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Sandi Kaplan MS, RD, Seattle

"Fast shipping, delicious products, wonderful prices. Thank you so much! I will definitely be a repeat customer. With food like this, who minds eating gluten-free?!"
Laura Price - Springfield, IL

"I thought going Gluten Free would just be impossible...thank you Glutenfreepalace.com...you saved me. You've got a huge variety of different products which satisfy even the pickiest of eaters like me!!!!!!!!!!!! Your service is great and shipping so fast...! I can't wait for a new recipe to appear on your front page...I've been trying them for the past few weeks and they are delicious and easy to follow.. Especially the pasta one...I made it for dinner 3 days in a row! Thank you!"
Carry-Iowa

"Love the way the site is very well categorized, unlike other gluten free sites where you need to explore the entire site before I can find what I want. They also have a great variety, which is great for me as a celiac sufferer! Thank you."
Sarah-Allison

"Bready Home-Baking System: The bready machine is amazingly hands free and the bread tastes wonderful! I was shocked at how good the quality is, and I didn't have to toast every piece of bread. It is great, it doesn't fall apart and crumble like many other Gluten Free breads that I tried. I really missed a good old peanut butter and jelly sandwich. When I first used my Bready machine, I ate them straight for five days!"
Stephanie Schultz, Missouri

"Enzymedica Allerase: Started taking Enzymedica Allerase and within a couple days my sinuses were doing much better. This is a great product without side effects."
D.S.

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Health Benefits of Gluten Free Quinoa

Did you know the Incas loved not only gold bars as a metal, but also loved a golden grain? Actually, it's not a true grain, but a seed classified in the pseudocereal family. Quinoa (keen wah) is the seed of the goosefoot plant and is very rich in nutrients. The Incas have used this food in their diet for more than 6,000 years.

Quinoa is grown in the high altitudes of the Andes Mountains. It is also being grown in Canada and the United States, but most quinoa is imported from Bolivia, Chile and Peru. It can only be grown at high elevations.

The Incas valued quinoa second only to the potato for nutrition. Spanish explorers and colonists destroyed the quinoa crops and forced the Incas to stop growing it. It was kept alive by isolated farmers throughout the last few centuries and slowly grew back to popularity. In the 1980's, two farmers from Colorado learned about quinoa from a Bolivian and began experimenting with it.

Quinoa is an important addition to the diet of those who have trouble digesting grains. Quinoa is gluten free and easy to digest. It is high in protein, containing all 9 essential amino acids, thereby classifying it as a complete protein. Vegans and vegetarians will enjoy adding this grain to many recipes. It is rich in manganese, magnesium, iron, tryptophan, copper and phosphorus. It has many of the B vitamins as well.

This super grain package of nutrition is a must for those that suffer from migraine headaches, cardiovascular problems and diabetes. In fact, quinoa was a staple food in the diet of Inca warriors to increase their stamina and endurance. And it tastes wonderful. It has a nutty earthy flavor that can border on bland, so it combines very well in other dishes like casseroles or as a breakfast cereal with honey and fruit.

How to prepare quinoa:

Just run cool water over the seed to rinse off the saponin coating. Saponin is a soapy bitter compound that protects the seed from birds and insects. Then cook and use as you would with rice. A basic recipe is 1 part quinoa to 2 parts broth or water, bring to a boil, cover and simmer for 15 minutes.

 

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