Posts Tagged ‘Gluten free’

 

Jennifer Harris

Gluten Free Valentine’s Day Recipe Round Up

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…)


Update on FDA’s Gluten-Free Food Labeling Rule

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…)

[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 BeansTomato 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…)

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…)

John Libonati

50% Off Complete Idiot’s Guide to Gluten-Free Eating

February 2nd, 2011 by John Libonati

Special limited time offer while supplies last. 50% off remaining inventory of “The Complete Idiot’s Guide to Gluten-Free Eating” ($8.50 plus $4.95 shipping).

“This book was written to help you move as simply and easily as possible from a gluten-full to a gluten-free diet. It is chock full of all the basic information you need to get started on the diet and would make a nice companion book to “The Gluten-Free Nutrition Guide.” It is written from a refreshingly unique (and often times funny) perspective as Eve (my co-author) went gluten-free while writing this book.” ~Tricia Thompson, MS, RD

To be eligible for this promotion, this book must be purchased directly from (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…)

So yummy, and healthy too!

Despite the name, buckwheat is not wheat, it is actually  a pseudocereal, in the same category as amaranth and quinoa, and a great way for non-gluten eaters to get fiber and whole grain into our diet.

Buckwheat is commonly used as a staple in the cuisines of Japan (soba noodles), Korea, Northern Italy, Eastern Europe (kasha), and Western France (savory crepes)*.

This recipe is a great alternative to regular buttermilk pancakes and gives it a healthy spin and an earthy flavor. (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…)

Marissa Carter

Gluten Free Soapbox: Say NO to “Meanies” in Forums

December 27th, 2010 by Marissa Carter

So many boxes, so little time… [taliesin/Morguefile

For this week’s gluten free soapbox we go back to the forums. Those online “support groups” that are supposed to be a place of sharing, healing and camaraderie. People log on to the gluten free forums to talk about their troubles and make friends who are struggling with the same issues they are. That is why I am so disturbed today.

Something I’ve noticed happening every so often (not constantly, but too much) is the sarcasm and derision thrown at (more…)