February 9th, 2011 by Teri Gruss, MS
Gluten Free Hugs and Kisses Pepperoni Pizza
Kids will love this recipe for heart-shaped Gluten-Free Pepperoni Pizza. Pepperoni “hugs and kisses” spread delicious gluten-free love!
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes (more…)
February 9th, 2011 by Jennifer Harris
Valentine’s Day is quickly approaching. It is a day of flowers, candy, chocolate desserts, sugar cookies and of course dinner. If you are on the gluten-free diet it can seem daunting to bake a gluten-free dessert that is a crowd pleaser, purchase a pre-made dessert, or determine which chocolates are gluten free, so read on and revel in the amount of gluten-free Valentine’s Day information that is out there to assist you in these tasks.
In our family, we love to dip strawberries and pretzels in chocolate, but since this Examiner is dairy/soy free, we use Enjoy Life’s chocolate chips. We have also used Erewhon Cocoa Crispy cereal to make rice krispy treats and cut them into heart shapes. Our favorite cookies to make are roll-and-cut sugar cookies and then top them with (more…)
February 7th, 2011 by Tricia Thompson
Rhonda Kane, MS, RD, Consumer Safety Officer at the Food and Drug Administration (FDA), provided us with the following status report on FDA’s gluten-free food labeling rulemaking:
The headquarters of the U.S. Food and Drug Administration (FDA) is seen in Silver Spring, Maryland.
“FDA published a proposed rule to define the food labeling term “gluten-free” on January 23, 2007, which had a 90-day public comment period that closed on April 23, 2007. As discussed on page 2803 of the proposed rule (posted under the subheading “Gluten-Free”), FDA committed to conducting a safety assessment on gluten exposure in individuals with celiac disease. FDA conducted this safety assessment in accordance with the data quality criteria discussed in (more…)
February 7th, 2011 by Kimberly Bouldin
Gluten-free residents can add another restaurant to the growing list that will accommodate their needs – Applebee’s. Applebee’s joins a host of many other restaurants that are now offering a list of menu items that don’t contain gluten. As noted, this list is subject to change, so make sure to check back frequently.
As with any restaurant, there is always a risk of cross-contamination. To help minimize the risk, ask to speak with the manager on duty. Be sure to ask how the menu item is prepared and if it is cooked on surfaces or (more…)
February 4th, 2011 by John Libonati
[Editor's Note: Kettle Cuisine has since discontinued their line of frozen soups. You can read more about their decision by clicking here.
All gone…we love our job!
Twenty years ago, doctors told Jerry Shafir that his baby daughter, Kate, had celiac disease.
In 2007, when the FDA recommended a standard for gluten free foods, Shafir, who owns Kettle Cuisine, applied his expertise in the soup industry and experience in the celiac disease community to develop gluten-free versions, so Kate and everyone on a gluten-free diet could enjoy the same delicious, hearty and nutritious foods that other people take for granted.
The result was an impressive line of 10 different soups, chilies and chowders, six of which we tried – and loved: New England Clam Chowder, Angus Beef Steak Chili with Beans, Tomato Soup with Garden Vegetables, Thai Curry Chicken Soup, Chicken Chili with White Beans, and Chicken Soup with Rice Noodles. The soups are 10 ounces each and serve one person.
Taste, mouth-feel, aroma and ease of preparation surpassed expectations.
Here is our review… (more…)
February 3rd, 2011 by John Libonati
OTTAWA, Feb. 2 /CNW/ - Prime Minister Stephen Harper is being asked to act on the concerns of millions of Canadians with food allergies and celiac disease and listen to the advice of prominent national medical, consumer and health organizations and pass proposed federal food labelling regulations now. The Prime Minister is also encouraged to heed the results of a new public opinion poll showing close to 70% of Canadians want regulations to affect all pre-packaged food and beverages and not grant a special exemption for the beer industry.
According to Angus Reid Public Opinion, 67% of Canadians approve of the proposed rules so they apply to all food and beverage companies, while only 21% believe the government should change the proposed rules to exempt the brewery industry from (more…)
February 2nd, 2011 by Jennifer Harris
Photo source: http://insidecorner.dmagazine.com
Since the Super Bowl is this weekend, it seems fitting to round up all of the gluten-free recipes this Examiner can find. We used to have fun hosting Super Bowl parties, but have since taken to just a quiet gathering. When we hosted, some of my favorite dishes to prepare were: deviled eggs, seven layer dip, veggie tray, homemade dips (hot and cold), chili, wings from Allergy Free Foods, chicken nuggets from Applegate Farms, and brownies. Keep the menu simple and limit it to things you are comfortable preparing. No need to get stressed out on such a fun day of sports, commercials and of course gluten-free food.
Here are links to gluten-free Super Bowl recipes: (more…)
January 31st, 2011 by Ron Hoggan, Ed. D
[Editor's Note: Warnings against the gluten-free diet are on the rise, which makes no sense given the facts that the rate of successful medical diagnosis of gluten disorders is woefully inadequate, replacing gluten containing foods with gluten-free alternatives has no detrimental affect on nutritional status and the benefits of removing gluten from the diet of people who suffer from gluten disorders are widely documented. The following is a response by gluten-free author and expert, Ron Hoggan, Ed. D, to a recent piece in the Pittsburgh Post Gazette, "Dieters Warned on Going Gluten-free," by China Millman."]
Dear China Millman,
Thank you for your interesting article on gluten-free dieting. I was very pleased to read that you include patients with non-celiac gluten sensitivity among those who should follow a gluten free diet. I assume that you have arrived at your estimate of 20 million who are afflicted with wheat allergy, non-celiac and celiac gluten sensitivity using Dr. Fasano’s estimate that 6 to 7 percent of Americans have what you refer to as this “milder form of gluten intolerance”. There are other (more…)
January 31st, 2011 by Kimberly Bouldin
The name certainly doesn’t sound appetizing, but GU is an essential part of many endurance athlete’s fueling. When running longer distances, biking or participating ih triathlons athletes must consume some type of fuel to keep their bodies going. Gu provides one such product for that purpose.
GU Energy Gels are gluten-free and dairy-free, perfect for the Celiac athlete. There are 10 different flavors of GU energy gels: (more…)
January 26th, 2011 by Jen Cafferty
From the FDA website:
http://www.fda.gov/Safety/Recalls/ucm240988.htm
Ian’s Voluntarily Recalls Two Products Due To Risk Of Contamination By Listeria Bacteria
Media Contact:
Laura Kuykendall
1-800-543-6637
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