Podcast Episode 03: How to Avoid Gluten at Picnics

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Episode 3 of my Hold The Gluten Podcast is now live!

Episode 3 “Picnic Paranoia” Features:

  • A Celiac’s “Picnic Paranoia”.
  • Food as a social experience.
  • Surviving (gluten free!) summer picnics, pool parties, and various shindigs.
  • Easy Gluten Free dishes to bring to get togethers.
  • Maureen’s 7 Layer Dip Recipe.
  • “Beyond Rice Cakes” – a gluten free cookbook authored by Vanessa Maltin of the NFCA.
  • Enjoying the summer months with an unglutened belly!

Maureen’s 7 Layer Dip Recipe
2 pints of sour cream
2 bags of shredded cheese
1/2 head shredded lettuce
1 jar salsa
1 can sliced black olives
1 can sliced green olives
3 large tomatoes diced
1 bag corn tortilla chips

  1. Spread the sour cream in the bottom of a 9 x 13 inch dish.
  2. Layer the shredded cheese to completely cover the sour cream.
  3. Continue adding a layer of shredded lettuce, salsa, black olives, green olives, and diced tomatoes.
  4. The final layer will be the remaining bag of shredded cheese.
  5. Serve with tortilla chips.

*Optional – For more variety, consider adding a layer of taco meat, shredded chicken, black beans or jalapeno peppers.

*PLEASE always double check the ingredients list or, if in doubt, call the manufacturer to confirm.

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds.feedburner.com/htgpodcast

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Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.

1 Comment

  1. Granola (Gluten-Free)

    Preheat oven to 300F degrees. Bring to a boil: 1/3 cup honey and 1/3 cup sunflower (or canola) oil and one teaspoon of vanilla or almond flavoring and a dash of salt.

    Meanwhile in large bowl add your choice of the following to equal about 5 cups of the following mix:

    1 ½ cups quinoa flakes
    1 cup rice cereal (GF rice krispies)
    ¾ cup sweetened medium coconut – optional
    1 cup slivered almonds
    ¾ cup sunflower seeds
    ¼ flax seeds
    ¼ cup sesame seeds
    ¾ cup pumpkin seeds

    Stir mix till thoroughly blended. Put mix in a 13 x 9 baking pan and pour cooled honey and oil mixture over. Stir to coat mix. Bake in oven for 30 minutes. (Granola will darken after removal from oven. Cool for 15 minutes and add ¾ cup dried cranberries and 2/3 cup Sun-Maid raisins. Store in large jar. Other favorite things can be added (dried bananas or dried pineapple, etc.)

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