Celiac.com Disease & Gluten-Free Diet Support Since 1995 - Articles

Celiac.com 09/06/2022 - After taking some hard knocks on quality from its customers, Trader Joe's is back in the frozen gluten-free pizza game with a reformulated version of its original private label gluten-free pizza. According to a July 16 Instagram post, Trader Joe's, the new pie features an updated crust recipe that blends cauliflower with chickpea and rice flours. Trader Joe's frozen gluten-free pizza is available with uncured in pepperoni, bell peppers, black olives, and red onions. Above all, good frozen pizza means good crust flavor and texture. After taking some quality knocks on their original version, the jury is still out on the new improved version. So far, reviews are few, but early quality reactions to the company's Instagram announcement seem positive. Comments include numerous one-liners, such as: "This pizza is really good. The topping combo is perfect!" and "This pizza is GOOOD!!! and perfect size for single consumption." As one of the many who tried Trader Joe's original gluten-free frozen pizza and was underwhelmed. I wanted it to be better, especially the crust. If Trader Joe's has worked out the crust the pizza should gain a much more appreciative audience. Having a good, reliable gluten-free frozen pizza on hand is part of a sensible snacking strategy for many people with celiac disease. Here's hoping Trader Joe's has created a winner with this one. Read more at Mashed.com

Celiac.com 09/05/2022 - According to studies, most people with celiac disease are exposed to gluten on a regular basis, even those who are trying to be diligent about avoiding gluten. For these people, eating gluten can trigger gastrointestinal symptoms and intestinal damage. Anyone whose ever had that happen can testify to the unpleasant results, including the stomach pain, bloating, diarrhea, and other symptoms. Currently, there aren't too many options for celiacs who are exposed to small amounts of gluten, especially for those exposed on a regular basis. A team of researchers recently set out to assess changes in the ratio of villus height to crypt depth in celiac patients exposed to 2g of gluten per day for 6 weeks, as part of a study on IMGX003 (Latiglutinase). On behalf of theCeliacShield Study Group, the research team included Joseph A. Murray; Jack A. Syage; Tsung-Teh Wu; Chaitan Khosla; and Jennifer A. Sealey-Voyksner. They are variously affiliated with the Mayo Clinic, Gastroenterology and Hepatology in Rochester, MN; the Department of Laboratory Medicine and Pathology, Mayo Clinic, Rochester, MN; ImmunogenX, Inc., Newport Beach, CA; the Boston Biostatistics Research Foundation, Framingham, MA; Faculty of Medicine and Health Technology, Tampere University and Tampere University Hospital, Tampere, Finland; and Stanford University, Stanford, CA. The team administered the double-blind, placebo-controlled gluten-challenge as part of a Phase 2 trial to assess the safety and efficacy of a 1,200 mg dose of IMGX003 in celiac patients exposed to 2 g of gluten per day for 6 weeks. The team used ANCOVA to assess progress toward their main endpoint, which was a change in the ratio of villus height to crypt depth (Vh:celiac disease), along with secondary endpoints, which included densities of intraepithelial lymphocytes (IEL) and symptom severity. Tertiary endpoints included serology and gluten-immunogenic peptides (GIP) in urine. Forty-three out of fifty randomized patients completed the challenge. Twenty one patients received IMGX003, while twenty-two received a placebo. The results showed that IMGX003 reduced gluten-induced intestinal mucosal damage and symptom severity in celiac patients on a six week gluten challenge of 2 grams per day. Drugs like IMGX003 could potentially play a role in receding symptoms and gut damage in people with celiac disease who are exposed to low amounts of gluten, especially through accidental exposure. Still, we've seen promising drugs come and go, each falling by the wayside when they failed to deliver in clinical trials. Stay tuned for more on this and related stories. Read more at gastrojournal.org

Celiac.com 07/09/2022 - There are many recipes for scallops out there that either sear, sauté or grill. Nothing wrong with those approaches. But, these scallops rely on the broiler to deliver tender, golden scallops in no time at all. Try them for a delicious departure from the usual dinner suspects. Ingredients 1 ½ pounds bay scallops 1 tablespoon garlic salt 2 tablespoons butter, melted 2 tablespoons lemon juice garnish with your favorite veggies Directions Heat the broiler. Rinse scallops, the dry lightly with paper towel, then place in a shallow baking pan. Sprinkle with garlic salt, melted butter and lemon juice. Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

Celiac.com 07/08/2022 - My name is Mandy and I’m 16 years old. I was diagnosed with celiac disease less than a year ago after having symptoms for about four years. I love playing soccer, hanging out with my friends, listening to Coldplay and Dave Matthews Band, and now, eating! My eyes are shut tight. I’m relying on my senses of smell, taste, and touch to keep this piece of pizza real, just in case when I open my eyes it’s not there. The crust is warm and moist in my hands. I can feel some rogue strands of cheese dangling over the edge, and droplets of grease and rich tomato sauce fall onto my hand. I open my eyes just for a split second, and the pepperoni seems to smile at me, just waiting for me to enjoy this delicacy. I close my eyes again and slowly start to bring this slice of pizza toward my mouth, which is already watering at the thought of this culinary delight coming into contact with my taste buds—”Mandy!” My eyes fly open and I’m face to face with a friend of mine, who’s just exited the lunch line. I guiltily hand over her pizza, which I was holding while she purchased a carton of milk and three luscious looking chocolate chip cookies. My daydream is shattered, and I’m back in the real world, the world of rice pasta, corn flour, and of course, pieces of pizza that beckon unfairly. However, I’m not disappointed. The daydream will be back again. Until then, I have a delicious chocolate fudge brownie to enjoy, made, of course with the oh-so-decadent rice flour. I may be only 16 years old, and barely starting to make any sort of distinguishable impact on the world around me, but I am already one of the most unique people at my high school. I have the honor of having an immune system that amuses itself by pretending gluten is poison, and intestines that, apparently bored of their mundane life, go along with the joke. Yes, I am a celiac, a proud member of the exclusive club of funky immune systems. A part of me still thinks this is a pretty unfair deal. The same part of me that wants to scream like a maniac as I watch my friends eat. But another part of me, the rational part, thinks that, along with my disease, I am pretty unique—and so is my story. I experienced the first of what I call celiac attacks when I was 12. That incident seems to have blocked itself from my memory, but I do recall one night during my family’s Cold Days and Clear Skies By Mandy Taylor vacation in Hawaii. I don’t remember what I ate, but I remember the worst stomach pain I have ever had, and being in the bathroom all night. My memory then flash forwards up two years to a soccer practice with my club team. Running along in a scrimmage, I was suddenly stricken with the most intense stomach pain. My brain couldn’t even seem to comprehend this pain, and I lay on the grass dizzy and in a fog. On the way home, I brilliantly ate a chicken quesadilla on, of course a flour tortilla. When I got home, it was all I could do to writhe on my bed. My 14-year-old brain figured this sort of pain must be death. Sitting up on my bed, my bedroom began to spin in fast circles, and I passed out on my floor. Upon waking up, sweaty, the pain was gone, and there was a buzzing in my ears so loud it sounded like there was a bee hive hidden in my shirt. I don’t remember telling my parents what happened. All I know is soon I was in the emergency room, being told the pain was simply that time of the month that every girl has to endure. I figured these doctors knew what they were talking about, and I let it go. This horrible experience left a huge impression on me, and I would never forget that pain. I only prayed it wouldn’t happen again. But it did. It happened again, and again, and again, until I was afraid to eat anything, afraid to leave the house, afraid to live my life. Each time the waves of pain and dizziness swept over me, I only wanted it to kill me. It seemed to be the only thing to make the pain stop. And each time I woke up from passing out, whether it was lying s

Celiac.com 07/06/2022 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. Lately, we've seen a lot of questions about which top brands of yogurt are gluten-free and safe for people with celiac disease. Specifically, is yogurt gluten-free and safe for people with celiac disease? Yogurt is one of those foods that is usually formulated to be gluten-free. So, unless gluten ingredients are added during processing, most all yogurt is likely to be gluten-free, and safe for people with celiac disease. Exceptions will be yogurt products that include wheat, barley or rye ingredients, for example yogurt with granola included, and any gluten ingredients will usually be clearly labeled. At the end of the day, we regard most yogurt to be gluten-free, and safe for people with celiac disease. That said, we realize that some people, especially those with celiac disease, specifically look for products labeled gluten-free. However, many brands don't bother to specifically label their yogurt as gluten-free, while others do. Here's a list of yogurt brands that are gluten-free, or made without gluten ingredients, and are regarded as gluten-free and safe for people with celiac disease. As always, read labels, avoid gluten ingredients, and choose carefully.

Celiac.com 07/06/2022 - More and more people are avoiding gluten and FODMAP food components (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) over concerns about their potential connection to celiac-like reactions in the gut. In recent years, gluten-free diets (GFD) and low-FODMAP diets (LFD) have become more popular across the globe. This is due to intolerances or allergies in some people, but also due to the direct influence of marketing movements or diet trends on eating choices. At the same time, understanding, diagnosing and treating neurological and psychiatric diseases is becoming more important in numerous countries. A number of researchers have started to examine FODMAPs for that reason. Because of this, the research team conducted a bibliographic systematic review to see if there is a pathophysiological relationship between consumption of gluten or FODMAPs and mental disorders. The research team included Egoitz Aranburu; Silvia Matias; Edurne Simón; Idoia Larretxi; Olaia Martínez; María Ángeles Bustamante; María del Pilar Fernández-Gil; and Jonatan Miranda. They are variously affiliated with the Gluten Analysis Laboratory of the University of the Basque Country, Department of Nutrition and Food Science, University of the Basque Country in Vitoria, Spain; the GLUTEN3S Research Group, Department of Nutrition and Food Science, University of the Basque Country in Vitoria, Spain; the Bioaraba, Nutrición y Seguridad Alimentaria, in Vitoria, Spain; and the Centro Integral de Atención a Mayores San Prudencio in Vitoria-Gasteiz, Spain. The team's review gathered data from clinical and randomized controlled trials, based on the PRISMA statement, published since 2012. Their analysis found that limiting or ruling out gluten or FODMAPs may improve symptoms such as depression, anxiety, or cognition deficiency, and to a lesser extent for schizophrenia and the autism spectrum. Nevertheless, further studies are needed to obtain completely reliable conclusions. Read more in Nutrients 2021, 13(6), 1894.

Celiac.com 07/05/2022 - We get a lot of questions from celiac community members wondering which brands of products are gluten-free. One question we see a lot is about gluten-free pasta. Specifically, what top brands of pasta are gluten-free and safe for people with celiac disease? Here's a list of some top brands of gluten-free pasta. Made with a range of gluten-free ingredients, these pastas are all gluten-free and delicious. Have we missed a favorite gluten-free pasta brand? Let us know, and we'll add it to our list. Tinkyada Tinkyada has made certified gluten-free pasta for over 25 years. Barilla Gluten-Free Pasta Barilla makes delicious gluten-free spaghetti noodles. Bentilia Bentilia makes an amazing line of red lentil-based pastas that taste amazing, are high in protein, and are packed with fiber, vitamins and minerals. Bionaturae Bionaturae Rice and Lentil Spaghetti is gluten-free. Capello's Cappello’s Almond Flour Fettuccine Looking for FRESH gluten-free pasta? Try Cappello’s Gluten-Free Fettuccine, it's grain-, soy-, and dairy-free, non-GMO, and paleo-friendly. Garofalo Garofalo Gluten Free Penne Rigate For pasta that looks, feels, and tastes like real Italian pasta, our top pick is Garofalo Gluten-Free Penne Rigate. It is made from a carefully selected blend of corn, brown rice, and quinoa flours. Jovial Jovial Grain-Free Cassava Penne Rigate is gluten-free. Le Veneziane Le Veneziane Italian Fettucce is gluten-free. Palmini Palmini Hearts of Palm Pasta Looking for a low-carbohydrate gluten-free pasta? Try Palmini Low Carb Linguine. Made from hearts of palm, a vegetable harvested from the inner core of certain palm trees, Palmini is naturally low in carbohydrates and calories. ZENB Made from 100 percent yellow peas, ZENB is a gluten-free pasta that is similar in color and texture to regular wheat pasta and cooks up perfectly al dente. Schar All Schar pastas are gluten-free and they cook and taste like regular pasta.

Celiac.com 07/04/2022 - The Food and Drug Administration (FDA) has issued a set of new guidelines for companies doing celiac disease drug trials. The agency noted that the guidance is intended only to provide clarity regarding existing requirements, and should be viewed solely as recommendations, unless they mention specific regulations or laws. The FDA directs sponsors of trials for clinical drugs to ensure the following regarding celiac disease patients on a gluten-free diet: Trial population Patients should undergo diagnostic esophagogastroduodenoscopy, with multiple biopsies to confirm celiac diagnosis. The biopsies should include one or two samples of the duodenal bulb and at least four samples of the distal duodenum. To avoid inclusion of patients whose symptoms are not celiac-related, patients should receive esophagogastroduodenoscopy screening with biopsy to ensure they meet histologic eligibility criteria at the time of trial enrollment. Patients should be symptomatic at baseline, based on enrollment criteria, to allow for evaluation of symptom improvement. Prior to trail enrollment and for the full duration, patients should follow to a strict gluten-free diet with input from trained dietitians. Trial design The FDA recommends using randomized, double-blind, placebo-controlled trial design. Before randomization of participants, sponsors should include a screening period to confirm histologic eligibility criteria, document clinical signs and symptoms, and train patients and/or providers in collecting clinical outcome assessment data. Trial duration and outcome assessments should be informed by the therapy goal, expected drug onset of action and the time frame in which clinical benefit is observable. The FDA recommends a placebo-controlled treatment period of at least 52 weeks for drugs intended for chronic use, with continued patient adherence to a gluten-free diet. Efficacy assessments for both clinical and histologic endpoints may be evaluated at week 24, and esophagogastroduodenoscopy with biopsy should be performed at week 52 to assess durability of response. Sponsors should make sure their patients follow a gluten-free diet for the complete treatment period. Efficacy and clinical outcome assessments Trails intended to support market approval should include coprimary endpoints to assess a drug’s effect on clinical signs, symptoms and related underlying mucosal condition. The FDA also recommends a pre-specified secondary endpoint to determine the number of patients who see improvement of clinical signs, symptoms and mucosal inflammation. Trial sponsors should seek FDA input early, when critical milestones are met, and throughout drug development. Sponsors should also identify disease and treatment burdens using patient input. To better assess symptom severity and event-related signs and symptoms, sponsors should ask patients to rate their worst experience and frequency of a specific sign or symptom over a 24-hour period. Statistical and safety considerations To be demonstrate efficacy, trial results should demonstrate statistical significance for both clinical and histological endpoints, and analyses should include all randomized patients. Sponsors should assess gluten-free diet adherence, which could alter efficacy data. Moreover, sponsors should talk with patients about the importance of following a strict gluten-free diet, since the benefit of the drug is still unknown. To assess the safety of drugs intended for long-term use, patients should be follow the intended market dosage for at least one year. The FDA recommends that sponsors include safety analyses to compare risk and confidence intervals in treatment groups. Read the full recommendations at FDA.gov

Celiac.com 07/02/2022 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about mayonnaise. Specifically, is mayonnaise gluten-free and safe for people with celiac disease? Here's the rundown. We've actually done articles on both Hellman's and Best Foods Mayonnaise. Yes, they are both considered naturally gluten-free and safe for people with celiac disease. We even did a list of brands of gluten-free mayonnaise brands. Mayonnaise is one of those foods that's usually made without gluten ingredients, so it's considered naturally gluten-free. Nearly all top brands of mayonnaise are manufactured without known allergens, including gluten. So, most can be considered gluten-free. That said, not all of them are labeled gluten-free. Many people prefer brands of mayonnaise that are either labeled gluten-free. Here's a list of top brands of gluten-free mayonnaise that are either labeled gluten-free, or made without gluten ingredients and considered safe for people with celiac disease (Egg is the only listed allergen on nearly all of these products). As usual, always be careful and check the label, especially for flavored varieties. Watch for gluten ingredients, and choose carefully.

Celiac.com 07/01/2022 - If you’ve been reading from the start (Chapter 1), you understand the social influences that work against your quest to diligently follow the gluten free diet. You’ve developed strategies for how to deal with each of the “vexing venues” (places we run into trouble) discussed in Chapter 2. In Chapter 3, you’ve uncovered how long-held “truths” don’t serve you, and you have implemented new “truths” imposed by your food intolerances. If you are a woman, in Chapter 4, you discovered how you might experience more pressure than your male counterparts when navigating aspects of society. In Chapter 5, you learned how the gluten free lifestyle plays out on the home front. Throughout, you’ve heard first-hand from participants from Dr. Duane’s nation-wide study, which have perhaps validated your personal experiences. In this next iteration of Gluten Centric Culture, we discuss what happens when you think you’ve got it all worked out and something goes wrong. In future chapters, we’ll discuss how things can go right more often because of your approach, even to the point where your life is rewarding and inspiring again. Jean’s Back on Shaky Ground Seven years into my gluten-free life, I broke out in another full-body rash. I couldn’t imagine what caused it. I thought my kitchen was completely gluten free, but something caused this. I asked my husband, “Did you by chance accidentally bring a doggie bag home from a restaurant that might have contained gluten?” “Nope,” he said. I wondered, “Did I buy something from the bulk bin at the grocery store?” Since the rash takes ten days to show up after ingestion, I looked at my calendar from ten days ago. That day, I went to a restaurant my friend wanted to go to that is famous for sliders. She ordered sliders, and I had a lettuce and tomato salad. On a cold dreary day ten days later, I walked several miles from campus to that restaurant just to ask if there was any chance that the salad I ate was cross-contaminated. They claimed it was impossible. I felt betrayed and angry. I am always so careful. The rash is so itchy -- I bought several bottles of clear calamine lotion and rubbed it all over my body. It gave me about ten minutes of relief before the itching raged again. I took histamine blocks in the day, and antihistamines in the night. Over the next week, the misery got worse before it got better as the rash bloomed over my body. It took ten days for the itching to subside and six weeks for it to go away completely. Meanwhile, I still didn’t know what caused the reaction. The GlutenEZE strips are little chemistry packets (complete with a test tube) you perform at home to see what contains gluten. I used them to assess everything that might have been contaminated. After I examined all that I could think of in my kitchen, I contemplated what might be in my bathroom. I looked at the ingredients on my hairspray (some hairsprays contain wheat protein). I inspected the soaps I used to see if the ingredients changed in the new batch I bought. I read the labels on all the creams, lotions, foundations, blushers, lipstick, eyeliner, eye shadow, brow pencil, face-masks, skin hydrators… Nothing contained gluten. I was baffled. What could have caused this? By day seven of the rash breakout, I had tested 43 things in my house (spending $473 on test strips and still no answer). Then I remembered that about ten days before getting the rash, I came home from school feeling ill. My head hurt, which is rare, my chest was tight, and I just wanted to lie down. I remembered taking an aspirin that day before I took a nap. The aspirin had been in my medicine cabinet for several years. I read the ingredients on the aspirin and one of the ingredients said “starch.” When I shook the GlutenEZE test tube, the contents exploded all over my bathroom. That had never happened before! I looked at the results and it showed the aspirin tested positively for gluten. Eureka! I finally found the cause. One lit

06/30/2022 - If you're looking for an easy, tasty, nutritious gluten-free recipe that goes great for lunch or dinner, and kicks up the fanciness factor a couple levels, then this simple, marinated honey-ginger salmon is the recipe for you! Ingredients 1 tsp. ground ginger 1 tsp. garlic powder 1/3 cup gluten-free soy sauce 1/3 cup orange juice 1/4 cup honey 1 green onion (chopped) 1 1/2 lb. salmon fillet Directions In a large plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes. Heat an outdoor grill for medium heat and lightly oil grate. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Celiac.com 06/29/2022 - We get more than a few questions from our readers about which items and products are gluten-free. Lately, we've been getting numerous questions about barbecue sauce. Specifically, is barbecue sauce gluten-free, and safe for people with celiac disease? Some are, some aren't. Here's the lowdown. It's important to remember that not all barbecue sauces are gluten-free. Many sauces from major manufacturers either contain gluten, or are not labeled gluten-free. That's why it's important to read ingredient labels and avoid gluten ingredients when choosing your gluten-free barbecue sauce. Here's a list of brands of gluten-free barbecue sauce that go the extra mile to make sure their products are labeled "Gluten-Free." That means that you can breath extra easy about safely serving them to people with celiac disease. As always, read labels, avoid gluten ingredients, and choose carefully.

Celiac.com 06/28/2022 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about products available at Whole Foods Markets. Lately, we've seen a lot of questions about desserts. Specifically, what cupcakes at Whole Foods are gluten-free? Here's the rundown. Products available at Whole Foods Market can vary by location and season. Currently, a search of the Whole Foods website for gluten-free cupcakes shows several options, but results may vary by region, so check results for your area. Gluten Free Bakehouse Gluten Free Bakehouse Vanilla Cupcakes Jp's Pastry Gluten-free Chocolate Cupcakes Mariposa Bakery Vegan Peguinos Cupcakes Note: Gluten-free Whole Foods cupcake options may vary by region. Check the Whole Foods website for your area.

Celiac.com 06/27/2022 - Consumer gluten-free diet and sales of gluten-free products have increased immensely over the last decade, fueled in part by allergies and sensitivities in some, and by the popular perception that the diet is healthier by many others. The popularity of the gluten-free diet has led a group of researchers to explore the physical and mental effects that gluten might have on young people, especially in those with existing stomach and gut issues. The research team set out to assess the effects of gluten in adolescents and young adults with existing gastrointestinal symptoms and enrolled nearly 275 eligible adolescents, with at least four different gastrointestinal symptoms, from a population-based cohort of nearly thirteen-hundred. In phase one of the study, fifty-four participants lived gluten-free for 2 weeks. Thirty-three participants who improved during phase one then moved to phase two. Phase two was a blinded randomized cross-over trial, in which participants were blindly randomized either to start with 7 days of gluten, eating two granola bars containing 10g of gluten or to 7 days on placebo, eating two granola bars without gluten, followed by the reverse and separated by a 7-day washout period. The team measured any effects of the intervention on gastrointestinal symptoms and participant mental health. Overall, just under sixty of the 273 participants entered the run-in phase, with 35 eligible for randomization. A total of 33 were randomized, while 32 completed the trial. Average age was just over 20 years old, and nearly all participants were women. The team found that, compared with placebo, adding gluten to the diet did not trigger gastrointestinal symptoms or negatively affect mental health in adolescents who participated in this trial. Read more in Alimentary Pharmacology & Therapeutics 29 March 2022 The research team included Caecilie Crawley, Nadia Savino, Cecilie Halby, Stine Dydensborg Sander, Anne-Marie Nybo Andersen, Manimozhiyan Arumugam, Joseph Murray, Robin Christensen, and Steffen Husby. They are variously affiliated with the Hans Christian Andersen Children’s Hospital, Odense University Hospital, Odense, Denmark; the Department of Clinical Research, University of Southern Denmark, Odense, Denmark; the Section of Epidemiology, Department of Public Health, University of Copenhagen, Copenhagen, Denmark; the Novo Nordisk Foundation Center for Basic Metabolic Research, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark; the Department of Gastroenterology and Hepatology, Odense University Hospital, Odense, Denmark; the Division of Gastroenterology and Hepatology, Department of Internal Medicine, Mayo Clinic, Rochester, Minnesota, USA; the Section for Biostatistics and Evidence-Based Research, the Parker Institute, Bispebjerg and Frederiksberg Hospital, Copenhagen, Denmark; the Research Unit of Rheumatology, Department of Clinical Research, University of Southern Denmark, Odense University Hospital, Odense, Denmark.

06/25/2022 - Looking for a cheap, easy steak recipe to feed a crowd? This Italian-style grilled flank steak is just the ticket. Grilled over charcoal or gas, then sliced and splashed with olive oil, lemon, and rosemary, this recipe is as delicious as it is economical. It goes great as a main course, or as a side to your favorite pasta dishes. Ingredients 1 (1 ½-pound) flank steak, trimmed of excess fat ½ cup chopped fresh rosemary 6 cloves garlic ⅓ cup olive oil ¼ cup lemon juice 1 teaspoon coarsely ground black pepper ½ teaspoon red pepper flakes ½ teaspoon salt ⅓ cup extra virgin olive oil 3 tablespoons lemon juice 2 teaspoons lemon zest 1 teaspoon minced fresh rosemary ⅛ teaspoon red pepper flakes 1 pinch salt 1 sprig fresh rosemary Directions Combine ½ cup chopped fresh rosemary, garlic, ⅓ cup olive oil, ¼ cup lemon juice, black pepper, ½ teaspoon red pepper flakes, and ½ teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside. Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours. Combine ⅓ cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, ⅛ teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using. Heat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper. Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125-130F for rare. Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into ¼-inch-thick slices at an angle against the grain. Drizzle with additional dressing. Serve hot on a bed of your favorite greens. Want some steak sauce with that? Here' a list of great gluten-free steak sauces.