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Gluten-Free? No Problem! Stratford University Dishes Up Tasty Tips
03/23/2010 - Click here to see the whole article>>

FALLS CHURCH, VIRGINIA – (March 23, 2010) – Increasingly, people are opting for gluten-free meals and products when dining out or doing their grocery shopping. This is because gluten sensitivities and intolerances are becoming more well-known to the public. In fact, according to the Celiac Disease Foundation, one in every 133 people is affected by celiac disease. Problem is, 97 percent of those experiencing it are still undiagnosed. And those who are aware of the issue and are try to avoid gluten may not know where to start, when it comes to cooking for the family.

“Trying to cook gluten-free can seem like a daunting task at first, but it’s really not that difficult,” explains James Sinopoli, a culinary instructor at Stratford University. “Whether cooking for your family or for a guest who needs to avoid gluten, it’s a lot easier than you may think.”

Those who have celiac disease or a gluten intolerance will need to maintain a gluten-free diet. Gluten is a protein found in many products, including wheat, rye and barley. If people who have celiac disease consume gluten, there is an immune-system response, and the body begins damaging the small intestine, according to the National Institutes of Health. Because of this, it is important to make sure that those with celiac disease do not come in contact with gluten, and that there is no cross-contamination of products when preparing foods.

You can prepare a tasty home-cooked meal for your family that is completely gluten-free. Start by trying these tasty recipes:

Gluten-Free Pizza


1 can (8 oz.) tomato sauce

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/2 teaspoon crushed dried rosemary

1/2 teaspoon fennel seeds

1/4 teaspoon garlic powder

1 to 2 teaspoons sugar, to taste

1/2 teaspoon salt

Toppings of your choice


3/4 cup warm milk (110º) or non-dairy liquid

1 tablespoon active dry yeast

2 teaspoons sugar

1/2 cup sorghum flour*

1/2 cup tapioca flour

2 teaspoons xanthan gum*

1/2 teaspoon salt

1 teaspoon Italian herb seasoning

3 teaspoons olive oil, divided

2 teaspoons cider vinegar

White rice flour for sprinkling

Shortening for greasing pan

Preparation for Sauce

Combine all ingredients in small saucepan and bring to boil over medium heat. Reduce heat to low and simmer 15 minutes, while Pizza Crust is being assembled. Makes about 1 cup.

Preparation for Crust

Preheat oven to 425ºF. In small bowl, dissolve yeast and sugar in milk. In medium mixer bowl, beat flours, xanthan gum, salt, and seasoning on low speed. Add yeast-mixture, 1 teaspoon of the oil, and vinegar and beat until blended, about 30 seconds. Dough will be soft.

Put dough on lightly greased 12-inch nonstick pizza pan and liberally sprinkle with white rice flour. Press dough to edges of pan, continuing to sprinkle with flour to prevent sticking to your hands. Make edges thicker to hold toppings.

Click Here to View Full Story including more great recipes for Focaccia Bread, German Chocolate Cake, and Cinnamon and Raisin Teacake! >>


September 19, 2007: "Waiter, Please Hold the Wheat" - An article about celiac from


June 11, 2007: "No Wheat, No Worries" -
Celiac disease is gaining more attention lately from the public at large.  This article was recently published by People Magazine to explain celiac disease.  Click here to read it.
sources: People magazine,


March 2007: Peter Green, MD speaks about celiac disease on THE VIEW.  Press play on the clip at left to see the whole segment.



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