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Tuesday, November 17, 2009
Gluten-Free Classes at Natural Gourmet Institute in NYC

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

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

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

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

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

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

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

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

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

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

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

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

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

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Tuesday, November 10, 2009
Gluten-Free NYC Boutique Back in Business
As many of you know, my good friend David Fischer (author of Gluten-Free NYC) passed away this August. One of David's side projects was a Cafe Press store also called Gluten-Free NYC. With help from his friend and graphic designer Debbie Glasserman, I have reopened the store. All proceeds now through the end of 2009 will be donated to a gluten-free organization in David's name. Please spread the word about the grand reopening of Gluten-Free NYC Boutique!

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Sunday, November 8, 2009
Bob's Red Mill Cookbook: Coming Soon!
If you are a fan of Bob's Red Mill gluten-free products, then you should definitely check out his new cookbook!

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

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

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Thursday, November 5, 2009
Fun Gluten-Free Snacks for Your Lunchbox: FREE!
Are you looking for a fun, gluten-free snack to give your kids? Look no further than the Betty Crocker Fruit Flavored Snacks. I recently received a free sample of these snacks from Betty Crocker. Unfortunately, I couldn't eat these because I currently have braces and my orthodontist would flip out if I tried eating these! I passed these treats on to my coworker who has three kids. Her older daughter loved them! As a matter of fact, she found her daughter eating a package of them for breakfast one morning at 6am!! They are a quick snack that you can easily throw in your kids' lunch boxes and they are gluten-free.

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

All the fun.
None of the gluten.

Betty Crocker® Fruit Flavored Snacks are Gluten Free.

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

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

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Wednesday, November 4, 2009
New Gluten-Free Italian Cookbook
Although I haven't tried out this new cookbook yet, it sounds promising to those of us on a gluten-free diet that miss traditional Italian cooking.

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

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

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

Click here for more information.

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Monday, November 2, 2009
Iowa Firm Recalls Chili With Beans Product Due To Mislabeling And An Undeclared Allergen
Although I wouldn't call the health risk "low" for those of us with severe reactions to wheat, I would still like to pass out this information about products mislabeled gluten-free when they contained wheat.

Recall Release

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

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

The following product is subject to recall:

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

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

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

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

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

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


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