Great Specialty Products Owner Jailed for Selling Fake “gluten-free� Bread

By Jennifer Harris

Paul Seelig, owner of the Great Specialty Products bread company in Durham, NC, has been jailed, his business closed, his website pulled and he is facing six felony counts for obtaining property by false pretense for selling bread he claimed was gluten free, when in fact it contained high amounts (>5,000 ppm) of gluten. (Read more…)

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Multiple Food Sensitivities? Try Living Harvest

By Liz Schau

The reality for many people with gluten allergies is that they may also be allergic to other common foods. Those living with multiple food sensitivities often cannot tolerate allergens such as soy, corn, dairy, certain grains, tomatoes (or, nightshades), nuts, fish, eggs, and even chemicals or flavorings like MSG. (Read more…)

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Gluten-free Valentine Candy to Make at Home

By Jen Cafferty

For many people the highlight of Valentine's Day is eating chocolate. Making chocolate Valentine's Day candy at home is both fun, easy and can be gluten-free. This is a great activity for both adults and children and a wonderful gift giving idea. (Read more…)

 

 

 

 

 

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To Go Gluten Free or Not?

By Kaitlin Fleming

I’ve said this before and I’ll say it again, digestive problems can be really detrimental to your well-being. Whatever your symptoms might be, digestive health is vital to the body’s overall well-being.

Make it your new year goal to figure out the cause of your discomfort and to find a solution that works for you. (Read more…)

 

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Pica Pica’s gluten-free arepa (corn bread) recipe

Amy Fothergill

Pica Pica Maize Kitchen in Napa is a wonderful destination. The icing on the proverbial cake is that it's all gluten-free. If you want to learn more about them, read the full article here.

Adriana López Vermut was kind enough to share her recipe for the arepa, a Venezuelan corn bread. Look for a recipe for the pepeada filling, chicken salad with creamy avocado, in a subsequent article. Gather your ingredients, invite your friends over and make a great meal! (Read more…)

 

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Gluten-free Valentine’s chocolate cakes

By Jen Cafferty

No need to fuss this Valentine's Day. There are many delicious gluten-free chocolate cake mixes available for you to create a Valentine's masterpiece. (Read more…)

 

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Recall: Cousins Products recalling Spinach Vinaigrette for undeclared wheat

By Kimberly Bouldin

There has been a recall of Cousin's Products, LLC Spinach Vinaigrette.

From the Food Allergy & Anaphylaxis Network:

Cousins Products, LLC is recalling 16-oz. jars of “Spinach Vinaigrette� due to undeclared egg, soy, and wheat. (Read more...)

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Free Kind Bars at Starbucks on February 5th!

By John Libonati

Try KIND bars for free at Starbucks on February 5th!

Kind bars are one of my favorite gluten-free snacks. They taste phenomenal and are gluten-free, dairy-free and cane sugar-free.

On February 5th. Starbucks will sample KIND bars at all of their 7,000 stores across the country! Drop in to try one of the two delicious flavors selling at your local Starbucks: Fruit & Nut Delight and Cranberry Almond+Antioxidants. Click HERE to find a Starbucks near you.

Almond Cashew + Omega 3 now available at Starbucks

Last week Starbucks added Almond Cashew + Omega 3 to its existing superstar lineup of KIND flavors: Fruit & Nut Delight, Cranberry Almond + Antioxidants and Mango Macadamia + Calcium. Almond Cashew is only 150 calories and packed with 500mg of Omega 3 Fatty Acids (ALA), which helps support a healthy heart and immune system. Almond Cashew + OMEGA 3 is a snack that you can feel good munching on. (Read more...)

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Gluten-free, Vegetarian Skyline Cincinnati Chili Recipe

By Anne Steib

When I was younger I used to love Skyline chili done as a 3-way, and would get it frozen from my local grocery store and serve it over spaghetti and top with cheese. It was quick and satisfying. Being a mostly non-meat eater these days, I still craved the flavor and texture without the animal. I searched online, experimented and combined different recipes I found in trying to duplicate the Skyline chili recipe with a vegetarian version.  (Read more…)

 

 

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The Winter Fancy Food Show Introduces New Gluten Free Products

 

By Amy Fothergill

Wow, was that a good food show! The NASFT's Winter Fancy Food Show was held Jan 17-19 in San Francisco, CA. This food show highlights specialty foods, snacks and beverages from better name brands like Jelly Belly and Annie Chun's to Coco Chocolates from the UK and 479º Popcorn from San Francisco. One of the big trends is definitely gluten-free which is excellent news for anyone on a gluten-free diet. It was great being able to sample so many delicious gluten-free products from dips, crackers and pizza to cookies, cakes and granola. (Read more…)

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Making Gluten Free Manicotti

By Trish Deitemeyer

The word is getting out that even though we can’t eat wheat, celiacs (and others who must follow a gluten free diet) still love to eat pasta. There are a few establishments in the Philadelphia area that offer gluten free pasta, such as Giorgio on Pine in Center City, Café Alessio in Doylestown, Café Monterosso in Yardley, City Kitchen Pizzeria in Southampton, and Maggiano’s Little Italy in Center City, King of Prussia and Cherry Hill, NJ. However, if you’re really missing home-made pasta, just like Nonna used to make, why not try to make it yourself? (Read more…)

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Recipe: Gluten-Free Valentines Sugar Cookie Cutouts

By Jennifer Harris

It is almost time for Valentine's Day, so for those of you looking to try out a new recipe, Jeanne Basye, The Gluten Free Cookie Lady, has shared one of her recipes for Sugar Cookies below. Baking cookies from scratch is quite easy and one of the tasks this Examiner still loves to do. To me, the cookies just taste better when made from scratch and then they can be decorated and personalized for fabulous, edible gifts. (Reaed more…)

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Top 3 gluten-free myths, debunked

By Liz Schau

If you're looking to start a gluten-free diet, or to simply experiment with gluten-free eating for the new year, make sure you aren't distracted or discouraged by the common myths surrounding GF lifestyles. These myths can be deterrents to better health and make you question your commitment.

The top three myths are easily debunked because they don't take the reality of naturally gluten-free foods that everyone already eats and enjoys into consideration. With so many people already eating gluten-free and experiencing thriving health, don't let a few misconceptions stand in your way. (Read more…)

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The News Media, Gluten Free Diet & Educating Yourself to be Healthy

By John Libonati

Have you ever wondered how reliable the news you see on the television really is?

Now I know first hand that the media does not always get it right and can even leave out the most important news of all.

Let me tell you how …

For the last five years, I have worked to educate people about celiac disease and gluten sensitivity. I developed a website called Glutenfreeworks.com, which has helped tens of thousands get well and stay healthy living the gluten-free lifestyle.

I also edited and published the groundbreaking work, Recognizing Celiac Disease. This medical reference, authored by Cleo Libonati, RN, BSN has set the standard for identifying symptoms and their causes.

People use Glutenfreeworks.com every day to find new gluten-free recipes, how to get diagnosed for celiac disease, which restaurants serve gluten free food in their area and where to find information on local support groups. Our symptom guide, first published in Recognizing Celiac Disease, contains over 300 signs, symptoms, associated disorders and complications. From nutritional information to in-depth reviews of gluten disorders and the gluten-free diet, Glutenfreeworks.com provides medically accurate information to help patients and health professionals alike.

Last week I was given the opportunity to talk to ABC News in Philadelphia about gluten sensitivity, the gluten-free diet and how people’s lives are being affected by gluten.

When I sat down with ABC for a 20 minute interview on gluten sensitivity we discussed the following: (Read more…)

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Certified Gluten-Free 72 Hour Emergency Meal Kits Now Available

By John Libonati

The recent earthquake tragedy in Haiti is a telling reminder how fragile life is and how dependent we are on the smooth functioning of our society.

Tragedy can and does strike anywhere and anytime…the tsunami in Southeast Asia, the waist deep waters of Hurricane Katrina, the displaced families from fires in California, floods in Florida, tornados in the Midwest and most recently the record setting snowfalls across the United States.

These emergency situations bring to mind a logical question. As difficult as it is to find gluten-free safe foods on a normal day, how much harder will it be to find safe gluten-free food during a crisis?  (Read more…)

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Gluten-free 101: What can I eat at Panera Bread that is gluten-free?

By Kimberly Bouldin

Believe it or not, Panera Bread offers quite a few options for those needing to stick to a gluten-free diet.

GLUTEN FREE LIST – Panera Bread **(Read more…)

Is the Media Fueling the Gluten free, Casein Free Autism Controversy?

By John Libonati

The debate about autism and the effectiveness of the gluten-free, casein-free diet continues – this time due to irresponsible reporting of the mainstream news media who seem to have chosen sensationalism over objective journalism when covering an important medical paper on gastrointestinal disorders in autism.

This week, a panel of medical experts led by Timothy Buie, MD at Harvard Medical School published a consensus statement on the Evaluation, Diagnosis and Treatment of Gastrointestinal Disorders in Individuals with ASDs (Autism Spectrum Disorders) in the medical journal Pediatrics. You can find the full paper here.

The panel covered 23 topics in a document that is 20 pages in length, dealing with the diagnosis and care of individuals with autism spectrum disorders and gastrointestinal issues. The panel based its conclusions on available information which they agreed was limited and incomplete.

The Key Topic  (Read more…)

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Starbucks adding gluten-free snacks to its menu

By Jennifer Harris

On January 12th in participating U.S. Starbucks stores, customers saw a line of new snack options with 220 calories or less per serving. The exciting news about these snacks-on-the-go is that at least 8 of the 9 are gluten-free. These new snacks are: (Read more…)

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Celiac Disease: Educating for Life Presentation, Feb. 10, Chester County PA

By John Libonati

On February 10th, I will be presenting Celiac Disease: Educating for Life to the Chester County Gluten Intolerance Group. This important topic covers the obstacles to prompt, successful diagnosis and treatment in the United States and the need for physician education to overcome these obstacles, reverse public frustration with the medical community and stop the shift of the public's focus from celiac disease and gluten sensitivity to the gluten-free diet fad. (Read more…)

 

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Houlihan’s Unveils New Small Plates Menu with Gluten Free Choices

By Marissa Carter

Kansas City Restaurant diners are in an elite group! Houlihan’s is unveiling their new small plates menu and Kansas City is on their list of test markets. The best part for the gluten free elite? Five of the 30+ dishes on the menu are gluten free.

The new small plates menu from Houlihan’s was developed in response to the rising trend in smaller portion sizing. (Read more…)

 

 

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Treat your sweet tooth to some chocolate from Sweet Riot

By Allison Hecht

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 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…)

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5 easy kitchen tips for gluten-free living

By Aura Lee Honkanen

Is your kitchen a gathering place?

The kitchen is a natural place for people of all ages and backgrounds to share stories and flavors. When transitioning to eating gluten-free, cooking and meeting in the kitchen will probably change. It means double checking each addition to a dish or scrambling to make sure there is no cross-contamination. (Read more…)

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Interview with Richard ‘Wez’ Wearing about touring gluten-free

By Anne Steib

Recently, I had the pleasure to interview award-winning production manager, Richard ‘Wez’ Wearing. Living in the UK, Wez has worked with hundreds of bands such as Mika, Take That, Scissor Sisters, Sex Pistols, PIL, Iron Maiden, Manic Street Preachers, Celtic Thunder and Sarah Brightman. He has a demanding career that takes him around the world, working non-stop on a tight schedule.

Richard Wez Wearing, Suggs of Madness, Andy Rourke former bassist of The Smiths

Diagnosed with celiac in 2007, this added an additional level of challenges to an already hectic lifestyle, but he doesn’t let that inhibit him in any way. (Read more…)

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“Gluten-free� Named #3 Top Food Trend Predicted for 2010

By Liz Schau

It's the beginning of a new year and writers, websites, and magazines are compiling their top trends lists, as predictions for the upcoming year. After all, it's 2010 now, and seems the best time to reflect on all of last year's most notable food fads in order to foresee what the upcoming year will bring us in food pop culture and consumerism.

Gluten-free eating has become more and more popular and mainstream over the last few years, as more people are being diagnosed with Celiac disease and gluten intolerance/allergies (either by medical professionals or via simple elimination diets). So it's not surprising that among the many predictions for 2010's favorite edibles, The Daily Beast has named gluten-free food as number three on their Ten Food Trends For 2010 list. As the website says, (more…)

Weight Gain in Celiac Disease & How to Lose Weight on the Gluten-Free Diet

By John Libonati

Burger King Makes It Easier For Gluten-sensitive Restaurant Guests

By John Libonati

Fast-food chains are quickly joining the gluten-free party with menus featuring gluten-free foods. Burger King is the latest with their recent publication of a gluten-free menu that goes so far as to include a chicken breast filet!

New Gluten-Sensitive List Available at www.bk.com

 MIAMI – Jan. 5, 2010 – Burger King Corp. (NYSE: BKC) today released a Gluten-Sensitive List: foods and ingredients on the BURGER KING® restaurant menu in the U.S. that do not contain wheat, barley, oats or rye. As part of nutrition efforts under its BK Positive Steps® corporate social responsibility program, the gluten-sensitive nutrition information supports BKC's commitment to provide guests with access to detailed nutrition information so they can make informed choices that fit their dietary and lifestyle preferences. (Read more…)

By Allison Hecht

Many of us are looking to kick off this year on a healthy note by eating more veggies and just eating better in general. This Asian Lettuce Wrap recipe below covers both of those bases. Lettuce, protein of your choice, and veggies. Not to mention the fact that it's super delicious! (Read more…)

Review of Udi’s Gluten-free Sandwich Bread

By Anne Steib

I kept hearing numerous accolades about Udi's Bakery in Denver, CO and their gluten-free foods. I would hear of people placing large orders with them and claiming their bread was the best of the gluten-free breads. So, I had to try this myself to see if the bread lived up to the hype.

Thankfully, I recently discovered they carry Udi's at Woodman's, who have an extremely large gluten-free section, and decided to try a loaf. Udi's bread is handcrafted in their dedicated gluten-free facility in Denver, CO, their gluten-free foods are also dairy-, soy-, and nut-free. (Read more…)

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Gluten Intolerance Validated by this Popular Doctor and Author

 By Liz Schau

As common at they are, gluten allergies and elimination diets are still, many times, viewed as fringe alternative health practices and often don't receive the mainstream validation they deserve. When some estimates show that nearly 1 in 30 people suffer at the hands of gluten, one would think the intolerance to this protein would finally gain more acceptance in mainstream medicine and media. One man, doctor and author Mark Hyman, is working to do just that.

Hyman, an M.D. in the field of functional medicine, pioneers techniques that aide the chronically-ill in improving their health and quality of life by determining the underlying causes of illness and treating according to those causes, as opposed to much mainstream medicine that focuses on treatments that champion subsistence and reliance on a medication. Doctor Hyman is a blogger for The Huffington Post and in a recent article, cites gluten allergies and Celiac Disease (even latent Celiac) as the cause for many ailments and conditions never previously associated with the grain protein. (Read more…)

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Recall: Harry London Candies – Undeclared Wheat

 By Kimberly Bouldin

Harry London Candies, Inc voluntarily recalls their Chocolate Pecan Caramel Stars due to wheat not being marked on the label. If you have any candy made by Harry London, please check the information below to see if you need to contact the company. (Read more…)

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Gluten Free Weight Loss in the New Year

 By Marissa Carter

Many people are in the process of making New Years Resolutions for 2010. It’s not surprising that with the obesity statistics being so high that many New Years Resolutions include losing weight. The gluten free elite is no exception.

The high count of empty carbs and sugars in a lot of gluten free foods can mean weight problems for many of the gluten free eating public. It can be difficult to find good replacements for favorite foods that carry the same benefits in nutrition as the gluten containing counterparts. Due to this, many members of the gluten free elite have watched their waistlines get larger and are ready for a change.

Luckily, there are changes happening all the time. The introduction of new, more nutritionally minded products are making the gluten free scene. This can make it easier than ever to lose the weight you are tired of carrying this new year.

If your list of New Years Resolutions for 2010 includes losing a few pounds and eating right (which really do go together) the suggestions below can help.

Stop snacking! Instead, split your meals from three large ones into four or five smaller ones. The end result is that you are full all day and have no need to binge on snack foods. (Read more…)

Top 10 Gluten-free Items Every Gluten Intolerant Person Needs in Their Pantry

By Jen Cafferty

It is New Years and the season for top ten lists. Here is a list of the top ten gluten-free items that every gluten intolerant person needs in their pantry.

1. A good general gluten-free flour blend. Highly recommended: Better Batter Flour, Meister's Flour, Bob's Red Mill Gluten Free Flour Blend.

2. Xanthan gum or guar gum for your baked recipes.

3. Quality flavored olive oils and vinegars. Make sure these are gluten-free and you can whip up a marinade or salad dressing in no time.

4. Quinoa. Buy pre-rinsed quinoa from a company such as Ancient Harvest and save yourself a few minutes in the kitchen.

5. Great gluten-free bread such as Udi's or Katz's. Keep it in the freezer for those times when you need to make a sandwich on something that tastes like the "real" thing. (Read more…)

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Bard’s Beer Tastes Great and is Gluten Free

By Amy Fothergill

Many people think of food when they think of a gluten free (gf) diet. No regular bagels, pizza or pasta. Many may not realize that when on a gluten free diet, you can't have anything with wheat, barley, rye or oats (unless the oats are gf). Unfortunately, most beer is made with barley which means it's on the list of things you can't have.

If you've missed the flavor of beer, you can now try Bard's Beer, described as a craft beer, which is made from sorghum. According to the website, "sorghum is a genus of numerous species of grasses, some of which are raised for grain that can be used in the production of beer. Sorghum has been used in making beer for centuries in other parts of the world and is naturally gluten-free." Sorghum can be made into flour which produces an excellent gf bread. (Read more…)

Gluten-free Sweet Potato Biscuits Recipe

By Anne Steib

Post-holiday time can leave a hostess with many leftovers. This holiday I was left with an abundance of sweet potatoes after baking four good size ones for two sweet potato pies. I probably had enough to make two additional pies, but I wanted to try something different. And because of the nutritional value of sweet potatoes, I didn't want it to go to waste. Of course when you combine a super food like sweet potatoes and the whole grain of buckwheat with copious amounts of butter and sugar, the nutritional value is sure to decrease, but at least we know there is some redeeming quality in the dish. (Read more…)

Bean flour: a healthy and inexpensive way to bake gluten-free

By Liz Schau

For many people, the thought of cooking and baking with bean flours can seem strange. After all, when trying to replicate your favorite cakes, cookies, muffins, and other sweets in order to make them gluten-free and food allergy-friendly, bean flours don't exactly elicit the same mouth-watering cravings as traditional white and wheat flour. While bean flours may seem too savory to be added to your favorite baked goods, they actually can be a healthy and cost-effective replacement for gluten-filled ingredients.

Beans and legumes, of course, are high in protein and fiber, among other nutrients. Bean flour varieties include green split peas or lentils, garbanzos, soy, navy and black beans, fava, red kidneys, and many others. (Read more…)