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, ...
Stomach trouble is no fun. Although the exact cause of gluten intolerance isn’t well understood, that doesn’t stop up to six percent of the population from feeling digestive discomfort after eating certain carbs. The good news? Gluten-free ingredienats have come a long way. If an elimination diet is something you decide to pursue, or you ...
It is encouraging, and potentially confusing, to see tons of gluten-free pasta on grocery store shelves. Some of the brands are simply “gluten-free,” some are “Certified Gluten-Free,” and some are fully “grain-free.” So, if you just want to make some easy-to-digest fusilli and chill out at home, what’s your best bet? How do you distinguish ...
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 ...
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 ...
Today we’re getting the lowdown on lectins from Dr. Steven Gundry, a surgeon who’s penned several cookbooks including the Plant Paradox Family Cookbook, The Plant Paradox, and The Longevity Paradox.
If you have lactose intolerance or dairy sensitivity, you likely struggle to find ice cream that won’t upset your stomach. What about trying to eat cookies and cream ice cream with celiac disease or gluten sensitivity? It was almost impossible—until now. In this episode of Prep School, Megan Mitchell shows us how to make gluten-free, ...
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 ...
Gluten can be a polarizing protein. Some have no qualms consuming it regularly. Some prefer to avoid it based on dietary choice. Some have been diagnosed with celiac disease and must omit it out of necessity. And some fall into a bit of a grey area known as non-celiac gluten sensitivity (or NCGS). While there ...
Every three minutes, someone in the U.S. goes to the emergency room because of a food allergy, according to one study published in the Journal of Allergy & Clinical Immunology. A food allergy occurs when the immune system sees certain ingredients as threats and produces an antibody in response to protein. It’s about as pleasant ...
[schema description]Dr. Steven R. Gundry’s The Plant Paradox Cookbook helps you avoid lectins (gluten- and plant-based proteins that give some people digestive issues). But that doesn’t mean you can’t enjoy foods that are typically gluten-based. Take these bagels, mini versions of a breakfast favorite you can make yourself at home—and control the ingredients while you’re ...
Going gluten-free for the first time is no easy feat, and even GF pros can fall into recipe ruts, right? That’s why we put together this guide to help freshen up your diet with must-follow bloggers, fresh ideas for breakfast, lunch, and dinner, plus Thrive Market’s top brands to stock in your pantry.
Gluten-free is still going strong. Every day it seems like there’s some new recipe to try, medical report to consider, or news item about to break the Internet.
[schema description]Turn your morning coffee into a nourishing ritual with this healthy homemade dairy-free creamer. Crafted from creamy coconut milk and lightly sweetened with maple syrup, it’s infused with warming spice notes—think cinnamon, cardamom, allspice, and a touch of citrus zest—for a comforting, clean addition to your cup.
[schema description]We’re about to make your cookie dough dreams come true—even for gluten-free eaters! Instead of using flour, eggs, butter, and granulated sugar, this recipe combines dates, almond butter, and almond milk. (But don’t worry, there are still plenty of chocolate chips involved.) This satisfying treat also hides two secret ingredients inside: beans and collagen. ...
The moment you sink your fork into this golden, crisp-edged potato rosti, you’re tapping into a tradition rooted in Swiss cuisine—yet perfectly reimagined for today’s vibrant kitchens. Potatoes are transformed into a flavorful medley of shredded sticks, pan-fried and pressed into crisped perfection, with celery and bell pepper adding fresh crunch and color. The result ...
[schema description]On chilly evenings when you want something warm, cozy, and rooted in simple flavors, braised cabbage with pears is the kind of side dish that feels like a hug. In Thrive Market’s version, red cabbage gently stews with cubes of ripe pear, ginger, and balsamic vinegar until everything softens and the flavors mingle beautifully. ...
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.
Wait, there’s gluten in your mayo? In your salad dressing? Even in your pickles? Yep, the universal enemy of celiacs is lurking places you’d least expect. So how what do you need to know to stock your pantry with staples that keep you feeling good—while keeping that sandwich tasty?
There’s never been a better time to go gluten-free. With thousands of new options on the market—gluten-free pasta, cookies, even beer—it’s likely you won’t miss wheat all that much. But there’s a hidden downside to giving up gluten: When you nix whole grains, you nix a lot of fiber too.
If all you know about buckwheat is that it’s pretty good in pancakes, it’s time to take a new look at this under-used (and gluten-free!) grain.
Surprising new research has uncovered another clue in the quest to better understand gluten intolerance and Celiac disease.
Maybe you’ve felt it before — a hazy cloudiness of the mind, hampering your awareness and impeding your memory.