Showing posts with label celiac. Show all posts
Showing posts with label celiac. Show all posts

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Food Allergy Counseling: Eater.com, "How Restaurant Pros Are Handling the Surge of Food Allergies"

Gluten-free, nut-free & fish-free pasta at Maialino


Eater National published an excellent profile of how one restaurant in Austin, Texas called Odd Duck is striving to handle patrons dietary needs when it comes to severe life threatening food allergies, celiac disease and a host of other medical needs. They profile several restaurant groups and leaders in the field, including me! Have a read here.

Thank you to Amy McKeever and Eater.com for this excellent job tackling a complex issue.

***

Want to know how I dine out safely and often?

1. Check out my book: Allergic Girl: Adventures in Living Well with Food Allergies (Wiley, 2011).
2. Read out this article in Allergic Living magazine.
3. Contact me for a more personalize program of lifestyle coaching around dietary restrictions.





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Recipe: Irish Soda Bread: Gluten-Free, Dairy-Free, Peanut-Free, Tree Nut-Free


I adapted my own Gluten-Free, Peanut-Free and Tree Nut-Free recipe from last year and made it dairy-free (and even better). 


Gluten-Free Irish Soda Bread
Adapted from Glutino’s recipe and further adapted by Allergic Girl

1 box (15 ounces) King Arthur Gluten-Free Pancake Mix
2 large organic eggs
¾ cup orange juice
2 tablespoons olive oil
¾ cup golden raisins (soaked overnight in OJ)
2 teaspoons caraway seed
2 teaspoons grated orange rind
1 tablespoon oil to brush top of bread (optional)

The night before or at least 30 minutes before soak the raisins in OJ, enough to cover them.


Preheat oven to 350 F.  Lightly oil an 9-inch cake pan or glass pie plate. Set aside.

In a large bowl, mix all wet ingredients together plus caraway seeds and raisins in their OJ. Add the dry pancake mix to the wet mixture. Mix until it comes together. Spread into prepared cake pan.  Brush with 1 tablespoon oil (optional). Bake 35-40 minutes or until top is brown. Cool slightly. Cut into wedges and enjoy with butter (or butter substitute) and your favorite jam.

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Allergic Girl Book Giveway: Canyon Bakehouse Month of Love Giveaways



Canyon Bakehouse is doing a fun February Facebook promotion with some of their favorite gluten free brands/products and books for a “Month of LOVE Gluten Free Giveaways”. 

My book, Allergic Girl: Adventures in Living Well with Food Allergies (Wiley, 2011) is THE giveaway today February 8. 

To participate, go to @CanyonGlutenFreeBakehouse on Facebook and follow the instruction on the @CanyonGlutenFreeBakehouse on Facebook page. 

Please note: in order to participate, you must go @CanyonGlutenFreeBakehouse on Facebook page and like, comment, or share the post to enter.

Here’s more about Canyon Bakehouse. They are gluten-free and nut-free and here are their FAQ. 

Please check with Canyon Bakehouse directly about your individual needs.

Good Luck!

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Food Allergy Counseling: Doctor Radio: Food Allergy & Valentine’s Day

I know you have questions about living your best life with food allergies, food intolerances or celiac disease. 

I have answers. 

Tomorrow, February 6, 2014 at 10:00 until 11:00am EST you can hear me on Dr. Nieca Goldberg’s show on Doctor Radio on Sirius XM where I’ll be there the whole hour talking food allergies, lifestyle issues, dating, kissing, holidays, traveling and more. 



Call in to 877-698-3627 
Email your questions to docs@siriusxm.com 
Mention FOOD ALLERGY / SLOANE MILLER

Remember: Just because you have a restricted diet, doesn't mean you have a restricted life.

*A Special Offer for Sirius listeners and social media followers: Contact me for a 3-session sliding scale food allergy counseling program tailored just for you for the month of love!*

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Food Allergy Counseling: Gluten & Allergen Free Expo, Secaucus, NY 2013

I’m thrilled to be at the author’s table this year when Gluten & Allergen Free Expo finally comes to the east coast. 

I’ll be there for two whole days, September 7 & 8, 2013, selling and signing Allergic Girl: Adventures in Living Well with Food Allergies (Wiley, 2011) books, mingling and meeting all of you! 

Here’s more information about the Gluten & Allergen Free Expo and links to get there from the Gluten & Allergen Free Expo website.
 
***
The Gluten & Allergen Free Expo is the premier gluten and allergen free event in the US. Whether you are looking for specialty products that taste great or trying to learn how to cook and bake to meet your dietary needs, the Gluten & Allergen Free Expo is the place to be!   We now offer a discounted two-day adult pass!
What do you get with your Gluten & Allergen Free Expo Ticket?
·       Entry into the 150+ booth vendor fair
·       Valuable coupons in your program book and at the vendor booths
·       Samples from the vendors
·       Discounted products available for purchase
·       Informative classes related to the gluten and allergen-free lifestyle
·       Free reusable bag to carry your goodies
·       Meet your favorite vendors, authors and bloggers



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FDA Defines Gluten-Free: FDA Defines “Gluten-Free” for Food Labeling

In 2004, the United States Food and Drug Administration issued the Food Allergen Labeling And Consumer Protection Act. What it didn’t include at that time was any regulation on what gluten-free meant. The act went into full effect for the top eight allergens in 2006 (this included wheat but not gluten, which is the protein found in wheat, barely and rye). You can read more about FALCPA here and how it applies to allergen labels and how to read and understand them.

Today is a very big day for the gluten-free, celiac disease community as the FDA finally set a standard for what it means to call a food “gluten-free”. The FDA now defines a gluten-free food as containing less than 20 parts per million [ppm] of gluten. This number is similar to standards in Canada and the European Union however not as strict as those in Australia, which, as I understand from a food allergy counseling client who lives there, are five parts per million.

Many companies here have already adopted a 20ppm standard, so there should be little disruption; however, it will put on notice those food manufacturers jumping on the gluten-free bandwagon that the standards set down by the FDA must be met in order to be called gluten-free.

***

Here ths story from the New York Times today: F.D.A. Sets Standard for Foods Labeled Gluten Free:

The agency set a gluten limit of 20 parts per million in products labeled gluten free, said Michael R. Taylor, deputy commissioner for foods and veterinary medicine at the F.D.A. The limit had long been discussed and did not come as a surprise to industry or patient advocate groups. It was similar to the level adopted in recent years by the European Union and Canada, Mr. Taylor said.

And here is a link to the FDA ruling:

The U.S. Food and Drug Administration today published a new regulation defining the term "gluten-free" for voluntary food labeling.  This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten free diet.

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Food Allergy Counseling: Interview with Rachel Begun, MS, RDN

When you have a diet that must be restricted of certain items because of a medical condition, it’s vital to know what you cannot eat as well as what you can. That’s where a Registered Dietitian can help. I’ve talked about consulting with Registered Dietitians for years on this blog and in my book, Allergic Girl: Adventures in Living Well with Food Allergies (Wiley, 2011)  However, not all Registered Dietitians know nor understand food allergies, celiac disease, food sensitivities or food intolerances. That is why it’s extra vital to make sure your consult a Registered Dietitian knowledgeable in your medical diagnosis.

Rachel Begun, MS, RDN, a registered dietitian nutritionist specializing in gluten- and allergic-related disorders, is an expert in celiac disease from both professional and personal experience. I had a chance to interview her about living her best gluten-free life.




Allergic Girl: Briefly, tell us about you, your practice and your specialty?

Rachel Begun, MS, RDN: I am a registered dietitian nutritionist living with celiac disease.  My business consists of three pillars: counseling patients with gluten-related disorders and food allergies; consulting for the food industry and health organizations in a variety of ways, from research and development, to program design and implementation, to product and service positioning to marketing and communications; and public speaking, writing and media spokesperson work.  

AG: Briefly tell us about your personal history and diagnosis with celiac disease?

RB: Most people think I became a dietitian because I have celiac disease, but actually I was a dietitian long before being diagnosed. Like many, I was misdiagnosed with IBS and lactose intolerance for many years.  My symptoms gradually became worse and hit an extreme in Winter of 2008.  I was well-versed in food sensitivities and thought I might be having an issue with gluten. That's when I went to see my gastroenterologist and started the testing process to detect for antibodies to gluten and then an endoscopy to take a biopsy of my intestines.

AG: What are some common misconceptions about celiac disease?

RB: People think that because you don't have an immediate reaction to gluten that the consequences of eating gluten are not serious.  The reaction to gluten can take several hours to days and is quite debilitating for many for several days.  In addition, the long-term consequences of celiac disease can be serious, including anemia, osteoporosis, other auto-immune disorders, infertility and even intestinal cancers.  

AG: What are the three most common questions you get from clients about a maintaining a gluten-free diet?

RB: The most common questions are about how to find safe gluten-free options in the supermarket and when dining out and traveling, as well as how to eat to overcome nutrition deficiencies due to malabsorption or lack of nutrients in the gluten-free diet.  Every person lives a different lifestyle with different eating patterns and preferences.  I work with each individual to help them achieve their best gluten free life.  

AG: What is your one top tip for someone newly diagnosed with celiac disease?

RB: I actually have two top tips.  Focus the diet on whole, naturally gluten-free foods. This is the best way to help heal the intestines and get on the road to recovery. Next, learn basic cooking skills so you can prepare healthy gluten-free foods at home and be prepared when gluten-free options may not be available.

AG: What are your three top resources for easy, whole food-based, gluten-free recipes?

RB: Delight Gluten-Free magazine, Gluten Free Living magazine, Carol Fenster's gluten-free cookbooks. 

AG: What’s your one splurge?

RB: A really good gluten free cupcake.

AG: Final thoughts?

RB: Many people think having to go gluten-free means that you can no longer enjoy good food.  That is simply not true!  In fact, many people find that their eyes (and taste buds) are open to a whole new array of foods they may have never tried before.  With an open mind, going gluten-free can expand one's culinary options.

Thank you, Rachel Begun, MS, RDN for all that you do!


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King Arthur Gluten-Free Flour Mixes: Label Change

I love the King Arthur Gluten-Free Flour line of mixes, precisely because they are made in a facility free from the top eight allergens as identified by the US Food And Drug Administration.  So, I was surprised to read from an Allergic Girl Facebook page visitor that King Arthur Gluten-Free Flour labels had changed; produced in a top 8 facility was no long there.  Here are the old and new labels side by side.



So what actually changed?  Here’s what a King Arthur Gluten-Free Flour company spokesperson stated:  

“The facility we manufacture our Certified Gluten Free mixes in does not bring any of the top 8 allergens into its facility.  Our mixes are not tested for each specific allergen, only Gluten.  As there is always a risk for cross contamination outside the facility, our Food Safety team, out of true transparency and an overabundance of caution, decided to remove the “allergen free” statement.”

Here’s more information about King Arthur Gluten-Free Flour mixes. And here’s how to contact them directly about your personal needs.

Thank you, King Arthur Gluten-Free Flour for creating a delicious and safe product and for clarifying your labeling to reflect your manufacturing and testing capabilities.

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Food Allergy Coach: Having a Life with Food Allergies

My motto is: Just because you have a restricted diet, doesn't mean you have a restricted life.

What this means to me is: even though someone with severe food allergies can’t eat certain foods, it doesn’t have to limit how they can live life to the fullest, however they define that where they are right now.

I counsel my food allergy coaching clients to help them see the wholeness of their lives where they are right now (or where they'd like to be in the near future). I also guide clients to find their "Yes, and...".  A "yes, and..." statement might be: “Yes, I have food allergies. And I also love running and traveling to exotic locations; I adore eating fresh papaya; I lovingly care for my aging aunt; I volunteer as a Big Sister; I practice Jujitsu…” (You get the idea.)

For me, one aspect of "Just because you have a restricted diet, doesn't mean you have a restricted life" means engaging in all kinds of non-food focused activities like art – the process of creating it as well as being a consumer of it. So, in this space and on Facebook or Twitter, or Google+ , I may mention a show, a movie, a play, an art show that I found interesting, thought provoking and/or moving.  In the last two weeks, I saw and enjoyed the following here in New York City, at the Metropolitan Museum of Art - Impressionism, Fashion, and Modernity; at the The Museum of the City of New York - Stephen Burrows, When Fashion Danced; at The Rubin Museum - Brainwave series with Zakir Hussain, Tabla and Seth Horowitz, PhD.


***

How do you have a life with food allergies?

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7 Essential Ingredients for French Toast



I don’t make French Toast often but when I do I make sure I have the best essential ingredients I can get. Due to my food allergy and food intolerant needs, everything on the plate is naturally tree-nut free (food allergy), gluten-free (food intolerant) and lactose-free (food intolerant).* Also, six out of the eleven ingredients are organic.

Eggs – I used extra large organic eggs that have eaten vegetarian feed. Yum.

Milk – I use lactose-free organic skim milk when I can, today was two-percent  Lactaid milk (non-organic).

Vanilla – I use Tahitian vanilla from Nielsen-Massey. It doesn’t get better than Nielsen-Massey.

Cinnamon – I also have been know to grate from cinnamon sticks myself, you wouldn’t believe how more fragrant fresh grated cinnamon tastes and smells. This week I used organic cinnamon from Fairway Market.

Maple syrup – I use the darker, richer tasting Grade B maple syrup.

Bread- If I could I’d use day old egg Challah bread (oy, so good). As I’m wheat intolerant, I maintain a wheat-free diet and I use Udi’s Gluten-free white bread.

Ten-inch Frying pan – You need a great pan, the right size and able to take and distribute heat evenly to brown these slices perfectly. I use an Anolon 10-inch Nouvelle Copper skillet, sent to me by the company and I love it. It fits three slices of bread, just the right portion for a Sunday morning lie-in.

Use your favorite French Toast recipe - and happy eating!

*Here's an explanation of the difference between food allergy and food intolerance from the American Academy of Allergy, Asthma and Immunology, the National Institutes of Health, and WebMD.*

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Food Allergy Coach: Thankfulness

I was a sick kid. Allergic asthma and environmental allergies since I was four years old kept me struggling for breath and health into my late teens. Being ill with asthma and allergies and on daily medication also left me open to other viruses. When anyone in my class got sick, I got very sick. I missed a lot of school, after school activities, play dates and birthdays; generally, I missed out.

However, my senior year of college, when I was abroad at Oxford University something happened; an asthmatic and allergic fog lifted and I was able to join in the world in ways I hadn’t been able to before. (NB: Asthma cycles so it wasn't anything special that I did or drug I took.) This new cycle has lasted twenty years – basically, being the picture of health. I help it along by living as this Harvard University researcher suggests: “Treat your body like you are going to need it for 100 years.”

And, every day that I am well, I am actively thankful. This thankfulness is part of the driving force that keeps me healthy, keeps me expanding my life, my food choices, trying new experiences – striving to enjoy it all as much as possible. Because I remember what sick was like, I’m that much more focused on maintaining a balanced, healthy-for-me lifestyle. And thankful when everything works as it should.


***

Many of my food allergy coaching clients are newly diagnosed with dietary restrictions like celiac disease, food allergies, EoE, EGID or FPIES or food intolerances and looking for clarity about their medical diagnosis. I help them learn how to talk to their medical providers to get that clarity. Or many of my food allergy coaching clients may have just cycled out of illness and need support in their new life and assistance to reinforce those new choices to keep them healthy. Some are even like me, a lifetime "allergic girl" or "allergic boy" and are looking for new strategies to keep expanding their lives. In my role as a food allergy coach, I’m committed to being the biggest supporter, faithful cheerleader, reliable facilitator and guide for all of my clients as they achieve their goals and the lifestyle, the balance and the health that they desire.

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Allergy-Free and Easy Cooking, Review

Food allergy-free taco dinner party
Cybele Pascal's latest book, Allergy-Free and Easy Cooking is an instant classic and must-have for every food allergic family. (It would make an excellent gift, too.) All recipes are free from the top nine most common allergens, and only take 30 minutes to make.

Unlike many other allergen-free cookbooks, Cybele's book Allergy-Free and Easy Cooking not only explores ingredients in detail but gives a list of reliable resources; invaluable to new cooks and even experienced ones. Her writing is easy to read, her instructions clear and her recipes simply brilliant in their re-creations of classics in delicious completely-allergen-free ways.

In my household, the taco recipe, using organic ground dark meat turkey, has already entered into my weekly dinner rotation - in fact, my last dinner party was family style tacos (see the picture above). I substituted organic beef for turkey and it was equally delish. I made an easy cilantro lime rice as a side, served organic shredded Monterey Jack cheese, gluten-free soft corn tortillas as well a gluten-free organic blue corn chips. Everyone loved it!

Allergy-Free and Easy Cooking is a must-have if you are a newly diagnosed person/family with food allergies, or like me, have had food allergies your entire life. The recipes work for a family dinner, dinner solo or for family celebrations. 

Thank you Cybele for this excellent book, Allergy-Free and Easy Cooking!



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Udi’s Granola, Recall, December 2012


"Dec. 19, 2012 – DENVER – Udi’s Healthy Foods, LLC of Denver, Colorado, is voluntarily recalling its 12-ounce bags of “Udi’s Gluten Free Au Naturel Granola” with UPC 6-98997-80615-8 and “Best By 041913 12265 1” because they may contain undeclared almonds. People who are allergic to almonds run the risk of a serious or life-threatening allergic reaction if they consume these products." Here’s the full press release from Udi's Gluten Free.

This recall from Udi’s Gluten Free happened right before Christmas. Their granola line was never nut-free; they make a granola with nuts and always have to my knowledge. And accidents happen. Their bread products (muffins, bagels, loaves etc) used to be made away from the granola, and any nuts and was made in a different part of their plant from their bread products. However, I reached out directly to Udi’s to ask them to confirm that. the below is from Udi’s directly:

**
 
Thanks for reaching out to us. Our baked goods are completely nut free and made in dedicated nut free facilities.  The only product of ours containing nuts will be our granolas, but these are made in a completely separate bakery from the rest of our gluten free baked goods. This way we can assure that there will never be any cross contamination of nuts in our baked goods.

Most of our granolas do contain nuts, except the Au Naturel. Our nut-free granolas are thus not made in a nut-free facility, but we do have measures in place to clean and sanitize equipment between batches and sequence production in such a manner to avoid nut contamination of nut-free products.
 
**

Any further questions, please reach out to Udi’s Gluten Free directly:
http://udisglutenfree.com/
http://udisglutenfree.com/contact-us/
mail@udisglutenfree.com

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Cater to Guests Gluten-Free by Linda Freeman

*Update March 2103 : the article is no longer online.*

Dear friend Linda Freeman (also the founder and president of the Celiac Disease Foundation Hudson Valley N.Y. Chapter ) penned this article, "Cater to Guests Gluten-Free", recently about hosting gluten-free guests (Disclosure: I’m quoted within the article). Even though her focus is on the celiac and gluten-free community, she has some excellent and poignant advice for anyone who wants to host a loved one with a dietary restriction. My favorite quote: “Please be aware that your guests may be uncomfortable asking for special consideration and will be grateful if you broach the subject with them. Don’t assume you understand, either. At a dinner party, a host told me, “Trust me, I wouldn’t give you anything you can’t eat.” Asking your guests to trust you puts them in an uncomfortable position of having to choose between offending you and being sure they are eating safely.” Well said, Linda! Read the entire article here.



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Food Allergy, Food, Sandy

Central Park, NYC, November 4, 2012
*UPDATED: As of 12:30 Nov 6, 2012*

One of the big questions on my mind after Hurricane Sandy has been about those of us who need may specialty foods/medications (like anyone with food allergies, Celiac Disease FPIES, EoE, diabetes): how and where can they get it after such a major storm? After days and days without power (some may not have power until the second week of November) even the most prepared of us will be running out of supplies.

Behind the scenes here at Allergic Girl, there has been a flurry of emails and calls with food allergy, Celiac disease advocates, community leaders, medical professionals and food manufacturers. There is a massive desire to help but there is no coordinated way, yet, to do it. So here is the information I have read about or collected so far and the list is growing.  

*Please note: These are not endorsements. Follow up directly with these links and companies and ask them if they can accept specialty foods.*

NEW YORK CITY DONATIONS for FOOD MANUFACTURES ONLY:

I spoke with Leigh Lagrosa of the Food Bank of NYC and they are accepting shelf-stable, allergy-friendly goods from food manufacturers only. They serve all five boroughs of NYC.  Erin Smith of Gluten-Free Fun posted that conversation (Thank you, Erin!)  If you are a food manufacturer, here’s where you can send goods and donations to the Food Bank of NYC:

Leigh Lagrosa
Food Sourcing Liaison
Food Bank of NYC
355 Food Center Drive
Bronx, NY 10474
t: 718.991.4300, ext. 3335
c: 646.265.5099
llagrosa@foodbanknyc.org


NEW JERSEY:

I’ve read on Captain Jack's Peanut-Free Pirates Facebook page that these two hard-hit townships food banks were accepting donations from individuals.

I called The Community Food Bank of NJ as did FAAN and Theresa Forsman, Director of Foundation and Corporate Relations of The Community Food Bank of NJ said they absolutely will accept shelf-stable, allergy-friendly goods and donations and you can send them to:

The Community Food Bank of NJ
31 Evans Terminal,
Hillside, NJ 07205
Tel: (609) 383-8843
http://www.njfoodbank.org/

The Food Allergy & Asthma Support Group of North New Jersey's Group Leader Lisa Giuriceo spoke with these two food banks who said they can also accept shelf-stable, allergy-friendly goods and donations:


The Food Bank of Monmouth and Ocean Counties, Inc.
3300 Route 66
Neptune, NJ 07753
Tel: 732.918.2600
www.foodbankmoc.org/

Long Island Cares Inc.
10 Davids Drive (Harry Chapin Way)
Hauppauge, NY 11788-2039
Tel: 631l582l.FOOD
http://www.licares.org/

* When sending donations please mark "Hurricane Sandy/Food Allergies"*

BLOGGERS:

Heidi Bayer of Brooklyn Allergy Mom wrote this post - thank you Heidi!

Erin Smith at Gluten-Free Fun put together a very comprehensive post on how to help - thanks Erin!

Kelly Courson at Celiac Chicks also wrote a very helpful disaster preparedness post - thanks Kel!

Captain Jack’s Peanut-Free Pirates on Facebook posted about this neat idea from Good And Messy about creating labels for your donation so the recipients know it is special food!

***

If you have more places to send food, are coordinating something near you or want to help, post a comment or post a comment on my Facebook page at Allergic Girl.

***

DOCTORS:

One other thought: have an allergist that you love? Tell them about these resources for their patients that might need assistance.

We are in this together.

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Nizza, New Chef

*UPDATE: January 2012 CHEF MIKE is no longer at Nizza. We wish him well!*

Recently, I had a chance to sit down with the new chef at Nizza, one of my favorite haunts. Michael Schimelpfenig and I talked about Nizza’s new additions to their already delicious menu and their “Yes/Can Do” philosophy.  Numodo filmed it all on video for You Tube, which will be out soon. Meanwhile, I’m going to tempt you with these stills of the food I tried – everything was gluten-free, soy free, fish free, shellfish free, peanut free and tree nut free. And beyond good.

Stay tuned!

***

Socca and "Cuoco" salad
Funghi socca
Chicken pillard
Gnocci "stagione"
Lamb rack

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Whole Foods, Yorkville, Toronto


There's been a Whole Foods in Toronto for the past ten years in tony Yorkville and I was curious what Whole Foods in Toronto had in their allergen-friendly foods category.  So, I wandered through the aisles to see what I could find. Whole Foods, like most large retail grocery stores, hasn't quite figured out where to put allergen-friendly foods: in their own aisle or mixed amongst regular foods, so they do both. Here are some picture of the old friends I found here, with French subtitles, mais oui.

Enjoy Life and Canada-based Glutino
My fave, Enjoy Life min-chocolate chip en francais!
Udi's, whee!

I picked up one new product below, from Righteously Raw. It says it's chocolate made in an allergen-free facility out of California. I'll be emailing them later. If you've tried them, let me know!

 


And I bumped into these cookies in the bread section (which makes no sense Whole Foods!), pictured above by New Moon Kitchen. They had contacted me via Twitter and are sending samples of their GF, nut free line.

Checking out a local supermarket is one of the first things I do in a new city; you can tell a lot about a person, a group or a culture by what they eat. Whole Foods in Toronto is different because it's American-based but still they had local specialties - the dairy section alone was fascinating. 

Nice to meet you, Whole Foods, Toronto!
 

 

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Betty Crocker Gluten-Free Cooking


 
 
Betty Crocker created a gluten-free line of some of their classics last year including cake, brownies, cookie mixes and even  Bisquick. They have now combined those mixes with a book on how to use them and incorporate them into a gluten-free lifestyle. Published by Wiley (also, my book publisher), Betty Crocker Gluten-Free Cooking has 150 recipes, all gluten-free. They sent me a review copy to check out. (On their website they also have a listing of allergen-friendly cookbooks, not just their own, including my faves like Cybele Pascal’s Cookbooks: BettyCrockerStore.com  )
 
What I didn't love about Betty Crocker Gluten-Free Cooking:Betty Crocker Gluten-Free Cooking: uses every allergen but wheat, barely and the major culprits of gluten. There are diary, eggs, soy, tree nuts, peanut, fish and shellfish ingredients all throughout Betty Crocker Gluten-Free Cooking. So, if you have a celiac plus multi-allergy or multi-sensitivity household, Betty Crocker Gluten-Free Cooking may not for you. Or if you want to be gluten-free but have severe allergies to any of those ingredients you will be making many substitutions and there is no way to know how the recipes may turn out as they don’t provide for substitutions.
 
The recipes in Betty Crocker Gluten-Free Cooking call for gluten-free items to be added (like yogurt or deli meats) but have no listing of where to get those items or what substitutions are safe (many specialty cookbooks provide lists of safe flours and purveyor, for example). For new gluten-free cooks, this will pose an issue and may cause some unintentional gluten-free mistakes.

What I have mixed feelings about in Betty Crocker Gluten-Free Cooking i.e. I see this as a con and a pro:
The Betty Crocker Gluten-Free Cooking recipes use a lot of American processed foods and convenience foods. Those foods are usually high in sugar, salt and fats.  However, Betty Crocker Gluten-Free Cooking also gives the nutritional information so you can make an educated choice for you and your family about each meal plan and how much sugar, fat and salt intake you are consuming
 
The recipes in Betty Crocker Gluten-Free Cooking remind me of a baking or cookbook from the 1950s e.g. sloppy joe pie.  As I've never had tuna casserole or sloppy joe I don't know how these recipes stack up but I can say it seems the trend has turned to healthier choices. So, if you're a eating a classic bake, Betty Crocker Gluten-Free Cooking has updated these classics adding the nutritional information per serving added as well as making them gluten-free.
 
The good news about Betty Crocker Gluten-Free Cooking:
The information about celiac disease is correct which is not always the case with GF baking or cooking books.
 
The recipes use both homemade flour mixes (the recipes for which they give but again no hint of which flour purveyor is safe) and Betty Crocker brand prepared mixes which gives the reader more flexibility.
 
The recipes that use the pre-made Betty Crocker brand mixes look easy (NB: I haven’t yet tried them).
 
For a newly diagnosed celiac or gluten intolerant person, Betty Crocker Gluten-Free Cooking has lots of easy dishes both sweet and savory, appetizers and entrees that you can whip up in no time using both processed foods and fresh produce.
 
Upshot on Betty Crocker Gluten-Free Cooking: 
There is no one book that is perfect for everyone. But the more books out there, the better for anyone who has celiac disease, non-celiac gluten sensitivity, or gluten intolerance. Betty Crocker Gluten-Free Cooking will be helpful to many in the GF community who are newly diagnosed, teens just learning to bake, cook and experiment or extended family members just learning how to bake yummy GF treats for loved one.
 
As for me, I've flagged three new recipes to make for my next dinner party: snickerdoodles, coffee cake and whoopie pie cake. And I'm betting, given the quality of the Betty Crocker mixes, they won't know the difference.
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