7th Annual Central PA Gluten-Free Expo held in Cumberland County

Please enable Javascript to watch this video EAST PENNSBORO TOWNSHIP, Cumberland County – Living a gluten-free lifestyle is not easy, however, an event offered a large selection of gluten-free products on Saturday. People got to explore new and unique gluten-free tastes and brands at the 7th Annual Central P-A Gluten Free Expo at the Radisson […]

Thanksgiving on a Gluten-Free, Vegetarian or Vegan Diet

Balancing the feast for everyone Most people associate Thanksgiving with roast turkey and traditional bread stuffing. But not everyone eats meat or gluten. Preparing a Thanksgiving feast for meatless or gluten-free guests doesn’t have to be constricting, says Lee Cotton, a registered dietitian based in Stuart, Florida. “It need not consist of a tofu turkey […]

Revolutionary technology drastically cuts time and energy use in manufacturing gluten free bread: Study

The researchers from Austria and Switzerland used electric shocks to heat the gluten free bread from the inside, saving considerable energy and time compared to conventional baking​​ in applying heat from the outside. Gluten free (GF) batters typically present several technological challenges that limit the bread’s performance during conventional baking. However, the 2019 study published […]

Gluten Free Expo coming to Harrisburg area with vendors, speakers and food samples

If you adhere to a gluten-free lifestyle, you know how tricky it can be to navigate. The Central PA Gluten Free Expo is here to help. The event will bring together more than 50 local and national vendors, educational presentations and demonstrations, door prizes and gluten-free samples. It will take place 11 a.m.-4 p.m. Nov. […]

Are mesquite beans the next gluten-free superfood?

Mesquite is mostly thought of as a shrubby, weedy tree that dots landscapes throughout the drier regions of the state, needing very little water or care to thrive. While some have come to value the wood for the flavor it imparts when firing up the smoker, that’s about the extent of the mesquite’s association with […]

Accommodate gluten-free guests this holiday season

About one percent of Americans has celiac disease, which means their bodies are not capable of digesting gluten, a protein found in wheat and some other grains. Gluten acts like a glue in food products, which is why it’s commonly found in foods you wouldn’t suspect. Even people who do not have celiac disease may […]

Scientists Figured Out a Cool Way to Make Better Gluten-Free Bread

Gluten-free bread is crucial for those with certain allergies and conditions like Celiac disease. However, it’s time-consuming to produce. Scientists have successfully made gluten-free bread using a technique called Ohmic heating, in which the bread itself is a conductor for electricity. The test bread had more volume and more uniformity, and was made with less […]

The best gluten-free bread – Chicago Tribune

Features Flavor Gluten-free breads have distinctive natural tastes, depending on the type of flour used. However, some brands also feature “flavors,” such as sourdough, cinnamon raisin, or honey “wheat,” that we associate with conventional breads. Allergen-free As with many other health-conscious products, numerous GF-bread brands are also free of common allergens, such as nuts and […]

Top Gluten-Free Diet Meal Delivery Services

In addition to having specific food preferences, some individuals also have sensitivities or allergies that make eating certain foods a no-go. Whether it’s a severe allergy to peanuts or shellfish that can be life threatening, or simply noticing that when you eat sugar your body feels sluggish, many foods can cause certain people to feel […]

Scientists bake gluten-free bread using a revolutionary technology

Credit: CC0 Public Domain Electric shocks are used to heat gluten-free bread from the inside, saving energy and time compared to conventional baking applying heat from the outside. A recent study from the Institute of Food Technology of the University of Natural Resources and Life Sciences (BOKU), Vienna, was just published in Food and Bioprocess […]