For those of us with Celiac disease (CD) or other condition that makes living gluten free a medical necessity, May is an important month for Celiac Disease Awareness. 

That’s why my “A Side of Science” articles for the entire month focus on health issues directly related to CD.

So far, we’ve discussed Undiagnosed CD and Infertility, Autoimmune Thyroid Disease and CD, and this week, we explore the connection between Type 1 Diabetes and CD.

Individuals with CD are more likely to have other autoimmune disorders than the general population. For example, 5-10% of those with CD also have Type 1 diabetes.

Even if you do not have diabetes, this is important information. Chances are you know a diabetic. If you do, be the BEST kind of friend and share this information with them, especially if they have symptoms of Celiac disease or unresolved health issues. You may help someone progress along the path to optimal health by doing so.

Before we dive in to look at the CD-Type 1 Diabetes connection, let’s first understand exactly what diabetes is. We’ll focus on Type 1 diabetes, the type associated with CD. Next, we’ll expose a few not-so-sweet myths about diabetes and check out the facts science has for us. Finally, we’ll talk about a few challenges faced by diabetics when they first go gluten free.

Let’s dig in!

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Sweet or Savory... Grain Free Flatbread is delish!
It is such a blast sharing these all-new, awesome grain free recipes with you this month! I love hearing you’re making and enjoying these tasty treats right along with me.

Check out this recent email from Alexa, a subscriber from Rhode Island:

“Gigi, Thank you so much for the Grain Free Chocolate Covered Sunbutter Bites recipe! I took your advice and made them for my mom for Mother’s Day! I put them in a candy box in individual white paper candy cups and tied them up with a giant pink bow. Mom loved them!! She is new to the world of food allergies (her allergies are eggs, peanuts, and wheat) and has been a little depressed over not being able to eat some of her favorite candies. She is also sensitive to rice and rice products like rice flour, rice syrup, and rice milk, so that rules out a lot of pre-packaged gluten free foods. That’s why when I saw this recipe I knew I had to try it for her. She absolutely loved them and now you have a new fan (she subscribed to your site and YouTube channel, too). Thank you so much for sharing this recipe. I know I’ll make them again and again.”

So, don’t take my word for it, take Alexa’s (and her moms!). My Grain Free Chocolate Covered Sunbutter Bites are superb! If you haven’t already, be sure to whip up a batch soon. I know you’ll love them as much as Alexa and her mom do.

Thank you, Alexa, for your email. It’s inspiring to hear how something as simple as a recipe can make such a difference. Those of us living with multiple food allergies and intolerances know exactly how overwhelming, and yes, even depressing at times, navigating mealtimes can be. Food is at the core of every culture. It defines special occasions and holidays, holds memories of our childhood, and is necessary for life.

That’s why I love demystifying and simplifying gluten free (and other “free”) baking and cooking. Gaining confidence in the kitchen truly makes the difference between “just eating what we can” and really enjoying the foods we love.

This week’s recipe is definitely one for the “Foods We Love” file! I’m thrilled to show you Grain Free Flatbread is possible and delish!

I’m not talking about a dense, egg-y tasting, excuse for flatbread, either. My Grain Free Flatbread is light, airy, and bread-like! This is a versatile recipe, too! Form the dough rounds thicker for sandwich rolls you can slice in half, or thinner for tender, bendable wraps to fill with your favorite meats and/or veggies. You can also make this flatbread sweet or savory (more on this in the recipe!). No matter how you decide to make your flatbread, I know you’ll love this recipe! Let’s get in the kitchen!

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May is turning out to be an amazing Celiac Awareness Month!

I’m finding all sorts of interesting information on the web, and hearing inspiring stories from many of you about how going gluten free transformed your health... just like it did mine! Several of us use the word “miracle” to describe the turnaround in our health after eliminating gluten from our diets.

Let’s do our part to encourage similar miracles for others by continuing to promote and share science-backed, unbiased information about living with Celiac disease (CD) and Gluten Sensitivity all May long!

The more we spread the word, the more people we educate about CD and living gluten free. That is how lives are changed.

To help do my part, every Thursday in May, my “A Side of Science” articles will focus directly on CD and related health issues. My goal is to raise as much awareness as possible this month by providing immediately useful information to enhance wellness in the Gluten Free Community. Please remember to spread the word and share these articles so others can learn with us.

Last week, we kicked off our series by discussing Undiagnosed Celiac Disease and Infertility. If you missed that one, it’s a terrific read with valuable insight and a hopeful outlook for infertile couples!

This week, we’re turning our attention to thyroid disease. I receive more questions on this topic than any other when it comes to diseases related to CD. Here’s why...

Individuals with autoimmune thyroid disease (either Hashimoto’s disease or Grave’s disease – more on these in a moment) have a greater chance of testing positive for CD.

Research shows as many as 5% of individuals with autoimmune thyroid disease may also have CD. That’s a significant number worth talking about!

To gain an understanding of the CD-Autoimmune Thyroid Disease connection, let’s take an in-depth look at the thyroid and its function in our bodies (We get interactive in this section!). Then let’s touch on symptoms and diagnosis of autoimmune thyroid diseases and their connection to CD. Finally, to tie it all together, let’s find out what science has to say about how a gluten free diet affects autoimmune thyroid disease.

That’s a lot of useful info, so let’s dig in!

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Free from: gluten, grain, dairy, eggs, soy, & nuts!

All May long, we’re going "against the grain" to gain insight into how simple grain free baking can be!  

Last week, we satisfied our munchies with my amazingly simple and delish Grain Free Gluten Free "Pot" Brownies. This week I have another sweet treat to share just in time for Mother's Day!

My Chocolate Covered Grain Free Gluten Free (Oven Free!) Sunbutter Bites are special enough to fill a candy box tied up with a pretty bow for Mom to show her how much you care!

In fact, this recipe is so incredibly easy and FUN to make, you'll want to keep it near the front of your recipe box to use any time you want to share a sweet gift from your kitchen. (We don't even need to turn on the oven for these!!)

Of course, once you try one of these decadent little bites, you might just decide to double the recipe and make extras to nibble on for yourself (I know I do!).

And that's a-OK because these decadent candy bites are free of the most common "Big 8" food allergens as well as gluten free and grain free!! That means nearly everyone can enjoy them! 

Now, let's get that recipe and get in the kitchen!

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Celebrating Celiac Awareness all May long!

Research shows between 4% and 8% of women with unexplained infertility can blame undiagnosed Celiac disease (CD) as the underlying cause.

With more than 300 symptoms associated with CD, it can be incredibly difficult to diagnose. That is especially true in the absence of the “typical” symptoms like bloating, diarrhea, and constipation.

The truth is CD affects every individual differently. Researchers and physicians are discovering those so-called typical symptoms are not so typical after all. For example, we now know the tell-tale signs of CD in many women can be reproductive challenges.

Increasingly, doctors are finding health issues like menstrual irregularity, early menopause, miscarriage, and even infertility are actually symptoms of undiagnosed CD in some female patients.

{Infertility ~ the inability to become pregnant for at least 12 consecutive months or the inability to carry a fetus to term.}

Women are not alone when it comes to CD and compromised reproductive health. Seemingly silent CD impacts the reproductive health in men, too!

Let’s check out what research tells us about how Celiac-related infertility occurs in women AND in men. Then, we’ll see what leading  researchers and physicians say about possible outcomes after diagnosis with CD.

Trust me; you’ll want to keep reading because this is one story with a happy ending for infertile couples with CD!

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Gluten Free Grain Free Brownies
Brace yourself for an action-packed, information-filled month here at GlutenFreeGigi.com!
 
I don’t think we’ve ever had so much fresh, exciting, new, and useful content packed into only a few short weeks!

Take a look what I’ve got in store for you...  Be sure to mark these important dates on your calendar so you don’t miss a thing! Then we'll get to today’s stellar grain free recipe! (To learn more about grain free, don't miss the "A Side of Science" article I wrote discussing the topic here.)

Beginning today, and all month long on Tuesdays, we’re going "against the grain" to gain insight into how simple grain free baking can be! Don’t let anyone fool you into thinking you can’t have your favorite foods if grains are off the menu!
 
Overcomplicated recipes and long ingredients lists are not necessary when cooking grain free. We can enjoy all the foods we love - grain free! - using a few simple tips, tricks (and even some secrets!) I know. I’m going to share them with you this month... It's my May treat for you!

May is also Celiac Awareness Month. Every Thursday in May my “A Side of Science” articles will focus directly on some aspect of Celiac disease (CD). My goal is to raise as much awareness as possible this month by providing science-backed, unbiased information about living with CD you can immediately use to enhance your wellness.

In fact, I’d love it if you would join me in increasing CD awareness by sharing each “A Side of Science” post during the month of May on your Facebook page, via Twitter, or even on your own website if you have one. The more we spread the word, the more people we can educate about CD and living gluten free. That helps everyone, so let’s do it!!!

Also, mark your calendar for Food Allergy Awareness Week May 13-19. Many of you, like me, live with multiple food allergies, so again, let’s work together to share information and ideas about food allergy awareness, especially during this week.

Raising awareness is particularly critical for those of us with children on special diets due to a food allergy. I understand that because I live it every day in my own home with my own child.
 
On May 23rd and 24th I am personally presenting, as part of my ongoing monthly webinars, unique information in a comprehensive discussion on children with food allergies that could literally save your child’s life!
 
I’ll be sharing more details and registration information soon, but save those dates because this webinar is guaranteed to sell out early and it will not be offered again!

Now... on to this week's recipe!
 
I promised delish grain free dishes all May long and this first recipe will not disappoint. My Gluten Free Grain Free “Pot” Brownies take gluten free, grain fee eating to an all time high! 

Even if you aren't grain free, trust me, you will want to keep this recipe handy! It is simply that good.
 
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Grain Free Brownies
When I see article after article about a single topic that begins, “the benefits of (whatever I’m reading about) have been proven by hundreds of people who feel better than ever”, I feel skeptical.

Anecdotal evidence in the absence of science causes me to mentally slip on the crisp white lab coat I wore in my lab at the National Center for Natural Products Research. The scientist is never far from the surface.   

I’ve been mentally wearing that lab coat a lot lately. One reason for that is the increased discussion of the grain free diet, questions from many of you about this via email, and requests for grain free recipes.

If you follow along on my Facebook page, you have seen several enticing photos of grain free dishes recently. While I am not grain free, I have been working on a new gluten free flour blend. My experiments have led me to a new batch of shockingly delish grain free dishes.

Lots of you told me you're anxiously awaiting those new recipes. Many of you shared on Facebook or via email how you've made the switch to a grain free diet (eliminating gluten free grains like corn, millet, and sorghum) and have realized terrific health benefits.
 
If you are grain free, whether it is for weight loss, digestive issues, food allergies, or another reason, I support you in your journey to optimal health. I want to meet you where YOU are. That's why I'm always researching and working on projects like new flour blends and new recipes. I want to help you achieve your health and nutrition goals, whatever they are.

Now... Guess what?! Beginning next Tuesday, May 1, together, we will enjoy an entire month of grain free recipes here at GlutenFreeGigi.com. It's going to be a fun adventure I can't wait to share with you!

But, I'm not just going to start providing neat new recipes only to leave you curious and wondering if a grain free diet is for you or not.
 
I know you have questions and your questions deserve answers! So before we get to those new grain free treats next Tuesday, let's take a look at some research-based facts about grains and grain free living!
 
Would I be Gluten Free Gigi if I did it any other way? Of course not!  
 
The fact is, when evaluating any claim the BEST practice is to turn to valid, unbiased research. Regardless of a research outcome (even when it is not what we wish it to be), there is one thing we can rely on: The data will tell the story and the data do not lie.

Grain free living is an enormous topic. This is certainly not an all-inclusive article; instead, it is a sort of "surface-scratching conversation starter" to help inform you so you can consider what might be behind the grain free claims like those we see daily online, in the media, and in our social networking circles.

And, who knows... Maybe this will even help you find yourself slipping into your own lab jacket the next time you hear or read a claim about what “we all” should be doing!

Now, let’s help ourselves to a satisfying serving of truth about a grain free diet!  

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Strawberries - in season for spring - are the perfect partner for my Dairy Free Lemon Ice Cream!
 
Even though there's still a chill in the air, the sunny skies and warmer temps of spring can't help but bring chilled bowls filled with frozen treats to mind! 

Of course, I want a recipe that comes together in a snap with a few simple, affordable ingredients. I know you do, too! 

My dairy-free ice cream fits the bill, but that's not all...
 
This recipe is versatile enough to become our warm weather "go to" dessert - no oven required!

So, this week, I'm sharing with you my recipe for Dairy Free Lemon Ice Cream along with several variations I've made!
 
And I have so many more in mind... The possibilities for this simple ice cream seem nearly endless, and that's precisely the idea!
 
I'm excited for you to take this recipe, check out my variations, try one (or more!) of them, then make your own custom flavors of rich, creamy dairy-free ice cream to keep you cool all spring and summer long!
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Perfect Chicago weather for the GFAF Expo!
The GFAF Expo in Chicago: A HUGE Success!

Last weekend’s Gluten Free Allergen Free Expo in Chicago was remarkable! Thousands of attendees turned out to try products from top vendors; to hear expert speakers dish out tips and insight on gluten free allergen free living; and to attend cooking classes with top gluten free chefs!

Jen Cafferty, of Gluten Free Life with Jen and founder of the Expo, celebrated the event’s 5th year in Chicago where, once again, she and her outstanding team of volunteers successfully orchestrated a flawless event.

Bringing together so many individuals with similar food and health challenges creates an energy you simply cannot match through the internet. I'm excited for the Dallas event in September and the plans Jen has to expand into other cities throughout the U.S. so even more of us can share in these great experiences and learn.
 
And the face-to-face connections? For me, they're priceless!  

The GFAF Expo: A Place to Connect

Chatting with attendees about managing food allergies, gluten free living, and nutrition was a welcome opportunity to connect with others living gluten free just like I do. And of course, I had a blast presenting on the public stage and sharing as much useful information as I could pack into a single hour!

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Talking about Weight Loss on a GFAF Diet
Matching faces with names of several gluten free food bloggers I’ve “known” for some time and meeting new foodie friends were icing on the gluten free cake! Here are a few connections I made that you may be interested in knowing, too!

Although I’ve spoken to and exchanged email with Andrea of Rockin’ the Healthy Life, we had never met face to face until Saturday. I only had to walk up to her and say a few words... The Southern accent tipped her off. We have many more giggle-filled conversations ahead of us!

Kim, author of the website Welcoming Kitchen, stopped by our booth to introduce herself. I’m so happy she did! It was a pleasure to meet her and hear about her allergen-free vegan recipes and lifestyle. Kim even left me with a precious gift... a signed copy of her cookbook, Welcoming Kitchen, complete with 200 recipes that are free of the Big 8 food allergens, gluten free, and vegan. You can get your very own copy by clicking here. I cannot wait to dive into my copy and get cooking!

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I treasure my signed copy of Kim's book, Welcoming Kitchen!


Heather of Gluten Free Cat, stopped me in the aisle to introduce herself. Both heading in different directions, we only had a moment to say hello. I was able to tell Heather how much I respect her for sharing her new clean eating path on her website. Get the details (and recipes!) about Heather’s raw foods journey by clicking here.

There are so many more talented food bloggers, speakers, and chefs that I met, not to mention the sea of attendees that stopped by to say “hello” or to ask a health or nutrition question. Every single one was so special!

One of my favorite visitors was a lovely subscriber who told me she enjoys my recipes and my YouTube videos and that her husband leaves the TV to watch with her... not for my cooking skills, but to hear my Southern accent! 

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Discussing food allergies and nutrition at GFAF Expo in Chicago.

I also had a chance to rub elbows with a Food Network Challenge gold medal winner- Kevin Molidor! 

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Gigi and Chef Kevin, Gold Medal winning Food Sculptor and co-founder of Prairie State Gluten Free Gourmet Foods.
That encounter led me to a line of new gluten free products I’m excited to tell you about... Prairie State Gluten Free Gourmet Foods.

Prairie State offers everything from gravy mix to taco seasoning to Alfredo sauce mix... and my personal favorite, Pineapple Chipotle Salsa! You really won’t believe this salsa seasoning until you try it. The flavor is bright, lively, and fresh!

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For a kickin' good snack, Prairie State Pineapple Chipotle Salsa is IT!

Aside from the flavorful seasonings, the best part of discovering Prairie State products was meeting the creators, Kevin and Paul. They are food scientists and trained chefs, each with family members who have Celiac disease.  

That is what led these food industry professionals to combine their decades of knowledge as food scientists and create an entire line of seasonings and spices that are gluten free. Many of their products are completely allergen free, too!

Meeting them and having the face-to-face opportunity to ask the food additive experts questions was such a treat!

My discussions with Kevin and Paul led to this post about food additives. Thanks, guys!


Food Additives: A Touchy Topic

The topic of food additives is a sensitive one. The word “additive”, when applied to food, conjures thoughts of toxic dyes and unnatural flavorings that may lead to severe health issues like liver damage or even cancer.

Additives in the foods we eat are so taboo, many of us feel a degree of shame if we stray from foods outside their natural state. However, the truth is, unless our diets only consist of foods like fresh fruits and vegetables; all natural meats; pure herbs and spices; pure grains, seeds, nuts, and oils; and natural sweeteners, there areadditives in the foods we eat. 

All additives aren’t bad. For example, some, like salt, are non-toxic, natural, and even necessary to our good health (in moderation, of course). 

Of course,you know I believe real food is best for our bodies. I know from personal experience this is key to healing the body through diet. I also know we are all unique individuals and in a different place on our journey to optimal health. This is especially true when it comes to the foods we eat.
 
Sometimes, though, it is simply not practical to prepare and eat whole, fresh foods. The truth is, every time we purchase pre-packaged foods or dine out in a restaurant, we are consuming food additives.

That’s why it helps to have a sound understandingof what those added ingredients on the nutrition label are and where they come from. That knowledge helps us make better decisions. Better decisions about what we put in our bodies can help us achieve our BEST health!

To help us move along the healthy path, let’s take a look at the main reasons food additives are used, then check out some common food additives and how they are derived.


Common Food Additives
 
A food additive, according to the Food and Drug Administration (FDA), is any ingredient that becomes a component of, or otherwise affects the characteristics of, a food.

Additives are used in the food industry for several reasons:

·      To keep foods fresh and safe from spoilage

·      To enhance the shelf-life of a food

·      To enhance the nutritional value of a food

·      To improve taste, appearance (usually the color), or texture of a food

There are countless ingredients added to foods we consume. The FDA maintains a database of over 3000 food additives. That includes everything from vanilla extract to artificial dyes like FD&C Yellow No. 6.

Here are a few additives that often show up on labels for common foods. Some of them have confusing chemical names most of us could use a little help understanding. These are also some of the additives I discussed with Chef Kevin and Chef Paul of Prairie Home Gluten Free Gourmet Foods.

Corn Syrup Solids
Corn syrup is a by-product of cornstarch production. When corn syrup is dried, a powder remains. If this powder is less than 10% water, it is referred to as corn syrup solids. It is used in dry products like coffee creamers, seasoning mixes, and dessert mixes to add sweetness.

Citric Acid
Citric acid occurs naturally in citrus fruits (limes, lemons, etc.), and is what gives them their sour flavor. That is why we sometimes see citric acid labeled “sour salts”. 

In the food industry, citric acid is used to add a tart note to foods or as a preservative. Most citric acid is manufactured by culturing a particular strain of the fungus Aspergillus niger. This fungus naturally occurs in soil and is the cause of black mold on certain fruits and vegetables. To produce citric acid, the Aspergillus culture is fed (and kept alive by) corn-derived sugar.

Some individuals are allergic to citric acid due to the mold or the corn-derivative used to feed the culture.

Symptoms of citric acid intolerance or allergy are gastrointestinal upset, abdominal pain and bloating, and ulcers in the mouth.

Silicon Dioxide (Silica)
Silicon dioxide naturally occurs in the earth’s crust as sand or quartz. Because it is in our soils, silicon dioxide makes its way into plants (like food crops) and water. Silica has been shown to increase calcium absorption and reduce the risk of osteoporosis in humans.

Some natural sources of silica are oranges, cherries, grapes, apples, celery, cucumbers, almonds, and peanuts.

As a food additive, silicon dioxide is added to powdered foods as an anti-caking agent, to keep dry foods like mixes and seasonings from sticking together.

Silicon dioxide is considered safe for human consumption as long as strict regulations are followed. For example, silica must be manufactured by particular means and the amount of silica used in a food must not exceed 2% of the weight of the product containing it.

As I pointed out in last week’s “A Side of Science” (“You Are Being Misled and You May Not Know It”), many products the FDA considers “Generally Recognized as Safe” (GRAS), have other applications outside the food industry. Silicon dioxide is example of such a product. The Environmental Protection Agency (EPA) recognizes it as a pesticide, especially on crops for human consumption and on stored grains. You can read the EPA’s report on silicon dioxide as a pesticide here.

Maltodextrin
Maltodextrin is a long carbohydrate molecule made from starch through a chemical reaction. In the US, the source of starch is corn, potato, or rice. Although several sources on the internet list wheat as a possible starch source for maltodextrin, the FDA only indicates corn, potato, and rice as possible sources for maltodextrin. You can read the GRAS report on maltodextrin here.

Maltodextrin is a white powder that may taste sweet, or have little flavor at all, depending on how it is prepared. In the food industry, it is added to dry products like salad dressing mixes, pudding mixes, and seasonings as a bulking agent or a thickener.

Disodium Phosphate
If you look up disodium phosphate, you will find it is a “sodium salt of phosphoric acid”. If you’re a chemist, that is all the explanation needed. The fact is, most of us are not chemists! We need (and want) a little more information about exactly what disodium phosphate is. Here’s a basic, yet more in-depth explanation.

Let’s start with how phosphoric acid is produced. This is accomplished through a series of reactions involving sulfuric acid and ground phosphate rock. The resulting product is a blend of phosphoric and sulfuric acids. Additional chemical processes are applied to that mixture, contaminants are removed and filtered, and what remains is roughly 75% food grade phosphoric acid.

To create disodium phosphate (or other sodium phosphates), this phosphoric acid is treated (another chemical reaction) with a sodium compound.

The end result, granular disodium phosphate, is used as a food additive to enhance a food’s texture, increase shelf life, or to keep a dry mixture uniform during storage. 

Like silicon dioxide, mentioned above, disodium phosphate is a common food additive with non-food uses, too. It is added to cleaning products, used as an ingredient in some pesticides, and as a corrosion inhibitor.
 
Disodium phosphate has such a wide variety of uses in food and industry due to its ability to act as a chemical buffer. That means it helps stabilize the pH of a substance, keeping the acidity or alkalinity from fluctuating too much. 

Although it sounds pretty scary with all the chemical reactions involved to create disodium phosphate, not to mention all its industrial uses, the fact is phosphates are necessary for good health. In fact, medicinal chemists actually create phosphates to treat certain medical conditions.

That's right! Phosphates (there are 7 varieties; disodium phosphate is one of those) are used in medicine to treat high calcium levels in the blood, low phosphorous levels, and calcium-based kidney stones. 

Phosphorous occurs naturally in animal-based foods (meat, milk, eggs, fish), nuts, and legumes) and is used in the body, along with calcium, to add structure and strength to our bones and teeth. Most people eating a traditional Western diet get more than enough phosphorous in their diet. 

Excess phosphates in the body are removed by the kidneys; however if unusually high levels of phosphorous accumulate in the body and exceed calcium levels, our bodies begin to consume the calcium stored in our bones. This can lead to brittle bones (osteoporosis). As with most things in food, moderation and balance are big pieces of the puzzle... with a little tweaking here and there!


So... Looking at just these five examples, you can see how food additives range from naturally occurring ingredients to modified (sometimes highly) chemical substances with all sorts of uses. And there are thousands out there, all tested and regulated by the FDA. Nevertheless, it is ultimately up to each of us to make informed decisions regarding what we consume. We're responsible for the balance and moderation part!

That is why I research and provide information like this for you here - to help you make informed decisions about your health and the foods you eat. If there is ever a food additive you have a question about, just let me know.

As I stated earlier, I believe all-natural foods are always BEST, but I also know food additives are a reality when it comes to what we eat.

I also know we are each in a different place in our wellness journey. And that is OK... I am here to meet you where YOU are!


~g~
 
Now... Join me in the kitchen and try more of my gluten free recipes!
 
Click here to see all of the recipes I have for you! Living gluten free tastes so good... you'll see!
 
My mission here at GlutenFreeGigi.com is to share my experience and knowledge to make gluten free living simple, affordable, and nutritious for everyone!

I work to provide you with the best unbiased, fact-based, research-backed, most useful source of information for your gluten free diet I can. I want to help because I understand how challenging it can be!  

Click here to learn more about who I am and my gluten free story.

Don't forget! To receive every new gluten free recipe right in your inbox each week along with my latest “A Side of Science” articles like this one you can click here to SIGN UP for my FREE E-LETTER! 


Tuesday, I'll serve up another gluten free spring treat for you! Don't miss out on these scrumptious seasonal dishes to add to your recipe file!

Thursday, it's another "A Side of Science" with information you can use right away to help you reach your health and wellness goals!


Let's Connect!
 
Do you have Comments about a specific post or recipe? 
Please share in the “comments” section below!

Do you have Questions? 
Click here to check out my ALL NEW FAQs and you might just find your answer!

If you don't find your answer in my FAQs, email me: mailbox (at) glutenfreegigi (dot) com. 

I’m always happy to hear from you, but need to ask for your understanding and patience when it comes to responding. I receive lots of email these days, which I love, but it can be challenging sometimes to respond to each one. I answer as many of your questions as possible in my How-To videos and posts so everyone can benefit. Keep watching my videos and website for my answer to YOUR question! 

Follow Along...
On Twitter and "Like" me on Facebook! 

You can also check out my boards on Pinterest and find out what I’m posting on Google+! 

These are places I like to go have fun and share what’s going on in the Gluten Free Test Kitchen and in my HOME Kitchen! 

I love following you, too! Make sure you let me know you’re out there!  

The journey's fantastic when you're sharing it with folks who have things in common... I'm glad we're sharing the gluten free journey together!! 

P.S. --  Click here to sign up for my free e-Letter so you don't miss a thing! 

xo,

Gluten Free Gigi     


Don't Take My Word for It... Check My Sources!
United States Food and Drug Administration

NorthStar Chemical

Center for Science in the Public Interest

University of Maryland Medical Center
2 Comments
 
 
Last week the web buzzed with Mylie Cyrus’ announcement about eating gluten free. Stories about popular personalities capture the public’s interest. It’s no surprise, really. There’s something mysterious and intriguing about the celebrity lifestyle.

It’s no different with our edible “super-stars”... A new, nutrient-dense gluten free food is exciting and we all want to learn more so we can begin devouring the delicious benefits!

That’s why, this week, I’m shining the nutrition spotlight on a curious character in the gluten free “grains” world... Amaranth!

I receive questions all the time about amaranth. People hear about it but many simply aren't quite sure how to enjoy these tiny "grains" of goodness as part of their gluten free diet.

Today, we’re changing that! I’ve got your answers for:

(1) Why you may want to eat amaranth.
 
(2) How to prepare amaranth and incorporate it into your gluten free diet. 

8 Comments