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Thursday, September 30, 2010
9th Annual Gala Fundraiser to Benefit the Celiac Disease Center
Two weeks from tonight is the 9th Annual Gala Fundraiser to benefit the Celiac Disease Center at Columbia University. If you haven't purchased your tickets yet, please do so today! See you all there!

The Celiac Disease Center at Columbia University invites you to celebrate 9 years of commitment and dedication to profoundly improving the lives of celiac patients around the globe. Join us for a reception and dinner at Mandarin Oriental, New York in New York City for an evening of spectacular gluten-free food and entertainment.

The Murphy Family
Karen A. Kennedy, MD
Samantha & Brooke Hamroff (CeliacSisters)
Jill Brack, Glow Gluten Free

NEW YORK, NY 10023
All food will be gluten-free.

Cocktails & Silent Auction : 6:30 p.m.
Remarks & Dinner : 7:45 p.m. sharp
Music by : Juilliard & The Matthew Rybicki Quartet
Attire : Festive

Silent Auction : Fabulous gifts will be offered through a silent auction, Checks, Amex, Visa and MasterCard will be accepted.

Download invitation here

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Wednesday, September 29, 2010
Celebrate Gluten-Free Halloween with Pamela's

(Ukiah, CA--August 2010) Halloween is a particularly tricky time, for gluten-free children. Wheat and other gluten-containing grains are often used as a thickener in candies. While other children are eagerly amassing piles of Halloween treats, gluten-free children are only able to 'look, not eat' or give away their loot.

With a little advanced work, parents and teachers can have their own GF Halloween parties or treats to give eager 'trick or treaters'. Peanut Butter & Chocolate Filled Brownie Cups, Simplebites Cookies, German Chocolate Brownies, Cherry Chip Cookies, cookie Two-Packs, cupcakes of all sorts are on the menu...along with a scary Gingerbread House. This month, Pamela's Products earned the Kid Kritics Seal of Approval; so parents can be assured that their children will enjoy all the delicious gluten-free treats available to them.

Parents can make mini-sized treats and individually wrap them for 'trick or treaters' on Halloween. Remember to put a tag with your name, address and phone number on them, so that people know whom the treats are from. Not into baking? Pamela's Products Simplebites or various cookie Two-Packs are perfectly sized for candy baskets. All the previous recipes and products and many more may be found on Pamela's Products website (

October is Celiac Awareness Month. Celiac Disease affects 1 in 100 Americans. The only treatment is to adhere to a gluten-free diet. Celiac Disease is no longer considered just a gastrointestinal disorder. It is a multi-system, multi-symptom disorder, often without gastrointestinal (GI) symptoms. The prevalence and awareness of CD in the United States is growing. The overall prevalence of gluten sensitive disorders is unknown but is possibly 2 to 3 times as high as that of CD. Very little information is available about gluten intolerance, which is not necessarily triggered by the immune system and is therefore not Celiac Disease.

Pamela Giusto-Sorrells, founder of Pamela's Products has appeared on NBC & ABC affiliates nationally, KRON and KTVK. Pamela's Products have been featured on the Today Show, The Doctors, in Gourmet Magazine, Woman's Day, Real Simple and many other outlets.

For additional information on Pamela's Products, please visit Recipe variations and baking information may be found at Media inquiries, please contact Agnes Gomes-Koizumi (agnes@ or Julie Du Brow (julie@

Pamela's Products ( offers a complete line of Traditional Cookies, Organic Cookies, Biscotti, Simplebites Mini Cookies, Baking Mixes and Ready-to-Eat cakes. Award-winning, Pamela's Products can be found in natural food and grocery stores throughout North America and on the web at Setting the standard for great taste since 1988, Pamela's Products continues to create the most delicious wheat-free and gluten-free foods, with their Baking & Pancake Mix and Chocolate Brownie Mix consistently holding the #1 position in the entire Natural Foods category.

Pamela's Products are a tried-and-true staple for Celiacs. Celiac Disease is the world's most common autoimmune disease, with the only treatment today being a strict adherence to a diet devoid of gluten. Gluten is most commonly contained in wheat (durum, semolina, kamut, spelt), rye, barley and triticale. (For more complete information, please visit, "About".) People with autism spectrum disorders, cancer, wheat allergies, alternative diets, and even those adhering to a Kosher or 'natural' diet, also frequently turn to Pamela's Products for satisfying that sweet tooth or simply for making bread or pancakes.

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Tuesday, September 28, 2010
School Lunch Program Expiring -- Tell Congress ACT NOW!
No more delays. America's children deserve healthier lunches and students with celiac disease need access to gluten-free meals. Tell Congress to pass S. 3307, the Healthy, Hunger-Free Kids Act TODAY!

Here is the suggested text for your Congressperson

In just a few days the federal child nutrition programs are set to expire. I ask you to consider the needs of America's school children and pass S. 3307, the Healthy, Hunger-Free Kids Act without further delay.

This critically important legislation increases meal reimbursement rates which will help schools improve meals options and serve more fruit, vegetables, whole grains and low fat dairy products. The additional funding will also help schools meet the needs of students with celiac disease who must adhere to medically prescribed gluten-free diet.

In this tough economy, American families are struggling to make ends meet and depend on the school lunch, breakfast, and other child nutrition programs to feed their families. The meals provided through these programs should be healthy and help to foster healthy eating habits and this legislation provides the framework to make that happen.

Please vote for S. 3307, the Healthy, Hunger-Free Kids Act before the child nutrition programs expire on September 30.

I look forward to hearing from you about how you plan to vote on child nutrition.

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Monday, September 27, 2010
Gluten-Free Bisquick Now Available

This weekend I was up visiting my sister in CT and did some shopping at her local Xpect Discount. It is kind of a mess of a store, but they usually have some good gluten-free items. This was the first time I saw Gluten-Free Bisquick so I picked up two boxes, one for each of us. Then, when I got home that night I had a Bisquick® Gluten Free care package from MyBlogSpark. I am excited to try the new product. I am thinking of making a Chicken and Dumplings dish or the Hearty Chicken Pot Pie now that the weather is turning cooler. Stay tuned for my recipe attempts and photos.

Giveaway coming soon!

Here is more about Bisquick® Gluten Free:

Introducing Bisquick® Gluten Free baking mix: the first gluten free baking mix with real melt-in-your-mouth Bisquick taste! Now, with Bisquick Gluten Free baking mix, you can make pancakes, waffles, biscuits and more, and they have never tasted so good. Since its release in 1931, Bisquick has become a trusted staple in America's kitchens for delicious and easy-to-prepare dishes. Now the convenience of Bisquick baking mixes will be available to the gluten-free community too, so everyone can enjoy the family favorite Bisquick recipes you love like fluffy pancakes, easy pies, mouth-watering casseroles and more!

Make sure to look for Bisquick Gluten Free baking mix in the baking aisle at your local grocery store.

To find great recipe tips and ideas, visit There, you’ll find countless gluten-free recipes for family favorites such as Gluten Free Strawberry Shortcakes and Gluten Free Pizza Crust, using Bisquick Gluten Free baking mix. Check back often! They’re adding more recipes every day!

In addition, Gluten-Free Fun readers can visit to download a printable coupon for $1 off Bisquick Gluten Free baking mix!

Bisquick Gluten Free
Ingredients: Rice Flour, Sugar, Leavening (bakind soda, sodium aluminum phosphate, monocalcium phosphate), Modified Potato Starch, Salt, Xantham Gum. May contain soy ingredients.

Note: Product formulations, packaging and promotions may change. For current information, refer to packaging on store shelves.

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Going Gluten-Free at the 92nd Street Y
Tuesday, October 12, 2010 at 6:30 PM

Come see gluten-free cookbook authors Annalise Roberts and Claudia Pillow when they speak together in New York City about the whys and hows of going gluten-free.

Current research indicates that reducing or eliminating gluten can help reduce inflammation in the body, helping to strengthen the immune system, prevent chronic diseases such as diabetes and arthritis, and manage weight. Explore innovative ways to replace gluten in the food you eat and get expert baking and cooking advice for healthy eating.

$20 / $10 May Center Members (Members must call Box Office at 212.415.5500 to get the discounted price.)

Date & Time: Tue, Oct 12, 2010, 6:30pm
Location: Lexington Avenue at 92nd Street
Venue: Warburg Lounge
Code: T-HL5NT01-01
Price: $20.00

Annalise is one of the Food Philosophers®, two sisters who have collaborated to become a voice of reason in a world of mealtime disorder at After being diagnosed with celiac disease in late 2002, Annalise devoted herself to developing gluten-free baking recipes that taste just as good (if not better than) their wheat flour counterparts. Gourmet magazine featured several of her recipes in their November, 2005 issue. An expanded and revised edition of her best-selling book, Gluten-Free Baking Classics, was released in September 2008. Gluten-Free Baking Classics for the Bread Machine, a collection of recipes developed for the Zojirushi bread machine came next. Annalise and her sister, Claudia Pillow then joined forces to write The Gluten-Free-Good Health Cookbook, (released January 2010). The focus of this unique work is on managing daily food-related decisions in order to strengthen the immune system, prevent disease and lose weight by eating real food. It provides food choice explanations and guidance, cooking advice, and more than 140 flavorful, culturally diverse (gluten-free) recipes.

In 2007, Claudia Pillow received her Ph.D. in Health Studies from Texas Women's University but she has been studying and working with food for her entire life. Dr. Pillow is a classically trained chef and graduate of the New York Restaurant School, and worked as a chef and caterer for many years in the New York metropolitan area. An MBA offered her the opportunity to jump to the corporate side of the food industry, where she marketed cheese and natural beverages. Currently she lectures about gluten intolerance and teaches gluten-free cooking and baking classes in the Dallas/Fort Worth area. Dr. Pillow served on the board of the Gluten Intolerance Group of North America for several years and is a local resource for the North Texas chapter. Most recently, she chaired the first “Taste of Gluten-Free”, The Gluten-Free Makeover: A Healthier You! which took place at the Gaylord Texan in Grapevine, Texas on September 19, 2010. This major fundraising event attracted over 700 attendees, 20 local restaurants and 50 corporate contributors.

Programs, venues, instructors/moderators are subject to change or cancellation without notice

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Friday, September 24, 2010
Appetite for Awareness: Restaurants and Chef Bios
It is only one month until the National Foundation for Celiac Awareness Appetite for Awareness event. I am more than excited to attend this event in Philadelphia on October 24th. Not only will I hopefully get to meet some fellow bloggers, like Mike from Gluten-Free Philly, but I will actually get to participate as a member of the media! This means lots of photos, restaurant reviews, and product reviews in early November here on Gluten-Free Fun.

The NFCA does a great write-up of participating chefs and restaurants, so please visit their site today. Below is a summary of who is signed up to date.

Are you planning on attending the Appetite for Awareness event? If so, drop me a line and let me know!

412 S. 13th Street, Philadelphia, PA

325 Chestnut St, Philadelphia, PA 19106

Butcher and Singer
1500 Walnut St, Philadelphia, PA 19102

Chef Miguel Leon
563 Haddon Avenue, Collingswood, NJ

Chef Jose Garces
707 Chestnut Street, Philadelphia

Pasta Pomodoro
Chef Pasquale Masters
Eagle Plaza, Route 561, Voorhees, NJ

205 S. 18th St, Philadelphia PA 19103

Michael Solomonov
237 St. James Place, Philadelphia, PA 19106

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Thursday, September 23, 2010

Craig Pinto has become a really active member of the New York and Long Island Celiac community over the past few months. Please read on for his latest endeavor...

"KICKING 4 CELIAC was born out of the desire to show children and adults alike, that living with Celiac Disease will not shut you down physically. On Sunday, October 10th, 2010, at Bethpage High School, arena football kicker, Craig Pinto, will be kicking field goals for 12 straight hours, from 730am-730pm, with two goals in mind. First, he will be attempting to set a world record for most field goals kicked within that time frame, by having to make 500 field goals, from 40 yards out, but Craig's main focus is to raise money and awareness for Celiac Disease.

"With something that has affected me for such a long time, and is so close to my heart, it only makes sense to utilize things I love - kicking and football - to raise money and awareness for my other passion," says Craig. "And that is spreading the word and educating people about Celiac Disease. Kicking footballs for this long seems physically challenging, but so is living with Celiac Disease everyday, and both can be done successfully."

All proceeds will benefit the Celiac Disease Center at Columbia University, the only center in the United States that provides comprehensive medical care, including nutrition, for adult and pediatric patients with Celiac Disease.

For more information, or any questions on how to donate or sponsor this event, please visit Craig's website


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Wednesday, September 22, 2010
Garden Lites Gluten-Free Soufflés
Over the summer I noticed a new prepared meal/side-dish in the Kosher section of the Plainview, NY Shop Rite. The dishes were called Garden Lites and they had a "gluten-free" icon right on the front of their appealing package. I passed by without purchasing these that night, but they stuck in the back of my head. I was out on Long Island again a few weekends ago and saw the Garden Lites soufflés on sale, so I picked up two: Spinach and Broccoli.

The tagline on the Garden Lites says "Real Ingredients, real food, real delicious" and I agree. I was pleasantly surprised by these soufflés. I usually stay away from prepackaged foods for a few reasons. First, I look to cook. Simple enough. Second, I find prepackaged meals are often extremely high in sodium. These soufflés had a relatively low amount of sodium per serving. Additionally, I feel that pre-packaged goods are usually one of two extremes when it comes to flavoring: too bland or over-seasoned. The ingredients in the Garden Lites soufflés seemed really fresh and the seasoning was just right.

The Garden Lites soufflé package said four servings, but I ate the entire package as my dinner. It was a decent sized meal for only 240 calories (60 per serving, if I ate the suggested size) and I was satisfied at the end of the meal. I do think I could have prepared this type of dish on my own, but it is a nice alternative to nights that I don't want to cook.

Have you tried these Garden Lites soufflés yet? What did you think?

Here is the Garden Lites "real story"

Start with the freshest, most delectable vegetables. Then whip them into perfect shape using a blend of secret ingredients, years of culinary experience, and a little bit of love, as “mom” used to say. The finished product: Garden Lites line of vegetarian, all natural soufflés and sumptuous zucchini “pasta” dishes. Minimally processed and maximally delicious, each bite is filled with nutritious real flavors.

So why create the real flavor of Garden Lites? Like most people past the age of high metabolism and low motivation, we try to eat well. However, we were tired of the idea that eating well meant sacrificing taste and quality. So instead of exercising all the time and eating foods we simply didn’t like, we decided to create the world of Garden Lites. We came upon a treasure chest of amazing vegetables and combined them with the meals and sides we love to eat. Now we can stay on track with a healthy lifestyle while feeling good – no; great - about the foods we enjoy.

Go ahead…get real.

Real food. Real good. Really!

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Tuesday, September 21, 2010
First ROCK Meeting for Rockland & Bergen Counties Tonight
I first heard about this new Raising Our Celiac Kids (ROCK) group on The Gluten-Free RD website. Growing up, I really do wish there were ROCK groups around New York. Although we found some great people and learned a lot from the LI CSA group, I always felt like everyone with Celiac Disease were more than twice my age. The ROCK groups are a wonderful resource for both parents and children with Celiac Disease and this new New York-based group sounds exciting.

Tonight is their first official meeting at Nyack Hospital. Learn more from their Facebook page and join them today!


Local Mom of Celiac Child Starts R.O.C.K. Group; Nyack Hospital Hosts Meetings

NYACK, New York, September 2, 2010 — If Rockland and Bergen counties follow the national average, 1 in 133 residents have celiac disease, including children. With the launch of the Rockland/Bergen chapter of R.O.C.K. (Raising Our Celiac Kids), families and friends of these children will now have a forum to share their experiences and help their kids navigate a gluten-free lifestyle, the only known treatment for celiac.

R.O.C.K. is a free support group for parents, families, and friends of children on a gluten-free diet for treatment of celiac disease, gluten intolerance, autism spectrum disorders, ADD/ADHD and allergies. The group’s mission is to provide a positive environment that embraces the challenges and celebrates the triumphs of living gluten free. R.O.C.K. was founded by Danna Korn in 1991 after her son was diagnosed with celiac disease. The group has grown to include chapters throughout the United States and all over the world.

Gabrielle Simon, who lives in Bergen County and has a five year-old son who was diagnosed with celiac at the age of two, is the face and force behind the Rockland/Bergen R.O.C.K. chapter. For the past three years, Ms. Simon has surrounded herself with an informal support network of celiac and non-celiac friends who have helped her navigate the gluten free world and enabled Ryan to thrive and enjoy a symptom-free childhood.

Now Simon wants to give back by starting a R.O.C.K. group for Rockland and Bergen families. Her goal is to provide a safe, optimistic and educational forum where members can share emotional support and reliable information and resources.

“While celiac shouldn’t define a child, it does affect the way they live each and every day,” says Simon. “My hope is that the R.O.C.K. group will empower gluten-free children by providing them with the tools, education and support they need to advocate for themselves and their health.

Nyack Hospital is providing free meeting space for the Rockland/Bergen R.O.C.K. group.

“Left undiagnosed and untreated, celiac disease can lead to autoimmune diseases, nutritional deficiencies, thyroid disease and even cancer ,” says Linda Suarez, MS, RN, CDE, Coordinator of Patient and Community Education at Nyack Hospital. “Living gluten-free is the only known treatment for celiac and education and emotional support play a big role in managing the disease. We are happy to do what we can to help celiac families and children live healthier lives.”

The first Rockland/Bergen R.O.C.K. chapter meeting is scheduled for Tuesday, September 21, 2010 from 7:00 p.m. to 9:00 p.m. in the Krutz Auditorium at Nyack Hospital, 160 North Midland Avenue, Nyack, New York.

Ms. Simon will open the meeting by sharing the R.O.C.K. philosophy and her ideas for the Rockland/Bergen chapter. Key note speaker Rachel Begun, MS, RD, a gluten-intolerant registered dietitian and author of The Gluten-free RD blog ( will engage the group with an interactive discussion, “Post Diagnosis: Keeping it Positive,” which will focus on finding the balance between providing children with a healthful, gluten-free diet and allowing them to be kids. The meeting will conclude with member introductions and a roundtable discussion.

For more information about Rockland/Bergen R.O.C.K, visit the Facebook page at

About R.O.C.K
Founded in 1991, R.O.C.K. (Raising Our Celiac Kids) is a free support group for parents, families and friends of kids with celiac disease, gluten intolerance, autism spectrum disorders, ADD/ADHD, allergies, or who are gluten-free for personal or health reasons. The group promotes an optimistic, yet realistic approach to living (and loving) the gluten-free lifestyle.

About Nyack Hospital
Nyack Hospital is a 375-bed community acute care medical and surgical hospital located in Rockland County, NY. Founded in 1895, it is a member of the NewYork-Presbyterian Healthcare System. For additional information, please visit

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Monday, September 20, 2010
Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes

As you know, I have been a fan of Gluten-Free Girl for many years now and even got to meet her in person in 2007. In preparation for Shauna and Danny's trip to New York City this weekend, I am excited to announce her new book, Gluten-Free Girl and the Chef. I am even more excited to see Shauna, Danny, and meet her lovely little daughter Lucy when they are in New York City this weekend. Read on to learn more about the new book, now available on

Gluten-Free Girl and the Chef:
A Love Story with 100 Tempting Recipes

By Shauna James Ahern & Daniel Ahern

When Shauna James Ahern was diagnosed with celiac disease in 2005, rather than mourning the foods she could no longer eat, she set out to discover and delight in the best foods she could find. She chronicled her journey with a popular blog,, and a memoir by the same name soon followed. Then she met Daniel, a talented chef who had spent his career cooking at great restaurants across the country. Soon Daniel was creating spectacular dishes, stunning meals that happened to be entirely gluten-free.

GLUTEN-FREE GIRL AND THE CHEF (Wiley Hardcover; $29.95; September 28, 2010) shares the Aherns’ unexpected courtship, from their first date to married life together, through stories about food. This cookbook features gorgeous photographs, guidance on cooking techniques, and 100 chef-tested recipes intended for the home cook—with an evocative, engaging voice seamlessly linking the stories and recipes together into one narrative.

Far more than just a cookbook, GLUTEN-FREE GIRL AND THE CHEF is an inspiring love story sure to give hope to anyone who believes that gluten-free food can't be devilishly delicious and seriously satisfying. Instead of distinct chapters, the narrative is divided into two sections—“At Home” and “At the Restaurant.”—the first section the story of the Aherns’ courtship, the second a day-in-the-life of the chef. Each recipe includes variations and serving suggestions, encouraging home cooks to make the dish their own. Helpful sidebars offer expert chef advice on topics such as the importance of mise en place, and selecting the right cut of meat.

The recipes are sophisticated and inspired, and of course, entirely gluten-free. Just a few of the incredible dishes you’ll find include:
  • Pan-Seared Beef Tenderloin with Port Sauce and Balsamic Onions, the dish Danny made on the night he proposed to Shauna (the food was so good, how could she resist!)
  • Blue Cheese Cheesecake with Fig Crust, a delicious interpretation of a dessert they discovered while dining out (and couldn’t indulge in because it wasn’t gluten-free)
  • Bacon-Wrapped Pork Belly—a once-every-few-months splurge with rustic French flare
  • The ultimate Potato Puree, a dish so simple yet so satisfying
  • And for those times when you just need a slice of bread or a big bowl of pasta, try their recipes for Crusty Bread That Even Those Who Eat Gluten Might Like and Fresh Gluten-Free Pasta (and then make Pasta with Anchovies, Lemon and Olives)

Combining tempting recipes with an authentic love story, GLUTEN-FREE GIRL AND THE CHEF is the perfect narrative cookbook for anyone who loves food—and a must-have for those who need to eat gluten-free.

Shauna James Ahern is the author of the memoir Gluten-Free Girl, which was based on her immensely popular blog, In May 2005, Ahern was diagnosed with celiac disease, a fate that she embraced joyfully. Immediately after going gluten-free, she started the food blog, where she shares stories, photographs, and recipes. Her website won Best Food Blog with a Theme in 2006 and receives thousands of hits a day. She is considered one of the most authoritative sources on gluten-free living on the Internet. She lives in Seattle with her husband.

Daniel Ahern is the chef-in-residence on the blog, as well as a chef at The Hardware Store on Vashon Island in Washington. He has spent twenty years cooking in great restaurants across the country.

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Friday, September 17, 2010
Are You Walking for Celiac Awareness?

On Sunday, October 3rd, Colin Leslie will host his fifth annual Colin Leslie Walk for Celiac Awareness. Colin Leslie is an amazing teenager that I finally got to meet in person this past July at a Schär Luncheon.

Here is a brief summary from Colin's website:

Colin was diagnosed with Celiac Disease in November of 2005. After being diagnosed, he decided he wanted to make a difference in the Celiac Disease community. Colin contacted the Celiac Disease Center at Columbia University and told them that he wanted to host a walk in Rye, NY. They were thrilled and told Colin to contact the Westchester Celiac Sprue Support Group for help on how to proceed. With these two organizations, the first Colin Leslie Walk for Celiac Disease was held in 2006, raising $62,471.73 and attracting over 400 walkers. The success of this walk encouraged Colin to turn it into an annual event. Over the past four years, Colin has raised over $225,000, all of which he has donated to the Celiac Disease Center at Columbia University. In total, approximately 3000 people have now attended one of the walks. Colin is excited that 2010 marks the fifth year for this event. The day will include a gluten free vendor fair, an available-for-purchase gluten free lunch, and Dr. Peter Green from the Celiac Disease Center at Columbia University as guest speaker. By hosting this event, Colin hopes to bring awareness to a condition which is severely under recognized by the general public. With your help this event will once again be a success.

I am hoping I can actually make it to Rye, NY for the event this year. The vendors and sponsors sound amazing!

When: Sunday, October 3, 2010 9:00 AM
Where: Rye High School
1 Parsons St
Rye, NY 10580

Adult Pre-Registration: $20.00
Child Pre-Registration: $15.00

**Registration is required to enter the vendor fair**

Registration- 9:00 am start
Register and sign in for the walk and gluten free vendor fair.

Walk- 10:00 am
The same route will be used for this years walk with scenic views of Long Island Sound. There will be a 2 and 4 mile route available for choice.


Gluten Free Vendor Fair- 9:00 am- 2:00 pm
One stop gluten free shopping and sampling. Please come and stop by. An updated vendor list will be listed under the Vendors Link.

Bagels & Lunch- 9:00 am- 2:00 pm
A gluten free lunch will be available for purchase. The lunch will be designed and catered by Soul Dog. Cash only.

2010 Sponsors
Foods By George
Kettle Cuisine
Glow Gluten-Free
Against the Grain Gourmet

2010 Vendors
Against The Grain
Andy's Pure Food
Bakery on Main
Better Batter
BMT Weiser
Everybody Eats
Food Tek
Generation Gluten Free
GFL Foods - Gluten Free Pitas
Glow Gluten Free
Gluten Free Gateway
Gluten Free Living Magazine
Gluten Out
Grassroots Granookies
Ian's Natural Foods
Joan's GF Great Bakes
Jo-Sef Gluten Free USA
Juice Plus
Katz Gluten Free
Kettle Cuisine
Kitchen Table Bakers
Laura & Company Snacks
Liz Lovely Cookies
Maia Yogurt
Nugo Nutrition
Shabtai/Cinderella Sweets
Sweetie Jo's
The Grainless Baker
Three Dogs Gluten Free Baker

Visit Colin's site for more information including registration details.


Thursday, September 16, 2010
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.


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 for more information.

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Wednesday, September 15, 2010
Chex® Gluten-Free Cookie Pizza
This sounds like a really fun dessert to make with my nieces. I am sure they would love putting it all together and then devouring it when it is ready. They are three and have the biggest sweet tooth (teeth?!). They are also gluten-free, dairy-free, and egg-free so I would probably use egg replacer or flax meal in this recipe instead of eggs. I would also leave out the Betty Crocker® Fruit Roll-Ups, because I am sure my orthodontist would freak out if he saw me eating things like that!


4 cups Rice Chex® cereal (gluten free)
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup peanut butter
1/4 cup butter or margarine, softened
1 teaspoon vanilla make sure this is GF
1 egg, beaten
2 cups miniature marshmallows make sure this is GF
1/4 cup miniature semisweet chocolate chips
2 tablespoons coarsely chopped honey-roasted peanuts, if desired
1 or 2 rolls Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any red variety), unwrapped, torn into pieces

1. Heat oven to 375°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet.

2. In large bowl, mix sugars, peanut butter, butter, vanilla and egg. Stir in crushed cereal. Spread in ungreased 12-inch pizza pan.

3. Bake 12 minutes. Sprinkle evenly with marshmallows to within 1 inch of edge. Bake 5 minutes longer or until marshmallows are light golden brown. Sprinkle chocolate chips, peanuts and fruit snack pieces over marshmallows to look like pizza toppings. Cool completely on cooling rack. Cut into 16 wedges. Store tightly covered.

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Tuesday, September 14, 2010
Grassroots Granookies Giveaway

Grassroots Granookies are brand new cookies. They are vegan, dairy-free, soy-free, nut-free, and gluten-free (although, with gluten-free oats). As my readers know, I stay away from even gluten-free oats, so I haven't sampled these cookies yet. But I am giving away to one lucky reader a sample of Grassroots Granookies. In exchange for the sample, all I ask if for you to write an honest review for me to post on this blog. If you are interested in participating in the giveaway of Grassroots Granookies, please leave a comment below.

Don't forget to include your contact information if you want to sample these Grassroots Granookies, otherwise I can't get in touch with winners!

Here is some more information...

Grassroots Granookies are delicious & nutritious allergy friendly granola cookies. They are free of gluten, dairy, soy, nuts, Vegan & all natural. We use organic ingredients and nothing artificial! They contain chia & flax seeds and are a good source of fiber & also provide all 8 essential Amino Acids. Granookies are totally addictive and kids love them too! Go ahead and free yourself from ho-hum granola - try some Granookies today!

Grassroots Granookies are not only fun to say, they’re even more fun to eat!

Cooler than a cookie…and more exciting than ho-hum granola bars, Granookies give you the best of both worlds in one yummy-to-eat treat. Blend homemade cookie crunchiness with nutritious granola wholesomeness and you’ve got Granookies—a whole new way of eating granola!

This all-natural, sweet and tasty treat is 95% organic and perfect for the entire family. Granookies are nutrient dense, making them super healthy, and contain eight essential amino acids and no added sugar or artificial sweeteners. Granookies are also allergy-friendly—they’re free of the most common allergens and made in a dedicated gluten-free facility.

Grab a bag of nutritious and delicious Granookies and shake up yogurt, cereal, fruit, waffles, milk, ice cream, nuts, apple chips...(it tastes great with everything really) They’re perfectly portable and ready for backpacks, briefcases, lunch boxes, bus rides, bike rides, kids, moms, dads, marathons, baseball games, the beach…(but they feel right at home in the den or kitchen too!)

• good source of fiber
• complete protein
• contains 8 essential amino acids
• allergy friendly
• gluten free
• vegan
• dairy free
• soy free
• nut free
• no GMO’s
• 100% all natural (and we mean it—Granookies have no artificial anything!)

Chocolate Chip
Ingredients: Organic Rice Puffs, Gluten Free Whole Grain Rolled Oats, Organic Buckwheat, Organic Raw Agave, Organic Raisins, Organic Dried Apples (unsulphured), Organic Dates, Gluten Free/Dairy Free/Soy Free Chocolate Chips, Organic Pumpkin Seeds, Organic Sunflower Seeds, Organic Millet, Organic Cocoa Powder, Organic Chia Seeds, Organic Flax Seeds, Organic Cinnamon, Organic Vanilla Extract

Apricot Cinnamon
ngredients: Organic Rice Puffs, Gluten Free Whole Grain Rolled Oats, Organic Buckwheat, Organic Raw Agave, Organic Raisins, Organic Dried Apples (unsulphured), Organic Dates, Organic Dried Apricots (unsulphured), Organic Pumpkin Seeds, Organic Sunflower Seeds, Organic Millet, Organic Chia Seeds, Organic Flax Seeds, Organic Cinnamon

Visit for more information and to order yours today.

If you would like to sample these cookies, leave a comment below. I will choose one lucky winner to sample the cookies and for you to be a guest blogger!

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Monday, September 13, 2010
Today is National Celiac Disease Awareness Day
Thank You Senator Inhofe and Senator Nelson for introducing the Resolution. Thanks to the Senate for Passing this Resolution to benefit awareness.
US Senate Resolution 605, 111TH Congressional Sesssion; August 3, 2010

Participate in Celiac Awareness and to increase awareness of celiac disease worldwide. Here are some suggestions from the Celiac Sprue Association. As you know, this was the first organization of its kind when I was first diagnosed in the 1980s and was a huge resource to myself and my family.

Activities occur NATIONALLY:
  • The CSA National Office Coordinates the Annual CSA Conference and the Annual CSA Dietitian Day
  • National membership support with members around the world
  • Toll-free phone support to patients, families, health, media, food industry US and Canada
  • Distributes information packets on celiac disease in all 50 state
  • Shares a basic set of materials on celiac disease with 600 libraries
  • Shares information about CSA with hospital dietetic departmentsand schools
  • Provides dietitian and physician packets at no charge, upon request
  • Sponsors the CSA - Physician Education Program CSA-PEP
  • Fundraising

  • CSA chapters promote celiac disease awareness:
  • Gather those interested in celiac disease into CSA Resource Units and CSA Chapters for mutual support and awareness
  • Providing CSA-prepared press releases to local media
  • Placing human-interest stories in area newspapers
  • Giving radio and television interviews
  • Co-sponsoring activities with state dietetic associations
  • Setting up physician/patient interviews on talk shows or radio
  • Donating materials to health agency files and to libraries
  • Educating chefs and restaurant staff about the gluten-free diet
  • Co-sponsoring displays with area hospitals and shopping malls
  • Participating in health fairs
  • Encourage companies to participate in the CSA Recognition Seal Program
  • Join CSA or give a gift membership
  • Share something positive about the disease and the diet with friends and neighbors.
  • Meet with the manager of your local grocery store about the importance of the availability of gluten-free options.
  • Visit with clergy regarding the strict gluten-free diet, communion and church pot lucks.
  • Present a program to an organization about celiac disease and how it is handled, both at home and away.
  • Request CSA brochures sent to doctors and dietitians in your area.
  • Buy a CSA membership for a family member, health care professional or your local library, guaranteeing that CSA's quarterly newsletter, Lifeline, is available to others.
  • Encourage local chapter members to join the national CSA organization.
  • Contact the CSA office with your ideas and successes. CSA is continually looking for more ways to help the celiac community.
  • Donate time, money and skills
  • Encourage companies to participate in the CSA Recognition Seal Program

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Sunday, September 12, 2010
Gluten-Free Cookbook Sponsored by Udi's Gluten-Free

Looking for delicious ways to go gluten-free? Download Delicious Living's free cookbook loaded with recipes for desserts and baked goods as well as entrees.

Download the Gluten-Free Cookbook sponsored by Udi's Gluten-Free today!

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Friday, September 10, 2010
Free Webinar: "The Gluten-Free Effect on Athletes"
FREE Lifestyle Webinar: "The Gluten-Free Effect on Athletes: Improving Performance Through Diet"

Tuesday, September 21
8:30 p.m. EST

Are you getting ready for your fall seasonal sport? Preparing for a race? Incorporating the right gluten-free foods into your diet can make all of the difference in your performance! Join the NFCA on Tuesday, Sept. 21, 2010 at 8:30 pm EST for the second Gluten-Free Lifestyle Webinar in our 2010 series, "The Gluten-Free Effect on Athletes: Improving Performance Through Diet."

Thanks to our generous sponsor, Blue Diamond Growers, this webinar is available free of charge and the only requirement is a working Internet connection!

Erin Elberson, PT, will be with us to explain how undiagnosed celiac disease can hinderperformance and then provide expert advice on smart snacking and meal strategies!

Erin will discuss:
  • Common symptoms that prevent undiagnosed celiacs from performing at their best.

  • Testimonials of athletic improvement.

  • Coping strategies for the athlete and athletic trainer.

  • Tips on smart snacking, including recipes.

Erin holds a master’s degree in Physical Therapy and bachelor’s in Health Science. More importantly, she was diagnosed with celiac disease in 2004. She is an advocate of solid gluten-free nutrition along with sound fitness habits to improve quality of life and health. Her goal is to assist and educate people on how to make positive and impactful decisions regarding nutrition and lifestyle. Check out her blog:

For regular updates on celiac and gluten-free athletes or sporting events, follow NFCA's Athletes for Awareness blog.

Register Today!

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Thursday, September 9, 2010
Gluten-Free Fun Now on Facebook

I am happy to announce I am now on Facebook. I am still trying to link up all of my technologies, but slowly I am getting there. I refuse to Tweet, so for now it is Blogger and Facebook and a few other things I have up my sleeve. Please join me as a fan on Facebook today!

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Wednesday, September 8, 2010
Schär: Avoiding the School Cafeteria Blues
Today is the first day of school for over 1 million New York City students. In honor of the first day of school, I wanted to share a letter that Schär put together for your child's school. This is a great introductory letter for your child's teacher, principal, and food service manager. It is up to the parents to be vigilant about their child's health and a letter such as this is a great way to open up the communication between your family and your child's school.

For more information about Schär, visit their US website at

For more back-to-school tips from Schär, click here.

To Whom It May Concern:

I am writing on behalf of ___________________ who was recently diagnosed with celiac disease and must follow a gluten free diet.

Celiac disease is an autoimmune disease that predominately affects the gastrointestinal tract with symptoms such as diarrhea, abdominal pain, nausea, and vomiting, bloating and intestinal damage causing malabsorption. The only treatment for celiac disease is life long adherence to a gluten free diet. Gluten is a generic term used to describe the specific amino acid sequence found in the grains wheat, rye and barley. There are a lot of naturally gluten free foods such as fruit, vegetables, milk, cheese, meat, fish and poultry as long absolutely no flour, cracker crumbs, bread crumbs has touched the food. Although it appears to be a relatively easy prescription to follow the inclusion of these flours and many of their byproducts in such common foods as soups, sauces, and lipsticks can make the diet daunting. In addition to the foods that we eat gluten can be a common ingredient in many art supplies used in the classroom. Gluten is found in playdough, paper mache, and even in some glues. Following a gluten free diet requires diligence and preplanning.

The initiation of a gluten free diet allows the intestine to heal and reverses the damage and symptoms caused by gluten ingestion. Once started on a gluten free diet a person with celiac disease can lead a full and normal life. The regular meals and snacks offered during the school day are a concern because of the issues of cross contamination, use of sauces, breads, and crackers in prepared meals. For a food to be considered gluten free not only does it require the food to start out un-processed and gluten free but it must also remain clean and not contaminated by other gluten containing foods, sauces, shared serving utensils or even crumbs that may be on a counter top or cutting board.

If you have any questions, please do not hesitate to contact me.


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Tuesday, September 7, 2010
Free Blood Screening & Ask the Expert Panel Event

Annual Free Blood Screening and Ask the Experts Panel
October 9, 2010
8:30 a.m. to Noon.

The University of Chicago Celiac Disease Center will hold another successful free blood screening on Saturday, October 9, 2010. In addition to screening 500+ people for Celiac Disease--thanks to the generosity of Prometheus Laboratories--their panel of experts will take questions from the audience and exhibitors will showcase delicious gluten free products.

Every fall the University of Chicago Celiac Disease Center holds a free, celiac blood screening day to test people who are at risk for celiac disease. Each year we test nearly 500 participants, who come to the University of Chicago from all over the country. Many of the participants would not otherwise have had access to celiac disease testing, either because their doctors refused to carry out the tests, their insurance would not cover the cost or they were uninsured altogether.

You are eligible for the free blood screening if you are at risk for celiac disease. There is no need to fast before the test.

You are eligible for the Blood Screening if:

  • You have a close family member that has celiac disease or Type-1 diabetes

  • You have Down Syndrome

  • You have a related autoimmune condition such as, rheumatoid arthritis or Addison's Disease

  • You have digestive problems, chronic fatigue, osteopenia/osteoporosis

  • You have other related symptoms or conditions.

There is no charge to be screened, but pre-registration is MANDATORY!
Call 773-702-7593

For the testing, they require a brief phone consultation before you register, to determine your eligibility.

The blood screening is held on the 4th Floor of the University of Chicago Duchossois Center for Advanced Medicine. The test performed is the tTG-IgA, or anti-tissue transglutaminase test. This test is the most sensitive screening test available for celiac disease. Please click here for directions.

Visit for more information.

ASK THE EXPERTS! 10:30-11:30 Open to the public!

Bring your questions for a Q&A session with our world-renowned experts in celiac disease. We will also host an exhibit area for our sponsors: samples and information will be available beginning at 8:30 am.

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Monday, September 6, 2010
New Gluten-Free Beer: Tread Lightly Ale
At the beginning of the summer, I was contacted by a new gluten-free beer distributor based out of Colorado. They wanted to introduce their 100% certified New Planet Gluten-Free Beer. I love trying new things and was excited to have some gluten-free beer sent to me for sampling.

The founder of New Planet Beer, Pedro Gonzalez, was diagnosed with celiac disease in 2003 and after becoming tired of the gluten-free beers already on the market, he decided to brew his own. New Planet Beer was founded in 2008 with a mission to help everyone celebrate life with a great tasting beer and to help do good things for the planet. In addition, New Planet Beer is striving to bring a variety of different gluten-free beers to its customers. Tread Lightly Ale was the first New Planet Beer in the market, 3R Raspberry was their second beer that came out this July and they’re currently in development of a Pale Ale, that is due out this fall.

Not only does New Planet Beer love making great tasting gluten-free beer, they also enjoy connecting with others who have gluten and wheat intolerances, or who support the gluten-free diet. They are proud to promote the gluten-free lifestyle and connect with gluten-free communities that are continuously advocating the education and health awareness of celiac disease.

I am not a big solo drinker or even much of a beer drinker, but in honor of the unofficial end-of-summer I cracked open this Tread Lightly Ale the other night. I was pleasantly surprised. It had a really light taste with no aftertaste, which I find is often the case with other gluten-free beers. After finishing the first bottle, I was wishing I had a second but I was only sent one bottle of the Tread Lightly Ale.

Unfortunately, the New Planet beers are currently only distributed in Colorado so unless I get on a plane I won't get to try this beer again any time soon. As of June, they were still working on national distribution. If you live in Colorado or are just passing through, look for the New Planet Tread Lightly Ale and give it a try. I don't think you will be disappointed.


Ingredients: Sorghum, Corn, Orange Peel, Hops, Yeast
ABV: 5.0%
Calories: 125
Packaging: Sold in 6 packs and 22 oz “Bomber” style bottles will be available later this year

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Sunday, September 5, 2010
Gluten-Free Pancakes at Fairway Cafe
A little blurb on Serious Eats on Friday caught my eye. I haven't been to the Manhattan Fairway yet, but I am a huge fan of Fairway in Plainview, NY. Maybe I will have to head uptown to check this out.

Gluten-Free Silver Dollar Pancakes at Fairway Cafe
Posted by Kathy YL Chan, September 3, 2010 at 11:00 AM

[Photo: Kathy YL Chan]

Mitchel London recently introduced Gluten-Free Pancakes ($9) to the Fairway Cafe menu, made from a recipe originally created for his sister who needed to eat gluten-free. He won't disclose the exact ingredients, so those, I can't offer you—but I can certainly tell you that they are fantastic whether you're on a gluten-free diet or not.

The petite silver dollar-sized pancakes are stacked high, six to an order, with fresh blueberries, butter, and maple syrup on the side. Each one is perfectly browned on both sides, buttery all their own, with tender, fluffy interiors. I wouldn't have thought them gluten-free if I didn't know beforehand; the only textural difference I noted from regular pancakes were that these were a touch more chewy. (I suspect a combination of rice and tapioca flour in play, but until Michael divulges, who knows?) I'll just have to return for another round to try to figure it out. Note, they serve this on the lunch menu everyday—so the pancakes aren't only a weekend affair.

Fairway Cafe
2127 Broadway
New York NY 10023

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Saturday, September 4, 2010
Gluten-Free Aarti Paarti

I am a big fan of the show The Next Food Network Star and finally watched the season finale last week. Two of my favorites were Herb Mesa and Aarti Sequeira. I knew from early on that Aarti was going to win. She had that friendly and engaging demeanor that the Food Network loves. She also had that Indian cooking flair that would be new to the Food Network. There are already a few cooking shows on the Food Network with that Latin and Mexican flair which was Herb's focus, so Aarti's win was a shoe-in.

After seeing Aarti's win, I found an article on Gluten Freeville that mentioned Aarti went gluten-free a few months back. From there, I visited Aarti's blog, Aarti Party, and saw that in May she did indeed go gluten-free. As Aarti puts it bluntly "Gluten and I broke up last week." After her initial post, Aarti only mentions gluten-free cooking one other time when she uses Glutino pretzels in her salmon cakes.

I watched Aarti Party this weekend which was enjoyable. Unfortunately her main dish of the show was bread pudding, so as of now she isn't featuring an all gluten-free menu. Let's hope she does address her gluten-freeness over the next few episodes. It would be great for the Food Network community to learn more about gluten-free cooking through this new show.

Congratulations Aarti and good luck with your show!!

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Friday, September 3, 2010
"42 Easy Gluten-Free Recipes" Free eCookbook
"42 Easy Gluten-Free Recipes" Free eCookbook

"Whether for health purposes or just as a dietary choice, a growing number of people are now following a gluten-free diet, excluding bread, bagels, cake and anything else that contains gluten. But just because you're not eating foods with gluten doesn't mean you can't enjoy tasty food. Let this eCookbook, 42 Easy Gluten-Free Recipes, show you a complete list of gluten-free foods for you to make and enjoy."

"We have assembled some of the best gluten-free recipes around, including vegetarian gluten free meals, gluten free desserts and gluten free chicken recipes. We have everything from CN Janet Little's Quick and Easy Gluten-Free Lasagna, Vodka Vanilla Pudding, Grilled Peach Salsa Chicken, plus a whole lot more."

Included in this 59-Page eCookbook

Vegetarian Gluten Free Meals
Gluten Free Desserts
Gluten Free Chicken Recipes
Gluten Free Meals with Meat and Fish
Gluten Free Snacks


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Wednesday, September 1, 2010
Katz Gluten-Free Giveaway

I blogged about Katz Gluten-Free Products last week. Well, now is your chance to win your very own Katz Gluten-Free Prize Package!

Katz Gluten free is one of the best places to find the perfect gluten free products for your special diet. If you are suffering from Celiac’s Disease or wheat allergies then all our products are for you. Usually someone who chooses gluten free foods is trying to avoid gluten containing cereals. This includes wheat, barley, rye, and triticale. They should also avoid gluten in the form of food additives. This means most flavorings and thickening agents. Keeping this in mind, Katz Gluten free is a top producer of gluten free foods. We follow strict manufacturing procedures to make sure products that reach your table are absolutely gluten free foods. Our state-of-the-art facility has been Certified Gluten-Free by the Gluten Intolerance Group. This stamp of approval is an industry topping vote of confidence in our strict gluten-free standards and practices. On top of that, our gluten free foods taste delicious. We offer you a large selection of delicious products to satisfy all different pallets and keep you healthy.

Do you want to win a gluten-free prize from Katz Gluten-Free? If so, tell me why. Winner will be chosen at random. Please include your email address so I can tell you if you have won.

Don't forget, there is still time to enter their summer contest.

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