The Ultimate Gluten-Free Guide!

Organizations

Celiac.com

Celiac Disease Foundation
www.celiac.org

Celiac Sprue Association
www.csaceliacs.org

Gluten Intolerance Group
www.gluten.net

National Digestive Diseases Information Clearinghouse
www.digestive.niddk.nih.gov/ddiseases/pubs/celiac/index.htm

National Foundation for Celiac Awareness
www.celiaccentral.org

National Institutes of Health Celiac Disease Awareness Campaign
www.celiac.nih.gov

Other Helpful Blogs and Web Sites

Alamo Celiacs
www.alamoceliac.org

Best Gluten Free Recipes
www.bestglutenfreerecipes.com

CeliacChicks: The Cool Guide to a Hip & Healthy Celiac Lifestyle
www.celiacchicks.com

Celiac Disease Meetups
http://celiacdisease.meetup.com

CeliacTravel
www.celiactravel.com

Free to Eat
http://freetoeat.blogspot.com

Gluten A Go Go
http://glutenagogo.blogspot.com

Gluten Free Blog
http://gluten-free-blog.blogspot.com

Gluten-Free By The Bay (A San Francisco resource)
http://glutenfreebay.blogspot.com

Gluten-Free Chef
www.glutenfreechef.blogspot.com

Gluten Free Club
www.glutenfreeclub.com

Gluten Free Food Freak
www.celiactravel.com/blog

Gluten-Free Foods
www.gluten-free-foods.info

Gluten-Free Gastro-Gnome
http://gf-gastrognome.blogspot.com

Gluten-Free Girl
www.glutenfreegirl.blogspot.com

Gluten Free Goddess
http://glutenfreegoddess.blogspot.com

The Gluten Free Lifestyle
www.theglutenfreelifestyle.com

Gluten-Free NYC: A Big Apple Guide for Celiacs and Others on a Gluten-Free Diet
http://glutenfreenyc.blogspot.com

Gluten-Free Restaurant Program
www.glutenfreerestaurants.org

GF-Zing!
www.gfzing.com

Sorry, I Can’t Eat That
http://glutenfreegabfest.blogspot.com

Wheatless Bay: Gluten-Free Eating in One Hundred Words or fewer
http://wheatlessbay.wordpress.com

Publications
In addition to a number of helpful books you’ll find on Amazon.com and other Web sites, check out SureTalent Books, a specialty publisher of gluten-free recipe books (http://suretalent-books.com).

• Carol’s Culinary Cues (e-newsletter)

• Celiac.com’s Guide to a ScottFree Life Without Gluten (e-newsletter)

• Gluten-Free Baking and More (newsletter)

• Gluten-Free Living

• Gluten-Free Premium Newsletter

• GlutenFreeda online cooking magazine

• Living Without

A Sampling of Gluten-Free Online Stores
• Allergy Grocer

• The Dietary Shoppe, Inc.

• FM Specialty Foods

• Food Pantry

• Gluten Free Center

• Gluten Free.com

• The Gluten-Free Mall

• Gluten-Free Supermarket

• Gluten-Free Trading Company LLC

• Gluten Solutions

• Goodday Gluten Free

• Kitch n’ Kaffe

• Naturally Gluten Free

• Shop Gluten Free

• Wellness Grocer

Tips for Eating Gluten-Free (GF)
• One drawback of eating GF foods is that they tend to be on the expensive side. You’ll save money by not buying a specifically GF food if there’s a safe alternative already on the market.

• With the exception of certain ready-to-eat cookies and waffles, the best GF products are those you make yourself. The density and texture of some store-bought loaves of bread or muffins can make them difficult to swallow, but whip up one of the prepared mixes and you won’t be disappointed.

• As so often is the case when something (such as gluten) is taken out of a product, something else takes its place. In the case of GF foods, that something else is often fat … or sugar. Many GF products are exceedingly high in saturated fat and sugar and if you’re trying to be health-conscious, you’ll need to be extra vigilant. You may think it’s already all you can do to read the ingredient labels to find hidden gut-wrenching ingredients, but remember that this is a lifetime diet, so it’s worth taking the extra time to make appropriate choices with respect to other important nutrition information.

• Some mixes for GF baked goods come with alternate low-fat or dairy-free instructions that can help you keep the fat and cholesterol down. And for those that don’t, you can experiment—for example, by substituting yogurt or applesauce for at least half of the oil; reducing the amount of added sugar; and replacing whole eggs with egg substitute.

Additional Gluten-Free Food Companies: A Sampling
• Annie Chun

• Arrowhead Mills

• Betty Lou’s

• Bob and Ruth’s Gluten-Free

• Bumble Bar

• Cali Fine Foods

• Cause You’re Special

• Chebe Bread Products

• Deby’s Gluten Free

• Ener-G Foods, Inc

• Glutenfreedelights.com

• Glutenfreeda

• Hain Celestial

• Heartland’s Finest

• HolGrain

• Ian’s Natural Foods

• Kay’s Naturals

• Kinnikinnick

• Laurel’s Sweet Treats

• Mariposa Baking

• Masuya Naturally

• Montina

• Mrs. Leeper’s

• 1•2•3 Gluten Free

• OrgraN (Health Flavors)

• Quinoa Corporation

• Ruby Range

• Saz’s Barbecue Products

• Sunrich Naturals

• Wellshire Farms

• What? No Wheat?

Celiacs Can Drink to That
Bread isn’t the only “stuff of life” containing gluten. One of America’s favorite liquid refreshments—beer—has traditionally been made with barley, yeast, and hops, making it off-limits to those on gluten-free diets.

It’s easy enough for bread-loving people with gluten intolerance to bake their own, but it’s a major undertaking for beer lovers to brew their own. But now, thanks to the efforts of one major beer manufacturer and a handful of craft brewers, people with celiac disease can hoist a glass and indulge safely. These GF beers, which rely on honey, molasses, rice, and especially sorghum, to take the place of gluten-containing grains, have come a long way from beer makers’ early attempts, a sure sign that more will follow.

Dragon’s Gold, from Bard’s Tale Beer

Honey Passover Beer, from Ramapo Valley Brewery

New Grist, from Lakefront Brewery

Redbridge, from Anheuser-Busch

Globally Gluten-Free (GF)
Want to learn how to cook GF dishes from around the world? Sign up for any or each of three partial-participation classes in a series offered at The Natural Gourmet Institute for Food & Health and taught by the institute’s senior cooking instructor, Susan Baldassano, founder of To Grandmother’s House We Go Cooking Tours. In the first class, Mexican Thursday, April 27, you can learn to cook dishes such as tamales with roasted vegetables and cheese served with poblano-tomatillo sauce. On French Tuesday, June 27, the menu includes quiche, pasta, and a rich chocolate souffle with raspberry coulis. And after Italian Monday, July 31, you’ll be able to put dishes on your table such as artichoke, mushrooms, and spinach risotto sprinkled with roasted pistachios. The fee for each class is $85.

Visit www.naturalgourmetschool.com or www.tograndmothershousewego.com.