Archive for gluten free recipes
Cool Gluten Free Recipes Images
Posted by: | CommentsA few nice gluten free recipes images I found:
gluten free bran muffins

Image by elana’s pantry
I have been craving a good, healthy, tasty, gluten free bran muffin for quite some time. Finally, thanks to my flaxmania (I’m on a string of flax recipes this week) here it is.
Gluten-Free Cupcakes by Elana Amsterdam

Image by elana’s pantry
pre-order Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour at Amazon.com!
also, for free Gluten-Free Cupcake recipes head on over to www.elanaspantry.com/tag/cupcakes/
Gluten-Free Shortbread
Posted by: | CommentsSome cool gluten free recipes images:
Gluten-free Shortbread

Image by Rick Eh?
Melt-in-your-Mouth Shortbread Gluten Free Recipe
Ingredients:
1/2 cup cornstarch
1/2 cup icing [confectioner's] sugar
1 cup rice flour
3/4 cup butter
Directions:
Sift cornstarch, sugar and rice flour together.
Add butter.
Mix with hands until soft dough forms.
Refrigerate one hour.
Shape dough into 1-inch balls.
Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
Bake at 300 degrees for 20-25 minutes or until edges are lightly browned.
Variations:
Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
Mix in 2 tablespoons finely chopped peel and/or 2 tablespoons finely chopped nuts. Flatten with lightly floured fork.
Cookies spread a lot!
fishes are delicious

Image by nirbhao
by the way.
this recipe is from 1,000 Gluten Free Recipes by Carol Fenster
Previously most of Gluten Free Pages research into the gluten free market has concentrated on the online gluten free market as data is regularly reliable and recent. However all previous research and analysis has centred on Google Broad search data.
To explain the difference in the data (broad, phrase, exact match), Google provides the ability to see data for anything in terms of Broad match, phrase match and exact match. It also uses these terms to set up adwords (pay per click online advertising) campaigns. You can also either personally search for things in their search engine using broad/ phrase/ exact match characteristics by using appropriate quotes and brackets.
Match type Significance to gluten free market data
Broad match search data was used for GFP gluten free analysis because it included the full set of terms that people search for. In particular it was noticed in small markets (all countries below the top ten on a per capita basis), that using Google exact match would severely limit the data and knowledge that could be gained from the data sets.
For instances, China is an up and coming market. While this race may not be necessarily genetically pre disposed to celiac disease, the country has 1.3 billion people and potentially will either become a major importer or exporter of gluten free products.
In broad match terms China regularly has 32 terms counted and a volume of 9,638 searches per month. In Exact phrase matches, China records only five gluten free associated terms and only 812 searches. As you can see the volume decreases by a factor of ten. Also the only terms included in Nov 2010 data are gluten (320), celiac disease (140); gluten free (110); celiac (46) and celiac disease (28).
This means that the analysis misses out on understanding (using broad match analysis) that China also searches for gluten free associated terms such as: gluten free rolls; gluten free recipes; gluten diet etc.
It would appear that the reason is that Google only displays data that reliably is in excess of ten searches a month. If Broad match to Exact match is typically a factor of ten, that means any terms under 100 searches a month in Broad phrase match, would not be displayed for exact match data– and for many countries, this removes many long tail terms. The table below shows that the difference between broad and exact search volumes is approximately a factor of ten.
Table of Search Volume and Term number for Gluten Free Broad and Exact Match search queries
.………………VOLUMES…………………………………………TERM No………………………Vol/Term
…………. ……Broad Vol ……Exact Vol……… V Ratio…Broad…Exact…. T Ratio….V/T
UK………….…1,203,082……124,278………. 9.7……….600……..313….. 1.9……..5.1
USA………….9,199,229…….796,432………. 11.6…….793………768….. 1.0…….. 11.2
Australia….1,228,333……..85,632………… 14.3……..657…….263…… 2.5…….. 5.7
Canada….…1,155,348………97,599………… 11.8…….606………266….. 2.3…….. 5.2
Ireland………110,972………6,529………….. 17.0…… .209…….28…….. 7.5…….. 2.3
China………..9,638……………812…………….. 11.9…… 32……….5……….. 6.4…….. 1.9
India…………70,804…………7,153…………..9.9………. 101……..24…….. 4.2…….. 2.4
Brazil…………65,367………….9,710 …………6.7………. 32……….5……….. 6.4…….. 1.1
Germany……98,191…………13,923……….. 7.1…….. 103……..15…….. 6.9…….. 1.0
France………151,135…………10,065…………15.0….. 82……… 10……… 8.2…….. 1.8
Italy…………47,405……………1,412 …………33.6…….. 63……… 8……….. 7.9…….. 4.3
HIGH VOLUME COUNTRY Match Discussion
The top five gluten free countries analysed areAmerica, Australia, Canada, Ireland and UK.
Americais the only country in terms of Broad match terms that comes close to recording a full 800 terms for gluten free associated terms. The reason that it doesn’t is that Google includes terms that it thinks are associated with gluten free (because of its analysis of search pattern algorithms) but they are too disparate to be included in this analysis. These terms are ones such as: quinoa, ‘ezekiel bread’ and ‘what is gout’.
For the top four countries, the ratio between broad and exact match volumes is close to TEN. This is both a factor of broad match ‘multiple counting’ for terms as well as in exact mode many of the phrases not having a large enough or consistent volume to be counted.
An example for the USA is that ‘gluten’ has a broad match volume of 2.24 million out of 9.9 million ‘gluten free associated’ searches for Oct 2010. In EXACT MATCH mode, ‘gluten’ records only 49,500 searches out of 672,000 ‘gluten free associated’ searches. You can see in broad match mode that ‘gluten’ accounts for about 25% of all searches, while in exact mode ‘gluten’ accounts for only about 7% of searches. This is because gluten is in broad match mode is counted multiple times for terms such as: gluten. gluten free, gluten free diets.
However, the ratio of broad to exact match volumes provide more information about the nature of the long tail keywords (multiple term, small volume). Notice that Australia has the highest ratio of Broad to Exact match volumes. This most likely means that the long tail search phrases make up a significant volume in the market, and that people have a more refined search habit.
Comparing UK, Canada and Australia they all have a similar volume of broad match terms however Australia has a significantly lower exact match volume (causing the higher broad to exact match volume ratio). While this may seem to indicate that the ‘real’ or exact searches in Canada and the UK make them a stronger market, later in this report it will be seen that Australia, even for exact match analysis, still records the highest ‘celiac search’ value per month – a measure of ‘per capita’ comparisons.
LOW VOLUME Match discussion
While the majority of countries have a broad to exact match volumes are typically around TEN some countries are substantially above or below this ratio. For instance in Europe, France(15) and Italy (34) are well above the ratio. Europe is a unique case for the online gluten free market because having a high population of Europeans (who are most susceptible to celiac disease) they would be expected to have a high per capita search value. This is why it remains a mystery that European countries generally have a relatively low ‘celiac search’ value.
On the graph below the leading northern European countries to be well above the celiac search curve (under performing). The table above also shows that France has a relatively high ratio of broad to exact TERM numbers of 8.2 (not its volume ratio). This suggests that while France has a low ‘per capita’ search value (especially compared to other high ‘per capita wealth’ countries) it has a relatively long tail of broad match keywords, showing that the market while relatively small, is still quite diverse.
The ratio of the broad to exact match ‘Volume ratio’ to the broad to exact ‘Term ratio’ for each country is a VERY good indicator of how the country is performing on a per capita or ‘celiac search’ basis. You can see that the leading ‘celiac search’ countries (UK, USA, Australia and Canada) tend to have the highest ‘Volume ratio’ to ‘term ratio’ ratio value. All of the four countries (except America) have aratio of around 5. The reason that the US doesn’t fit this pattern is that because of the sheer size of the market (has nearly 80% of the global search volumes for gluten free associated terms) its broad and exact term numbers are both near the maximum value of 800 causing this ratio to be near 1.0. The other leading countries have broad to exact ‘TERM NUMBER’ ratios that are closer to 2.0.
Of the countries that have under 2,000 exact searches per month, the ratio of the volume ratio to the Term ratio provides insight into their markets. For instance all the leading gf countries have a ratio of near five, while the lower countries usually record a ratio of between 1 and 2. Any anomalies to this ‘rule’ suggests a market behaving different to its like peers.
For instance Italy’sVolume ratio to TERM ration 4.3 is very high for one of the most under-performing European gluten free markets. Italy also has one of the lowest ‘celiac search’ values of European countries and a broad to exact search Volume ratio of a very high 33. This is the largest ratio of all countries under analysis and along with a high ratio of 7.9 for the TERM ratio (63 broad terms to 8 exact terms). While this may suggest that the market may have diversity, the fact that it only has 8 exact search terms is because the other tail words have too low a volume to be recorded.
Israelis in a similar ‘anomaly’ position as Italy. While its Volume ratio to term ratios is 3.2 its ‘celiac search’ value (per capita) is on par with what is expected for a county with its per capita wealth. The 3.2 value is mainly high because it only has 6 recorded exact search terms, causing a high TERM Number broad to exact ratio of 9.0. The relatively high broad match volume 22,158 however does suggest that this market has considerably diversity (long tail broad match search terms).
Search Volume comparison Gluten and Gluten free, exact and broad match
Note that while ‘gluten’ or ‘gluten free’ are not always the top searched keywords, for example the highest volume exact match term in Canada for gluten free associated terms is celiac disease. They typilcally are two of the top three volume terms across most countries. The table below shows the broad and exact volumes for these two terms, and their ratio for ten countries.
………….”Gluten”………………………………………………” Gluten Free”
…………. Broad Vol………. Exact Vol….Ratio……….Broad Vol….Exact Vol….Ratio
UK…….. 301,000…………. 6,600………46…………….201,000…….3,600 ……….56.
USA…… 2,240,000………. 49,500…….45……………1,500,000…..27,100…….55
Austral…201,000………… 5,400………37…………….165,000………4,400……..38
Canada..301,000………… 6,600………46…………….201,000………2,400………84
China…. 2,400…………….. 320…………8………………880…………….110…………..8
India….. 9,900…………….. 1,300………8………………4,400…………170…………..26
Italy…… 9,900…………….. 480…………21…………….6,600…………210…………..31
Spain…. 74,000……………. 3,600………21…………….2,900…………170…………..17
Note there is no discernable relationship between ‘per capita’ search values and the ‘Gluten to Gluten free’ Exact match search volume ratio.
You can see that the four leading countries (UK, USA, Australia, Canada) have a gluten (broad to exact volume ratio) or around 40 and a gluten free (broad to exact volume ratio) that varies between 38 and 84. This shows in large volume gluten free markets, that the single term ‘gluten’ has a characteristic ratio and is typically much larger than most other countries.
The high population, lowest gluten broad to exact match ratio countries of Chinaand Indiahave the lowest gluten ratios of 8.0(compared to USA 45). Germanyis one of the most underperforming online gluten free markets in Europe and is shown here to have one of the lowest gluten broad to exact ratios of 4.0. It also has the lowest ‘Volume ratio to Term ratio’ value of 1.0 from the previous table. It would appear that the characteristics of very underperforming countries is to have a low ‘gluten’ to ‘gluten free’ ratio.
CONCLUSION
This article has explored the relationship between broad match and exact match terms in the global gluten free online market.
When all countries were compared it was seen that the leading countries all have a broad to exact match gluten free associated volume ratio of near ten. Other countries vary between 3.3 and 33. In regards to the term numbers that make up these volumes the top four countries again had similar ratios between broad and exact matches Volume to Term number ratio of between 1 and 2.5. In this case all other countries tend to have a much higher term number ratio (mostly because the lower tail terms have too low or inconsistent volumes to be recorded in exact match data.
The final conclusions to be drawn from this table is that when the two ratios (broad to exact volume ratio compared to broad to exact term number ratio) are compared three of the top countries have a value of near five, while the USA has a value of 11.2 (because it has nearly 800 terms in both broad and exact match data). It is very noticeable that most other countries have a ratio to ratio value much less than the standard 5.
When the ratio of the term ‘gluten’ broad to exact match volumes are compared, the leading countries ratio all fit between 37 and 46. All other countries have a lower value. The more under- performing the market, the lower the value – China and India have a value of 8.0. Similarly, but not as pronounced, is the difference between the leading ‘per capital’ gluten free market countries ‘gluten free’ broad to exact volume ratios. The leading countries have values of 38 to 84 while the lesser markets typically have ratios of 30 or less.
Higher Celiac search values (gluten free online demand) are likely to lead to more manufacturers producing gluten free goods which will decrease prices.
In the last few years I have had a strong interest in e-marketing and website optimization. My strongest desire is to be working in the sustainability industry which causes large reductions in greenhouse gases. Find other great original gluten free articles at www.glutenfreepages.com.au or visit my Market Analysis site www.brucedwyer.com CHEERS!
Article from articlesbase.com
Kids Party Planning – a Gluten-Free Celebration
Posted by: | CommentsHaving a child on the Autism spectrum has caused me to think about situations that others may not. For instance, because she is on a gluten-free diet, I need to be very thoughtful when planning any kind of party, or sending her to any kind of party. Kids party planning is hard enough without the added bonus of trying to keep her safe from certain types of foods.
It is a lot easier to plan your child’s birthday party because you will be in charge of the food, so you know exactly what is going into your child’s mouth. The difficult situation is they attend one of their friend’s birthday parties. In this case, the control is in someone else’s hands. It is understandable to be worried in situations like this, but there are steps you can take to ease some of those worries.
The first thing you need to do is talk to the parents of the child having the party. Because restricted diets are a lot more common now than they used to be, I’m sure the parent won’t look at you like you’re an alien from another planet. Explain to them why your child is on a gluten-free diet, and the potential harm it could do to them.
During your discussion, find out what type of foods they will be serving at the party. Even though more people are becoming aware of gluten-free diets, they often don’t know what foods contain gluten. When they tell you what they are planning for the party, let them know which foods contain gluten.
Offer to bring the gluten-free alternatives for your son. As you probably already know, there are fabulous gluten-free recipes available that your child has probably already had at his own birthday parties. This will take some of the pressure off of the host because they won’t have to worry about accidentally preparing some gluten-free recipe improperly, and making your son sick. It will also free them up to worry about the food for the majority of the kids at the party.
Another important thing will be making sure there isn’t any cross-contamination of typical foods with your son’s foods. Cleaning hands and utensils between handling typical foods and gluten-free foods is necessary, and the host should know this. One way to ensure this is done is to offer to help at the party. Most parents will not hesitate to have an extra set of hands assisting at the party, especially when there is a child with special dietary needs.
Another way to have your child avoid the gluten-filled foods at the party is to get him nice and full before you send him to it. He’ll be less tempted by the food that’s bad for him if his belly is filled with food that is good for him.
Kids party planning should be about fun, not worry. The next time you send your child to a party, keep your worries in check by having a conversation with the parents of the child throwing the party. If they know your child’s situation, there is less of a chance of any diet slip-ups occurring. This accomplishes two things: your child will be safe and you will be able to send your child to the party worry-free.
Hanna Johanson is a party planning enthusiast and author from Chicago. To learn more about kids party planning, and to sign up for her free Party Planning Secrets mini-course, visit http://www.partyplanningsuccesstips.com.
Article from articlesbase.com
Living a Gluten Free Life
Posted by: | CommentsLiving a gluten free life has its challenges. You need to make lists of gluten free foods, gluten free diet foods if you’re dieting, you need to be aware of gluten free fast foods, and much more. So how does one cope in a gluten world?
Here are a few tips to help with the Celiac disease and how to live gluten free.
Be consistent in your awareness of where gluten may crop up. Be sure to avoid eating wheat, rye, barley and any for of non gluten free baked goods. Pastas also fall into this category to watch out for.
Durum and Semolina are forms of wheat as well as Spelt and Kamut.
Living gluten free means always reading labels. Watch out for trigger words such as “modified food starch”, or “food starch” for that matter. The ingredients quite possibly contain grains that are incompatible with someone who lives with the Celiac disease.
Living Gluten free can be complicated for many people. It stems from a disease known as Celiac disease and is an intolerance to Gluten. So far, the only known way to treat Celiac disease is to abstain from gluten.
Gluten free diets are starting to become more accepted in many countries and the USA is no exception. If you live a gluten free life, you will find that some restaurant chains are now containing a gluten free menu. Some food stores, such as Whole Foods are not carrying gluten free food items as well.
Scour the internet for gluten free recipes. You can find gluten free recipes for foods such as, gluten free crackers, gluten free bread, gluten free and even gluten free alcoholic drinks.
If you are preparing a Thanksgiving dinner and you want to have a gravy, be sure not to use flour, unless it is some form of gluten free flour. Try making your gravy with cornstarch or arrow root. These are both acceptable ways to make gravy if you are living a gluten free life.
These are both acceptable ways to make gravy if you are living a gluten free life
Article from articlesbase.com
Question by Sassafrass: Are there any good books out there that give guidlines to transform regular recipes into Gluten free recipes?
For baking and cooking? I eat a mostly Mediterranean diet but I add flax seed to most things and have been experimenting with garabanzo bean flour and other things to make gluten free food but sometimes when I look at a recipe I just don’t know what I need to replace certain items with. Is there a cook book out there that does this?
Best answer:
Answer by SONYA L
yes there are books on this try the ceoliac(not to sure about the spelling of this spell check just gives silly alternatives) society as they deal with gluten intolerance all the time.
you could try rice flour and you are all ready using chick pea flour(garbanzo bean flour you can use lentils and other types of pulse that has been made into flour
Give your answer to this question below!
The Gluten Free Diet and Me
Posted by: | CommentsThere was a time when having to eat a gluten free diet, meant a severe limitation of tasty choices. However, because of the rise in awareness for the need of gluten free products, manufacturers are stepping up their efforts to produce gluten free products. In fact, there are more gluten free products available now then there ever have been. Manufacturers will probably increase the numbers further as time progresses. If you do have to go on a gluten free diet, you don’t have to worry too much about giving up your favorite foods. Chances are you’ll be able to find a gluten free substitute. If you can’t, there are a lot of quality gluten free recipes on the internet.
What is gluten?
Gluten is certain type of protein. Gluten is found in foods such as rye, wheat, and barley. Because most breads and cereals make use of these foods, they usually also contain gluten. Just because the food is a grain, doesn’t necessarily mean it contains gluten. For example, wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, soybeans and sunflower seeds don’t contain gluten.
There is some controversy surrounding oats. There is conflicting reports about oats. Many processed foods contain gluten, because it is used as a food additive by many food manufacturers.
Who should be on a gluten free diet?
If you suffer from an autoimmune disorder of the small intestine, called celiac disease, you will most likely be put on a gluten free diet. Celiac disease is often misdiagnosed as irritable bowel syndrome. Some people have the disease but don’t really show any outward symptoms. The most common symptoms of Celiac disease include: Chronic diarrhea, the inability to gain weight, unexplained iron-deficiency anemia, bone or joint pain, arthritis, depression or anxiety, tingling numbness in the hands and feet, seizures, canker sores, missed periods, itchy skin rash, and fatigue.
There are some people who suffer from fibromyalgia who claim a gluten free diet has helped alleviate some of their symptoms. If you suffer from fibromyalgia, you should discuss this option with your doctor. You may get some resistance from your doctor, because at this time, there hasn’t been any major research into the effects of a gluten free diet on firbromyalgia. If you really want to try it, ultimately, it will be your decision. You just have to make sure with your doctor that you have no health issues that would preclude you from going on a gluten free diet, clear it with your doctor first.
People with diabetes may benefit from a gluten free diet. You have to be careful about going on a gluten free diet if you have diabetes. A lot of gluten free products add extra sugar or extra fat to make them taste better. It is extremely important you talk about going on a gluten free diet with your doctor or nutritionist before you consider going on a gluten free diet.
If your doctor says you have to go on a gluten free diet, or you want to and your doctor says its okay, then you will have many food choices still available to you. You just have to look at labels carefully. Manufacturers are producing more and more gluten free foods. If you have a craving for something that isn’t gluten free, there are plenty of gluten free recipes on the internet. There are also many gluten free diet cook books available too.
Marcus Reedy trusted expert in the field of Weight Loss. For more information goto http://www.my-linker.com/hop/strip_that_fat12
Article from articlesbase.com
Does Anyone Have Any Good Gluten Free Recipes?
Posted by: | CommentsQuestion by Ikki: Does anyone have any good gluten free recipes?
My friend has Celiac disease and I wanted to get her some gluten free recipes to make her feel better because she hates having Celiac. Thanks!
Best answer:
Answer by arya_littlefinger
visit www.celiac.com. I have celiac and that website has been a great resource for me.
Give your answer to this question below!
Gluten Free Cuisine
Posted by: | CommentsGluten Free Cuisine
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Gluten Free Cuisine
By: tom dick
Posted: Dec 19, 2008
People with gluten intolerance have some dietary restriction and unfortunately for them gluten free diet is not their alternative but obligatory. The food are said to taste like a cardboard but this is not the same today. Since there are many dietary restrictions with a celiac patient so such restrictions are also felt when it comes to cooking and so, often makes it quite difficult to enjoy something that the vast majority of us take for granted when dining out. But at the same time you should understand that while on the one hand it is frustrating but there is a challenge in front of you to find new and tasty foods and combinations for cooking each and every night. And the biggest challenge lies when it comes to cooking for children. Even in the best of circumstances cooking gluten free diet is often difficult and it is even more difficult when there are excessive dietary restrictions that often reduce the likelihood of our children enjoying their childhood favorites.
There is some good news for the gluten intolerance people. More and more restaurants are beginning to acknowledge this condition and offer some selections that are gluten free. Though it took time but it is justifiable. Secondly, you will come across many resources that will guide you in this process. You will also find ‘convenience’ or prepackaged foods that are designated for gluten free cooking. So it could be concluded that those who once had no option but creating meals from scratch, now have the occasional shortcut available to them. Availability of gluten free cookie and cake mixes allows those people to enjoy some of the finer things in life who have been completely deprived.
The substance gluten is commonly found in flour products and when consumed it has a negative reaction with a decent sized portion of the population in some form or another. So, if you also have the same problem then the time has come to take the challenge of trying new gluten free recipe and I am sure that you will really enjoy it because you will feel the great sense of achievement in getting the taste you like without falling into a groove of the same old foods that you know you can eat without worry. Such challenges give birth to new recipe; new taste and new flavor all that appeals your sense of taste and your taste buds. You will enjoy it as long as you take it a challenge and not a chore.
You will probably be amazed at the wealth of information regarding gluten free cooking and diets that are being shared through the Internet that extend help not only to the adults but also provide support to the parents of children of gluten intolerance. These resources are of great help. Take some time and learn the wonderful gluten free recipes that abound these resources and incorporate them into your cooking catalog. If you have any new idea of your own you can also share them online.
tom dick – About the Author:
Get the information about gluten free, gluten free foods and gluten free products
Source: http://www.articlesbase.com/health-articles/gluten-free-cuisine-691215.html
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Can You Cure Your Illness With a Gluten Free Diet?
Posted by: | CommentsCan You Cure Your Illness With A Gluten Free Diet?
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Can You Cure Your Illness With A Gluten Free Diet?
By: Cheryl
Posted: Jan 10, 2011
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I am one of the lucky ones that suffer from irritable bowl syndrome and have for years. I cannot tell you how many hours I have spent in the waiting rooms of a walk in medical clinics or specialists offices trying to find answers to cure this very common problem. And one that I have frequently, and by frequently I mean at least once every two months.
I have tried every prescription drug out there for this and have been enrolled in three clinical trials. I had tried raw food diets, vegan diets, and low sodium diets. I had done 30 day cleanses, 45 days cleanses and even 60 day cleanses. Nothing had worked. I continued to take the medication provided by my specialist and kept searching for a natural way to cure my body. Meanwhile putting up with the twice a month infection.
My friend is wheat and gluten free and had mentioned to me that a diet full of wheat and high alkaline foods can cause a lot of problems in your body if you cannot digest it properly and IBS is a common one. I had read a bit about this in my endless bouts of research but never really stopped to examine how much wheat I was putting in my body. I decided that I was going to eliminate all wheat and eat a gluten free diet for one month. I had tried everything else, why not try this too!
I came across Debbie’s “Fun with GL/LG Food” cook book while making a database of recipes for my new month diet. After viewing a couple of recipes and seeing how easy and fresh the ingredients were, I ordered it right away! After about a week of struggling to find quick, easy recipes for my new diet that I didn’t know much about, I was very frustrated and wanted to give up. That day I received my “Fun with GL/LG Food” cook book in the mail and spent that evening deciding my meals for the week.
I had so much fun picking out recipes that I would normally make and seeing the “bad” ingredients swapped out for good ones. I was anxious to see if they would taste as good as they sounded. Sure enough, just like Debbie promised, they did! I had no problem preparing all my meals for the entire week and felt better than I had in years. I was wide awake in the morning and didn’t need coffee, I was more energetic, had regular and easy bowel movements, my skin improved, my moods improved, and I could concentrate for hours. This was amazing! The best thing of all….I went 4 weeks, 4 whole weeks without so much as a slight IBS infection. I was almost convinced!
As a test, the following week I introduced wheat back into my diet. Not to the extent that I had prior but in almost every meal I had some sort of gluten. Sure enough, one week later….I got an infection. I have been using Debbie’s “Fun with GL/LG Food” cook book for the last 6 months and have felt better than ever and haven’t had one infection. This recipe book changed not only the recipes I served in my home but also my entire eating lifestyle. I am even off all the medication!
The recipes in “Fun with GL/LG Food” are easy and fun to prepare. The ingredients can always be found at your local market and the health benefits of this way of eating are incredible. The best part is that I can still enjoy meals that I used to make but with made with better, healthier ingredients that are helping my body not hindering it. Thank you Debbie for sharing your “Fun with GL/LG Food” recipes with me, you changed my life!
If you want to try some of these amazing recipes go to gluten free recipes!
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energy, health, recipes, gluten free, eating, simple, easy, meals, cook book, illness, curing, healthy, diet, cleanse
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