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Friday, May 28, 2010
Savor the Flavor of a Healthy Gluten-Free Life
GIG Annual Education Conference is Here!

Savor the Flavor of a Healthy Gluten-Free Life

Gluten-Free Expo
1-4 pm Fri, June 4 and 10-3:30 Sat, June 5

Minneapolis Airport Marriott
2020 American Blvd E
Minneapolis, MN 55425

$5 per person admission*
$15 family and friends (4 persons maximum)
(vendor expo admission only)
60 gluten-free companies; sample and buy products

*Admission fees from Gluten-Free Expo support the education and awareness programs of the Gluten Intolerance Group of North America®, a 501c3 national non-profit organization, supporting all persons with gluten intolerances, celiac disease and dermatitis herpetiformis, in order to live healthy lives.

Gluten-Free Expo is a part of the Gluten Intolerance Group of North America Annual Education Conference, June 4-5th (

Registration to conference includes lectures, meals and Gluten-Free Expo). Register today!

**Registrations being accepted in person at the registration table during the conference

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Thursday, May 20, 2010
Gluten-Free Cooking School Webinar on May 25
Mary Frances of the Gluten Free Cooking School is offering a unique opportunity on Tuesday, May 25th. She receives a lot of gluten-free reader questions and has decided to help answer your questions during an hour-long online seminar.

Mark your calendar to join Mary Frances on Tuesday, May 25th at 9:00 PM Eastern (6:00 PM Pacific). This online seminar is free and you can join online (via a webinar) or by phone. Click here to submit your questions, and go ahead and bookmark the page so that you can get back to it quickly on Tuesday night. And if Tuesday night doesn’t work for you; replays will be available afterwards on this same page.

I will be at the Celiac Disease Awareness night at Citifield, but I will definitely be checking out this webinar after Tuesday.

Please sign up today!

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Sunday, May 16, 2010
Kinnikinnick Gluten-Free Donuts
I recently received samples of Kinnikinnick gluten-free donuts. I had tried the cinnamon sugar donuts a few years ago, but donuts are one of those sweets that I usually do not buy. They are a nice to have, not a must-have in my dessert world. I find that growing up gluten-free with extremely limited gluten-free options in the mid-1980s and early 1990s, that I tend to keep away from most desserts just out of habit. (This is probably a better habit to have or else I would be fat as a house!) These donuts are definitely worth a try, though. I opened the chocolate-covered donuts as soon as I got them and shared with my gluten-eating coworker. Both of us enjoyed the little treat. He gave them two stars out of three and I agree. They are a bit dense, but not too heavy. They also are not crumbly as many gluten-free cakes and cookies tend to be. The chocolate dipped donut had just enough icing covering the donut. Too much more and I think it would have been too sweet for me to enjoy. The other great thing about these donuts is that they are wheat-free, dairy-free, soy-free, nut-free, and potato-free. Ingredients are below.

Chocolate Dipped Donuts
Qty/Pkg: 6
Ingredients: Icing(Sugar, water, glucose, cocoa powder), Sugar, White Rice Flour, Tapioca Starch, Water, Whole Eggs, Sweet Rice Flour, non Hydrogenated Shortening(Palm Fruit or Canola), Fructooligosaccharide, Yeast, Pea Protein, Egg Whites, Xanthan Gum, Fruit Concentrate(dextrose, dextrin, fiber), Salt, Rice Bran Extract, Cellulose, KinnActive Baking Powder, Glucono Delta Lactone, Sodium Bicarbonate, Nutmeg

Preparation Instructions: This product contains no preservatives. KEEP FROZEN Microwave or warm for best texture and taste.

Vanilla Glazed Donuts
Qty/Pkg: 6
Ingredients: Icing (sugar, water, glucose, vanilla), Sugar, White Rice Flour, Tapioca Starch, Water, Whole Eggs, Sweet Rice Flour, Palm Fruit Oil (non hydrogenated), Frutooligosaccharide, Yeast, Pea Protein, Egg Whites, Xanthan Gum, Fruit Concentrate (dextrose, dextrin, fibre), Salt, Rice Bran Extract, Cellulose, KinnActive Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, pea starch, mono calcium phosphate), Glucono Delta Lactone, Sodium Bicarbonate, Nutmeg

Preparation Instructions: This product contains no preservatives. KEEP FROZEN Microwave or warm for best texture and taste.


From Kinnikinnick:

Because going gluten-free shouldn’t mean a diet free of donuts, Kinnikinnick Foods, leader in the development of baked goods ideal for those following a special diet, today announces that their popular gluten-free Chocolate Dipped and Vanilla Glazed donuts are now available at Whole Foods Markets nationwide.

Rich in yummyness, yet free of gluten, wheat, nut, dairy, soy and trans fat, Kinnikinnick’s donuts are made from quality ingredients such as white rice four, sweet rice flour and palm fruit oil; contain half the fat of conventional donuts and no preservatives, and are produced in a completely gluten-free and nut-free facility.

The Vanilla Glazed and Chocolate Dipped flavors have a SRP of $6.59 per 11.3 oz package. Kinnikinnick donuts are also available via www.kinnikinnick.com and at select health food and mainstream markets across the country and in Canada.

Additional flavors include Cinnamon Sugar and Maple Glazed. For best texture and taste, keep frozen and warm before eating.

Kinnikinnick Products are produced in dedicated Gluten/Wheat/Nut free facilities that use Soy, Eggs and Sesame Seeds. Their facilities have been nut free since June 15, 2009. They are well into the process of reprinting packaging for our entire line however some of their packaging still lists the potential for nut traces. All products purchased directly from Kinnikinnick from June 15, 2009 onwards will have been produced in a nut free facility. Some stores may still have old stock. If the packaging does not indicate produced in a nut free facility, the only indication that product was produced after June 15 is the best before date.

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Saturday, May 15, 2010
GFCO is Proud to Certify Snyder’s of Hanover’s Gluten-Free Pretzels
Snyder’s of Hanover is the first USA, family-owned business to invest a great deal of time and money into making pretzels safe for gluten-free consumers. Snyder’s understands how important a strict gluten-free diet is to the health of persons with gluten sensitivities, and, because of that, sought the industry’s self-identified Best Practices in manufacturing gluten-free products – the Gluten-Free Certification Organization (GFCO) standards.

Auburn, WA (PRWEB) April 9, 2010
To meet GFCO standards, Snyder’s has carefully laid out a plan for production and quality control management that is monitored by third-party auditors for GFCO. Auditors inspect the manufacturing facility on a regular basis and are inspecting all aspects of the production of the finished products being certified gluten-free. This includes all processes and procedures for purchasing ingredients, storage and handling, production, cleaning and even looking into airborne dust contamination. As part of the GFCO application process, risk assessment is determined for ingredients and manufacturing. This determines the amount of raw materials, equipment and finished product the company is required to test onsite. It also determines the number of annual audits a company will have.

Consumer confidence increases with external certifications, and GFCO sets the most rigorous standards for gluten-free GFCO auditors are trained with years of experience working in plant inspections for kosher, organic and HACCP. They have been trained by GFCO to use their skills to also audit for gluten. GFCO auditors may often do “spot gluten testing” as part of their audits. As well, GFCO pulls products randomly from the point of sale to send to labs for detailed gluten testing without the company’s knowledge. GFCO has established a standard for certification at less than 10 ppm gluten, twice as strict as that proposed by the FDA and accepted by Codex and the World Health Organization. Rarely do GFCO products test more than 5 ppm gluten in laboratory testing. GFCO currently provides audits in 10 countries.
It can often take a company several months to work through the certification process. GFCO contractual requirements are stringent. It is our experience that companies certify gluten-free with GFCO because they recognize that GFCO sets the strictest standards and they see the value of third-party validation of their commitment to the product’s consumer market. It is not uncommon to find GFCO products also carry other third-party certifications, such as organic and kosher.

“There is consumer confidence and value in external certification, and GFCO sets the strictest standards for gluten-free”, states Claude O’Connor, vice president of marketing for Snyder’s of Hanover.

GFCO is pleased to add Snyder of Hanover to the family of GFCO products. GFCO certifies over 4000 products in all categories of food and supplements.

The Gluten Free Certification Organization (GFCO) is a program of the Gluten Intolerance Group of North America. The Certified Gluten-Free logo is a registered trademark of GFCO and a trusted, easy to find symbol that consumers rely on to know the foods they choose are truly gluten-free. www.GFCO.org; www.GLUTEN.net.

The global leader in pretzels and the nation’s second largest snack food company, Snyder’s of Hanover was founded in 1909 and is a privately held company that employs over 2,250 associates and operates nearly 1,800 distribution routes nationwide.

Snyder’s is headquartered in Hanover, PA, also the location of its flagship snack food manufacturing and distribution center where products are produced and distributed to the eastern half of North America, the Caribbean, Central and South America, and Europe. The Goodyear, Arizona plant produces products for the Western half of the United States and Pacific Rim countries. The Jeffersonville, Indiana plant produces and distributes Krunchers!TM kettle potato chips, JaysTM potato chips, and GrandeTM tortilla chip products primarily for the Midwest, Central, and Eastern United States.

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Friday, May 14, 2010
New Frappuccino Recipe Deletes Dairy, Adds Gluten
Coffee City | New Frappuccino recipe deletes dairy, adds gluten | Seattle Times Newspaper


Posted by Melissa Allison

Frappuccino fans who can't tolerate lactose are in luck. Frappuccino Light fans who can't tolerate gluten will have to find another drink.

Starbucks' new Frappuccinos no longer have milk in their base mixes, which means that if you order one with soy instead of cow's milk, it's practically a dairy-free beverage. It's not officially designated vegan, because Starbucks says there is the potential for cross-contamination in stores and in manufacturing facilities.

The new base mix for light Frappuccinos now includes gluten, a depressing fact for fans with celiac disease and other forms of gluten intolerance. The regular Frappuccino base mix does not have gluten as an ingredient, but is not officially designated gluten-free because of the risk of cross-contamination. Customers who want a reduced calorie Frappuccino but are sensitive to gluten can request non-fat milk in a regular Frappuccino, the company said.

Meg Perrine, a former Frappuccino Light fan in Kirkland, has visited 12 Starbucks in Arizona and Washington since the new recipe started rolling out, and no barista or manager she talked to knew that gluten had been added to the light base mix. One barista looked at the label and told her it was gluten free, although gluten was on the ingredient list. She has a friend who has blogged about it and gives readers a link to a comment page.

"They knew when they put this in that it's going make thousands of people sick," Perrine said.

She doesn't worry about cross-contamination in stores because, "I ask for a clean pitcher, and they do it for me every time. The baristas are sweet. They know I have celiac disease."

She doesn't worry about cross-contamination at the manufacturers' level because of rules about cleaning the machines and lines between products.

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Last Day to Enter Allen's Recipe Contest
Allens, Inc., the largest manufacturer of canned and frozen vegetables in the nation, just introduced a new line of Southern Style vegetables that are gluten-free, heart healthy, contain no MSG and are low in sodium.

Enter Your Recipe for a Chance to Win Allens Products for a Year!

Do you love to cook with Allens vegetables? Do you fill your kitchen with healthy and flavorful meal solutions? Then they want to hear from you!

To celebrate Eat All Your Veggies Day on June 17, Allens has cooked up the “Feast Your Veggies on This” Recipe Contest that’s sure to please your taste buds.

The top three recipes will be chosen in each of three categories: family entrées, southern favorites and appetizers/side dishes. The top winner in each category will receive a one year supply of Allens brand vegetables. Second place will receive a six month supply and third place will receive a one month assortment.

Share your favorite recipe(s) ... But hurry ... all recipes must be submitted on/before May 15, 2010!

Enter today!

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Thursday, May 13, 2010
Quaker Large Rice Cakes Now Labeled Gluten-Free and Giveaway
Update: Thanks to Jenni, Tiff+Albert, and Sweetpea for being the first three comments on this posting. You are the winners of the samples! Thanks to the rest of you for commenting on my blog. More giveaways to come!

Giveaway: Do you want to try the gluten-free Quaker Rice cakes? If so, be one of the first three comments below. Don't forget to include your email address!


Quaker has a line of large rice cakes that are now specially labeled gluten-free. Consumers can snack on gluten-free labeled products while still enjoying the same satisfying crunch of the original Quaker Rice Cake. With 35-60 calories per serving, the large rice cakes are tested to ensure they meet the current FDA proposed standard for gluten-free products, (20 parts per million) of gluten. Quaker’s gluten-free large rice cakes open up an exciting world of snacking possibilities for consumers with gluten-free needs.

Some quick informational bullet points about the rice cakes:

  • Quaker Rice Cakes make for convenient snacking, whether you’re at work, school, outdoors, or even while traveling.
  • Top your favorite gluten-free large Rice Cake with veggies, fruits, cheeses, and spreads and discover a whole new dimension in gluten-free snacking.
  • They come in a re-sealable package that keeps them fresh and ready-to-eat.
  • Find them in grocery stores nationwide for an average retail price of $2.49.
  • Gluten-free flavors include Apple Cinnamon, Butter Popcorn, Caramel Corn, Chocolate, Lightly Salted, Unsalted, and White Cheddar. (Of course, Quaker encourages consumers with gluten intolerance to look for the gluten-free label before purchasing any product and consult a health professional for any dietary questions).
  • The Cracker Jack Butter Toffee flavor will not carry the gluten-free label because it contains barley. This product will have limited availability in 2010 because it’s no longer in production.

To learn more about Quaker Rice Snacks, visit www.quakerricesnacks.com.

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Wednesday, May 12, 2010
Betty White Does Gluten Allergies
If you missed Betty White on Saturday Night Live this week, be sure to go to Hulu.com and watch it today. For 88 years old, she is definitely a firecracker. I think they tried to get her to say as many dirty things as possible which just made the show even funnier. They also brought back a lot of old time favorite women, which made for a funny Mother's Day episode. Sally O'Mally and the NPR ladies were all there. Good times! There were two clips that were web-only, Debbie Downer and Bronx Beat, which can also be found on Hulu.com. For your viewing pleasure and for another gratuitous mention of gluten on a national TV show, I have included the Debbie Downer clip below. You know I love me some mainstream gluten or celiac references!

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Tuesday, May 11, 2010
Domino's Goes Gluten-Free in New Zealand
It may be very far away from here, but international pizza chain Domino's has introduced gluten-free pizza in New Zealand. I think it will be a very long time before gluten-free pizza hits the mainstream in the United States. Australia, New Zealand, and even Canada have much more awareness about Celiac Disease and gluten-free diets than the United States does; although an article like this about a mainstream company is promising. Hopefully their gluten-free cousins in the U.S. will start learning from their savvy, international counterparts.

Domino’s introduces gluten free pizzas

Domino’s is launching 13 gluten free pizza bases to its New Zealand menu today.

Domino’s GM Ryan Bohm said the introduction of gluten free pizzas bases was a direct response from customer’s who love pizza but are gluten intolerant.

“We already have a vast majority of ingredients which are gluten free, but until now customers who are intolerant to wheat gluten weren’t able to create a pizza they could enjoy," he said. "Now with the gluten free pizza based, we have 16 pizza varieties which when paired with the new gluten free base are suitable for Coeliacs."

Domino’s gluten free pizza include the following – Chilli Prawn, Garlic Prawn, Spinach and Feta, Toni Pepperoni, The Godfather, Margarita, Simply Cheese, Vengorama, Veg Trio, Chicken and Feta, Chicken Italiano, Chicken Manaco or Creamy Chicken and Cherry Tomato.

Source: Domino’s Pizza NZ

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Monday, May 10, 2010
Gluten-Free Food News and Giveaway
Update 5/12/10: Thank you for all of your comments. Congrats to Jen and Monica, the winners of the coupons!


Giveaway: If you are interested in Helen's Kitchen or Organic Bistro, leave a comment at the bottom of this post. I have two coupons to giveaway for each brand. It is for a free entree! Leave your email address so I can contact you.


Helen’s Kitchen, a family-owned brand specializing in organic and vegetarian frozen entrees and meat alternatives, offers the following gluten-free meals, each of which are meat-free, made of nutritionally superior natural and organic ingredients, and completely free of trans-fats, MSG and GMOs. In addition, Helen’s entrees feature the brand’s original tofu steaks that provide a source of complete “whole” soy protein, Isoflavones and antioxidants, vitamins and minerals.

• Thai Yellow Curry
• Cheese Enchiladas
• Hearty Bean Chili
• Indian Curry

The Organic Bistro, supported by dietitians nationwide, offer a wholesome range of gluten-free frozen meals as well, balanced with the very finest sources of lean protein, sustainable seafood, fiber-rich whole grains, organically-grown vegetables and healthy fats. These easy-to-prepare, single serving meals are made with organic ingredients, low-glycemic, unprocessed, and free of salt and artificial flavorings.

Gluten-free varieties include: Wild Salmon, Savory Turkey, Ginger Chicken, Salmon Cake, Chicken Citron, Spiced Chicken Morocco, Pasta Puttanesca, and Jamaican Shrimp Cake

******

Product Reformulation Meets Growing Demand for Gluten Free Options

IRVINE, CA. – Helen’s Kitchen, a family-owned brand specializing in organic and vegetarian frozen entrees, has announced that a selection of its Certified Organic frozen entrees are now shipping as gluten free.

Product lines reflecting the new gluten free formulation include Helen’s:
  • GardenSteak™
  • Vegetarian ChickenSteak
  • BBQ TofuSteak *NEW*
  • Thai Red Curry *NEW*
  • Thai Yellow Curry
  • Cheese Enchiladas
  • Hearty Bean Chili
  • Indian Curry
Recent research and newly developed blood screening methodologies have revealed that one in every 133 otherwise-healthy individuals suffer from celiac disease, according to the American Medical Association 2003.

“We have always been determined to meet our customers’ needs, not only in terms of taste, but in terms of overall health and specific dietary issues such as an intolerance to gluten,” said Stephen Moore, CEO of Helen’s Kitchen. “We’re very pleased to be able to respond to the ever-growing demand from our customers for organic gluten free products in today’s market and look forward to expanding the range of our gluten-free products in the future.”

Helen’s gluten free entrees are available in health food and specialty stores across U.S. and Canada, for an SRP of $4.89. Helen’s Kitchen produces their frozen product line in recycled paper packaging and bio-degradable food trays.

About Helen’s Kitchen
Helen’s Kitchen was founded by Stephen Moore in 2002 and named after his mother, Helen. Always a strong believer in blending great taste and great nutrition together, Helen started serving her self-created Tofu Steaks years ago to Stephen, and soon both he and even his non-vegetarian friends were hooked. Eight years later, Helen’s Kitchen has become the little food brand that could: youthful, passionate, creative, caring, and absolutely inflexible when it comes to meeting the highest possible standards of excellence. And like Helen herself, the brand is full of personality, perhaps best expressed in Helen’s Simple Health lifestyle: Enjoying Life, Delicious & Simple Gourmet Food, Balanced Nutrition, and Smart Choices. Helen’s Kitchen also just merged with the Organic Bistro brand and has formed a new parent company called Food Collective, Inc. under Stephen’s direction. For more information, please visit www.helensfoods.com.

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Saturday, May 8, 2010
French Meadow Bakery Contest
French Meadow Bakery has launched a recipe contest in recognition of Celiac Awareness Month. The contest, ending on May 31st, will be held on www.FrenchMeadow.com starting the first week in May. Contestants are encouraged to enter two categories, sweet and savory, and two grand prizes and two 1stplace prizes will be awarded. Grand prize winners will receive a one-year supply of French Meadow gluten-free items as well as a $250 grocery gift card. First place runner-ups will receive a $100 grocery gift card. All contestants will receive a one-time use promotion code good for $5 off any FrenchMeadow.com purchase.

Enter the French Meadow contest today!

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Gluten-Free Goodness Made Easy

French Meadow Bakery Shares Wholesome, Gluten-Free Meals in Honor of Celiac Awareness Month

Minneapolis, MN – May 3, 2010 –The month of May puts a spotlight on Celiac Disease, one of the most common genetic conditions in the world. In fact, according to the Mayo Clinic, 1 in every 100 people is living with Celiac Disease, 97% of whom will go undiagnosed.


The entire month of May is dedicated to Celiac Disease, when Celiac organizations, those living with Celiac, and companies that produce much needed gluten-free products are banning together to help spread the word about this lifelong, digestive disorder that affects both children and adults. Not only is this month a critical time to enlighten the public about the disease, but it is also an important time to empower those who have been diagnosed with tools to make their diet and lifestyle as simple and delicious as possible.


French Meadow Bakery Offers Meal Solutions for the Gluten-Free Lifestyle

Going gluten-free can often challenge even the best cooks in the kitchen, but French Meadow Bakery, the nation’s oldest continuously certified-organic bakery in the U.S., shares recipes and products with consumers that ensure e a gluten-free lifestyle as not only be delicious, but also deceptively easy.


Chef Mark Stussi, C.E.C., Rich Products Corporation, recognizes that meal time one of the hardest times for those with Celiac. “It is increasingly easier to find gluten-free products, but it is still difficult to identify items that taste good, not to mention finding easy ways to incorporate them into a recipe,” said Stussi. The rise in Celiac diagnoses led Chef Mark to “create wholesome, simple recipes incorporating French Meadow Bakery gluten-free products into achievable, everyday meals.”


“In addition to our line-up of great-tasting and nutritious products, French Meadow Bakery is proud to offer solutions for the gluten-free lifestyle,” said Beth Naffziger, brand manager for health and wellness, French Meadow Bakery. “We all know that gluten-free meal preparation can be a daunting challenge. As an internationally recognized, gold-standard provider in the gluten-free industry,shares several simple ways to incorporate our delicious products into recipes that make mealtime a snap.”


French Meadow Bakery Certification

French Meadow Bakery understands the seriousness of food allergies and intolerances. The bakery’s gluten-free products are made in a dedicated gluten-free facility and carry the seal of the Gluten-Free Certification Organization (GFCO.org). The products are also free from lactose, casein, peanuts, tree nuts, and preservatives. An independent laboratory periodically tests and verifies the company’s allergen claims. The extensive gluten-free portfolio includes breads, pizza crust, tortillas, rolls, brownies, cookies, muffins, cakes and cupcakes.


“People with Celiac Disease must be able to easily identify products they can trust,” said Naffziger. “Our certified products can take the guesswork and worry out of buying gluten-free foods.”


French Meadow Bakery Offers Great Taste


Although the safety and quality of gluten-free products is of paramount importance, taste is also a key factor that sets apart many gluten-free offerings. “French Meadow Bakery has made flavorless gluten-free foods a thing of the past,” said Naffziger. "Taste is one of our key priorities. We’re thrilled that our extensive lineup offers a bounty of flavorful products that continue to be delicious hits!”


French Meadow’s great taste is evidenced by their award-winning gluten-free lineup. The products have been featured and endorsed by numerous nutritionists, foodies and chefs, including America’s #1 nationally syndicated health & wellness talk show, “The Dr. Bob Show.”


About French Meadow Bakery
French Meadow Bakery™ is the oldest, continuously operated, certified-organic bakery in the U.S. Founded in 1985 by Lynn Gordon as a means of making healthy bread for her macrobiotic diet, the bakery is internationally recognized as a leading provider of naturally delicious and nutritious bakery products and desserts that are certified organic, gluten-free, vegan, yeast-free, and kosher.


French Meadow Bakery won Grocery Headquarters' “Selling Wellness Trailblazer Award” in 2007, and received Bon Appétit’s“Ten Best Bread Bakeries in the U.S” on two separate occasions. The company's performance breads are endorsed by nutrition experts Dr. Barry Sears, Dr. Andrew Weil, and Dr. Ann Louise Gittleman.


French Meadow is based in Minnesota and has a global strategic business alliance with Rich Products Corporation (http://www.rich.com). The company maintains its commitment to the environment through small farmers, community involvement and innovative healthy eating. Its trend-setting products are available nationally at mainstream grocers and independent natural food stores. For more information, visit http://www.frenchmeadow.com or call (877) 669-3278.


French Meadow Bakery Gluten-Free Recipes



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Gluten-Free Vanilla-Flax French Toast

2 slices French Meadow Bakery Gluten-Free Multigrain Bread

1 egg

¼ cup skim milk

1 tbsp ground flax

½ tsp vanilla

Whisk egg, milk, flax and vanilla together. Heat sprayed pan over medium heat. Place bread in egg mixture and coat both sides. Place bread in hot pan and cook for approximately 3 minutes per side or until golden brown. Serve with yogurt, fresh berries or syrup!



French Meadow Bakery Gluten-Free “It’s Greek to Me” Pizza

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Garlic Paste Ingredients

Garlic Oil

2 tbsp extra virgin olive oil

1 clove garlic, roasted

Instructions: Make a paste with garlic and oil and let stand for up to 3 days.

Pizza

French Meadow Bakery Gluten-Free Pizza Crust

1 oz baby spinach, shredded

2 oz feta cheese, crumble

Kalamata olives, pitted and sliced

8 sundried tomato pieces, sliced

Instructions:

Remove one French Meadow Bakery Gluten-Free Pizza Crust from packaging. Brush GF pizza crust with garlic infused olive oil as the “sauce” layer. Artfully garnish with the remaining ingredients. Place in a 400°F oven for 5-10 minutes. This is a very light and healthful pizza. Enjoy!

*Variation:

Options for a more hearty pizza, spread black olive tapenade as the “sauce” and add remaining ingredients on top and bake.


Roasted Red Pepper & Red Onion Quesadilla

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2 French Meadow Bakery Gluten-Free Tortillas

¼ cup shredded cheddar cheese

Red onion slices

Roasted red pepper slices

Heat sprayed pan over medium heat. Put one tortilla in pan and layer with cheese, red pepper and onion. Top with other tortilla. When cheese has melted, about 3 minutes, flip quesadilla and cook three additional minutes. Cut into four pieces and serve with salsa and sour cream, if desired.


Cinnamon Tortilla Crisps

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4 French Meadow Bakery Gluten-Free Tortillas

Cooking spray

Cinnamon and sugar

Pre-heat oven to 375°F. Slice each tortilla into 8 wedges. Spray with cooking spray and sprinkle with cinnamon and sugar. Place sugar side down on pan. Spray other side with cooking spray and sprinkle with cinnamon and sugar. Bake for 10 minutes. Flip chips over and bake for another 10 minutes. Serve with fruit salsa, yogurt dip or plain!

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Friday, May 7, 2010
Media Planet USA Today Celiac Disease Supplement
Media Planet Publishing Inc. has released a special celiac disease report today, Friday May 7, 2010 in USA TODAY. I think this is a huge step to bring Celiac Disease Awareness to the mainstream. Thank you to Media Planet for publishing this supplement. You can download this supplement by clicking here.

This comprehensive supplement seeks to raise awareness of the disease and the gluten-free diet, promoting resources available to help the suffering gain a diagnosis, and patients and families with celiac restore their health and reclaim their life!

Sarah Jane Smith, LPGA star and NFCA Athletes for Awareness spokeswoman, graces the cover of this special magazine insert. Smith, along with fellow NFCA Athlete for Awareness AJ Clemens, are profiled in the ‘stories of inspiration’ section which can be seen on pages 4 and 5. In addition, NFCA founder and president Alice Bast is a featured expert on the subject of celiac disease and infertility.

The latest celiac disease report for USA TODAY, published by Media Planet, will reach over one million readers nationwide, distributing over 442,000 printed copies within the areas listed below.

BOSTON: Massachusetts, Rhode Island, Connecticut, Vermont, New Hampshire and Maine
DENVER: Colorado, Montana, Wyoming, South Central Idaho, Northern Nevada, Central Utah, Western Nebraska and parts of Kansas
TEXAS: Houston, Southern Texas, and South Central Louisiana
FLORIDA: North Central Florida and parts of Georgia
SAN FRANCISCO: North Central California and North Eastern Nevada and Hawaii

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Thursday, May 6, 2010
Vegan and Reduced Lactose Options Now at S'Mac
S'Mac is one of my favorite take-out restaurants in New York City. They are the only mac-and-cheese place that I know of that has gluten-free options. They have now expanded their menu for vegans and those with lactose intolerance. On your next visit to NYC, this is a must visit! Thank you to Sarita and Caesar for their ever expanding menu and support of those of us who need to eat gluten-free, dairy-free, and vegan!

REDUCED LACTOSE
If you are mildly Lactose Intolerant and can consume cheese products, you can ask for any menu item to be prepared Reduced Lactose for an additional cost. Your order will then be prepared using the Vegan Coconut Milk base instead of the Cow's Milk base. Warning: Please be aware that Reduced Lactose will still contain some cow’s milk cheese.

VEGAN/DAIRY-FREE
If you are completely Dairy Allergic or follow a Vegan lifestyle please ask for the Vegan menu item, plain or with any additional mix-ins. Made with Coconut Milk, Rice Flour, Potato Flour, Palm Oil, Organic Palm Shortening, Marmite, Salt and Pepper.

S'MAC
http://www.smacnyc.com
345 E. 12th Street
New York, NY 10003

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Wednesday, May 5, 2010
Mary’s Gone Crackers Supports Celiac Awareness Month

Mary’s Gone Crackers and the Celiac Disease Foundation Suggest Ways to Raise Awareness for Celiac Awareness Month

Gourmet Gluten-Free Snack Company and Non-Profit Support Organization Encourage Understanding of Celiac Disease with 10 Tips to Spread Awareness

Gridley, Calif. (May 3, 2010) – In honor of National Celiac Disease Awareness Month in May, Mary’s Gone Crackers, makers of gourmet gluten-free foods, and the Celiac Disease Foundation (CDF) have released a list of 10 ways to help promote awareness of the disease. Celiac Disease affects approximately one in 133 people; nearly three million Americans nationwide.

Celiac Disease is one of the most common genetic conditions in the world, but often goes undiagnosed because it is a multi-symptom, multi-system disorder. It is estimated that 97 percent of Americans with the disease often go undiagnosed.

10 ways you can help raise awareness include:

  1. Support National Celiac Disease Awareness Month by spreading the word! Send out an email, or post it on Facebook or Twitter.
  2. Prepare your favorite gluten-free dish for your next gathering, then print copies of your recipe and place it by your dish to share!
  3. Write your congressperson and ask them to co-sponsor/support H. Con. Res 110 designating May as Celiac Disease Awareness Month.
  4. Give the gift of health – Next time you give a gift, consider a basket filled with your favorite gluten-free products. Include Mary’s Gone Crackers and let people know that you don’t have to be gluten intolerant to enjoy the healthy, wholesome taste!
  5. Contact the health editors of your local newspaper and ask them if they know about Celiac Disease. Write them a letter and share your story.
  6. Share current books – Celiac Disease for Dummies, by Sheila Crowe, MD and Ian Blumer, MD; Revised and Updated: Celiac Disease: A Hidden Epidemic by Peter H.R. Green, MD; or Healthier Without Wheat by Stephen Wangen, MD. Read them and pass them on to people who you think may benefit from learning more about Celiac Disease or how gluten may be the cause of their illness.
  7. Find out if there is a health fair or vendor fair coming to your town and offer to set up a table with information on Celiac Disease and how to get tested. Contact the Celiac Disease Foundation for the free awareness brochures, “Are You The One?” which covers symptoms, testing, tips and more!
  8. Check to see if there are any local benefits or marathons that support Celiac Disease – join or volunteer! Check out Team Gluten-free™ and help raise awareness and funds through participation in local and regional races.
  9. When you visit a friend or neighbor in the hospital, or have a regular physical or dental exam, take the opportunity to talk to doctors, dentists, nurses, healthcare workers, and dieticians to help increase their awareness of Celiac Disease and the gluten-free diet needs of Celiac patients.
  10. Word-of-mouth. The best way to raise awareness is to just tell somebody about Celiac Disease. Share your story!

“We’re excited to collaborate with Mary’s Gone Crackers to help promote dialogue and raise awareness for Celiac Disease,” said Elaine Monarch, founder/executive director of the Celiac Disease Foundation. “With so many people still going undiagnosed, we hope these tips will motivate people to share their experiences and knowledge of Celiac Disease, helping others to learn more about it and increase the rate of diagnosis.”

Common symptoms of recurring bloating, gas, abdominal pain, chronic diarrhea, constipation, unexplained weight loss or weight gain, bone or joint pain, migraine headaches and unexplained anemia are often and unknowingly caused by Celiac Disease. Since many people living with Celiac Disease go undiagnosed, it is important for anyone displaying one or more of these symptoms to consult a doctor for testing. Symptoms vary and are not always gastrointestinal.

“Celiac Awareness Month is an ideal time to spread the word of this widespread condition and we’re dedicated to encouraging discussion among people living with or without Celiac Disease,” said Mary Waldner, co-founder of Mary’s Gone Crackers. “Ever since my son and I were diagnosed with Celiac Disease, we eliminated gluten from our diets and reclaimed our health, which encouraged me to create a line of gluten-free snacks so others can do the same!"

To learn more about Celiac Disease, visit www.celiac.org. For more information about Mary’s Gone Crackers, visit www.marysgonecrackers.com.


About the Celiac Disease Foundation
Since 1990, Celiac Disease Foundation (CDF) has been dedicated to promoting awareness to increase the rate of diagnosis. CDF is constantly expanding the supportive community for patients, families, healthcare professionals and the food service industry. CDF is actively involved in advocating for patient concerns and networking with other national and international organizations to improve the quality of life for Celiacs and their families. For more information, please visit www.celiac.org.

About Mary’s Gone Crackers
Founded in 2004, by Mary Waldner and Dale Rodrigues, Mary’s Gone Crackers manufactures a line of delicious gourmet, organic, gluten-free, vegan foods including crackers, pretzels (Sticks & Twigs) and its new line of love Cookies. Mary’s Gone Crackers always uses certified organic, kosher, whole food ingredients that contain no added trans-fats, eggs or dairy. Mary’s Gone Crackers’ products are available in natural and grocery stores nationwide. Mary’s Gone Crackers is a proud sponsor of the Celiac Disease Foundation. For more information, please visit www.marysgonecrackers.com.

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Saturday, May 1, 2010
Senator Parker Proclaims May as Celiac Disease Awareness Month
I read about this on the GlutenFreeLI website and was excited to share with my readers this news. Thank you Senator Parker!

http://www.nysenate.gov/press-release/senator-parker-proclaims-may-celiac-disease-awareness-month

Senator Kevin Parker (D-Brooklyn) honored groups and individuals dedicated to increasing awareness of Celiac Disease, an inherited, autoimmune disease that hinders the body’s ability to absorb nutrients properly. In recognition of the seriousness of this disease and the efforts of those dedicated to fighting it, Senator Parker passed a resolution proclaiming May as Celiac Awareness Month in New York State.

Celiac Disease causes damage to the lining of the small intestine from eating gluten and other proteins found in wheat, barley, rye and possibly oats. The exact cause is unknown; however, those with a family member with Celiac Disease are at greater risk for developing the disease.

The disorder is most common in those of European ancestry and women are affected more commonly than men. More than two million people in the United States, or about 1 in 133 people have the disease. In New York State, approximately 150,000 people suffer from Celiac Disease.

“No treatment can cure Celiac Disease. However, you can effectively manage Celiac Disease through changing your diet,” Senator Parker said. “Gluten is found in bread, pasta, bagels, pizza and many other popular foods but can also be found in medicines, vitamins and lip balm. People with Celiac Disease may have no symptoms but can still develop complications of the disease over time. Raising awareness among medical professionals and the public could save lives.”

There are numerous diseases and conditions associated with Celiac Disease including:
· Anemia
· Autoimmune disorders such as rheumatoid arthritis and systemic lupus erythematosus
· Certain types of intestinal cancer
· Dermatitis herpetiformis
· Down syndrome
· Lactose intolerance
· Miscarriage or unexplained infertility
· Neurological conditions
· Osteoporosis or osteopenia
· Thyroid disease
· Type 1 diabetes

“Another characteristic of Celiac Disease is that it is often misdiagnosed, or only diagnosed after years of suffering, missed work, and expensive diagnostic testing-and ineffective treatment. Consequently, raising awareness among medical professionals and the public about Celiac Disease could save the State of New York hundreds of millions of dollars otherwise lost to unnecessary or ineffective medical treatments, or in lost work productivity,” said Senator Parker.

“Experts in the field of Celiac Disease tell us that one percent of the population worldwide has Celiac Disease. Sadly, 97% of those individuals go undiagnosed for years due to a lack of information and awareness,” said Senator William Stachowski (D-Buffalo). “Immediate relief for those individuals is as simple as not eating certain foods, but these foods, like wheat, are so common it’s hard to avoid them. Once more people learn about the disease through our awareness raising efforts, our next step will be to make New York State a place where people can easily find gluten-free foods and products to make living with the disease easier. I am pleased to see so many of our State’s restaurants and businesses stepping up to provide gluten free products for suffers, and make living with the disease easier. I will do what I can to support their ongoing efforts, and to find ways to lower the costs borne by New Yorkers, New York businesses, and by the State's health care system.”

Senator Parker has sponsored two bills that would raise awareness of this debilitating disease. The first (S.5751A) would create a statewide education program within the Department of Health to promote awareness and train health care professionals concerning the causes and consequences of Celiac Disease.

The second bill, (S.7460) would increase the safety to those with food allergies by requiring every cafeteria owned, leased or operated by the state to post all information regarding the gluten content of foods being served.

Groups recognized by Senator Parker for their work in helping to raise awareness of Celiac Disease and ameliorate the suffering of New Yorkers with this disease include:
-The Greater New York City Celiac Support Group
-NYCeliac
-The New York Restaurant Association,
-The Celiac Disease Center at Columbia University
-Sherry Lynn's Gluten Free Restaurant
-Wheatfield's Restaurant
-The Celiac Disease Foundation
-The Celiac Disease Resource, Inc.

“This proclamation is a giant step in the journey to increase awareness of this highly under diagnosed and untreated disease,” said Daria Spiak, Vice President of The Celiac Disease Resource, Inc. (www.celiacresource.org). “We thank Senator Parker and all who helped in getting this proclamation to fruition.”

"Celiac Disease is the #1 disease you've never heard of,” said Elaine Monarch, Founder and Executive Director of the Celiac Disease Foundation (www.celiac.org). “We applaud Senator Parker's efforts to help us raise awareness of this vastly under-diagnosed disease with his Resolution J.4813 designating May as Celiac Disease Awareness Month in the state of New York. The Celiac Disease Foundation (CDF) thanks you Senator Parker for your advocacy, dedication and passion that will make a difference in the lives of people with Celiac Disease and those yet to be diagnosed."

“I want to thank Senator Parker and the New York State Senate for recognizing Celiac disease and the many individuals whose lives have been changed by adopting a gluten free diet,” said Sherry Birch, Owner of Sherry Lynn’s Gluten Free Restaurant and Bakery, Latham, N.Y. “We believe that Celiac awareness will be enhanced with the introduction of this resolution. Beyond any doubt, it will help more New Yorkers to cultivate the lifestyle necessary to reduce the chronic symptoms and complications of this largely under-diagnosed ailment.”

“We at Outback Steakhouse are proud to support Celiac disease awareness and the Celiac Disease Resource Inc. in their efforts to raise awareness,” said Bruce Anderson, Managing Partner, Outback Steakhouse #3351 – Albany, NY. “We are thankful for all our loyal patrons and happy to provide them with safe dining options.”

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