VOTED #2 .INFO WEBSITE IN THE WORLD!
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
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.
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!