Are You Newly diagnosed as celiac or Gluten Intolerant?

There’s no need to panic!

Just because a lot of your favorite foods might now be on the “hit list” doesn’t mean you have to starve. …. (quite the opposite).

Let’s go at it step-by-step and soon, you’ll not only get familiar with your new “territory”, but you’ll actually THRIVE in it.

In upcoming posts we’ll go more into it, but here’s some basic points to help get you started in the right direction.
…… To read the rest of this entry CLICK HERE »

Planning to venture out into the big, wide world of restaurants and eateries?

As I mentioned in Part 1 of this series, effectively communicating your gluten free requirements is key. This post outlines THREE ways you can equip yourself with powerful tools to do just that.

Have you ever had the experience of forgetting a crucial piece of information during an important phone call, only to realize the omission when it was too late?

This is definitely NOT something you want to do when communicating your dietary needs and restrictions to those who will be preparing your food. You do not want to leave anything to chance.

The best option is to have everything
written down before hand.

This applies both in preparation for your first phone call (See Part 1) and/or when you sit down for the first time in the restaurant. Detail your condition and list ALL the ingredients that you absolutely MUST avoid. …… To read the rest of this entry CLICK HERE »

Do you ever feel nervous about eating out because of your gluten free restrictions?

Dining out can feel like playing
Russian Roulette at times,
unless you go about things
the right way.

Fortunately there are steps you can take to greatly minimize any risk.

You have to be diligent, though, in following the steps that lay the foundation for a trouble free dining experience

Effective Communication is the Key

It all comes down to effective communication and building a trusting relationship between yourself and the owner/manager of the restaurant or eating establishment.

Having been a store owner, as well as one who has prepared gluten free foods for the public, I can highlight a few points from that perspective that will greatly increase your chances of success in the shortest possible time. …… To read the rest of this entry CLICK HERE »

There is so much helpful video information being uploaded to the Internet all the time. It’s easy to miss if you’re not specifically looking for it every day. Keeping up with it all would easily be a full-time job and I don’t think that many of us can afford to spend that much time searching for all this information.

Fortunately, I found a way to pull all the gluten free related videos from YouTube.com into one location and incorporate it into a new feature we have just added to this site called the “Gluten Free Video News” page.

It is all set up and can be accessed by clicking the new video graphic in the Right Hand Column of this page. (I’ve included a “click-able” copy of that graphic above, so you know what you are looking for.) Check it out. …… To read the rest of this entry CLICK HERE »

Continuing on from the last post, here are a few pointers to help you find the kind of raw materials you need to make the delicious porridge mentioned earlier.

Of the buckwheat that is produced for human consumption, most of it is milled into flour. The whole buckwheat kernels themselves, unfortunately are not commonly available in regular stores or supermarkets.  More often they are quite easily found in most Health Food or Natural Foods Stores.

What you will be looking for is the RAW, HULLED seeds of the BUCKWHEAT plant. Depending on where you live it may be referred to as: …… To read the rest of this entry CLICK HERE »