Non-gluten proteins shown to cause reactions for celiac patients.
Pure, uncontaminated oats will soon be allowed to carry a “gluten free” label on Canadian shelves.
How many times have you closed your eyes, taken a bite and thought: “I hope this doesn’t make me sick?” For those of us with celiac disease or gluten sensitivity, that question arises every time we put food in our mouths. Dietary compliance can seem like a black-and-white issue. You either stick to your diet, or you don’t. But there is a gray area,… Read more »
Researchers warn that if left untreated, the cognitive effects of celiac disease could affect performance of everyday tasks.
Here are some great allergy-friendly and gluten-free tips to make your dairy-free ice cream sundae even more delicious. Try one of these fun ice cream recipes or pile on some allergy-safe toppings for an ice cream treat like no other. Dairy-Free Ice Cream Recipes: Chocolate Pudding Ice Cream Strawberry Ice Cream Oatmeal Cookie Ice Cream… Read more »
Across the nation, these safe havens rise to every special occasion. Allergic Living hits the road to find the country’s sweetest allergy-safe bakeries.
These storefronts rise to every free-from special occasion.
Gluten-free food choices are a great thing, but now we need nutrition along with taste.
Steps to follow to ensure you’re getting enough nutrients on the gluten-free diet.
Q: Why are my baked goods over-browning? A: If the oven isn’t running too hot, the ingredients may be the culprit. Because most gluten-free flours have more protein than all-purpose flour, they can brown more quickly. Similarly, some sweeteners, such as agave nectar, tend to hasten browning. If this happens, tent the item with aluminum foil near the end of baking… Read more »