Though the overall purpose of  Eat Like a Dinosaur is to help parents help their children adjust to a paleo diet the book really ends up being a simple guide for the whole family. The Paleo Diet, as some of you may know, is short for Paleolithic and it is based on the eating habits of our ancestors. This means lots of real food like meat, veggies, fruits and nuts and zero processed foods, added sugar, grains or dairy. Since it is a grain-free diet, it is one of the healthy options for those diagnosed with celiac disease and following a gluten-free diet. It is important to mention that though the diet specified in this book is paleo, the real focus is on improving your families healthy through a healthy diet. So it can still be a useful tool for helping children adjust to a variety of restricted diets in addition to a paleo diet.

Eat Like a Dinosaur is broken up into three main sections. The first chapter, adorably named “The Boring Chapter for Parents”, introduces you to the authors and their family, tells their story, and offers advice based on their experiences. During this chapter I found the authors to be extremely real and likeable people. The second chapter contains a short children’s story that teaches us how a little boy and his family learned to eat like dinosaurs, or in adult terms, learned to eat a diet free of grains or dairy and filled with fresh fruits, vegetables and meat. The story is very short and easy for children to follow and relate to. Since I know children who have had to adjust to restricted diets I found the story to be touching. The remaining chapters in the book are dedicated to over 100 kid friendly recipes and projects. There are recipes for main and side dishes, dips and sauces, snacks and special treats. This section also includes tips on packing lunches as well as suggestion for fun food and outdoor projects for the whole family to enjoy.

If you would like to learn more about  Eat Like a Dinosaur and the authors visit paleoparents.com.

Related Links:

Kids Central: Celiac Central’s hub for gluten-free kids and their parents.

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These hardy chips are available in three flavors: Original, Sweet Chili, and Salsa Fresca. For this review I only sampled the Original and Sweet Chili Flavors. The Original flavored Rice Crisp is only lightly seasoned with sea salt so it allows the full flavor of the chip itself to shine. As great as the Utz Original flavored Rice Crisp tasted, I found I favored the sweet spices and subtle heat of Utz’s Sweet Chili flavored Rice Crisp more. Though both flavors tasted pretty delicious by themselves, the thickness and crunchy texture of these crisp make them ideal for dips and salsas.

Since Utz also manufactures products that may contain gluten, I was a bit disappointed that the package did not contain information about a dedicated gluten-free factory or anything about gluten-free certification.  That said, Utz’s official website does include a section about Celiac Disease and non-celiac gluten sensitivity. This section also includes further information on their gluten-free products.

If you would like to learn more about this product or any of the many snack products offered by Utz, visit www.utzsnacks.com.

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4 Ingredients Gluten-Free is the third installment of the “4 Ingredients” series by Kim McCosker and Rachael Bermingham, and the first to focus on the gluten-free diet. The cookbook includes 400 recipes, all approved by the Australian Celiac Society.

Like its recipes, this cookbook isn’t flashy. Apart from a colorful cover with a fudgy chocolate cake on the cover, there are no photos in the book. Instead, it’s page after page of recipes, each one neatly formatted and surprisingly concise.

The recipes themselves range from dips to desserts and from one-step wonders to more sophisticated fare. There are classics like the Cheese Omelet and Fish with Lemon Butter, but there are also plenty of new ideas like Citrus Pancakes, Roast Butternut and Fig Salad, and Baked Ricotta and Thyme Pie. The cookbook even includes a section just for kid-friendly meals, including a favorite of my family: Fruit Medley.

The authors take a lot of shortcuts, like using gluten-free all-purpose flour and prepared gluten-free curry sauces. But for the most part, these recipes really are just four simple ingredients.

In addition to the recipes, there’s a special gem in the back of the book: a list of Handy Home Tips. The list taught me how to clean up white leather shoes and how to store my extra linens in a clever space-saving way.

If you’re eager to learn more about 4 Ingredients Gluten-Free, watch Today with Kathie Lee and Hoda tomorrow morning. Kim McCosker will be on the show to talk about the cookbook. She’ll also sign copies of the book at Whole Foods Upper West Side that night, hosted by the NYC Celiac Disease Meetup group. Get the details from Gluten-Free Fun.

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In case you’re not familiar with gnocchi, it’s a soft, round pasta made from a potato-based dough. Preparation requires a fair amount of effort, including peeling, boiling and either mashing or milling potato – and that’s before you mix in the eggs and start kneading. Somewhere along the line, flour is usually involved, either in the dough itself or for dusting and rolling the dough.

This Gluten-Free Potato Gnocchi Mix cuts out the effort and the gluten. All you have to do is add hot water. Knead into a dough, and you’re ready to go.

I must admit, I was pretty excited to skip the prep steps and get right to the kneading. I did my best to roll the dough into dowels, then cut and shape them into round balls. I even tried using a fork to make those signature grooves in the dough. My skills could use some work, but The Philadelphia Gluten-Free Ravioli Pasta Company has a video that shows how you to do it right – with a gnocchi tool!

VIDEO: Gnocchi Mix Preparation

The gnocchi cook quickly – just a few minutes in boiling water and they’re ready for saucing. I whipped up a quick ‘sauce’ by mashing cooked butternut squash and thinning it out with some water from the pot I used to boil the gnocchi.

My first batch of gnocchi was a little bland. So, I added salt to the boiling water, which helped bring out the flavor in the cooked pasta. What I discovered, however, is that the gnocchi mix makes an excellent base to build flavor. I did some experimenting and tried a variety of flavor combinations.

First up, I added some of the butternut squash mash to a portion of the dough. This made the dough very flavorful, but a little too wet. I’d recommend balancing it out by using less water in the mix.

Next, I mixed a little Parmesan cheese into a second portion of dough. This gave it a bit of salty and sharp flavor, without weighing down the dough.

Finally, I minced a little bit of fresh rosemary and mixed that into a third portion of dough. This gave the gnocchi huge flavor without taking away from the potato-y texture. Not exactly a traditional preparation, but I’m all for the road less traveled.

If you’re not one for creativity, The Philadelphia Gluten-Free Ravioli Pasta Company also has a Gluten-Free Potato & Spinach Gnocchi Mix.

Overall, the Gluten-Free Potato Gnocchi Mix was easy to use, fun to make and a filling meal. This would be a GREAT product to try with the kids. For more information and to order this mix, visit www.phillygf.com.

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Dr. Hyman is a leader in the field of functional medicine, which focuses on treating the whole body system, not individual organs or symptoms. In his book, Dr. Hyman attests that there are five causes of all disease: poor diet, chronic stress, microbes, toxins and allergens. Each of these factors can turn on or off certain genes or messages in our body, increasing our risk for disease. Even more importantly, he says, by reducing our exposure to these factor – i.e. eating a healthy diet, reducing stress – we can stop or even reverse that ‘switch,’ thus preventing disease.

It’s an empowering concept, but it also means we need to take more responsibility for what we eat and how we behave. Hence, Dr. Hyman’s book. The Blood Sugar Solution helps you evaluate your current health, and then guides you through a six-week program to get your health back on track.

I won’t sugarcoat it. The program is intense, requiring readers to eliminate gluten, dairy, alcohol, caffeine and processed foods, and focus instead on eating whole foods like vegetables, lean protein and gluten-free grains. Dr. Hyman also makes suggestions for supplements you may want to add to your diet. Personally, I don’t know if everyone’s up for this type of overhaul, but at the very least you can pick up a few good habits.

For those who choose to dive in, there’s plenty of help. The book has chapter after chapter of research and case studies that explain why he’s making certain recommendations. You’ll learn new words like “diabesity,” which Dr. Hyman defines as “the continuum of health problems ranging from mild insulin resistance and overweight to obesity and diabetes.” You’ll also learn shocking statistics like diabesity affects 1.7 billion people worldwide. Then there are nutrition basics and tips on how to eat healthier, even when you don’t have the time. And finally, there are shopping lists and recipes to quell those fears of what to cook.

Throughout the book, there are several references to celiac disease and non-celiac gluten sensitivity. In fact, Chapter 10 includes a section on gluten and inflammation. In there, you’ll find a patient story, information about the increasing prevalence of these conditions, and the important caveat that processed, sugary gluten-free foods are not healthy options.

To order a copy of The Blood Sugar Solution, visit the book’s website. While you’re there, you can sign up for online and community resources to keep you informed and motivated.

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At first I admit I wasn’t overly impressed. The package it came in was pretty simple. It was just a plain white tub with blue print. The most notable of the text, besides the gluten-free label of course, was a warning “Garlic Lovers Only.” As a lover of not only garlic but also of bold flavors in general this “warning” immediately piqued my interest.

But of course it is what is inside the package that truly matters. So I am pleased to say I was very happy with the flavor and texture of the hummus inside the simple packaging. Though Bobbi’s Best Hummus is available in a wide variety of flavors including several geared toward children, I only tried two of them, Tex Mex and Mild Garlic. Both including the Mild Garlic had very bold flavors and tasted amazingly fresh. Tex Mex contained black beans and jalapenos so it was hearty and pleasantly spicy.  The Mild Garlic flavor is more like a traditional flavored hummus and was very garlicky with a hint of lemon juice to balance it out. Both had a tad thinner consistency than some of the more commercial hummus I’m used to, but were still very smooth and creamy. It is also important to mention that Bobbi’s Best uses soybean oil instead of the more traditional tahini in their hummus. The result is a slightly creamier texture with a bit more of a buttery flavor.

Though I’ve only tried two of Bobbi’s Best flavors, I enjoyed them both enough to look forward to trying their other flavors of hummus as well as some of their other spreads and dips.  Since Bobbi’s Best is a smaller Philadelphia company so it may not be available in every state or store. However, if you do come across it, it is definitely worth a try. To learn more about Bobbi’s Best visit their official website www.ilovebobbi.com (which is currently under construction) or visit them on Facebook.

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New Year’s Eve Dishes and Appetizers

Celiac Central’s Seasonal Gluten-free Recipes
The official site of the National Foundation for Celiac Awareness, Celiac Central, is jam packed with information, including gluten-free holiday suggestions and recipes. Many of the delicious recipes found through out the site are contributed by gluten-free food manufacturers like Blue Diamond, Thai Kitchen, French Meadow Bakery, and Rudi’s Gluten-free Bakery just to name a few. These companies also provide support for celiac awareness through generous sponsorships. Check out Celiac Central’s Seasonal Gluten-Free Recipe Box for delicious New Year’s Eve Recipes.

Glutenfreeda: Celebrate New Year’s Eve Gluten-Free
Glutenfreeda Foods is the manufacturer of gluten-free oatmeal, granola, cookies, and frozen wraps. You can read full reviews of Glutenfreeda’s Products here. In addition to tasty gluten-free products, Glutenfreeda also publishes an online magazine. This month’s edition is filled with holiday recipes that would be welcome additions to any gluten-free New Year’s Eve dinner party. While you are there check out an older article with tips on Celebrating New Year’s Eve Gluten-Free.

New Year’s Eve Gluten-Free Libations

What alcoholic drinks are safe and unsafe to consume can be a confusing subject for celiacs. In case you choose to ring in the new year with a toast here are a few clarifications.

Distilled alcoholic beverages including rum, gin, whiskey and vodka are considered gluten-free because gluten does not survive the distillation process. If you rather play it safe and would prefer to avoid alcohol derived from grains then Tequila, White Rum, and Vodka when it is made from potatoes are all safe choices. It is important to be aware of what you are drinking. This is especially true of cocktails which may be made with mixers and other ingredients that are not gluten-free. As always, reading labels and asking questions when someone else is making your drink is an important step in avoiding hidden gluten. Wine and Champagne also make excellent and safe choices when toasting in the New Year since they are made from grapes.

If you prefer beer then you are in luck since there are some great gluten-free options available. Many of them have been reviewed here on Gluten-free Hot Products. Gluten-free beer options include: Redbridge distributed by Anheuser Busch, Bard’s Tale, Green’s Gluten Free Beers and Crispin Hard Cider.

From all of us at Gluten-free Hot Products,
Happy New Years!

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The tortilla chips, which come in six flavors, are made using a process known as “sprouting.” Basically, they let the seeds germinate before they add them to the chip. The sprouted chia seeds, broccoli seeds, quinoa seeds, etc. add nutritional benefits like more vitamins, minerals and antioxidants. Sprouting also promotes good digestion and nutrient absorption. You can learn more about it on the company’s website: Sprouting: The Difference.

With all those nutrients, you’d wonder if some flavor would be compromised. Not the case. These chips are addictively good, and the perfect size and shape for dipping (they’re just as good solo, too).

Here’s the rundown:

Multi-Grain: These are the closest to a standard tortilla chip. Salty, cruchy and hearty without having an overwhelming flavor one way or the other.  Great for taco dip.

Sweeet Potato (Yes, that’s three e’s): These were my favorite of the lot. I’ve had sweet potato chips before that tasted barely like sweet potatoes, but these left no questions asked. A nice dusting of salt makes them perfectly snackable. I’ll be honest – I ate them straight out of the bag. No dips or pairings needed.

Sweet Chili: This flavor is for the spice fans. There is a good bit of heat – the kind that tickles your throat as you continue to munch. Have a glass of water handy so you can enjoy these without interruption.

Black Bean: I don’t know what it is about black beans that make them tasty so meaty, but these chips fall along that line. They’re surprisingly filling, yet still delicious. Use them to finish off a bowl of turkey or vegetarian chili.

Unbeatable Blues: These are comparable to blue corn tortilla chips currently on shelves. They’re versatile enough for many dips or dishes, but look more intriguing than the classic yellow or white corn chip.

Naked Blues: These are a no-salt version of the Unbeatable Blues. Personally, I missed the salt. The chips tasted a little drab, but nothing that fresh guacamole or fruit salsa couldn’t liven up. If you’re monitoring your salt intake, this is a great option. If not, the other flavors are worth the extra sodium.

Way Better Snacks are available in grocery stores across the country, including Wegmans and Fairway. They will be available in Whole Foods Market starting in January. You can also order them online.

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1) Tru Sweet Candy Canes
Tru Sweet is the manufacture of organic and natural fruit flavored Surf Sweets candies (read the full Surf Sweets review here).  Tru Sweet Candy Canes are classic treats made with all natural ingredients and no artificial flavors or colors. In addition to being gluten-free and organic they do not contain any corn syrup. Learn more about Tru sweets and where you can buy them by visiting trusweets.com.

2) Pure Fun Organic Candy Canes
Pure Fun Peppermint Candy Canes are also organic. They are also hand wrapped adding a bit of an old fashion flare to this traditional treat. If you visit Pure Fun’s Website you can get full and very detailed allergy information on this product. Visit www.purefun.ca for more details.

3) Spangler Candy Canes
Spangler Candy Canes are possibly the easiest to acquire among the three gluten-free candy canes in this list. In addition to manufacturing the traditional peppermint flavored candy canes, Spangler also produces candy canes in other fun branded flavors like Jelly Belly, Sour Punch, and Smarties. Visit www.spanglercandy.com for more details.

For more information on gluten-free candy visit Celiac Central for a printable gluten-free candy list.

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I started with a recipe I found on Betty Crocker’s official site for Gluten Free Cheese Garlic Drop Biscuits. Since I wanted the younger members of the household to be able to try them I left out the garlic powder, but otherwise followed the recipe exactly. It is only a tiny bit more complicated then the standard directions for drop biscuits, so it was not very hard to make. Nor did it take very long. In less than a half hour the biscuits were done and ready to taste.

The finished product did not look exactly like traditional drop biscuits. I partially credit this to trying out a new recipe.  In addition the flour mixture, a combination of rice and potato flour, was much finer than the original. They did not taste exactly like traditional drop biscuits either. To me they tasted too much like potato. However everyone else in the house liked them. Even though I didn’t enjoy the flavor as much as everyone else, I was pleased with how fluffy and moist they were.

Since the cheesy drop biscuits had a potato after taste I was concerned the pancakes would as well. I couldn’t have been more wrong. In addition to being fluffy and moist they tasted exactly as pancakes, gluten-free or not, should taste.

Though I do not agree that Bisquick Original or Gluten-Free is the right choice for a pizza crust or maybe not even a pie crust, it is amazingly handy for early morning pancakes and dinner biscuits.  Especially when you are short on time. Unfortunately, as is often the case, the gluten-free consumer has to pay a bit more for this convenience. For a 16 oz box of Gluten-free Bisquick I paid $4.99, while the same size of Original Bisquick was only $2.29.  On the positive side, individuals diagnosed with celiac disease may be able to receive tax deductions for expenses associated with gluten-free foods in instances were the cost is higher than that of regular items.  To learn more on how this works check out Celiac Central’s Tax Deduction Guide for Gluten-Free Products.

If you would like to learn more about Betty Crocker’s Gluten-Free Bisquick as well as get great recipes and more visit www.bettycrocker.com.

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