Archive for December, 2011

 

Kinnikinnick Begins Offering New Mixes in Time for Holidays

December 12th, 2011 by Kimberly Bouldin


Kim Bouldin Gluten Free Works

Welcome to Monday, December 12, 2011.  Only 13 days until Christmas!  For all of you out there (this includes me) who haven’t finished your shopping, it is time to get busy!   Right now I am out running 8-10 miles to help motivate myself to knock out the rest of my shopping later on today.  Not sure yet if that will include in person or online shopping – it depends on how I feel.

With Hannah home sick with the stomach flu, I had plenty of time to catch up on all things online.   I found some great gluten-free tidbits and plan to share one of them now with you guys! Are you ready? Ta-da….

gluten free gingerbread man

 

Kinnikinnick is now offering some new mixes just in time for the holiday season.  These mixes include: (more…)


John Libonati Gluten Free Works

do doctors understand gluten sensitivity or celiac diseaseIt is well documented that only a small minority of those with celiac disease are successfully diagnosed in a medical setting.

Gluten sensitivity, which we based on medical research and proposed in Recognizing Celiac Disease in 2007,  has only recently been accepted as a true medical condition. So we decided to hold an informal survey to see just how people are becoming gluten-free? How are they finding out that gluten sensitivity or celiac disease are the cause of their health problems and are doctors diagnosing them or are they figuring it out on their own?

We posted this question to our GlutenFreeWorks Facebook friends and here are their answers. Were YOU diagnosed by a doctor? Leave your comments below! (more…)

Easy and Amazing Holiday Classics List

December 8th, 2011 by Cheryl Harris, MPH, RD, LD

Cheryl Harris Gluten Free Works

gluten free candy canesWe're lucky that there are more and more recipes out there that taste just like the real thing. But for many people, it s easier to make some desserts that happen to be gluten-free, rather than gluten-free adaptations of "normal" foods.

Foods that are naturally gluten free avoid the expensive specialty flours. Personally, I am not a fan of spending a lot for specialty flours when I'm sharing with many non-GF folks. This avoids the inevitable complaints of friends or family who won't even try GF foods just because they've decided they won't like it.

There are a lot of treats which just happen to be GF, or mostly GF. You can find recipes in normal cookbooks, or maybe you have (more…)

Teri Gruss, MS

Decorated Gluten-Free Sugar Cookie Recipe

December 6th, 2011 by Teri Gruss, MS

gluten-free sugar cookiesDecorated gluten-free sugar cookies are fast and easy to make using a food processor to mix the cookie dough. You can use either amaranth flour or a combination of rice flours to prepare this recipe, both work well.The icing recipe was adapted from a recipe by Stephanie Gallagher, About.com Guide to Cooking for Kids, Sugar Cookie Icing Recipe. (more…)
Jennifer Harris

Amy’s Is Adding New Gluten-Free Products to Their Line-up

December 5th, 2011 by Jennifer Harris

Gluten Free Works Jennifer Harris

amys broccoli and cheddar bake gluten freThis Examiner has been a fan of the gluten-free products from Amy's Kitchen for more than a decade. Their line of gluten-free convenience foods, prepared meals, pizzas, wraps and desserts can always be found in my freezer.

We like knowing we are eating quality food that is made with organic ingredients that are GMO free and contain zero trans fats.  We also love that they don't just stick to one type of cuisine and include Indian, Italian and Asian dishes.

What a lot of people don't know about this family-oriented company is that (more…)

John Libonati

Gluten Free Works December Advertising Promotions

December 2nd, 2011 by John Libonati

FIVE AWESOME promotions to put YOU and YOUR PRODUCTS in front of the gluten-free market!

 

Here are the Details:
Deal 1: Gigantic Gluten Free Gazette Savings!!!

 

Save $450 When You Advertise 3 months in the Gluten Free Gazette!!!

 

Over 14,000 subscribers! 3,000 dietitians! 350+ gluten-free support group leaders!

 

Our Holiday, Valentines Day and St. Patrick's Day Issues are HUGE!!!

 

(Respond by December 16th to get into the Holiday issue!!)
Sign up for all three issues for just $350 each month. You save $150 per issue! Ad includes 125x125 square ad banner + 30 words. (Design $35/ad)

Upgrade to PREMIUM placement and a large 125x240 Vertical banner for $400!!

 

See Our Halloween Gluten Free Gazette > Click Here!

Deal 2: Banner Ad Blowout!! Sign up for 6 months ad save $750!!

 

Glutenfreeworks.com banner ads are seen by tens of thousands of people each month. Put YOUR company and products in front of the gluten-free market and SAVE MONEY!!

 

240,000 Unique Visitors. 1,800,000 Impressions!

 

125x125 Pixel Square Banner Ad + Link to YOUR website!

 

Just $350 per month! (You save $750!)

 


Deal 3: Explode YOUR Twitter Account! 1,000s of Targeted Gluten Free Sales Prospects for YOU!

 

Stop spending thousands on print ads and conventions! Build your own social media community on YOUR Twitter page. We generate 1,000s of followers to your Twitter account. We manage your account to target followers, follow them and unfollow those who do not follow back. We send thank you messages to your new followers. We do the hard work, allowing you to develop relationships with your new followers and sell, sell, sell!!!

 

Just $450/ month when you sign up for six months. Free Set Up If
You Sign Up By December 29th! (You save $400!)

 

"We've found Gluten Free Works to be a professional, friendly company that really delivers on its promises." -Naomi Poe, Better Batter

 

"John and his team did a wonderful job helping us build a Twitter community.  They were collaborative, targeted, and creative.  We are now reaping the rewards of his work by leveraging the community to increase traffic to our client's website." -Cassandra M. Oryl, Slice Communications, 202-309-2263

 

"We were pleased with the results of our project with John and his team at Gluten Free Works.  Our Twitter presence has increased dramatically with the community we were trying to reach." -Brian Kovalchuk, Bard's Tale Beer Company

Deal 4: NEW!!! Gluten Free Works Social Media Public Relations!
We do the work? YOU get the results!!

 

Do you want EVERYONE talking about your gluten-free products???

 

Gluten Free Works will post YOUR messages & link to Twitter, Facebook, Gluten-free Websites, Gluten-free Blogs, Listservs and other high traffic gluten-free locations for 5 hours per week.

 

Just $250 per week for your own gluten-free public relations firm!!

 

We make the messages. We publish them across the internet. YOU get RESULTS!!
(Note: 8 week minimum.)

Deal 5: Gluten-Free Listserv Promotions: Reach Over 25,000 Gluten-Free Consumers!

 

Put YOUR products in front of thousands of gluten-free consumers.

 

Gluten Free Works will create and distribute your message to over 26 national and regional gluten-free listservs. That means every one of their members will receive YOUR message in their e-mail inbox.

 

People across the country could be saying this about YOUR products...

 

DcCeliacs Listserv

 

"I'm a huge fan of these! And the owners are super nice. My non-celiac friends love them. I usually put them out at dinner parties."
~Jessica

 

Re: [DCCeliac] Gluten-free Product of the Week: Kitchen Table Bakers' Gourmet Cheese Crisps

 

Love these!!! I have only tried the parmesan and they are delish!

~Pamela

 

RE:[DCCeliac] Gluten-free Product of the Week: Kitchen Table Bakers' Gourmet Cheese Crisps

 

Ditto they're great!

~Karen

 

Just $575 to reach over 25,000 gluten-free consumers!!!

 


Don't Wait! Contact Gluten Free Works Now to Get YOUR Products in Front of the Gluten Free Market!!!

Contact Harry Bambi at 484-995-4979 or info@glutenfreeworks.com TODAY!!

Gluten Free Pumpkin Pie Recipe

December 2nd, 2011 by Andra Banting

This is my first attempt at making any type of pie, but my mom has made this pie recipe dozens of times, so I know it's good. As with most gluten free pie crusts, you have to press the dough into the pie plate instead of rolling it out. I messed up a bit with this part because I forgot to check the depth on the bottom of the crust. It turned out way too thick... oops. Luckily, the dough tastes like a sugar cookie, so it wasn't the end of the world. Next time I will remember to check the depth with a fork before baking the crust. Other than that slight misstep, the pie turned out great. (more…)