Snikiddy Snacks Gluten-Free Cheese Puff

I recently sampled the Snikiddy Snacks® Cheese Puff in the Grilled Cheese Flavor. They were delicious and were gone in about two seconds. I found these cheese puff to be very light in terms of density, but very cheesey which is the main reason to eat a cheese puff in the first place. The cheese flavor was natural-tasting and not overpowering at all.

Snikiddy Snacks® Cheese Puff Features & Benefits:

* All Natural
* Made with real cheese
* Low in saturated fat and cholesterol
* 30% less fat than other leading brands
* 20% fewer calories than other leading brands
* Gluten and Wheat Free
* No Trans Fats, No Hydrogenated Oils, No Preservatives

Moondance Heavenly Desserts

A few months back I was lucky enough to get an awesome care package of gluten-free goodies sent to me at work. Upon opening the box, the first thing I noticed was the super cute logo of Moondance Heavenly Desserts. I am a big fan of celestial decorations, to this logo caught my eye. The next thing I obviously noticed were the gluten-free treats inside.

I immediately dug into the gluten-free Raspberry Ribbon Cheesecake which was delicious!!! The raspberry flavor was not overpowering and I really liked the pecan crust. I waited a day until I tried the brownie without the nuts. This was good too, but the cheesecake was my favorite. A few days later I tried the Butter Toffee gluten-free cheesecake which also had a rich flavor like the raspberry. I preferred the Raspberry Ribbon though because I liked the mix of the fruit and the cheese.

I think these gluten-free Moondance Heavenly Desserts would be a wonderful treat for anyone that requires a gluten-free diet. It is unusual to find a commercially available cheesecake that is also gluten-free. Moondance Heavenly Desserts are currently available in all Mid-Atlantic Whole Foods Stores and also some smaller retailers throughout the mid-atlantic states. Their website also provides you with a letter to give to your local retailer asking for them to carry Moondance gluten-free desserts.

Please visit Moondance Heavenly Desserts for more information.



1. Moondance Raspberry Ribbon Cheesecake,
2. Moondance Brownies,
3. Moondance Raspberry Ribbon Cheesecake,
4. Moondance Butter Toffee Cheesecake

Premier Gluten-Free Restaurant in Marlboro, NJ

Carlo's Gourmet Pizzeria, Restaurant & Caterers
326 Route 9N
Marlboro, NJ (Exclusive Plaza)

Carlo's Gourmet Pizzeria is now serving a full gluten-free menu featuring Stillriding Pizza crust that is used with their vast selection of traditional & gourmet toppings along with a nice variety of Italian delicacies. Although I haven't been there myself, their gluten-free menu is quite extensive.

Visit their website at http://www.carlosgourmetpizza.com/glutenfree.

From their website

Gluten is a special type of protein that is commonly found in rye, wheat, and barley. Therefore, it is found in most types of cereals and in many types of bread. Not all foods from the grain family, however, contain gluten. Examples of grains that do not have gluten include wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, soybeans, and sunflower seeds. Please note:"Gluten-free" usually refers only to the type of gluten found in wheat, barley, rye, kamut, spelt and triticale, but unfortunately most oat stock has been found to be contaminated with wheat because of processing methods. Certain brands of oats (usually gourmet brands) may be marked "gluten-free." These contain oat gluten but not the type of gluten that can harm people with Celiac disease or gluten intolerance. Some people suffer from a disease called celiac disease, which is an allergy to gluten. Individuals with celiac disease must eat foods that do not contain gluten in order to prevent illness. If improperly treated, celiac disease can be fatal. A diet without gluten is very restrictive, since one needs to purchase expensive, specially prepared foods and take extra precaution against contact with food that contains gluten. Dining out presents many obstacles for those following a gluten free diet since there are so many opportunities for cross-contamination with gluten. In any kitchen, shared utensils, common cooking surfaces and inadequate knowledge about storage and preparation methods can lead to cross-contamination and other problems for people following gluten free diets.

Carlo's Gourmet Pizzeria and Restaurant has thoroughly embraced these challenges and offers anyone following a gluten free diet a safe and pleasurable dining experience. We are meticulous about avoiding cross contamination with our gluten free foods. We use separate grills, pots, strainers and utensils when handling any gluten free food. We also trained our staff in the special handling methods that are required when preparing and serving gluten free food.

Celebrate the 4th with Gluten-Free Apple Pie

Apple pie seems about as all-American as you can get. I recently received a recipe in my inbox from The Sensitive Baker for a "crowd pleasing apple pie" which is completely gluten-free. In honor of the 4th of July, I thought I would share this recipe with my readers. Apples, sugar, and cinnamon make this sound like one delicious dish. Baking apple pies on America's birthday just seems right. Enjoy!

Sandee's Simple Apple "Brown Betty"

1 cup flour blend
1 cup brown sugar
1/2 cup butter or margarine (such as Earth Balance)
optional: 1/4 cup quinoa flakes or gf-oatmeal

5 large apples
1/2 tsp cinnamon
optional: 2 Tbsp corn starch
optional: 2 Tbsp apricot jam

Pre-heat oven to 350 degrees.

In a medium bowl, combine flour; brown sugar; and oatmeal or quinoa if using. (They add nice texture.) Add margarine to bowl, and "cut" into dry ingredients using either two knives, the tines of a fork, or a tool called a "pastry blender" you can pick up at the grocery store. Basically, you're cutting the margarine into smaller and smaller pieces while mashing it into the flour and sugar so that you end up with a crumbly mix that they say looks like peas. I say "they" must eat small peas! It's actually more like lentils. Set that bowl aside.

Next, peel your apples, then slice or dice as you prefer. [Larger pieces will be firmer after cooking, smaller pieces will be more saucy, but it's all good.] [Except the core - throw away the core.]

Put apple pieces into an 8" square baking dish or 8" pie dish. Toss the apples with the cinnamon, then the corn starch if using. (It absorbs the liquid from the apples as they cook and makes almost a like gravy in the fruit - yum! Other starches work too if you're sensitive but corn is the strongest and cheapest.) The optional apricot jam is heavenly - it adds depth to the flavor and a hint of sweetness.

Sprinkle the crumb mixture on top of the apples. Don't squish the crumbs too much - you want to keep them a little loose. You can pat them down into place, just use a light hand. :)

Place on middle rack of pre-heated oven for about one hour. Which should be just long enough to run out for that vanilla ice cream! Enjoy!

Be Well!
Sandee Hier
The Sensitive Baker
Gluten-Free Dairy-Free Bakery

Gluten-Free Ice Cream: Part 2

My twin nieces are gluten-free, egg-free, and dairy-free. Prior to their "free spree", they loved ice cream. Both girls have a sweet tooth and their papa (my b.i.l.) tends to fulfill their sweet cravings behind momma's back. Recently, my sister discovered Purely Decadent ice cream. All of their ice creams are dairy free, lactose free, cholesterol free, certified vegan, and certified made with organic ingredients. Their products include Purely Decadent pints, Purely Decadent pints made with coconut milk, Purely Decadent Novelties Stickbars Singles, and Purely Decadent Novelties Multipacks.

On their website, they advertise their Cookie Dough ice cream as gluten-free. It is described as "vanilla dairy-free frozen dessert packed with scrumptious cookie dough chunks and crispy chocolate flakes." This sounds delicious!! My sister says it is a bit pricey but I definitely want to check it out soon.

Here is the nutritional information for the Purely Decadent Cookie Dough frozen dessert. (Just realized they don't call it ice cream.)

Nutrition Facts
Servings Size 1/2 Cup (100g)
Servings Per Container 4
Amount Per Servings
Calories 230 Calories from Fat 70

% Daily Values*
Total Fat 8g 12%
Saturated Fat 3.5g 18%
Trans Fat 0g
Cholesterol 0g 0%
Sodium 75mg 3%
Total Carbohydrate 36g 12%
Dietary Fiber 5g 20%
Sugar 27g
Protein 1g 2%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 2%

INGREDIENTS: ORGANIC SOYMILK (FILTERED WATER, ORGANIC SOYBEANS), ORGANIC DEHYDRATED CANE JUICE, COOKIE DOUGH {DARK BROWN SUGAR, RICE FLOUR, CHOCOLATE CHIPS [SUGAR, CHOCOLATE LIQUOR, DEXTROSE, COCOA BUTTER, SOYA LECITHIN (AN EMULSIFIER), VANILLA EXTRACT], NATURAL OIL BLEND (SOY, PALM, CANOLA AND OLIVE OILS), WATER, SALT, NATURAL FLAVOR, SOYBEAN LECITHIN, LACTIC ACID, VITAMIN A PALMITATE, BETA CAROTENE, POTATO FLOUR, TAPIOCA FLOUR, SUGAR, VANILLA EXTRACT, GUAR GUM, BAKING SODA, BAKING POWDER}, ORGANIC TAPIOCA SYRUP AND/OR ORGANIC BROWN RICE SYRUP, CHOCOLATE FLAKE (BEET SUGAR, COCONUT OIL, COCOA PROCESSED WITH ALKALI, CHOCOLATE LIQUOR, SOYA LECITHIN, VANILLA), ORGANIC SOYBEAN OIL AND/OR ORGANIC SAFFLOWER OIL, CHICORY ROOT EXTRACT, NATURAL FLAVORS, VANILLA EXTRACT, CAROB BEAN GUM, GUAR GUM, ALGIN (KELP EXTRACT), CARRAGEENAN, YUCCA EXTRACT, TAPIOCA SUGAR.

Gluten-Free Ice Cream: Part 1

Ben and Jerry's Phish Food is one of my favorite ice cream flavors. I try to buy the light version of this ice cream so I don't feel so guilty about eating almost a whole pint in one sitting. It is seriously delicious. I have never had a bad reaction to the ice cream, nor do the ingredients have any obvious gluten. I decided to inquire about this at Ben and Jerry's website and here is what they have to say about their ice cream being gluten-free.

Question: Do you have a list of your gluten-free flavors?

Answer: We do not have a list of gluten-free flavors. Sorry! The ingredients that we use change quite often. We do not want to claim a flavor is gluten-free, then have that list become outdated and the recipients not aware of the latest changes.

Ben and Jerry’s has a very proactive approach to addressing the concerns of gluten-restricted and other food allergic individuals. We work closely with all of our ingredient suppliers, including packaging, to verify all ingredient components. This includes those ingredients in natural flavors, colors and spices that would be a concern to persons with sensitivity to gluten. We ensure that this information is then included on our product’s ingredient label.

If our product contains gluten, its presence would be indicated on the label by the words “wheat flour”, "flour", or other sources of gluten such as but not limited to malt and oats. Should any of our products contain those grains (wheat, flour, barley, oats, rye, malt, etc.) the label would reference them. We understand that there are tricky ways that gluten can be missed. We assure you that we have researched our ingredients carefully, and we know exactly what is going into our ice cream.

Ben and Jerry’s is a member of the Food Allergy Network and the Food Allergy Resource and Research Program. Upon the advice of these consumer and industry groups we do not provide a list of flavors that do not contain gluten. There is always a concern with any list that the list would be replicated and the end recipients would not receive updates that would be required with a formulation change. The safe approach recommended by these organizations is to read the label each time a purchase is made. We are very sorry that we can not provide you with a list. Recognizing that reading food labels can be time-consuming and tedious, we wish to encourage you in your daily effort to read all food labels, as it is the best way for us to insure that you receive the information you need to make an informed and confident choice.

Gluten-Free Fun Hits 200!!

I realized the other day that I recently wrote my 200th posting on Gluten-Free Fun. This blog started as a New Year’s Resolution in January 2007 and really has taken off quite well since then. I have loyal readers that I have met both in person and via email; I have received many samples which I try to blog about as soon as I get them; and I have seen the weekly traffic to my site grow tremendously over the past year and a half. It still excites me every time someone leaves a comment because it means I have real, live readers!

As many of you know, I started this blog to share my knowledge of Celiac Disease and living a gluten-free lifestyle. I was diagnosed at the age of 3 in 1981. My parents had extremely limited resources and relied on doctor’s suggestions and the narrow bit of information they could find at the public library. There was no internet which to me today is simply unfathomable. Although being diagnosed with Celiac Disease at any age during any era is a life-changing experience, being diagnosed today is almost a blessing compared to 27 years ago. My parents sent away to Ener-G Foods for my food, putting a new freezer in our basement to store it all. We bought cases of cereal when we actually found something I could eat in a small health food store. My mom and I nearly cried when we finally found a support group that could provide me with a gluten-free pizza part around 1990. In retrospect, they did the best they could with the knowledge and resources they had at the time. Today, there is so much more available that you are almost lucky to be diagnosed today rather than 27 years ago.

I really wish I could blog more and spend more time dedicating myself to Celiac Disease awareness, but I have to pay rent and make a living doing a “real” job. This blog is fun (hence the name) and I have met a lot of great people through this blog. Thank you to all of my readers who have helped me reach post 200!! (Actually, this is #202!)

Gluten-Free Culinary Summit

FOURTH ANNUAL GLUTEN-FREE CULINARY SUMMIT TAKES THE STAGE AT TOP CULINARY COLLEGES IN 2009

Denver, CO – June 19, 2009 – It’s no secret that the gluten-free diet continues to be the fastest growing food movement in the United States. And for those interested in learning about the unique art and science of gluten-free baking and cooking, The Gluten-Free Culinary Summit is the country's leading annual conference on gluten-free culinary education for the public and trade. Conducted by powerhouse casts of top culinary institute professors and chef-instructors, award-winning restaurant chefs, acclaimed cookbook authors, and industry experts, The Fourth Annual Gluten-Free Culinary Summit will be presented in an expanded East and West edition format at two top culinary colleges. The Summit’s East Edition will be hosted by The Culinary Institute of America in Hyde Park, New York on September 12 – 13, 2009 and the Summit’s West Edition will be hosted by Johnson & Wales University in Denver, Colorado on October 3 - 4, 2009.

Food and nutrition lovers of all inclinations, whether gluten-intolerant or not, are invited to partake in these weekend symposiums featuring cutting-edge menus of gluten-free baking and cooking demonstrations, recipe tastings, seminars, interactive panel discussions with the chefs, and the Summit's new Gluten-Free Baking Today Variety Show. The Summit will continue its tradition in presenting a comprehensive array of intriguing recipes, ingredients, methods, and tips for creating delicious gluten-free alternatives to traditional wheat-based recipes.

Celebrating both the sweet and the savory that utilize a treasury of gluten-free artisanal ingredients, two Summit presentation casts will teach a diverse range of hot topics with innovative recipes that reveal the latest developments in gluten-free culinary and baking know-how. Some of the Summit’s East and West edition presenters include: Professor Richard Coppedge of The Culinary Institute of America (Hyde Park, NY) and author of Gluten-Free Baking with The Culinary Institute of America; Professors David Kamen and David Barry of The Culinary Institute of America (Hyde park, NY); Professors Eric Stein and Marcia Kramer of Johnson & Wales University (Denver, CO); Corporate Executive Chef Scott Uehlein of Canyon Ranch® Resort (Tucson, AZ); Lori Sobelson of Bob’s Red Mill Natural Foods, Inc. (Milwaukie, OR); Chef Robert Landolphi, Director of Culinary Operations of The University of Connecticut and author of Gluten-Free Everyday Cookbook; Chefs Joel and Mary Schaefer of Allergy Chefs, Inc. and the American Culinary Federation (Winter Garden, FL); Certified Master Baker Chadwick White of Udi’s Bakery (Denver, CO); Kara Berrini of The Whole Grains Council/Oldways (Boston, MA); Carol Fenster of Savory Palate, Inc. and author of the new 1,000 Gluten-Free Recipes (Centennial, CO); Jacqueline Mallorca, author of The Wheat-Free Cook and the forthcoming Gluten-Free Italian – Over 150 Recipes Without Wheat (San Francisco, CA); Renee Zonka, Associate Dean, Kendall College (Chicago, IL); Margaret Dickenson of Cable 22/Rogers TV and author of Margaret’s Table: Easy Cooking & Inspiring Entertaining (Ottawa, Canada); George Chookazian of Foods By George (Mahwah, NJ); Executive Chef Elise Wiggins of Panzano Restaurant (Denver, CO); Executive Pastry Chef James Gallo of The Brown Palace Hotel (Denver, CO), Chef Walter Potenza of Walter's Cooking School (Providence, RI); Editor and Publisher Ann Whelan of Gluten-Free Living Magazine (Hastings-On-Hudson, NY); and much more.

New this year, the Summit will also incorporate its sister event, the 2009 GF Baking Invitational into each edition, featuring baking & pastry arts students from both colleges competing for coveted titles and cash prizes in several baked good categories. Each Summit Edition will also feature a gluten-free afternoon tea and dinner gala featuring menus designed by presenting chefs and culinary students.

For Gluten-Free Culinary Summit Edition class schedules, group lodging information and registration please visit www.theglutenfreelifestyle.com or call 303-368-9990.

The Gluten-Free Culinary Summit is produced and presented by GF Culinary Productions, Inc. and is sponsored in part by Bob's Red Mill Natural Foods, Inc. (Primary Sponsor), Expandex® Modified Tapioca Starch by Corn Products International, Pamela’s Products, Inc., and The Birkett Mills.

About GF Culinary Productions, Inc.
GF Culinary Productions, Inc. based in Denver, Colorado, is devoted to promoting the advancement of top level gluten-free culinary education for the public and trade via special culinary conferences featuring casts of culinary institute professors and chef instructors, acclaimed chefs, notable cookbook authors, and industry experts. Gluten-Free Culinary Summit/GF Baking Invitational creator and executive producer Suzanne Bowland has been living the gluten-free lifestyle for over eight years and is author of The Living Gluten-Free Answer Book: Practical Answers to 275 of Your Most Pressing Questions (Sourcebooks, 2008).

Celiac Disease on Gawker

Gawker just published an interesting blog posting about Elisabeth Hasselbeck's book possibly being plagiarized. I am less interested in the posting itself and more interested in the ignorant comments people are leaving about Celiac Disease. Clearly we are all "upper crust", "self diagnosed", "attention seekers" who want a trendy disease. So frustrating!

http://gawker.com/5301238/elisabeth-hasselbeck-book-thief

S'MAC Birthday Party with GF Mac and Cheese

$2 GF ALL-AMERICAN S'MAC ALL DAY!!!
Happy Birthday! That's right, S'MAC is almost three years old! And an eventful three years it has been :-). In celebration of their 3rd birthday, on Wednesday June 24th they will be offering the All-American nosh for $1.00 (gluten-free for $2.00), at our 12th street location only. So come get your mac fix for a Washington.

* Limit one All-American nosh per person.
* Valid for dine-in and takeout only, not for deliveries.
* Must eat/pickup in person at the restaurant.
* Not valid in combination with other offers.
* Not available with multi-grain pasta.
* Not available at our Upper West Side location.

Hope to see you at the birthday bash!!!

Hours of Operation
Wednesday, June 24th: 11:00am - 11:00pm

Subway
The closest subway stop to us is on the L train at 14th Street and 1st Avenue. We are also a short walk from the 6 train at Astor Place, and any of the trains that stop at Union Square.

http://www.smacnyc.com/

$2 GF ALL-AMERICAN S'MAC ALL DAY!!!

Join the NYC Celiac Disease Meetup Group at S'Mac on Wednesday!