Would you like to surprise Mom with dinner on Mother’s Day or on any day, for that matter? Why not an Italian dinner that you can easily make from scratch?

Bolognese sauce is pretty easy and this recipe shortens the time to 1 hour. There are various recipes out there, some simmering the sauce for 2+ hours, but you can achieve similar results with this one, which shortens that by half.

Bolognese sauce also varies in which meat you choose to use. Some recipes call for ½ ground beef and ½ ground veal. I’ll leave that up to you.

Here I used just ground beef, so feel free to follow this exactly or combine the two. Just use half as much of each, if you combine them.

I also don’t use “naked” ground meat. I prepare the ground meat as I would for meatballs. Then instead of rolling into a ball, you just leave it un-shaped and brown it in your saucepan, so its result is a loose meat within the sauce.

Please let me know if you prepare this and how you like it! Bon appetito!

Gluten-Free Pasta in Bolognese Sauce

This dish will taste like you slaved in the kitchen for hours, but no one has to know this recipe cuts your cooking time in half!

Ingredients:
Meat Preparation:

• 2 Tbsp. vegetable oil
• 1 lb. ground beef
• 1 egg
• ¼ cup Italian-flavored gluten-free bread crumbs- (I like Gillian’s)
• ¼ cup grated Italian cheese
• 1 slice of white gluten-free sliced bread that has soaked in small amount of milk. (You will use the center of the slice, the white part, and gently squeeze out the milk. It’s ok if it’s still wet, no need to get it too dry. It adds moisture.)
• Dash of salt & pepper

Sauce Ingredients:

• 2 Tbsp. olive oil
• 1 small onion- minced
• 2 garlic cloves- minced
• 1 carrot- shredded. (Use a food processor for speedier preparation or shred by hand.)
• 1 celery rib, minus the green leafy end – minced or shredded in a food processor
• The above-prepared ground meat
• 1 large can crushed tomatoes
• 3 basil leaves, chopped
• Salt & pepper to taste
• Grated Italian cheese to garnish when ready to serve.

Directions:

1. First, prepare the ground meat, as you would for meatballs.  (It’s easy! Place all of those ingredients in a large bowl, use clean hands and combine well. Don’t form meatballs, just leave it as combined.)
2. Take a frying pan and brown the meat in the hot vegetable oil, loosely stirring as you brown it, and turning over to brown all parts. Drain off any fat and oil and then set aside until it’s time to add to the saucepan.
3. In a large saucepot, place the olive oil and when hot, sauté the onion and garlic. Don’t allow to brown. After onion is translucent, add the shredded carrot and celery and sauté for about 4 – 5 minutes.
4. Now, add the browned meat, and stir into the vegetables.
5. Add the can of Crushed Tomatoes, the basil ,salt & pepper.Here’s a view of the simmering sauce:
   

   Your Bolognese sauce should start to look something like this!

6. Cover and begin to cook on a low-medium heat. Keep checking. When it’s simmering, reduce to low and simmer for 45 minutes. Be sure to stir frequently and touch the bottom of the pot when you stir! This isn’t something you can set and forget. It will stick to the bottom and burn if left unattended for more than 10 minutes. So, if you feel you may forget to stir, set a timer for every ten minutes so your results will be the best!
7. When it’s done, you can remove from heat and leave covered until your gluten-free pasta of choice is cooked.
8. Boil the pasta until “al dente”.  Drain pasta and place it in a large bowl so you can pour this yummy sauce on top and fold into the pasta to coat well.
9. Add grated Italian cheese on top and enjoy!!

About Annette Marie

Annette Marie of Best Life Gluten-Free

Annette is a native New Yorker, now living in New Jersey.  Since she was diagnosed with celiac disease well after the age of 50, Annette has made it her mission to raise awareness in the hopes that others won’t have to live for years with unexplained symptoms as she did.  Some of Annette’s recipes are inspired by traditional Italian recipes, but she adds other original gluten-free recipes to the mix.  Her “semi-homemade” and from “scratch” recipes are meant for busy families eating gluten-free.  For more of Annette’s gluten-free recipes, visit her blog at www.BestLifeGlutenFree.com.

Liddy Lindsay’s Art Studio

NFCA brought lots of gluten-free goodies for guests to experience gluten-free food and ask questions about celiac disease and gluten sensitivity. Everyone was surprised that they were eating gluten-free; comments, like “this actually tastes good” were heard throughout the night. The studio was filled with this wonderful array of individuals from varied backgrounds and lifestyles. Everyone was inquisitive and curious about NFCA and celiac disease. While most people did not know what celiac disease is, they all have heard about the gluten-free lifestyle and most know someone with gluten sensitivity.

NFCA Founder Alice Bast (center) with her daughter Linnea (left) and artist Liddy Lindsay (right)

As the end of the party neared, it became apparent that no one wanted to leave (always the sign of a good party!). The evening continued for a number of us NFCA art-lovers once we arrived at Pod – a West Philly, Steven Starr, establishment that provides gluten-free options on their menu. So, while a night out typically means worrying about what I’m going to eat, this night was less worry and more “let’s eat!” (Post-party confession – I stashed a gluten-free pizzelle in the car for an after dinner treat and enjoyed it when we left the studio. What a nice way to end the night!)

Nanny Vogt and her guest Alex at the event.

While it may be a bit out of character for me now, I am looking forward to heading out with my NFCA pals for more events throughout May for Celiac Awareness Month. On May 7th, we’ll be shopping at C. Wonder in the King of Prussia Mall in Pennsylvania with 20% off purchases and 10% of sales going the support NFCA (isn’t that great?). After that, I’ll be heading on up to New York City for a very special evening with Chef David Bouley on May 9th.

All of the ladies at NFCA are buzzing with excitement for the upcoming month and the energy is contagious. As I’m catching on to their excitement of being out-and-about more often than usual this month, I can’t help but be reminded of a famous quote from the infamous Dorothy Day: “Food for the body is not enough. There must be food for the soul.” I’m so happy to be part of a team that helps people get diagnosed, restore their health and reclaim their lives, especially during Celiac Awareness Month – now that is food for the soul.

- Kim

 I am a former New Yorker, where there are more restaurants than you can shake a stick at! And quite often we enjoyed frequenting a Chinese place serving both Sechuan and Cantonese dishes, with all of the various tastes that just make your mouth water.  So, when I wanted something similar, (don’t get me wrong-I’m not that familiar with Chinese cooking, after all, I’m Italian-American!) I fiddled around until I was happy with this dish.

This is a really quick chicken recipe that’s a one-dish meal, ready in about 30 to 40 minutes. And with the warm weather months ahead, that’s perfect for supper after a day outside enjoying yourself!

The trick to this recipe? Cook the white rice on one burner while the main dish is going on a second. Then everything’s ready at the same time.

Gluten-Free Chicken with Broccoli over Rice

Gluten-Free Chicken with Broccoli on Rice

Ingredients:

• White rice (Cook as directed, amount is per your needs)
• 6 or 7 chicken tenderloins, cut in half on diagonal
• 2 cups broccoli florets, washed and stems removed.
• 2 scallions sliced, but do not use the last 2 inches of greenest ends
• ½ cup Extra Virgin Olive Oil
• 2 Tbsp. butter
• ½ lb ( or more if you prefer) sugar snap peas, washed
• 1 cup gluten-free chicken broth
• 1 Tbsp. Bragg’s Liquid Aminos (Natural Soy Sauce Alternative)
• Dash of salt & pepper
• ¼ tsp. garlic powder
• 1 tsp. fresh lemon juice
• 2 Tbsp. cornstarch

Directions: 

1. Put up the rice, as we said, to be cooking while you’re making the chicken-broccoli dish.
2. In large skillet, heat the olive oil and butter. When melted, saute the chicken tenders on a low to medium heat until there’s a golden tinge and there’s some golden-brown bits in the pan from the butter.
3. Remove chicken and place on a plate, but keep the butter residue in the pan.
4. In the butter residue, saute the scallions first, then add the peas and broccoli. Saute for about 3-4 minutes until starting to get a golden color.
5. Add the broth, spices, amino liquid, and cover pan.
6. Simmer on low for about 15 minutes.
7. Remove cover and pour out about ½ cup of liquid into a measuring cup or small bowl.
8. Add the cornstarch and hand-blend until combined.
9. Add to the skillet and replace pan on low heat. Cover and heat for another 5-7 minutes until it only thickens a little. You should have a gravy-like liquid now. Shut heat.

The rice should be done and ready for your plate!

Quick! One-Dish! Ready to go!!

Enjoy!

- Annette Marie

About Annette Marie

Annette is a native New Yorker, now living in New Jersey.  Since she was diagnosed with celiac disease well after the age of 50, Annette has made it her mission to raise awareness in the hopes that others won’t have to live for years with unexplained symptoms as she did.  Some of Annette’s recipes are inspired by traditional Italian recipes, but she adds other original gluten-free recipes to the mix.  Her “semi-homemade” and from “scratch” recipes are meant for busy families eating gluten-free.  For more of Annette’s gluten-free recipes, visit her blog at www.BestLifeGlutenFree.com.

Gluten-free pizza has certainly come a long way in the past 20 years!

Recently, I was honored to speak at the International Pizza Expo in Las Vegas on behalf of the National Foundation for Celiac Awareness (NFCA). Gluten-free pizza is a HOT trend and operators across the country want to know what it takes to include gluten-free as an option for their customers, so I was thrilled to be asked to attend. Over 7,000 pizza operators attend this show annually to taste the latest, greatest ingredients, find new equipment, and attend educational sessions to learn how to make their business more successful. The energy at this show is over the top and the events are show stoppers. These operators are serious competitors, too. The contests happening right on the “All Pizza, All-of-the-Time Show Floor” included Bake Offs,  Freestyle Acrobatic Dough Tossing, Pizza Challenges, and Demonstrations for pizzas, salads, and beer brewing.  What an amazing experience.

My educational session, “How Pizzerias Can Serve a Gluten-Free Pie” included 3 panelists. As moderator and speaker, I provided education about serving diners with gluten-related disorders, the importance of training and safe preparation. My panelists, GREAT Kitchens grads (a training course from NFCA on safe gluten-free food preparation) Adam and Debbie Goldberg from Fresh Brothers, LA area, and Willy Olunds, from Willy O’s in Michigan, gave the attendees real life experience in serving gluten-free pizza. These experts gave different perspectives since Fresh Brothers has 8 locations and Willy O’s is an independent operation.

Willy O himself with his delicious corn-based gluten-free pizza.

Willy invited me to tag along during his pizza competition in the non-traditional category. (No gluten-free category yet, but maybe next year.) According to Willy and his wife, Carla, this is highly irregular to allow non-participants in the competition area. I felt honored and so impressed with the intense passion each competitor brought to their pie including Willy. His unique corn-based crust and decadent ingredients made for a pretty impressive entry.

Iron Chef Redemption challenger Elizabeth Falkner doing her kale demonstration.

Other GREAT experiences included hanging out with the staff at Venice Bakery. (Their booth was amazing and so was the pizza!) I also sat in the front row and watched Iron Chef Redemption challenger Elizabeth Falkner demonstrate kale salad (crispy, fresh, and blanched kale) and actually met her after the demo. She’s really cool.  I had some time to check out the exhibitors, so I  said “hi” to  old friends like Joel Schut from RW Bakers, Pamela and Alison from Pamela’s, and the DeIorio’s team.  Best of all I made a new friend, Denise San Filippo (a fellow gluten-free gal) from Schar. Denise and I hit the strip one night and had a fabulous gluten-free dinner at Mon Ami Gabi in the Paris Hotel.  From our window, we could see the Eiffel Tower and watch the Bellagio fountain show. (Sometimes this job is grueling!) Our waitress was well-educated about allergens and gluten which gave us confidence in our restaurant choice especially when she answered all of our probing questions correctly.  She even brought us toasted gluten-free bread and warm olives for our starter. Denise had the scallops and I tried the Lemon Chicken with shallow Pom Frites. (Shallow means fried separately in a pan not a deep fryer.) It was delicious, especially the fried potatoes.

Me and the Venice Bakery Team

Me and Joel from RW Bakery

Our view from our gluten-free-friendly restaurant.

With every expo and conference I attend, I have the opportunity to meet new people and can’t help but feel ecstatic over the progress we’re making.  20 years ago, I thought I would never eat pizza again.  Now, there are people seeking information on how to make both delicious and safe gluten-free pizza.   And, to be able to be a part of that is a GREAT feeling.

- Beckee

This year, Celiac Awareness Night with the Philadelphia Phillies is on Friday, August 16^that Citizens Bank Park as the Phillies host the Los Angeles Dodgers. This will be NFCA’s 6^th Celiac Awareness Night and we are looking forward to a great night of great baseball.

This year, we are excited to have a special free raffle to offer visitors to our information table near Section 210.   Thanks to the Phillies and Aramark, the basket will include Phillies memorabilia, two tickets to a 2013 regular season game in section 116, a preferred parking pass and a complementary food coupon valued at $30. Better yet, there will be an expanded menu at the gluten-free concession stand that is set up for NFCA’s night out.

Last Friday, I went to the Phillies Home Opener.  I either am a terrible influence or a great grandmother as I snuck my grandson Zachary out of school for the afternoon so he could cheer on the home team. The weather was perfect, the seats were good and we were all set to start a winning season.  Unfortunately, the Phillies weren’t quite as ready as we were and lost to the Kansas City Royals. As the crowd streamed out at the 7^th inning stretch, my grandson refused to lose faith and declared, “I am a Phillies fan and I am staying!”

My grandson checking out the new gluten-free concession stand at Citizens Bank Park. Such a dedicated fan!

We did have a great chance to check out the new permanent gluten-free concession stand in Section 136. What a boost to the Phillies experience! We had delicious hot dogs and cheesesteaks and watched as people who were thrilled to find gluten-free food so available ordered pizza and chicken fingers. Sweet Christine’s furnished brownies and other sweet treats, along with the hot dog rolls.  Of course, you can get a gluten-free brew with that dog—Redbridge beer and Woodchuck Hard Cider.

I had the pleasure of meeting Teddy and Caitlin, two fans stopping by the gluten-free concession stand.

No matter what the final score, it always is a good day at the ball park. With more gluten-free food, it is even better.

See you at Celiac Awareness Night!  You can grab your tickets here.

Play ball!

- Nancy

My name is Annette and I live in the “Garden State,” the lovely state of New Jersey! I was actually a New Yorker most of my life, growing up there and learning to cook and bake at the hip of my Italian-American Mom. (I must admit that when I was twelve, I wasn’t too happy to forgo the soda shop after school in order to learn how to make marinara sauce!) But looking back, I’m glad she did it.

Like many others, I was diagnosed with Celiac Disease after much suffering, pain and anguish, wondering what could be wrong with me.  As a kid, we visited the doctor so often that when he saw me he’d exclaim, “Well, it’s the belly-ache kid!”  Later in my life I had 3 ulcers and always suffered with stomach issues in one way or another.

For years I was embarrassed, frustrated and down-right mad!  Why couldn’t they fix what was wrong?  However, unlike some people with celiac disease, I wasn’t diagnosed as a child…nor as a teen…nor even as a young woman.  Mine was diagnosed well after 50! Talk about a medical mystery!

It was so severe that I was unable to make a 30 minute drive without plotting the route and discovering if there was a shop with a restroom nearby.

Thank God for the gastroenterologists, who have been caring and supportive, have provided information, guidance and so much more. Yes, it was difficult the first few months, but I took it on as a challenge to be met.

That’s why I’m really hoping to “Pay-it-Forward” by helping anyone who may need some guidance or reassurance. My recipes are both “semi-homemade” and “scratch,” and if I can provide photos along with as much description as I can to help you get cooking gluten-free, then that’s what I’ll do.

My biggest message to people with celiac disease or non-celiac gluten sensitivity (NCGS) is, please don’t feel isolated.  More and more, it seems as if gluten intolerance and celiac disease are coming to the forefront. And thank goodness for strides being made in our behalf by organizations like the National Foundation for Celiac Awareness.

Here is just one of my gluten-free recipes that I’m so excited to share with you!

Cheese-Filled Coffee Cake

Ingredients:

Cream Cheese Filling:

• 6 oz. cream cheese – room temperature
• ¼ cup granulated sugar
• ½ tsp. lemon juice

Dough Ingredients:

• 1 ½ cups Gluten-Free Bisquick
• 2 large eggs
• 1/3 cup milk (I used Lactaid 2%, but any is fine)
• ¼ cup butter – softened, room temp is fine)
• 1 tsp. gluten-free pure vanilla extract
• 1/3 cup granulated sugar

Crumb Topping Ingredients:

• ¼ cup light brown sugar
• ¼ cup softened butter – room temp
• 1/3 cup all-purpose gluten-free flour blend (Bob’s Red Mill is fine.)
• Small amount of confectioner’s sugar for dusting on top when it’s done.

Directions:

1. Preheat the oven to 375 degrees.  Generously grease a round 9 in. cake pan.  (I used margarine)
2. Well, you’ve greased the pan liberally, so set it aside.  First, mix the filling in a small bowl and set aside.
3. In a large bowl, mix the butter, milk, eggs, vanilla and sugar.  Gradually add the flour and mix until well combined.  Spread about a little more than half of the batter in the bottom of the pan.
4. Next put the cream cheese filling on top and try to spread around. (It may be difficult, but using the back of a tablespoon works well.)
5. Lastly, put the remainder of the dough batter on top.
6. In a small bowl, using a pastry blender tool or 2 forks, combine the topping ingredients until it resembles crumbs. Sprinkle over the batter in the pan.
7. Bake for about 25 minutes. Ovens vary so take a peek after 20 minutes. A tooth pick inserted into it should come out clean and dry when done.
8. Cool well before dusting the top with sifted confectioner’s sugar, if you like.  After cooling, be sure to keep covered for freshness.

That’s it!

About Annette Marie

Annette is a native New Yorker, now living in New Jersey.  Since she was diagnosed with celiac disease well after the age of 50, Annette has made it her mission to raise awareness in the hopes that others won’t have to live for years with unexplained symptoms as she did.  Some of Annette’s recipes are inspired by traditional Italian recipes, but she adds other original gluten-free recipes to the mix.  Her “semi-homemade” and from “scratch” recipes are meant for busy families eating gluten-free.  For more of Annette’s gluten-free recipes, visit her blog at www.BestLifeGlutenFree.com.

The flight down wasn’t too bad since I had armed myself with ThinkThin bars (there’s always 2 in my bag) and bottled water.  By the time I checked into the hotel, it was so late there was no need to eat.  The next morning, I took another bar and water with me for breakfast and was off to visit a member of our Gluten-Free South Florida Group.  We spent time talking and sharing our stories of diagnosis- guess who else travels with food?  Isn’t it a great feeling when you realize you are not alone in your pursuit of gluten-free food and desire not to be cross-contaminated?  It’s like a big hug from the world telling you it will all be okay.

Dinner worked out well that evening at Seasons 52, a restaurant that had a gluten-free menu.  Even though they are a chain restaurant, I went with another member of the South Florida Gluten-Free Group who has eaten there many times and felt safe in her recommendation.  Plus, I was starving!

The following day was literally a GREAT day.  Alice Bast, NFCA’s Founder, was invited to speak at a country club in Gulfstream, Florida.  They were trained by NFCA’s Gluten-Free Resource Education and Awareness Training (GREAT) Kitchens program, so the entire meal was gluten-free and I felt confident the chefs understood safe gluten-free food preparation.  If any of you have heard Alice speak, you know that she is dynamic in her presentation and her passion for celiac and gluten-sensitivity radiates from her inner core.  The crowd of more than 100 was in tune with gluten-free and more than half knew about celiac disease or are personally affected by this autoimmune disorder.  They all had such amazing questions and were engaged throughout the evening.  Most of the guests were also shocked at how delicious the gluten-free meal was and the flour-less chocolate torte was exquisite!  It was so great to be surrounded by people who understood the need for safe (and tasty!) gluten-free food.

My final day, I visited with a doctor who has non-celiac gluten sensitivity.  We met at his home where he made me a fabulous gluten-free grilled cheese on Udi’s bread.  Oh, and truth- we split a gluten-free chocolate bar.  After talking for three hours about all things gluten-free and NFCA, I had to go or I would have made myself at home for dinner.

Now what is it that I want you to take away from my trip south?  I survived and thrived without a full suitcase of food.  We have an amazing and inspirational community that I am fortunate to meet on my travels and in the Philadelphia region.  All of you teach me something new in our conversations and emails.  I leave tonight for overseas…with just 3 bags of gluten-free food.  I’m not scared, I’m confident.  But I wouldn’t be if I hadn’t found NFCA and the amazing gluten-free community.  Thank you for giving me my wings back.

- Kimberly

According to the National Eating Disorders Association, an estimated 20 million women and 10 million men develop an eating disorder at some point in their life.  I am one of those 20 million women.

When I read that statistic, it is hard to wrap my head around the number of people living in discomfort and unhappiness with their bodies. After all, to quote Baz Lurhmann, who sang the infamous “Everybody’s Free (To Wear Sunscreen)” song adapted from Mary Schmich’s Chicago Tribune column, isn’t your body supposed to be “the greatest instrument you’ll ever own”?

As someone with a history of an eating disorder not otherwise specified (EDNOS), I found my diagnosis of celiac disease to be more than just a relief; it was incredibly apt, almost too coincidental of a solution. I could begin to heal my body through nutrition.

For years I lived in a fog where each day revolved around the same slew of preoccupations: food, exercise and weight. Almost immediately, my celiac disease diagnosis uprooted these thoughts and I began to view food as medicine, not the devil.

Perhaps my perspective is a sappy one. But for those living with celiac disease who still wrestle with the all-consuming preoccupations that only those with an eating disorder too often can understand, I gently encourage you to focus on the content and not the frame: it is possible to heal when food is your medicine.

To read more about celiac disease and eating disorders, check out this research recap.

You can also join the NEDAwareness conversation over on their website.

Questions? Comments? Please feel free to email me: kvoorhees@celiaccentral.org.

- Kristin

Udi’s Gluten-Free had lots of products on display at the KeHE Show.

This is all part of trip preparation. It takes a bit more time but I always feel it’s important to be an advocate for not only myself but for all people with gluten-related disorders. And while I’m traveling around the country, I feel it is my job and honor to be the voice for people with celiac disease everywhere by spreading education, awareness and understanding. (You may not want to sit next to me on a plane…you’ll get an earful.) I have learned that if we don’t politely ask, people may not think our dietary needs are necessary. If we don’t carefully express our needs, many may not think there are any. If we don’t calmly mention the mistake, serves and restaurants will never know there is a problem. If we don’t ask if they have completed NFCA’s GREAT Kitchens gluten-free training program, restaurant operators, chefs and servers may not think they need it. But, if we remain patient and plant the seed, the growth will come.

Enjoy Life staff were at the KeHE Show too.

Here is my list of must-have gluten-free snacks to take with me on the go:

• KIND bars
• Gluten-free crackers (If you keep these in a tin, they’re perfect for packing in a suitcase)
• Individual servings of hummus and nut butter
• Fruit
• Jerky sticks
• Cheese sticks
• Mix nuts, dried fruit, gluten-free pretzels or chocolate chips
• Go Picnic boxes (Not everything by Go Picnic is gluten-free, so be sure to check before purchasing)

Did I mention I “meet” some interesting characters on my gluten-free travels?

I’m always looking for new travel-friendly gluten-free foods. Comment below with your go-to travel snack to give me some fresh ideas!

- Beckee

Then the team decided to have a potluck. I easily could have contributed some gluten-free products from the grocery store, but I felt this was an opportunity to get in the kitchen and make something from scratch for my co-workers.

Knowing that I wasn’t quite ready to dive into gluten-free baking, I opted for a simple, crowd-pleasing dish – what I call my Festive Fall Bake. It’s a combination of sweet potatoes, butternut squash and apples, splashed with some orange juice and baked until fork tender. Before preparing any food, I cleaned all the surfaces in my kitchen and thoroughly washed any bowls or utensils that I planned to use. I washed the baking dish and lined it with aluminum foil, just to make sure there would be no risk of gluten residue. As soon as it was done, I covered the dish with aluminum foil and stashed it on the top shelf of our fridge.

The next day, the staff raved about my Festive Fall Bake. Best of all, I was confident that I had made the food safely. Everyone enjoyed, and no one got sick.

Vegetable Spring Rolls – One of the gluten-free recipes in our “Cook for Your Love” campaign

My gluten-free cooking skills have become more and more helpful over the years, and it now hits even closer to home. Recently, one of my soon-to-be in-laws learned he has to avoid gluten for health reasons. When he came to dinner at our home, we served cheese and gluten-free crackers for appetizers; pork with mole sauce, roasted asparagus and homemade gluten-free cornbread for the main course; and ice cream with a gluten-free crumble for dessert. It was important to me that he got to enjoy the same complete meal as everyone else – no exclusions.

This month at NFCA, we’ve been hosting the “Cook for Your Love” campaign. It stems from our belief that everyone deserves a home-cooked meal, no matter what their dietary restrictions may be. You’re probably used to cooking your own gluten-free food each night, but every now and then you should be able to have someone else cook for you. So, this Valentine’s Day (or any day, really), take the opportunity to cook with a special someone and teach the ins and outs of gluten-free safety. It could be your mom, or your kids, or your best friend. Chances are, they’ll be eager to learn, and it could give them the confidence to cook gluten-free meals more often.

The gluten-free recipes on our “Cook for Your Love” campaign should be enticing enough to get your special someone in the kitchen, but if you need extra encouragement, sign up for the weekly giveaway. Nothing says “try me” like free products, right?

Has a special someone cooked a delicious gluten-free meal for you? Tell us about it (and include recipe links if you have them)!

- Cheryl