The key is planning ahead. Call the local health food stores where you’ll be staying well ahead of your trip and ask them about their selection of gluten-free foods. If there aren’t enough gluten-free choices, usually the store will be happy to order your favorite gluten-free foods for you.
If there aren’t any health food stores around, some grocery stores have health food sections and may be able to order gluten-free foods for you as well. You can always bring along your own supply of gluten-free foods, such as gluten-free flour and pasta for instance, or you can order online from your favorite gluten-free sites and have the gluten-free goodies delivered straight to where you’ll be staying. If you won’t be staying with friends or family, I suggest you rent a condo or get a hotel room with a full kitchen for your gluten-free cooking.
If you’ll be staying with family, particularly during the holidays, tell them ahead of time about your gluten-free diet needs so they can stock up gluten-free foods. You can also send them some gluten-free recipes for the family’s favorite holiday foods. Oftentimes you’ll find that your family will be more than happy to make your celiac child feel at home with gluten-free goodies and a generous stock of gluten-free foods for your gluten-free cooking.
Learning how to meet your gluten-free dietary needs has required some planning and a few adjustments, but in the end it isn’t very tough to successfully adopt a gluten-free lifestyle. Similarly, keeping yourself well-fed on gluten-free foods during travel and vacations requires some work and planning ahead, but you’ll find that you’ll get the hang of it in no time.
Tina Turbin
Tags: celiac disease, gluten-free lifestyle, gluten-free tips, gluten-free travel, gluten-free vacation, Tina Turbin
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I love eating gluten-free but sometimes my family can be a little more than skeptical. Here is a recipe that has proven to surprise even my dad!
INGREDIENTS:
1 cup almond butter (I get mine at Trader Joes TJs- chunky, raw)
1 1/4 cup pumpkin puree (fancy word for canned pumpkin- used up the rest of my pumpkin but the recipe originally called for only 1 cup)
2 eggs plus one yolk (added the extra yolk because of the extra pumpkin but the recipe originaly called for only 2 eggs)
1/3 cup of date syrup
1 teaspoon baking soda
1 Tablespoon cinnamon (and I love spice so only use 1 teaspoon if you want)
1 cup carob chips (substitute: semi-sweet chocolate chips)
CREATE:
Mix almond butter and pumpkin together until smooth
Add the rest of the ingredients into the bowl and mix
Pour into a GREASED (coconut oil) 8×8 brownie pan
(I used 9×9 and even that made the brownies thick enough, read: hard to cook all the way through)
Bake at 350 degrees for 25-30 minutes the middle should be set so just check it with a toothpick. I had to keep mine in for almost 45 minutes until the middle was cooked.
Cool all the way down or even refrigerate…I stuck mine in the freezer…Yum!