Archive for April, 2007

BOOK REVIEW – The Essential Gluten Free Guide

Saturday, April 21st, 2007

As I read through this book I thought, “Wow ! What a perfect compliment to this website.” There is a lot written about what a person NEEDS to do when living day-to-day on a gluten-free diet, but very little is written on exactly HOW to do it.

There are two main areas relating to the “How to’s” of gluten-free living.

1. Those relating to the cooking-kitchen-lifestyle side of things (which this website aims to address).

2. Those relating to the day-to-day, challenging realities of living the gluten-free life (especially if you have a super sensitive condition).

It is this second part that Peter Tremayne’s book The Essential Gluten Free Guide, addresses so effectively.

Written by a person who has walked the path himself and interacted with many other fellow celiac sufferers, this 73-page Ebook is jam-packed with practical, helpful advice. It is an excellent guidebook both for the person new to the “gluten-free path” and also for those who already have gained some experience on the journey , but who have gotten frustrated because they attempted the journey in a “hit and miss” sort of way.

Check your own preparedness:

If you have just become aware that gluten is an issue for you, how can you hope to lead a normal life ? Can it done ? (more…)

Part 1 of The Roadmap For Gluten Free Cooking

Wednesday, April 18th, 2007

This “Roadmap” is a multipart series of reports providing an essential, practically-oriented, “big picture” guide for those of you who are embarking on your gluten-free journey. It is a guide that empowers one to a richer, healthier and more fulfilling way of living.

To begin with, it is important to come to grips with the idea that successfully adjusting to a gluten-free way of life requires a long-term vision, commitment, diligence and assuming an attitude of staying open to new ideas and new ways of doing things.

As with anything in life, staying stuck in a mindset of always having to have things as they once were (i.e. resisting change) is a sure way to impede positive, forward movement. So relax and do the best you can to stay open, because there’s a whole, exciting world just waiting to be discovered. (more…)

CELIAC DISEASE – A Hidden Epidemic

Saturday, April 7th, 2007

We thought this short video would be helpful for those who are still struggling with coming to terms with the Celiac condition and trying to explain it to others. It also provides another resource easily passed on to friends or family for better understanding. Just refer them to this post.

This interview with Dr. Peter Green M.D.*, author of Celiac Disease: A Hidden Epidemic, although brief, covers a lot of ground and raises awareness of this condition to the general public. As was pointed out during the interview, because the treatment of this condition does not involve drugs (and the related large advertising budget allotted to such drugs), this condition therefore gets very little public exposure.


How To Convert Recipe Measurements:

Sunday, April 1st, 2007

Through interactions with cooking class participants it soon became obvious that not everyone was aware of the subtleties of cooking measurement throughout the world. This includes both Measurement Standards as well as the actual method of measurement.

In the United States, for example, both dry and liquid ingredients tend to be measured by volume, whereas in Europe, dry ingredients tend to be measured by weight and only the liquids by volume.

Also there are differing measurement standards depending on the counry eg. Imperial, US Standard and Metric. (more…)

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