List of Gluten Free Brands

Please note that all brands below may not carry a full line of gluten free products but offer items.

1. Frito-Lay
2. Ore Ida
3. Heinz
4. McCormick 
5. Udi's
6. Rold Gold
7. Ancient Harvest
8. Bob's Red Mill
9. Rudi's
10. Popcorner's

RECIPE: Beef Teriyaki Stir-fry

I made this pretty quick stir fry just to see if I liked the Teriyaki sauce. I'm a little picky. I loved it and so did everyone else! 

Prep Time: 10-20 minutes
Cook Time: 15-20 minutes
Servings 8

2 bottle of Gluten free La Choy Teriyaki sauce. 
1 box Annie Chuns  Maifun Rice Noodles
2 Large Vidalia Onions cut in quarters. 
1 Tsp Minced Garlic or 1 Cloves garlic crushed
2 Packages of MamaMia Peppers  (Produce section expensive but worth the money.) cut in eighths
2 lbs Stir Fry Beef or Beef Strips 
1 1/4 cups carrots angled sliced (Optional)
1 Tablespoon Olive Oil
1 Tablespoon Sea Salt or what ever salt you prefer
2 Teaspoons Black Pepper. 
1/8 cup water

I did not use a Wok because I don't have one. Feel free to use yours.

1. Heat Olive Oil on medium-high heat (it doesn't need to start popping). Add Garlic and Beef. Stir in salt and pepper. 
2. Cook meat thoroughly Only stir once. (8 minutes or so) Should be brown.
3. Add carrots and water. Cover for 2 minutes. Remove lid, Stir. 
4. In a large saucepan on high heat boil water as if you are making your spaghetti. 
5. Reduce heat to medium heat. Add Peppers and Onions. Shake Wok to mix or flip with spatula. Cook 3 to 5 minutes depending how tender you want your veggies. 
6. Add Annie Chun's Rice Noodles to boiling water. They cook in 3 minutes.
7. Reduce heat to a low simmer and add La Choy Teriyaki sauce. Stir to mix ingredients. 
8. Drain noodles. You can plate them and top you stir fry or combine in your stir fry.

Enjoy!!!


Also feel free to use Tofu instead of meat. It's perfect!

If you don't feel you have enough salt for your liking, I would suggest using a salt shaker or gluten free soy sauce packet (typically have a lot of sodium added).


Comment if you try. Let me know if you liked or didn't. Taste. You know... review me. 

Non Food Gluten Terms for Cosmetics, Hair, Etc

Food and Drug Administration does not require cosmetics and non-food to be labeled for allergens. Here's a list that can help you stay 100% safe:

• AMP–ISOSTEAROYL HYDROLYZED WHEAT PROTEIN
• AVENA SATIVA
• BARLEY EXTRACT
• BARLEY LIPIDS
• CYCLODEXTRIN
• DISODIUM WHEAT GERMAMIDO PEG–2 SULFOSUCCINAT
• FERMENTED GRAIN EXTRACT
• HORDEUM VULGARE (BARLEY) EXTRACT
• HYDROLYZED WHEAT GLUTEN
• HYDROLYZED WHEAT STARCH
• HYDROLYZED WHEAT PROTEIN PG–PROPYL SILANETRIOL
• HYDROXYPROPYLTRIMONIUM WHEAT PROTEIN
• HYDROLYZED MALT EXTRACT
• OAT
• OAT (AVENA SATIVA) BRAN EXTRACT
• OAT (AVENA SATIVA) BRAN
• OAT (AVENA SATIVA) FLOUR
• OAT (AVENA SATIVA) PROTEIN
• PHYTOSPHINGOSINE EXTRACT
• SAMINO PEPTIDE COMPLEX
• STEARDIMONIUM HYDROXYPROPYL HYDROLYZED WHEAT PROTEIN
• TRITICUM VULGARE (WHEAT) FLOUR LIPIDS
• TRITICUM VULGARE (WHEAT) GERM EXTRACT
• TRITICUM VULGARE (WHEAT) GLUTEN EXTRACT/WATER
• TRITICUM VULGARE (WHEAT) GERM OIL
• VITAMIN E DERIVED FROM WHEAT GERM OIL
• WHEAT AMINO ACIDS
• WHEAT AMINO ACIDS
• WHEAT GERM OIL
• WHEAT GERM EXTRACT
• WHEAT GERM GLYCERIDES
• WHEAT (TRITICUM VULGARE) BRAN EXTRACT

Gluten Free Cabinet Staples

There are many things that you already buy that are naturally gluten-free. You just have to ALWAYS check labels. There are also plenty great substitutes for avoiding gluten.

Let's start!
Wesson Vegetable Oil  -  Made from Soy
Wesson Canola Oil   -  Made from Corn
Heinz Ketchup
Bob's Red Mill Sweet Rice Flour
McCormick Vanilla Extract

This is always needed for baking. This is a binding agent.

Annie Chun's Maifun  Rice Noodles

Bob's Red Mill Organic White Rice Flour 

Ancient Harvest Quinoa Linguinie

 

I keep 2 different kinds of baking mix on hand at all times.

Sam Mills  Pasta d'oro Penne Noodles

It's Not Just A Lifestyle, It's A Healthy Choice

Some people think that most people eating gluten-free are doing it as a phase.

For me, eating gluten-free is absolutely necessary. Due to me having Thyroid Disease my body started rejecting things certain foods in October of 2012. I then had I am allergic to wheat and suffer from Celiac. I was on Prednisone for about 2 weeks. They did allergy panels and found I was not only allergic to wheat but tree nuts as well. Peanuts are totally safe for me. 

When I eat something I am not supposed to or something is cross contaminated, I pay for it. I typically get Anaphylaxis issues (I use an Epi-pen), hives everywhere (scalp too), rashes, vomiting, constipation, and Irritable Bowel Syndrome pain. I broke out in hives and my face and throat were swelled.


In my blog I will put plenty of information on here. Such as recipes, safe foods, restaurants. 

What is Gluten?

Gluten (from Latin gluten, "glue") is a protein composite found in foods processed from wheat and related grain species, including barleyand rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten is used in cosmetics, hair products, and other dermatological preparations.^[1]

Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. Theprolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.

The fruit of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from true gluten.

About 1 in 133 people in developed nations have intolerance to gluten,^[2]. Gluten is an intolerance not a food allergy. It will not kill you in seconds like a food allergy will, according the The American Academy of Allergy, Asthma and Immunology.

Buddhist monks discovered gluten in the 7th century. The monks, who were vegetarians, were trying to find a substitute for meat. They discovered that when they submerged dough in water, the starch washed off and all that was left was a meat-like, textured, gummy mass - gluten.^[3]

Source for Gluten definition.

Wheat allergy or Celiac Disease or Gluten Intolerance

Celiac Disease 

Wheat Allergy

Non-Celiac Gluten Sensitivity

What's the difference?