athletes — the ones I call “The Gluten Free Diet Fanatics”.
food issues, ingredient issues
Are Artificial Sweetners Gluten Free?
Many artificial sweeteners are gluten free. The websites for Equal, Splenda, Sweet ‘n Low, and Truvia all specify in the “Frequently Asked Questions” section of their website state that their product is gluten free. The NutraSweet website does not mention the subject.
This is not an unqualified endorsement of artificial sweeteners. There are many problems associated with them. However, apparently they are acceptable for people who live gluten free.
Gluten Free Beer
Yes, if you choose the right brand. Before we continue, I’d better remember that barley is the most common bad-boy in beer. There are many brands of wheat-free beer available.
Read this article which gives information about thirteen brands of gluten free beer, this article which offers nine choices, and/or this one which talks about seven brands. The situation is not as good as the last sentence suggests — only Redbridge beer is available nationally and some of the beers are discussed in all three articles. However, the situation is definitely not hopeless.
My favorite among these beers is the brew from St Peter’s Brewery in the United Kingdom. I also drink Redbridge occasionally because it is available almost anywhere, reasonably inexpensive, and proof that celiacs can do anything that anyone else can — we just need to be more resourceful.
It is possible to brew your own gluten free beer, but the writer of the article includes the phrase “Should you try it?” in the title. I know I don’t intend to try, for cross-contamination reason if for nothing else.
Roman Catholics who Live Gluten Free Can Receive Communion
Roman Catholics who live gluten free can participate fully in communion if certain procedures are followed. The solution to this myth/misunderstanding is described in this statement written by a highly-respected Roman Catholic clergyman. Click here to read a layman’s summary of the same information.
Appropriate wafers are available from Ener-G Foods (dot com) or from most companies that sell supplies to churches.
Gluten Free Living for Singles
People who live gluten free face some unique challenges. I’ve been happily married since before the internet existed and I can’t imagine anything more difficult than explaining my diet and lifestyle in a dating relationship. Gluten free singles need solutions.
Gluten Free Food, ingredient issues
Gluten Free Claims and Guarantees
We have all heard comments that follow this pattern hundreds of times: How can (insert the name of a product) is gluten free when it contains (insert an ingredient name.)
The Gluten Free Guy’s Response. I think my answer will make better sense if I use real names, so I will rephrase the comment: “How can the Acme Soft Drink Company claim that its cola drinks are gluten free when they contain caramel coloring, which is sometimes made with wheat?” There are two possible explanations:
Easter, holiday celebrations, Living Gluten Free
More Ideas for a Gluten Free Easter
Earlier this month, I offered four ideas for a gluten free Easter. For celiacs, holidays revolve around eating gluten free food and dealing with people of various dietary persuasions. Holidays are a source of both joy and of challenge. Here are more ideas for making the big day a success:
♦ People love Rice Krispie Treats. They are fun to prepare and even more fun to eat. Unfortunately, some are made with traditional Rice Krispies and some are made with gluten free version. There is no way to tell them apart after they leave the cereal box. We need to be sure that all children understand this. The only adequate solution to this is to always use the gluten free version.
food issues, Gluten Free Food, ingredient issues
Is Coca Cola Gluten Free?
Coke’s website states that the product is gluten free, and that may well be the case. Certainly, the cola itself does not contain grains. The issue is with the caramel coloring that may or may not contain gluten. I’ve written about caramel coloring before. Caramel coloring is — indeed — a “dark subject”.
Gluten Free Frozen Pizza
Trader Joe’s markets “Pizza al Pollo Assado” a personal sized pizza garnished with grilled chicken breast, refried beans, jack cheese, and tomatillo sauce. I thoroughly enjoyed the pizza, appreciated the price ($1.99) for a pizza that could probably serve two people, and am glad that it could be microwaved. I think that the best way to enjoy this pizza is to divide it in half and serve it with a salad or something. Otherwise, it is a bit spicy for my taste.
I recently wrote about “Against the Grain” pizza, which tastes great and — because the crust is made from tapioca starch — is probably the world’s only naturally gluten free pizza. It’s great pizza and the manufacturers are so careful about cross-contamination that the workers are not even allowed to bring wheat-based bread in their lunches.
+ + + + + + + + + + + +
Every Tuesday I will be writing about gluten free food products that I have enjoyed or about products that I advise you to try. I’d welcome your suggestions. Write a review and become a “guest blogger” or just send me notes and I’ll whip it into shape for you. My e-mail address is gfceliac@gmail.com.
Most Vinegar is Gluten Free … Gluten Free Myth Busters
Despite the common myth, all distilled products are gluten free. The toxic gluten molecules are so large that they are left behind when a product is distilled. Thus, malt vinegar is off-limited because it is not distilled. All other types of vinegar are OK.
Tehe prohibition of vinegar is an example of outdated information rather than a myth. We’ve come a long way since the 1930′s when the medical profession believed that celiac disease patients needed to survive on a diet of rice and bananas. Click here for more information about that era.
The Elusive Term ‘Gluten Free’ … a Gluten Free Editorial
Have you ever eaten a meal a meal that was absolutely gluten free? The only answer to that question is “I don’t know.” The finest measuring instruments available can’t detect the total absence of gluten. A meal consisting entirely of naturally gluten free food might be contaminated by a speck of gluten that remained on the cooking dish or had blown through the air. The term ‘gluten free’ means that the level of gluten in a food item is low enough to preclude damage or discomfort to the person eating it. Terms like ‘fat free’, ‘zero calorie’, ‘sugar free’ and others are derived in the same way.
I’m glad that the Food and Drug Administration is attempting to set an official definition for the term ‘gluten free’ but we must not forget that this is not the end of the battle. People differ in their tolerance for gluten just as people differ in the amount of sugar they can safely consume. Managing one’s gluten free diet will continue to be a challenge.
Gluten Free, Gluten Free Recipes
Gluten Free With Morning Sickness … Solutions for Celiacs
Obviously, pregnant celiacs face morning sickness as well as other aspects of pregnancy. Here are some ideas that might help cope with this situation:
♦ This article called “Gluten Free Dinner Menu” comes from the blog “Gluten Free Pregnancy“. This article and this blog may provide useful solutions.
♦ Read this article “Gluten Free Ideas for Morning Sickness“. The important thing here is the responses from people that have experienced this problem. Read these responses defensively. At least one of the respondents did fully understand the gluten diet.
♦ Saltine crackers are a traditional cure for morning sickness. Try this gluten free recipe.
♦ The title “Black Bean Brownies for Morning Sickness” attracted my attention. The blog is not specifically gluten free, but this recipe for “Pregnancy Brownies” has no unacceptable ingredients.
choosing a restaurant, Gluten Free Restaurants
The Search for the Gluten Free Meal … Comments and Questions
One reader’s comment: “The problem is finding a restaurant that actually takes gluten free dining seriously. Even though many restaurants have gluten free menus, I have experienced the meal to not be gluten free.”
The Gluten Free Guy’s response. Unfortunately, many restaurants (gluten safe and otherwise) fail to take seriously their mission of providing us with an excellent meal. In any restaurant, an attractive menu does not guarantee an excellent dinner. The consequences of this are much more severe for people living gluten. We need and deserve a meal that is gluten free and also excellent in every other respect.
I’ve written several articles on this subject, including a three-part article entitled “Chosing a Gluten Free Restaurant“. This article outlines my personal strategy for finding a meal that is both “safe” and delicious. For lists of gluten free restaurants, click on our power page “Restaurants Serving Gluten Free Meals“.
food issues, Gluten Free Food, ingredient issues
Is Pink Slime Gluten Free?
Yes, pink slime (officially known as “finely textured ground beef”) is gluten free. I suspect that is the only positive thing to be said about it. Pink slime is scraps of meat ground up and treated with ammonia to destroy bacteria. It’s a reminder that all of us (people living gluten free and wheat eaters) that we need to be concerned about all aspects of our diet.
Writing about pink slime reminded me of what I wrote about MSG last year. Our diet must be gluten free, of course, but other factors are important.
food reviews, Gluten Free Food
Gluten Free Pancake and Waffle Mixes
I’ve enjoyed gluten free pancakes from Hodgson Mill and Maple Grove Farms and have been very pleased with both. It’s purely a matter of personal taste, whether or not the mix is available in your area, and the price. I’ve also prepared pancakes using Gluten Free Bisquick. They’re OK but need additional ingredients to improve the relatively bland taste and texture. (I used chocolate chips.) Since gluten free bisquick has a lower price, nationwide availability, and a major brand name — I’m endorsing all three products. Of course, pancake-lovers have literally thousands of other options.
How does America’s gluten free community feel about gluten free pancakes and waffles. Please let us know by leaving a comment at the end of this article or by e-mailing me at gfceliac@gmail.com.
The Problem with Gluten Free Disclaimers … a Gluten Free Editorial
I distrust disclaimers. I’ll use a disclaimer that has nothing to do with gluten free to explain my concern. I do a lot of my writing in coffee shops. Usually, the cup in front of me has a disclaimer stating that my coffee is hot. The coffee shop feels the need to protect itself from a law suit (and perhaps they are). What is important TO ME is whether or not they have provided those little cardboard sleeves that keep me from burning my fingers.
I have the same feeling when I read the standard restaurant disclaimer proclaiming that cross contamination is always a possibility. Of course it is! A restaurant can’t guarantee that its meals are gluten free for exactly the same reason that it can’t guarantee that salmonella is not present. Mistakes happen! What I want to see what the restaurant is doing to reduce the likelihood of cross contamination. Do they use a dedicated fryer for gluten free products? Do they cook wheat-based pasta and gluten free pasta in the same pot of water? Does my server understand what I am saying? Does he or she have the ability and the desire to communicate my wishes to the kitchen staff? These questions do not have simple answers and certainly can’t be explained in a written disclaimer.
I hope to publish editorials like this every Sunday. I’ll need your input and suggestions, both about the problem with disclaimers and your ideas about other topics that America’s gluten free community needs to discuss. My e-mail address is gfceliac@gmail.com.
The Gluten Free House Guest … Solutions for Celiacs
A celiac visiting in a gluten-using home needs at least the three things — the traditional hostess gift, a supply of gluten free food, and hopefully something that will cause the host family to feel more positive about gluten free food and the people who depend upon it.
The website So Lucky Gifts (dot com), a supplier of gluten free gift baskets, has a creative solution to these problems. One of their baskets is called “So You’re Hosting a Celiac” that includes various gluten free foods, information about hosting a a visitor who lives gluten free , and a spatula that “has never been touched by gluten”. The last item seems to me to be an great way to start a conversation about the topic of cross-contamination.
Gluten Free Diet, weight loss diet
Losing Weight While Living Gluten Free … Comments and Questions
One reader’s request: “please advise me on how to lose weight while remaining gluten free.”
The Gluten Free Guy’s response: All people (gluten free or otherwise) lose weight in exactly the same ways — they either reduce the number of calories that enter their body or increase their exercise level so that their body burns more calories than it takes in. Books on dieting frequently recommend whole grains, but there is no requirement, but it is not essential that those whole grains be wheat, barley, or rye.
Weight loss takes time and self-discipline, and things become rather difficult when one is attempting to follow two separate diets (gluten free and low calorie) at the same time. Don’t attempt to start both diets at once. Beginning a diet requires requires changing thought patterns and habits. Check out my article “The Gluten Free Weight Loss Diet” for ideas on this subject.
Supporting a Celiac Spouse
Couples face a unique set of challenges when one (and only one) of them needs to go gluten free. The wheat-eating partner has three possible alternatives:
Total Involvement A unique example of this is recorded in site called “The Gluten Free Spouse (dot com). This blogger states that “I am just a gluten free cook trying to make life a little easier and tastier for the one I love …. I went gluten free to support my spouse who has celiac disease… My recipes are 100% original and the result of trial-and-error.”
Total Support. My wife and I are an example of this type of relationship. We have separate toasters but everything else in our kitchen is gluten free.
Working Together. In 2010, we conducted a survey which indicated that most people who live gluten free share a kitchen with at least one person who is not. Click here to read the results. The survey responders made many comments about the manage this “juggling act”. Click here to read them.
Conflict. Obviously, some couples find themselves suddenly thrust into a position where one partner has decided (or accepted the diagnosis) that the gluten free diet is essential to good health. What should the other spouse do? A diagnosis of celiac disease should not break up a marriage or destroy a relationship. The search engines do not answer this question. I have never faced the situation personally — my wife and my relatives are totally supportive. I would welcome the opportunity to publish your reactions. My e-mail address is gfceliac@gmail.com.
Gluten Free Cooking, gluten free kitchen
Avoiding Cross Contamination in the Kitchen
Gluten free foods lose their power to heal when they come in contact with food that is not gluten free. For example, potatoes being vegetables are naturally gluten free when they are fried in cooking oil that has been used to prepare gluten-containing foods. Here are three articles that will provide basic information on this important subject. Click here and/or here to read the other articles.
Living Gluten Free on a Budget
People who live gluten free can thrive even when dealing with financial constraints. The authors of these websites live frugally, thrive on their gluten free diet, and are eager to help you do the same. I am pleased to recommend them to you.
♦ WiseBread (dot com) is written by a professional financial manager who is also the spouse of a person who lives gluten free. Her slogan is “live long on a small budget” and shares her expertise in both areas.
♦ Gluten Free on a Shoestring (dot com) is well written, beautifully photographed, and presented attractively. The author sets a great example of the fact that we can be frugal without appearing to be “cheap”.
♦ Budget 101 (dot com). This is not a totally gluten free resource, but it includes a great deal of useful information. I especially appreciate their instructions for assembling your own cooking and baking mixes. This allows you to save money by buying your gluten free ingredients in relatively large quantities and saves time when you are actually cooking.
♦ Frugal Abundance (dot com) includes information on the gluten free / casein free diet.
♦ Frugal Living (dot com) includes may ideas for saving money and being truly creative. For example, I appreciated their instructions for do-it-yourself gluten free brown sugar.
♦ The Frugal Fork (dot com). Recipes and Ideas.
For more information about successful living with the need to avoid gluten and the need save money, click on our power page “Gluten Free on a Budget”.
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