Food Packaging: Part 2

Mar 28, 2011
Here is part two. I hope you enjoy!

Food Design: Packaging

Mar 25, 2011
This is going to be part one of my food packaging because I don't want to slow down your internet

Food Inspire Part 3

Mar 21, 2011

Food Styling: Sweet Paul

Mar 17, 2011
Hey! In continuation of food designs, Gltutenine features prop stylist Paul Lowe. This is for future book authors who need to take some tips on how to style your book from Sweet Paul.


Mar 14, 2011

Tried these gluten free pancakes, and I just wanted to share it with you!
  • 1 cup rice flour
  • 3 tablespoons tapioca flour
  • 1/3 cup potato starch
  • 4 tablespoons dry buttermilk powder
  • 1 packet sugar substitute
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 2 eggs
  • 3 tablespoons canola oil
  • 2 cups water


  1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
  2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice. 

May 2011 as Celiac Disease Awareness Month in California?

Mar 11, 2011

Celiac disease is the #1 genetic autoimmune disease in the United States as well as the most common in the world. It is estimated that 3 million Americans are affected by celiac disease, yet 97% of them don't even know it....yet. The average delay in diagnosis is 9 years.

If left undiagnosed, related autoimmunediseases include Type 1 Diabetes, Rheumatoid Arthritis, Osteoporosis, Thyroid Disease and certain types of cancers.
  • There is no cure. Celiac disease is the only disease completely controlled by diet. The "cure" requires a life-time commitment to a strict Gluten-Free diet. Ingestion of even a crumb of wheat, rye and/or barley can cause a severe reaction.
  • Symptoms may include: diarrhea, weight loss/gain, migraine headaches, anemia and infertility.
  • Research shows that the numbers of affected Americans doubles every 20 years.

    Grilled Shrimp

    Mar 8, 2011

    Is gluten bad for you?

    Mar 4, 2011

    Gluten-free diets are being touted as the solution to everything from digestive troubles to excess fat. But before you hop on the bandwagon, read this
    By Karen Ansel, R.D., Women’s Health

    Chelsea Clinton’s wedding got a lot of press play a few months ago for the gorgeous locale, the esteemed guests, and her beautiful dress. But what also took the cake in terms of media coverage was, well, the cake. The gluten-free cake.

    Just 10 years ago, barely anyone knew what the word gluten meant, let alone gave any thought to avoiding it. But now gluten-free diet menus are all the rage, and high-profile stars such as Gwyneth Paltrow, Rachel Weisz, and Victoria Beckham have been linked to the gluten-free lifestyle, which is said to contribute to increased energy, thinner thighs, and reduced belly bloat.

    Read more:

    Gluten Free Does Not Equal Weight Loss

    Mar 1, 2011
    One of the fastest growing segments of the nutrition industry is the Gluten-Free segment, with new products hitting the shelves every day. The gluten-free phenomenon is a huge advancement for the millions of Americans that suffer from Celiac disease. Recently, however it seems as though more than those who suffer from Celiac disease are jumping on the Gluten-Free bandwagon in hopes of losing weight.

    Read more:
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