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Monday, February 28, 2011
Gluten-Free Fun Nominations
If you are reading this blog, hopefully you are a fan. It is my fans that helped me win Best Gluten Free Website, Blog or Social Site Winner at in the beginning of the year. You all voted and I won, which was such an honor. Thank you all!

Now, it looks like some fans have nominated me in the Women's Health blog contest. Until a blog reader emailed me to tell me about this blog contest and that she voted for me, I had no idea it even existed. I think it would be wonderful if a gluten-free blog made the Women's Health blogroll, especially if it is Gluten-Free Fun! I encourage you to vote today!

Here are the details:

Nominate your favorite blog for the Women's Health BLOGS WE LOVE round up! We're looking for the best fitness, health, weight loss, and lifestyle blogs on the web and we need your help!

Just submit your favorite blog in the entry form below (you can submit as many as you like). Then come back to vote on the top submissions at the end of March!

Want to nominate your own blog? Go right ahead! If you're selected as one of the BLOGS WE LOVE 2011, we'll share your story with our readers and send you a nifty Women's Health badge for your page!

Remember to share this contest with your followers and friends and be sure to use #WHbestbloggers to track the conversation on Twitter.

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Friday, February 25, 2011
Recipe of the Week: German Pancakes
I was off of work on Monday for President's Day and I was really craving pancakes. I had a big bag of Bob's Red Mill Gluten Free All Purpose Baking Mix, so I took to the Bob's Red Mill website to find a good gluten-free pancake recipe using this mix. I found the German Pancake recipe and I decided to give it a try. The recipe was simple enough and I had all ingredients on hand for both the pancake and a cinnamon apple topping.

Bob's Red Mill Gluten-Free German Pancakes

1/4 cup Gluten Free All Purpose Baking Flour
1/2 cup Milk
1 Tb Butter, melted
3 Eggs

  1. Preheat oven to 425 degrees. Melt butter in a 9" pie pan in oven. Keep pan in oven to stay hot.
  2. Blend eggs and milk together in a blender; add flour to egg mixture and blend some more. Pour into preheated and buttered pie pan. Bake 18 minutes. Pancake will rise and puff.
  3. Serve hot with your favorite topping. Makes 4 servings.

Erin's Apple Cinnamon Topping

1 apple, diced (peeled or unpeeled, it's up to you)
1 tsp of sugar (I used one packet of Sugar in the Raw)
1/2 tsp of cinnamon

  1. Dice up apple and put in a microwavable dish.
  2. Sprinkle apples with cinnamon and sugar.
  3. Microwave on high for 2 1/2 minutes, stir, and then microwave for another 2-3 minutes depending on how soft you want your apples to be. 

I never had German Pancakes before so I didn't know what to expect. Unfortunately, these did not take like the pancakes I was craving. The pancake puffed up to this HUGE eggy thing. It wasn't the soft, fluffy pancake I wanted to eat for breakfast that day. I wouldn't necessarily say it was gross, but it really just didn't fit my mood that day. I liked the flavor better once it sat for a few minutes and once I topped it with the apples and cinnamon and a TON of maple syrup. It certainly was an easy recipe, but probably my least favorite recipe of 2011.

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Thursday, February 24, 2011
Enjoy Life Soft Baked Cookies
I was trying really hard to resist opening the Enjoy Life Cookies that were sent to me a few weeks ago. I have been snacking way too much and my waistline has been feeling it. Last night, I could no longer resist. I broke into the Enjoy Life Soft Baked Snickerdoodles and I was not disappointed!

Enjoy Life cookies are gluten-free, dairy-free, peanut-free, tree-nut free, soy free, egg free and casein-free and DELICIOUS! The recently reformulated recipe is a success, as is their cute new packaging. These cookies are moist, chewy, and kind of addicting. I stopped at three cookies with a glass of milk last night because really, three cookies are more than enough. I really enjoyed these cookies and can't wait to share the other samples with my nieces who have a lot of allergies but are also little cookie monsters.

Thanks Enjoy Life!

Here is some more information from Enjoy Life:

"Soft, chewy and totally yummy, it's hard to believe our cookies are gluten-free and allergy-friendly. Made with natural ingredients, unrefined sweeteners, no trans fats and nothing artificial, they're a real hit among kids big and small.

This version of the cookies features all new packaging, as well as an even better tasting formula. The newly reformulated cookies are still in line with our brand promise – completely free of gluten and the 8 most common allergens, allowing almost anyone to Eat Freely!"

Learn more from these links:!/EnjoyLifeCMO!/ELFCeo

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Wednesday, February 23, 2011
Paul Taylor Dance Company Celiac Fundraiser: One Week Away
The Paul Taylor Dance Company Celiac Disease Center Fundraiser is one week from tonight. This was my first year co-organizing the event and I have to say that it has been a great experience. So many gracious vendors have donated for our event including Glow Gluten Free Cookies, Pala Pizza, Bard's Beer, Foods By George, Celiebo, The Simply Bar, and Lara Bar. In addition, we have sold more than 100 tickets to the show. Tickets are still available, so don't wait any longer and order yours today!

Tickets include the dance performance, a pre-performance reception with gluten-free pizza and beer, as well as a gluten-free gift bag for you to take home. If you are coming to the event, be sure to find me and say hello!

Tickets: $300, $135, $75, and $25. A portion of each ticket benefits the Celiac Disease Center at Columbia University if you mention code CDC at the box office or when calling CityTix, or if you enter promo code 6586 when purchasing online.

To order online:
Promo Code: 6586

To order by phone: 212.581.1212
Code: CDC

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Tuesday, February 22, 2011
Gluten-Free Fun Camp
No, I am not hosting a camp this summer (I WISH!) but I did find this camp online when doing a Google search about my blog. As I have mentioned before, my summers at D.P.F. 4-H Camp are some of my best memories from growing up. I went out there for 7 consecutive summers and even worked my way up to senior counselor. My sister and I often reminisce and talk about the day when we can both quit our jobs and go back to being summer camp counselors. When I was a kid, there was no such thing as a gluten-free camp. Lately, it seems that these camps are popping up all over the place. This Gluten-Free Fun Camp is located in Maple Lake, MN and is sponsored by Twin Cities R.O.C.K. volunteers and Camp Courage. Read on for more information.

Gluten-Free Fun Camp

If you have a child with celiac disease this could be a treat -- a camp experience like none other! Campers get all the whole package: cabins, swimming, horseback riding AND the entire menu is gluten-free. No one feels left out or different, Join us for Gluten-Free Fun Camp at Camp Courage in Maple Lake, Minnesota August 10-13th, 2010.

Deadline for camp registration is July 15th! Or sign up for our one-day, Day Camp too (see below)!

Preparing for Camp: packing, check-in instructions and more

A partnership between Twin Cities R.O.C.K. volunteers and Camp Courage, Gluten-Free Fun Camp allows the food part of a celiac lifestyle to become secondary to having fun. At school, parties, and other camps, these children spend every day carefully planning meals, reading labels, considering food options, and eating something different than most of their peers. At Gluten-Free Fun camp, all of the food is gluten free and carefully prepared to ensure safe eating for the campers leaving no reason for the campers to wonder “can I eat this?”

Camp Courage is located on more than 300 acres of land, which includes lakeshore on Cedar Lake. Campers will enjoy swimming, boat rides, tubing, horseback riding, hiking, bonfires, crafts, beach parties, night games and more! This is the whole camp experience. Camp counselors are provided by Camp Courage and are fully trained to assist children with medical needs. They also will be eating the same gluten-free food as the campers.

Our Food Coordinator along with ROCK volunteers carefully prepare each delicious gluten-free meal and snack. While the goal is for the campers to forget about food for awhile, cooking staff strives to make each meal an event to remember. Past favorites include a pizza party, cotton candy and snow-cones on the beach, and a chocolate fountain.

Who can come to Gluten-Free Fun Camp?

Children ages 8-17 who have celiac disease or who are on a gluten-free diet are welcome at Gluten-Free Fun Camp.

Friends and siblings of children with Celiac or on a GF diet may also attend camp (Important: all campers and staff must adhere to the gluten-free diet while at camp). All children must be 8 before September 1, 2010.

Other dietary restrictions can also be accommodated.

It is $270 for a child to attend Gluten-Free Fun Camp. For more information on the fee structure or to apply for a scholarship, download the registration form now. Deadline for camp registration is July 15th!

One-Day, Day Camp at Gluten-Free Fun Camp

If you have a child who doesn't meet the age requirement yet or isn't ready to sleep away from home, you can still experience camp for a few hours. Enjoy two gluten-free meals, plus horseback riding, swimming and more! Our "Day Camp" option will be available on August 11.

Details: Check-in is at 11:30 AM, followed by introductions and a craft for the kids. We will then eat a great gluten free lunch with the overnight campers. A tour of the facilities will be given and special activities, such as a beach party and horseback riding, will be planned for day campers. Then we will all join the campers again for dinner.

There is a charge of $10 for one parent and one child. Additional parents are $7 and additional children are $3 each. The maximum a family will be charged is $20. This can be paid when checking in on August 11.

If you want to RSVP for Day Camp or have additional questions about it, contact our camp coordinator by locating "Gluten Free Fun Camp" in the Contact Us dropdown. Please RSVP by July 15th.

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Monday, February 21, 2011
Tax Deduction Guide for Gluten-Free Products
I found this article on the NFCA website and thought it would be handy while preparing your 2010 taxes for April.

Tax Deduction Guide for Gluten-Free Products

Individuals diagnosed with celiac disease may be able to receive tax deductions for expenses associated with gluten-free foods and products. However, there are a few catches to obtaining them.

Here are a few tips to help you through all the procedures and paperwork:
Step 1: Get A Doctor’s Note
Request an official, written celiac diagnosis from your doctor.

Submit this documentation with your other completed forms (see Step 4). Make sure to keep a copy for your records!

Step 2: Save Your Receipts
Keep receipts of all gluten-free purchases from grocery stores, bakeries and anywhere else you buy gluten-free items.

Step 3: Break Out the Calculator
List the prices of gluten-free foods compared to those of regular foods. The difference between those prices is tax-deductible. For example, if a pound of wheat flour costs $0.89 and a pound of rice flour costs $3.25, then you may deduct $2.36 for each pound of rice flour purchased.
Products like xanthan gum and sorghum flour are completely tax-deductible as they have no "regular" counterpart but are purchased to meet your dietary needs. Shipping costs for online purchases are also permissible deductions.

Step 4: File Your Claim
Fill out form 1040 schedule A for medical deductions.

Refer to:
IRS Publication 502
Revenue Rulings: 55-261, 76-80, 2002-19 and 67 TC 481
Cohen 38 TC 387
Flemming TC MEMO 1980 583
Van Kalb TC MEMO 1978 366
Feel free to cite these references in your tax paperwork. For specific circumstances, contact an accountant.

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Friday, February 18, 2011
Recipe of the Week: Impossibly Easy Bacon Pie
I was sick all of last week and I was craving some hearty comfort food. I was looking around my kitchen and saw my box of Gluten-Free Bisquick and thought that might be just what I was looking for in my cold medicine induced haze.

I went to the Betty Crocker website and searched through her recipes. I had made the Gluten-Free Hearty Chicken Pot Pie as well as the Impossibly Easy Chicken n' Broccoli Pie from the Betty Crocker site but I knew I wanted something new and breakfasty. Then I saw it: Impossibly Easy Bacon Pie. The words bacon and pie were calling my name. I needed to make that immediately.

Luckily this was a really easy recipe because my ability to stand was dwindling once more cold medicines kicked in. I wanted to throw this together, let it bake, eat, and then fall into a satiated sleep. And that is exactly what happened.

Impossibly Easy Bacon Pie

12 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)
1/3 cup chopped onion
3/4 cup Original Bisquick® mix (Obviously, I used the gluten-free Bisquick)
1 1/2 cups milk
3 eggs
1/8 teaspoon pepper


  1. Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
  2. In medium bowl, beat remaining ingredients until blended; pour into pie plate.
  3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
  • Most importantly, I used the Gluten-Free Bisquick and not the original. 
  • I used a variety of shredded cheeses that I had on hand including monterey jack, colby, and mozzarella.
  • I used a red onion.
  • I used turkey bacon because I had it on hand and also it made me feel somewhat healthier. Many years ago I saw my friend's mom make bacon in the oven, this was new to me since we always made bacon in my house on a grill pan. Do yourself a favor and make your bacon in the oven! It is so easy. Cover one cookie sheet with tinfoil, lay out your bacon in single slice, and bake on each side for about 5 minutes. Once your bacon is crispy, let it drain a bit on paper towels, crumple up your tinfoil and throw away. Easy baking with easier cleanup. Thanks Mrs. D for this tip more than 20 years ago!

This dish gets 5 stars! I loved it.

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Thursday, February 17, 2011
Gluten-free. A Fad or a Trend?
I saw this graphic on the Hartman Salt website and was blown away that only 5% of the gluten-free food purchases are for people with Celiac Disease. This really is an excellent visual representation of the gluten-free trends in the United States.

Here is what Hartman Salt had to say:
"The year 2011 is quickly becoming the Year of Gluten-free. But will it last? While a number of people have made a very conscious decision to avoid gluten in their diets, a very small percentage of consumers have valid health reasons for doing so. What we saw in the case of low-carb tells us a few things about the long-term viability of gluten-free analogs as a successful product category. This HartmanSalt infographic begins to makes sense of the gluten-free maze."

Click here for the larger picture.

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Wednesday, February 16, 2011
Sex and the Celiac: The Movie
I saw this video last week on the NFCA website. I love the comedic approach taken in this video. Enjoy!


Tuesday, February 15, 2011
Conscious Nosh Gluten-Free CoCoMoons
A former colleague of mine recently introduced me to his sister-in-law's company, Conscious Nosh. Since they were local and gluten-free I was happy to connect with them. Conscious Nosh makes CocoMoons that are "vegan, gluten-free and organic treats and made in small batches, with love, in bi-coastal kitchens."

The first thing I noticed when I opened my samples of Conscious Nosh CocoMoons was the super cute packaging as you can see in the above picture. The next thing I noticed were the really unusual flavors including Blackberry Lemon, Chili Maple Vanilla, Mexican Chocolate, and Simply Lemon. I was excited to give all four flavors a try.

Hands down the group favorite was the Blackberry Lemon. The Chili Maple Vanilla CocoMoon was an interesting second place favorite. The treat is sweet when you first bite it with a definite chili kick once you swallow. We were all commenting about how we weren't really exciting that kick of heat at the end, but you definitely get it and it doesn't disappoint. The other two flavors were good too, but the first two were my definite favorites. 

Note: The flavors are seasonal, so be sure to check their website if you are interested in ordering CocoMoons.

Here is a picture of the runner's up: Mexican Chocolate and Simply Lemon.
We finished the winning flavors before I could even take a picture!

Since I got two packages of samples, I saved bushel #2 for day 2. I have to say, the second day the CocoMoons were even better. I think the first day the first batch was slightly frozen from being out on the delivery truck in the tundra that is NYC. The second batch was much softer and much more the consistency of what I think of when I think of a macaroon. It was soft (aka not frozen) and just as flavorful, but much more enjoyable since we could actually bite right into these rather than cut the frozen CocoMoons with a knife.

I would definitely recommend this dessert if you are looking for a vegan, organic, and gluten-free treat. They are sold in a few locations throughout NYC as well as online through the Conscious Nosh etsy store

Thanks to Conscious Nosh for letting me try their delicious CocoMoons!

More about Conscious Nosh

Conscious Nosh CocoMoons are vegan, gluten-free and organic treats and made in small batches, with love, in one Brooklyn and one San Francisco kitchen.

CocoMoons do not contain nuts and are made with gluten free ingredients, including coconut, maple syrup, vanilla beans & unrefined sea salt. Their San Francisco kitchen is entirely gluten free. While the Brooklyn kitchen is not a dedicated gluten-free facility, Conscious Nosh does isolate their utensils and equipment and thoroughly clean all surfaces before use in an effort to reduce the risk of cross contamination.

CocoMoons consist only of plant-based ingredients – they do not use dairy, eggs, or other animal products. Because they work mainly with live (raw) ingredients and dehydrate the product at a low temperature rather than baking it, CocoMoons are also popular among raw vegans. While not technically raw, the choice of sweetener, organic maple syrup, is widely accepted within the raw community due to its nutritional value.

Where to buy Conscious Nosh CocoMoons in Manhattan
71 Irving Place Coffee and Tea Bar: 71 Irving Place

The Bean Coffee and Tea: 49 1/2 1st Avenue
Ground Support: 399 West Broadway
High Vibe: 138 East 3rd Street
Live Live & Organic: 261 East 10th Street
Stogo: 159 2nd Ave

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Monday, February 14, 2011
Allergic Girl Valentine's Day Giveaway
I’m excited to tell you that my friend and colleague Sloane Miller is releasing her first book Allergic Girl on March 1, 2011. I met Sloane a few years ago through another gluten-free blogger and our paths have crossed a handful of times over the past few years. Now, I think I have seen Sloane more in the past two months than I have over the past 4 years I have known her. Our gluten-free and allergy-free worlds are happily colliding! Sloane is a passionate and intelligent woman who is now sharing her adventures of living with food allergies in her new book, Allergic Girl published by Wiley.

In support of the book's release in March, I am running a contest for a free book giveaway directly from the Allergic Girl herself. In honor of today being Valentine's Day, the contest theme is positive food allergic/celiac disease LOVE STORIES.
  • Did you ever have someone bring you a gluten-free treat that made your heart melt?
  • Has your someone special every planned the perfect allergen-free date?
  • What loving act have you done for a food allergic family member?
Tell me your gluten-free or food allergy love story in my comments section below and you are entered to win. Be sure to include your email address so I can contact you if you are the winner. All winners will be chosen randomly on Friday, February 18th so enter today!

Meet Allergic Girl in Person
For all of my New York readers, you can meet Sloane Miller, author of Allergic Girl, in person on Tuesday, March 8th. The NYC Celiac Disease Meetup group is hosting the Allergic Girl Book Launch Party at Heathers Bar in the East Village. Come meet author Sloane Miller in person from 6-8pm on 3/8/11. Books will be available for purchase at the event.

For more information:

Check out this fun book trailer for Allergic Girl which is a really fun take on dating with food allergies.

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Friday, February 11, 2011
Recipe of the Week: Erin's Deep Dish Polenta Pizza
Disclaimer, this week isn't really a recipe but a whimsical dish I threw together one night this week. I went on vacation last weekend and came home quite sick with a bad cold. Every January/February I go away, every January/February I get sick. That's just how it goes.

Anyway, I had bookmarked a polenta pizza recipe ages ago but couldn't find it again. Then, I couldn't find the polenta log in the supermarket on my way home from work anyway so I just picked up a few groceries and came home. I was thrilled to find a box of dry polenta in my cabinet. Since I had just bought roasted red peppers and goat cheese, I decided to wing it.

The "recipe" below is just my suggestions based on what was in my apartment that night, feel free to modify any way you want. Be creative, that's what made this fun.

Erin's Deep Dish Polenta Pizza

4 cups of water
1 cup of polenta
dash of garlic powder
1/2 brick of low-fat feta cheese
1 small red onion, chopped
1/2 jar of roasted red peppers


  1. Cook polenta as indicated on the package.
  2. Pour into a pie dish and let cool.
  3. Top with your choice of toppings.
  4. Bake for about 20 minutes in a 400 degree pre-heated oven.
  5. Enjoy!
  • I did not let the polenta in the pie dish cool enough because I was starving. I think if I let it sit longer, it would have been much more pizza like when I went to cut it after baking.
  • Feta cheese doesn't melt too well but it tasted delicious.
  • This ended up being more like a Mediterranean porridge, rather than a pizza. Again, next time I will let the polenta cool in the pie dish much longer.
  • Toppings are really endless and up to you, so go ahead and be creative. If you try this recipe, please send me your modifications. I would love some suggestions!

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Thursday, February 10, 2011
Making a Diagnosis of Celiac Disease Can Be Tricky
This article is from last month, but I thought it was worth sharing with my readers.

Making a Diagnosis of Celiac Disease Can Be Tricky : Internal Medicine News

By: LAIRD HARRISON, Internal Medicine News Digital Network

LAS VEGAS – New testing protocols are helping clinicians with the challenging diagnosis of celiac disease, according to Dr. Ivor D. Hill, a professor of pediatrics at Wake Forest University, Winston-Salem, N.C.

While the only treatment for celiac disease is a gluten-free diet, Dr. Hill said, the diet is expensive and imposes social costs, so it should not be prescribed lightly. "Confirm before you treat," he said.

Researchers believe the disease affects about 1% of the population. "You can expect to see 5-20 affected children in an average pediatric practice," Dr. Hill said at a pediatric update sponsored by the American Academy of Pediatrics California District 9.

Among the symptoms in young children are failure to grow, diarrhea, bloating, flatulence, abdominal distension, and transaminitis.

In older children, the symptoms are often milder and can vary tremendously. In addition to having gastrointestinal symptoms, some patients have dermatitis herpetiformis characterized by papules on the elbows, buttocks, or knees. About 10% are short of stature. Iron-deficient anemia, rickets, arthritis, neuropathy, ataxia, and other neurological symptoms all can be manifestations of celiac disease. Many children are irritable. Poor dental enamel formation that looks similar to fluorosis or tetracycline staining also can be signs of celiac disease.

Some people with the syndrome are totally asymptomatic.

Autoimmune diseases, including type 1 diabetes, thyroiditis, autoimmune hepatitis, Sjögren's syndrome, and arthritis are associated with an increased risk of celiac disease. So is IgA deficiency; a family history of celiac disease; and Down, Turner, and Williams syndromes. Whether to screen these or any other individuals for celiac disease if they are not symptomatic, is controversial.

"When it comes to symptomatic patients, there is a consensus," said Dr. Hill. "There’s a difference of opinion on testing asymptomatic patients."

In patients with typical gastrointestinal symptoms, begin with the serologic tests. While tests for the antigliadin antibody (AGA) IgG and IgA are inexpensive and easy to perform, they have low sensitivity and specificity. By contrast, the test for the IgA endomysial antibody (EMA) has high sensitivity and specificity, but is expensive, time consuming, operator dependent, and of no use in IgA-deficient patients.

Testing for IgA anti-tissue transglutaminase (TTG), on the other hand, is easier and less expensive than testing for EMA, and newer versions are now considered as sensitive and specific as EMA. But it is also of no use in the case of IgA deficiency.

A new version of the antigliadin test, using deamidated gliadin antibodies, has shown much higher sensitivity and specificity than the AGA test in recent studies (Dig. Dis. Sci. 2008;53:1582-8), but this test is still not as good as the TTG or the EMA tests, said Dr. Hill.

So he advocated a combination of TTG and serum IgA level, although EMA may work better in diabetics. There is no benefit to a panel of tests, he said.

However, he warned that all these tests are less accurate in the real world than in the laboratory. And sensitivity declines in children less than 2 years of age, so combining TTG with the newer deamidated gliadin tests might be warranted in this young age group.

If these tests are positive, proceed to biopsies, Dr. Hill recommended. Clinicians should also consider biopsies if the tests are negative but they strongly suspect celiac disease.

Another key element in diagnosing celiac disease is that patients with the syndrome will improve on a gluten-free diet. And this diet is the standard treatment. But some other possibilities have appeared on the horizon. "It’s exciting," said Dr. Hill.

Intraluminal approaches include modification of wheat protein or transamidation of wheat flour. "It’s looking promising but hasn’t been confirmed yet," said Dr. Hill.

Several digestive enzymes have been developed with the intention of digesting the proteins before they can be taken up by the intestinal mucosa. Peptide-binding agents also are being tested to prevent the proteins from reaching the mucosa.

Biological antagonists include a zonulin inhibitor, TTG inhibitors, cytokine inhibitors, and DQ2 and DQ8 inhibitors. A vaccine is in the works as well. In addition, the timing of the introduction of gluten might be manipulated to build up tolerance.

These approaches are not yet ready for prime time, leaving diet as the primary treatment. But many patients find it hard to stick to the diet. Dr. Hill advocated a self-administered questionnaire, or better yet, assessment by a trained interviewer, as well as continued monitoring through TTG testing at 3 months, 6 months, 12 months, and then annually, combined with a dietary review, to see how well the patient is adhering to the diet. Repeat biopsies should be done only in select cases.

Dr. Hill disclosed that he is a consultant to AstraZeneca.


Wednesday, February 9, 2011
You're Delicious, Angie's Kettle Corn
I was introduced to Angie's Kettle Corn by Allergic Girl when we went out to lunch in January. She raved about their allergen-free product at lunch and connected me with Angie's Artisan Treats.

A few weeks ago, I received a box of Angie's Kettle Corn and I dove right in. This stuff is absolutely addictive. The bag has 7 servings, I ate the whole thing in about three. Probably not the best idea when I am trying to get ready for a vacation, but I really couldn't stop eating it. The Kettle Corn is the perfect balance of sweet and salty. The kernels are big which is really appealing to me; no picking out itty-bitty pieces. Allergic Girl was right, this popcorn is awesome!

In addition to being delicious, "Angie's Kettle Corn is certified gluten-free by the Gluten-Free Certification Organization and is produced in an allergen-free environment. Ingredients used in the production of all [their] kettle corn products are free all of the regulated food allergens. [They] do not allow nuts of any kind in our production facility." Angie's Kettle Corn is made with only four all natural ingredients: Popcorn, Corn Oil, Cane Sugar, and Sea Salt. Simple, yet flavorful; it doesn't get better than that.

Angie's Kettle Corn is really delicious and I highly recommend it. This would be a great addition to your Super Bowl spread this weekend. The popcorn is available nationally at stores like Target, Costco and Whole Foods. You can use their website to find out exactly where in your state you can find Angie's products.


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Tuesday, February 8, 2011
Gluten-Free Fun on Katie Going Global
Back in January, I connected with Katie of Katie Going Global through Twitter. Katie's blog is a travel blog first and a gluten-free blog second. Her tales of traveling to Egypt, Wimbeldon, and much more are really exciting and inspiring. After exchanging a few emails, Katie asked me to contribute to her website with an article about being gluten-free in NYC. This contribution has inspired me to put together a series of reviews and recommendations from NYC for my readers. I answer at least three emails a week with people asking me for tips on gluten-free dining in NYC so I am going to consolidate my emails and start posting my recommendations.

Here is an excerpt from my posting for Katie Going Global:

Gluten-Free in New York City 
As a gluten-free blogger living in New York City and the lead organizer of the New York City Celiac Disease Meetup group, I am often contacted about the best gluten-free places to eat in NYC. I am excited to share a few of my favorite gluten-free restaurants and tips for dining out in New York City with you, so grab an unlimited MetroCard and go explore!
I am a big fan of restaurants in the Gluten-Free Restaurant Awareness Program (GFRAP), a program sponsored by the Gluten Intolerance Group. This program “facilitates a relationship between individuals with celiac disease and other forms of gluten intolerance, and restaurants.” We are lucky to have more than 20 GFRAP restaurants in New York City. These restaurants are able to accommodate gluten-free diners with a modified menu and they are often very knowledgeable about gluten-free dietary restrictions. As a reminder, please discuss all of your dietary needs directly with your server and/or manager. 
Any visitors to NYC are welcome to join the NYC Celiac Disease Meetup group for one of our upcoming events. With more than 1,200 members, we are the largest Meetup group in the country and offer online support and local events to the gluten-free community. You can see our calendar of events here. 
As an additional tool for those of you traveling to New York City, I have put together a Google map of restaurants, bars, and markets that cater to the gluten-free community. I update this map regularly, but I still suggest you call ahead to make sure your destination is still open. NYC restaurants tend to turn over quickly at times, especially in this economy. You can view my Gluten-Free Fun in New York City map here.
Click here to read the rest of the article including my recommendations and tips!


Monday, February 7, 2011
Gluten-Free Donut Love
What says I ♥ You like a gluten-free Cinnamon & Apple Donut?

I got some free samples of the Kinnikinnick Valentine's donuts the other day. I have been trying to cut back on sugar so after three days of no sugar, I needed one of these donuts. It was totally worth it. They were sweet, but not too sweet, and had a subtle hint of cinnamon. I didn't realize taste the apple, but I didn't mind. These were yummy and small enough to not make me feel too guilty about breaking my sugar fast.

Special for the Valentine’s Day season, Kinnikinnick Foods, leading provider of gluten, dairy and nut free baked goods, is launching a super moist donut with apple puree and cinnamon, topped with a cinnamon glaze and hot pink cinnamon icing.

These donuts are available until February 28th only on the Kinnikinnick website or by calling toll free 1-877-503-4466. Get some for the one you love (and some for you too!).

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Friday, February 4, 2011
Recipe of the Week: Baba Ghanoush
As I post my 5th recipe of 2011, I realize that 3 of my 5 recipes are dips. I think this says something about me, I like to snack. I love dipping gluten-free crackers, pretzels and veggies into various things. I even spread dips on bread and eat that as a sandwich at times. There are a ton of recipes for Baba Ghanoush (also spelled ganosh or ganouj) out there so I read a few and picked the easiest one from

I love Just type in your ingredients that you want (even ones you don't want) and hit enter. A list of recipes containing your ingredients will pop up. This is a really fun way to get inspired. I already knew I wanted to make baba ghanoush, so this just helped me find the rest of the ingredients.

Baba Ghanoush from

1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
  3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
My Modifications
  • I only used the juice of one lemon since my eggplant was on the smaller side
  • I used three cloves of garlic since I love garlic.
  • I added the olive oil directly into the food processor because I was feeling lazy.
I liked this dip and its now another one I will keep on my radar. The only annoying part of the recipe was having to constantly scrape down the sides of the food processor. The mix all settled below the blades so I was scraping and pulsing a few times in order to get the consistency I wanted. I really liked the flavor and realized most things with lemon, garlic, and tahini taste good to me. Must be my Mediterranean roots. :-)

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    Thursday, February 3, 2011
    Shop Once, Give Twice

    I recently learned about a new program from General Mills and Shoprite called "Shop Once. Give Twice" through the MyBlogSpark program. This program gives back when you buy any products with the "Box Tops for Education" program. For those of you already eating the gluten-free products from General Mills, like Chex cereals you might already be collecting these box tops. If you aren't saving them, simply look on the top of your gluten-free General Mills box and start saving them today.

    General Mills and ShopRite gave me one gift card to keep and one to giveaway as part of the MyBlogSpark program and ShopRite “Shop Once. Give Twice.” offers. You can enter to win a $25 ShopRite Gift Card here today! Here's how to enter:

    1. Leave a comment on this blog and tell me which of your favorite gluten-free General Mills’ products are you excited to see featured in the “Shop Once. Give Twice.” program at ShopRite.

    2. Leave your email address in your comment. Very important so I can contact you!

    3. Winners will be chosen on Friday, February 11th.

    More about the “Shop Once. Give Twice.” program
    Make every season the "Season of Giving." Fill your heart, and grocery basket, with the warmth of a good deed to help you get through these cold winter months.

    With ShopRite’s “Shop Once. Give Twice.” program, doing your part to help local participating schools through Box Tops for Education and donating to ShopRite’s Partners in Caring, a community-based, hunger fighting initiative that works to provide $2 million annually to charities that aid those in need, can be as simple as your everyday food shopping.

    Now through September 30, 2011 visit to register your ShopRite Price Plus Card. Check back each month for participating products and great savings. When you purchase any 5 participating products on or before the end of the month using your ShopRite Price Plus Card, let the giving begin. With a qualifying purchase of 5 participating products you earn 5 Bonus Box Tops to be electronically added to your school, and $0.55 will be donated to the ShopRite Partners in Caring Fund. A few of the great items for February include some of your favorite gluten-free products like Nature’s Valley Granola Bars and Fruit by the Foot.

    And if that’s not enough, be sure to enter the ShopRite “Shop Once. Give Twice.” Sweepstakes by filling out the form on for your chance to win one of 10 Grand Prizes of 5,000 Bonus Box Tops for the school of your choice!

    No purchase is necessary to enter the sweepstakes, Simply go to for all the details about the sweepstakes, prizes, and instructions on how to enter.

    The “Shop Once. Give Twice.” program does have some restrictions and limitations. Visit to obtain all of the details about the program.

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    Tuesday, February 1, 2011
    An Evening with Paul Taylor Dance Company to Benefit the Celiac Disease Center
    I am thrilled to be part of a wonderful fundraiser this March to benefit the Celiac Disease Center at Columbia University. Although I have attended this event for the past two years, this is the first time I am hands-on in the organization. As an organizer, I have helped secure some fantastic donations, spread the word on blogs, Facebook, and Twitter, as well as meet the wonderful dancers of the Paul Taylor Dance Company. Last Friday, I was at the beautiful dance studios on the Lower East Side of Manhattan taking pictures and enjoying a rehearsal. To be that up close and personal with such amazing talent was wonderful. I do hope you join us on Tuesday, March 2nd for this fundraiser and dance performance.

    (Left to right) Paul Taylor dancer Michael Trusnovec, Jill Brack of Glow Gluten Free Cookies, dancer James Samson, Edena Barreto of Pala Pizza, dancer Sean Mahoney, Tinsley Meloy of Celiebo, dancer Robert Kleinendorst, George Chookazian of Foods By George and Erin Smith of the New York City Celiac Meetup Group photographed prior to a rehearsal in the new Taylor Studios on the Lower East Side.

    Paul Taylor dancer Michael Trusnovec, Erin Smith of Gluten-Free Fun, and dancer Robert Kleinendorst

    The New York City Celiac Disease Meetup Group is very excited to host the 6th annual Evening with the Paul Taylor Dance Company on Wednesday, March 2, 2011 at 7pm at New York City Center. A pre-performance reception in the theater -- with gluten-free appetizers, pizza, and sweets from Pala Pizza -- begins at 5:45pm.

    Gift bags will be given to all reception attendees. The gift bags will contain Glow Gluten Free cookies, brownies from Foods by George and Celiebo gluten-free dining cards in various languages. More exciting donations to be announced.

    The program: Company B, Phantasmagoria, and Promethean Fire.

    Tickets: $300, $135, $75, and $25. A portion of each ticket benefits the Celiac Disease Center at Columbia University if you mention code CDC at the box office or when calling CityTix, or if you enter promo code 6586 when purchasing online.

    To order online:
    Promo Code: 6586

    To order by phone: 212.581.1212
    Code: CDC

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