Celiac Disease Foundation of South Florida Posted July 10, 2015
The Celiac Disease Foundation of South Florida has a Gluten Free Food Assistance Program. The group provides monetary help to families meeting federal income guidelines.
Italy Compensates for Celiac Disease Posted July 10, 2015
Italy compensates its citizens for celiac disease with an annual stipend. And, all Italians are tested by age 6! https://celiac.org/gluten-free-living/global-associations-and-policies/policies-around-the-world/ or https://www.celiachia.it/
American Celiac Disease Alliance Posted July 10, 2015
Did you know… The National School Lunch Program requires schools to meet the needs of students with special dietary needs. Is your school in compliance?
University of Chicago Celiac Disease Center’s Annual Free Celiac Blood Screenings Posted July 10, 2015
The University of Chicago Celiac Disease Center’s Annual Free Celiac Blood Screenings occur each October. This Celiac Center was the first of its kind in the
Crab Dip Alfredo Posted April 2, 2015
Prepare 1 package FFF Alfredo Sauce Mix. Let sauce cool. Preheat oven to 375F. In a food processor, add (in order) the following ingredients: 8
Cream of Mushroom Soup Posted April 2, 2015
In a soup pot, combine 1 pkg. of FFF Mushroom Sauce/Soup Mix with 16 oz. water. Stir together briskly with a wire whisk over medium
Green Bean & Mushroom Casserole Posted April 2, 2015
Preheat oven to 350°. Prepare FFF Vegetarian Mushroom Sauce Mix as directed. Stir in 8-10 oz. frozen, French Cut Green Beans. Spread evenly in medium
Cheese Burger Soup Posted April 2, 2015
Mix one package of FFF Cream Soup/Sauce Mix with 12 oz. water. Add 6 oz. shredded cheddar cheese, 1 C. cooked ground beef, 1 C.
Vegetarian Tortilla Tex-Mex Soup Posted April 2, 2015
Mix one package FFF Cream Soup/Sauce Mix with 2 C. water and bring to a boil while stirring. Add 8 oz. shredded cheddar cheese, 2
Mexican Cheese Dip or Sauce Posted April 2, 2015
Follow directions on one package FFF Cream Soup/White Sauce Mix. Add 8 oz. of shredded cheddar cheese, & 1⁄2 C. GF Salsa and season to
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