I wish my grocery store would either put the gluten-free items together or stash them all in the appropriate aisles. All of us are so excited to try new products…but in my case I don’t even know where to find them. If I can’t keep up, how will a new celiac, whose mind is already spinning from information overload be able to find everything?
We all know how frustrating it can be, buying expensive gluten-free cereals (half the size and twice the price of “regular” cereals) and then not liking them. This review of Erewhon cereals may help you decide whether they are something you want to try.
So I’ve been doing a little experimenting with breading chicken breast for dinner. You have to– because it’s not like Shake ‘n Bake’s going to help you out any time soon. Turns out I’ve got some people in this house who love breaded chicken. Here’s what I’ve come up with so far — and I will admit it really is a work in progress. We found that Erewhon Corn Flakes were great for a breading mix. Just pound the flakes into crumbs or use a rolling pin on them with the cereal in a Ziploc bag. 2/3 cup (approx) of “pre-ground” corn flakes for 2-3 chicken breast 1 tsp lemon pepper 1/4 cup parmesean cheese (which gives it a salty kick) Put it all in the zipped bag and “shake” your chicken breast. Then place on a greased pan. I do tend to put any breading leftovers on top of the chicken right before going into the oven. Cook at 350 for approximately 20 minutes. Depending on the size of the meat you may need to adjust your baking time. Feel free to play around with this recipe and send us a note here about how it turned out!
A new survey by The Savvy Celiac finds most people don’t like the proposed 20 ppm gluten standard for foods labeled gluten free. They ask the question, Shouldn’t “free” mean zero? But it may not be that simple.
Welcome to one of the most heated topics on thesavvyceliac.com and in the celiac community in general. If you’re new to celiac disease and the gluten-free diet now is the time to get educated about a proposal that is likely to become a US standard and may affect the way you shop for gluten-free food. If you’re a veteran, you may enjoy a peek into the passion of your fellow celiacs.
A Mayo Clinic study on celiac disease got big coverage in Minnesota and across the country. This post takes a closer look on how some media really took this story head on! YAY!
Higher-mortality rate, more common than ever before, and a possible call for more widespread testing — all revealed in a Mayo Clinic study today about celiac disease. It’s a must read!
There are a few things that really taste like summer — and strawberrys and rhubarb are two of them. But the combination is a sweet and tart taste you won’t soon forget. Especially in this easy gluten-free jam recipe.
New research looks at the cause for canker sores — they could go much deeper than an annoying pain in the mouth. In some cases, it could mean celiac disease.
A winner for the Liz Lovely cookies giveaway and Davanni’s does a gluten-free pizza taste test!
