What's better than planning a vacation to a dream destination where you'll be able to dine on fresh regional specialties -- all while staying safely gluten free? Having someone else do all the planning! That's what you have with this latest travel opportunity...a chance to visit Puglia, the sun-kissed heel of Italy, with all the details (including gluten free meals) planned for you! And this someone else isn't just anyone. It's Janice Veech, a.k.a. the "Go Yogi Chef," a classically trained chef and yoga teacher who is gluten free herself. Janice has made it her mission to plan spectacular trips where her fellow travelers can tap into the energy and authentic vibe of the region while enjoying its history, beauty, and culinary specialties. She ensures arrangements are made with restaurants in advance if any gluten free adaptations are needed for the meals. (Both gluten free and non-GF guests are welcome on her tours.) Unlike large group tours where you are served a pre-selected meal, this trip gives each guest the ability to order off the menu for each meal, selecting favorite items. Puglia is especially known for its fresh seafood, abundant vegetables, and, of course, a range of wonderful regional... Read more →


Have you heard of GliadinX? I can’t remember where and when I’d first heard about it, but the developer of this unique enzyme formulation contacted me recently, and I was intrigued to learn more. Like with many products and services, necessity was the mother of invention with GliadinX. Founder Dr. Albert Zickmann has two children diagnosed with celiac disease, and he was concerned about cross contamination and accidental gluten exposure when dining out, traveling, and sending his kids to birthday parties and camps. Having a medical background himself, he began researching studies on enzymes that digest gliadin (the damaging component of gluten) in the stomach. Dr. Zickmann took an extensively researched enzyme proven to break down gluten in clinical and laboratory studies and combined it with a food grade acid to further increase the efficacy of the enzyme. Essentially, this combination breaks down the gliadin molecule, cutting it into harmless fragments before the gluten can cause an inflammatory reaction in the small intestine. Let me stress that this is not a product that is intended to replace a strict gluten free diet, as it states explicitly on the bottle. It is for times when you suspect cross contamination may be... Read more →


Have you ever dreamed of visiting the Greek Islands and actually standing atop this hill you see in so many photographs? Would you love to tour the Acropolis in Athens and marvel at the Parthenon? What about meandering among the ancient ruins on an uninhabited island full of archaeological treasures? If these things have been on your own Bucket List, it's no wonder. Greece has always been a favorite destination -- for all these reasons. In addition to the natural beauty that surrounds you and the amazing history and architectural wonders, Greece's citizens are so warm and hospitable. Ellen Morse of Gluten Free Travel-Us (and gluten free for decades herself) recently had some gluten free clients request an itinerary for Greece, and based on the success in setting up the trip, she is offering a similar itinerary to other clients. Of course, as with any of Ellen's itineraries, you are the "captain of your own boat" and can tailor it to your interests and desired length of stay. And because it is NOT a group tour, you can take it any time of the year (although Ellen highly recommends April through October as being ideal). This particular itinerary hits on... Read more →


I'll admit it. I'm a sucker for REAL buttercream icing made with real butter. I hardly ever buy store-bought icing, unless I'm in an extreme time-crunch. I feel that real buttercream icing takes even the most average cake to delectable heights. Therefore, I want to share this old family recipe with you. There's nothing particularly special about it. It's probably similar to many buttercream icing recipes out there, but this is the one handed down to me by my mom decades ago. In fact, I have it typed up in an old (and lovingly chocolate-stained) booklet of recipes I put together for a Home Ec project in junior high! This is one recipe I have turned to again and again over the years (especially now that I have kids!). It's so good, you can make a batch just to dip cookies in. Or, use it to frost your favorite cake or cupcakes (or even as frosting inside whoopie pies). All it takes is one bowl and 5 ingredients (all of which you probably have on hand). Our younger son is gluten free due to Celiac, so I typically use it atop gluten free cakes, cupcakes, or whoopie pies (which I,... Read more →