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Gluten Intolerance Group — 40th Anniversary

Jules Shepard, one of the pioneers in the gluten free world, talks with Cynthia Kupper, executive director of the GIG (Gluten Intolerance Group) last week about their upcoming 40th Anniversary celebration.

Cynthia will be joined by GIG’s Director of Social Programs, Sara Vollmer, who will speak about the celebration on November 9th that is planned to honor the organization’s 40-year legacy.

Jules & Cynthia

According to the BlogTalkRadio websites:

GIG’s Mission is to support persons with gluten intolerances, celiac disease, dermatitis herpetiformis, and other gluten sensitivities, through consumer and industry services and programs that positively promote healthy lives. Among GIG’s programs is their Gluten-Free Certification Organization (GFCO), which certifies products around the world as less than 10 parts per million gluten.

The show will focus on the history of the GIG organization, the climate in which gluten and celiac disease were viewed when it was formed 40 years ago, and how things have changed in the world of gluten free since then.

I was fortunate to hear Cynthia speak when she visited the Gluten Intolerance Group in Spokane, Washington  in August 2013.  The GIG is a wonderful organization with many resources and information.  You might want to check out their website for more information on their 40th Anniversary Celebration.

Here is the link for the  31 minute long interview with Jules, Cynthia and Sara.


Pumpkin Crispy Rice Treats

With Halloween just around the corner, I am finding more and more recipes for cute and healthy goodies!  I thought this Pumpkin Crispy Rice Treat was really cute — especially since Crispy Rice Treats are one of my favorite desserts (naturally gluten free and vegan!).

The original recipe is from Jules Gluten Free.  If you are not familiar with Jules Shephard, I highly recommend subscribing to her newsletters.  Not only will you get occasional special offers on her products, but you will receive some great Gluten Free (and often vegan) recipes!

Photo courtesy of Jules Gluten Free

Pumpkin Crispy Rice Treats

Recipe Type: Holiday treat and desserts
Author: Jules from Jules Gluten Free
  • 3 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
  • 12 oz large or 6 cups miniature marshmallows — fresh
  • 4 cups+ Gluten-Free Crispy Rice Cereal
  • Gluten-Free Spearmint Leaves Candy
  1. Place butter in a large, deep pot over low heat on the stovetop. Stir until melted with a large wooden spoon or silicone spatula. Add the fresh marshmallows (they should be very soft and squishy) and stir constantly, until melted. Remove from heat and slowly stir in the cereal. You may add more cereal to the mixture if it is too marshmallow-y, but add slowly because these treats should be more malleable than regular bar treats.
  2. The mixture will begin to harden as it cools, so work quickly and if possible, have a partner or kid ready to help! Scoop out balls of equal size (expect anywhere from 9 – 12, depending on size), then roll the balls in orange sanding sugar and while pressing and smoothing them into pumpkin shapes.
  3. Using a sharp knife, cut the spearmint leaves into stems and slice thinly for leaves. Wet the ends lightly and press onto formed pumpkins. Decorate the faces, if you like, using frosting or other gluten-free candies. Seal in airtight containers if they’re not all eaten right away!


One note on Jules site that I found very interested (and was not sure of until I read it) is that Kellogg’s Rice Krispy is NOT gluten free.  Here is her note:

Because of barley malt (gluten) flavoring, regular Rice Krispies® Cereal is NOT gluten-free. Erewhon Crispy Brown Rice Cereal (has always been gluten-free & is certified GF by GFCO) is a great alternative and makes awesome treats! It’s also only made from 3 recognizable, natural ingredients: Organic Brown Rice; Organic Brown Rice Syrup; and Sea Salt. Recently Kellogg’s introduced a new gluten-free version of their Rice Krispies Cereals, but since my kids already loved the Erewhon cereal and it is certified organic and gluten-free, I’m sticking with it!

I would recommend that you check out Jules original post as she offers lots of suggestions for ingredients for the Pumpkin Crispy Rice Treats.



Gluten Free Pizza Crust Recipe

Jules Gluten Free is one of my favorite blogs.  Not only does she have great products, but she features tasty recipes and helpful tips on her blog!

This recipe can be used for either Gluten Free Pizza Crust or Gluten Free Foccacia Bread.  Either way you try it, I am sure it will turn out wonderfully delicious!

Make sure to access the complete post to see more Gluten Free tips!

Pizza or Foccacia

  • 1 1/2 cups of Jules Gluten Free™ All-Purpose Flour
  • 1/4 tsp. oregano
  • Pinch or two of garlic powder
  • 1/2 tsp. salt
  • 2 egg whites or egg substitute, room temperature
  • 2 Tbs. extra virgin olive oil
  • 1/2 tsp. apple cider vinegar
  • 2/3 cup liquid creamer (dairy or non-dairy), warmed, OR ½ cup warm water + 3 Tbs. milk powder (dairy or non-dairy)
  • 2 1/4 tsp. rapid rise yeast, gluten-free (1 packet)
  • additional olive oil to brush onto the crust
  • pizza sauce & toppings of choice


Whisk together dry ingredients except yeast; set aside.  In a large mixing bowl, combine egg whites, olive oil, cider vinegar and 1/3 cup creamer (or water + milk powder alternative).

Using a stand mixer (preferably), turn to low setting and slowly add in the dry ingredient mix.  Gradually add in remaining creamer to get a firm but very sticky dough that can still be spread.  Pour in the yeast and beat on high for an additional 3 minutes.  (Note: this recipe may be mixed by hand in a large bowl, using a fork or wooden spoon and very strong muscles – stir as long as you can!).

Spoon the dough into the middle of a prepared pan (like a pizza crisper tray covered with aluminum foil sprayed with non-stick cooking oil) and liberally oil your hands with olive oil to spread the dough gently into a 12-inch circle.  Raise the outer edges so the sauce won’t spill out.

Cover with oiled waxed paper and let the crust rise 10-20 minutes in a warm spot like a warming drawer or oven preheated to 200º F and turned off.

Preheat the oven to 375° F (static). After the crust has risen, poke several holes in it with a fork to prevent large air bubbles forming, then bake for approximately 15 minutes. The cooking time will vary depending on your pan, but the crust should have risen nicely by this time, and just begun to slightly brown.

Lightly brush olive oil onto the crust edges.  Spread with sauce and toppings (or if making foccacia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 20 minutes, or until the cheese is bubbly.  If you add vegetable toppings, I find they taste best if you sauté them in olive oil before adding to the crust.


Try more of Jules recipes by purchasing one of her books in the links below:


Celiac Awareness Tour Coming

Celiac Awareness tour is coming to towns in eastern US. Along with the tour, which starts in Pittsburg, this article talks about the many companies whose products are now targeting the fast growing gluten free group. Jules Shephard, who runs JulesGlutenFree.com and Naomi Poe of Better Batter (betterbatter.org)are two of the speakers at the event.

The Celiac Awareness Tour is put on by a company with the same name, working with Jules Shephard speaking at the Celiac Tourgluten-free food companies and vendors across the nation. Pittsburgh is the tour’s first stop; the rest are:

Louisville, Ky., Feb. 25; Indianapolis, March 24; Philadelphia, April 28; Columbus, May 26; Cincinnati, Sept. 22; Chicago, Oct. 13; and Cleveland, Nov. 17.Search “Celiac Awareness Tour” on Facebook for additional information about Pittsburgh and some of the other upcoming stops.Make sure to check out the great recipes at the bottom of the article! Read more: http://www.post-gazette.com/pg/12026/1205878-34.stm#ixzz1l4A76S8w  .

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