Tag Archives: food

Why You Should Stop Eating Wheat

Check out this smart article from mainstream tech/science blog iO9. It’s exciting to see people thinking critically about wheat, now let’s hope it sparks a debate! (Via iO9)


Why you should probably stop eating wheat

Wheat and grain-based foods are all around us. We love our bagels, pasta, bread, and breakfast cereals. For many, the thought of eliminating these staples from our diets seems wholly unreasonable, if not ludicrous. But a growing number of people are switching to wheat-free diets — and for very good reason. As science is increasingly showing, eating wheat increases the potential for a surprising number of health problems. Here’s why you should probably stop eating wheat.

Continue reading


Making Gluten Free Dinners for Your Non GF Friends

Dennis Yermoshin for The New York Times

WHEATLESS Hazelnut cheesecake with salted caramel glaze.

The New York Times has a nice little story about sharing your gluten-free meals with your non gluten-free friends. There is some insight here into how to ‘market’ your dishes, or ways to get friends to love your food, gluten-free or not.

Continue reading

New Gluten Free Flours!

Gina is a local friend who is also a big contributor to the gluten-free scene in Portland. She is a photographer, a baker, and a sharp writer, but has recently added entrepreneur to her list of accomplishments!

She has just released a new type of gluten-free flour, and it sounds excellent. Those of us that know gluten-free baked goods know that many times the recipes and ingredients are a letdown, and your hard-to-make bread comes out heavy and clunky and tasteless.

So it’s exciting to hear about a new, kneadable, stone-ground, and locally made product! Can’t wait to try baking with it and report back on the results.

Gluten-free Bread Flour

(Via Gluten Free Gourmand)

Did you ever wish you could find a gluten-free flour that gave you nice, soft, fluffy bread just like you used to eat?  A gluten-free bread flour that rose well, that you could knead if you wanted to. That gave you a nice, crisp crust and a soft, chewy inside.  One that gives you flexible bread slices perfect for sandwiches.

Now you can have that bread flour.  Continue reading

Gluten Free Traveling

Some obvious ideas and some good ones from the Daily Meal on how to make traveling on a gluten-free diet a little easier.

Gluten-Free on the Road

Via the Daily Meal:

When her son was diagnosed with celiac disease, in which a person has trouble digesting foods that contain gluten, a protein found in products like bread and pasta, Karen Broussard quickly realized the challenges travelers have finding gluten-free options while on the road. So she started the website GlutenFreeTravelSite.com to help travelers maintain a gluten-free diet on the go.

See 12 Ways to Eat Gluten-Free on the Road Slideshow

Approximately 1 percent of the U.S. population has Celiac disease, although the majority remain undiagnosed. There’s an additional 7 percent of the population estimated to be “gluten sensitive,” according to Dr. Alessio Fasano of the University of Maryland’s Center for Celiac Research. Therefore, a total of about 25 million people in the US are negatively affected by gluten. For these people, finding safe food options can be challenging.

“You want to take a vacation from worrying. You want to be able to take a vacation without worrying about food,” said Broussard.

GlutenFreeTravelSite.com provides tips and resources for travelers and their families for gluten-free travel and dining around the world. The site, which began four-and-a-half years ago, has recently unveiled a new design, which includes a guide to chain restaurants, restaurant reviews, and trip-planning resources. Only businesses that have been reviewed by a person on a gluten-free diet are included on the site.

Read more: http://www.thedailymeal.com/12-ways-eat-gluten-free-road#ixzz25w2VX1HN

And don’t forget to check out GlutenFreePDX’s companion site GlutenFreeAirport.com. There you can find some things to eat while traveling through some of the country’s busiest airports!

Six Chilled Soups for Summer

Summer weeks may be winding down (booooooo), but it’s still nice and warm out, and you should take advantage of the season while you can. Spa Finder has a great collection of chilled soup recipes that look delicious (and gluten-free). Give them a try!

Rancho La Puerta’s Watermelon Gazpacho Recipe
This revitalizing recipe from Rancho La Puerta offers a new way to enjoy the thirst-quenching fruit. Give it a try this summer, and let us know how it turns out!

The Oaks at Ojai’s Chilled Avocado Soup Recipe
This chilled avocado soup recipe from the Oaks at Ojai in Ojai, California, is as easy as 1-2-3. Only three basic, easy-to-find ingredients are needed to create this satisfying, wholesome soup that’s perfect for a hot summer’s night.

Kamalaya’s Chilled Ginger & Melon Soup Recipe with Mint Granita
This unique melon soup recipe from wellness sanctuary Kamalaya Koh Samui in Koh Samui, Thailand, features a variety of flavor profiles, including sweetness from the fruit and the stevia, a dash of spice from the chili powder and ginger, and a refreshing touch of invigorating mint. We love the addition of the ginger and mint granite.

Impress guests with the complex flavors of this melon soup, or enjoy a bowl on your own and cool down in the heat of summer.

Kamalaya’s Cucumber, Pineapple and Avocado Gazpacho Recipe
Fresh pineapple gives this gazpacho recipe from Kamalaya Koh Samui in Koh Samui, Thailand, in an interesting spin. Tart and sweet, pineapple is full of vitamin C and manganese, which means plenty of antioxidant protection and immune support for you!

Cold Soup Classic: Mii amo’s Tomato Gazpacho Recipe

“Think of this refreshing soup as liquid salsa ─ plenty of garden-fresh flavors in a bowl,” says Mii amo.

Refreshing gazpacho is just what summer is for, and this traditional tomato gazpacho from Mii amo inSedona, Arizona, incorporates a bevy of herbs and vegetables to give you your daily dose in a deliciously cold summer soup. (skip the fry-bread, or find a GF alternative!)

Canyon Ranch’s Cold Peach Soup Recipe

This cold peach soup recipe from Canyon Ranch also makes for a light and refreshing dessert.


When I Went Gluten Free

When I Went Gluten Free is a Tumblr page that feels like most other Tumblr pages. Animated GIFs, dry humor, clever and probably a total waste of time. But in a good way! Here are some quick looks at the page.


(Source: wheninnewyorkcity)


(Source: wheninnewyorkcity)



(Source: casualnewyork)



I just gaze in the window like:

(Source: whatshouldwecallme)



I think I’ll be all:

But then I start mixing flours and I’m like:

(Source: whatshouldwecallme)

Gluten Free + Fiber

Going Gluten-Free? Don’t Forget Fiber.

Via US News & World Report. 

Tamara Duker FreumanTamara Duker Freuman

If you’ve recently adopted a gluten-free diet—eliminating wheat, barley, rye, and any food that contains derivatives of these ingredients—you may have inadvertently eliminated something else from your diet as well: fiber.

Getting adequate fiber in the diet is essential for a host of reasons, including maintaining regular bowel movements, maintaining low cholesterol levels, managing your weight, preventing colon cancer, and supporting a diverse and thriving community of friendly gut bacteria. These beneficial bacteria manufacture vitamins, help protect you from foodborne illness, and stimulate the production of immune cells that boost your resistance to other infections.The average American adult’s fiber intake has been estimated at about 16 grams per day—far below the recommended levels of 25 to 38 grams per day for women and men, respectively. Grain-based foods are the primary source of fiber in the U.S. diet, accounting for about 44 percent of total fiber intake among Americans, according to the Centers for Disease Control and Prevention’s National Health and Nutrition Examination Survey. Since wheat is far and away the predominant grain in the U.S. diet, this heavy reliance on grains for our fiber intake is bad news for gluten-free dieters.

If fiber is what you’re after, you’ll need to be sure your diet isn’t loaded with gluten-free versions of typical wheat-based convenience foods, like bread, pasta, crackers, waffles, and cereal. The gluten-free versions of these foods are notoriously low in fiber, as they are generally made with high-starch flours like whiterice, potato, and tapioca. Furthermore, these products often have up to twice the calories per serving as their conventional counterparts, which can wreak havoc on your weight-loss plans.

Instead, try building your diet around naturally gluten-free, whole, or minimally processed foods, like the ones below, to help you meet your fiber needs.

Bring on the beans: Skip starchy, low-fiber, gluten-free staples like potatoes and rice, and opt for a side of beans with your meal instead. From French lentil salad and Cuban black beans to Boston baked beans and Moroccan spiced chickpeas, there’s no shortage of variety in ways to prepare legumes, and using canned beans is a fast and easy way to speed up meal prep. If cooked bean dishes aren’t your thing, try stocking gluten-free bean-based soups like lentil, split pea, or black bean in your pantry and having them for lunch or with a light dinner several times a week. For variety, snack on edamame (boiled soybeans), or look for chips and crackers made from bean flour instead of your usual corn- and rice-based ones.

• Sprinkle some seeds: Gluten-free breakfast cereals are notably low in fiber. Whereas a high-fiber conventional breakfast cereal will have anywhere from 5 to 14(!) grams per serving, the most you can expect from the best gluten-free cereals is only about 3 grams per serving, tops. To boost the fiber content of your gluten-free cereal, try topping it with 2 tablespoons of chia seeds or ground flaxseeds; in addition to fiber, you’ll get a hefty, bonus dose of heart-healthy omega-3 fatty acids.

• Go nuts for almond flour: When making gluten-free treats like pancakes or mini-muffins, skip starchy gluten-free flours like rice and tapioca, and look for recipes that feature almond flour instead. This versatile flour, which has three times the fiber (and protein) per one-quarter cup serving than white rice flour, also makes a great gluten-free coating for “breaded” fish or chicken, and it’s a fabulous fill-in for breadcrumbs in meatballs. Once opened, keep your bag of almond flour sealed tightly and refrigerated for freshness.

• Pass the popcorn: While popcorn seems like an indulgence, it’s actually a healthy, whole-grain snack whose fiber content surpasses other gluten-free, crunchy, salty snacks like potato chips, tortilla chips, and gluten-free pretzels. A 3-cup serving of air-popped corn, sans butter, has less than 100 calories and delivers 3 grams of fiber. Use a dash of salt or sprinkle of nutritional yeast for flavor, and you won’t even miss the fat.

• Cook up some gluten-free oatmeal. One-half cup of rolled, gluten-free oats will yield just about 1 cup of cooked oatmeal, and contains 150 calories and 4 grams of fiber. A quarter cup of dry, gluten-free, steel-cut oats will yield about 1 cup when cooked and have roughly the same nutrition credentials. At least two national brands offer gluten-free versions of both types of oatmeal: Arrowhead Mills and Bob’s Red Mill. Mix in a generous 1-cup portion of fresh blueberries, and you’ll double the fiber of your meal.

Continue Reading: