Beanitos – a corn-free chip!

Posted on February 9th, 2011 by Alison | Posted in Corn Allergy, Healthy Living, Products, Uncategorized | Read 3 Comments - Add Your Own »

Corn sensitivity seems to be on the rise. I know many gluten-free people who also can’t have corn. I must admit that I have no willpower when it comes to chips and salsa — thankfully, I don’t have a problem with corn, but for those that do, or for those that just want to have less corn in their diets, there’s a chip for you!

beanitos-corn-free-chipsI came across Beanitos at The Fancy Food Show in San Francisco last month. These chips are like tortilla chips without the corn! So if you miss that crunch with your guacamole, look no further. Beanitos are 100% corn, wheat, potato and soy free. They are also low glycemic, high protein and high fiber.

The chips come in four flavors: Black Bean, Pinto Bean & Flax, Black Bean with Chipotle BBQ, and Pinto Bean with Cheddar Cheese. If you don’t see this product in your local grocery store, print the Beanitos product sheet and bring it in to show them.


Get creative with gluten-free breadmaking

Posted on January 20th, 2011 by Alison | Posted in Uncategorized | Read 10 Comments - Add Your Own »

gluten-free-bread-box1“Gluten-Free Bread”
For some, this term evokes some negative reactions, like:
“Brick”
“Hard to find”
“Too hard to make”
“Expensive”
“Tasteless”
“Only good if you toast it”

Now hold it right there, sister (or brother). I’m here to tell you that bread does not have to be sacrificed on a gluten-free diet. There are some very respectable, even good, gluten-free bread options out there now. Udi’s, Rudi’s and Canyon Bakehouse are some of the newest players in the gluten-free market and have put out breads, bagels, and hamburger buns that have good taste and texture.

I like these breads, and I buy them, but sometimes I want that homemade-bread taste and feel, and I love the smell of bread baking in my kitchen. You can have that too! If you are new to making your own gluten-free bread, I recommend using mixes first. Think about it — someone has done all the hard work for you by blending flours and testing recipes over and over again. Just because a bread mix is on the market doesn’t necessarily mean it’s great, but there are many that are. To read the basics of making gluten-free bread from a mix, read my article on How to make GF bread (I wrote this article in 2007, so the brands might be outdated, but the directions are all generally the same).

For those of you who are ready to go beyond the standard bread loaf, get creative by turning your bread into different shapes! It’s amazing what a difference in texture changing the pan can make. For example, you can fill a muffin tin with the bread dough and make rolls. You can fill English muffin rings or mini springform pans to make hamburger buns. Use a baking sheet with sides to make focaccia.

Do you miss baguettes? You can purchase a french bread pan and make your own long skinny loaf, like my mom did in the pictures below — no, it’s not going to magically taste like it came straight from Paris, but it’s fun. And then, you can slice it to make rounds and toast if you want to use for hors d’oeuvres. Any bread mix should work!

gluten free french breadgluten free french bread sliced

So go for it! You might just discover the greatest thing since sliced bread.


GIG of Marin February Meeting: Gluten and the Brain

Posted on January 16th, 2011 by Alison | Posted in GIG of Marin, SF Bay Area, Uncategorized | Read 3 Comments - Add Your Own »

gigofmarinlogo21Our next meeting of the Gluten Intolerance Group of Marin will take place on Tuesday, February 8th at 7:00pm.

We are very excited to bring you a guest speaker from the medical community:  Julie Griffith, MD. Dr. Griffith is a neurologist specializing in learning and behavior disorders including autism, gut/brain/immune dysfunction, and neuropsychiatry. In her San Rafael practice, the Neurology Health Center, she treats both children and adults.

Dr. Griffith will speak on How Gluten Can Affect the Brain: From Seizures and Headaches to Anxiety and Inattention. Though celiac disease and gluten sensitivity are most commonly associated with gastrointestinal symptoms, brain dysfunction can be the primary, or even the only, manifestation of intolerance to gluten.

An internationally recognized expert in neurobiology, Dr. Griffith completed a pediatric residency at UCSF, a neurology residency at Harvard and a behavioral neurology fellowship at Harvard Children’s Hospital.

Please come to this important meeting with Dr. Griffith and bring your friends!

Whether you have celiac disease, gluten sensitivity, or are learning more about gluten free living for yourself, family or friends, we welcome you to the GIG of Marin. New members, friends, and loved ones are always welcome.

As always, we request that you RSVP to this event by emailing us at: glutenfreemarin@yahoo.com or on our Facebook page

The Gluten Intolerance Group of Marin will meet:

  • Tuesday, February 8th
  • 7:00 to 9:00pm
  • Community Room at Corte Madera Town Center (upstairs at PF Chang’s end) 770 Tamalpais Dr. Suite 201, Corte Madera, CA, 94925

We look forward to seeing you!


Raising awareness about food allergies at school

Posted on January 10th, 2011 by Alison | Posted in Dairy Allergy, Egg Allergy, Food Allergies, News & Research, Peanuts/Nuts Allergy, Uncategorized, Wheat Allergy | Read 10 Comments - Add Your Own »

schoolhouseI recently encouraged my daughter’s elementary school to put a food allergy program in place after the peanut butter incident. The principal liked my proposed ideas and I was able to address the entire school in an assembly on food allergies. It was well-received. In fact, my daughter told me today that whenever her classmates are eating something she is allergic to, they warn her: “Be careful, I’ve got peanut butter today.” These are first graders — it warms my heart! I have definitely sensed a heightened awareness since the assembly. I am working on the rest of the program which will be put to use at the beginning of the next school year. It is inspired by the ideas put out by The Food Allergy and Anaphylaxis Network (FAAN), but with my own twist and with a more age-appropriate message for elementary school kids.

Any program that raises awareness at school is greatly needed. I have not advocated for a peanut or nut free school, CONTINUE READING »