While many have heard about celiac disease, many are unfamiliar with its causes, effects, and complications. Celiac disease is actually a very serious genetic autoimmune disease that is coming to light worldwide over a long history of misdiagnosis. It’s estimated that nearly 1% of the population of the United States of America have celiac disease. … Read more
Sometimes it can be hard to make desserts that cater to different dietary needs. And often, others won’t think of celiacs when they bring desserts to shared functions–it’s a huge bummer to be the only one unable to partake of desserts at potlucks, parties, and family gatherings. So take matters into your own hands with … Read more
Going Gluten-free is one of the new diet and lifestyle fads sweeping the nation of late: but what exactly are the benefits? Obviously this will vary from person to person, but there are some very surprising general trends you might see when you remove gluten from your diet. Pain Relief. Even if you don’t have … Read more
I’m not a huge beer drinker—but part of that stems from the fact that I always just assumed I couldn’t drink it. Beer comes from wheat, barley, and other gluten-rich grains, right? Well beer-drinkers rejoice! There is actually plenty of gluten-free beer on the market, but that got me wondering how they make gluten-free beer. … Read more
We are always so grateful when people review our Outrageous Baking Gluten-Free products. Gluten-free Mike took the time to taste test and review some of our sweet breads and he even tried our gluten-free flour mix. I have a tremendous sweet tooth so when Outrageous Baking out of Colorado reached out to me to … Read more
A few years ago I followed my daughter and her friend around the grocery store (they were in 3rd grade) as they picked out the dinner and snacks they wanted to accompany their slumber party festivities. I heard one say, “so can you eat gluten, because if not, these gluten-free pretzels are great.” The other … Read more
People wonder why there is such a gluten problem now compared to years ago? I came across this really interesting fact in an article in Natural News. According to naturopath, Glen Depke, it appears that the as little as 50 years ago, wheat was only three percent gluten. Now it is 50 % gluten. A hybrid wheat was created … Read more
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