Gluten-Free Classes at Natural Gourmet Institute in NYC

http://www.naturalgourmetinstitute.com/html/classes-gluten-free.html

Anyone who would like to register can call Liz Fleischman at 212-645-5170 ext. 4.

World-Class Gluten-Free Dumplings (NEW CLASS)
Thursday, December 10, 6:00 – 10:00 p.m.
Instructor: Rebecca Reilly
Fee: $120

Description: Matzo balls, gnocchi, malfatti, pot stickers, spaetzle – all without gluten? You bet! Come join the fun with the everinnovative Rebecca Reilly, as we make matzo balls, roll gnocchi off the back of a fork, shave spaetzle batter directly into a hearty soup, shape pasta for pot stickers and purses, and end the class sweetly with nut-filled apples baked in flaky gluten-free pastry. Matzo Balls in Rich Vegetable Broth; Spinach Malfatti with Brown Sage Butter; Ricotta Goat Cheese Gnocchi w/ Colored Peppers; Tri-Colored Potato Gnocchi with Smoked Salmon/Shallot Cream; Asian Dumplings (Pot Stickers and Purses) with Vegetable Filling and Dipping Sauces; Spaetzle in Split Pea Soup; and Apple Dumplings with Star Anise Sauce. (Organic eggs, dairy & fish will be used.)

Extraordinary Gluten-Free Classic Italian Desserts
Friday, December 11, 3:00 – 9:00 p.m.
Instructor: Rebecca Reilly
Fee: $205
Description: Having a serious craving for mouthwatering Italian desserts like Tiramisu, Cannoli, Cream Puffs, Biscotti – or any of the others listed below – but there's no gluten-free pastry shop nearby? Then this class is your oasis! Spend a sweet day with cookbook author and gluten-free chef, Rebecca Reilly, and gain the baking skills and confidence needed to create the best classic Italian desserts in your own kitchen. Little Italy cannot compete with what you will be making in this class.

Rebecca will discuss gluten-free flour blends and the best gluten-free flours and starches to use to achieve the proper textures and tastes for these high-quality Italian desserts. Then, you’ll make sponge cakes for Zuppa Inglese (which is not a soup but Italy’s answer to English trifle); you’ll make and roll gluten-free strudel dough onto Cannoli tubes, deep fry them to golden-crisp perfection, and fill them with thickened fresh sweetened ricotta studded with chocolate chips and pistachios; you’ll prepare, pipe, and bake perfectly light cream puffs with just the right hollow inside, fill them with homemade Gelato, and drench them with decadent chocolate sauce; and you’ll make two Tiramisu. And that’s just the beginning.

Enjoy this unique experience learning from the remarkably talented Rebecca Reilly. Tiramisu Two Ways; Bongo Bongo (Handmade Cream Puffs filled with Homemade Coconut Gelato Dripping with Deep Dark Chocolate Sauce – like Profiteroles); Traditional Cannoli; Amaretti Cookies; Zuppa Inglese (Trifle with Layers of Cake, 2 Flavored Pastry Creams, and Fresh Whipped Cream); Maple Cenci (Love Knots); Baba (similar to France’s Baba Au Rhum); and Chocolate-Dipped Biscotti Two Ways: Chocolate-Hazelnut and Coffee-Walnut. (Organic eggs, dairy, and alcohol will be used.)


Gluten Freedom: Reclaiming Our Daily Bread
Saturday, December 12, 11:00 a.m. – 5:00 p.m.
Fee: $205
Instructor: Rebecca Reilly

Join Rebecca Reilly--cookbook author, classically trained chef, and master baker--who believes healthy, delicious bread is everyone's birthright. But for those of us with gluten intolerance or wheat allergies, our vocabulary of breads has been sadly limited. Well, a new day is dawning. Under Rebecca's expert guidance you'll learn everything you need to know to create flavorful, perfectly textured, gluten-free breads which include French Baguettes, English Muffins, Chewy Bagels, Pizza, Focaccia, Tangy Dark Pumpernickel, and All-Purpose Sandwich Bread. You'll work with various flours and starches and familiarize yourself with the look and feel of those doughs at critical stages. Here's a sampling of what you'll learn during this exciting day of bread making:

• Blending high-fiber, high-protein flours and starches to
make an all-purpose "flour" and then using a variety of the
following flours and starches: bean, sorghum, amaranth,
teff, montina, coconut, mesquite, soy, brown rice, quinoa,
buckwheat, cornmeal, tapioca, sweet rice, arrowroot,
potato flour/starch, cocoa and powdered coffee
• What is xanthan gum and why it is necessary
• The salt/yeast reaction
• Shaping loaf breads, baguettes, bagels, pizza, foccacia,
English muffins
• Using eggs and egg alternatives; i.e., flax, agar, and
homemade egg replacer
• How to avoid cave-ins
• Comparison of bread machine and oven methods

During this full day of bread baking, we'll mix up these unbelievable flours to maximize nutrition and achieve top-notch flavors and textures. The results will astonish you. With growing confidence and ease, you'll welcome back into your life your rightful share of delicious, freshly baked bread. We will enjoy our efforts in the form of Tempeh Reuben on Tangy Dark Pumpernickel; Pizza Margherita; Caramelized Onion & Italian Tuna Pizza; Rosemary, Garlic, & Black Olive Foccacia; French Baguettes with Roasted Garlic & Herb Dipping Oil; Chewy Bagels with Organic Cream Cheese & Smoked Wild Salmon; Eggs Florentine on English Muffins; and Grilled Vermont Cheddar & Tomato Sandwiches on All-Purpose Sandwich Bread. (Some organic eggs and optional fish and dairy will be used.)

Gluten-Free Vegan Masterpieces (NEW CLASS)
Do you dream about luscious gluten-free treats that are also free of dairy, eggs, excess soy and refined carbs? Now you can honor your health needs and your sweet tooth with Korrie’s gluten-free vegan translations of classic baked goods. Using natural sweeteners, high-quality oils, whole grain flours, and other all-healthy ingredients, you’ll recreate the authentic flavors and perfect textures you’ve been longing for.

# 53 Menu 1: Deep Dark Chocolate Cake with Creamy Cashew Frosting; Pumpkin Pie Waffles with Maple Drizzle; Blueberry Muffins with Pecan Streusel; Blondies; Saucy Cranberry- Filled Crêpes; Strawberry Shortcake Biscuits; and Coconut Chocolate Chip Cookies. (A little alcohol will be used in some recipes.)
Friday, December 18, 6:00 – 9:30 p.m.


# 54 Menu 2: Spiced Sweet Potato Cupcakes with Creamy Coconut Caramel Frosting; Carrot Pistachio Pineapple Muffins; Dark Chocolate & Almond-Dipped Coconut Macaroons; Cappuccino Walnut Brownies; Caramelized Apple Buckwheat Pancakes; Cranberry-Orange Scones; and Sticky Pecan Upside-Down Baby Cakes. (A little alcohol will be used in some recipes.)
Tuesday, December 22, 6:30 – 10:00 p.m. -or
Instructor: Korrie Chichester
Fee per class: $110

Gluten-Free NYC Boutique Back in Business

As many of you know, my good friend David Fischer (author of Gluten-Free NYC) passed away this August. One of David's side projects was a Cafe Press store also called Gluten-Free NYC. With help from his friend and graphic designer Debbie Glasserman, I have reopened the store. All proceeds now through the end of 2009 will be donated to a gluten-free organization in David's name. Please spread the word about the grand reopening of Gluten-Free NYC Boutique!

http://www.cafepress.com/gfnycboutique

Bob's Red Mill Cookbook: Coming Soon!

If you are a fan of Bob's Red Mill gluten-free products, then you should definitely check out his new cookbook!

In the early days of Bob’s Red Mill Natural Foods, customers flocked to the mom-and-pop store front in Oregon City asking Bob and Charlee Moore for guidance on cooking with whole grains. As Bob’s Red Mill Natural Foods grew into a multi-million dollar business, customers shared their personal recipes incorporating healthier whole grains, and a collection of Bob’s Red Mill “family” recipes was begun. Today, over 1,000 recipes can be found on the Bob’s Red Mill website; and the BOB’S RED MILL COOKBOOK: Whole & Healthy Grains for Every Meal of the Day (Running Press; November 2009; $29.95) by Miriam Backes and the Bob’s Red Mill Family is the tried-and-true collection of the company’s 350 best whole grain recipes.

With an emphasis on easy-to-use and health risk reducing recipes, BOB’S RED MILL COOKBOOK helps guide home cooks who are trying to add more whole grains to their diet, looking for diverse vegetarian and vegan recipes or trying to navigate to create a gluten-free meal and please palates at the same time. K. Dun Gifford and Cynthia Harriman of the Whole Grains Council feel that:“As the first company in the world to use the Whole Grain stamp, Bob's Red Mill has always spoken in a strong voice for true food…the Bob's Red Mill Cookbook is more than just a whole grains cookbook: it's a basic, user-friendly reference for everyone—omnivores, vegetarians, vegans, and celiacs—who wants to eat more whole grains alongside a broad range of other healthful and delicious foods, day in and day out."

Fun Gluten-Free Snacks for Your Lunchbox: FREE!

Are you looking for a fun, gluten-free snack to give your kids? Look no further than the Betty Crocker Fruit Flavored Snacks. I recently received a free sample of these snacks from Betty Crocker. Unfortunately, I couldn't eat these because I currently have braces and my orthodontist would flip out if I tried eating these! I passed these treats on to my coworker who has three kids. Her older daughter loved them! As a matter of fact, she found her daughter eating a package of them for breakfast one morning at 6am!! They are a quick snack that you can easily throw in your kids' lunch boxes and they are gluten-free.



Here is what Betty Crocker has to say about the snacks:

All the fun.
None of the gluten.

Betty Crocker® Fruit Flavored Snacks are Gluten Free.

We know how hard it is to find fun and exciting gluten free snacks for your kids to enjoy. That’s why we are happy to let you know that Betty Crocker® Fruit Flavored Snacks are made 100%, without a doubt, gluten free. So when snack time comes, every kid can experience the joy of eating fun, great tasting snacks.

Do you want to try these snacks? If so, leave a comment telling me why you would like to try these gluten-free Betty Crocker Fruit Flavored Snacks after this posting and I will pick someone at random to receive a FREE prize pack with samples of the snacks.

New Gluten-Free Italian Cookbook

Although I haven't tried out this new cookbook yet, it sounds promising to those of us on a gluten-free diet that miss traditional Italian cooking.

Gluten-Free Italian
Over 150 Irresistible Recipes without Wheat—from Crostini to Tiramisu
By Jacqueline Mallorca

Many of Italy’s best-loved foods contain wheat flour, so they’ve been off limits for the gluten intolerant. Not any more. Jacqueline Mallorca—an experienced cookbook author who now cannot tolerate gluten—has transformed and lightened traditional recipes into a wheat-free feast. From fresh pasta, rustic breads, and appetizing vegetable dishes to sensational regional desserts, Mallorca’s clear recipes make healthful Italian food not only accessible for the gluten-challenged, but a treat for the whole family.

Gluten-Free Italian also includes a gluten-free shopping guide, cooking tips, Italian pantry staples, a glossary of alternative grains and flours, mail-order sources, and celiac resources.

Click here for more information.

Iowa Firm Recalls Chili With Beans Product Due To Mislabeling And An Undeclared Allergen

Although I wouldn't call the health risk "low" for those of us with severe reactions to wheat, I would still like to pass out this information about products mislabeled gluten-free when they contained wheat.

Recall Release
CLASS II RECALL
FSIS-RC-058-2009
HEALTH RISK: LOW

Congressional and Public Affairs
(202) 720-9113
Bryn Burkard

WASHINGTON, October 28, 2009 - Pinnacle Foods Group LLC, a Fort Madison, Iowa, establishment, is recalling approximately 91,125 pounds of a canned chili with beans product because it was inadvertently packaged with an incorrect flag on the plastic over-wrap and may contain an undeclared allergen, wheat, the U.S. Department of Agriculture's Food Safety and Inspection Service announced today. Wheat is a known potential allergen and the plastic over-wrap incorrectly bears the statement "Gluten Free," since the product actually contains wheat.

The following product is subject to recall:


Cases containing six (6) 15-ounce cans of "ARMOUR Chili with Beans, Original." The plastic over-wrap incorrectly bears the statement "Gluten Free," while the product actually contains wheat, as well as the establishment number "EST. 2AD" inside the USDA mark of inspection.

The chili products were produced on various dates ranging from August 26, 2009 to October 28, 2009, and were distributed to retail stores in Arkansas, Georgia, Indiana, Illinois, Maryland, Mississippi, Missouri, North Carolina, Ohio, Virginia, and West Virginia.

The problem was discovered after the company received a consumer inquiry. FSIS has received no reports of illness due to consumption of these products. Anyone concerned about an allergic reaction should contact a physician.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

Consumer and media questions regarding the recall should be directed to the company's hotline at 1-800-253-5882.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

Unilever Issues Allergy Alert on Wheat in a Limited Number of Tubs of Breyers® Ice Cream

Contact:
Anita Larsen
Unilever Media Relations
201-894-7760

FOR IMMEDIATE RELEASE - October 22, 2009 - Englewood Cliffs, NJ - Unilever United States, Inc., of Englewood Cliffs, NJ, in cooperation with the U.S. Food and Drug Administration (FDA), is voluntarily recalling a limited number of tubs of Breyers® ice cream because it was mispackaged and may contain undeclared wheat. People who have an allergy or severe sensitivity to wheat run the risk of allergic reaction if they consume this product.

On a limited number of tubs, the lid describes the product as "Breyers® All Natural Cookies & Cream" ice cream, and the tub portion of the package describes the product as "Breyers® All Natural Mint Chocolate Chip" ice cream. The product inside of the tub is "All Natural Cookies & Cream." The ingredient statement on the tub does not declare wheat, which is an ingredient of the Cookies & Cream product.

The mispackaged ice cream product was distributed in Alabama, Arizona, Delaware, Florida, Georgia, Maryland, New Jersey, New York, Ohio, Pennsylvania, Puerto Rico, South Carolina, Tennessee, Trinidad and Virginia through retail stores in these locations and adjoining areas. The affected product is being recalled from consumers and retailer store shelves, back rooms and warehouses.

The affected mispackaged product was distributed in 1.5-quart (1.41L) paperboard tubs marked with UPC # 077567254245 located on the side of the tub and in combination with "Best If Used By" dates of FEB1711GH, FEB1811GH and FEB1911GH located on the bottom of the tub.

The allergy alert and recall relates only to the above mentioned mispackaged Breyers® ice cream. No other Breyers® ice cream products are affected.

No adverse reactions have been reported to date. In addition to working in cooperation with the FDA, the company is also issuing an alert through the Food Allergy & Anaphylaxis Network.

The recall was initiated after the company received a few consumer complaints about the mispackaged product. It was determined that product containing wheat was distributed in packaging that did not reveal the presence of wheat in the ingredient list on the tub.

Consumers who have purchased the mispackaged Breyers® ice cream with UPC # 077567254245 and in combination with "Best If Used By" dates of FEB1711GH, FEB1811GH and FEB1911GH are urged to discard it immediately and contact the company at 1-877-270-7402 for a full refund. For consumers outside the United States, please send an email to comments.breyers@unilever.com for a full refund.

Oikos Organic Greek Yogurt (Gluten-Free)

Stonyfield Farm makes Oikos Organic Greek yogurt which can be used in a variety of ways while cooking – in baking, as a substitute for sour cream and mayonnaise, in dips and sauces and to create tasty low-fat dishes. Greek yogurt is strained, making it thicker and more versatile in recipes than regular yogurt. Oikos Greek yogurt contains no gluten, it’s certified gluten free! It's also organic, which means it's made without artificial colors, flavors or sweeteners, and it's made from organic milk produced without the use of toxic persistent pesticides, chemical fertilizers, antibiotics, or artificial growth hormones (rBST).

For more about Stonyfield products and for the chance to sign up for coupons, please visit their website at: http://stonyfield.com/ and http://www.oikosorganic.com/aboutus/

P.F. Chang's Gluten-Free Menu

P.F. Chang’s created a gluten-free menu understanding how difficult it is to dine out and avoid gluten. The menu features a variety of items, from appetizers to dessert, including the signature lettuce wraps, fried rice and a flourless chocolate cake for dessert. A gluten-free soy sauce also is available.

You can view the P.F. Chang's gluten-free menu here

A survey for the Celiac Disease Center at Columbia University

A master candidate of Integrated Marketing at NYU is writing a marketing plan for the Celiac Disease Center at Columbia University as his graduation project.

The goal of the marketing plan is to help the Center raise fund to support research and improve service, build awareness of both the celiac disease and the organization, and educate the public.

The ultimate goal is to grow the organization.

This research is supposed to help him learn more about the celiac patients (including their families and friends) and their donation behaviors so that he is able to figure out ways to communicate with them.

Please take a few minutes to fill out the survey using this link:
http://www.surveymonkey.com/s.aspx?sm=07_2bHoO8_2fdD7_2bKTspoYD9rQ_3d_3d