Friday, December 21, 2012


Are you tired of searching the internet for a good, foolproof way to go gluten free? Your search is over! This is the information you are looking for. This is a highly developed step by step plan for going gluten free and has been tried and tested to prove that it not only works, but is exceptionally easy to follow! By following this plan, you can become gluten free in a short amount of time as well as be eating quality, healthy and delicious foods to replace the foods you lose. Never again do you have to wonder what it was that you ate that made you sick. When following this plan you will learn exactly how to tell whether something is gluten free or not! Educate yourself in the wonderful world of gluten free foods; buy a copy of GLUTEN FREE SUCCESS 4 U-GOING GLUTEN FREE today!
Do you experience chronic indigestion, fatigue, migraine headaches, irregular bowels, or mind fogginess? You may be victim of what doctors call gluten sensitivity! Many people these days rely on medicine to control symptoms of GERD, or chronic sinuses, and even arthritis pain when they simply need to drop the medicine and eliminate the gluten causing the symptoms. Gluten is a complex protein found in wheat, barley, oats, and rye, and has been found to be a problem food with some people, especially those with type O blood, causing digestion problems and inflammation in other areas of the body. By eliminating this problem food, you can resume life where you left off, regain your strength and health, eliminate most if not all inflammation, and head towards a bright and promising gluten free future.
Have you already endeavored to go gluten free but are still experiencing symptoms? You may have not eliminated all of the gluten. When only trace amount of gluten find its way into your digestive system, you are asking for severe consequences. Don’t set yourself up for failure, learn the vital information you need and take the gluten free challenge found in GLUTEN FREESUCCESS 4 U GOING GLUTEN FREE. It is easy to make a mistake unless you have learned the details, and studied up on the facts. Don’t spend hours and hours weeks on end searching the internet for information. We have already done the work, just benefit from what we have labored over. You will find all the information you need about gluten in this wonderful compilation of facts versus fiction. Try it for yourself, buy a copy of GLUTEN FREE SUCCESS 4 U GOINGGLUTEN FREE today!

Saturday, December 15, 2012


New to gluten free? Need a helpful list of gluten free brand names? It took me months to figure out what was safe and what was not and I fully understand how it feels to be frustrated about this, so I have compiled a list of the different brand names for you. Save yourself the time and frustration and use this handy guide to make life easier!

Trader Joes they also carry gluten free pasta in store
Bush beans (only unseasoned not baked beans or chilli)
Kraft cheese (some of the soft cheeses may not be safe, look at the label to see the words gluten free)
Cabot cheese
Bob’s red mill flours (always look for the words gluten free, some of their products are not)
Bakery on Main
Most brand name canned vegetables (always read the labels)
Most  frozen vegetables (be on the lookout for the words “processed on the same equipment with wheat” or ones that include noodles or are breaded, these are not gluten free)
Most fresh meats (beware of precooked or meats with added ingredients like flavorings or spices or injected stabalizers, most will say gluten free on the package)
Most dried beans (beware of flavoring packets and always rinse and sort beans well)
Butter is usually fine just look at the packaging for allergy info regarding wheat. If it lists wheat, don’t use it
Planters salted cocktail peanuts and most of their other nuts (beware of seasoned nuts or trail mixes)
Hershey chocolate (except for ones that clearly state wheat on the allergy info)
Welch’s Jams and Jellies (always brief the label first in case things have changed)
Apple cider vinegar
All brands pure whole, 2%, 1%, and some fat free milk
Whipping cream (check the label to be sure, I have never seen any that was not safe but things can change)
Half n half (same as cream check the label)
Hunts tomatoes (beware of the sauce and some of the paste. Look at the labels. Most of the off brands are not safe.)
All brands fresh eggs
Most of the off brand apple juices are fine

Friday, December 14, 2012



Monday, December 10, 2012

What is Gluten Free?

I asked this question myself a little over a year ago. It was the best decision I ever made when I chose to research on this subject. Gluten free is simply eliminating from your diet all possible contact with the protein gluten. A gluten-free diet is a diet that excludes foods containing gluten. Gluten is a protein found in wheat (including kamut and spelt), barley, rye, malts, and triticale. It is used as a food additive in the form of a flavoring, stabilizing, or thickening agent, often as "dextrin". A gluten-free diet is the only medically accepted treatment for celiac disease, the related condition dermatitis herpetiformis, and wheat allergy.
A gluten-free diet might also exclude oats. Medical practitioners are divided on whether oats are an allergen to celiac disease sufferers  or whether they become cross-contaminated in milling facilities by other allergens.Oats may also be contaminated when grown in rotation with wheat when wheat seeds from the previous harvest sprout up the next season in the oat field and are harvested along with the oats. Oats personally bother me if eaten more than once a month.
The term gluten-free generally is used to indicate a supposedly harmless level of gluten rather than a complete absence. The exact level at which gluten is harmless for people with celiac disease is uncertain and controversial. A 2008 systematic review tentatively concluded that consumption of less than 10 mg of gluten per day for celiac disease patients is unlikely to cause histological abnormalities, although it noted that few reliable studies had been conducted.
Regulation of the label, gluten-free, varies widely by country. In the United States, the FDA issued proposed regulations in 2007 limiting the use of "gluten-free" in food products to those with less than 20 parts per million of gluten. The current international Codex Alimentarius standard allows for 20 parts per million of gluten in so-called "gluten-free" foods. There is at least one website with a table containing information on "gluten-free" food manufacturers and the gluten-parts-per-million levels to which each of those manufacturers tests.

Gluten-free food

Quinoa is a grain that is gluten-free
Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are cornpotatoesrice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amarantharrowrootmilletmontinalupinquinoasorghum (jowar), taroteffchia seed, and yam. Sometimes various types of beansoybean, and nut flours are used in gluten-free products to add protein and dietary fiber.
Almond flour is a low-carbohydrate alternative to flour, which has a low glycemic index. In spite of its name, buckwheat is not related to wheat. Pure buckwheat is considered acceptable for a gluten-free diet, however, many commercial buckwheat products are mixtures of wheat and buckwheat flours, and thus, not gluten-free. Gram flour, derived from chickpeas, also is gluten-free (this is not the same as Graham flour made from wheat).
Gluten may be used in foods in some unexpected ways, for example it may be added as a stabilizing agent or thickener in products such as ice-cream and ketchup.
People wishing to follow a completely gluten-free diet must take into consideration the ingredients of any over-the-counter or prescription medications and vitamins. Also, cosmetics such as lipstick, lip balms, and lip gloss may contain gluten and need to be investigated before use. Glues used on envelopes may also contain gluten.
Most products manufactured for Passover are gluten-free. Exceptions are foods that list matzah as an ingredient, usually in the form of cake meal.

[edit]Cross-contamination issues

A gluten-free diet allows for fresh fruits, vegetables, meats, and many dairy products. The diet allows rice, corn, soy, potato, tapioca, beans, sorghum, quinoa, millet, pure buckwheat, arrowroot, amaranth, teff, Montina, and nut flours and the diet prohibits the ingestion of wheat, barley, rye, and related components, including triticale, durum, graham, kamut, semolina, spelt, malt, malt flavouring, or malt vinegar.
In the United States, the FDA considers foods containing less than or equal to 20 ppm to be gluten-free, but there is no regulation or law in the U.S. for labeling foods as 'gluten-free'. The finding of a current study indicates that some inherently gluten-free grains, seed, and flours not labeled gluten-free are contaminated with gluten. The consumption of these products can lead to inadvertent gluten intake. The use of highly sensitive assays is mandatory to certify gluten-free food products. The European Union, World Health Organization, and Codex Alimentarius require reliable measurement of the wheat prolamins, gliadins rather than all-wheat proteins.
There still is no general agreement on the analytical method used to measure gluten in ingredients and food products. The official limits described in the Codex Draft are 20 ppm for foodstuffs that are considered naturally gluten-free and 200 ppm for foodstuffs rendered gluten-free. The ELISA method was designed to detect w-gliadins, but it suffered from the setback that it lacked sensitivity for barley prolamins.
Restaurants with gluten-free menus obviously recognize the importance of providing such a service, but those who are gluten-sensitive always must aware that the variety of procedures used in kitchens and grills may allow cross contamination to occur. This especially is the case in buffets where utensils typically are used in different food bowls by customers.

[edit]Cross-contamination problems

A growing body of evidence suggests that a majority of people with celiac disease and following a gluten-free diet can safely consume pure oats in moderate amounts. Studies have indicated, however, that the commercial oat supply in Canada and other countries is contaminated with other grains.
Special care is necessary when checking product ingredient lists since gluten comes in many forms: vegetable proteins and starch, modified food starch (when derived from wheat instead of maize), malt flavoring, including maltodextrine, dextrine, unless specifically labeled as corn malt. Many ingredients contain wheat or barley derivatives. Dextrose is considered gluten-free, however, since it is highly modified, no matter what the source.Read more about this here:
You can also read more about this at The Gluten Free Goddess.

Friday, December 7, 2012


Living gluten free? Having trouble financially? All that gluten free food can be expensive, but there are ways to lower that looming food bill. First of all, learn to prepare your own food. All those mixes can be expensive! Buying the different flours and mixing them yourself can save you a lot of $$$! For a detailed guide to making your own baking mixes take a look at GLUTEN FREE SUCCESS 4 U BAKING SECRETS. When mixing it all up yourself you will be able to buy the flours by bulk and store it in your refrigerator saving yourself a lot of money, not to mention the flour will be fresher. Need a place to get the flour by bulk? Check out where I shop and start saving $$$ right away!

Thursday, December 6, 2012


The best information available for gluten free baking can be found in the book GLUTEN FREE SUCCESS 4 U BAKING SECRETS. There is so many details involved in gluten free baking that it can baffle even the most seasoned bakers, but not for long; this book offers the information needed to help you understand what makes gluten free baking so unique. The special techniques necessary for the results you crave, the different flours responsible for the perfect texture, and the spices and flavorings needed for a delicate and unique taste are all explained in this wonderful guide to understanding the science of gluten free baking. Some of the best recipes out there for gluten free deserts are included in this book as kind of an added benefit giving you a push in the right direction to baking up wonderful goodies for you and your family. Have you tried before and found it impossible or maybe you have just settled for less than perfect taste and texture? Maybe you are a beginner all together; whichever it is, you are looking in the right place to start finding the perfect taste, texture, and aroma needed to make your  baked goods wonderful and of course gluten free. It is never impossible to succeed, no situation is so hopeless that we cannot improve it, and you do not have to settle for second best; we are here to help you succeed and improve your baked goods into the perfect gluten free bread, biscuits, or desert! Try it for yourself and see what you can start baking up today!

Tuesday, December 4, 2012

The Gluten Free Mall offers gluten free frozen lasagna!

Conte's Pasta Cheese Gluten-Free Lasagna Personal Size (Frozen - 1 Unit)
The Gluten Free Mall offers gluten free frozen lasagna! Want to make dinner really easy? Check out these gluten free frozen meals that you can have delivered to your door!

Easy Gluten Free Meals

I know how hard it is to think of something to make for dinner when your diet is restricted. Just one thing like gluten can change everything in your kitchen, turning it upside down for a while. There are a lot of meals out there to choose from and if you use your imagination you will find yourself fixing up some really tasty things! There are a lot of wonderful recipes found at Eating When your diet has to change all at once a lot of your favorite foods have to go, but not forever! Yes, I know there is no way you will ever eat gluten again without being sick, but you can substitute gluten free foods into your original recipes to make them gluten free! Here is one of my favorite meals:

½ to 1 pound of hamburger
1 cup onion and peppers combination
Cook these together until hamburger is ground finely and well done.
Cook 1 pound rice pasta till tender.
Add ½ to 1 pound grated cheese
1 can black eye peas drained
2 cups mixed vegetables
1 can asparagus spears
Add in hamburger mixture season with Turmeric and Parsley, salt and pepper.
Mix this up using each ingredient and then place in baking dish with canned, drained asparagus lining the top and some of the cheese on top. Baked it till cheese has melted. Fills a thirteen by nine pan.

This recipe gives you a well balanced meal with nutrition and great taste! Try it yourself today!
For a delicious side try baking some gluten free sweet potato biscuits (the recipe can be found in the book GLUTEN FREE SUCCESS 4 U BAKING SECRETS.)

Saturday, December 1, 2012

It is gluten free!

Is it gluten free? What a nerve racking question. Have you ever felt the rush of blood to your blushed face as you've had to ask this embarrassing question only to hear in response: What's gluten? Well you are not alone. There is an answer to solve this frustrating problem and that is to learn the different brands and which ones are safe! When reading labels you may still run in to a little gluten because of the "natural flavors" which can mean almost anything. I know it is frustrating when you call the manufacturer only to hear that they cannot disclose what the natural flavors are but they assure you it is not gluten. You practically have to take their word for it right? Not really, you still have your gut instinct. And when I say gut I mean your stomach. When you eat it take special consideration to the symptoms if any and make a note of it in your food diary. Try the same food again several weeks later and see if the same things happen. If you develop cramps, nausea or diarrhea trust your gut and don't eat it anymore. Once you have learned which brands tend to be gluten free your world has become a lot easier. Kind bars are all gluten free! Then you have Pamela's which offers a wide range of snacks and mixes and all of Pamela's products are gluten free! Then you have Chex gluten free cereals! Betty Crocker even offers gluten free cake mixes!

Allergic Living

My life was miserable with my health falling apart until my husband talked me into seeing an allergy specialist. Over the course of several visits, testing, and reading of the results we found that I was allergic to many foods that I had eaten all my life! When did I become allergic to these foods? Was it there all along, causing those stomach issues, headaches, and fatigue? Was these foods the cause of my hospitalization for pneumonia as an infant? If only I knew. If only I knew a lot of things! Is my son's dislike for eggs, severe stomach ache from eating them, in spite of the fact that it was only a small amount, related to an allergy to eggs developing? As parents we wish we knew all the facts in order to keep our family safe. I personally went off of my "mamma instinct" when eliminating gluten from their diet along with mine. The results were phenomenal and the joy I receive from seeing my healthy little boys play like any other child, free from inhalers, free from diarrhea, free from steroids, it is just an answer to prayer! If you can relate to what I've wrote here you may benefit from reading Allergic Living. This website offers everything from seasonal allergies to food allergies, to gluten sensitivity! I was very impressed with the quality information offered here that I personally recommend them here on my blog. See if you can find a little comfort in understanding the allergies behind your problems. For a guide to understanding why to go gluten free, check out this new book, GLUTEN FREE SUCCESS 4 U -- GOING GLUTEN FREE coming soon!

Friday, November 30, 2012

Gluten Free Canada

All over the world you will find this popular and growing diet-- the gluten free diet. One country particularly grabs my attention as it is a source of a lot of my foods, especially snack foods--Canada. The Canadian Celiac Association is a wonderful organization sharing information and support to Celiacs and gluten sensitive people all over the world. As you fellow gluten free'rs may know, Glutino brands are sourced out of Canada! From their fabulous cookies to their lemon wafers imported from Israel, Glutino is definitely at the top for a wide selection of quality gluten free foods. There is so many wonderful foods out there for gluten free people to enjoy. Check out some of the wonderful brands offered at Gluten Free Success 4U! Don't go on dealing with limitations and boring foods, open up some happiness today; whether in the form of a lemon wafer, or a cookie, who cares. Do it for yourself! Celebrate being gluten free!

Wednesday, November 28, 2012


If you are looking for a good high quality gluten free bread recipe, look no further! Check out my newest publication available for purchase with the answers you are looking for about gluten free baking. GLUTEN FREE SUCCESS 4 U -- BAKING SECRETS is a guide to understanding the science of gluten free baking. You will find valuable information about the different flours involved in gluten free baking as well as the technique necessary to successfully bake quality gluten free bread, cake, muffins, pie crust, biscuits and more! Take time to check out this wonderful book and learn how simple it is to bake gluten free once you understand the process. ANY ONE CAN BE A SUCCESSFUL GLUTEN FREE BAKER all it takes is understanding the process. Learn for yourself, buy a copy of GLUTEN FREE SUCCESS 4 U -- BAKING SECRETS today!

Friday, November 23, 2012


Pamela's Ultimate Baking and Pancake Mix, 4-Pound Bags (Pack of 3)


Pamela's Ultimate Baking and Pancake Mix, 4-Pound Bags (Pack of 3)
From Pamela's Products

Product Description

Create light and fluffy pancakes and waffles, as well as delicious breads, cakes and muffins and savory entrees with Pamela's baking and pancake mix. It's also a great substitute for flour.

Product Details

  • Amazon Sales Rank: #48 in Grocery & Gourmet Food
  • Brand: Pamela's Products
  • Released on: 2007-02-15

Thursday, November 22, 2012

Thanksgiving dinner is served! Turkey, gravy, dressing, sweet potatoes, collards, butter beans, and rolls.

Happy Thanksgiving to all!
What a beautiful and blessed day today. I hope that all of you are enjoying time with friends and family. Gluten free thanksgiving dinner is served in my home and the popular dressing (stuffing) was the hit it always is. There is nothing like enjoying a hard earned meal with those you love. I will be publishing a book here soon explaining the details of gluten free baking and will offer some of my most popular recipe's for sale. Keep your eyes open for money saving deals and information that will keep you serving the best gluten free food ever and saving on your grocery bill month after month. Coming soon, GLUTEN FREE SUCCESS 4 U -- BAKING SECRETS.
Have a happy healthy gluten free day!

Tuesday, November 20, 2012


Hi, you may have seen me before writing on some other popular sights talking about my dedication to going gluten free. Just in case you haven't heard about me, I am a wife and mother who's health was decaying rapidly when at the age of 23 I decided if I did not do something soon I wouldn't be around to watch my children grow up. Doctor after doctor told me that they could not find anything wrong with me. After spending tens of thousands in medical bills, and my children's health decaying too, we decided to find out for ourselves what was wrong. Hours and hours of research and finally we found something interesting~gluten. We gave it a try and it turned our health around completely. I don't worry anymore whether this is my last year to live, I just enjoy life and thank God for allowing me to learn about gluten. If you are facing explainable health problems, I highly recommend that you look into it yourself. I have compiled a book with the information I learned from months of study about gluten, save yourself the trouble and read what I learned for yourself. GLUTEN FREE SUCCESS 4 U--GOING GLUTEN FREE will be coming soon!

Gluten Freedom: Quick, easy recipes will get you into the habit of Cooking Gluten Free

Is all Gluten Free Cooking tough?
You may be one of those who has been gluten free for a few months, noticed a huge improvement in your health, but just can't seem to stay out of the kitchen because of all the neccessary preparation and clean up involved with gluten free cooking. I am sure you've asked yourself, "Is all gluten free cooking tough and messy? Isn't there anything out there quick and easy that tastes good and is good for me?" Well, I have got great news for you, there are lots of different meals out there that you can make that do not require hours in the kitchen! Thanks to Pamela's products, Udi's gluten free products and a lot of hard work and imagination, I can offer you some recipes to free you from your kitchen!
a gluten free pancake recipe
2 tablespoons raw flaxseed (not flaxseed meal, it goes bad to fast. Use raw flaxseed or golden roasted, perferably raw for the nutritional benefits as well as the longer life of the product. Bob's red mill carries this flaxseed.)
2 cups warm water
2 cups Pamela's baking and pancake mix (this stuff is awesome!)
1/3 cup sugar
1 teaspoon ground cinnamon
1 egg
It is best to cook these pancakes on a large nonstick griddle that holds eight pancakes at a time. It speeds up cooking time as well as clean up. I use a Procter Silex, Hamilton Beach griddle. You will also need a good blender or your pancakes will not be very fluffy, instead they will be tough. I use a Hamilton Beach blender with wave action, it does great for making almond meal and chopping flaxseed.
Combine flaxseed and water in blender till flaxseed is chopped to desired size.(as small as possible)
Add Pamela's mix, egg, sugar, cinnamon and blend till smooth, about 1 minute at the most. Pour onto prepared griddle (425 degrees). Wait till brown to turn (you are working with a darker batter so in order for it to be cooked completely you need to wait till they get past the golden brown stage before you turn them). Let brown on other side then serve. Yields 16-20 4 inch pancakes. Like all pancakes if you want thicker ones just omit some of the water in the recipe, if you want thinner pancakes add water.
These have a delicous nutty flavor and can be enjoyed with butter and real maple syrup or honey.
A word of warning, if you haven't already checked your syrup, look at the ingredients. If you find natural flavors but don't want to throw it away, call the manufacturer. It is best to use real maple syrup, it is healthy and wholesome like all natural things usually are when used in moderation, and has just as much sugar as any other syrup unless you buy artificial light syrup. Honey is a great alternative to maple syrup.
EM Kennedy


What kind of foods are safe for people on the gluten free diet? This can be a tricky question because there are so many different brand names out there. For instance, mayonnaise can be gluten free; Helmann's advertises their real mayonnaise to be gluten free I personally use this brand. Helmann's is a great tasting gluten free option that has been popular for a long time.But most of the off brands do not. Your best bet is to go with all natural products, and simple ingredients that specify gluten free or have no natural flavors in it. 
  • Beans, seeds, nuts in their natural, unprocessed form
  • Fresh eggs
  • Fresh meats, fish and poultry (not breaded, batter-coated or marinated)
  • Fruits and vegetables
  • Most dairy products
  • Amaranth
  • Arrowroot
  • Buckwheat
  • Corn and cornmeal (be careful with these always read the label)
  • Flax
  • Gluten-free flours (rice, soy, corn, potato, bean)
  • Hominy (corn)
  • Millet
  • Quinoa
  • Rice
  • Sorghum
  • Soy
  • Tapioca
  • Teff
  • These are all safe according to the Mayo Clinic.
  • Remember to enjoy life and always try new food ideas. You may be limiting gluten but you are never limiting your potential! You are as free as long as you allow yourself to be.
  • Have a Happy Healthy Gluten Free Day!