Curried Rice and Cashews

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Curried Rice and Cashews, a big hug in a bowl! Makes 4 servings

Author: BeginWithinNutrition

Recipe type: Main

Cuisine: Vegan

Serves: 4

Ingredients

• 2 heaping tablespoons of coconut oil
• ⅓ cup onion, diced
• 3 cloves garlic, minced
• 1½ teaspoons curry powder
• 1 cup brown basmati rice
• ½ teaspoon sea salt
• 2 cups water (or veggie broth)
• ¼-1/2 cup cilantro, chopped
• ½ cup cashews

Instructions

1. Over medium-low heat sauté onion in coconut oil until translucent.
2. Add garlic and sauté until fragrant.
3. Stir in curry powder and sauté another minute.
4. Add rice and stir until coated in oil.
5. Add sea salt and water, bring to a boil, cover and reduce heat to low. Cook until liquid is absorbed and rice is tender.
6. Toss in cilantro and cashews, serve warm and enjoy!

GARLIC MASHED CAULIFLOWER
with caramelized onions

Ingredients Mash

• 1/2 large or 1 small head cauliflower, chopped
• 1 TBSP unsweetened almond milk
• 1 stalk of fresh rosemary (optional)
• 1 TBSP + 1 tsp olive oil
• 3/4 cup white beans (I used cannellini)
• 3 cloves pressed garlic
• Salt to taste (appx 1/2-1 tsp)

How to do it- Mash

1. Steam cauliflower until just soft. Place the rosemary stalk in the water if you’re using it. Rinse in cool water when done.
   
2. Put cauliflower and all ingredients on list in a food processor and pulse to desired consistency- keep a little bit of texture. I ended up adding a little water to smooth it out a bit. 

Ingredients Caramelized Onions

• 1 large or 2 small yellow onions
• 2-4 TBSP olive oil

How to do it- Onions

1. Heat oil in a saute pan on medium, add onions and sauté until just translucent.
2. Turn pan to low and cook for 45-60 minutes stirring regularly until golden, soft, and very sweet.  - Dr. Samantha

Have you tried these gluten free grains yet?

Amaranth cooks up creamy and tender; don't expect it to fluff. That makes it ideal for breakfast with fruit, vanilla and warm spices.
Buckwheat is earthy and pairs well with smoky flavors. It tends to clump when simply boiled in water. To keep it fluffy, beat an egg into the grain to coat each groat, toast in a pan until dry, and then add liquid.
Millet is fast, nearly foolproof, and fluffy-great as a pilaf. Its corn-forward flavor makes it perfect for spicy, highly seasoned recipes.
Sorghum is mild and slightly sweet, like a chewier version of Israeli couscous when cooked. It needs at least an hour to simmer. Great to make in batches and freeze.
Teff is a tiny grain that cooks in 20 minutes. It's porridgy, like polenta, with a deep, toasty flavor. Enjoy it sweet for breakfast or savory with dinner.
-Delight Magazine

Starbucks

I was sitting at my desk yesterday working on a major project, when suddenly I was interrupted by an important tweet.
A tweet that set off an explosion of news.
Another multi-billion dollar has company changed their ingredients because of our work together…
We did it. It took one year... but we did it!
Read the breaking news here.
Caramel coloring level IV made with ammonia and linked to cancer has no business being in our food but is still the most widely used artificial food dye.
I know changes like this from mega corporations can set off changes in other companies. I am going to love watching the chemical additive dominos fall as a result of this wide spread awareness.
There's still more work to do but together we are changing the food system one company at time.
Without you, this would have never been possible. So thank you. I love you so much.
Go ‪Food Babe Army Go!!!!!
Xo,
Vani
P.S. Make sure you review the new set of ingredients. It still isn't pretty but much better without this unnecessary additive!!!

Let's Talk Restaurants!

We all know just how hard and frustrating it is to find a gluten-free friendly restaurant. Dining out is something we all enjoy doing, but we need to know that we are safe when we do. Here are some simple questions that we shouldn't be afraid to ask:
Do they have a gluten-free menu?
Is the staff knowledgeable about gluten and Celiac Disease?
Do they know the difference between gluten issues and Celiac?
Do they know that Celiac is a real disease and NOT A FAD?
Are they receptive to your needs and requests?
How will your food be prepared?
Do they use gloves and change them when preparing a gluten-free meal?
Do they use a separate fryer, utensils, pots and pans?
Is there a designated clean space on the grill for gluten-free food?
Is there an allergy alert when they place your order, so the staff knows to be extra careful when it comes to cross-contamination?
If they put croutons on your salad by mistake, do they know to make you a whole NEW salad and to NOT just remove them?
If they offer a gluten-free pasta choice, is it made in a special gluten-free ONLY pot with fresh water?
These are just a few questions that we all need to ask to help ease our minds in order to have a safe and healthy experience WITHOUT being sick! Don't be shy, this is your health we are talking about!
A good website to find GF restaurants: Find Me Gluten Free

Look, Ma, More Calories!

Ready-made gluten-free foods often contain added sugar,
salt, and fat to simulate the texture and mouth feel that
gluten gives baked goods.
Muffins
Gluten-free 370 calories, 13g fat, 31g sugar
Original 170 calories, 5g fat, 12g sugar
Vanilla Cupcake
Gluten-free 480 calories, 21g fat (13g sat fat), 52g sugar
Original 370 calories, 20g fat (6g sat fat), 34g sugar
These are crazy numbers, make sure to read the labels!!
-Cooking Light Magazine

Lemon Beet Chips

4 medium beets, cleaned and stems removed, sliced thinly
1/4 tsp sea salt
1/4 tsp pepper
1/4 tsp fresh lemon zest
Preheat the oven to 350.
Toss all ingredients in a large bowl and mix well to combine. Lay flat on a baking sheet.
Bake for 30-35 minutes or until tender. Serve warm.
-Paleo Magazine

Artisan Bread

Check out Luce's Gluten-Free Artisan Bread online. They have some great products and are releasing a new all-purpose flour blend that is a "one to one" substitute for wheat flour in muffin and quick bread recipes. Enjoy!
https://www.lucegfbread.com/

GF Food Choices

I like the fact that Target is carrying more gluten free food choices, though they are not healthy it's great that they give us alternatives to the comfort foods that we miss and crave. Many brands like Annies, Canyon Bakehouse, Crunchmaster, Evol, Franz, Perdue, Rudi's, Udi's, and more. I asked an employee when the gluten free Cheerios line will be coming in, but she knew nothing about it. I told her that according to the web, they should be in stores nationwide by September. Let's see if that is true! Keep in mind that gluten free packaged foods are not nutritious, but everything in moderation is the key. Adding lots of fruit and vegetables to your diet as well as chia and flaxseed really helps.

Simple Organic Life

When it comes to my health, I take as many precautions as I can and do right in whatever way I can. I eat healthy food, I make sure to stay active, but sometimes there are little things I like to try to maintain good health, and after a month of drinking apple cider vinegar and honey each morning, I can report that it’s totally worth it.
Together, apple cider vinegar and honey are a powerful health booster. According to some, it can be used to relieve joint pain, inflammation, and chronic sore throat, but those aren’t things that I can attest to personally. What I can say is that there are numerous benefits that I experienced from drinking honey and apple cider vinegar first thing every morning.

• My intense heart burn was seriously relieved.
• My frequent stomach ailments, constipation, and diarrhea were relived.
• I lost weight.
• I had more energy through the day.
• I no longer had bad breath in the morning (kind of an unexpected result)

If you’d like to try what I did out for yourself, here’s how I did it.

1. First thing upon waking in the morning, mix one cup of hot water, a teaspoon of apple cider vinegar (or a tablespoon if you can handle the flavor) and one teaspoon of raw organic unfiltered honey.
2. Mix well and allow to steep.
3. After a few minutes, drink. Don’t slam it. Sip it like you would a tea.
4. After drinking, drink 24 ounces of water slowly over the course of a half hour.
5. After you’ve drank the water, have breakfast and carry on like normal.

Know that if you do this, the vinegar can react with diuretics, laxatives, and diabetes and heart medicines, so consult your doctor if you suffer any major ailments.

Banana Peel, Who Knew?

Gluten Free Cheese Muffins

Ingredients

Servings 6-8 Units

• 2 cups grated tasty cheese
• 1 ¹⁄₂ cups rice flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• ¹⁄₂ teaspoon cayenne pepper (optional)
• 1 egg
• 1 cup milk

Directions

1. Beat egg and milk together very well.
2. Mix all dry ingredients and cheese together.
3. Add wet ingredients to dry ones.
4. Don't over mix.
5. Bake at 210 deg C for approximately 12 minutes.
6. Diced bacon, onion, parsley and corn kernels can be added to an extra savory and high protein muffin.

- Food.com

Wraps

Cauliflower Wraps

Yield: 2 wraps

Ingredients

• Curry Wraps:
• 1/2 head cauliflower, cut into florets
• 2 eggs
• 1/2 tsp. curry powder
• 1/4 tsp. salt
• Garlic Herb Wraps:
• Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder

Instructions

1. Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.
2. Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the “dough” so it forms a thin layer. Keep the wraps compact–there should be no parchment showing through the mixture in any area of the wrap.
3. Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.

Notes

These delicate wraps are best served within a few hours of baking.

Quinoa Pizza Bites

I am obsessed with quinoa bites and I LOVE pizza!  So these Quinoa Pizza Bites were naturally the next step.
I made Buffalo Quinoa Bites and have been experimenting with flavor combinations ever since.  These pizza bites are my favorite so far.
If you are a fan of quinoa and pizza, you are going to LOVE these!

Ingredients

1. 1 Cup Cooked White Quinoa
2. 3 Large Eggs
3. 1 Cup Shredded Mozzarella
4. 1/3 Cup Pepperoni – cut into small pieces
5. 1/4 teaspoon Salt

Instructions

1. Preheat oven to 350°F
2. Spray 18 mini muffin tins with nonstick spray. Set aside.
3. Combine all ingredients and transfer to mini muffin tins.
4. Bake for 25-30 minutes or until browned.
5. Immediately transfer to cooling rack.
6. Serve with pizza sauce.

- The Gluten Free Times

Simply Quinoa

3-Ingredient Coconut Lime Quinoa

Prep Time: 1 minute

Cook Time: 12 minutes

Total Time: 13 minutes

Yield: 2 - 4 servings

Ingredients

• 2 cups coconut milk (any variety)
• 1 cup quinoa
• 2 limes, juice + zest

Instructions

1. Add coconut milk, quinoa and lime juice to a small sauce pan. Bring to a boil, cover and reduce to simmer for 12 - 15 minutes until all the liquid has been absorbed.
2. Remove from the heat stir and let stand until cool.
3. Stir in the zest of both limes and serve either as is or slightly reheated.
4. Store in an airtight container in the refrigerator for up to five days.

Gluten Free at Costco!

Eating gluten free on a budget can be a challenge. Sooooo…I wanted to dish some of my favorite products from Costco! They have tons of options.
1) Figs- These dried figs are SO delicious and a great option for anyone who has a sweet tooth. I munch on them constantly.

2) Dippin Chips- These chips are great! They are packed with kale, spinach, carrots and veggies. PLUS- they are certified gluten free. Good stuff.

3) Nogi Bars- These bars are perfect for wanting a small snack, (They are small protein bars at 120 calories each) are certified gluten free, and REALLY tasty.

4) Crunchmaster Crackers- These crackers are certified gluten free, non-GMO and awesome! We have them in our house at all times.

5) Udi’s Bread- How great is this?! Costco has super sized versions of Udi’s bread!

6) Pop Chips- I love these certified gluten free chips. Light and crunchy. Also light in calories. Yummmm.


7) Kirkland shampoo and conditioner- This shampoo and conditioner is gluten free, paraben free and sulfate free. I totally use this brand!

8) Organic Quinoa and Kale - This is my FAVORITE product from Costco. It consists of multiple steam bags of quinoa and kale. SO yum. I literally eat it daily. You just heat up the bag in the microwave, add spinach or whatever else you want and BAM- there’s dinner.
9) Larabars – I really dig Larabars. Buying them in bulk? Yes, please.

10) Gluten Free Pizza - I haven’t tried this product yet, but I know lots of people in the GF community really like them. Hence- I’ve linked to a review of the product that may be helpful.
11) Gluten Free Chex – For the cereal lovers out there, this is a great deal!

12) Cedarlane Veggie and Grain Bowl- These are delicious!

They also carry additional gluten free items like: hummus, meat balls, frozen veggies, turkey meats, guacamole, sausage, popcorn, fresh produce, chips, breads and cookies. The items I’ve listed are just the tip of the ice burg at Costco, I am just blown away by the options! Is it a completely gluten store? Nope- but it’s an incredible place for us to shop at and stretch our moola. :)  And for that, I’m really grateful.
- The Celiac Diva

Other Names for Gluten

Is this gluten free? Are you sure?
Gluten is a protein found in some grains, wheat, barley and rye are most notable. Emmer, kamut and farro, too. Gluten can hide under pseudonyms, some are just other names for flour, some are ingredients made from gluten containing grains. Watch out for these:
Products Typically Made From Wheat

Unless these are specifically labeled “gluten free” or in the case of tortillas “corn tortillas” these products are typically made with wheat flour and contain gluten. Some corn tortillas will contain wheat flour, so always check the label.
Bread
Pasta
All purpose flour
Flour
Flour Tortillas
Matzo
Pita bread
Couscous (just a really small pasta)
Cake
Pie crust
Muffins
Other baked goods and pastries
Products Typically Made From Barley
Many varieties of alcohol are made with barley. If you’re going to imbibe, stick with a gluten free beer brand, vodka or rum. And never, ever, ever, get malt in your milkshake.
Malt
Malt Vinegar
Beer
Whiskey
Scotch
Whoppers Malt Milk Balls
Grains and Flours That Contain Gluten
Wheat
Barley
Rye
Spelt
Bran
Flour
Graham flour
Farina
Durum
Semolina
Other Names That May Mean Gluten
These aren’t always made from wheat, but unless you can confirm with the manufacturer that it’s gluten free, avoid these.
Glucose (a sugar that can be derived from wheat. If you’re in the USA it’s usually not wheat based (it will say “wheat” on the label in the USA if it’s there.) It’s very processed and tests show a very low gluten level, but some people have reported reactions.)
Vitamin E (sometimes derived from wheat germ, even in beauty products)
Modified food starch (this is usually corn or soy in the USA and is gluten free. If it contains wheat, it must say “wheat” on the lable)
Tocopheryls (this means Vitamin E)
Natural Flavors (sometimes made from barley, especially in caramel)
Hydrolized Vegetable Protein (in many vegetarian meat replacements and shampoo)
Maltodextrin (this is usually from corn in the USA and must say “wheat” on the label if it’s made from wheat)
- GIG of Portland

Money-Saving Tip for Your Gluten-Free Diet

 Gluten-free food is too expensive.

It’s not fair that people with celiac disease should pay more when dining out.

Let’s all sue PF Changs for charging more for a gluten-free meal.

These are (sadly) common comments I hear from readers and from around the web.
That last one, though. Really? I’m guessing you’ve heard about it, and maybe even deposited your 2-cents’ worth on some Facebook page or Twitter feed. If you’ve been in the dark, here’s the skinny from Nation’s Restaurant News:
“A California woman is suing P.F. Chang’s China Bistro Inc., claiming the chain’s gluten-free menu pricing violates the Americans with Disabilities Act.”
The suit was filed December 9, 2014, so it’s not “new” news; however it does seem to be resurging now. Perhaps we were all too caught up in the holidays and New Year to pay attention. Oh, and there’s that part about it now being a class action suit. Oy!
Here’s an update from Legal Newsline with a few more details of where the case is today and a quote from Celiac Disease Foundation CEO, Marilyn Geller. The CDF doesn’t appear to endorse the lawsuit shenanigans.
Personally, I feel the lawsuit is foolish and a tragic waste of time, resources and money. I don’t let it ruffle me, though, like some I’ve seen on the social media channels. What is going on with a person that they become so enraged over a topic as to threaten “fighting” over it on Twitter? I will never understand this.
In any case, the suit is happening and it’s happening because one individual (and now, more joining her in a class action suit) feels P.F. Chang’s is discriminating against individuals with celiac disease because they charge $1 more per menu item that is prepared gluten-free.
UPDATE 28 July, 2015: A judge tentatively dismissed this suit because celiac disease does not constitute a disability under the Americans with Disabilities Act (ADA). A case management conference is set for 14 August, 2015 and a final ruling will be issued by the court sometime later.
I have celiac disease. I have never been to P.F. Chang’s. I have been to restaurants where I paid more for gluten-free menu items. I am not offended. (You’re welcome to tell me how you feel in the comments below, but just know if you use profanity or can’t play nice, your comment will not be published. This isn’t about bashing, it’s about sharing so that we can see others’ views on topics that affect our gluten-free community.)
What I wonder is this: Does it really get down to a few dollars here and there? Or is there more to this lawsuit? Maybe a 15-minutes-of-fame desire bubbling to the surface? We’ll never know the real story behind it, but since we’re on the topic of dollars and dishes, let’s address those other (more commonly heard) comments about the cost of gluten-free food I mentioned in the beginning.
It is a fact that pre-packaged gluten-free “replacement” foods cost more than their non-gluten-free counterparts. In fact, some folks set out to study just how much more and found that what I like to call “gluten-free box foods” cost a whopping 242% more! And I’ve read the stories of how (when gluten-free box foods weren’t as readily available as they are now) newly diagnosed celiac patients had to travel far and wide, order online and (gasp!) even order products from Canada, just to have the foods their “condition necessitated”.  I’m sorry friends, you lost me there.
While celiac disease does require a strict 100% gluten-free diet for life, it absolutely, positively does not necessitate eating pre-packaged bread, cookies, cakes, pasta or any other refashioned product.

The Ultimate Money-Saving Tip for Your Gluten-Free Diet

And that leads to my point about the expense of a gluten-free diet. It is what you make it. The truth is, a naturally gluten-free diet is the one that our bodies prefer and the one that will lead to more rapid healing of the damaged small intestine (and all the other fallout damage we are prone to suffer prior to diagnosis). It’s also the one that will restore our health and help us maintain our health.
And guess what? The bananas (and any other “regular” naturally gluten-free food) that I buy cost the same as those purchased by the non-celiac population. So there you have it. If you’re complaining over the high price of gluten-free goods, simply stop purchasing (the ultimate tip for saving money on your gluten-free diet!), or limit those costly pre-pacakaged products.

Try these tips for saving money at the checkout:

• Instead of buying pre-packaged mixes and flour blends, make your own. It will literally save you thousands of dollars over time. Stop relying on processed gluten-free foods to make up your daily meals.
• Eat in-season fresh produce, scour the frozen and canned foods aisles for sales (make sure those products are 100% gluten-free, of course!).
• Turn to lean meats, fish, poultry and eggs for protein (or plant-based proteins if you are vegan). Use those specialty items to complement meals or as a special, occasional treat. You will soon see your grocery bill dwindle down.

And for goodness’ sake, if you do buy those higher priced gluten-free foods, consider what is involved before you attack companies for charging more. The fact is, when companies (or restaurants) get into the intricacies of creating safe gluten-free products for those who need or want them, the cost of the end product increases. And rightly so.
Consider just a few of the things that go into creating gluten-free foods that can drive up the cost:

• A dedicated facility (or a “secure” facility where gluten-free foods can be manufactured)
• Specialty ingredients (like gluten-free flours and other items)
• Employee training above and beyond the norm
• Facility inspection
• Product testing
• Product certification

In a restaurant, there are similar points to consider, and I, for one, am grateful to any restaurant that sincerely puts forth the effort to source ingredients, train employees, dedicate a prep area and prevent cross-contamination of my food. I’ll also happily pay $1 (or whatever) more for that peace of mind.
I do not feel discriminated against because I am not disabled. I have a disease that I am thrilled to say can be controlled with nothing more than the foods I choose to put into my body. After a 25+ year struggle to figure out what was making me so sick, depleting my nutrients and literally took me to the brink of death, I have little about which I can complain.

- Gluten Free Gigi

10 Things I Wish I Knew About Celiac Disease

 You can’t cheat – Seriously, don’t do that to yourself. If you can’t take your disease seriously, how can you expect others to? Besides, there’s a reason your body was reacting badly to gluten so do your mind, body and spirit a favor and keep it healthy! Here’s a great post from Gluten Free Gal that touches on this point

1. Join a support group – Whether you’re newly diagnosed or a long-time gluten free eater, support groups are great resources for all things celiac disease. Connect with people who are going through the same thing and have been there, done that with countless products and can give great recommendations. Find your local Celiac Support Association (CSA) group and attend their next BBQ or get-together!
2. Don’t trust a product just because it says ‘gluten free’ – Learn to love label-reading! The sad truth is that many products tout “gluten free” claims but could still have a facility with cross-contamination. Your best option is to look for products that are Certified Gluten-Free, which means you can trust that the product you’re eating will not get you sick.
3. A lot of people just don’t get it – If you tell someone you have a severe peanut allergy, chances are they take it seriously because they’re familiar with the harmful reactions. So why don’t we get the same response with celiac disease? Truth is, we’re trying! The best thing we can do is help educate others (especially those who are also gluten intolerant) on what celiac is, how to avoid getting “glutened” and what it means for your diet.
4. The Internet is your frenemy – When you were diagnosed, chances are you jumped right onto Google to read anything and everything you could find about celiac disease. While the Internet has plenty of great information, keep in mind that anyone and their sister can go online and write a blog post about celiac disease and gluten – most likely with information that’s wrong. Make sure to find a reputable source, such as the Celiac Disease Foundation, Celiac Disease Center at Columbia University and the National Foundation for Celiac Awareness.
5. Don’t be afraid to explain – Whether it’s your family, coworkers or a waiter, don’t be afraid to explain your disease. People can’t help you if they don’t understand what the problem is. Have patience, and understand that because they don’t live it every day it may take a while for them to understand. Be thankful for people close to you who make an effort to accommodate your needs, especially for large group get-togethers.  
6. What you ask your waiter matters – You’re sitting down at a restaurant and the waitress comes to take your order. You ask for their gluten-free dish and tell her you can’t eat any gluten. She looks at you and asks, “But is it for real?” Ouch. Unfortunately the gluten-free diet “fad” has tainted much of the authenticity of gluten intolerances. So how do you communicate that, yes, this is real and a very serious issue? Jury’s still out on that one, but we recommend explaining in the simplest way possible – “I have a serious food allergy called celiac disease and can’t eat any gluten, so no bread, flour or wheat of any kind.” If they’re familiar with it, ask them to talk to the chef so he/she is aware of any cross-contamination issues. If not, go right to the source and ask to talk to the chef!
7. Brush up on your cooking skills – Another great result of having celiac disease? You’ll learn to love cooking! When you have to scan ingredient labels like a hawk, you begin to have a great understanding of ingredients and how they work together. It can be easier (and more affordable) to make your meals, so take advantage of using fresh fruits, vegetables and meats to create mouth-watering meals your whole family will love.
8. Sauces are sneaky buggars – Wheat-based foods like pasta, bread and cookies are easy to spot but sauces are the #1 culprit for getting “glutened.” Soy sauce, BBQ sauce and even ketchup can contain gluten. The good news is there are gluten-free versions of all your favorite sauces, so just make sure to read the label carefully, and then read it again!
9. Life is a blessing, not a curse – Walking through the grocery store or ordering from a restaurant may feel like the world is collapsing around you, but remember things could always be worse. You could still be undiagnosed and suffering from gluten symptoms, fighting headaches, stomach aches and fatigue – not to mention any intestinal damage. Instead, you’re on the path to recovery, and probably eating a lot healthier than before! Don’t let celiac disease control your life – you have so many others in your shoes who can offer advice, resources and kind words!

     - Canyon Bakehouse

TheDr.Com

Q: We tried having our kids go gluten free for awhile. We rarely eat when in our home but let our kids eat it at parties, etc. We don’t want to cause problems for them. If we had them go gluten free for awhile without knowing if they needed to and then let them eat gluten could that cause problems for them? -
A: The longer an at-risk child is not exposed to Gluten, the stronger their immune system develops. And their brain. And their heart. And their bones…..
Remember, the most common symptom in children with a Gluten Sensitivity is a ‘failure to thrive’. Traditionally focused on as meaning shorter height (suppressed bone and muscle development), failure to thrive means failure to thrive. That means suppressed development of any (and often many) tissues in the body. The thyroid, the brain, the pituitary, the reproductive system (this is why celiac young girls have their first cycles later in age than their friends). It’s a failure to thrive across the board. So the longer an at-risk child is kept away from gluten, the more likely that child’s body will develop more to their God-given genetic potential (whatever that may be). It is uncertain if delaying Gluten exposure to children will prevent the development of Celiac Disease at some point in that child’s life (studies are inconsistent). But it is certain that the longer they are free of an inflammatory agent, the more likely stronger growth and development will occur. - ‪#‎ChildrenandGluten‬ ‪#‎GlutenExposureandKids‬ ‪#‎GlutenFreeKids‬

14 Sneaky Ways to Get Glutened

Don’t you just hate that moment when you realize that somehow, someway, somewhere you managed to accidentally get gluten into your body? Most people call this getting “glutened”; some call it getting “glutenized”. We need to get Webster to add glutened to their dictionary.
I’m sure most celiacs would agree, there isn’t much worse than realizing you’ve been glutened, and dealing with all the symptoms that come with that. I can remember that as a newly diagnosed celiac, I asked my friend and celiac mentor how I would know if I’d been glutened. “Oh you’ll know”, she said. She was right! While symptoms vary from person to person, and can hit at varying intervals from time of exposure, you’ll soon learn how your body reacts. The next step is playing detective and figuring out what got you so that you can avoid that in the future. Sometimes, it is impossible to figure out the exact source, as there were too many possibilities, but often you can narrow it down.
I started making a list of the various ways I’ve been glutened over the past 4 1/2 years since my celiac diagnosis, then I decided to contact some of my fellow bloggers asking them to share theirs also. Hopefully this list will help you avoid the misery from getting glutened!
14 Sneaky Ways We’ve Been Glutened:

• “I was glutened after learning that wheat vinegar was a thing. And that thing was sometimes used to cook sushi rice. UGH.”
• “After I ate two bites of my gluten-free cereal, my tongue felt something on the back of my spoon. It was a large flake from a wheat cereal that had gotten stuck to the back of the spoon in the dishwasher! Enough had come off in my mouth that I got very sick.”
• “I was glutened from drinking from a water bottle that another family member had drank from while they were eating gluten! Duh!”
• “I glutened myself because I licked my fingers after making a gluten-filled PBJ for my daughter.  Don’t lick my fingers now!”
• “A few years ago on vacation I  went to the same restaurant several times after taking the time to ‘train’ the waitress about my GF needs. I ordered the same meal for lunch each time and was confident it was safe. On the last occasion, though, it was dinner and the restaurant was darker. I ordered the same seaweed salad again, but tasted it and realized it had soy sauce on it. I was sick for 2 weeks. Booooo!”
• “I was glutened from sharing candy with my husband. He’d eaten a gluten-full hamburger, had not washed his hands afterwards, and then grabbed some of the treats. The bowl of treats (unwrapped candies) then became gluten-full via cross contact, but I didn’t know that until after I got sick and started asking questions.”
• “I was glutened from kissing my husband after he had eaten bread.”
• “I was glutened after using honey that my young kids had used on English muffins. When I went back and looked at the bottle, there was a crumb stuck to the top part where the honey comes out.”
• “Play-Doh has wheat, and I learned that rolling out Play-Doh with a class of Kindergarten students is NOT a good idea for a celiac! Oops!”
• “At a supposedly very safe restaurant, where the owner oversaw the making of my salad, halfway through eating it I found a piece of pasta!”
• “Enjoyed an amazing ice cream sundae where they scooped the ice cream out of fresh containers with clean scoops and everything. Later found out that they thicken their store-made caramel with wheat flour! Who puts flour in caramel sauce?!”
• “Our neighbors made a delish lamb dish that had no flour in it, but they sealed the pot to the lid with a flour-water paste and when they removed the seal, the flour mixture got into the dish!”
• “At a family gathering potluck meal, I took the word of a family member that their dish was gluten free. Never trust someone that isn’t sure what can all contain gluten! Lesson learned.”
• “While I made my kids sandwiches on wheat bread, I mindlessly started snacking on some cheese I was cutting. My hands were going back and forth from the wheat bread to the cheese to my mouth. Didn’t even realize I was doing it!”

- My Gluten-Free Kitchen by Michelle Palin

Thanks to the following bloggers for contributing their experiences to this post: gfJules, The Baking Beauties, The Gluten-free Homemaker, gluten free easily, Gluten is My B****, I’m A Celiac, and Zest Bakery..

Cookie Recipe

Because they are nutrient-dense, they are filling, too.  Just one or two does the trick!
Walnut Raisin Spice Cookies
Yield: approximately 10 cookies
2 cups walnut pieces
¼ cup coconut flakes
½ tablespoon ground cinnamon
1/8 tsp. ground cardamom
1/8 tsp. ground ginger
2 egg whites, whisked until frothy
1/8 cup plus 3 tablespoons honey
1 teaspoon vanilla extract
½ cup raisins

1. Preheat oven to 350°F.
2. Grease a cookie sheet.
3. Grind the walnut pieces, coconut flakes, cinnamon, cardamom and ginger in a food processor until well combined and consistency is like a coarse, moist flour. Transfer the walnut mixture to a bowl.
4. Add in the eggs, honey and vanilla extract to make a batter.  Stir until all ingredients are well combined.
5. Mix in the raisins and stir until evenly distributed.
6. Using a teaspoon, drop equal-sized rounds of batter onto cookie sheet.  Using your fingers, flatten and shape into a circle
7. Bake for 12-15 minutes, or until edges start to brown.  Remove from oven and let cool.

- The Gluten Free RD

Other Names for Gluten

Is this gluten free? Are you sure? Gluten is a protein found in some grains, wheat, barley and rye are most notable. Gluten can hide under pseudonyms, some are just other names for flour, some are ingredients made from gluten containing grains. Watch out for these:
Products Typically Made From Wheat
Unless these are specifically labeled “gluten free” or in the case of tortillas “corn tortillas” these products are typically made with wheat flour and contain gluten. Some corn tortillas will contain wheat flour, so always check the label.

Bread
Pasta
All purpose flour
Flour
Flour Tortillas
Matzo
Pita bread
Couscous (just a really small pasta)
Cake
Pie crust
Muffins
Other baked goods and pastries

Products Typically Made From Barley

Many varieties of alcohol are made with barley. If you’re going to imbibe, stick with a gluten free beer brand, vodka or rum. And never, ever, ever, get malt in your milkshake.

Malt
Malt Vinegar
Beer
Whiskey
Scotch
Whoppers Malt Milk Balls

Grains and Flours That Contain Gluten

Wheat
Barley
Rye
Spelt
Bran
Flour
Graham flour
Farina
Durum
Semolina

Other Names That May Mean Gluten

These aren’t always made from wheat, but unless you can confirm with the manufacturer that it’s gluten free, avoid these.

Glucose (a sugar that can be derived from wheat. If you’re in the USA it’s usually not wheat based (it will say “wheat” on the label in the USA if it’s there.) It’s very processed and tests show a very low gluten level, but some people have reported reactions.)
Vitamin E (sometimes derived from wheat germ, even in beauty products)
Modified food starch (this is usually corn or soy in the USA and is gluten free. If it contains wheat, it must say “wheat” on the lable)
Tocopheryls (this means Vitamin E)
Natural Flavors (sometimes made from barley, especially in caramel)
Hydrolized Vegetable Protein (in many vegetarian meat replacements and shampoo)
Maltodextrin (this is usually from corn in the USA and must say “wheat” on the label if it’s made from wheat)

These are the most common. You can find a really complete list here: http://www.celiac.com...­
A Note About Oats

Are Oats Gluten Free? Oats do contain a protein similar to gluten, but not exactly the same, so whether you can eat oats really depends on your body. Some people with gluten sensitivity or celiac disease see their symptoms return when they eat oats. Sometimes this is caused by cross contamination during production, sometimes it’s a sensitivity to the protein in oats (this is called cross-reactivity and can be caused by oats and other grains like rice and corn, if you want more information here’s an excellent post from TheDr.com What is Cross-Reactivity. If you’re going to eat oats, I recommend a gluten free variety like Bob’s Red Mill Gluten Free Oats.

Foods You Should Always Buy Organic

Apples, Celery, Cherry Tomatoes, Cucumbers, Grapes, Nectarines,
Peaches, Potatoes, Snap Peas (imported), Spinach, Strawberries,
Sweet Bell Peppers.
Vegetables that contain pesticides toxic to the human nervous system:
Hot Peppers, Kale, Collard Greens
- 2015 Shopper's Guide to Pesticides in Produce by the Environmental
Working Group, ewg.org