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We are running a giveaway for a FREE Month of Our Subscription. Enter to WIN today!

Gluten free goodies could be coming your way for free!

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Bill O'Reilly uses the "factor tip" segment to recommend a gluten free diet and discuss how it has improved his life. Bill goes on to say that his gluten free diet has increased his energy, reduced his cholesterol and eliminated stomach issues. He recommends the diet to people and emphasizes how Americans consume too much wheat products. We are happy to have Bill O'Reilly supporting the community and promoting the lifestyle. Thanks from www.Gfreely.com

Link to video

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Charity Golf Tournament Benefits Kicking 4 Celiac Foundation

I'm not much of a golfer, but I love a good competition. (Not to mention a little interoffice banter on the green.) And what better charity and foundation to sponsor than the Kicking 4 Celiac Foundation! We had such a great time at the 5K a few weekends ago, that I know this event will be entertaining and well received by the gfree community.

Now if only I could find a good golf pro to hone my skills...

Check out the event and register! 

http://www.meetup.com/Celiac/events/69721832/

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Dogfish Head Gluten-Free Ale Review

Review of Dogfish Head's Gluten Free Ale over at Celiac and The Beast blog. Check it out. I used to love dogfish head ale and am super excited to try this out!!

My love letter to Dogfish Head: I love you Dogfish Head – craft brewers make my heart sing. I love you for making Tweason’ale. Tweason’ale, you taste like strawberries and sorghum and honey and caring. You taste like beer (kind of)...

http://celiacandthebeast.com/2012/06/review-dogfish-head-tweasonale-gluten-free-beer/

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Birthday time!

I'm new to the gfree diet scene, so when I went to make a delicious treat for an office birthday, I didn't venture too far from the box. Actually, I didn't event get past the dreaded box. I have high confidence in my culinary skills, but was scared to death of messing up a gluten free recipe with cross contamination or the wrong oil or some other thing I didn't think about. So I ended up making Arrowhead Mills boxed gluten free brownies. 

"A box you say?!" I know, I know! It's almost a sin in my kitchen, but these turned out wonderfully! The brownies stayed moist, too. Very chocolaty and just a delight! 

I stared at the cake mixes at Whole Foods for a solid 20 minutes before making my selection, so here's the link to save you some time:

http://www.arrowheadmills.com/product/gluten-free-brownie-mix

If you need a quick dessert or don't have your culinary big girl pants on, give these a shot and you won't be disappointed. 

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Allergy-Free Dining by the WSJ

I was so excited to wake up this morning to something in the news other than the debt crisis of Spain and more speculation about what the executives of J.P. Morgan knew/didn't know about risky trading. Right there on the front page - pointing me to the last section, of course - was the Wall Street Journal headline "Allergy Free Dining." YAY! 

Check out the article: http://online.wsj.com/article/SB10001424052702303768104577460464180837748.html#articleTabs%3Darticle

We all know dining out can be complicated -- was my food prepared next to the bread that was cut for his sandwich? was this fried in the same fryer as those onion rings? 

It's good to see that the gfree lifestyle is making mainstream headlines and educating the public about what we face when dining out.

Ultimately, I agree with the argument that when anyone walks into a restaurant they are risking their health. But when the restaurant tries to make it easier for someone with allergies to enjoy the experience, we can't complain. We should patronize those eateries and encourage others to do the same.

Still not convinced you're ready to eat out with your gfree allergy? Check out gfreely.com and discover new recipes straight to your door.

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We're Making Headlines!

Needless to say, we're excited our release is out and making headway! Check out the newest story about Gfreely!

http://www.pr.com/press-release/419245

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“Making Tracks For Celiacs” 5k

What a weekend! On what could have been considered a lazy Sunday morning for many, over 150 runners and walkers gathered in Oyster Bay to make a difference in the lives of those who have Celiac disease, and Gfreely was a part of it. 

Gfreely sponsored the very first "Making Tracks For Celiacs" 5k event on Long Island hosted by The Kicking 4 Celiac Foundation and the Center for Celiac Research at the University of Maryland.

It was such a great time to be part of the gfree community. The energy was alive and our team really enjoyed speaking to the race participants. Each had a story to tell and we were happy to listen and gather feedback about what makes the gfree community so great. 

One runner even included us in her blog! A special thanks to Lindsey. Check out her blog post: http://youngwildandgfree.wordpress.com/

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Article by Dr. Oz and Dr. Roizen on Digestive Distress

Dr. Oz and Dr. Roizen: "If you suffer digestive distress, get tested for celiac."

http://www.theprovince.com/health/Roizen+suffer+digestive+distress+tested+celiac/6639597/story.html

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March's Gluten Free Tasting Box

Our March shipment had a wonderful assortment of healthy products from across the U.S. Most of this month’s products came from the Western United States. Our featured brands were Halfpops and Caveman foods, both of whom supplied us with delicious gluten-free options this month. See the image below for more details.

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Celiac Disease in the Elderly

Evidence from numerous epidemiological studies supports the idea that celiac disease is not a disease that largely affects children, but is actually a disease that can affect people of any age.

Read more...

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Delicious Gfree Recipes

The recipes I found in the Vancouver sun were delightful today. Pancakes, crepes, biscuits, cupcakes, and dosa! Whoa – talk about favorite foods! It can be tough to go out for breakfast as a celiac when you can’t eat pancakes and just as challenging for ethnic foods like Dosa.  My favorite recipe was the pancakes, see below:

Blackbird Bakery Sunday Morning Pancakes

This pancake recipe can be adapted to your craving, says Karen Morgan. Add ½ cup of blueberries, bananas, or chocolate chips or a few dashes of cinnamon. You can have the dry mix at the ready by mixing it up ahead of time and storing in a cool, dry place for up to three months. When adding fresh fruit or chocolate, just sprinkle some on top of the pancake before you flip it.

— From Blackbird Bakery Gluten-Free by Karen Morgan.

¼ cup (60 mL) plus 2 tablespoons (30 mL) almond flour

½ cup (120 mL) millet flour

2 tablespoons (30 mL) glutinous rice flour

2 tablespoons (30 mL) sugar

1 teaspoon (5 mL) guar gum

½ teaspoon (2 mL) kosher salt

½ teaspoon (2 mL) baking soda

½ teaspoon (2 mL) baking powder

2 large eggs, beaten

1 cup (250 mL) organic buttermilk

1 tablespoon (15 mL) unsalted butter, melted

Safflower oil cooking spray

In a large bowl, combine all the dry ingredients and stir with a whisk to blend. Add the eggs, buttermilk and melted butter, and stir until smooth.

Heat a large skillet or a griddle over medium-low heat. Spray the pan with safflower oil spray. Run your hands under the faucet to wet your fingertips and then shake them over the hot griddle. If the water dances across the pan, pour ¼ cup batter into the pan; for small pancakes, use 2 tablespoons batter. Cook until bubbles form on the top of each pancake; turn and cook until golden brown on the bottom. Transfer to a baking sheet and keep warm in 200 F (93 C) oven while cooking the remaining batter.

Makes 8 large or 16 small pancakes.

—-

Great job Blackberry Bakery and Vancouver sun for covering!

Full article:  http://www.vancouversun.com/life/Delicious+gluten+free+recipes/6152500/story.html#ixzz1mPVPAlhJ

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WSJ Article on Gluten Sensitivity

In today’s Wall Street Journal there is an interesting article about Celiac disease and the medical industries efforts to classify the different sensitivities to gluten from “gluten sensitivity” to full blown gluten intolerance. A synopsis of the proposed classifications are below and article link below that.

“Classifying the Symptoms

Gluten-related disorders are rising around the world. One group of international experts has proposed classifying them based on the kind of defenses the body mounts.

Wheat allergy Can affect skin, gastrointestinal tract or respiratory tract

Symptoms: Hives, nasal and chest congestion, nausea, vomiting, anaphylaxis

Prevalence: Less than 1% of children, most outgrow it

Diagnosis: Blood and skin prick reveal IgE antibodies; food challenge

Treatment: Avoid wheat products

Celiac disease Antibodies to gluten damage intestinal villi needed to absorb food

Symptoms: Abdominal pain, bloating, diarrhea, fatigue, osteoporosis, cancer; can also be asymptomatic

Prevalence: 1% of adults of European descent, up fourfold in 50 years

Diagnosis: Gene tests show HLA-DQ2 or HLA-DQ8 variations; blood tests reveal tTGA or EMA antibodies; biopsy shows villi damage

Treatment: Strict gluten-free diet can reverse symptoms

Gluten ataxia Antibodies to gluten attack cerebellum

Symptoms: Loss of balance and coordination; few GI symptoms

Prevalence: Gluten may be the cause of ataxia in a fifth of all sufferers of the ailment

Diagnosis: Blood tests show tTG6 and AGA antibodies; brain images are abnormal

Treatment: Gluten-free diet may stabilize ataxia but some damage may be irreversible

Gluten Sensitivity Gluten may trigger a primitive immune defense

Symptoms: similar to celiac disease without villi damage; foggy thinking, mood swings

Prevalence: Unknown

Diagnosis: Rule out celiac disease and wheat allergies; possible AGA antibodies in blood; symptoms ease when avoiding gluten

Treatment: Avoiding gluten, though small amounts on occasion may not cause problems

Sources: BMC Medicine, WSJ reporting”

Source: http://online.wsj.com/article/SB10001424052970204136404577206891526292590.html

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Why Liver problems require a look at Celiac disease

Due to an apparent link between the two ailments, those with liver disease are advised to be evaluated for Celiac disease, and vice versa.

By Nicole Cutler, L.Ac.

Despite the general public’s lack of knowledge about Celiac disease, this immune disorder is diagnosed in more people every year. As the medical community learns more about the far reaches of Celiac disease, its association with liver ailments is receiving greater attention. If you have Celiac or liver disease, awareness of how these seemingly very different health issues are intertwined can lead to improvements in both problems.

About Celiac Disease A digestive disorder that damages the small intestine and impedes the absorption of food, Celiac disease describes an autoimmune reaction to gluten – a protein found in wheat, rye, barley, oats and spelt. In Celiacs, just a tiny ingested amount of gluten can cause an immune response that injures the intestinal lining.

Unfortunately, intestinal damage can be just the tip of the iceberg of gluten’s repercussions on a susceptible person. Compared to those who can digest gluten normally, Celiacs are more likely to be afflicted with problems relating to mal-absorption, including:

•    osteoporosis •    tooth enamel defects •    central and peripheral nervous system disease •    pancreatic disease •    internal hemorrhaging •    organ disorders (gall bladder, liver and spleen) •    gynecological disorders

Untreated Celiac disease has also been linked to an increased risk of certain types of cancer, especially intestinal lymphoma.

To read more check out the full article at LiverSupport.com.

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GFree Breakfast

If you haven’t noticed – I take breakfast seriously. When I found out I was celiac and went 100% gfree I had to give up my favorite cereal. It was more of a divorce than a separation. Years of my life, memories, thousands of mornings were spent with those honey bunches of oats; but, I had to move on to healthier gfree alternatives. My breakfast today is a mix of Udis multi-grain toast (see below post), fage greek yogurt (great protein and probiotic source), and occasionally gorilla munch. See pictures below.

What’s your favorite breakfast?

-Dan @ gfreepantry

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GFree Bread – Our Toasty Favorite

Being celiac and eating bread generally don’t mix, but being celiac and eating gfree bread mixes very well! My favorite breakfast pleasure has become Udis gluten free multi-grain bread. I love this stuff. Simple, good, and unlike most other gluten free breads this one doesn’t fall apart as you bite into it. Toasted until brown with some margarine for breakfast is my usual go to with Udis; however, I do enjoy the occasional tuna sandwich. My coworkers may dislike the odor of my lunch choice but they appreciate that there is always a full loaf of Udis multigrain on the kitchen counter.

What is your favorite gfree bread? Post your comments below.