Tag: Gluten Free

Do you find “May Contain Wheat” statements to be confusing?

On March 26, 2018 the article, “When foods contain both a gluten-free claim and an allergen advisory statement for wheat: should consumers be concerned?” by Tricia Thompson, Amy Keller, and Trisha B. Lyons was published online ahead of print by the European Journal of Clinical Nutrition.

The authors quantified data on products obtained by the Gluten-Free Watchdog. All products in this review were labeled “gluten-free.” It is important to understand the distinction between “Contains” and “May contain” statements.

To read the full text article, click here

Click here for a one-page summary.

Trisha B. Lyons, RDN, LD
MetroHealth Medical Center, Cleveland, OH

Evol Scramble Cups

Archived by Diane on 3/23/2018 – no longer on Evol website

Found at Target:

Evol Scramble CUPS.
Target also had Fajita CUPS and Veggie CUPS which I did not buy.
From Evol’s website:

Welcome to the EVOLution of breakfast. Our new Scramble CUPS are packed with REAL FOOD: certified humane, cage-free eggs; proteins raised without antibiotics; and non-GMO vegetables. And they’re UNDER 210 CALORIES each, so need to compromise on the most important meal of the day. Go ahead, START SMARTER.

I tried the Egg Whites, Veggie and Cheese Scrample CUP.  It is certified gluten free by GFCO.  5oz, 120 calories, 9g protein, 2g fiber, 250 mg sodium.  Made with cage-free eggs. $2.99

The frozen cup is easy to prepare.  You just remove the lid, peel back the film, and microwave for 1 min 45 sec.

Following those directions the cup contents were heated through.  The eggs, potatoes and other vegetables were easily identifiable and the gouda/cheddar mix provided quite a bit of flavor.  And it is not too salty.  It tasted better than it looks in this photo.

Evol Scramble CUP Prepared

The serving size is small: more of a snack than a full meal.

On the negative side, I’m not a fan of frozen and microwaved potatoes.  The texture is a bit mushy.

I doubt I’ll buy it again.  As it it is frozen, it doesn’t travel well and if I’m home, I can easily make eggs for myself.

Other Scramble CUP flavors:

  • Egg, Uncured Bacon & Cheese with Bell Peppers & Potato
  • Lean & Fit Chicken Apple Sausage, Egg White with Potato & Cheese
  • Egg White, Veggies & Cheese
  • Egg, Basil Pesto, Potato & Cheese

Crab Cakes Gluten-Free

Crab Cakes Gluten-Free

Adapted from the Old Bay Seasoning Recipe

2 slices of bread or about 1/3 cup of Kinnikinnick Panko Breadcrumbs

2 T mayo or 1 T creamy horseradish and 1 T mayo

1 T Old Bay Seasoning

2 t parsley flakes or chopped fresh parsley is better

2 t prepared mustard or a wholegrain or spicy mustard

1 egg beaten

1 tiny shake of cayenne pepper

1 pound real crab meat NOT KRAB. I buy this in a can in the dairy/ cheese section of Heinen’s.  Some fish departments at other stores may also have this. Don’t buy the small cheap crab meat it’s too shredded and it’s better for dips.

 

In a bowl mix together the mayo mixture, Old Bay, parsley, mustard, and egg. Either break up bread into fine dry breadcrumbs or measure the Panko crumbs and add to the same bowl. Take a look at your crab meat and make sure there are no small pieces of shell and stir in crab meat. Make sure the mixture seems moist and will hold together. Shape into patties and pan fry in a little butter or oil or a combination of both. Let them really brown on one said before turning. I like a cast iron skillet.

Hanukkah Gluten Free

There are many traditional foods for Hanukkah (or Chanukkah) that can be made gluten-free and still taste like you remember. Latkes are an easy adaption. Take any latke recipe and substitute gluten-free bread crumbs for regular breadcrumbs. I recommend Kinnikinnick Panko Breadcrumbs for all breadcrumb substitutions.  Your latkes will taste great but, the heavy smell from cooking them will still fill your house.  I found the Kinnikinnick Panko crumbs at Earth Fare and Mustard Seed.

Streit’s Gluten Free Matzo Ball Soup mix is excellent and tastes exactly the same as the regular mix. I found it at Giant Eagle.  I always use a gluten-free chicken broth  or homemade broth and really haven’t use the broth that comes in the mix.  Everyone has had the matzoh ball that was like a hockey puck and to avoid that, follow the directions on the package carefully. I like to make small matzoh balls and lightly form them. I think not packing them tightly is the key.

I like the brisket recipes that call for beer, onions and  Heinz chili sauce. If you make sure the chili  sauce and beer and any other ingredients are gluten-free you should be fine. Make sure the beer is really gluten-free! The secret to great brisket is to add lots and lots of onions, more than the recipe calls for,  and to cook it the day before. Chill it over night and slice it while cold then before serving warm it in the oven in its own sauce.  If you are going to someone’s home for brisket you might make them a care package of the gluten-free ingredients then you can safely eat it or offer to make it and bring it to them.

One last note last Passover there were GF Passover products for sale that are made in Israel that had no directions on them. I also tried their website with no luck.  With that said the Gluten-Free  Matzo I bought was good.

Clinical Trials

CeliAction Study: A research study for symptomatic celiac disease patients attempting a gluten-free diet

Participants needed at:
Great Lakes Gastroenterology (Mentor)
Contact Debbie Donahue at 440-205-1225 Ext. 216

Participants needed at:
Rapid Medical Research (Beachwood)
888 460-2275 or visit www.rapidmedicalresearch.com