I look forward to Expo West for about 360 days of the year, give or take. It’s a 4 day crash course in food trends, flops and superstars. A sneak peek at what will be on the shelves in the coming months, and a chance to talk to the brains behind all the brands. It’s
Enjoying a gluten free Easter or Passover may seem like a long shot, but even many traditional foods are far more gluten-free friendly than you might think! A tweak here or there with some gfJules All Purpose Gluten Free Flour and the rest are a breeze! Read on to find out how to make your
Gluten Free Baking Tools I Can’t Live Without Traveling around the country teaching cooking classes (and toting these favorite gadgets everywhere I go!), I am constantly asked at class and in follow-up emails, “What’s that?” “What do you use that for?” “Where to you buy that?” “How much does that cost?” “Do I need that?”
February is National Snack Food Month, and for gluten free folks like you and me, it’s a great opportunity to rethink our gluten free snack options! Snacking sometimes gets a bad rap, but it can actually be a healthy way to maintain weight and appropriate caloric intake, if managed appropriately. Snacking can take the edge
“Gluten Free is just a Fad.” “If you aren’t diagnosed with celiac by a doctor, you’re making it up.” “If you’re gluten-free, you might have an eating disorder.” (Before you yell at me … read on ….) We’ve all heard these sorts of accusations and we cringe, or we become downright cranky when we do.
You might be tempted to think “baking season” is over with the cookie swaps and yule logs behind us, but you might be wrong! We are actually entering an extremely important and baking-intensive time of year: Mardi Gras! If you needed any excuse to make festive colored cakes, decorate anything with bright plastic beads, eat
Gluten Free Buyer Beware. Gluten free restaurants abound in this brave new world of gluten free. As do gluten free grocery options. So, do you feel safer and more satisfied, or just more overwhelmed? Unfortunately, in spite of the FDA’s new gluten-free food labeling regulations becoming final in August of 2014, there are still plenty
Dairy Free Baking Tips A lot of us gluten free bakers are faced with the challenge of also baking dairy free. Lactose is the biggest culprit (did you know that 60% of the adult population is lactose intolerant? Did you know that number is much higher for the celiacs amongst us?!) Want to know more
Egg-Free Vegan Baking Tips: Consider the egg. It does so much for baked goods: it’s an emulsifier (preventing the separation of ingredients like oil and water); a texturizer; a tenderizer; a strengthener; an aid in leavening and in moisture. Eggs help make your baked goods smooth and creamy, light, fluffy and moist. But what if
It’s that time of year again: Girl Scout Cookie season! But what if you’re gluten free, and craving a Girl Scout Cookie? Some folks see all this cookie commotion as a sad time of year for those of us eating gluten free, as The Girl Scouts of the USA haven’t historically produced any gluten-free varieties.
When I was first diagnosed with celiac disease in the 1990s, oats were firmly planted on the “Do Not Eat” list. Since then, scientists have learned that the reason oats had historically tested positive for gluten was because they were contaminated with gluten-containing grains during the growing, harvesting, milling and packing stages. You see, oat