Resources Page

Frequently updated.  Resources and a network of local providers, meetups, conferences and food sources.  I will add to this post as often as I confirm new information.  It should be Featured (pinned to the top of the blog).  If it's not, please let me know. General Information on Celiac Disease and related links are found at the bottom of the article (very long page, and yes it needs some reorganization). Need some advice now that you're diagnosed with Celiac Disease or Non-Celiac Gluten Sensitivity?  It can be hard to find my older articles that are of special help to those starting out, but I've collected them on This Page for your convenience. *Due to SARS-Cov2 aka, Coronavirus, aka Covid-19, meetings for support groups are now taking place via Zoom or Skype. Additionally, you should call restaurants you intend to support and ask how to order.  Many have switched to take out only.   Avance Primary Care has Covid19 testing, both antibody and active testing. 

Where's the (Safe) Bacon?

  Photo by Nicolas Postiglioni from Pexels  Isn't it strange when you read an article from another country and it makes the same points you've been making for (in my case) decades about the safety of a food processing technique...  and it treats those points as if they are perfectly obvious?  Yet when I made those same points when I was younger, the general response was that I was inexperienced and paranoid.  Funny how the worm turns. It's surreal for me to read the article below from the Guardian (a UK news service) and find my words spoken back to me. To make a long story short, if bacon or cured meat mentions nitrites or celery, it probably irritates the gut, and people with gut disease should probably be careful not to buy such food.  Other options do exist.  More every day.    Natural bacon is cured with salt, in brine (wet).  But dry cured bac

Ragi Finger Millet The Supergrain

  Photo: Gaurav Dhwaj Khadka CC-SA 4.0    Have you ever heard of Ragi ?  It's a type of millet. It's gluten free and very nutritious.  It's widely available and loved, but sort of niche.  The English word for it is Finger Millet. This cute little plant manages to provide a wonderful thickener, baby food, whole grain, and can be made into flatbreads, cookies, almost anything you could want from a  flour.  It can be hidden in other recipes for a boost of nutrition, just swap it for some of the rice flour or tapioca flour.  It behaves a lot like tapioca flour except it's closer to the farm, and less processed.   One of the first pieces of advice you get if you're reading up on it is, "toast (the flour) before use" and I think this is good advice.  There is a bit of a wild, slightly acrid aftertaste if you just use it straight from the bag.  The taste can be masked by strong flavors like chocolate, but toasting the flour brings out a very nice natural flavor t

What Is a Superfood?

  Photo by Ella Olsson from Pexels I get so tired of frankly uninformative articles like this about superfoods. I only consider 3 of them to be superfoods (ginger, seaweed, wild mushrooms, and maybe turmeric). Isn't it suspicious that so many such "guides" have everyday and easy to find items?  But it’s not the ease with which you can find a food that makes it not-super, it’s the years of breeding. By the time you've bred a food so it's large, its skin is thin, or it doesn't crush on shipping, have you considered what happened to its nutrition?  A superfood isn’t bred for maximum market value. That may be the only central quality of a superfood. It’s usually rare, or has a very strong taste, or is a nutritious by product of some other food. To illustrate, here are a few examples to start out: Royal Jelly – There will never be enough supply of this for mass marketing, nor will we be able to control its quality really ever, it comes directly

Dill Watercress Herbal Soup with Bok Choi and Meatballs

   I was inspired to make a special herbal soup my grandmother used to make.  Some of the touches are updates or my own additions.  But most of the idea and basis for the soup is entirely owed to my grandmother's ingenuity.  Eastern Europeans will recognize it as the beloved sour dill soup we had as children, usually made by grandma.  I updated it for richer times and my gluten free needs.  My grandmother's soup may have been simpler than this, but it was equally delicious.  At the close of 2020, we could use a healthy soup to keep up our strength.  I started with the Meatballs that we make routinely at home.  Doug is a master at making these and they're a staple at our house.  It takes a very short time to make them and they provide us with a very long lasting reward.  We go out of our way to find organic and local meat choices whenever possible, and we encourage you to do so as well.  It really makes a difference in flavor and, we think, nutrition.  The Bok Choi is a deli

Rice and Buckwheat Bread Recipe Gluten Free Bread Machine Easy PDF Printout

It's been a while since my experiments with a bread machine and I thought it was time to provide you with a completed one-page recipe you can download and print.   While many bread recipes for people with Celiac, or just those who live gluten free, can be tasteless and boring, this one is bursting with flavor.  When you use real food, and whole grains, plus vitamin packed seeds and high quality ingredients, you get delicious results!   As I said at the beginning of this journey, I decided to tame the bread machine first, because not everyone wants to knead, or bake in an oven.  Whether it's mobility limits, old age, or simple lack of time, a bread machine makes quick work of this chore.  However, I found that many details of bread baking in a bread machine were left out or glossed over in books and articles on the subject.  And that there are differences between machines.  This adds a complexity which each person has to contend with alone.   While I tried to cover each complexi

People with Active Celiac Are More Susceptible to Covid-19 and Pneumonia

If you have Celiac, don't get glutened now, because it will make it easier for Coronavirus to harm you. That's the message from a new video posted by Dr. Alessio Fasano, Director of the Massachusetts General Hospital Center for Celiac Research and Treatment.  (Press the arrow/play button to watch.) If you don't know who he is, he's a bit of a superstar of the Celiac community.  He and fellow researchers, performed a study, over a decade ago, and worldwide, showing that the prevalence of Celiac is much higher than previously thought.  He found local variations in prevalence such as, that North Africa has a lot more of it than we do in the US. Many of his findings were fascinating, surprising, and ultimately led to the provision of safer food for people with Celiac Disease. Since then, he has continued to support the community and performed more studies. Viruses and Bacteria So let's talk a bit about viruses and bacteria.  A flu virus burns itself out i

Gluten Free Labeling Updates 2020

Currently active Certified Gluten Free labels as of March 2020 When you shop for gluten free products you're always taking a risk.  Two familiar labels have now changed, so it's time for an update.  Gluten Intolerance Group and National Celiac Association have both changed their labels.  While NSF and Beyond Celiac have kept theirs.  I can only speculate about why, but it's likely to be due to copycat labels that seek to fool shoppers with similar looking labels.  The sooner we memorize the new ones the better. Please join me in thanking the certification companies for making our lives easier and safer.   New and Old  NCA certified GF label New and Old GFCO / GIG certified GF label   As always, if a product, sold in the USA, is labeled anywhere with the words "gluten free" they must abide by the FDA's definition that it contains less than 20 ppm of gluten.  Certification is not required, but is greatly appreciated by the Celiac

Something you Mite Love

Photo by cottonbro from Pexels Happy Valentine's Day!     I hope you and your loved ones are having a wonderful time and the truffles are gluten free!  Now as always, don't let Celiac keep you from celebrating and enjoying life's events.  If you haven't treated yourself to a dessert lately, take a look at your local Lowe's Foods' candy aisle and find a treat.  They label organic and gluten free very clearly in that supermarket. Or you could visit a gluten free cafe and enjoy a treat among friends. Look in my Resources for likely spots, or visit this listing for options local to you. Let's talk about a beloved food for a minute.  As an ex-vegan, I love the savory flavor of nutritional yeast and many foods that I consider "favorites" are spiked with yeast.  Yeast can be tricky not only because it may be grown on media that includes gluten, but also because it's so often fortified to include synthetic folic acid.  Many people thin

Gluten Free Whole Grain Rice Buckwheat Bread Recipe for Bread Machines

I'm so thankful for these results.  It didn't even sag in the middle. Ahhh the bread baking series returns!  New thrills and new spills await us!  I did a great deal of book reading over the holidays about bread baking and I'll share some insights from that.  As a result, I decided to try a very simple recipe for bread in the bread machine, just rice and buckwheat, no other grains.  However it does have what is called a "soaker" of chia seeds.  More about that later.  The results are like a hearty whole grain bread that toasts nicely.  It's sturdy, it can be made into grilled cheese without crumbling into dust.  It stales slowly, and it contains no eggs! It contains milk though.  All the ingredients except a couple are as whole foods as you can go.  There is no purified starch in this bread at all. This is the Great Gluten Free Bread Machine Experiment - Part 8!  See the beginning of the series here . The purpose of the series is to identify some re