I made it in to J. Chrisopher's to try the new GF breakfast items on Tuesday. I sampled the GF pancakes and Strada made with apples with my good friend Julie (Yes, Julie from the Outback). When we arrive, the owner's son was waiting for us and told me I was instructed to try the Strada by his Mother.
It turns out that the Strada dish is the item they want to promote due to the ability to prepare this item without any cross contamination concerns. They prepare this item in the 'skillet' pans in advance and then warm it up to order. I have to say that the Strada was very good. It was almost like eating apple pie between two pieces of bread. You could taste the cinnamon and the butter as they melded perfectly with the apples. It wasn't too sweet, so that it needed ice cream, but very tasty and a perfect breakfast item.
The pancakes on the other hand were a miss for me. The pancakes were flat and crusty around the edges. I learned that they are using a substandard mix, so I am going to work to get them a sample of Pamela's Products Pancake and Baking Mix, so they can see the difference. I love making Pamela's pancakes at home and blogged about them being my favorite mix last month, so I would just love to be able to go out and order them.
We are going to work together to schedule a lunch/brunch/luncheon to debut all of the breakfast items very soon. The owner is working to create a set gluten free menu, but it is still in the initial stages.
Please everyone go out and visit J. Christopher's Monday through Friday to sample their Strada, French Toast and Pancakes. We need to support their efforts by frequenting the restaurant.
Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Friday, June 19, 2009
Sunday, June 14, 2009
GF Breakfast Items Worth the Drive
I was recently made aware that the J Christopher's in East Cobb is offering new gluten free breakfast items Monday through Friday. These items were created specifically by the General Manager, Joanne Hardin, whose husband is gluten intolerant.
Monday through Friday they offer Gluten Free Pancakes which you can add blueberries, strawberries, bananas, or pecans to if you wish. This item is only available Monday through Friday due to the potential cross contamination on our grill. This mix is made with brown rice flour, tapioca flour, arrowroot flour, rice milk powder, cream of tartar, xanthan gum, baking soda, sea salt, ground vanilla bean and water.
Since they are unable to offer this item on Saturday and Sunday they created a new item that resembles a baked french toast. Their Gluten Free Strada is brown rice bread, egg batter and fruit: either apples, peaches, cherries and soon pumpkin pie filling.(The strada is only available with one filling at any time, not made to order) The rice bread is toasted and soaked in our egg batter and layered with filling. It is precooked, so it only needs to be reheated when ordered. It is served with fresh fruit on the side.
They can also prepare Gluten Free French Toast at times when they are not busy. Again due to the cross contamination they have to limit its availability.
They are working to offer a gluten free sandwich on homemade bread. Due to the nature and size of the brown rice bread they are still working out the portion issues.
"Being on this side of the issue, I am aware of how hard it is to create gluten free menu items that can be prepared without any cross contamination. At this time these gluten free items are only available at this location. Please feel free to contact me if you have any other questions or concerns."
Joanne Hardin
J. Christopher's East Cobb
General Manager
770-579-6800
Let's all go out and support the efforts of this restaurant!
Monday through Friday they offer Gluten Free Pancakes which you can add blueberries, strawberries, bananas, or pecans to if you wish. This item is only available Monday through Friday due to the potential cross contamination on our grill. This mix is made with brown rice flour, tapioca flour, arrowroot flour, rice milk powder, cream of tartar, xanthan gum, baking soda, sea salt, ground vanilla bean and water.
Since they are unable to offer this item on Saturday and Sunday they created a new item that resembles a baked french toast. Their Gluten Free Strada is brown rice bread, egg batter and fruit: either apples, peaches, cherries and soon pumpkin pie filling.(The strada is only available with one filling at any time, not made to order) The rice bread is toasted and soaked in our egg batter and layered with filling. It is precooked, so it only needs to be reheated when ordered. It is served with fresh fruit on the side.
They can also prepare Gluten Free French Toast at times when they are not busy. Again due to the cross contamination they have to limit its availability.
They are working to offer a gluten free sandwich on homemade bread. Due to the nature and size of the brown rice bread they are still working out the portion issues.
"Being on this side of the issue, I am aware of how hard it is to create gluten free menu items that can be prepared without any cross contamination. At this time these gluten free items are only available at this location. Please feel free to contact me if you have any other questions or concerns."
Joanne Hardin
J. Christopher's East Cobb
General Manager
770-579-6800
Let's all go out and support the efforts of this restaurant!
Saturday, June 13, 2009
Could the G-Free Diet Actually Help People?
OK..so I have not read the book. I just can't fathom spending good money on a 'book' written by a 'celebrity' when the title is called the G-Free diet. After all, eating gluten free is not trendy, rather it is a necessity.
I have been relying on all of the published reviews to confirm my suspicion that the book is full of misinformation. I mean even her 'website' contains misleading information about safe food. She called CD a 'wheat allergy' in numerous interviews and advises people to try the diet to get an 'energy boost' and as a way to loose weight. I don't know about you, but I gained weight when I was diagnosed because I had been 20-30 pounds underweight my whole life.
So I was about to write off the book when something interesting happened at my daughter's daycare on Friday. I am the 'cool' Mom who takes in baked goods from time to time for my daughter's class to enjoy for their afternoon snack. Nothing fancy, but always gluten free.
Miss Jessica is my daughter's new teacher. She approached me the day after I brought in the Gluten Free Pantry's Chocolate Truffle Brownies and asked me if they were gluten free. I told her yes and then she proceeded to ask me if I had Celiac Disease(CD). Well, I don't have to tell you how shocked I was that she knew what CD actually is, but I was very intrigued. Apparently she learned about CD by watching one of the many interviews Elizabeth Hasselback did on her new book and wanted to ask me how I was diagnosed and what my symptoms had been.
She then goes on to tell me that she has suffered from stomach problems for 10 years and was diagnosed with IBS and even had her Galbladder removed. Nothing has seemed to relieve her constant headaches, iritability, stomach bloating, anxiety, etc., etc., etc. The same story we have all heard from the newly diagnosed.
I advised her to visit her Gastroenterologist and have her doctor run the CD pannel. She was shocked that it would only take a blood test to get a diagnosis. I had to tell her to keep eating gluten until her blood had been drawn. I also warned her that they might need to do an endoscope to confirm diagnosis.
I told her not to waste her money on the G-Free diet and advised her that there were a number of books written by medical professionals that would help her understand CD, if indeed she has it, and metioned that she could be Gluten Sensitive and not Intolerant depending on her test results.
I am left wondering if the publicity from this 'book' could actually lead people to a diagnosis? If so, then I have to applaud Ms. Hasselback for FINALLY talking publically about CD, but also scold her for not consulting a medical professional when writing this book and for trying to trivialize an autoimmune disorder.
What I am left with is mixed feelings. I guess any publicity is good publicity, as long as it can help people.
I have been relying on all of the published reviews to confirm my suspicion that the book is full of misinformation. I mean even her 'website' contains misleading information about safe food. She called CD a 'wheat allergy' in numerous interviews and advises people to try the diet to get an 'energy boost' and as a way to loose weight. I don't know about you, but I gained weight when I was diagnosed because I had been 20-30 pounds underweight my whole life.
So I was about to write off the book when something interesting happened at my daughter's daycare on Friday. I am the 'cool' Mom who takes in baked goods from time to time for my daughter's class to enjoy for their afternoon snack. Nothing fancy, but always gluten free.
Miss Jessica is my daughter's new teacher. She approached me the day after I brought in the Gluten Free Pantry's Chocolate Truffle Brownies and asked me if they were gluten free. I told her yes and then she proceeded to ask me if I had Celiac Disease(CD). Well, I don't have to tell you how shocked I was that she knew what CD actually is, but I was very intrigued. Apparently she learned about CD by watching one of the many interviews Elizabeth Hasselback did on her new book and wanted to ask me how I was diagnosed and what my symptoms had been.
She then goes on to tell me that she has suffered from stomach problems for 10 years and was diagnosed with IBS and even had her Galbladder removed. Nothing has seemed to relieve her constant headaches, iritability, stomach bloating, anxiety, etc., etc., etc. The same story we have all heard from the newly diagnosed.
I advised her to visit her Gastroenterologist and have her doctor run the CD pannel. She was shocked that it would only take a blood test to get a diagnosis. I had to tell her to keep eating gluten until her blood had been drawn. I also warned her that they might need to do an endoscope to confirm diagnosis.
I told her not to waste her money on the G-Free diet and advised her that there were a number of books written by medical professionals that would help her understand CD, if indeed she has it, and metioned that she could be Gluten Sensitive and not Intolerant depending on her test results.
I am left wondering if the publicity from this 'book' could actually lead people to a diagnosis? If so, then I have to applaud Ms. Hasselback for FINALLY talking publically about CD, but also scold her for not consulting a medical professional when writing this book and for trying to trivialize an autoimmune disorder.
What I am left with is mixed feelings. I guess any publicity is good publicity, as long as it can help people.
Tuesday, June 9, 2009
Guide to Eating Gluten Free Pizza in Georgia
In my experience, the top thing people miss the most when they go on the gluten free diet is pizza. We are fortunate that we have so many local places offering gluten free pizza now, so I wanted to provide you with a summary below to help you make a decision on where to go eat pizza!
During these trying economic times, it can be difficult to eat out, but lets try to do all we can to support our local companies. Our request for gluten free pizza has finally come true, so we need to do our part by going out and supporting their efforts.
Belly’s Pizza (www.bellysofroswell.com) - has begun serving gluten free, thin-crust pizza.
I have not been to this restaurant as I only found out about it last week from a support group member, so I am unable to post any comments/feedback.
Pizza Crust – 10” Domata Living Flour rice crust
Dessert – n/a
GF Beer –n/a at this time, but one should be coming soon
GF Menu – GF offerings are on the regular menu
Location: King Plaza, 885 Woodstock Road, Suite 330 Roswell, GA 30075, 770-594-8118
Open: Sun - Thurs 11:30 am to 10:00 p.m. and Friday & Saturday 11:30 am to 11:00 p.m.
Pepperoni's Pizza - offers gluten free pizza on two different crusts. Specify which one you want when you place your order. If you do not specify, then you will get the French Meadow crust by default.
Their homemade marinara sauce is made with shallots and wine, which creates a fabulous taste that I haven’t found at any of the other pizza places. Their pizza is cooked the most consistently, so you don’t end up with a burnt or underdone pizza. They have calibrated their pizza oven, which works like an assembly line and drives the pizza through as it cooks, to produce a perfectly prepared gluten free crust.
Pizza Crust – 10” Domata Living Flour and French Meadow Bakery – both thin crust
Dessert – French Meadow Bakery’s Chocolate Chip Cookies
GF Beer – Bard’s Tale
GF Menu – n/a; ask staff which toppings are gluten free prior to ordering; sausage is not gluten free; barbeque sauce is gluten free
Other- Gluten free pasta with marinara sauce is also available (Tinkyada)
Location - 2750 Buford Highway, #5b, Duluth, 770-232-0224; Closed on Sundays
Pizza Fusion (www.pizzafusion) – they use organic, fresh ingredients and hybrid vehicles for delivery (yes delivery). Their topping options are extensive and are all gluten free except the sweet sausage and the barbeque sauce. All of their salad dressings are gluten free except the goddness dressing. They only offer Boylan’s sodas because they don’t carry any carbonated beverages with corn syrup. Don’t worry, they also offer juice boxes for the kids, Vitamin Water and Greens Ice Tea.
In my experience, this is the best local pizza around. The organic mozzarella, sauce and plentiful toppings make this pizza worth the money. The crust is crunchy on the outside and soft on the inside, which makes for a fantastic texture. They also offer a couple of specialty salads that can be ordered in a small or large portion that are a nice addition to the pizza.
Pizza Crust – Still Riding Pizza Crust – thin/thick crust that is only available in a Large. The crust is shaped more like an oval/rectangle as are the pizza boxes.
Dessert – Vegan/Gluten Free Brownie (Arrowhead Mills mix) topped with powdered cocoa and berries
GF Beer – Green’s Beer
GF Menu – GF menu offerings are on the regular menu
Other - They offer a lunch special that includes a personal sized pizza, small salad and drink for $13.50
They offer Vegan/Gluten Free Cheese (Follow Your Heart) for those who are lactose/casein intolerant
Still Riding Pizza trains everyone who buys their crusts on avoiding cross contamination. The pizzas are baked on one specific rack in the oven and cut with dedicated utensils.
Location - 2233 Peachtree Road, Suite M, Atlanta, 404-351-9334
zpizza (www.zpizza.com) –has been offering gluten free pizza made on Domata Living Flour’s (www.domatalivingflour.com) pizza shells since October 2008. zpizza has completed the NFCA’s Gluten Free Restaurant Awareness Training Program, so they verified their gluten free ingredients and are able to properly prevent cross contamination.
In my experience, the pizza can be overdone/burnt making is too crispy or underdone/soggy. I have yet to have to experience the pizza cooked properly. They have a number of ‘specialty’ pizzas and toppings to choose from and also offer salads. Their pizza sauce is organic.
Pizza Crust – Domata Living Flour – 10’ thin crust made from rice
Dessert – Brownie and Carrot Cake made locally using Domata Living Flour (only available at the Alpharetta and Duluth locations)
GF Beer – Bard’s Tale
GF Menu – Yes, they have a laminated menu at the counter
Other – gluten free pasta with two types of sauces: marinara and pesto; can add chicken
Locations:
5315 Windward Parkway, Suite B, Alpharetta, 678-205-4471
11720 Medlock Bridge Road, Duluth, 770-817-0526
860 Peachtree Street, Suite D, Atlanta, 404-745-9911, www.zpizzaatlanta.com
During these trying economic times, it can be difficult to eat out, but lets try to do all we can to support our local companies. Our request for gluten free pizza has finally come true, so we need to do our part by going out and supporting their efforts.
Belly’s Pizza (www.bellysofroswell.com) - has begun serving gluten free, thin-crust pizza.
I have not been to this restaurant as I only found out about it last week from a support group member, so I am unable to post any comments/feedback.
Pizza Crust – 10” Domata Living Flour rice crust
Dessert – n/a
GF Beer –n/a at this time, but one should be coming soon
GF Menu – GF offerings are on the regular menu
Location: King Plaza, 885 Woodstock Road, Suite 330 Roswell, GA 30075, 770-594-8118
Open: Sun - Thurs 11:30 am to 10:00 p.m. and Friday & Saturday 11:30 am to 11:00 p.m.
Pepperoni's Pizza - offers gluten free pizza on two different crusts. Specify which one you want when you place your order. If you do not specify, then you will get the French Meadow crust by default.
Their homemade marinara sauce is made with shallots and wine, which creates a fabulous taste that I haven’t found at any of the other pizza places. Their pizza is cooked the most consistently, so you don’t end up with a burnt or underdone pizza. They have calibrated their pizza oven, which works like an assembly line and drives the pizza through as it cooks, to produce a perfectly prepared gluten free crust.
Pizza Crust – 10” Domata Living Flour and French Meadow Bakery – both thin crust
Dessert – French Meadow Bakery’s Chocolate Chip Cookies
GF Beer – Bard’s Tale
GF Menu – n/a; ask staff which toppings are gluten free prior to ordering; sausage is not gluten free; barbeque sauce is gluten free
Other- Gluten free pasta with marinara sauce is also available (Tinkyada)
Location - 2750 Buford Highway, #5b, Duluth, 770-232-0224; Closed on Sundays
Pizza Fusion (www.pizzafusion) – they use organic, fresh ingredients and hybrid vehicles for delivery (yes delivery). Their topping options are extensive and are all gluten free except the sweet sausage and the barbeque sauce. All of their salad dressings are gluten free except the goddness dressing. They only offer Boylan’s sodas because they don’t carry any carbonated beverages with corn syrup. Don’t worry, they also offer juice boxes for the kids, Vitamin Water and Greens Ice Tea.
In my experience, this is the best local pizza around. The organic mozzarella, sauce and plentiful toppings make this pizza worth the money. The crust is crunchy on the outside and soft on the inside, which makes for a fantastic texture. They also offer a couple of specialty salads that can be ordered in a small or large portion that are a nice addition to the pizza.
Pizza Crust – Still Riding Pizza Crust – thin/thick crust that is only available in a Large. The crust is shaped more like an oval/rectangle as are the pizza boxes.
Dessert – Vegan/Gluten Free Brownie (Arrowhead Mills mix) topped with powdered cocoa and berries
GF Beer – Green’s Beer
GF Menu – GF menu offerings are on the regular menu
Other - They offer a lunch special that includes a personal sized pizza, small salad and drink for $13.50
They offer Vegan/Gluten Free Cheese (Follow Your Heart) for those who are lactose/casein intolerant
Still Riding Pizza trains everyone who buys their crusts on avoiding cross contamination. The pizzas are baked on one specific rack in the oven and cut with dedicated utensils.
Location - 2233 Peachtree Road, Suite M, Atlanta, 404-351-9334
zpizza (www.zpizza.com) –has been offering gluten free pizza made on Domata Living Flour’s (www.domatalivingflour.com) pizza shells since October 2008. zpizza has completed the NFCA’s Gluten Free Restaurant Awareness Training Program, so they verified their gluten free ingredients and are able to properly prevent cross contamination.
In my experience, the pizza can be overdone/burnt making is too crispy or underdone/soggy. I have yet to have to experience the pizza cooked properly. They have a number of ‘specialty’ pizzas and toppings to choose from and also offer salads. Their pizza sauce is organic.
Pizza Crust – Domata Living Flour – 10’ thin crust made from rice
Dessert – Brownie and Carrot Cake made locally using Domata Living Flour (only available at the Alpharetta and Duluth locations)
GF Beer – Bard’s Tale
GF Menu – Yes, they have a laminated menu at the counter
Other – gluten free pasta with two types of sauces: marinara and pesto; can add chicken
Locations:
5315 Windward Parkway, Suite B, Alpharetta, 678-205-4471
11720 Medlock Bridge Road, Duluth, 770-817-0526
860 Peachtree Street, Suite D, Atlanta, 404-745-9911, www.zpizzaatlanta.com
Tuesday, June 2, 2009
Gluten Free Ice Cream Cones
Summer is here and it is time for ice cream. There are a number of companies who make a gluten free ice cream cones and I have listed some below.
I highly encourage you to take a GF cone to your favorite ice cream place and ask them to use it. I have been to Dairy Queen a couple of times now and they gladly take my cone over the counter (using a napkin) and apply soft serve ice cream. Make sure to take in the box of cones, not just a cone in your hand, so they can see that it came from a box. There are 'food handling' issues that may prevent some places from using your cone.
Let's Do Organics (in the blue box) - cake cones
Barkat - both cake cones and waffle cones that are certified Kosher.
Cerrone Cones - waffle cones
Goldbaums Cones - cake cones that are certified Kosher
Enjoy your summer!
I highly encourage you to take a GF cone to your favorite ice cream place and ask them to use it. I have been to Dairy Queen a couple of times now and they gladly take my cone over the counter (using a napkin) and apply soft serve ice cream. Make sure to take in the box of cones, not just a cone in your hand, so they can see that it came from a box. There are 'food handling' issues that may prevent some places from using your cone.
Let's Do Organics (in the blue box) - cake cones
Barkat - both cake cones and waffle cones that are certified Kosher.
Cerrone Cones - waffle cones
Goldbaums Cones - cake cones that are certified Kosher
Enjoy your summer!
Sunday, May 31, 2009
Wildefire Restaurant's GF Wine Dinner on Thursday, June 25th
Wildfire Restaurant is hosting a GF Wine Dinner on June 25th. It's a four course, gluten-free wine dinner, which is priced at $55/person, all-inclusive. The reception starts at 6:30pm, with dinner starting at 7. This dinner is currently limited to 50 guests.
You MUST make reservations to attend the event. call Ali at 770-730-9080. The menu is shown below.
Reception
Assorted Gluten Free Pizzas
shrimp & pesto, fresh mozzarella & tomato, roasted vegetable & goat cheese
Danzante Pinot Grigio ‘08
First Course
Citrus Cured Salmon
baby greens, hazelnut vinaigrette
Estancia Monterey Chardonnay ‘06
Second Course
Braised Short Rib
roasted root vegetables
Hess “Monterey/Mendocino” Syrah ‘06
Dessert
Pear Tartlet
crème anglaise
Robert Mondavi Moscato d’Oro ‘06
Matt Albertario, Executive Chef
Larry Donahue, Guest Speaker
This restaurant has a 'set' gluten free menu that includes burgers on Kinnikinnick Buns, Au gratin Potatoes and Flourless Chocolate Cake, to name a few.
You MUST make reservations to attend the event. call Ali at 770-730-9080. The menu is shown below.
Reception
Assorted Gluten Free Pizzas
shrimp & pesto, fresh mozzarella & tomato, roasted vegetable & goat cheese
Danzante Pinot Grigio ‘08
First Course
Citrus Cured Salmon
baby greens, hazelnut vinaigrette
Estancia Monterey Chardonnay ‘06
Second Course
Braised Short Rib
roasted root vegetables
Hess “Monterey/Mendocino” Syrah ‘06
Dessert
Pear Tartlet
crème anglaise
Robert Mondavi Moscato d’Oro ‘06
Matt Albertario, Executive Chef
Larry Donahue, Guest Speaker
This restaurant has a 'set' gluten free menu that includes burgers on Kinnikinnick Buns, Au gratin Potatoes and Flourless Chocolate Cake, to name a few.
Friday, May 22, 2009
Gluten Free Camps in Georgia
It is that time of year again...school is out and parents are arranging summer camps for their children. We are fortunate that our local R.O.C.K (Raising our Celiac Kids) chapter partnered with Camp Twin Lakes to create Camp WeeKanEatIt, the first ever gluten free camp in Georgia.
Camp WeeKanEatIt had its first Family Camp Mother's Day weekend 2008. This year the camp offered two options: a Family Camp Mother's Day weekend and a week long Summer camp. The Summer Camp runs from July 26-31 at Camp Twin Lakes (Camp Will-A-Way location in Winder, GA
This camp week will be exclusive (no other camps joining) with all of the meals and snacks being gluten free. Other dietary restrictions (dairy, egg, soy, etc.) can be accommodated. The dedicated staff will work to develop a gluten free version of a traditional camp menu, complete with gluten free smores, pancakes, donuts, etc. I volunteered my time to help organize both the menu (2008) and the goodie bags/snacks (2009).
Camp WeeKanEatIt had its first Family Camp Mother's Day weekend 2008. This year the camp offered two options: a Family Camp Mother's Day weekend and a week long Summer camp. The Summer Camp runs from July 26-31 at Camp Twin Lakes (Camp Will-A-Way location in Winder, GA
This camp week will be exclusive (no other camps joining) with all of the meals and snacks being gluten free. Other dietary restrictions (dairy, egg, soy, etc.) can be accommodated. The dedicated staff will work to develop a gluten free version of a traditional camp menu, complete with gluten free smores, pancakes, donuts, etc. I volunteered my time to help organize both the menu (2008) and the goodie bags/snacks (2009).
Since the camp really prefers that parents not serve as cabin counselors/volunteers (so the kids get the whole "camp experience") – they would love to get some volunteers from the celiac community. Volunteers must be 18 yrs of age (by Sept 1st) and a high school graduate. Camp covers all of the volunteer costs.
All of the forms for registering or volunteering are posted online on the Camp Twin Lakes website (www.camptwinlakes.org, go to "partner organizations", then find Camp WeeKanEatIt and you will find the forms). They are anticipating 75 campers.
I hope some of you will consider volunteering your time for this worth while experience. Serving as a mentor to these campers is one of the most rewarding experiences.
Friday, April 24, 2009
Walk Now for Autism - Unless You Follow the Gluten Free Diet
Return to Eden, where I work as a GF Product Specialist, has participated in the local Walk for Autism for the last two years. We are consistently the only company who brings gluten free/casein free samples. The food area offers wheat bagels and muffins, while fruit is put out only after the walk is over. We were all set to participate this year, when we were told that we didn't have enough samples to hand out, so we were unceremoniously uninvited.
Now I have to admit that there is no direct link showing a benefit from being Autistic and following the gluten free/casein free diet, but there is a definitely a group (think Jenny McCarthy) who believe following the diet is the key to managing Autism, whether you have a gluten sensitivity or not.
I can't for the life of me understand why the organizers of this event consistently do not take into consideration the dietary needs of their walkers. I also don't see why they wouldn't want someone like me handing out literature, coupons and other pertinent information that will help parents manage the gluten diet and show them where they can shop (personal tour) for gluten free products.
This event should be more about providing options to the parents of Autistic children and less about how many samples I am bringing.
I sincerely hope the organizers of this event are not as restrictive in the future and take into account not only the dietary restrictions of the participants, but their informative needs as well.
Now I have to admit that there is no direct link showing a benefit from being Autistic and following the gluten free/casein free diet, but there is a definitely a group (think Jenny McCarthy) who believe following the diet is the key to managing Autism, whether you have a gluten sensitivity or not.
I can't for the life of me understand why the organizers of this event consistently do not take into consideration the dietary needs of their walkers. I also don't see why they wouldn't want someone like me handing out literature, coupons and other pertinent information that will help parents manage the gluten diet and show them where they can shop (personal tour) for gluten free products.
This event should be more about providing options to the parents of Autistic children and less about how many samples I am bringing.
I sincerely hope the organizers of this event are not as restrictive in the future and take into account not only the dietary restrictions of the participants, but their informative needs as well.
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