Stuffed Celery

Cut full celery stalks in half crossways. Spread cream cheese in the middle. Dot the cream cheese with raisins, dried cherries, or for extra yumminess, dark chocolate covered raisins.

Greek Yogurt with Berries

Greek yogurt makes a great snack because it’s high in protein, which means you’ll keep the hunger pangs away longer. Look for fat-free Greek yogurt to cut the calories. Stir in fresh berries of your choice (raspberries and blueberries are especially good) and drizzle with a little honey.

Cheesey Wraps

Start with your favorite gluten free lunchmeat. Hormel makes a Natural Choice brand that is not only gluten free, but free from preservatives, artificial ingredients, MSG or nitrates. Cut a rectangular log of your favorite type of cheese (cheddar is a good choice) and wrap the meat around the cheese so it looks like a roll. You can secure with a toothpick if desired or just eat.

Chips and Salsa

You may overlook this obvious gluten free snack. Tostitos Natural Yellow Corn Tortilla chips are really yummy.

Happy snacking!

Here’s a recipe for gluten-free white bread for the bread machine:
http://allrecipes.com/recipe/gluten-free-white-bread-for-bread-machines/

Gluten-Free Mommy has a recipe for a yummy looking Millet Oatmeal bread:
http://glutenfreemommy.com/baking-gluten-free-bread-millet-oatmeal-bread/

And here’s a yummy looking Gluten-Free Honey Blueberry Bread:
http://www.cookingbread.com/classes/class_gf_honey_blueberry_bread.html

Happy baking!

Note: Dried breadcrumbs are really easy to make and are extremely versatile – enabling you to make a variety of breaded dishes that are truly excellent.
Use DS-gluten free White Ciabatta Rolls to make 125g.
1. Place rolls in food processor to crumb.
2. Place crumbs on a baking sheet in the oven until the crumbs are dry and crisp (taking care not to burn). The crumbs can be stored in a jar or  polythene bag for up to one week in the refrigerator. ]]> http://glutenfreenetwork.com/recipes/entrees/chicken-goujons/feed/ 0 http://glutenfreenetwork.com/recipes/entrees/thai-style-fish-cakes/ http://glutenfreenetwork.com/recipes/entrees/thai-style-fish-cakes/#comments Mon, 28 Nov 2011 23:49:24 +0000 lauraj http://glutenfreenetwork.com/?p=964 This yummy recipe was submitted by http://www.dietaryspecials.co.uk/.

Do you have a recipe you’d like to share? Send it to us and let us feature in on our site!

Until they need to go gluten free, most people never give a thought to the role gluten plays in their baked goods. It is gluten that makes baked goods bind. The proteins in gluten arrange themselves to trap gas bubbles. Their alignment also provides elasticity in the dough. It is gluten this makes the airy cell structure we associate with beautiful bakery bread and cakes. Up until about 5 years ago flour alternatives were primarily rice, corn, pea, potato and tapioca flour. Even when properly ground, baked goods made with these flours were gritty and or rubbery in texture, and the taste was often ‘off’.

In the last 5 years the demand for gluten-free products has grown immensely. Our store shelves now contain a variety of grains and flours from these grains, such as millet, kasha, amaranth, coconut flour, quinoa flour, bean flours, nut flours, gluten-free oats, and teff. These new flours now offer better flavors and textures in baking. Also, products such as xanthan gum, guar gum and other binders are now available, again improving the taste and texture of your recipes.

Here are 5 tips for improving the texture of your recipes as you move to gluten free recipes:

1. Replace milk or water in recipes with buttermilk. Buttermilk will give a finer and lighter overall texture. Carbonated water also substitutes well for regular water in recipes such as pancakes – again giving a lighter texture.

2. Unflavored gelatin can be used as a binding agent in baking – and it will help prevent crumbling. Remember to soften the gelatin in the liquid of the recipe before adding.

3. A combination of gluten free flours usually produces a better result than single flours.

4. To prevent crumbling you can use xanthan gum or guar gum in baking. Remember to add the gum to the dry ingredients. Note: some people have better results with the xathum gum as the guar gum can produce stomach ache in some.

5. Let your dough sit at least 30 minutes at room temperature to soften for a better texture in the final result.

In general there are a few basic differences in gluten-free baked goods that you will need to account for in converting old recipes. Gluten-free bread dough will be stickier and softer. If you try to make it appear like your old recipe it will likely be too heavy, dry and crumbly. Also, the baking times will differ. Gluten free recipes tend to be better when baked for a longer time in a lower temperature. You may need to tent with foil to prevent overbrowning while allowing the entire bread or cake to cook through.

Your best asset when going gluten free is one or two cookbooks where you can learn the tips and tricks that will make your foods turn out well every time. Once you are comfortable with the substitutions, and changes in characteristics of cooking times, etc., then you can start converting old family favorite recipes into new gluten free family favorite recipes.

As a natural health professional (PhD in nutrition), I’ve guided individuals and families through this process. I’ve watched as they grow healthier and healed many conditions when their doctors offered them little or no hope. There are steps you can take to reduce irritants and allergens in your diet. There are steps you can take to allow the body to heal – which it was made to do. These steps need not be dull, boring or tasteless! I have put together a number of webpages on the resources that are helpful in this process, and have more in the works. Please visit Gluten Free Recipes! and the links contained therein. Visit often since this material is being updated frequently.

Article Source: http://EzineArticles.com/?expert=D_C_Rona
http://EzineArticles.com/?5-Texture-Tips-for-Gluten-Free-Baking&id=6678845

So, you or a loved one has been diagnosed with a digestive disorder called Celiac disease, and your diet has to be changed to something completely new.

You may be wondering, what exactly Celiac Disease is. The short answer, is the body’s inability to process the protein Gluten, which is found in various wheat or grain products. On the surface, this may seem like it will cut out just about all of your guilty pleasures, or favorite foods. Rest assured, that is not the case, many items now have non-gluten alternatives to sacrifice very little, if any of the flavor, and still offer all the nutrition as Gluten containing products.

Do not worry, you do not have to cut out all of your favorite foods and live off of a strict list of unappetizing foods, or drinks. The lists of ingredients you can still eat or use as ingredients in the preparation of other meals, while slightly modified, is still as wide as ever, only now, it may be more important than ever to check the ingredients in some of your food choices, knowing what to avoid can make preparing foods, much easier and still allow you to be as creative as ever in the kitchen.

To start with, it is important to know what types of foods or products to avoid in general, however, some of the items listed do have non-gluten alternatives. When building your Gluten Free grocery list, products to avoid include:

Note: The lists below are only a small sampling of what can be on each list, for a complete list of products, consult your doctor, pharmacist, or consult a nutritionist.

• Bread and Bread Roll
• Rye Bread, Pumpernickel
• Yorkshire Pudding
• Pretzels
• Cakes
• Muffins
• Pastry or Pie Crust
• Biscuits or Cookies
• Crisp Breads
• Bulgur Wheat
• Durham
• Couscous
• Semolina
• Scones
• Anything in Breadcrumbs
• All Bran
• Sponge Puddings
• Breadcrumbed Ham
• Barley water drinks
• Malted Drinks
• Muesli

There are also products that contain wheat or flour, but are available in a non-gluten variety, be sure to check the label and ingredient list. Products with non-gluten alternatives can include:

• Stuffings
• Pancakes
• Pasta – Macaroni, Spaghetti, Etc…
• Crumble toppings
• Pizza
• Some Breakfast Cereals

It is also vitally important to know that other available products often do include wheat, or wheat products that contain gluten as either an ingredient in the creation of, or used as a filler. These can include:

• Sausages
• Luncheon Meat (filler)
• Blue Cheeses (can be made with bread)
• Gravy Powders and Stock cubes, such as OXO
• Matzo Flour/Meal
• Shredded Suet in packs (flour can be used to keep the strands seperate)
• Seitan (does not contain Gluten, it is Gluten)
• Hydrolyzed Vegetable Protien
• Baked Beans (gluten can be in the sauce)
• Farina
• Meat and Fish Pastes
• Pates and Imitation Crab Meat
• Self Basting Turkeys
• Sauces – thickened with Flour
• Cummunion wafers
• Soups (Roux based: made with flour)
• Mustard – Dry mustard powder has Gluten
• Instant Coffee (filler)
• Brown Rice Syrup
• Cheap Brands of chocolate
• Some Potato chips (read ingredients carefully)
• Soy sauce (Tamari is ok)
• Drinking Chocolate
• Licorice
• Chutneys and Pickles
• Salad Dressing
• Curry Powder and other spices
• White Pepper
• Malt Vinigar
• Supplements
• Some Toothpaste
• Some Lipsticks
• Some medicine or pharmaceutical products.

With such an extensive list of items or products to avoid, it is understandable to wonder what is safe to eat, or prepare foods with. Luckily, the list of safe items is just as long, examples include the following Gluten free food products;

Vegetables such as:

• Artichokes
• Asparagus
• Beans
• Broccoli
• Carrots
• Celery
• Corn
• Cucumber
• Garlic
• Kale
• Lettuce
• Mushrooms
• Okra
• Onions
• Peas
• Peppers
• Potatoes
• Radish
• Spinach
• Sweet Potatoes
• Turnips
• Etc…
• Fruits
• Apples
• Bananas
• Blueberries
• Cranberries
• Dates
• Figs
• Grapes
• Kiwis
• Lemons
• Limes
• Oranges
• Passion Fruits
• Plums
• Raspberries
• Strawberries
• Tangerines
• Watermelons

Meat and Poultry products are often okay;

• Beef
• Buffalo
• Chicken
• Duck
• Lamb
• Pork
• Turkey
• Veal
• Venison
• Dairy Products
• Butter (check to verify no gluten containing products were used)
• Cheese (expect blue cheese)
• Eggs
• Milk
• Yogurt (unflavored, plain)
• Even some other grains are safe:
• Almond Flour
• Bean Flour
• Brown Rice
• Buckwheat
• Corn Flour
• Corn Starch
• Dal
• Flaxseed
• Millet
• Pea Flour
• Potato Flour
• Rice
• Soy Flour
• In addition, other safe items are:
• Eggs
• Fish and Shelfish
• Honey
• Jams
• Rice cakes and rice crackers
• Tofu (made from Soybeans)
• Yeast
• Vegetable Oils

Some drinks you can have are:

• Champagne
• Fresh Ground Coffee
• Fruit Juice
• Milk
• Soda’s
• Vodka
• Tea
• Wine and wine coolers

Finally, some prepared foods can be bought already made and are Gluten Free, some brands or products to watch for include:

• Baked Goods from Glutino, KinniKinnick and Ener-G Foods
• Baking mixes from Bob’s Red Mill, Pamela’s Products, Cherrybrook Kitchen
• Cereals from Brands such as Enjoy Life.
• Pasta’s made from corn, such as Glutano and DeBoles
• Pasta made from Potatoes like Patado
• Even Pasta Made from rice, like Tinkyada and Notta Pasta

Hopefully, these lists of safe and unsafe products and ingredients can help you to better plan your new shopping list, yet still enjoy some of your family’s favorite foods.

For even more information on Celiac Disease Diet or Gluten Free Recipes, make sure to visit Gluten Free Recipes, or http://www.glutenfreerecipesblog.com/ for even more useful information.

Article Source: http://EzineArticles.com/?expert=John_Kauri

http://EzineArticles.com/?List-of-Gluten-Free-Foods—What-to-Look-for,-and-What-to-Avoid&id=5674269

When were you diagnosed as gluten intolerant? 50

Tell your story: I had no idea that I was gluten intolerant until I went to a nutritionist who pointed out to me that many of my symptoms pointed to the possibility of wheat intolerance. As I further discussed with him that when I ate Oats I would have extreme pain in my joints which caused me to avoid Oats at all costs. He suggested that I remove anything with Wheat or Oats from my diet and strangely enough I had been diagnosed with type 2 diabetes and once I removed Wheat and Oats from my diet I was able to loose 42 lbs as I was unable to have regular bowels when consuming wheat and or oat products. I am not 100% gluten intolerant as I can eat barley but cannot eat Rye, Oat or Wheat. Wheat and Oats would raise my blood sugars but corn does not. I feel so much better and full of life now that I am not constipated, my sugars are regulated and I sleep so much better as I don’t have stomach pain.

What is your biggest challenge being gluten-intolerant? :I actually have two challenges that are equally rated.
finding breads and tortilla wraps that don’t fall apart while making a sandwich or while trying to eat them, or that taste good.
Going to a restaurant and finding things that are gluten friendly. Although many restaurants are offering gluten free items I find that they are not readily available and their taste/texture is lacking. You may get a main meal but no dessert as they are not offered yet.

What advice or tip would you give others who are gluten-intolerant? : Experiment with new recipes with what options are available.

Name: Scott

Age at which you were diagnosed as gluten-intolerant: 19

Tell your story: My mom had Celiac’s all during my youth. Little was known about Celiac’s Disease and there were few options for her. As a result I watched her suffer pretty badly. It was pretty rough to watch a loved one suffer like she did. But as time has gone on and myself and my older brother have been diagnosed the medical world and culinary world have caught up and I am proud to say there are so many options for our family and my mom has never felt better. She has spearheaded our efforts in living a healthier lifestyle.

What is your biggest challenge being gluten-intolerant? Having to explain over and over again to people why I am not eating pizza with them or why I can’t have a beer. I don’t mind answering the questions but it makes me feel weird having to explain myself.

What advice or tip would you offer other gluten-intolerant people? The foods you think you will miss are not as important as the healthy feeling you will feel without them. When I officially was diagnosed with Celiac’s Disease I was pretty mad, and upset because it was going to be such a lifestyle change. But after a few months you come to realize what’s most important and I promise you will feel the same way. Finally, I would say that anything can be done. If you really want a food item that isn’t Gluten Free, there are so many options now that you can buy a substitute for an ingredient and make it yourself or you buy the ready made items. Bottom line: there is life after being diagnosed. Plus, hey, it’s just food!