Archive for the ‘Gluten free’ Category

 


 

The latest celebrity to announce her affinity for the gluten-free diet is the one and only, Madonna.  In celebration of her 52nd birthday and her son’s 10th, the Queen of Pop will be hosting a party with a King and Queen theme. Madge does not maintain a strictly gluten-free diet, but announced that some GF treats including brownies will be served at the high-profile fête.

This news means more publicity for (more…)


Arby’s offers up gluten-free menu

August 16th, 2010 by Kimberly Bouldin

Over the past few years more & more restaurants have been adding gluten-free menus to their repertoire.  This is a much welcomed change to people who have had to follow the diet for any period of time.  Simply being able to order off of the menu and not bring food in from the outside is a pleasure.  

Arby’s is the latest establishment in this explosion of gluten-free menus.  Arby’s has multiple meat items, several salads, drinks & even shakes on the menu.  The French fries and potato cakes are off limits due to cross-contamination issues; sharing the deep fryer with chicken fingers, chicken patties and mozzarella sticks makes them unsafe. (more…)

DeBoles has been in the pasta making business for over 75 years and is sold nationwide.  They make both gluten-free and regular pastas.  DeBoles announced that it is recalling Kids Only! Gluten Free Tubettini Corn Pasta because it may contain undeclared whole wheat alphabet pasta.  The product lot code is listed below: (more…)

Photo source: Entertainment Tonight. etonline.com

Whoever would have thought one of the main pieces of news about Chelsea Clinton’s wedding was her gluten-free wedding cake.  When the national morning news programs learned about the gluten-free wedding cake, made by La Tulipe Desserts in New York’s Westchester County, it was with great confusion that they reported the news.  Most people seem to think that gluten-free products of any type are not any good, so they seemed shocked that the daughter of the former President would need to settle for a gluten-free cake. (more…)

Is brown rice syrup really gluten-free?

August 9th, 2010 by Liz Schau

Brown rice syrup is the go-to for many gluten-free bakers.  Gluten-free recipes everywhere call for the stuff and indeed, it lends a perfectly sweet flavor to cakes, cookies, muffins, and scones.  But the syrup is controversial in the world of gluten intolerance and Celiac Disease because in some cases, it contains gluten.

Some, though not all, brown rice syrup is actually fermented in a process that employs barley.   (more…)

Snyders_gluten_free_pretzels

Snyder's Gluten Free Pretzel Sticks

It’s always nice when you can find gluten free products in a “normal” grocery store; it’s downright exciting when a favorite regular-food brand puts out a gluten free food.  Such is the case with Snyder’s of Hanover’s new Gluten Free Pretzel Sticks.  After a couple of hiccups in getting the GF ball rolling, Snyder’s new pretzel sticks have been certified by the GFCO (Gluten Free Certification Organization) and each bag clearly shows the GIG (Gluten Intolerance Group) seal of approval.  According to GFCO, their goals is to provide “a uniform system, using strict standards to certify a product gluten-free and enables people to easily identify GF foods with confidence.” (more…)

Jen Cafferty

Gluten-free Grain for Baking: Sorghum Flour

August 2nd, 2010 by Jen Cafferty

For those that are new to the gluten-free diet, the wide array of new flours can be overwhelming.  Sorghum flour is a flour that is frequently used in gluten-free baking.  

Sorghum is one of the oldest known grains.   It is America’s third-leading cereal crop and a major food source in Africa and India.  The grain is native to tropical Africa and has been available in the United States since World War I.   (more…)

John Libonati

10 Quick Gluten-Free Baking Tips

July 30th, 2010 by John Libonati

 

  1. Maintain a gluten-free pantry to avoid cross-contamination if you have gluten-containing products in your kitchen.
  2. Avoid flopping in cakes when using egg whites. In making cakes that use egg whites for structure, be careful when whipping whites. If over-whipped, they will deflate as the cake cools. (more…)

Gluten free snacks news: Larabar introduces new flavors

July 19th, 2010 by Kimberly Bouldin

Larabars are simple, quick bars that are great to grab for any on-the-go lifestyle.  Larabars are made from unsweetened fruit, nuts and spices.  It doesn’t get any simpler than that.  They are gluten-free, vegan, kosher and non-gmo. 

This spring Larabar introduced 4 new flavors to their line: Carrot Cake, Peanut Butter Chocolate Chip, Chocolate Chip Cookie Dough & Chocolate Chip Brownie.  The ingredients in each are as follows: (more…)

Jennifer Harris

Join the Enjoyables Gluten Free Ambassador Program

July 19th, 2010 by Jennifer Harris

Enjoy Life Foods is launching a Brand Ambassador Program and is looking for people who love their products to become part of an elite, go-to group, educating other like-minded people who seek great-tasting, allergy-friendly, nutritious food to become an Enjoyable.

Enjoy Life

As an official Enjoyable, you will get to:

  • Help other people who are looking for delicious, safe, gluten-free and allergy-friendly foods (more…)