This DIY porridge is an upgrade on store-bought instant oatmeal and it's quick to prepare. Shelf-stable freeze-dried fruit is a great addition to make-ahead oatmeal; it rehydrates perfectly, delivering the flavor of fresh fruit without refrigeration. To give your porridge a...
Gazpacho is traditionally tomato-based, but this gluten-free and vegan gazpacho recipe is made from refreshing watermelon instead. Cool down on hot summer days with this spicy and super fresh chilled soup!
Concealed beneath its creamy white frosting, a rich, dense gluten free sponge cake is not only delicious but makes the perfect base for decorating, shaping or stacking. The first slice guarantees oohs and aahs. This recipe can be made egg-free; see instructions.
Quick to prepare and easy to tailor to any childs preferences, the ingredients in this gluten-free quesadilla recipe are inexpensive, readily available, and vegetarian!
Recent research suggests that POTS is autoimmune in nature. And according to a study published in the European Journal of Gastroenterology & Hepatology in December 2016, theres a potential association with POTS and celiac disease and gluten sensitivity. In the study, UK researchers found that people with POTS had a higher rate of celiac disease and self-reported gluten sensitivity. Four percent of study participants with POTS had celiac disease, compared to 1 percent of the general population.
Recent research has shown theres a sizable group of people with celiac disease who have persistent intestinal damage despite following a gluten-free diet. Roughly 20 percent of kids and 30 to 40 percent of adults have ongoing intestinal damage, whether or not they report symptoms. Of these, just 1 percent have true refractory celiac disease, a serious condition marked by immune cells that are always turned on, regardless of gluten exposure. The rest are so-called non-responders. Many of these are probably unknowingly exposed to gluten cross-contamination on a regular basis. Others, like Perry, may be extremely sensitive to trace gluten.