The CeliAct Blog

Our recent blog post on low-glycemic gluten-free diets had some of you reconsidering the healthiness of your gluten-free diets. If you’re interested in reducing the impact of your meals on your blood glucose, let’s take things to the next level – dinner! What will the main meal of the day look like when you’re eating a low-glycemic gluten-free diet? Here are some dinner recipes to help you enjoy a delicious and filling meal without all those blood sugar spikes and crashes that can leave you feeling wiped out. – Hearty Chicken Cannellini Stew (Serves 4)   2 tbsp extra virgin olive oil ½ large onion, diced 3 garlic cloves, minced 15 oz canned, diced tomatoes, […]

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Alcoholic drinks have been part of human culture and social activities for nearly as long as humans have existed on earth. For the celiac who wants to enjoy a beer or a mixed drink at a dinner party or at the bar, the many myths and misunderstandings about the presence of gluten in alcohol can be discouraging. Let’s set things straight by clearing up some myths about gluten and alcohol.   Myth or Fact? All beer is off-limits for celiacs. MYTH. Most beer is off-limits for celiacs, as it is made from gluten-containing wheat or barley and not refined enough to remove the gluten protein from the final product. Celiacs should avoid all mainstream beers, […]

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Rice flour and rice flour mixes are typically the first flour substitutes a novice gluten-free baker discovers. White rice flour is readily available and well-known as a gluten-free flour alternative. However, a heavy dependence on rice flour leaves us with little in the form of nutrition and taste. There is good news though. As we have previously explored, there are many other gluten-free flour options available, including flours that are far more nutritious and flavorful than white rice flour. In addition to a variety of flours made from whole grains that are higher in fiber and antioxidants, there are also “flours” made from various types of nuts. Also referred to as “nut meals,” nut flours […]

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Packing lunches for kids requires making a gluten-free meal that can survive the morning, doesn’t require a microwave, and, most of all, will actually be eaten. Just to make it more difficult, kids may be picky or worried about what their friends will think about their gluten-free lunches. Here are a few tips to pack your gluten-free lunches so that the kids will love ‘em, and you will too. – A Good Lunchbox is Key for Gluten-Free Meals   Every gluten-free kid needs a good lunchbox. The standard box is designed for a sandwich and sides and may not be well-suited for gluten-free meals. So, choose a box with separate containers with secure lids to […]

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Gluten-free diets may be the hottest thing around for weight loss, but as at least some of us know, going gluten-free is no guarantee of a slimmer and trimmer figure. In fact, recent studies have shown that 39 percent of adults diagnosed with celiac disease are overweight, with 13 percent of those falling into the obese category according to body mass index. Many of you could eat whatever you wanted pre-diagnosis and you would remain as thin as a stick. This was due to malabsorption and an unhealthy gut, and does not indicate that you have the metabolism of a growing teenager! Here are 6 tips to help you put the “diet” back in gluten-free […]

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Here at CeliAct, we’re all about “beyond gluten-free”. While you need to follow a gluten-free diet, you need to go beyond the gluten-free diet and do more for your health. When you go grocery shopping, the need to find gluten-free food is so monumentally important, that most other concerns go out the door. You may be pleased with a product once you’re done scanning the label for those dreaded ingredients that force you to put it down. When you deem something to be gluten-free, often other health standards are tossed aside. Well, gluten-free isn’t enough anymore. We need to eat healthier diets, and it starts with a basic understanding of something called the glycemic index. […]

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Gluten-free breakfast at home is easy. You can opt for fresh fruit, gluten-free pancakes, waffles or easy old-favorites like eggs with many different things mixed in. Gluten-free cereals are widely available, both in health food stores and even in your everyday grocery store. Unfortunately, taking your eggs to go or packing up your cereal to eat in the office isn’t always practical. Since the drive-through isn’t an option and you can’t grab a scone with your morning coffee, these breakfasts can be made ahead of time, eaten without much in the way of a plate or utensils, and will provide you with a punch of protein and fiber to start your day. Now we’ve always […]

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An all-too-common tactic among doctors and dietitians is to “motivate” you to stick to your gluten-free diet by scaring the bejeezus out of you. “If you don’t stop eating bread,” they often say, “your intestine will suffer and your bones will be weaker in the long-run.” It’s time to add a ray of positivity to things by reminding you of the amazing benefits you reap when you adopt a no-nonsense 100% gluten-free diet. – More Energy: Many people with celiac disease report that they feel sluggish and tired. With a host of vitamin and mineral deficiencies, this is common. But when you stop eating gluten, your body eventually bounces back and you have more energy to do […]

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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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