The G Free Diet

Elizabeth Hasselbeck has written a great book on what it means to be gluten free.  She talks about what happened with her health and how she was able to learn she had an intolerance for gluten.  Her no nonsense approach provides some great information for someone who is beginning to learn what it means to live gluten free.

Check out The G Free Diet today!

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Common Terms for Gluten

When you begin to learn you need to live a gluten free life, the information can be a little overwhelming.  There are so many things that have gluten in it and the FDA allows many different terms to be used in food labeling.  So, when you go to the grocery store and you are wanting to know what has gluten or not - here are some terms to look for.

• Caramel Coloring
• Modified Food Starch
• Wheat
• Natural Flavoring
• Soy Sauce
• Malt or Malt Flavoring
• Vegetable Protein
• Oats
• Barley
• Rye

If you see any of these terms in the food label, they are considered to have gluten.  Some common foods that have gluten in them are:

• Bouillon
• Broth
• Soy Sauce
• Bacon
• Canned or Processed Meat
• Canned Black Eyed Peas
• Lipton Green Tea
• Cottage Cheese
• Coffee Creamers
• Whipped Topping
• Ketchup
• Pickles
• Relish
• Most Cereals
• Granola

It is good to be armed with information when going to the store.  If you begin to feel overwhelmed, know that you can only make small changes at a time.  You can't conquer this in a day.  Make one change at a time and stick with it.  You will be better for it in the end.

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Gluten Free Chicken Broth

When you need chicken broth, you wouldn't think it would have gluten it.  However, many brands have it and it can be hard to detect if you don't know what you are looking for.  Here is a sure simple way to make your own chicken broth without the hassle of buying organic.

Ingredients

1 Whole Chicken
6 stalks of celery with leaves, cut up
4 carrots, cut up
2 leeks, cut up
4 sprigs of parsley
2 teaspoon of salt
1 teaspoon of dried basil
1/2 teaspoon of pepper
4 bay leaves
12 cups of cold water

Instructions
In a large dutch over or kettle (I use a stock pot), place chicken pieces; celery; carrots; leeks; parsley; salt; basil; pepper; and bay leaves.  Add water.  Bring to boiling; reduce heat. Cover and simmer for 2 hours.  Remove  chicken.

To strain, pour broth through a large sieve or colander lines with 2 layers of cheesecloth.  Discard vegetables and seasonings. If using the broth while hot, skim fat. (Or chill broth, then lift off fat.)  If desired, when chicken is cool enough to handle, remove meat from bones and reserve meat for another use.  Discard bones.  Store broth and reserved meat in separate covered containers in the refrigerator up to 3 days or in the freezer up to 6 months.  Makes about 5 cups of broth and 2 1/2 cups meat.

Here is hoping you enjoy this recipe as much as I do.  It makes cooking much healthier and brings a lot of healing properties to your body.

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