Gluten-free baking is easier—and more delicious—when you stock the right essentials. The smart way to choose them is to start with a few versatile flours, pair them with reliable binders and leaveners, and round out your pantry with moisture-boosting add-ins. Demand is mainstream: the gluten-free bakery market is projected to reach $10.8 billion by 2032, ...
Welcome to Food Diaries, your chance to get inspired by the personal stories and homemade meals of our Thrive Market member community. Today we’re talking with Amy Scurria, a professional composer in Durham, North Carolina, who has been a Thrive Market member for one year. Learn about her go-to Celiac-safe recipes, what she has on ...
Elana Amsterdam’s personal brand is best described as “spectacularly relentless.” She’s overcome diagnoses for celiac disease and multiple sclerosis, launched Elana’s Pantry, a blog dedicated to paleo and keto recipes, and has written three cookbooks. Amsterdam is a wellness expert that we can all admire for her creativity and tenacity.
For most people, wheat, barley, and rye are just grains, but for someone with celiac disease, these gluten-containing ingredients can cause a lot of uncomfortable symptoms. Think you may have an issue with gluten? Read on to learn more about celiac disease, the most popular foods containing gluten, and symptoms to look out for. But ...
As gluten-free diets continue to rise in popularity, so have questions about the protein found in bread, pasta, and beer. While some voluntarily opt to give up gluten, others must completely avoid it because they have celiac disease, which is marked by an inability to digest gluten, causing painful and even debilitating symptoms. The good ...
Great news! You don’t have to give up cookies, bread, and everything battered, fried, and baked just because you’re on a gluten-free diet. Here are 75 ways you can still have your (GF) cake and eat it, too. Appetizers, breakfast, brunch, main dishes, kid-friendly snacks, desserts—we’ve got you covered.
Katherine Prendergast is Thrive Market’s super talented Senior Design Director, and it’s no exaggeration when we say this girl is a machine. KP (as we call her at the office) can do pretty much anything—except eat gluten.
The first time 10-year old Cole Dickey threw up on his way out of the school lunchroom, his mother, Nichol Nelson, figured it was the flu.
It’s time to stop relegating oats to crunchy granola or oatmeal raisin cookies.
It happens to all of us. Even if you make healthy choices about what you put in your body, filling up with leafy greens, quinoa, and organic grass-fed meat, sometimes you end the day with…a food baby.
Surprising new research has uncovered another clue in the quest to better understand gluten intolerance and Celiac disease.
For most of us, the smell of freshly baked pie crust or the flavor of a chewy, al dente pasta is nothing short of drool worthy. But to a small percentage of the population, these foods are synonymous with sickness and discomfort.