More on Gluten-Free

21 percent of Millennials who buy specialty foods plunk down money for gluten-free

SFA and Mintel also have documented that 21 percent of Millennials who buy specialty foods plunk down money for gluten-free. We’ve done our homework, and we know that gluten-free is a lifestyle for people with celiac disease. But research also shows the diet can come up short for people who are not gluten-intolerant. It lacks in certain vitamins and minerals as well as fiber, and because gluten shows up in so many food items, it can be extremely problematic fashioning a good diet without it.

Gluten is not found only in wheat. It’s in barley, rye, bulgar, farro, kamut, spelt and triticale – can even be in oat products. We all read labels, and we all know those grains are found in so many cereals and snacks. Well, our buds at webmd have weighed in on gluten, and here’s what they say:

So there you go. People with celiac, steer clear. Everyone else, dial it down a touch. And if you’re having difficulty doing so, there are a wealth of options when it comes to cooking with less gluten.

Here’s a great pie, all gingery and coconutty, and if you’re really in the giving spirit and want to do something extra nice for yourself (that includes us, as in “ourselves”), whip up something dreamy and creamy for the top. Can be fat-free if you are feeling the guilt, or can be full-tilt wonderful if you’re not. And to go gluten-free, go crustless. Divide this baby up and bake it in individual ramekins.

Ginger Pumpkin Pie with Toasted Coconut from, via


1/4 c packed brown sugar

1 1/2 tbs grated peeled fresh ginger

1/2 tsp ground cinnamon

1/4 tsp salt

1/8 tsp ground allspice

2 large eggs

1 (15-ounce) can pumpkin

1 (14-ounce) can fat-free sweetened condensed milk

1/2 (14.1-ounce) package refrigerated pie dough

1/2 cup flaked or shaved sweetened coconut, toasted


  1. Preheat oven to 375°.
  2. Combine first 8 ingredients in a large bowl, stirring with a whisk until smooth.
  3. Roll dough into an 11-inch circle; fit into a 9-inch pie plate. Fold edges under, and flute.
  4. Pour pumpkin mixture into prepared crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 375° for 40 minutes or until a knife inserted into the center comes out clean. Remove from baking sheet; cool 1 hour on a wire rack. Refrigerate 2 hours or until chilled. Sprinkle coconut over pie. Dreamy creamy on top… or not. You decide.



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