Gluten-free Chex Clusters Treat

Gluten-free has finally gone mainstream when General Mills Cereal advertised gluten-free Chex on primetime television.

The cereal giant, General Mills, is known for manufacturing cereal favorites like Lucky Charms and Cherrios, and Chex. Chex is nothing new on the shelves. But what is new is their advertising technique aiming toward the growing audience of gluten-free dieters.
If you or someone you take care of is on a gluten-free diet, no doubt you felt the same sentiments as the commercial’s “mom” who exclaimed that no longer does she have to tell her gluten-intolerant child no when it comes to eating a delicious breakfast cereal.


Or if you are like me, you’re happy to actually shop in the “normal” aisle in the grocery store without having to venture to the hidden “special” needs sections.

No longer do you have to travel to natural food stores or purchase bland, twig tasting cereal. Most Wal-Mart, Safeway, or other major grocery store offers the five varieties of Chex, Cinnamon, Honey Nut, Chocolate, Rice, or Corn, and for a fraction of the cost compared to other fellow gluten-free counterparts.

And Chex doesn’t have to be just for breakfast.  Follow this recipe Chex Clusters for a fun sweet treat for any time of the day.

INGREDIENTS:

9 cups of Rice or Corn Chex

¼ cup butter or margarine (use dairy-free butter, if desired)

1 tsp. vanilla

1 ½ cups powdered sugar

DIRECTIONS:

1. In a large bowl, measure the cereal; set aside.
2. Place liners in 24 cupcake tins.
3. In a small microwavable bowl, microwave butter on High for 1 minute.
4. Stir in vanilla.
5. Pour mixture over cereal until evenly coated.
6. Add powdered sugar.
7. Using your hands gently toss the cereal until fully covered with sugar.
8. Drop cereal mixture into each cupcake liner.
9. Store in the refrigerator until clusters are firm.

Add these fun mixtures while mixing the powdered sugar:

1 cup dried strawberries, bananas, or cranberries

1 cup coconut flakes

1 cup nuts of choice

1 cup semisweet chocolate chips, white chocolate, or peanut butter chocolate chips

The bakery Victory

I'm hungry. No. I am starving. Although I am sitting in a bakery, I cannot eat. Not because I don't have money, but simply because I can't.

I'm on a diet. Not the eat-nothing-get-thin diet, but a eat-and-then-die diet. Ok. So I literally wont die, but somedays the pain I feel makes me feel like I am dying.

You see, I can't eat gluten, which translates I cannot eat anything that has wheat, barely, or rye. A simpler translation: I cannot eat anything in this little bakery hosting crumb topped muffins, buttery scones, and colorful frosted cupcakes.

And coupled with my gluten abstinence, have to stay farther away from dairy. Let's just say dairy and I aren't good friends.

Behind the glare of the display glass, the glutinous, dairy-filled delectables are screaming at me. You want me. You need me.

Is this overly obsessive. Yes. But is this necessary. You bet.

I have too busy of a life to fall vitcim to severe stomach discomfort that lasts for hours, even days. And I have my overall future to look out for.

Gluten can create new promblems for me as I age. Osteoporosis, anemia, diabetes, just to name a few.

Pondering over my options between sacrificing a day of my life as a bedridden slum or walk away as a proud woman defeating my inner cravings, I choose to retrive from the quizacal stare of the baker and shuffle to the far corner of the bakery, waiting for my three friends to join me with the airy donuts and fresh baked cookies.

As they sit next to me with their irresistible looking sweets, I slip out a gluten-free nutritional bar and discreetly eat the fruit based, nutty "cookie", satisfying my sugar craving. But who am I fooling? The taste of dates linger on my pallet as I watch the remnant of a chocolate glazed donut stuffed in my friend's mouth.

One of my friends looks at me and comments on my superpower strength to withstand eating gluten.

Another wished she was like me.

And between bites, my other friend said she really admired me.

I had to smile. So here I am envying their ability to inhale anything their sticky fingers can grab, and they envy my ability to put my hands in my pocket and walk away.

And you know what? I'm proud of myself, too. Today is another victory.

Perfectify features Celiac Disease

Perfectify, a Phoenix magazine designed for woman, successfully launches their new year edition focusing on diet, exercise, and other new year resolutions. Kristi Larson , the editor of the fast growing magazine, was thrilled to feature my article about celiac disease and a full feature of my cookbook Gluten-Free and Dairy-Free for the Frugal and Lazy Cook.

Along with tips to managing stress and secrets to flawless skin gracing the glossy pages of the magazine, the article "Celiac 101" features basic facts of celiac disease, an autoimmune disease that effects 1 out 133 Americans and more are diagnosed annually.

With celiac on the rise, local magazines, like Perfectify, recognize the issues faced by those with celiac. Most people suffer extreme, multiple stomach issues in silence, not realizing their symptoms are caused by celiac until it manifests into an underlying disorder, such as thyroid disease, osteoporosis, or diabetes.

Celiac should not be ignored. People need education and support, one article at a time, and Celiac 101 will reach local readers to help them start the new year with a solution to their old problem.

Pick up the current copy of Perfectify at the local Scottsdale Athletic Club or most Valley-wide CVS or AJ's stores, or read the article in full on Perfectify's online version of the January/February edition.

Subscribe to my articles on the Examiner.com for up-to-date and local information on the gluten-free diet.

Visit http://www.perfectify.com/JanMag.php

Celiac Disease 101

      "You have celiac disease," your doctor finally diagnoses you after months, maybe years of insufferable periods of abdomen pain and embarrassing trips to the bathroom,

 

What?  What is Celiac Disease?  you wonder.  Is it contagious?  Life threatening?  Who else has it?  Many questions may plague your mind, but your doctor  and research can ease your anxiety with a through explanation of the incurable disease.

 

Celiac disease , or CD, is not contagious,  but it can be hereditary.  It is an autoimmune disorder where the body mistakenly reacts to gluten, a protein found in wheat, barley, and rye, as if it were poison ingested.. When gluten is consumed by someone with CD, the gluten in the immune system reacts by destroying the part of the small intestine that absorbs vital nutrients.  This can develop into long-term complications the longer a person goes undiagnosed or untreated such as malnutrition, lymphoma, osteoporosis, neurological complications and miscarriage.  But treatment is easily attainable and the damage can be  reversible.

 

Once a patient is properly diagnosed by a series of test, such as a blood test followed by a biopsy of the small bowel to detect damage to the lining, then immediate treatment of a strict gluten-free diet is proscribed.  A gluten-free diet is a lifetime commitment. Visit a dietitian who can teach you about food selection, label reading, and other ways to manage CD. When gluten is abstained, the healing of the small intestine begins and a return to full health can be expected.

 

 Celiac Disease is not rare.  Surprising one in 133 are effected, but most have not been diagnosed because they were told their symptoms were either IBS( irritable bowel syndrome) or  related to food intolerances. If you have a first-degree relative, parent, sibling, or child, diagnosed with CD, you have 1 and 22 chance of having the disease. The symptoms of CD vary from person to person but are often manifested in bloating, gas, diarrhea, weight loss or gain, constant fatigue or weakness, headaches, infertility, depression in spite of medication, abdominal pain, bone pain and anemia.  In many children, symptoms may include failure to thrive, short stature distended abdomen, dental enamel defects, and unusual behavior changes.

 

Once the patient accepts the diagnose and the treatment, the most difficult process is eliminating gluten completely from the diet.  But once you feel your health improve, sticking to the diet is well-worth the struggle. Find gluten-free cookbooks that appeal to everyone in the family and  visit support groups, in your community or online such as glutendairy-free.blogspot.com. Educating yourself and family members is the first step to accepting CD as a  new way of life, not an obstacle to overcome.

gluten free safe list

Gluten-Free Food List (Safe Ingredients)

resource: celiac.com

Acacia Gum

Acorn Quercus
Adipic Acid
Adzuki Bean
Acacia Gum
Agar
Alcohol: specific types, must read lables
Alfalfa
Algae Algin
Alginate
Allicin
Almond Nut
Aluminum
Amaranth
Annatto
Annatto Color
Apple Cider Vinegar
Arabic Gum
Arrowroot
Artichokes
Artificial Flavoring
Aspartame (can cause IBS symptoms)
Aspic
Ascorbic Acid
Astragalus Gummifer
Baking Soda & Powder (check)
Balsamic Vinegar
Beans: AdzukiBean, HyacinthBean, Lentil Bean, Mung Bean Romano (Chickpea)
Bean Tepary
Benzoic acid
Besan
Betaine
BHABHT
Beta Carotene
Bicarbonate of Soda (check)
Biotin
Buckwheat
Butter (check additives)
Butylated Hydroxyanisole
Butyl Compounds
Calcium
Carbonate
Calcium
Caseinate
Calcium
Chloride
Calcium Disodium
Calcium Phosphate
Calcium Silicate
Calcium Stearate
Calcium Sulfate
Camphor
Canola Oil (Rapeseed Oil)
Caprylic Acid
Carageenan
Chondrus
Crispus
Carboxymethylcellulose
Carnauba Wax
Carob Bean
Carob Bean Gum
Carob Flour
Carrageenan
Casein
Cassava Manihot Esculenta
Castor Oil
Cellulose1
Cellulose Gum
Cetyl Alcohol
Cheeses - (check ingredients)
Chestnuts
Chickpea
Chlorella
Chymosin Citric
AcidCollagen
Corn
Corn Gluten
Corn Meal
Corn Flour
Cornstarch
Corn Syrup
Corn Syrup Solids
Corn Swetener
Cortisone
Cotton Seed Oil
Cowitch
Cowpea
Cream of Tartar
Cysteine, L
Demineralized Whey
Desamidocollagen
Dextrose
Dioctyl Sodium
Distilled vinegar
Eggs
Elastin
Ester Gum
Ethyl Alcohol
Ferrous Gluconate
Fish (fresh)
Flaked Rice
Flax
Folic Acid-
Folacin
Formaldehyde
FructoseFruit (including dried)
Fumaric Acid
Gelatin
Glutamate (free)
Glutamic Acid
Glutamine (Amino acid)
Glycerides
Glycerol Monooleate
Glycol Monosterate
Glycol
Glycolic acid
Gram flour (chick peas)
Grits, Corn
Guar Gum
Hemp
Herbs
Honey
Hyacinth Bean
Hydrogen Peroxide
Hydrolyzed soy protein
Iodine
Inulin
Invert Sugar
Jobs tears
Kasha (roasted buckwheat)
Keratin
Kudzu Root Starch
Lactic Acid
Lactose
Lanolin
Lecithin
Lentil
Lipase
Locust Bean Gum
Magnesium Carbonate
Magnesium Hydroxide
Maize
Maize Waxy
Malic Acid
Maltitol
Maltodextrin
Manioc
Masa Masa Flour
Masa Harina Meat (fresh)
Methyl Cellulose2
Microcrystallin Cellulose
Milk
Millet
Milo
Mineral Oil
Mineral Salts
Mono and Diglycerides
Monosodium Glutamate MSG (made in USA)
Monopotassium Phosphate
Mung Bean
Musk
Niacin-
Niacinamide
Nuts (except wheat, rye & barley)Nut, AcronNut, Almond
Oats *
Oils and Fats Oleyl Alcohol/Oil
Paraffin
PeasPea - ChickPea - CowPea Flour
Pepsin
Peru Balsam
Petrolatum
Phenylalanine
Pigeon Peas
Polenta
Polyethylene Glycol
Polyglycerol
Polysorbates
Potassium Citrate
Potassium Iodide
Potassium Sorbate
Potatoes
Potato Flour
Prinus
Pristane
Propolis
Propylene Glycol
Propylene Glycol Monosterate
Propyl Gallate
Psyllium
Pyridoxine Hydrochloride
Quinoa
Ragi
Rape
Rennet
reticulin
Rice: Rice (Enriched)
Rice Flour
Rice Vinegar
Romano Bean (chickpea)
Rosin
Royal Jelly
Sago Palm
Sago Flour
Saifun (bean threads)
Scotch
Whisky
SeaweedSeeds (except wheat, rye & barley)
Seed - SesameSeed - Sunflower
Sphingolipids
Soba (be sure its 100% buckwheat)
Sodium Acid Pyrophosphate
Sodium Alginate
Sodium Ascorbate
Sodium Benzoate
Sodium Caseinate
Sodium Citrate
Sodium Erythrobate
Sodium Hexametaphosphate
Sodium Lauryl
Sulfate
Sodium Nitrate
Sodium Phosphate
Sodium Silacoaluminate
Sodium
Stannate Sorbic Acid
Sorbitol-Mannitol (can cause IBS symptoms)
Sorghum
Sorghum Flour
Soy
Soybean
Soy Lecithin
Spices (pure)
Spirits (specific types, check manufactor's lables)
Stearates
Stearamide
Stearamine
Stearic Acid
Sunflower Seed
Succotash (corn and beans)
Sucrose
Sulfosuccinate
Sulfites
Sulfur Dioxide
Sweet Chestnut Flour
Tallow
Tapioca
Tapioca Flour
Tarrow Root
Tartaric Acid
TBHQ is Tetra or Tributylhydroquinone
TeaTea-Tree Oil
Teff
Teff Flour
Tepary Bean
Thiamine Hydrochoride
Tofu-Soya Curd
Tolu Balsam
Tragacanth
Tragacanth Gum
Tri-Calcium Phosphate
Turmeric (Kurkuma)
TyrosineUrad/Urid Beans
Urad/Urid Dal (peas)
Vegetables
Urad/Urid flour
Vinegar (All except Malt)
Vanilla Extract
Vanilla Flavoring
Vanillin
vinegars (spsecific types)
Vitamin A (retinol)
Waxy Maize
Whey
White Vinegar
Wines
Wine Vinegars (& Balsamic)
Wild Rice
Xanthan Gum
Yam Flour
Yogurt (plain, unflavored)

* Recent research indicates that oats may be safe for people on gluten-free diets, although many people may also have an additional, unrelated intolerance to them. Cross contamination with wheat is also a factor that you need to consider before choosing to include oats in your diet.

When I discovered that I had to strictly abstain from gluten and dairy due to Celiac disease, I was faced with a dilemma:  I could, A) Panic and dramatically cry out that I am going to starve and mournfully reflect the loss of enjoying pizza, raisin bran cereal, and ice cream, or B) Eat them anyway and face the ulimate consequences of a gastronomical ailment, or C) Find new delicious ways to enjoy gluten, dairy free meals for my family and I.

I chose C.

I cook, not only as a means to sustain life, but as a hobby to explore the culinary art of creating edible masterpieces.  I knew in order to restore my health and regain peace with my body after years of suffering physical distress, malnutrition, and mental blur, I would have to adapt a new lifestyle that would include enjoying a meal without fear.   

So I set out to collect recipes dedicated to a gluten, dairy-free lifestyle, but I was extremely disappointed that most recipes called for an endless list of strange, expensive ingredients and hours of preparation.  Who has the time or money?  Not me, but I was determined not to starve, so I created healthy  recipes that are naturally gluten and dairy free, easy to make, and affordable. From carnivores to vegetarians, chefs to those who burn water, those who can eat anything to those who can't eat gluten or dairy will equally enjoy my recipes.

In my compilation, some ingredients are store-bought items such as gluten-free bread, rice pasta, and some pre packaged sauces, but all the recommended ingredients are nutritious and contributes to a healthy, wholesome lifestyle.  If you are the Betty Crocker of the gluten-free world, please substitute your own baking wonders for the store bought, but for the frugal students, busy parents, and inexperinced cooks, take advantage of the ever-expanding shelves in your local grocery store of gluten, dairy free items.  Stock up with my following pantry list and don't fret over what you are going to eat today.

Remember my motto is:"Heatlhy eating-Eating for life".  Just because you have to eat restrictive diet, doesn't mean you are restricted from enjoying life.