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Celiac disease is a genetically inherited autoimmune condition that affects an estimated 1 in 133 people in the U.S. People with celiac have an intolerance to gluten, the protein found in wheat, rye, and barley, and the only treatment is a gluten-free diet. It’s a tough diet to follow but thanks to a growing number of helpful websites, cookbooks, and gluten-free food products, getting gluten out of the diet has become less of a struggle for those with celiac.
The gluten-free diet is the topic of this week’s Cooking with the Moms podcast. Our motivation for recording the show was sparked by the release of Elizabeth Hasselbeck’s book, The G-Free Diet and an interesting blog post on Nutrition Unplugged suggesting that the book makes giving up gluten appear trendy. Hasselbeck, co-host of The View, suffers from celiac disease so it makes sense that she wrote the book, but according to the post, some of the information presented is misleading and inaccurate. For an in-depth review of the book, we suggest you head on over to Nutrition Unplugged.
For most of the show, however, we dished about two fabulous gluten-free recipes — Fudgy Black Bean Brownies (which we posted to the blog back in July) and Garden Minestrone Soup. We also talked about some of our favorite books and websites and news of our gluten-free giveaway extravaganza (read on for details)!
Garden Minestrone Soup
Makes 8 Servings- 6 ounces dried gluten-free elbow pasta (about 1 1/2 cups)
- 2 tablespoons olive or canola oil, divided
- 2 large carrots, finely diced (about 2 cups)
- 1 small onion, finely diced (about ¾ cup)
- 1 clove garlic, minced
- ½ teaspoon Italian seasoning
- 2 medium zucchini (1 pound), cut into ¼-inch dice (about 4 cups)
- One 32-ounce carton gluten-free chicken broth
- One 15-ounce can tomato sauce
- One 15-ounce can cannellini beans, drained and rinsed
- Grated Parmesan cheese, optional
1. Cook the pasta according to package directions. While the pasta is cooking, heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Add the carrots, onion, garlic, and Italian seasoning and cook, stirring occasionally, until the carrots start to soften, about 5 minutes.
2. Add the remaining oil and the zucchini and continue to cook until the zucchini, carrots, and onion are tender, 8 to 10 minutes.
3. When the pasta is done, drain and add to the vegetable mixture with the broth, tomato sauce, and beans.
4. Bring the soup to a boil, remove from the heat, and serve in individual bowls. Top each bowl with a tablespoon of grated Parmesan cheese as desired.
Nutrition Information per Serving: 220 calories, 5g fat (0.5g saturated), 570mg sodium, 36g carbohydrate, 5g fiber, 8g protein, 80%vitamin A, 45% vitamin C, 10% iron
Now for the cool news on our giveaway. For one week only, we are giving away five prizes to five lucky winners. Here’s what we have in the lineup:
> Tell Me What to Eat if I Have Celiac Disease: Nutrition You Can Live With (Career Press, May 2009) by Kim Tessmer, RD
> Gluten-Free Diet: A Comprehensive Resource Guide (Case Nutrition Consulting, October 2008) by Shelley Case, RD
> Gluten-Free Hassle Free (Demos Health, October 2009) by Marlisa Brown, MS, RD
> A sampler basket of baked gluten-free breads, cookies and Grab-n-Go Energy Bars from the Little Aussie Bakery in San Antonio, TX compliments of Letty Holmbo, RD
> A box of assorted gluten-free, lactose-free cheeses from Cabot valued at $75.00.
To enter our giveaway, all you have to do is post a comment to the blog telling us about your favorite gluten-free website, recipe, resource or something interesting you learned listening to our podcast. We’ll pick our five winners using Random.org next Wednesday, August 26 at noon.
On a final note, here are some great sites you may want to visit:
Celiac Disease Foundation, Kitchen Therapy, Karina’s Kitchen, Gluten Free 101, Delete the Wheat, Healthy Villi, and Gluten-Free Diet.56 Responses to “Podcast 68: The Gluten-Free Diet & a Great Giveaway”
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I have modified your recipe for Mexican lasagna and my family LOVES it. I use corn tortillas instead of flour to make a healthy, hearty meal my whole family can eat. We have it about twice a month! Thanks for the offer!
This website has recipes, information, and is the best celiac disease website I have found to date.
Chex cereal is gluten free – YEAH. The cinamon flavored one makes a great snack. I keep a ziploc baggie full in my purse all the time.
I usually just search blogs if I am looking for something like that – there are a ton of great recipes out there! I love The Crockpot Lady (http://crockpot365.blogspot.com)
Flourless Brownies! – Gluten Free
Makes 16
No one will ever guess that black beans are the secret ingredient in this recipe!
Ingredients
1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts
Method
Preheat oven to 350°F.
Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
Nutrition
Per serving (1 brownie/about 2oz/60g-wt.): 160 calories (80 from fat), 9g total fat, 4g saturated fat, 50mg cholesterol, 35mg sodium, 17g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein
Great site and cool giveaway. I’ve been looking into gluten free cooking for my son who seems to have lots of allergies – season and others.
Here’s a site I’ve been visiting:
http://healthy-family.org/quick-links-to-gluten-free-corn-free-recipes
Thanks again for all the helpful info!
My favorite gluten free blog is A Year of Slow Cooking at http://crockpot365.blogspot.com/.
You have given me ideas and recipes that I can make for my family. I have many members who have celiac disease and this can really help me.
Thank you for covering this because there are many people out there who can benefit from this information.
I love your website and having been following it from the beginning! Then my kids (2 out of 3) were diagnosed with celiacs this spring. I was so excited to see you do a podcast on gluten free food!
One of my favorite sites (that has tons of great links) is
http://milkforthemorningcake.blogspot.com/
Thanks for the great brownie recipe!
Your flourless brownies are my favorites, too!
Allrecipes.com has an entire section devoted to gluten-free recipes, as well, and I have found several favorites there.
One of my favorite websites is http://www.glutenfreepantry.com. In addition to their wonderful products, they also send out a weekly e-newsletter that has a question and answer section. I learn something new every week!
elanaspantry.com has some good recipes – just made her easy avocado dip last night!
My new favorite brownies…… Cocoa Bean Brownies! Who Knew you could use beans! Yummy!
I love using quinoa pasta that is gluten-free
I have been following your podcasts and website since the Getaway Weekend in Newport a few years ago. Interestingly, there was a gf expo at the Newport tourist center that same weekend and I got lots of goodies there.
Thanks for all your great ideas and for featuring gluten free food! The brownines are delicious!
I thought I was seeing things when I received your email this morning “Moms Gluten-free Giveaway”. My doctor just put me on a gluten-free diet and it’s been a big adjustment for me. Thanks to WholeFoods Market I am able to shop for many gluten-free products. They have a lot of information on line as well as in the store. They even offer tours of the store to show you gluten-free products. Thank you for highlighting this.
So, I goofed. The WholeFoods link is on my name in the previous blog. I should have put it in my blog message….
http://www.wholefoodsmarket.com/nutrition/gluten-free.php
My girlfriend can’t eat gluten and I am going to show her these recipes and website.
My favorite resource is http://www.gopicnic.com They offer a delicious line of adult and kid friendly shelf stable boxed meals. These are great to have on hand when you may be out and unable to find safe food options. My daughter who is 2 has celiac and loves them!
crockpot365.blogspot.com
As a Registered Dietitian, I am always looking for resources that will help my celiac patients. Recently I came across this excellent site.
http://www.glutenfreeceliacweb.com
I highly recommend it to anyone who needs information about the gluten free diet. The site provides information about living with CD as well as extensive restaurant and product reviews. Subscribe to the site and you will receive weekly news letters – always new and current information.
This wb site talks about a gluten-free, casein-free diet for people on the autism spectrum. It provides general information, and links to several other sites for gluten-free products and recipes.
My nephew is autistic, and has a variety of digestive issues which led his doctors to recommend trying a gluten-free, casein-free diet. It did seem to help him with the “tummy aches” he had after meals. My sister and I have experimented with lots of recipes, cookbooks, and web sites. The biggest challenge so far has been finding a bread/dough product that appeals to my nephew (e.g., for making sandwiches or for pizza crust). And the added challenge of casein-free cheese! I think something might be lactose-free, but not necessarily casein-free, so that entails a lot of careful label-reading.
Thanks for posting these recipes and web links! I’ve already found a new link to try.
http://www.crockpot365.blogspot.com is an awesome resource for gluten free recipes.
Oops, I did what a previous poster did and listed the link to the Talk About Curing Autism site (info about gluten-free, casein-free diets) in the website box, rather than in the body of my message. Here it is:
http://gfcf-diet.talkaboutcuringautism.org/index.html
The black bean brownie recipe looks great and I’m looking forward to trying it. I’ll probably add some dried tart cherries to it.
I just found out yesterday that my 8 year old son has Celiac. My sister in law sent me your link and I appreciate it so much! The podcast was great as I learned so much more about the disease. I am going to make the Black Bean Brownies as my son loves sweets.
I need all the help I can get!!
My husband and daughter have a sort of breakouts on their upper arms and a friend told me it could be from an allergy to yeast. We are trying to follow more of a gluten-free diet, so your podcast couldn’t have come at a better time! Thanks for all of the great recipes, as always, and the useful information!
I like http://crockpot365.blogspot.com. Great, outside-the-box crockpot recipes, and all are gluten-free!
I have always loved your cookbook and am thrilled you are coming out with a new one. My son has autism but also food sensitivities, including to gluten. Celiac runs in my family. I have always found the recipes in your original cookbook very translatable to a gluten-free (and for us casein-free) version.
My favorite GF website of all time is one you already mentioned, Karina’s kitchen. She has recipes for everything and great ways to search, plus most of her recipes are easy to make and not time-consuming or with a million ingredients, important for busy moms!
We love this recipe:
Feta and Herb Loaf
From Great Gluten Free Baking
Serves 14
Preparation time: 10 minutes plus rising time
Cooking time: 45 minutes
1 ¼ cups polenta
2/3 cup rice flour
¾ cup instant dry milk
Pinch salt
¼ ounce package active dried yeast
2 teaspoons granulated sugar
2 teaspoons xanthan gum
3 eggs, beaten
2 tablespoons chopped fresh mixed herbs
2 cups tepid water
2/3 cup feta cheese, crumbled
1. Grease and line a 2-pound loaf pan. Sift the polenta, flour, instant milk and salt into a large bowl and stir well to combine. Stir in the yeast, sugar, and xanthan gum.
2. Place the eggs, herbs, and water in a bowl and mix together. Stir this mixture into the dry ingredients and combine to form a soft dough. Beat for 5 minutes, then stir in the feta cheese. Spoon the mixture into the prepared pan, cover with a clean damp kitchen towel, and let stand in a warm place to rise for about 30 minutes, until the mixture is near the top of the pan.
3. Meanwhile, preheat the oven to 350 degrees F. Place the loaf in the preheated oven for about 45 minutes, until brown and hollow when tapped. Remove the loaf from the oven and transfer to a wire rack to cool.
Sorry I hit the wrong button.I have health issues and have actually been wondering if I may have this. Can’t wait to try the brownies. I have several friends who have this.Can’t wait to share info with them.I believe one of them uses something called the Gluten Free Bible. Don’t know if that is correct or not. Will be excited to tell them about this and I do want to try the recipes.That soup looks yummy!
Blessings and healing everyone’s way,
Pam
Thank you for addressing this challenging disease. You gave wonderful, accurate information as well as many resources I’m looking forward to check ing out.
Loved the podcast!
My favorite recipe site is All Recipes. They have a glute-free section, too: http://allrecipes.com/Recipes/Healthy-Cooking/Gluten-Free/Main.aspx.
The pastas are great with broth and vegetables. Thanks for all of you for helping people with such a difficult disease. It’s becoming easier with all the new and tasty gluten free products.
http://glutenfreegoddess.blogspot.com/
Love the recipes on her website. I am the only one who is gluten-free in my family of four. These recipes I can get my whole family to eat! That is a huge time saver for me!!!
When I start thinking about chocolate cake, I remind myself of flourless chocolate cake….then worry about eating too much in one sitting.
Yummmm!
Three of the six of us in our family are gluten free. We also like the Special Diets for Special Kids recipe books by Lisa Lewis.
Thanks for the brownie recipe!
My husband was diagnosed with dermatitis herpetiformis about 25 years ago and most of what I make is gluten free. In a household where some have gluten and some don’t we have found that it is important to have two toasters so that there is no cross contamination. It seems like a minor thing but in the scheme of Celiac it is really important. I have a rice cooker that we use at least 3 times a week and that makes meals easier. A few years ago we discovered “Many Wonder multigrain rice bread from Kinnikinnick. It is so delicious, I sometimes steal some from my husband. It tastes like cake! Also, I love to make lasagna in the winter. The rice lasagna noodles that are out there are really great. Just don’t overcook them before you assemble the lasagna. I just usually modify most recipes to use GF breadcrumbs, tapioca or cornflour as a thickener. After many years of experimenting with baking, I just use the Gluten Gree Pantry mixes. Their pie crust mix is the best, once you get the hang of using the dough. I hope this helps someone!
Hearing this, made me wonder if my 7 year old, who is developing more and more frequent skin rashes (dermatitis herpetiformis?). I am, again, astounded at the information you two bring to the proverbial table. You may be getting us on the right track…..
I have candida and think I could benefit from a Gluten-Free diet. I am lucky to live near a Whole Foods market that takes the time to mark all their gluten free products. I am so glad to learn more and how to cook healthy for my family. I truelly believe we are what we eat!
My 2 year old daughter was recently diagnosed with autism. I have heard that a gluten-free diet can sometimes benefit autistic children.
My mother can’t tolerate gluten anymore so that sparked my interest. Also, I appreciated the nutrition unplugged segment because that’s when I learned the importance of getting tested for celiac before trying to go gluten free.
I’ve gotten a lot of great feedback on your brownie recipe (after forwarding it and posting it on my blog). I currently have another batch of the brownies in the oven right now, trying to make them chewier (although I still like them as they are). I didn’t have enough cocoa, so my experiment ended up having to add extra chocolate chips as well. I will report back on the results!
You can also mix the batter up in a blender. We have an OLD one and it mixed up beautifully. I have a food processor, but wanted to teach this recipe to kids this fall and a blender is a more available (and safer) kitchen appliance.
This is a great site with tasty recipes for people who want to eat gluten free and save money. The recipes are pretty simple and don’t use a lot of hard to find ingredients. Look for the sandwich bread recipe!
http://glutenfreeonashoestring.com/
This is a great site with tasty recipes for people who want to eat gluten free and save money. The recipes are pretty simple and don’t use a lot of hard to find ingredients. Look for the sandwich bread recipe!
Gluten free diet. All this time I thought that I couldnt survive without flour, wheat and the lot. But now, thanks to gluten free receipe, I have more choice than I could manage. I told my friends and relative how helpful the website is in helping me change my diet.
I have been on a gluten free diet for 8 months now because my severe sinus congestion/infections and sinus headaches were caused by a wheat intolerance. My favorite “sweet tooth” recipe is for GF Peanut Butter Cookies. PLEASE Meal Makeover Moms- makeover this recipe so I don’t feel so darned guilty eating all of that sugar!!
Seriously!
GF Peanut Butter Cookies
1 cup peanut butter
3/4 cup sugar
1 large egg
1 tsp baking soda
1/4 tsp salt
Roll into balls and then roll in sugar. Press down with a fork and bake 350 degrees for 10-12 minutes. Delicious!! And super easy!!
I have two children who were diagnosed with celiac within the last month, one of whom also has type 1 diabetes. We had a lot of frustration with the diet at first and we had to try lots of different products. Their favorite gluten free products are Kinnickinnick frozen pizza crusts and quinoa noodles. It can be tricky to eat lower carb for the diabetes & gluten free.
My son was on a gluten-free diet from the time he was 13 mos. old until he died three years ago at age 21 years. He became a little lax in following his wheat-free diet the last year of his life. There is more than just gastointestinal problems for wheat intolerant individuals.
Unfortunately, my son didn’t realize that. Wheat can cause heart arrhythmias in people who are intolerant of gluten.
My son ate french toast strips at a buffet while traveling and then went for a run and collapsed and died. None of the medical tests showed the arrhythmias because he wasn’t eating the wheat while being tested.
Exercise after eating wheat can cause your heart to have fatal arrthymias. We believe our son could be alive today if he only realized that GI problems aren’t the only effects.
Before sharing my recipes, I first want to make others aware how important staying off the wheat can be.
Gluten free products are popping up on the grocery store shelves too. Even Betty Crocker has come out with gluten free mixes. Check it out at http://www.BettyCrocker.com/glutenfree
I am SUPER EXCITED that you did a podcast on the GF diet!! I have been waiting for you guys to do this since I discovered your podcast 2 months ago…since I found your podcast I listen to it OBSESSIVELY!!
One website I like is a blog by Shauna James Ahern called Gluten Free Girl. I read her book 18 months ago and was SO encouraged by her victory with Celiac’s disease…she was sick her whole life till she was finally diagnosed….she is based in Seattle and posts a lot of fun pics and good recipes.
A resource I really enjoyed is called Living Gluten Free for Dummies…this was a big help to me and I learned a lot about nutrition and the GF diet and how sometimes the GF diet can be really lacking in nutrients- it opened my eyes to needing to make a lot of GF food in order to get good nutrients without tons of fat and calories.
Anyways, thanks so much for addressing those of us on the GF diet! I can’t wait to try these 2 recipes!!
We are so pleased with the heartfelt and helpful comments that everyone has left on this post. It’s amazing how many people are impacted by celiac disease and how many are following a gluten-free diet. Thanks for all the great resources and tips you’ve shared. Keep ‘em coming!
Your garden minestrone soup looks so good; I am definitely going to give it a try. I’ve been reluctant to try black beans in GF brownies but now that I know you’ve done it, I will try it too.
My favorite GF bread is Manna by Anna. I love her pumpkin bread mix and regular bread is so good! You can freeze it, make a sandwich on it in the morning and it tastes GREAT at lunchtime.
Has anybody linked to this blog yet? Here’s my friend Kim’s GF blog: http://glutenfreeislife.wordpress.com/
I started a gluten – free diet as part of a cleanse to promote good health. I can not believe how much better I feel and losing weight around my tummy was a bonus. I would like to keep up this healthy lifestyle. I came across the site below for recipe ideas.
glutenfreegoddess.blogspot.com/
My son and I have Eosinophilic Esophagitis and are on very restricted diets. So we need more than gluten free foods. I love to bake and my favorite site for recipes is Tastespotting. It isn’t a gluten free site, but often people post gluten free vegan recipes…and these people usually are amazing artists of food.
I’m so glad you’re talking about Celiac disease and the Gluten Free Diet. My 5-year-old son has CD so we’re always looking for information and products. I’ve been to the Little Aussie Bakery in San Antonio – everything is delicious and safe for my son to eat.
I have been wondering if gluten intolerance has anything to do with eczema among other health issues… so glad to find a resource to learn more about this.