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Nov 30 2015

Review: Soodles Bake Shop Pumpkin Pie & Dinner Rolls

We have been fans of Soodles Bake Shop since we first sampled their products a couple of years ago. When I ran out of time to make some gluten-free goodies for Thanksgiving, I turned to them to rescue me. Not only are all of their products gluten-free, but they are also free of the top 8 allergens, except coconut. This is music to my ears now that I am avoiding dairy in addition to gluten. I purchased a Pumpkin Pie and Dinner Rolls and it was the best $23 choice I made all week!



The pie comes frozen, so you need to defrost in the refrigerator before serving. The label said 4-6 hours in the refrigerator, but ours was still partially frozen after that, so I let it sit out for an additional 30 minutes. I can’t even begin to put into words how amazing this pie is! I expected it to be good, but I am talking maybe “Best Ever” good.



The dinner rolls are also stored frozen and can be defrosted on the counter or heated in the microwave. Both Jon and I fell in love with these rolls! While we served them with butter (Earth Balance for me), they were great on their own or dipped in a little turkey gravy.

Soodles Bake Shop goods can be found in several places around the Columbus area,in addition to their brick and mortar store. They can also be ordered online and shipped to you.

Nov 27 2015

Review: Milton’s Gluten-Free Crackers

We had a wonderful Thanksgiving Day yesterday, how about you? We had all of the traditional fixings, including a cheese and cracker tray to stave off the hunger while the turkey cooked a little longer. There are a number of gluten-free crackers on the market these days, but they aren’t all equal. Milton’s Gluten-Free Crackers are new to the market and are definitely something special. 

Milton s GF 4 5 oz bag Ev

There are four different varieties of Milton’s crackers:

  • Sea Salt
  • Multi-Grain
  • Everything
  • Cheddar Cheese

More about Milton’s Gluten-Free Crackers:

  • Non-GMO Verified
  • Gluten-Free

We sampled all four varieties and fell in love. The Everything Gluten-Free Crackers paired perfectly with our cheese plate. These crackers have a great taste and texture and are not crumbly like some gluten-free crackers can be. Milton’s Gluten-Free Crackers can be found in select grocery and natural food stores across the US. Have you tried any of the Milton’s Gluten-Free Cracker varieties? Which ones? What did you think?

*The products mentioned in this post were sent to me free of charge for review purposes. The thoughts and opinions shared here are mine and have not been influenced by anyone or anything. 

Nov 25 2015

Gluten-Free Classics for the Holidays Part 2

Thanksgiving is tomorrow! Are you ready? Last week I shared a couple of classic recipes made the gluten-free way. Today I want to share a couple of more with you guys. This time we are focusing on dessert. Both of these recipes use traditional ingredients such as pumpkin and pecans, but with a gluten-free twist.


Pumpkin Quinoa Cheesecake

For the crust:

  • 1½ cups almond meal or finely ground almonds
  • 1 tablespoon packed brown sugar
  • ¼ cup melted butter or coconut oil
  • Cooking spray

For the filling:

  • 1 cup cooked Ancient Harvest™ Traditional White Quinoa
  • 1 8-ounce block reduced fat cream cheese
  • 1 cup full fat plain Greek yogurt
  • 1 15-ounce can pumpkin puree
  • ¾ cup sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 2 teaspoons pure vanilla extract
  • 3 eggs

1. Preheat oven to 350° F.2. To prepare the crust: Mix all ingredients in a bowl. Press crumb mixture into the bottom and up sides of a 9-inch springform pan coated lightly with cooking spray. Bake 10 minutes, or until just browning on edges. Remove from oven and let cool.3. Reduce heat to 325°.4. To prepare the filling, mix first 8 ingredients (quinoa through vanilla) in a food processor until smooth.5. Add eggs one at a time; process after each addition until just blended.6. Pour filling into prepared pan. Bake with pan in a hot water bath for 50 minutes or until almost set. Turn oven off and partially open door. Cool cheesecake in oven 30 minutes. Remove from oven and let cool.7. Once cooled, wrap cheesecake in plastic wrap and chill 4+ hours.

Pecanpie Whole Nosh Nourish title

Decadent Pecan Plan


  • 1 3⁄4 cup cooked Ancient Harvest™ White Grains Traditional Quinoa
  • 1⁄2 cup Brown Rice Flour (for the crust )
  • 2 tablespoons Ground Flax (for the crust)
  • 4 tablespoons Vegan Stick Butter (for the crust)
  • 4 tablespoons Dark Amber Maple Syrup (for the crust)
  • 3 tablespoons Ground Flax
  • 9 tablespoons Warm Water
  • 2 tablespoons Vegan Stick Butter (I used Earth Balance)
  • 1⁄4 cup Apple Cider
  • 3⁄4 cups Coconut Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Ginger
  • 1 tablespoon Bourbon
  • 1 teaspoon Molasses
  • 1⁄2 cup Dark Amber Maple Syrup
  • 1 teaspoon Salt
  • 4 tablespoons Cornstarch
  • 1 cup Cubed Butternut Squash
  • 1⁄2 cup Vanilla Almond Milk
  • 2 cups Whole Pecans

1. Preheat oven to 375 degrees.2. Prepare your flax eggs: Mix 3 Tbsp flax with 9 Tbsp warm water. Refrigerate for at least 15 minutes.3. Combine crust ingredients. Bake for 12 minutes, then take out of oven until pie filling is ready.4. In a medium saucepan, combine ingredients (butter through cornstarch) over low heat, stirring frequently. It will thicken up over 10 minutes or so while the crust is pre-baking.5. Cook your butternut squash — I microwaved mine covered with 1/2 cup of water for 4 minutes on high. Then, drain the water and add in the almond milk. Use an immersion stick blender to puree.6. Add butternut squash/almond milk mixture to the syrup-y mixture on the stovetop. Then stir in pecans.7. Pour into the partially-baked pie crust, and then bake entire pie for 40 minutes.8. Let cool for an hour before slicing.

Both of these recipes come to us courtesy of Ancient Harvest. Happy Thanksgiving!

Nov 23 2015

Healthier Gluten-Free Stocking Stuffer Treats

Stocking stuffers are often chocolate or other candies full of sugar with little nutritional value. What if there was a healthier, but equally delicious option? The Gluten Free Bites are some of my favorite snacks and are just perfect for stocking stuffers!

IMG 0349

More about The Gluten Free Bites:

Created by two celiac brothers and a pastry chef, these delectable bite-sized snacks are packed with a complete source of protein, a good source of fiber, feature easy-to-understand, wholesome ingredients and are made in delectable dessert flavors like dark chocolate coconut, chocolate cherry almond, coconut cashew crunch, and new PB&J, dark chocolate peanut butter, and dark chocolate hazelnut!!

Certified gluten-free, vegan, and Kosher, The Gluten Free Bites are made with all-natural, organic and GMO-free ingredients, sweetened with agave nectar and dates instead of sugar, and completely free of fillers, additives, wheat, soy, cholesterol, trans fat, casein and dairy. The chewy and moist inside and lightly toasted crunch on the outside makes every Gluten Free Bite taste like homemade yumminess.

I have tried all of the varieties and my favorites are the dark chocolate coconut and coconut cashew crunch. The Gluten Free Bites are available online and at select retailers nationwide for an SRP of $4.99 – $5.99 per 4oz re-sealable bag. Holiday gift sets will be available online.

*The products mentioned in this post were sent to me free of charge for review purposes. The thoughts and opinions shared here are mine and have not been influenced by anyone or anything. 

Nov 20 2015

Gluten-Free Classics for the Holidays Part 1

Today’s post will share a couple of classic Thanksgiving recipes made the gluten-free way. Just because something is gluten-free doesn’t mean it is taste-free, right? Whether you are hosting Thanksgiving dinner or bringing a dish to share, these are sure to please. Both recipes come to us courtesy of Ancient Harvest. If you are unfamiliar with Ancient Harvest, they manufacture great tasting, non-GMO, organic, gluten-free foods. 

Green Bean Casserole


  • 3 tablespoons olive oil, divided
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, chopped
  • 1 (8 oz) can sliced water chestnuts, drained
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon dried thyme
  • ½ cup low-fat milk*
  • ¼ cup white wine
  • 2 tablespoons Ancient Harvest™ quinoa flour
  • 1 pound fresh green beans, trimmed and sliced, or frozen green beans, (about 4 cups)
  • 1 cup plain yogurt*
  • 3/4 cup Ancient Harvest™ quinoa flakes
  • 2/3 cup sliced almonds
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • *Optional ⅓ cup grated parmesan cheese

1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.

2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion, garlic, mushrooms, water chestnuts, thyme, salt and pepper. Saute 5 minutes.

3. Add milk, wine, and quinoa flour. Bring to a simmer, stirring constantly to prevent clumping.

4. Add green beans and cook, stirring, until heated through, 3-4 minutes.

5. Remove from heat and stir in yogurt. Transfer to the prepared baking dish.

6. Combine remaining tablespoon olive oil, quinoa flakes, paprika, garlic powder and cheese if using in a shallow dish. Sprinkle topping over the casserole.

7. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

8. *To make vegan, substitute almond milk and plain, unsweetened coconut milk yogurt for low-fat milk and yogurt; omit cheese.


Sweet Potato Casserole with Quinoa Pecan Topping


For the potatoes:

  • 2 pounds sweet potatoes (3- 4 medium)
  • ¼ cup pure maple syrup
  • ¼ cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • dash salt

For the topping:

  • ½ cup Ancient Harvest™ quinoa flakes
  • 1 tablespoon packed brown sugar
  • ½ cup finely chopped pecans
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon melted butter or coconut oil

1. Preheat oven to 400 degrees F. Prepare an 8-inch square baking dish with cooking spray.

2. Scrub sweet potatoes puncture with a fork. Place potatoes on a baking sheet lined with foil and bake for approximately one hour, or until soft. Allow potatoes to cool, 5 minutes.

3. Cut open potatoes and discard the skin. Place potatoes in a large bowl and add in maple syrup, milk, vanilla, egg, salt and spices. Beat until smooth with an electric mixer. Pour into prepared baking pan.

4. To prepare topping: Mix the quinoa flakes, brown sugar, pecans and cinnamon in a bowl. Use a fork to stir in the melted butter. Sprinkle evenly over the potato mixture. Bake 40-45 minutes. Serve warm.

You can find Ancient Harvest products in natural food and grocery stores nationwide