Celiac Disease Lifer

Do you know anyone that's had Celiac Disease for more than 5 years? More than 10 years?

More than 30 years???

Yep, you do. It's me.

Dana, from Gluten Freedom Blog, asked me to share my story with her readers and I happily obliged. I feel that as someone that has been gluten-free and living with Celiac Disease for 31 out of the past 33 years, I have a really unique perspective in our community. Many people people feel that their lives are over after a Celiac diagnosis. I honestly don't know life any other way.

A Celiac Story from Erin: 30 Years of Experience

My Celiac story is longer than most, spanning more than 30 years. Although it was a long and bumpy ride at times, I truly believe being gluten-free for almost my entirely life and having Celiac Disease molded me into the person I am today.

Read more...

Gluten-Free Super Bowl Party

With Super Bowl XLVI only about a week away, it's not too early to start planning your gluten-free party menu. As someone who couldn't care less about football, the commercials and the food are what make the Super Bowl fun for me. Many Super Bowl parties focus on junk food, but you can make your party both healthy and delicious while still having fun.

Gluten-Free Fun Snacks

• Use store-bought hummus for veggies instead of creamy, calorie-heavy dips or trying making your own edamame hummus or baba ghanoush. 
• Buy low-sodium or no-sodium potato chips. Check all packaging to make sure your chips are gluten-free! Utz is a great gluten-free brand.
• Bake your own tortilla chips using 6-inch corn tortillas. Simply slice up to chip size, add a little flavor salt or spices, and bake on a low-heat for approximately 10 minutes. 
• Make air-popped popcorn and flavor with Barbara Kafka's 5 Spice Powder.
• Throw together a huge pot of vegetarian chili including your favorite hearty vegetables and squash. Serve with your homemade tortilla chips.
• Swap out soda for flavored seltzer.
• Make some Mexican lasagna! (see recipe below)

The most important suggestion for any party is to eat in moderation. Take a little of each snack or dish and don't overdo it!

Gluten-Free Fun's Mexican Lasagna

1 lb of ground turkey
1 can of diced tomatoes with chilis
1 can of refried beans
1 package of gluten-free taco seasoning (be sure to check the ingredients!)
1/2 cup of corn kernels
1/2 cup of diced onions
2 cups of grated sharp, reduced-fat cheddar cheese
10-12 gluten-free corn tortillas (I use the 6inch kind)

1. Preheat oven to 350 degrees.
2. Brown ground meat and drain excess fat.
3. Add can of tomatoes, corn, onions, and taco seasoning to the meat.
4. Add can of refried beans and bring this thick mixture to a slight boil.
5. Put a layer of the meat mixture into a 9X12 baking dish, followed by a layer of corn tortillas, and then a layer of cheese. Repeat with one or two more layers meat, cheese, and tortillas. Number of layers will depend on the size of your baking dish.
6. Top off with the rest of your cheese.
7. Bake for 30 minutes.
8. Enjoy!

---

This post is written in conjunction with the launch of a new website called The Balanced Platter. All throughout January, TBP has asked gluten-free bloggers to put together their thoughts on healthy, gluten-free living for the new year and beyond. I am thrilled to be a part of this month long blogging project. Please visit www.BalancedPlatter.com for more information.

The Balanced Platter is a one-stop shop for balanced, healthy gluten-free living. With their recent January 1st launch, they have different perspectives about living well on a gluten-free diet from top bloggers in the gluten-free arena. This will encompass recipes, tips, how-to’s, and product reviews.

7th Annual Evening with the Paul Taylor Dance Company and Benefit

Join the NYC Celiac Meetup Group for the 7th Annual Evening with the Paul Taylor Dance Company on Tuesday, March 20, 2012 at the David H. Koch Theater at Lincoln Center. 

A portion of each ticket benefits the Celiac Disease Center at Columbia University if you use code CELIAC when purchasing. A pre-performance gluten-free light supper begins at 5:45pm at the theater. 

Program includes "Oh, You Kid!", "Beloved Renegade", and "Brandenburgs"  

NYC Celiac Disease Meetup Special

$29.00 (Includes facility fee and PayPal Fee)

Save $5 on processing fees. All sales final!
http://www.meetup.com/Celiac/events/41275442/

With these tickets, you'll sit with other Meetup members and save the convenience charge of $7 per ticket. You must purchase these tickets by February 29, 2012 and your ticket will be at the box office in your name on March 20.  No refunds and no exchanges; all sales are final. You can only receive this discounted ticket price by paying for tickets when submitting your RSVP on our website. If you choose to buy tickets at the other price levels, please do so via box office, web, or phone. 

Payment is NOT required to RSVP, but is necessary if you would like to buy these discounted tickets and sit with the NYC Celiac Disease Meetup group. 

Tickets: $300, $135, $75 and $25 (processing fee and facility fees additional)

Box Office: 63rd Street and Columbus Avenue  

Phone: 212.496.0600. 

Web: www.ptdc.org/tickets

All photos by Jordan Matter.

National Soup Month with Kettle Cuisine and Giveaway

A few weeks ago, I was lucky enough to be sent six different flavors of Kettle Cuisine soup. Then this past weekend, I got to sample more Kettle Cuisine at the Gluten-Free Education Fair at Whole Foods Upper West Side here in Manhattan. I have to say, I am impressed. I am not usually a pre-made soup fan because I find them to be very salty. (When I make soup at home, I never add salt.) Kettle Cuisine wasn't too salty but had a nice balance of flavor. My favorite flavor so far is the Chicken Chili with White Beans which surprised me since I hate white beans. Guess I like them now! All of the soups from Kettle Cuisine are gluten-free and test at 5ppm of gluten or less, which is below the FDA's proposed 20ppm. Additionally, Kettle Cuisine is officially certified as a gluten-free manufacturer by the Gluten Free Certification Organization (GFCO).

Kettle Cuisine soups include:

• Angus Beef Steak Chili with Beans GF, DF
• Chicken Chili with White Beans  GF
• Chicken Soup with Rice Noodles  GF, DF, LF
• New England Clam Chowder  GF
• Organic Mushroom and Potato Soup  GF, V
• Roasted Vegetable Soup  GF, V, DF
• Southwestern Chicken and Corn Chowder  GF
• Thai Curry Chicken Soup  GF, DF
• Three Bean Chili  GF, V, DF
• Tomato Soup with Garden Vegetables  GF, V, DF

GF: Gluten-Free, V: Vegetarian, DF: Dairy-Free; LF: Low-Fat

Looking for a recipe to make using Kettle Cuisine soup? Try this Gluten Free Southwestern Nachos recipe (with Kettle Cuisine Three Bean Chili). I am definitely making this ASAP, although I would probably swap out the Fritos for some reduced fat corn chips.

9.25 oz. FRITOS® corn chips (1 retail bag)
1 bowl Kettle Cuisine Three Bean Chili (10oz) (thawed overnight in the refrigerator)
2 oz. Yellow Onion, diced fine
3 oz. Sharp Cheddar Cheese, shredded
3 oz. Monterey Jack Cheese, shredded

1. Heat oven to 400°F
2. Arrange an even layer of corn chips in an oven-proof casserole dish
3. Spoon thawed chili evenly over chips (Chili may also be thawed in the microwave- pull back seal and microwave bowl for 2 minutes)
4. Sprinkle onion over the chili
5. Evenly layer both cheeses over top of mixture
6. Place in oven and heat until cheese melts and chili is warmed through
7. Remove from oven and top with optional garnishes and serve

CELEBRATE NATIONAL SOUP MONTH WITH KETTLE CUISINE!

Want to win your very own samples of Kettle Cuisine gluten-free soups? Simply leave a comment below telling me which flavor sounds the best!

Gluten-Free Celebrating with Schar

Last month, the NYC Celiac Meetup group partnered with Schar USA and The Celiac Diva to have an awesome holiday party. The people at the party were great, but the food was even better. As everyone walked in, they commented on how beautiful the gluten-free spread looked and tasted. We had everything from prosciutto-wrapped breadsticks, to crackers with goat cheese, to tons of cookies. The mood was festive and the best part was not worrying about what was on the menu because we could eat everything!

Anne Roland Lee, Schar's resident gluten-free expert, put together the amazing gluten-free menu while Lauren-Lucille, aka The Celiac Diva, opened her beautiful new home for the party. A great time was had by all and I was thrilled to be there.

Here's our Gluten-Free Celebrating video courtesy of Schar.

North American Society for the Study of Celiac Disease

I was pleasantly surprised to learn about this new society in today's Impact newsletter, put out by the University of Chicago Celiac Disease Center. One of my biggest gripes about the Celiac Disease professional community is that there is no unity. There are at least five big research centers in the United States and at least four national organizations. While they are all helping the gluten-free community, there is no centralized location with a common mission. This makes going gluten-free and doing research confusing. While I blame this on our healthcare system, I'm not going into a political rant here. All I know is that from my travels, healthcare outside of the United States makes gluten-free living much easier than at home. Although the North American Society for the Study of Celiac Disease is brand new and working on incorporating, I am excited to see what they have in store for us.

Here is some additional information from the Impact newsletter:

North American Society for the Study of Celiac Disease

Many people have long felt that the lack of a single, comprehensive organization to guide the cause of celiac disease in the U.S. has slowed progress in terms of finding better treatments and a cure. This all changed with the formation of the North American Society for the Study of Celiac Disease (NASSCD), which was born at the International Celiac Disease Symposium in Oslo, Norway last June. This organization, initially headed by Dr. Guandalini, is currently in the process of incorporating. Its goals are to foster the study of celiac disease in young investigators, to be a clearinghouse for major issues in celiac disease as well as major research initiatives, and to help guide precious resources and funding to those research projects that appear to be the best designed, with the greatest chance of a positive outcome, as determined by peer review. 

We are so pleased to be working with the very best minds in North America and welcome the opportunity to set the very highest standards and best practices for physicians in this field to follow. Stay tuned in the coming months for more information about the NASSCD as it becomes available.

Intestinal Immune Based Inflammatory Diseases 2 day Symposium for Patients

Title:	Intestinal Immune Based Inflammatory Diseases 2 day Symposium, for patients
Course Director(s):	Peter H.R. Green, M.D. & Ellen J. Scherl, M.D., FACP, AGAF
Dates:	03/02/2012 - 03/03/2012
Location:	Faculty House at Columbia University 64 Morningside Drive (Between 116th and 118th Streets) New York, NY 10027
Course Number:	Med PM 125
Description & Objectives:	Please join us for the first Intestinal Immune Based Inflammatory Diseases 2 day Symposium hosted by the Celiac Disease Center at Columbia University and the Jill Roberts Center for Inflammatory Bowel Disease, Cornell University and is sponsored by the College of Physicians and Surgeons of Columbia University.  This symposium is a separate concurrent program for patients. This gathering will bring an unprecedented opportunity for each of you to help shape the future of intestinal immune based inflammatory diseases by participating in the symposium. Celiac disease is an emerging disease that has increased 5 fold over the last 50 years.  The educational opportunities for individuals involved in the diagnosis and care of people with celiac disease is lacking.  Experts will discuss information about epidemiology, incidence, diagnosis, management as well as reasons for the underdiagnosis and the increased mortality associated with celiac disease. IBD is a continually evolving subspecialty area of gastroenterology.  There is a great need for ongoing educational programs that describe the management classification and use of the increasing number of novel therapies that are being developed for Ulcerative Colitis and Crohn’s disease.
Accommodation:	Contemporary Travel Inc. is the designated official travel agency for the Intestinal Immune Based Inflammatory Diseases 2 day Symposium this March. They guarantee the lowest airfare at time of booking. Contemporary Travel is holding a block of rooms at the Ink48 Hotel specifically for this conference. They have negotiated a significantly reduced rate for this hotel. The reservation will need to be made through Contemporary Travel to secure the reduced rate. All reservations must be received by January 26, 2012. Ink48 Hotel 653 11th Avenue (11th Avenue and 48th Street) New York, NY 10036 Please contact Gail Weiss or Judy Barth at Contemporary Travel: Gail Weiss: gweiss@contemporarytvl.webmail.com Judy Barth: judyb@contemporarytvl.webmail.com Telephone: 1.866.406.0033
For Additional Information:	Please contact Cynthia Beckman at cb2280@columbia.edu

The patient program is a non-CME program designed for patients and others in the healthcare arena who wish to enhance their knowledge of the most current research and developments in patient care in patients with celiac disease and inflammatory bowel disease.

The Patient Symposium registration type includes access to the Patient Program, breakfast, lunch, exhibit hall and evening receptions.

This registration does NOT include access to the Symposium.

REGISTER on or before Thursday, January 26, 2012, to take advantage of the early discounted registration rate. Registration information must be complete and payment made in full on or before January 26, 2012, to qualify for the early registration rate. The higher/on-site rate will apply to all registration forms received after January 26, 2012. Register early!

Patient Program on or before January 26, 2012 is $95.

Patient Program after January 26, 2012 is $195. 

https://register.columbiacme.org/conference.cgi?rm=view&conference_id=502351


The registration fee includes breakfast, lunch and dinner for both days.  All food is gluten free!

Gluten-Free Gourmet Weekend

I am so excited to announce that I am co-hosting this Gluten-Free Gourmet Weekend at Good Commons in Plymouth, VT. Please read on for more information and to sign up today!

Gluten-Free* Gourmet Weekend in Partnership with the New York City Celiac Disease Meetup Group June 21 - 24, 2012 http://www.goodcommons.com/GF2012meetup.html

Join Good Commons and The New York City Celiac Disease Meetup Group for a worry-free decadent getaway.  Whether you have dietary restrictions or are traveling with a loved one, our on-site chefs and health & wellness experts will ensure delicious meals, culinary adventures, and a chance to experience the bounty of the Green Mountain State. Weekend includes: Round-trip transportation on The Good Bus  (NYC only) 3 nights lodging at Good Commons All meals, snacks & beverages as outlined in itinerary, prepared by on-site private chef 4-course dinner with wine pairings featuring sommelier Kristen Siebecker   Optional yoga classes, gluten-free cooking workshops, and local excursions Massage by on-site certified massage therapist Jessica Ruth Shepard (additional charge)

Itinerary*  We encourage you to participate in as much or as little as you'd like to create your own "uncommonly good" getaway.  This is your time to rest, retreat, and revitalize! Thursday, June 21 6:15pm   Depart NYC on the Good bus -- includes light dinner & beverages                       Arrival at Good Commons Friday, June 22 Continental breakfast Opening Circle Yoga class Picnic at Quechee Gorge and a leisurely afternoon to explore what you love most.  Choose to take a light hike down the gorge to the river, meander through the antique shops, taste some of Vermont's artisan products, or visit the famed blown and pottery work of Simon Pearce Dinner -- 4 Course Dinner with chef Matthew Wexler, featuring wine pairings from sommelier Kristen Siebecker  Optional Gluten-Free cookie baking workshop Saturday, June 23 Continental breakfast Yoga class Brunch Optional hike at Calvin Coolidge State Park followed by a cheese demonstration and tasting at Plymouth Artisan Cheese  Bread-making workshop Dinner  Evening Roundtable - facilitated discussion by weekend leaders, including Erin Smith, Jessica Ruth Shepard S'mores and fire pit  Sunday, June 24 Continental breakfast Yoga class Brunch Group photo Departure *Only gluten-free products will be used throughout the weekend, but this retreat is not intended for those with severe food allergies, as Good Commons is not an exclusively gluten-free facility. Itinerary subject to change

ABOUT US: Good Commons was originally built in the 1840's and operated as a general store. It has been lovingly renovated ans restored and now features six bedrooms and a sleeping loft, six bathrooms, two living rooms, and a multi-purpose studio.  The property features all of the modern amenities of one's own home, while still creating a warm and inviting environment that honors the historical traditions that have characterized the house for more than 160 years. CLICK HERE for a virtual tour. TRAVEL INFORMATION: The Good Bus leaves promptly at 6:15pm on Thursday, June 21 from 45th Street between 9th and 10th Avenues in Manhattan.  Drop-off will be at the same location on Sunday, June 24th, approximately 5:30pm depending upon traffic.  Providing your own transportation? Inquire about our discount.  Please contact: tesha@goodcommons.com  PRICING: http://www.goodcommons.com/GF2012meetup.html $75 Early registration discount through March 31st, 2012 Bedroom prices per person, based on double occupancy $700 - discount = $625 Deluxe Shared Bedroom, includes steam shower $675 - discount = $600 Standard Shared Bedroom $575 - discount = $500 Farmhouse Style Loft -- charming shared sleeping quarters Gratuity not included. To register and receive and early bird discount, please click here for your initial $225 deposit/per person to hold your spot! All deposits are non-refundable.  Deposits are transferable to another retreat or vacation rental pending availability if cancellation is received by May 31, 2012.  Absolutely no refund, deposit or payment transfers will be made if cancellation is received after the above cancellation deadline of May 31, 2012.  Balance must be paid in full by June 14, 2012.

YOUR HOSTS Tesha Buss is the owner/creator of Good Commons and a partner in The Good Retreat Company. Raised on a dairy farm and doing back flips by the age of three, Tesha reached her childhood dream of becoming a Broadway performer, only to discover that a new dream--a retreat center to rest and revitalize--would soon reveal itself. She welcomes the revolving door of health and wellness professionals, artists and vacationers.  She is a member of the Okemo Valley and Killington Chamber of Commerce as well as Rotary International. Erin Smith (Co-Host) was diagnosed with Celiac Disease in 1981 and "grew up on a gluten-free diet in a gluten-filled world."  As an adult, she has become extremely involved with the Celiac community, both online and in person.  Erin started the blog Gluten-Free Fun in 2007 as a way to show the world that being gluten-free should not stop you from living your life.  In 2011 she launched the blogGluten-Free Globetrotter to encourage others on a gluten-free diet to travel the world.  In addition to her blogs, Erin oversees the NYC Celiac Disease Meetup Group.  This is a social group where members can get together to enjoy gluten-free meals, share food recommendations and recipes as well as learn from one another.  Through her blogs, leadership of the Meetup group, and community advocacy, Erin encourages others to not allow their lives to be limited by Celiac Disease but to thrive in all aspects of their lives. Matthew Wexler (Chef) is a regular in the Good Commons kitchen, as well as a freelance food, travel and lifestyle writer. He is proud to share the bounty of the Northeast with all those who visit Good Commons through fresh, vibrant and accessible cuisine. His culinary training includes years at his mother's side, along with coursework at the French Culinary Institute.  Matthew has written about everything from barbecue to bed and breakfasts for Hemispheres, Go Magazine, Passport, ATOUT France and Out There as well as online for EDGE Media Network, The Daily Meal, offManhattan,Endless Simmer and his own blog, roodeloo.com.  He is currently writing and recipe-testing the Good Commons food memoir, Uncommonly Good. Kristen Siebecker (Sommelier) has been a great fan of viticulture and vinification since her first illicit sip of Boone's Farm wine beverage many years ago.  More recently, she became a Certified Sommelier through the Court of Master Sommeliers, completed the Advanced Certification program from the WSET with distinction and is certified in Advanced Blind Tasting by the American Sommelier Association.  You'll find Kristen at the NYC East Side Best Cellars wine shop, advising customers and assisting in the store's Sommelier for an Evening program.  Diagnosed with Celiac Disease since 2007, Kristen is a co-organizer of the NYC Celiac Meetup group and has hosted numerous wine tastings. She is also a beverage consultant for Good Commons. Follow Kristen's wine adventures at www.WinewithKristen.com  Jessica Ruth Shepard (Massage Therapist/Facilitator) received her professional training as a Holistic health Counselor from the Institute for Integrative Nutrition in New York City, where she studied and became an expert in over one hundred dietary theories and practical lifestyle-coaching methods.  Prior to her study in holistic health counseling, Jessica participated in a concentrative bodywork program at Antioch College, managed a yoga and Pilates studio in Denver, Colorado, wile simultaneously running her own successful massage practice, and worked with hundreds of athletes on numerous cycling tours, in addition to privately.  Jessica has studied several alternative healing methods, including: The Rosen Method, Polarity Therapy, and stress reduction techniques. http://www.goodcommons.com/GF2012meetup.html

Recipe of the Week: Easy Sloppy Joe Pot Pie

As I was preparing to sit and watch the Golden Globes on last night, I wanted to throw something easy together for dinner. Although Sundays are usually my big cooking day, I was visiting family this past weekend and didn't have a lot of time to cook.

I had a new package of ground beef and a can of Dei Fratelli Sloppy Joe sauce* in the cabinet. I did my usual recipe search and came up with the Easy Sloppy Joe Pot Pie recipe from GlutenFreely.com. I love this website because they clearly highlight some of their best gluten-free products. This recipe called for Gluten-Free Bisquick which I always keep on hand.

Easy prep, easy baking, and easy clean-up. My type of cooking!

Easy Sloppy Joe Pot Pie from GlutenFreely.com

Ingredients:
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (15.5 oz) original sloppy joe sauce
1 cup shredded Cheddar cheese (4 oz)
2 eggs, slightly beaten
1 cup milk
1 cup Bisquick® Gluten Free mix

Preparation Instructions:

1. Heat oven to 400°F. Lightly grease bottom only of 8-inch square (2-quart) glass baking dish. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce and cheese. Spoon into baking dish.
2. In medium bowl, stir together remaining ingredients until blended. Pour over beef mixture.
3. Bake about 30 minutes or until golden brown.

Nutrition Information
Calories:400; Calories from Fat:160; Carbohydrate Choice:2 1/2; Cholesterol:140mg;
Fat:1 1/2; Lean Meat:2 1/2; Low-Fat Milk:1/2; Other Carbohydrate:1; Potassium:280mg;
Sodium:1330mg; Starch:1; Total Carbohydrate:38g; Dietary Fiber:3g; Total Fat:18g;
Monounsaturated Fat:6g; Polyunsaturated Fat:1/2g; Protein:23g; Saturated Fat:8g;
Sugars:16g; Trans Fat:1g; Dairy:1/2c; Meat & Beans:2oz-eq;




* All of the Dei Fratelli products are gluten-free, except their tomato sauce. 

Gluten-Free Week at Whole Food Upper West Side

Starting on tomorrow, Whole Foods on the Upper West Side is hosting a gluten-free week. Stop in to try some gluten-free samples, take a gluten-free cooking class, and even meet me at the NYC Celiac Disease Meetup table on January 21st.

Whole Foods, Upper West Side
808 Columbus Avenue

Trains: A/B/C to 96th Street and Central Park West or 1/2/3 to 96th Street and Broadway

Gluten-Free Education Fair at Whole Foods Upper West Side

Help wrap up Gluten-Free Week at Whole Foods Upper West Side by joining us at the NYC Celiac Disease Meetup Gluten-Free Education Fair.

http://www.meetup.com/Celiac/events/46281212/

There will be educators and vendors participating in this education day, so please be sure to stop by any time between 1pm-4pm on Saturday, January 21st.

Whole Foods Upper West Side
808 Columbus Ave.

Trains: A/B/C to 96th and Central Park West or 1/2/3 to 96th and Broadway

Participants include: 

Stop by our table to hear about upcoming events, mingle with other NYC Celiac Meetup members and with NYC Celiac Meetup organizers Erin and Kristen. 

Lead organizer Erin Smith has be organizing events for the NYC Celiac Disease Meetup group for 6 years. Erin was diagnosed with Celiac Disease in 1981, so she’s been gluten-free for almost her whole life. When not organizing Meetup events, Erin writes her gluten-free lifestyle blog Gluten-Free Fun and her gluten-free travel blog Gluten-Free Globetrotter.

Assistant organizer Kristen Siebecker was diagnosed with Celiac Disease in 2007 but that doesn’t stop her from socializing in New York City. As a Certified Sommelier, Kristen guides the wines for the Good Commons retreat center in Vermont and frequently hosts gluten-free snack and wine pairing Meetup events at her home.  http://winewithkristen.tumblr.com/

---

The National Foundation for Celiac Awareness (NFCA) is a 501(c)(3) non-profit organization that drives diagnoses and improves the quality of life for those maintaining a medically necessary gluten-free diet. Learn more at www.CeliacCentral.org.

---

With a house frequently full of friends, El (of El's Kitchen) couldn’t bear to serve a gluten-free friend the bland snacks that were the only choices available. So, she came up with her own line of gluten-free snacks to please everyone. She knew she’d scored when ALL of her friends scarfed down her snacks—then asked for more.

El’s Bagel Snaps, is the first gluten free bagel chip on the market. El’s Medleys Snack Mix combines the Snaps, gluten-free pretzels and other delicious, crunchy items. Both snacks are all natural and are full of Omega-3s and whole grains. El’s samples and test every production run to confirm gluten levels do not exceed 5PPM. Learn more at http://www.elskitchen.com/

---

Free Bread, Inc. proudly focuses on one thing: baking fresh, hearty, gluten-free bread rolls.   Made with love in an organic, gluten-free facility in New York City, our rolls are gluten, nut, and sugar-free. Our four delicious varieties satisfy every taste--   The MOXY is a Millet, Oat, and Flax bread with whole and ground seeds and a hint of sweetness.  The Creamer, a sourdough & cream cheese roll with cream cheese in the middle, makes a bagel and cream cheese look just plain silly.  The Jalaa! (pronounce Holla!) is packed with jalapeno, Buttermilk, and Sharp Cheddar cheese. Last, the Cranny Pep is a robust, chewy treat with a bit of a crunch due to its cinnamon toasted pepitas, cranberries and sunflower seeds.  ENJOY! http://freebreadinc.com/

---

Heidi of Heidi's Gluten-Free Greatness creates delicious, fresh-baked gluten-free products using the freshest organic, local ingredients available. As a nutritionist, she takes great care to ensure her breads are the healthiest you can buy. As a baker, all of her products are moist, natural and most importantly, they taste great! We’re sure you’ll soon become one of the many people who say “Wow! You wouldn’t know it’s gluten-free!”  Check out some of the great things she’s created at www.Heidisglutenfree.com and give her a call at 917-941-4418.

---

Schar - Europe’s #1 gluten-free food brand. Over 30 dedicated gluten-free items in the US make Schar your gluten-free solution for bread, pasta, cookies, snacks, crackers & pizza. Expert advice on celiac disease & gluten intolerance at our free Schar Club. http://www.schar.com/us/

---

       

Annalise Roberts is the author of three gluten-free cookbooks. An expanded and revised edition of her best-selling book, Gluten-Free Baking Classics (April, 2006), was released in September, 2008. Gluten-Free Baking Classics for the Bread Machine, a collection of recipes developed for the Zojirushi bread machine was released in April, 2009.

Annalise and her sister, Claudia Pillow, joined forces to write a third book, The Gluten-Free-Good Health Cookbook (January, 2010). This unique work provides food choice explanations and guidance, cooking advice, and more than 100 flavorful, culturally diverse, gluten-free recipes.

She writes for and manages the www.foodphilosopher.com website with her sister and she blogs at Mygluten-freetable.com.

Joan's GF Great Bakes is Back!

I am thrilled to announce the grand re-opening of Joan's GF Great Bakes. After a devastating fire to her entire facility in 2011, Joan was determined to reopen as fast as possible. Joan is really passionate about providing delicious gluten-free food to the Celiac and gluten-free world and she knew her fans wanted her back. She worked tirelessly to reopen for the new year and I am excited to say she did it!

I have been a Joan's GF Great Bakes fan since day 1 all the way back in 2008. Over the past 4 years, Joan hosted gluten-free open houses for her customers, sample events up and down the East Coast, and even a sponsorship of the NYC Celiac Disease Meetup Group. Joan has opened her doors and her heart to our gluten-free world and I am grateful for not only delicious food but a friend as well.

My favorite Joan's GF Great Bakes products include English muffins, everything bagels, and corn toaster muffins. I can actually eat the entire package of 4 corn toaster muffins in one sitting, but I try to ration them out! Joan is always experimenting in the kitchen so I am excited to see what she is going to bake up next.

You can currently find Joan's GF Great Bakes at stores in CT, IL, MA, NJ, NY, OH, and PA. Joan is working hard to re-stock all of her retail partners, so check her website for updates. You can also order online at www.gfgreatbakes.com. All products are shipped frozen.

Want a 10% discount on Joan's GF Great Bakes? Use code gfreefun at checkout for online orders only.

Joan's GF Great Bakes
90 E. Merrick Rd.
Freeport NY 11520
516-804-5600

Facebook: http://www.facebook.com/JoansGF
Twitter: http://twitter.com/#!/joansgf

Free Webinar: How Well is Your Digestive System Working?

I received this announcement last week and I thought I would share with my readers. I have another event in NYC that night, so I will not be able to listen in. If you sign up and listen, I would love your feedback!

How Well is Your Digestive System Working?

Gluten Sensitivity: a FREE Live Teleseminar, Wednesday February 1, 8pm ET

World-renowned experts, gastroenterologist Dr. Daniel Leffler and registered dietitian Shelley Case will host an informative discussion regarding probiotics and their role in healthy digestion.

The probiotic diet, probiotic foods and supplements have surged in popularity over the past few years. At the same time, so has an awareness of these GI conditions, such as IBS and celiac disease, and a widespread interest in gluten-free living.

With all this has come much confusion. This teleseminar will help clarify any confusion.

The event will include a Q&A session during which these two experts answer your pre-submitted questions. So register and secure your spot now at jamiesonprobioticsteleseminar.com

*Please note, I am not affiliated with Jamiesondirect.com in any way. I am simply reposting this information for my readers as a courtesy.

Recipe of the Week: Bok Choy

During my December staycation, I met up with my cousins from Virginia in Chinatown, NYC. Between the five of us, we were gluten-free, dairy-free, MSG-free, shellfish-free, and annatto-free. We chose to meet at Buddha Bodai, a vegetarian and Kosher restaurant to accommodate our needs and since it highlights gluten-free options on the menu.

During our very busy and rushed lunched (the place was packed and a rude patron took our table), we ordered a bunch of dishes including some steamed vegetables. I am not usually big on Chinese vegetables and I HATE water chestnuts, but my dish was a nice variety of veggies including bok choy. My cousin's wife and I were both pleasantly surprised by the taste of the bok choy and it left me curious about the vegetable I often see at my local Asian market.

Fast forward to this past Sunday when I was feeling daring and decided to pick up some bok choy. With more than 7 varieties to choose from at the market, I chose the one that looked closest to what I ate at Buddha Bodai. I was a bit intimidated by this little Chinese cabbage. What was it? How was I going to cook it? At only $0.59 per pound, I figured it was worth the challenge. Low in calories and high in vitamin C I was ready to find an easy recipe.

On doing a Google search, one of my favorite bloggers popped up second. When I clicked over to Steamy Kitchen, I saw an extremely easy recipe for bok choy that I knew I could tackle. (Side note, if you aren't reading Steamy Kitchen you should be. Jaden's blog is full of beautiful pictures, witty commentary, and a house to envy.)

With only a few modifications, I successfully prepared my first bok choy dish. I don't have fresh ginger at home so I used the powdered ginger spice instead. Also, I didn't have sesame oil so I didn't drizzle that on at the end. This dish was simple and surprisingly flavorful. I ate it with some brown rice, a pork chop, and topped all with some San-J Gluten-Free Reduced Sodium Tamari. It sounds silly, but I overcame my fear of making bok choy at home and will definitely make it again. It's cheap, easy to make, and delicious.

Click here for Steamy Kitchen's "How to cook bok choy" and recipe!

Gluten-Free Fun Guidelines

I am not paid to write this blog, Gluten-Free Fun. I have a full-time job that is completely unrelated to the gluten-free world. I am lucky enough to have free products and books sent to me on a regular basis for testing and review. Once in a while, I even get a free meal at a restaurant. I tell my readers when this happens. Sometimes I like these products, sometimes I don't. Sometimes I reject products before they are even sent to me if I get an email or a press release that turns me off. For example, if a publicist sends me an email touting their gluten-free product as the "next big weight loss food", I will probably reject the free samples. Celiac Disease is my life. I don't eat gluten-free to lose weight, I eat gluten-free to live. Without a gluten-free diet, I am pretty sure I would not be here today.

As a blogger, I am entitled to my own opinion. I am also allowed to post on my own timeline. Apparently, this pisses off some companies. It is amazing some of the emails I get from companies that clearly want free advertising from me but on their terms. I do appreciate that vendors want me to put information up right away, but I don't always have the luxury of time to fit within their expected time frame. If a publicist nags me about a posting, I will probably take even longer to post a review and by then I already have a negative feeling about the company.

Dear publicists, PR folks, and gluten-free vendors, please keep in mind that this is my blog and my hobby. I provide honest reviews for food, restaurants, and gluten-free events I have attended. In order to maintain the integrity of this blog, I ask that you respect how I write my blog.

The 30 Best Gluten-Free Blogs, Websites, and Tweeters to Follow in 2012

What a nice surprise I got yesterday when Google alerted me that I was picked for CeliAct's "30 Best Gluten-Free Blogs, Websites, and Tweeters to Follow in 2012." I am in great company on this list which includes some of my friends such as Josh from GFreek and Karen of Gluten-Free Travel Site. Considering there are hundreds of gluten-free blogs out there, I am very honored to be on this prestigious list.

Click here to see the whole list of "The 30 Best Gluten-Free Blogs, Websites, and Tweeters to Follow in 2012"

Thank you CeliAct!

Gluten-Free Nutrition Roundtable in NYC

Join the NYC Celiac Disease Meetup Group on Wednesday, February 1, 2012 for a round-table discussion about Celiac Disease, nutrition, and gluten-free moderated by Rachel Begun, MS, RD. 

As a registered dietitian with celiac disease, Rachel specializes in providing gluten-free/allergy-friendly education and counsel to those afflicted, gluten-free/allergy-friendly food companies and celiac education and resource organizations.

Whether you are a newly diagnosed Celiac or someone that has been gluten-free for years, all will benefit from this interactive discussion allowing questions and comments from all participants. Please join us.

$2 per person, payable through the NYC Celiac Disesae Meetup group site 

Agenda

6:30 - 7:00pm arrive and mingle with other NYC Celiac Disease Meetup members

7:00 - 8:00pm guided Gluten-Free Nutrition Roundtable with Rachel Begun, RD

---

About Rachel Begun, MS, RD, CDN 

Rachel Begun, MS, RD, CDN is a registered dietitian and accomplished food and nutrition communications professional.

She provides food and nutrition communications, education and spokesperson expertise to food companies, retailers and foodservice/hospitality providers, as well as to schools, campsand health organizations. Rachel also educates the public via speaking opportunities, webinars and writing for publications, including her own blog, The Gluten Free RD (currently being expanded into an informational website and newsletter under a new brand name).

Please visit Rachel's website for more information: http://rachelbegun.com/