Going Gluten Free

Food Allergy Parents are Not Helicopter Parents

Posted by Eve Becker on September 25, 2018

As a parent of a child with celiac disease or food allergies, it always pays to be thorough. And even if you are thorough, mistakes, unfortunately, can still happen. That’s why a food allergy parent should never be called a helicopter parent - hovering is a necessary part of our job.

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Recent Blog Articles

Beyond Celiac 2018 Celiac Disease Research Symposium

Posted by Erica Dermer on September 20, 2018

Celiac disease and other autoimmune disease sufferers around the world can learn the latest developments in research and treatment by tuning in to a live webcast of the Second Annual Beyond Celiac Research Symposium, Wednesday, Oct. 10, 2018, 6:00-7:30 p.m. EST - or grab a ticket for the live event if you're in the Philadelphia area!

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Gluten-Free Pumpkin Spice Everything!

Posted by Erica Dermer on September 18, 2018

Just because you're gluten-free doesn't mean you can't enjoy the pumpkin spice trend that is taking over the food and beverage world this year. Enjoy pumpkin spice - free from gluten!

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Flax4Life Treats - A Back-to-School Must-Have!

Posted by Erica Dermer on September 17, 2018

Head back to school with Flax4Life and Gluten Free & More Magazine! Flax4Life products are always gluten-free, dairy-free, and certified gluten-free from the GFCO - making them the perfect treats for celiac children and adults alike!

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A Classic Diner with Real GF Options

Posted by Oksana Charla on September 13, 2018

My son ordered the chicken guacamole melt with a side of hand cut fries. It came with unbelievably good and normal-sized gluten free bread. I had to ask what brand it was…it was that good. That’s when I found out that they baked it on the premises and have an entire bakery in their basement that is divided up to avoid cross-contamination. I had a cobb salad and an order of their Disco Fries, hand-cut fries served with a side of brown mushroom gravy and a side of cheese sauce for dipping. DELISH!

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A Safe Gluten-Free Haven is like a Home Away from Home

Posted by Beth Hillson on September 13, 2018

Kennebunk and Kennebunkport offer several restaurants that are tuned in to the gluten-free diet, too. We frequently stop at H.B. Provisions, a modern version of a general store that offers sandwiches on gluten-free bread (made in a separate area, if requested) and a freezer filled with gluten-free provisions.

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Gluten-Free Travel Tips: Renting an Apartment or House

Posted by Eve Becker on September 10, 2018

Looking to plan some fall or holiday gluten-free travel? Whether you’re going close or far, there are several tips that will help make the trip easier and cheaper, starting with your choice of accommodations. Instead of booking a hotel room, consider renting an apartment or house through Airbnb or VRBO.

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Vote for Gluten Free & More Magazine in the 9th Annual Gluten Free Awards

Posted by Erica Dermer on September 8, 2018

Vote for Gluten Free & More Magazine in the 9th Annual Gluten Free Awards for BEST GLUTEN-FREE MAGAZINE and BEST GLUTEN-FREE EXPO for the Gluten Free Food Allergy Fests (GFFAFest)

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Pasta, Pizza, Potstickers...The "P" Foods Rule!

Posted by Susan Tauster on September 5, 2018

As a precursor to this issue, my husband and I attended a family wedding in San Francisco recently. My sister-in-law’s childhood friend has adopted the Paleo diet (yes, another “P” word – it’s destiny) and ordered cauliflower-based pizza crusts for dinner one night at home in the Bay Area as we decompressed following the wedding festivities. While Mark & I have had GF pizza crusts, this was our first experience with cauliflower crusts. We topped one with garlicky shrimp and spinach and a small amount of feta cheese (no seafood/dairy restrictions, as you can see). The other was topped with a variety of veggies and some cheddar.

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What is Gluten?

Posted by Beth Hillson on August 30, 2018

Exactly what is gluten? Gluten is a complex of many proteins and some fats. Most of the proteins are of the prolamin type, which cereal grains (wheat, rye and barley) use to store energy in their seeds. Literally hundreds of different prolamins found in wheat gluten (many more in rye and barley) contain amino acid sequences capable of triggering an immune response if someone has celiac disease.

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