Posts tagged ‘gluten’

Celiac Expert Q&A: Dr. Edward Hoffenberg

[Join NFCA for a FREE Back-to-School Webinar on August 25. Register now.]

While at Digestive Disease Week in Chicago this past May, NFCA Healthcare Relations Manager Kristin Voorhees met Edward J. Hoffenberg, MD, a pediatric gastroenterologist specializing in celiac disease. As Professor of Pediatrics at University of Colorado Denver School of Medicine and Director of the Center for Pediatric Inflammatory Bowel Diseases at Children’s Hospital Colorado, Dr. Hoffenberg has plenty of experience working with gluten-free kids. So, we picked his brain for a few tips and insights:

NFCA: How long have you been specializing in pediatric celiac disease?

Dr. Hoffenberg: Since 1995, so 16 years.

What’s the biggest challenge in working with kids? 

Helping kids learn for themselves. Allow them to try and fail, but still be safe.

When teaching celiac children about gluten, how do you make the danger clear without scaring them? 

I talk about things you can feel and experience, like abdominal pain, vomiting, diarrhea, growing taller [vs. lack of growth due to undiagnosed celiac]. Then I talk about things you cannot feel or experience, like thin bones and fracture risk.

You use role playing as a therapy in your clinic. How does it work, and what’s the benefit? 

Role playing helps the kids identify potential trouble areas, and helps them develop some skills for coping with these areas. For example, what words to use when you want to say “I can’t have gluten.”

How do you handle kids who cheat on their gluten-free diet? Does the child’s age have any effect on how you address it? 

Kids experience the same issues differently at different ages. It is certainly easier for the preschool age group and early elementary school. Middle and high school ages can be more difficult.

The first strategy is to develop an alliance with the older child. If they feel better gluten-free, then we talk about how to stay feeling good [and the risks of] testing boundaries and peer pressure.

If they do not have a lot of symptoms to begin with, it is harder. I try not to judge, but guide them if there starts to be clear health consequences of continued gluten exposure.

What particular strategies do you find to be successful in the asymptomatic pediatric population that patients or their parents can use?   

For the asymptomatic teen, I will do blood tests for anemia, iron deficiency, Vitamin D, and so on, as well as bone density assessment. I review these with them. I often encourage a trial of the gluten-free diet and see if they feel any different. I review that low gluten is not good enough, and so will follow more closely if they are on gluten, and provide support until they are ready to go gluten-free. [For more, see these tips from an asymptomatic celiac college student.]

Back-to-school is in swing: What are 3 things parents should do to ensure a safe and healthy school year?

  1. Help the child know what to say, what words to use: I have celiac disease, gluten sensitivity, etc.
  2. Empower the child to say: “No, I cannot have any. Not even a little bit. If it is unclear if it is gluten-free, then I will not eat it.”
  3. For elementary school kids:  Have a gluten-free snack always available in the classroom, for birthday parties and other special times.

Watch for more tips from celiac disease specialists on Kids Central, NFCA’s new online hub for gluten-free kids and parents. Expanded content coming soon!

August 16, 2011 at 2:43 pm 2 comments

A Blogger A Day: Sure Foods Living

A Blogger A Day, the Gluten-Free Way logoName: Alison St. Sure
Lives in: San Francisco Bay Area

Blogs at: www.surefoodsliving.com
Tweets at: www.twitter.com/surefoodsliving
Like her at: Sure Foods Living on Facebook

Why we’re fans: Alison is a dedicated researcher, which often means doing the grunt work no one else has the patience or drive to do. Each year, she logs hours reading labels, making phone calls and sending emails to manufacturers just to compile a list of Halloween candy that’s safe for gluten-free kids. Her Halloween Candy Quick List has become a valuable asset to the community, and many websites (including NFCA) post the list to keep parents informed. But for Alison, it’s not a once-a-year deal; she puts that level of scrutiny into everything she writes.

Alison St. Sure

Alison St. Sure

Alison’s Story: I was diagnosed with celiac disease in 2002. My husband is self-diagnosed gluten-intolerant. Both my children have been gluten-free since the womb! Both my parents are gluten-free after negative test results, and their health is so much better.

According to Alison: The most unexpected part of going gluten-free was that it would be so life-changing. Not only did my health dramatically improve, but I also found my life’s passion – raising awareness about the effects of gluten and helping people to live gluten-free. I like to say that I have turned my disease into a career!

A taste of Sure Foods Living:

  • A Brief History of Wheat and Why It is Making Us Sick: The impetus for the article was my 98-year-old grandmother, who remembers when her grandmother started using high gluten flour. Though other writers have discussed the long-term history of wheat, it is important to look at how our diets have changed over just the last 100 years. I spent many hours doing research for this article and learned a lot.
  • Fibromyalgia, Chronic Fatigue and Gluten Intolerance: This article has received 143 comments so far, and most of the comments are great big long stories of what people have been through with these conditions. I still find it unbelievable that people with symptoms of fibromyalgia or chronic fatigue aren’t routinely tested for celiac disease or gluten sensitivity.
  • Vitiligo and Gluten Intolerance: I believe this is the only article out there that connects the two conditions with anecdotal evidence. The comments from readers are fascinating. This is a topic that needs to be researched by the medical community.

For more of NFCA’s Celiac Awareness Month celebration, visit www.CeliacCentral.org/awarenessmonth.

May 31, 2011 at 1:16 pm 2 comments

A Blogger A Day: The WHOLE Gang

A Blogger A Day, the Gluten-Free Way logoName: Diane Eblin
Lives in: Herndon, VA

Blogs at: www.thewholegang.org
Tweets at: www.twitter.com/thewholegang
Like her at: The WHOLE Gang on Facebook; Friend her at: Diane Eblin on Facebook
On the bookshelf: The Gluten-Free Diner e-cookbook. Available at www.thewholegang.org/the-gluten-free-diner-cookbook

Why we’re fans: Diane has a ton of information on her blog – recipes, reviews, “Food Rock Star” profiles – but they’re laid out in a way that’s easy to digest. She’s a busy woman, organizing blog campaigns like the current 30 Days to Easy Gluten-Free Living (with some familiar faces), developing recipes and, this year, becoming a Certified Health Coach trained at the Institute of Integrative Nutrition. We’ve had the pleasure of featuring some of her creations on our Recipe of the Week blog, so we’re glad she’s “taking it to the streets” to help others along their health journey.

Diane Eblin

Diane Eblin

Diane’s Story: I am gluten intolerant, my family has tested for gluten being a problem and we have autoimmune diseases that require a gluten free diet.  I started my blog to keep track of all the resources I found and the recipes I was creating.  Then people started to read it and it grew from there.  Now it’s a wonderful community where people come to learn and share.  It’s continually growing and changing and this year as I work through my studies at Integrative Nutrition I will be sharing much more than just recipes.  Starting in July I will also be seeing clients as a Holistic Health Coach who specializes in helping people who have to give up certain foods.

According to Diane: The most wonderfully unexpected part of living gluten-free is the great friends I have made all around the world and how much I’ve learned from them, too.

A taste of The WHOLE Gang:

For more of NFCA’s Celiac Awareness Month celebration, visit www.CeliacCentral.org/awarenessmonth.

May 27, 2011 at 8:00 am 2 comments

A Blogger A Day: Tasty Eats at Home

A Blogger A Day, the Gluten-Free Way logoName: Alta Mantsch
Lives in: Wylie, TX

Blogs at: tastyeatsathome.wordpress.com
Tweets at: www.twitter.com/tastyeatsathome
Like her at: www.facebook.com/TastyEatsAtHome
On the bookshelf: No books by Alta yet, but Tasty Eats at Home is included in the Foodista Best of Food Blogs Cookbook.

Why we’re fans: I came across Alta’s blog through a post on Simply Sugar & Gluten-Free. That day, Alta’s blog was about Cutting Down Cross-Contamination in a Shared Kitchen. It addressed real concerns that real families have, and it offered a lot of helpful tips. That’s pretty much what you’ll find no matter what day you swing by Alta’s blog: Good food, good photos, and advice you should heed because it’s all from experience.

Alta Mantsch

Alta Mantsch

Alta’s Story: My dad is a diagnosed celiac. My sister, brother, and I are all gluten intolerant – discovered it through elimination diet. Through further elimination testing, I discovered I also cannot digest dairy.

According to Alta: A funny story now, but not so much when I was in the middle of it: We were vacationing in Fredericksburg, TX, and opted to stay in a little cottage built in the 20s on about 300 acres of land. The cottage had a full kitchen, so we planned on cooking a lot of our meals, saving money and saving me from possible cross-contamination by eating out at too many restaurants. Or so I thought. After suffering for a few days from bad digestive issues and not feeling well, it dawned on me what the culprit was – the fridge and freezer, which were partially stocked. The freezer had a small bag of wheat flour in it. I’d ignored it, as it’s not like I would use it. Well, that bag was stored directly above the bucket that held ice – the ice I’d been using in glasses of water over the past few days. Turns out, the bag of wheat flour had a hole in it, and there was flour in the ice bucket. I felt like such a dolt for not thinking of that possibility, and despite my efforts to ensure safe food, I’d been making myself sick for days with water! Needless to say, I took the liberty of throwing away that flour and thoroughly washing the ice bucket. I won’t make that mistake again!

A taste of Tasty Eats at Home:

  • Slow-Cooker Pot Roast: This is one of my most popular posts. It’s a great recipe that needs very little actual work in order to make a stellar dish – definitely a bonus.
  • Vegetarian Bean and Pumpkin Chili: This is the recipe that was published in the Foodista Best of Food Blogs Cookbook. It’s another slow cooker dish, so it’s easy, and it’s definitely budget-friendly.
  • Vegan and Gluten-Free Cheesecake with Blueberry Compote: This is my favorite dessert. This recipe meant a lot to me because it was an innovative and delicious way to still be able to enjoy cheesecake, even though I was dairy-free!

For more of NFCA’s Celiac Awareness Month celebration, visit www.CeliacCentral.org/awarenessmonth.

May 24, 2011 at 2:14 pm 1 comment

A Blogger A Day: The Healthy Apple

A Blogger A Day, the Gluten-Free Way logoName: Amie Valpone
Lives in: Manhattan, NY

Blogs at: www.thehealthyapple.com
Tweets at: www.twitter.com/thehealthyapple
Like her at: TheHealthyApple on Facebook (You can also friend her at: Amie Valpone)

Why we’re fans: If gluten-free had a football team, Amie would be their cheerleader. I first met Amie at Appetite for Awareness 2010, where she was manning a booth for Rudi’s Gluten-Free Bakery. Her excitement was infectious, and that energy carries over into her ongoing work to promote gluten-free awareness. Her recipes are just as vibrant, mixing surprising flavors like raspberries and black beans into a dish that, quite simple, is delicious.

Amie Valpone

Amie Valpone

Amie’s Story: I’ve struggled with lactose intolerance and gluten intolerance from a young age, so my recipes cater to the dairy and gluten-free lifestyle, without sacrificing taste. I cook. I travel. I write. And I do it all gluten-free and deliciously.

According to Amie: The most unexpected part of going gluten-free was realizing how delicious naturally gluten-free eating can be.  Fresh vegetables, fruits and lean proteins, and I’m a happy camper! I love sharing my ‘Clean Food’ recipes with gluten-free folks to show them how easy it can be to prepare a healthy, gluten-free meal in a pinch using unprocessed, pure foods in their most natural state. A baked sweet potato with Greek yogurt and cinnamon, a bowl of gluten-free oats with honey and cashews, a stir-fry with nut butter and rice noodles…the options are endless and fun to create with simple, purely gluten-free foods.

A taste of The Healthy Apple:

For more of NFCA’s Celiac Awareness Month celebration, visit www.CeliacCentral.org/awarenessmonth.

May 14, 2011 at 6:00 am 1 comment

A Blogger A Day: The Spicy RD

A Blogger A Day, the Gluten-Free Way logoName: EA Stewart, MBA, RD
Lives in: Del Mar, CA

Blogs at: www.eastewart.com/blog
Tweets at: www.twitter.com/TheSpicyRD
Like her at:
www.facebook.com/thespicyrd


Why we’re fans:
EA joined NFCA’s panel of “Ask the Dietitian” experts back in January, and we’ve been thrilled with her work. EA has the ability to put important nutrition advice into terms anyone can understand, and she does so in a casual and conversational way (Got camel’s milk?). It’s a talent that makes us even more excited to have EA host two of our #GFchat sessions on Twitter. EA will be covering Celiac Disease & Women’s Health on May 17 and Parenting 101 on May 24.

(The first #GFchat is this Tuesday at 8 p.m. Topic: Newly Diagnosed. Get details here.)

EA Stewart, MBA, RD

EA Stewart, MBA, RD

EA’s Story: I was diagnosed with Sjogren’s Syndrome and fibromyalgia shortly after having my children. My primary symptoms included neuropathy, join pain, muscle aches, and migraines. Frustrated by the lack of treatments for both, I researched both conditions and discovered a link between celiac disease and Sjogren’s syndrome.  Although my blood tests came back negative for celiac disease, a genetic test revealed I carry a gene linked to celiac disease , plus a gene potentially linked to gluten sensitivity.  I decided to go on a gluten-free diet and that, along with following a LEAP diet for other food sensitivities, has kept me symptom-free for the past 3 years.

According to EA: The most unexpected part of going gluten-free was re-discovering the love of baking that I enjoyed as a child.

A taste of The Spicy RD:

For more of NFCA’s Celiac Awareness Month celebration, visit www.CeliacCentral.org/awarenessmonth.

May 9, 2011 at 9:08 am 2 comments

A Blogger A Day: Celiacs in the House

A Blogger A Day, the Gluten-Free Way logoName: Wendy Gregory Kaho
Lives in: Hocking Hills region of Ohio

Blogs at: www.celiacsinthehouse.com
Tweets at: www.twitter.com/midlife_celiac
Like her at: Celiacs in the House on Facebook
Why we’re fans: Wendy is one of those bloggers who seems to be anywhere and everywhere gluten-free is mentioned. One minute, she’s reporting on the best new products at a gluten-free expo; the next, she’s whipping up a gluten-free recipe for an online fundraiser. Wendy often tweets and retweets updates from NFCA. Given her close connections to fellow gluten-free bloggers, that’s a nod we’re always happy to get.
Wendy Gregory Kaho

Wendy Gregory Kaho

Wendy’s Story: My son was diagnosed with celiac disease in 2005 and my daughter was having the classic symptoms too. I later did the DNA test on my daughter and myself (my rheumatoid arthritis symptoms disappeared after I joined my kids on a gluten-free diet). Turns out, I am at high risk and my daughter was at the highest level of risk. I think it’s safe to say we have three celiacs in the house. Dad also has a family history of celiac and experiences some gluten intolerance issues.
My blog began out of frustration and a desire to help other families avoid the years of misdiagnosis we went thorough. I have the whole story on my about page: celiacsinthehouse.com/about. Basically, my son would have been diagnosed with ulcerative colitis and placed on 6MP – a powerful immune suppressing drug – for the rest of his life. Because I did some research before going to the hospital, I nagged and asked three times to get my son the blood work to screen for celiac. The well-known pediatric GI specialist was not going to pursue celiac, but I demanded the test. It came back positive, as did a biopsy. We chose a milder drug for 18 months to get the UC under control while doing the gluten-free diet at the same time. My son has been off all meds for 3 1/2 years and has no UC symptoms. I still see this with UC and diabetes in kids and in women with multiple miscarriages or RA like I had. Their doctors won’t dig deeper and consider celiac. So I blog to raise awareness for women, children and families.
According to Wendy: The most unexpected part of going gluten-free is the way it has brought our family together and made lasting friendships with others in the community. It is such a surprise to go from sick, depressed, and feeling alone to regaining health and finding such loyal supportive friends in the gluten-free community.
A taste of Celiacs in the House:
  • Gluten-Free on a Carnival Cruise: This post was written by my 17-year-old daughter and actually receives the most traffic. I try not to take it personally that her post still gets more hits than any of mine, but folks are really researching travel and cruise options for gluten-free dining options and she had the answers.
  • 30 Days to 50 series: This series included guest posts by bloggers Amy Green, Cheryl Harris, Dr. Jean Layton, Kim Bouldin and Erin Elberson. It helped me make time for me and my health. It shows the impact of celiac on a midlife mom who puts all her attention and healthcare dollars into getting the kids healthy, and neglecting to address her own issues related to celiac. I discovered just how low my Vitamin D levels were after consulting with registered dietitian Cheryl Harris.
  • Cookbook page: I love doing cookbook reviews, so this new page shows just how many I did last year. I also got to meet a lot of those cookbook authors, which is one of the very best things about blogging.

For more of NFCA’s Celiac Awareness Month celebration, visit www.CeliacCentral.org/awarenessmonth.

May 3, 2011 at 9:04 am 3 comments

Free to Be Gluten-Free

[As you know, the National Foundation for Celiac Awareness staff members are big Phillies fans. So when one of our newest volunteers, Nadina Fraimow, told us she shared the same passion for sports, wellness and all things Phillies, we had to get her on board. Nadina will be sharing her gluten-free experience throughout the 2011 Phillies season.]

Phightin’ to Be Gluten Free

As Cliff Lee throws his first pitch of the 2011 baseball season, I think about the 162 games and long journey ahead to the playoffs. The Phillies, with players like Roy Halladay and Chase Utley, succeed because of their true grit.  Collectively, they are our Phightin’ Phills.

As I watch the team, I can’t help but reflect upon my personal 162 day plus gluten-free journey, and the fight for a healthy, happy gluten-free life. Much like the Phillies 2010 season, my journey contains highs, lows and – my favorite – the breakthroughs.

I am not a gluten-free expert, but after 9 months of a full food diary, 3 GI consultations, 3 nutrition consultations, 3 probiotics, 28+ bottles of myralax, 1 digestive enzyme, 4 self help books and 1 supportive family, I feel passionate about sharing my season highlights with other fans fighting to be gluten-free.

Hypothetically, if ESPN were to compile the top plays from my season thus far, the highlights would feature:

  • Enjoying a Flyers game with my family (the stadium has gluten-free concession stands!)
  • Finding a GI doctor who recommended an alternative to Myralax
  • Getting involved with the National Foundation for Celiac Awareness
  • Establishing my voice in the gluten-free community with this first blog entry

Over the course of the next 162 games to the playoffs, I will share with Phillies fans and the celiac & gluten intolerant community alike, why it’s time to Be-LEE-ve!

– Nadina

*Get your tickets to NFCA’s Celiac Awareness Night at the Phillies and Celiac Awareness Night at the Mets (vs. the Phillies!) by visiting www.CeliacCentral.org »

About Nadina:

Nadina Fraimow began volunteering with the National Foundation for Celiac Awareness (NFCA) in April 2011, and will be happy to answer messages sent to the info@celiaccentral.org email account. Nadina learned that she has a gluten sensitivity in February 2011, and is grateful for having been diagnosed promptly and correctly by a knowledgeable gastroenterologist. She enjoys running, shopping for gluten-free sweets and creating recipes that are both tasty and healthy. Nadina is a Marketing and Communications professional living and working in Philadelphia. Nadina is also a proud Penn State alumna and an avid fan of the Phillies.

April 14, 2011 at 3:17 pm 2 comments

Pizza Gran Gets a Gluten-Free Makeover

Between our April 2011 Celiac Central Newsletter and posts on www.GlutenFreeHotProducts.com, we’re as hopped up on Spring as the Easter Bunny himself. So when gluten-free blogger Paul Biscione emailed me about a special holiday treat he’d been working on, I couldn’t resist. Paul has contributed several gluten-free recipes to NFCA, and this time, he included a story along with it. Read about the inspiration behind this dessert, then learn how to make it by visiting NFCA’s Gluten-Free Recipe of the Week.

-Cheryl

If you aren’t Italian or haven’t lived in Brooklyn, you may not know what Pastiera is. It is an Italian dessert seen around Easter time. It has many names, such as Pastiera, Pizza Gran (as we call it in our family), Grain Pie and Italian Easter Pie. However, calling it something as vague as “Italian Easter Pie” is a mistake, since there are two traditional pies made around Easter: Pizza Gran and Pizza Rustica. Pizza Rustica is a savory meat and cheese pie, while Pizza Gran is a sweet dessert pie.

All names and differences aside, what is Pizza Gran? Simply put, it is a sweet ricotta-based pie with citron and grain…and still my personal favorite dessert of all time! This pie brings back childhood memories when I so much as smell it being baked, and yes, my Mom still makes it to this day.

Sweet Ricotta Ramekins

Easy to make, but they look gourmet!

My Mother used to bake about five of these pies at a time; we would keep one and give away the rest to family and friends. The only problem with her giving away the other four was that the pie was so popular in our house – one was just never enough. Inevitably, she would start making individual mini pies just to appease us. I still remember her yelling at me and Dad for digging into our mini pies only an hour or so after they came out of the oven. “It’s still too warm and has to set!” she said. But we didn’t care, and to this day I still love to eat these sinfully delicious pies while they’re warm.

Family tradition continues, and only a few years ago I was so happy to introduce my own daughter to this favorite childhood memory of mine. Just as I expected, she went to town on it. Between the two of us, the pie was gone almost as fast as Easter Sunday itself, and a new happy family memory was made.

Since then, we found out that Gia is gluten intolerant. This is a big issue because one of the main ingredients in this pie is grain from wheat, and the pie crust is made with gluten-containing flour. Would this be the end to Pizza Gran? Nope. Gia may not be able to have the pie crust or the grain in the filling, but what is stopping me from making a gluten-free version?

To be honest, it’s not the crust or the grain, but the decadent sweet ricotta filling that makes this pie so delicious and flavorful, in my opinion. If I can make this like a custard and simplify the recipe, it should be just as delicious, right? Well, it is!

What’s great about removing the grain and pie crust is that it saves the time and mess you generally get when baking. It would take my Mom days to make this. She would have to go to the Italian specialty store for the grain, soak the grain overnight and make loads of pie crust the day of the actual baking. She would line our entire kitchen table with brown paper and form a baking assembly line.

Without the grain or crust, I can whip up a batch of these in no time flat. I have also opted to remove the milk from this recipe to make these even easier to make. I’ve already made this recipe for numerous gatherings at my house, and each time gotten rave reviews from even the toughest critics.

Gluten-Free Dessert

Beware...these go fast!

Since my new recipe has no grain in it, nor is it a pie, “Pizza Gran” just didn’t seem to fit. So, I’ve dubbed my creation “Sweet Ricotta Ramekins” (that’s “Tazza Con Dolce Ricotta” in Italian).

The recipe is simple, takes very little time and still holds true to the flavors of this traditional Italian holiday favorite. They also look so dressed up in their little individual ramekins, guests will think you spent hours making them. And the very best part of all is that my daughter can once again enjoy this holiday favorite with me. Childhood memories restored; new ones being made.

Now if I can only stop her from eating them less than an hour after they come out of the oven. Heck, I think she’s worse than I was.

-Paul

Get the recipe »

April 11, 2011 at 11:21 am Leave a comment

A Berry Good Reason to Go Gluten-Free

Whenever I come across a new gluten-free product, I wonder what prompted its birth. Was someone at the company diagnosed with celiac disease; is the product part of an overall “allergen-free” line; or was it an attempt to jump on the bandwagon of brands going gluten-free?

Lately, it seems that our cheers for new gluten-free items may come with some skepticism.  Companies large and small are churning out packages emblazoned with “gluten-free,” so naturally, we’ve begun to wonder about their motives.

Like it or not, “gluten-free” is a hot commodity, and people go where the money is. But when you’re dealing with a trend that has a real medical basis, missteps can be (quite literally) sickening. Just this week, customers testified against the former shop owner who allegedly sold gluten-containing bread as “gluten-free,” and the community is still brewing over the server who proudly gave traditional pasta to gluten-free diners.

Fortunately, there plenty of chefs and manufacturers who have good intentions when they dive into gluten-free. In fact, many of NFCA’s GREAT Business Association members, including Kettle Cuisine, Glow Gluten-Free and Simply Shari’s, have a direct connection to celiac disease or gluten intolerance.

My latest find: Missy and John Villapudua, the couple behind WildeBerryaki sauce. When I emailed Missy and John to ask about a Gluten-Free Hot Products review, I had already done some research about the company. WildeBerryaki is just one of the couple’s ventures; they also own the WildeBerry Inn on Whidbey Island, just north of Seattle, and WildeBerrySports, where John offers personal training for endurance athletes. (Sensing a theme?)

Missy and John - Wildeberryaki

Missy and John with their berries.

Fresh food, fitness, and a great place to sleep…it’s a lifestyle I envy. But how did the sauce come into play? Partly out of necessity: Missy had been laid off, and with too many bills to survive on one salary, the couple put all their berries in a basket and launched WildeBerryaki. The “gluten-free” part, Missy explained, was for friends:

“To be honest, we didn’t even know what ‘gluten-free’ meant 4 years ago,” she confessed. “A girlfriend of mine was stricken with breast cancer and we wanted to help her and the family out by cooking meals while she was healing.  She was gluten-free and had several food allergies.  I was scared to death to cook for her in fear that I may inadvertently include an ingredient with hidden gluten. The experience forced us to gain a better understanding and appreciation for individuals afflicted with celiac and gluten intolerance.”

It’s a heartfelt story, and it reminded me that gluten-free goods really can be…good.

WildeBerryaki sauce

Can you tell I took this photo AFTER I used it?

As a friendly follow-up to our exchange, the couple sent one of the latest hits in their WildeBerry repertoire: a recipe for WildeBerry Chicken & Endives. When barbecuing season finally arrives, I’ll be bringing this in tow:

WildeBerry Chicken & Endives

Ingredients:

  • ¼ cup gluten-free mayonnaise
  • 3 Tbsp. WildeBerryaki sauce
  • 2 cooked chicken breasts (or equal amount of pork loin), finely diced
  • 2 green onions, chopped (save half for garnish)
  • Endive leaves
  • Grated purple cabbage
  • Black sesame seeds

Directions:

1. Combine gluten-free mayonnaise, WildeBerryaki sauce, chicken and half of the onions. Mix well.
2. Spoon mixture onto endive leaves. Top with remaining onion, cabbage and sesame seeds.
3. Enjoy!

There are many other gluten-free companies that were inspired by celiac and gluten-free connections. If you’d like to share the story behind your gluten-free company or organization’s, visit CeliacCentral.org and Submit an Empowerment Story.

-Cheryl

April 8, 2011 at 1:44 pm Leave a comment

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