GFHV News: Take Initiative for Gluten-Free Halloween Fun

Editor’s Note: This article was originally published on The Poughkeepsie Journal and written by Ann Byrne.

If your child has to live a gluten-free life, Halloween can be a particularly touchy time. After all, this holiday has a tremendous focus on food and socializing. Being proactive by hosting a Halloween party for your little one is a terrific way for you to take this holiday back.

You will be popular with parents when you invite their child to your home. Let them know that they simply can’t bring any food items into your gluten-free home due to fears of cross-contamination. You’ve just saved a busy grown-up a little time and money.

Read more from the original source here.

GFHV Recipes: Easy Dinner; Three Great Seafood Ideas

Editor’s Note: This was originally written for the Los Angeles Times by Noelle Carter.

t’s Gluten-Free Wednesday. Even if you have no intention of ridding it from your diet entirely, there’s no reason you can’t go free of gluten once in a while. It’s not that hard. With these gluten-free seafood ideas, you’ll never know what you’re missing.

Chipotle Salmon via latimes.com

Chipotle roasted salmon: Salmon quickly picks up the flavors of this chipotle marinade, the fiery chiles married with tequila, a touch of sesame, and fresh notes of garlic, cilantro and green onion. Simply spoon the marinade over the fish and let it sit while the oven heats up, then roast for 12 to 15 minutes until done.

To read more, head here for the original source.

GFHV News: The Rise of Celiac Disease Still Stumps Scientists

Editor’s Note: This article was originally published on time.com and written by Mandy Oaklander.

This is your gut on gluten

Two new studies in the New England Journal of Medicine rocked the world of celiac research, both proving that scientists have a ways to go in their understanding of celiac disease, which affects about 1% of the population, whether they know it or not.

One Italian study wondered if the age at which gluten is introduced into the diet could affect a person’s likelihood of developing the autoimmune disease—so they kept gluten away from newborns for a year. To the shock of the researchers, delaying exposure to gluten didn’t make a difference in the long run. In some cases it delayed the onset of the disease, but it didn’t stop people from developing the disease, for which there is no cure.

The second study, of almost 1,000 children, introduced small amounts of gluten into the diets of breastfeeding infants to see if that fostered a gluten tolerance later on in those who were genetically predisposed to celiac disease. No such luck for them, either. Though both studies were excellently designed and executed, says Joseph A. Murray, MD, professor of medicine and gastroenterologist at the Mayo Clinic in Rochester, each was “a spectacular failure.”

Read more from the source on time.com here.

GFHV News: Bell & Evans Gluten Free Chicken Nuggets Recalled

If you’ve bought gluten free chicken nuggets lately, you may want to check the label. According to consumerist.com, more than 31,000 lbs of Bell & Evans Gluten Free chicken nuggets have been recalled.

Editor’s Note: This article was originally published on consumerist.com and written by Laura Northrup.

Drop that nugget! The U.S. Department of Agriculture has announced a recall of 31,600 pounds of Bell & Evans gluten-free chicken nuggets that were shipped nationwide. Random testing in Colorado turned up contamination with Staphylococcal enterotoxin, and all nuggets in the batch have been recalled.

Staphylowhat? The pathogen that caused this recall is Staphylococcus aureus. If that name sounds familiar, certain strains are the “Staph” in “Staph infection” and the “SA” in “MRSA,” or Methicillin-resistant Staphylococcus aureus, or the antibiotic-resistant superbugs that are causing serious, terrifying illnesses.

Read more from the original source at Consumerist here.

GFHV News: Gluten-Free Girl Products Are Coming, Starting With Flour

Editor’s Note: This article was originally published via Business Week and written by Venessa Wong. You can find the original article here.

Fans of Shauna Ahern know her as the Gluten-Free Girl from her blog, which she’s kept since 2005, drawing about 500,000 readers each month, and from her James Beard Award-winning cookbook. Now she’s trying to reach gluten-free consumers through their cupboards with a new line of flours, starting with an all-purpose blend that’s also dairy-free, egg-free, peanut-free, corn-free, soy-free, tree nut-free, and fish and shellfish-free.

Ahern’s Kickstarter campaign to launch Gluten-Free Girl Flour Blends reached its $79,000 goal on Friday with some help from actress and writer Lena Dunham, who mentioned the campaign to her 1.8 million followers on Wednesday night.

To read more, here’s the full-length article from Business Week.

GFHV Review: Russo’s Italian Deli

Russo’s Italian Deli

164 Main Street
New Paltz, NY 12561

845-255-1485

Website and Menu

Waitstaff: A-

-Staff is friendly, but the place can get really busy. Take out is a great option if you’re in a hurry.

Ambiance: B+

-The inside is a deli, with little glass tables (the Italian newspapers underneath the glass of each table are a nice touch.) It’s casual and feels like your regular neighborhood joint. Outside, there is a small patio with views of Main Street. You can even eat with your (leashed) dog outside, a really nice touch and a nod to the community. Russo’s feels like the bare bones of a restaurant inside (and to be fair, they really are a deli), but the sandwiches are well worth the minimalist decoration. You don’t come here to stare at the walls — you come here to stare at your sandwich for .005 seconds before devouring it. (Case in point: before I took the photo in this post, I had already taken a bite of the left triangle. No shame, I’ll admit it. It was that good.)

Food: A

-Awesome. Come here for the best breakfast sandwich in town, hands-down. Gluten free bread is a very reasonable $1 extra. Specify you have a food allergy when ordering. I got the perfect toasted, buttery vegetarian breakfast sandwich with eggs, mozzarella, onions and pesto ($5 regular, $6 gluten free.) The buttery, browned bread is really key to this — all too often I’ve ordered gluten free sandwiches at other restaurants that leave the bread untoasted and unappreciated. Just because it’s wheat free doesn’t mean it has to be free of flavor! If you want to satisfy the Italian in you, don’t worry: there are plenty of sandwiches featuring traditional Italian meats, like prosciutto or soppressata, that will leave your stomach satisfied.

 

Vegetarian breakfast sandwich from Russo's Italian Deli with eggs, mozzarella, red onions and pesto.

Vegetarian breakfast sandwich from Russo’s Italian Deli with eggs, mozzarella, tomatoes, red onions and pesto.

Overall: 9/10

-Russo’s makes a great sandwich with prices that make my wallet smile. I tend to forget it’s there…but when I remember, I always remember that I’ll be back soon. Russo’s wipes the floor with any competition for the cheapest, most mouth-watering gluten free breakfast served in New Paltz.

GFHV Pro Tip: Adjusting to Eating Gluten Free

I’ve been doing some thinking about how hard it is to start eating gluten free. Once you’re slammed with a diagnosis that forces you to go gluten free, it can be incredibly overwhelming to figure out what works for you. Whether it’s your first time ever going gluten free, or you’re going gluten free in a new environment, I know it can be tough to deal with.

To get a fresh perspective on what going gluten free out of your comfort zone feels like, I spoke with Lily Maxwell, an Albany native and first-year student at SUNY New Paltz. Lily, 18, has been eating gluten free since she was 14 and diagnosed with Celiac disease.

GFHV: How did you prepare for going gluten free in an unfamiliar place?

Lily: I brought a lot of my own food with me. I brought boxes of granola bars and fruit in my fridge. Once I was here for a while, I started to take advantage of my surroundings (I realized I had too many granola bars.) I visited the farmer’s market on Thursdays and keep vegetables in my fridge — they’re good to snack on late at night when I don’t want to eat junk food.

GFHV: What’s in your stockpile right now?

Lily: I’ve had a lot of work recently, so I’ve been living on peanut butter and carrots! I have olive oil in my fridge for if I want a salad. I also keep apples, bananas, almonds and hummus around. I try to stockpile on protein-filled food and carbohydrates because a lot of the time, especially eating a lot of vegetables, I don’t have enough protein and carbs for the day.

GFHV: Many social gatherings are food-oriented. How did you deal with that?

Lily: It definitely affected me — my orientation meet-up party was a pizza party, and since I couldn’t eat the pizza, I didn’t go. Same thing with hall events — baking cookies with my floor, for instance. I try to make my socialization about other things — I hang out in the art building and I like to go rock climbing at The Inner Wall.

GFHV: Have you had any social situations where people have treated you differently because of what you ate?

Lily: Definitely – every meal somebody gives me a look or comments because I always have an enormous salad that’s spilling onto the table, or an entire bowl of tomatoes. I really like vegetables  and I’m trying to be healthy. At this point, people know me as the salad girl.

GFHV: So what’s in your infamous salads?

Lily: Oh wow, this is going to be long! A lot of the mixed lettuce, tomatoes, cucumbers, carrots, sometimes olives, feta, a bunch of hummus or beans because I love hummus and sometimes hard boiled eggs or rice

GFHV: What’s the weirdest breakfast/lunch/dinner you’ve had because you had to eat gluten free and your options were limited?

Lily: Today I just bought an entire bag of tortilla chips and I was just like, lunch! And [friends] have a bagel or coffee and I just walk in with my bag, munching…and they’re like, “Ookay.” But Tostitos are delicious. [GFHV Editor’s Note: Plain Tostitos are gluten free, as are most plain varieties of potato chips. Flavored Tostitos contain wheat and are not gluten free.]

GFHV: What do you wish you had known when you first moved here?

Lily: I wish I had explored more instead of waiting for someone else to mention where gluten free stuff was. I kind of stuck to the salad — I wish I had established a more balanced diet instead of eating the same thing every day. I definitely need to get better at packing snacks with me, like carrots and portable peanut butter or fruit. I’ve realized that trying to find the time to eat gluten free isn’t very convenient with my schedule, and maybe I need to change my schedule so I have more time to go to the dining hall and eat real food. I definitely didn’t think of how hard it would be when I was starting here.

 

GFHV Pro Tip: How to Cook Gluten Free Without Losing Your Mind

Editor’s Note: This article was originally published on the site of Bon Appétit, written by Rochelle Bilow

After test-kitchen contributor Jackie Ourman‘s 7 year-old son was diagnosed with celiac disease in 2011, she began worrying: Will we ever eat normally again? She mourned the eating life she assumed her son would never experience. (Birthday cakes! Pizza parties! Beer in college!), and just as the enormity of the situation was sinking in, Ourman got another bomb: She was also gluten-intolerant. A former HR professional in investment banking turned stay-at-home mom, Ourman realized she was not content with a lifetime of lumpy pasta, rice crackers, and processed, packaged wheat substitutes, she decided to enroll in culinary school. There, she learned to cook and bake without gluten, chronicling her experiences along the way. An internship opportunity led her to Bon Appétit, where she now works in the test kitchen.

Ourman knows too well that these days, uttering the phrase “gluten-free” is a sure way to incite controversy and spark debate. From the gluten-intolerant and gluten-sensitive to the gluten-oblivious, our country is obsessed with this elasticity-giving protein composite found in wheat, barley, rye, and brewer’s yeast. Although not everyone who avoids gluten is intolerant of it, Ourman and her son represent the small portion (about 1%)  of the population who can’t absorb nutrients in gluten-containing foods—eating it makes them sick. In light of that, Ourman has dedicated herself to raising awareness about living a gluten-free lifestyle, including how to cook without gluten and how to navigate the world of dining out.

Read more from the source….

GFHV Recipes: Salmon in 60 Minutes or Fewer

I love salmon. Great way to get in some Omega-3s without a super fishy smell.

Check out this great collection of recipes via the Los Angeles Times here by Noelle Carter on how to cook up some delightful recipes. Personally, I think the roasted salmon with red pepper hazelnut pesto (a combination of some of my favorite foods!) could be really great.

Tried it? Have better ways to cook your favorite fish? Weigh in below!