Vegan Fish Cakes

Gluten Free Vegan Fish Cakes Recipe Ingredients 2 medium potatoes, approximately ¾ of a pound (or use 1 cup leftover mashed potatoes) 1 – 15 ounce can white beans, rinsed and drained (or use 2 cups cooked white beans) ½ cup Vegenaise Tartar Sauce plus more for serving ¼ cup nutritional yeast 1 teaspoon powdered kelp 1 teaspoon hot Hungarian paprika 1 teaspoon kosher or sea salt ½ teaspoon pepper 1 large zucchini, grated (approximately 3 cups grated) 1 cup gluten free flour – use divided Grapeseed or other vegetable oil for frying Directions Peel and cut the potatoes into small chunks, place in a small saucepan filled with cold, salted water. Bring to a boil and let cook until very tender – about 10 minutes. Rinse under cold water and put in a food processor with the beans, ½ cup Vegenaise Tartar Sauce, nutritional yeast, powdered kelp, paprika, salt and pepper and pulse until almost smooth. Transfer the mixture into mixing bowl. (If using leftover mashed potatoes, just add to the food processor with the other ingredients.) Place the grated zucchini in a clean kitchen towel (or paper towels) and squeeze out any excess liquid. Stir into the potato/bean mixture. Add ½ cup gluten free flour and stir to combine. The mixture will be soft and sticky. Put the remaining ½ cup of flour on a plate. Pour about ¼ inch of oil into a large skillet and heat over medium heat until a little flour thrown into the pan sizzles immediately. With wet hands shape the mixture into 8 equal sized balls, about 1/3 cup each. The balls will be soft but don’t worry, they firm up when cooked. Roll each ball in the flour, coating them well and then flatten into a patty about 3 inches wide and ½ inch thick. Carefully add the patties to the hot oil in batches (do not over-crowd the pan) and cook for 3 – 4 minutes per side or until golden brown. Serve hot with more Vegenaise Tartar Sauce. A gluten free recipe that makes 8 vegan fish cakes.

Black Forest Baked Meringue

Black Forest Baked Meringue Yield: 4 servings
Nutrition Facts
Calories 410 Fat 12g Cholesterol 0mg Sodium 45mg Carbohydrates 74g Fiber 2g Sugars 66g Protein 6g
Ingredients
For the Meringue 1 cup sugar 1 tablespoon cornstarch 1 teaspoon vanilla extract 1 teaspoon white wine or distilled vinegar 3 large egg whites, room temperature For the Topping 1 cup whipped cream 1 cup fresh cherries, pits and stems removed, halved 4 ounces chocolate, shaved
Directions
Preheat oven to 275 degrees F. Line a baking sheet with parchment and set aside. In a small bowl combine sugar and cornstarch. In a separate small bowl, combine vanilla extract and vinegar. In a clean stand mixer fitted with a whisk attachment, whip egg whites until soft peaks begin to form by starting on a low speed and gradually increasing speed until bubbles are small and uniform. Gradually stream in cornstarch and sugar mixture and increase speed. Add in vanilla and vinegar and continue to increase speed and whip until stiff, glossy peaks form. Turn out meringue onto prepared baking sheet and form a small circle. Use an offset spatula to gently pull up the sides and create a small well in the middle. Bake for 60 to 80 minutes, until outside is crispy. Shut off oven and let meringue cool in the oven, with door barely propped open, for one hour. Transfer to serving dish and top with whipped cream, cherries and shaved chocolate.

Broccoli Pesto

Broccoli Pesto

Ingredients

• 1 medium head of broccoli
• 1-2 cloves garlic (I used 2 large cloves and it was too much)
• ¼ cup Parmesan cheese, freshly grated
• ¼ cup walnuts
• salt & pepper to taste
• ⅓ cup olive oil (more if needed)

Instructions

1. Wash, cut, and steam the broccoli until it is tender but not overcooked.
2. Place the broccoli, garlic, cheese, salt & pepper in the bowl of your food processor using the regular chopping blade. Process until the broccoli is finely chopped.
3. Keep the processor running and slowly add the olive oil through the tube until combined.
4. Serve with pasta.

- See more at: http://glutenfreehomemaker.com/broccoli-pesto/#sthash.x2gymXSH.dpuf

Ham Cheddar Chowder

This soup freezes well and reheats well on the stove. 

Serves: 8

Ingredients

• 1¾ cups water
• 2 cups peeled, cubed Butter Gold or Yukon Gold potatoes (cubes about ½" to ¾")
• ½ cup sliced carrots (I buy shredded carrots and chop those in thirds)
• 2 cloves garlic, minced
• 1 tsp. salt
• ¾ tsp. garlic salt
• ½ tsp. pepper
• ¼ cup butter
• ¼ cup cornstarch
• 2 cups milk
• 2 cups (8 oz.) sharp cheddar cheese (cubed or shredded)
• 2 cups frozen or fresh corn
• 1½ or 2 cups cubed ham (fully cooked)

Instructions

1. In a large pot, bring water, potatoes, carrots, and garlic to a boil. Stir in salt, garlic salt, and pepper.
2. Reduce heat, cover, and simmer for 8-10 minutes or until potatoes and carrots are tender. Add the ham cubes and frozen corn. Reduce heat to lowest setting.
3. Meanwhile, in a medium saucepan, melt the butter, then whisk in the cornstarch.
4. Add the milk to the butter/cornstarch mixture and whisk together.
5. Cook and stir until thickened and bubbly.
6. Add cheddar cheese cubes or shreds and stir until melted.
7. Pour creamy contents of medium saucepan into the large pot of ham and vegetables. Heat through over medium heat, stirring occasionally, until read to serve. Taste a little to see if you would prefer additional seasonings.

Gluten Free Lemon ~ Blueberry Muffins

Ingredients

• 2 cups good gluten-free flour blend (I used Gluten Free Mama's All-purpose almond blend)
• 1 tsp. xanthan gum
• 2 tsp. baking powder
• ½ tsp. salt
• 1¼ cups sugar
• 1 egg
• ½ cup oil (your choice of any mild-flavored oil)
• ½ cup buttermilk
• ½ cup sour cream (recommend using a natural one)
• 1 tsp. vanilla
• 1 tsp. lemon zest
• 1½ cup blueberries (fresh recommended, frozen ok)

Topping:

• ¼ cup sugar
• 1 tsp. lemon zest

Instructions

1. Line a muffin pan with 12 paper muffin liners. Set aside.
2. Preheat oven to 400°.
3. In a large mixing bowl, whisk together the flour, xanthan gum, baking powder, salt, and sugar until well mixed.
4. In a separate medium sized bowl, beat the egg, oil, buttermilk, sour cream, vanilla and lemon zest. You can use a whisk or a mixer for this.
5. Pour the wet ingredients into the dry ingredients and beat with your mixer (or with a whisk) until all combined.
6. Using a rubber spatula, gently stir in the fresh or frozen blueberries. Frozen blueberries are much more likely to leave purple streaks in your batter, which just affects appearance, but still tastes great!
7. Use a large scoop to fill paper muffin liners mostly full, filling 12 muffin cups.
8. In a small bowl, whisk together ¼ cup sugar and lemon zest.
9. Sprinkle the lemon sugar evenly over all 12 muffins.
10. Bake at 400° for 16-20 minutes, until lightly browned and an inserted toothpick comes out with moist crumbs attached.
11. Let cool a few minutes in the pan, then carefully transfer muffins to a cooling rack. Store in an airtight container at room temperature or freeze in a freezer bag for future use.

5 Gluten-Free Facts

By Linda Etherton 05/30/2013 (Updated June 2, 2013)

For those readers who are new to the gluten-free diet, here are five gluten free facts you should know, plus a little bonus information about me.

Food That Tastes Great

Gluten-free food can taste great.  No, it doesn’t all taste great, but not all gluten-containing food tastes great either.  Okay, maybe there’s a higher percentage of gluten-free food that doesn’t taste good, but that’s changing.  There are a lot more delicious options than there used to be.
My motto is that gluten-free can and should be delicious.  I never apologize for serving gluten-free food, because the food I serve is enjoyed by all.  In fact, we had a young couple here for dinner the other night, and after dinner the young man said, “Eating here always makes me want to be gluten free.”

Not a Weight Loss Diet

The gluten-free diet is not a weight loss diet.  Because the word “diet” can be used to refer to a particular way of eating in general and a way of eating in order to lose weight, it can get confusing.  It doesn’t help that celebrities say they are going gluten free to lose weight.
Replacing regular breads, pastas, and desserts with gluten-free versions will not help you lose weight.  You will likely gain weight because the substitutes are often higher in calories.  However, if you go gluten-free by cutting out those foods and not replacing them with a substitute, then you will likely lose weight because you will be cutting carbs and calories.

Free of Wheat, Rye and Barley

Gluten-free food is free of wheat, rye, and barley.  For now that’s the official definition used by doctors.  There is some evidence that other grains also cause problems.
There is also the fact that gluten is a general term applied to mean the specific proteins found in wheat, rye, and barley.  Gluten is found in other foods, but not those particular proteins.

Treatment for Celiac Disease

The gluten-free diet is the only treatment for celiac disease.  Celiac disease is an autoimmune disease which causes a person’s body to attack the lining of the small intestine when they ingest gluten.
There are no drugs to treat celiac disease, but it is completely treatable by eliminating gluten.

Gluten-Free Labeling

Foods that are labeled “gluten free” can actually contain gluten.  First, there is currently no gluten-free food labeling law in the United States.  Hopefully that will change soon.
Second, even when a law is in effect, it will not require that gluten-free foods contain zero amount of gluten.  Because of manufacturing and transportation, it is almost impossible to create processed foods with absolutely no gluten.
In most of the world, less than 20 parts per million of gluten is considered gluten-free and safe for celiacs.  Some celiacs and people with gluten sensitivity react to foods that allow that level of gluten.

I Hate Gluten

Here are a few bonus facts for you.  I was diagnosed with celiac disease and have been gluten free for over 12 years.  My oldest son is also gluten-free.  He clearly cannot tolerate gluten, but tested negative for celiac disease.
I hate gluten.  It is poison to my body.  It makes me sick.  It messes with my mind.  And it only take a little bit—a crumb, or even less.

- See more at: http://glutenfreehomemaker.com/5-gluten-free-facts/#sthash.A7hbdvM0.dpuf

Gluten-Free Monkey Cookies

 (aka Banana Chocolate Chip Cookies)

 

This is the perfect recipe for when you have just one overripe banana lying around!

Ingredients

• ⅓ cup salted butter, softened
• ⅓ cup sugar
• ⅓ cup brown sugar
• ½ cup mashed banana (=1 large overripe banana)
• 1 large egg
• 1 tsp. pure vanilla extract
• 1¼ cups (162 grams) Gluten Free Mama's Almond Blend All-purpose Flour
• ½ tsp. xanthan gum
• ½ tsp. baking powder
• ½ tsp. salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°.
2. Line a cookie sheet with parchment paper or a silicone baking liner. If you don't have either one, spray your pan with non-stick cooking spray.
3. In a small bowl, whisk together flour, xanthan gum, baking powder, and salt.
4. In the bowl of your mixer, cream together butter and sugars.
5. Add banana, egg, and vanilla and beat together.
6. Pour dry ingredients into creamed mixture and beat on low just until mixed in.
7. Stir in the chocolate chips with a spatula.
8. Use a cookie scoop to scoop out equal portions on prepared cookie sheets. I use a medium sized scoop.
9. Bake at 375° for 9-11 minutes or until cookies are set and edges just barely start to brown.
10. Allow to set on cookie sheet for 5 minutes before carefully removing to cooling racks.
11. Store leftovers in airtight containers or bags, or freeze in Ziploc freezer bags.
12. Yields 18 cookies that are about 3" wide.

Notes

As always, be sure to double-check your chocolate chips to verify they are free of any gluten and haven't been manufactured on equipment with wheat. You can see myrecommended gluten-free chocolate brands here.

Fish Tacos

Serves: 4

 

Crema

• ¼ cup green onions, thinly sliced
• ¼ cup cilantro, chopped
• 6 Tablespoons Gluten Free Mayonnaise
• 1 teaspoon lime zest
• 1½ teaspoons lime juice

Tacos

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• ¼ teaspoon ground red pepper
• ⅛ teaspoon salt
• ⅛ teaspoon garlic powder
• 1½ pounds red snapper white fish fillets
• 8 (6 inch) corn tortillas
• 2 cups cabbage, shredded

Instructions

1. Preheat oven to 425° F. Combine crema ingredients in a bowl, mix evenly and set aside.
2. To prepare tacos, combine cumin, coriander, paprika, red pepper, and garlic powder. Sprinkle spice mixture evenly over both sides of fish fillets.
3. Place fish on a baking sheet coated with cooking spray. Bake for 9 - 10 minutes or until fish flakes easily. Place cooked fish in a bowl and break into pieces.
4. Heat tortillas on stovetop and divide fish evenly among them. Top each with ¼ cup shredded cabbage and 1 Tablespoon crema.

Four Places to Look for Hidden Gluten in Your Salad

I recommend avoiding open salad bars in restaurants due to the high risk of cross-contamination from “traveling” ingredients that inevitably get flung from one bin to the other and from shared tongs and utensils. For a salad in a restaurant, order from the menu and use the tips below to keep it gluten-free!

1. Salad dressing.

We’ll start with the most obvious, the dressing. Many bottled dressings contain gluten as a thickening agent.

Some brands offering gluten free options: (Not all varieties in each brand are gluten-free, so always be sure to read labels carefully before making your selection.)

• Annie’s Naturals
• Emeril’s
• Hidden Valley Ranch
• Kraft
• Maple Grove
• Newman’s Own

Eating at home:

If you prefer, make your own simple salad dressing by combining a bit of olive oil with apple cider or Balsamic vinegar or lemon juice. Whisk together and season with salt and pepper to taste. Add Dijon mustard, minced garlic, or fresh herbs to create a custom dressing to suit your taste!

For a creamy dairy-free salad dressing, try my Creamy Cilantro Salad Dressing!

Dining out:

Request pure olive oil and vinegar (note: malt vinegar and some flavored vinegars contain gluten ingredients.)

Ask to see the dressing package label or ingredients list.

Take your own salad dressing from home. Most restaurants are understanding when we explain we have a serious food allergy or intolerance.

You may be interested in Minimus Travel Size gluten-free condiments for taking along to restaurants or when traveling away from home.

2. Cold cuts.

Processed cold cuts, like those you’ll find on some salad bars, may contain modified starches as binders. Those modified starches could be gluten-based. The best practice is avoiding salad bar cold cuts altogether.

Eating at home:

If you enjoy deli meats on your salad, turn to brands like Boar’s Head andApplegate Farms for gluten-free, filler-free meats.

Dining out:

If you order a salad with animal protein (chicken strips, steak, salmon or shrimp) like many restaurants offer, ask about seasonings/spice blends/marinades used on the meat prior to, or during, cooking. Some may contain gluten. Always be aware of Asian-inspired dishes where soy sauce is a common marinade ingredient. Soy sauce is not gluten free, unless specifically state on the label.

FYI: Kikkoman  and San-J offer gluten-free tamari-style soy sauce.

3. Cheese.

While most cheeses are gluten-free, it is important to be aware that:

• Cheese can be cross-contaminated during handling and re-packaging.

Supermarkets like Whole Foods purchase large wheels of cheese, then cut those into small portions for sale. During handling and repackaging, cheese runs the risk of being contaminated with gluten, depending on the environment. If that environment is a deli area where sandwiches are made, the risk of cross-contamination is high.

Avoid this issue by purchasing cheeses packaged by the manufacturer.

• Some blue cheese (Roquefort) is created from bacterial strains grown on rye, a gluten grain.  

Not all blue cheese is made from rye bacterial; however, some are. To be certain, contact the manufacturer if the label doesn’t say “gluten-free”.

• Added ingredients like spices, herbs or other seasonings, could contain gluten and contaminate cheese.

From the trendy “beer washed” cheeses to cheese with added dried fruits, any time an additional ingredient is added, the risk of cross-contamination increases. Read labels carefully and keep it simple when selecting a cheese.

Eating at home:

Select cheeses without added seasonings and those in the manufacturer’s original packaging. If you like adding pre-shredded cheese to your salads, opt for brands like Kraft or Sargento. Both report their shredded cheeses are gluten-free.

Dining out:

Ask the server which brand of cheese the restaurant uses. Also find out if the restaurant shreds their own cheese from a large block or wheel. If so, that could lead to cross-contamination, so you may want to forego the cheese when dining out.

If you’re dairy-free like me, you may like the new Daiya Vegan Wedges in Cheddar, Jack or Jalapeno-Garlic Havarti. All Daiya products (wedges and shreds) are gluten-free.

4. Nuts and seeds.

While nuts and seeds are naturally gluten-free and good for you (if there’s no nut/seed allergy involved!), when it comes to salad toppings, these ingredients can pose a cross-contamination risk.

Sadly, many nuts are processed in facilities that also process wheat/gluten-containing products. This may or may not be  revealed on product packaging, so if it is not, to be sure, call the manufacturer.

Also, some flavored nuts, like Emerald brand Dijon Glazed Walnuts, for example, do contain gluten ingredients.

One source of certified gluten-free nuts is Nuts.com, an online vendor offering nuts, dried fruits and other snacks and sweets.

Eating at home:

Choose nuts and seeds carefully and look for those “produced on shared equipment” statements on the label. When in doubt, pass them by.

Dining out:

With products like nuts and seeds, I tend to assume cross-contamination, either from the source (manufacturer), or from handling in the restaurant. Use your best judgment and err on the side of caution when consuming nuts and seeds in a restaurant.

Cauliflower Pizza Crust

1/2 a head of fresh cauliflower grated with a cheese grater
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp EVOO
1/2 tsp Love spice - Virtuous Living
1 egg
salt and pepper

EVOO
1/4 cup of mozzarella cheese

How to Make It:
Use a cheese grater to grate the cauliflower.  I found this to be messy but fun!  

Heat oven to 425 degrees.  Put grated cauliflower in a bowl and microwave for five minutes.  Once cooked combine the rest of the ingredients in the bowl.  

Spread the mixture on a greased parchment paper over a baking sheet.  Using a fork form your desired shape, I went with a rectangle.  

Bake for 15 minutes and turn over.  Drizzle with more EVOO and remaining mozzarella cheese.  Bake for 5 more minutes.  

Serve with GF red pasta sauce.  

These were surprisingly awesome!  They held up well to dipping and kids hands.  The flavor was very rich and the texture was like bread.  Beside the cauliflower smell while it cooked in the microwave you would not know this was cauliflower!  This is a dish that really surprised me.  I look forward to making more cauliflower cheese sticks and making some pizza crust with this recipe!

How To Go Gluten - Free

I have to be what? Where do I begin? And what can I eat?

Going gluten-free can be confusing at first. Keep it simple until you get your bearings. Focus on whole, naturally gluten-free foods. Here's a gluten-free food list to get you started.  

Say yes to fresh produce. If you’re a vegetarian, you're in luck. You already love veggies of all kinds, so go for it. Do your bunny food thing. And don't forget fresh seasonal fruit.

Omnivore? You're in luck, too. Plain fresh meat, chicken, eggs and fish are all naturally gluten-free (watch out for added broths, seasonings and marinades). Choose organic and free-range grass fed bison and beef for those nifty Omega 3's.

Vegan? Plain tofu is gluten-free (but watch out for baked versions with seasonings that may contain wheat). And just say no to evil seitan- made from vital wheat gluten. Also problematic- faux meats- read those labels. Gluten is often the vegan protein source.

For starches think produce- potatoes (white, gold, red, blue) and sweet potatoes. All gluten-free.

Plain, whole grain rice is gluten-free (watch out for par-cooked, instant or flavored processed rice in cartons or boxes- these may contain wheat in some form, as seasoning). Italian Arborio rice aka risotto rice makes an elegant meal. 

Try quinoa for a fun, complete protein "faux grain". Quinoa cooks up quickly-  faster than rice- and cozies up to the flavors, herbs and spices you add to it. Here's my post on How to Cook Quinoa with delicious recipes to get you started.

Rolls of cooked polenta (cornmeal mush) that say "gluten-free" right on the label are a convenient base for Italian and Southwestern style toppings and family style casseroles.

Dairy? Here's the bad news. Some celiac savvy physicians suspect a whopping fifty percent of celiacs are also intolerant of- or allergic to- the proteins in milk, casein and whey, and many others find it difficult to digest the sugar in milk, called lactose (lactose intolerance). If you find you are still symptomatic after giving up gluten, you might consider getting testing for milk proteins or lactose intolerance.  

Note: I didn't really start healing until I went GF/CF; a blood test confirmed I'm allergic to both dairy proteins (casein and whey). Also look into FODMAPs- hard-to-digest sugars that include lactose, and fructose, etc.

Gluten-free dark chocolate brownies and cold almond milk.

Here's the good news... If dairy is fine for you, cultured plain organic yogurt is gluten-free; try it with a dab of honey, all natural 100% fruit jam or pure maple syrup. Flavored yogurts could be trouble- especially those with added granola or flavors made with barley.

Plain, aged block cheeses are generally safe; start with a wedge of good Parmesan and aged cheddar; both are high in calcium and have zero lactose. When you are ready to branch out, fresh goat cheese is delicious; and tangy, and there are many varieties of real cheese that are safe (check labels for additives, fillers or flavorings- these are possible culprits). And despite the popular myth that blue cheese is not safe, most blue cheeses are gluten-free.  Again, watch for added flavorings.

Double check "low fat" versions of dairy food for added starches or fillers that may not be gluten-free.
 
If- like me- your digestion cannot tolerate lactose, casein or whey (the sugar and proteins in dairy food) there are several gluten-free vegan cheese alternatives on the market crafted from rice, almonds, cashews,  pea protein or soy. Always check labels for hidden ingredients (some 'lactose-free' cheeses actually contain the milk protein casein).

Luckily, many non-dairy milks now say 'Gluten-Free' right on the package. Call the company when in doubt. Try the new chilled coconut milks in a carton, or almond milk, organic non-GMO soy milk, and hemp milk. 

For sandwiches think: wraps made with corn, teff or brown rice tortillas (please check on these, as some brands have tested high in gluten), lettuce wraps, rice paper wraps, and even toasted gluten-free waffles (they make fabulous grilled panini). 

See my recipe for a Gluten-Free Millet-Buckwheat Wrap.

There are several gluten-free breads available with a wide variety of quality and taste. Some are sawdust awful. Some aren’t half bad. Many new offerings are cropping up. Toasting makes almost any gluten-free bearable. (And when you're ready to bake, I've got gluten-free bread recipes that are delicious.) 

However, I wouldn’t jump into gluten-free bread right away. 
 
Give your taste buds time to adjust to the newness of gluten-free flours. They are, indeed, different. They smell different and taste different.  The texture is different. It takes about two weeks or so to adjust your wheat craving taste buds to the alternative charms of gluten-free grains. 

Be patient. The craving for wheat will pass. I promise. 
 
An important note on oats... Oats have been a controversial topic in the celiac community. Here’s why. Although the protein in oats is not the exact same problematic protein found in wheat, rye, barley and spelt (note: spelt is NOT gluten-free), commercial oats have been found to contain gluten, possibly due to cross contamination in the harvesting, storing and milling process. 

The good news is, a few small dedicated farms have begun producing certified gluten-free oats. Bob's Red Mill now has gluten-free certified oats- look for the GF symbol on the label. 
 
Most doctors recommend avoiding oats completely until you have healed your gut inflammation. When you are ready to try some, start slowly. Oats are high in fiber. They can be a tad gassy for some individuals. Try them in small amounts at first, once or twice a week, to give your digestion a chance to adjust to the high fiber.

Aside from the obvious forbidden foods (standard breads, breadcrumbs, rolls, muffins, bagels, donuts, croissants, cereal, pizza, fried food, pasta, beer, crackers, pretzels, cookies, cake, brownies, pie crust) I advise saying no to processed foods and mixes, fast food, junk food, snack food dusted with added flavors, packaged seasonings, soups and dressings- in other words, anything with ingredients you can barely pronounce. 
 
It is my personal belief that limiting refined sugars and starches, soda, unhealthy saturated trans fats and low nutrient junk food will go a long way toward healing a stressed digestive system.

When food is the cure for what ails you, choosing whole natural foods makes the most sense, after all.

Experience taught me to avoid high fructose corn syrup as much as possible. HFCS is a relatively new super-refined, super-sweet cornstarch based sweetener (added to so many products now, it's ubiquitous). HFCS can cause digestive troubles in an already sensitive system (and you should know it also raises your set point for "sweet" taste, and is strongly suspected to contribute to insulin resistance, higher triglyceride levels, and Type 2 Diabetes- a once adult-onset disease now endangering our children and teens). 

Also problematic for many (celiac or not) are the sugar alcohol based sweeteners (sorbitol, mannitol). They can cause digestive symptoms remarkably similar to a gluten reaction, including pain, bloating, gas and the Big D- diarrhea. Check your toothpaste, gum and breath mints-- what you suspect might be hidden gluten may actually be an artificial sweetener or indigestible FODMAP style carbohydrate wreaking IBS style havoc.

Read my post and discussion on sugar and alternative sweeteners. 
 
Many celiac folks need to avoid coffee, too, especially if heartburn is a symptom (it's a gastric irritant and a known IBS trigger). Try, instead, drinking plain, organic green or black tea, unsmoked yerba mate, or rooibos- read labels and watch for added flavors. 

Be careful with blended teas and herbal teas; some contain barley, malt, or flavors derived from gluten grains. Unfortunately, many herbal teas are now contaminated with pesticides, so please practice due diligence, and research the tea company (don't let their cute packaging fool you into thinking it's 100% chemical/pesticide free).

As for alcoholic drinks, many are safe. In general, avoid flavorings, mixes, and 'malt'. Potato vodkas and unflavored rums and tequilas are naturally gluten-free. Distilled whiskey is as well. Cognac is safe; and a good brandy is usually fine- but watch out for added flavors that may not be gluten-free. 
 
Bottled red and white wines are most often safe (avoid malted wine coolers) but you should be aware that many  older wineries use antique oak barrels sealed with food grade paste (aka wheat). It's best to call the winery and check. For those allergic to casein, egg proteins, or fish, be aware that modern methods of winemaking often include a fining process that utilizes one of these top allergens. From personal experience, I have found that a great many wineries use casein and egg. Look for vegan wines that are fined with a non-animal fining agent. Frey Vineyards uses a natural clay fining agent, and stores wine in stainless steel (note that the Syrah and Port may be aged in oak barrels). There are also gluten-free lagers and bottled hard ciders on the market now. 

And for the teetotalers among us (I count myself as one of you, one day at a time) there are some elegant natural sodas out there with adult flavors (and a lot less sugar).

Read more: http://glutenfreegoddess.blogspot.com/p/how-to-go-g-free.html#ixzz3224twCds

Five Food Ingredients to Avoid

       1. High fructose corn syrup.

This particular type of sugar tends to be found in highly processed foods and may be linked to negative health outcomes, such as type 2 diabetes, metabolic syndrome and increase risk of heart disease.

2. Trans fats or partially hydrogenated oils.

Trans fat is made by adding hydrogen to vegetable oil, which makes the oil less likely to spoil. It's often found in packaged products and can increase cholesterol and the risk of heart disease, according to the American Heart Association.

3. Artificial flavors.

Some people are sensitive to artificial flavors, and may experience headaches, nausea or other adverse reactions.

4. Artificial sweeteners.

Besides tasting funky, artificial sweeteners are at least 200 times sweeter than sugar! They amp up our sweet taste buds, which in turn can increase our dependency on sweet foods.

5. Artificial colors.

The safety of products containing artificial colors have been a point of debate for years. A study from the Center for Science in the Public Interest says they are toxic, likely contain carcinogens and contribute to ADHD. Almost every other decade, another issue surfaces, eliminating more and more of the artificial additives in America. Today only seven colors remain on the FDA's approved list.