This tabbouleh uses quinoa instead of the traditional bulgur to make it gluten-free. It’s equally tasty and a great side dish or even a lunch on its own.
Gluten — a protein naturally found in wheat, rye and barley — lurks in foods and other products you’d never suspect. Get tips from our dietitian on how to avoid gluten and how to make sure your gluten-free diet is truly healthy.
These fudgy black bean brownies are gluten-free and higher in protein than your average brownie. So you don’t have to feel guilty at all about whipping up a batch!
We’ve all eaten something that doesn’t agree with us. A dietitian explains food intolerance, its many symptoms and how the elimination diet works.
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Couscous? Nope. Spelt? Nope. If you’re avoiding gluten, we’ve compiled all of the ingredients that don’t belong in foods on your grocery list.
We’ve ditched the white flour in favor of gluten-free whole-grain flours, including brown rice, oat, and teff, a traditional Ethiopian grain that’s high in protein, iron, and calcium.
Gluten-free diets are the latest craze for those looking to lose weight, but what’s the truth? Is gluten responsible for my love handles? The answer is no, but let’s clear the air of any confusion. What is gluten and celiac disease? Gluten is a protein found in wheat, rye, barley and countless processed foods including … Read More