A Husband’s Perspective: What it’s Like Being Married to Someone with Celiac Disease

What it’s Like Being Married to Someone with Celiac Disease

Let’s face it, getting diagnosed with an autoimmune disease turns your life upside down. From countless doctor appointments, to days being sick in bed, and of course the ongoing tiredness are just some of the new normals. For me it’s celiac disease and although I’m learning to navigate life so I don’t miss out on what I used to love, my life is not the same. Everything from eating out, attending social events, the cosmetics I buy to the trips I take are all different now.

I think it’s really easy to get caught up on focusing how much my life is different and how hard it is at times for me, that sometimes I forget my illness not only impacts me but also my loved ones; specifically my husband. When he fell in love with me I was a healthy young girl (we met in high school!) with no worries in the world. Over the years he saw me struggle with my health, until finally a diagnosis was given. I was scared and didn’t know what the future would bring for me, but I selfishly never stopped to ask him if he was scared. There have been many times we’ve had to cancel plans because I haven’t felt good, or planned our entire trip around making sure it’s gluten free safe and never once has he complained about it or made me feel guilty for it. In fact he continued to date me, marry and love me unconditionally.

In honor of all the incredibly supportive spouses out there living with someone with celiac (or another autoimmune disease), today I’m interviewing my husband Erik and getting his perspective on things. Some of these questions we have never talked about before, so I asked him to be as open and honest as possible.

How was life before my diagnosis?

Life before your diagnosis was a very normal teenage life for the both of us. We ate all the junk food that we wanted, as most teenage kids do. We would go to our favorite Mexican restaurants together, get burgers and fries on the pier at the beach, pizza after football games… the list could go on and on since we were your typical teenagers. But to be honest, things changed way before your actual diagnosis. I can remember like it was yesterday when I knew there was something wrong and different about you. I started to notice that whenever we would go out to eat you would suffer from a stomach ache or not feel good. As time started to pass, the reactions would get worse and it seemed like you always felt sick, not just after eating and trying to figure out what caused the issue started to seem hopeless. I remember you going to so many doctors and they didn’t know what was wrong, and actually told you it was in your head. Looking back I can remember being so frustrated at the situation because every time I would suggest somewhere to eat you didn’t want to go because you were “allergic” to what they served (even though we didn’t know what). I look back on it and feel so bad about how I use to give you a hard time. I wish I was more respectful about how you felt and it makes me sad to think about all the young kids that suffer from celiac or gluten intolerance that are going through that now.

How did you feel when you heard I was diagnosed with celiac disease?

To be honest when you were first diagnosed I didn’t think much about it. I thought all you had to do was not eat bread or certain types of grains and it would be as simple as that. A part of me was relieved that you finally had an answer to why you were always sick. I really didn’t think that it was that big of a deal. I’m not even sure if I knew it was an autoimmune disease at that point. Honestly, even when I found out it was an autoimmune disease, I don’t know if I even knew the severity of what it entailed.

How did your life change after my diagnosis? (positive & negative)

 Some of the positive changes came in the form of changing our eating habits. It really made me aware of what goes into certain foods and taught me to read labels, not only for gluten but also to make healthier choices. With having a loved one that has an autoimmune disease it really makes me look at my own health and not take it for granted.

Negatives…well to be honest I try to focus on the positives, but there have definitely been challenging aspects to your illness that I never thought I would have to think about. I would say traveling and lack of spontaneity has been the hardest change. We are now limited to where we can travel, where we can stay, we have to research ahead of time places you can eat, etc. I miss being able to just explore and stumble upon places. Sometimes it feels like we plan our trips (even day trips) around food. But at the same time, I wouldn’t change that for the world since now you’re feeling better!

What surprised you most about living with someone with celiac?

The biggest surprise was how severe your reaction is to gluten. Having to witness what you go through and the process of healing from your reaction is saddening and hard to deal with, since there is no way to really help. Another thing that surprised me is how strong you are (I always knew this, but didn’t realize how often you use your strength!). This is a two-parter. First is your willpower. I’ve never seen you cheat on your diet, even when you’re around food I know you used to love. I’ve heard many times people say to you “oh, come on one bite won’t kill you”. I can imagine this is hard to hear and but you never let that bother you. The second is your overall strength. I never realized how celiac impacts your life so much until I lived with you. It’s a lot harder than people think, but you just do what you need to and keep on going.

You choose to have our house be 100% gluten free, is that ever hard for you?

Transitioning to a gluten free house was hard in the beginning just because it was overwhelming going to the grocery store and trying to figure out what was gluten free and what was not. I remember one time you sent me to pick up a few items and I was at the store for an hour trying to read labels and Google things! Now it’s second nature to me and I couldn’t imagine going back to how it used to be. I honestly don’t feel like I miss out on anything (I’m sure your cooking really helps with that!). Even though I don’t have celiac, I really feel better eating gluten free as well (I do eat gluten when I’m out, without you).

What’s been the biggest challenge?

I would say hands down the hardest part for me is seeing you struggle. Your life has turned upside down and although you know how to mange it now, it’s still a challenge. Just knowing how sick you feel after you get glutened and seeing you lay in bed is hard. I can remember at first your hair was falling out and I saw you one day in the bathroom cry as you brushed it… that killed me to see you.

Also, watching you struggle over the years with the social aspect has been challenging for me. I remember the first time we went to a wedding together after your diagnosis and we weren’t prepared and didn’t pack you food. You held tears back all night as everyone ate freely around you and questioned you why you weren’t eating. You’ve given up a lot and have to worry so much that it saddens me. Each time we go out to eat you have to ask so many questions and are always at the mercy of how the food is prepared, that I can see you stressing. It hurts me to see how people treat you sometimes and think it’s a fad. I remember one time your friend said “I was going to invite you to dinner with us, but figured you couldn’t eat so I didn’t”. Sometimes it’s hard for me to sit back when people say hurtful things like that. It breaks my heart for you because I know you didn’t ask or deserve this. I’ve seen you get so strong over the past couple years and you always seem to be control of the situation, even when it’s hard.

In your opinion, what’s helped us get through the hard times with my health so far?

Being a team has been the key to it all. It’s with anything in life, not just your health. When I’m having a bad day you’re there to lift me and vice versa. Days that I can see you’re not feeling well I try to pick up the slack for you. It’s all about having someone to conquer your fears and stresses… knowing you’re not alone during the hard times.

What advice would you give to another spouse married to someone with an autoimmune disease?

You have to be a team and put yourself in the other person’s shoes. Be open to the other person’s feelings, thoughts, stresses, concerns etc. You have to be there to pick them up during the hard times, but celebrate the positives. Be patient. Getting a diagnosis of celiac or another autoimmune disease is life changing and you really need to remember how hard it is on them.

What advice would you give to a person living with an autoimmune disease regarding their spouse?

You’re not the only one who stresses or has concerns from a diagnosis like celiac. You may be the one who has the illness, but you’re not the only one who is living with it in the relationship. Your loved one goes through every step of the process with you. Also, we don’t read minds so when you’re feeling something let us in. We can only be there for you fully if you open up.

A big thank you to Erik for being open and transparent during this interview! He truly has been beyond supportive with my celiac and every aspect of life. There’s no one else I’d rather do life with!

 

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Peanut Butter Cheerio Bars

These no-bake peanut butter Cheerio bars are the perfect grab-and-go breakfast or snack!

Peanut Butter Cheerio Bars

Simple, quick and delicious. These Peanut Butter Cheerio Bars really need no introduction.

With only four ingredients and not much time needed, these are a great way to put a twist on a classic breakfast favorite. When you add peanut butter into the mix, it adds some protein to your breakfast or snack!

Ingredients:

  • ¾ cup peanut butter
  • ½ cup pure honey
  • ½ tsp cinnamon
  • 3 cups Cheerios

Instructions:

  1. Grease an 8×8 pan with non-stick spray and set aside.
  2. In a saucepan over medium heat, add peanut butter and honey. Stir constantly until melted and evenly mixed.
  3. Add cinnamon and stir together.
  4. Remove from heat and stir in Cheerios. Mix until evenly coated.
  5. Pour mixture in pan and press into place.
  6. Refrigerate for at least an hour before cutting.
  7. Store extras in the refrigerator.

Peanut Butter Cheerio Bars

Enjoy!

 

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How to Stock a Gluten Free Kitchen

How to Stock a Gluten Free Kitchen

If you’re new to the gluten free diet it can be overwhelming at first. All the things you used to love like pizza, pasta and bread are now out- don’t panic! You need to focus on all the great foods you can have and learn to stock your gluten free kitchen.

As with anything associate with living a gluten free life, preparation is key. There is nothing worse than having an empty kitchen, being tired, feeling defeated on the gluten free diet and tempted to get in the car and pick up some gluten-filled take out! Don’t do it! If your kitchen is always stocked with some gluten free basics you won’t have to worry about being caught in that scenario. I’ve put together some basic staples you should keep in your kitchen that are gluten free, everything from when you’re in the mood to cook, to when you’re in the mood to throw a pizza in the oven!

How to Stock a Gluten Free Kitchen:

Fruits and Veggies: Fresh fruits and vegetables are naturally gluten free in their pure form, so feel free to stock up on all your favorites! Be cautious when purchasing pre-cut fruits & veggies because you don’t know if cross-contamination occurred on the cutting surface or even with the knife used.

Poultry/Meat: Poultry and meat is naturally gluten free, so as long as you’re buying these items in their pure form you are good. Avoid purchasing pre-marinated meat because you can’t be sure it’s gluten free, it’s best to just marinated it yourself. If you’re buying bacon, sausage, veggie burgers, etc make sure the package says gluten free.

Fish/Seafood: Fish and seafood is gluten free in its pure form, so once again don’t buy anything marinated or stuffed. Also, be aware that most imitation seafood contains gluten in it.

Dairy Products: Milk, most yogurt, cream cheese and pure cheese (I would avoid blue cheese since it can contain gluten) is gluten free. I always make sure I have yogurt in my fridge since it’s a good source of protein and probiotics. My favorite brand is Siggi’s.

Rice: Rice comes in many varieties and in its pure form is gluten free, just avoid pre-packaged seasoned rice.

Quinoa: Quinoa is my go-to grain! Even though it’s naturally gluten free, I always make sure to buy “certified gf” so I don’t have to worry about cross-contamination in the fields or during processing. I love to make quinoa like a cold tabbouleh-type salad or use it hot in place of rice.  

Beans/Legumes: Beans and legumes are cheap and offer lots of protein. If you buy them canned, just make sure you don’t get seasoned ones just incase they contain gluten. You can always season and spice them yourself.

Nuts/Seeds: Proceed with caution when buying pre-made trail mixes unless it states gluten free, however nuts and seeds in their pure form are gluten free. The issue with nuts and seeds are that many times they are processed/packaged in a facility with wheat, so make sure you read labels!

Gluten Free Pasta: You may have to try a few until you find gluten free pasta that you like. I like Ancient Harvest Quinoa Pasta. It doesn’t break apart like many gluten free pastas do and I like knowing it’s more nutritious than corn or rice pasta. You should always have gluten free pasta in your pantry for busy days that you need a quick meal.

All-Purpose Gluten Free Flour: If you’re new to the gluten free diet, stock up on your all-purpose gluten free flour because I can guarantee you will be baking! Many pre-made gluten free baked goods don’t make the cut as far as texture and flavor, so baking is a must. I prefer using all-purpose gluten free flour where you don’t have to worry about mixing multiple ones together. My favorite is Cup4Cup where you can literally take any recipe and substitute it for the regular flour.

Protein Bars/Snacks: I always recommend snacking on whole food items (fruits, veggies, nuts, etc) since they are healthier, but come on that’s not realistic always. When buying gluten free snack foods make sure you read the label and avoid products packaged/manufactured in a facility with wheat.

Gluten Free Cereal: Cereal is another great staple you should have in your gluten free kitchen. Many large brands now have gluten free cereal (Cheerios and Chex) that it’s easy to find and you don’t have to spend an arm and leg on a little box.

Gluten Free Bread/Tortillas: Most gluten free bread is stored in the freezer, so make sure to do the same at home. Bread is something you will most likely have to experiment with at first until you find one you like. Be prepared to try some bad ones! My personal favorites are made from Schar and Canyon Bakehouse. I don’t eat nearly as much bread now that I’m gluten free, but it’s always nice to have it in the freezer for days I’m in a pinch and need to make a sandwich. I also always keep tortillas around too because I like to mix it up and make wraps. Make sure you read the label and stick to corn tortillas that say gluten free because one time I accidentally bought a blend of corn and flour! My favorite type is the Mission Soft Taco Gluten Free tortillas…with these you will never miss flour tortillas!

Gluten Free Frozen Items: I don’t recommend living on frozen meals, however they are great to have when you’re in a hurry or tired after a long day. I recommend Amy’s Kitchen frozen meals. Just be careful because not all their products are gluten free, so read the label before purchasing. Frozen gluten free pizza is something else I always have in my freezer. This is something else you will have to experiment with until you find one you like. My personal favorite is Freschetta Gluten Free Thin and Crispy Pizza.

Sauces: Gluten tends to lurk in many sauces, so make sure you read labels. For example, soy sauce contains gluten so make sure you only buy gluten free soy sauce. Just because you’re gluten free doesn’t mean you have to miss out on flavor. Don’t be afraid to play around with marinating and using different sauces. You can read a list of gluten free condiments here.

Canned Goods: Canned goods are something else to have when you’re in a crunch. As I previously mentioned, avoid pre-seasoned items and look for items labeled gluten free. You can read a complete list of gluten free soups here.

Spices: Since you are no longer going to buy pre-marinated, pre-seasoned items you will need to have your spice rack stocked. You can read find out which brands are gluten free here.

Question:

  • What’s something you always have in your kitchen?

 

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Coconut Lime Cauliflower Rice

Cauliflower rice that’s simmered in coconut milk and tossed with lime zest and cilantro makes the perfect gluten free and low carb side dish!

coconut lime cauliflower rice

Cauliflower rice. Have you had it? Move over startchy, carb-filled white rice because cauliflower rice is giving you a run for your money! The first time I made it I didn’t tell Erik what it was and served chicken stir fry over on top… guess what? He didn’t notice until I told him and he loved it!

I decided to put a twist on plain cauliflower rice by simmering it in coconut milk and tossing it with lime zest. This is the perfect addition to your meal, either as a side dish or throwing some veggies and/or meat on top!

I find cauliflower rice in a bag at Trader Joe’s (in the produce section), but I’ve also seen it at Costco (it’s not so finely riced though). If you can’t find these, don’t worry… it’s so easy! Literally grab a head of cauliflower and your food processor and in less than 5 minutes you can rice it yourself!

Ingredients:

  • olive oil
  • ½ yellow onion, diced
  • 1 jalapeño, seeded and chopped (when you seed it, it’s no longer hot)
  • 2 garlic cloves, minced
  • 1 bag cauliflower rice OR 1 small cauliflower head cut into florets
  • 1 ¼ cup canned coconut milk
  • 2 limes, zest of
  • ½ cup cilantro, chopped
  • salt and pepper, to taste

Instructions:

  1. If using a head of cauliflower, add florets to food processor and pulse until it looks like rice. You may have to do this in a few batches depending on the size of your food processor. Make sure you pulse and not puree.
  2. Set cauliflower rice aside.
  3. Drizzle olive oil in a pan over medium heat.
  4. Add onions and jalapeños, sauté for a few minutes until tender.
  5. Add garlic and cauliflower rice, stir so everything is evenly mixed. Cook for about 5 minutes.
  6. Pour in the coconut milk, stir and allow to simmer for about 10 minutes or until liquid is absorbed and cauliflower is tender.
  7. Remove from heat and stir in lime zest, salt, pepper and cilantro.

coconut lime cauliflower rice

Enjoy!

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Tips for Gluten Free Air Travel

Tips for Gluten Free Air Travel

Air travel tends to be a little more challenging if you’re gluten free due to the lack of flexibility for you. From strict security restrictions, to unexpected flight delays. Just as with anything when you’re gluten free, preparation is key.

There is no reason you should avoid air travel just because you fear not being to find anything suitable to eat in the airport or on flight, or because you stress getting sick while traveling. 

Tips for Gluten Free Air Travel:

Bring Your Own Snacks/Food: Bringing your own food is the only way to 100% guarantee a safe meal for yourself. You don’t want to worry about food spoiling, especially if you have a long flight/layover so avoid anything that needs to be refrigerated. I always pack a ziploc bag filled with peanut butter & jelly sandwiches, gf crackers, gf cookies, protein bars, dried fruit, nuts, whole fruits (bananas, apples, etc.), carrot sticks, etc.

Getting Through Security: When deciding what to pack, keep in mind the security regulations. Travelers are allowed to bring 3.4 ounces of liquid or gel (per container) through security and it must be in a clear Ziplock bag (no larger than a quart). Don’t forget gel packs that keep your food cold also falls into this category, so that’s why I say you’re better off avoiding foods that need to stay cool. Also, don’t wrap anything in aluminum foil because it will interfere with x-ray machines.

Eat Before Your Flight: Since most short flights don’t offer meals and typically snacks on the flight aren’t gluten free, you will want to make sure you eat before your flight. Even if it’s a short flight, it never fails that your stomach will start rumbling as you look around at everyone snacking on their airline provided pretzels.

Research Airport Restaurants Beforehand: Just how you would research places to eat at your final destination, you need to do this for the airport as well. Even if you see that the airport has a restaurant you’re familiar with, make sure to call ahead of time and speak to someone regarding gluten free options. Often times airport restaurants have limited menus and differ from the same restaurant that’s not in an airport. Don’t be embarrassed to ask extensive questions regarding gluten free options (cross-contamination, how it’s prepared, ingredients, etc.). I don’t know about you, for me there is absolutely nothing worse than getting sick when you’re up in the air for hours just because you didn’t prepare ahead of time.  

Contact Your Airline Regarding a Gluten Free Meal: Most major global airlines offer gluten free meals for long flights where meals are offered. In order to get this, make sure your airline offers this at the time of booking. If so, it’s best to request this at the time you book your flight but then you MUST call the airline 48-72 hours prior to your flight to confirm your meal. I recommend you specify you have celiac, so they know your meal must be 100% gluten free.

Notify Your Flight Crew About Your Meal: Once you’ve boarded the plane, introduce yourself to the flight crew and double check they know and have your gluten free meal. This way you can feel comfortable knowing they’re aware of your situation and won’t give your meal to someone else who decides last minute they want a gluten free meal.  

Double Check Your Gluten Free Meal: Just as you would at a restaurant, when your meal is delivered double check with the flight attendant that it is in fact gluten free. Anything packaged that’s given to you (cookies, crackers, etc.) read the label to make sure it’s gluten free.

If you follow these simple rules while flying, you can safely enjoy your trip and not having to worry about getting sick from gluten!

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Slow Cooker Taco Soup

This taco soup recipe is the perfect way to modify your taco Tuesday! It’s simple, gluten free and hearty enough to fill you up!

slow cooker taco soup

This slow cooker taco soup is so easy to make that you just need to spend a few minutes preparing it in the morning, throw all your ingredients into your slow cooker and then let it cook! When you get home at the end of the day, not only will your house smell amazing but you will have a delicious meal waiting for you!

If you like the heartiness of chili and all the bold flavors of chicken tortilla soup, then this is calling your name! This recipe can easily be made gluten free just by purchasing gluten free ingredients.

Ingredients:

1 package of lean ground turkey (you can use beef if you prefer)
1 medium onion, diced
1 bell pepper, diced
Olive oil
1 (32 oz) box chicken broth
2 (10oz) cans diced tomatoes with chiles
1 (8 oz) can tomato sauce
1 (10 oz) can enchilada sauce
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 package gf taco seasoning (McCormick makes a gluten free taco seasoning)
Sour cream, to garnish
Shredded cheese, to garnish
Green onions, to garnish
Corn chips, to garnish (I used Fritos)

Instructions:

Drizzle a little olive oil in saucepan. Add onions and bell peppers to pan, and sauté for a few minutes until onions become translucent.
Add turkey and brown. Drain any excess liquid.
Add ground turkey mixture to slow cooker, along with all other ingredients (minus the ingredients for garnishing).
Stir to combine and place lid on slow cooker.
Cook on high for 4 hours or low for 6 hours.
Serve soup warm with sour cream, shredded cheese, green onions and corn chips (or any of your other favorite garnishes!).

slow cooker & gluten free taco soup

Enjoy!

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2017 Gluten Free Tea List

gluten free tea list

I know what you’re thinking… Really? Tea? Do I really have to worry about gluten being in my tea bags? If you’re drinking plain tea- black or green, then you don’t need to worry about it having gluten in it, assuming it hasn’t been cross-contaminated with any gluten during processing.

On the other hand, many herbal teas add barley malt as sweetener or use roasted barley as an ingredient. As with anything when you’re gluten free, always make sure you read the labels or call the manufacturer before putting anything in your mouth!

Don’t worry, if you’re a tea drinker you have many options that are gluten free! Here’s a list of large brands that offer gluten free options, including some of their statements regarding their products.

Bigelow: All current Bigelow Teas are formulated to be gluten-free. According to the company “we do not use any of these grains in our products”.

Celestial Seasonings: The company states that most of their teas are gluten free, testing less than 20 parts per million. According to the company, “two of our teas (Roastaroma and Sugar Cookie Sleigh Ride) contain roasted barley, an ingredient that contains a form of gluten. We label every box of tea we make as either “gluten free” or “contains gluten” for your convenience.”

Great Value (Wal-Mart): According to Wal-Mart, the following are gluten free: Black Tea Iced Tea Brew (Bags)
– 100% Natural Green
– Naturally Decaffeinated Black
– Naturally Decaffeinated Green

Lipton: According to Lipton’s website they do not publish a list of gluten-free varieties. However, they state “we recommend that you read the label each time before buying our product. If gluten is present, it is clearly listed in plain language on the ingredient label (i.e., wheat flour, rye, barley, oats, and malt).” They also note, “We do not use any glue in the assembly of our Tea bags or tags. Where a staple is not used, we use pressure and heat to adhere the string to the tag and the bag.”

Mighty Leaf: According to their website,None of our blends contain wheat, rye, barley, or oats, so the tea itself is gluten-free.  However, our teas may be processed in a facility that also processes gluten products, opening up the risk for cross contamination”.

Numi Organic Tea: According to their website “All Numi Teas are gluten free. Our teas are packaged in facilities and on machines that do not process or work with gluten”.

Stash Teas: According to the company, We actively maintain signed statements from our ingredient suppliers stating that all ingredients purchased by Stash Tea Company are gluten-free. We do not use barley malt in any of our blends”.

Tazo: In an email from the company, “because Tazo products and ingredients are not tested for gluten content, we are unable to say that they are gluten free”.

Teavana Teas: According to a company representative, all of Teavana Teas are gluten free.

The Republic of Tea: The Company states, “The Republic of Tea is the first and only tea company in the United States to be certified by the Gluten-Free Certification Organization (GFCO). This ensures most of our full-leaf and bagged teas are absolutely free of gluten and possible cross-contamination from gluten. You will find the Gluten-Free logo on teas and other products with the Gluten-Free certification”.

Tetley Teas: Stated on their website, “To the best of our knowledge, our products are gluten free and do not have any processing contact with products that contain gluten. However, we cannot guarantee 100% that our products are free from all traces of gluten. Tea is a natural product typically made from a number of origins where there is a very low risk of contamination from the supply chain environment”.

Twinings Teas: Twinings Teas are all gluten free and state, “Twinings products do not contain any of the major food allergens”.

Yogi Tea: According to their website, “All natural flavors used in Yogi teas are gluten-free as are the tea bag material and packaging. Yogi has over sixty varieties of tea, and only four of our current recipes contain barley malt, and therefore gluten: Calming, Healthy Fasting, Kava Stress Relief and Stomach Ease. At this time, we are pleased to share that we are in the final stages of examining the removal of barley malt from these four formulas without disrupting the flavor of the teas”.

If there is another brand that you’d like to know about, please let me know and I’ll be happy to find out for you!

**This list is for the US. If you’re in another country, please contact the manufacturer first.

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{gluten free} Cinnamon Roll Muffins

The gooey goodness you love about cinnamon rolls, but these muffins are gluten free and are made start to finish in less than 30 minutes!

gluten free cinnamon roll muffins

Cinnamon rolls are something I didn’t eat often, however they’re one of my most missed food items since going gluten free. Funny how that works, right? I didn’t realize how much I loved them until I can’t have them!

gluten free cinnamon roll muffins

Lets face it, the gooey wonderfulness of cinnamon rolls is something we all love, yet they’re quite time consuming to make the dough, let it rise, roll it out… etc. If you recall I made gluten free cinnamon roll bread last year and it was such a hit! In fact, it’s my most repinned recipe on Pinterest!

Since we all love cinnamon rolls, but don’t always have the time to make actual rolls and incase you want another option besides my gluten free cinnamon roll bread, I’ve made you these incredibly easy cinnamon roll muffins!

gluten free cinnamon rolls

Ingredients:

Muffin Batter:
2 cups gluten free flour (I use Cup4Cup)
1 Tbsp baking powder
½ tsp salt
¼ cup sugar
3 Tbsp butter, melted
1 egg
1 cup milk

Filling and Topping:
1 cup brown sugar
1 Tbsp cinnamon
¾ cup pecans, chopped
3 Tbsp butter, melted

Glaze:
1 Tbsp butter, melted
2 Tbsp milk
1 cup powdered sugar

Instructions:

  1. Preheat oven to 400 degrees.
  2. Line a muffin pan with muffin liners and set aside.
  3. Place your filling/topping ingredients to a bowl, stir to combine and set aside.
  4. In another bowl, add gluten free flour, baking powder, salt and sugar. Mix with a fork so evenly combined.
  5. In a large measuring cup, melt your butter and allow to cool for a couple minutes.
  6. Add milk and egg to your melted butter and whisk together.
  7. Pour this mixture into your dry ingredients. Don’t over mix. Just stir until combined.
  8. Stir in a little more than ½ of your filling/topping mixture to your batter and fold together. Again, don’t overly mix.
  9. Add batter to your muffin liners and top each one with the remaining filling/topping.
  10. Place in oven and bake for about 13-15 minutes or until toothpick inserted in the middle comes out clean.
  11. While muffins are baking, make your glaze by mixing all ingredients together until smooth. Add more milk or powdered sugar until you get the consistency you prefer.
  12. Drizzle the glaze over warm muffins.

gluten free cinnamon roll muffins

Enjoy!

 

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10 Surprising Items that Contain Gluten

10 Surprising Item that Containing Gluten

For those of us following a strict gluten free diet, reading food labels is a part of life. Gluten is something we think about often, especially before we put anything into our mouths. Typically when you think of gluten being used in items, you think of it as a “glue” that holds food together or a sticky binding substance. The first items that come to mind are bread and pasta, since they have that elasticity texture.

Sorry to tell you, gluten is found in many items that may shock you! Manufacturers often add gluten to products as a stabilizer and thickener. You may be surprised to learn that many of these products, some non-food, contain hidden sources of gluten.

10 Surprising Items that Contain Gluten:

Imitation Seafood: Often times imitation crab you may find in sushi contains fillers made from wheat.

Licorice: Many brands of licorice contain wheat, such as Twizzlers.

Beauty Products: Even though you’re not ingesting beauty products, some products such as lipstick can easily enter your mouth. Many beauty products contain gluten in the form of wheat germ oil or hydrolyzed wheat protein. Hydrolyzed gluten is used to make emulsifiers and  stabilizers. Ingredients containing gluten in beauty products are listed under a variety of names. To see specific ingredients to avoid, click here!

Stamp and envelope adhesive: These often contain gluten as a “glue” for the products. Make sure you don’t lick envelopes and wash your hands after using stamps/stickers.

Play-Doh: Wheat flour is a main ingredient of Play-Doh. Even though you can’t absorb gluten through your skin, many children place their hands and toys in their mouths, which can cause contamination.

Medication: Some medications contain gluten-based filler ingredients. These ingredients are often added to the active drug, so many pharmaceutical companies won’t list this on the bottle. It’s important you discuss the ingredients with your pharmacist or call the pharmaceutical company directly. It’s recommended that you do this each time you get a new medication because pharmaceutical companies often change the inactive ingredients without warning. Generic drugs are more likely to contain gluten.

Vitamins and Supplements: As with medication, gluten may be used in vitamins and supplements as a binding agent.

Pet Food: Many brands of dog food, cat food (and kitty litter!) and fish food contain gluten. If you touch the food and then forget to wash your hands or if your pet licks you after eating, you could be getting contaminated.

Communion Wafers: Communion wafers are traditionally made from wheat, but now you can find some that are gluten free such as these.

Spices and Seasonings: In their pure form, spices and seasonings should be safe. However, be aware of spices with “declumping agents” as these often contain gluten. To see a complete list of gluten free seasonings click here.

As always, make sure you read labels and contact the manufacturer if you’re unsure. Also, when in doubt… go without!

Question:

  • Which item on this list surprises you the most?
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2016: Year in Review -The Best of MsModify

16 Year In Review MsModiify

What feels like the blink of an eye is the year coming to an end. 2016 overall was a great year for me both personally and professionally. In honor of the year ending, I thought today we could look back and reflect on some of the highlights from MsModify! I chose posts to share that had the most comments, re-pins, likes or just meant a lot to me.

January

Best Recipe: {gluten free} Cinnamon Roll Bread

Gluten Free Cinnamon Roll Bread

 

Best Tip: {Updated} Gluten Free Cold/Flu Medication List

updated gluten free cold/flu medication list

February

Best Tip: Natural Sore Throat Remedy

at-home sore throat remedy

*Since we got married this month, I didn’t post as much

March

Best Recipe: Slow Cooker Tomato Basil Soup {dairy-free}

tomato basil soup

Best Tip: Sandals Resort- Royal Bahamian: Gluten-Free Review

Sandals Resort Gluten Free Review

Best Personal Experience: Bahamas Recap!

Best Personal Experience: Reliving my Wedding Day

April

Best Recipe: Gluten Free Greek Easter Cookies {Koulourakia}

gluten free Greek Easter Cookies

Best Tip: Plastic Microbeads in Beauty Products- Why it’s an issue and what you can do to help!

May

Best Recipe: {Gluten Free} Baked French Toast Casserole

overnight baked french toast casserole

Best Tip: Celiac Disease Resources

Best Personal Experience: 10 Reasons I’m Grateful for Celiac Disease…

10 Reasons I'm Grateful for Celiac Disease

June

Best Recipe: Greek Tacos

Greek Tacos

Best Tip: Gluten Free Dining in Phoenix

gluten free dining in Phoenix

Best Personal Experience: Erik is 30!

July

Best Recipe: Mediterranean Quinoa Salad

mediterranean quinoa salad

Best Tip: How to Avoid Gluten when Staying at Someone’s House

How to avoid gluten at someone's ouse

August

Best Recipe: Watermelon Lime Popsicles

watermelon lime popsicles

Best Tip: Back to School Part 1: 504 Plan & Students with Celiac

504 plan and students with celiac

September

Best Recipe: {gluten free} Enchilada Pasta Casserole

gluten free enchilada pasta casserole

Best Tip: Gluten Free Soup List

gluten free soup list

Best Personal Experience: Things I’d Tell My 20-Year-Old Self

Things I would tell my 20 year old self

October

Best Recipe: {gluten free} Pumpkin Cookies

gluten free pumpkin cookies

 

Best Tip: How to Dilute Essential Oils

How to Dilute Essential Oils

Best Personal Experience: Friday Favorites: Texas Trip Recap

November

Best Recipe: {gluten free} Cheese & Herb Bread

gluten free cheese & herb bread

Best Tip: Gluten Free Spices & Seasonings List

Gluten Free Spices and Seasonings List

December

Best Recipe:  {gluten free} Kourambiedes – Greek Christmas Cookies

gluten free Kourambiedes - Greek Christmas Cookies

Best Tip: Avoiding Gluten Cross-Contamination at Parties

Avoiding Gluten Cross-Contamination at Parties

From the bottom of my heart, thank you so much for sharing this journey called life with me! I look forward to seeing what 2017 brings and wish you all a healthy and happy New Year!!

Cheers to 2017!

xo, Kristina

 

 

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