The world of gluten-free is just bursting with news this month. It almost seems like there is more going on this month than the last quarter of 2010. Great new for the gluten-free community, but it definitely makes it harder to keep up with the onslaught of new information.
Listed below is the gluten-free news this Examiner has heard about this past week.
- Breads from Anna is getting ready to launch two new gluten-free mixes: Black Bean Brownie and Pizza Crust. More details can be found here.
- Kikkoman’s new gluten-free soy sauce is a Tamari-style soy sauce brewed with rice instead of wheat. Take note, though, that the sodium content (960 mg per one-tablespoon serving) is high compared with reduced-sodium, gluten-free soy sauces produced bySan-J, La Choy and Kari-Out. Thanks for Gluten Free Philly for the information.
- Moe’s Southwestern Grill is going to update its menu to include sustainably raised ingredients. More details can be found here.
- Post’s Marshmallow Pebbles have been reformulated and are now safe. They are labeled “new and improved,” so check the label at the store to ensure you are buying the new version and not the old version with wheat.
- Sailsbury Seafood Company launches a certified gluten-free crab cake.
- The Grainless Baker has introduced two new flavors of muffins: Double Chocolate and Lemon Poppy.
- Yeah Burger has started serving soft serve ice cream from local company High Road Craft Ice Cream and Sorbet. Their specially formulated vanilla bean and chocolate soft-serve ice cream can be purchased in a cup. It is not recommended to purchase a shake at Yeah because some of their toppings contain gluten and they cannot ensure the blender is 100% free of cross contamination prior to making.
Author Information: Jennifer D. Harris, Atlanta, GA
Jennifer D. Harris, http://www.jenniferglutenfreeingeorgia.blogspot.com
Gluten-Free Product Specialist, Return to Eden
Program Chair, Atlanta Metro CeliacsTwitter@jenniferGFinGA