Archive for the ‘Gluten free’ Category

 


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.

Photo: Kikkomanusa.com

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-JLa Choy and Kari-Out.  Thanks for Gluten Free Philly for the information.

  (more…)


Jennifer Harris

Subway’s Foray Into Gluten-free Makes It on CNN.com

January 20th, 2011 by Jennifer Harris

Source: CNN.com

As most of you have heard by now, Subway began testing out a gluten-free bun and brownie in Dallas-Fort Worth and Tyler/Longview, TX on January 10th. This development at Subway warranted an article on CNN Health where you can see photos of both the bun and the brownie.  

According to celiac.com, the gluten-free rolls and brownies made by (more…)

Mrs. Richardson’s Dessert Toppings Are Gluten-free

January 13th, 2011 by Kimberly Bouldin

Mrs. Richardson’s dessert toppings make a fantastic gluten-free addition to any bowl of ice cream.  Top with some Cool Whip, nuts and a cherry and you have yourself a sundae.  Ice cream in the winter?  Of course!  

Mrs. Richardson’s, manufactured by Baldwin Richardson Foods Co., has several different varieties of dessert toppings. They include:  (more…)

Don't let this happen to you this flu season!!

Last week, the flu stole my will to live. I spent the entire week in a fog and barely ate anything but gluten free crackers and orange juice.  Oh, how I look back now and long for that simplicity!  I didn’t know then how easy I had it, and I didn’t know until now the consequences of the fact that no grocery shopping has been done.

Yes, I am still out of the things I was out of when I took to my bed last week.  Now I’m out of gluten free crackers and orange juice too!  I am continually amazed that the gluten free grocery fairies have not graced me with their presence.

At some point, my body decided it would be funny to heal just enough to be starving, but not (more…)

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…)

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…)

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…)

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…)

When Jovial Foods, Inc. offered us samples of their brand new gluten-free pasta they claimed had the taste and texture of authentic pasta, we looked forward to the opportunity to judge for ourselves.

We were pleasantly surprised.  This is an excellent pasta, virtually indistinguishable from regular pasta in flavor, color, shape and consistency.

The Pasta

We received five different varieties: Spaghetti, Penne Rigate, Fusilli, Capellini and Caserecce.

All the pastas come in (more…)

Everyone on a Gluten Free Diet?

December 28th, 2010 by Nadine Grzeskowiak, RN, CEN

I have thought for a long time about this very question.  Who would suggest such a thing?

I would. The main reason I would dare to make such a statement is because we have been so negligent in recognizing and treating people with celiac disease.  Not a day goes by that I don’t hear about or speak to someone directly who has suffered needlessly for years.  The other main point I want to make is that NONE of the currently available testing is 100%.

The blood tests and endoscopic biopsies are great tools if they are positive. If they are negative, I have heard of too many people tell me ‘I don’t have celiac disease, my blood test/biopsy was negative’.  This is a major cause for concern to me.  Both of these tests do not confirm you don’t have, or will never develop celiac disease.  First, neither test is 100% reliable.  Second, both tests are simply a snapshot (more…)