Archive for January, 2011

 

Jen Cafferty

Karo Corn Syrup Is Gluten Free and Allergen-friendly

January 10th, 2011 by Jen Cafferty


Karo Corn Syrup Photo: www.karosyrup.com

Karo corn syrup is gluten-free.  There was some confusion about Karo since it contains caramel coloring.  A few of my readers were concerned about the coloring and here is what the manufacturer of Karo Syrup has to say.

“All Karo Syrup products are free of gluten, soy, milk, egg, peanut and tree nuts. The syrup production facility does not contain ingredients with these allergens, so cross contamination is not an issue. While some caramel colorings (more…)


Gluten-Free Nutty Buckwheat Pancakes

January 8th, 2011 by tom.admin

They have a pleasing aroma, brown color, and a hearty bite. Buckwheat is famously healthy, strengthening blood vessels and supplying essential vitamins and minerals. Note: buckwheat is not a grain or a member of the wheat family. Rather, it is the seed of a vegetable and belonging to the rhubarb family. Early settlers named these nourishing, native seeds ‘buckwheat’ because they could be used like wheat when ground into flour.

Ingredients
  • 1 cup GF buckwheat flour
  • 1 1/2 teaspoons gluten-free baking powder
  • 1 scant teaspoon salt
  • 1 tablespoon fructose
  • 1 teaspoon cinnamon (optional)
  • 2 eggs
  • 1 cup of milk or substitute, such as rice milk or soy milk
  • 3 tablespoons oil (safflower, corn, olive, canola)
  • 1/2 cups chopped walnuts (optional)
Equipment
  • A medium bowl.
  • 1 griddle or large, metal skillet.  Unless it’s non-stick, your griddle or skillet should be rubbed with a small piece of paper towel dipped in cooking oil when the pan is warming, but not yet hot.  This procedure removes any film that would cause the pancakes to stick.
Process
  1. Preheat the griddle or skillet to 375 if electric, otherwise on medium high heat. Grease lightly with oil. Pan is ready when a small drop of water sizzles and disappears almost immediately.
  2. Mix dry ingredients together.  Mix eggs, milk and oil then add to the dry ingredients and mix.
  3. Pour 1/4 cup of batter for each pancake onto hot surface.
  4. Cook about 1 1/2 minutes or until the edges are cooked and bubbles form on the pancake surface. Flip, and cook the other side another 1 1/2 minutes or until golden brown.

Serve with maple syrup, honey or fruit spread.
Freezes up to 2 months.
Microwave 20 seconds each to reheat or place in a toaster oven.

Does your gluten-free section look like this??

Last December this Examiner put together a wish list for restaurants of gluten-free items we would love to see added to their menus.  Now it seems only appropriate as it is the beginning of 2011 to put together a wish list of gluten-free retail products we would like to see hit grocery store shelves.

My best advice for a new gluten-free company is to create something that is unique and stay away from (more…)

South Seattle Gluten Intolerant/Celiac Disease Support Group Meeting.

Free !

Meets every 3rd Tues. monthly from 7-9pm at Valley Medical Center
(MAC Bldg).

Co-Chairs:  Greg & Lynn   e-mail:  Southseattlegfgroup@yahoo.com

I have teamed up with a group of amazing bloggers to help fight childhood hunger.  I hope you will join me on this important mission.  You can make a donation (every donation counts!) and even join in the fun and add your recipes to the virtual dinner party.

When I first saw that Share Our Strength was looking for bloggers to join their virtual progressive dinner I was intrigued – especially when I saw they were welcoming gluten free bloggers.  I have supported Share Our Strength financially for many years and am now so excited to be able to share with you a way that you can help end childhood hunger too. (more…)

We serve both Rockland County, NY and Bergen County, NJ.

Contact information:

NYNJ R.O.C.K. (Raising Our Celiac Kids)
Chapter Leader: Gabrielle Simon
Email: nynjrockmom@yahoo.com
Web: www.facebook.com/nynjrock
Twitter: www.twitter.com/nynjrock

Allison Hecht

Warm Up with some Gluten Free Butternut Squash Soup

January 3rd, 2011 by Allison Hecht

What better way to spend those wintry days than curled up with a delicious bowl of Gluten-free Butternut Squash Soup?

This recipe, courtesy of Emeril Lagasse, has a twist on the traditional Butternut Squash soup by adding in peanut oil and jalapeno.  While this soup may not be the lightest fare, it’s sure to warm you up and fill you up on those cool fall evenings.

The recipe below is easy to make and takes about 40 minutes. (more…)

Teri Gruss, MS

Best Gluten-Free Chicken Wing Recipes

January 3rd, 2011 by Teri Gruss, MS

Wings are quintessential half-time finger food. No wonder! Wings are economical, easy to make appetizers that everyone enjoys. Find a recipe in this collection of our best wing recipes from About.com Food and Drink Guides.

When a recipe calls for soy sauce, be sure to use a gluten-free product. Same goes for hot sauce. I use Frank’s Red Hot Original sauce in my wing recipes.

1. Sweet and Spicy Mustard Chicken Wings

A fast, easy and out-of-the-ordinary wing recipe from John Mitzewich, About.com Guide to American Food. The sweet and spicy no-cook sauce is delicious and as John says, “is addictive.”  (more…)

Celiac Disease Public Service Announcement

January 3rd, 2011 by John Libonati

Doctors are missing over 95% of people with celiac disease – over 3 million in the United States.  That’s more people than autism or Type 1 Diabetes, yet celiac disease receives a fraction of the funding of these diseases.  Lives are being destroyed every day, when a simple change in diet could cure them.  Let’s get the word out…

(more…)

Rich Products, a food service business serving colleges and universities, schools from kindergarten through 12th grade and restaurants, had a busy 2010 with projected revenues of $2.9 billion. A report in Business First shows how 2011 should be even busier, with more than $3 billion in revenues due to acquisitions and expansions.  Gluten-free products are expected to play a part.

Rich Products is based in Buffalo with 1,300 local employees. The company has operations in over 100 countries. It expects to expand by about 10 percent annually in China and is moving into new markets like Turkey and could grow in the Philippines and Indonesia.

The company is coming out with a new line of gluten free products here in North America. According to the Rich Products website, the products include:

GLUTEN-FREE ITALIAN ROLLS – BAGS (06142)
Gluten-free Italian sandwich rolls that taste great and have a moist, tender texture. Packaged in resealable bags of 8, 4.4 oz unit weight

(more…)