Hello everyone,
Yes, I have been neglecting my blog for my other writing gig as the Atlanta GF Food Examiner over on Examiner.com. If you want to see what I am up to these days, please visit me over there!
I post on average 2-4 times a week on local gluten-free goings on and on national issues. I love writing there, but rarely have time to update my blog due to my volunteer activities as the Program Chair for the Atlanta Metro Celiacs and with my job as the GF Product Specialist at Return to Eden and my new job as Marketing/Sales Manager for Pure Knead.
Have a safe and gluten-free Thanksgiving!
Wednesday, November 24, 2010
Thursday, February 4, 2010
Fraudulent bread company owner jailed
Well it is official, someone has been arrested in the U.S. for selling gluten-contaminated bread as gluten free. Paul Seelig, owner of the Great Specialty Products bread company in Durham, NC, has been arrested, his business closed, his website deleted and is facing felony charges for selling bread he claimed was gluten free to unsuspecting consumers, when in fact in contained high amounts (>5,000 ppm) of gluten.
What's even more incredible is that the North Carolina Department of Agriculture and Consumer Services brought the charges against Mr. Seelig. The state of North Carolina is prosecuting a business owner using the term gluten-free to define a bread product that contained high amounts of gluten, while the FDA has not taken the time to define the term gluten. They stopped the sale of the bread and protected those of us on the gluten-free diet from being poisoned by someone who was trying to make a quick buck on what has been coined as a 'fad diet' by the media.
This story has been blogged and talked about on the Internet for the last month, so it is interesting to see how people are reacting. This case is particularly frustrating because Mr. Seelig was repackaging gluten bread from Tribecca Oven Company and slapping on a gluten-free label. This 'guy' knew he was defrauding his customers, but with no restrictions on gluten-free product labeling from the FDA, probably figured he wouldn't get caught. Thank goodness the state of North Carolina has stood up for its resident in this precedent-setting case.
Because there is no definition of gluten in the U.S. there are also no guidelines or regulations, which means companies can make any claims they want about a products gluten content and do not have to back it up with testing results. For those of us on the gluten-free diet this is a real problem. It opens the door for fraudulent claims, such as this one, and leaves the Celiac/Gluten-Free Community unprotected.
With so many newly diagnosed people out there who mistakenly believe that seeing a product marked as gluten free means it is safe, this should be a wake up call. There are a number of companies out there who test their products for gluten and there are others who work with certification services, like GFCO and CSA who test their products for gluten and then there are the ones who have no idea if there products are cross contaminated during production, but will label them as gluten free because the ingredients don't contain gluten.
Because the costs of owning a manufacturing line are so high, many companies use shared lines where cross contamination is a possibility. Even if a manufacturing line is cleaned between products, there is a possibility of cross contamination, so the finished products need to be tested for gluten content. Companies should also be testing the raw materials being used to make the products to be sure that their rice flour or tapioca starch, etc. are not contaminated with gluten, which can absolutely happen.
Mr. Seelig is sitting in jail right now on $100,000 bond waiting for his hearing on the 24th. I for one am thrilled that no more of this gluten-containing bread is being sold and I hope that the FDA will take from this example the dire need to define the term gluten and set guidelines and regulations with enforceable consequences.
What's even more incredible is that the North Carolina Department of Agriculture and Consumer Services brought the charges against Mr. Seelig. The state of North Carolina is prosecuting a business owner using the term gluten-free to define a bread product that contained high amounts of gluten, while the FDA has not taken the time to define the term gluten. They stopped the sale of the bread and protected those of us on the gluten-free diet from being poisoned by someone who was trying to make a quick buck on what has been coined as a 'fad diet' by the media.
This story has been blogged and talked about on the Internet for the last month, so it is interesting to see how people are reacting. This case is particularly frustrating because Mr. Seelig was repackaging gluten bread from Tribecca Oven Company and slapping on a gluten-free label. This 'guy' knew he was defrauding his customers, but with no restrictions on gluten-free product labeling from the FDA, probably figured he wouldn't get caught. Thank goodness the state of North Carolina has stood up for its resident in this precedent-setting case.
Because there is no definition of gluten in the U.S. there are also no guidelines or regulations, which means companies can make any claims they want about a products gluten content and do not have to back it up with testing results. For those of us on the gluten-free diet this is a real problem. It opens the door for fraudulent claims, such as this one, and leaves the Celiac/Gluten-Free Community unprotected.
With so many newly diagnosed people out there who mistakenly believe that seeing a product marked as gluten free means it is safe, this should be a wake up call. There are a number of companies out there who test their products for gluten and there are others who work with certification services, like GFCO and CSA who test their products for gluten and then there are the ones who have no idea if there products are cross contaminated during production, but will label them as gluten free because the ingredients don't contain gluten.
Because the costs of owning a manufacturing line are so high, many companies use shared lines where cross contamination is a possibility. Even if a manufacturing line is cleaned between products, there is a possibility of cross contamination, so the finished products need to be tested for gluten content. Companies should also be testing the raw materials being used to make the products to be sure that their rice flour or tapioca starch, etc. are not contaminated with gluten, which can absolutely happen.
Mr. Seelig is sitting in jail right now on $100,000 bond waiting for his hearing on the 24th. I for one am thrilled that no more of this gluten-containing bread is being sold and I hope that the FDA will take from this example the dire need to define the term gluten and set guidelines and regulations with enforceable consequences.
Monday, December 28, 2009
To have or not to have a gluten-free menu
I recently read a post regarding restaurants with gluten-free menus where the author is of the opinion that just because a restaurant has a gluten-free menu doesn't mean 'anyone' at the restaurant understands the gluten-free diet. This statement really should be qualified to distinguish between chain restaurants and local/family-owned restaurants.
I agree that a number of chain restaurants with gluten-free menus have not been properly trained on the gluten-free diet, so their ability to prepare a safe, cross contamination free meal isn't guaranteed. This situation is not applicable to our beloved Outback in Roswell, where EVERYONE is trained on accommodating the gluten-free diet from the hostess all the way up to the servers, chefs, etc. This situation is also not applicable to Legal Sea Foods, where all of their staff are also properly trained.
There are gluten-free restaurant training programs out there available from the NFCA and GFRAP, but these programs are only effective if every staff member is trained and not just the General Manager and the chefs. Keep in mind that there is a high turnover number associated with many chain restaurants, so keeping all staff members trained can be a daunting task.
However, gluten-free menus offered by local/family-owned restaurants are usually created by the chef/owner using the utmost care and consideration to provide a safe, cross contamination free meal. In these cases, the availability of a gluten-free menu should evoke confidence that these particular menu items are consistently prepared gluten free and are safe. It is also a huge step on the part of the restaurant to reach out to the gluten-free community and show them that they value their business and care about their well being. Granted some of them are just doing it to make a quick buck, but the majority of them start offering gluten-free menu items because a friend or family member is on the gluten-free diet.
As more and more restaurants make gluten-free menus available, please support their efforts by patronizing them. If you happen to have a bad experience, please give them your feedback directly, so they can take steps to correct the situation.
It has never been easier to eat out gluten-free, so I for one am in favor of the gluten-free menu!
I agree that a number of chain restaurants with gluten-free menus have not been properly trained on the gluten-free diet, so their ability to prepare a safe, cross contamination free meal isn't guaranteed. This situation is not applicable to our beloved Outback in Roswell, where EVERYONE is trained on accommodating the gluten-free diet from the hostess all the way up to the servers, chefs, etc. This situation is also not applicable to Legal Sea Foods, where all of their staff are also properly trained.
There are gluten-free restaurant training programs out there available from the NFCA and GFRAP, but these programs are only effective if every staff member is trained and not just the General Manager and the chefs. Keep in mind that there is a high turnover number associated with many chain restaurants, so keeping all staff members trained can be a daunting task.
However, gluten-free menus offered by local/family-owned restaurants are usually created by the chef/owner using the utmost care and consideration to provide a safe, cross contamination free meal. In these cases, the availability of a gluten-free menu should evoke confidence that these particular menu items are consistently prepared gluten free and are safe. It is also a huge step on the part of the restaurant to reach out to the gluten-free community and show them that they value their business and care about their well being. Granted some of them are just doing it to make a quick buck, but the majority of them start offering gluten-free menu items because a friend or family member is on the gluten-free diet.
As more and more restaurants make gluten-free menus available, please support their efforts by patronizing them. If you happen to have a bad experience, please give them your feedback directly, so they can take steps to correct the situation.
It has never been easier to eat out gluten-free, so I for one am in favor of the gluten-free menu!
Sunday, December 20, 2009
An opinion is an opinion...stop being so touchy
I have been eating gluten free for almost 13 years now and the one thing that remains constant with the gluten-free diet is that all pallets are not created equal. I have been working as a GF Product Specialist for 3 1/2 years, so I get paid to eat and make recommendations on products the store should carry. I don't like all of the products we carry at the store, but we are very customer service oriented, so we bring in the products needed to meet customer demand.
I admit that I have a hard time selling products that are not my favorite, but I would not go out of my way to prevent anyone from buying a product (only if it isn't gluten free) that I don't like, or talk negatively about said product.
Recently I have been surprised to see how many people are taking their review of a product, or their opinion as fact and get offended if you don't agree. Liking or not liking a product is very subjective and it is based on your individual experience with the product. Providing feedback or a review does not and should not equate to influencing someones opinion on a product. Everyone should form their own opinion on a product based on actual experience.
Additionally, a person should not be attacked for their opinion or review of a product. Everyone is allowed to speak their mind and they are not always going to agree on any given topic, but that doesn't mean that they are trying to influence you to purchase or not purchase a product.
Also, don't comment on a product if you have not tried it personally. I have experienced this recently where someone will post feedback from a third party. Why would you do that? Let the person who has the feedback provide their own opinion.
Going forward, bloggers and people who write on websites will have to disclose if they were sent free samples to review and if they have any level of relationship with the company.
Let's just agree to disagree and stop attacking each other. There is nothing I hate more than having to defend my opinion and I shouldn't be put in that position.
I admit that I have a hard time selling products that are not my favorite, but I would not go out of my way to prevent anyone from buying a product (only if it isn't gluten free) that I don't like, or talk negatively about said product.
Recently I have been surprised to see how many people are taking their review of a product, or their opinion as fact and get offended if you don't agree. Liking or not liking a product is very subjective and it is based on your individual experience with the product. Providing feedback or a review does not and should not equate to influencing someones opinion on a product. Everyone should form their own opinion on a product based on actual experience.
Additionally, a person should not be attacked for their opinion or review of a product. Everyone is allowed to speak their mind and they are not always going to agree on any given topic, but that doesn't mean that they are trying to influence you to purchase or not purchase a product.
Also, don't comment on a product if you have not tried it personally. I have experienced this recently where someone will post feedback from a third party. Why would you do that? Let the person who has the feedback provide their own opinion.
Going forward, bloggers and people who write on websites will have to disclose if they were sent free samples to review and if they have any level of relationship with the company.
Let's just agree to disagree and stop attacking each other. There is nothing I hate more than having to defend my opinion and I shouldn't be put in that position.
Monday, December 14, 2009
Felt like a GF Queen......at Ritz Carlton Buckhead
I recently attended a Christmas party for my husband's work. I followed my own advice for GF Party Etiquette and contacted the catering department of the hotel throwing the party. I spoke with a very nice young lady who told me either her or the Executive Chef would call me back. They were very familiar with the term/definition of gluten free and assured me there would indeed be plenty of 'safe' food for me to eat.
Imagine my surprise when I was contacted the next day by the Executive Chef himself. I wasn't able to return his call prior to the event, but he gave me his cell phone number and asked me to call him directly. Of course, I lost the piece of paper on which I wrote the number, so when I arrived at the hotel, I spoke with a staff person. I relayed my story and told her that the Chef asked me to inform him when I arrived.
The Chef came out from the back and offered to prepare me a meal in the back to ensure that it was free from cross contamination and asked me what I liked to eat. I told him that I liked just about anything and thanked him for his willingness to meet my dietary needs. To this he replied "it is my pleasure".
About 10 minutes later he arrived with a beautiful plate of food that included: an avocado and tomato salad, sliced grapefruit, shrimp cocktail with a spicy sauce and two beautifully seared lamb chops. The plate was decorated with a palm leaf and each food item was in its own dish with a garnish. As I walked across the room to sit at a table, my food was the envy of everyone. Many heads turned to see what I was eating.
To say my food was good is an understatement. Not only was it fabulous, but I felt like a GF Queen. The rest of the diners didn't have lamb, or the two salads and I am pretty sure my shrimp cocktail was prepared fresh. How wonderful to attend a party and feel like my needs were not only considered, but exceeded in every aspect.
"It is my pleasure" should be the motto of all restaurants and food service industries. I am already thinking of reasons to go back to the hotel and eat for random occasions.
Don't be afraid to eat out and don't be afraid to discuss your dietary concerns with the staff. You never know what lengths the staff is willing to go to meet your needs.
Imagine my surprise when I was contacted the next day by the Executive Chef himself. I wasn't able to return his call prior to the event, but he gave me his cell phone number and asked me to call him directly. Of course, I lost the piece of paper on which I wrote the number, so when I arrived at the hotel, I spoke with a staff person. I relayed my story and told her that the Chef asked me to inform him when I arrived.
The Chef came out from the back and offered to prepare me a meal in the back to ensure that it was free from cross contamination and asked me what I liked to eat. I told him that I liked just about anything and thanked him for his willingness to meet my dietary needs. To this he replied "it is my pleasure".
About 10 minutes later he arrived with a beautiful plate of food that included: an avocado and tomato salad, sliced grapefruit, shrimp cocktail with a spicy sauce and two beautifully seared lamb chops. The plate was decorated with a palm leaf and each food item was in its own dish with a garnish. As I walked across the room to sit at a table, my food was the envy of everyone. Many heads turned to see what I was eating.
To say my food was good is an understatement. Not only was it fabulous, but I felt like a GF Queen. The rest of the diners didn't have lamb, or the two salads and I am pretty sure my shrimp cocktail was prepared fresh. How wonderful to attend a party and feel like my needs were not only considered, but exceeded in every aspect.
"It is my pleasure" should be the motto of all restaurants and food service industries. I am already thinking of reasons to go back to the hotel and eat for random occasions.
Don't be afraid to eat out and don't be afraid to discuss your dietary concerns with the staff. You never know what lengths the staff is willing to go to meet your needs.
Tuesday, December 8, 2009
Gluten-free party etiquette
OK...it is Christmas/Holiday party time, which is normally a fun time, but really makes me a little panicky. By following just a couple of guideline you can enjoy yourself and eat a safe meal whether you are attending a catered event, or a meal in a restaurant.
Here is my advice for enjoying a Christmas/Holiday party gluten-free style:
1 Plan ahead by contacting the event facility/restaurant and ask to speak to the caterer/chef. They should be able to identify safe dishes. This should work for events being thrown in a private and public residence.
2 Eat a snack before you attend the event. Having a snack should keep you full during the event, on the off chance that you are unable to determine if there is any gluten-free fare.
3 Stick to those foods that are naturally gluten-free, like vegetables, cheese, salad, unmarinated/unbreaded meat, beans and fruit. Bring some gluten-free crackers with you to enjoy cheese and crackers.
4 Stay away from the dessert options, as there will not likely be a gluten-free one available.
5 Be polite. Remember this is not only a time to eat too much rich food, it is also a time to spend with family and friends.
Have a drink and strike up a conversation with someone new. This is a great opportunity to make a new friend, enjoy yourself and be merry!
Here is my advice for enjoying a Christmas/Holiday party gluten-free style:
1 Plan ahead by contacting the event facility/restaurant and ask to speak to the caterer/chef. They should be able to identify safe dishes. This should work for events being thrown in a private and public residence.
2 Eat a snack before you attend the event. Having a snack should keep you full during the event, on the off chance that you are unable to determine if there is any gluten-free fare.
3 Stick to those foods that are naturally gluten-free, like vegetables, cheese, salad, unmarinated/unbreaded meat, beans and fruit. Bring some gluten-free crackers with you to enjoy cheese and crackers.
4 Stay away from the dessert options, as there will not likely be a gluten-free one available.
5 Be polite. Remember this is not only a time to eat too much rich food, it is also a time to spend with family and friends.
Have a drink and strike up a conversation with someone new. This is a great opportunity to make a new friend, enjoy yourself and be merry!
Wednesday, November 18, 2009
Gluten Free Dinner Clubs - what's with the 'add on' dishes?
I thought the whole point of a Dinner Group was go to a restaurant with gluten-free options and eat a safe meal off of their current menu. Lately it seems that the restaurants are offering more and more 'add on' main dishes and appetizers that are only available for that particular meal. While this is a nice concept, I find it annoying. I usually find myself liking that 'add on' dish and I am frustrated that I will never be able to get it again.
Wouldn't it be more beneficial to get diners to use their current menu options? I would encourage the organizers of these groups to dissuade restaurant owners from 'add on' dishes (unless it is dessert) and encourage them to create a 'set' gluten-free menu(if they don't have one). Having a set menu not only makes it easier for diners to order on a daily basis, but it promotes a sense of confidence in the gluten-free diner that these 'set' dishes can be prepared safely.
I applaud the efforts of the volunteers who organize these groups all over the United States. I myself am the volunteer board member for the Atlanta Metro Celiacs, so I don't mean to complain, rather offer advice from the perspective of the gluten-free diner.
Keep up the good work and keep it simple!
Wouldn't it be more beneficial to get diners to use their current menu options? I would encourage the organizers of these groups to dissuade restaurant owners from 'add on' dishes (unless it is dessert) and encourage them to create a 'set' gluten-free menu(if they don't have one). Having a set menu not only makes it easier for diners to order on a daily basis, but it promotes a sense of confidence in the gluten-free diner that these 'set' dishes can be prepared safely.
I applaud the efforts of the volunteers who organize these groups all over the United States. I myself am the volunteer board member for the Atlanta Metro Celiacs, so I don't mean to complain, rather offer advice from the perspective of the gluten-free diner.
Keep up the good work and keep it simple!
The art of blogging
I recently read an article by a Twitter friend who stresses the importance of blogging weekly. I have to admit that I have gotten away from blogging because I am lazy. Using my Twitter account is a great way to share information on a local/global platform with little effort. It is also a great way to 'drive' people to your blog, website, etc. and relieves you from taking/adding photos, adding a personal point of view or alliteration. It is basically a 'sloppy' way for those of us busy people to get the word out.
I have become pretty obsessed with my Twitter account and now spend more time looking for people to follow, checking to see who is following me, checking for Direct Messages and reading what everyone else is writing. This is leaving me with little time to actually 'tweet', which is why I am coming back to my blog.
Even though I don't have a lot of followers, I feel the people who take the time to read my blog share an interest and can actually, possibly learn something from me.
So, I am committed to writing a post a week. I hope those of you who have a blog will consider investing more time in your blog than your Twitter account.
Yeah for Social Media!
I have become pretty obsessed with my Twitter account and now spend more time looking for people to follow, checking to see who is following me, checking for Direct Messages and reading what everyone else is writing. This is leaving me with little time to actually 'tweet', which is why I am coming back to my blog.
Even though I don't have a lot of followers, I feel the people who take the time to read my blog share an interest and can actually, possibly learn something from me.
So, I am committed to writing a post a week. I hope those of you who have a blog will consider investing more time in your blog than your Twitter account.
Yeah for Social Media!
Tuesday, October 13, 2009
When is enough..enough
I have to say that I have been seriously reconsidering the amount of time I spend doing volunteer work. It isn't that I don't enjoy helping people or that I am looking to make money, but it is that I am so tired of complaints.
It seems all I hear lately is complaining and no compliments. People don't seem to be satisfied with me giving, in some cases, 4+ hours a day of my time. No, they want to ask me to take on even more responsibility and add to my work load without pitching in to help.
If it weren't for that handful of people who send me complimentary emails and who go out of there way to say positive things, I definitely would have given it up by now.
My challenge to you is to encourage you to go out and volunteer your time for a worthy cause. October is Celiac Disease Awareness Month and I am sure you can all think of some way to donate your time and or money to help increase awareness and raise research dollars:
* Patronize a local restaurant and encourage them to provide a gluten free menu.
* Wear “Gluten Free” gear (hats, t-shirts). This is a great way to strike up a conversation with a stranger and educate them about the disease.
* Write to your local media (newspapers, local TV stations, etc.). Suggest they run a story about Celiac Disease while you share your story and serve as their interviewee.
* Subscribe to a magazine on the gluten-free diet, like Gluten Free Living, Living Without, or Delightfully Gluten Free
* Start a local blog and share your experiences with the gluten-free diet
* Participate in a local health fair by volunteering your time or showcasing gluten-free services
* Join a local support group: Atlanta Metro Celiacs and Georgia's R.O.C.K. Chapter
* Join the local Atlanta Gluten Free Dinner Group, meet new people, share information on their message board and dine at local restaurants
* Set up a display at a local health food store, library, etc., to promote Celiac Disease awareness.
Before you criticize someone think about what you can be doing to help.
It seems all I hear lately is complaining and no compliments. People don't seem to be satisfied with me giving, in some cases, 4+ hours a day of my time. No, they want to ask me to take on even more responsibility and add to my work load without pitching in to help.
If it weren't for that handful of people who send me complimentary emails and who go out of there way to say positive things, I definitely would have given it up by now.
My challenge to you is to encourage you to go out and volunteer your time for a worthy cause. October is Celiac Disease Awareness Month and I am sure you can all think of some way to donate your time and or money to help increase awareness and raise research dollars:
* Patronize a local restaurant and encourage them to provide a gluten free menu.
* Wear “Gluten Free” gear (hats, t-shirts). This is a great way to strike up a conversation with a stranger and educate them about the disease.
* Write to your local media (newspapers, local TV stations, etc.). Suggest they run a story about Celiac Disease while you share your story and serve as their interviewee.
* Subscribe to a magazine on the gluten-free diet, like Gluten Free Living, Living Without, or Delightfully Gluten Free
* Start a local blog and share your experiences with the gluten-free diet
* Participate in a local health fair by volunteering your time or showcasing gluten-free services
* Join a local support group: Atlanta Metro Celiacs and Georgia's R.O.C.K. Chapter
* Join the local Atlanta Gluten Free Dinner Group, meet new people, share information on their message board and dine at local restaurants
* Set up a display at a local health food store, library, etc., to promote Celiac Disease awareness.
Before you criticize someone think about what you can be doing to help.
Friday, October 9, 2009
We need regulation in the U.S. NOW....
I just read an article about a bakery in Australia that was fined more than 1,300 for selling a gluten-free cake that was not gluten-free. The owner of the bakery was charged another $660 for not taking the necessary steps to prevent cross contamination.
We can't even get the FDA to define gluten, let alone police the companies that are currently producing questionable gluten-free products. What will it take for the FDA to realize that gluten is poison to people on the gluten-free diet? Despite what some celebrities say about it being a food allergy, our autoimmune disorder is nothing to take lightly and it is insulting to say the least that they (FDA) aren't even interested in helping to regulate this issue.
I have been working as a GF Product Specialist for more than three years and it is quite disturbing to see the number of companies that are jumping on the band wagon by labeling their products gluten free.
I personally research companies to determine their manufacturing practices prior to making a purchasing decision and I highly encourage everyone to do the same. Just because a product is marked gluten-free does not mean that you can 'trust' that is it completely safe. Contact the company directly to learn about how the product is made to see what else is manufactured on the production line and what other raw materials are stored in the manufacturing facilities. Remember that most companies do not own their own production lines, rather they share, so they need to be liable for the safety of the finished product.
Stop taking things at face value and do your own research. You are responsible for what you eat, so you need to your own research to be comfortable with the safety of what you eat. Remember there are many foods that are naturally gluten free, so you don't have to invest in all of the processed products.
Hopefully we can get our act together in the US soon and catch up with the system adopted by Europe that has been working for more than 30 years.
We can't even get the FDA to define gluten, let alone police the companies that are currently producing questionable gluten-free products. What will it take for the FDA to realize that gluten is poison to people on the gluten-free diet? Despite what some celebrities say about it being a food allergy, our autoimmune disorder is nothing to take lightly and it is insulting to say the least that they (FDA) aren't even interested in helping to regulate this issue.
I have been working as a GF Product Specialist for more than three years and it is quite disturbing to see the number of companies that are jumping on the band wagon by labeling their products gluten free.
I personally research companies to determine their manufacturing practices prior to making a purchasing decision and I highly encourage everyone to do the same. Just because a product is marked gluten-free does not mean that you can 'trust' that is it completely safe. Contact the company directly to learn about how the product is made to see what else is manufactured on the production line and what other raw materials are stored in the manufacturing facilities. Remember that most companies do not own their own production lines, rather they share, so they need to be liable for the safety of the finished product.
Stop taking things at face value and do your own research. You are responsible for what you eat, so you need to your own research to be comfortable with the safety of what you eat. Remember there are many foods that are naturally gluten free, so you don't have to invest in all of the processed products.
Hopefully we can get our act together in the US soon and catch up with the system adopted by Europe that has been working for more than 30 years.
Wednesday, September 30, 2009
What's Next...gluten free ice?
I have to say that I am amazed at all of the products that are being labeled gluten free these days. Most people thought the new labeling law and the upcoming definition of gluten-free by the FDA would have the exact opposite effect. I recently saw it on a jar of peanut butter and a box of tea bags. What's next..gluten-free ice?
While it is important to read labels on product to check their gluten-free status, I feel some companies are going a little overboard. The gluten-free status should be reserved for products that are being tested in a professional lab to ensure there is less than 20 parts per million of gluten; however, more and more companies are just slapping the label on their products without doing any testing. These are the companies that should label their products 'made with gluten-free ingredients'.
This over aggressive labeling is leading to confusion and many questions from consumers. Some people really don't know the difference between a product that has been tested and one that has not, so they believe the products are 'safer' if they contain "Gluten Free" on the packaging. Unfortunately, this isn't always the case.
I would ask that as a manufacturer you are proactive and make sure your products are actually in compliance with the proposed 20 parts per million requirement being established by the FDA. People who follow the gluten-free diet are very loyal consumers, so show us how trustworthy you are and we will be a consumer for life.
Being gluten intolerant/sensitive is not a choice, it is a required life style change that we will be with us forever. Make sure you are not 'poisoning' us and work to keep your products safe.
While it is important to read labels on product to check their gluten-free status, I feel some companies are going a little overboard. The gluten-free status should be reserved for products that are being tested in a professional lab to ensure there is less than 20 parts per million of gluten; however, more and more companies are just slapping the label on their products without doing any testing. These are the companies that should label their products 'made with gluten-free ingredients'.
This over aggressive labeling is leading to confusion and many questions from consumers. Some people really don't know the difference between a product that has been tested and one that has not, so they believe the products are 'safer' if they contain "Gluten Free" on the packaging. Unfortunately, this isn't always the case.
I would ask that as a manufacturer you are proactive and make sure your products are actually in compliance with the proposed 20 parts per million requirement being established by the FDA. People who follow the gluten-free diet are very loyal consumers, so show us how trustworthy you are and we will be a consumer for life.
Being gluten intolerant/sensitive is not a choice, it is a required life style change that we will be with us forever. Make sure you are not 'poisoning' us and work to keep your products safe.
Thursday, August 27, 2009
What's with all the Whining?
I haven't posted anything in a while because I have started writing for Examiner.com as their Gwinnett Gluten Free Food Examiner. There are a number of people writing about living gluten free. The vast majority of them are writing about positive experiences and encouraging people to support their local restaurants, grocery stores, etc.
Then there are the ones who are constantly whining about how things aren't good enough and we need to demand more. Some even think we are being treated as second-class citizens. What is wrong with these people? When I was diagnosed more than 12 years ago, I had a hard time just finding groceries. Eating out was just something I didn't do for fear of the unknown. I didn't know how to order properly and I just didn't want to risk a problem, so I learned how to cook for myself and spent my entire weekend cooking and packing lunches.
This is a great time to be on the gluten-free diet. Take time out to support those local companies who are stocking gluten-free products, providing gluten-free meals and teaching gluten-free cooking classes and be happy that people know, understand and are able to accommodate the gluten-free diet.
Be positive. It can only get better!
Then there are the ones who are constantly whining about how things aren't good enough and we need to demand more. Some even think we are being treated as second-class citizens. What is wrong with these people? When I was diagnosed more than 12 years ago, I had a hard time just finding groceries. Eating out was just something I didn't do for fear of the unknown. I didn't know how to order properly and I just didn't want to risk a problem, so I learned how to cook for myself and spent my entire weekend cooking and packing lunches.
This is a great time to be on the gluten-free diet. Take time out to support those local companies who are stocking gluten-free products, providing gluten-free meals and teaching gluten-free cooking classes and be happy that people know, understand and are able to accommodate the gluten-free diet.
Be positive. It can only get better!
Monday, June 29, 2009
Local Dieticians who specialize in the GF Diet
When I was first diagnosed, I was sent to a dietitian. Back 12 years ago, dietitians really knew relatively little about following the gluten free diet. My dietitian gave me a hand out that had four or five recipes on it and told me not to eat gluten. When I asked her to define gluten, she stumbled a bit and then handed me more pieces of paper with information on gluten. Unfortunately, the information contained on these pages was far from complete and made my first grocery shopping trip a very emotional and frustrating ordeal.
I have since found there are a number of local dietitians who are very capable of helping patients navigate the gluten free diet. I really think it is important to work with a dietitian to learn about not only eating gluten free, but how to eat healthful foods. There are a number of prepared GF products do not contain fiber and/or protein.
I am listing our local dietitians below:
Bailey Koch, RD, LD, CNSD
CCDHC
993-D Johnson Ferry Rd., NE, Suite 440
Atlanta, GA 30342
404-257-0799
Danielle Devenie, Certified Nutritional Consultant and Lifestyle Counselor
Body and Soul Nutrition
770-827-7574
daniellecnc@gmail.com
Amy Roark, RD, LD, CDE
1240 Jesse Jewell Parkway, Suite 500
Gainesville, GA 30501
770-536-9864
Bernadette Saviano
404-531-0900
Carren Sellers, MMSc, RD, LD, CDE
404-583-6600
Julie Taube, MS, RD. LD, HFI
750 Hammond Drive
Building, 7, Suite 350
Atlanta, GA 30328
404-257-9001
Julie321@yahoo.com
Julia Turner, MMSc, RD, LD
2000 Iron Mountain Road
Canton, GA 30115
770-310-5692
Julia@smo-usa.com
I have since found there are a number of local dietitians who are very capable of helping patients navigate the gluten free diet. I really think it is important to work with a dietitian to learn about not only eating gluten free, but how to eat healthful foods. There are a number of prepared GF products do not contain fiber and/or protein.
I am listing our local dietitians below:
Bailey Koch, RD, LD, CNSD
CCDHC
993-D Johnson Ferry Rd., NE, Suite 440
Atlanta, GA 30342
404-257-0799
Danielle Devenie, Certified Nutritional Consultant and Lifestyle Counselor
Body and Soul Nutrition
770-827-7574
daniellecnc@gmail.com
Amy Roark, RD, LD, CDE
1240 Jesse Jewell Parkway, Suite 500
Gainesville, GA 30501
770-536-9864
Bernadette Saviano
404-531-0900
Carren Sellers, MMSc, RD, LD, CDE
404-583-6600
Julie Taube, MS, RD. LD, HFI
750 Hammond Drive
Building, 7, Suite 350
Atlanta, GA 30328
404-257-9001
Julie321@yahoo.com
Julia Turner, MMSc, RD, LD
2000 Iron Mountain Road
Canton, GA 30115
770-310-5692
Julia@smo-usa.com
Naturally Gluten Free Foods
I just worked with a customer at Return to Eden over the weekend who brought in her 16-year-old son who was diagnosed a week ago. She is going to have the whole family eat gluten free and she was struggling with what she could feed everyone. I realized she thought she needed to buy prepared gluten free products to be able to accommodate everyone.
It is quite easy to find and prepare naturally gluten free products. Many foods are naturally gluten free:
o Plain, unbreaded, unmarinated meats (beef, pork, ham and canned tuna), fish and poultry
o Vegetables and Fruits
o Legumes (beans and nuts)
o Dairy Products and Eggs
I rarely eat gluten free bread any more and have found that I really enjoy tuna fish rolled inside of a lettuce leaf, a hard boiled egg and some bean salad for lunch. Breakfast usually consists of scrambled eggs, bacon and fresh fruit. I do like to make baked fish with potatoes and broccoli for dinner. I am listing some food options that are naturally gluten free below:
Breakfast Ideas:
o Scrambled Eggs, Omelets, Poached Eggs
o Fresh Fruit, Yogurt
o Bacon or Sausage
Lunch Ideas:
o Tuna fish or chicken salad rolled in lettuce
o Salad topped with grilled meat with hard boiled eggs, cheese and bacon
Snack Ideas:
o Cheese and nuts
o Raw Veggies and dip
o Apples with peanut butter or Celery filled with peanut butter and topped with raisins (ants on a log)
Dinner Ideas:
o Baked fish, chicken, pork chops
o Potatoes (mashed, baked, fried), Rice, Quinoa
o Fresh vegetables
Lean to think outside of the box when it comes to naturally gluten free foods. It will save you time and money in the grocery store and it will teach your other family members about safe, gluten free options.
I pulled the photo below from a blog on the Internet. This person provided a diagram of a grocery store to help everyone shop for naturally gluten free products. I can't remember who authored this diagram, so I hope they will forgive me for not attributing proper credit.
It is quite easy to find and prepare naturally gluten free products. Many foods are naturally gluten free:
o Plain, unbreaded, unmarinated meats (beef, pork, ham and canned tuna), fish and poultry
o Vegetables and Fruits
o Legumes (beans and nuts)
o Dairy Products and Eggs
I rarely eat gluten free bread any more and have found that I really enjoy tuna fish rolled inside of a lettuce leaf, a hard boiled egg and some bean salad for lunch. Breakfast usually consists of scrambled eggs, bacon and fresh fruit. I do like to make baked fish with potatoes and broccoli for dinner. I am listing some food options that are naturally gluten free below:
Breakfast Ideas:
o Scrambled Eggs, Omelets, Poached Eggs
o Fresh Fruit, Yogurt
o Bacon or Sausage
Lunch Ideas:
o Tuna fish or chicken salad rolled in lettuce
o Salad topped with grilled meat with hard boiled eggs, cheese and bacon
Snack Ideas:
o Cheese and nuts
o Raw Veggies and dip
o Apples with peanut butter or Celery filled with peanut butter and topped with raisins (ants on a log)
Dinner Ideas:
o Baked fish, chicken, pork chops
o Potatoes (mashed, baked, fried), Rice, Quinoa
o Fresh vegetables
Lean to think outside of the box when it comes to naturally gluten free foods. It will save you time and money in the grocery store and it will teach your other family members about safe, gluten free options.
I pulled the photo below from a blog on the Internet. This person provided a diagram of a grocery store to help everyone shop for naturally gluten free products. I can't remember who authored this diagram, so I hope they will forgive me for not attributing proper credit.
Sunday, June 21, 2009
GF Bread - My Favorites
I get asked a lot about my favorite GF breads. This question is hard to answer because GF bread likes/dislikes are very subjective. If I am eating bread it needs to have a great texture and taste, but I also want to have some fiber and protein. Most of the GF breads contain little to no protein because they are make with a rice base and don't include the fiberful grains like Teff, Amaranth and Quinoa to name a few.
Bread used to be a staple in my diet, but over the last couple of years, I have gotten used to eating meat without buns and sandwiches wrapped in lettuce or brown rice wraps. It is very nice to have options available for when that bun craving hits during summer cook out time!
I break down my favorite breads down into a couple of different categories: Ready to Eat, Mixes and Frozen.
Ready-to-Eat breads - these bread can be used right out of the package without being heated, thawed or toasted.
Eragrain - this bread is my favorite bread of all time (to this point) due to its flavor, texture and ability to eat it right out of the bag with no heating or toasting. It also had a good amount of both protein and fiber for a premade bread. I keep this bread in my refrigerator and eat it straight out of the bag with a little butter, peanut butter or apple jelly. It is soft, moist and spongy and sort of tastes like a cross between pumpernickle and rye. This bread is at a higher price point, but it is well worth the cost.
Protein = 4 grams; Fiber = 4 grams
***This bread is currently on sale through Gluten Free Trading Company for $2.99 a loaf. This bread usually sells for anywhere from $7.50 - $9, so this is a fabulous sale to take advantage of.
Ener-G Light Tapioca Loaf - although this bread does not have a healthful aspect to it, I find it to be the best bread to make french toast, grilled cheese and cold sandwiches. You do have to heat the bread to make the cold sandwiches, but you can make french toast and grilled cheese right out of the bag. This bread is vacuum sealed, so you do not have to refrigerate it or freeze it prior to use, which makes it easy to store. Once you open the bag, you need to refrigerate it.
Protein = 0; Fiber = 1
Frozen - sold in the freezer and need to be heated, thawed or toasted to taste their best
The Grainless Baker - makes fabulous hamburger/hot dog buns and hoagie rolls. Their hamburger buns are used by the Outback in Roswell, GA. They are so undetectible from their gluten counterpart that I found myself double checking to make sure they had given me the right bun. I like to use the hoagie rolls for sub sandwiches, french dip or a cheese steak sandwich.
Hamburger Bun = Protein = 1 gram; Fiber = 5 grams
Hot Dog Buns = Protein = 1 gram; Fiber = 5 grams
Hoagie Rolls = Nutritional Information not available on website
Joan's GF Great Bakes - makes the best bagels and english muffins I have ever had. Joan's products are shipped as premade 'dough' that you defrost and bake to your liking. This company offers a large product line that is worth investigating, but I would guess that her bagels are the best selling products.
Bagels - Protein = 5; Fiber = 2
English Muffins - Protein = 4; Fiber = 2
Kinnikinnick - I like their Brown Rice bread the best because it almost tastes like pumpernickle and has a small amount of fiber. I am also partial to their hamburger and hot dog buns that have recently been reformulated to decrease the sweetness and amount of left over bun and improve their elasticity.
Brown Rice Bread - Protein = 2 grams; Fiber = 2 grams
Hamburger/Hot Dog Buns - Protein = 5 grams; Fiber = 4 grams
Mixes - self explanatory
Breads from Anna - I believe this to be the most well known line of bread mixes. The company has undergone a couple of name changes: Manna from Anna, Breads from Anna and finally Gluten Evolution. These mixes are tailored to meet the need of most people as they are available dairy free, yeast free, soy free, rice free and nut free. They started making three varieties of Muffin/Pancake mix earlier this year.
Nutritional Information Not Available on Website
Gluten Free Naturals - offer a multi-grain bread mix that makes two one-pound loaves. you don't need to use a bread maker and you proof the bread in the oven while it is heating up. This bread stays fresh for a couple of days on the counter, but then must be refrigerated or frozen.
Protein - 1 gram; Fiber = 2 grams
Tracey's Treats - I have been a big fan of this bread for a number of years. We used to carry this bread mix at Return to Eden, but it is a tad bit more expensive and I had a hard time convincing customers that it was worth the extra money. This bread is made with Millet, a GF grain that contains both fiber and protein. It is easy to make using their mix, or you can buy it frozen in a 'ready to use' baking pan. It smells like real bread while it is baking and it rises and has the texture of a 'real' bread. I like to use it to make french toast and sandwiches.
Nutritional Information is not available on their website
I continue to try new breads because the GF market is expanding by leaps and bounds, so there is always something new to try. There are a number of online bakeries all over the US whose products are well worth trying.
Please don't limit yourself and continue to explore the new bounty of bread products. You just never know what fabulous treat is waiting for you!
Bread used to be a staple in my diet, but over the last couple of years, I have gotten used to eating meat without buns and sandwiches wrapped in lettuce or brown rice wraps. It is very nice to have options available for when that bun craving hits during summer cook out time!
I break down my favorite breads down into a couple of different categories: Ready to Eat, Mixes and Frozen.
Ready-to-Eat breads - these bread can be used right out of the package without being heated, thawed or toasted.
Eragrain - this bread is my favorite bread of all time (to this point) due to its flavor, texture and ability to eat it right out of the bag with no heating or toasting. It also had a good amount of both protein and fiber for a premade bread. I keep this bread in my refrigerator and eat it straight out of the bag with a little butter, peanut butter or apple jelly. It is soft, moist and spongy and sort of tastes like a cross between pumpernickle and rye. This bread is at a higher price point, but it is well worth the cost.
Protein = 4 grams; Fiber = 4 grams
***This bread is currently on sale through Gluten Free Trading Company for $2.99 a loaf. This bread usually sells for anywhere from $7.50 - $9, so this is a fabulous sale to take advantage of.
Ener-G Light Tapioca Loaf - although this bread does not have a healthful aspect to it, I find it to be the best bread to make french toast, grilled cheese and cold sandwiches. You do have to heat the bread to make the cold sandwiches, but you can make french toast and grilled cheese right out of the bag. This bread is vacuum sealed, so you do not have to refrigerate it or freeze it prior to use, which makes it easy to store. Once you open the bag, you need to refrigerate it.
Protein = 0; Fiber = 1
Frozen - sold in the freezer and need to be heated, thawed or toasted to taste their best
The Grainless Baker - makes fabulous hamburger/hot dog buns and hoagie rolls. Their hamburger buns are used by the Outback in Roswell, GA. They are so undetectible from their gluten counterpart that I found myself double checking to make sure they had given me the right bun. I like to use the hoagie rolls for sub sandwiches, french dip or a cheese steak sandwich.
Hamburger Bun = Protein = 1 gram; Fiber = 5 grams
Hot Dog Buns = Protein = 1 gram; Fiber = 5 grams
Hoagie Rolls = Nutritional Information not available on website
Joan's GF Great Bakes - makes the best bagels and english muffins I have ever had. Joan's products are shipped as premade 'dough' that you defrost and bake to your liking. This company offers a large product line that is worth investigating, but I would guess that her bagels are the best selling products.
Bagels - Protein = 5; Fiber = 2
English Muffins - Protein = 4; Fiber = 2
Kinnikinnick - I like their Brown Rice bread the best because it almost tastes like pumpernickle and has a small amount of fiber. I am also partial to their hamburger and hot dog buns that have recently been reformulated to decrease the sweetness and amount of left over bun and improve their elasticity.
Brown Rice Bread - Protein = 2 grams; Fiber = 2 grams
Hamburger/Hot Dog Buns - Protein = 5 grams; Fiber = 4 grams
Mixes - self explanatory
Breads from Anna - I believe this to be the most well known line of bread mixes. The company has undergone a couple of name changes: Manna from Anna, Breads from Anna and finally Gluten Evolution. These mixes are tailored to meet the need of most people as they are available dairy free, yeast free, soy free, rice free and nut free. They started making three varieties of Muffin/Pancake mix earlier this year.
Nutritional Information Not Available on Website
Gluten Free Naturals - offer a multi-grain bread mix that makes two one-pound loaves. you don't need to use a bread maker and you proof the bread in the oven while it is heating up. This bread stays fresh for a couple of days on the counter, but then must be refrigerated or frozen.
Protein - 1 gram; Fiber = 2 grams
Tracey's Treats - I have been a big fan of this bread for a number of years. We used to carry this bread mix at Return to Eden, but it is a tad bit more expensive and I had a hard time convincing customers that it was worth the extra money. This bread is made with Millet, a GF grain that contains both fiber and protein. It is easy to make using their mix, or you can buy it frozen in a 'ready to use' baking pan. It smells like real bread while it is baking and it rises and has the texture of a 'real' bread. I like to use it to make french toast and sandwiches.
Nutritional Information is not available on their website
I continue to try new breads because the GF market is expanding by leaps and bounds, so there is always something new to try. There are a number of online bakeries all over the US whose products are well worth trying.
Please don't limit yourself and continue to explore the new bounty of bread products. You just never know what fabulous treat is waiting for you!
Friday, June 19, 2009
UPDATE on GF Breakfast Items at J. Christopher's
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.
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.
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!
Tastes Just Like Jiffy Corn Muffins
For those of us who were raised on Jiffy Corn Muffins, you will relate to this story. I have been eating GF for 12 years and have yet to find a corn bread mix that tastes just like Jiffy and is as easy to make. The search is finally over. I have found yet another Pamela's Products mix that tastes like the real thing. As usual, the package is loaded with recipe variations, but I just follow the Sweet Old Fashioned Corn Bread recipe.
The mix is very easy to make and has both a good taste and texture. The mix does not contain dairy. The recipe I use does require butter, but you can replace oil for butter. Click here to read the ingredients.
According to Marion, the traveling cupcake maker for Pamela's, you can bake the mix in a cast iron skillet in your oven, so the cornbread comes out with a fabulous golden crust on the top and bottom, but it soft and moist in the middle.
My grandmother was from Kentucky and her cornbread was always a little crusty on the outside, but soft in the middle. I thought this was the norm, but when I moved down to Georgia, I discovered people put sugar in their cornbread and like it undercooked.
Only two other mix came close and they are by Really Great Foods and Gluten Free Pantry. All of the other mixes, to me, tasted like cake or had too much grit to be enjoyable.
I highly recommend picking up a bag and giving it a try. This is a fabulous product to use for breakfast or any other meal. I will definitely use it to prepare my GF Cornbread Stuffing at Thanksgiving.
Yeah Pamela's...keep on creating new mixes!
The mix is very easy to make and has both a good taste and texture. The mix does not contain dairy. The recipe I use does require butter, but you can replace oil for butter. Click here to read the ingredients.
According to Marion, the traveling cupcake maker for Pamela's, you can bake the mix in a cast iron skillet in your oven, so the cornbread comes out with a fabulous golden crust on the top and bottom, but it soft and moist in the middle.
My grandmother was from Kentucky and her cornbread was always a little crusty on the outside, but soft in the middle. I thought this was the norm, but when I moved down to Georgia, I discovered people put sugar in their cornbread and like it undercooked.
Only two other mix came close and they are by Really Great Foods and Gluten Free Pantry. All of the other mixes, to me, tasted like cake or had too much grit to be enjoyable.
I highly recommend picking up a bag and giving it a try. This is a fabulous product to use for breakfast or any other meal. I will definitely use it to prepare my GF Cornbread Stuffing at Thanksgiving.
Yeah Pamela's...keep on creating new mixes!
Betty Crocker to the Rescue
Well, I went to the in-laws this weekend to celebrate my husband's birthday. This usually means we will have a gluten cake for dessert and I will have ice cream and berries. Not so this year. My mother-in-law announces that she wants to make me a GF cake and has scoped out some GF mixes in the Health Food section of Kroger in Athens, GA. I tell her to look for the Betty Crocker mixes, since they just arrived on the market last week.
So anyway, I arrive in Athens and I am presented with a GF Yellow Cake with homemade Chocolate Icing (my mother-in-law knew I wouldn't eat the GF prepared frostings) sitting on a plate next to the gluten cake. I don't have to tell you it almost brought a tear to my eye. The cake was soft, moist and had a great taste/texture. My mother-in-law ate some just to give it a try and couldn't distinguish it from a gluten cake.
I can't believe someone finally made me a GF cake. While I was writing this my husband (then boyfriend)reminds me that he made me a GF poundcake back when we were dating (98), but it was inedible. I don't believe I had really gotten the hang of baking GF yet, so I probably didn't give him the best flour to use.
Oh, and I just remembered that a good friend made me GF brownies. He had to make them without eggs, since he is a Vegan, so they didn't quite turn out, but it is the thought that counts, right?
I always make my own sweets for every occasion. I just feel more comfortable knowing what dessert I can have and don't feel like putting anyone out to make something for me. Even 12 years later, I don't want to burden friends/family with my dessert needs.
It was sooooo nice to have someone else bake for me and I hope the trend continues!
The GF Betty Crocker mixes are available at all grocery stores and are priced at $4.49 per box. They make GF: Brownie, Cookie, Chocolate cake and Yellow cake mixes. Tell your friends and family about these mixes and they just may surprise you with a special treat!
So anyway, I arrive in Athens and I am presented with a GF Yellow Cake with homemade Chocolate Icing (my mother-in-law knew I wouldn't eat the GF prepared frostings) sitting on a plate next to the gluten cake. I don't have to tell you it almost brought a tear to my eye. The cake was soft, moist and had a great taste/texture. My mother-in-law ate some just to give it a try and couldn't distinguish it from a gluten cake.
I can't believe someone finally made me a GF cake. While I was writing this my husband (then boyfriend)reminds me that he made me a GF poundcake back when we were dating (98), but it was inedible. I don't believe I had really gotten the hang of baking GF yet, so I probably didn't give him the best flour to use.
Oh, and I just remembered that a good friend made me GF brownies. He had to make them without eggs, since he is a Vegan, so they didn't quite turn out, but it is the thought that counts, right?
I always make my own sweets for every occasion. I just feel more comfortable knowing what dessert I can have and don't feel like putting anyone out to make something for me. Even 12 years later, I don't want to burden friends/family with my dessert needs.
It was sooooo nice to have someone else bake for me and I hope the trend continues!
The GF Betty Crocker mixes are available at all grocery stores and are priced at $4.49 per box. They make GF: Brownie, Cookie, Chocolate cake and Yellow cake mixes. Tell your friends and family about these mixes and they just may surprise you with a special treat!
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.
Subscribe to:
Posts (Atom)
