Archive for March, 2011

 

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Chef Damian Cardone Brags About Feeding Gluten-free Patrons High Gluten Pasta

March 30th, 2011 by John Libonati


John Libonati Gluten Free Works

Gluten-free Nation, you should be rightly shocked, dismayed and FURIOUS!  A chef in Glenwood Springs, Colorado is poisoning you…and bragging about it.

Chef Damian Cardone is wantonly feeding gluten pasta to patrons who request gluten-free food according to a post on his Facebook page. 

Chef Poisons People Gluten Free Works

Cardone was deliberately feeding high gluten food to people as of

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Volunteers Needed for Gluten Free Allergy Free Expo in Illinois

March 29th, 2011 by Jennifer Harris

Gluten Free Works Jennifer Harris

Gluten Free Allergy Free ExpoThe Gluten Free/Allergy Free Expo is taking place in Lisle, IL April 29th – May 1st.  Jen Cafferty is the founder and director of this event that is the Midwest’s largest gluten-free vendor fair.   More than 70 vendors will be on hand to sample their products.  The vendor fair also features a designated nut-free area, kids’ activities and performers.

An event this large needs

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A Gluten Free Energy Bar Worth Trying

March 28th, 2011 by Kaitlin Fleming

Kaitlin Fleming Gluten Free Works

Wild Alice Gluten Free BarsI was recently sent a sample of Wild Alice Bars, which are gluten free and vegan. I was sent the apricot cashew and cranberry walnut flavors, the latter being my favorite. 

I took the cranberry walnut bar with me while snowboarding in Tahoe last weekend and it was a lifesaver. The snow was perfect so I didn’t want to waste time going inside to eat and, (more…)

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Gluten Free Monkey Bread Recipe

March 25th, 2011 by Christa Johnson

 

Christa Johnson Gluten Free Works

This delicious recipe is taken from “You Won’t Believe It’s Gluten-Free” by Roben Ryberg

Gluten Free Monkey Bread

Double or Triple the Recipe to Build a Tower like This One!

3 egg whites

1 tablespoon oil

¼ cup milk

½ cup rice flour (75 grams)

2 teaspoons baking powder

½ teaspoon baking soda

1 tablespoon sugar (stevia or splenda are also good) (more…)

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Six Steps to Safe Gluten Free Dining

March 22nd, 2011 by Jen Cafferty

Jen Cafferty Gluten Free Works Author

Gluten Free Restaurant

Copyright (c) 2012 Simone Marani

1.     Find a restaurant that can accommodate gluten free meals. Many restaurants are very familiar with gluten free meals or have a gluten free menu.  If you are new to gluten free dining, stick to a restaurant where you don’t have to explain yourself.  There is a list of gluten free restaurants at www.glutenfreerestaurants.org

 

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Tastiest Gluten-Free–Do you agree?

March 22nd, 2011 by Kimberly Bouldin

Gluten Free Works Author Kimberly Bouldin

Gluten free snacksHa ha….do you like my fancy rhyme?  That isn’t why I am writing this post.  I saw an article on Glutenfreeville that linked over to an iVillage article on some gluten-free foods that they (Sloane Miller aka Allergic Girl) found the tastiest. 

Here are the 12 products that Miller/iVillage has listed as “The Tastiest Gluten-Free Foods”

1.  Kinnikinnick KinniToo’s

2.  Udi’s Gluten-free White Sandwich Bread

3.  La Veneziane Corn Pasta (more…)

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Celiac Disease Foundation – Against the Grain Support Group: Alaska – Anchorage

March 21st, 2011 by John Libonati

We will meet the third Thursday of every month from 6-8pm in the Harvest Cafe at Natural Pantry.

gluten-free-alaska-groupMeetings are located at 3801 Old Seward Highway Anchorage, AK 99503. My website is www.livingwithoutgrain.org. There, people can find more information about the group meetings and Alaska resources.

Contact: Brandy M. H. Wendler
E-mail: Brandyhumphrey@gmail.com 
Phone: 678-357-2550.

Irish Recipe: Gluten-Free Fadge

March 17th, 2011 by Teri Gruss, MS

Gluten Free Works Author Teri Gruss

Gluten Free Fadge

Gluten-Free Fadge Photo © 2009 Teri Lee Gruss

Our Guide to British and Irish Cooking, Elaine Lemm has great names for this easy potato cake recipe. Elaine says that in Scotland the recipe is called “Tattie Scones or Potato Scones” and in Ireland “Fadge or Potato Bread.” Whatever you call them, these little potato cakes are easy to make, economical and a good use for leftover mashed potatoes.

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