Unlimited Photo Storage



Symptoms to Take Notice of in Children

The NHS has been facing ever-increasing pressures in recent years, with slashed budgets, staff shortages and lack of resources taking its toll on the quality of care. One of the many ways we commonly see the impact of these pressures is in waiting times for GP…

Mother of the Bride Guide

The day you’ve dreamed of for years has finally arrived! Your little girl is all grown up and has chosen a partner to start her life with, and you are officially a MoB -- Mother of the Bride! While congratulatory remarks are appropriate at this juncture, so are a few…

How to Through A Larger Than Life Small Wedding on a Budget

This one is as simple as crowdfunding your honeymoon. It might sound strange at first, but do you really need another blender or set of dinner plates? Instead of having your guests purchase a bunch of things you’ll end up trying to return anyway, why not let them chip in for…

I was delighted to read Media Post's Marketing Daily article on Friday about the burgeoning gluten free market (now estimated at $1.56 Billion). After being diagnosed with Celiac disease in 2002, I immediately removed gluten from my diet, only to realize how expensive and hard-to- find gluten free products were. Over the past 7 years, as the article mentions and my experience confirms, I have gotten used to rice and quinoa pastas, but they generally don't taste nearly as good as I remember the real thing to be. Granted, perhaps absence has skewed my perception of how good wheat, barley, oats and rye really are, but you would think that given 1%, or 3 million, of the American population lives with this disease, more experimentation would be going on.

While I applaud General Mills for converting a "mainstream" cereal--Rice Chex--into a gluten-free formulation, it still gives me stomach aches. I've found that I have a similar reaction to other gluten-free products like rice bread, GF pastas, Bob's Red Mill alternative flours, etc. I'm curious if others have found this to be the case as well. Thus, not only do these products not taste like the real thing, they still make me feel pretty terrible. Although I know most of them tie my stomach in knots, I still experiement with new products I find at Trader Joe's and Whole Foods. Much to my chagrin, the trend continues, so I supplement my carb intake with whole grain rice and corn tortillas (which happen to be extremely inexpensive--great for the grad student budget!).

I'm curious to hear if this has affected others in the ways that I describe above. Do you have any recipes that make tasty GF bread(s)?

For more information regarding Celiac Disease, check out the Celiac Disease Foundation's website here.

Views: 1


You need to be a member of Mom Bloggers Club to add comments!

Join Mom Bloggers Club

© 2018   Created by Mom Bloggers Club.   Powered by

Badges  |  Report an Issue  |  Terms of Service