Product Reviews

Top Gluten-Free Picks from Expo West 2013

daiya-expo-west-2013There was definitely a lot to take in at Expo West in Anaheim, CA. This year’s event saw record attendance of 63,000 industry members and 2,428 exhibiting companies. Needless to say, that is a lot of ground to cover in three days, but I did my best.

I thought this year I would let you know about my favorite products found at the event, and then follow up with a more thorough article of all of the notable gluten-free products. Here are my top gluten-free picks in alphabetical order: Read More »

Treat your sweet tooth to some chocolate from Sweet Riot

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With Valentine’s Day just a few short weeks away, why not treat your loved one (or yourself for that matter) to some delicious chocolate from Sweet Riot?

sweet-riot-cocoa-nibsSweet Riot is not only tasty chocolate, it’s chocolate with a purpose. All of their chocolate “peaces” are made from all-natural ingredients, and the company has a strong commitment to fair trade and ethical business practices. You can learn more about their mission statement here. Read More »

Tropical Traditions Gluten Free Coconut Flour

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In the world of gluten free flours, there are so many choices that it can be hard to choose which one is best for you and your family. You could literally use a different flour for each recipe and achieve different results every time. After studying the nutritional benefits of a lot of the products out there, I came to the conclusion that to replace the benefits of whole wheat you need to use a whole grain of another kind.

Sorghum, Buckwheat and Quinoa are all good substitutes. They offer the high fiber and protein that our bodies need. Sometimes, depending on the recipe, these flours offer the nutrition at the expense of flavor and texture.

marissa_carter_Coconut_Palm_2_Thanks to Tropical Traditions, I have discovered a new flour that offers the fiber and protein needed, without sacrificing taste. I discovered by trying Tropical Traditions Coconut Flour that it added a whole new flavor dimension and texture to my recipes. It isn’t a whole grain, but it is a whole food, which means that the nutritional standards are still met. Read More »

Udi’s Bread: What’s UP with All the Holes??

I asked a few celiac friends if they had noticed a change in Udi’s bread. They all answered with the same statement; “Yes, it’s full of holes!”  I emailed Udi’s a few times, but never heard back from them. So I did what all good little bloggers do and posted a picture on my blog.

Udi's Gluten Free BreadI have no idea how many people have complained to Udi’s about their hollow bread, or if they are taking measures to correct it. They certainly have not asked for my two cents (imagine that!). But as a celiac with a nutrition and food science background I know that if you add too much yeast or baking powder in relationship to the flour; or you Read More »

Udi’s Gluten Free Buns and Ancient Grain Breads

Udi’s Gluten Free is launching their NEW line of Hamburger Buns, Hot Dog Buns and two varieties of Ancient Grains Breads this month… just in time for your summer BBQs!  I have been waiting for what seems like a very long time for Udi’s Gluten Free to make buns; I figured that since their bread is soft, delicious and doesn’t need toasting that their buns would be superior to others on the market.  I was right.

My family sampled Udi’s new gluten free buns and Udi’s new gluten free Ancient Grain Breads and they were a hit!  My daughter enthusiastically announced “I love Udi’s Hamburger Buns” at the dinner table; I especially liked them toasted on the grill.  I was impressed by how Read More »

Unique Gluten-free Finds at Expo West 2012 – Part 1 of 4

Gluten Free Works Jennifer Harris

Gluten-free Finds at Expo West 2012

This was my second time attending Expo West and this time I attended as a member of the press for Examiner.com.  I have been writing for Examiner.com as their Atlanta Gluten-free Examiner since 2009, so it was very exciting to receive press credentials and attend.

Attending as a member of the press means I had access to the press room to review materials, I was able to talk with the public relations specialist for companies and I got to chat with other journalist to see what they thought of the show.  Overwhelmingly they all commented on the increased number of gluten-free products at this year’s event.

Last year I was completely overwhelmed by the experience, so this year I was more prepared.  I spent the majority of my time in Room E, which housed those vendors with new products.  The room was full of gluten-free products and after four hours of combing the room I still had not seen all of them.  The best part was a large percentage of the new gluten-free products had Read More »

Video Review: McCormick’s Simply Better Beef Gravy

We’re always on the lookout for products that make life easier. My wife, Sally, just found this McCormick’s Simply Better Beef Gravy at our local Publix supermarket. She found this one on the clearance rack, but it seems to sell online for around $2.59. Here is my review of the ingredients, texture, and taste.

What’s New in Gluten-free Food From the 2012 Winter Fancy Food Show in San Francisco

Chef James Aptakin serves his delicious Hawaiian short rib sauce. Credits: A. Fothergill

The Fancy Food Show is put on by National Association for the Specialty Food Trade two times per year; a summer show in New York City and a winter show in San Francisco. With over 17,000 attendess and 80,000 products from 1300 vendors, it is a chance for retailers, restaurants and food service professionals to sample some of the best products on the market. For the vendors, it’s a way for them to connect with those people, in hopes of future sales. It’s also a good way to be “in the know” as new products come out.  Some vendors are already established and some are brand new, hoping to be picked up by small or large grocery stores. Either way, there is always something new.

Last year, there were more new gluten-free products. Whether it’s not quite the right venue or there are less new-comers, it was surprising there were not as many. Last year, gluten-free was a top trend. One reason might be in the labeling.

Some manufacturers are hestitant to call their products gluten-free because they worry about giving the right information to the public. One owner of a spice company said he doesn’t put gluten in any of his products but he can’t Read More »

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