The CeliAct Blog

Once you’ve swallowed the news that gluten is a no-go for you for life, you’re sure to find new favorite foods and treats you enjoy. For many of us, however, there are strong emotional connections and memories to family recipes and old favorites. Making those old favorites work on a gluten-free diet may not always be possible, but with experimentation you can continue to enjoy Grandma’s chicken and dumplings, dad’s spaghetti sauce or biscuits and gravy. –   Meat and Potatoes: Changing the Little Things to Make the Recipe Gluten-Free   If your must-have meals are meat-and-potato classics, adaptation is often easy. Most simply prepared meat dishes are naturally gluten-free or can be made gluten-free […]

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The gluten-free world grew tremendously in 2011. As more people go gluten-free (from those with celiac disease, to the gluten intolerant, to people trying to improve other digestive and GI issues, all the way to those who are trying a gluten-free diet as a potentially more healthy alternative), there is more help than ever regarding the gluten-free diet. There are TONS of blogs and sites that we follow. We recommend setting up an RSS feed (see Google Reader) or another system so that you can check all (or the handful you like best) easily. It can really help to get as many opinions and ideas from these bloggers as possible. Another easy way to follow […]

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As the year winds down, it’s time to reflect. We launched our blog in March, and we’re thrilled with the comments, feedback, and questions you’ve all written in with. Thank you so much for following the CeliAct Blog, suggesting ideas for new articles, and most importantly, giving us a reason to keep writing here. We look forward to continuing our mission of educating you about celiac disease, as well as providing a resource to keep helping you. This post shares our best gluten-free and celiac articles of the past year, from the feedback and comments you’ve all shared. Keep in mind that the majority of these articles can and should be revisited as often as […]

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As much as celiac research has progressed in the last 10 years, it’s startling to think about how little we actually know about a disease that afflicts 3 million people in the US alone. While there’s a thorough understanding of how ingested gluten acts like a pro-inflammatory grenade, there’s much less known about why certain people get celiac disease while others don’t. –   The 4 Biggest Contributors to Celiac Development   Here’s a roundup of what we know about what’s behind celiac disease… Genetics: There’s no question that certain people with a genetic history of celiac disease or a genetic susceptibility to other autoimmune diseases are at an increased risk for celiac. But a new […]

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While many ingredients in gluten-free cooking seem at least moderately familiar, two common gluten-free ingredients are not found in most pantries. Xanthan and guar gums provide gluten-free baked goods, including cookies, cakes and breads, the structure to make up for the absence of wheat gluten. When combined with water, these powders have a slimy, stringy texture. Xanthan gum is a fermented derivative of corn sugar. A microbial, Xanthomonas campestris, is added to corn sugar to form xanthan gum. While you may not have used xanthan gum in your gluten-free kitchen, it is a common thickening ingredient in many prepared foods and commonly used in large-scale food production. Since xanthan gum is a corn derivative, you […]

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Cross-contamination occurs when gluten-free foods come into contact with foods that contain gluten or gluten residue, like bread crumbs or pasta starch. While a gluten-free home and kitchen is ideal, if you have a family, roommates or a partner, this can be difficult. Here are some smart strategies that can keep you safe and healthy while maintaining a happy home… – Stock your refrigerator with duplicate condiments or choose squeeze bottles over jars to keep crumbs out of the mustard and mayonnaise.   Purchase separate containers of nut butters, jam and butter or margarine and label them with a printed label or brightly colored sticker.   Designate a basket or shelf in the refrigerator for […]

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For years celiac disease (CD) was associated with infants and young children who failed to gain weight or who had what we now call “failure to thrive.” Only if a small child was not following a normal curve on the growth charts would an insightful doctor perhaps think to order a celiac blood test or endoscopy. As knowledge about the disease progressed throughout the 20th century, adults with unexplained weight loss were tested more and more frequently. Yet the idea remained that nearly anyone with celiac disease should be underweight or experiencing significant weight loss. Now that we are well into the 21st century, most gastroenterologists fortunately have better insight about celiac disease. They know […]

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A visit to any well-stocked health food store reveals a wide variety of gluten-free flours. While gluten-free flours can make bread, quick bread, cookies and cakes, a single gluten-free flour can’t do the job of wheat flour. You can purchase all-purpose gluten-free flour blends, but you may want to experiment with different combinations of individual flours to incorporate more high-fiber whole grains into your diet or find the flavors and textures you prefer. While learning to bake with gluten-free ingredients requires some time and trial and error, mastering these skills can allow you to enjoy old favorites, find new recipes you enjoy and save money on pricey purchased gluten-free treats. – What Are Gluten-Free Flour […]

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One of the triumphs in the celiac disease community in our nascent 21st century has been a dramatically heightened awareness of celiac disease. The once considered rare “celiac sprue” is now well-known to afflict approximately 1% of all people in the US. As more and more people are diagnosed with celiac disease than ever before, scientists are debating whether the flood of diagnoses represents more cases or simply more awareness. A new study conducted by Mayo Clinic scientists discovered that the actual number of people with celiac disease is rising at a rapid clip. This data is a blow to CD experts that claim better awareness by patients and doctors is largely responsible for the […]

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According to Google Trends, searches for the keyword “gluten free” have nearly doubled in the last 18-months. While the bulk of the increase is due to increasing awareness (and diagnosis) of celiac disease around the globe, it also represents a growing trend: the adoption of a gluten-free diet by people without celiac disease. – Gluten-Free Goes Mainstream   A slew of new diet books advise that anyone – including people that don’t have celiac disease – looking to shed pounds should unceremoniously cut out gluten from their diet. They claim that gluten-containing foods cause a roller coaster of blood sugar and displace more nutritious foods from the diet. One of the frontrunners in the gluten-free […]

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As the gluten-free marketplace grows, the brands that serve you continue to evolve and improve. Years ago, gluten-free brands were overpriced and underwhelming. Many of the breads, bars, cereals, and other foods just didn’t taste good, and they came at prices that anyone newly gluten-free scoffed at. Now, I don’t want to pretend that gluten-free food isn’t still expensive. It is. But, from ten years ago, to five years ago, to even two years ago, prices have decreased and quality has dramatically increased. There’s a lot that has contributed to that reality: more gluten-free consumers, more money at stake, more brands entering the market, bigger brands like General Mills and Smart Balance joining in the […]

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One of the most challenging parts of the gluten-free diet is lunch. While our colleagues simply “brown bag it” or grab something from the cafeteria, lunch poses a very serious challenge for us celiacs. Even if you find a restaurant with great gluten-free options near work, eating there every day can start to be pretty expensive! Luckily for us, times are changing for followers of the gluten-free diet. Like all aspects of the gluten-free life, packing lunch is getting much easier. Below, I share 4 tips that have helped me tackle this challenge and I’m sure they’ll help you too! – “Bringing Sandwich Back” – If you recognize this phrase, it’s because it is an […]

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So I was sitting at home doing some work the other night and I had the TV on in the background. (I actually find it hard to concentrate in silence and tend to prefer music or TV in the background). All of a sudden something caught my attention. I could have sworn I heard the words “gluten-free” emanating from the TV so I turned around to focus my attention on whatever was airing. Sure enough, a Chex commercial was on and the main selling point of the commercial was the fact that Chex are gluten-free! Now I know Chex have been gluten-free for a while, but I find it very surprising and even exciting that […]

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Folate and folic acid became a hot topic in the late ‘90s, when the USDA decided to fortify bread flours, cornmeal, pasta, rice, and other grain products with folic acid. Why did they do that? To decrease neural tube defects, like spina bifida and anencephaly, in new-born babies, both caused by too little folate in mothers at the time of conception. Folic acid’s main job is to help replicate genetic materials like DNA and RNA, so it’s important during high periods of growth like infancy, adolescence, and pregnancy. Fast forward to now, and neural tube defects in newborns have decreased by 25-50%. – This mandatory fortification has led to about 100mcg greater intake per day […]

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The gluten-free life has never been better. New products are constantly coming out, restaurants are putting together gluten-free menus, websites and blogs with useful information are popping up all over the place… there really has never been a better time to be gluten-free. With all of those advances, though, come high expectations. And naturally with high expectations, you increase your chances for disappointment. Disappointment. That is the primary word that comes to mind when I look back on this past weekend’s trip to the Cheesecake Factory. – Just Another Visit to One of My Favorite Restaurants   After having followed the gluten-free diet for 10+ years now, I can almost always eat at restaurants without […]

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