More about gluten free diet 

Gluten Free Food For Those With Gluten Sensitivity   

by Mark Etinge

It's a fairly safe bet to say that most people who eat gluten free food are those diagnosed with celiac disease. However, over the years many people who have similar symptoms to those with celiac disease are not being diagnosed with it and doctors are not sure how to treat. Doctors are now beginning to realize that gluten intolerance represents a wide spectrum with celiac disease on the one extreme end.

An article on CNN.com discusses one woman's troubles to find a cure for her symptoms. Sarah Cooper was suffering with less severe symptoms than those with celiac disease. Although she tested negative for the disease, her doctor recommended she eat gluten free food anyway. After only a week of her new diet, she began to feel much healthier and better. The disease itself reportedly affects only 1% of the US population, but as many as 10% suffer from a non-celiac gluten intolerance. Dr. Daniel Leffler says, "Gluten is fairly indigestable in all people. There's probably some kind of gluten intolerance in all of us." Leffler estimates that about half of the people in the US who suffer from irritable bowel syndrome are also sensitive to gluten.

However it's hard to categorize people who fall into the rest of this no gluten spectrum because there is no test for it. If you test negative for celiac disease, there is no definitive way to test for mild gluten intolerance. The best course of action to take is to ask your doctor if you should try gluten free food regardless. If your symptoms quickly disappear, then you just may have your answer. If not, it's back to the diagnosis drawing board.

People with celiac disease need to be on a strict diet, following gluten free and wheat free recipes. It's hard to say how much gluten can be eaten though by people with just sensitivity. The best option is to try to restrict gluten as much as possible, just like people with celiac disease, in order to avoid getting sick or making the problem even worse. In the long run, your intestines will thank you and you'll feel much better. Why put your body through the risk? Luckily with the growing gluten free food market, people with gluten sensitivity will not find it as difficult to transition to a new diet and it's not as limited as one might think. You don't have to give up bread, just bread that's not labeled gluten free.

Eating gluten free foods is the only available treatment method and you should discuss your food options with a dietician to avoid hidden sources of gluten and so you don't miss out on vitamins and nutrients. Don't assume that you can ever return to a normal diet. If you're sensitive to gluten, you will be for life and need to eat right. But with so many companies offering gluten free food, you won't have to miss out on the foods you enjoy eating.

http://goarticles.com/article/Gluten-Free-Food-For-Those-With-Gluten-Sensitivity/4966892/

Healthy cookies 

Gluten Free and Dairy Free Recipes for the Holidays   

by Gail Mercedes

Gluten Free and dairy free recipes for the holidays. The Paleo Diet gluten and dairy free consists of fresh vegetable, fresh fruit, fish, poultry, lean meat, nuts, seeds, no refined sugar, casein and no preservatives. Hope you enjoy these recipes and have a wonderful holiday season. Well the holidays are here again. It seems like the years are rushing by. But it is always good to spend quality time with dear friends and family. If you require a gluten-free diet here are few holiday recipes ideas especially for you!

Cranberry-Orange Relish
Gluten Free and Dairy Free Recipe
Ingredients
Makes 2 cups
* 2 cups fresh or defrosted frozen cranberries
* 1/4 cup diced red onion
* 1 large jalapeno pepper, seeded and finely chopped
* 2 tablespoons fresh lime juice
* 2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved
* 2 teaspoons freshly grated ginger (not processed)
* 1/2 cup sugar (no refined sugar)
* 2 stalks celery, peeled to remove strings, cut in 1/4-inch dice
* 1/4 cup fresh mint leaves, coarsely chopped
* 1/4 cup pecans, toasted, broken in pieces
Directions
1. Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.
2. Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.
Provided by Martha Stewart Living November 1995
Paleo diet consist of fresh fruits, nuts, no refined sugar and nuts. Original diet modified no refined sugar and unprocessed ginger.
Gourmet Rice Dressing
Gluten Free Recipe
Ingredients
1 cup onions, chopped
1 cup celery with leaves, chopped
4 ounces sliced mushrooms
3 Tablespoons butter or margarine
1 cup rice, uncooked
2 cups gluten-free chicken broth, boiling
1 teaspoon salt
pepper to taste
3/4 teaspoon gluten-free poultry seasoning
1/2 cup sliced almonds, toasted
Directions
Saute onions, celery, mushrooms and uncooked rice in butter until vegetables are tender and rice is golden. Put in a 2-quart buttered, shallow casserole. Stir in seasonings and chicken broth. Cover casserole and bake at 350 degrees for 30 - 40 minutes, or until rice is tender and liquid is absorbed. Fluff with fork, sprinkle with almonds. If casserole has no cover, use foil sealed to top of dish. Makes 5 1/2 cups.

Variation
Reduce celery to 1/2 cup and add 1/2 cup green pepper, chopped and I cup gluten-free ham, cooked and chopped.

3/4 teaspoon GF curry powder can be substituted for pepper
Provided by Celiac Sprue Assoc.
HONEST INGREDIENTS: The Paleo Dairy Free and Gluten Free Cookbooks combines 310 recipes. All which are gluten-free, dairy-free and preservative-free recipes. A healthy low fat diet consisting of lean meat, fish, poultry, raw fruits and vegetables and nuts. Delicious healthy dairy free recipes that anyone can enjoy. Order: Paleo Gluten Free Recipe Cookbook http://www.favoriterecipes.biz/paleo.html For a selection for Favorite Secret Recipes Order: Favorite Recipe Secrets http://www.favoriterecipes.biz

http://goarticles.com/article/Gluten-Free-and-Dairy-Free-Recipes-for-the-Holidays/2256266/

gluten free food for kid 

Healthy and Gluten Free Recipes for Kids   

by Smarty Rocky

Gluten is not beneficial to kids. This protein can enhance the risk of the occurrence of celiac disease among children. Obviously, children should be protected from the bad effects of gluten. Celiac is a disorder which has a link with ADHD and autism. Gluten free recipes for kids must be selected only in consultation with professional dieticians as they can guide parents on proper selection of gluten free recipes. The recipes should be healthy.

Gluten is found in wheat in large amounts. Kamut is also a food grain which contains high amount of the same protein. At the time of tailoring the dietary program for children, one should avoid the specific food items which contain negligible amount of gluten.

There are a number of benefits of choosing Gluten free recipes for kids.

€ To gear up the energy level
€ To decrease cholesterol
€ To speed up the loss of weight
€ Minimize the risks of onset of autism, ADHD and celiac disease.
€ It also makes someone hygienic and competent.

Benefits of gluten free recipes for kids:

Gluten free recipes for kids ensure the proper nourishment of the body of a child. Kids will have sufficient energy to revitalize the tissues, cells and bones. The metabolic condition will be improved. Doctors claim that if any kid takes the nutritious food without gluten on a regular basis, his stomach will be more competent and functional. There are a number of metabolic disorders which will be under control in the event of the absence of gluten in the planned food items.

Chicken nuggets provide the lowest amount of gluten. If parents want to deliver the nutrients to their kids, chicken nuggets are very much helpful for kids to revitalize and energize the muscles. Gluten is remarkably very low in chicken nuggets.

Parents should follow the food preparation guidelines to cook this nutritious food. Highly sensitive utensils to gluten should be avoided.

There are many cost effective gluten free recipes for kids. You must search extensively to shortlist your favoriteGluten free recipes for kids. In this connection, you can talk to professional dieticians and health care experts to know about the recipes which don't have gluten.

Few Popular Gluten Free Recipes:

€ Chicken potpie bowls recipe
€ spaghetti mixed with meat sauce recipe
€ tacos recipe
€ pizza Recipes
€ buttermilk pancakes
€ Potato volcanoes
€ Oven baked sweet fried Potatoes
€ Chicken stock
€ Roast chicken
€ Banana rice pudding
€ Tropical fruits with pistachios and coconut
€ Vegetarian stuffed peppers
€ Raspberry cheesecake
€ Berry smoothie
€ Potato dumpling soup

There are different medical journals, e-books and research documents on Vegetarian recipes for kids. Ensuring healthy and food for kids is a great idea. This will promote fitness and make them feel very healthy. 

http://goarticles.com/article/Healthy-and-Gluten-Free-Recipes-for-Kids/6519641/

Gluten free tomato soup

A Directory to a Gluten Free Lifestyle    

by Thelma T. Stapleton

Seeing that the smallest trace of gluten is adverse, it is essential that your diet be gluten free. The good news is that there are numerous delicious gluten free recipes and foods available. Be creative in planning weekly menus and use shopping lists to make things easier.

Gluten free menu ideas:

Breakfast: Cream of rice cereal with seeds or nuts; cheese and vegetable omelet with fried potatoes; cottage cheese with cinnamon and apples; turkey bacon and eggs.

Lunch and Dinner: Loaded baked potatoes; salad with toasted almonds and meats; stir-fry with fish, vegetables and brown rice; beef or turkey chili, veggie sticks and corn chips; chicken or beef kabobs.

Snacks: Rice crackers with cheese or peanut butter; corn chip nachos with salsa; celery sticks with cream cheese; pudding; yogurt; ice cream; string cheese; popcorn; baked apple.

It is very important to securely read each food label. If you are unsure about the ingredients, check with the manufacturer. Sometimes ingredients change, so labels must be checked every time. Much if the allergy statement on the label does not list wheat, read the rest of the ingredients for other grains that have gluten. Grains that must be shunned are any types of barley; bran; bulgur; couscous; durum; einkorn; emmer; farina; faro; graham flour; kamut; matzo; orzo; panko; rye; seitan; semolina; spelt; triticale; udon and wheat.

Non-food items can also contain gluten. Check the labels or talk to the manufacturer for resolution. These items include communion wafers, medicines and vitamins. Lipsticks, mouthwashes, toothpastes and other products that contain gluten can be accidentally swallowed. Playdough will not be absorbed into the skin, but wash your hands so the gluten protein is not passed on when eating.

Ward off contaminating your gluten free food by purchasing separate condiments to keep bread crumbs out of shared containers. Use several toasters or a toaster oven that can be cleaned or lined with tinfoil. Keep counters, cutting boards, utensils and pans free of particles containing gluten.

Living with celiac disease does not mean you can not enjoy eating out. Some restaurants even have gluten free menus. Call the chef or manager and let them know you cannot eat anything containing wheat, barley or rye. Be vigilant about the food you receive, since a salad may have a bread-stick in it, omelets may contain gluten ingredients, french fries may be fried in the same container as breaded items, burgers and buns may be cooked together. Ask completely how your food will be prepared. You could also bring your own crackers or bread.

Akin to a survey from the Celiac Sprue Association, over 50% of their members also had other food allergies. If you experience intestinal unpleasantness while gluten free, consult with your doctor to determine which foods are causing problems.

It helps to talk to others who are going through the same thing. There may be a nearby celiac disease support group that you can attend. Recurrently counseling is auxiliary to help with the emotional impact caused by such life-style changes.

There is a wealth of knowledge on the internet and in books, including gluten free cookbooks. In time, managing celiac disease will seem like second nature to you. Look at it as an adventure in taking control of your life to feel better and become healthier than ever before.

http://goarticles.com/article/A-Directory-to-a-Gluten-Free-Lifestyle/4921284/

Start cooking your gluten-free food 

 It Possible To Achieve a Gluten Free Routine   

by Breven Mavy

If you cannot tolerate gluten in your menu considering you are allergic to it or you are aching from celiac defect, you can truly spot wholesome foods without gluten that you could relish. Of course, aside from observing what foods have gluten and ought to be rejected, you could demand to catch sight of out what are the safe foods you could chew.

Celiac illness is an ailment of the digestive tract where the villi of the viscera are down and intake of nutrients from the food is made impossible. With this, the injured becomes malnourished even if how great food one might eat. People who comprise this illness do not accept gluten, a protein discovered in wheat, barley and rye, as this may ruin the villi and might block accurate consumption of nutrients.

If you are searching for foods excluding gluten to begin your gluten-free diet, begin initially with foods not having wheat, rye and barley, so you can have to flee away from bread, bread rolls, cookies, biscuits, cakes, as well as those gravies, soups and sauces that apply wheat as thickener.

Foods without gluten that may be safely involved in your nourishment can add fresh meat and fish, vegetables and fruits, herbs, fried fruits, honey, cheese, fruit juice. You may also consume beer but those that are gluten-free. Corn tacos or tortillas are also harmless. Popcorn is also cleared from gluten but you involve to examine nonetheless due to any coatings that can comprise gluten.

While in a few countries branding foods with 'gluten-free' is administered, it is also essential that you inspect the merchandise a spot further. It could not contain gluten in its constituents but be sure the development of the food does not have any gluten relish the fillers and binders and the construction is not loaded with gluten. To aid you with this, you could want to investigate forward on the distinguishing brands or foods that is dependable since those impaired celiac defect or secure help from a nutritionist or dietician to direct you. finding foods excluding gluten is also useful since those who are antagonistic to it.

It is also sensible to examine the labels of foods prior to buying them. It could be complicated that foods that you may think are cleared from wheat or gluten may indeed have an element that contain this protein, thus it is vital to scan markings and be aware on where you could observe gluten.

Keep in mind that gluten may be 'hidden' in a few foods such as luncheon meats holding fillers that may contain gluten. Soups that can involve flour, meat and fish pastes that can contain flour as thickeners, and in a few brands of chocolates.

Gluten is not just limited to foods. You may also lay hands on them in beverages and drinks, thus also aspire to check and abstain beverages primarily those with malt. You may also find this protein in cosmetics such as lipsticks, lip gloss, lip balms and may be present in a few toothpastes as well.

Start with these lists of foods without gluten but come up with more elaborate instructions to a healthier and nutritious food that you can comprise in your nourishment.

http://goarticles.com/article/Is-It-Possible-To-Achieve-a-Gluten-Free-Routine/4490715/

More about rice 

Is Brown Rice Good for a Gluten-Free Diet?   

by Ivan Yang

Brown rice is rice which has not been hulled, leaving the outer layer of bran on the grain when it is sent to market. It is widely known as a staple food in many diets around the world. One of the most common benefits is the fact that it contains high quantities of several recommended daily nutrients. Some people actively seek out the rice, because they prefer the higher nutritional value and nutty texture.
A grain of rice typically consists of three layers — the bran, the germ, and the endosperm. Brown rice benefits exist because only the outer hull is removed from the grain, with the inner layers left intact. To produce white rice, both the bran layer and the germ layer are removed, leaving only the endosperm. For this reason, it is called a whole grain. It can be found in both long and short grain versions.
Another of the common brown rice benefits is that it is an excellent source of manganese, which helps the body produce energy and acts as an antioxidant. Magnesium is another nutrient found in it. This mineral might help relieve asthma, high blood pressure, migraines, and the chance of a heart attack or stroke. It has also been recommended by most medical professionals to help promote healthy bones.

The term "gluten" refers to a number of plant storage proteins. The gliadin gluten in wheat, hordein from barley and secalin from rye all trigger gluten sensitivity and an autoimmune disorder known as celiac disease. Brown rice contains a form of gluten known as oryzenin, which does not trigger these responses, according to the Celiac Sprue Association.
The Mayo Clinic lists brown rice as one of the rice & grain products that helps lower your cholesterol and reduces your risk factors for coronary heart disease. Brown rice has almost 1.8 g of fiber and 2.3 g of heart-healthy plant protein in a 1/2-cup serving. It's also loaded with a variety of minerals and vitamins, including folate and an array of B vitamins. These nutritional qualities make it a good choice for individuals on a gluten-free diet.
Soaking brown rice for several hours can reduce the cooking time greatly. It is also more prone to going rancid, since it is high in natural fats and oils. Leaving the bran on does have some negative impacts. The food takes longer to cook than white rice, since water must penetrate the bran, which is designed to protect the grain inside. As a result, it should be kept under refrigeration until used, and it should ideally be used within six months of purchase.
Ivan Yang is the freelance writer for e-commerce website in the food industry. 21food.com is just a place for you to look for any delicious foods! Our 21food.com provide E-commerce business directory for importing & exporting of global food products, especially Chinese food products.

http://goarticles.com/article/Is-Brown-Rice-Good-for-a-Gluten-Free-Diet/6632265/

Keep these in your mind 

Gluten Free Peanut Butter   

by Mike Jordon

What is gluten free peanut butter? Is there any difference between regular and natural nutty spread? Well, let's delve further to understand things better. Food regulations in the US mandate that all nutty spread should contain minimum of 90 percent peanuts. Salt, sugar or other ingredients should be used only for flavoring. Hydrogenated oils can be used only in minimum amounts and also typically as the stabilizers. For the uninitiated, this kind of stabilizers are added for maintaining the overall consistency of the spread while preventing the organic nut oils from splitting from the butter and from rising to the top. No stabilizers are added into the natural peanut butter spreads. This is why the peanut oil tends to separate and rises on top of the container. To prevent the oil from rising on the top, you may try refrigerating it; however, this may turn the peanut butter into a much firmer consistency.

Peanuts are considered as gluten free. For the uninitiated, gluten is a typical form of protein which causes damage in the intestine especially in those who has gluten sensitivity. Well, this is exactly where natural gluten free peanut butter plays its part by providing distinctive and rather nutritious solutions for those with gluten intolerance.

Scientists have proved that peanuts are typically the natural sources of antioxidant, potassium, vitamin E, magnesium and protein. What's more? A spoon full of nutty spread can also reduce the overall risk of heart disease and diabetes. In fact, the uses of natural nutty spread are also endless. Whether you are making a crispy pretzel or aiming to make a smoothie or whether you want to kick start your day with a crunchy fruit salad, the creamy or nutty spread can add that bit of flavor, taste and texture to almost any recipe.

It goes without saying that a jar of peanut butter natural. However, if you have gluten intolerance then it is also equally important to stay away from all possibilities of cross contamination as well. Let's take an example here. Let's say you strictly stick to gluten free bread; however, your wife prefers having regular store bought breads. In such cases, chances are very much there to run into a cross contamination problem. To be honest, once you take necessary and logical step to prevent cross contamination, you would be in a much better position to enjoy your peanut butter for making tasty, filling and nutty recipes.

Important facts

Who should maintain a gluten free diet?

People with Celiac disease and gluten sensitivity need to stick to a gluten free diet. Celiac disease is typically a digestive disease which actually damages the small intestine. People with gluten intolerance thus can't tolerate the gluten, which are typically found in wheat, barley and rye. Statistical record reveals that more than 2 million people in the US suffer from Gluten intolerance.

Few naturally gluten free foods

To be honest, some foods are naturally gluten free hence before you buy any off the shelf high price breads and cereals, have a look at your refrigerator or at your kitchen cupboard
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http://goarticles.com/article/Gluten-Free-Peanut-Butter/7477094/

Learn more about gluten 

My gluten-free lunch is today :  millet celery, curly kale, beetroot and olives with smocked mackerel in freshly squeezed lemon juice. Recipe is in my gluten-free lifestyle book; Gluten the Enemy.

What Is Gluten, Anyway?   

by Angelo's Pizza Parlor

Foods with a "gluten-free" claim are a big--and growing--business these days. And everywhere you turn, it seems another celebrity is touting the benefits of his or her new gluten-free diet. All of a sudden, gluten appears to be public enemy No. 1. But if you've watched this whirlwind of gluten-free activity unfold without fully understanding what, in fact, gluten actually is, fear not. You're probably not alone.

Gluten is shorthand for a family of storage proteins found in wheat, barley, and rye. The gluten proteins are found in the mature seed of these cereal grasses, which is what we refer to as the grain. Close relatives of wheat, such as spelt, triticale, kamut, farro, and einkorn, also contain gluten and must be avoided on a gluten-free diet. While you may hear the term "gluten" used to refer to rice (e.g., glutinous rice), rice protein is not actually a gluten and need not be avoided on a glutenfree diet. Conversely, while oats don't technically contain gluten, they're almost always cross-contaminated with wheat gluten due to processing methods in this country. As a result, unless an oat-containing product is specifically labeled "glutenfree," one should assume it contains gluten.

Since gluten is a storage protein found in cereal grass seeds, it's not found in the young, green grasses that sprout from these seeds. For this reason, wheatgrass and barley grass are technically gluten-free. However, to ensure that wheatgrass or barley grass juices are safe to consume on a glutenfree diet, you need to make sure that no seeds accidentally make their way into the juicer.

While the U.S. Food and Drug Administration does not yet regulate the use of the claim "glutenfree" on consumer products, proposed legislation would mandate that products labeled "glutenfree" must be tested to ensure that they contain no more than 20 parts per million (ppm) of gluten, a threshold under which current testing methods are unable to detect the presence of gluten (and a level under which no adverse reactions appear to be triggered in those with Celiac disease). Currently, numerous grain-free products that are inherently gluten-free--from hummus to dried fruit--are carrying a gluten-free claim, presumably as a marketing tactic to make them appear healthier than competitive items. According to the FDA's proposed guidelines, this practice would be outlawed.

While there are segments of people who must avoid eating gluten due to adverse reactions, gluten is not an inherent "toxin" as many would have us believe. People with an immune-mediated wheat allergy and those with Celiac disease must follow a strict gluten-free diet, as gluten triggers harmful reactions. Others who have tested negative for wheat allergy or Celiac disease but still find that eating wheat causes unpleasant side effects may have a non-immune gluten intolerance or a wheat/gluten sensitivity. Those who experience gas and bloating in particular after eating wheat may actually be reacting to a form of carbohydrate in the wheat called fructans, rather than the gluten protein itself. For these latter groups, avoiding wheat and gluten may alleviate uncomfortable side effects; however, eating wheat/gluten does not cause damage to their cells nor trigger dangerous allergic reactions. For everyone else, gluten is just one of many food proteins encountered in the course of a mixed diet, neither detrimental nor essential to good health.

In other words, if you tolerate gluten and enjoy it, there's no compelling reason to avoid it. If you don't tolerate it or just prefer not to eat it, there's no compelling reason for you to keep it in your diet (other than, perhaps, convenience). Many people find that cutting out gluten helps them avoid the temptation of the numerous empty-calorie, high-glycemic, processed snack foods that they want to eliminate. Others, however, find that cutting out gluten only to replace it with gluten-free versions of these same empty-calorie, high-glycemic, processed snack foods is of no benefit for weight loss, energy levels, or improved health. (Foods with a high-glycemic index release sugar quickly into the bloodstream, causing a quick spike in energy that's followed by a dramatic dip in blood sugar levels. This dip leads to hunger relatively soon after eating.) A "gluten-free" claim is by no means an indication that a food is more natural, healthful, or lower in calories.

If you're following a gluten-free diet, either by necessity or choice, your best bet is to choose minimally-processed foods that are naturally gluten-free. Gluten-free oats, brown or wild rice, millet, buckwheat (kasha), and quinoa are nutritious, high-fiber whole grains that can replace wheat-based staples like pasta, wheat bran, couscous, bread, and cereal on a gluten-free diet. Beans, chickpeas, lentils, and the flours made from them are important, nutritious staples in a gluten-free pantry, as are nuts and nut flours. And, as is the case in any healthy diet, loads of fruits and vegetables make sure your gluten-free diet delivers essential vitamins, minerals, and fiber. If you're willing to think outside the (bread) box, a gluten-free lifestyle can add a surprising amount of diversity to your diet, and may not feel like a restriction at all!

http://goarticles.com/article/What-Is-Gluten-Anyway/7670679/

Great breakfast 

Breakfast Fit for a Gluten Free Athlete    

by John Forberger

If you are a gluten free athlete or live with one, you realize the importance of a healthy and tasty breakfast. Gone are the days of sugar-riddled cereals and English muffins. Carb-heavy gluten free foods such as pancakes, waffles, and cereal can be tasty, but they lack protein and should not be relied upon as the main source of energy and calories for an athlete's breakfast.

Here are some easy to apply tips on what to eat as you search for energy-packed gluten free breakfast foods.

Some digestive experts and gastroenterologists state a human body can only properly break down either a protein or a carbohydrate one at a time, so it is recommended to enjoy your sugars and carbohydrates at least 20-30 minutes apart.

Taking a few tips from the gluten free diet, starchy breakfast carb-packed foods such as cereal (contains wheat and/or barley malt), bagels, and English muffins are erased entirely, unless made in a gluten free dedicated facility.

A few safe breakfast items on a gluten free list are fresh fruit (bananas, oranges, peaches, pineapple, berries) vegetables, lean meats, gluten free cereals, gluten free bagels, and of course freshly squeezed juices. Natural sugars are extremely important for all endurance athletes.

If you find it difficult to remove bread entirely from breakfast, then the next best thing is to try gluten free bread at local gluten free food stores. Gluten free bread can be expensive, so be sure to ask friends or search online for food reviews. Check to look for bread with iron, as many gluten free products are deficient in iron and fiber.

Athletes need their protein and carbohydrates on a regular basis each day. A gluten free breakfast marries the notion of a high amount of calories and a nutritious meal. Both of these add up to a filling and nutritious way to begin your day.

http://goarticles.com/article/Breakfast-Fit-for-a-Gluten-Free-Athlete/3643019/

How to stop the salad going soggy. 

Gluten-Free Food Ideas   

by Melinda Knight

It seems that no matter how much time we have, our scheduled activities expand to use up all of it. Those homemade meals that we remember from our childhoods are a mere memory, leaving us scrambling to feed our families in between work meetings and after school activities. The problem is that most easily accessible convenience foods have some amount of gluten in them. Fast food places or prepackaged foods from the supermarket simply aren't safe options for anybody who needs gluten free food ideas

Sometimes the answer isn't as complicated as it seems. The pressure cooker, a tool that was once present in every kitchen, is making a comeback. Being able to prepare soups and stews that taste as if they were cooked for hours in only a few minutes is certainly the biggest reason, but that's not the only one. Newer models, called "second generation" pressure cookers, are safer than the old, hissing beasts of our nightmares. So many safety features are built into them that exploding simply doesn't happen anymore. These pots make it possible to come home from work, feed the family and then head out to the evening's activities without making any compromises in flavor, safety or nutrition.

Learning to cook with a pressure cooker shouldn't be intimidating. There are many web sites online explaining the basics of how to use them safely to get good results. They are not specifically gluten free [http://www.glutenfreefoodideas.com] food ideas, but the techniques are the same whether you are using whole grain wheat berries or rice, making substitutions quick and simple. One especially good pressure cookbook is Lorna Sass' Great Vegetarian Cooking Under Pressure. While it is not a gluten free cookbook, most of the recipes are gluten free.

Great Vegetarian Cooking Under Pressure teaches the basics, such as how to choose, take care of and use your pressure cooker. Pressure cooking takes one third or less time than cooking on the stove top does. How else can you take soaked black beans and have them on the table in ten minutes?

Using a pressure cooker melts beans into a rich, hearty soup without the addition of any oil. Her herbed lima bean soup comes out tasting like a cream soup if the beans are soaked overnight and the skins rubbed off before cooking. The pressure cooker risotto dishes are as creamy as stove top risotto without the extended time standing over a hot stove cooking. And you certainly haven't lived until you've had hot, chunky applesauce topped with a scoop of your favorite vanilla ice cream for dessert... and it only takes ten minutes to cook.

Lorna Sass, sometimes referred to as "the Queen of pressure cooking" has over a dozen cookbooks. Each one is better than the last, but it's important to take the time to flip through and see that it has many gluten free food ideas [http://www.glutenfreefoodideas.com] that are compatible with your dietary restrictions. It will only take a few minutes and will save you many hours of time in the kitchen without compromising your health or tastebuds.

http://goarticles.com/article/Gluten-Free-Food-Ideas/5126293/