Gastroenterologist Peter H.R. Green, MD, is one of the nation’s leading experts and researchers on celiac disease.
Gluten free brownie mixes are easy to make. Most can be mixed up and in the oven in about 15 minutes. We made the brownies straight up as instructed on the packages, and we also tested them without dairy, without eggs and sometimes without both. Baked as instructed, these mixes made tasty treats. Without dairy and eggs, however, we had a mixed bag—some successes and many failures.
Delicious, innovative flavors like Salted Caramel & Chocolate and Ginger Cookie Caramel—all gluten-free and dairy-free—might draw you to Luna & Larry’s Coconut Bliss ice cream. But the company’s mission of doing good for the planet is just as appetizing.
How many times have you gone to the gym and just wanted to get a good cardio workout? Often when we exercise, we’re thinking solely about improving our body’s fitness or function. We may not be thinking about how it can improve our mental and emotional well-being.
Ever look at a label and wonder if the product is safe for your gluten-free diet? Of course, you have! Gluten, which is the protein found in wheat, rye and barley, sneaks into the most surprising places—from soy sauce in restaurant dishes to cross-contaminated oats in nutrition bars and snack foods. We all have a story or two about a close encounter with gluten.
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.
Readers often ask us about gluten-free bagels—and no wonder. Anyone living gluten-free has likely endured some serious bagel hankering. Fortunately, there are now options available in many grocery stores across the country. Most of these commercial brands come frozen and are best when toasted. A precious few gluten-free bakeries make fresh bagels in-house—arguably worth some vacation time-off to travel for carbs.