Food for Life – Celiac disease

“Better awareness of ‘non-classical’ disease and improved screening tests suggest that the prevalence of celiac disease is underestimated in most populations. It is surprisingly common (1 of 250 people in the United States are positive for celiac disease antibody), where overt disease in the United States is uncommon.”

Recipe – Gluten Cutlets and Broth

Gluten Cutlets 3 cups instant gluten flour ½ cup minute tapioca or ½ cup pecan meal ½ tsp Lawry’s Seasoned Salt 1 scant cup whole wheat flour 3 ¼ cups cold water ¼ cup of Bragg’s Aminos Broth 13 cups water 3 Tbsp olive oil ½ tsp Savorex (or similar seasoning) 1 tsp Lawry’s Seasoned Salt 1 Tbsp McKay’s Seasoning (beef or chicken) 1 tsp onion salt 4 ...

Food Page – Gluten Free

What is gluten? Most people can easily go through life never knowing—or caring—about gluten. For those who can’t eat it, however, it is foremost in their minds. But just what is it? From a technical standpoint, gluten is actually a storage protein of wheat.