Shelley on January 26th, 2015

I was talking with a friend of mine’s wife and I was telling her about the benefits of going gluten free for people that have Multiple Sclerosis (MS) like my friend has and she said that he had tried gluten free food a while ago but didn’t like the taste.  I explained to her that the gluten free foods these days are very tasty and that there’s such a variety of foods to choose from now that it’s well worth the effort to try again.

Another story along the same line was my Mother-in-law was up this way a few months ago and we went to Whole Foods where she bought some gluten free chocolate mini muffins. When we got home she tried one and said, “Oh Boy!  These are good!  I didn’t think they were going to be that good!”  Whereas I replied, “Oh yes, there’s so many really good gluten free products out there that you really have to be careful not to overeat!”

Over Christmas time I made some absolutely delicious gluten free ginger-molasses cookies!  Here’s the recipe:  Yummy!



Shelley on July 29th, 2014
GoMacro bars

GoMacro bars


So my husband brought home a new brand of gluten free bars for me to try called GoMacro Macrobars.  The GoMacro representative gave him 6 different bars for me to try – Thanks GoMacro!  So I tried one of them right then and really liked it.  They were chewy and very tasty.  And they do not have any corn products, which I also must avoid.  Another nice thing about the GoMacro bars are they don’t have any sugar alcohols like maltitol or any fake sugars.  They use infant-safe organic brown rice syrup which is 100% fructose free so it won’t spike your blood sugar.  They are certified organic, certified gluten free, NON-GMO verified, certified Vegan, and macrobiotic.  Some of their bars pack over 12 grams of protein!  Check them out at or buy a bar at your local health food store.  My two favorites are Sunny Uplift and Peanut Butter Chocolate Chip!  Yummy!

Shelley on June 13th, 2014
Hallmark making fun of people who are gluten free

Shame on you, Hallmark


Saw this on the internet today – I actually did see this card at the Hallmark store in San Mateo, California last week and felt bad because even the greeting card industry, namely Hallmark Cards, is making fun of people who NEED to NOT eat gluten for their health.  Who else is going to jump on the “Let’s bash the gluten free people” bandwagon?  Geez.

I don’t see any cards saying, “Oh, you want something peanut free?  My ASS is peanut free!”  Now some people will say, “Well, people with a peanut allergy could die if they eat it.”  I realize and acknowledge that – but what people need to understand is that people with Celiac get really sick if they ingest gluten.  And it causes a host of other problems in the body.   Read up Hallmark!  Stop making fun of people.

Shelley on May 25th, 2014

Rat Poison gluten poisonIt’s funny – I’ve noticed myself occasionally apologizing to a waiter for having to be gluten free.  I think it’s because of all the negative press the gluten free industry is getting – that maybe people don’t really need to be gluten free.  Some say that it’s in “fashion” to say that you are gluten free even if you aren’t for medical reasons.  And some are even stating that even with the diagnosis of gluten intolerance that maybe you can eat gluten every once in a while!  Can you believe that??  A lot of people (and including my doctor) say that if you need to stay away from gluten for medical reasons, then you need to stay away from gluten altogether!  Seems logical to me – I don’t know why other people can’t understand that.  You know what I say to those people when they say to me, “Oh, a little bit is not going to kill you!”  I say, “Well, here’s some rat poison – a little bit won’t kill you, here, go ahead, have some.”  They don’t have much to say after that.

I think the wheat industry is also purporting a lot of negative press – big surprise there!  It’s their entire industry we are staying away from and it hurts their bottom line.  Funny, but I don’t feel bad about saying that I have to be corn free – they seem to be a bit more empathetic about that one.  Last night the waitress said, “Oh, you’re gluten free AND corn free?” Anyway, I’m not apologizing anymore!  It’s poison to my body and if they don’t understand that, then tough cookies (g-free of course)!

Shelley on November 6th, 2013

So my husband and I went camping in August, yes, with a tent, in Big Sur, CA.  The weather was perfect and it wasn’t too cold at night.  We also bring all of our own food and, of course, it’s gluten free!  My husband isn’t celiac or gluten intolerant but he goes gluten free for the 5 days with me!  The only thing he’s not too keen on is gluten free beer.  We brought two gluten free beers with us – one Ale, and one dark ale.  The brand from Green’s is the best in my humble opinion because it’s not made with sorghum.  They are pretty good but just a bit different from regular wheat beer.


Here’s a picture of McWay Falls, Big Sur, CA – it was a beautiful day.

Big Sur, California

Anyway, living gluten free while camping is not that difficult.  All you need to do is some up-front planning.  What will you make for breakfast, lunch, and dinner?  We cooked eggs for breakfast but one day we made pancakes with oat flour – so yummy!  Lunches you will need to purchase g-free bread like Udi’s.  Dinner – meat and vege’s.   Let me know if you need help with planning.

Shelley on May 28th, 2013

Have you heard that there may be gluten in your lipstick?  What?  I know!  Imagine how much you could ingest every day just from having it on your lips!  I’ve mostly used Estee Lauder’s brand of lipsticks and have been very happy with them (except when they discontinue a color I like!)  I’ve been seeing more and more about lipsticks containing gluten and so I went on a search for the ingredients of Estee Lauder lipsticks.

So I sent Estee Lauder an email requesting a response with a list of what their lipsticks contain – which of the common allergens they contain.  It took a while but I finally received an email.  Here’s a breakdown of what they sent me:

All Day Lipstick does NOT contain gluten

Double Wear Stay in Place Lipstick contains Soy and Corn

Pure Color Long Lasting Lipstick contains Soy and Corn

Pure Color Vivid Shine Lipstick contains Wheat, Barley, Soy, and Corn – Has GLUTEN!

Pure Color Sensuous Rouge LipColor contains Soy

Pure Color Lipstick contains Soy and Corn

Pure Color Crystal Lipstick contains Soy and Corn

Signature Hydra Lipstick contains Wheat and Barley – Has GLUTEN!


Phew – I use the All Day color lipsticks – no gluten there!  But I also discovered Red Apple Lipsticks at the GF Expo this year in San Francisco and have been buying them too!  All good ingredients and no gluten.  Check them out at – they sell many different colors!

Shelley on April 23rd, 2013
gluten free pizza

Gluten Free Pizza Recipe


So we tried a new pizza dough recipe – we are always looking for a great gluten free pizza dough that’s not blah and flat.  And one that doesn’t have corn since I’m super sensitive to it too!  I happened upon a yeast free pizza dough recipe that is gluten free (I’m sorry I don’t remember where I found it to give credit).  We tried it the other night and it was really good.  The crust wasn’t flat and it had lots of flavor!  Here’s the recipe:

Gluten Free Pizza Crust

The crust is really quick to make and you don’t have to wait for it to rise!


1 Cup gluten free flour (I used Bob’s Red Mill gluten free all-purpose flour)

1/4 Cup potato flour (I used Bob’s Red Mill gluten free potato flour)

1 tablespoon sugar

1 teaspoon salt

1 teaspoon gluten free baking powder (I used Bob’s Red Mill aluminum free baking powder)

1 large egg

1/2 Cup milk (I used Fat free milk and it was fine)

1/8 Cup olive oil


Preheat oven to 350 degrees F.  Spray a pizza pan or cookie sheet with cooking spray.

In a medium bowl, add all of the dry ingredients and whisk lightly until well combined.

In a large glass measuring cup, whisk together egg, milk, and oil.  Take note of how much liquid there is.  You need one cup of total liquid so if you need more, add extra milk.  Slowly add the liquid into the dry ingredients.  Stir rapidly with a wooden spoon until well combined.

Place dough into pan.  Work gently with hands to spread evenly on bottom of the pan.  Brush dough with olive oil and top with desired toppings.  Place on top rack of oven and bake until dough is crisp and golden and cheese is melted, about 30 minutes.

We made ham and pineapple on one side and turkey pepperoni on the other!  Yummy!  Bon appetit!


Shelley on March 17th, 2013

As I have written before, travelling always brings out a certain, well, uncertainty in where I might find my gluten free food choices.  It was no different as we travelled up North to Seattle, Washington.  I, of course, travel with plenty of emergency food items in my purse.  My new favorite is Pamela’s Oat Cranberry Almond bar.  At 140 calories, it packs so much flavor and satisfaction with every bite.  I also brought dried Montmorency tart cherries – great as an anti-oxidant!

So the first day we were there, we decided to take a walk up to Pike Place Market.  It was a beautiful day and everyone was out and about.  We stopped at a few places; my husband bought a cup of chowder and I bought a banana.  While strolling along the street, I saw a bakery, but what really caught my eye was this red tape around the section marked, “Gluten Free.”  I’m not too much of a baked goods eater, but I asked the store manager about the way they baked their cookies, rolls, etc.  They talked about dedicated pans and spatulas, etc.  She also mentioned that there was another bakery down on another street below the market.  And that this new bakery also served sandwiches.  Yum!  Her directions were a series of signs and landmarks.  How fun is that?

Here’s the directions she gave us:

Head inside the market and when you see the neon sign that says, “Rotary Grocery,”

go down the hallway past the Pike Place Bakery …..

all the way to the elevator.  Take it to the bottom floor and then turn right.  There you will see the 1500 Coffee & Specialty Bakery.

Step inside and see all of the gluten free goodies.

Ask for a sandwich if you like.

Here’s a picture of one of their very happy gluten free customers!  She’s enjoying a very yummy cinnamon roll.



Chips – the savior carbohydrate for some people embarking on a gluten free diet.  They aren’t made with wheat flour … or are they?

Most chips are made with corn or potatoes – all with different sorts of flavors such as nacho cheese, ranch style, sea salt, Maui sweet onion, etc.

A little bit of my food sensitivity history here, when I found out I was gluten intolerant, I also found out 13 other foods that I was highly sensitive to – two of them being potatoes and corn.  Corn was by far the 2nd worst after gluten so I also gave up eating corn.  Every time I ate corn, I felt nauseous.  So corn tortilla chips were out for me.  Potatoes I had also given up (except on rare occasions like Thanksgiving and Christmas or the occasional time when I see my husband eating them and they just look so good – still not very often).

Well, one night, my husband and I were watching TV and he grabbed some of the Maui sweet onion potato chips.  I thought, well, I’ll just have a couple because they are just so good.  I thought they were safe from gluten being that they were just potato chips, right?  Wrong!  And boy was I wrong!  Looking at the ingredients list I discovered that they contained wheat flour!  What the heck is wheat flour doing in potato chips?!?  I mean, really.  Wheat is in so many things – and also in places it shouldn’t be.

Sweet potato fries saved me when I first went gluten free.  They are very tasty and are also very healthy for you.  But they are very plain.

Good news!  Recently I’ve discovered some chips that are both gluten free and corn free!  Yay for me!  These chips are manufactured by a company called, Beanfield’s.  They are made from black beans and they are delicious!  They come in five different flavors and are also vegan (in case some of you wondered about that).  Even my husband likes them!  My favorite flavor is the salt and pepper chips – very yummy!  So enjoy gluten free chips that are really good for you!


Christmas – a time for family and friends to get together and celebrate the birth of Christ.  It’s also time to hold up certain traditions like decorating a Christmas tree, putting up Christmas lights on the house, and baking Christmas cookies.  For the people that have to avoid gluten, whether they are celiac or gluten intolerant, it’s a fearful time when visiting family and friends.   And it could possibly be scary at home too.

It’s the time of year that I make my traditional Christmas cookies.  I have experimented with different sugar cookie recipes and have come up with a pretty good recipe.  I’ve included it at the end of the blog.  It’s basically a modified sugar cookie recipe using white rice flour and some other ingredients.  I make my own royal icing, tinting it with food coloring to decorate my cookies.  I also use cake-mate frosting in a tube for some of the decorations.

So this year, when I went to the store to get more Cake-Mate frosting in a tube, I discovered that they were out of it so I bought Wilton’s white frosting in the tube instead.  As I was decorating the cookies, I just so happened to check the ingredients list on the tube.  And to my surprise I saw wheat starch on the list.  And it didn’t even state anywhere on the tube that the product contained wheat.  It does say, however, that it was made in a facility that processes egg products, but no wheat.

Just goes to show you that even though your friends or family say that the things they specifically make for you are gluten free, you have to check the labels on everything yourself and ask about every single ingredient.

Enjoy the recipe!


Gluten Free Christmas Sugar Cookies

3 C white rice flour (Bob’s Red Mill) (gluten free)

1 teaspoon cream of tartar (gluten free)

3 teaspoons xanthan gum (Bob’s Red Mill) (gluten free)

1 teaspoon baking soda

¼ teaspoon salt

1 C butter (room temperature but not melted)

2 eggs

1 teaspoon vanilla (gluten free)

1 C sugar


Preheat the oven to 350 degrees F.

Mix the first 5 ingredients in a bowl.  Once this is mixed well, add the butter and mix together until ingredients become crumbly.

In a separate bowl, combine the egg, vanilla, and sugar – use a whisk to combine.  Add this mixture to the dry ingredients.  Mix it all until it recedes from the sides.  Split the dough into two equal sections.  Shape each section of dough by making it a circle that is flat, then let set in the refrigerator for about an hour.

After you let the dough set in the refrigerator for an hour, put the dough on freezer paper that has gluten free flour sprinkled on it.  Or, if you choose, you can substitute the flour for powered sugar to give it an even better taste.  Roll out to ¼ inch thickness then use a cookie cutter and cut out approximately 20 cookies.

Place cookies on a lightly greased cookie sheet and bake for 12-15 minutes.  Remove from the oven when done and cool on a rack.  Repeat with the second circle of dough.

Serving size – approximately 40 cookies