I’m a maverick cook and this Gluten-Free Sweet Tater Quinoa Stuffing recipe grew out of many no-recipe romps in my kitchen. It was inspired by my celiac diagnosis and a love for sweet potatoes and savory-sweet flavor. It helps make my holiday table friendly to every guest, no matter their dietary needs.
Anya is 5. She is gluten-free and dairy-free, and like most children facing the “why can they have candy and I can’t” agony of early diagnosis, she had a hard time this Easter. “”You can still be happy at Easter,” I told her, “Even without the candy.” She just wailed, “But hooooow?”
Our blogger tells the story of one woman’s mission to create classic sourdough bread—gluten-free—despite doubts from all around her.
Here’s the story of why Jennifer Kurko launched a product line of gluten-free, allergen-free lipstick, lip balm, eye shadow, and other bath and beauty products.
Our blogger discovered a new source for great-tasting cupcakes, sweet treats, and breads—all of it gluten-free, dairy free, and peanut-free. Meet Bob Goodman, founder and CEO of Goodman Food Products. Goodman never realized “how difficult it was in the celiac and dairy-free community to get a good bread product or dessert.” And then a close friend who happens to be a gastroenterologist told him about that need—and how patients with celiac disease regularly complained about the lack of normal-tasting breads and desserts.
Being gluten-free is a great opportunity to experience the abundance of variety, new cuisines, and cooking techniques, and the freedom to be flexible. Author C.J. Williams has made her own celiac diagnosis “a gymnast’s tumble,” as she says, “instead of a bone-breaking free-fall.” Williams writes a blog (see below) to explore travel and celiac-safe restaurants around the world, to discuss the joys of whole foods and whole life, and to promote the idea of building…