Nowadays, it’s pretty easy to come by gluten-free cookbooks. The question becomes, How do you know which one is right for you?

Beth Hillson isn’t any ordinary writer. Being the founder of Gluten-Free Pantry, the president of the American Celiac Disease Alliance, and the food editor of Living Without magazine, I knew I could learn a lot from her. Beth was diagnosed with celiac disease in 1953 and then again in 1976. Beth decided to get educated on the subject of celiac disease and eating gluten-free. She felt she had no choice but to get educated if she didn’t want to eat just baked potatoes and bun-less burgers for the rest of her life. Beth went to culinary school to understand how food is prepared and how to replace the gluten in recipes.

Beth’s decision to get so well-informed worked to all our benefit. With her website GlutenFreeMakeovers.com, she is constantly using the information she has collected over the years to help as many people as she can transition to a stress-free, gluten-free lifestyle.

In 2011 Beth published her first gluten-free cookbook, Gluten-Free Makeovers. From croissants to stir-fried chicken, this cookbook has a meal for everyone. There are so many things that you cannot eat when you are off gluten. This cookbook not only gives you delicious recipes for those items; it also is as easy to read as it is to follow. Beth includes many tips she has come across from trial and error in gluten-free cooking and baking. Anyone who cooks knows how valuable tips like these are. Beth saves you the aggravating time in the kitchen and makes being gluten-free much more fun.

Being diagnosed with celiac disease myself, I know how much of a struggle it can be to know who to ask advice from and where to get information. Beth isn’t just a diagnosed celiac who has gone through hell and back, she is also a thriving author, researcher and humanitarian who hasn’t let celiac disease control her life. I cannot think of a better person to help anyone on their road to eliminating gluten 100% from their life.

One thing I found really amazing about the Gluten-Free Makeovers cookbook was how extensive it is. It’s 260 pages of recipes and that doesn’t even include the resources, easy-to-use index and other information Beth includes in the book.

Here is one of my favorite recipes from Gluten-Free Makeovers:

Chocolate Angel Food Cake ( gluten-free, dairy-free):

1 cup Cake and Pastry Flour ( see below)

5 tbs unsweetended cocoa powder

1 ½ cups sugar

12 large egg whites at room temp

1 ½ tsp vanilla extract

1 ½ tsp cream of tartar

¼ tsp salt

Cake and pastry flour:

1 cup sweet white sorghum flour (4 ounces)

1 cup white rice flour (5.4 ounces)

¾ cup cornstarch (3.4 ounces)

1½ teaspoons xanthan gum (or guar gum)

½ teaspoon salt

Directions:

Preheat the oven to 375°F.

Sift the flour cocoa powder and 3/4 c of the sugar into a bowl. set aside

Beat the egg whites at low speed in a large mixing bowl until foamy, about 5 min. Add the vanilla, cream of tartar and salt. With the mixer on medium speed, add the remaining 3/4 c sugar in a slow, steady stream. Beat an additional 5 to 7 minutes, until the whites are shiny and form stiff peaks.

Sift one third of the dry ingredients over the egg whites and gently fold in with a rubber spatula. Repeat until all the flour mixture has been incorporated. Scrape the batter into an ungreased non-stick aluminum 10-inch tube pan. Smooth the top and gently tap the pan onto the counter to remove any air pockets.

Bake 40 to 45 min, until tiny cracks appear on the top and the cake springs back to the touch. Invertthe pan onto a wire rack if the pan has feet pt invert the center tube of the pan onto the neck of bottle to cool completely.

To unmold, run a think knife around the side of the pan and the tube and gently push the base up if using a two piece pan or invert the cake onto a serving plate.

Nots:

You can also make cupcakes with this mix. Try topping the cake with fresh strawberries and frosting! Yum!

Enjoy!

Miranda Jade Turbin

www.GlutenFreeHelp.info

I am often asked by my readers and radio show listeners how I manage to stay energized and stress-free with my busy work schedule. I’m not going to lie to you—it’s pretty tough. Over the years, I’ve figured out, though, that the secret to feeling good is taking care of yourself. I depend on a well-balanced diet, healthy supplements, and exercise to keep me going during the day. That’s why when I heard about gluten-free RelaxZen products, which are designed to promote emotional and physical well-being without drugs and caffeine, I knew I had to give them a try.

I tried both the Day and Night formulas, which are the two most popular RelaxZen products. RelaxZen Day contains herbs, vitamins (including Vitamins B6 and B12), and amino acids. This formula made it easier for me to concentrate on my work and kept me perky even in the late afternoons when I tend to slow down.

Since RelaxZen Day was such as success, I tried RelaxZen Night. I don’t suffer from any sleep problems, but after a busy day, it can be hard to unwind and get myself in “sleep mode.” I have been taking the Night formula as I get ready for bed and have found that I’m much more inclined to go straight to sleep, instead of thinking about the day that just passed and the next one to follow. I wake up feeling refreshed after a deep, peaceful sleep.

In an age where there are tons of caffeinated, sugar “energy drinks” to give people a quick buzz that later makes them crash, it’s refreshing to find a company like RelaxZen which gives its customers health and happiness-promoting products and does this without gluten. If you’re stressed out, need a pick-me-up, or are having trouble sleeping, I’d go the RelaxZen route and see what this company is capable of doing for you.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

RelaxZen: RelaxZen for Every Day http://www.relaxzenshots.com/daynight

Apple pie is a classic dessert, perfect for any special occasion or holiday. This gluten-free, grain-free version is made from raw ingredients and is dairy-free. Make sure to top it off with some delicious dairy-free Coconut Whipped “Cream.”

Step 1: Pecan Crumble (Prepare first.)

INGREDIENTS

1 ½ c pecans (pieces or whole)

2 tsp honey

1 ½ tbsp cinnamon

1 ½ tbsp carob powder

½ tbsp date sugar

DIRECTIONS

1. Grind ingredients in a food processor until finely textured, but don’t overgrind or else they’ll release too much moisture (about 15-2o seconds grinding depending on equipment).

2. On a Teflex dehydrator sheet, lay out the mixture so that it is as thin and evenly spaced as possible.

3. Dehydrate for 4-5 hours.

4. Reserve crumbles for later use.

Step 2: Apple Piece Sauce

INGREDIENTS

½ tsp clove, ground

2 tsp cinnamon

¼ tsp allspice

2 tsp vanilla extract

½ c cashews, soaked 3 hrs

1 tsp orange peel, fresh or dried (You can find it dried in spice sections of most gourmet markets.)

¼ tsp cardamom

¼ c currants (or raisins)

¾ c water

1tbsp agave (or date paste)

½ tsp salt

DIRECTIONS

1. Using a very high-powered blender, blend all of the above until very smooth.

2. Keep the mixture reserved in the blender for later use.

Step 3: Coconut Whipped “Cream” (Prepare third.)

INGREDIENTS

3 medium young Thai coconuts, meat only (3/4 to 1 c meat total)

½ c coconut oil, firm

1/8 c agave

2 tbsp vanilla extract

1/4 tsp salt

DIRECTIONS

1. Blend all the ingredients in a high-powered blender until very smooth.

2. Place into a storage container and refrigerate for later use. (Stays good for up to 3 weeks.)

Step Four: Apple Filling (Prepare last.)

INGREDIENTS

4 medium apples, cored and cut into large pieces (optional: soaked in Kahlua or rum)

½ tsp sea salt (brings out the sweetness)

1 tbsp lemon juice

DIRECTIONS

Just before serving, pulse the ingredients listed above a few times in your food processor just to roughly chop the apple pieces to a chunky consistency.

Step Five: Apple Pie Assembly

1. Re-blend the apple pie sauce on a continuous run for 1-1 ½ min. to warm the mixture.

2. While blending, in a serving casserole dish (1-c size) or large ramekin, place the pulsed apple filling leaving about an inch from the top for the crumble.

3. Spoon 2-3 tbsp of the crumble over the apple.

4. Add a dollop of the Coconut Whipped “Cream” over the center of the crumble.

5. Garnish the dish with some chopped fresh mint or some nutmeg!

Enjoy!

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

I like to make these at barbecues and in place of French fries as a healthier alternative. They are gluten-free and grain-free. They also make a great side dish.

INGREDIENTS:

½ c orange juice

¼ c oil

(optional) ½ tsp of:

ground ginger

garlic

salt

pepper

Cayenne pepper to taste (optional)

DIRECTIONS:

1. Preheat oven to 450 degrees.

2. Combine orange juice and oil and reduce by simmering over the stove.

3. Add seasonings.

4. Thicken over the stove. Add cayenne pepper if you’d like.

5. Cut sweet potatoes into “fries.”

6. Bake approx. 25 mins on a greased dish. Toss halfway through with ingredients.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

According to a news article on Medscape Today, the incidence of celiac disease (CD) has markedly increased over the past three decades, by even as much as four times, and studies are showing the incidence may actually be higher than 1% of the population, which is the current estimate.

According to Medscape, the Mayo Clinic has confirmed increase in CD incidence, which was reported in Discovery’s Edge, the Mayo Clinic’s research magazine. Joseph Murray, MD, and colleagues analyzed stored blood samples from Air Force recruits in the early 1950s for gluten antibodies. With approximately 1% of today’s population celiac, it was assumed that 1% would be positive; it turns out the number of positive results was far smaller, indicating that CD was “rare” in the early 1950s, according to Dr. Murray.

Dr. Murray and his colleagues compared their results with two more recently collected sets from Olmsted County, Minnesota, with the conclusion that, according to Medscape, “CD is roughly 4 times more common now than in the 1950s.” Dr. Murray says that the increase has affected young and old people and suspects the marked increase is due to a pervasive change “from the environmental perspective.”

As alarming as the statistics are regarding the increasing rate of CD, celiac expert Dr. Ludvigsson, MD, of the Karolinska Institute and Orebro University Hospital in Sweden, tells Medscape that the methods of diagnosing celiac disease are improving. For those who test positive for the disease, the only method of treatment is a gluten-free diet, a simple and effective treatment, although it can require some challenging lifestyle adjustments. In the future, we may see other treatments such as gluten-digesting enzymes or even the genetic modification of the structure of gluten in wheat so that it will not generate an autoimmune reaction in celiac patients.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

Medscape Today: Celiac Disease Diagnosis Up 4-Fold Worldwide

http://www.medscape.com/viewarticle/726127

Just because a grain is supposed to be “naturally” gluten-free, doesn’t mean that it is!

Gluten is a protein found in the grains wheat, barley, and rye, and is inherently lacking in grains such as oats, buckwheat, quinoa, millet, soy, sorghum, flaxseed, rice, and amaranth seed. However, a study tested 22 of these “naturally” gluten-free grains, and 7 of them had a gluten amount higher than 20 ppm, which would disqualify it from being labeled as gluten-free under the proposed FDA guidelines. One type of soy flour tested had nearly 3,000 ppm of gluten, two millet flour products had an average of between 305-327 ppm, and the sorghum flour had a mean average of 234 ppm. Four of those seven products didn’t have allergen advisory statements.

Why is this? Most likely due to cross-contamination during processing and because companies aren’t testing their final products for gluten.

According to Dr. Mercola of http://mercola.com, several autoimmune disorders, not just celiac disease, can be “significantly improved by avoiding grains,” and eliminating grains from your diet can also decrease your risk of heart disease, high cholesterol, Type 2 Diabetes, and cancer.

This is due to the fact that, as Dr. Mercola explains, “grains and sugars are inherently pro-inflammatory and will worsen any condition that has chronic inflammation at its root – and not just inflammation in your gut, but anywhere in your body.” In his experience, about 75-80% of all people benefitted from going grain-free.

If you decide to continue eating inherently gluten-free grains, look for grain products that are certified gluten-free by such organizations as the Gluten-Free Certification Organization (GFCO).

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

Mercola.com: Beware: ‘Gluten-Free’ Foods are Often Contaminated http://articles.mercola.com/sites/articles/archive/2010/08/03/glutenfree-foods-are-often-contaminated.aspx

Currently a popular method of celiac testing is a blood test, but some people with celiac disease can get blood testing multiple times and the results will nevertheless be negative. In fact, this method is inaccurate 80 percent of the time, according to Dr. Datis Kharrazian, Blood Chemistry Seminar instructor and the formulator for Apex Energetics, Inc. supplements.

According to researchers, blood testing is inaccurate due to the fact that the autoimmune response doesn’t occur in the blood stream, but in the small intestine, as the immune system attacks this organ’s absorptive finger-like structures called villi which line the inside. Thus, for the sake of reliability, it’s been stated that testing should be focused on the gut. It turns out that the immune cells which surround the gut also can be located in large numbers in the stool, making a stool anti-gliadin antibody test a reliable alternative to blood testing.

Stool testing may not only more accurate than blood testing, it can also be more convenient. One doesn’t need a doctor’s prescription for the test, which can be conducted in the privacy of one’s own home with an online-ordered kit from EnteroLab, which according to its website, is “a registered and fully accredited clinical laboratory specializing in the analysis of intestinal specimens for food sensitivities.” Enterolab offers the Anti-Gliadin Antibodies Stool Test as well as additional tests which may be ordered which may be important diagnostic tools for celiacs or gluten-sensitive people.

The anti-gliadin antibodies stool test, so easily available to the public, is a great stride forward for the celiac community. Talk with your health care provider today about this alternative to celiac blood testing.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

Anton Health & Nutrition: Test, Don’t Guess: The Importance of ACCURATE Gluten Testing http://www.antonnutrition.com/2010/01/4249.html

Dr. Wakefield’s work has been discredited over the past several years, and ten of the eleven doctors who were involved in the study have removed their names from it. The Sunday Times reports that Dr. Wakefield “changed and misreported results” in his research, according to “confidential” medical documents and interview with witnesses.

Dr. Wakefield’s study was published in February 1998 in The Lancet medical journal, causing widespread concern among parents that the MMR vaccine—for measles, mumps, and rubella—was linked to autism. According to The Sunday Times, the impact of the article was “extraordinary,” with vaccination rates decreasing from 92% to less than 80%, while “herd immunity” from measles occurs when 95% of the population has been vaccinated.

After a British journalist, Brian Deer, published the results of his investigation calling Wakefield’s study an “elaborate fraud,” Wakefield denied these allegations as false in an interview on CNN with Anderson Cooper. Wakefield continues to stand by his findings, saying that the results have been replicated in studies in five other countries and that Deer has received financial support from a pharmaceutical company. Check out the link below to see the interview yourself.

CNN Video Clip

Tina Turbin

www.GlutenFreeHelp.info

b.a.

According to the Canadian Celiac Association, DH is “a blistering, intensely itchy skin rash.” It’s usually symmetrical in shape and is most commonly located on the elbows, knees, buttocks, and upper back. According to the American Osteopathic College of Dermatology (AOCD), people can experience the rash on other parts of the body and severity can vary.

Celiac patients with DH also often experience mild or no gastrointestinal issues, although villous atrophy (damage to the villi of the lining in the small intestine) will most often be present.

The AOCD describes the basic DH cycle, which usually consists of a burning feeling on the affected area, followed by water blisters which tend to get scratched off, followed by scabbing and healing, which takes one to two weeks, then a new outbreak of these bumps or blisters. According to the AOCD, “DH is a lifelong condition, but remission may occur in 10 to 20 percent of patients.”

For a diagnosis, usually a skin biopsy is performed and sometimes some blood testing. And the treatment? The gluten-free diet, of course, although drug options are also available to suppress symptoms.

With an increase in awareness about DH among the public as well as in the medical community, we can look forward to a higher diagnosis rate and better long-term health among celiacs.

Tina Turbin
www.GlutenFreeHelp.info

b.a.

One point which still baffles me is the topic of medications. I can hardly understand what those long named ingredients are in the first place. How can I understand if gluten is in them?

Steve Plogsted, a reputable pharmacist at Nationwide Children’s Hospital of Columbus OH, has made this easier for all of us to get a good grasp on this subject. He is the amazing man behind glutenfreedrugs.com.

Steve Plogsted expends his efforts for the celiac community on his own time. This is truly commendable.

I suggest you check out this site and be sure to check the ingredient lists of all medications, drugs, antibiotics, etc you encounter. Don’t ever worry about coming across as “annoying” when asking your pharmacists if your prescription has any gluten in the ingredients. They are there to help you and I always find they are more than happy to. If not, high tail it out of there and head to another pharmacy. Your health or the one you care about is at risk.

As a reminder, one drug may be gluten free one day and your next visit for the same drug or even a refill may have had a new ingredient or a change to the formula. Always, be on top of things, and ask each time and get your questions clarified.

In good health,

Miranda Jade Turbin

www.GlutenFreeHelp.info