The following message was posted on the Food Allergy & Anaphylaxis Network Special Food Allergy Alert Notice on August 20, 2009

Van’s International Foods is recalling “Van’s All Natural Wheat Free
Homestyle Pancakes” due to undeclared egg, milk, and wheat.

The product was distributed in Arizona, California, the District of
Columbia, Hawaii, Idaho, Maryland, Nevada, New Jersey, New York, Oregon, Pennsylvania, Texas, Utah, Virginia, and Washington.

The 12.4-oz. package bears lot number 200060629B1, UPC 0-89947-60604-9, and “best if used by” date of March 30, 2010.

Consumers may return the product to the place of purchase for a full
refund. Consumers with questions may call (303) 848-6013 or e-mail
customerservice@vansintl.com.

Although it is unfortunate that the products were contaminated with gluten, it is very responsible of Vans International Foods to recall their product.

Responsible companies like Vans International Foods should be commended for their attempts to keep people with gluten-free sensitivities safe.

Other gluten-free products by Vans International Foods:
Wheat Free Minis
Wheat Free Flax Waffles
Wheat Free Buckwheat Waffles
Wheat Free Blueberry Waffles
Wheat Free Apple Cinnamon Waffles
Wheat Free Cinnamon French Toast
Wheat Free Homestyle Pancakes

The Celiac Sprue Association 32nd Annual CSA Conference will be held at Erie, PA from Oct. 30th through Nov. 1, 2009 at the Sheraton Erie Bayfront Hotel and the Bayfront Convention Center.

Serving as local hosts are the members of CSA Gluten Free Erie, PA Chapter #135.

Under the 2009 theme of “Research, Education and Support,” the 2009 CSA Conference features over 15 speakers including leading experts in the field of celiac disease, a conference exhibit hall featuring a variety of exhibitors to assist individuals with celiac disease, networking through the “Making a Difference Forum,” cooking demonstrations, youth and young adult programs, an historical tour of Erie and an “Oktoberfest Buffet.”

The CSA Conference is an excellent opportunity to meet and communicate with the leadership and elected CSA representatives, as well as share and learn from other individuals and families dealing with celiac disease.

The 4th Annual CSA Dietitian Day will precede the Conference, scheduled for Oct. 29th. At the conclusion of Dietitian Day, participants will be able to:
1. Describe the pathophysiology of celiac disease
2. Define medical nutrition therapy for celiac disease
3. Identify at least two management strategies for celiac disease
4. Describe the relationship between type 1 diabetes mellitus and celiac disease

Continuing education units are available.

The Celiac Sprue Association®, the largest non-profit celiac support group in the United States, is committed to helping individuals with celiac disease to live well through one-on-one support and the latest research-based and medically approved information to help them manage their health.

For more information on the CSA Conference contact the CSA website, contact CSA toll-free at (877) CSA-4-CSA (877-272-4272) or email CSA at celiacs@csaceliacs.org.

Top Medical Professionals and Premier Chefs unite to increase awareness of celiac disease and the gluten-free lifestyle.

Appetite for Awareness is a dream come true for the 1,500 expected attendees who will be delighted by a wide range of gluten-free delicacies at every turn. Hosted by Ed Snider, the chairman of Comcast Spectacor, this dynamic event brings together 25 of the Philadelphia area’s most prestigious chefs, top docs and media representatives to compete for the best gluten-free dish.

WHAT: The National Foundation for Celiac Awareness (NFCA) will hold its 6th annual Appetite for Awareness: A Gluten-Free Cooking Spree to promote awareness and increase diagnosis of celiac disease, an autoimmune disorder affecting 1 in 133 Americans. Top chefs and doctors will be assembled into teams and compete to create the best gluten-free dish. Guests will enjoy sampling gluten-free creations from over 25 of the area’s preeminent restaurants, gluten-free beer, wine, and products from over 50 of the nation’s finest gluten-free vendors. This will be fun. Guaranteed! Read More »

The following restaurants in and around Philadelphia have gluten-free menus or are able to prepare gluten-free cuisine.

Looking for a gluten-free restaurant for your next meal? You came to the right place because Philadelphia is fast becoming one of the nation’s top destinations for gluten-free cuisine.

Due to hard work by the National Foundation for Celiac Awareness and other organizations, Philadelphia city and suburban restaurants have taken an active interest in offering safe gluten-free fare to the public.

The following list of restaurants can be found at the Phillyceliacs blog and Glutenfreeworks.com. The GFPhilly blog is another great resource with a wealth of information about eateries in and around Philadelphia.

Applebee’s Restaurant
Applebee Dietary Inquiries
888-592-7753
You can call this number and someone will provide information on gluten free menu items. I have spoken with them while seated in the restaurant – though you could certainly call ahead

Arpeggio
542 Springhouse Village Center
Springhouse, PA 19477
{GPS} 1101 BETHLEHEM PIKE OR SPRINGHOUSE VILLAGE CENTER
215-646-5055
Mediterranean BYOB. Per my GI doc, the owner is very in tune to the needs of celiac patients.

Baggataway
31 Front St
Conshohocken, PA 19428-2867
(610) 834-8085
The same owner of the Ugly Moose in Manayunk. They carry GF beer and their staff understands GF foods. A bartender has celiac disease and instructed the staff. The steak is fantastic. Read More »

Three great flavors blend naturally in this satisfying, healthy side dish. The natural fruitiness of raisins enhances the sweetness of yams and the spiciness of cinnamon. Butter or substitute enhances absorption of the rich beta-carotene and minerals in this dish.

Ingredients

• 3 medium yams, cleaned, scraped and cut into 1 inch pieces
• 1/4 teaspoon salt
• 1/2 cup raisins, plumped in hot water
• 1/4 cup honey
• 2 tablespoons butter or substitute
• 1/2 teaspoon ground cinnamon

Equipment

Medium size pot.

Process

In a medium size pot, bring a cup of water to boil.  Add cut yams, salt and honey to the pot.  Lower heat, cover and simmer the yams for 15 minutes or until tender. 

Meanwhile, add raisins to a cup of very hot water to plump and set aside.

When yams are soft, add cinnamon and butter or oil then mash or beat with electric mixer until smooth.  Adjust consistency with water, milk or milk substitute.  Fold in plumped raisins.  Goes well with chicken, turkey, pork and ham.  Serves 4.

Pickled red beets are really easy to fix, complement most other dishes, and are a quick and tasty way to get your probiotics. Unpasteurized apple cider or rice vinegar delivers lots of friendly microbes to keep our tummies in top shape and our immune systems tuned up to fight the bad bugs. Besides eating the beets, we like to sip the lovely clear juice to the last drop. Try it!

Ingredients

• 1 can plain sliced red beets
• 1 tablespoon unpasteurized apple cider or rice vinegar
• 1 tablespoon honey

Equipment

Serving bowl.

Process

Mix the vinegar and honey in the serving dish then add the beets and juice.  Stir to combine.

Why pay all that money for almond milk when you can make it fresh, fresh, fresh; one-ounce serving of almonds (about 23 almonds) is an excellent source of vitamin E, magnesium and manganese, and a good source of fiber, copper, riboflavin, and phosphorus. Not to mention, every ounce has 6 grams of protein, and 12 grams of heart-healthy unsaturated fats. Now that’s a lot of nutrients for such a small package. Courtesy Almond Board of California

Ingredients

• 1 cup natural or blanched almonds
• 3 cups water
• 1 tsp. honey

Equipment

Blender.

Process

Add ingredients to blender.  Process at low speed for 1 minute, then 3 minutes at high speed until smooth.  To remove remaining solids, strain the mixture through cheese cloth, if desired.  Refrigerate.

Truly, this is a fragrant, delicious soup that is easy to make in about a half hour. Turns leftover rice into a highly nutritious, good-for-the-digestion meal.

Ingredients

• 3 tablespoons olive oil
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 1/4 cup sliced onions
• 3 frozen fish fillets (3 oz. each), such as whitefish
• 24 large frozen cleaned shrimp with tails, rinsed
• 4 cups water
• 1 tablespoon rice vinegar
• 1 bay leaf
• 1 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1 can chopped clams and broth
• 1/8 teaspoon saffron threads
• about 1/2 cup cooked rice for each serving

Equipment

Large pot with lid.

Process

Add the oil, onion, carrots, and celery to the pot. Saute vegetables until soft and just golden, about 5 minutes. Add the water, bay leaf, basil, pepper and vinegar. Bring to low boil then add the whole fish fillets (they will fall apart) and shrimp. Turn down heat and simmer for 10 minutes. Add the clams and their broth. Meanwhile, take out a few spoons of hot broth and add to the empty clam can then stir in the saffron to dissolve the threads. Stir this mixture into the soup. Cook 10 more minutes. 

Place hot rice in each bowl then ladle the soup over it and serve.

Makes 5 to 6 bowls, depending on size. 

Here’s a fabulous dish that’s loaded with vitamin K, as well as high quality protein, vitamin A, calcium and other minerals.  Everyone will ask for more! 

Ingredients

• a lightly baked 9 inch GF pie shell
• 1 tablespoon extra virgin olive oil
• 2 cups sliced fresh mushrooms
• 2 cups fresh spinach leaves
• 1 cup grated semi-soft sheep cheese
• 4 large fresh eggs
•  ½ teaspoon salt
•  ¼ teaspoon black pepper
•  ¼ teaspoon ground nutmeg
•  1 cup sweetened rice milk

Equipment

Pie plate.

Process

Prepare pie shell.  Here’s our recipe (makes 2 shells so you can freeze the other):

• 1 1/4 cup rice flour
• 1/4 cup millet flour
• 1/2 teaspoon xanthan Gum
• 1/2 teaspoon GFCF baking powder
• 1 teaspoon salt
• 1/2 cup non-hydrogenated shortening
• 2 large eggs, beaten

Blend dry ingredients – flours, xanthan gum, baking powder and salt.  With a pastry blender, mix in the shortening till it resembles coarse meal. Lightly mix in the beaten eggs just until the dough pulls together. Divide dough in half and chill 10 minutes.

Roll two crusts between sheets of plastic wrap or wax paper.  Peel off top sheet then place the dough over the pie plate.  Remove other sheet.  Prick dough in several places with a fork to prevent air pockets.  Bake in a 350°F oven for about 8 minutes or until just set. Do not brown.

Prepare filling.

In a skillet, heat oil over medium heat, adding mushrooms.  When mushrooms are golden on one side, turn off heat and stir in spinach.  Arrange over bottom of pie shell. Sprinkle grated cheese over vegetables. Set aside.

Meanwhile, beat eggs together with a fork.  Stir in seasonings and rice milk.  Pour mixture evenly over cheese.  Place pie in the oven and bake for 35 minutes or until center is firm.

Serves 4.

If you have never used a pressure cooker, consider that it saves a lot of cooking time, is versatile and produces richly flavored, tender meat and conserves the broth. It is also economical. This recipe could be cooked in the oven for 3 hours, but that is a lot of heat and time.

Ingredients

• 1 tablespoon oil
• 2 to 2 ½ pounds beef chuck roast
• 1/2 teaspoon sea salt
• 3/4 teaspoon ground black pepper
• 1 medium onion, quartered
• 2 cups water or enough to come half way up the roast
• 1 tablespoon rice or apple cider vinegar
• 2 cups potatoes, cut into 1 inch chunks
• 2 cups baby carrots or carrots cleaned and cut into 2 inch pieces
• ¼ cup thickly sliced celery
• ¼ cup cornstarch or rice flour mixed into ½ cup cold water

Equipment

Pressure cooker or heavy pot with tight lid.

Process

Trim meat of visible fat then sprinkle with salt.

Meanwhile, add oil to cooker and heat over medium flame.  Place meat in middle of cooker to brown it.  Turn over and brown other side, adding onions.  Add water and vinegar then close cooker.  Adjust heat in a few minutes so valve has a slow rock.  Cook 45  minutes.

Remove from heat to bring down temperature.  When steam is released, remove the valve and open the lid.  Add the potatoes, carrots and celery.  Close the lid, replace the valve and cook for 10 minutes more.  Again, remove from heat to cool down.  A fast way is to place the cooker under cold water in the sink.

Alternatively, if you like soft vegetables, then put them in with the meat and cook the 45 minutes.

Remove meat and vegetables to a platter.  To the cooker add the cornstarch or rice flour mixture and cook until thickened and clear.  Easily serves 4 persons.