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Friday, July 31, 2009
Coors Field Opens Gluten-Free Concession Stand
I recently read on MLB.com that there is now a gluten-free concession stand at Coors Field, home of the Colorado Rockies. This is seriously amazing news and I am jealous that this isn't in NYC yet. I am an avid Mets fan (even though they suck this season) and I love the new CitiField. Right now, Citifield does sell RedBridge beer (at House of Brews in the outfield) which is a start. To go to a game and know there is a gluten-free concession would be a dream come true. Kudos to Aramark, Coors Field, and the Colorado Rockies for supporting their gluten-free baseball fans! Here is the full press release.

Dedicated Gluten-Free Location is Thought to be First of Its Kind in MLB

The Colorado Rockies and ARAMARK, the exclusive food and beverage provider at Coors Field, announce the opening of a dedicated gluten-free* concession stand. The menu features hot dogs, hamburgers, chicken sandwiches, chips, cookies, brownies, soda, water and gluten-free Redbridge beer. Believed to be the first of its kind in Major League Baseball, the gluten-free stand is located behind Section 147 on the left field concourse.

This specific location was created in response to increasing requests for gluten-free options from fans with Celiac Disease.

The stand is part of the Rockies and ARAMARK's overall commitment to offer menu options that allow all fans, regardless of dietary restrictions, to enjoy the ultimate ballpark experience.

*Gluten is a protein particle found in wheat, barley, rye and all of their derivatives.

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Tuesday, July 28, 2009
Roundtable on Celiac Disease at Columbia U
Due to many requests, the Celiac Disease Center at Columbia University has decided to host a Roundtable on Celiac Disease that deals with individuals and their families' difficulties in living with celiac disease. The program will be held monthly and would deal with children, adolescence and adult issues with respect to celiac disease.

Members of the Celiac Disease Center who will be attending the Roundtable on Celiac Disease include adult and pediatric gastroenterologists as well as our nutritionist. Columbia will conduct this program in an interactive format allowing airing of views and questions from all participants.

The first Roundtable on Celiac Disease will be held on Tuesday, September 15, 2009, 6:00 pm - 8:00 pm in the Atchley Loeb Conference Room located in the Columbia University Medical Center. Parents of young children with celiac disease are invited to attend.

While the issues that will be discussed will focus on the needs of the participants, we anticipate that discussions could involve difficulties with diagnosis, how should a celiac disease patient be followed medically, what dietetic nutritional issues are important, who should take vitamins, how to handle associated diseases and manifestations, how to control weight, what to tell teachers and guidance counselors about your child among other topics.

Attendance will be limited to 30 people so we would appreciate you letting us know if you can attend. If you are interested in participating, please RSVP to cb2280@columbia.edu. There is no charge to participate.

Location:
Atchley Loeb Conference Room
Presbyterian Hospital Building
622 West 168th Street
PH 8E-107
New York, NY 10032

Take the Presbyterian Hospital Building to the 8th Floor. You will see the "Department of Medicine" sign on the wall as you exit the elevators.

Make a left down the hallway (east wing) to the end of the hallway which leads directly to Atchley Loeb Conference Room.

Here is a link for Directions to the Columbia University Medical Center.

Columbia University Medical Center Map

There is a parking garage located on 165th Street and Fort Washington Avenue. Valet parking is available at the Milstein Hospital Building, 177 Fort Washington Avenue (just south of 168th Street).

Future 2009 programs include:

Roundtable on Celiac Disease, Tuesday, October 6
Topic: Adults with celiac disease

Roundtable on Celiac Disease, Tuesday, November 3
Topic: Teens and adolescence with celiac disease

Information about the October and November programs will be sent one month prior to the event.

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Friday, July 24, 2009
New Gluten-Free Drink from Odwalla
New Odwalla Wholly Grain! Tropical Medley packs 32 grams of natural whole grains into every bottle, providing two-thirds of the recommended daily serving of whole grains and is a good source of fiber, Vitamins B1 and B2, and antioxidant Vitamins A, C and E. It's made with naturally gluten-free brown rice.

INGREDIENTS: ORANGE JUICE, PINEAPPLE JUICE, MANGO PURÉE, FILTERED WATER, BANANA PURÉE, WHOLE GRAIN BROWN RICE, INULIN, PASSIONFRUIT JUICE, COCONUT, VITAMIN E (D-ALPHA OCOPHEROL ACETATE), VITAMIN B2 (RIBOFLAVIN), VITAMIN B1 (THIAMIN MONONITRATE).

Amount Per Seving:
Calories 200 Calories from Fat 10
Total Fat 1g 2%
Sodium 25mg 1%
Potassium 350mg 10%
Total Carbohydrate 45g 15%
Dietary Fiber 3g 10%
Sugars 27g
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.

Vitamin A 10% • Vitamin C 10%
Calcium 4% • Iron 2%
Vitamin E 10% • Thiamin 10%
Riboflavin 10%

Not a significant source of saturated fat, trans fat and cholesterol.

Wholly Unexpected: Tantalizing Tropical Medley Packs Whole Grains In Every Scrumptious Sip

Half Moon Bay, Calif., July 22, 2009 –– It’s a wholly new way to get your whole grains: an island-indulgent fruit smoothie packing 32 grams of natural whole grains in every bottle. Wholly Grain! from Odwalla is a tantalizing tropical medley of orange, pineapple and mango juices, with two-thirds of the recommended daily serving of whole grains, and is a good source of fiber, Vitamins B1 and B2, and antioxidant Vitamins A, C and E.

Hitting natural food store shelves nationally this month, Odwalla Wholly Grain! Tropical Medley will delight your taste buds and treat your body right. While your tongue savors the smooth, satisfying tropical flavors, your body will delight in the goodness of whole grains and essential vitamins your body needs.


“With its refreshing tropical taste, Wholly Grain! is a surprisingly delicious way to work more healthful whole grains into your day,” said Jason Dolenga, Brand Manager, Odwalla.

Wholly Grain! is a natural beverage with added Vitamins E, B1 & B2 and other ingredients and is available in 450 mL (15.2 fl. oz) grab-n-go recyclable plastic bottles. Consumers can expect to find Wholly Grain! Tropical Medley at Whole Foods and other natural food stores nationwide alongside other Odwalla beverages such as popular Superfoods, C Monsters and Protein Monsters, and nourishing food bars.


About Odwalla

Odwalla, Inc., the nation’s leading natural health beverage company, delivers nourishment coast to coast with the Odwalla family of juices, juice drinks, soy beverages and nourishing food bars. Odwalla has been making juices and innovating in the natural health beverage category for more than 25 years. Its nourishing beverages and food bars are available in natural food stores, select supermarkets and specialty outlets throughout the country.

To learn more about Odwalla products and Odwalla’s commitment to the environment, please visit www.Odwalla.com or call 1.800.ODWALLA. Also follow Odwalla on Facebook and Twitter.

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Wednesday, July 22, 2009
Help Bring Back the Starbucks Gluten-Free Cake!
Dear fellow Celiacs,

We’d like your help to bring back the Starbucks gluten-free cake!

Despite what appears to be strong support from the gluten-free community, Starbucks is discontinuing its Valencia Orange Cake. This is a tremendous blow to the gluten-free community. It’s already so hard to find good, safe gluten-free options. Having a gluten-free treat at Starbucks was an enormous win for the community. It’s sad to see it disappear such a short time later, without any real explanation.

We’ve put together a petition to let Starbucks know how much we miss the gluten-free cake and to let them know we’d love to see it back in our local Starbucks!

Please share this petition with your support group members and ask them to sign it. The petition is located here: http://www.triumphdining.com/blog/petition-to-starbucks-bring-back-the-gluten-free-cake/.

We have 1,900 signatures so far – our goal is 5,000. We chose the goal of 5,000 because it’s a number we think Starbucks would sit up and pay attention to. When we reach our goal, we will present the petition to Starbucks corporate headquarters.

Please join us in our quest to get more options for gluten-free people around the country. I’ll keep you posted.
Thank you for reading this.

Sincerely,
Ross Cohen

Triumph Dining
124 E Broad St
Falls Church, VA 22046
E-mail: ross@triumphdining.com
Phone: 1-800-558-2906

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Tuesday, July 21, 2009
GlutenFree.com Recipe Contest
From the GlutenFree.com email newsletter:

Inspire us with your delicious glutenfree recipes for a chance to win a $200.00 gift certificate at glutenfree.com and a copy of Elizabeth Hasselbeck's book "The G-Free Diet"

What you'll need:

* Great recipes including but not limited to the following categories:
* Breakfast - Muffins and Scones, Pancakes and French Toast and Eggs
* Entrees - Meat, Fish or Poultry Dishes, Pasta Dishes
* Desserts – Squares, Cookies and Cakes
* One ingredient must be a glutenfree.com product
* Complete ingredient and cooking instructions
* A photo of the finished recipe

Contest Rules and Regulations

1. All ingredients, instructions and a photo of the recipe must be included.
2. One ingredient from Glutenfree.com must be included in the recipe.
3. One grand prize will be awarded of a $200.00 gift certificate and a copy of Elizabeth Hasselbeck’s book “The G Free Diet”
4. Three category prizes of $25.00 for the main category and a copy of Elizabeth Hasselbeck’s book “The G Free Diet”
5. Sixteen subcategory prizes will be awarded of a copy of Elizabeth Hasselbeck’s book “The G Free Diet”
6. All entries become the property of Glutenfree.com and can be used on their website for promotional purposes and included in the recipe section of glutenfree.com.
7. Contest begins July 20th and concludes August 17th. Winners will be contacted by August 24th and announced on the website.

Please send all recipes to contest@glutenfree.com

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Monday, July 20, 2009
Enjoy Life Coupons
$1.25 Off any TWO Enjoy Life® products

Enjoy Life offers delicious gluten-free and allergy-friendly foods everyone can enjoy! Click here!

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Friday, July 17, 2009
Gluten-Free Talent in NYC!!! 7/22/09


I am really lucky to have a bunch of very talented people in my NYC Celiac Disease Meetup group. Our first showcase of one of our own talented Celiacs will be at Arlene’s Grocery on July 22 when rock band Devi, featuring NYC Celiac Disease group member Deb, performs live! Arlene’s Grocery will have gluten-free drink specials throughout the show and you can purchase CDs from Deb for only $8 (regularly priced $10). Come out and support a fellow Celiac at a fun and new kind of meetup event for our group!

Date: July 22
Time: 8 PM
Location: Arlene's Grocery, 95 Stanton street (b/w Ludlow and Oorchard) http://www.arlenesgrocery.net/
Cover : $8, 21+
URL: www.devi-rock.com
RSVP today!

More about Devi:
DEVI (pronounced "Davey")is a rock power trio from Hoboken NJ, led by a woman Lucid Culture calls "one of the great guitar players of our time." This is "an utterly bad-ass power trio," says Midwest Record, with "a sense of humor, swagger, blistering guitar chops, looks, and the smarts to fuse niche with mass market." Italy's Audiovideofoto magazine adds "something tells us we are witnessing the birth of a rock star."

DEVI got its start when Debra saw John Hummel playing drums in a tiny Hoboken NJ bar. John is an in-demand drummer who has made albums with Amfibian (Phish lyricist Tom Marshall's band), Black Market Radio and C.C. Coletti. When early Devi bassist Dan Grennes was hired to perform in Toxic Avenger: The Musical, John and Deb brought in bassist Keith Mannino, who had played with John in Black Market Radio, the popular heavy rock band led by Peter Cornell (Chris Cornell's brother).

DEVI's debut album, Get Free, bursts out of the gate with the powerpop gem "Another Day" and closes with a hypnotic jam cover of "The Needle and the Damage Done." Live, the band "jams with joy and abandon. If adrenaline, crescendos, and heart-wrenchingly beautiful playing are something you would enjoy, get your ass down there." (Lucid Culture)

DEVI roped some talented friends into the Get Free sessions, including keyboardist Rob Clores (Black Crowes, Blues Traveler), jazz clarinetist Perry Robinson, sarod player & singer Wynne Paris (Krishna Das), Michael W. Dean (Bomb), Wiser Time vocalist Carmen Sclafani and producer Anthony Krizan. Redeye USA is distributing Get Free digitally; the CD is available on CD Baby and Amazon. Deb endorses DR Strings and Daisy Rock Guitars.

"Get Free is about the longing for love and the longing for God, and the crazy things we pursue-from sex to drugs to relationships-to try to appease those longings," says Debra, a long-time yoga practitioner. "All our efforts to escape from being human help us evolve," she adds, laughing, "whether we like it or not!"

www.devi-rock.com

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Thursday, July 16, 2009
Gone Too Soon: Starbucks Gluten-Free Cake

As reported on the Internet today and originally announced on Twitter, Starbucks is discontinuing the Valencia Orange Cake. This cake was the first individually wrapped gluten-free product available at Starbucks nationwide. Unfortunately, Starbucks’ reasoning behind pulling the item is this “was too much of a treat and not a nutritious snack.” This cake has only been for sale a few short months, as I reported in April. Instead of eliminating any gluten-free options at Starbucks, they are now going to sale KIND Fruit and Nut Bars. I only had the Valencia Orange Cake once, but I would much prefer cake with my coffee over a fruit and nut bar. The flavors are very different and the fruity and nutty texture don’t seem to go with coffee. I give Starbucks credit for listening to their audience and producing and selling the Valencia Orange Cake to begin with but this is a loss for the gluten-free Starbucks drinkers.

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Tuesday, July 14, 2009
Gluten-Free in Chicago with map
I am going to Chicago to visit a dear friend who just transplanted from NYC and catch up with another soon-to-be-gluten-free gal in September. I cannot wait to see them both and know our nights out in Chi-town will be debaucherous while are days are filled with sightseeing and eating. I am thrilled that I came across this list of Chicago restaurants today on Chicagomag.com. I am trying to figure out how many places we can go in less than 48 hours!


View Gluten-Free in Chicago in a larger map


Gluten-Free Resource List

Restaurants, bakeries, and Web sites with gluten-free menus and products—Chicago's most definitive list of establishments with a gluten-free sensibility

*Gluten-free menu on request

*ADOBO GRILL
1610 N. Wells St.
312-266-7999

*ADOBO GRILL WICKER PARK
2005 W. Division St.
773-252-9990

THE BALANCED KITCHEN
1103 W. Grand Ave.
312-296-8910
(The Balanced Kitchen is not a restaurant: It offers gluten-free catering and home delivery.)

*BEN PAO CHINESE RESTAURANT
52 W. Illinois St.
312-222-1888

*BIAGGI'S RISTORANTE ITALIANO
Naperville Crossings
2752 Showplace Drive, Naperville
630-428-8500
Also in Algonquin, Deer Park, Bloomington, Champaign (www.biaggis.com)

*CITY PARK GRILL
1783 St. Johns Ave., Highland Park
847-432-9111

*DA LUCIANO
8343 W. Grand Ave., River Grove
708-453-1000

DEERFIELDS BAKERY
813 N. Waukegan Rd., Deerfield
847-534-0068
Also in Buffalo Grove and Schaumberg

*FLEMING'S PRIME STEAKHOUSE & WINE BAR
25 E. Ohio St.
312-329-9463
and
960 Milwaukee Ave., Lincolnshire
847-793-0333

*FRANCESCA'S ON TAYLOR
1400 W. Taylor
312-829-2828
See Web site for all 18 city and suburban locations.

GLUTEN FREE STORE U.S.A.
Wauk-Dee Plaza (S. E. corner of Waukegan & Dundee Roads)
807 Waukegan Rd., Northbrook
847-513-6516
(Gluten Free Store U.S.A. is a retail grocery.)

INA'S
1235 W. Randolph St.
312-226-8227
Ina’s offers a gluten-free fried chicken dinner the second Wednesday of every month.

LE TITI DE PARIS
1015 W. Dundee Rd., Arlington Hts.
847-506-0222
Contact the chef, Michael Maddox, ahead of time.

MANA FOOD BAR
1742 W. Division St.
773-342-1742

MARCELLO'S, A FATHER & SON RESTAURANT
2475 N. Milwaukee Ave.
773-252-2620
Also in Logan Square, Lincoln Park, and Northbrook
Gluten-free pizza

*P.F. CHANG'S CHINA BISTRO
530 N. Wabash Ave.
312-828-9977
and
1819 Lake Cook Rd., Northbrook
847-509-8844

PIZZA FUSION
West 75th St. and Beebe Dr. (1 block east of Route 59), Naperville
630-355-9898
Gluten-free pizza, brownies, and beer

ROH & JO'S GLUTEN FREE SWEETS
800-220-8161
Roh & Jo’s is a Web site only.

ROSE'S WHEAT FREE BAKERY & CAFÉ
2901 Central St., Evanston
847-859-2723

THE SIT DOWN CAFE & SUSHI BAR
1312 E. 53rd St.
773-324-3700
Gluten-free soups, breads, pizza crusts, cheesecake, and brownies

SWIRLZ CUPCAKES
705 W. Belden St.
773-404-2253
Swirlz offers at least three gluten-free cupcakes daily.

*TED'S MONTANA GRILL
1811 Tower Dr., Glenview
847-729-1117

UNO CHICAGO GRILL
1160 Plaza Drive, Schaumburg
847-413-0200
and
6593 Grand Ave., Gurnee
847-856-0000

*VINCI
1732 N. Halsted St.
312-266-1199

WHOLE BAKERS
773-742-1834
Whole Bakers is a Web site only.

*WILDFIRE
159 W. Erie St.
312-787-9000
Also in Glenview, Oakbrook, Lincolnshire, and Schaumburg

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Saturday, July 11, 2009
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

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Friday, July 10, 2009
Moondance Heavenly Desserts
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.

Moondance Heavenly Desserts

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

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Wednesday, July 8, 2009
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.

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Saturday, July 4, 2009
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

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Friday, July 3, 2009
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.

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Thursday, July 2, 2009
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.

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