What’s all this talk about gluten?

Yes, gluten and its impact has hit the mainstream. Whether you are curious about going gluten-free, just got diagnosed, or want to delve deeper, we have an ever-growing collection of information. For the basics, see our Gluten-Free 101 primer on what you need to know, including a list of safe and non-safe ingredients.

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Post image for Quick Chicken Noodle Soup

Chef’s Note: Heat the broth mixture in the microwave to jump-start the cooking. While the broth mixture heats, sauté the aromatic ingredients in your soup pot to get this dish under way. Though we like the shape of fusilli, you can also make this soup with gluten-free rotini or orzo. Recipe courtesy of the Cooking Light Gluten-Free Cookbook.


2 cups water
1 (32-ounce) carton fat-free, lower-sodium chicken broth*
1 tablespoon olive oil
1⁄2 cup chopped onion
1⁄2 cup chopped celery
1 medium carrot, chopped
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
6 ounces gluten-free fusilli
2 1⁄2 cups shredded skinless, boneless rotisserie chicken breast*
2 tablespoons chopped fresh flat-leaf parsley

* Check for gluten


Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH 5 minutes.

While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, carrot, salt, and pepper; sauté 3 minutes or until almost tender. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Yield: 6 servings (serving size: about 1 cup).

CALORIES 231; FAT 4.9g (sat 0.9g, mono 2.4g, poly 0.7g); PROTEIN 21.7g; CARB 23.6g; FIBER 1.7g;

CHOL 50mg; IRON 1.4mg; SODIUM 586mg; CALC 31mg


Roasted Pumpkin & Vegetables with Creamy Polenta (Gluten-Free)

Thumbnail image for Roasted Pumpkin & Vegetables with Creamy Polenta (Gluten-Free)

Fall’s bounty of fresh pumpkins, crisp sweet bell peppers, and tender zucchini blend tastefully together over creamy, warm polenta. This simple dish will be sure to please anyone on a cool autumn evening.

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Pumpkin Bisque

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One of our favorite uses for the delicious pumpkin, this fall soup never fails to satisfy. The addition of sherry elevates the dish to something sublime.

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Spring Risotto

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Though this risotto by Elizabeth Gordon is loaded with green spring vegetables, there is no reason your risotto can’t contain any number of other ingredients. Use this recipe as a basic starting point and then add whatever vegetables you have in your refrigerator, sautéed.

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The Lowdown on Lentils

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There are so many more ways to cook lentils than just a good ole bowl of broth. This nutritionally balanced super food can be used in dips and spreads, soups and stews, salads and just about any dish that could use a protein punch.

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