Registered dietitian, Linda Simon, shares her experiences growing gluten free grains in her garden.
Registered dietitian, Cheryl Harris, introduces gluten-free whole grains that add fiber and nutrition to the menu for those with celiac disease and gluten intolerance
Tricia Thompson, MS, RD shares the results of a study on the contamination of naturally gluten-free grains.
Gluten-free baking is becoming more popular all the time, even among people who don’t suffer from Celiac disease. With all the new gluten-free desserts and other products on the market, which are some of the best (or at least good) products? The editors of Mother Earth News sampled several new gluten-free products.
As a start on my adventure towards the Gluten Free Challenge in May, I've discovered the deliciousness of whole-grain, gluten-free crusts.
Valerie of City|Life|Eats shares her tips for gluten-free lunches and snacks on the go.
Many people living with gluten intolerance, wheat allergies or Celiac disease are often left without many standard snack options. The MOTHER EARTH NEWS editorial team samples and reviews organic, gluten-free foods to find some yummy, gluten-free snack products.
You can live a joyful gluten-free life! Through this blog, Wendy Gregory Kaho and other gluten-free experts will share their firsthand experiences and favorite tips for living well with celiac disease. The blog will regularly feature gluten-free foods and recipes, cookbooks, Internet resources, and much more.
Shirley Braden shares a recipe for a quick and easy gluten-free pot pie.
Our thoughts on the gluten free, dairy free, soy free desserts from RawCreations.
Finding healthy, gluten-free meals can be a challenge at catered events and restaurants. Share your tips for gluten-free eating out, and find sources in your area!
The Gluten-Free Homemaker, Linda Etherton shares quick, healthy, gluten-free, pressure cooker meals.
A recipe for gluten-free pot pie with a crust by Jeanne Sauvage of the blog Art of Gluten-Free Baking.
Gluten-free muffin recipes to get your morning started.
The Gluten and Allergen Free Expo provides a chance to be inspired and energized by the most passionate and creative gluten-free cookbook authors and bloggers.
A review of Elana Amsterdam's Gluten-Free Cupcakes.
Amy Green's Simply Sugar and Gluten Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less offers quick, flavorful and nutritious meals, snacks, and desserts.
The author figures out how to make matzoh balls, a comfort food from her childhood, without matzoh.
Recipes for satisfying gluten-free breakfasts.
Amy Green shares a recipe for Gluten-Free Seven Grain Slow Cooker Breakfast Cereal.
Gluten-free and grain-free breakfast ideas to start your day right.
Children's author, Katie Chalmers, shares her tips and some recipes for a gluten-free family.
Make gluten-free energy bars at home for busy mornings when there's no time for breakfast.
Ellen Allard, The Gluten-Free Diva shares a pressure cooker, gluten-free, whole grain breakfast cereal.
Is your garden providing you with zucchini overload? Ilene White Freedman offers some tips and recipes to keep it bounty, rather than burden.
Gather your extended family around the table to share home-cooked, healthy meals on a regular basis. Reap the rewards of laughter, pleasure, and deepening relationships for very little money. Get started with my recipe for Beans with Caramelized Onions and Carrots. Ten servings cost about ten dollars using organic, heirloom beans and about seven dollars using pinto beans.
A forty-something woman stumbles into a booth at a farmer's market, looks up, and sees a handsome farmer. You may know that the blockbuster Fifty Shades of Grey also begins with a tumble and winds up with love. It's no coincidence: my book Fifty Weeks of Green is a comic response to Fifty Shades that celebrates sustainable living.
A humble homegrown pumpkin yields delicious seeds and tasty pies. Meanwhile, a beautiful and fancy dessert squash disappoints and is thrown to the dogs. Recipes ensue.
Ellen Allard, the Gluten-Free Diva explains how using a pressure cook makes eating gluten free fast, easy and healthy.
A very lively potato salad recipe that is always a hit at potlucks.
On May 4th in Washington DC a giant gluten-free cake will be built to raise awareness of the lack of labeling laws that would assure those with celiac disease and gluten intolerance a safe, reliable definition of gluten-free food labeling.
Consider substituting whole wheat bread for processed, white bread.
Get Floriani Red Flint corn seed from Fedco Seeds, Southern Exposure Seed Exchange, or Starke Round Barn.
Try this wonderful corn pancake recipe with flavorful ‘Floriani Red Flint’ heirloom grain corn.
Tips for managing spring cover crops using only hand tools.
Reader Jenna Winkeller of Gilbert, Ariz., wrote to us about a homemade device that can make small-scale wheat cultivation far more efficient: a DIY wheat thresher crafted from just a bucket, drill and chain. Check out a video of it in action, and get instructions for assembling your own version of this wallet-friendly, timesaving tool.
Here's how to make truly unusual whole grain bread, with delicious results.
The "Almost No-knead Bread" technique from Cook's Illustrated Magazine is as much worth trying as the totally no-knead technique that has become so popular.
In this video demonstration, learn how to make a tasty variation of no-knead bread that incorporates steel cut oats.
Easy to make and addictively wonderful, whole wheat English muffins are cooked on the griddle before they are baked in the oven.
Bleached, colored, preserved and flavored, white bread is practically devoid of nutrition.
Tasty whole-grain crackers — simple to make, quick to disappear.
These recipes with filling, protein-packed whole grains such as quinoa and millet are great options for no-meat or low-meat diets.
In this excerpt from Fair presenters Hank and Karen Will’s new book, Plowing With Pigs and Other Creative, Low-budget Homesteading Solutions, they’ll show you how to add small grains to your plot.
Eating only homegrown foods on the Fridays in Lent.