What are FODMAPs?

https://examine.com/supplements/low-fodmap-diet/

What are FODMAPs?

FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols. These are poorly absorbed, highly fermentable carbohydrates that can contribute to gas, bloating, and diarrhea due to their fermentability and attraction of water in the intestinal tract.

To learn more... Read here!

FDA Gluten Free Labeling of Foods

Gluten-Free Labeling of Foods

An estimated 3 million people in the United States have celiac disease. In people with celiac disease, foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. Such damage limits the ability of people with celiac disease to absorb nutrients and puts them at risk of other very serious health problems, including nutritional deficiencies, osteoporosis, slow growth, infertility, miscarriages, and intestinal cancers.

On August 2, 2013, FDA issued a final rule defining “gluten-free” for food labeling, which is helping consumers, especially those living with celiac disease, be confident that items labeled “gluten-free” meet a defined standard for gluten content. “Gluten-free” is a voluntary claim that can be used by food manufacturers on food labels if they meet all the requirements of the regulations.

On August 12, 2020, the FDA issued a final rule on the gluten-free labeling of fermented or hydrolyzed foods. It covers foods such as yogurt, sauerkraut, pickles, cheese, green olives, FDA-regulated beers and wines (e.g., generally those with less than 7 percent alcohol), and hydrolyzed plant proteins used to improve flavor or texture in processed foods such as soups, sauces, and seasonings. The rule does not change the definition of “gluten-free” but establishes compliance requirements for these hydrolyzed and fermented foods. It also includes a discussion of how FDA will verify compliance for distilled foods such as vinegar.

• Federal Register Notice for Final Rule for Gluten-Free Labeling of Fermented or Hydrolyzed Foods
• Federal Register Notice for the Gluten-Free Labeling Final Rule
• Guidance for Industry: Gluten-Free Labeling of Foods; Small Entity Compliance Guide
• Questions and Answers on the Gluten-Free Food Labeling Final Rule
• Consumer Update: What is Gluten-Free? FDA Has an Answer - People with celiac disease can now have confidence in the meaning of a “gluten free” label on foods.
• Food Facts: Gluten and Food Labeling: FDA’s Regulation of “Gluten-Free” Claims
• Three Years Later, What is the Impact of the Gluten-Free Labeling Standard?

Additional Information

• Food Allergies
• FDA's Responses to Comments on the Report Titled €˜Health Hazard Assessment for Gluten Exposure in Individuals with Celiac Disease
• Health Hazard Assessment for Gluten Exposure in Individuals with Celiac Disease
• External Peer Review of the FDA/CFSAN Draft Health Hazard Assessment for Gluten in Individuals with Celiac Disease: Determination of Tolerable Daily Intake Levels and Levels of Concern for Gluten
• Food Allergen Labeling And Consumer Protection Act of 2004 Questions and Answers

GLUTEN FREE CHEESE POPOVERS

Recipe Source ~ https://www.lynnskitchenadventures.com/gluten-free-cheese-popovers

What is Celiac's Disease?

What is Celiac's Disease?

Sources -

1. https://bit.ly/3rvwVjD

2. https://bit.ly/3rvXaqh

Easy Quinoa Salad Recipes 5 Ways ~ Epicured
#Epicured #Salads #Quinoa #RecipesEpicured #EpicuredSalads

Epicure's Never Ever List

Epicure

Epicure's focus is Meals "Raw to Ready in 20 minutes or less" 
Some folks even cook Frozen meat within that time frame! Interested in learning more?! Message me!! I am here to help :)

Reduce the Sodium, Make it Clean and NO Gluten!!

I am going to make these with Epicure's GF Pizza Crust & Seasonings :) 
Cheesy Taco Sticks
These super simple Cheesy Taco Sticks are buttery breadsticks filled with taco meat and lots of cheese! The kids will love them!
INGREDIENTS
• 1 lb. ground beef
• 1 packet taco seasoning mix (or homemade taco seasoning)
• 1 tube Pillsbury Pizza Dough
• 5 colby jack and cheddar cheese sticks, halved
• 4 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp dried parsley
INSTRUCTIONS
1. Preheat oven to 425 degrees F.
2. Lightly coat a large baking sheet with non-stick spray and set aside.
3. Cook the ground beef in a skillet, breaking up with a wooden spoon until fully browned and crumbled. Drain any fat and return skillet to stove top. Mix in the taco seasoning packet (but no water), and stir until fully coated. Remove from heat and let cool to room temperature.*
4. Spread the pizza dough out until it’s flat and cut in half lengthwise and then 4 cuts up and down, creating a total of 10 small rectangles. Place about a tablespoon or more of the taco meat in the center of each pizza dough, top with a halved cheese stick and then carefully roll up the pizza stick, making sure to pinch all seams closed.
5. Combine the melted butter, garlic powder and parsley in a small bowl and brush it on the tops of the cheesy taco sticks. Bake for 10 to 12 minutes or until golden brown on top. Serve hot with your favorite taco toppings!
NOTES
*You can use leftover taco meat in this recipe. But if you do make the full 1 lb. of ground beef, you will have lots of leftover taco meat, so you can freeze it and save for later use!
RECIPE SOURCE:https://iwashyoudry.com/cheesy-taco-sticks/…
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
EPICURE'S Gluten Free Pizza Crust Mix
**Made with potato starch, rice flour, buckwheat flour, pea protein & hemp protein.
**Free of egg, dairy, gluten & yeast.
:) :)No rising time; simply mix and press into pan.
**6 g of plant-based protein per serving.
**1 bag makes two thin 12” pizza crusts (8 servings).

Did you know?

⭐22 year old Canadian meal solutions company, brand new to the USA!
⭐Raw to ready in 20 minutes or less :)
⭐Affordable! Meal cost break down is approx $2.50 per serving, including our“cook from fresh” meal kits with groceries. 
⭐All products are 100% gluten free :)
⭐Non-GMO Project Verified :)
⭐Made in a 100% peanut free facility!
⭐Kosher Certified
⭐Sodium & sugar conscious :) :)
⭐All ingredients are sustainably & ethically sourced!
⭐Free from over 100 harmful ingredients found in most store bought products

Need to make!

BBQ Quinoa Salad

Veggie Broth Mix - My Plant-Based Family

Veggie Broth Mix - My Plant-Based Family

 

Prep time

5 mins

Total time

5 mins

 

Author: Holly Yzquierdo

Ingredients

• 3 Tablespoons onion powder
• 1 Tablespoons garlic powder
• 1 Tablespoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon thyme
• 1 teaspoon paprika
• ½ teaspoon tumeric
• ½ teaspoon parsley flakes
• 1 cup nutritional yeast

Instructions

1. Mix all ingredients together, adjusting for your taste preferences. (If you hate once of these spices simply omit it.)
2. Store in an air tight container.

Vegetable Bouillon Powder - Intentionally Eat

Vegetable Bouillon Powder - Intentionally Eat

Vegetable Bouillon Powder

This vegetable bouillon powder adds incredible flavor to soups, stock and chowders, plus it is quick and easy to make. You can feel good about this healthy bouillon because it is free from chemicals and additives.

 CourseSoup

 Prep Time5 minutes

 Total Time5 minutes

 Servings1 cup

 Calories20kcal

 AuthorIntentionally Eat with Cindy Newland

Ingredients

• 1 cup nutritional yeast
• 1 1/2 Tbsp salt
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp thyme
• 1 Tbsp parsley
• 1 tsp celery seeds
• 1/4 tsp turmeric

Instructions

• Mix all ingredients and store in an airtight jar. 
• Add 1 Tbsp to 1 cup warm water for 1 cup vegetable broth.

Nutrition

Serving: 1Tbsp | Calories: 20kcal | Carbohydrates: 2g | Protein: 3g | Fiber: 1g

Celiac Disease and Headaches - Gluten Free & More

Celiac Disease and Headaches - Gluten Free & More

A research team in the UK recently explored the relationship between celiac disease and headaches. Using a systematic computer-based literature search, they found that 26 percent of adults and over 18 percent of children with celiac disease have headaches. The headaches are predominantly migraines.

Read More

Wildtree Gluten Free Options

Gluten Free Cream of Soup Recipes

D.I.Y. Friday: Gluten Free Cream of (Chicken) Soup

Courtesy of Gluten Free on a Shoestring

Prep time: 10 minutes Cook time: >15 minutes Yield: About 3 1/2 cups condensed soup

INGREDIENTS

Cream of Mushroom Soup
1 tablespoon (14 g) extra-virgin olive oil

1 small shallot, peeled and minced

1 pound fresh button or baby portabella mushrooms, cleaned and sliced thickly

3 tablespoons (42 g) unsalted butter

5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)

3/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 1/2 cups (12 fluid ounces) vegetable stock

1 can (12 fluid ounces) evaporated milk

Cream of Chicken Soup1 tablespoon (14 g) extra-virgin olive oil

1 small shallot, peeled and minced

3 tablespoons (42 g) unsalted butter

5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)

3/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon dried poultry seasoning (or 1/2 teaspoon dried parsley + 1 teaspoon dried sage + 1/2 teaspoon dried thyme + 1/2 teaspoon dried marjoram + 1/2 teaspoon rosemary)

1 1/2 cups (12 fluid ounces) chicken stock

1 can (12 fluid ounces) evaporated milk

1 cup diced cooked chicken

Cream of Potato Soup
1 tablespoon (14 g) extra-virgin olive oil

1 small shallot, peeled and minced

3 tablespoons (42 g) unsalted butter

5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)

3/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 teaspoon dry mustard powder (optional)

1 1/2 cups (12 fluid ounces) chicken or vegetable stock

1 can (12 fluid ounces) evaporated milk

1/2 pound red-skin potatoes, peeled and diced

DIRECTIONS

• For the cream of mushroom soup, in a medium-size saucepan, heat the olive oil over medium-high heat. Add the shallots and mushrooms, and cook until the shallots are translucent and the mushrooms are fork tender (about 4 minutes). Transfer the mushrooms and shallots to a small bowl, and set it aside. To the same medium-size saucepan, add the butter and melt over medium heat. Add the flour blend, salt and pepper, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the soup. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color. Add the stock to the roux very slowly, stirring constantly to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth. Bring the mixture to a simmer, and continue to cook, stirring occasionally, until reduced by about one-quarter (about 7 minutes). Remove the saucepan from the heat, and add the mushrooms and shallots. Stir to combine.
• For the cream of chicken soup, in a medium-size saucepan, heat the olive oil over medium-high heat. Add the shallots, and cook until translucent (about 4 minutes). Transfer the shallots to a small bowl, and set aside. To the same medium-size saucepan, add the butter and melt over medium heat. Add the flour blend, salt, pepper, and poultry seasoning, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the soup. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color. Add the stock to the roux very slowly, stirring constantly to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth. Bring the mixture to a simmer, and continue to cook, stirring occasionally, until reduced by about one-quarter (about 7 minutes). Remove the saucepan from the heat, and add the cooked chicken. Stir to combine.
• For the cream of potato soup, in a medium-size saucepan, heat the olive oil over medium-high heat. Add the shallots, and cook until translucent (about 4 minutes). Transfer the shallots to a small bowl, and set aside. To the same medium-size saucepan, add the butter and melt over medium heat. Add the flour blend, salt, pepper, and optional mustard powder, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the soup. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color. Add the stock to the roux very slowly, stirring constantly to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth. Add the diced potatoes , stir to combine and bring the mixture to a simmer. Continue to cook, stirring occasionally, until the potatoes are tender and the mixture is reduced by about one-quarter (about 10 minutes). Remove the saucepan from the heat.

Love,
Nicole

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
https://glutenfreeonashoestring.com/d-y-friday-gluten-free-cream-chicken-soup/

Enchilada Rice Casserole - Gluten Free Recipes | Easy Recipes by Veggie Balance

Enchilada Rice Casserole - Gluten Free Recipes | Easy Recipes by Veggie Balance

Breakfast With a Dose of Roundup?

Popular oat cereals, oatmeal, granola and snack bars come with a hefty dose of the weed-killing poison in Roundup, according to independent laboratory tests commissioned by EWG.
Read More

McDonald's French Fries are NOT Gluten Free

 Allergen info on McDonald's website

Ingredients: Potatoes, Vegetable Oil (Canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil, Natural Beef Flavor [Wheat and Milk Derivatives]*), Dextrose, Sodium Acid Pyrophosphate (Maintain Color), Salt.

*Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients.

Contains: WHEAT, MILK.

This is the ingredient list is for McDonald's french fries in the United States. Please stop telling others the fries are gluten-free. There is a wheat allergen warning RIGHT ON THEIR WEBSITE.

Source: McDonald's Website

What is Celiac Disease — What it is, what it isn’t, why it’s important to know the difference.

Gluten-Free Pretzel Crusted Chicken {Dairy-Free} - Meaningful Eats

Not thrilled with gluten-free breadcrumb options when breading chicken? Try this Gluten-Free Pretzel Crusted Chicken recipe instead. You won't be disappointed!