Gluten-Free Fudge Cookies

This time, last year, I was just getting started down the Low-FODMAP road, trying to see how it might help (or not) my IBS. Considering it was the holidays, I was a little bummed about missing out on holiday goodies and picked up a copy of the Favorite Brand Name 3-in-1 Gluten-Free Cookbook at an overstock shop just to give some no-wheat baking a whirl. That book has become far more useful than its $6.99 price tag suggested, and inside were these instant-hit cookies that none of my friends could tell were gluten-free–always a good sign when you’re substituting ingredients!
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Recipe | Low-FODMAP Graham Crackers

If you follow this blog’s cocktail companion, Sips & Shots, you already know that this past Saturday was National S’mores Day, and since 1/3 (or maybe even a full half!) of a s’more is the graham crackers, what’s a low-FODMAPer to do but make their own! While I could look for a pre-existing gluten-free graham cracker recipes, I wanted to try the theory that my favorite flour blend would truly work in any given recipe. So I went with the first Google result: the Smitten Kitchen’s Graham Crackers. Did it work? In spades, my friends, in spades! Here’s my adaptation of
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Baking the Low-FODMAP Way

As someone who very much enjoys cookies, cakes and other confections (I was a pastry chef, after all) this whole no wheat thing really had me concerned–especially when so many gluten-free baked goods are gritty or crumbly or just plain miss the mark. And since we started the testing portion just after Thanksgiving, I wanted to make sure I could make desserts and sweets that family and coworkers would enjoy that were also safe for me. It was, thankfully, a lot easier than I thought it would be, and it’s mainly due to a book I’ve mentioned before: the Favorite Brand Name
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Review: Domino’s Gluten-Free Pizza Crust

Special diets can wreak havoc on those nights you just can’t bear to cook and are looking for a simple solution for dinner. These nights don’t happen often for us, but when they do it’s lovely to be able to click over to the food of your choice, place an order online, and have it at your door on demand. Which is why I was happy to hear that Domino’s is now carrying a gluten-free pizza crust. Of course, Domino’s is quick to point out that they cannot guarantee a gluten-free crust free of cross-contamination risk, so it’s not appropriate
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Review | The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson

Some folks thing giving up gluten-bearing wheat, barley, and rye means a lifetime sentence to rice side dishes. Now, I happen to like rice in all its various forms and flavors, but even I’d get tired of it if that was my only grain option! This is, of course, not the case even if you just expand your horizons only as far as oats and corn. And then there’s quinoa–a pseudo-grain (really a seed) that is becoming quite popular and is tasty source of plant protein, millet–a cost-effective option but you might have to look for it in health-food stores,
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Recipe | Low-FODMAP Chocolate Chip Banana Bread

One of the biggest challenges for me, starting off this Low-FODMAP Lifestyle (especially since we started just after Thanksgiving so I was facing Christmas without cookies, etc.), was finding high-quality, good-tasting bread products that didn’t include wheat, barley, rye, or any of other high-FODMAP ingredients. Thankfully (though I consider it a bit of a double-edged sword–but that’s a topic for another time), gluten-free foods and products are a lot easier to find these days, and those products are an excellent place to start when you’re going low-FODMAP, but gluten-free doesn’t automatically mean FODMAP-free (or, rather, low-FODMAP–FODMAP-free would be really tough). Many times
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National Celiac Awareness Day – Vegetable Lasagna Recipe by Cooking Light

In honor of National Celiac Awareness Day today, here is a recipe from The Cooking Light Gluten-Free Cookbook.  Almost 3 million people are affected by Celiac Disease. Gluten-free doesn’t free you from that eternal dilemma: what to make for dinner. To the rescue, The Cooking Light Gluten-Free Cookbook boasts more than 150 recipes that show readers how to creatively craft favorites like pizza, cake, and lasagna, from those gluten-free mixes, crusts, and snacks. Whether it’s National Celiac Awareness Day or any other day of the year, you can whip up The Cooking Light Gluten-Free Cookbook’s tasty baked vegetable lasagna. The
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Gluten Free for All

Gluten Free for All Gluten free seems to be the new buzz words in food trends. I have to wonder why so many people suffer from gluten allergies and celiac disease. What is different today vs. 10 or 20 years go? Is it the water? Pesticides? High fructose corn syrup? Preservatives? Fortunately, not only are stores selling entire aisles of gluten free products but people are blogging about gluten free recipes, tips, and resources. Here’s an article which has a wealth of information about gluten free recipes, where to order gluten free products, restaurants which offer gluten free menu items,
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Sunrise Goes Gluten- and Dairy-Free

      Phoenix-based Gluten-Free Creations Bakery has signed an agreement with Sunrise at River Road, a Tucson assisted living facility, to provide gluten-free (GF) and dairy-free baked goods exclusively to residents. Sunrise at River Road is the first assisted living community in Tucson to offer the bakery’s products to all residents as part of a healthy eating effort. Breads are freshly baked, packed, and shipped and can be frozen for future use.  Dairy-free and GF loaf bread varieties include almond flax, seeded multigrain, and mock rye. Gluten-Free Creations Bakery has two retail outlets—one in Phoenix and one in Scottsdale—and
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Food allergy, food intolerance, gluten free recipes

Image via Wikipedia These days everyone seems to have some kind of food allergy or food intolerance. What’s the difference? A food allergy can be life threatening while a food intolerance can make you feel uncomfortable. The Mayo Clinic is far better at explaining it. I recently had a food intolerance to tarragon. Now the smell of tarragon seems to be enough to make me gag. I’m hoping that sensation goes away so I can go back to eating foods using tarragon. Many people have allergies to dairy, nuts, soy, shellfish, MSG, and wheat/rye/barley, or gluten. According to the Mayo
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