Invisible Celiac's Disability

I am a newly diagnosed Celiac.

Living with an Invisible Disability is overwhelming and depressing. People can't see my sickness, disease and health issues. I don't have a gated walk as a stroke victim, I don't have a bald head from cancer treatment, I don't have a speech impediment, a limp, or a placard in my car to indicate that indeed I have been diagnosed by a medical team that deems me DISABLED.

I have been mocked for not going out to dinner, out with family and reading labels incessantly. "Gluten" is not understood by the people who don't have an intolerance to it or have a DISEASE that causes the Immune System to Attack it's OWN Body when exposed to Gluten.

Celiac's Disease can contribute to other Health Issues:

Heart Trouble
Anxiety
Infertility
Migraine
Depression
Intestinal Cancer
Turner Syndrome
Dermatitis
Herpetiformis
Juvenile Idiopathic
Arthritis
Peripheral Neuropathy
Down Syndrome
Williams Syndrome
Osteoporosis, a disease that weakens bones and leads to fractures. This occurs because the person has trouble absorbing enough calcium and vitamin D.
Birth defects, such as neural tube defects (improper formation of the spine) caused by poor absorption of such nutrients as folic acid
Seizures
Growth problems in children because they don't absorb enough nutrients

People who have celiac disease may have other autoimmune diseases, including:

Sjogren's syndrome (a disorder that causes insufficient moisture production by the glands

Complications of Celiac's Disease

Malnutrition.
Loss of calcium and bone density.
Infertility and miscarriage.
Lactose intolerance.
Cancer.

My hope for my friends and family is to recognize the danger and seriousness of the Disease that I have. This is a LIFELONG battle that is not medicated with an RX .... it is handled by not exposing myself to Gluten via foods, cosmetics, cleaning supplies, personal care, and cross contamination.

Invisible disabilities:
Celiac disease is also considered an “invisible disability” under the ADA. “Invisible disabilities” is an umbrella term that captures a whole spectrum of hidden disabilities or challenges. Celiac Disease, Food allergies, and other intolerances are all considered invisible disabilities.

Family Medical Leave Act:
Celiac disease is considered a “chronic and serious” health condition, and therefore it is covered under the family medical leave act. What does this mean? Essentially this means that with a doctors note there are a specific set of rules that prevent a celiac patient from losing their job if an extended period of time is need off for celiac related reasons. If you live in Oregon, click this link for more information: http://arcweb.sos.state.or.us/rules/OARS_800/OAR_839/839_009.html

13 Gluten Free Makeup & Skin Care

100% Pure

Most of our products are gluten free. We are sensitive to this since we know many people suffer from gluten allergies. One common ingredient that contains gluten is Vitamin E. But the Vitamin E we use is gluten free because it's derived from cold pressing rice bran.

Afterglowcosmetics

We have a very personal story behind our gluten free products. Creating fabulous, gluten free makeup is a personal mission for Afterglow Founder, Kristin Adams' whose mother and sister both have Celiac Disease and must avoid all things containing gluten–including cosmetics and personal care products. She has watched them struggling for years to find truly natural and gluten free cosmetics. When Afterglow Cosmetics was born, naturally, Kristin made sure that none of the ingredients used to formulate her line of cosmetics contained gluten.

Juice Beauty

Juice Beauty uses no gluten ingredients and many Juice Beauty products are certified gluten free by GFCO. GFCO certification provides a certification seal that is easily identified and provides consumer assurance that the product meets strict standards for Gluten Free. The GFCO measures results by using testing methods that are accepted for gluten testing by analytical associations such as the Association of Analytical Communities (AOAC) and the American Association of Clinical Chemistry (AACC).

Gabriel Cosmetics

Our line of ZuZu Luxe offers certified gluten-free cosmetic products inspired by the European spa tradition. Gabriel Color Cosmetics offers a full line of 100% natural, pressed mineral cosmetics. Our Clean Kids Naturally collection is now certified gluten-free.

Suzanne Somers

Every Single Makeup, Skincare, Body Care, and Haircare Product is 100% Gluten Free

Do you have an allergy to gluten, or gluten intolerance? You can still use all SUZANNE Organics products without any worry, because they are completely gluten free. While individuals with Celiac Disease may not generally have to worry about skincare that contains gluten because the skin doesn't absorb the gluten, they still have to be careful about getting any around their mouth or lips. Obviously, with many facial care and makeup products, this can be a big problem. In order to maintain our pledge of offering only the purist of products, we keep them completely free of gluten.

Southern Magnolia Mineral Cosmetics

Finding a gluten free makeup can be difficult for some people with skin conditions like eczema, psorasis, celiac, MS and lupus. Because it is so easy to overlook the presence of gluten in some cosmetics containing wheat, we make sure to label our products truthfully. This way, you always know exactly what you are getting before you try it. Discover our line of gluten free mascara, lipstick, lipgloss, lotions and skin care products.

truth in labeling cosmetics seal Southern Magnolia Mineral Beauty™ is a proud participant in the Truth in Labeling Pledge, a program that helps consumers, manufacturers and retailers stay informed about the ingredients in the products they buy, make or sell.

Andrea Rose

When going "gluten free" becomes a necessity to your lively-hood, it is important to have the right products which truly adhere to the strict standards of a gluten-free lifestyle. All Personal Basics by Andrea Rose gluten free skin care and makeup products meet these requirements. We have also created gluten free toothpastes which are both safe as well as refreshing. Also, we carry a variety of our own gluten free lip glosses and lipsticks in a variety of fantastic colors.

Mineral Fusion

All of our products are free of gluten, parabens, SLS, phthalates, artificial colors and synthetic fragrances. All of our products are 100% Vegetarian, and most are even 100% Vegan.

Ecco Bella

There is no gluten or wheat protein in any Ecco Bella product. All our products are safe for customers with celiac sprue.

Pure SkN

Pure SKN Chemical-Free Makeup, Cosmetics & Skin Care

Professional Grade, Gluten-Free, Paraben-Free, Organic, No Additives, Naturally Pure

Why Pure SKN? Our skin care products are gluten-free and full of antioxidants, vitamins and essential oils. The crushed minerals we use in our chemical-free makeup are imported from Germany and are never diluted. All of our products are free of preservatives, parabens, bismuth oxychloride, talc, dyes and cheap fillers. Why Pure SKN? Why Anything Else?

Poofy Organics

Our ENTIRE line is free of gluten

Everyday Minerals

Currently, we do not use the following ingredients in our products nor do we have plans on incorporating such ingredients as: wheat, oat, rye, and barley. We are not a certified gluten free facility. Each of our products has an ingredient list on the product page, simply look at the ‘ingredient’ tab to determine if the ingredients are suitable for you.

Pangea Organics

All products are gluten-free, with the exception of the Oatmeal Bergamot Bar Soap; due to possible gluten contamination of the oats from nearby wheat fields. This is called "blow-by contamination" for true celiacs. Our Vitamin E is sourced from either soy or sunflower, rather than wheat germ.

Soup or Sauce Mix - Gluten Free

FN Cooking&Baking 2011-02pr

Food Solutions Magazine from GF Resource Directory

FSM_Nov_2014

eMagNov2014

Celiac disease showing up in many forms and at all ages | Reuters

(Reuters Health) – A classical set of celiac disease symptoms no longer reflects the profile of most newly-diagnosed patients, according to a new study from Italy.

Instead, doctors need to take other symptoms into account and consider the possibility of celiac disease, even when patients don’t fit the old image of the condition, researchers say.

“It’s been a gradual phenomenon since the 1970s that fewer people are presenting with the classical diarrhea and more with non-classical or silent presentation, both in adults and children,” said Dr. Peter Green, who wasn’t involved in the study.

“We don’t actually know why one person has diarrhea and another presents with abdominal pain or osteoporosis,” said Green, director of the Celiac Disease Center at Columbia University in New York.

Dr. Umberto Volta and his coauthors write in the journal BMC Gastroenterology that just 15 years ago, celiac disease was still thought of mainly as a rare pediatric food intolerance, whose most common signs were diarrhea and intestinal damage that was diagnosed through a biopsy.

The disease is now known to be an autoimmune disorder, caused by an inability to tolerate the gluten protein in wheat, barley and rye.

Eating gluten typically causes inflammation of the intestinal lining in people with celiac disease and makes it hard to absorb nutrients.

Research shows that more than 1 percent of people worldwide have the disease, but most may not know it, the authors of the study note. The diagnosis is based on a blood test for signs of the abnormal immune response, such as antibodies, as well as biopsy in some cases.

With his colleagues, Volta, a professor of medicine at the University of Bologna in Italy and vice president of the Ethical Committee at St. Orsola-Malpighi University Hospital, looked at the celiac patients diagnosed over the course of 15 years at that hospital.

The study involved 770 patients, 599 of them female, diagnosed between 1998 and 2007. Nearly half were diagnosed during the first 10 years of the study period and the rest in the last five years, indicating a steep rise in rates of diagnosis.

Among all the patients, 610 people, or 79 percent, had symptoms when they were diagnosed. But most of their problems were not the typical diarrhea and weight loss, but rather “non-classical” issues like bloating, osteoporosis and anemia. Diarrhea was a symptom in just 27 percent of patients.

Indeed, classical symptoms became less common over the years, decreasing from 47 percent of patients during the first 10 years to 13 percent in the last five. Meanwhile, other problems, as well as a lack of any significant related illness, increased by more than 86 percent.

“The most striking change in clinical presentation of celiac disease over time has been the decrease of diarrhea as the leading symptom and the progressive increase of other non-classical gastrointestinal symptoms (such as constipation, bloating and alternate bowel habits as well as gastro-esophageal reflux, nausea, vomiting and dyspepsia),” Volta said in an e-mail to Reuters Health.

“A high proportion of celiac disease patients did not show any gastrointestinal symptom, but they displayed extra-intestinal manifestations such as iron-deficiency anemia, unexplained osteoporosis, abnormalities of liver-function tests and recurrent miscarriages,” he said.

The most common illness associated with celiac was thyroid disease. Only half the patients had severe intestinal damage, and 25 percent had partial damage.

In later years, more patients were diagnosed through blood tests. That may be one factor accounting for the changing pattern of typical symptoms, Volta said, because the patients were diagnosed earlier, before gluten had done its damage.

“The effects of gluten weren’t as severe yet,” Volta said. “The story of celiac disease has been radically changed by the discovery celiac disease-related antibodies, which identify plenty of unsuspected cases.”

Green agreed that testing has vastly improved diagnosis of the disease. He said that in the United Kingdom, anyone with iron deficiency or migraine is tested for celiac disease.

While most celiac specialists understand the varied symptoms, other physicians might not, he said. Green pointed out that in the United States, only 17 percent of people with the disease are actually diagnosed.

“Anyone can have celiac disease, it’s common and underdiagnosed,” said Green. "The message we want to get out is if you think you’ve got celiac disease, don’t just go on a gluten-free diet, test for it.”

Volta said he hoped the study reminded doctors about the many problems that can signal celiac disease.

“I hope doctors keep in mind that celiac disease is a very frequent food intolerance, which should be investigated not only in patients with diarrhea and overt malabsorption, but also in people (with other symptoms),” Volta said.

“The treatment by gluten-free diet improves the quality of life in symptomatic patients and prevents complications in all celiac disease patients including those without symptoms,” he said.

http://goo.gl/8bPr40

Gluten Free - Cream of Chicken Soup

Ingredients

1 cup milk ( whichever kind you prefer)

3 tablespoons gluten-free flour or 2 tablespoons cornstarch

1 tablespoon butter, margarine or 1 tablespoon olive oil

1 teaspoon chicken bouillon granules (gluten free) or 1 bouillon cube ( gluten free)

1/2 teaspoon salt ( or to taste)

Directions

Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.

One Good Reason To Stop Mocking Gluten-Free Diets

Gluten: What You Don’t Know Might Kill You - Dr. Mark Hyman

Gluten Sensitivity: One Cause, Many Diseases

A review paper in The New England Journal of Medicine listed 55 “diseases” that can be caused by eating gluten. (iv) These include osteoporosis, irritable bowel disease, inflammatory bowel disease, anemia, cancer, fatigue, canker sores, (v) and rheumatoid arthritis, lupus, multiple sclerosis, and almost all other autoimmune diseases. Gluten is also linked to many psychiatric (vi) and neurological diseases, including anxiety, depression, (vii) schizophrenia, (viii) dementia, (ix) migraines, epilepsy, and neuropathy (nerve damage). (x) It has also been linked to autism.(ix)

Loaded Leftover Potato Bites

Whether you are looking for a perfect use for leftover mashed potatoes or just an excuse to switch up your hum-drum meal your gonna love these bites! Packing a total flavor punch. Quick and easy prep using Do You Bake? Good 'Ol Nuggets Mix from our Lunchbox Lovers Line! Kids of all ages will be asking for MORE!

Prep Time : 5 minutes

Cook Time : 10 minutes

Yield : 20 - 30 Potato Bites

Ingredients

Mashed Potatoes - 3 cups, cold

Good Ol Nuggets Mix - Lunchbox Lovers - 1 Box Mix

Sour Cream - 1/2 cup

Egg - 1 Large

Cheddar Cheese - 1 cup, shredded

Bacon Slices - 4 strips, cooked and chopped

Vegetable Oil or Butter - 2 - 3 Tablespoons

Instructions

In a large mixing bowl, combine the cold mashed potatoes, sour cream, cheese, bacon and egg

In a separate bowl, empty the contents of the Good 'Ol Nuggets bag mix

Roll the mashed potato mixture into 1 inch balls and coat them with your Good 'Ol Nuggets mix. Sit coated potato bites on a cookie sheet

Repeat process until all of your potato mixture is finished.

Heat your skillet on medium-high heat. Add the oil or butter once skillet is warm enough and swirl until the bottom of the skillet is coated

Add your Potato bites to your skillet and brown on each side, turning until each side is nicely browned and crisped. Be careful not to overcrowd your Potato Bites. They need room to hang out! Make in batches, if necessary and add additional oil/butter to the pan if needed.

Serve warm! Fantastic side with fish or chicken!

Kids of all ages will love these crunchy loaded potato bites. Perfect way to use leftover mashed potatoes! Fabulous side that can be served with fish or poultry. Ditch the frozen tots for these homemade tots of flavor!

Visit my Do You Bake? Website for more tasty ideas

Ask the Expert: Shelley Case Clears Up Some Gluten-Free Myths | Delight Gluten Free Magazine

Figuring out the gluten-free diet can be a tricky endeavor. With so many varying opinions and little guidance from the U.S. FDA on food labeling, people on a gluten-free diet are often left wondering, “What on earth can I eat?”

To help answer some of the greatest gluten-free myths, Delight Gluten-Free Magazine called upon Shelley Case, B. Sc., RD, a leading gluten-free nutrition diet expert in North America and author of Gluten Free Diet: A Comprehensive Resource Guide. She is a member of the Medical Advisory Boards of the Celiac Disease Foundation, the Gluten Intolerance Group, and theCanadian Celiac Association, as well as the Advisory Board of Living Without Magazine. As a dietitian specializing in celiac disease, Case stresses the importance of following the gluten-free diet correctly, while maintaining a well-balanced, nutritious diet. Recently, the busy nutritionist-turned-author and speaker agreed to discuss some questionable ingredients, so that all of our Delight readers can make informed choices about what is and what is not gluten-free.

The Health Benefits of Quinoa

Via The Health Benefits of Quinoa

Just a Taste Yumm Club - Do You Bake?

November Just a Taste Members!

YUMMY! Holidays are approaching! Its time to fill your JAT shipment with some fantastic holiday fan favorites!

Your line-up this month includes . . .

Turkey Lurkey Seasoning *A JAT Exclusive*
Sweet 'n' Crunchy Stuffin' Mix *A JAT Exclusive*
We're Nuts about You Nut Medley *A JAT Exclusive*
Chocolate Crisps *A JAT Exclusive*
Fluffy MIYM Shortbread Mix
Classic Pumpkin Spice Cookies Mix
Chunky Potato Soup Mix *A JAT Exclusive*
Baked Enchilada Dip Mix ** FULL SIZE BOX Mix special!**

Gluten Free Tips

Gluten Free Top 5 Baking Tips!

Invest in parchment Paper!

Use parchment Paper (lightly greased with butter) for a better baked good. It helps for easy cake removal when cool

Always Allow Gluten Free Baked Goods to cool fully before tasting!

YES! This is a little different than what you may be used to with conventional “with gluten” product baking where you absolutely must tear into that warm cookie or cake. With Gluten Free baking, you really need to let the baked good cool, set and get ready for YUMMY approved taste buds. You really need to allow the cookies, cakes and brownies a chance to cool. During the cooling process, the baked good continues to bake, form and get together. It helps to improve the overall and final texture of your Gluten Free baked product

Pay Attention to Baking Directions

When using a mix, make sure you do and follow the directions to a T! If the mix says “hand mix” then hand mix! If it says to mix with a mixer, then buzz away! Why is this important? The way you introduce air into the mix is an important factor! It is important in any baking process, but even more so in Gluten Free baking. In addition, be careful not to under or over mix, otherwise this can cause a baked good to fall in the center (very much like traditional baking, but Gluten Free baking is just all that more sensitive)

Don’t Use Hot Pans

If you are making more than one batch, wait until your pan has cooled before you re-use it. If you do not use a cooled pan, your product will have a different baking experience and the texture will be affected.

Under bake your Gluten Free Cookies

Under bake them slightly. They will look ‘almost done, but not quite’ in the center. Remove them from the oven and let them cook the rest of the way. This creates a much nicer cookie. Remember, don’t remove them from the pan until they are fully cooled off.

_________________________________________________________________

Tips for Choosing Gluten-Free Condiments

An educated consumer now realizes that wheat is in much more than just bread or pasta. Thankfully, so do food manufacturers. They now offer an expanded line of gluten-free condiments.

Mustard, ketchup, mayonnaise, and sauces can all be found as gluten-free products now.

Even though many companies are listing products as gluten free, customers need to be vigilant. What consumers should really look out for is gluten cross-contamination. We have been hearing this term for awhile now: caramel candy bars may be processed with the same machines that process peanut candy bars, which may put those caramel candy bars at risk for peanut cross-contamination. This is a big “may” for those with severe peanut allergies, and the candy bar may still be labeled “contains no peanuts.”

In the same sense, you should read labels for potential gluten cross-contamination. For example, Grey Poupon is manufactured by Kraft, which may manufacture the product using the same equipment that makes its gluten products. They can classify the product as Gluten Free because they may meet regulatory standards at less than 20ppm. That said, for those with severe allergies to gluten, this still may not be enough. You may still need to make sure that the products you are buying to not carry any wheat warning at all on their labels. Look for products that do not say “MAY CONTAIN wheat” or “Processed in a facility that also processes Wheat”. Both of these statements are indicators that while the product may be certifiable as Gluten Free per regulatory standards, the products are being made in the same facility as those products that contain wheat.

To be 100% certain you are eating gluten-free, look for products that are manufactured at a fully dedicated gluten-free facility.

Gluten Free Goodies @ Do You Bake?

Gluten Free* all the way! Over 15 sweets, treats and savories for you to choose from. Enjoy a variety of YUMMY TUMMY Treats, the gluten free way!

Sinfully Cinnamon Baked Apple Chips

Do You Bake? Kitchens

Delicious, simple and healthy! Perfect way to enjoy fresh apples. Baked apple chips take very little prep work, only a couple minutes and then they ar ready for the oven! When you slice your apples, make sure you slice them as thin as possible (using a mandolin is an even better option because you can get your apple slices paper thin). If you do not have a mandolin, make sure your knife is extremely sharp. The thinner the slice, the less time they will need to bake.

Prep Time : 5 minutes
Cook Time : 03h 00min
Yield : 6 - 8 servings

Ingredients

Apples - 1 to 2
Sinfully Cinnamon Sweet Spice Blend - 2 - 3 tsp

Instructions

Preheat oven to 200 degrees F
Using a sharp knife or a mandolin, slice apples thinly. Discard the seeds.
Prepare a baking sheet with parchment paper and arrange apple slices on top without overlapping.
Bake apples for 1 hour, then flip apples
Continue to bake your apple slices for another 1 to 2 hours, flipping every 35 to 40 minutes, until apple slices have dried out and are no longer moist
Remove from oven and allow to cool completely
Store in an airtight container

Enjoy homemade baked apple chips with this simple recipe. Only two ingredients required! Use great tasting apples and Do You Bake? Sinfully Cinnamon Sweet Spice Blend.
This is a delicious and healthy snack! Bet you can’t eat just one. This is a perfect recipe to make on a cool Saturday morning.This is a great way to get a serving of fruit in your day! Yummy baked apple chips!
For a little extra indulgence, serve your chips with a little drizzle of maple syrup.

These yummy sinfully cinnamon apple chips will disappear quick! They are perfect for healthy snacks and easy to take on the road!

The America's Test Kitchen Gluten-Free Flour Blend

According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch.

Makes 42 ounces (About 9 1/3 cups)

Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.

24 ounces (4 1/2 cups plus 1/3 cup) white rice flour

7 1/2 ounces (1 2/3 cups) brown rice flour

7 ounces (1 1/3 cups) potato starch

3 ounces (3/4 cup) tapioca starch

3/4 ounce (3 tablespoons) nonfat milk powder

Whisk all ingredients together in a large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.

Source: America's Test Kitchen.
See more recipes

Gluten-Free Certified Products

Searching the web today and look what I found!

I can't wait to try these products!

Gluten-Free Certified Products

Simply Organic offers a variety of products that are certified gluten-free.

Check out our gluten–free recipes, too!

Alfredo Sauce

Creamy. Cheesy. Yummy. This is classic in the classic sense. As a side it raises eyebrows. As dinner itself, it reigns supreme.

Black Bean Seasoning Mix

Simply Organic® Black Bean Seasoning Mix melds spices — including onion, cumin, garlic and roasted chili powder — to create a taste sensation as enticing as the sounds of New Orleans jazz in the Quarter on a warm summer night.

Brown Gravy Mix

Simply Organic Brown Gravy . . . this is what the best brown gravy tastes like. As good as that gravy you remember having at your Grandmother’s for that special occasion.

Chicken Gravy Mix

Steam rises from the Simply Organic Gravy while it simmers in the pan, and there’s no telling what a hungry family will do for a whiff of it. Watch them closely - or there won't be any left to pour over dinner!

Chipotle Black Bean Dip

Simply Organic Chipotle Dip Mix combines wholesome black beans with the robust spiciness of red chilies, chipotle pepper and cayenne to create a dip that will jump-start any fiesta.

Creamy Dill Dip

Simply Organic® Creamy Dill Dip Mix is the real "dill." The word dill is thought to have originated from the Norse word dylle -- meaning to lull or soothe. But we guarantee this dip won't lull you to sleep! The sassy combination of celery seed, dill, garlic and onion livens any occasion.

Dirty Rice Seasoning Mix

Simply Organic® Dirty Rice Seasoning Mix features the trinity of Cajun cooking – onions, bell peppers and celery. This savory threesome provides the base for a dish so dirty — so delicious — that you might want to dress it up and serve it as a main dish.

Enchilada Sauce

Simply Organic® Enchilada Sauce Mix brings chili peppers the respect they deserve. Blended with garlic, paprika, and cumin, our roasted red chilies provide maximum flavor without the heat that can drown out a chili’s flavor. Whether made with chicken, beef, tofu, or seasonal roasted vegetables, your enchiladas are sure to be a wholesome family favorite.

French Onion Dip

Rich, creamy and bursting with the flavor fusion of onion, garlic and a hint of black pepper, our French Onion Dip Mix makes entertaining easy. Try serving with homemade pita chips for a great appetizer.

Fruit Dip

Simply Organic Fruit Dip Mix is the belle of the ball—sweet, with a richness that can't be ignored. This dip is definitely the crème de la fruit.

Garlic Vinaigrette Dressing

Enjoy the healthy benefits of garlic while enhancing the flavor of your salad with Simply Organic® Garlic Vinaigrette.

Guacamole Dip

Simply Organic® Guacamole Dip Mix is the perfect complement to any Tex Mex meal or snacking occasion. Rich and creamy with a hint of red pepper, this dip will have you saying "Olé!"

Gumbo Base Seasoning Mix

Simply Organic® Gumbo Base Seasoning Mix will get those saints marching in — for dinner! The enticing combination of onion, paprika, garlic, oregano, and other flavorful spices delivers taste from the “Big Easy” directly to your kitchen.

Italian Dressing

Enjoy the wonderful flavors of Italy -- basil, thyme, and oregano -- on your salad every night. Turn the simplest salad into an Italian sensation.

Italian Herb Spaghetti Sauce, ORGANIC, Gluten-Free 1.31 oz Packet

Jambalaya Seasoning Mix

Simply Organic® Jambalaya Seasoning Mix invites you to throw everything but the kitchen sink in the pot — just like they do in the Big Easy. This lively seasoning makes every vegetable and meat taste good. And perhaps, if you listen closely as the aroma of our enticing spice blend fills the room, you'll hear the joyous strains from Bourbon Street.

Mole Sauce Mix

A traditional chocolate chili sauce used in Mexican fare. Pairs best with chicken breasts and pork enchiladas.

Mulling Spice

Wrap your hands around a mug of warm, mulled cider for reassurance on a frigid winter evening, a brisk autumn afternoon--or even a cool summer morning.

Mushroom Sauce Mix

Simply Organic Mushroom Gravy … there is something French going on here and we’re not afraid to tell you about it. Rich. Tangy. With an accent that’s irresistible. There’s not “mushroom” for improvement.

Orange Ginger Seasoning

Asian cooking inspired us to combine the delightful tang of orange with the spicy-sweet bite of ginger to create Simply Organic® Orange Ginger Grilling Seasons®. With a mere shake of the bottle, meat, poultry and fish will be transformed into an enchanting taste sensation.

Pineapple Cilantro Vinaigrette

This surprising fruit and spice combination is what fusion flavors are all about -- a fresh and wholesome new taste that makes everyday food extraordinary.

Ranch Dip

Dig in and saddle up for delicious, well-rounded flavor with this Ranch Dip Mix. This all-American classic -- created by a California dude ranch owner while living in Alaska -- is so versatile it can be used as a dip, dressing or ingredient in many recipes.

Ranch Dressing

Dig in and saddle up for delicious, well-rounded flavor with this ranch mix. This all-American classic -- created by a California dude ranch owner while living in Alaska -- is so versatile it can be used as a dip, dressing or ingredient in many recipes.

Red Bean Seasoning Mix

Simply Organic® Red Beans Seasoning Mix provides the characteristic flavor of the Louisiana Creole dish traditionally served on Mondays. Our seasoning blend, which includes black pepper, oregano, parsley and a dash of cayenne, is so delicious you’ll want to serve it every day of the week!

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Ingredients

1 cup milk ( whichever kind you prefer)

3 tablespoons gluten-free flour or 2 tablespoons cornstarch

1 tablespoon butter, margarine or 1 tablespoon olive oil

1 teaspoon chicken bouillon granules (gluten free) or 1 bouillon cube ( gluten free)

1/2 teaspoon salt ( or to taste)

Directions

Gluten Free Top 5 Baking Tips!

Tips for Choosing Gluten-Free Condiments

Ingredients

Instructions

Searching the web today and look what I found!

I can't wait to try these products!

Gluten-Free Certified Products