We taste-tested dozens of gluten free breakfast cereal brands to discover the best certified gluten-free cereals available. Cereal is definitely a staple in many gluten-free households. Almost 20 percent of our readers have cold cereal once a day and an additional 40 percent eat it at least once a week.
Bob Moore has become an icon in the natural foods arena. His avuncular face, now familiar on grocery shelves, smiles serenely from every Bob’s Red Mill package. His trim white beard, flat cap, red vest and bolo tie have a comforting throwback look. And the company’s products—many of them gluten-free—are full of whole-grain deliciousness.
Whether anxiety is more common in people with celiac disease than in the general population has been the subject of several recent studies. Many of these studies have reached differing conclusions, in part due to different comparison populations, says Benjamin Lebwohl, MD, a celiac expert at the Celiac Disease Center at Columbia University in New York.
Foods of Costa Rica are corn-based and inherently gluten-free. However, many restaurants use soy sauce as a flavoring. Be sure to specify, “no salsa de soya,” when ordering.
The risk is low. Here’s how to manage it. You may be extremely diligent about avoiding all sources of gluten—but what about gluten in your prescription and over-the-counter medications? The last place you want to encounter...
Divide the frosting into 4 to 6 equal portions, depending on how many colors you want in your Rainbow Swirl Frosting and place them into separate medium-size bowls.
These days, it’s easier than ever to find vegan gluten-free holiday recipes and mixes. You can also transform some of your family-favorite desserts into plant-based treats.
The educational trip for my daughter ended up being eye-opening for me. What did I learn? That celiac disease is a family affair. At just ten years old, my daughter is already celiac-smart. She’s developed an awareness and sensitivity to special-diet issues without my consciously instilling that. And glutening doesn’t just affect me, the person with celiac disease; my daughter felt it, too.
About a third of restaurant foods labeled gluten-free contain detectable amounts of gluten, according to a new study by the Celiac Disease Center at Columbia University Medical Center in New York City.
In 2016, the Celiac Disease Foundation launched iCureCeliac, a national registry of people with celiac disease and gluten sensitivity and their caregivers. We asked the Foundation’s CEO, Marilyn Geller, to tell us more about it and explain why we should all participate.