Podcast Episode 23: Searching for Gluten-Free Safe Dining

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The latest episode of my Hold The Gluten Podcast is now live!

Episode 23 “No Gluten, No Poopin'” Features:

  • Restaurant tip from GF Blogger Mike made for a fantastic GF Mother’s Day lunch at The Pop Shop in Collingswood, NJ.
  • Uno Chicago Grill now offers GF Veggie Pizza!
  • Urban Spoon offers a “gluten free” search option
  • 14 year old listener Ivey needs gluten free school lunch ideas
  • Grilling season…GF hot dog/hamburger bun options:
  • Kinnikinnick, The Grainless Baker, Ener-G, Gluten Free Creations, and a GF Blogger’s recipe
  • Plant a garden, join a co-op, or visit a farm stand.  Naturally gluten-free & good for you!
  • GF White Bean Hummus with Balsamic Vinegar recipe
  • Aleia’s Gluten Free Foods – croutons, cookies, stuffing, and breads!
  • Feedback from fellow GF Blogger Melanie on the vaccine trial is underway in Melbourne, AU for Celiac Disease
  • What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

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://feeds2.feedburner.com/htgpodcast

Click for direct download

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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. First of all, I love the title of this podcast! It’s sooooo the truth! And thanks for mentioning me! As for the gluten free buns, they all suck. Except for Glutino brand english muffins. We have used those as buns and they are very good. But, they are expensive.

    I think we just need a whole new way of thinking. I use tortillas. My favorite is “Food for Life sprouted yellow corn”. I heat them in a skillet, grill or toaster over. For a hot dog, just wrap it around. For a burger, use it just like a bun, one for the bottom and one for the top. I think they are better because you can load up more toppings and not be stuffed full of bread!

  2. Hi Maureen!
    Thanks for continuing to do the podcasts-I always “LOL” at least once every episode.
    I was so glad you mentioned naturally gluten free foods. I eat almost exclusively naturally gluten free items, and get plenty of healthy carbs from rice, potatoes, and my favorite gluten free oatmeal, as well as lots of fruits and veggies. There’s certainly a lot to be said for the processed gluten free items available now, and I love me a Koala Crisp bar from time to time, but I think EVERYONE-celiac or no-could benefit from eating closer to the earth and less processed food.
    My $.02 😉
    Keep up the great work!

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