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Gluten-Free Tuesday: Teff

Serious Eats glutenfreegirl 37 comments

"You might have eaten teff and not known it." Injera, the spongy Ethiopian bread, is made of teff flour. [Photograph: Robyn Lee] When people find out I cannot eat gluten, they often say, "Oh, I'm so sorry." (Not me.) And... More

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

Serious Eats glutenfreegirl 25 comments

Note: We've offered a small amount of gluten-free recipes on SE in the past but have never had a specific column devoted to the topic. That changes today. This post marks the Serious Eats debut of Shauna James Ahern. You... More

Serious Cheese: Is Blue Cheese Gluten-Free?

Serious Cheese Jamie Forrest 6 comments

Photograph from WordRidden on Flickr Your first reaction to this headline might have been, "What do you mean, is blue cheese gluten-free? Isn't all cheese gluten-free?" Well, the short answer is yes. But blue cheese is a potential corner-case that needs some investigation. The reason is that there are steps in the production process of blue cheese where the potential for cross-contamination of gluten is definitely a possibility. Most people know that the blue in blue cheese is actually mold—penicillium mold to be exact, which during aging breaks down the fats and the proteins in the cheese to change its texture to a silky smooth, and to add depth and piquancy to its flavor. Originally the mold would have... More

A Gluten-Free Mea Culpa

Ed Levine 6 comments

Until I read the article in today's New York Times, I had no idea how many people are limited to gluten-free diets. "Celiac disease (is) an autoimmune disorder affecting about 1 in 100 Americans that can cause serious problems if even a bit of gluten is ingested." One in a hundred!? Yikes! That means that, at any given moment, three million Americans are looking for a tasty gluten-free bite. So today's article on restaurants that have worked hard to make good-tasting gluten-free food offers hope to those people suffering with celiac disease. And a mea culpa here: I am one of those ignorant food writers who have been known to ridicule gluten-free cakes, breads, and pastas when I taste them.... More

Gourmet Without Gluten

Lia Bulaong Post a comment

The Denver Post recently posted an excellent primer on celiac disease and how to deal with it by Ellen Sweets: For some, being unable to eat fried catfish, macaroni and cheese, pastrami on rye or chicken barley soup borders on truly bad news. For millions of Americans, however, eating those foods is actually dangerous. They are living with celiac (pronounced "SEAL-ee-ack") disease, which means that anything with gluten - wheat, barley, rye or oats - wreaks havoc with the body. Ingesting gluten jump-starts a reaction that causes certain immune system cells to attack the intestine, leaving the gluten-intolerant unable to properly absorb nutrients. Celiac disease affects about one in every 133 people and has been described as "the most common... More

Dining Out With Celiac Disease and Food Allergies

Lia Bulaong Post a comment

Dining Out With Celiac Disease and Food Allergies: "Imagine you're planning a Saturday lunch out with two good friends, and each of them weighs in on what they'd like to have: one pal is crazy for Italian; the other, Thai food. And no matter where they eat, they both want to stop by the local panaderia afterward for fresh-baked Mexican pastries. If you have celiac disease, or you're allergic to seafood or peanuts, you're out of luck." Jenni Prokopy's essay in Gaper's Block lays out the questions to ask restaurants when you've got food allergies, and gives ten good tips for eating out.... More

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