Posts Tagged ‘gluten free’

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Thursday, September 2nd, 2010

Food and Company Review: 1-2-3 Gluten Free

(I am not paid or given any incentive to write one way or the other. What you are about to read is from me to you; my honest opinion.)

 

Delicious boxed mixes that are easy to make, even for kids, yet they are delicious for every table as well as for many courses in a meal: main course, side dishes, and desserts. Each box is versatile and can be used in a variety of recipes offered on the 1-2-3 Gluten Free site or in ones you make up on your own. When I am able to get 7 or more recipes out of one single box of mix from a gluten-free company, and it tastes good, I’m really pleased.

I know of 14 current mixes, but out of these, there at least 142 versions of recipes thus far that I know of. My testers and I played a game of trying to come up with ten recipes using the site’s recipes as well as our own. Each recipe was delicious, many unique, and all very well-liked. (The site offered 80 additional ones.)

Founder Kim Ullner comes from a celiac family. Her sister was celiac, and as a child, Kim created recipes to help her face the challenges of her gluten-free diet. Later on, her niece and nephew were diagnosed, and soon Kim’s gluten-free pigs-in-a-blanket was a family hit. Kim has named many of her mixes after family members, and now that Kim is a mother of two, we can guarantee two new names will soon be on her newer mixes.

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The mixes are very easy to make and require very few ingredients, all common to your home’s pantry. Each box offers double the size of most other brands. 1-2-3 Gluten Free products are all made in a facility free of wheat, gluten, dairy, peanuts, tree nuts, egg, and soy.

Click here to enter the GlutenFreeHelp/1-2-3 Gluten Free give-away of September. 5 individuals will each receive a 3-pack assortment of delicious 1-2-3 mixes for FREE!

Their biscuits were light and fluffy and just how I wanted a biscuit to taste.  I also made mine without any dairy and they were perfect.

With this same box I made cinnamon buns, pigs-in-a-blanket, chicken and dumplings and roasted vegetable pizza.  I could have made more but I accepted the versatility of these products.


1-2-3 Gluten Free’s Aaron’s Favorite Rolls have the texture of a true roll, where one can “rip” out the insides (like kids love to do) instead of the all-too-common crumbled gluten-free alternative.

Let’s not forget the devilishly decadent brownies, silky, rich, and loaded with chocolate chunks. The pound cake, with a hint of lemon. Sugar and Spice Pan Bars, which are delicious with banana, sweet potato, or even zucchini added.


The prices are good. The servings per box are definitely greater than most companies offer and it all just tastes fresh as far as baked goods are concerned.

All their products are made in a gluten-free facility, are gluten-free, nut-free, peanut-free and egg and dairy (casein) free.  All but two are corn-free and all but one is soy-free.  Their labels are clear and easy to read.  Their packaging is smart.

1-2-3 Gluten Free is worthy of a well-written book describing their finest mixes and options. And don’t forget to look inside the box to find even more recipe options. They have a website offering many more recipes and welcome ideas.

Great mixes – terrific company.

Tina Turbin

www.GlutenFreeHelp.info

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Posted in 20 minute recipes, Allergies, Children, Dining Gluten Free, Easy Recipes, Food Companies to Know About, Fun Food, Gift Ideas, Gluten-Free Flours, Gluten-Free Products, Kids in the kitchen, Read About Company, Read About Products, Review- GF Companies, Videos | No Comments »


Thursday, September 2nd, 2010

Wheat-Free Orange Curd


(makes about 2 cups)

Serve this with delicious gluten-free Angel Food Cake as a zesty dessert!

 

INGREDIENTS

1 c sugar

3 large eggs

1 tbsp orange zest

2/3 c fresh orange juice

½ c butter

 

DIRECTIONS

 

1. In a medium saucepan, whisk together sugar and eggs. Sire in orange zest, juice, and butter. Cook over medium heat, whisking constantly for 10 to 12 minutes, or until thickened.

 

2. Remove from heat. Let cook. Spoon curd into airtight containers, and store in refrigerator for up to 2 weeks.

Tina Turbin

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Posted in 20 minute recipes, Baking, Desserts, Recipes | No Comments »


Tuesday, August 31st, 2010

Gluten Enzymes

The body has its own digestive enzyme for gluten known as dipeptidyl peptidase-IV (DPPIV).  When this enzyme is supplied, it greatly assists in the hydrolysis of propy peptidase assimilating proline-rich proteins.  “What’s this?” you ask?

Read on:

Now this may all sound like a foreign language to you but let me clarify what it all means.  These are the exact “remnants” that can cause severe troubles for the celiac.

The DPPIV enzymatic activity actually assists in breaking down the difficult to digest peptides.

Reports in the July 1993 American Journal of Physiology says that the sequence of digestion which leads to partial digestion of gluten proteins exasperates the gastrointestinal condition and one of the enzymes required to break down these peptides has been identified as DPPIV.  The lack of this enzyme in the small intestine prevents this digestion and can result in an immune response which inflames the small intestine.

There’s additional support from the October 2002 Journal of Physiology Gastrointestinal and Liver Physiology stating that DPPIV was instrumental in the breakdown of the gluten’s peptides.  The possible strategy for celiac sprue has been recognized through enzyme therapy.  Up to now only a strict adherence to a gluten-free diet has been the only therapeutic option.

In the May 2007 Scandinavian Journal of Gastroenterology, the researchers made note and confirmed that gluten intolerant individuals definitely have a deficiency in the necessary gluten digesting enzymes.

There are a number of new products on the market currently offering supplementation with products containing DPPIV such as Metabolic Response Modifiers (MRM), Gluten-Free™, and Enzymatic Therapy to name a few.

Any celiac is warned that to date, a strict adherence to a gluten-free diet is the only prescription to follow for optimum health and repair of the delicate tissue lining of the small intestine and the villi.

There may be hope with new research into this area of enzymatic therapy and DPPIV.

Tina Turbin
www.GlutenFreeHelp.info

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Posted in Autoimmune Disorders, Gluten-Free Products, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Medical Research, References, Tina Turbin | 2 Comments »


Thursday, August 26th, 2010

Gluten-Free Sole Vin Blanc with Ginger-Lime Butter

Someone near and dear to my heart sent me this recipe, and I just HAD to share it with you!

 

INGREDIENTS

2-4 filets of sole (or other lean fish)

¼ cup shallots, chopped

1-2 tbsp cilantro, finely chopped

¼ cup white wine

¼ cup water

1-2 oz. ginger-lime butter (see recipe below)

 

DIRECTIONS ( for main dish)

1. Sprinkle the shallots over the bottom of a sauté pan. Add the wine and water. Add the filets and season with salt and pepper.

 

2. Cover the pan with foil or parchment paper. Place pan on high heat until the piqued comes to a simmer. Immediately lower the heat, maintaining a simmer and poach the fish for 2-5 minutes, or until the fish is done.

 

3. When the fish is cooked, remove from the pan and keep the fish warm.

 

4. Bring the liquid in the pan to a boil and reduce until it is syrupy and 1-2 tbsp remains in the pan.

 

5. Remove the pan from the heat and whisk the butter into the liquid. Add chopped cilantro. Adjust seasonings, pour sauce over fish and serve. Garnish with cilantro.

 

Ginger-Lime Butter:

INGREDIENTS

4 tbsp butter, unsalted and room temperature

2 tbsp (1 lime) of lime zest, grated

1 tsp ginger, grated

½ tsp salt

pepper, to taste

 

DIRECTIONS ( for butter)

Combine all the ingredients and stir until smooth. Refrigerate until firm, about 1 hour (optional).

Tina Turbin

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Posted in Fish, Main Dishes, Recipes | 1 Comment »


Monday, August 23rd, 2010

U.S. Way Behind in Gluten-Free Awareness

     Celiac disease in America affects three million citizens, but only one out of every hundred of its sufferers has been diagnosed. The average American has never heard of the disease, and it doesn’t occur to the average American doctor to test for it.

      There are several organizations in the United States which are researching the disease and working hard to raise celiac awareness and support. One such organization is the Celiac Disease Research Center at Columbia University, headed by Dr. Peter Green, MD, a Professor of Medicine at the University. He is personally responsible for the diagnosis of 2,400 people with celiac disease every year and is dedicated to increasing the celiac diagnosis rate in the United States.

 

     A higher rate of diagnosis yields a higher rate of support, Dr. Green says. This means more and more grocery stores and restaurants offering gluten-free foods and gluten-free cooking to gluten-intolerant consumers. Abroad, there are more gluten-free options available because there are more people diagnosed with gluten intolerance or celiac disease. For instance, every pizzeria in Sydney, Australia offers gluten-free pizza, made with gluten-free flour.

  

     Why is America way behind in celiac awareness? It probably has something to do with the fact that celiac disease is the only autoimmune disease that the government doesn’t support with research grants. Centers such as Dr. Green’s Celiac Disease Research Center are one-hundred percent dependent on charitable donations or university funds. Even though diagnosis is slightly up for celiac adults, this isn’t enough to raise awareness and bring relief for the three million people who suffer from celiac disease, nearly ninety-seven percent of whom don’t even know the cause of their painful symptoms. With increased diagnosis, we will surely see increased support, and soon the celiac community will be able to enjoy the same quality of life and food and cooking options which is enjoyed by, for instance, the lactose-intolerant community.

Tina Turbin

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Posted in Autoimmune Disorders, Celiac Disease Center, Children, Dr. Peter Green, Gluten-Free Research, Gluten-Free and Allergy Tests, Helpful Information, Kids Illnesses, Medical Research, Tina Turbin | 2 Comments »


Friday, August 20th, 2010

Can Do Kid- A Terrific Gluten-Free Company

 

Do you like children, delicious food, and supporting a terrific cause? Well, I’ve got quite a food company to share with you!  The name is Can Do Kid.

Can Do Kid founder and owner Deb Luster supplies tasty, gluten-free nutrition bars all in the hopes of satisfying hunger before it strikes in those little tummies, jam-packed with nutrients, and sure to maintain smiling faces!

Can Do Kid nutrition bars are gluten-free, made from all-natural ingredients, and contain sixteen essential vitamins and minerals. They are free of trans fats and high-fructose corn syrup.

I have personally tasted each and every one of these bars, and to be absolutely sincere, these bars are scrumptious. I then went further and ran a taste test with many children and their parents, and these tasty bars received a 100% satisfaction rate.

I had the opportunity to speak with my new friend, Deb Luster about her company to discover that there is true passion and dedication behind this company, directly from her heart. Deb is passionate about raising positive kids and being around positive people. She has full intention to spread the word about positive thinking and to improve this attitude in households everywhere. She wants to inspire kids to be smart and special and to know—in fact, to walk through life knowing—“I can do anything.”

Deb has quite an active and impressive history as a woman and executive. In 1990, she helped Annie’s Homegrown grow from a concept to what it is today, a thriving company. With Deb living on the west coast and Annie on the east, she dealt with opposites in many aspects, yet the vision evolved into a perfect, positive force—a fun and thriving business.

Working hard as usual and pregnant, one day Deb’s water broke and she knew she had another calling—motherhood. She stayed on as part-owner on the Board of Annie’s, in 2002 stepping aside from Annie’s as she devoted more time to enjoy motherhood. She continued to work on many projects—mostly helping others with their companies. Expanding companies is truly her forte.

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In November 2004, along with her family, she published her first book, I Can Do Anything (read the I Can Do Anything book review) and soon launched products such as t-shirts and stickers. In September 2007, her family’s second book, I’m Happy Just the Way I Am was published. In August 2005, after lots of tasting, packaging, and developing concepts, she and her sister (co-founder and Director of Sales) manufactured the first Can Do Kid nutrition bars. With a strong business sense, she knew that kids love food items with animals, as they are symbols kids remember. So, on every bar, there’s a cheetah. Why a cheetah? Because Deb loves cheetahs.

It wasn’t long until stores all over were stocking up on and displaying the bars and her book!  In February 2009 Deb was at a trade show and was introduced more in-depth to the concept of gluten-free. With only one ingredient change, the Can Do Kid bars were now labeled gluten-free and made available to all those in need of a GF diet, such as celiac and gluten-sensitive consumers. These bars currently come in 3 delicious flavors: CAN-illa Vanilla, Chocolate Crunch, and Cookies and Cream.

These bars are on my Highly Recommended list. Grab a bar and adopt Deb’s motto: “It’s not about age—it’s about attitude!” Grab a bar! You and your kids will be happy you did.

 

Can Do Kid executives have their bars tested regularly through the University of Nebraska FAARP to make sure that they contain no gluten. As of August 20101 they are not in a dedicated gluten-free facility.

As of August 2010 you will find the Can Do Kid bars in over 50 Safeway stores!

Tina Turbin
www.GlutenFreeHelp.info

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Posted in Allergies, Books To Read, Children, Dining Gluten Free, Food Companies to Know About, Fun Food, Gift Ideas, Gluten-Free Products, Health, Helpful Information, Helpful Tips, Kids in the kitchen, Read About Company, Read About Products, Real -True Stories, Review- GF Companies, Travel Gluten Free, Videos, Videos to Watch | 9 Comments »


Thursday, August 19th, 2010

Gluten-Free Spiced Butter

An easy way to spruce up your butter spread! Really good melted on homemade gluten-free pancakes.

 

INGREDIENTS

2 c unsalted butter, softened

½ c confectioners’ sugar

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

 

DIRECTIONS

 

1. In a medium bowl, beat butter at medium speed with an electric mixer until cream.

 

2. Gradually beat in remaining ingredients.

 

3. Cover and refrigerate. Bring to room temperature before serving.

You can add so many different things to butter to create all sorts of flavors. Don’t be afraid to experiment and come up with your own butter recipes.

Tina Turbin


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Posted in 20 minute recipes, Easy Recipes, Helpful Tips, Recipes | 2 Comments »


Wednesday, August 18th, 2010

Real Life with Celiac Disease by Daniel Leffler, M.D., M.S. & Melinda Dennis, M.S., R.D., L.D.N.

 

A new book from the American Gastroenterological Association (AGA), Real Life with Celiac Disease, offers truly practical knowledge on celiac disease and gluten-related disorders. This book will arm those who are undiagnosed as well as those living with the disease with the knowledge to enable them to achieve much better health than they ever expected. Real Life with Celiac Disease empowers patients with distinctly practical knowledge, benefiting them as well as those in their lives.

Authors Melinda Dennis, M.S., R.D, L.D.N. and Daniel A. Leffler, M.D., M.S., both from the Beth Israel Deaconess Medical Center, are joined in this book by more than fifty international experts. They share stories of patients who have questions or problems related to celiac disease and gluten-related disorders, giving one a true insight into this disease and all its ramifications, educating one properly and effectively.

This book covers many topics usually untouched by others or at least not dealt with in such an in-depth fashion as in this book, such as, just to name a few, fructose intolerance, eating disorders, intestinally friendly vegetables and fruits, immune suppression, medications, treating depression, and vitamin regulations, and the list goes on as they share their knowledge of celiac disease in more than fifty chapters. This book addresses the dietary, nutritional, emotional, medical, mental, and social aspects of celiac disease and clearly explains the only treatment, the gluten-free diet.

People with celiac disease may have the typical gastrointestinal symptoms, yet others may have other problems with delayed diagnosis or even no diagnosis in some cases. This book will not only help those with unexplained depression, anemia, infertility, bone loss, or even trouble with balance, it can help the reader determine if they need help. Anyone living with celiac disease will gain practical knowledge from all the guidance, knowledge, and advice shared all throughout this incredible book.

I can’t say enough about this book, to be honest. I have reviewed many books about this topic. This one is unique, truly informative and invaluable.

Tina Turbin

www.GlutenFreeHelp.info

Click here to listen to my exclusive radio interview of 9/1/10 with Daniel Leffler and Melinda Dennis.

About the Authors

Melinda Dennis, M.S., R.D., L.D.N. is the nutrition coordinator and a founding member of the Celiac Center at Beth Israel Deaconess Medical Center in Boston, MA. She lectures and offers nutritional coaching, consulting and wellness retreats through www.DeleteTheWheat.com.

Daniel A. Leffler, M.D., M.S. is the director of clinical research and also a founding member of the Celiac Center at Beth Israel Deaconess Medical Center, Boston, MA. He sees patients, conducts research, and is on the faculty at Harvard Medical School. Dr. Leffler has published numerous articles and chapters and speaks internationally on celiac disease. To learn more about celiac disease and Real Life with Celiac Disease, visit the patient center on the AGA’s Website at www.gastro.org/patient. The American Gastroenterological Association is the trusted voice of the GI community. www.gastro.org.

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Posted in Autoimmune Disorders, Book Reviews, Books To Read, Gift Ideas, Health, Helpful Information, Helpful Tips, Medical Research | 2 Comments »


Saturday, August 14th, 2010

Up Close and Personal with Public Speaker, Celiac and Author, Diane Jacobs

 

 

Please tell me how you became interested in the area of celiac disease.

I became interested in celiac disease because I became a statistic. Even my gastroenterologist seemed at a loss…calling my diagnosis of this disease “quite rare.”

Did you know anything about this auto-immune disease before you were diagnosed?

Absolutely nothing. It seemed hardly anyone had heard of it.

How long after being off of gluten did you feel a change?

Almost immediately my more severe gastro reactions stopped, however, I remained quite sensitive for several months to other common allergens such as dairy.

Do you have any other auto-immune diseases currently? Yes.

Do you feel they can be attributed to the years of misdiagnosing or not being diagnosed celiac, when in fact you were? Absolutely.

Is there anything you’d like to share with others about this point?

I know a lot of people who are “self-diagnosing”. They have gone off of all gluten, knowing that they DO feel better, however, not knowing for certain if they have a food allergy or are indeed someone with celiac disease. This really concerns me. This is not something to speculate about for several reasons. If you have celiac disease, others in your family probably have it too, and you need to know the facts.

Secondly, we know that celiac disease is commonly seen in conjunction with other autoimmune diseases. People need to have the facts about their health and know what their scenario truly is so that they can adjust their diet accordingly. If I had been more proactive about my health, I wouldn’t be challenged with the degree of autoimmune disease that I am. I have a friend who was diagnosed with celiac about 4 years ago and also has MS. She was not diligent about abstaining from gluten in her diet, and now she has a rare form of rectal cancer (more autoimmune disease!). Celiac can be primary/secondary to other autoimmune conditions.

You have a lovely site www.celaicdiseaseinfo.org. Can you tell us what this site offers to others, please?

My website provides a service for those who are diagnosed celiacs or those who are seeking diagnosis, informs and educates the public about celiac disease, offers my 160 page gluten free & wheat free cookbook, and a 50 page informational e-book download. My website also offers links to my “Gluten Free Foodie Heaven” recipe blog.

What is the mission you want to accomplish through your site?

Initially, in 2005 when I created my website, I was in earnest about folks finding more information about celiac disease. There wasn’t near the information available and “the buzz” in the media that there is currently and I am so thankful that that has changed! Over time, my passion has evolved into two things:

1) I would like to convey to people about what I mentioned earlier, and that is not to speculate about a diagnosis of celiac disease. It’s like holding a gun to your head. My life has undergone a complete 360 degree change since about six years ago…because I became even more ill following the CD diagnosis…and it truly was debilitating. Finally, within the past year or so, the docs figured out what else was going on.  If it hadn’t taken so long to diagnose my CD in the first place, I believe that I may not have developed the other autoimmune disease.

2) Secondly, I LOVE the creativity involved in adapting recipes to gluten free…and the challenge of arriving at wonderful gluten free recipe options that may be even tastier than their non-gluten free counterparts! So the website has been evolving more into a foodie direction with recipes, photos of food…and even more food!

You have some lovely recipes and incredibly impacting food images on your site. Thank you!

Are they all your own recipes?

The baked donuts recipe on my blog and in my cookbook were adapted gluten free from Family Circle magazine. Most everything else is my own creation; unless specified otherwise. However, my recipes are frequently “inspired” by another gluten-containing recipe that I find elsewhere to begin with.

Do you test these recipes on or with others before publishing them?

My Gluten Free Foodie Heaven blog works GREAT for that purpose! And I have had, from time to time, volunteers from all over the country testing various recipes.

How do you go about developing a new recipe?

The process will begin with an existing recipe that contains gluten that may strike me as having great potential and appeal . Then it gradually evolves into something much more appealing than the original, in most cases. It’s like a work of art…and I don’t stop until I am happy with it. Perhaps I need to be creating a special cake for a dinner, so I find a recipe that contains gluten that I like the basic characteristics of and can use as the springboard to further develop as my own.  I enjoy the magazines “Mary Jane’s Farm” and “Country Living” a great deal and find inspiration from many of their “country-influenced” recipes.

Can you share a little bit of “Diane’s Process” please? See above.

You have created a cookbook which took over 7 years of research and development. What makes this cookbook unique?

My niche seems to be the creativity involved in all of my recipes. Very few are ordinary, and at times, I probably need to “reign in” my gourmet side a bit! The other unique aspect of my cookbook is its “home style” cooking slant. Almost everything is made from scratch and many with a country flavor.

How can someone purchase your cookbook?

My cookbook is available either at my website: www.celiacdiseaseinfo.org or at AMAZON.com: http://amzn.com/B002GQ2ZJU

On your site you offer some incredibly helpful information through a downloadable eBook. Can you share a bit about the eBook please?

My ebook is like a beginning primer on celiac disease…from its history, symptoms, diagnosis, treatment, a reference guide to gluten free foods, a section on gluten free flours, alternative gluten free grains, hidden sources of gluten, a starter guide to eating gluten free, and a bonus of a week’s worth of recipes.

You also have a blog www.glutenfreefoodieheaven.blogspot.com. Can you please share what this blog offers and how it may be different than your site?

My blog is just a lot of fun! I love sharing my recipes in this venue with others and hearing what people have to say! I also enjoy shooting the photographs and improving my photographer’s “eye” as I build the blog.

I read you also give seminars! What are your seminars about and where can one sign up for one?

At this time, my seminars have been local to the North Arizona area. I attempt to convey to people the difference between a gluten allergy and celiac disease, but also want to assist people in how to affordably cook gluten free and wheat free for themselves or for their family. I have done gluten free cooking demos on a statewide TV program as well as some radio interviews.

Do you have any plans to offer online seminars or online cooking classes?

Not at this time, but I am currently scheduled to teach gluten free cooking classes at a local community college.

You carry the name “Gluten-Free Country Girl”. That is quite a title. Can you share with us how you acquired this name?

Honestly, it just FITS! I live in the country and love the country lifestyle, after residing in large cities most of my life. My husband and I built our passive solar home on 3 acres almost ten years ago. We have carved out a very enjoyable lifestyle in a lovely mile high community in the mountains of N. AZ. We are developing a small vineyard, orchard and a large garden, raising chickens, rabbits, and two lambs. We make a conscious effort to maintain control over what we eat and put into our bodies. Initially, this came out of necessity, in that I was ill and seemed to do better with more fresh, nutritious food. But now, when I develop a gluten free recipe, I am also passing on what I hope is the essence of the lifestyle that I love!

What makes Diane “shine” in her work in the gluten-free celiac world?

Hopefully, what I mentioned above! I sincerely hope that people enjoy my recipes and my heart for getting more helpful information out there.

If you could share one thing today, what is it you’d like to say?

Be diligent as your own health care advocate. No one can really do it for you. Listen to your intuition when you are searching for answers to your health questions. And be assertive when working with your health care practitioners!

Thank you Diane!

About Diane: Diane Jacobs was diagnosed in 2003 with celiac disease and has dedicated herself to sharing information about celiac disease and also about the benefits of eating and cooking wheat and gluten free. In 2005, Diane created her own website: http://www.celiacdiseaseinfo.org; in 2006 she self-published her first edition of her Ebook: What on Earth is a Celiac?; in 2008, her cookbook: Delicious! The Very Best of Gluten Free & Wheat Free Cooking, a Homestyle Recipe Collection for Celiacs and Wheat Sensitive Folks” was self-published both at the website and at Amazon.com: http://amzn.com/B002GQ2ZJU.

Then in 2010, she created her food blog: “Gluten Free Foodie Heaven”: http://www.glutenfreefoodieheaven.blogspot.com.

Diane speaks to community groups and organizations about celiac disease and about how to comfortably (and fabulously!) and survive as a person who either is required to or desires to eat gluten and wheat free.  She also makes appearances on TV programs cooking gluten free and has been featured in local newspaper articles as well.

Prescott, Arizona Courier article: March14th, 2010:
http://www.prescottaz.com/main.asp?SectionID=74&SubSectionID=111&TM=69298

Tina Turbin

www.GlutenFreeHelp.info

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Posted in 20 minute recipes, Allergies, Autism and Gluten, Autoimmune Disorders, Book Reviews, Books To Read, Cook Books- GF, Cookbook, Easy Recipes, Gift Ideas, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Multiple Sclerosis, Real -True Stories, Recipes, References | 4 Comments »


Saturday, August 14th, 2010

Delicious! The Very Best of Gluten Free & Wheat Free Cooking, A Home Style Recipe Collection for Celiacs & Wheat Sensitive Folks by Diane B. Jacobs

 

Author Diane Jacobs has created a unique cookbook for celiacs and gluten-sensitive individuals. What makes this particular cookbook so extraordinary is Diane’s down-home country style and fresh ingredients, as if they just came from your garden or farm.

The recipes are truly unlike any other in this consistently one-of-a-kind gluten-free recipe book. We tried a variety of dishes from her cookbook, and one for one, they were delicious.

Using seasonal tomatoes to make a fresh, kid-friendly tomato pie had all-over sensory appeal. Then the “All American” Macaroni and Cheese—out-of-this-world. I have to mention the Johnny Cakes, too, adapted from a recipe published in a 1981 issue of Readers Digest—scrumptious.

Diane’s book is full of little anecdotes that introduce the delightful recipes to come. They seem to add an element of charm to each dish.

We just finished our last bite of the Pleasant Street Inn’s Apple Skillet Cake. Not a crumb left.

I highly recommend Diane’s fabulous book, Delicious! The Very Best of Gluten Free and Wheat Free Cooking.

You may purchase her book through Amazon or www.celiacdiseaseinfo.org.

Diane is also happy to share her eBook, which is 50 pages full of information—What on Earth Is Celiac?—also on her website.  Read my eBook review here.

I also had the pleasure of interviewing Diane. Click here to learn more about this wonderful woman.

About Diane: Diane Jacobs was diagnosed in 2003 with celiac disease and has dedicated herself to sharing information about celiac disease and also about the benefits of eating and cooking wheat and gluten free. In 2005, Diane created her own website: http://www.celiacdiseaseinfo.org; in 2006 she self-published her first edition of her Ebook: What on Earth is a Celiac?; in 2008, her cookbook: Delicious! The Very Best of Gluten Free & Wheat Free Cooking, a Homestyle Recipe Collection for Celiacs and Wheat Sensitive Folks” was self-published both at the website and at Amazon.com: http://amzn.com/B002GQ2ZJU.

Then in 2010, she created her food blog: “Gluten Free Foodie Heaven”: http://www.glutenfreefoodieheaven.blogspot.com.

Diane speaks to community groups and organizations about celiac disease and about how to comfortably (and fabulously!) and survive as a person who either is required to or desires to eat gluten and wheat free.  She also makes appearances on TV programs cooking gluten free and has been featured in local newspaper articles as well.

Prescott, Arizona Courier article: March14th, 2010:
http://www.prescottaz.com/main.asp?SectionID=74&SubSectionID=111&TM=69298

Tina Turbin

www.GlutenFreeHelp.info

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Posted in 20 minute recipes, Book Reviews, Books To Read, Cook Books- GF, Cookbook, Easy Recipes, Fun Food, Gift Ideas, Helpful Information, Kids in the kitchen, Recipes | 2 Comments »

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Tina Turbin

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Tina Turbin became extremely interested and involved in the subjects of gluten free, gluten sensitive and celiac disease a number of years ago as a result of...

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