Chia cereal February 3, 2009

Ruth's Chia Apple Almond Cinnamon cereal

I tried this cereal, Ruth’s Chia Goodness Apple Almond Cinnamon, recently and was pleased with it.  Chia is a seed which is gaining popularity and is gluten free.  It contains more than five times the calcium of milk.  It is also a good source of fiber which is good for people on a gluten free diet because many of the grains we can eat are not high in fiber. 

This cereal is good hot or cold.  The cereal gets thicker as it stands in liquid.  You add water or milk to the cereal and let it sit for 3-5 minutes and you have a nice thick and tasty cereal. 

It’s worth a try if you are looking for a new gluten free cereal.  It is available in 2 other flavors, too.  I purchased it from the Gluten-Free Mall.

Yogi Tea – gluten free information November 12, 2008

I bought some Yogi Tea the other day.  When I got it home I re-read the ingredients and noticed that under Other Ingredients they listed Natural Coconut Flavor and Natural Butterscotch Flavor.  There was no indication of what the flavors were made from.  I went to their Website and found:

Natural Flavors Natural flavors are derived from natural sources such as spices, fruit, herbs, roots, or many other plants or foods, whose significant function in food is flavoring.

Of course, this isn’t enough information to find out if the food includes gluten.  I emailed the company and received a prompt reply, within couple of hours:

Dear Kathy:  

 Thank you for the email.   There is no gluten in any of the natural flavors.  Four teas contain barley malt.  They are the Fasting Tea, Calming Tea, Stomach Ease Tea and the Kava Stress Relief Tea.   

Best wishes,   Valerie Crowley Customer Service Representative

Golden Temple, Peace Cereal, Yogi Tea

Phone:  1-800-285-6457 ext. 550

Websites:  www.peacecereal.com, www.yogitea.com www.whaguruchew.com

I hope this information will help someone else wondering about the ingredients in Yogi Tea.  I like their teas.

Things to be thankful for with celiac disease April 23, 2008

I was looking at some gluten-free granola bars I just bought that are made by Bakery on Main.  Bakery on Main makes a tasty gluten-free granola cereal which I wrote about in this blog and used in an energy bar recipe.  I ordered the granola bars from glutenfree.com.  I haven’t tried them yet, I just received them last night.  I’ll review them in the future.  But I was looking at the ingredient list and I noticed that they don’t contain high fructose corn syrup.  I’ve been more aware of this sweetener lately.  You can check it out for yourself but I think it is unnecessary and could be harmful to my health.  I am staying away from it.  This got me thinking that the gluten-free diet is very healthy and it is something I am thankful for.  I thought it would be fun to start a list of things we are thankful for.

I am thankful that:

• My diet is full of vegetables, fruits, gluten-free grains and is healthy
• I was finally diagnosed
• The cure for celiac disease a healthy diet and doesn’t include medications
• More manufacturers are making products that are gluten-free
• I’ve been able to help other people with a gluten-free diet and that other people have helped me

Please add some things that you are thankful for, I’ll add them to the list.

Pamela’s Products: Best gluten-free bread March 31, 2008

I found a gluten free bread mix that I consider to be the best bread I’ve tasted since I was diagnosed with celiac disease almost 4 years ago.  It is by Pamela’s Products, the Amazing Wheat-free Bread Mix (it is actually wheat-free AND gluten-free).  You’ve probably tried Pamela’s gluten-free cookies (my favorite is the Espresso Chocolate Chunk).  The first time I bought the mix I made the pie crust (the recipe is on the package) for an apple pie when my son came home for Thanksgiving.  It was delicious – but it is definitely a rare treat because it is very high in fat. 

Here in the Wood River valley in Idaho I get the Wheat-free Bread Mix and the cookies at Atkinsons’ Valley Market in Bellevue. The Wheat-free Bread Mix is also available in Hailey at Bigwood Nutrition.

Recently I looked on the Pamela’s website for more receipes and found this recipe for a Soft Baguette Loaf.  I happen to have bought a baguette pan last year hoping to find a good bread recipe.  This recipe is not fluffy but dense and slightly soft.  The molasses adds a great taste.  It is good for dipping in oil and balsamic vinegar and later makes a good toast.  I slice the left-over loaves and put in freezer so that they stay fresh.  It is easy to pull out a couple slices at a time, let them defrost and serve. 

My husband, who isn’t gluten intolerant, asks for this bread even if I have store-bought french bread for him.  The recipe is easy to make, just add all the ingredients to the mixing bowl and mix at medium for 3 minutes.  Then let rise in pan for 1 hour and bake.  It has never failed for me.  I make sure the water and milk are about 100 to 110 degrees.  Enjoy it!

Soft Baguette Loaf

1 bag Pamela’s Amazing Wheat-Free Bread Mix
1 cup warm water
1/3 cup milk with 1 tablespoon vinegar
1/4 cup oil
1 tablespoon dark molasses
1 yeast packet (enclosed)

Combine all ingredients. Mix on medium for 3 minutes. Use 1/2 of the dough for each loaf. Place on a greased baking sheet. Use oil or non-stick spray on dough to shape loaves. Let dough rise for one hour, then slash cuts in loaf. Bake for 25-30 minutes at 375°. Loaves can have seeds (sesame, poppy, sunflower) added to top before baking. Try using fine corn meal on the cooking sheet to give the bottom of the loaf additional texture.

Gluten free treats in the Dominican Republic February 19, 2008

I’m in the Dominican Republic now and went to a grocery store in Sosua (on the north shore, near Puerto Plata) looking for some healthy snacks.  I found the usual tortilla chips and salty nuts but I was surprised to find some items that weren’t expected.

I found these casabi crackers.  From the package:  They are the bread prepared with the yucca plant by the Taino Indians when Christofer Columbus arrived at La Hispaniola in 1492.  Casabi is 100% natural, organic, with a high content of fiber and enzymes.  It is also gluten-free and low in calories.  Because of its nutritional benefits, it still forms part of the Dominican culture.  They were available in onion or cinnamon flavor, I bought the cinnamon.  They are crunchy and tasty.  5 crackers has only 25 calories.

I also found some rice cakes made in Spain.  There is more and more available for the gluten intolerant traveller.

The potato is Peruvian (and gluten free) February 17, 2008

According to an article on the BBC News, Peru grows some 2,800 varieties of potatoes, more than anywhere else in the world.  The potato was cultivated on the Altiplano of Peru and Bolivia and in Peru they are celebrating the U.N. Year of the Potato.  Many Peruvians have turned to eating rice and bread instead of the potato but the high the high price of mostly imported wheat is causing hardship among the countrie’s poor.  The government is trying to promote potatoes and bread made with potato flour. 

Societies whose diets were traditionally based on other foods but have switched to wheat may be having increases in the number of celiac disease cases.  I’ve heard this about some countries in Africa at a celiac conference I attended.  The promotion of non-gluten containing flours and greains could relieve the citizens from gluten-related problems. 

Here is are some interesting facts about the potato from the Year of the Potato website:

The potato should be a major component in strategies aimed at providing nutritious food for the poor and hungry. It is ideally suited to places where land is limited and labour is abundant, conditions that characterize much of the developing world. The potato produces more nutritious food more quickly, on less land, and in harsher climates than any other major crop – up to 85 percent of the plant is edible human food, compared to around 50% in cereals.

I have previously posted a delicious recipe which uses two Peruvian natives, potatoes and quinoa.  Try it out, I think you’ll love it.  You can celebrate the Year of the Potato and being gluten free!

Cost of Gluten-Free Food January 30, 2008

If you have celiac disease you know that special gluten-free breads, cereals and other products cost more than their regular counterparts.  In the United States most insurance companies do not pay for the gluten-free food even though it is a necessity for celiac patients.  There was a link to an interesting article in a newsletter that I receive from the American College of Gastroenterology called “Digestive Health Smartbrief“. 

 The article is from the TimesUnion newspaper.  It includes information about an insurance company that was paying for patients gluten-free food and then reversed their policy and now do not pay for the food. 

The issue in question is whether they look at celiac disease as a severe allergy and advise that you don’t eat the foods you are “allergic” to.  But we know that celiac disease or gluten intolerance is not an allergy.  We MUST not eat foods containing wheat, barley and rye.  We should not be deprived of ever eating bread or cereals or pizzas or beer ever again.  Some countries give celiac patients money each year to cover the added costs of a gluten-free diet.  One way around the insurance companies is to use a flexible spending account or a health savings account to use pre-tax dollars to pay for the extra cost. 

Most of our diet will be fresh fruits, vegetables, dairy products, beans and nuts and meat and chicken which are not more expensive than they are for any person.  But I recommend finding out the details of ways that you can pay for the added cost of special gluten free products by reading the above article, talking to your tax advisor and/or doing more research.

new review of two LaraBars January 1, 2008

I wasn’t impressed with the last Lara bar I reviewed but since then I’ve tried two varieties that I did like.  I’ve enjoyed the Ginger Snap flavor and the Lemon flavor.  They didn’t have overwhelming date tastes and were delicious and a good gluten free snack.

Lemon Bar description by LaraBar: 

Tart and tangy. Made with dates, cashews, almonds and real lemon, this bar simply bursts with flavor. Lemon is also full of magnesium, potassium, calcium, phosphorus, copper, zinc, iron and manganese. Its citric acid is nature.s best source of Vitamin C – the nutrient that optimizes the body.s balance of iron consumption, thereby supporting the health of red blood cells and boosting immunity. Eat well…be well.

Ginger Snap Bar description by LaraBar:

Comforting to heart and soul – just like the ginger snaps you grew up on. Famous as a natural stomach soother, ginger has also been used to treat inflammation and high blood pressure. Adding to the health benefits are pecans, loaded with essential unsaturated polyunsaturated fats, as well as Vitamin E, Calcium, Magnesium and Oleic Acid, a healthy staple also found in olive oil. It’s a union of old-school sophistication and new-age freshness.

link to the LaraBar website

AltiPlano Gold Instant Hot Quinoa Cereal December 16, 2007

Traveling when you have celiac disease can be hard because you may not find gluten free options in many places where you need to eat.  This product from Altiplano, Instant Hot Quinoa Cereal, is a great thing to have on hand for travel.  It comes in individual serving packs which you can easily carry with you.  When you are at a hotel and want breakfast you quickly notice there is not much choice of gluten free foods at the breakfast bar.  You can have fruit, of course, but if you want some cereal you can pull out your packet of instant cereal, pour it in a bowl, add hot water and you have a good gluten free meal.  Quinoa is high in fiber and protein.  You can add milk, banana and/or walnuts, which are all usually available.

 The cereal comes in a variety of flavors and you can buy a variety pack so that you can try all of them and see which one you like best.  I like the Spiced Apple Raisin and the Oaxacan Chocolate flavors.  You can purchase at the AltiPlano Gold website or at Amazon.

Ancient Grains December 7, 2007

I found this information about a product made by ConAgra Mills called ConAgra Mills Ancient Grain Flours (100% whole grain) which contains: 

• Amaranth Flour
• Millet Flour
• Quinoa Flour
• Sorghum Flour
• Teff Flour

It will be interesting to see if this industrial food giant labels this product as gluten free.  The ingredients are naturally gluten free but I don’t know if they can process them to be certified gluten free.  I see that they have other mixes which use Ultragrain and Sustragrain, I assume products that they make. It will be interesting to see if gluten free food producers use these flour mixes. The fact that ConAgra is making this flour mixture seems to me to be a sign that celiac disease and gluten intolerance is becoming more well-known.

If you’re interested in reading more about our food supply I recommend Michael Pollan’s book, “The Omnivore’s Dilemma”.  You can learn about these industrial food giants and how they operate.