Just a little Friday Humor!!! Happy weekend, Y'all! Have fun and stay safe!
Have a Happy, Healthy, Gluten Free Day!
~Gluten Free Em~
Friday, February 15, 2019
Monday, January 7, 2019
Why I am Gluten Free Em
Here at Gluten Free Em, we are striving to promote awareness of three major health issues...Gluten Sensitivity, Food Allergies, and Celiac Disease. They are not the same thing, each one is a different issue, but they all involve what you eat, wash with, put on your skin, etc. There is a big need out there for awareness to these three health problems. So many people think that avoiding a certain food just means you are picky. Well, sometimes people do avoid foods for those reasons, but those with these three health problems are avoiding certain food to STAY ALIVE! There is such a big difference!
Let's break each one of these issues up into more detail for you:
Gluten Sensitivity is a term used to describe a health problem where upon ingestion of gluten, or anything cross-contaminated with gluten, the person becomes very ill. Digestive problems, forceful vomiting, itchy or burning rash, brain fog, trouble thinking and remembering, anxiety, depression, failure to thrive and grow (for children), and much much more are all possible symptoms of this issue. It can be related to a delayed food allergy, a insufficient amount of digestive enzymes, or even undiagnosed Celiac Disease.
Celiac Disease is an autoimmune reaction to ingestion of even the tracest amount of gluten proteins (found in wheat, rye, barley, oats, etc) where the body will actually attack itself causing damage to the small intestine. This creates a big problem as nutrients are unable to be absorbed properly due to the damage. It carries much of the same symptoms of Gluten Sensitivity.
For more information on Celiac Disease please visit celiac.org.
Food Allergies are when upon ingestion of a particular trigger food, the allergic person has an allergic reaction (which may be life threatening). This is an immune response brought on by a certain food. The symptoms range from digestive distress to hive, itching, rash, headaches, swollen mouth, tongue or throat, asthma, and even a life threatening situation called Anaphylaxis which can be fatal. There are many more symptoms of an allergy, these are just a few of the most common.
Please visit foodallergy.org for more information on food allergies.
So to sum up this post, if you don't already understand about these health problems, learn as much as you can! You may be able to spread awareness by wearing one of our products as well. Remember: knowledge saves lives, and every life is precious!
Have a Happy, Healthy, Gluten Free Day!
~Gluten Free Em~
So to sum up this post, if you don't already understand about these health problems, learn as much as you can! You may be able to spread awareness by wearing one of our products as well. Remember: knowledge saves lives, and every life is precious!
Have a Happy, Healthy, Gluten Free Day!
~Gluten Free Em~
Navigating the Sticky World of Sugary Sweetness--Valentine's Day
This holiday is like all the rest with candy, and kisses, you must be on the look out for hidden sources of gluten, (and food allergens if you are a food allergy parent).
Most of the time, our favorite trusted brands change things up for the seasonal candy. I learned this one the hard way a few years back when I gave my little one a Reese's peanut butter cup Valentine's version. Of course, I only did it once as the cross contamination was enough to make him very sick.
So does that mean I can't give them candy for Valentine's day? My answer is simple, Of course I can! But I buy them traditional candies that are not packaged or shaped for the holiday at hand. This goes for Christmas and New Years all the way to Halloween. Most seasonal candy is unsafe for those of us with Gluten Sensitivity and Food Allergies.
What about you? How do you handle the sweetness of Valentine's Day? Share your story with us, and how you navigate this sticky world of sugary sweetness. Comment here or follow us on Facebook at https://www.facebook.com/GlutenFreeEm/!
Have a Happy, Healthy, Gluten Free Day, and make it FABULOUS!
~Gluten Free Em~
Wednesday, January 2, 2019
How my Gluten Free journey began...
Well, we've started a new year!!! I can't help but think back 7 years to the beginning of my own gluten free journey. It all started as a result of an endocrinologist's recommendation. I was dealing with autoimmune thyroid issues which had me feeling pretty worn out. My thyroid numbers had actually gotten back into the "normal" range, but my symptoms had remained. My vitamin D was borderline low. My energy was missing, and my hair was falling out. Nothing that I had tried had helped, and I was beginning to think there was no answer to the chronic fatigue that I had faced for many years.
"Have you tried a gluten free diet?" she asked. Me, I'm like, "What is gluten?"
Her response was pretty lame..."Go home and research it on the internet. I think it may be able to help your fatigue." I was like...whatever....but I did take her advice and looked it up.
I found out that gluten is a hard to digest protein in wheat, barley, oats, and rye which can create digestive issues with those who are sensitive to it. Digestive issues is something I had dealt with since a child, so I figured it wouldn't hurt to try. Boy was I in for a life changer!!!!! The fatigue was relieved, the pain was lessened, the digestive discomfort left, and I felt like a new woman after only a short two week abstinence from gluten. The rest is history...but here I am 7 years later, still gluten free and still researching how I can improve the lives of myself, my family, and others out there who are still looking to find answers when gluten may be at the root of their problem.
The gluten free diet is NOT for everyone, but there are a lot of people out there who do have a sensitivity to gluten and are feeling the negative health affects from it, just as I was. There are also those out there who have an autoimmune disease called Celiac Disease which causes severe intestinal damage, etc. because of gluten ingestion.
To learn more about Gluten, and whether or not the gluten free diet could be for you...Check out this book that I wrote explaining in detail, everything about going gluten free. It is available in kindle and paperback form. (See Below!)
Could it Be Gluten? A guide to understanding the facts about the gluten free diet. by Em Kennedy
Here's to better health!
Have a Happy, Healthy, Gluten Free Year!
~Gluten Free Em~
Do you have questions for Gluten Free Em??? You can reach her by the contact form on the desktop version of this blog, or by her Facebook page... https://www.facebook.com/GlutenFreeEm !!!!! Don't be left in the dark, find out today if you would benefit from a gluten free diet!
"Have you tried a gluten free diet?" she asked. Me, I'm like, "What is gluten?"
Her response was pretty lame..."Go home and research it on the internet. I think it may be able to help your fatigue." I was like...whatever....but I did take her advice and looked it up.
I found out that gluten is a hard to digest protein in wheat, barley, oats, and rye which can create digestive issues with those who are sensitive to it. Digestive issues is something I had dealt with since a child, so I figured it wouldn't hurt to try. Boy was I in for a life changer!!!!! The fatigue was relieved, the pain was lessened, the digestive discomfort left, and I felt like a new woman after only a short two week abstinence from gluten. The rest is history...but here I am 7 years later, still gluten free and still researching how I can improve the lives of myself, my family, and others out there who are still looking to find answers when gluten may be at the root of their problem.
The gluten free diet is NOT for everyone, but there are a lot of people out there who do have a sensitivity to gluten and are feeling the negative health affects from it, just as I was. There are also those out there who have an autoimmune disease called Celiac Disease which causes severe intestinal damage, etc. because of gluten ingestion.
To learn more about Gluten, and whether or not the gluten free diet could be for you...Check out this book that I wrote explaining in detail, everything about going gluten free. It is available in kindle and paperback form. (See Below!)
Could it Be Gluten? A guide to understanding the facts about the gluten free diet. by Em Kennedy
Here's to better health!
Have a Happy, Healthy, Gluten Free Year!
~Gluten Free Em~
Do you have questions for Gluten Free Em??? You can reach her by the contact form on the desktop version of this blog, or by her Facebook page... https://www.facebook.com/GlutenFreeEm !!!!! Don't be left in the dark, find out today if you would benefit from a gluten free diet!
Thursday, December 27, 2018
New Year's Resolution
You know, I have never made a new years resolution! In all my years of motherhood, you would expect me to have at least once, but I haven't. Why did I mention motherhood? Because as mom's we tend to focus on our shortcomings, what we could have done better, how messy the house is, and are we feeding our family nutritionally enough... We can be really hard on ourselves at times, especially us food allergy and gluten sensitivity moms! We stress over all the details of food prep, are the kids getting enough social time around food, is there anything lacking in their diet, and so much more. My biggest concern is, What if my slip up causes an allergic reaction?
Hey, Mom, YOU AREN'T PERFECT, it's true, but all your kids see is a mom that loves them enough to keep trying inspite of failures, inspite of reactions, inspite of the restrictions. They see A MOM THAT LOVES THEM and they want to see you happy. The best way to win is to choose not to grumble about the situation. Instead choose happiness no matter the situation. Choose a smile. Choose confidence. Choose faith. Because the mistakes are naturally gonna happen, that's how we learn. We can't be perfect, but we can continue to do our best! YOU ARE YOUR CHILD'S HERO! Keep up the good work!
~Em~
#GlutenFreeEm #FoodAllergyMomma #GlutenSensitivityMomma #keeptrying #youreahero #smile #NewYear #yougotthis
#bestrong #FoodAllergyAwareness #GlutenSensitivityAwareness #CeliacDiseaseAwareness #EpipensSaveLives #AnaphylaxisPrevention #educatetheworld #spreadtheword
Hey, Mom, YOU AREN'T PERFECT, it's true, but all your kids see is a mom that loves them enough to keep trying inspite of failures, inspite of reactions, inspite of the restrictions. They see A MOM THAT LOVES THEM and they want to see you happy. The best way to win is to choose not to grumble about the situation. Instead choose happiness no matter the situation. Choose a smile. Choose confidence. Choose faith. Because the mistakes are naturally gonna happen, that's how we learn. We can't be perfect, but we can continue to do our best! YOU ARE YOUR CHILD'S HERO! Keep up the good work!
~Em~
#GlutenFreeEm #FoodAllergyMomma #GlutenSensitivityMomma #keeptrying #youreahero #smile #NewYear #yougotthis
#bestrong #FoodAllergyAwareness #GlutenSensitivityAwareness #CeliacDiseaseAwareness #EpipensSaveLives #AnaphylaxisPrevention #educatetheworld #spreadtheword
Thursday, November 8, 2018
Apple Pie, Em's Way...
When I was 12, my mom taught me how to win the heart of a man...She taught me how to make apple pie! At the age of 13 I had already personalized my recipe for traditional apple pie, and at a silent auction fundraiser, one of my pies sold for $75!!! Of course, I was thrilled and amazed...the man that bought it had tasted my pie before, so I was hoping he really did like it.
Then, one day I learned I had gluten sensitivity... no more pies the way I used to make them. It was a hard fact to swallow. "Oh, well that's only one ingredient I have to change. I can find another flour to substitute", was my attitude. Months later, I found out that the swelling in my throat was related to food allergies...multiple food allergies. So many that I had trouble keeping up with the list. Over the years I have developed more...no more cinnamon, no more egg, no more corn, and on and on we could go... Does that mean I would give up on making a good apple pie? No Sir! One flop after another did dishearten me, and I wouldn't dare brag about my pies anymore. But finally the other day, something went right! I do hope it continues to go right! It's still not perfect, but it I was happy with it. In effort to preserve my creative compilation of recipes, I post them here. So, here is my newest: Apple Pie, Em's Way...
This pie is #glutenfree #cornfree #carrageenanfree #cinnamonfree #nutfree #dairyfree #gumfree #legumefree #annattofree #allergenfriendly #eggfree #organic #preservativefree #noaddedsugar
Apple Pie, Em's Way
You will need:
About 3 pounds or so of organic apples. I prefer Gala and Fuji combined.
1 1/2 or so of a cup of freshly milled brown rice flour. ***
1/2 teaspoon of Arm and Hammer baking soda.
1/2 teaspoon David's Kosher or other un-iodized salt that contains nothing but salt.
Somewhere around 1 1/2 cups of organic unsweetened applesauce. (I use Fresh Thyme or other store brand that does not contain any ingredients except apples.)
1/4 of a cup or so of California Olive Ranch extra virgin olive oil.
Clear Pyrex pie pan.
Preheat your oven to 425 degrees. (Not necessary if using a toaster oven.) Peel, core, wash, and slice apples into quarters. Boil the apples with a small amount of filtered water until they are fork tender. Slightly mash with a serving spoon. Set aside for later. Mix flour, baking soda, and salt together, then add applesauce and 1/8 of a cup of olive oil. Mix well to combine. Add more or less applesauce to make a wet dough that easily spreads with a spoon. Add the other 1/8 of a cup of olive oil to the bottom of the pan spreading it out gently. Spread 2/3 of the dough into the pan bringing it about halfway up the sides and covering the entire bottom with about 1/4 inch dough. Add the slightly mashed boiled apples to the center of the pie, leaving about 3/4 of an inch of dough around the edge uncovered. Mound up to desired thickness. Add 1/4 of a cup or so of flour to the remainder of the batter making it workable. Taking about one tablespoon or so at a time, gently work it flat with your hands and place on top of the pie. Lay enough pieces to cover most of the top of the pie, leaving a few vent holes. Bake at 425 degrees until the bottom and sides are browned. This is one reason I prefer to use a clear pyrex pan, so I can see the bottom. It takes somewhere around 30 minutes. Watch carefully that it doesn't overcook. Let the finished pie sit for a few minutes before attempting to serve or it will fall apart if it is too hot. Enjoy and don't forget to leave me your comments on how it turned out for you and your family!
*** I freshly mill my flour using a Wondermill. I use a 1:1 ratio of organic long grain brown rice, and organic brown basmati rice. Both are Lundberg brand.
For a printable PDF download of this recipe, click on the Paypal buy now button below! Happy Baking!
Then, one day I learned I had gluten sensitivity... no more pies the way I used to make them. It was a hard fact to swallow. "Oh, well that's only one ingredient I have to change. I can find another flour to substitute", was my attitude. Months later, I found out that the swelling in my throat was related to food allergies...multiple food allergies. So many that I had trouble keeping up with the list. Over the years I have developed more...no more cinnamon, no more egg, no more corn, and on and on we could go... Does that mean I would give up on making a good apple pie? No Sir! One flop after another did dishearten me, and I wouldn't dare brag about my pies anymore. But finally the other day, something went right! I do hope it continues to go right! It's still not perfect, but it I was happy with it. In effort to preserve my creative compilation of recipes, I post them here. So, here is my newest: Apple Pie, Em's Way...
This pie is #glutenfree #cornfree #carrageenanfree #cinnamonfree #nutfree #dairyfree #gumfree #legumefree #annattofree #allergenfriendly #eggfree #organic #preservativefree #noaddedsugar
Apple Pie, Em's Way
You will need:
About 3 pounds or so of organic apples. I prefer Gala and Fuji combined.
1 1/2 or so of a cup of freshly milled brown rice flour. ***
1/2 teaspoon of Arm and Hammer baking soda.
1/2 teaspoon David's Kosher or other un-iodized salt that contains nothing but salt.
Somewhere around 1 1/2 cups of organic unsweetened applesauce. (I use Fresh Thyme or other store brand that does not contain any ingredients except apples.)
1/4 of a cup or so of California Olive Ranch extra virgin olive oil.
Clear Pyrex pie pan.
Preheat your oven to 425 degrees. (Not necessary if using a toaster oven.) Peel, core, wash, and slice apples into quarters. Boil the apples with a small amount of filtered water until they are fork tender. Slightly mash with a serving spoon. Set aside for later. Mix flour, baking soda, and salt together, then add applesauce and 1/8 of a cup of olive oil. Mix well to combine. Add more or less applesauce to make a wet dough that easily spreads with a spoon. Add the other 1/8 of a cup of olive oil to the bottom of the pan spreading it out gently. Spread 2/3 of the dough into the pan bringing it about halfway up the sides and covering the entire bottom with about 1/4 inch dough. Add the slightly mashed boiled apples to the center of the pie, leaving about 3/4 of an inch of dough around the edge uncovered. Mound up to desired thickness. Add 1/4 of a cup or so of flour to the remainder of the batter making it workable. Taking about one tablespoon or so at a time, gently work it flat with your hands and place on top of the pie. Lay enough pieces to cover most of the top of the pie, leaving a few vent holes. Bake at 425 degrees until the bottom and sides are browned. This is one reason I prefer to use a clear pyrex pan, so I can see the bottom. It takes somewhere around 30 minutes. Watch carefully that it doesn't overcook. Let the finished pie sit for a few minutes before attempting to serve or it will fall apart if it is too hot. Enjoy and don't forget to leave me your comments on how it turned out for you and your family!
*** I freshly mill my flour using a Wondermill. I use a 1:1 ratio of organic long grain brown rice, and organic brown basmati rice. Both are Lundberg brand.
For a printable PDF download of this recipe, click on the Paypal buy now button below! Happy Baking!
Monday, October 29, 2018
A Gluten Free, Allergy Free Fall
When thinking of Fall, I really start to think about all the years I remember going to bonfires with our family and friends... hotdog roasts over an open fire...toasted marshmallows and S'mores... hot chocolate...and pumpkin pie! My mom made some really good pumpkin pie...and as a teenager, I could make a mean apple pie myself. (Actually, one of my pies sold at a fundraiser auction for $75 when I was 13! Crazy? I thought so, too.)
Well, a lot of these cool memories are over for me because of my allergies. But what about my gluten sensitive children? Will they ever experience these kind of memory making traditions? Will my son with a corn allergy ever get to taste a marshmallow? These are just a few of questions that run through my mind this time of year.
The key to success in this area is hard work and creativity! Many traditional recipes can be reproduced into a gluten free copies! Yes, they may have a slightly different texture, but it can be done. :) Fortunately, for those who are just avoiding gluten there are many premixed flour that work beautifully as substitutes.
For those of us with food allergies as well as gluten sensitivity, substituting is a little more complicated. Mixing your own flours becomes a necessity. Potato starch, tapioca starch, and freshly milled brown rice flour is my go to for legume free, corn free, nut free, gluten free, and gum free flour.
Do you have a favorite flour mix that you use as a substitute? Do you buy it pre-mixed, or mix it yourself? What is your favorite fall recipe? We would love to hear from you! (And it would be a chance for you to show off your gluten free skills!)
Have a Happy, Healthy, Gluten Free day!
~Gluten Free Em~
Well, a lot of these cool memories are over for me because of my allergies. But what about my gluten sensitive children? Will they ever experience these kind of memory making traditions? Will my son with a corn allergy ever get to taste a marshmallow? These are just a few of questions that run through my mind this time of year.
The key to success in this area is hard work and creativity! Many traditional recipes can be reproduced into a gluten free copies! Yes, they may have a slightly different texture, but it can be done. :) Fortunately, for those who are just avoiding gluten there are many premixed flour that work beautifully as substitutes.
For those of us with food allergies as well as gluten sensitivity, substituting is a little more complicated. Mixing your own flours becomes a necessity. Potato starch, tapioca starch, and freshly milled brown rice flour is my go to for legume free, corn free, nut free, gluten free, and gum free flour.
Do you have a favorite flour mix that you use as a substitute? Do you buy it pre-mixed, or mix it yourself? What is your favorite fall recipe? We would love to hear from you! (And it would be a chance for you to show off your gluten free skills!)
Have a Happy, Healthy, Gluten Free day!
~Gluten Free Em~
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