Over thirty years ago, Mr. Ritt opened a bakery in Philadelphia that would later become a gluten-free establishment and gain a dedicated fan base among the gluten-free community. It’s no surprise that after closing his bakery’s doors, Mr. Ritt was met with the demands of his enthusiastic customers who couldn’t do without his tasty creations. Lucky for us, in response to their feedback, he developed a variety of mixes, which can now be conveniently ordered online. We had the opportunity to test some of these mixes, and we were quite satisfied.

Mr. Ritt makes a wide assortment of gluten-free mixes, allowing the gluten-free community to make all sorts of baked goods, from cookies and cakes to baguettes, pizza crust, and hamburger buns. The mixes are excellent, with great flavor, versatility, and quality ingredients.

The All-Purpose Buckwheat Flour Blend is a high-fiber and high-protein mix. This one is ideal for baked goods with a flavor that’s stronger than chocolate chip cookies, according to Mr. Ritt’s website. Pizza and Italian lovers can use the Multipurpose Italian Bread and Pizza Crust Mix, which is not only gluten-free but also egg- and dairy-free.  This mix is good for hamburger and hotdog buns as well as pizza crust.

Waffle-lovers, rejoice! Mr. Ritt’s Buttermilk Waffle Mix can be used for not only waffles, which were the mainstay of Mr. Ritt’s bakery for years, but also pancakes and even a tempura mix.

If you’re a fan of soft pretzels, as I am, you’ll love the Quinoa Bread and Pretzel Mix, a delicious mix that’s not only free of gluten, egg, and dairy, but made with quinoa flour, rich in protein and fiber. As far as I know, it’s the only soft pretzel mix celiacs can make at home!

Mr. Ritt has used his impressive experience to enable us to reproduce his cherished goods in our kitchen with versatile, nutritious, and delicious mixes. What’s more, Mr. Ritt says more are coming. I highly recommend his products for your gluten-free baking needs!

Miranda Jade

www.GlutenFreeHelp.info

k.m.

This sauce is delicious and the perfect accompaniment to my GF crab fritters (include link)!

INGREDIENTS

½ c mayonnaise
½ c sour cream
1 grapefruit (squeezed of juice)

DIRECTIONS

1. Combine ingredients and heat in a pan until warm.
2. Serve over Gluten-Free crab fritters (include link) or any other recipe of your choice.

Miranda Jade
www.GlutenFreeHelp.info

Try this really yummy shrimp recipe using Cajun Choice seasoning. It is so good for dinner, for appetizers or just on a salad for a light lunch! Try also with yummy veggies.

Ingredients:

1 Cajun shrimp seasoning packet

Approximately 24 precooked medium sized shrimp

1/3-1/2 butter stick

1/3-1/2 lemon juiced

Directions:

Put all shrimp in a pan on a low-medium heat (if your shrimp are frozen be sure to run room temperature water over them before you cook them to be sure they are defrosted)

Add whole packet of Cajun Choice Shrimp seasoning evenly on top of the shrimp.

Cut butter into small pieces and add directly into pan.

Once butter is all melted stir shrimp, seasoning and butter all together.

Add lemon to mixture.

Stir some more to make sure lemon is all over shrimp.

Cook for about 2 more min and serve.

Serves 2 as a main course or 4 as an appetizer.

Miranda Jade

www.GlutenFreeHelp.Info

k.m.

The symptoms of celiac disease cover a wide range and are variable from person to person, but according to the Canadian Celiac Association, there are some symptoms that seem to be particularly common among celiac children.

These are: vomiting, irritability, behavioral changes, delayed growth or puberty, short stature, and dental enamel abnormalities.

According to Celiacs, Inc., the symptoms of celiac disease usually manifest in children after three to five months after they first ingest gluten, but this period of time may be shorter (“as short as one month”).  Their website lists additional celiac symptoms commonly found in children, such as a large abdomen, abnormal stools (large, pale, or floating), flattened buttocks, and acute diarrhea and dehydration.  Older children will experience “more subtle” symptoms such as: poor appetite, poor growth, and anemia.

Miranda Jade
http://www.GlutenFreeHelp.info
b.a.

Gluten is not a staple in the Asian world or in their foods and never has been. Even the inclusion of soy and wheat is “an American idea.” How absurd!

KA-ME has delicious gluten-free, single-serve rice crackers as well as lightly-salted ones which I really enjoyed and would purchase again.

The company manufactures more products and many in Asia, yet these are the only two I tested and can comment upon.

Miranda Jade
www.glutenfreehelp.info.

Celaic disease, which has a wide variety of symptoms in itself, often is attended by other health conditions. According to the Canadian Celiac Association, for this reason, it’s recommended that people with celiac disease symptoms or a family history of celiac disease get tested for the following associated conditions:

-Osteoporosis
-Type 1 diabetes mellitus
-Other autoimmune disease (such as autoimmune hepatitis or autoimmune thyroid disease)
-Down syndrome
-Turner syndrome
-Lymphoma

Miranda Jade
http://www.GlutenFreeHelp.info

b.a.

You can order a copy of the Winter print edition of the Journal of Gluten Sensitivity to read my article, “U.S. Has Yet to Define ‘Gluten-Free’ for Food Labels,” in which I take up the critical subject of the FDA’s gluten-free labeling regulations.

The Journal of Gluten Sensitivity is a print and online quarterly newsletter co-edited by the founder of Celiac.com, Scott Adams. It publishes articles geared toward those on the gluten-free diet for reasons of celiac disease, gluten intolerance, as well as wheat allergies, keeping readers up-to-date on the latest scientific research and developments in the gluten-free arena. I am honored to have my article included in its Winter publication.

Check out the link below to subscribe to the newsletter:

http://www.glutenfreemall.com/catalog/journal-gluten-sensitivity-celiaccom-paper-edition-online-edition-year-subscriptionissues-celiac-disease-newsletters-p-469.html

Tina Turbin
www.GlutenFreeHelp.info

b.a.

Over recent years, avoiding gluten, a protein found in wheat, barley, and rye, has become increasingly popular among Americans. Many people on the gluten-free diet have celiac disease, an autoimmune disorder triggered by gluten that can affect the entire body, in particular the small intestine, causing serious health problems. A study is suggesting that people who are at risk for celiac disease (because they are related to a celiac patient) should undergo antibody testing and that those with positive results, showing antibodies which are specific to the disease, can benefit from a gluten-free diet.

Celiac disease (CD) has a wide range of symptoms including headaches, chronic fatigue, and gastrointestinal issues such as diarrhea, although some celiacs have been known to not exhibit any symptoms. Untreated, celiac disease can lead to severe complications such as infertility, liver disease, and certain cancers. While an estimated 1% of Americans have celiac disease, it’s supposed by experts that an even greater percentage of Americans are sensitive to gluten, meaning blood tests can confirm certain anti-gluten antibodies, while intestinal damage doesn’t exist.

In the study, headed by Dr. Katri Kaukinen of the gastroenterology department at Tampere University Hospital and School of Medicine in Finland, 3,031 healthy people who were related to a celiac patient but exhibited no symptoms were administered antibody blood tests. 40 of these people with positive results, who had anti-gluten antibodies, which are found in people with celiac disease, were divided randomly into two groups—a group of people told to switch to a gluten-free diet and a group supposed to maintain their regular gluten-containing diet.

The results? Those who went on the gluten-free diet experienced improved health, including gastrointestinal health. When the study was over, 85 percent of the participants opted to maintain a gluten-free diet. The researchers concluded that screening for at-risk individuals should be stepped up.

The gluten-free diet may also help aging baby boomers with age-related health problems and diseases, many of which can be tied to gluten sensitivity and can be alleviated on the gluten-free diet, such as depression, obesity and weight gain, skin disorders, dibromyalgia, memory loss, diabetes, thyroid problems, arthtritis, irritable bowel syndrome (IBS), and osteoporosis.

In fact, the gluten-free diet may be an optimum diet for humans. According Drs. Vikki and Richard Petersen, D.C., C.C.N. in The Gluten Effect, grains are fairly new to our diets in the history of humankind and have been shown to be negatively affecting our health.

If you’re at risk for celiac disease but not showing symptoms, it’s recommended that you should get screened as soon as possible. Even if you aren’t at risk for CD, switching to a gluten-free diet under the supervision of a qualified medical practitioner may be a responsible choice.

Miranda Jade

www.GlutenFreeHelp.Info

k.m.

Experimenting in the kitchen one day with spirulina, I discovered some amazing cookies that are also good for you. These raw cookies are gluten-free and grain-free.

INGREDIENTS:

1 c sunflower seeds, soaked 5-10 hrs

3 tbsp macadamia nut butter

3 ½ tbsp date paste

1 tsp powdered vanilla bean

¼ tsp salt

DIRECTIONS:

 1. Place in greased liner in dehydrator and make about 1/6-inch thick.

2. Dehydrate 10 hrs at 105 degrees. Turn over cookies. Dehydrate another 5 hrs or to desired texture.

3. Store in an airtight container in the fridge.

4. Place by heaping tbsp on a greased cookie sheet and flatten slightly so they’re somewhat evenly thick.

5. Bake for 8 mins, turn around in the oven, and bake 1-2 more mins.

6. Let cool only 5 mins then remove.

Miranda Jade

www.GlutenFreeHelp.info

k.m.

The round crackers are beautifully displayed and a terrific idea, made with organic brown rice, quinoa, and flax. Again, they were a bit dry, and we found them to be best eaten with a moist topping or spread. The Caraway was the most true to its name in its taste and has the most flavor.

Mary Waldner, founder of Mary’s Gone Crackers, suffered from intestinal pain for years until discovering her pain was the result of gluten, and her son was soon after diagnosed with celiac disease. Mary’s Gone Crackers has been her solution to satisfy the needs of people and her family with a good, nutritious fiber-packed food.

Here is a video review I did on these wonderful crackers:

I welcome others to share opinions in the comment box provided below

Miranda Jade
www.glutenfreehelp.info