Gluten Free Survival

Gluten Free Irish Soda Bread

2018-03-12T07:00:00.002-07:00

If you have been looking searching for some quick to make, yeast-free bread that you can serve with most of your stews, soups and meaty dishes, then gluten-free Irish soda bread is the one you must try for.

This recipe makes a classic, light loaf of Irish Soda bread having terrific texture and flavor. If you like it with butter, you can serve it with Kerry Gold butter, which is a deep yellow, super rich and creamy butter from Ireland. This is a hearty, flavorful and easy to make gluten free soda bread recipe in Irish style that goes just perfect with any meal.

Cooking Time: 1 Hour 15 Minutes

Serves: 4-5

Ingredients:

· All-purpose gluten-free flour blend: 3 Cups

· Xanthan gum (If your flour blend already contains xanthan, don’t use it): 1 tsp

· Sugar: 1/4 cup

· Baking soda: 1 tsp

· Baking powder: 1 Tbsp

· Salt: 1/2 tsp

· Cold, unsalted butter: 1/2 cup

· Currants: 2/3 cup

· Buttermilk: 1 Cup

· 1 egg

For Loaf Brushing:

· Melted butter: 1 Tbsp

· Buttermilk: 1 Tbsp

Directions:

1. Preheat your oven at 375-degrees F. Line a medium sized cookie sheet with parchment paper.

2. Take a bowl and mix gluten-free flour with sugar, baking powder, salt, baking soda and xanthan gum (if you are using).

3. Add butter into the mixture and mix well till tiny crumbs form.

4. Now add currants and mix well.

5. Take another bowl, and mix buttermilk with an egg. Add this liquid mixture to the flour mixture. Stir gently with spatula and then blend the mixture using your hands, until a wet dough is formed.

6. Keep the dough little bit sticky; however, make sure you can form it into a ball shape and place it on a parchment paper lined cooking sheet.

Gluten Free Dairy Free Egg Nog

2017-11-25T19:16:00.001-08:00

Do you know that eggnog can be raw, paleo, sugar free and vegan...AND TASTE GOOD!

This gluten free and dairy free egg nog recipe is free from gluten and dairy products and filled with a delicious blend of vanilla, almond milk and cashews. A twist of cloves and nutmeg greatly enhances this healthy eggnog’s flavors.

Preparation Time: 10 Minutes
Cooking Time: 2 Minutes
Serves: 2 Cups

Ingredients:

• Raw cashews: ½ cup
• Unsweetened almond milk: 1 ½ cups (You can take any other nut based milk if required}
• Medjool dates, washed and pitted: 5-6
• Pure vanilla extract: 1 tsp
• Nutmeg: ¼ tsp (With some additional quantity for sprinkling)
• Cloves: ⅛ tsp
• Salt: ⅛ tsp

Directions :

1. Take a glass bowl and pour into it hot water. Soak raw cashews in hot water for 10 minutes. Strain cashews and set aside. You can pre-soak raw cashews before starting this recipe.
2. If dates are hard, you can make them soft in the same way you soften cashews.
3. Now put all ingredients in a blender and blend them well to get a smooth and consistent mixture.
4. Pour eggnog into serving glasses or mugs and sprinkle some nutmeg over it.
5. You can make a chilled version of this gluten free and dairy free eggnog by adding ice cubes in the blender in step 3.
6. It is 100% healthy and nutritious.

Almond Strawberry Tarts..Gluten Free Dairy Free Recipe

2017-05-30T07:34:00.002-07:00

Almond Strawberry Tarts: Have you ever tasted a deadly combination of sweet strawberries and nutty almonds? Try these scrumptious strawberry almond tarts, which are free gluten as well as dairy free; ideal to start your day in a healthy & delicious way. Made with fresh aromatic strawberries, it makes one of the favorites strawberry desserts for gluten free food lovers. Total Time: 60 Minutes Serves: Makes four 4-inch tarts; for 4-6 people Ingredients: • Almond flour: 1½ cups • Kosher salt: ¼ teaspoon • Honey: 2 tablespoons • Melted Earth Balance (It is a non-dairy substitute for butter): 3 tablespoons • Solo Pure Almond Paste: 8-ounce c an • powdered sugar: ¼ cup • 2 eggs • Strawberries, hulled and sliced in half: 1 Cup For Topping: • Slivered almonds: 2 tablespoons • Melted strawberry jelly: 2 tablespoons • Strawberry slices: ¼ cup Directions: 1. Preheat oven at 350 F. Prepare 4-inch tart pans by greasing their bottoms with non-sticking and gluten free cooking spray. Set aside. 2. Take a bowl and mix almond flour with 2 tablespoons of honey, salt and Earth Balance (substitute of butter). Mix well. 3. Press this mixture into bottoms of prepared tart pans. 4. Bake the tarts for 10 minutes. 5. Meanwhile, take a blender and blend almond paste with strawberries, eggs and powdered sugar. Blend till a smooth mixture is formed. 6. Now spread this mixture onto baked tarts. Top with strawberry slices and slivered almonds. 7. Bake tarts again for 30-40 minutes. 8. Once baked, brush tarts’ top with melted strawberry jelly. 9. Let the tarts cool down a bit and serve.

Paleo & Gluten Free Banana Carrot Bread

2017-03-23T08:41:00.001-07:00

Ingredients

3 ripe bananas

3 eggs

4 Tbsp honey

4 Tbsp olive oil

2 tsp vanilla extract

1/2 cup quinoa flour

1/2 cup wild rice flour

1/2 cup almond flour

3 Tbsp tapioca starch

1/2 tsp fine sea salt

1/2 tsp baking soda

1/4 tsp ground cinnamon

1/2 cup Nuts (or almonds), chopped

3/4 cup grated carrots

Instructions

1. Preheat the oven to 350°F.

2. In a medium bowl, whisk together the bananas, eggs, sugar, olive oil, and vanilla extract.

3. In another bowl, whisk together all flours, salt, baking soda, and ground cinnamon.

4. Add the egg mixture to the flour mixture until incorporated. Fold in the nuts (or almonds) and carrots.

5. Pour the batter into a greased loaf pan. Bake for 50 to 55 minutes.

6. When ready, let cool in the pan for 20 minutes and then invert onto a cooling rack.

7. Cool completely before slicing the loaf.

Servings: 16

Total Time: 1 hour and 20 minutes

Nutrition Facts

Serving size: 1/16 of a recipe (2.9 ounces)

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount per Serving

Calories 184.2

Calories from Fat (44%) 80.21

% Daily Value

Total Fat 9.32g 14%

Saturated Fat 1.23g 6%

Cholesterol 34.88mg 12%

Sodium 59.4mg 2%

Potassium 192.18mg 5%

Total Carbohydrates 22.98g 8%

Fiber 2.01g 8%

Sugar 10.21g

Protein 3.41g 7%

Witch's Fingers....Gluten Free Halloween Snack

2016-10-08T06:11:00.000-07:00

Let’s scream Halloween spirit with some scary, yet delicious, Witch’s Fingers! I am sure you would have never thought of trying this, but Halloween is all about doing something different. And when it comes to cooking, creatively scary snack ideas just enhance your Halloween party & make it great fun! Try these nutty gluten free Witch’s Fingers this Halloween and celebrate the festival to the fullest!

Preparation time: 20 minutes

Serving: Makes 8 fingers

Ingredients

· 2 dates , pits removed, chopped

· Water: 1 Tbsp

· Raw walnuts: 1/3 cup

· raw almonds: 1/3 cup

· raw cashews: 1/3 cup

· raw cacao powder: 1 Tbsp

· 4 raw almonds, slices in half

Directions

1. In a blender, blend dates with water to form smooth paste.

2. Now add cocoa and nuts and blend again. Dough will form.

3. With 1 tbsp of dough, make one finger with the help of your hands. Shape dough like a finger.

4. Put almond slice at the top of finger to give a nail effect.

5. Cool in refrigerator for 15 minutes and serve.

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Basil Shrimp

2016-07-01T12:25:00.000-07:00

This is a quick and delicious shrimp recipe filled with sharp taste of garlic and basil.

Serving: 9

Total time: 1 hr 30 minutes

Ingredients:

· Olive oil : 2 ½ tbsp

· Melted butter: ¼ cup

· Lemon juice: 1 ½ tbsp

· Dijon mustard: 3 tbsp

· Minced basil leaves: ½ cup

· Garlic cloves: 3 minced

· Salt & white pepper

· Shrimp: peeled and cut: 2 cups

· Skewers

Directions

1. Take a bowl and mix melted butter and olive oil.

2. Now add lemon juice, garlic, mustard, basil and seasoning. Add shrimps.

3. Mix well and refrigerate for an hour.

4. Pre heat grill to high. Grease grill grate.

5. Thread shrimps onto skewers.

6. Arrange skewers in grill and cook for 5 minutes.

Homemade Gluten Free Kalamata Hummus

2015-11-23T07:57:00.002-08:00

This recipe is just a Mediterranean feast, with Greek yogurt and salty olives.

Serving: 7

Total time: 10 minutes

Ingredients:

· 1 large garlic clove

· plain reduced-fat Greek yogurt: 1/2 cup

· fat-free milk: 2 tablespoons

· cider vinegar: 1 tablespoon

· extra-virgin olive oil: 1 tablespoon

· dried oregano: 1/2 teaspoon

· 8 pitted kalamata olives

· chickpeas (garbanzo beans): 1 (15 1/2-ounce) can

Directions

1. Blend garlic in a blender and add yogurt and other 6 ingredients. Blend again for 5 minutes. Serve in a bowl, add a few more chopped olives on the top for garnish and done!

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Mushrooms with Fennel

2015-11-17T08:05:00.000-08:00

Mushrooms with Fennel

Prep Time: 6mins Cook Time: 8mins Serves: 2-3

Ingredients

12oz mushrooms, washed and dried

1tbs unsalted butter

2 pinches fine grain sea salt

1tbs crème fraiche

1 small bulb of fennel, trimmed and sliced thin

2tbs fresh dill, chopped

1 small bunch of chives, minced

Ground black pepper to taste

Small bunch of watercress, sorrel, or arugula

1 tsp olive oil

Instructions

Slice the mushrooms in half, or slice if using large mushrooms.

Heat up a skillet and dissolve the butter, place in the mushrooms and add the salt.

Blend together and stir regularly to release the water from the mushrooms.

Once they begin to color, mix in the fennel, and cook for a further 2-3mins.

Take off the heat and rest for 10-15secs then blend in the crème fraiche.

Mix in the chives and dill, season to taste.

Sprinkle the cress with olive oil, and dish with the mushrooms.

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2014-09-03T10:46:00.002-07:00

        Simple Gluten Free Pumpkin Spice Cake

Here is a fall treat , as simple as it can get, that taste amazing! Nuts and raisins totally optional!

Cake:

1 box of Gluten Free yellow cake mix

1 can (15 oz) organic pumpkin

¼ cup butter, room temperature

2 cups water

2 teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

1/4 teaspoon ground nutmeg

3 eggs

1/2 cup golden raisins

Frosting

1 container of cream cheese frosting

¼ cup of chopped nuts

Steps to get it done:

Heat oven to 350°F.
Lightly grease a 15x10x1-inch pan with a olive oil cooking spray
In large mixing bowl, combine the first 8 ingredients, until fully mixed, scraping bowl occasionally. Stir in raisins. Spread in pan.
Bake 25 to 35 minutes or until light brown.
Cool completely in pan on cooling rack, about 2-3 hours.
Spread frosting over cake. Sprinkle with chopped nut.
Place in refrigerator until serving.

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Gluten Free Olive Flatbread

2011-06-19T19:19:00.000-07:00

1 cup sorgum flour
1/3 cup psyllium husk
1/4 cup white rice flour
1/4 cup brown rice flour
1/4 cup tapioca starch
2 tbsp sugar
1 tsp oregano
1 tsp basil
1 tsp salt
1/4 cup butter
1 cup warm lactose free milk
2 eggs
1/2 cup sliced kalamata olives
2 tsp instant yeast

Using a mixer at low speed, combine the first ten ingredients until butter is incorporated. Add the yeast and mix until well blended

Keeping the mixer on low, add the milk beating until mixed. Beat in the eggs. Let mixer run for 5 minutes, scraping the sides of bow down when needed. Hand mix the olives in the dough. Spread in a prepared baking dish.

Brush dough with olive oil and and additional dried basil, parsley, and oregano salt and pepper. Cover with a lint free towel and let rise in a warm, draft free place until dough doubles in size..about one hour.

Preheat oven to 350 degrees and back for 0 minutes. Let cool n a wire rack for 10 minutes before running a knife around the edge of bread

Gluten Free Holiday Turkey Stuffing

2010-11-18T07:05:00.000-08:00

This is the best for this time of year. Gluten Free Bread can be found in any supermarket or specialty store. Using a food processor, grind 5 slices until bread crumb texture. For this recipe either add pine nuts or chestnuts for added flavor..its your preference. Make sure the chestnuts are ready to use variety.

Super Simple Gluten Free Spritz Sugar Cookies!

1/2 stick of butter

1 large chopped onion

3 celery stalks, chopped

3/4 pound of ground turkey

1/2 teaspoon dried sage

3 ounces of chopped pancetta

2 3/4 cups of bread crumbs made from day old gluten free bread

Lemon zest from 1/2 of a lemon

2 to 2 1/2 cups of gluten free chicken broth

1/2 cup quinoa flakes

1 cup of pine nuts or chestnuts

Preheat oven to 375. Melt the butter in a pan over medium heat. Add onions and celery until soft and see thru. Remove from pan and set in a bowl. Add the ground turkey. zest, sage and pancetta. Saute until the turkey meat is fully cooked and crumbly. Turn off flame.

In a large mixing bowl, blend the turkey meat with the vegetable, slowly adding the breadcrumbs, quinoa flakes and nuts. Use the chicken broth as a binder, adding as much as you needed for keep he stuffing moist.

Place inside your turkey's cavity or place in a greased casserole and/or baking dish and bake in a preheated oven at 325 for 25 to 30 minutes.

Once can substitute ground pork, ground beef, ground sausage or a blend of each type of ground meat to mix up the flavor of your stuffing! Gluten Free Baking Needs

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Simple Gluten Free Pie Crust

2010-11-04T04:39:00.000-07:00

With the holidays nearing, this is a perfect, easy recipe for a delicious pie crust to be used with your favorite filling of choice. For this blog I picked a pumpkin pie, but any gluten free filling will work beautifully.

Gluten Free Spritz Cookies...simple and yummy!

Kindle Ultimate Gluten Free Recipe Book

CRUST

1 cup of white rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/2 teaspoon salt
7 tablespoons butter, cut into 14 slices
1 large egg
1 tablespoon apple cider
3 tablespoons cold water

Mix the first four ingredients in a mixing bowl. Add butter and with a for or hands blend mixture until it is flaky. Add egg and vinegar, stirring a fork until just blended. Sprinkle with water; blend together with a fork and clean hands until mixture just holds together and forms a ball. Separate in half. Cover one half with plastic wrap; set aside. Place half on a lightly floured (use potato or tapioca flour) piece of wax paper. Top with additional piece of wax paper. Roll out dough with a rolling pin to 1/8 inch thickness. Do away with the top sheet of wax paper and upturn dough into a 9 inch pie plate. Cut overhanging dough. Gather or pinch the edges. Repeat to make another crust or use as the top of the pie crust.

Pumpkin Filing:1 1/2 cups of granulated sugar
1 1/2 teas salt
3 teas ground sugar
1/2 teaspoon ground cloves
1/2 ginger
1/2 cinnamon
4 large eggs
1 can of canned pumpkin
2 cans of evaporated milk

Blend sugar, salt, cinnamon, ginger and gloves in a bowl. Beat eggs in a larger bowl. Stir in pumpkin and add contents from small bowl. Slowly fold in evaporated mil. Transfer into pie shells. This will make enough for 2 pies.

Bake in a preheated oven at 425 for 15 minutes. Reduce heat to 350 degrees for 45 minutes. Cool on a wire rack for 2 hours. Serve cooled or refrigerate.

Gluten Free Bean Dip

2010-04-29T19:15:00.000-07:00

This dip is packed with flavor, loaded with fiber. Use it with gluten free crackers or better yet toast gluten free pizza crust and spread the bean dip on top and sprinkle with cheddar cheese! Check the labels of the beans to make sure no gluten products were added.

16 oz can chickpeas
16 oz can kidney beans
16 oz can black beans
1 tablespoon garlic
4-5 tablespoons lemon juice
1/3-1/2 cup water (for desired texture)
3 tablespoons tahini
1 teaspoon cumin
1/2 tsp paprika
1 teaspoon salt
1 teaspoon pepper
1/2 cup parsley, chopped
1/2 cup green onions, chopped

Puree all ingredients together in a food processor
Add extra water as needed to reach texture
Add additional spices to meat your taste
Refrigerate until ready to use.

Gluten Free Valentine's Strawberry Meringue Pie

2010-01-25T19:13:00.000-08:00

Great Dessert for Valentine's Day!

Meringue Ingredients:
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Filling Ingredients:
1 cup sour cream
3/4 cup powdered sugar
4 ounces cream cheese, softened
1 tablespoon orange juice
1 teaspoon freshly grated orange zest

Topping Ingredients:
2 pints fresh strawberries, hulled
1/4 cup apple jelly, melted

Preheat oven to 275°F. Grease bottom only of 9-inch pie pan; set aside.Beat egg whites and cream of tartar in small mixer bowl at high speed until foamy. Continue beating, gradually adding sugar, until mixture is glossy and stiff peaks (3 to 4 minutes). Pour into prepared pan; spreading meringue over bottom and up sides. Bake 1 hour. Turn off oven; leave meringue in oven with door closed for 45 minutes. Remove meringue from oven. Cool at room temperature.Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until creamy. Spoon filling into meringue shell; spread over bottom and up sides of meringue shell. Refrigerate 2 hours or until firm.Just before serving, place strawberries, stem-side down, on filling. Brush or drizzle melted apple jelly over berries.

Try using other berries, like blueberries or raspberries for a yummy change!

Super Simple Gluten Free Pancakes

2010-01-01T19:38:00.000-08:00

Happy New Year!

Here is a simple, yummy breakfast idea for a hot breakfast this winter!

1 ¼ cups rice flour

2 teaspoons baking powder

1 teaspoon soda

½ teaspoon salt

1 ¼ cup buttermilk

2 large eggs

¼ cup vegetable oil

Add the vegetable oil to buttermilk. In large bowl, mix together all dry ingredients. Add the buttermilk/oil mixture and eggs. Mix and cook on greased hot griddle or pan.

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Gluten Free Frosted Fudge Finger

2009-11-29T06:41:00.000-08:00

Thses are perfect Gluten Treats for your holiday cookie tray!! Enjoy!

1/4 cup Teff flour

1/4 cup & 2 tbs rice flour

1/4 cup & 2 tbs tapioca flour

1/4 cup & 2 tbs cornstarch flour

1 teaspoon potato flour

1/2 teas xanthan gum

1/2 teas baking powder

1/3 teas salt

2 ounces of unsweetened chocolate squares

1 cup sugar

2 eggs

1 cup chopped pecans, toasted

Frosting

1/4 cup butter, melted

2 cups confectioners sugar

2 tbs cream

1 1/2 teas vanilla

Preheat oven to 350. Line an 8 inch square baking pan with foil, allowing several inches to hang over on 2 sides for handles. Grease the foil.

Whisk all flours, xanthan gum, baking powder, and salt.

Melt the butter and chocolate the the microwave until melted. Usually about 1-2 minutes. Put in the bowl of your mixer and beat in he sugar and eggs until mixed. Lower the speed and slowly add dry ingredients until just combined. Fold in Pecans and place in prepared pan.

Bake until just set. The sides should begin to pull away from the pan. This is about 25 minutes. Cool completely.

For frosting, beat the all ingredients until smooth. Keep beating on slow speed until it gets fluffy.

Lift the chocolate layer out of pan. peel off the foil and transfer to a flat surface lined with wax paper. Spread the frosting evenly over the top of the cookie base. Let stand until frosting is firm and cut into 3X1 inch bars. Makes 2 dozen bars.

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Gluten Free Soy Sauce

2009-11-17T04:49:00.000-08:00

Here is something I stumbled across in a great cookbook by Donna Washrurn and Heaher Butt. Gluten Free Soy Sauce. This is great! It's simple! It is soy-free! This recipe makes two cups.

1 1/2 cups boiling water
3 beef bouilon cubes

1/4 apple cider vinegar

2 tbsp sesame seed oil

2 tbsp fancy molasses

A pinch of black pepper

Dissolve bouillon cubes in boiling water Graduallywhisk in vinegar, sesame oil, molases and pepper until blended. Store in a covered jar in the refrigorator for up to one month.

Click here for a gluten free Polynesian Pork recipe to use your GF Soy Sauce

Click here for Gluten Free Dinner Rolls

Gluten Free Coconut Shrimp

2009-11-15T19:35:00.000-08:00

2 eggs, lightly beaten
1 tbsp GF mild curry paste
1 cup unsweetned coconut
1/2 cup almond flour
1/3 cup amarath flour
24 large shrimp, peeled, deveined, leave the tails on
GF dipping sauce

Combine eggs and curry paste.

In a dish toss coconut & almond flour. Place amarath flour in another dish.

Grab a shrimp and into egg mixture, then in amarath flour, back into egg mixture and then press into coconut mixture. Arrange on a single layered greased baking sheet.

Bake in a preheated oven at 400 for 10 minutes. Serve on a plate immediately with dipping sauce of choice.

The Best Gluten Free Brownies

2009-10-23T03:20:00.000-07:00

These brownies always get kudos! Enjoy

2/3 cup gluten-free baking mix (can be found now in any grocery story)
1/2 cup cornstarch
1 cup white sugar
1 cup packed brown sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
2 eggs, beaten
3/4 cup butter, melted

DIRECTIONS
Preheat oven to 350 degrees F , and grease an 8x8 inch square baking dish.
Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted butter, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.
Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

Simple Sugar Free Spritz Cookies

Gluten-Free Pumpkin Cupcakes

2009-10-15T16:26:00.000-07:00

Here is a great recipe just in time for fall! They can be eaten plain, with store bought cream cheese frosting or homemade butter cream frosting...yummy! Makes about 16 cupcakes. I frosted mine with store bought frosting and sprinkled some Cinnamon on top,

1 stick (1/2 cup) unsalted butter, room temperature

1 cup brown sugar

1 Tbsp molasses

1 Tbsp honey

2 large eggs

1 teaspoon vanilla extract

1 cup pumpkin purée

2 cups gluten free flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon lemon zest

1/2 cup buttermilk

1/2 cup chopped pecans

1 cup raisins

Preheat oven to 350°F.
Using an electric mixer, cream the butter, brown sugar, molasses and honey, until as light and fluffy as it will be, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla and beat until thoroughly mixed.
In a separate bowl, whisk together flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter. Fold in pecans and raisins.

Set paper cupcake holders in a muffin tin. Spoon the batter into the cupcake paper cups, close to the top of the cups. Bake approximately 20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.

Naturally Gluten Free Foods

2009-10-13T06:43:00.000-07:00

Gluten is a protein found in wheat, barley, rye, and a variety f other products. As the word itself promotes it is a "glue" that holds these foods together. It gives bread and macaroni its textture and elasticity.

If you can not tolerate gluten products you need to familiarize yourself with what contains gluten and where it is found.

Before I get into a list of "have-not's", let focus on what naturally has no gluten that you can enjoy whenever you wish!

Grains include Quinoa, Buckwheat, corn, and miller
chicken
fish
untreated meats
nuts
seeds
eggs
vanilla
spices
fruits
vegetables

A gluten free diet is necessary for those with Celiac disease. Celiac disease or not, it prevents the development of the symptoms and reverses them if present. It has been shown to reverse osteoporosis, improve cardiovascular risk profiles, reduce the development of autoimmune disease. All these are great reasons to adapt a Gluten free lifestyle!

Tomorrow I will blog a few good recipes to make it easier to live a gluten free lifestyle! You can also click here of a great guide as well! http://17d10fqiic5w2v96dyapf5jn11.hop.clickbank.net/