Gluten-Free at Dairy Queen

I don't have a Dairy Queen near me in NYC, but when I visit my sister or think back to my summers at Lake George I have fond DQ memories. A friend of mine recently sent me the gluten-free information for Dairy Queen. Since it is almost summer, I figured I would share this information with my readers.
Here is what they have to say:

For our customers with gluten intolerance, the following Dairy Queen® treats are some of our top selling gluten-free products: containing no wheat, barley, oats or rye.

• Vanilla and Chocolate Soft Serve


• Arctic Rush™ slush - all flavors


• MooLatté®(Please note: This does NOT include Hazelnut Flavored drinks.)

Additionally the following toppings are gluten-free:

• Chocolate


• Hot Fudge


• Marshmallow


• Butterscotch


• Strawberry


• Caramel

Our supplier of manufactured novelties informs us that the following items are also gluten-free:

• DQ® Fudge Bar


• DQ® Vanilla Orange Bar


• Dilly® Bar (look for this in a sealed plastic wrap)

If you would like to try one of our famous Blizzard® treats, the following is a list of gluten-free Blizzard® treats.

• Reese’s® Peanut Butter Cup Blizzard®


• Butterfinger® Blizzard®


• Snickers® Blizzard®


• Heath® Blizzard®


• M&M® Blizzard®


• Banana Split Blizzard®


• Hawaiian Blizzard®


• Tropical Blizzard®


• Strawberry Blizzard®


• Mint M&M® Blizzard®

Please know, many of our Blizzard® candies and toppings contain wheat, rye, oats, and/or barley and would not be safe for a customer with gluten intolerance. As the Blizzard® machine is used for all flavors, cross-contamination may occur on any flavor Blizzard®. So for your safety, we recommend notifying the Dairy Queen® staff of your allergy or intolerance and requesting they thoroughly clean the Blizzard® machine before blending your Blizzard® to reduce the risk of cross-contamination.

When in doubt whether a product may contain a particular allergen, we recommend you purchase a pre-packaged manufactured novelty treat, which contains an ingredient listing and nutrition facts panel on the package.

Dairy Queen® restaurants are very busy and cross contamination may occur between ingredients. Thus a 100% confidence level cannot be guaranteed. It is important that you ask your local Dairy Queen® restaurant for an ingredient listing of the specific item in question and let them know of your special needs.

For many more gluten free items and the most up to date allergy and nutrition information, please visit our nutrition calculator.

Gluten-Free at S'MAC

"S'MAC (short for Sarita's Macaroni & Cheese) is an exciting new eatery located in the heart of Manhattan's East Village.

[They] specialize in, you guessed it, Macaroni & Cheese! [Their] menu is simple yet delicious with a variety of "MACS" available. Come check them out -- you won't be disappointed! You can eat-in, take-out or for those days that you just don't want to change out of your pj's, S'MAC does offer delivery."

You can now order gluten-free S'MAC dishes in the East Village for an additional cost. I haven't had a chance to go yet myself (although it might be a good thing to grab for dinner tomorrow night) but it is getting great reviews in the NYC gluten-free community.

CHECK IT OUT:
345 East 12th Street
NY, NY 10003
212-358-7912
sarita@smacnyc.com
http://www.smacnyc.com/glutenfree.html

Gluten-Free at Passover

This year the food available for Passover is turning out to be a gluten-free goldmine. I have never seen so many gluten-free products or labels in a mainstream supermarket. I was at ShopRite in Plainview, Long Island on March 23rd when they first put out there Passover items. I was reminded today, when reading Gluten-Free NYC, of exactly how many gluten-free items ShopRite really does carry during Passover. I grew up in Plainview, so I wrote to my mom today with my gluten-free grocery list. I want to try those gluten-free ravioli! Stock up now!!! Yes, the prices will probably be reduced by 50% by the end of Passover but the shelves will also be empty and you will probably only end up with a box of smooshed macaroons. Don't forget to read the labels since not all Passover food is gluten-free.

Gluten Free Certification Organization: Follow Up

A recent thread on the NYC Celiac Disease Meetup message board prompted quite a discussion about the Gluten Free Certification Organization (GFCO). GFCO is a program of the Gluten Intolerance Group of North America (GIG). Cynthia Kupper, the Executive Director of GIG, took the time to address our thread and thoroughly answer many of our outstanding questions. Please see her Q&A below.

"I can only address the GFCO program and FDA. My knowledge of the CSA Seal of Recognition program is limited to the information made public through comments provided by CSA to the FDA."

Q: Do you know if GFCO plans to work with other programs, i.e. NFCA's G.R.E.A.T. program, to do trainings and establish standard protocols throughout the collective food industries?

A: GIG and GFCO do work in partnership with various members of the food industry already. Many agencies are working within and with the food industries to provide education and training related to gluten intolerances. Some of us are working together in this effort.

Q: Is it true that only people who work for the Orthodox Union and have no business conflicts are eligible to be trained to be GFCO inspectors?

A: GFCO contracts with third-party auditors, including the Food Services Inc, a part of the OU and other independent auditors who have expertise in manufacturing processes.

C: Right now smaller food companies don't have any easy route to certification from anyone.

R: GFCO's ultimate target is the raw materials suppliers, supplying ingredients to the companies making GF foods. Our goal is to make the food safe from the beginning of the food chain as well as the end product. GFCO works with companies of all sizes and has a small business package. GFCO works with small businesses and new companies to find a way to provide consumer confidence and assurance in their products.

Q: What is the GFCO Process for Certification?

A: Companies who certify with GFCO must complete an application. A risk assessment, independent audit and report are completed. If a company qualifies to be certified, a contract which includes: requirements for onsite testing, random testing from a point of sale; and unannounced plant inspections is signed. GFCO also maintains the right to take action to protect the consumer from fraudulent GFCO claims or Standards violations.

Q: If the FDA comes out with a definition of gluten-free being < 20 ppm, would we then be able to trust any product that declares itself gluten-free even if it is free of a certification label?

A: Yes. Any product labeled GF after the FDA regulation goes into affect will have to meet the standards set by the FDA. 20 ppm is a very safe level for celiacs and it is virtually impossible to consume that level of gluten, based on eating GF products.

Q: Would there still be a purpose to having certification by GFCO or CSA?

A: Yes. Certification is voluntary, as is labeling a product GF. Companies who certify their products believe in meeting higher standards and welcome third party oversight. External oversight is healthy and provides a higher level of accountability for manufacturers. Let?s face it, the FDA is understaffed and will not be able to provide adequate oversight for all companies.

C: The two companies out there CSA and GFCO do not make it convenient, easy, or cost-effective for small companies and almost impossible for non-dedicated facilities.

R: GFCO does work with small companies to make certification cost-effective. The challenge is to also make the program cover its own expenses. Companies who understand the value of third-party certification for organic or kosher also understand the value of GF certification. The overall cost of certification is pennies on the dollar. Unfortunately, certification may be out of the reach of small companies just getting started?but call GFCO?you may be surprised what can be done.

It is possible to certify non-dedicated facilities! There are a number of factors that go into certifying products in non-dedicated facilities, but it is do-able. GFCO audits and consults with co-packers on a regular basis. Many GF products are safely produced in non-dedicated facilities at no detectible gluten in their products.

Q: What about testing methods?

A: the Haven Flow-through is just one testing method available. Some are based on Skarrett and others on r-5 sandwich Elisa methodology. It is the r-5 that is being supported by CODEX. At this time we do not know what the FDA will use. There is on-going debate in the analytical community about the need for using both methods rather than just one. Each has its strengths and weaknesses when seeing specific gluten proteins. GFCO uses both methods.

Gluten-Free Birthday Fun

Last week was my 30th birthday and I took advantage of the big 3-0 by celebrating all week long. I cannot party like I used to, yet I was out four out of five nights. Pretty good for 30, huh? ;-)



I started my birthday off on Wednesday with homemade gluten-free French toast, strawberries, and sausage. I just loved the flavors along with the colors of my placemats and napkins from Guatemala. I ended my birthday week (that's right, I said week!) with a party with my friends and family at the Village Pourhouse, a bar in the East Village that serves Redbridge and two gluten-free ciders (Magners and Woodpecker). My friends surprised me by giving me a half dozen gluten-free cupcakes from BabyCakes. The carrot cake cupcakes are still my favorite, although having my first red velvet cupcake ever was exciting as well. I also got a gluten-free cookbook and a gluten-free goodies gift basket along with many other extremely generous gifts. I am always touched the most by those who buy me the gluten-free stuff because they make me feel like that truly understand being gluten-free is a part of me being me. Thank you again to everyone who made my 30th birthday week so special!

Gluten Free Certification Organization

A member of my NYC Celiac Disease Meetup Group recently posted this information so I thought I would share it with my readers.

The Gluten Free Certification Organization (gfco.org) is a program of the Gluten Intolerance Group (GIG - gluten.net, you also know GIG as the administrator of the Gluten Free Restaurant Awareness Program). It was founded with the mission of giving the gf community the complete assurance that products are indeed gluten-free and safe for consumption. Long before the FDA established a standard for gluten-free (currently at 20 parts per million), the GFCO has been testing to, and requiring that companies meet, a standard of 10 ppm.

Many large, international food companies are expressing interest in the GFCO -- this is driven by both the FDA's decision and the increased awareness for Celiac Disease and gluten intolerance driven by media and also people like you and me.

So how can you help the GFCO to continue its important work and have an impact?

1. Check out the company's that are certified and write them an email to let them know you appreciate their dedication to the GFCO and the GF community.
2. Call or email your favorite companies that are NOT currently certified. Let them know that they can easily contact the GFCO for more information.
3. Finally, consider becoming a member of GIG to show your support for the GFCO, the Gluten Free Restaurant Awareness Program, and all the programs that help us all lead our lives successfully.

Gluten-Free Traveling Bears

The Westchester County Celiac Sprue Support group runs a program called "Gluten-Free Traveling Bears". The Gluten Free Traveling Bears is a great program where a family can sign up to have one of the gluten-free stuffed bears come and visit their child for a few days. They love to track where the bears go and the kids they visit. The bear comes with a binder full of info on eating GF, fun activities for the kids and a disposable camera so that the family can take pictures of the activities that the bear participated in during the visit. It only costs $25, which really just covers the shipping and the materials for the package and a small donation for their local participation in the Gluten Free Restaurant Awareness Program, this program works with restaurants to offer gluten free menus. If you know any kids who would like a visit from one of the gluten-free bears, please go to the WCSSG website (www.westchesterceliacs.org) and click on the GF Traveling Bears to download the request form.

Gluten-Free Fun is back!!!

After a really ugly loss of template, my blog is back and looking just as pretty as before. I tried adding AdSense to my blog at the thought that it might enhance the user experience. I give it a big thumbs down. The placement, display, and use of the AdSnese was just screwing up my page. I was always anti-ads on my site but I thought I would give it a try. It didn't work and I lost my entire template. I had to revert to one of the ugly Blogger templates for a while and I was disappointed with the look and feel of my site, it just wasn't me. I tried reaching out to Zoot Designs, the designer of this template, but I had no luck. I was finally able to resurrect an old template I had saved somewhere and put my HTML skills to work piecing this site back together. I hope you like this layout as much as I do. It is much more reflective of my personality.

Welcome back!

2008 Gluten Free Cooking Expo

Gluten Free Cooking Expo 2008
September 12-13, 2008
Doubletree Hotel
Oakbrook, Illinois

The Gluten Free Cooking Expo is a fun learning environment for anyone who is interested in removing gluten and all its effects from their kitchen.

You will enjoy:

• Two full-days of gluten-free cooking demonstrations by notable chefs, cookbook authors and nutritionists


• Printed recipe so you can follow along, take notes and ask questions about successful replacement ingredients for common allergens such as soy, sugar, egg, dairy and corn


• Learning how to prepare each dish, and getting the chance to taste them as well
  

The vendor showcase will introduce you to many of the best gluten-free products available and tell you how to get them. Plus don’t miss tthe happy hour tasting of gluten-free liquors and beers.

You’ll also have several chances to enter drawings throughout the Expo to win fabulous products. All guests will take home a gift bag of great gluten-free special offers and products.

Fun, friendly and entirely gluten-free—this is the Expo that has all the answers you’ve been looking for. Spend two days with the Gluten Free Cooking Expo and learn to prepare a whole new world of gluten-free snacks and meals.

Click here for more information: http://glutenfreeclasses.com/

Gluten in Medications

Gluten in Medications
Educational Session & Stakeholders Meeting
Friday April 11, 2008
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Approximately 3 million Americans may have celiac disease, an autoimmune disorder triggered by the consumption of gluten, a protein found in wheat, barley, and rye. The Food Allergen Labeling Consumer Protection Act of 2004, which requires packaged food labels to name all ingredients containing wheat and other common allergens, was a major landmark for patients with celiac disease and food allergens. Yet no similar requirement exists for medication labels. On Friday, April 11, the National Foundation for Celiac Awareness, the American Society of Health-System Pharmacists and Giant Pharmacy will host a Gluten in Medications event for pharmacists and pharmaceutical manufacturers.

The event will feature 1.5 hours continuing education, sponsored by ASHP, followed by a two-hour stakeholders meeting examining issues involved in labeling derivative sources of excipients in medications. The CE program will focus on educating pharmacists about celiac disease, the issues of gluten in medication, and how celiac disease may affect normal absorption of both prescription and non-prescription drugs.

Who should attend: Pharmacists who practice in hospitals and health systems, community pharmacies, chain and grocery stores pharmacies; as well as pharmaceutical company representatives and national pharmacy organizations; other medical professionals.

Learning objectives: Upon completion of the CE program, attendees will be able to define celiac disease and its pathophysiology; articulate the suspected incidence of celiac disease; list signs and symptoms; describe potential sources of gluten in medication; identify reactions celiac patients may have from drugs; describe current United States and International guidelines for labeling; and discuss ways that pharmacists and pharmaceutical manufacturers can help patients with celiac disease use medicines safely.

Date: Friday April 11, 2008
2:00-3:30pm Continuing Education Session (ACPE Program #204-000-079-L04-P)
3:45:-5:45pm Stakeholders Discussion

Location:
Hyatt Regency Bethesda
7400 Wisconsin Ave
Bethesda, MD 20814
*Discounted hotel rates are available at the Hyatt Regency Bethesda. Please call the hotel directly and reference the NFCA Block to receive the discount.

PROGRAM:
2:00 p.m. Welcome Heidi Collins, CNN Newsroom Anchor and National Foundation for Celiac Awareness Spokesperson

2:05 p.m. What is Celiac Disease?
Aline Charabaty, M.D., Gastroenterologist, Georgetown University Hospital

2:20 p.m. Gluten in Medication & When is Gluten-Free Really Gluten-Free?
Robert Mangione, R.Ph., Ed.D., Dean of the St. Johns University College of Pharmacy

2:35 p.m. Parallels with the Food Allergen Labeling and Consumer Protection Act
Rhonda Kane, M.S., R.D., Consumer Safety Officer FDA Office of Nutrition, Labeling, and Dietary Supplements Center for Food Safety and Applied Nutrition

2:50 p.m. Excipients & Stakeholders
Gerry McEvoy, Pharm.D., ASHP Vice President, Drug Information

3:05 p.m. USP: Opportunities to Address Labeling Issues
Andrzej Wilk, Ph.D., Senior Scientist, United States Pharmacopeia

3:20 p.m. What You Can Do to Help Celiac Patients
Vanessa Maltin, Director of Programming & Communications, National Foundation for Celiac Awareness

To register for the Gluten in Medications Education Day, please visit:
http://www.celiaccentral.org/Other/Pharmacists_Education_Day/484/

All attendees are invited to stay for the Gluten-Free Cooking Spree, an Iron Chef-style event where doctors and chefs compete to cook the best gluten-free meal. This event will be held at the Hyatt Regency Bethesda at 7:30pm. Register by clicking the following link: https://secure.celiaccentral.org/register_washdc2008.php

Gluten-Free Pizza and Pasta Party

When: Sunday, March 30, 2008 at 12:00 PM

Where: Mozzarelli's
38 E 23rd St
New York , NY 10010
212-475-6777

Who should come: Anyone and everyone who loves gluten-free pizza, pasta, and desserts

Why: Mozzarelli's is usually closed on Saturdays and Sundays, but the owners are graciously opening their doors for an afternoon of gluten-free-only dining!

Details:Join us for a gluten-free pizza and pasta party at Mozzarelli's on Sunday, March 30th for an afternoon of gluten-free pizza, pasta, and desserts from 12pm-6pm. Stop in for a quick gf slice or come and spend the afternoon with fellow gluten-free diners. Mozzarelli's is usually closed on Saturdays and Sundays, but the owners are graciously opening their doors for an afternoon of gluten-free-only dining!

The à la carte menu will include:

GF pizza by the slice ($3.95 and up, depending on toppings)
GF pasta dishes ($14.95 and up)
GF desserts ($4.00 and up)
GF pizza pies ($14.95 and up)

Feel free to bring your family and friends for this gluten-free party at Mozzarelli's!

Mozzarelli's
38 E 23rd St,
New York 10010
Btwn Park & Madison Ave
212-475-6777

Sunday, March 30th
12-6pm

The New York City Celiac Disease Meetup Group

Previous Posts:
Need a Gluten-Free pizza for Super Bowl Sunday?
Gluten-Free Pizza Extravaganza

Celiac Disease Meetup Alliance is here!

I am happy to announce the Celiac Disease Meetup Alliance is finally here. The Celiac Disease Meetup Alliance is an alliance of Meetups, support groups and organizations dedicated to the benefit of, and making life better for Celiacs those on a Gluten Free diet everywhere.

This is a work-in-progress, but Ben of the Jersey City Celiac Disease Meetup Group has been very active in bringing this alliance together. I encourage anyone who runs a support group for Celiac Disease to join this alliance today!

http://www.meetupalliance.com/CeliacDiseaseMeetups

Gluten-Free Beers at Village PourHouse

Last week, our NYC Celiac Disease Meetup group hosted a happy hour at The Village PourHouse at 64 3rd Ave (corner of 11th) in the East Village. It turned out to be a great night with a nice group of new and returning group members. This bar carries over 80 beers including gluten-free RedBridge made by Anheuser-Busch, Inc and gluten-free Woodpecker Cider. The staff at the Village PourHouse had tubs of the gluten-free drinks on the bar top for our group members to enjoy. It was great to partake in a "normal" happy hour with two-for-one hard cider deals and discounted beers. David Freeberg, the General Manager of the Village PourHouse, said he was open to selling more gluten-free beers if there was an interest amongst the clientèle. According to one of our group members, one of the staff at the Village PourHouse has Celiac and suggested they start carrying the gluten-free beer. Please support the Village PourHouse and other bars and restaurants that carry gluten-free beers and food; this is the way to thank them for catering to us!

A Fresh Perspective on Gluten-Free Cooking

With Ameet Maturu, HHC

Get Fresh
370 Fifth Avenue, Brooklyn, NY 11215
Thursdays, March 13 – April 3 (4 sessions)
7-9 pm

For anyone who feels limited by a Western approach to a gluten-free diet – this class is for you! In this four-week cooking and wellness series, Ameet will help you find inspiration internationally – looking to the flavors and nutritional philosophies of the Mediterranean, India, and Asia.

You’ll discuss the challenges of living gluten-free in NYC, discover how our food choices effect our mood and energy levels, and come up with creative solutions to effectively manage a gluten-free lifestyle. Participants will learn simple, fun, and delicious ways to cook and nourish themselves. Focus on vegetarian cuisine, including whole grains, vegetables and protein.

Each session will combine one hour of nutritional information and discussion with one of practical, health supportive cooking. Designed to inspire everyone from the kitchen novice to seasoned veteran. Don’t miss this great opportunity!

Cost: $225 (includes food)
Early Bird Special: Only $195 if sign up by March 6

To register call Get Fresh at 718-360-8469.
Class size is limited and often sells out. For questions, please write ameet@theintuitivecook.com


Ameet Maturu, HHC is a Certified Holistic Health Counselor and Founder of The Intuitive Cook (www.theintuitivecook.com). Upon discovering his own gluten-intolerance, he specializes in working with others who are sensitive to the foods they consume and want to create more excitement in the kitchen and in life. He has a love of plant-based cooking and is the host of Brooklyn’s Great Squash Cookoff.

2008 Gluten-Free Culinary Summit

APRIL 5 - 6, 2008
JOHNSON & WALES UNIVERSITY
COLLEGE OF CULINARY ARTS
DENVER, COLORADO

For anyone interested in the unique basics and more advanced nuances of gluten-free baking, a new conference offers an educational retreat to savor. Brought to you by the producers of the nationally-recognized Gluten-Free Culinary Summit™, the 2008 GF Baking Invitational™ is a new educational conference for the public that focuses strictly on gluten-free baking.

This year, the GF Baking Invitational will take place in Denver, Colorado at Johnson & Wales University (College of Culinary Arts). Featuring some of Colorado’s top experts in the field of gluten-free baking, this two-day conference will immerse inquiring gluten-free minds into a palate-pampering experience that combines both essential foundational know-how with cutting-edge answers and techniques presented through a series of back-to-back gluten-free baking lectures, demonstrations, and tastings.

Focusing on key topics of importance for successful gluten-free baking including ingredients, structure, texture, taste, nutrition, equipment, and more, the 2008 GF Baking Invitational covers the spectrum in gluten-free baking instruction taught by a cast of Colorado talent that includes: Mary Capone, The Wheat-Free Gourmet (Longmont); Melissa Degen, Sweet Escape Pastries (Longmont); Carol Fenster, Savory Palate, Inc. (Centennial); Chef Instructor Marcia Kramer, Johnson & Wales University (Denver); Monica Poole, Deby’s Gluten-Free, Inc. (Denver); Jessica Rayfield, The Bakery at WaterCourse Foods (Denver), Deanna Scimio, Fruition Restaurant (Denver); and Certified Master Baker Chadwick White (Denver).

In addition to the gluten-free class series and tastings, attendees will have the opportunity to experience the deliciously exciting intrigue of competition while tasting and casting their votes for competing gluten-free recipes created by Johnson & Wales University baking and pastry students and local chefs and bakers.

GF Culinary Productions, Inc. Bob’s Red Mill Natural Foods, Inc. and Expandex® Modified Tapioca Starch from Corn Products International will present $1500 worth of scholarship funds for three winning Johnson & Wales University competitors.

Don’t miss this chance to acquire a wealth of gluten-free baking knowledge while making your votes count for the competing recipes you like the most! Seating is limited. For those of you who would like to attend from out of town, Johnson & Wales University is conveniently located to several hotels on Quebec Street in Denver.

For event schedule information, lodging recommendations, and to register (advance registration is required), please visit http://www.theglutenfreelifestyle.com/ or call 303-368-9990.

Polenta: Naturally Gluten Free

Polenta is naturally gluten-free yellow or white cornmeal (also know as maize) ground down to either a very fine or coarser consistency. Polenta is very popular in Italian dishes, but can also be found in many European and South American-influenced meals. Instant polenta is very easy to make and can cook up in less than 5 minutes. Polenta tends to bubble and pop while cooking, so it is important to keep an eye on your pot with continuous stirring. Poltena can be eaten alone as a side dish, can be topped with cheeses and sauces, or can even be chilled and hardened and shaped into mini-pizzas or tartlettes.

I recently received the Whole Foods e-newsletter with a gluten-free recipe for polenta tarts. It is supposed to be a snowy weekend, so I look forward to trying this new recipe.

Here is the recipe which can also be found on the Whole Foods Website

Tomato-topped Polenta Tart

Serves 6 to 8

* 1 1/2 cups finely ground dry polenta (cornmeal)
* 2 cups cold water
* 1/4 teaspoon salt
* 1/2 cup grated Romano or Parmesan cheese
* 4 ounces soft goat cheese
* 1 pint sliced cherry tomatoes
* 1/4 cup thinly sliced sun-dried tomatoes packed in olive oil
* 1/4 cup loosely packed slivered fresh basil leaves
* 1 tablespoon extra virgin olive oil

Preheat oven to 375°F. Oil a 10-inch tart pan with removable base with olive oil cooking spray and set aside.

Combine polenta with water in a sauce pan. Bring to a boil, then reduce heat to a simmer, stirring constantly for 5 minutes. Stir in the grated cheese and continue to stir 3 to 5 minutes longer. Transfer polenta to prepared tart pan. Spread it evenly over bottom and up sides of pan. Bake until dry and crisp on edges, about 30 minutes.

Remove from oven and spread a thin layer of goat cheese over crust. Arrange cherry tomatoes and sun-dried tomatoes on top of the cheese. Return to oven for 5 to 10 minutes longer, until the cheese is softened and tomatoes are heated through. Before serving, remove the sides from the tart pan and sprinkle top with basil and a drizzle of olive oil.
Nutrition Info

Per serving (About 4oz/112g-wt.): 260 calories (100 from fat), 12g total fat, 4.5g saturated fat, 10g protein, 29g total carbohydrate (3g dietary fiber, 3g sugar), 15mg cholesterol, 560mg sodium

Gluten-Free on Rachel Ray

Enjoy Life® Cookies Are Rachael Ray's "Snack of the Day"!

Tune in on Monday, February 18th




Everyone's favorite Enjoy Life cookie is going daytime! The delicious allergy-friendly and gluten-free Snickerdoodle cookies will be featured on the Rachael Ray Show as the snack of the day. Don't miss our cookie's TV debut. They're sure to be a hit!


For more information about The Rachael Ray Show, visit www.rachaelrayshow.com

To find out show times and channels in your area, visit http://www.rachaelrayshow.com/show-info/showtimes/

Martha Stewart goes gluten-free?

On the Martha Stewart blog, there is currently a contest that gives Martha Stewart Living Omnimedia staff members the opportunity to share their own ideas for a future project. One of the 7 finalists in this "Big Idea" contest comes from Alexis, the Deputy Home Editor of Martha Stewart Living Omnimedia. The idea presented by Alexis is:

Alexis, Deputy Home Editor
A special publication catering to those with food allergies and sensitivities that would include recipes

Big Idea: To publish a special magazine that offers delicious allergy-friendly recipes, making life for people with food allergies and sensitivities easier and more delicious. Millions of people, including myself, can't eat nuts, dairy, wheat or gluten, and I’d like to empower people to make great recipes even if they can't use all the standard ingredients.

I encourage you all to visit Martha's blog and vote for Alexis and her idea for a special magazine catering to the Celiac Community and to others who require allergy-friendly recipes and lifestyles.

Please visit the blog at: http://blogs1.marthastewart.com/martha/2008/01/the-big-idea.html

Need a Gluten-Free pizza for Super Bowl Sunday?

Join us for a gluten-free pizza and pasta party at Mozzarelli's on Sunday, February 3 for an afternoon of gluten-free pizza, pasta, and desserts from 12pm-6pm. Stop in for a quick gf slice or come and spend the afternoon with fellow gluten-free diners. Mozzarelli's is usually closed on Saturdays and Sundays, but the owners are graciously opening their doors for an afternoon of gluten-free-only dining!

The à la carte menu will include:

GF pizza by the slice ($3.95 and up, depending on toppings)
GF pasta dishes ($14.95 and up)
GF desserts ($4.00 and up)
GF pizza pies ($14.95 and up)

Feel free to bring your family and friends for this gluten-free party at Mozzarelli's!

Mozzarelli's
38 E 23rd St,
New York 10010
Btwn Park & Madison Ave
212-475-6777

Sunday, February 3, 2008
12-6pm

Sponsored by: Meetup

Vital Juice Daily: Giving Up Gluten

Every day I get a cool little email newsletter called Vital Juice Daily. This e-newsletter usually has fun facts, tips, and links for healthy information. I was pleasantly surprised this morning when I saw the title "Giving Up Gluten" with a picture of Shauna James Ahern's book Gluten Free Girl. (See my earlier post with my praise for Shauna and her cooking class/book signing.) Some Celiacs are annoyed by the recent trendiness of gluten-free eating and media coverage, but I welcome it with open arms.

When I was diagnosed as a toddler in 1981, my parents had a very difficult time finding out anything about Celiac Disease. They sent away for my food by mail order and struggled to get answers about their sick daughter. In this Internet-age, recently diagnosed Celiacs have a plethora of information which is only a click-away. The key is knowing what to look for. Newsletters like the Vital Juice Daily: Giving Up Gluten might introduce the words "Celiac Disease" into a sufferers vocabulary and then lead them to ask their doctors for a test. So what if it is trendy?! Let's tell everyone we know what Celiac Disease is, how we can help each other heal by eliminating gluten from our diets, and that living gluten-free can still mean enjoying life and food.

Thank you Vital Juice Daily.