Gluten Free Casein Free Diet

Those who are diagnosed gluten intolerant early are the lucky ones. Once they heal, they can eat many more nutritious gluten free grains. Those whose systems have been severely damaged will get much better on the gluten free diet, yet some find that it can take longer tolerate the easiest to digest plain mixes.

The delicious gluten free bread ( Mix #6) in the photo makes great sandwiches, keeps well when refrigerated. It is a healthy combination of naturally gluten free ingredients, chia seed, vitamins and minerals and two sources of fiber.

Astoria Mills has 2 main gluten free flour mixes that are rice based, one that is rice free. With a gluten free whole grain mix to come soon as we now have a dedicated mill in which to grind the whole seeds and grains.  Astoria Mills mixes are blended in a dedicated gluten free facility and are nut and peanut free, soy free, casein and dairy free.

What about other dietary concerns such as sugar, salt eggs etc. Our 3 basic gluten free flour mixes contain no sugar or salt allowing you to use substitutes. You can have delicious sugar free cakes, pies and brownies with less or no salt too. And you can also use egg substitutes.

Contrary to what you may think now, your life is not over if you cannot have gluten and also have other food allergies or sensitivities.

There is nothing like the fragrance of home baking wafting from your kitchen!

With Astoria Mills Mixes on hand, you will always have something in your kitchen that you can make wholesome foods out of. Dry mixes keep well for 15 months or more.

Because Astoria Mills bread mixes are so easy to make, you can literally take some dry mixes with you on a trip and as long as you have access to an oven, toaster oven, or campfire, you can have fresh gluten free bread.In fact our Italian Breads & Pizza Mix #5 is a perfect Bannock bread, Boy scout bread, or camp bread! Take along a little ground up flax seed and you don't even need eggs. All you need is water!

A friend who had suffered for years with her health had herself tested for celiac. She was told she was not Celiac. She continued to eat wheat, tried all sorts of diets prescribed to no avail. Finally a doctor mentioned that she could be gluten intolerant, for which she would have to do a gluten challenge to find out if she felt better!

She decided to try the stages to healing outlined in Health & Nutrition; by Trina Astor-Stewart, which tells how to begin a gluten free diet for best results. After only two weeks on the diet, she felt considerably better, after 4 months, she is almost back to her young self!

Continue ....Gluten Free Nutrition
 

So hope you will browse through the pages in our website to find more information that will help you.