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Friday, June 29, 2012
Photo Friday: Gluten-Free Fun on Facebook
Friends, Facebook has decided to change the way my posts appear in your news feed.
Please do me a favor and make sure to click "Show in News Feed" when on my Gluten-Free Fun Facebook page and you'll hopefully never miss another post. THANK YOU!!


Wednesday, June 27, 2012
Celiac Disease Center Research Study in NYC
Adults with celiac disease needed for a research study! 

The Celiac Disease Center at Columbia University is testing a new automated phone survey to measure symptoms of celiac disease that can be used to test new treatments for celiac disease. They are looking for people with biopsy-proven celiac disease to test the new survey while eating a food with or without a small amount of gluten.

Participants will take the survey every day for 8 weeks and will come to the Celiac Disease Center at Columbia University in New York City five times during the study. You will be compensated for your time. 

This study is being sponsored by Alvine Pharmaceuticals

If you are interested in learning more, please contact: 
Maria Teresa Minaya (Study Coordinator) 
Celiac Disease Center at Columbia University 
180 Fort Washington Ave Suite 936 
New York, NY, 10032 

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Tuesday, June 26, 2012
Gluten in Medicine Identification Act
The Gluten in Medicine Identification Act of 2012 would "require the label of drugs intended for human use to contain a parenthetical statement identifying the source of any ingredient constituting or derived from a grain or starch-containing ingredient." When the NFCA asked for our help back in May, I immediately reached out to my US Representative Carolyn Maloney asking her to support this Act. Yesterday she responded:
Dear Ms. Smith:

Thank you for contacting me in support of The Gluten in Medicine Identification Act of 2012 (H.R. 4972). As your Representative, I welcome the opportunity to respond to your inquiry.
You will be happy to know we are in compete agreement on this issue. I fully support The Gluten in Medicine Identification Act, and am one of the bill's co-sponsors. Sufferers of gluten allergies at times must wait days before a pharmacist or health professional can inform a patient if a required medicine contains ingredients derived from wheat. This is due to ambiguously labeled products that list wheat derived ingredients as "starch". The Gluten in Medicine Identification Act will amend the Federal Food, Drug, and Cosmetic Act to include a provision which requires drug manufactures to label drugs which contain gluten containing ingredients. The Gluten in Medicine Identification Act will help the millions of Americans who suffer from Celiac Disease and Non-Celiac Gluten Sensitivity who must keep to a strict gluten free diet.
Again, thank you for sharing your comments with me. Please do not hesitate to contact me if I can be of further assistance.

Member of Congress
It is nice to know that Rep. Maloney as well as the bill's 9 co-sponsors are taking our plight to the rest of Congress. We take medicine to get better, not to get worse. Without clear labeling, Celiacs take a major risk every time they take medication that does not have a full list of ingredients. As someone that takes thyroid medicine every day, this makes me nervous. (BTW, my meds are totally safe. It says so on the insert and I have spoken to the pharmaceutical manufacturer on more than one occasion.)

Unfortunately, this bill only has a 2% chance of being enacted according to the GovTrack website. It is not too late to ask your local representative to support the Gluten in Medicine Identification Act today. The ACDA makes it easy for you to contact your Rep directly with this website:

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Tuesday, June 19, 2012
The Sharing the Experience of a Gluten-Free Life

On Wednesday, June 27, please join the NYC Celiac Meetup group for a casual round table discussion about living a gluten-free life. Pre-registration is required. 

The Sharing the Experience of a Gluten-Free Life

Curtis Brown is a psychoanalyst / psychotherapist diagnosed with celiac disease who maintains a gluten-free diet.  He will be facilitating a group discussion on how it feels to be gluten-free in a world of gluten. He believes that, “like it or not we often stand out in the crowd because of our dietary needs. Navigating a safe source of food, learning the ins and outs of the diet, and feeling good about what we eat can be an emotional journey.”

Considerable focus is given to the medical and nutritional aspects of gluten-free living but many emotional challenges are also encountered.   For example, people often want to share how celiac disease or gluten-intolerance has affected his or her social life, dating, desire for traveling or willingness to negotiate eating out in non GF restaurants.  Or, how maintaining a GF diet has affected your family, friends and other important relationships.  Others might want to explore what a reasonable level of precaution is when attempting to adhere to a GF diet? I have heard some wonder if it ever gets easier and, if so, how long does it take.

Brown will lead an open discussion forum for people to gather to share their experiences while hearing of the experiences of others. The group will be open to newly diagnosed or to anyone wishing to share their experience of living gluten-free.

Brown’s website: devotes an entire section to the emotional challenges of living a gluten-free life due to celiac or gluten-sensitivity. He has maintained a private psychotherapy practice for close to 20 years. He previously was the director or a hospital-based program which provided support groups allowing him to facilitate well over 500 group sessions. He is a faculty member and supervisor for a post-masters training program in psychoanalyst / psychotherapy.

The cost for attending the group is $10.

The Sharing the Experience of a Gluten-Free Life
Wednesday, June 27, 2012 / 7:00 – 8:00 PM
Click here to register today:

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Friday, June 15, 2012
Photo Friday: Nuts for Nuts
Sante Nuts
New discovery at Food Fete Summer 2012
So delicious! 

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Thursday, June 14, 2012
Bob’s Red Mill Natural Foods Offers “Gluten Freedom” to Foodservice Outlets Nationwide
I'm a big fan of companies that not only provide us with safe, gluten-free food but also educate others. Bob's Red Mill is a great example of this kind of company. Bob's just launched a new booklet aimed at hospitals, universities, school cafeterias, and restaurants looking to set up safe, gluten-free commercial kitchens. This booklet is a great first step for any commercial kitchen looking to safely go gluten-free. Read on for the full press release.

Bob’s Red Mill Natural Foods Offers “Gluten Freedom” to Foodservice Outlets Nationwide 
New Booklet Provides Tools and Know-how to Set Up a Safe, Gluten Free Kitchen 

Portland, Ore - Bob’s Red Mill Natural Foods, a leading provider of safe, gluten free whole grain foods, today announces the release of a new booklet that offers assistance and education for foodservice outlets interested in offering gluten free menu options. “The Food Service Companion for Gluten Freedom,” which the company is offering free of charge, is intended to serve as a valuable tool for hospitals, universities, school cafeterias and restaurants looking to set up safe, gluten free commercial kitchens.

“For more than 30 years, we have been dedicated to producing products that are safely free from gluten, whether they are enjoyed in the home or when dining out,” said Bob Moore, president and founder of employee-owned Bob’s Red Mill. “We know going gluten free can be daunting, so we want to do all that we can to help our food service customers do so as easily and as safely as possible.”

The new “Gluten Freedom” guide provides tips on avoiding cross-contact, advice on safely selecting foods and ingredients, advice on gluten free food storage and preparations and tips for safe gluten free baking. The booklet also comes with a fold-out “Kitchen Assistant” poster intended to be displayed in food prep areas for ongoing reference.

Bob’s Red Mill has been a leader in old-world stone milling for the past three decades and has led the way in providing safe and delicious gluten free products. Each of its more than 70 gluten free products is produced in its 23,000 square-foot dedicated gluten free production facility and then tested several times before, during and after production according to Enzyme-linked immunosorbent assay (ELISA) standards in the onsite gluten testing laboratory. The company has provided gluten free products to hundreds of food service outlets, including educational institutions, healthcare providers, hotels, restaurants, bakeries and corporate cafeterias.

“With the rise of gluten sensitivities and those with Celiac disease, we are seeing significant increases in demand for gluten free products, including from the food service sector,” said Dennis Gilliam, vice president of sales and marketing at Bob’s Red Mill. “As more and more commercial outlets begin to offer gluten free choices, we are looking to share with them knowledge that we’ve gained over the past 30 years.”

To request a complimentary copy of “The Food Service Companion for Gluten Freedom,” please call Bob’s Red Mill customer service at 800-349-2173, or email the sales department at More information about Bob’s Red Mill’s wide range of gluten free products and its dedication to providing safe and delicious gluten free foods can also be found at

About Bob’s Red Mill 
Bob’s Red Mill Natural Foods, a distinctive stone grinding miller of whole grains, was founded in 1978 with the mission of moving people back to the basics with healthy whole grains, high-fiber and complex carbohydrates. Bob’s Red Mill, an employee-owned company, offers a diverse line of more than 400 all natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available throughout the U.S. and the world. With its dedicated gluten-free manufacturing facility, strict organic protocols and dedication to meeting the highest food safety standards in the country, the company has obtained its HACCP certification and is a leader in providing safe and delicious natural, organic and gluten-free products. For more information, please visit Additional information is available at, and

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Wednesday, June 13, 2012
2012 Washington DC Gluten-Free Expo

This Friday is the second annual 2012 Washington DC Gluten-Free Expo. Sponsored by the Celiac Disease Program at the Children's National Medical Center, this is sure to be an amazing event. Read on for more details...

Bringing the BEST of Gluten-Free
to Washington DC!!

Friday June 15, 2012

Four Points Sheraton Hotel
1201 K Street, NW, Washington DC

The Celiac Disease Program at Children’s National Medical Center (CNMC)  is thrilled to invite you to the Second Annual Washington DC Gluten-Free Expo

Our last expo brought more than 700 people to check out the gluten-free goodies from more than 60 vendors from around the world!  This year we're expecting more than 1,000 attendees based on early registration figures. We hope you'll be able to join us for the 2012 event, which promises to be even better than our last expo! 

The 2012 Expo will feature even more gluten-free vendors than last year! Each vendor will sample and/or sell their products. In some cases, the vendors will offer large discounts to purchase products at the event.

This event is sponsored by the Celiac Disease Program at Children's National Medical Center. 
All proceeds from the event will benefit the patients and families of this program. 

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Tuesday, June 12, 2012
Amazing Deal for Gluten-Free Gourmet Weekend

A blogger friend of mine over at Roo de Loo announced an amazing deal for next week's Gluten-Free Gourmet Weekend at Good Commons in Vermont. For a limited time, he is offering a 2 for 1 deal for the weekend. This gives you wonderful savings for an amazing gluten-free weekend. To redeem this offer, simply email and mention "Roo" when registering for you and a friend.

See you at Good Commons!

Be sure to mention that you read about it here at Gluten-Free Fun as well! 

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Monday, June 11, 2012
Gluten-Free Thai Cooking: 1 Ingredient, 5 Ways

Thai Kitchen logoStarting today, the National Foundation for Celiac Awareness is teaching you how to cook with Thai Kitchen products. If you aren't using these gluten-free products, you should check them out. Their gluten-free pastes, noodles, and soups as well as their clear labeling make meal planning a snap. 
Here are the details about the NFCA Gluten-Free Thai Cooking recipes and contest!
Thai food is one of today's hottest cuisines, and many of the ingredients used are naturally gluten-free.
The National Foundation for Celiac Awareness (NFCA) has teamed up with Thai Kitchen to help you "Take on Takeout" and learn to use gluten-free Thai ingredients in your everyday cooking.
Starting June 11, 2012, we'll highlight 6 Thai Kitchen products and teach you 5 ways to use them in gluten-free recipes. Best of all, you'll have a chance to win each one! Watch NFCA's Facebook page June 11-22, 2012, for our posts about 1 Ingredient, 5 Ways. Tell us how you use that featured ingredient in your gluten-free cooking, and we'll enter you in the giveaway. 
Each winner will receive:
  • The featured Thai Kitchen ingredient
  • A Thai Kitchen reusable shopping bag
  • Two Thai Kitchen coupons
  • Two Thai Kitchen refrigerator magnets
Visit NFCA on Facebook

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Friday, June 8, 2012
Photo Friday: Delight Gluten-Free Contributor

My very first Delight Gluten-Free masthead

My first two articles and bylines! 

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Thursday, June 7, 2012
New Webinar from NFCA on June 20
My friends at the National Foundation for Celiac Awareness are hosting another webinar on June 20th at 2pm. Can't make it at that time? No worries! A recording of each webinar will be posted with slides within 72 hours after the live webinar ends. Here are the details and the link to sign up.

Yes, You Can Eat! When Gluten Isn’t the Only Ingredient You Avoid 
Wednesday, June 20, 2012 2:00 PM - 3:00 PM EDT

Sponsored by Lucy's, this hour-long webinar is free of charge and the only requirement is a working Internet connection!

Food allergies and intolerances are common additional dietary concerns for those diagnosed with celiac disease and non-celiac gluten sensitivity, which add to the challenges of eating gluten-free. Join NFCA as Melinda Dennis, MS, RD, LDN, Nutrition Coordinator of the Celiac Center at Beth Israel Deaconess Medical Center in Boston and NFCA's Answers from a Dietitian blogger, provides dietitians with the knowledge and tools needed to successfully treat patients following the gluten-free diet who must also be mindful of other dietary allergies and intolerances.

Up for grabs are three boxes of Lucy's gluten-free, vegan cookies (made without milk, eggs, peanuts, or tree nuts!) – flavors will include a 5.5oz box of Ginger Snap, Chocolate, and Maple Bliss. Three participants will win one box of each cookie, all NEW flavors!

Three more lucky participants will win a copy of Melinda and Dr. Daniel A. Leffler's book, Real Life with Celiac Disease: Troubleshooting and Thriving Gluten Free, which was published by the AGA Press in May 2010.

Continuing Education Credit: Registered Dietitians (RD) and Dietetic Technicians, Registered (DTR) are able to participate in this live 60-minute webinar to obtain CE credits regardless of this program's approval status as long as the webinar is professional in nature. RDs and DTRs need to retain a copy of the program evaluation available after their participation. Program participants will receive a link to complete the program evaluation one day after the close of the webinar.

Can’t attend? A recording of each webinar will be posted along with the webinar slides within 72 hours after the live webinar ends. To download recorded webinars and slides, visit the Archived Webinars page at

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Friday, June 1, 2012
Photo Friday: Julia Child Words of Wisdom
Julia Child, a personal favorite of mine
via Inspire Bohemia

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