Archive for July, 2011

Is there gluten-free food to eat in Germany?

EL girl Asked: Is there gluten-free food to eat in Germany?

I’m allergic to milk and I’m gluten-intolerant, its no problem in general except when I travel, i worry a little bit about how i am going to eat
Is there food in Germany which I could eat?
I’m not a picky eater, as long as i have the basics I’m fine


Emms Answered:
in restaurants i have not really seen them.there are some starbucks but i don’t know if there you’ll find gluten free,i know the local coffee shops(a “SORT” of take away coffee(specify always the coffee is to go!) shops with lots of sweet breads and breads)do not have gluten free.
some cakes you can find but in the supermarket …

you could have salads just make sure you specify NO JOGURT DRESSING( a favorite here in germany),they don’t have a lot of salad dressing choices so maybe bring your own bottle or mix of herbs that you use for salads.

Petra Answered:
Sure there is! You’ll find it at a “Reformhaus” (sort of health food store), there may be some at a “Bioladen” (other kind of health food store), and you can also buy good gluten free food at dm and Rossmann. These are drugstores, but they also have a very small food corner. You’ll find things like gluten free cookies, noodles, cereal there, and also soy milk if you want some.

Ok, going to a restaurant is going to be a bit more problematic. I guess your best bet would be to tell people exactly where it is you are going and ask for recommendations. I would expect a vegetarian/ vegan/ kosher restaurant to be sensitive enough to other special needs that they can at least tell you what’s in their products. Or buy your bread from dm and just have some salad at the restaurant 🙂

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Posted by GlutenFree - July 22, 2011 at 9:59 am

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Healthy Kettle Corn – Sugar Free!

Did you know that a healthy kettle corn is a popular treat? Well, in this video, everything you have to know how to make a kettle corn which is free from unhealthy fats will be provided to you in this detailed video.

You will see our expert in Nutrition and Wellness, Sarah Reilly, will share to you on how you can make your own free of sugar Kettle Corn. All the things you need to make this will be given to you by our expert. She will demonstrate to you all the directions from step 1 until you can able to have your healthy kettle corn.

So enjoy this video that I know all children and adult will surely have a peak on how you can make a great gluten free, sugar free, dairy free snack high in fiber and low in calories.

Have fun watching this!

Gluten Free Handbook

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Posted by GlutenFree - July 21, 2011 at 10:24 am

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Sweet Berry Quinoa Porridge – Gluten Free Recipe

Quinoa is an ancient Aztec grain, naturally gluten free and considered one of the few naturally occurring complete protein grains.

This is a fantastic alternative to boxed cereals that are denatured and void of any naturally occurring nutrients. It is also a nice replacement for porridge lovers who need to avoid the gluten that can be problematic in the oats.

The high protein content of this grain combined with whole milk and coconut oil will keep even the strongest appetite going until lunch!

The berries can be changed to suit the seasons or homemade seasonal fruit compote can be added.

Gluten Free Handbook

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Posted by GlutenFree - July 20, 2011 at 12:44 pm

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Can anyone help me revise this cake recipe so that it’s gluten-free?

That Shakespeherian Rag Asked: Can anyone help me revise this cake recipe so that it’s gluten-free?

I’m trying to make an upside down fig cake for a family that deals with coeliacs disease.I’ve always used wheat flour, and I’ve been told that when baking, there’s no great 1:1 gluten-free flour substitution. So I’d love any tips on mixing gluten-free flour to make as moist a cake as possible.

Here are the ingredients:
– 1&1/2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp vanilla extract
– 1/4 tbsp ground cinnamon
– 1/4 tsp salt
– 2 tbsp honey
– 1&1/2 cups (plus 1&1/2 tsp butter)
– 1/2 cups light brown sugar
– 10 figs
– 3/4 cup granulated sugar
– 1/2 cup whole milk
– 2 large eggs

Thanks for any help/advice you can give!


sweetroll Answered:
You can try using rice flour. Available in Asian market but I’ve made my own grinding rice in a coffee grinder. It’s probably going to be very moist – quite dense without the flour.
Sometimes it’s better to use recipes specifically written for gluten free diets.

Jussie Answered:
You might try a mixture of almond flour and coconut flour. Assuming there aren’t any nut allergies to deal with.

ckngbbbls Answered:
you are better off finding a specific recipe already designed to be gluten free than changing one yourself.  There’s more to it than just switching the flour to a gluten free version.

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Posted by GlutenFree - July 19, 2011 at 4:10 pm

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Gluten-free Label Reading Part 3-Cheryl Harris, MPH, RD

In this video, Cheryl Harris, Registered Dietitian and gluten-free nutrition expert will discuss how to read labels with examples being provided and the difference of reading it the usual but from reading it the right way.

Also,get to know the importance of reading labels correctly,as well as how labels can change, so if you’re one of the people buying such products, you’ll be more aware about reading each product’s label.

With this video she introduces the Gluten-Free Grocery guide with some highlights of this book guide.

Enjoy and learn more about gluten-free label reading Part 3-Cheryl Harris, MPH, RD!

Gluten Free Handbook

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Posted by Chloe Boggs - July 19, 2011 at 8:08 am

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Learn About A Gluten Free Diet

So you think you might have celiac disease because you’ve got recurrent diarrhea, you’re losing weight, and you’ve got abdominal bloating and distension. The first thing to try is to cut out gluten from your diet. Easier said than done. That means no wheat, rye, or barley. Yikes! No pasta or bread. There’s even wheat in soy sauce. But fear not. Now that there’s a lot more awareness of people with gluten sensitivities there are a lot more options in the supermarkets and even in restaurants. There are a number of websites as well that will tell you where you can find gluten-free products, even things like coffee cake and pizza dough. Of course, oats make a great alternative as do some of the nut flours. Quinoa is also a good grain-like substitute.

Dr. Mark Savant is a General Internist. He has been in practice for over 12 years. received his medical degree from the Medical College of Wisconsin

For more health and wellness tips visit

This video was produced by SavantMD Inc.

© Copyright 2009 -2013 SavantMD Inc. All Rights Reserved.

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Posted by GlutenFree - July 18, 2011 at 3:59 pm

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gluten free cake recipe?

What’s a good gluten free cake recipe?

I am looking for a good recipe for gluten free cake, any flavor is okay. I need it to serve about 50 people, possibly more, but I can always double the recipe if needed.


Tracy Answered:

Gluten Free Cake Recipe

1 1/2 cups white rice flour
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten-free vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Superreader Answered:
How wonderful that you’re planning to include the folks who can’t eat gluten in your celebration! I know they’ll be so pleased when they see the wonderful cake you’re going to make. :^) As you may know, it’s as much or more important to make sure it *stays* safe for GF folks to eat as it is to find a good recipe. So, to start with here’s a checklist with just a few of the basics to help Non- GF folks cook GF safely…
Use certified/labeled gluten free ingredients
Thoroughly clean the workspace, pans, oven, etc.
Don’t use wooden, cast iron or other porous-material cookware/bakeware/utensils
Plan to store & serve in ways that prevent cross-contamination

…plus a blog posting with more detail (beautiful writing, too!)
for the people who love people who cannot eat gluten- Shauna James Ahern gluten free girl

As for the recipes…
Cakes- Gluten Free Girl & the Chef
More than a dozen cake recipes with stories & photos to go with them, including a chocolate sheet cake & blueberry “clafoutis” that look easy to make for a crowd.

GF: Carrot Cake on Turkey Day
This is a bit more refined flavor & texture wise. The candied ginger is just the right touch of snap & flavor to make it extra special. We usually sub in homemade applesauce for 1/2 cup of the butter & 1/2 cup of the brown sugar, then use dark brown for the rest to pump up the flavor. The texture is moist & dense but supple.

Gluten-Free Yellow Cake: as good as? No comparisons necessary! King Arthur Flour
This good, basic stackable layer cake comes from the famous KAF folks. They do extensive testing plus they sell GF flours, gums, mixes, etc. The blog post has lots of process photos.

Mom, Im getting married
Another KAF post tells of a GF wedding cake they helped a customer put together & decorate. Even if your project isn’t this elaborate you’ll likely find this so if your project runs in that direction you’ll find a lot of really useful tips & food for thought.

I hope your cake(s) & event turn out great!

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Posted by GlutenFree - July 18, 2011 at 8:00 am

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Are You frustrated with Gluten Free?

“The Gluten Free Consumer,” Is Full of Reviews and Coupons. The Gluten Free Consumer is a 16 page magazine that is chopped full of reviews and coupons. It is published here locally in Salt Lake City. It is a great resource for anyone living a gluten free diet. There is over 75 dollars of coupons in the magazine. The August 2011 edition is being printed currently. The idea of the magazine came when the owner of Allergy Menu Specialists, Chaton Fife, had a problem. She is a Celiac. She wanted to try new foods and products. However, the cost of gluten free products made her leery. If she spent money on a item what happens if She does not like it. This would have cost her to waste money. She went and looked around for a review magazine but didn’t find one. Sure she can spend countless hours reading the reviews off blogs but who has that type of time. So “The Gluten Free Consumer” was formed. Allergy Menu Specialists is giving free issues of their August 2011 edition.

Gluten Free Handbook

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Posted by GlutenFree - July 17, 2011 at 4:52 pm

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How can I healthily go gluten-free?

Soccer Asked: How can I healthily go gluten-free?

Hi, I am vegan and allergic to peanuts, which is already hard enough. But lately I have found that gluten is bothering me and I believe that cutting it out of my diet would be a healthy change. How can I successfully be a gluten-free vegan and safely avoid peanuts?
Thank you!


pennybarr Answered:
There are many gluten free products on the market now, but you will have to read the labels to ensure that don’t contain ingredients a vegan would not eat. All products in the USA, that contain peanuts or even made in a factory where other products contain peanuts must state that on the label.
A Free Man Answered:
Simple. Read the allergy information and the ingredients before buying the food item.
Karina Answered:
Just about everything has gluten-free options today. Products that are gluten-free are specifically labeled so.

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Posted by GlutenFree - July 17, 2011 at 4:51 pm

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Celiacs only please! Do you need the blood test?

Sillygirlme Asked: Celiacs only please! Do you need the blood test?

I have been feeling awful for about 6-8 years, only recently worsened so I went to my doc. He suggested I try a gluten-free diet for two months and see if that improves things. I have read about people having blood tests for Celiac Disease should I have that done? My doc says not necessary as there is a test but not 100% and really the diet would be the best indicator.

PS: I am having a miserable time really struggling with the diet as I loved carbs and am new to this whole eating at home and cooking. Already losing tons of weight by not eating much which isn’t a bad thing I am obese anyhow but the not eating is really becoming annoying as I am light headed and cranky a lot. Advice? Please tell me it gets easier or I’m going to tell my doc to hell with it I’m going to Panera Bread.


Wabby Answered:
The blood test is quite accurate, but as long as you’ve been eating gluten for at least 6 weeks before the test. If you haven’t, the antibodies found in Celiac Disease won’t be present. If you have a positive blood test, you need then need to have a biopsy of the small intestine to confirm the diagnosis. But you can have a negative blood test and biopsy but still be severely intolerant to gluten. This is known as non-Celiac gluten intolerance.

So I guess what your doctor is saying, at the end of the day, you have the positive blood test & biopsy or not, if you feel better on a gluten free diet, there’s your proof. But you can’t say that you have Celiac Disease unless you’ve had these tests.

I was diagnosed 4 years ago, when I was 17. It was really hard for me. At first I just thought ‘if I pretend it’s not happening, it’ll go away’.. But then I realised it wouldn’t. After 6 months of being gluten free I began to feel slightly better. After 1 year I felt good. For the first 6 months I felt tired, headaches and dizzy too. It’s pretty normal.

I think you should stick with the diet. Don’t cheat.

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Gluten Free Handbook

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Posted by GlutenFree - July 16, 2011 at 10:34 am

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