Here is an article I stumbled across about the cost of gluten free living. Anyone on this diet knows that it is significantly more expensive than any other diet. Being gluten free requires being smart about your grocery spending.
“The fall 2008 issue of the Canadian Journal of Dietetic Practice and Research recently published the findings of a study designed to assess the differences in the costs of gluten-free foods compared to “regular” foods. Anyone on a gluten-free diet knows that a gluten free diet costs more than a traditional diet. But how much more? You may want to sit down.
The study was conducted by the Dalhousie University Medical School, Division of Gastroenterology and Nutrition, Department of Pediatrics. University researchers compared the unit cost of 56 gluten-free foods and “comparable gluten-containing foods” from the same food group at two large grocery chains in Halifax, Nova Scotia. Unit costs per 100 grams of food were calculated in dollars.
What the researchers found:
- The average unit cost of the gluten-free product – $1.71
- The average unit cost of the gluten containing products – $.61
- Gluten-free foods, on average, cost a whopping 242% more than regular, gluten containing foods!
What can you do to avoid the exorbitant cost of gluten-free foods?
First of all, avoid gluten-free junk foods. Cookies, chips and other gluten-free snack foods flooding the market are expensive- and most are made with highly refined cheap starches. Read the nutritional labels carefully before parting with your hard-earned money! If they are loaded with refined carbohydrates, sugar and not much else, are they really worth the price?”
Here is the link for the original article:
The High Cost of Gluten Free Living
I went to New York a couple years ago and found Tinkyada Jumbo Shell pasta. To this day I still cannot find the jumbo shells in Colorado. So long story short, yesterday I had a craving for stuffed shells, with one minor problem, I can’t find the shells. So I decided to get creative. I bought the Tinkyada lasagna pasta and figured I could do something with it.
Here is the recipe for my lasagna rolls, as I have decided to call them.
1 box Tinkyada Lasagna
1 jar Spanellis Pasta Sauce
1 cup of frozen spinach
2 garlic cloves
1 cup of Pacific vegetable broth
Rice cheese ( or any other cheese substitute)
2 Applegate Farms sweet italian sausage.
Pre-heat oven to 350
Boil water, once boiling, add pasta. Cook until mushy. Drain pasta and rinse with cold water. ( I have found that rinsing the pasta with cold water is really important with rice pasta)
Cook the sausage and chop up.
Chop the carrot, zucchini and garlic. Put in a microwavable bowl with the frozen spinach and the vegetable broth. Cover and microwave for 5 minutes
Take one piece of pasta, put some of the veggies and sausage in the middle and roll it up. Repeat until all pasta and veggies are used.
Cover with sauce and sprinkle cheese on top.
Bake for 45 minutes and enjoy!
Now I know I could have just made lasagna, but if you are one of the lucky few who have Whole Foods who carry the jumbo shells try this recipe with them, and then mail me some of the shells 🙂
Thanks for reading
I know I am a little late writing about Thanksgiving, but I think it is worth a little post. I am pleasantly surprised at how well my Thanksgiving turned out.Not only did the food turn out great, but it was a real turning point for me family. As you may know from an earlier post I have had issues with my family understanding my gluten allergy. It has always been a problem, or a big hassle. Last years Thanksgiving was pretty much disastrous. Everyone complained about the food I made the entire time. The fact that it was all gluten free was a joke to them. I was very discouraged and never really wanted to host Thanksgiving again.
This year I was determined to make it different! I invited my entire family came over early in the day so they could help cook. This time everyone felt involved.
My mom got to decorate my house and help cook here and there.
My grandma go to make her candied sweet potatoes and stuffing, and my grandpa got to peel all the mashed potatoes.
My dad even got in some really good reading time.
We also had a new addition to our Thanksgiving this year. Our dinner would not have been successful without her. She figured out how to move the racks in my oven. She was such a great sport. She helped out wherever she was needed. As she said it, she had never heard her name so many times. I’m so glad she was here this year to spend Thanksgiving with my family.
The things I was most grateful for this year were spending the day withe people I love, enjoying an absolutely amazing gluten free dinner and having my family take part in cooking the meal.
You can check out more pictures from Thanksgiving here: http://www.flickr.com/photos/39957977@N02/sets/72157622963133104/
Last year was my first time cooking Thanksgiving dinner for my whole family. It was ok, but I felt like a lot was missing. It was not like our normal Thanksgiving dinners. So this year I am committed to cooking food that tastes like real food.
So far I am planning on cooking:
Turkey (I am still trying to find a gluten free brand)
My grandmas sweet potatoes (best things Ihave ever tested, Trying to figure out how to do it gluten free)
My moms mashed potatoes (Trying to figure out if rice milk will work to replace the whole milk)
Stuffing (This is the big one. Most gluten free stuffing I have found either has corn or sugar in it, so I am still working on finding stuffing cubes I can use)
Lemon Bars ( I have an amazing lemon bar recipe, I am so excited to make these again)
Pumpkin Pie (I am still looking for an amazing gluten free pumpkin pie recipe)
As I get closer to Thanksgiving I will post recipes to these as I find them. If anyone has any recommendations for any of these recipes that would be awesome.
Thanks for reading
I have had a lot of clients recently telling me that there child, sister, cousin, friend, etc. have just found out that they are allergic to gluten. I always try to offer them some sort of information. Here is a great video I came across today. It has some awesome basic information on celiac disease.
Scitimes Video: A Profile of Celiac Disease
I absolutely love zucchini. I eat it almost everyday. After a while I began to get bored with all my zucchini recipes so I went in search of new idea. I have finally figured out how to make zucchini cakes, and they are AMAZING!
Here’s the recipe. (once again, I don’t really measure things so all of these are estimates, the batter should be pretty thick or else it doesn’t cook properly.)
2 zucchinis shredded
1/2 onion shredded
Shredded Cheese ( I use rice cheese)
1/2 cup- 1 cup Gluten Free Flour Blend ( I use Aunt Kay’s flour blend)
Put the zucchini, onion, salt, pepper, cheese, and egg in a big bowl. Mix them, then add the flour. Depending on how big the zucchinis are you may need to add the extra egg and the extra 1/2 cup of flour. Like I said, you want the mix pretty thick.
Try and make the patties pretty flat, rather than round before you drop them into the oil to fry them. They cook more evenly this way. Spoon in a few patties at a time, fry until golden brown, then let them cool and drain.
I squeeze lemon onto them, you could always eat them with ranch dressing, or some other sort of dressing.
~Thanks for reading.