Photo Friday: Gluten-Free Gosling

I have a thing for Gosling.
Originally posted here

Gluten-Free Dining with OpenTable: Blogger Erin Smith Shares Her Tips

Last month I had a really great experience using Open Table: NYC Restaurants for a reservation at Pappardella in New York City. After tweeting about my experience, OpenTable.com asked me to write a guest post about dining out gluten-free. I am excited to share this link with my readers.

Gluten-Free Dining with OpenTable: Blogger Erin Smith Shares Her Tips
Celiac Disease affects more than 2 million people in the United States. Avoiding gluten while dining out is imperative to sufferers, yet it’s not always easy, despite increasing awareness. Erin Smith was diagnosed with celiac disease in the early 1980s, so she’s been eating gluten-free almost her entire life. Erin has a unique perspective of growing up in the gluten-free community and blogs about living — and enjoying — a gluten-free lifestyle at Gluten-Free Fun. Today, she shares her advice. 


Click to read more. 

Helping Out Fellow Celiacs in Joplin, MO

I originally read this on the Gluten Free Works website last week. Given the nature of the content, I am reposting the letter from Barbara Hicks the leader of the Tri Lakes Celiac Support Group in Kimberling, MO. I urge vendors to make a donation to the tornado ravaged community!

Hi Everyone,

I am sure that by now you have heard about the tornado that hit Joplin.  It took out a major portion of the town including the two major grocery stores where celiacs there were able to access GF foods.   Much of the town is without electricity and due to contamination issues, their water is also contaminated.   Those that still have a home and access to water are under a boil order.

Many of these folks have also lost their jobs because of the businesses that have been destroyed in the storm. It is a difficult situation for people without food issues, let alone someone with celiac disease.

I have been in contact with the leader of the new support group there and she is one of the lucky ones who still has a home and power.  She and her husband have offered to be a contact point to hand out GF supplies to celiacs in their community.

If anyone, individual or company, would be willing to provide GF items to them for distribution, please let me know and I will provide their contact information.  She mentioned that there would be a particular need for shelf stable items that folks can keep without refrigeration/freezing and also require minimal preparation like GF bars, crackers, etc.

Some folks that have been relocated to friends or relatives homes might be able to use mixes, but not have access to safe cookware.  Maybe disposable foil pans would be a good idea if you send mixes. 

Thank you so much for your willingness to read this message and perhaps help out fellow celiacs in need.

If you have any questions, please feel free to email me.

Barbara Hicks
Tri Lakes Celiac Support Group
Kimberling City, MO

Email Barbara by clicking here!

U.S. Pizza Team Goes Gluten-Free

Did you know there is a U.S. Pizza Team? Neither did I. According to Good Day NY, the U.S. Pizza Team ran it's first gluten-free pizza championship in 2010. In addition, according to the 2010 Pizza Power Report, the National Restaurant Association had a noticeable increase in gluten-free foods at this year's show with more gluten-free pizza crusts, burger buns, pastas, and desserts than ever before. The NRA puts gluten-free food consciousness as the top 9th trend in the culinary world that we should be watching. For us that are already gluten-free, we are way ahead of that trend!

One of the top sponsors of the U.S. Pizza team is Tom Sawyer Gluten-Free Flour. Tom Sawyer All Purpose Gluten Free Flour is a blended flour of rice and tapioca flours, xanthan gum, and kosher approved unflavored gelatin. The flour is prepared in a dedicated gluten-free environment, using gluten-free mixing and packing equipment and is then tested for gluten contamination. It is gluten-free, casein-free, dairy-free, and soy-free.

On Tom Sawyer's website, they give the top 7 reasons restaurants should be offering gluten-free pizza crust to their customers. Some highlights include:

- Gluten intolerance is a lifelong condition (not a fad diet) that translates into a customer base for life!
- A captive audience that has been marginalized by a restrictive diet will become lifelong fans of your establishment!
- Gluten intolerance is the #1 undiagnosed condition in the U.S. This will result in an unexpected surge in those suffering from this lifelong condition!

If Tom Sawyer Gluten-Free Products partnered up with GFRAP to educate those buying their gluten-free flour, I think it could really be a dynamic force in the gluten-free pizza industry. Hey Tom Sawyer, are you reading this?!

Product Review and Giveaway: Greyston Gluten-Free Cookies

This week, I was sent samples from Greyston Bakery. Greyston has been producing gourmet gluten-free treats for a year now and they wanted to share their cookies with me. They offer gluten-free chocolate chip, oatmeal raisin cookies, and "Award Winning" banana bread. I opted for the chocolate chip cookies since both the gluten-free oatmeal raisin cookies and the banana bread are made with gluten-free oats and you all know I don't eat oats of any kind.

We opened the cookies in my office and everyone really liked them a lot. They tasted sugary to me, but I really liked that and the chocolate chips which were abundant in these cookies. They had a nice crunch to them and they were really quite good. Even the gluten-eaters in my group enjoyed the gluten-free chocolate chip cookies and they tend to have strong opinions on my gluten-free goodies. The cookies came wrapped with a pretty red ribbon (see picture) and I think these would be a great gift this holiday season.

Gluten-Free Chocolate Chip Cookie Ingredients:
Chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin (an emulsifier), vanilla, and salt), brown rice flour, butter, sugar, brown sugar, whole eggs, water, pure vanilla extract, baking powder (sodium phosphate, sodium bicarbonate, corn startch, calcium sulfate, calcium phosphate), baking soda, salt, xantham gum.
*Contains: Milk, Egg, and Soy

I asked the company about cross-contamination with their other products and here was their response:

Greyston Bakery has dedicated a section of the bakery to manufacture ONLY gluten free baked goods. We have a Quality Assurance Manager who monitors and tests the room and our products regularly. There are strict procedures followed upon entering the room, i.e. Cleaning Station, Separate Lab Coats, Sticky Mats, etc. Our Gluten Free Room also has its own dry storage and freezers as well as Mixers, Ovens, Pans, Cleaning Sinks, etc.


We have been manufacturing Gluten Free baked goods for a year now and we are also in the process of receiving the Official Gluten Free Certification.

Good to know and I thanked them for being so thorough with their response.

100% of the profits are contributed to the community development works of the Greyston Foundation to fund affordable housing, childcare, health care and community garden. This makes their cookies a unique gift for this holiday season. If you would like to order any of their gluten-free products, click here!

To participate in this giveaway, I would like to follow the social mission of Greyston Bakery by knowing how you are giving back to the community this holiday season. Are you volunteering at a soup kitchen, donating clothing, or something else? Please include in your comment the following:
1. how you are giving back this holiday season
2. which gluten-free product you would like to try from Greyston Bakery
3. your email address

The giveaway will be open for one week. The winner will be chosen randomly on Friday, November 26.

Good luck and happy holidays!

Organics for All Comes to Astoria, Queens

Organics for All is a new health food store in a sea of cheap jewelry and clothing store on Steinway Street in Astoria, Queens. This new store is a welcome addition to this otherwise unhealthy stretch of neighborhood that consists of at least five fast food restaurants and two sit-down restaurants.

Opening in October 2010, Organic for All owner Amir Shukurllaev recognized that neighborhood needed a place to buy organic and healthy foods including gluten-free food.

When you walk into Organics for All, you will first notice a juice bar and a deli counter. All of the deli meats are Applegate Farms, which are gluten-free and organic. There is also a very nice selection of organic fruits and vegetables which seem reasonably priced and fresh. As you continue through the store, you will come to the grocery section which includes snacks, flours, soups, rice, pasta, and more.

I was pleasantly surprised by the wide variety of gluten-free food at Organics for All. Amir said that the store is working with a nutritionist to help decide which food to put on the shelf. Since their grand opening, I would say Organics for All is doing a great job stocking up on gluten-free food.

Some of the gluten-free products and brands on the grocery shelves include: Schär, Nature’s Path cereals, Glutino, Enjoy Life, Mary’s Gone Crackers and Cookies, Pamela’s Products, Eden Organics, Glenny’s, Pacific Soups, TastyBite, Amy’s soups, Arrowhead Mills, coconut flour (this was a new-to-me-product), King Arthur flour mixes, Lundberg rice, and Gillian’s Pasta and Breadcrumbs.

In the frozen section, there were Amy’s Organics Meals, Garden Lite Souffles, Rudi’s Gluten-Free Original and Multigrain Bread, Soy Delicious desserts, and Van’s Gluten-Free Waffles. In the refrigerated section, Organics for All had Chobani yogurts, Bobbi’s Hummus, Applegate Farms sausages, and Evolve Kefir.

I am really impressed with the selection of products at Organics for All, especially the robust selection of gluten-free food. Owner Amir tells me they are still loading up the shelves and will happily order additional products if suggested by customers. This store is conveniently located less than one block from my house so I will most definitely be stopping in there frequently. In addition, Amir hopes to honor coupons and EBT soon but he is just working through logistics at the moment.

There are some grand opening specials that you can take advantage of today, so stop in. Be sure to let Amir know you heard about his store from Erin at Gluten-Free Fun!

Getting to Organics for All is easy. You can take the R or M train to Steinway Street and walk one and a half blocks; the store will be on your left. The Q101 also runs down Steinway Street so you can take that to either the 31st Ave or 30th Ave corners and walk to the store from there.

Organics for All doesn’t have a website yet, but as soon as it is ready I will share it with my readers. In the meantime, you can reach the store at organicsforall@gmail.com.

Organics for All
30-50 Steinway Street
Astoria, Queens
New York

Naked Pizza in South Beach Miami

I went to Miami in August for a debaucherous friends weekend. It was much mellower than planned, but fun nonetheless. South Beach was just beautiful. Laying out from sun-up to sun-down each day was exactly what the doctor ordered.

Prior to my trip, I was emailing a bunch of South Beach restaurants asking for gluten-free menus. Unfortunately, I heard back from very few. I did find a website called Naked Pizza announcing a grand opening and "coming soon" in South Beach. They listed gluten-free pizza in a menu, so I thought this was promising. Unfortunately, the website still listed the South Beach location as "coming soon."



Much to my surprise, Naked Pizza South Beach was open when I was there in August! Apparently they opened the third week of August, which luckily coincided with my vacation!

The concept behind Naked Pizza is to start with a "naked" pie and build your pizza with sauces, cheeses, and toppings. They have some really fun icons on their menu to represent "flora (you know, plants)," "fauna (for the carnivores)," cheese, and crust options. The gluten-free crust is a rice-based crust and available in medium size only.

Overall, I was really pleased with the gluten-free pizza I got at Naked Pizza. I got pepperoni, mozzarella cheese, and bell peppers. The crust was crisp and the flavor was good. Eating it on the beach was even better! If you are in South Beach definitely check out the gluten-free pizza from Naked Pizza.

Naked Pizza
1260 Washington Ave.
Miami, FL 33139
Phone: (305) 809-8595

For more information including additional Naked Pizza locations, visit their website: http://www.nakedpizza.biz

Gluten-Free Celebrity Product Endorsement: Next Big Thing?

We all know that gluten-free foods are the trend of the moment but I am predicting the next big trend will be celebrity-endorsed, gluten-free products.

YOU HEARD IT HERE FIRST!

Celebrities are already endorsing the gluten-free diet as a "weight loss" regimen, so why not jump on that bandwagon a little bit more and make a profit off the gluten-free trend of the moment?

There are celebrities that have been diagnosed with Celiac Disease and truly need to be on a gluten-free diet. Just this week, Dana Delaney of Desperate Housewives, was featured on the cover of Prevention Magazine talking about her diagnosis and eating habits once diagnosed with Celiac. But it seems more often than not, celebrities are eating gluten-free for the wrong reasons. Do an Internet search on "celebrities + gluten-free" and you will see exactly what I mean. Count how many actually have Celiac Disease or gluten intolerance. Then count how many weigh over 100lbs and are bigger than a size 0!!

Celebrities and their products

Now it seems that being on the diet is no longer enough to be noticed. Creating your own line of gluten-free products is now the way to be in the "in-crowd" amongst gluten-free celebrities.

Although I still don't know who she is except for hottie Bradley Cooper's ex-wife, apparently Jennifer Esposito has her own line of gluten-free baking mixes. Rumor also has it that a daytime talk show host is also working on her own gluten-free goodies.

Now, Mariel Hemingway is making a new type of gluten-free snack called a Blisscuit. Apparently a Blisscuit is "neither a health bar nor a traditional cookie... Blisscuits™ are part of a new building category known as "functional food". No refined sugar – still sweet – low carbs – no wheat with a gluten free recipe – high comfort – real food and Blisscuits help to boost your immune system!"

I don't even know what "functional foods" are except for another buzz word being thrown in my face. According to Wikipedia, "Functional foods are any healthy food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients." I am sure Mariel means well, but for some reason when I got the press release yesterday announcing this new product and celebrity alliance and I was annoyed.

As many of my readers know, I have always felt that any press is good press for the Celiac Disease community. Talking about eating gluten-free, even by celebs, will clearly show there is a demand for gluten-free products. I am just frustrated by the trendiness of it all. What happens next year when gluten-free is out and functional foods are in? Does that mean the gluten-free shelves will be empty? I hope not!

To me, a gluten-free product is a gluten-free product. I won't go out and buy it just because the creator was in a movie, commercial, or on TV. If it tastes good and is safe for me to eat, I will give it a try. Good luck to those celebrities trying to launch their gluten-free products. Just do us all a favor and make your product good enough to stick around for a long while!

CDF and Chesapeake Regional Medical Center: 4th Annual Celiac Fair

Chesapeake Regional Medical Center and Celiac Disease Foundation proudly present the 4th Annual Celiac Fair

Saturday, october 16, 2010
10 a.m. - 2 p.m.

Speaker: Sheila Crowe, M.D.
The gastroenterologist from University of Virginia will speak at 11am.

Carrie Palamarchuck, a registered dietician, will be available to answer questions.

DOORS OPEN 10 AM

10 AM - Vendor area opens for information and food sampling (Vendor area will be closed during presentation)

11AM - 12 NOON -- Dr. Sheila Crowe will speak to us about celiac disease, and update us on research.

12 Noon - 2 PM vendor area re-opens after presentation.

Free Admission. Donations Accepted.
Visit www.celiacsofva.com for more information.

Gluten-Free Crepes

It's Sunday morning and I really wish I had some Nutella crepes and Italian coffee right now... seaside... with a cabana boy serving them to me. ;-) Ok, so much for day dreaming.

I saw this recipe a few weeks ago in the The Gluten-Free Challenge e-newsletter and it has been on my mind ever since. Sunday is usually my cooking day, so maybe I will try making these later today.

Pamela's Crepes
1 cup Pamela's Baking & Pancake Mix
1-1/3 cup water
1 egg (large)
1 tablespoon oil

Yield: approximately 9, 7-inch crepes.

Mix all ingredients together. Batter will be very thin. Preheat crepe pan or a round 12-inch pan (low to medium/low heat). Pre-grease skillet before baking each crepe. Pour 1/4 cup of batter into skillet and quickly rotate pan in circular motion to disperse the batter into a thin, even coat. Air holes will appear, do not try to fill them in. When edges start to brown, lift edges of crepe with spatula, then flip. Remove crepe and place flat on parchment or wax paper. Use a paper liner in between crepes when stacking while continuing to cook additional crepes. Keep crepes covered to prevent drying out. Fill with favorite fillings, roll and serve.

*Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.

Summer is the season for fresh fruit, so enjoy your favorite berries in cream wrapped in a warm, savory crepe. Or try peanut butter, cashew butter or Nutella (hazelnut spread) and bananas - kids go crazy for that one!

Nutella® does not contain any ingredients derived from gluten containing cereals: wheat, barley, rye, oats or triticale.

AlternaChips: As Seen on Vital Juice

If you aren't subscribed to Vital Juice Daily yet, sign up today. I love their e-newsletter. It's brief, fun, and gives great information about healthy living.

Last week they had an e-newsletter that talked about "alternachips". These are healthy alternatives to the usual potato chip that all sound delicious. Have you tried any of these yet?

Here is what Vital Juice had to say:

Move over, Spud. The latest healthy chips are gluten-free, not fried and pack unexpected body benefits.

Beanitos come in four flavors and are made with black beans or pinto beans. Gobble up 10 chips and get 5 g of stay-full fiber and 600 mg of omega-3 fatty acids--about the amount in one ounce of salmon. Find them at a Whole Foods near you or order here.

Rhythm Kale Chips are raw, vegan and insanely crunchy. (There's a 16-oz. bunch of kale in each bag!) One serving is a mere 100 calories and comes in Zesty Nacho, Kool Ranch or Bombay Curry. Buy here.

Mediterranean Snack Food Co.'s Baked Lentil Chips use lentils, adzuki and garbanzo beans as a base and provide 4 g of protein and 3 g of fiber and fat per serving. We couldn't get enough of the cucumber dill flavor. Find them at a store near you.

DeBoles Recall of Gluten-Free Corn Pasta

DeBoles(R) Nutritional Foods, Inc. Voluntarily Recalls One Lot Code of DeBoles(R) Kids Only! Gluten Free Tubettini Corn Pasta Due to the Presence of an Undeclared Allergen, Lot Code 30JUN11D1

SHREVEPORT, La., July 22, 2010 /PRNewswire via COMTEX/

DeBoles Nutritional Foods, Inc. announced that it is recalling one lot code of DeBoles(R) Kids Only! Gluten Free Tubettini Corn Pasta because it may contain undeclared whole wheat alphabet pasta. People who are allergic to wheat run the risk of an allergic reaction, which may be serious or life-threatening if they consume the recalled product.

The recalled lot was distributed to stores nationwide and through internet orders.

The product comes in a cardboard box, 8.5 ounce, with a clear plastic window.

The expiration lot code is on the top of the box and the UPC Code 087336638305 appears on the bottom of the box. No other lot codes are affected. This recall only affects: DEBOLES KIDS ONLY! GLUTEN FREE TUBETTINI CORN PASTA Lot code: 30JUN11D1 No illnesses have been reported in connection with this product. It appears that certain product boxes in lot code 30JUN11D1 may contain whole wheat alphabet pasta mixed with the gluten-free tubettini corn pasta in packaging that did not declare wheat as an allergen and, as a result, the product is being recalled.

The alphabet pasta is clearly visible and is a darker color and characteristic alphabet shape compared to the yellow corn small-tube pasta.

Consumers who have purchased 8.5 ounce packages of DeBoles(R) Kids Only! Gluten Free Tubettini Corn Pasta with Lot Number 30JUN11D1 are urged to return such packages to their place of purchase for a full refund. Consumers with questions may contact the company at 1-800-434-4246 during extended hours from Monday to Friday 9 am to 9 pm EDT, and on Saturday and Sunday from 10 am to 6 pm.

SOURCE DeBoles Nutritional Foods, Inc.

Gluten-Free Surprise in Woodside, NY

When I got off the train yesterday in Woodside, I wanted to pick up some fruits and veggies for the week. Like in most of Queens and New York City, there are bodegas on almost every corner that sell produce. I was looking for a place to lock up my bike and noticed Jin's Big Apple Fruits Market on Roosevelt Ave. near the corner of 60th Street.

When I went inside, I picked up some fruit and then noticed a big display of Bob's Red Mill products. This display wasn't just the usual couple of bags of flour, but many of the gluten-free favorites including brownie mix, flax seeds, and even the All Purpose GF Baking Flour.

I literally must have passed this store 10 or 20 times in the past five years and never walked beyond their produce section in the front of the store. Big mistake! As I continued to walk around the store, I was pleasantly surprised by the huge selection of gluten-free food that they had in such an "average" looking store. It is so not just another bodega. ;-) They had products from Enjoy Life, Mary's Gone Crackers, Bob's Red Mill, San-J, and more. The prices were reasonable, but I only had a little cash on me so I didn't buy much.

With Jin's only a short bike ride away (and conveniently located off the 7 train and the LIRR) and lots of Irish pubs serving gluten-free Magner's on the same block, I am sure to head back to Woodside soon!

Jin's Big Apple Fruits Market
60-07 Roosevelt Ave @ 60th Street


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Hello Pasta Gluten-Free Option in NYC July 7th and Coupon

I read today on Gluten Freeville that Hello Pasta is opening today in NYC with a gluten-free, corn-based penne option on their menu. I have never heard of Hello Pasta, so I went right over to their website. This new restaurant sounds like the fast food of the pasta world, but Hello Pasta says that all menu options are prepared when you order and not hours before. There sauces are 100% natural and there are a number of gluten-free sauce options. Their menu is also clearly labeled with a GF, V, and V.V for gluten-free, vegetarian, and vegan, respectively.

Ordering is easy.

Step 1. Choose your Favorite Pasta: Obviously, my choice is the gluten-free penne
Step 2. Pick a Sauce (gluten-free options below), Pick a Size and Say Cheese

Pomodoro – Tomato, onion, olive oil, basil, carrot, garlic, spice (GF,V.V)
Arrabiatta – Tomato, onion, EV olive oil, garlic, spice (GF, V.V)
Primavera– Broccoli, cauliflower, onion, green pepper, red pepper, yellow pepper, snap pea, spice (GF,V.V)
Bolognese –Tomato, (no HMO’s) ground beef, onion, carrot, EV olive oil, spice. (GF)
Sausage & Pea– Tomato, sausage, light cream, peas, garlic, spice (GF)
Chicken Tuscan – Chopped Tomato, chicken (no HMO’s), light cream, , EV olive oil, garlic, fresh basil, spice (GF)
Carbonara – Fresh Light cream, bacon, garlic, canola oil, asiago cheese, spice (GF)


Today on 8coupons.com, there is a text coupon for "Any Pasta, Any Sauce 88 cents! Thursday July 8th, 2PM - 8PM" at Hello Pasta at the Lexington Ave location. How can you go wrong?!?

Hello Pasta
649 Lexington Ave. at 54th Street
Opening July 7, 2010
"This location is very special to us at it is the very first Hello Pasta restaurant to have ever opened! Designed by Antonio Di Orzo (Bluarch), it is located between 54th and 55th street on the East side, across from the Central Synagogue.

At this location, we offer delivery anywhere between 49th and 59th street and from 5th Ave to 3rd Ave. CALL 212-55-PASTA (212-557-2782) FOR DELIVERIES!

Monday to Sunday, 11:00 am to 10:00 pm"

Hello Pasta
708 3rd Ave btwn 44th and 45th
Opening in August 2010

Hello Pasta
1400 Broadway at 38th Street
Opening in September 2010
I am most excited about this location because I work around the block!

Hello Pasta
125 Maiden Lane at Water Street
Opening in August 2010

Northwest Gluten Free Summit

The Northwest Gluten Free Summit being held November 5-6, 2010 in Corvallis, Oregon

Currently it is estimated that 1 out of 100 Americans has celiac disease. Of these, only 3% have been diagnosed. With over 300 associated signs and symptoms and without a clear, accurate diagnosis, celiac disease and gluten intolerance often go undiagnosed. Raising awareness of celiac disease is imperative in order to ensure optimum health for the approximately 3 million people estimated to be suffering from the disorder.

The North West Gluten Free Summit will offer an educational environment where health care professionals, patients, manufacturers, private business owners, chefs, food suppliers and families can collaborate to learn more about Celiac Disease and Gluten Intolerance directly from the experts.

For more information, visit www.NWGlutenFreeSummit.com

Registration is now open!

Speakers include

• Steve Plogsted, PharmD


• Rachel Carlyle-Gauthier


• Dr. Stephen Wangen


• Wendy Cohan, RN (Author of Gluten Free Portland: Resource Guide)


• Denise Cedar, RD


• Noel Thomas, ND


• Dr. Leigh Ann Chapman


• Jules, Gluten Free


• Dr. Kenneth Fine


• Nadine Grzeskowiak


• Drs. Vikki and Richard Petersen


• Cleo Libonati, RN, BSN


• John Libonati

Fancy Food Show Brings Gluten-Free to the Spotlight

Diner's Journal: Healthy, Tasty and Unusual at the Fancy Food Show
By By FLORENCE FABRICANT
Published: June 29, 2010

There used to be a divide between “fancy food” and “health food.” At this year’s Fancy Food Show, which ends its three-day run at the Jacob K. Javits Convention Center on Tuesday, it’s evident that the two categories have seamlessly merged. The words most commonly seen were organic, vegan, whole grain, fair trade, anti-oxidant and gluten-free.

“Judging from this show you’d think the whole world had celiac disease,” said Jennifer Lea Cohan, a publicist who works with the National Association for the Specialty Food Trade, which runs the show.

Read more...

LÄRABAR® Introduces Four New Flavors

I am really excited about the new flavors of LÄRABAR and cannot wait to try them! The new flavors include Carrot Cake, Chocolate Chip Cookie Dough, Chocolate Chip Brownie, and Peanut Butter Chocolate Chip. As with the other flavors of LÄRABAR, these new flavors are all gluten-free. The new flavors were unveiled at the Natural Products Expo West in March and they are now available to the public at www.larabar.com! For the next month, LÄRABAR is offering 15% off any purchase of the new flavors by entering promo code LARNEW10.

Here is the press release:

Denver, CO, March, 2010 – LÄRABAR® (LARABAR.COM) maker of the original fruit and nut food bar, is pleased to announce the launch of their newest flavors – Carrot Cake, Chocolate Chip Cookie Dough, Peanut Butter Chocolate Chip, and Chocolate Chip Brownie. These four additions bring the total number of delicious LÄRABAR flavors to nineteen, once again expanding the variety of dessert inspired alternatives for health conscious consumers. LÄRABAR will be unveiling their much-anticipated new flavors at the Natural Products Expo West, taking place March 12th through the 14th at the Anaheim Convention Center in Anaheim, CA.

The Carrot Cake flavor is so delicious, you may think you’re biting into a slice of the real thing. Subtle hints of pineapple and coconut blend with nuts and raisins to create a sweet, nutty and spicy experience. Chocolate Chip Cookie Dough, Chocolate Chip Brownie, and Peanut Butter Chocolate Chip are the first flavors ever made with chocolate chips. They taste indulgent, delicious and are the perfect sweet. They are made with the simplest of chocolate chips (cocoa powder, cocoa mass, sugar, and vanilla).

Of the new chocolate chip flavors, LÄRABAR founder, Lara Merriken said, “At LÄRABAR we emulate the decadent flavors of time honored desserts and snacks with the use of wholesome, simple ingredients. It seemed only natural that we would find a way to incorporate chocolate chips into our bars, which are a favorite among desert lovers alike. We are thrilled to finally be able to unveil our new chocolate chip flavors: Chocolate Chip Cookie Dough, Peanut Butter Chocolate Chip, and Chocolate Chip Brownie. ”

Delicious Taste in Its Simplest Form
LÄRABAR is the embodiment of food in its simplest, most satisfying and natural state. “Our products contain 100% whole food, with no more than 2 to 9 ingredients. LÄRABAR is a wholesome snack made of fruit, nuts and spices” adds Merriken.

About LÄRABAR®
Founded in 2003 by Lara Merriken, LÄRABAR now produces nineteen LÄRABAR brand flavors and seven JŎCALAT brand flavors. The company is committed to producing simple, whole food products. LÄRABAR products are available worldwide at a variety of natural, specialty, and conventional grocers and outdoor lifestyle retailers. For more information, visit LARABAR.COM or call 877-LÄRABAR (527-2227).

Gluten-Free Cooking School Webinar Now Available

As you may have read here a few weeks ago, on May 25 Mary Frances of the Gluten Free Cooking School offered an online webinar about gluten-free living. She receives a lot of gluten-free reader questions and decided to help answer your questions during an hour-long online seminar. This webinar is now available as an MP3 download for you to listen to at your convenience.

Please click here to listen to this webinar today.

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!

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