By Rachael Gruver, October 5, 2012
If you pay attention to food trends, it’s hard not to notice that a lot of people are going “gluten free” these days. So, what does that mean exactly? Gluten refers to proteins found in wheat, rye, barley and sometimes oats. Although oats do not actually have gluten proteins themselves, they can often be cross-contaminated with gluten-containing grains during harvest, storage or processing.
By Rachael Gruver, August 21, 2012
By Megan Myers, May 12, 2012
May is Celiac Awareness Month! Whether you’re gluten free or just grain conscious, these recipes are sure to please.
By Paige Brady, January 25, 2012
Pick up the items on our $50 Pantry Stock Up list, and you’ll be ready to add a few fresh ingredients, herbs and spices to be able to cook 14 of our favorite recipes.
By Rebecca Joerres, November 18, 2011
Navigating the holidays with severe food allergies can be challenging. Get tips and strategies for enjoying the season without the stress.
By Alana Sugar, November 7, 2011
We’ve put together a list of simple, delicious ingredient substitutions for flour to help you keep on track for a happy, healthy gluten-free holiday.
By Allison Burch, October 28, 2011
Say “take a hike” to gluten and make your own snack bars just the way you like them. This recipe lets you easily substitute to your taste.
By Christine O'Connor, October 15, 2011
Trying to find a healthy dessert for her toddler, team member and first-time Mom Christine bakes gluten-free banana bread.
By Allison Burch, August 25, 2011
This tasty, moist cake with light almond-orange flavor is elegant, yet so simple to make that you won’t wait to make it for guests or a party.
By Jaye Joseph, February 24, 2011
When cooking for one, Team Member Jaye often chooses seitan (say-tahn) over other meat substitutes. Its dense, chewy texture is perfectly suited for Greek salads and more.