About Gluten Free Live
Gluten Free Live is designed, hosted, and operated by an old guy with celiac disease named
Steve Rider.
Gluten Free Live exists to help people affected by celiac disease, multiple sclerosis, ADHD, and autism-spectrum disorders by making it very easy to find
gluten-free products, books about health issues and the gluten free diet, and small
kitchen appliances useful to those on a gluten-free diet.
Our role in your shopping experience consists entirely of helping you to find products you want to buy,
we do not stock or sell anything at all. All sales, shipping, and payment for items you select here
are handled by Amazon.com. Gluten Free Live is an Amazon Associate store.
This website can be classified as a web search portal, each time you request a page of product
information our server contacts Amazon.com to get the details, then we format the information
according to our design and send the results to your web browser. Our shopping cart keeps
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Each month the nice people at Amazon.com add up all of the items they have sold to people
that clicked on one of our store or ad links, and based on some complicated math, we get
a certain percentage of the proceeds. We only receive payment from Amazon, not from you,
and you only pay Amazon, not us. Our role is exclusively helping you find stuff and
making it look so nice that you just can't resist buying it. We think we know at least
something about what people with celiac disease want to buy. How are we doing?
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We don't know who you are and we never will. We do not know your email address
and we have no means available for you to tell us what that might be. We can't reveal
your private details because we will never know what they are. Our privacy policy is "Yes",
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and it helps us to troubleshoot any problems that may occur. Again, this email does not
include any personal details about you at all.
About Us
 Steve Rider, the
designer, owner, and operator of this website, is a semi-retired
old person with a lifelong interest in geeky stuff. He has about 65 websites, we think.
Nobody is really sure. He just keeps making more websites all of the time. He is known for this.
Steve lives in warm and beautiful Palm Springs, California with his registered domestic partner and about 20 computers.
If you wish to contact Steve you can use this form. Steve reads all email messages that are sent by human beings,
but spammers need not apply.
Thank You
Thank you for visiting Gluten Free Live, we hope you will find this site useful. And if you are following a gluten free diet please remember rule number one:
Always read the ingredients!
Here are the most recent gluten-free recipes from our celiac-disease information site, All About Celiac. It features a large database of news, recipes, and gluten free diet information.
GF Recipes at The Sensible Celiac: [Gluten Free Recipe] Flourless, Sugar-Free...
Flourless, Sugar-Free Chocolate Cake
If you use a sugar free vanilla extract like Since Singing Dog Vanilla, the only sugar source in this cake is the naturally occurring sugar in the almond flour. Top it with the Sugar Free Chocolate Mousse for a decadent sugar free treat. -- posted by Chef #862830
http://www.recipezaar.com/309536
18 Jul 2008 at 8:24pm
RecipeZaar Gluten Free Recipes: Creole Meatloaf (Gluten Free)
Very tasty, gluten free meatloaf using rice as the binder. Not sure where the recipe originated. If I am pressed for time, I will bake these in muffins tins instead of the loaf pan. Also, my family prefers the celery, onion and bell pepper be sauteed in a little broth or oil prior to adding to the meat. -- posted by Tamaretta
18 Jul 2008 at 8:04pm
GF Recipes at The Sensible Celiac: [Gluten Free Recipe] Shchi - Russian Cabba...
Shchi - Russian Cabbage Soup
Shchi has been a Russian staple for centuries for many reasons. It is very cheap, easily changed according to what ingredients are available, keeps well, and has many vitamins and minerals in each serving. It can be made with meat or vegetarian. This is my version of the recipe -- posted by Joseph Johnson
http://www.recipezaar.com/309210
18 Jul 2008 at 7:41pm
RecipeZaar Gluten Free Recipes: Fruit Salad Dressing
A lovely, sweet fruit salad dressing from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53
18 Jul 2008 at 7:35pm
GF Recipes at The Sensible Celiac: [Gluten Free Recipe] Yard Bird Holy Mole
Yard Bird Holy Mole
A very decent almond mole for those of us who believe that TexMex is not the same as mexican cuisine. But really, I have no clue how authentic this is, just that it's kinda tasty and relatively easy to make. -- posted by Tzitzimitl
http://www.recipezaar.com/309012
18 Jul 2008 at 7:23pm
RecipeZaar Gluten Free Recipes: Pappasito's Pinto Bean Soup
I found this is a stack of old handwritten recipes. I probably copied it from the Houston Chronicle?? I have not made this at home yet, so serving size and prep time are a guess. Also, I personally would drain some of the bacon fat and add the salt to taste, but I am listing it how it was originally written. Please note these beans should soak for 8 hours, so plan ahead. -- posted by Tamaretta
18 Jul 2008 at 7:22pm
Technorati Gluten Free Recipes: Lemon Cooler
Looking for some cool refreshment? Then look below, not to the ?recipe? above. I found this little yellow post-it in the kitchen today after my husband made the boys breakfast. It seems my younger son did a bit of cooking (when dad went upstairs to take a shower) and has also [...]
18 Jul 2008 at 7:01pm
Technorati Gluten Free Recipes: Cabbage Salad with Lime and Fresh Oregano, an...
Our new apartment is coming together slowly but surely. Merging two people and all their respective stuff into one apartment and a shared life is quite a project. I am loving living in a spacious apartment with hardwood floors and walls painted lovely colors. I am also really digging the endless cabinet and counter space in our new kitchen (still unpainted and far from ready for a photo op!) New Jersey life is treating me pretty well, considering how ill-suited I am to suburbia. I have a piec
18 Jul 2008 at 5:44pm
Gluten Free Bay: Cabbage Salad with Lime and Fresh Oregano, and a side of Big...
Our new apartment is coming together slowly but surely. Merging two people and all their respective stuff into one apartment and a shared life is quite a project. I am loving living in a spacious apartment with hardwood floors and walls painted lovely colors. I am also really digging the endless cabinet and counter space in our new kitchen (still unpainted and far from ready for a photo op!) New Jersey life is treating me pretty well, considering how ill-suited I am to suburbia.
I have a piece of news that I am sharing with some butterflies in my stomach:
I got accepted to the school I applied to, to become a Nutrition & Food Science major with a concentration in Dietetics! It's an ADA-approved program to set me on track to becoming, G-d willing, a Registered Dietitian. I am pretty darn scared but also very excited. Gonna be a full-time student for the first time in many years. It'll be an intense few years 'til I finish my degree, let me tell you. Anatomy & physiology, organic chemistry and microbiology, oh my.
It was 96 degrees today and our air conditioner is/was broken. It's been repaired but is taking a long time to get our second-floor-and-right-above-a-pizza-place apartment back to a bearable temperature. So I decided to do minimal cooking.
It's hot, my back hurts, and my partner is on the South Beach Diet. So this is tonight's menu for a laid-back shabbos (sabbath) for just the two of us:
Ground turkey tacos on corn tortillas, with black beans, homemade salsa fresca, fresh guacamole and dairy-free/pareve sour cream (Tofutti, since there's no time to make it from scratch).A delicious looking Rioja wine from the fantastic kosher wine section at the ShopRite liquor store in Englewood.Cabbage salad made from the hugest cabbage I've ever seen.Sugar-free ice pops.
Nothing fancy. For tomorrow's lunch we'll have salad with quinoa topped with roasted beets and carrots, and some feta cheese.
Here's a recipe for the cabbage salad I made. It's a quick, light, no-cooking recipe with lots of flavor. A great crunchy topping for tacos or a side dish for any meal, especially a spicy summer meal. It's not so different from the curtido de repollo I posted as a topping for homemade pupusas, but I made some alterations that give it its own crunchy identity. Like most cabbage salads, it should get tastier by the day so I made enough that my partner will be able to take some with her to work on Monday for lunch.
The picture above is of the cabbage I used, which is the biggest cabbage I've ever seen. I picked up for $1.50 at the Englewood Farmer's Market today from a local farmer. Good grief, this thing is huge! I don't know if the picture really conveys its hugeness, but I took this pic to show how half the cabbage filled up the biggest, gigantic-est tupperware we have. It was about twice the size of my head, and will easily feed us for two weeks. To be realistic, I've called for one medium cabbage in this recipe, even though in my case it was really 1/2 a mutant cabbage.
Enjoy! Gut shabbos.
CABBAGE SALAD WITH LIME AND FRESH OREGANO
[Gluten-Free / Dairy-Free / Pareve / Vegan / Soy-Free ]
1 medium cabbage, shredded or chopped into small pieces
3-4 carrots, shredded
2-3 Tbsp fresh oregano leaves
1/2 tsp salt
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp ground coriander
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 limes, juiced
2 tsp agave nectar or honey
Mix all liquid ingredients and spices (except fresh oregano) in a small container. In a large bowl, combine cabbage, carrots, and oregano. Drizzle the liquid/spice combination on top of the vegetables, mixing frequently. Cover and refrigerate for 2-4 hours before serving cold or at room temperature.
18 Jul 2008 at 5:09pm
Wheat Free Meat Free Blog: Spicy Omelette Sushi
It is time for another Royal Foodie Joust over at the Leftover Queen's excellent Foodie Forum. The object of this monthly cooking challenge is to come up with a tasty recipe featuring three ingredients selected by the previous month's winner. For the July Joust, Peter of the Greek recipe blog Kalofagas, selected cilantro, seafood and sesame as the inspiring ingredients. Cilantro is certainly in harvest mode in our garden, so I was delighted with the idea of coming up with a new dish to feature its grassy, lemony taste.
I ransacked the cookbook shelves for inspiration and was taken with a Thai-inspired "Chilli Egg Roll" recipe in "The Complete Book of Low Carbohydrate Cooking", by Elaine Gardner (London: Hermes House, 2004). Mostly I am taken with the food porn photos in this lovely cookbook, but I managed to wipe away the drool long enough to actually focus on the recipe. I swapped around some of the ingredients to incorporate more cilantro, some sesame oil and sesame seeds and fiddle with the seasonings, so here is my version of:
Spicy Omelette Sushi
3 medium eggs, beaten
1 Tbsp. plus 3 Tbsp. soy sauce (be sure to check to see if it is gluten-free)
3 scallions, trimmed and sliced thin
1 Tbsp. chili garlic sauce
1 medium bunch cilantro, finely chopped (makes about 1/2 cup)
2 Tbsp. black sesame seeds
1/2 cup cooked shrimp, chopped (I had leftover grilled shrimp which lent a nice smoky taste, but canned small salad shrimp would be a good substitute)
1 Tbsp. peanut oil
Juice of 1/2 lime
1 Tbsp. sesame oil
Mix eggs with 1 Tbsp. soy sauce, scallions, chili garlic sauce, cilantro, sesame seeds and shrimp.
Heat peanut oil in skillet over medium heat. Add omelette mixture and turn heat to low. Cook until omelette is cooked through, shaking the pan now and then to slide the omelette around, about 3-4 minutes. I used a 9 inch skillet so my omelette got a bit browner on the outside than I would have liked. I think my larger 14 inch cast iron skillet, "Big Mama", would make for a thinner, CRISPIER at the edges, lighter-colored omelette next time.
Take omelette out of the pan carefully and place on a large plate. Roll omelette up into as tight a tube as possible. Let cool.
Meanwhile, mix up a dipping sauce of 3 Tbsp. soy sauce, lime juice and sesame oil.
Slice rolled-up omelette into 1 inch sections and drizzle with a little dipping sauce. Garnish with a few snippets of cilantro.
Makes a spicy breakfast for 2 or appetizers for a few more.
18 Jul 2008 at 11:33am
Technorati Gluten Free Recipes: New Flavors of Organic EnviorKidz Cereals by ...
I usually feed my children oatmeal and hot chocolate for breakfast, but on occasion, organic cold cereal is a quick solution on a rushed morning. We have tried Envirokidz organic cereal, and my favorite flavor is the gluten-free Gorilla Munch. Nature?s Path has just introduced two new flavors of Envirokidz: Leapin? Lemurs and Penguin Puffs. The Story Behind Nature?s Path The story behind Nature?s Path is kind of interesting. In 1971, Arran Stephens and a business partner opened LifeStream, C
18 Jul 2008 at 10:59am
Technorati Gluten Free Recipes: Low Carb Buttery Almond & Coconut Cake
This is a HUGE winner, definitely a keeper that I will be making over and over. It is a recipe by an Australian Author/Chef Belinda Jeffery that I converted to low carb (wasn't hard!), this lady is a genius! Now if you wish to get the carb count down more I am sure you could simply replace the splenda with one of the various versions of stevia or you could use splenda tablets or the liquid splenda. Also, if your worried about the calories you could simply cut it into more portions or do what
17 Jul 2008 at 9:08pm
GF Recipes at The Sensible Celiac: [Gluten Free Recipe] Chic Pea Salad (Garba...
Chic Pea Salad (Garbanzo Bean Salad)
A delicious Chic Pea salad that will please any palate, and it hardly has any fat.
Its also FULL of protein. -- posted by Jes-cooks
http://www.recipezaar.com/308968
17 Jul 2008 at 5:23pm
RecipeZaar Gluten Free Recipes: Watermelon, Strawberry and Chile Salad
This sweet and spicy fruit salad makes a refreshing side dish with a summer meal. The salt and chile balance the sweetness of the fruit and provide the perfect savory note. Recipe is from Whole Foods and states it is good for the following diets: Low-sodium, Vegan, Vegetarian, Dairy-free, and Gluten-free. -- posted by JanuaryBride
17 Jul 2008 at 4:58pm
Gluten Free Recipes from Wordpress: Nigella Express: 103 Recipes for Good Foo...
"I love that kids are so honest about food. Adults worry about a status thing and don't want to be liking this or that if it's not in style, whereas children don't make those kinds of distinctions. They like both chicken nuggets and steamed mussels. Why should one food be good and the other bad?" (Smith, Gilly. Nigella Lawson, page 95). Right on Nigella!
Nigella's newest book is the first of hers I've perused. I was wowed by the color plates every other page. Each recipe has a beautifully styled illustration of the dish described on the facing page. As such, the culinary escape is easily entered into. She gives varied recipes from the novel Quick Crostini with Avocado and Green Pea Hummus to those for everyday in her Mustard Pork Chops. One of my favorites is a flourless chocolate brownie. I have several friends who are gluten intolerant, and this recipe would work even for them!
Each recipe has clear directions, most with less than five steps. At the end of the book, Nigella gives recommendations for what to keep in the pantry. I like what she says about the pantry, "Of course, you can keep an awful lot on hand and I do. But you have to maintain a balance between having enough food to keep you from having to go shopping every day, but not so much that your cupboards are sagging with the weight of cans you hardly ever need. . . For the truth is, you don't want a diet of food that can be kept indefinitely. And even if you did, it wouldn't be good for you."
Lawson offers great ideas for good food, fast. One can quickly flip through the gorgeous pages and find several recipes of interest which could be prepared with a minimum of fuss and a maximum of enjoyment.
Lawson, Nigella. Nigella Express. New York: Hyperion, 2007.
ISBN: 978-21-4013-2243-4
Scale 1-10 (1 too boring for words - 10 could see and taste as I read it)
Overall Ratings: Culinary Escapism: 9 Recipe Quality: 9
17 Jul 2008 at 12:27pm
Technorati Gluten Free Recipes: My conversion to dried beans
Filed under: Recipes, On the Blogs Last weekend, I used dried pinto beans for the first time. And actually, other than a brief flirtation with cannellini beans during college and the occasional lentil soup or salad, my experience with dried beans is nil. When I was growing up, we were more of a canned bean family and so the idea of cooking with dried beans just never really crossed my mind. However, over the last few months (or so) I've been seeing lots of people write about using dried beans
17 Jul 2008 at 5:05am
Gluten Free Recipes from Wordpress: Things I Love... Cookies and Milk
Warning-- This post is NOT GLUTEN FREE... reading may induce GI symptoms. :) Don't forgot to enter to win the AWESOME RECYCLED BACK TO SCHOOL PACKAGE.
On our most recent shopping trip to Whole Foods, Oregon Dad was along for the ride. This is usually a bit disconcerting for me, as I could spend hours (literally) roaming the aisles at Whole Foods, reading labels and checking out new products. Sometimes I park myself at the customer service counter to browse the Gluten Free Product List and question the staff.
While meandering our way through the store, K3 (who is with us, since this is primarily HER shopping trip) spies each sample pod and inquires if "that one is a safe food?". Sadly, many of the foods out are not, but that doesn't stop Oregon Dad from having a nibble here and there.
We came across 365 All Natural Sandwich Cremes (like those Oreos... only better). Oregon Dad tried one out, then decided he needed a potty break. K3 and I headed to the Gluten Free Bakery/Freezer section to locate some bagels. When Oregon Dad found us, he was toting a box of the cookies. Evidently, he decided they were too good to resist.
Today, I tried them. Even though I knew my belly would cry afterward... I still have to consume gluten so that my biopsy is accurate at the end of the month. Oh my goodness, they were MMMMMMM.... Good.
Now if I can just find a Gluten Free variety... There is NOTHING like a glass of ice cold (Organic) milk and a couple (or 6) tasty, all natural, creme cookies. I cannot even consider putting an Oreo to my mouth anymore and they used to be one of my favorites. Now, I just taste wax and chemicals if I try to eat one. Bleh.
For my GF girl who saw Mommy eating cookies today, we busted out the Pacific Natural Foods Almond Milk and some snickerdoodles from Enjoy Life. I REALLY need to try out this chocolate chip cookie recipe from Ginger Lemon Girl.
Today's Green Tip- Don't take your husband shopping with you... he will buy more than you have on your list. :) Just Kidding... sort of. Get rid of all the crud in your food. Do you really want to eat things with names you cannot pronounce? Didn't think so. These cookies are proof that being Healthy Green can taste familiar too!
17 Jul 2008 at 12:21am
RecipeZaar Gluten Free Recipes: N'awlins BBQ "shrimp" A.k.a. Cajun Tofu
This is a little sweet, a little sour and a lot of spicy goodness. I came up with this recipe for my mother-in-law, a vegetarian who doesn't like tofu; but its based on a traditional Cajun BBQ sauce and a technique from "The Art of Tofu."
The BBQ "shrimp" make a great appetizer when served with garlic bread for sucking up the sauce or as main-dish with some rice or mashed potatoes.
The real trick to this is the tofu. It has to be the Japanese-Style silken tofu, which comes in the shelf-stable aseptic box. And it has to be frozen at least overnight. Prep time doesn't include freeze time or thaw time.
Enjoy! -- posted by isispleiades
17 Jul 2008 at 12:21am
RecipeZaar Gluten Free Recipes: Malaysian Clams
I first made this dish at a hostel on the Olympic Peninsula. We had just dug fresh clams... They were fantastic.
This is an incredibly quick recipe with a bold flavor and a nice bite. -- posted by Zeke Koch
17 Jul 2008 at 12:06am
Wheat Free Meat Free Blog: Yellow String Beans & Tomatoes
Keeping up with the veggie vitality in the gardens is becoming a big part of each day now that it is mid-July. This morning I picked tons of lemon balm and stripped off the leaves. They were popped into the dehydrator and after a couple of hours I had a lovely, lemony tea for the cold winter days of the future.
When I get home from the bookshop I will do another round of garden touring to see how many herbs, lettuces, cucumbers and snow peas are in need of harvesting for a cool salad. I may even to need to pick some more of the Yellow String Beans that I plucked over the weekend and made into a savory salad for a steamy supper. This salad was good warm that evening and even better served cold the next day. The key is to pick the beans when they are very young and tender and cooked just until they squeak on your teeth. String bean nirvana!
I am submitting this recipe to the "No Croutons Required" event at Tinned Tomatoes, a Scottish vegetarian blog I just discovered. No Croutons Required is a monthly recipe roundup of soup and salad recipes and this month's theme concentrates on one's favorite herb or an herb you haven't experimented with. The Yellow Bean Salad below is one that uses thyme, which I haven't used all that much until this year, when the perennial plant that I scooped out of my mom's garden has really taken off. I used a good bit of fresh thyme in this salad and I think it really was a great aromatic addition. My recipe even makes use of Tinned Tomatoes, so I think this was recipe was preordained for this event.
Yellow String Beans and Tomatoes
1 lb. yellow string beans, trimmed of blossom ends and cut in half horizontally
2 Tbsp. olive oil
2 fat cloves garlic, peeled and chopped finely
1/2 large onion, peeled and sliced thinly
1 (14.5 oz.) can of diced tomatoes(juice drained and saved for soup stock or a Bloody Mary)
Splash of white wine
Splash of rice or cider vinegar
2 tsp. fresh thyme leaves, chopped
salt and pepper to taste
Bring a pot of lightly salted water to a vigorous boil. Add beans and cook 6-8 minutes, just until they are crisp-tender (the aforementioned squeak on the teeth test). Drain and plunge into cold water to stop beans from cooking.
Heat oil in large skillet. Add garlic and stir constantly for one minute. Add onion and cook another 4-5 minutes, or until onion is soft. Add tomatoes and white wine and cook until heated through. Add beans back to skillet, along with vinegar, thyme and salt and pepper. Heat through and serve warm or cold.
Serve over lettuce for 4 dinner servings or as a side salad to 6 people.
16 Jul 2008 at 4:23pm
GF Recipes at The Sensible Celiac: [Gluten Free Recipe] Orange-Ginger-Sesame ...
Orange-Ginger-Sesame Asparagus
This sweet and tangy dish is the perfect pair for grilled chicken or turkey. -- posted by katii
http://www.recipezaar.com/308873
16 Jul 2008 at 12:23am
GF Recipes at The Sensible Celiac: [Gluten Free Recipe] Gluten-Free "wha...
Gluten-Free "whatever Floats Your Boat" Brownies!
This is a gluten free adaptation of Karen's WFYB Brownies (#32204). Gluten-free flour tends to make baked products drier. These were THE BEST gluten free brownies I've ever had. They're chewy, moist, and fudgy. As per Karen, the recipe doubles just fine - use a 9 x 13 inch pan instead and add a few more minutes of baking...
16 Jul 2008 at 12:23am
RecipeZaar Gluten Free Recipes: Flounder Fillets Grilled in Foil With an Asia...
The fish is steamed in foil and cooked on the grill for easy quick clean up, And a quick and tasty meal. -- posted by ~Rita~
16 Jul 2008 at 12:23am
RecipeZaar Gluten Free Recipes: Stir Fried Spicy Cabbage
Made with green/white cabbage but try nappa cooking for a shorter time. This has the perfect heat and sweetness. I used this side as a bed for flounder to make a delish low carb meal.
This is a good for you food that no one should be without.
It has wonderful benefits for the body.
Having phytonutrients it helps to protect the body from free radicals.
It may lower the incidence of cancer, in the lung, stomach, colon and prostate.
Cabbage is a muscle builder, blood cleanser and eye strengthener.
Cabbage is rich in vitamin C, iron and sulfur. -- posted by ~Rita~
16 Jul 2008 at 12:03am
Technorati Gluten Free Recipes: Mustard Lime Chicken
It?s too darn hot here to turn on the oven; the high today is supposed to get up to 100 degrees. The solution? Fire up the grill and throw on some chicken breasts ever so briefly. The mustard lime chicken pictured above is a tangy hit of protein on a hot summer?s [...]
15 Jul 2008 at 6:55pm
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