It happens to the best of us…

You are going about your merry way, crossing things off your “To-do” list, when it happens… The “Hangry Monster” hits. You know, the feeling? (Hangry- the dreadful combination of hungry and angry that overtakes all rational thought when you become overly hungry.)

I will be the first to admit that I am not a nice person when I am hungry, and learned at an early age to carry a snack with me at all times. As I have grown, my version of “snacks” has changed somewhat. Instead of focusing on mere calories, I try to make sure my go-to snacks have some sort of nutritional value, like protein and fiber.

For a week of healthy snacking, I recommend taking 30 minutes on the weekend to prep and pack your snacks for the week. That way, they are ready to grab as you run out the door. Snacks like:

1. Gluten Free Crackers and Hummus
2. Carrot & Celery Sticks with Individual Squeeze Packs of Nut Butter
3. Raw Almonds or seasoned peanuts/cashews.
4. Any type of fruit, such as bananas, apples, oranges, pears, etc.
• You can also freeze fruits such as grapes for a refreshing sweet snack!
5. String Cheese
6. Udi’s Granola Clusters
7. Harvest Crunch Muffin
8. Hard boiled eggs
9. Kale chips

I also recommend finding a healthy, non-perishable snack to leave in the glove compartment of your car. My personal favorites are:

1. Gluten Free Granola Bars or Protein Bars. Our favorites include: Udi’s Granola Bars, Lara Bars, Glutino Breakfast Bars, and KIND bars.
2. Dry Roasted Edamame
3. Glutino Pretzel Twists
4. Any gluten free cold cereal such as Chex

I was very excited when Udi’s released our new Gluten Free Granola Bars. Not only are they convenient and delicious, but they are enhanced with probiotics, omega 3′s, and antioxidants! They come in three delicious flavors, Cranberry Almond, Chocolate Chop, and Ancient Grain Trail Mix, and can be found at your local, natural food store.

Now it’s your turn! What are your favorite gluten-free snacks on the go?

Did you know that the 3^rd Thursday in December has been named 

“National Re-gifting Day”?

It all started in 2006 when Regiftable.com (created by Money Management International) declared this day to be the pillar of their frugal, money-saving, holiday shopping mantra. However, since its inception it has turned into a great way to get rid of unwanted presents, recycle useless gadgets, graciously donate items to a better suited owner, find that last-minute gift for your office party, or simply stretch your holiday budget.

We’ve taken a liking to this concept of easy holiday saving and have collected some great gift ideas that won’t break the bank and will be perfect for those gluten free folks on your shopping list!

Books & Magazines

Are you gluten-free? Why not pass on those books and magazines full of recipes and ideas that you already have memorized to the gluten-free newbie. You can never go wrong with a delicious collection of allergy-friendly recipes or helpful information on gluten-free living.

Here are some of our favorites:

• Gluten-Free Baking for the Holidays
• The Gluten Glitch – Perfect for kids!
• Gluten-Free Living
• Gluten-Free on a Shoestring – Has 3 great books to choose from
• The Essential Gluten-Free Grocery Guide

FOOD!

Take this opportunity to clean out your fridge, freezer, and pantry. Assemble your gluten-free favorites into a delicious gift basket that will ensure its recipient enjoys a delicious and worry-free holiday. Don’t forget about baking mixes and ingredients! You can even mix your favorite flours to make an amazing (and cheap) gluten-free flour blend perfect for holiday cookies and cakes!

Some edible and gluten-free items you may want to consider are:

• GF Baking Powder (try Bakewell Cream Baking Powder)
• Ancient Grains Flour Blend
• Glutino’s Gluten-Free Pantry Baking Mixes
• GF Baking Yeast (Try SAF’s professional grade yeast!)
• Udi’s cookies and brownies (get them one flavor or all 3!)

Kitchen Gadgets

Ever bought or received fun kitchen tools or gadgets that you’ve never ended up using? Does your gluten free fried love to cook and/or bake? If so, it’s a match made in heaven. To avoid cross-contamination, gluten free cooks can never have enough dedicated utensils and kitchen toys.

Here are a few of our favorites (just in case you have them lying around):

• Kitchen Scale(digital preferably)
• A necessity for the gluten free baker
• OXO makes a very functional one!
• Airtight Storage Containers
• Great for keeping your gluten free flours and other ingredients safely stored
• Toaster or Toaster Oven
• Especially great as a designated “gluten free toaster” for household that aren’t 100% gluten free.
• Serving & Cooking Utensils
• Can’t ever have enough of these!
• Kitchen Aid Mixer
• If for some strange reason you have an extra one lying around, we know your gluten-free friend would love one to whip up some treats (for you)!
• Bread Machine
• Again, not very likely you have an extra one. But, if you never use your own, consider passing it on to someone who will make some delicious & fresh gluten free bread with it!
• Cutting boards
• If you’re gluten-free gift recipient is newly diagnosed, it’s important she replaces her old cutting boards with some clean new ones.

Do you have any gluten-free inspired gift ideas?

 You have a gluten-free kitchen at home…but do your favorite restaurants?

Luckily, with the demand for gluten-free options on the rise, restaurants are offering more and more gluten-free-friendly dishes on their menus!   Dining out today is much easier than it was five years ago. You may be pleasantly surprised by how many asterisks or “GF” notations you can now find on menus throughout the country. Servers are more aware of gluten sensitivities and many chefs will follow the necessary procedures to avoid cross-contamination.  Here are a few guidelines to follow when visiting your favorite restaurant to see if they’ve adopted to the new gluten free world and help ensure your meal will indeed be gluten free.

First of all, there are various resources that can help you find gluten-free/allergy friendly restaurants. Try some of these apps to find the gluten free friendly businesses in your area:

• Find Me Gluten Free (Udi’s employee favorite)
• Gluten Freed
• Gluten Free Restaurant Cards
• Gluten Free Fast Food
• iEatOut Gluten Free & Allergen Free
• Gluten Free Registry
  
• You can also use Urban Spoon, Foursquare, or Yelp and simply search for “gluten free”

Second, your server is a great resource to inform you about the restaurant’s allergy-friendly menu options and kitchen practices.  Here are a few important questions you will want to ask him or her:

1. I am gluten-free, can you accommodate me?  Not only is this polite, it will also give you a feel for how much your server knows about gluten-free.  If they point you to the salad options (which, you notice, have croutons and thick dressings), it may be time to ask a few more questions!  If they hand you a dedicated gluten-free menu or “Celiac” menu- you are all set!
2. Does your kitchen have a station dedicated to gluten-free preparation?   This question is quite revealing- if the answer is “Yes”, chances are, the chef is not only familiar with gluten-free foods, but is actively avoiding cross-contamination.  Look for an explanation here; most servers will proudly outline the precautions the restaurant takes.  Your server may have to check with the chef, which shows their desire to accommodate you.  If your server seems hesitant with an answer you may want to dig a little deeper.
3. Are you familiar with cross- contamination?   Look for solid answers here. A good server will explain how the chef avoids cross-contamination and the kitchen procedures they abide by.

Although your server should be your main source of information, there are also key words it dish descriptions that often contain gluten and should warrant a red flag:

• Fried
• Battered
• Creamy
• Encrusted
• Dusted

Marinades, gravy, sauces and dressings also pose potential “gluten traps”.  Some restaurants will have separate fryers and certified GF ingredients, sauces, and toppings; just make certain of this before ordering.

Lastly, and most importantly, make sure you feel comfortable eating at the restaurant. Your gut may tell you something long before you consume your meal.  Remember, restaurants are in business to serve and accommodate as much as they possibly can. More often than not, they’ll be more than happy to ensure that your meal safe, delicious, and enjoyable!

Happy Dining!

It’s estimated that Celiac Disease affects over 3 million people in the United States alone. Unfortunately 85% of those people are undiagnosed or even misdiagnosed with other medical conditions. Thankfully October is Celiac Awareness Month and we want to take this opportunity to spread the word about Celiac symptoms, treatments, and share some helpful resources and ways to advocate for this disease.

What are the symptoms?

One of the reasons that Celiac Disease can be so difficult to diagnose is the fact that there are more than 300 symptoms that often mimic those of other diseases; including IBS, Crohn’s, intestinal infections, lactose intolerance, and depression. If you’re experiencing any of the following symptoms (especially over time) you may want to ask your doctor for a celiac blood test:

• Bloating
• Fatigue
• Skin rashes
• Headaches
• Joint Pain
• Diarrhea
• Or any additional symptoms listed here
• Certain other risk factors, such as having a family member with Celiac Disease, also warrant a test.

What are your treatment options?

The only treatment for celiac disease is a gluten-free diet. Even consuming small amounts of gluten can bring back your symptoms and damage the intestine. Luckily today there are numerous gluten free items available in your local grocery store and following a gluten-free diet does not have to be so daunting. We have also compiled a long list of delicious gluten free recipes that can help you get started. In addition, we recommend that you join gluten free communities for support, information, and helpful gluten-free living tips.

How can we spread Celiac Awareness?

It’s vital that we build awareness of celiac disease and gluten-sensitivities in order to educate the community and help diagnose those 85% who are unable to identify their symptoms. Here are a few simple ways that you can help spread awareness:

• Talk to everyone you know! Re-post and re-tweet Celiac facts on social media and share your experience of living gluten-free with friends and family.
• Join your local Celiac Organization.
• Donate gluten free food to local food pantries
• Participate in Celiac Survey and Study opportunities
• Talk to grocery stores in your area about stocking more gluten free items
• Call local restaurants about adding gluten free options to their menu.
• Contact the Food and Drug Administration in support of the proposed 20ppm gluten-free food labeling rule.

Looking for additional resources?

We understand that it can be quite overwhelming when you’re newly diagnosed with Celiac Disease or have recently entered the gluten-free world for other reasons. Here are a few resources that may help answer any additional questions you may have.

• National Foundation for Celiac Awareness
• Celiac.com
• Mayo Clinic – Celiac Disease
• Udi’s Gluten Free Community
• Celiac Sprue Association
• Celiac Disease Foundation
• The University of Chicago Celiac Disease Center

Want to know how you can get involved with Udi’s outreach? Apply to become an Udi’s Ambassador!

To become an Udi’s Community Ambassador, e-mail klampkin@udisglutenfree.com for an application.

To become an Udi’s College Ambassador, e-mail a resume to collegeambassadors@udisglutenfree.com.

There’s nothing we take more seriously than caring for our family’s health. Unfortunately food allergies can certainly make that task even more challenging.

If you or a family member are gluten free or have any other type of food sensitivity, you know how hard sharing the kitchen can be. While some families decide to completely eliminate all allergens from their home, this option may not be viable for others, especially larger families.

You might not think twice about the counter you use to prepare your food or the plate you put your food on, but for people with celiac disease, these common places can be a virtual mine field for cross-contamination.

If you find yourself still cooking with common allergens, or simply preparing household favorites that the rest of the family can’t do without, here are some tips to avoid contaminating your safe food:

• Hands – Teach all members of your household to wash their hands before touching any non-allergenic foods – even if they are touching it in order to serve themselves.

• Utensils – Make sure utensils and dishes have been thoroughly cleaned when preparing multiple meals. Depending on the severity of the allergy, you may want to invest in separate sets of utensils and dishes for gluten-free food preparation. Although it is unlikely, there is a possibility allergens can remain on dishes even after washing. Our hands and eating utensils can easily carry allergens and contaminate food, so keeping them clean is a staple in avoiding cross-contamination.

• Surfaces – Don’t prepare gluten-free foods on the same surface used to prepare foods with gluten unless the surface has been thoroughly cleaned. Separate your prep areas as far as possible so that allergens can’t easily travel between ingredients – think across the kitchen rather than side-by-side.

• Meals – If you are preparing both allergenic and non-allergenic food for the same meal, prepare the non-allergenic meal first, before you even open the other ingredients.

• Appliances – Don’t use the same toaster for gluten-free bread and regular bread. If your home isn’t entirely gluten-free and you can only have one toaster, try to make it a toaster oven and get extra trays from the manufacturer for toasting gluten-free bread. Also, when baking in the oven, use the top rack so there’s no risk of gluten “dripping” onto food below.

• Crumbs – Be diligent about crumbs! Watch out for crumbs on counters and in shared spreadable condiments. Even a few crumbs from food containing gluten can contaminate your gluten-free food.

“For people with celiac disease,” says Rachel Begun, M.S., R.D., and spokesperson for the Academy of Nutrition and Dietetics, “even just a microscopic amount of gluten can cause a reaction and damage to the intestines, such as a single bread crumb on a plate or speck of wheat flour on manufacturing equipment.”

These tips are simply a few recommendations for reducing the risk of cross-contamination when cooking at home. However, only you know your family’s needs best and you should always take any other precautions you deem necessary to keep your kitchen, and your next meal, safe.

What are some of the precautions you take in your own home? Do you have any tips or new and innovative ways of avoiding cross-contamination? Share your ideas and suggestions in the comments below.

Sources:

Kids With Food Allergies Foundation

About.com – Celiac Disease & Gluten Sensitivity

Eat Right Organization

It’s no question that autumn is absolutely my favorite season! The changing leaves, the chill in the air, and the countless pumpkin flavored baked goods are all great. BUT, the real reason I love autumn is because it’s finally football time! I look forward to getting together with my friends, breaking out our favorite jerseys, participating in some good-natured rivalry banter, and of course hosting a fabulous party to watch the big games.

The key point to remember when hosting a football party is to make EVERYTHING at the party gluten free. Even if you’re the only gluten free eater at the party, this will help avoid mishaps and cross-contamination. So let’s go through some great options for your football watching party that we can guarantee no one will know are gluten free!

• Consider easy, naturally gluten free appetizers. Some of my favorite options are chips with salsa and guacamole or chopped veggies with hummus. Maybe sure to always read the label before purchasing these items at the grocery store as there is the possibility of hidden gluten. Here is a very simple and gluten free guacamole recipe.

• Who doesn’t love pizza? A quick fix for your football party is to use our Udi’s Gluten Free Frozen Pizzas! We have three varieties, and they are always the hit of the party. Opting for frozen pizza will give you more time to prep other options, while still providing a crowd favorite. You can check out our three varieties as well as where to purchase them here.

• A great complement to pizza is of course wings. Since you’ll be able to save time with our frozen pizza, you can focus a little more time on prepping some delicious BBQ wings. Make sure to stock up on some of your favorite dipping sauces, and then check out this recipe to complete the dish.

• If you feel like going the extra mile (or yards in this case), then make sure to add a decadent gluten free dessert to the menu. Luckily, there are so many great gluten free baking mixes out there (two of my favorites are Betty Crocker and Gluten Free Pantry), that it is very easy to convert a gluten filled dessert recipe to a gluten free one. Check out this football cupcake recipe for a very fun option to end the game with. One important note – make sure to read the label on the icing before purchasing, as some store brought brands do contain small amounts of gluten.

Entertaining for a football party should be anything but stressful – this is a fun time to celebrate and enjoy each other’s company. We hope you have a great time this football season, and that your team wins big!

What are some of your favorite recipes to make during Sunday and Monday night football?

When I was in college, I frequented fast food restaurants, loved pizza, and generally just ate what I felt like at the time. I’d always done that—I’d never had to watch what I ate, ever. Sure, I was nauseous all of the time, got frequent stomachaches and migraines, and had trouble focusing, but those weren’t related to what I was eating—right?

Wrong. So, so wrong. I was diagnosed with Celiac Disease my third year of college. Gone were the days when I could eat what I wanted or enjoy the grab-and-go snacks between classes. In fact, gone were the days when I could eat on campus at all. So what do you do as a college student that suddenly can’t eat college food? Well, you get depressed. Then you get mad. And then you do something.

I became an advocate for gluten free awareness, rallied formore gluten free options on campus, and started asking all of the cafés if they would carry gluten free food. I also participated in the spring and fall student festivals, finding other people who had to remove gluten from their diet or had other food allergies, and asked them how they dealt with it and if they wanted to join me in my campus wide campaign. I started a dialogue with the school administration about increasing our allergy-friendly food options and started researching the American’s with Disabilities Act and how it related to Celiac Disease. Although it wasn’t an easy overnight transition, I took what was a depressing diagnosis, and with my new-found energy and better health, turned that diagnosis into something that I was passionate about.

My parents were amazing, and gave me the encouragement I needed when I was down. They would put together wonderful care packages full of my gluten free favorites, including not only food items but also products like gluten free toothpaste and my favorite gluten free lip-gloss. My dad would call all of the restaurants near my apartment and campus, asking them if I could eat there, and then e-mail me the list; my mom sent me a new toaster and cooking utensils, and even found these great toaster bags that I could use to prevent cross-contamination in the communal dining area toasters.

Of course, I still self-sabotaged (more often than I would like to admit!), because in spite of all my efforts, it was still sometimes difficult to find food I could eat. So, I would grab a slice of pizza and relish the greasy gluteney goodness, followed by staying in bed for three days. Needless to say, it’s not wise to go that route! So how can you prevent these instances of gluten self-infliction?

Prepare. Prepare, prepare, prepare! Pack a lunch, of course, but also always pack lots of snacks. Pack at least 2 more snacks than you think you need—if you don’t end up eating them that day, then you can save them for the next day, but it’s always better to have more than less. Concentrate on the snacks that you can’t buy on campus, like gluten free crackers, pretzels, etc. Snacks like fruit and yogurt are nearly always available in college cafés and convenience stores, so don’t waste space packing them. This habit will prove be very helpful in all areas of your life, not just school—when you go out with friends, when you go to work, or when you‘reon a plane, for instance.

In addition, if you live in a dorm, it is absolutely essential to talk to your dining hall managers, chefs, school dietitian, and even your floor’s R.A. If you can do this before the new semester starts, even better! Remember that they want to help you, although sometimes they don’t know how. Help them help you! Tell them what gluten free foods you like, what you’d ideally like them to carry, and offer to help teach them how to prevent cross contamination.

The most important thing to remember about being gluten free in college is this: be your own advocate and have as much fun as possible! Find other people that are gluten free, and join up with them. Make it a fun challenge to find good gluten free food with your friends—my challenge was to find the best gluten free pizza in town, so we would all go out gluten free pizza hunting on Friday nights!

For more in-depth knowledge and guidance, Rebecca Panzer, MA, RD, LD wrote a Gluten Free Guide to College. Ms. Panzer’s research on gluten free college students led to this wonderfully informative guide full of tips and tricks for gluten-free college students!

What do you do for your gluten free student, or what were your experiences as a gluten free student? Share with us!

Lately, I’ve been on a quinoa kick. I’ve been making a batch at the beginning of each week and using the ancient grain in a different way each day. Top with salsa, sautéed veggies, beans or nuts and you have a satisfying meal. I’ve also been topping my salad greens with quinoa to add a nutritious punch to carry me through an afternoon at the office and an evening workout.

Not only is quinoa easy to make, but it is also packed full of nutrients. It is a complete protein containing all nine essential amino acids that are the body’s building blocks for muscle. It also contains magnesium which helps relax your muscles and blood vessels and other minerals, such as manganese, that act as antioxidants to help vend off cancer causing free radicals. Referred to as a “mother grain” and grown in the high Andes, quinoa was considered a sacred grain in the Inca tradition (source: http://www.wholegrainscouncil.org/whole-grains-101/quinoa-march-grain-of-the-month). It has certainly made a comeback in recent years and is used in a wide range of products, from beverages to baked goods.

On top of all these benefits, quinoa is gluten free, making it a great option for those who have Celiac Disease or a gluten intolerance.  What I like most about quinoa is its versatility; it can be used in so many recipes! Below are a few ideas to get you started.

Black Quinoa Asian Slaw

INGREDIENTS
For the slaw:

• 8 ounces black quinoa
• 2 cups water
• 2 cups red cabbage, shredded
• 1 cup snap peas, bias cut
• 1 cup carrots, shredded
• 1 cup scallions, bias cut
• 1 mango, diced small
• 1/2 cup fresh cilantro, roughly chopped
• Sesame seeds, toasted, to garnish

For the dressing:

• 1/2 cup orange juice
• 1/4 cup rice wine vinegar
• 2 tablespoons fresh ginger, minced
• 1 teaspoon Sriracha sauce
• 1/4 cup sesame oil

INSTRUCTIONS

1. Rinse black quinoa under cold water until water runs clear.  Place black quinoa in boiling water and simmer for 12-15 minutes.
2. In a small bowl combine orange juice, rice wine vinegar, ginger and Sriracha sauce.  Slowly whisk in sesame oil to create an emulsion.  Set aside to incorporate flavors in dressing.
3. In a large bowl combine black quinoa, red cabbage, snap peas, carrots, scallions, mango, and cilantro.
4. Fold in dressing and let chill in fridge. When ready to serve, garnish with toasted sesame seeds.

Quinoa-Spinach Bake

INGREDIENTS

• Olive-oil cooking spray
• Breadcrumbs, for baking dish (Udi’s Whole Grain Bread)
• 1 pound spinach leaves, picked and washed
• 2 teaspoons olive oil
• 1 yellow onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 1 tablespoon picked fresh thyme leaves
• 1 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon crushed red-pepper flakes
• 2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions
• 1 cup nonfat cottage cheese
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten

DIRECTIONS

1. Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs and set aside.
2. Fill a large bowl with ice and water, set aside. Bring a medium pot of water to a boil. Add spinach, blanch until bright green for about 10 seconds. Transfer to ice bath. When spinach is cold remove it from ice bath. Squeeze out all water  and finely chop,set aside.
3. Heat the olive oil in a medium sauté pan. Add onion, garlic, thyme, rosemary, and red-pepper flakes, and sauté until translucent, about 8 minutes. Remove from heat, transfer to a medium bowl.
4. Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion mixture and stir until well combined. Pour the mixture into the prepared baking dish and place in the oven. Bake until set and edges are brown for 60 to 70 minutes. Slice, and serve warm or at room temperature.

Quinoa “Oatmeal” Cookies

INGREDIENTS

• 6 tablespoons dairy free/ soy free margarine (may substitute with butter)
• 1/2 cup brown sugar
• 1/4 cup soft silken tofu (may substitute with 1 egg)
• 3/4 cup quinoa flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 tsp. gluten free vanilla
• 1 1/2 cups Arzu Original Flavor
• 1/2 cup raisins (may substitute with dried cranberries)

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Cream margarine, brown sugar and tofu (or egg).
3. Add quinoa flour, baking soda, salt and cinnamon and vanilla. Beat for 1 minute on high. Add vanilla and Arzu. Mix well. Add raisins and gently mix in.
4. Drop by teaspoonful onto parchment lined cookie sheet.
5. Bake 10-12 minutes until golden brown.
6. Cool before storing in air tight container.

Do you have any fabulous quinoa recipes to share? Would you try any of the recipes above?

Ironically enough, we are the Wheatley family from Lexington, KY. After 10 years of chronic stomach issues, and  being very pushy with a receptive pediatrician, our oldest was diagnosed with celiac disease.  After she tested positive, we tested our other 3 children due to the hereditary nature of the disease. The other three were found to be positive as well. Talk about rolling with the punches! This diagnosis came as a shock to our family.  Of course, our oldest was thankful that there was hope for her to feel normal.  Immediately I worried about everything…How will they cope? What will they eat? How can we go anywhere?  How can I put a positive spin on this?  How receptive will family and friends be?  The questions went on and on.

Luckily our children have been patient and very open to learning about the disease.  They have been receptive to trying new foods and brands in order to find the right Gluten free products for them.  With companies like Udi’s, which take the time and care to create great/safe products, there is so much more for them to pick from on the market.  Finding the best bread search ended finally when we discovered Udi’s whole grain bread.  Our kids don’t care a lot for pasta but they love their bread…and Udi’s saved the day!!

My husband and I have always been firm believers in ‘everything happens for a reason’.  The spin we have put on the disease for our kids is that getting the diagnosis early in life will prevent them from possibly developing multiple diseases later in life.  With the help of testing, doctors, family, friends, research and innovative companies like Udi’s our children are going to grow up happier and healthier and that is something that we cannot put a price tag on.

We asked Becky Wheatley to provide some tips on dining out with gluten free kids. Here is what she recommends.

Tips For Dining Out With Gluten Free Kids

1. First and foremost, we are always very open and up front about our children’s diagnosis to the manager and waiter/waitress.  We have found that doing so helps them understand the situation better.
2. Another important thing is calling ahead when possible and talking to the manager, preferably the one who will be there when you plan to go.  We have had several places fire up grills that are never used and cut potatoes to make fresh oven baked french fries just for the safety of our children.
3. Taking extra food/bread/condiments to the restaurant is a good idea, just in case the menu is more limited than we expected.
4. The biggest key is remaining calm/patient and never underestimating the power of informing people as you go. We can all educate over time and get gluten free knowledge out there!!

About the Wheatleys

Becky Wheatley-NICU RN

David Wheatley-Tax Manager

Kids:

Abby-11 years old

Gunnar-9 years old

Cameron-7 years old

Lindsey-7 years old

Gluten Free for 1 year now!!  Follow-up testing on Abby has shown complete healing of her small intestines…a completely normal Endoscopy!!  Thanks Udi’s!!

Written by intern Melissa Clem. Melissa is a senior nutrition student at the University of Alabama and leader of the campus’ gluten revolution!

Just last year, after being able to exhale after finals, I visited (yet another) doctor about my tummy troubles. After years of blow-off diagnoses, thoughtless advice, and dead end testing, I finally got the answer to all my woes – I had Celiac Disease. As a nutrition student, I knew the implications of the condition, but it didn’t really sink in until I returned to school for the spring semester.

I lived at home with my parents over the holiday break, where I enjoyed fresh, hot meals, few worries, and hardly any problems with my new gluten-free diet. However, when I returned to campus, I realized I had a few more changes to make than I had anticipated. The Ramen, macaroni and cheese, and whole wheat bread no longer seemed like the incredible, budget- friendly meals they had once been. Now, all that stared back at me from inside my cabinet was poison. I knew I had to de-gluten my apartment.

I started by donating my gluten-filled foods to my roommate and separating our food to reduce contamination. It took me a while to recognize the hidden opportunities for gluten getting in my food – the double-dipped peanut butter jar, the shared toaster, the sandwich-bread-hands reaching into my bag of chips.
(Toaster photo by dullhunk on Flickr)

My next step was to decide what it was I could and could not do without. Ramen and Chef Boyardee were not very hard to give up, but cookies?! Bread?! Pizza?! Something had to be done. 

At this point in my life, I had never tried any kind of gluten-free alternative to the foods I loved. And as a carboholic, I was pretty skeptical. I perused a couple of the local grocery stores and found a surprisingly wide variety of gluten-free foods without having to go to a specialty store. I came home with cereals, breads, cookies, crackers, and chips, all safe for me to eat. And in the name of research, I held a feast.

Of all the products I “tested” (does anyone else find it ironic that “tested” is only one letter away from “tasted?”), I found Udi’s Gluten Free foods to be the most versatile, delicious, and the best competition to their glutenous counterparts.  My favorites are definitely Udi’s Whole Grain Bread Loaf, Chocolate Chip Cookies, and Pizza Crusts.

Now that I have the cooperation and understanding of my roommate, as well as the incredible creations from Udi’s, living gluten free is much easier than I could have ever imagined. So if you need to send gluten packing, just follow these easy steps:

1. Purge your pantry! Keep only the foods that are naturally gluten free, GF certified, or have explicit allergen information provided by the manufacturer.

2. Analyze your appliances! Make sure the appliances you use are not being shared by a gluten-tolerant roommate. If they are, make sure to clean them thoroughly between uses, don’t let your food physically touch the appliance, or consider getting dedicated gluten-free gear.

3. Ditch the double-dipped! Any communal products, like nut butters, margarine, or preserves, should be strictly single-dip only. For more peace of mind, buy duplicate products for your gluten-free diet.

4. Get new grub! Stock up on gluten-free products, like the ones from Udi’s, so you can continue to enjoy your favorite foods.

5. Rock some recipes!  Being gluten-free doesn’t have to mean being bland. Check out Udi’s Gluten Free Recipes for some awesome ideas!

Now that you’re gluten free, what has been the biggest challenge or change in your lifestyle? How did you adjust?