GlutenFreeLI.com

Dr. Fasano of the UMD Center for Celiac Research to speak on Long Island- Hosted by The Suffolk County Celiacs

2011-10-11T21:15:00.004-04:00

Dr. Alessio Fasano, the Medical Director of The University of Maryland Center for Celiac Research will be giving a presentation on Celiac Disease on

Sunday November 6, 2011
at

The Sheraton Hotel (Venderbilt Room)
110 Vanderbilt Motor Parkway
Hauppauge, NY

631-231-1100

12:30- Vendor Access
2:00- Dr. Fasano
3:00- Q & A
4:00 Vendor Access
5:00 Event Ending

Price $10 per ticket

Seating is very limited and available by advance purchase only.

Gluten free lunch available for purchase

Please make your check/money order to Suffolk County Celiacs and mail to:

Barbara Pepitone
113 Narraganset Villas Drive
Lindenhurst, NY 11757

Please include your name, address and a phone number
(may be needed for clarification) so they can send your ticket(s).
___________________________________________________________

This will be a great event that you won't want to miss!! I had the opportunity to hear Dr. Fasano speak a year or so ago, and it was so nice to hear all the new research he is doing and stuff that is coming down the pike on Celiac Disease Research. Don't pass up the opportunity to hear him speak right here on Long Island!

Hope to see you there!
:)
-Sue

Cedar Creek American Bar & Grill in Glen Cove has Gluten-Free menu

2011-08-20T11:18:00.012-04:00

It was my 6 year anniversary with my husband Keith the fist week in August, and to celebrate we wanted to try something new. I had heard a few months ago that Cedar Creek Restaurant in Glen Cove offered a gluten-free menu, and I went onto their website http://www.cedarcreekli.com/ to join their mailing list. To my surprise, I received a $10 off coupon for my anniversary, and that solidified my decision to give it a try.
Upon giving my keys to the valet (something I don’t normally like doing because my car is a mess, but necessary for their small lot) we walked up to this cozy and gorgeous restaurant. Inside is very nice and has multiple rooms to be seated in. There is live music on certain nights (we were first there on a Saturday, and then again on a Tuesday, and there was live music on the Tuesday) in the main area, but we sat in the back area for more quiet time to talk. I told the hostess that I required the gluten-free menu, and she said that the manager would come by with it. This was awesome. By having the manager come over with the menu it allowed the hostess to alert the manager that there was a GF diner there, and he was promptly there to go over the menu, discuss any questions I had about the items, and discuss how they prepare the food, and how they insure all the ingredients were in fact GF. When I questioned an item on the regular menu if it was GF or not, (ice cream) he said that because they got that item from a local ice cream maker, there was no ingredient label on it, so that he could not allow me to have it because he could not verify if it was GF (it was after 8pm so no way to call her), but he did say he would follow up and give them a call for the future. Having the manager there quickly eased my nerves of eating somewhere new for the first time. When our server came over, it was quickly evident that she was just as knowledgeable as the manager was in the GF menu- she was a fellow celiac (and said one of the managers is as well)- it was nice to know that she “got-it” and I didn’t have to explain about cross-contamination etc.

Now for the good part! For my meal, I was SO excited to see they had French Onion Soup (sans bread) on the GF menu. I miss this so much- so I ordered that to start , and it didn’t disappoint. It was very good, and I didn’t even miss not having the croton in it! The melted cheese on top and the delicious soup was rich in flavor and a perfect combination together. (I will order this every time I go- lol).

For my main meal, I got the roasted chicken with vegetables and mashed potatoes. This was very good as well. The chicken had a nice seasoning to it, not too much, not too little- just right. And the vegetables and mashed potatoes were also perfect.

For dessert- they had wild berries and crème (which our server said “they’re not boring berries, they do not disappoint”) or a crème Brule. Ummm Crème Brule please! It was really good and I was so excited to be able to have a dessert that wasn’t just “fresh fruit” (no offense wild berries).

We enjoyed our anniversary meal so much that the following week, we went back on a Tuesday for their “blue plate specials” so that my husband, a non-celiac, could eat the “tremendous” chicken parmesan dinner! For my second meal there, I had, yes, the French Onion Soup- I told you, every time! And a Crème Brule for dessert, but for main meal I got the Pasta Bolognese, which was GF spiral corn pasta, which was done to perfection (even as leftovers the next day!)

You have to give this place a try! It’s not hard to get to- It’s right off of Glen Cove Road when it forks onto Cedar Swamp Road- easily accessible from the Northern State, or LIE, to Glen Cove Road exit, then go North. (put it in your GPS or “google map” it!) you will not be sorry.

I also asked our server about if they rent out rooms for parties- “French Onion Soup Party” anyone? – and she said yes, all of the rooms can be rented for parties (I think the back one (see pics) would be a perfect place to host an event there! There is even seating out front for diners as well. They have a bar in the main room so you can enjoy a cocktail before or after dinner or while you’re waiting for a seat- but they also take reservations on Open Seating.com, so go to their website to reserve your table beforehand if you think it will be a busy night! You can also see and download the Gluten-Free and regular menu on their website as well- http://www.cedarcreekli.com/.

Cedar Creek
American Bar & Grill
75 Cedar Swamp Road
Glen Cove, NY 11542
516-656-5656

ENJOY
-Sue

Betty Crocker GF Mixes Giveaway and Baker's Challenge

2011-06-01T14:18:00.005-04:00

Reminder: Beginning today, through June 30, 2011, all you gluten free bakers out there can enter online for your chance to win the grand prize of $5,000 in the Betty Crocker Baker’s Challenge! Enter Here: www.glutenfreely.com/bakerschallenge

See my blog post about from last week- http://www.glutenfreeli.com/2011/05/betty-crocker-announces-bakers.html

GIVEAWAY:
In addition- I have a great give-away to give out that was provided to me by Betty Crocker through MyBlogSpark: A box of gluten free mixes from Betty Crocker!!! In your prize pack you will get a sampling of: GF Cake Mix, GF Cookie Mix, GF Bisquick, and GF Brownie mix! All you need to do is leave a comment below and tell me which mix you love, why you love it/what you love to make with it, or which one you are looking forward to trying, and what you want to make with it! A winner will be selected out of all comments on Wednesday June 8th. After leaving your comment, email me at GlutenFreeLI –at- gmail. com with your comment/email address so I can contact you should you be the winner!

This weekend, I used the Gluten-Free Yellow Cake mix I received from BlogSpark and 2 “overly ripe” bananas that I had to make the most delicious GF Banana Bread! I got the recipe from the GlutenFreely website- http://www.glutenfreely.com/recipes/sides/bf852cb9-734b-4f49-b748-0d16f9ba0c6a
It was REALLY good!! I put chopped walnuts on the top, and covered it with foil (as suggested) to prevent excessive browning and it came out perfect! This was a great quick and easy way to make delicious gluten-free banana bread! Give it a try!

Newsday Story of Mom vying for GF Girl Scout Cookies spurs heated online debate

2011-05-31T11:56:00.001-04:00

There was a story in Newsday yesterday (5/30/11) “Mom urges gluten-free Girl Scout cookie” reporting that Dix Hills Mom Stacy Malinow is helping her 7 year old daughter petition the Girl Scouts of America to start making a gluten-free cookie. While this story in and of itself would make my blog- originating right here on Long Island, what really caught my eye was the 64 (as of current) comments posted online below the article which has created quite a stir online in the comments section.

The overwhelming majority of the comments are harsh, negative and down right mean towards the subjects of the story, the celiac community and those on a gluten-free diet. Some outright bash this poor Mom and her SEVEN-year-old daughter! There are a few positive ones, some trying to help educate others who are not familiar with Celiac Disease (noting that it is actually a “disease”) and calling people out on their rude comments. But it really shocked me that people would have such a strong reaction to a story like this. I understand if people do not think that it would be important for the GSA to offer a gluten-free cookie, although, I would be one to buy them, but if I didn’t I do not think that I would go to such measures to attack someone else trying to get something to help a child.

Some of the comments did speak to helping the child celebrate for the things she can have (with the advancement in the gluten-free world, there are plenty of options, local and national so that it is becoming much more commonplace), but c’mon people- take this article for what it’s worth… no need to get up in arms about it. I am truly saddened by this attack on this family for just trying to do something that they felt would benefit their child and other children with Celiac Disease. Mrs. Malinow, I along with the rest of the gluten-free community I’m sure, think you did a great thing!

You can view article online at: http://www.newsday.com/news/health/mom-urges-gluten-free-girl-scout-cookies-1.2914127

-Sue

Betty Crocker® Announces the Baker’s Challenge Gluten Free Recipe Contest

2011-05-27T09:37:00.002-04:00

I am a huge fan of the Gluten Free Betty Crocker mixes!! I love the chocolate chip mix, and I don’t know what I did prior to having gluten free Bisquick available!!! I love it! My favorite recipe from the GlutenFreely.com website is the “Impossibly Easy French Apple Pie”- (http://www.glutenfreely.com/recipes/desserts/a934433a-bbb8-4a3a-8eac-28d6678993a5 ) it really is so easy to make, even someone who has never made anything, let alone an apple pie from “scratch” (like me) can do it! (try it, trust me you’ll be surprised how “impossibly easy” and good it is!). So I was really excited to hear that the first ever Betty Crocker Baker’s Challenge Gluten Free Recipe Contest was just announced!

From June 1st through June 30, 2011, gluten free bakers can enter online at www.glutenfreely.com/bakerschallenge for the chance to win the grand prize of $5,000.

All you have to do is using any Betty Crocker Gluten Free dessert mix or Bisquick Gluten Free, - create an original gluten free holiday-themed appetizer, bread, or dessert recipe, and will be judged on five key categories including:

· Taste
· Creativity
· Ease of preparation
· Consumer appeal
· Appearance

Since I am not a chef or baker by nature- and really, eat out most of my days (thanks mom) I do not have any recipes to enter, but I am sure many of you do!!! If you enter, and are selected as one of the 10 finalists (besides winning an awesome prize pack from Betty Crocker), post your link in the comments section of my blog so we can all go vote for you this fall!!

For those of you who are like me and love just following the directions on back- now through the end of June, save 20% on the purchase of any of the five of the Betty Crocker Gluten Free mixes at www.glutenfreely.com/ourstore . It’s also a good time to stock up using the discount for those of you who are entering the contest- you’ll need them for your test recipes!

By the way, I’m available as a “test eater” ;)

GOOD LUCK!
-Sue

See the press release about the contest below:

Betty Crocker® Announces the Baker’s Challenge Gluten Free Recipe Contest
Minneapolis, MN – May 24, 2011 – Hold the gluten, grab your aprons, and start your ovens! The Baker’s Challenge Gluten Free Recipe Contest, Betty Crocker’s first-ever gluten-free recipe contest, is now open for entries. Now through June 30, 2011, gluten-free bakers from across the country can enter online at www.glutenfreely.com/bakerschallenge for the chance to win a Grand Prize of $5,000 and the chance to be featured on a Betty Crocker® Gluten Free dessert mix or Bisquick® Gluten Free baking mix package and/or be featured in a Betty Crocker publication. Entrants will be challenged to create an original gluten free holiday-themed appetizer, bread or dessert recipe, using any Betty Crocker Gluten Free dessert mix or Bisquick Gluten Free baking mix.

Submitted recipes must be entirely gluten free and will be judged on five key categories: taste, creativity, ease of preparation, consumer appeal and appearance. On or about September 20, 2011, Betty Crocker will announce the 10 selected finalists, who will each receive a Betty Crocker Gluten Free Baking gift basket filled with baking items and Betty Crocker Gluten Free mixes (estimated retail value of $119). The finalists’ recipes will be voted on by the public on www.glutenfreely.com/bakerschallenge , and the finalist whose recipe receives the most votes will be announced as the winner on or around November 1, 2011.

“We’re excited to offer this opportunity to the gluten free community,” said Allison Miller, Marketing Manager, Betty Crocker Gluten-Free Mixes. “The Betty Crocker Baker’s Challenge Gluten Free Recipe Contest is a great way for gluten free bakers to share their innovative creations and show the world how delicious living gluten freely can be.”

For gluten-free recipe inspiration and more information about the Betty Crocker Baker’s Challenge Gluten Free Recipe Contest, visit http://www.glutenfreely.com/ today. In addition, through the end of June, save 20% on the purchase of any of the five of the Betty Crocker Gluten Free mixes at www.glutenfreely.com/ourstore .
###

Contest Abbreviated Rules
NO PURCHASE NECESSARY. Open only to legal residents of the United States, 18 years of age or older. Submit your entry online. Entries must be received by June 30, 2011, Void where prohibited. See Official Rules for details. Sponsored by General Mills Sales, Inc., One General Mills Blvd., Minneapolis, MN 55426.

NFCA's Blogger a Day: GlutenFreeLI on Saturday!

2011-05-19T23:50:00.002-04:00

May is Celiac Awareness Month and The National Foundation for Celiac Awareness (NFCA) is running a Blogger a Day feature on their website! Saturday, my blog GlutenFreeLI will be featured!! I attended the NFCA’s Appetite for Awareness in Philadelphia back in October 2010 and it was outstanding! The size of the fair they put on was very impressive, and they had tons of stuff to do there, and I don’t think I’ve ever eaten that much gluten-free food in my life! It was one of the best gluten-free events I have attended.

I am very excited to be featured as one of their “bloggers for a day” and you can check out the Blogger a Day under the Celiac Central Bits and Bites page here: http://celiaccentral.wordpress.com/ (mine won’t be up until Saturday, but on Saturday, I will post the new link!)

You can check out more on NFCA’s Celiac Awareness Month by visiting their site: http://www.celiaccentral.org/awarenessmonth/

NFCA also sponsors a wonderful program called GREAT (Gluten-Free Resource Education and Awareness Training) Business Association, which helped put more gluten-free products in stores and online this past year. GREAT Business Association members agree to use good manufacturing practices to investigate ingredients, test products and label properly to keep gluten-free consumers safe and satisfied. This is something that is so important for businesses and restaurants to understand the needs of safe gluten-free food preparation.
Find more about GREAT here:
http://www.celiaccentral.org/Education/GREAT-Foodservice/GREAT-Business-Association/203/

Connect with NFCA here:
Their facebook page- https://www.facebook.com/NFCeliacAwareness
Twitter- http://twitter.com/#!/celiacawareness
Website- http://www.celiaccentral.org/

-Sue

Kicking 4 Celiac Foundation Celebratory Dinner- June 20th!

2011-05-16T13:50:00.003-04:00

The Kicking 4 Celiac Foundation and Churrasqueira Bairrada Restaurant would like to formally invite you to our celebratory dinner, officially announcing the formation of the Kicking 4 Celiac Foundation.

-Enjoy an evening of delicious Portuguese Wood Charcoal Barbeque food with your family and friends. Most meals here are naturally gluten-free!

-Dinner will include Appetizers, a main course of Rodizio, and sides that include rice, salad, beans, potatoes (cut fries or baked chips), and greens.

-Proceeds from the evening will benefit the Kicking 4 Celiac Foundation and its scholarship fund.

Monday, June 20, 2011 from 7pm-10pm
$40 per person (includes all mentioned above)

Churrasqueira Bairrada Restaurant
144 Jericho Turnpike
Mineola, NY 11501

Please RSVP to info@kicking4celiac.org by June 15, 2011, as seating is limited to this event.
Checks payable prior to the event or cash / checks day of the event.

Please make checks payable to: Kicking 4 Celiac Foundation
Kicking 4 Celiac Foundation is a recognized 501(c)(3) non-profit organization. Ticket purchase minus $20 will be tax deductible.

Please contact info@kicking4celiac.org with any questions regarding this event.

Kicking 4 Celiac Board of Directors
Cori Bayardelle – Matthew Bizzaro – Harlan Friedman – Daniel Kohler –
Gary Leuis – Gabriel Marques - Sue Moller – Mikki Nigro – Alyssa Pinto –
Craig Pinto – Lindsey Schnitt – Jill Schnitt – Jaclyn Tane

Celiac Disease Awareness Night New York Mets @ CitiField

2011-05-04T21:34:00.004-04:00

I'm sorry for the delay in posting this, for some reason I thought it was already up!! This is such a great event- last year we had a great time at Celiac Awareness Night with the Mets at CitiField you don't want to miss it this year! This year Celiac Awareness Day will be held on Friday, May 27th at CitiField again which has a gluten-free food stand with gluten-free hot dog and hamburger buns and rolls for saussage and peppers- and you can even have a gluten-free Redbridge beer! Don't miss this opportunity to have a hot dog and GF beer at a Mets ballgame while also helping raise money for Celiac Disease Awareness!!

(see my past post on the GF food cart at CitiField from last year-www.glutenfreeli.com/2010/03/gluten-free-food-cart-at-citifield.html )

-Sue
______________________________________________

Celiac Disease Awareness Night
New York Mets vs. Philadelphia Phillies
CitiField
Flushing, NY
Friday, May 27 @ 7:10 p.m.

Join the National Foundation for Celiac Awareness (NFCA) and R.O.C.K.
Long Island for Celiac Awareness Night in our special celiac area at the
ballpark. Gluten-free concessions will be available.

Kevin Burkhardt, Mets Field reporter for SNY, will join us for pre-game
festivities in the Left Field Landing that will include a silent auction of sports
related items. All participants will receive a Mets Ticket Holder and Lanyard
with advance purchase.

Purchase tickets Online: www.mets.com/celiac
Be sure to mention the code CELIAC!

Left Field Landing Ticket = $36
Left Field Landing Ticket with $18 of food/beverage/merchandise credits = $51
Left Field Landing Ticket with $30 of food/beverage/merchandise credits = $61

Promenade Reserved Ticket = $21
Promenade Reserved Ticket with $18 of food/beverage/merchandise credits = $36
Promenade Reserved Ticket with $30 of food/beverage/merchandise credits = $46

A portion of each ticket purchased through your promo code (CELIAC) will support
education and programs through R.O.C.K. Long Island and the National Foundation
for Celiac Awareness (NFCA)!

For further information or to bring out a group of 25 or more, please contact Mets Group
Sales Account Executive Christina Andrews at 718-559-3069 or candrews@nymets.com .

NFCA contact: Nancy Ginter at nginter@CeliacCentral.org or 215-325-1306, ext.
101
R.O.C.K. Long Island contact: Randi Albertelli at Rsquared31@optonline.net .

Mrs. Alaska makes Living with Celiac Disease her speaking platform

2011-04-10T22:44:00.002-04:00

This is so cool! The newly crowned Mrs. Alaska has made Celiac Disease her platform to speak about during her reign of Mrs. Alaska 2011. Brandy Wendler, was crowned Mrs. Alaska in April 2011 and has chosen “Against the Grain, Raising Awareness for Celiac Disease” as her platform, as she herself was diagnosed with Celiac Disease 3 years ago. Being a fellow Celiac, Mrs. Alaska (Brandy Wendler) has developed a passion for speaking to others to help educate them on this disease. This was her first time competing in a pageant and while she was speaking as reported in her press release she “stole the hearts of the judges and the entire audience” and “has already begun making appearances throughout the community to increase awareness and support public health”. Mrs. Alaska, Brandy Wendler, currently lives in Eagle River, and is available for appearances and speaking engagements. More information, including her public calendar and Mrs. Alaska blog, is available on www.MrsAlaska.com . This is very exciting to hear that Mrs. Alaska is using her title to help spread the word and educate others on Celiac Disease!!

Extended Passover line of GF Shabtai products now in stores across Long Island!

2011-04-06T13:15:00.005-04:00

As I'm sure you all know, Passover is a GREAT time for us to find many gluten-free products in the local supermarkets!! (see previous posts about Passover from the past few years). Many specialty products are in stores and are labled "gluten-free" in these aisles designated for Passover products- so be on the lookout for them!! Shabtai, an awesome gluten-free baked goods company also has an extended Passover line that is available across Long Island at Shoprites, Pathmarks, Foodtowns, King Kullens, Stop and Shops and many kosher supermarkets. All their items are Gluten-Free! Special limited time items include: Pie Shells 7" Layer Cakes Fancy Cookies Mocha Rolls and about 50 other items! So make sure to grab them while you can!! For more information: visit http://www.shabtai-gourmet.com/ Follow Shabtai on Twitter : @glutenfreebakes Like Shabtai on Facebook: http://www.facebook.com/pages/Shabtai-Gourmet-Gluten-Free-Bakery/115983821767483

PF Changs is offering a 20% discount on all online orders for the next 3 days only!

2011-04-01T19:41:00.003-04:00

PF Changs in Westbury is offering a 20% discount on all orders for the Final Games! Visit www.pfchangs.com/orderonline and select April 2nd, 3rd or 4th as your pickup date and enter your pickup time of choice. Enter HOOPS in the promotion code field during checkout to receive 20% off your online takeout. This promotion code is only valid for online takeout orders being picked up on Saturday, April 2nd, Sunday, April 3rd or Monday, April 4th.

More Gluten-Free Discounts!

2011-04-01T18:55:00.003-04:00

Here are some other exciting Gluten Free Deals for the month of April! __________________________________________________ . -Discount on awesome items with “gluten free” message- Visit the Gluten-Free NYC Boutique today and save 15% on all adult t-shirts! Buy your favorite gluten-free friend or family member a GF t-shirt today. They also have: Sweatshirts, kids clothing, bibs, hats, bags, aprons, mugs and much more! http://www.cafepress.com/gfnycboutique ___________________________________________________ . -Various discounts and buy some, get some discounts on PureFit Protein Bars- PureFit Gluten Free Protein Bars have specials this month. Lots of FREE bars and even FREE shipping. Go to: http://www.purefit.com/ , or directly to the specials page: http://www.purefit.com/shop/home.php?cat=6 ____________________________________________________ . -Katz Gluten Free Bakery, buy 3 get 1 free, Marble Loaf- Katz Gluten Free Bakery is offering a special- buy 3 get 1 free on our Marble Loaf's by entering the code “April Showers" after adding the item to your cart: http://www.katzglutenfree.com/Marble_Cake_Gluten_Free_p/1224.htm Also check out Katz Gluten Free Bakery’s latest product- "Snack Poppers" Traditional Egg Kichel in 2 Variations sugared and plain: http://www.katzglutenfree.com/Snack_Poppers_Egg_Kichel_Gluten_Free_p/1477.htm http://www.katzglutenfree.com/Sugared_Snack_Poppers_Egg_Kichel_Gluten_Free_p/1484.htm _________________________________________________ . -Discount on NEW book for Children with Celiac Disease- There is a 20% discount on book orders over 2 for the children's book, "Mommy, What is Celiac Disease?" This special discount is available only on the book's secure website: www.katiechalmers.com/buyit.html This discount brings the price to $11.17 each, and shipping is a flat rate of $2.95 no matter how many books are ordered together. Also, regardless of whether or not you purchase a book, there is a lot of valuable information for families of Celiacs on the various tabs of the book's website ( http://www.katiechalmers.com/ ) including ideas for supporters, a free downloadable PDF of recipes, a list of gluten-free summer camps and many other resources for children. _____________________________________________ . -Save on Delight Gluten-Free Magazine subscription, or donate savings to Celiac charity!- Save $1 off your annual subscription of Delight Gluten-Free Magazine through 4-8-11 by entering the coupon code - Spring - at checkout. The new and improved Delight Gluten-Free website is launching next week but you can link to the subscription page by visiting the new site - http://www.delightglutenfree.com/ now. If you want to donate your $1 savings to a children's celiac charity, please enter the code - CeliacKids - at checkout. Once the new website is live, be sure to sign up for our FREE weekly newsletters which will start going out in April. Delight Gluten-Free Magazine has a new Publisher and Executive Editor. The Spring issue is shipping in mid-April and is packed full of delightfully delicious gluten-free recipes - many of which are free of other allergens like dairy, soy, egg, nuts, rice and even corn! Peter Green, MD sheds some light on the future of celiac disease and how those affected by it can help increase awareness. The travel section features Fairmont Hotel's gluten-free news, covers where to find gluten-free Asian food when dining out around the U.S. and survival tips for gluten-free travel! Read more about the positive changes at the magazine here: http://www.beyondricecakes.com/files/delight-purchase-press-release.pdf ______________________________________________

Pizza Bistro's Online Italian Gluten Free Foods Discount!

2011-03-30T14:38:00.002-04:00

As a Thank You to its customers- Italian Gluten Free Foods (run by Pizza Bistro) Online Ordering is offering $10.00 off all online purchases at www.italianglutenfreefoods.com until May 1, 2011. Enter COUPON CODE upon checkout - coupon code: bistro236 For questions..Call Pizza Bistro at 516-797-4747

Suffolk County Celiacs Support Group to hold 1st meeting of 2011

2011-01-13T23:08:00.002-05:00

The Suffolk County Celaics, a local support group (branch of the Gluten Intolerance Group (GIG)), is holding its first meeting of the year on February 1, 2011. Support Group meetings are held the first Tuesday of every month (except January and August) at the West Islip Community Center and begin at 7:30pm.

Monthly discussions vary in topics including help for newly diagnosed Celiacs or those beginning a gluten-free diet with the “how-to’s” of the diet, coping with the GF lifestyle, how to read ingredient labels, where to shop and where to eat, and many other discussions related to eating gluten-free. The group also hosts many guest speakers throughout the year, and past speakers have included Dr. Peter Green of the Celiac Disease Center at Columbia University, Dr. David Milikes, a physician from Great Neck who swam Alcatraz to raise money for Celiac Disease Research, and other local Doctors and Nutritionists and those making a difference in the gluten-free community. Most meetings also have a guest vendor who comes with gluten-free samples and an opportunity to purchase new products! They have hosted 4 very successful gluten-free vendor fair/fundraisers with over 60 gluten-free vendors and over 1,600 attendees during the events, the next fair is gearing up for 2012. The annual holiday party in December has become so popular they had to cut the registration off for the past two years because the meeting space can only accommodate 80 members.

February’s meeting will be discussing the topic "Is it really gluten-free?" “We've all noticed the increase in gluten-free products, gluten-free companies and gluten-free restaurants, BUT are they really adhering to the rules for gluten-free?” Which is all about what my last Examiner article was talking about! In addition, the guest vendor will be Joan Popkin from Joan’s GF Great Bakes who will be on hand with samples of her awesome pizza and calzones as a big Thank You to the Long Island Gluten-Free community because she won 1stplace in the Best of Long Island awards by the Long Island Press!

New members are always welcome!

West Islip Community Center (between Sunrise Hwy & Montauk Hwy)
90 Higbie Lane
West Islip, NY 11795

For more information visit www.SuffolkCountyCeliacs.org

Find Suffolk County Celiacs on Facebook at: www.Facebook.com/SuffolkCountyCeliacs

Happy New Year!

2011-01-12T21:01:00.003-05:00

Hello and Happy New Year!

Just a reminder that most of my posts will now be on my Examiner.com page-
You can subscribe to email updates, just like you do with GlutenFreeLI.com, and it will only email you when I post something new!

Some recent articles are:

-Gluten-Free eaters still need to take precautions when eating out

-Rudi's Gluten-Free Bakery helps fundraise for Celiac Awareness

-Special Offer for free gluten free riceball and calzone in January

And don’t forget to follow me on Twitter at www.Twitter.com/GlutenFreeLI and you can become a fan on Facebook at www.Facebook.com/GlutenFreeLI!
Hope 2011 is happy and healthy for you all!
-Sue

Gluten-Free Thanksgiving tips

2010-11-23T10:18:00.001-05:00

On my Examiner.com page, I have some great information on local places offering deals for Thanksving week, as well as some links to companies and blogs that have information and recipes for making your Thanksgiving Gluten-freelicious!

http://www.examiner.com/gluten-free-food-in-long-island/gluten-free-thanksgiving-on-long-island

HAPPY THANKSGIVING!
-Sue

My Gluten-Free Thanksgiving!

2010-11-21T12:22:00.013-05:00

My Gluten-Free Thanksgiving

Each Holiday I am “responsible” for making my share of the gluten-free food. I wouldn’t want anyone else to have to figure out how to substitute, cook and prepare a gluten-free meal for me so I usually take this into my own hands. Turkey, which of course is naturally gluten-free is easy. All I have to do is remind the person making the Turkey that year to look for one that is Gluten-Free (and not injected or basted with any “flavorings” that could contain gluten- my favorite, Stony Brook Farms). Next, the vegetables, which again is another easy naturally gluten-free dish to prepare. (sometimes I do make string beans with almonds, garlic and San-J gluten-free soy sauce, and it is fabulous!) So the items below are the gluten-free versions of great dishes for Thanksgiving! I also get Cranberry Sauce (most are naturally GF) and gluten-free gravy is now readily available such as Imagine's Organic Roasted Turkey Gravy pictured below!

Gluten-Free Stuffing
Source:Christel King, GFCF Kids, Yahoo Group
1 Tbsp margarine, melted
¼ cup onion (chopped or diced)
¼ cup celery (chopped or diced)
½ peeled, cored and sliced apple
½ can gluten free chicken broth
½ loaf gluten free bread (cubed) *the recipe calls for gf “white” bread- but I have used raisin bread in the past and it is delicious as well!*

Mix all ingredients thoroughly together. Pour into small greased casserole dish and cover. Bake at 350 degrees F for 20 Minutes, remove cover, bake for additional 5 to 10 minutes. Serve while hot. Obviously you can adapt this with any vegetables that you like such as mushrooms or whatever. The recipe can be doubled, tripled or made in any amount. Remember, NEVER stuff your turkey with any kind of stuffing, this is to prevent food-borne illness.

Gluten-Free Broccoli & Swiss Cheese Quiche
(source unknown- ingredients and steps given to me by a co-worker, and adapted by me to be Gluten-Free)

1 lb. Broccoli
1 med. Yellow onion, peeled & sliced
2 tbsp. butter
1 Gluten-Free Pie Crust (I used Whole Foods Frozen Gluten Free Pie Crust, thawed to room temp)
4 eggs, beaten
¾ cup cream
1 ¼ cup milk
Salt and pepper to taste
½ lb. Swiss cheese, grated into coarse pieces

Clean the broccoli and cut into flowerets. (I used a bag of frozen Broccoli florets to save time). Sauté the onion and broccoli in butter until tender, but not soft. Place the vegetables in the bottom of the pie crust. Mix the eggs, cream, milk, salt and pepper. Fill the shell and top with the Swiss cheese. Bake at 375 degrees for 30 to 40 minutes or until a knife inserted in the center of the quiche comes out dry. Cool for 10 minutes before cutting. Can be served at room temperature.

OK, I know this next dish is naturally Gluten-Free, but I make it every Thanksgiving because it is SO yummy! (the one pictured below came out a little crisp- but was still yummy!)

Gluten-Free Mallow Topped Sweet Potato Bake
Source: Kraft Interactive Kitchen

30 Jet-Puffed Marshmallows, divided (or any gluten-free Marshmallows)*
¼ cup (1/2 stick) butter or margarine
1 tsp. ground cinnamon
¾ tsp. salt
3 cans (15 oz each) sweet potatoes drained (I used fresh sweet potatoes, about 5-6 of them, cooked, and mashed)

Place 6 of the marshmallows, butter, cinnamon and salt in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly.

Beat sweet potatoes and marshmallow mixture in large bowl with electric mixer on medium speed until well blended. Spoon into lightly greased 1-1/2 quart baking dish; top with remaining marshmallows. (the store was out of “large” marshmallows, so I had to get mini ones- it looks much prettier with the large ones, but either will work).

Bake uncovered at 350 degrees for 15 to 20 minutes or until sweet potato mixture is thoroughly heated and marshmallows are lightly browned.
*substitute 3 cups Miniature Marshmallows for the regular marshmallows

For dessert I make a gluten-free pumpkin pie and a gluten-free chocolate trifle!

For the GF pumpkin pie-just use your favorite pumpkin pie recipe (insuring all ingredients are GF) and substitute a gluten-free pie crust in place of a “regular” pie crust- my favorite is Whole Food's GF Pie Crust.

Gluten-Free Chocolate Trifle:
(Adapted from the Betty Crocker Chocolate Trifle recipe online- http://www.bettycrocker.com/recipes/fudgy-brownie-trifle/ce60975e-de0e-4206-8cda-7350a544bee1 )

I use GF chocolate cake mix in place of the brownies- (I think brownies would make this dish VERY heavy- but I’m sure they are both delicious!). I also use Pamela’s GF chocolate cake mix or Bob’s Red Mill GF chocolate cake mix, because it yields two 8 or 9 inch rounds, otherwise you would have to use 2 boxes, which is OK- but it’s much easier if there is enough mix in one box to make both at the same time! Just use your favorite GF cake or brownie mix! Some others to try: Betty Crocker GF Chocolate Cake Mix, Cherrybook Kitchen GF Chocolate Cake Mix, Gluten-Free Pantry GF Chocolate Cake Mix. (but yield 1 cake each box)

What you will need:
2 -8 inch GF Chocolate Cakes prepared (I make it right into 2 rounds, so it just fits perfectly in the trifle bowl!)- if you make it with the brownie pan, you just have to cut up the brownies, and fit them into the bottom of the bowl (and for the second layer)
Cool Whip- big tub
Kozy Shack Chocolate Pudding – big tub (or other GF Chocolate pudding prepared)
Bag of Heath Toffee Bits

Bake the chocolate cakes as directed on the packaging. Let them cool. Once they are cook, take the first round cake, and push into the bottom of the trifle bowl, then fill with a layer of chocolate pudding, followed by a layer of cool whip, then top with toffee bits. Repeat all the steps (use second chocolate cake, followed by another layer of chocolate pudding, cool whip, and then top cake with toffee bits). If you use brownies or non-round cake tins, just make sure to have a layer of cake/brownies, followed by the steps above).

Nobody could tell that this delicious treat was gluten-free!! :)
Steps:

Step 1- put a layer of cake in bottom of bowl

Step 2- put a layer of chocolate pudding

Step 3- put a layer of cool whip

Step 4- sprinkle toffee bits

Step 5- starting with chocolate cake repeat steps 1-4!

Beware of Crispy Cat Candy Bars by GoNutrition- "May Contain Wheat"

2010-11-18T22:36:00.002-05:00

BEWARE: Crispy Cat GoNutrition Bars state that they are "Dairy Free, Gluten Free, Non GMO, All Natural, and No Preservatives", BUT on the back of the bar in a small font size the Allergens info shows: Contains Soy, May Contain Traces of Peanuts, Wheat and Dairy!!
Wait-Which is it? The bar cannot be gluten free AND contain wheat?

I know that the FDA has no current rulling on GF status- but this labeling should just be illegal! This further shows us HOW important it is for us to ALWAYS read the ingrediant labels! I have gotten into a bad habbit of not reading the ingrediants if the package states "Gluten Free", so this is a good reminder to all of us how important it is to read all of the package before consuming anything.

I had posted a warning about this company on my facebook page- www.Facebook.com/GlutenFreeLI back in August- but one of my readers just wrote in and said they bought these candy bars because they said "Gluten Free" on them, gave them to their kids and after their kids ate them THEN they saw the warning on the back- that said "may contain traces of WHEAT"!! I want to warn everyone about these bars!! I am so annoyed at this company for what they are doing. We should all write in to them and complain and let them know that they do not take our health seriously by labeling their packages this way.

www.crispycatcandybars.com BEWARE OF THIS COMPANY!

Triumph Dining 1st Annual "Best of Gluten-Free Awards" survey and FREE Dining Cards!

2010-11-17T23:13:00.004-05:00

Triumph Dining is conducting a survey of the "Best of Gluten-Free" products and needs your help! After taking the survey- the first 2,000 people will receive FREE Triumph Dining Cards (they will even cover the shipping - so it's totally free!). All you have to do is vote for your favorite GF products on their survey, sign up for their newsletter with your email address- and be one of the first 2,000 people to do this- and they will send you your free cards!

Read below to learn how to get your free Triumph Dining Cards and enter your votes!

Triumph Dining is launching the first-annual Best of Gluten-Free Awards to select the best gluten-free products on the market and to thank the companies that provide them. And we've been given the chance to pick the winners. Not only will you get to honor your favorite brands and products, but they will also give the first 2,000 voters a chance to sign up for their newsletter and get a FREE five-pack of American Dining Cards (worth $11!). The dining cards are completely free to anyone with a US shipping address, just for completing the survey (they're even covering shipping).

The Best of Gluten-Free Awards consist of 43 different categories like “Best Gluten-Free Bread Mix” and “Best Gluten-Free Chocolate Chip Cookie.” Winners will be announced in early 2011.

You can recognize your favorites by voting here: www.triumphdining.com/blog/best-of-gluten-free .

They can only give free dining cards to the first 2,000 participants, and they're expecting at least 5,000 voters, so make sure you vote early to get in on the deal!

Enjoy!
-Sue

Bare Naked Bakery having GF "Chinese Style" Price Fixe dinners this weekend!

2010-10-21T19:19:00.003-04:00

Bare Naked Bakery & Cafe in Bellmore has started doing “theme” gluten-free dinners on the weekends! Last weekend was GF Italian and this weekend it’s GF Chinese! I will post a full review next week on my Examiner.com page- the only problem will be how I select from all of these delicious sounding choices!

GF CHINESE STYLE- PRICE FIXE MENU- $22 per person
Available this FRIDAY and SATURDAY NIGHT from 5:30-10pm

Click here to wisit my Long Island Gluten-Free Food Examiner.com page for full details and menu!

(and Don't forget to "subscribe" to my posts there- I will not always be cross- posting articles!)

Bare Naked Bakery & Cafe is located at 2572 Merrick Rd, Bellmore, NY 11710.
http://www.barenakedbakery.com/

GlutenFreeLI is now the Long Island Gluten-Free Food Examiner on Examiner.com!

2010-10-18T20:56:00.002-04:00

I have some really exciting news to announce- I’m now going to be writing for Examiner.com, as the “Long Island Gluten-Free Food Examiner”!

You can now subscribe to my posts on that site at http://www.examiner.com/glutenfree-food-in-long-island/sue-moller . When you click on the link, there is a “subscribe” button, where you can enter your email address so that you will get updates of any posts I make – just like you are now on GlutenFreeLI! I will be primarily posting via Examiner.com, so I want to make sure you all go and subscribe there!

I am trying to see if there is a way I can import my current subscribe list directly to my new blog at Examiner, but do not know if that is possible- so the best way to ensure you will continue to receive my email updates is to subscribe on http://www.examiner.com/glutenfree-food-in-long-island/sue-moller as well!

There are 2 articles up so far- 1 on Trader Joe’s new Gourmet Chicken Meatballs which are gluten-free and awesome! And the other is my list of the non-chain restaurants on Long Island that have the best GF menus! More exciting posts to come!

See you on Examiner.com !
-Sue

Celiac Disease Center at Columbia to Host Roundtable October 19th

2010-10-18T13:09:00.001-04:00

The Celiac Disease Center at Columbia University will continue to host a Roundtable on Celiac Disease that deals with individuals and their families’ difficulties in living with celiac disease. The program will be held monthly and would deal with children, adolescence and adult issues with respect to celiac disease.

Members of the Celiac Disease Center who will be attending the Roundtable on Celiac Disease include adult and pediatric gastroenterologists as well as our nutritionist. We will conduct this program in an interactive format allowing airing of views and questions from all participants.

The next Roundtable on Celiac Disease will be held on Tuesday, October 19, 2010, 6:00 pm – 7:00 pm in the Atchley Loeb Conference Room located in the Columbia University Medical Center. Adults with celiac disease are invited to attend. The doors will open at 5:40 and gluten-free snacks will be served.

While the issues that will be discussed will focus on the needs of the participants, we anticipate that discussions could involve difficulties with diagnosis, how should a celiac disease patient be followed medically, what dietetic nutritional issues are important, who should take vitamins, how to handle associated diseases and manifestations, how to control weight, what to tell teachers and guidance counselors about your child among other topics.

Attendance will be limited to 30 people so we would appreciate you letting us know if you can attend. If you are interested in participating, please RSVP to cb2280@columbia.edu. There is no charge to participate.

Location:
Atchley Loeb Conference Room
Presbyterian Hospital Building
622 West 168th Street
PH 8E-107
New York, NY 10032

Take the Presbyterian Hospital Building to the 8th Floor.
You will see the “Department of Medicine” sign on the wall as you exit the elevators.
Make a left down the hallway (east wing) to the end of the hallway which leads directly to Atchley Loeb Conference Room.

Below is a link for Directions to the Columbia University Medical Center:
http://www.celiacdiseasecenter.columbia.edu/G_Contact/G03-TravelDir.htm

Columbia University Medical Center Map:
http://cumc.columbia.edu/about/names.html

There is a parking garage located on 165th Street and Fort Washington Avenue. Valet parking is available at the Milstein Hospital Building, 177 Fort Washington Avenue (just south of 168th Street).

VOTE: 2010 Chex Party Mix Recipe Contest has a Gluten-Free Finalist!

2010-10-11T15:37:00.006-04:00

Chex Announced it's 5 finalists for their Chex Party Mix Recipe Contest 2010- and this year includes a gluten-free finalist! I love all that General Mills is doing to promote the gluten-free lifestyle- from their dedicated website (http://www.liveglutenfreely.com/ ) and the ever expanding product lines that are coming out in gluten-free forms! (among my fav's: GF Chex, GF Asian Helper, GF Nature Valley Bars and most recently- GF Bisquick!)

So it's only natural that they have included a gluten-free entry to the 2010 Chex Party Mix Contest!

All entry's are "15 minute recipes that WOW"- but only one has the GF claim to fame. Voting ends on 12-15-10 and you can vote once per day.

Make it. Try it. VOTE!

for Your Favorite Deliciously Distinct Chex(R) Party Mix Finalist Recipe and as a bonus- Chex will donate $2.00 to Feeding America(R) to help win the fight against hunger.

The Gluten-Free entry is called "Chex Honey Nut Cherry Crunch" and sounds delicious!

I can't wait to make it!

Click here for the recipe- and to vote:
http://www.chex.com/recipes/sweeps/vote.aspx

NFCA's Webinar "It's Not Just in Your Head: The Psychological Impacts of Celiac Disease"

2010-10-11T15:24:00.004-04:00

NFCA announces its latest Gluten-Free Lifestyle Webinar:

"It's Not Just in Your Head: The Psychological Impacts of Celiac Disease”

Sunday, October 17 at 8 p.m. Eastern/5 p.m. Pacific Time

Join Marie-Nathalie Beaudoin, PhD, Training Director at Bay Area Family Therapy & Training Associates, who will go beyond the physical and explain how celiac disease can affect us mentally.

Dr. Beaudoin will:

-Discuss the link between celiac disease and conditions such as depression, anxiety and "brain fog".

-Provide case-based testimonials that establish the lifestyle connection.

-Define the post gluten-free recovery's focus on biological, cognitive and social factors.

Marie-Nathalie Beaudoin, Ph.D.Marie-Nathalie Beaudoin, PhD, is the Training Director at Bay Area Family Therapy & Training Associates where she sees private clients and supervises the ounseling work of doctoral and post-doctoral students in psychology. Dr. Beaudoin also teaches a number of classes such as Child Development and Family Therapy at John F. Kennedy University. She presents internationally and has published several books including a translated bestseller on Responding to the Culture of Bullying and Disrespect. Her new book for parents, educators and therapists, The SkiLL-ionaire in Every Child: Boosting Children’s Socio-Emotional Intelligence Using the Latest on Brain Research, is in press and scheduled to be released in October. Since herself being diagnosed and having her son afflicted with celiac disease, Dr. Beaudoin has started researching, writing about and increasing people’s awareness of this issue. She is currently co-authoring, with Stanford University Emeritus Professor, Philip Zimbardo, Ph.D., an article titled, "A Medical Issue Affecting the Diagnosis of Mood, Attention and Autistic Disorders: A Closer Look at Celiac Disease and Gluten Intolerance."

Sponsored by Blue Diamond Growers, this Webinar is free of charge and the only requirement is a working Internet connection- and you must register:

Click below to register today: http://tiny.cc/0x6i8 or
(https://celiaccentralevents.webex.com/mw0306lb/mywebex/default.do?siteurl=celiaccentralevents )

NFCA- Appetitie for Awareness- October 24, 2010, Philadelphia, PA!

2010-10-11T15:14:00.003-04:00

Appetite for Awareness 2010 will be spectacular. The National Foundation for Celiac Awareness is preparing an extraordinary event full of fun, food and gluten- free delights. This annual Philadelphia tradition has something for everyone!

Guests who attend the event enjoy sampling a variety of gluten-free creations from over 35 of the area’s premier restaurants, an open bar that includes gluten-free beer and wine, and an active marketplace showcasing products from more than 85 the nation’s finest gluten-free vendors.

Participating restaurants in this year’s event include: Bar Ferdinand, Buddakan, Butcher and Singer, Chifa, Drexelbrook Catering, El Rey, Feast Your Eyes Catering, Grandma’s Grotto, Jack Kramer’s Catering, Le Bec Fin, Le Castagne, L Oca Bistro, Melagrano, The Palm Restaurant, Pasta Pomodoro, Rouge, Terra, Valanni, Zahav- and many more!

The Children’s Pavilion is new this year and is accompanied by Family Pricing! So, bring the entire family to this delightful spot right on the Delaware River. Kids and adults alike will enjoy the samples of gluten-free treats. Many products will be available for purchase, so the savoring can
continue at home!

Special guests include Silvana Nardone, former editor in chief of *Every Day with Rachael Ray* magazine and author of *Cooking for Isaiah*. Silvana will be on hand to sign copies of her book and sample some of her delicious and easy-to-make gluten-free recipes.

Tickets purchased in advance receive a discounted rate of $50 for Adults, $25 for Students with ID and $20 for Children (under 12).

Admission fees at the door are $75 for Adults, $35 for Students with ID and $25 for Children(under 12). Discount family package pricing in also available.

Tickets can be purchased online through the NFCA website, www.CeliacCentral.org

9th Annual Gala Fundraiser- Celiac Disease Center at Columbia University

2010-10-09T23:48:00.005-04:00

There are still seats available for the 9th Annual Gala Fundraiser for the Celiac Disease Center at Columbia University. I had a fabulous time at the Gala last year- it is definitely worth attending! It's a great night of awareness for Celaic Disease- and all coming together for a great cause!

Below are some of the silent auction items that are going to be there this year (I didn't win a signed Twilight poster last year- but maybe I'll be coming home with a dog this year?)... See below for details!

______________________________
Join them for an evening of spectacular gluten-free food and entertainment!

Thursday, October 14, 6:30 pm
Mandarin Oriental, New York
80 Columbus Circle at 60th Street
New York, NY 10023

Cocktails & Silent Auction 6:30 pm
Remarks & Dinner 7:45 PM
All food will be gluten free

Please click here for the RSVP card and return ASAP via fax to 212.342.0447 or email cb2280@columbia.edu .

If you cannot join, but would like to make a gift online click here: https://giving.columbia.edu/giveonline/?schoolstyle=52707 .

In addition, these are just a few of the auction items that you will be able to bid on during the gala...

LOT #1: 5 BR / 4.5 BATH CHALET IN ASPEN FOR 10 DAYS (no restriction on dates!)
•Enjoy 10 days in Aspen, Colorado at this beautiful Chalet with 360˚ view of the Rockies. Perfect to share with your family and friends!

LOT#2: A NIGHT AT THE OPERA - Center Parterre Box at the Metropolitan
•8 tickets to the season premiere of Donizetti's Lucia di Lammermoor with dinner and dessert.

LOT #3: A WEEK IN THE HAMPTONS
•Sunny, spacious 5 BR home in Bridgehampton with media room, heated pool and large lawns.

LOT #4: 2BR APARTMENT IN SOUTH BEACH FOR 10 DAYS
•2BR condo in the heart of South Beach, Florida located across the street from the beach (no restrictions on dates!)

LOT #5: PERSONAL CHEF FOR A THREE DAY WEEKEND
•You and your guests can enjoy a weekend of meals prepared by a chef well versed in a gluten-free diet.

LOT #6:BRING HOME A NON-SHEDDING HYPO-ALLERGENIC TOY MORKIE
•puppy is wee wee pad trained and some veterinarian services provided
_______________________________________

I hope I come home with a dog! ;)
-Sue

Win a Gluten Free Bisquick Prize Pack!

2010-10-04T19:57:00.007-04:00

A few weeks ago I posted about not being able to find the new Gluten Free Bisquick® anywhere, but thanks to my readers- they told me where to find it! I still have only found it available at Waldbaum’s (in East Meadow, on Front Street/Merrick Ave)- but, thanks to Bisquick through MyBlogSpark I received an awesome gluten free sample pack including a sample box of Gluten Free Bisquick in the mail! I was so excited to try the highly anticipated Gluten Free Bisquick and it did not disappoint! I love making pancakes on Sunday mornings, so this week I was able to try out the new product. I loved it and so did my husband who is not on a Gluten-Free diet (that is always my benchmark for taste!) The pancakes were light and buttery tasting, and just like I remembered! I was a bit disappointed in the size of the package for the price- I hope they come out with a Wholesale box at BJ’s or Costco! I would love a big box of this to always keep on hand! There was also this delicious looking “impossibly easy french apple pie” made with gluten free Bisquick that I posted on my GlutenFreeLI Facebook page the other day (click here: http://www.bettycrocker.com/recipes/gluten-free-impossibly-easy-french-apple-pie/c5c26917-0716-479c-9a8e-a7b732863643 ) and this week I will be trying that out and will definitely post my review! See below for a $1 off coupon!

Here’s your chance to WIN a Bisquick Gluten Free Prize Pack!

Bisquick through MyBlogSpark would like to reward one of my lucky readers with a Bisquick Gluten Free prize pack that includes a box of Bisquick Gluten Free baking mix, a pancake pan, pancake pen and a pancake flipper!!! To win the GF Bisquick prize pack- post a comment below telling me what you would most like to make with the new Gluten Free Bisquick! The person to post the 8th comment will win! (Comments are approved prior to posting, but will be published in the order received)- make sure to include your email address.

From the makers of Bisquick®:

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

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

To find great recipe tips and ideas, visit www.bisquick.com/glutenfree . There, you’ll find countless gluten-free recipes for family favorites such as Gluten Free Strawberry Shortcakes and Gluten Free Pizza Crust, using Bisquick Gluten Free baking mix.

Also- visit- http://www.myblogspark.com/uc/main/8b49/ to download a printable coupon for $1 off Bisquick Gluten Free baking mix!

It’s definitely worth trying this awesome new mix!

Good Luck!
-Sue

Kicking 4 Celiac- October 10, 2010!

2010-10-03T18:41:00.008-04:00

My friend Craig Pinto who is an arena football kicker will be kicking field goals for 12 straight hours (from 7:30am until 7:30pm!) on Sunday, October 10th at Bethpage High School! He is attempting to set a new Guinness world record for most field goals kicked within 12 hours (to do so, he has to make 500 field goals, from 40 yards out!)- and he is doing so to raise money and awareness for Celiac Disease!

The event, Kicking4Celiac has been taking donations through their website http://www.kicking4celiac.com/ and all proceeds will be going to the Celiac Disease Center at Columbia University!

KICKING 4 CELIAC was born out of the desire to show children and adults alike, that living with Celiac Disease will not shut you down physically.

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

The event will be on October 10th, at the Bethpage High School Football Stadium.

The site is http://www.kicking4celiac.com/, where you'll see all of the information about the event, and how to donate. Donate online, in person, or via mail.

Checks can be made payable to: Trustees of Columbia University, and mailed to: Kicking 4 Celiac, 117 Roslyn Road, Mineola, NY 11501

For more information email: Kicking4Celiac@gmail.com

Get Healthy America's Customer Appreciation Weekend!

2010-09-22T12:26:00.004-04:00

Get Healthy America is holding another Customer Appreciation Weekend!
September 25th & 26th
Free Samples!
DISCOUNTS - VENDORS - PRIZES

GLUTEN FREE - CERTIFIED KOSHER MEALS - LOW FAT - HIGH FIBER - NO SUGAR ADDED - LOW CALORIE - HEAT & EAT SINGLE SERVE MEALS
RETAIL AND WHOLESALE

Get Healthy America is located at:
148 Manetto Hill Rd, Plainview, NY 11803
Hours SAT. 9:30-5, Sunday. 9;30-5

VENDORS AND TABLES

Saturday, September 25th
-PIZZA BISTRO - GF mozzarella sticks, garlic bread, baked ziti
-WHEAT DON'T NEED YOU - GF Triple Treat Desserts

Sunday, September 26th
-OUTRAGOUS PIZZA -GF pizza's, mac & cheese
-KIDS TABLE - GF table filled with snacks & goodies

Visit Get Healthy America’s website at:
http://www.gethealthyamerica.com/

The Colin Leslie Walk for Celiac Disease- October 3, 2010

2010-09-20T21:40:00.006-04:00

The Colin Leslie Walk for Celiac Disease is just two weeks away on
October 3, 2010 at Rye High School in Rye, NY!

I have been going to this event since it's first year- and I am so bummed that this is the first year that I will have to miss it due to another event I have that day :(

Last year I even volunteered at the event for one of the vendors who couldn't make it- and I had a wonderful time with my friend Barbara! We got to meet so many wonderful people and it was so much fun to interact with others who were also gluten-free, while swapping "war" stories on how it is to be on a gluten-free diet! Too bad I have a "work" commitment that day that I have to be at instead- so if you go, make sure to post comments below and let me know how it was! I know you will have a fabulous time!

The walk, which is either a 2 mile or 4 mile, in the beautiful town of Rye, NY, must be amazing... although I have to admit (Colin, stop reading), I have not walked in the walk once.. oops. When I get there, there is so much to do, see, sample and eat, that it's like taking a kid into a toy store and saying "ok, see all these toys, now lets go do some sit-ups prior to you getting to play with any of them!" OK, so I get excited about new gluten-free foods... can you blame me?!

This year, the vendors are going to be set up 1 hour prior to the fair- which is awesome (go into the toy store, play, THEN you can walk!), and during and after the walk too! Dr. Green from the Celiac Disease Center at Columbia University is again speaking at the event, and for those of you who have never heard Dr. Green speak, you don't want to miss it! And by registering early, you can save money- although all money raised goes to the Celiac Disease Center, still, you can use that extra money to buy GF goodies from wonderful vendors! For lunch, you don't want to miss Soul Dog- who has wonderful items for lunch- even my husband who is a non-celiac, enjoyed his lunch very much! (that's always my benchmark for "goodness")

So read below, register early, and make it to the walk if not for yourself, for me!
_____________________________________________

Don't miss the registration deadline of September 30th to take advantage of pre-registration rates.

There is an exciting day of events -

* 2 mile or 4 mile Walk begins at 10 am *
* Gluten free vendor fair with food for sample and sale *
* Dr. Peter Green of the Celiac Disease Center at Columbia University is this year's guest speaker. Hear the latest on celiac disease and ask him your questions *
* Gluten free morning snacks and lunch for sale by Soul Dog of Poughkeepsie, NY

For registration information or to donate, go to...
http://www.colinlesliewalkforceliacdisease.org/

There is a great line-up of 34 vendors who will be sampling and selling their products!
They are:
Against the Grain, Andy's Pure Foods, Aunt Gussie's, Bakery on Main, Better Batter, BMT Weiser, Conte's Pasta, Everybody Eats, Food Tek, Generation Gluten Free, GFL Foods (Gluten Free Pitas), Glow Gluten Free, Gluten Free Gateway, Gluten Free Living Magazine, Gluten Out, Grassroots Granookies, Homestead Gluten Free, Ian's Natural Foods, Joan's GF Great Bakes, Jo-Sef Gluten Free, Juice Plus, Katz Gluten Free, Kettle Cuisine, Kitchen Table Bakers, Laura & Company Snacks - Just Crumb Cake Crumbs, Lynn's Arbonne Celiac Initiative, Maia Yogurt, Nugo Nutrition, Pamela's Products, Quattrobimbi, Shabtai/Cinderella Sweet's, Sweetie Jo's, The Grainless Baker, and Three Dogs Gluten Free Bakery.
__________________________________________

You don't want to miss this WONDERFUL event!!

See my posts from 2009 and 2008- http://www.glutenfreeli.com/search/label/Celiac%20Disease%20Walk

Happy National Celiac Disease Awareness Day!

2010-09-12T18:11:00.006-04:00

September 13, 2010 has been declared National Celiac Disease Awareness Day by Senators Benjamin E. Nelson [NE] and James M. Inhofe [OK] on August 3rd.

September 13th has been chosen in honor of Dr. Samuel Gee (13 September 1839 – 3 August 1911) , who is the Dr. who has been said to be the first person to realize the link between Celiac Disease and diet. From the website "Should I be Gtluen Free" https://shouldibeglutenfree.com/History_of_Celiac_Disease.html it says:

"In 1888, Dr. Samuel Gee, of the Great Ormond Street Hospital for Children in the United Kingdom, presented a set of clinical studies of both children and adults with the disease. One of his prophetic statements is, "To regulate the food is the main part of treatment. The allowance of farinaceous foods must be small, but if the patient can be cured at all, it must be by means of diet." He also described a sick child that was fed the best Dutch mussels daily, who thrived but relapsed when the mussel season was over. The child was not around for the next mussel season, he had died. Dr. Gee documented improvement in the boy when introduced to a gluten-free diet and relapse when gluten was reintroduced."

So with Thanks to Dr. Gee in honor of his birthday, we can celebrate National Celiac Disease Awareness Day with a big Gluten-Free Cake- symptom free!
__________________________________________________

Below is a copy of the resolution:

http://thomas.loc.gov/cgi-bin/bdquery/z?d111:S.RES.605

RESOLUTION
Designating September 13, 2010, as `National Celiac Disease Awareness Day'.

Whereas celiac disease affects approximately 1 in every 130 people in the United States, for a total of 3,000,000 people;

Whereas the majority of people with celiac disease have yet to be diagnosed;

Whereas celiac disease is a chronic inflammatory disorder that is classified as both an autoimmune condition and a genetic condition;

Whereas celiac disease causes damage to the lining of the small intestine, which results in overall malnutrition;

Whereas when a person with celiac disease consumes foods that contain certain protein fractions, that person suffers a cell-mediated immune response that damages the villi of the small intestine, interfering with the absorption of nutrients in food and the effectiveness of medications;

Whereas such problematic protein fractions are found in wheat, barley, rye, and oats, which are used to produce many foods, medications, and vitamins;

Whereas because celiac disease is a genetic disease, there is an increased incidence of celiac disease in families with a known history of celiac disease;

Whereas celiac disease is underdiagnosed because the symptoms can be attributed to other conditions and are easily overlooked by doctors and patients;

Whereas as recently as 2000, the average person with celiacdisease waited 11 years for a correct diagnosis;

Whereas 1/2 of all people with celiac disease do not show symptoms of the disease;

Whereas celiac disease is diagnosed by tests that measure the blood for abnormally high levels of the antibodies of immunoglobulin A, anti-tissue transglutaminase, and IgA anti-endomysium antibodies;

Whereas celiac disease can be treated only by implementing a diet free of wheat, barley, rye, and oats, often called a `gluten-free diet';

Whereas a delay in the diagnosis of celiac disease can result in damage to the small intestine, which leads to an increased risk for malnutrition, anemia, lymphoma, adenocarcinoma, osteoporosis, miscarriage, congenital malformation, short stature, and disorders of skin and other organs;

Whereas celiac disease is linked to many autoimmune disorders, including thyroid disease, systemic lupus erythematosus, type 1 diabetes, liver disease, collagen vascular disease, rheumatoid arthritis, and Sjogren's syndrome;

Whereas the connection between celiac disease and diet was first established by Dr. Samuel Gee, who wrote, `if the patient can be cured at all, it must be by means of diet';

Whereas Dr. Samuel Gee was born on September 13, 1839; and

Whereas the Senate is an institution that can raise awareness in the general public and the medical community of celiac disease: Now, therefore, be it

Resolved, That the Senate--

(1) designates September 13, 2010, as `National Celiac Disease Awareness Day';

(2) recognizes that all people of the United States should become more informed and aware of celiac disease;

(3) calls upon the people of the United States to observe National Celiac Disease Awareness Day with appropriate ceremonies and activities; and

(4) respectfully requests the Secretary of the Senate to transmit a copy of this resolution to the Celiac Sprue Association, the American Celiac Society, and the Celiac Disease Foundation.

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SPREAD SOME AWARENESS FOR CELIAC DISEASE TODAY!!!

Reminder: Suffolk County Celiacs Gluten-Free Vendor Fair this weekend!

2010-08-27T21:03:00.004-04:00

I just wanted to remind everyone that this weekend is the Suffolk County Celiacs Gluten-Free Vendor Fair and Fundraiser in Hauppauge!

Come meet with over 60 vendors selling and sampling gluten-free products!

Click here for vendor list: http://www.suffolkcountyceliacs.org/2010VendorList.htm

Suffolk County Celiacs 4th Gluten-Free Vendor Fair and Fundraiser
August 28th- 29th, 2010 (Saturday and Sunday)
11:00am until 3:00pm
IBEW Hall
370 Vanderbilt Motor Parkway
Hauppauge, NY 11788

Entrance fee (includes an awesome Gluten Free Resource Guide!):
$10 a person, or $15 family rate *
*remember, this is a FUNDRAISER for The Celiac Disease Center at Columbia University and the Gluten Intolerance Group (GIG)!

For more information visit the Suffolk County Celiacs Support Group's page:
http://www.suffolkcountyceliacs.org/Events.html

Katz Gluten Free Giveaways: Free Summer Dessert Promotion!

2010-08-25T14:56:00.008-04:00

So I’m sure everyone knows by now that Katz Gluten-Free is running this huge summer dessert giveaway promotion with all the bloggers out there! Well, now it’s my turn to offer MY readers a chance to win as well!

Katz Gluten Free’s summer dessert giveaways have partnered with the GF Bloggers out there and each site will have a $25 Coupon Winner and a Free Sample Pack winner!! They will also be holding a grand raffle for $100 Katz Dollars at the end of September!! ALL you have to do is enter on their website which will give you a chance to win the $100 Katz Dollars!
The contest runs until September 13th, which they are coinciding with the first ever National Celiac Disease Awareness Day! When entering, please tell them you were referred from GlutenFreeLI.com to make sure you are entered into the running for my blog’s $25 coupon/ Free Sample Pack winner! Each blog will have their own recipient!

Here is the Katz website where you enter: http://www.katzglutenfree.com/news_a/160.htm

In the referral Blog space enter: GlutenFreeLI
____________________________________________________________________________

Some information about Katz Gluten Free from their press release:

Mrs. Katz, the dynamic force behind Katz Gluten Free, is a diagnosed Celiac, as are her children. When first diagnosed, she completely changed her cooking habits- and “always the culinary connoisseur, she set about her mission of devising recipes and techniques to ensure that her gluten-free diet would maintain the benchmark taste and flavor her family had become accustomed to.” She started creating new recipes and word spread throughout the community and people started calling! Mrs. Katz offered advise and support although knowing that she was only able to reach a small few suffering from this disease. “And thus Katz Gluten Free was created, out of a simple residential kitchen, with not much more than a home model kitchen mixer… and an unconditional mission of enhancing and improving the quality of life for countless Americans” on a gluten-free diet.

“Today, Katz Gluten Free operates out of a state-of-the art facility, which has been Certified Gluten-Free by the Gluten Free Certification Organization [a program of GIG (Gluten Intolerance Group)], for its unmatched reliability in complying with strict gluten-free standards, and for its stringent adherence to cleanliness. When you buy a product bearing the ‘Katz Gluten Free’ label, you can be confident that every bite is strictly gluten-free, and consists of the purest, freshest and highest quality ingredients possible.

Katz Gluten Free offers an ever-expanding line of nourishing and totally tasty products. From their delectable assortment of cookies and cakes, to their wholesome selection of breads and rolls, to their famously delicious rugelach, every single one of their items is a product of mouth-watering goodness and perfection.”
…
“Undeterred by her rapid corporate growth, Mrs. Katz maintains the genuine passion and devotion to others which initially inspired this enterprise. As she aptly states: ‘We are in business to serve and enhance the lives of
our clients, by providing the high-quality food products and one-on-one service they need to maintain a healthy and proper lifestyle, and enrich their daily functioning.’ And this mantra is clearly reflected upon her entire staff. Inspired by her enduring values, every single employee at Katz Gluten Free strives to fulfill the individual needs of each customer by developing and maintaining strong bonds of communication. Katz Gluten Free greatly anticipates the feedback and input of their loyal customers, with the goal of incorporating their clients’ suggestions to further advance the taste and selection of their products."
…
"Discover for yourself what countless people are raving about. Pick up your batch of Katz Gluten Free products today and begin living deliciously healthy – the Gluten Free way.

Katz Gluten Free products are available at health food stores and supermarkets throughout the US”

You can learn more about Katz Gluten-Free here:
Twitter: www.twitter.com/katzglutenfree
Facebook: http://www.facebook.com/katzglutenfree

______________________________________________________________

The second my package arrived I was SO excited!! In it were TONS of gluten free goodies that I just HAD to try!!! The first thing I opened was the Cinnamon Rugelech because it looked SO delicious!! I have to say, it has a very nice flavor, but is a bit dry- but that didn’t stop me from snacking on them! I thought they were the perfect thing for an after dinner snack with some coffee- or a mid-morning snack at a meeting! I know my co-workers are always snacking on stuff, so now I can bring my own to also have something to munch on! I also tried the Apricot Torte’s and the Chocolate Dipped Cookies on that first setting- and all were really tasty. For Breakfast today I had one of the Honey Muffins, and it was really good. The top had a nice flavor but I wish it was a bit thicker on top- the tops of muffins are usually my favorite- but I know this is tricky with GF baking! I invited my Mom and my Sister over- both fellow Celiacs as well to help me sample the rest and they really enjoyed it! We had the Chocolate Chip Cookies, the Chocolate Cupcakes and sampled all the first ones again! The only ones that I wasn’t in love with were the Chocolate Chip Cookies. They were a bit soggy- but I don’t know if that was from shipping- if they are shipped frozen and then just thawed out? It does say to Freeze upon arrival, and right after sampling, we put them in the freezer so that they will keep fresh! Finally we tried the Chocolate Strip- and I have to say, that it was so rich and “chocolately” that it made up for the fact that it was a bit dry- but because of the richness of the chocolate, it was very flavorful!
Thanks to KATZ Gluten Free for the awesome treats!

Don’t Forget: Enter by September 13th for your chance to win a $25 Coupon for Katz, a Free Sample Pack, or the GRAND prize of $100 Katz Dollars!

Enter Here: http://www.katzglutenfree.com/news_a/160.htm

In the referral Blog space enter: GlutenFreeLI

GOOD LUCK!
-Sue
GlutenFreeLI

My Trip to Target and Stop and Shop!

2010-08-23T22:19:00.020-04:00

I was shopping at Super Target the other day in Westbury, and was walking down the aisle, and out of the corner of my eye in the food section, I see “Mary’s Gone Crackers”.

I thought to myself – “hey, those are gluten free!”, so I went up to them, and right next to them were also Kinni-Toos’, Envirokidz, and Glutino Cookies and Crackers! It was soo cool seeing Gluten Free products in Target- especially because I wasn’t expecting to see them!

So I figured I would wander up and down the rest of the food aisles to see if there were any more GF surprises, and yes there were!

They now carry Betty Crocker’s mixes (cookies, brownies, and Yellow & Chocolate cakes), Namaste, Pamela’s, as well as Cherry Book Kitchen’s gluten-free dreams and Bob’s Red Mills!

They also have San-J’s gluten-free soy sauce, and just when I said “boy I can get everything I need here that is gluten-free, now if they only had GF pasta…” and I turn around and there is Tinkayada GF pasta!!

I’m so happy these Gluten-Free staples are in Target now- I love Target and get most of my household supplies there, so it’s great to know now I can pick up some gluten-free must-haves as well without having to make a special trip to another store. A second trip back, now that that the whole “grocery market” part was open, there were Frozen foods by Kinnick Kinnick and Glutino (breads and donuts)- and Amy’s. True, there wasn’t a ton of gf variety- but there was enough of it- and I now know if I have a party to go to and need to make a cake – or am craving something GF while shopping- when I’m at Target that week I can pick it up! I have to say though, that the prices WERE pretty high. The box of K-Kritters for example, were $5. and change, and then I had gone to Super Stop and Shop in Carle Place after to do my normal grocery shop, and they were on sale for $3.79 (but reg $4.99, so still a little cheaper). As a Grand Opening, they were also giving out a coupon booklet when walking in, with coupons on produce and groceries, and there were coupons for Glutino and Kinnick Kinnick in them!

I think I will only rely on Target when not making another stop, and need to pick up a mix or something that I need right away- but it’s still nice to know that it’s there if we need it!

On a similar note- I am really impressed with Stop and Shop!! I visited the one in Carle Place (on Glen Cove Road) and there was a TON of variety! (still not “everything” but a lot!) They did have Udi’s granola- at $5.99 a bag- and I got all excited- thinking I would be able to get bread and bagels- but they did NOT have the Udi’s bread and bagels there- maybe it’s on the way?! *wishful thoughts* (I will also speak to the manager next time so inquire!) They also had Bards Tale GF Beer, which I don’t see as often! It was great seeing so many of the GOOD gluten free products available there!

I then visited the newly renovated North Bellmore Stop and Shop- and they too now have an entire aisle length across from produce dedicated to GF products! They have Bob’s Red Mills GF Oats, Schar products, and Kinni-Toos and K-Kritters, and a new product from Annies- a GF Mac and Cheese that I’m dying to try ASAP! The prices were fairly reasonable (hey- better than Targets at least!)- and it is really exciting to see that major supermarkets are now carrying more GF products for us! S&S also carries Betty Crocker mixes, although it’s no t in the GF aisle, but with the regular Betty Crocker stuff- and I was even more annoyed when I saw that this week “regular” Betty Crocker is on sale 10 for $10! Yes, Ten boxes of regular mix for TEN dollars! That’s a dollar a box, right next to a GF box that is $4.29 a box!! UGH. But at least it’s available!

I would definitely say keep your eyes open when shopping and eating- gluten free seems to be popping up all over the place, so we have to be on the lookout for it!

Still no sightings on the Snyder’s GF pretzels, or the GF Bisquick…. Anyone see them out in Long Island Yet?

-Sue

Chelsea Clinton to have a Gluten-Free Wedding Cake!

2010-07-29T20:17:00.008-04:00

The internet has been all the buzz lately with the news of Chelsea Clinton’s upcoming wedding and the inclusion of a Gluten-Free Wedding Cake! I met Chelsea back in 2008- and I wish I knew that she was Gluten-Free! I would have asked her all about it- oh well! In addition to being a “Green” wedding that will be mostly vegan fare, it is rumored that the Gluten-Free Vegan Wedding Cake will be made by Babycakes NYC *edited to add- after the event- it was announced that the cake was made by- La Tulipe in Mount Kisco - unfortunately not by Babycakes.* Chelsea, the daughter of former President Bill Clinton (c’mon, like I had to tell you), is reportedly allergic to gluten. I couldn’t find any reports on if she has Celiac Disease, or just a gluten allergy- but it is pretty cool how all the news articles are reporting this like its big news! It’s so funny how something “different” makes news- yes, stop the presses, she is having a cake with no wheat in it at her wedding! One of the articles even said how they’ve never heard of a former President’s “kid, cousin, relative, etc” having a vegan wedding- like, WHO CARES? This is news?.... really? I do think, however silly it may be, that getting the buzz for a gluten-free wedding cake is good publicity for us “non-gluten” eaters. Yes, I know it will only contribute even more to the “this gluten-free thing is just a fad-diet” mentality, BUT at the same time, it will create more awareness, and if even 1 person says “hey- what’s gluten-free?” then it has worked in the positive. Maybe more larger companies like the fabulous General Mills will decide it IS worth it to put the extra effort in to help provide us with more choices, availability, and cheaper prices on items that others can enjoy and maybe it will help those that are still un-diagnosed get one step closer to getting better. So at this Saturday’s wedding, I say go ahead Chelsea, have your gluten-free wedding cake- and eat it too!

Here are some other articles on Chelsea’s Gluten-Free Wedding Cake:

http://www.celiac.com/gluten-free/topic/71256-chelsea-clinton-gluten-allergy/

http://today.msnbc.msn.com/id/38474741/from/toolbar

http://www.mnn.com/lifestyle/arts-culture/blogs/chelsea-clinto ns-gluten-free-vegan-wedding-cake-is-babycakes-making-it

http://www.celiaccentral.org/News/Celiac-in-the-News/161/vobId__2989/

http://glutenfreecooking.about.com/b/2010/07/25/chelsea-clinton-to-serve-gluten-free-wedding-cake.htm

http://www.care2.com/causes/real-food/blog/here-comes-the-vegan-bride-and-its-chelsea-clinton/

Photo: Chelsea Clinton and me in 2008

Moolala: a New Frozen Yogurt place in Merrick offers Gluten-Free FroYo!

2010-07-27T23:16:00.013-04:00

A new frozen yogurt store opened in Merrick recently called Moolala! Located in the Waldbaum's/ Home Goods shopping center, on Merrick Rd, in South Merrick, MoolaLa is Long Island’s first self-serve frozen yogurt bar. They have 12 flavors a day and a few of them are Gluten-Free. They rotate them daily (when I visited the first time there were a bunch, and the second time, about 4 were) All the signs say if they are GF or not (See photos), and they had 1 that was not only GF but was also a dairy free Sorbet (Mango Tango)! They have an “ingredient book” that is located by the self-serve stations, or one up at the counter, that has all ingredients listed, as well as nutritional facts. After you serve yourself the frozen yogurt (go easy the first time, remember that it gets weighed) –you make your way to the toppings area. BUT, the “toppings bar” is a GF cross-contamination nightmare, so beware- I would probably avoid toppings from the bar- even the toppings that are naturally gluten-free, like fresh fruit kiwi, had granola and other toppings floating on top of the kiwi fruit (see photo). This happens because it is “self-serve” so that when people lean in over the fruit to the other toppings, they drop some along the way, thus contaminating all in their path. I did put some wet walnuts on mine (it was in a separate container at the front of the counter, and I assessed my risk, and “chanced it”). I told the owner that I was gluten-free and asked him that if I wanted a topping in the future would he be able to get me an un-contaminated one from the back, and he wholeheartedly said yes, so that is awesome to hear!

I had the Peanut Butter Frogurt and it was really tasty!

Moolala is open daily from 11am until 11pm

1664 Merrick Rd
Merrick, NY 11566
516-442-3577

Also, in this same shopping center is Tomato and Basil Pizzeria, which serves French Meadow Gluten-Free Pizza- so now you can go to dinner, and then have dessert after at Moolala- an added bonus!

-Sue

GlutenFreeLI is now on Twitter and Facebook!

2010-07-25T23:54:00.002-04:00

HI Everyone!

I'm now on twitter and facebook!!!! I will be posting mini-updates inbetween blog posts (which is so much easier to do!) So now you can all follow me on Twitter at @glutenfreeLI or on Facebook at GlutenFreeLI. (or click below)

click the icon below for twitter:

And also on Facebook:

GlutenFreeLI

-Sue

RECALL: "DeBoles Kids Only Gluten Free Tubettini Corn Pasta" due to Un-declared Wheat

2010-07-22T21:28:00.004-04:00

From the FDA Website:

http://www.fda.gov/Safety/Recalls/ucm219994.htm

DeBoles® Nutritional Foods, Inc. Voluntarily Recalls One Lot Code of DeBoles® Kids Only! Gluten Free Tubettini Corn Pasta Due to the Presence of an Undeclared Allergen, Lot Code 30JUN11D1

Company Contact:
Mike Miller,
303-581-1361

FOR IMMEDIATE RELEASE - July 21, 2010 - DeBoles Nutritional Foods, Inc. announced that it is recalling one lot code of DeBoles® Kids Only! Gluten Free Tubettini Corn Pasta because it may contain undeclared whole wheat alphabet pasta. People who are allergic to wheat run the risk of an allergic reaction, which may be serious or life-threatening if they consume the recalled product.

The recalled lot was distributed to stores nationwide and through internet orders.

The product comes in a cardboard box, 8.5 ounce, with a clear plastic window. The expiration lot code is on the top of the box and the UPC Code 087336638305 appears on the bottom of the box. No other lot codes are affected. This recall only affects:

Deboles kids only! gluten free tubettini corn pasta

Lot code: 30JUN11D1

No illnesses have been reported in connection with this product. It appears that certain product boxes in lot code 30JUN11D1 may contain whole wheat alphabet pasta mixed with the gluten-free tubettini corn pasta in packaging that did not declare wheat as an allergen and, as a result, the product is being recalled. The alphabet pasta is clearly visible and is a darker color and characteristic alphabet shape compared to the yellow corn small-tube pasta.

Consumers who have purchased 8.5 ounce packages of DeBoles® Kids Only Gluten Free Tubettini Corn Pasta with Lot Number 30JUN11D1 are urged to return such packages to their place of purchase for a full refund. Consumers with questions may contact the company at 1-800-434-4246 during extended hours from Monday to Friday 9 am to 9 pm EDT, and on Saturday and Sunday from 10 am to 6 pm.

Including Oats into a Gluten-Free labeling law?

2010-07-19T11:29:00.001-04:00

An interesting article came out on Saturday in the Times Colonist in Canada regarding the inclusion of un-contaminated oats into the gluten-free diet. Health Canada is proposing to revise their standard for labeling products as “Gluten-Free” to now include the use of pure, un-contaminated oats into this definition. Studies have been shown that pure, un-contaminated oats, in “moderate” quantities are OK on a gluten-free diet. But opponents of the new labeling are arguing that some with Celiac Disease cannot tolerate even a small amount of oats in their diet, and the testing they did, did not include a large amount of subjects in their study. The US still has not issued their labeling laws with regards to GF products- but will hopefully be out one of these days/months/years and I do not know if they are considering the inclusion of un-contaminated oats into their definition? I hope they do not- I am one of those people that try to avoid oats, even pure, un-contaminated oats. I worry with the inclusion of un-contaminated oats- how would the US regulate If a company labeling it’s product GF was in fact using un-contaminated oats? I would prefer to not have products that contain oats overall. I keep seeing more and more companies including Oats and Oat flour in their products. Mom and Pop companies are also starting to use oats, and some on their labels don’t even state that the oats are “pure, un-contaminated” oats. What worries me, is now that everyone seems to be coming out with a gluten-free product, did these new companies do their research, and when including oats, are they going the extra step and buying “un-contaminated” oats, or are they just buying oats, because they see that they are now proven OK on a GF diet, and not getting safe ones for us to eat. On products that say they contain oats, even if it says GF on the front, if I cannot say for sure that they are un-contaminated oats, and that I do not know the company, and if they did their research- I avoid them- but that is just my personal choice.
It will be interesting to see how this pans out in Canada, and what, if any effect it has on the US.

What are your thoughts on Oats in a GF Diet?

Link to article:
http://www.timescolonist.com/health/gluten+policy+raises+questions/3290710/story.html

Fox Health News Online on Celiac Disease and Gluten Intolerance!

2010-07-10T22:35:00.005-04:00

I had a really great and exciting opportunity on Friday (July 9th) to be a part of a panel discussion of Celiac Disease and Gluten Intolerance on Headline Health for Fox News Health –Live online with Dr. Marc Siegel. On the panel with me was Dr. Ben Lebwohl from the Celiac Disease Center at Columbia University (http://www.celiacdiseasecenter.columbia.edu/CF-HOME.htm ) and Marlisa Brown, author of Gluten-Free Hassel-Free (http://www.glutenfreeeasy.com/ ). The show taped for an hour and aired live online. They put a few clips of the show online and below are the links:
(If the video link isn't working- just click on the link above the video)

Diagnosing Celiac Disease: http://video.foxnews.com/v/4278156/diagnosing-celiac-disease/

Gluten Alternatives: http://video.foxnews.com/v/4278159/gluten-alternatives/

Trendy Diet or Way of Life: http://video.foxnews.com/v/4278158/trendy-diet-or-way-of-life/

Gluten Free For Everyone?: http://video.foxnews.com/v/4278155/gluten-free-for-everyone/

What Is Celiac Disease?: http://video.foxnews.com/v/4278154/what-is-celiac-disease-/

FDA Recall: Undeclared Wheat in "Firehouse Jerkey Mild Beef Jerky Smoke Flavor"

2010-07-08T10:51:00.004-04:00

From the USDA website: http://origin-www.fsis.usda.gov/News_&_Events/Recall_044_2010_Release/index.asp

Recall Release CLASS II RECALL
FSIS-RC-044-2010 HEALTH RISK: LOW

(202) 720-9113

WASHINGTON, July 6, 2010 - M&K II Co., a Macomb, Mich., establishment, is recalling approximately 8,000 pounds of beef jerky products because they contain undeclared allergens, wheat and soy, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The products subject to recall include: [View Labels]
1-ounce and 3-ounce packages of "FIREHOUSE JERKY MILD BEEF JERKY SMOKE FLAVOR ADDED." "Sell By" dates ranging between 06/16/11 and 11/14/11 are ink jetted on the back of each package. 1-ounce and 3-ounce packages of "FIREHOUSE JERKY PEPPER BEEF JERKY SMOKE FLAVOR ADDED." "Sell By" dates ranging between 06/12/11 and 11/25/2011 are ink jetted on the back of each package.

Each package bears the establishment number "EST. 6935" or "EST. 10002" inside the USDA mark of inspection. The code number "6935" is ink jetted on the back of each package. These products were produced on various dates from January 28, 2010, through May 21, 2010, and were sent to Firehouse Foods, Inc., a distributor in Alsip, Ill., for further Internet and retail sales.

The problem was discovered by FSIS during a labeling review at the establishment. FSIS has received no reports of adverse reactions due to consumption of these products. Anyone concerned about an allergic reaction should contact a physician.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

Bare Naked Bakery- LI's 1st full Gluten-Free Bakery in Bellmore, now OPEN!!!

2010-07-01T09:34:00.016-04:00

I'm so excited that I had the opportunity to visit Bare Naked Bakery last week for a "trial opening" and was able to sample some of the delicious items that will be available at Long Island’s first and only solely gluten-free eatery! I had for dinner a gluten-free turkey panini! It was really really really good! It had the perfect amount of gluten-free bread, and in-between was turkey breast, cheese, lettuce, bacon and mayo (I held the tomato). I think it was the best panini I have every had! It was huge- I ate half then, and saved half for the next day- and the next day for lunch it was just as delicious! They use Boars Head cold-cuts, which are gluten-free. For dessert I had a piece of the gf red velvet cake- and let me just say- This cake is OUTSTANDING. Bridget, the owner of Bare Naked Bakery had friends and family there that night for the trial run-through, and even “gluten-eaters” were saying how good this cake was! I can not wait until my next birthday- because I will be having a red velvet birthday cake! ;)

Others that were with me sampled the pizza and they thought it was very good as well (I was too stuffed by this point to eat any pizza- but it does look good, and next time I will be getting some!). The bagels and pretzels are a bit heavy- but the flavor is really good! Bare Naked Bakery officially opened yesterday, June 30th, and I did go in for lunch, and got the same turkey panini- because I loved it so much- but I promise, next time I will try something new! :)

The panini is reasonably priced around $9 (and it’s huge), and comes with potato chips and a pickle. I also got a chocolate chip cookie, and that was very good as well- and a great size for a dessert snack! The inside of Bare Naked is very nicely decorated and creates a cozy atmosphere. (see pictures below from the “trial opening” where the windows were still covered, and then yesterday, fully opened)

It is very conveniently located on Merrick Rd in Bellmore (where Quiznos used to be)- it’s right on the way to Jones Beach- just jump off Wantagh Parkway, head West a bit, and then pick up your GF lunches, and jump right back on to the beach!)

The OFFICAL grand opening is Friday, July 2nd and their hours are 11am-8pm.

You HAVE to check it out!

Here is the announcement from Bare Naked Bakery:Bare Naked Bakery has worked very hard and is now ready to serve the Gluten Free community!
Our Grand Opening date is Friday July 2nd!
We can't wait to serve you!Questions, Comments, Concerns?
Email us at info@barenakedbakery.com
Visit us at http://www.barenakedbakery.com/

Hours as of OCTOBER 5, 2010:

BIG NEWS!!!
New LATE hours... starting Tuesday, October 5th!
TUESDAY: 7:30am-8:30pm
WEDNESDAY: 7:30am-8:30pm
THURSDAY: 7:30am-8:30pm
FRIDAY: 7:30am-10pm
SATURDAY: 9am-10pm
SUNDAY: 9am-3pm
MONDAY: CLOSED

Bare Naked Bakery
2572 Merrick Road
Bellmore, NY 11710

See my blog on the press release of Bare Naked: http://www.glutenfreeli.com/2010/05/long-islands-first-100-gluten-free.html

Undeclared Wheat in Pure Base Garlic Spread Concentrate/Ready to Spread

2010-06-29T10:56:00.002-04:00

From the FDA Website: http://www.fda.gov/Safety/Recalls/ucm217403.htm

Pure Base Distrbution Issues Allergy Alert on Undeclared Milk and Wheat in "Pure Base Garlic Spread - Concentrate" and "Pure Base Garlic Spread - Ready to Spread"
Contact:
Alan Portney
909-230-6890
____________________________________________________
FOR IMMEDIATE RELEASE - June 25, 2010 - Pure Base Distribution, LLC of Ontario, CA is recalling its 4 ounce bottles of “Pure Base Garlic Spread - Concentrate” and 7 ounce bottles of “Pure Base Garlic Spread - Ready to Spread” items because they may contain undeclared milk and wheat. People who have allergies to milk and/or wheat run the risk of serious or life-threatening allergic reaction if they consume these products. If you or a member of your household is allergic to milk or wheat products, do not consume these products, but return them to your retailer for a full refund.
Pure Base Garlic Spread - Concentrate" and "Pure Base Garlic Spread – Ready to Spread" were distributed nationwide in online and traditional retail stores.

The "Pure Base Garlic Spread - Concentrate" product comes in 4 ounce clear plastic bottles and "Pure Base Garlic Spread - Ready to Spread" comes in 7 ounce clear plastic bottles. Both items have lot numbers and Best By Date stamped at the top of their red cap. Affected Lot Numbers with their Best By Dates are as follows:

Pure Base Garlic Spread Concentrate:

92221, Best By 8/10/2010
92391, Best By 8/27/2010
92661, Best By 9/23/2010
92921, Best By 10/19/2010
93291, Best By 11/25/2010
100341, Best By 2/3/2011
100971, Best By 4/7/2011
101181, Best By 4/28/2011

See FDA website for further info

Tread Lightly Ale by New Planet Beer Co.- a new Gluten Free Beer!

2010-06-21T13:14:00.000-04:00

I came across this article in the Denver Post about a new Gluten Free Beer coming out. I don't believe it's in this area yet, but thought it was interesting and worth checking out! I will keep you posted if they come to Long Island! I'm going to send them a request!

Here is the website for New Planet Beer Co. http://newplanetbeer.com/

Article from The Denver Post online:
"There's been a surge in awareness of celiac disease in the U.S. over the past decade or so, and the once-obscure affliction has spawned many a product for people who are unable to digest gluten. As many sufferers were forced to give up beer altogether, a few enterprising brewers set to work on developing beers that eliminated malted barley from the recipe. A proud entrant in this space is New Planet of Boulder with its drinkable blond refresher. TLA uses sorghum, corn extract and orange peel along with hops, yeast and water to achieve a gluten-free brew that tastes like beer. It's a bit light in appearance — pouring a clear light yellow, with a small fizzy head that disappears within seconds and lots of big bubbles. In fact, it looks for all the world like ginger ale. Its aroma is sweet, with notes of apple, and on the palate this beer unfolds light orange, corn and apple, balanced by a touch of hops. It's highly drinkable and with alcohol by volume of 5 percent is sessionable. Celiac sufferers should come back into the beer-drinking fold with this summer-drinking pils. New Planet Beer Co., Boulder; newplanetbeer.com

Posted: 06/16/2010 01:00:00 AM MDT
$8.99 per six-pack (bottles)

Marcus Chamberland; mchamberland@denverpost.com "

http://www.denverpost.com/ci_15296598

Bare Naked Bakery Grand Opening Postponed

2010-06-19T01:04:00.003-04:00

Today's Grand Opening that was schedule at Bare Nake Bakery has been posponed- I received the following message:

"Bare Naked Bakery is working hard & can't wait to serve the Gluten Free community!
Although we have been aiming for Saturday June 19th, we've had to postpone the opening to a later date. Stay tuned for our Grand Opening announcement.

Questions, Comments, Concerns?
Email us at info@barenakedbakery.com
Visit us at www.barenakedbakery.com "

Don't Forget, Baren Naked Bakery will be located at:
2572 Merrick Road
Bellmore, NY 11710

I will keep you posted as soon as I learn of the new Grand Opening Date!

I'm sure we all can't wait!! :)

Click Here to read about Bare Nake Bakery: http://www.glutenfreeli.com/2010/05/long-islands-first-100-gluten-free.html

**UPDATE: BNB NOW OPEN- http://www.glutenfreeli.com/2010/07/bare-naked-bakery-lis-1st-full-gluten.html

GlutenFreeLI website coming down- but Blog will still be running!

2010-06-16T08:27:00.000-04:00

So after months of debating back and forth, I have decided not to renew my website hosting for next year. I WILL be keeping the domain name “www.GlutenFreeLI.com” but from now on, when you go to GlutenFreeLI.com, it will re-direct you directly to my blog (http://www.glutenfreeli.blogspot.com/ )!
I will make sure to put all of the information that was available on my website onto my blog in the next couple of weeks- including the Nassau and Suffolk Restaurants and GF Shopping, articles, and resources. The Gluten Free Long Island google map I made also is a great resource for all the locations that provide “something” gluten-free, so don’t forget to check that resource as well at http://maps.google.com/maps/ms?hl=en&ie=UTF8&msa=0&msid=106209715497799710320.000482f58ce40fb4d51f8&z=9

Or:
View Gluten Free Long Island (NY) in a larger map
-Sue

Customer Appreciation Weekend at Get Healthy America in Plainview!

2010-06-03T11:26:00.005-04:00

Get Healthy America's CUSTOMER APPRECIATION WEEKEND

SATURDAY JUNE 12TH & SUNDAY JUNE 13TH

· FREE SAMPLES
· FAVORITE PRODUCTS
· DISCOUNTS
· PRIZES

RETAIL AND WHOLESALE
148 MANETTO HILL RD.
PLAINVIEW, NEW YORK 11803

VENDORS AND TABLES :

SATURDAY JUNE 12TH
HOURS SAT. 9:30-5
· HEALTHY HABITS
· THE HEALTHY ITALIAN
· GLUTEN FREE GALS (COOKIE)

SUNDAY JUNE 13TH
HOURS SUN. 9:30-5
· UDI TABLE
· KIDS TABLE

http://www.gethealthyamerica.com/

NEW SHOP ONLINE http://www.gethealthyonline.us/

Could other GF Grains be cross-contaminated like Oats?!

2010-06-01T11:47:00.005-04:00

Wow- this was really interesting…. A study was just conducted by Ann Lee (formally from Celiac Center at Columbia), Tricia Thompson and Thomas Grace testing the amounts of cross-contamination in otherwise considered gluten-free grains… We all know the dangers of eating “non-gluten-free” oats- but they found that some other grains also run this risk. With the new proposed labeling laws taking shape- this study will hopefully allow the FDA to consider how companies are able to label- and prove that there REALLY IS a need for strict Gluten-Free Labeling in the US finally!

Below is the article pasted from Tricia Thompson on her blog on the Diet.com website and link (and a link to the abstrat at the bottom of the article): http://www.diet.com/dietblogs/read_blog.php?title=Contamination+of+Naturally+Gluten-Free+Grains+++++&blid=19524&sh=1

“Anne Lee (Schar, USA), Thomas Grace (Bia Diagnostics) and I recently published findings from a pilot study on grain contamination in the June issue of the Journal of the American Dietetic Association (Thompson T, Lee AR, Grace T. Gluten Contamination of Grains, Seeds, and Flours in the United States: A Pilot Study. J Am Diet Assoc. 2010;110:937-940). What follows is a summary of study findings.

Bottom line: Seven of 22 (32%) samples tested contained mean gluten levels above 20 ppm with amounts ranging from 25 to 2,925 ppm.

Why we conducted this study: In the FDA’s proposed rule for labeling of food as gluten free, single ingredient foods, such as corn, rice, and millet are considered inherently gluten free. These grains will be considered misbranded if they carry a gluten-free label that does not also state that all foods of that same type are gluten free (e.g. “all millet is gluten free” or “millet, a gluten-free food”).

Oats are the only grain that will not be considered misbranded if they carry a gluten-free label and do not also state that all foods of the same type are gluten free. In fact, because research suggests that commercially available oats may be contaminated with wheat, barley, and rye, labeled gluten-free oats will be considered misbranded if the label implies that all oats are gluten free.

Unfortunately, oats may not be the only naturally gluten-free grain contaminated with gluten.

What we tested: Twenty-two naturally gluten-free grains, seeds, and flours NOT labeled gluten-free were tested in duplicate using the Ridascreen Gliadin sandwich R5 ELISA with cocktail extraction. Seven of the 22 products contained a voluntary allergen advisory statement for wheat; 15 did not. Products included white rice and flour, brown rice, corn meal, polenta, buckwheat and buckwheat flour, amaranth seed and flour, flax seed, millet grain and flour, sorghum flour, and soy flour.

Findings: Thirteen of 22 (59%) products contained below the limit of quantification for gluten which is 5 ppm for the assay used. Of these 13 products, 3 contained a voluntary allergen advisory statement for wheat. Nine of 22 (41%) products contained more than the limit of quantification for gluten, with mean gluten levels ranging from 8.5 to 2,925. Of these nine products, four contained a voluntary allergen advisory for wheat.

Conclusions: Results of this study confirm that a certain percentage of inherently gluten-free grains, seeds, and flours are NOT gluten-free when they are purchased by consumers. Co-mingling of grain and seed can occur anywhere along the line from the field to the packaging plant.
Results also suggest that consumers can not rely on voluntary allergen advisory statements for wheat to make decisions about which products are more or less likely to be contaminated. Four of seven products containing greater than or equal to 20 ppm gluten did not contain an allergen statement for wheat while three of the products that contained below the limit of quantification for gluten did contain an allergen advisory statement.

While we can infer from this study that some degree of contamination exists in naturally gluten-free grains, seeds, and flours sampling was not large enough to make any assessment on the overall percentage of contaminated product.

Sampling also was not large enough to make any inferences on the specific grains, flours, and seeds more or less likely to be contaminated.

The following products contained above the limit of quantification for gluten:

Product/Mean ppm
Millet flour/305
Millet flour/327
Millet grain/14
Millet grain/25
White rice flour/8.5
Buckwheat flour/65
Sorghum flour/234
Soy flour/2,925
Soy flour/92

The following products tested below the limit of quantification for gluten: basmati rice; long grain brown rice; enriched corn meal; instant polenta; 1 sample of rice flour; hulled buckwheat; buckwheat groats; amaranth flour; flax seed; and amaranth seed.

For more information about this study, please contact me at triciathompson@glutenfreedietitian.com

This study was funded in part by Schar USA, a manufacturer of prepared gluten-free foods

The study abstract is available on Pub Med http://www.ncbi.nlm.nih.gov/pubmed/20497786
Tricia Thompson, MS, RD is an internationally recognized expert in celiac disease and the gluten-free diet. A researcher, consultant, and writer, she is the author of The Gluten-Free Nutrition Guide, The Complete Idiot’s Guide to Gluten-Free Eating, and The American Dietetic Association’s Easy Gluten-Free: Expert Nutrition Advice with More Than 100 Recipes. For more information on celiac disease and the gluten-free diet, visit Tricia’s website at http://www.glutenfreedietitian.com/ ”

The NFCA is Looking For Stories On Experiences Related to Gluten in Medications

2010-06-01T09:37:00.002-04:00

The National Foundation for Celiac Awareness (NFCA) is actively working with the FDA and pharmaceutical industry to address the problem of unlabeled gluten in medication. To help demonstrate this dilemma, NFCA is interested in hearing about specific case experiences that people with celiac disease have had related to their need for oral medication.

There are three areas that that will help illustrate the problem of gluten in medication:
1. Adverse effects resulting from taking a medication that had gluten in it
2. Being unable to take an oral medication in a timely manner because the ingredients were unknown
3. Taking a medication despite not knowing if it was gluten-free

If you have experienced an event related to gluten in medication and would like to share it, please email Loretta Jay at NFCA, lorettajay@celiaccentral.org . Please include the following:

1. Your name, address, phone and email
2. The name of the drug involved
3. A brief description of your experience

Gluten Free Warning- Alitalia Pizza in West Babylon

2010-05-25T11:11:00.003-04:00

This was posted to the Celiac Listserv- and figured I would spread the word in case any of you eat at Alitalia Pizza in West Babylon- to make sure to ask them to be careful with preparing GF!!
“Eating at Alitalia pizza in West Babylon, one problem when we picked it up, we had ordered (which initially we thought) had included Gluten Free pasta, well whoever packed it put a half loaf of regular bread right on top of the pasta container! Crumbs everywhere! My husband called to let them no that they did something wrong, and who ever had answered says not everyone who works there, or handles the food, knows all about gluten free. He said whoever packed the pasta, someone else then put in the bread. The pizza was ok, but we feel slightly sick from it. We tried to explain they would need to take better precautions and they did not seam interested in hearing that. There was also someone else ordering GF Pizza and the one handling the regular pizza, also showed the lady the GF pizza with the same gloved hand that handled the regular pizza. In ending just be careful and be specific and check your order, we will not be going there again.”

It’s a shame that so many companies have now started offering GF options (good), without taking the proper precautions to ensure that they limit the cross-contamination risks, train ALL of their staff properly, and take a GF diet seriously (bad). The worst think about the Gluten-Free diet being referred to as a “fad diet” is the fact that then people who do know the seriousness of the disease and how it would affect someone with CD who does ingest gluten, does not realize that this is not a “choice diet” but a medically necessary one!

What we in the Celiac Community can start doing, is GO to all these places that have now started offering a GF menu, THANK them for doing so, and EDUCATE them on what it means to be, eat, prepare, serve Gluten Free. We can encourage them to join an organization such as GFRAP (the Gluten Free Restaurant Awareness Program http://www.glutenfreerestaurants.org/ ) sponsored by GIG, which will provide them with materials on preparing proper GF food -or- attend a Suffolk County Celiacs meeting (first Tuesday of every month (Except Jan this year) in West Islip) http://www.suffolkcountyceliacs.org/ -or- Contact one of the board members of the Suffolk County Celiacs who can come and HELP them to prepare their kitchens for proper GF food production- contact: SuffolkCountyCeliacs _at_ gmail.com)

Lets start getting the word out there that this is NOT a “fad” diet, but one that needs to be taken seriously, and that GF food CAN be made safely so that we will not get sick from it!

-Sue

New Restaurants in Massapequa offering GF & Celiac Awareness Night tonight at CitiField!

2010-05-25T10:54:00.002-04:00

Don’t forget, tonight is Celiac Awareness Day at CitiField!!! Go see the Mets take on the Phillis and eat a GF Hotdog, Hamburger, Fries, or Beer (well, drink it, not “eat” the beer)- the “benefit tickets” are no longer for sale- but I’m sure you can still buy your tickets at the ticket window for tonight’s game! For those of you who are coming with us (Suffolk County Celiacs or LI Celiac Meetup Group) We’ll see you there! :)

Also, from one of my AWESOME readers Phil, who keeps me up-to-date on all his Gluten-Free finds while driving around Long Island, I received the following:

“I had the pizza and pasta at Fra Amichi in Massapequa this week. Let me just say that the pizza was so good, I had it two days in a row. I also went back and got the baked ziti. AWESOME! I couldn't tell it was GF. My wife had to take a bite and tell me it was. Fra Amichi tells me that they can make any pasta dish on their menu as a GF. They cook the GF pasta in the same kitchen, but cook in chicken broth, or a brown gravy that is made from corn starch. In addition, the GF pizza are cooked on a tinfoil pan, so the pizza does not make contact with the bottom of the oven. I am going to ask that my next pizza is cooked a bit more.. The dough was cooked, but was a little underdone to my likings.. I will have to send you a picture of my next pie.. they don't put a lot of toppings on, but they are HUGE pieces - and the pie is completely covered with cheese.. That is usually "extra cheese" amount of cheese at other locations.
I spoke with the owner of Fra Amichi, and he says he cooks all the GF dishes himself. Again, they don't have a dedicated kitchen, but my first "real dish" didn't kill me.

Also, With today's paper, I got a menu from Crostini Pizza (in Massapequa). More than half their menu is GF. I was going to go to Fra Amichi again tonight (I'm loving the baked ziti), but I might give Crostini a try since I have to pass there to get to Fra Amichi. Here is the link to Crostini : http://www.crostinipizza.com ”

I’m going to try to visit Fra Amichi and Crostini as soon as possible and then will report back- but figured (being that June is a busy month for me!) that I would get the word out there- so that you guys can visit as well and report back!

-Sue

Proposed Revision of the GF Labeling in Canada

2010-05-14T10:26:00.004-04:00

The FDA in Canada is proposing a new "labelling" law in Canada with regards to Gluten-Free products. It's interesting that under the current definition of Gluten-Free, that they do not allow un-contaminated, pure Oats in a "Gluten-Free" label. They mention below that they are considering a revision to that. The US is still working on their definition of what is/is not considered "Gluten-Free" and it will be interesting to see how both countries end up defining GF.
-Sue
_____________________________________

Health Canada Seeks Comments on Proposed Principles for the Revision of the Gluten-Free Labelling Regulations May 13, 2010 For immediate release

OTTAWA – Health Canada is seeking input from stakeholders and the Canadian public on the proposed principles that will guide the revision of the gluten-free labelling regulations.

The consultation, which will be posted on the Health Canada website and open for comments from May 13 until July 11, is intended to help inform the development of the proposed changes.

The Canadian Food and Drug Regulations currently states that: “No person shall label, package, sell or advertise a food in a manner likely to create an impression that it is a gluten-free food unless the food does not contain wheat, including spelt and kamut, or oats, barley, rye or triticale or any part thereof.” In addition, “gluten-free” is not permitted on packaged food products containing oats; even if the oats are pure and uncontaminated with other cereals.

Until recently, oats were thought to cause adverse effects in individuals with celiac disease. However, Health Canada’s recent review of the safety of consuming pure oats indicates that the majority of people with celiac disease can tolerate moderate amounts of oats that are pure and uncontaminated with other cereals. Current scientific knowledge also suggests that pure oats can be beneficial to those individuals with celiac disease who tolerate it, and its palatability and nutritional benefits may increase compliance with a gluten-free diet. For these reasons, Health Canada recognizes the importance in revising the gluten-free labelling requirements in order to provide better information to consumers with celiac disease.

Celiac disease is an inherited medical condition where the surface of the small intestine is damaged by gluten, a group of proteins found in grains such as wheat, rye, and barley. This damage causes the body to be unable to absorb nutrients such as protein, fat, carbohydrates, vitamins and minerals, which are necessary for good health. Currently, the only treatment for celiac disease is to follow a strict gluten-free diet.

Health Canada will continue to update Canadians on the progress of this issue once the consultation period has concluded. Please visit the Health Canada website for more information on the proposed principles that will guide the revision of the gluten-free labelling regulations in Canada ( http://www.hc-sc.gc.ca/fn-an/consultation/init/gluten2010/index-eng.php ).

To increase awareness of celiac disease in Canada, Health Canada, in collaboration with the Canadian Celiac Association (CCA) and the Fondation Québécoise de la Maladie Coeliaque(FQMC), has published a pamphlet entitled: Celiac Disease – The Gluten Connection ( http://www.hc-sc.gc.ca/fn-an/pubs/securit/gluten_conn-lien_gluten-eng.php ).

For further information, please visit Health Canada’s webpage on celiac disease ( http://www.healthcanada.gc.ca/celiac ).

Note: Comments may be submitted by email: bfpi@hc-sc.gc.ca, mail or courier to:

Bureau of Food Policy and Science Integration, Room E202
251 Sir Frederick Banting Driveway
Tunney's Pasture, Health Canada
Address Locator: 2202E
Ottawa, ON K1A 0K9

The feedback received through this consultation will be considered by Health Canada as it moves forward with developing options for potential revisions to Canada's gluten-free labelling policy. Health Canada will undertake further consultation with stakeholders once potential options have been developed.

Gluten Free Nature Valley Roasted Nut Crunch "Almond Crunch" bars NOW in Supermarkets!!

2010-05-09T10:03:00.002-04:00

I know I already blogged about this but I was SO excited to actually see it in the supermarket I felt I HAD to report again…

I found the Nature Valley Roasted Nut Crunch “Almond Crunch” bars by General Mills At Stop and Shop!!! There were only 3 left on the shelf- 2 had the new “Gluten Free” in blue on the front- the last one didn’t. So I bought both that were Gluten Free! The rest of the Nature Valley products were fully stocked- so I’m sure a fellow Celiac came in before me and cleared them almost out- which is good to see so that it’s making an impact that people ARE buying new Gluten Free products! Make sure to look for ones that do say “Gluten Free” like the one pictured above- because as you all know- while the old product is phasing out, the new product coming in, they can both be on the shelves at the same time!

The bar was very good! I was hoping it was going to be more of a “granola” type bar when I first heard they were coming out- but it was still delicious!!! And I’m so excited that they will be readily available at most major supermarkets!!

BRAVO again to General Mills! I still love you!

-Sue

Long Islands First 100% Gluten Free Bakery and Cafe opening in Bellmore

2010-05-07T11:08:00.009-04:00

I am so excited to announce this! I can not wait for Bare Naked Bakery to open up in June! Dubbed the "Panera Bread" for Gluten-Free people, Bare Naked Bakery & Cafe, which will be a 100% dedicated GF Facility, will have Breads, Cakes, Muffins, Pannini's, Pizza and Soups!

I sampled some of the pizza the other night, and it was outstanding!

I will keep you posted as soon as it is open for business!
-Sue
_______________________________________
2572 Merrick Rd. Bellmore, NY 11710
For Immediate Release

Long Islands First 100% Gluten Free Bakery and Cafe opening in Bellmore.

Bellmore - Opened June 2010 - Nassau County residents no longer have to settle for prepackaged or frozen gluten free bakery products. Fresh gluten free baked goods and sandwiches will soon be available at Bare Naked Bakery & Cafe, a 100% dedicated gluten free facility.

"We're excited about our new bakery offering fresh gluten free products here on Long Island," says Bridget Brennan, owner of Bare Naked Bakery & Cafe. "People with celiac disease or gluten allergies can enjoy the flavor of fresh baked goods again in a safe environment - they don't have to get something that's processed or worry about cross contamination. We're looking forward to providing our customers with a tasty, yet safe and convenient experience for their gluten free needs."

Bare Naked Bakery is dedicated providing superior gluten free breads, bagels, cakes and muffins, without compromising the taste, texture and quality of the products. The bakery,which started on one of the last organic farms in Nassau County - Friendly Farms in East Meadow - will continue to use farm-fresh fruits to bake its pies and muffins, ensuring that only the freshest ingredients are packed into every product made. “The products are so delicious and the consistency is so fluffy that even people who don’t need to eat gluten free love them”, says Bridget.

The bakers at Bare Naked Bakery are dedicated to offering a gluten alternative to eating out without compromising the taste, consistency and safety of their products. Their mission is to bring the experience of crunchy and fluffy, fresh-baked goods back to the community of gluten free people who never thought they could experience those tastes again especially while dining out.

"My grandmother told me when she was growing up, foods were unaltered and so abundant
with flavor - you couldn't finish the whole thing" says Bridget. "Now, most gluten free products are mass-produced, engineered, and over-processed. The breads lose not just their flavor, but their integrity as well. In addition, even though more restaurants may offer gluten free options now, cross contamination is still a very real threat to sufferers. At Bare Naked Bakery & Cafe, we're committed to restoring the faith in dining out for the gluten free community by providing top quality products in a 100% dedicated gluten free facility."

Bare Naked Bakery is scheduled to open June 2010. Visit http://www.barenakedbakery.com/ for the most recent updates and details.

Bare Naked Bakery 2572 Merrick Rd. Bellmore, NY 11710
Contact:Bridget Brennan. (516) 809-7370 or email info@barenakedbakery.comhttp://www.barenakedbakery.com/

**For Updates on Bare Naked's opening and reviews:
http://www.glutenfreeli.com/2010/07/bare-naked-bakery-lis-1st-full-gluten.html

Special Celiac Disease Report in USA Today this Friday, May 7th.

2010-05-05T20:51:00.006-04:00

Media Planet publishing Inc. will release a special celiac disease report this Friday May 7, 2010 in USA TODAY.

This comprehensive supplement seeks to raise awareness of the disease and the gluten-free diet, promoting resources available to help the suffering gain a diagnosis, and patients and families with celiac restore their health and reclaim their life!

Sarah Jane Smith, LPGA star and NFCA Athletes for Awareness spokeswoman, graces the cover of this special magazine insert. Smith, along with fellow NFCA Athlete for Awareness AJ Clemens, are profiled in the ‘stories of inspiration’ section which can be seen on pages 4 and 5. In addition, NFCA founder and president Alice Bast is a featured expert on the subject of celiac disease and infertility.

The latest celiac disease report published by Media Planet for USA TODAY will reach over one million readers nationwide, distributing over 442,000 printed copies nationwide.

Find out where you can pick up a copy of this special insert here:

http://www.celiaccentral.org/News/Celiac-in-the-News/161/vobId__2617/

Can’t get the insert in print?

For those unable to get the May 7th, 2010 USA Today Celiac Disease special
report in print, it is now available for download online here:

http://www.celiaccentral.org/News/Celiac-in-the-News/161/vobId__2617/

Enjoy!

Senator Parker Proclaims May as Celiac Disease Awareness Month in NY!

2010-04-29T20:05:00.003-04:00

Senator Parker Proclaims May as Celiac Disease Awareness Month
By Created 04/28/2010 -
Published on New York State Senate (http://www.nysenate.gov/ )

Senator Kevin Parker [1] (D-Brooklyn) honored groups and individuals dedicated to increasing awareness of Celiac Disease, an inherited, autoimmune disease that hinders the body’s ability to absorb nutrients properly. In recognition of the seriousness of this disease and the efforts of those dedicated to fighting it, Senator Parker passed a resolution proclaiming May as Celiac Awareness Month in New York State.

Celiac Disease causes damage to the lining of the small intestine from eating gluten and other proteins found in wheat, barley, rye and possibly oats. The exact cause is unknown; however, those with a family member with Celiac Disease are at greater risk for developing the disease.

The disorder is most common in those of European ancestry and women are affected more commonly than men. More than two million people in the United States, or about 1 in 133 people have the disease. In New York State, approximately 150,000 people suffer from Celiac Disease.

“No treatment can cure Celiac Disease. However, you can effectively manage Celiac Disease through changing your diet,” Senator Parker said. “Gluten is found in bread, pasta, bagels, pizza and many other popular foods but can also be found in medicines, vitamins and lip balm. People with Celiac Disease may have no symptoms but can still develop complications of the disease over time. Raising awareness among medical professionals and the public could save lives.”

There are numerous diseases and conditions associated with Celiac Disease including:
· Anemia
· Autoimmune disorders such as rheumatoid arthritis and systemic lupus erythematosus
· Certain types of intestinal cancer
· Dermatitis herpetiformis
· Down syndrome
· Lactose intolerance
· Miscarriage or unexplained infertility
· Neurological conditions
· Osteoporosis or osteopenia
· Thyroid disease
· Type 1 diabetes

“Another characteristic of Celiac Disease is that it is often misdiagnosed, or only diagnosed after years of suffering, missed work, and expensive diagnostic testing-and ineffective treatment. Consequently, raising awareness among medical professionals and the public about Celiac Disease could save the State of New York hundreds of millions of dollars otherwise lost to unnecessary or ineffective medical treatments, or in lost work productivity,” said Senator Parker.

“Experts in the field of Celiac Disease tell us that one percent of the population worldwide has Celiac Disease. Sadly, 97% of those individuals go undiagnosed for years due to a lack of information and awareness,” said Senator William Stachowski (D-Buffalo). “Immediate relief for those individuals is as simple as not eating certain foods, but these foods, like wheat, are so common it’s hard to avoid them. Once more people learn about the disease through our awareness raising efforts, our next step will be to make New York State a place where people can easily find gluten-free foods and products to make living with the disease easier. I am pleased to see so many of our State’s restaurants and businesses stepping up to provide gluten free products for suffers, and make living with the disease easier. I will do what I can to support their ongoing efforts, and to find ways to lower the costs borne by New Yorkers, New York businesses, and by the State's health care system.”

Senator Parker has sponsored two bills that would raise awareness of this debilitating disease. The first (S.5751A) would create a statewide education program within the Department of Health to promote awareness and train health care professionals concerning the causes and consequences of Celiac Disease.

The second bill, (S.7460) would increase the safety to those with food allergies by requiring every cafeteria owned, leased or operated by the state to post all information regarding the gluten content of foods being served.

Groups recognized by Senator Parker for their work in helping to raise awareness of Celiac Disease and ameliorate the suffering of New Yorkers with this disease include:
-The Greater New York City Celiac Support Group
-NYCeliac
-The New York Restaurant Association,
-The Celiac Disease Center at Columbia University
-Sherry Lynn's Gluten Free Restaurant
-Wheatfield's Restaurant
-The Celiac Disease Foundation
-The Celiac Disease Resource, Inc.

“This proclamation is a giant step in the journey to increase awareness of this highly under diagnosed and untreated disease,” said Daria Spiak, Vice President of The Celiac Disease Resource, Inc. (www.celiacresource.org [2]). “We thank Senator Parker and all who helped in getting this proclamation to fruition.”

"Celiac Disease is the #1 disease you've never heard of,” said Elaine Monarch, Founder and Executive Director of the Celiac Disease Foundation (www.celiac.org [3]). “We applaud Senator Parker's efforts to help us raise awareness of this vastly under-diagnosed disease with his Resolution J.4813 designating May as Celiac Disease Awareness Month in the state of New York. The Celiac Disease Foundation (CDF) thanks you Senator Parker for your advocacy, dedication and passion that will make a difference in the lives of people with Celiac Disease and those yet to be diagnosed."

“I want to thank Senator Parker and the New York State Senate for recognizing Celiac disease and the many individuals whose lives have been changed by adopting a gluten free diet,” said Sherry Birch, Owner of Sherry Lynn’s Gluten Free Restaurant and Bakery, Latham, N.Y. “We believe that Celiac awareness will be enhanced with the introduction of this resolution. Beyond any doubt, it will help more New Yorkers to cultivate the lifestyle necessary to reduce the chronic symptoms and complications of this largely under-diagnosed ailment.”

“We at Outback Steakhouse are proud to support Celiac disease awareness and the Celiac Disease Resource Inc. in their efforts to raise awareness,” said Bruce Anderson, Managing Partner, Outback Steakhouse #3351 – Albany, NY. “We are thankful for all our loyal patrons and happy to provide them with safe dining options.”

Authored by Senator
Wed, 04/28/2010
http://www.nysenate.gov/press-release/senator-parker-proclaims-may-celiac-disease-awareness-month

And a link to Times Union article - http://blog.timesunion.com/glutenfree/may-declared-celiac-disease-awareness-month-by-state-senate/273/?sms_ss=hotmail

I love General Mills!

2010-04-25T18:19:00.002-04:00

General Mills' "Nature Valley Roasted Nut Crunch Bars" (Almond) are now labeled gluten free! They started shipping March 31st and will be available in stores soon. Be sure to look for them at your local grocer! As always, a friendly reminder to look for the gluten free label on the pack to confirm that the product is GF!

Also, on the Celiac-Disease.com website, it says that General Mills will be debuting their new gluten-free Bisquick pancake mix at the Annual Celiac Disease Foundation Confernce in LA! The new baking mix will be introduced to the public later this summer. yippee!!

In addition to the gf pancake mix General Mills will soon have 3 gluten-free Hamburger Helper's, which will also be available this summer in 3 flavors: Chicken Fried Rice, Cheesy Hashbrowns and Beef Fried Rice.

here's a link to the article from Celiac-Disease.com:
http://celiac-disease.com/general-mills-to-debut-gluten-free-bisquick-at-annual-celiac-disease-foundation-conference/

Don't forget that General Mills has a Gluten Free Website dedicated to all their GF products- http://www.liveglutenfreely.com/ which also has great recipes and you can sign up for their Newsletter. You can also find them on Facebook under the name "Live Gluten Freely"

A HUGE THANK YOU goes out to the folks at General Mills for taking such tremendous steps in helping to make Gluten-Free food go "mainstream", affordable, and available for us!
:)

May 25th is Celiac Disease Awarness Day at CitiField with the Mets!

2010-04-25T18:13:00.008-04:00

Tuesday, May 25th is Celiac Awareness Day at Citifield! R.O.C.K. LI has arranged for a portion of the ticket price from our sales to go to the Celiac Disease Center at Columbia University!

CitiField now offers a "Gluten-Free Food Cart" sponsored by Kozy Shack, serving GF hotdogs, hamburgers (with gluten-free buns!), gluten-free beer (Redbridge) and Kozy Shack pudding! (click here for a link to the article about it on my blog: http://glutenfreeli.blogspot.com/2010/03/gluten-free-food-cart-at-citifield.html )

Celiac Disease Awareness Night
Tuesday, May 25, 2010 @ 7:10p.m.
NY Mets vs. Philadelphia Phillies
Citi Field
143-01 Roosevelt Ave
Flushing, NY 11354

To buy tickets go to www.Mets.com/Celiac and then Log in to the Group Ticket Window with the following information to buy your tickets today!

Sign-In ID: CELIAC
Password: METS

-Sue

Gluten-Free Events this weekend on Long Island!

2010-04-21T23:10:00.007-04:00

On Saturday and Sunday 4/24 & 4/25 this week there is the Green Living Expo at Suffolk County Community College (in Brentwood) and there is going to be a "Gluten-Free Pavillion" there with the Suffolk County Celiac board members as well as some Gltuen-Free Vendors!

The hours are Saturday, April 24th from 11-5pm, and Sundy, April 25th from 11-4pm.
http://www.greenlivingexpoli.com/
Admission is Free!

Suffolk County Community College
Brentwood Campus
Health, Sports & Education Center
1001 Crooked Hill Road
Brentwood, NY 11717

Also, since it's a "Green" expo

10 Things You Can Recycle at Long Island’s Green Living Expo
Click here for more details.

1. Sneakers (sponsored by Nike®)
2. Rechargeable Batteries (sponsored by Call2Recycle.org)
3. Eyeglasses
4. Prescription Sunglasses
5. Computers (no monitors)
6. New and gently used woman’s business attire and accessories (sponsored by Dress for Success®)
7. Cell Phones (sponsored by Call2Recycle.org)
8. Books—bring a book, take a book
9. DVDs—bring a DVD, take a DVD
10. CDs—bring a CD, take a CD
____________________________________________________

THE Whole Foods EVENT WAS POSTPONED- as soon as I have the rescheduled date, I will post!
Suffolk County Celiac members will also be at Whole Foods in Jericho for "Gluten-Free Day" from 12-4pm sometime in May.

When I have exact details regarding this event I will post.

429 North Broadway
Jericho, NY 11753-2106
(516) 932-1733
http://www.wholefoodsmarket.com/stores/jericho/

More and More Gluten-Free Places in Nassau!

2010-04-21T22:48:00.002-04:00

Over the past few weeks, I keep reading the Pennysaver, coupon books, and those budget pack coupon envelopes that come in the mail- scouring for new places that list "Gltuen-Free now available"... Just in the past 3 weeks or so I have found:

Tomato and Basil - 1692 Merrick Rd, Merrick- 516-377-9500 advertising "We now offer Gluten Free Pizza" on their coupons. www.Tomatoandbasilpizzeria.com *Pizza was good, it's a thin crust and served in its own metal tin*

Frantoni's- 1928 Hempstead Tpke- East Meadow (next to Zachary's)- 516-794-7878 advertising "We now have Gluten Free Pizza" (which I believe is "Still Riding Pizza")- www.Frantonis.com

BellAmore Pizzeria- 2719 Merrick Rd, Bellmore- 516-221-5389 "Gluten Free Pizza & Pasta"

Saporito- 1378 Wantagh Ave, Wantagh- 516-221-7773 "We have Gluten-Free Pizza & Pasta" www.saporitoli.com *Pasta and Meatball parm dish was good! They serve Conte's pastas*

Yogurt & Such - 2014 Merrick Rd, Merrick (next door to Koban)- 516-771-2716 "Almost Every Flavor Yogurt is Gluten Free"

It's so exciting to see Gluten Free being advertised in local coupon packs!!! Be on the lookout for them!

FDA Online Survey regarding Gluten-Free Claims on Food Labels

2010-04-13T22:11:00.008-04:00

So the study that I took part in for the FDA back in November (http://glutenfreeli.blogspot.com/search/label/Gluten%20Free%20FDA%20Guidelines )
Now has an online (modified) version of the questions I answered on the panel discussion.... the two pictures are the same, but when I was there in person, they had a lot more labels... so it looks like they are now trying to gather more people's opinions!

It’s really important to take this survey!!! We need to have input on how labels should read to make it the most clear. (I’m still not fully happy with all the choices that they give- some are still really ambiguous- but we’re moving along). As for the question about 20ppm (which is the standard “allowable” ppm of gluten in Europe), I clicked “other” and wrote “while 20 ppm is the standard allowable amounts of gluten ppm in Europe, it can still have the potential to make us sick, and therefore should be less than that in the US.” :)

-Sue

CLICK THE LINK BELOW TO TAKE THE SUVEY!!!
_____________________________________________________

The Celiac Disease Foundation is assisting the FDA is seeking Participants for a Research Study on Gluten-Free Claims on Food Labels and requesting your assistance.

The U.S. Food and Drug Administration (FDA) is seeking adults diagnosed with celiac disease or gluten-intolerance or caregivers to such individuals to participate in a research study on their grocery shopping habits. Participants will be asked to take an Internet survey, which will take
approximately 10 minutes to complete.

The survey is available at www.synovate.net/forgluten *see below*

Please contact Katherine Kosa at kkosa@rti.org or 1-800-334-8571, extension 23901, if you have any questions about the study. To request a paper copy of the survey, please call 1-877-4GLUTN1.

UPDATE from the FDA:
"Thank you very much for getting the word out about the FDA gluten-free survey. The response has been overwhelming and we have met our quota in just a few days. The survey will shut down in a few hours but in the meantime, those who try to respond may receive a "not qualified" message. I apologize for that.

If you have the opportunity to thank these potential respondents, please do, as we will, should they contact us.

Thank you again,
U.S. Food & Drug Administration
Center for Food Safety and Applied Nutrition"

GFCO to Certify Snyder's Gluten-Free Pretzels

2010-04-10T10:18:00.005-04:00

GFCO to Certify Snyder's Gluten-Free Pretzels

from the Celiac list serv.......

The Gluten-Free Certification Organization (GFCO) announces today [yesterday] that, Snyder's of Hanover's Gluten Free Pretzel Sticks have met GFCO's stringent qualifications and earned certified gluten-free status.
__________________________________________________

Auburn, WA, April 7, 2010: "Meeting what are widely regarded as the gluten-free industry's Best Practices illustrates that Snyder's understands the importance that safe, gluten-free foods play in the diets of celiacs, the gluten intolerant, and others avoiding gluten in their diets," says
Channon Quinn, Director of Industry Programs, and GFCO.

GFCO certification is respected as the premier gluten-free certification for all consumer goods. Snyder's has been in discussion with GFCO since September of 2009. After weighing the pros, cons, and costs against safely meeting market demand, Snyder's has completed the certification process.

"Snyder's is a huge producer of other, gluten-containing snack foods,"continues Quinn, "which proposes complications new, gluten-free manufacturers with dedicated facilities don't have to consider - primarily contamination from lines running wheat flour-based products." Nevertheless, Quinn says these factors can be overcome, as proven by other manufacturers
of GFCO's more than 4,000 certified products.

"As part of the certification process, Snyder's has successfully addressed these considerations," says Quinn. "Our process mandates a carefully laid out plan and lists of protocols related to production, quality control, and packaging; all areas of Snyder's pretzel production process."

GFCO utilizes third-party auditors that inspect manufacturing facilities on a regular basis, monitoring all production aspects of the GFCO certified product.

"Some certification programs don't actually do onsite inspections, if you can believe that," comments Cynthia Kupper, Executive Director of the Gluten Intolerance Group of North America, under which the GFCO program is run. "We not only conduct random and regular site visits, but we delve into everything from ingredient sourcing to storage and handling, production, cleaning and even airborne flour dust that can contaminate an otherwise gluten-free product. It's extensive, as it should be because it's our health we're talking about," she finishes.

As part of the GFCO application process, risk is determined for ingredients and manufacturing, which helps determine the amount of raw materials, equipment and finished product the company is required to test onsite. It also determines the number of annual audits a company will have.

GFCO auditors are trained with years of experience working in plant inspections for kosher, organic and HACCP (Hazard Analysis & Critical Control Points). GFCO trains these auditors to also appraise gluten. GFCO auditors may often do "spot gluten testing" as part of their inspections. As well, GFCO pulls products randomly from the point of sale to send to labs for detailed gluten testing without the company's knowledge. GFCO has established a standard for certification at less than 10 ppm gluten, twice as strict as that proposed by the FDA and accepted by Codex and the World Health Organization. Rarely do GFCO-certified products test more than 5 ppm gluten in laboratory testing.

It can often take a company several months to work through the certification process. GFCO contractual requirements are stringent. In the end, it is our experience that companies certify gluten-free with GFCO because they recognize that we set the strictest requirements and they see the value third-party validation provides to their commitment to the gluten-free consumer market. Many GFCO-certified products also carry other third-party certifications, such as organic and kosher.

"Consumer confidence increases with external certifications, and GFCO sets the most rigorous standards for gluten-free," states Quinn.

The Gluten Free Certification Organization is a program of the Gluten Intolerance Group of North America. GFCO currently provides audits in 10 countries. The Certified Gluten-Free logo is a registered trademark of GFCO and a trusted, easy to find symbol that consumers rely on to know the foods they choose are truly gluten-free. http://www.gfco.org/ ; http://www.gluten.net/ .

The global leader in pretzels and the nation's second largest snack food company, Snyder's of Hanover was founded in 1909 and is a privately held company that employs over 2,250 associates and operates nearly 1,800 distribution routes nationwide.

Snyder's is headquartered in Hanover, PA, also the location of its flagship snack food manufacturing and distribution center where products are produced and distributed to the eastern half of North America, the Caribbean, Central and South America, and Europe. The Goodyear, Arizona plant produces products for the Western half of the United States and Pacific Rim countries. The Jeffersonville, Indiana plant produces and distributes Krunchers! TM kettle potato chips, JaysTM potato chips, and GrandeTM tortilla chip products primarily for the Midwest, Central, and Eastern United States.

McCormick is recalling “McCormick Fajitas Seasoning Mix” due to undeclared wheat and milk

2010-04-08T09:56:00.001-04:00

From the FAAN website: http://www.foodallergy.org/page/milk--wheat-allergy-alert-mccormick--company-incorporated

April 7, 2010

McCormick & Company, Incorporated is recalling “McCormick Fajitas Seasoning Mix” due to undeclared milk and wheat.

The product was distributed in grocery stores nationally.

The product is in 1.12-oz. pouches labeled with UPC Code 5210002121 and “BEST BY” dates of JAN 16 12 AH and JAN 16 12 CH. The package contains the wrong product.

Consumers may call (800) 632-5847 with questions or to request a replacement or full refund.

Google Map of Places to eat and shop Gluten Free on Long Island!

2010-04-05T16:45:00.002-04:00

I started working on a Google Map of places to eat and shop gluten free on Long Island. It is still a work in progress, and as I’m remembering things I’m adding them on- if you have a great place that should be listed, please send me an email or leave a comment on this page, and I will add it on!

http://maps.google.com/maps/ms?hl=en&ie=UTF8&msa=0&msid=106209715497799710320.000482f58ce40fb4d51f8&z=10

-Sue

Undeclared GLUTEN in Zatarain's Original Dirty Rice Mix Package

2010-04-05T10:02:00.001-04:00

From the FDA website: http://www.fda.gov/Safety/Recalls/ucm207207.htm

Zatarain's Recalls Original Dirty Rice Mix Package Due to Unlabeled Wheat and Barley Ingredients
Contact:
Dave Mixon (410-527-8491)

FOR IMMEDIATE RELEASE - April 1, 2010 - Gretna, LA - Zatarain's has announced a voluntary recall of Zatarain's Original Dirty Rice Mix, 8 oz. package with UPC Code 7142909535 and a "BEST BY" date of JAN 19 12H. Zatarain's Original Dirty Rice Mix packages with this date code contain undeclared wheat and barley ingredients. People who have allergies to wheat or barley run the risk of serious or life threatening allergic reactions if they consume this product.

The Zatarain's Original Dirty Rice Mix package was distributed to limited grocery stores in Florida, Michigan and Virginia beginning February 15, 2010. The product is available in 8 oz. boxes, and the date code is found on the bottom of the package. The "BEST BY" date of JAN1912H is the only date code affected by the recall.

The recall was initiated after it was discovered that product was mispackaged, and as a result, the ingredient statement on the package did not list wheat and barley as an ingredient.

No illnesses or allergic reactions have been reported to date. No other Zatarain's No other Zatarain's products are involved in this recall.
All grocery outlets that sell Zatarain's New Orleans Style Dirty Rice Mix packages have been notified to remove the affected product (UPC Code 7142909535 and a "BEST BY" date of JAN1912H) from their shelves immediately. Consumers do not need to return the product to the store where it was purchased. Instead, consumers are urged to contact Zatarain's Consumer Affairs at 1-877-837-3796, weekdays from 9:30 AM to 5:00 PM Eastern Time, for a replacement or full refund, as well as instructions on what to do with the product.
This recall is being made with the knowledge of the Food and Drug Administration. The company is also issuing an alert through the Food Allergy & Anaphylaxis Network.

Google Map of places to eat Gluten Free in NYC!

2010-03-30T21:51:00.003-04:00

With being on spring break this week I have plans to be in the city a lot. I love going to NYC, just a short train ride away, and having tons of Gluten Free eating options! Among my favorites are Risotteria down in the Village on Bleecker, Mozzarelli’s (on 23rd btw park & b'way ….), Lili’s 57 (mid-town on 7th Ave at 57th st) and Lili and Loo’s (on Lex at 62nd st). There is also always a Chipotle around if you’re in need of quick food and a Starbucks on every corner, which now carries Lucy’s GF cookies in addition to KIND bars. There are also 2 bakeries to choose from now, BabyCakes which offers GF products on the lower east side, and the new Tu-Lu’s Bakery (on East 11th)which is fully Gluten Free!

A tremendous resource in finding where to eat or shop gluten free is the NYC GF google map created by Erin at GlutenFreeFun.blogspot.com! Thanks Erin for creating this awesome list and taking the time to help us find places to eat GF!! Next time you are going to NYC check out this map first to find Gluten Free friendly places to eat!

http://glutenfreefun.blogspot.com/2010/01/gluten-free-new-york-city-map.html

Erin motivated me to do the same, so I have started a Long Island google map and it will be up shortly!

-Sue

If the above link does not work here is the link to the GF NYC Google map directly… http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=107361756935984439423.000463eb6f9496e7c7e29&source=embed&ll=40.801856,-73.953094&spn=0.200112,0.429153&z=11

Warning: Snyder's of Hannover's plans for GF pretzels- but not factoring in Cross-Contamination Issues!!

2010-03-30T13:01:00.009-04:00

Please see below post from blogger Gluten Free Mom, http://glutenfreemom.typepad.com/gluten_free_mom/2010/03/gluten-free-call-to-action.html about an alarming account of Snyder’s of Hannover’s plans to make a GF product but are not taking cross-contamination precautions seriously. I am disgusted by this and their total lack of concern that all of us "Celiacs" would get VERY VERY sick from this!

I am just pasting her entire entry here, because it is that important to get the word out...
-Sue

UPDATE: We received word from the Gluten Intolerance Group that Snyder's has now contacted GIG to begin the steps of properly becoming certified Gluten Free! So they must have received the message from us all that it DOES matter if they do things correctly so that none of us get sick!
_______________________________________________

TrackBack URL for this entry:
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March 29, 2010

Gluten Free Call to Action

I received the following from someone who I really respect in the gluten free community. Jules is completely dedicated to making this a better gluten free world. Please read the following:

Are you willing to be poisoned?　 For profit?

I apologize for the alarm, but where food safety and our health are concerned, silence is not an option. I hope you agree.

This month I met a senior executive of a food company that is launching a new gluten-free product. When I asked why their product was not certified gluten-free,　I was discouraged (because I usually only eat products that are certified). As we discussed their reasons, and their casual and dangerous interpretation of what "gluten free" means,　my stomach knotted,　by blood pressure rose and I was moved to write a letter to their CEO.

Please read the letter,　and join me and thousands of gluten-free consumers who will not be taken advantage of for profit’s sake. 　The incredible growth of the gluten-free segment of the food industry is usually a positive development for those of us adhering to this eating style. But this growth also is fraught with perils,　as uncaring, uninformed companies disregard our health in their eager attempts to capture their share of our dollars. I’ve long compelled my readers to not patronize companies that produce inferior products; to not compromise on taste. Nor should we blindly flock like underfed lemmings to the snack food aisle to purchase the latest "gluten-free" offerings…without proof of the companies’ commitment to protecting our health.

Until now, I had nothing against this company, but in light of what I learned directly from a senior executive, I feel nothing but an all-out boycott of this product by the gluten-free community will suffice.　 We need to send a message that our collective purchasing power is powerful indeed. And that gluten-free consumers deserve the safety,　care and accountability that marketing a product to us demands. Your swift and committed response will send a message not only to this company,　but will serve as a warning to others who want to capitalize on us without doing their diligence.

Don’t remain silent. Exercise your right! Voice your concerns by contacting the President and CEO of Snyder's of Hanover directly, Mr. Carl Lee at SOH@snyders-han.com.

Then please pass on this letter to all those you care about who live gluten free.　

The gluten-free community is a tight-knit one,　indeed.　 Let’s harness the power we have in our numbers,　and raise our voices.　 We will not be exploited!

~jules shepard

------------------------------------------------------------------------------------------

Mr. Carl Lee

President & CEO

Snyder's of Hanover

VIA FAX 717-632-7207

March 26, 2010

Dear Sir,

Your company has undoubtedly identified the gluten-free segment of the food market as a high-growth opportunity. You are about to learn how vital truly gluten-free foods are to the health of this same population – a population which can be very vocal when they think they are being taken advantage of and when their health is placed in jeopardy.

I met with your Vice President of Marketing at Expo West and engaged him in a discussion about your new gluten-free pretzels. I was initially excited about this brand new offering, but I soon became horrified at your company's reckless disregard for the safety of the population to which you hope to market this product.

When I asked about why Snyder's isn't GF certified, your VP of Marketing, Rudi Fischer, brushed off the notion, explaining that the company had explored the requirements of certification, and "didn't want the headaches" that came with it. He elaborated that Snyder's didn't want to have to do any product recalls or lose inventory because any given run may test at over 20 ppm gluten. He even threw out the example that if someone "forgot to wash down the line" between gluten and gluten-free runs, he didn't want to have to "report to anyone else, pull inventory or do any recalls of product". He went so far as to say that although the bags are currently labeled "Gluten Free" and also "Wheat Free," the company is actually going to take off the "Wheat Free" designation since the products are run with wheat products and are potentially contaminated with wheat. Shockingly, he indicated that the "Gluten Free" label will remain, however.

Your VP also said your company is not really concerned with the gluten ppm test results since, he said, "only 3 million people are celiac, and most of them don't even know it yet." He identified your target market as "the other 22 million eating gluten free, just because.s" He indicated that this market segment wouldn't really care if your products contained 20ppm or 23ppm gluten. Can he be serious? When I inquired as to why on earth Snyder's would enter this marketplace (with this approach), he answered, "Because Glutino is making a killing with their pretzels."

This 3-ppm increase in gluten could trigger any number of symptoms in celiacs, or in those who "merely" eat gluten free, ranging from painful gastrointestinal symptoms like diarrhea and cramping, to nutrient malabsorption, painful skin lesions, joint inflammation, fatigue, infertility and miscarriage, and of course, headaches – although apparently ours are not as serious as the headaches your VP indicated would come with gluten-free certification.

I spent the afternoon before the Expo speaking at the Healthy Baking Seminar to more than 130 manufacturers who wanted to get gluten free right. Small and large companies which are willing to invest in educating themselves about the onerous responsibility of gluten-free food safety as well as the market opportunity it represents.

They know, as I wish your company did, that gluten free is not just about a market opportunity. It is a responsibility manufacturers bear when they enter this marketplace. Did you do more than buy the SPINS report, or did you actually talk to gluten-free consumers? In any of your focus groups, did anyone say that a 3-ppm increase (or more) in gluten is acceptable? One-eighth of a teaspoon of gluten-containing flour can cause a chain reaction of painful symptoms in gluten-free consumers from which it may take weeks to recover. The manufacturers who take this responsibility seriously and produce good products -- the ones who do it right -- like Glutino, can make "a killing." The ones who disregard the importance of the responsibility they bear, like Great Specialty Products (recently indicted in North Carolina on six counts of obtaining property by false pretenses by marketing bread as gluten-free that was not, in fact, gluten-free), will have far more to deal with than poor sales.

This is a critical juncture for Snyder's entering this market. As you will see, all eyes are now on you; you have the opportunity to do the right thing. If your product recovers from this misinformed beginning, it will be by finding an organization who is willing to train and certify you – and believe that when they walk out the door you will uphold their standards. It will also come from taking the time to understand your market and ingrain yourself into the gluten-free community by funding celiac research, by supporting efforts to raise awareness for the needs of the gluten-free community, and by proactively lobbying for tougher -- not looser -- labeling protocols. Take the high road and redeem your company, leading the category by example, or your "gluten-free" products will fail and much good will toward your company will be squandered.

Sincerely,

Jules E. D. Shepard

Gluten-Free Food Cart at Citifield!!

2010-03-25T20:12:00.005-04:00

This is so exciting! Citifield will now have a gluten-free food cart sponsored by Kozy Shack! (and I thought I couldn't love Kozy Shack anymore than I already did!)... Not only will the cart have Kozy Shack puddings, (which are labeled GF, which makes it much easier when shopping) but the cart will feature gluten-free hot dogs, hamburgers with gluten-free buns (!!) and gluten-free beer!!!! How exciting will it be to go to the baseball game, and be able to eat a hot-dog and have a beer, just like everyone else?! I'm so glad I'm a Mets fan- but even if I wasn't, I now would be! Sorry Yankee fans, you'll just have to come watch with us!

See blurbs from the article- and click on the link for the whole article.

It's Amazin! Gluten-Free Eating Goes Mainstream at Citifield

"The Mets developed the stand-alone cart in response to one of the most common requests from fans, who asked for a gluten-free concession. In addition to Kozy Shack® gluten-free snacks, the cart will also feature hot dogs and hamburgers with gluten-free buns and gluten-free beer. Baseball fans can locate the cart on Field Level in the right field corner, just outside the World's Fare Market."

it continues...

"Dietary restrictions are a growing concern in the food industry and we have always strived to make our products available to meet all consumer needs and palates," says Kozy Shack® CEO Bob Striano. "We're excited to further our partnership with the Mets and offer fans a designated cart for gluten-free food products. It's a home run for everyone."

Read more:

http://www.earthtimes.org/articles/show/it39s-amazin-gluten-free-eating-goes-mainstream-at-citifield,1219725.shtml

Lets all go to the ballgame!

Here is a photo of the new Gluten-Free Shack from NewsCom.com! (LOVE IT!)
http://www.newscom.com/cgi-bin/pub/s?f=PRN/prnpub&page=1&xtag=PRN-prnphotos-91009&redir=detail&TAG_ID=prnphotos091009

GF Food Recall -some GFN Foods products potentially contaminated with Salmonella

2010-03-16T22:40:00.003-04:00

GFN Foods, LLC Voluntarily Recalls Gluten-Free Naturals Pancake Mix, Gluten-Free Naturals Light & Moist Yellow Cake Mix and Gluten-Free Naturals Cookie Blend Flour

FOR IMMEDIATE RELEASE - March 11, 2010 - GFN Foods, LLC of Cranford, NJ is voluntarily recalling:

From FDA Website: http://www.fda.gov/Safety/Recalls/ucm204711.htm

Gluten-Free Naturals Pancake Mix – UPC 187058 000043
Lots 09159 (exp 12/8/2010), 09320 (exp 5/16/12) 09322 (exp 5/18/12)

Gluten-Free Naturals Light & Moist Yellow Cake Mix – UPC 187058 000067
Lots 09083 (exp 9/24/10) and 09322 (exp 5/18/12)

Gluten-Free Naturals Cookie Blend Flour – UPC 187058 000029
Lots 09086 (exp 6/24/10), 09219 (exp 11/7/10) and 10035 (exp 5/4/11)

These products, manufactured by GFN Foods, are being recalled because they have the potential to be contaminated with Salmonella. The FDA and Thumb Oilseed Producers Cooperative of Ubly, MI found traces of salmonella in Thumb Oilseed's facility. GFN Foods, LLC is voluntarily recalling the products that contain the ingredient supplied by Thumb Oilseed.

Salmonella is an organism which can cause serious and in some cases fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with salmonella often experience fever, diarrhea (which can be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with salmonella can result into getting into the bloodstream and producing more severe illnesses such as arterial infections, endocarditis and arthritis.

Suffolk County Celiacs Article to be in "New Living" Magazine next week!

2010-03-04T12:47:00.004-05:00

There will be an article on the Suffolk County Celiacs Support Group & Celiac Disease in the March issue of New Living magazine! The Magazine, which is free and can be found at the entrances of diners, gyms, supermarkets, etc will be out starting this Saturday, March 6th (and in all locations by March 10th). You can also see the article by visiting http://www.newliving.com/ on/after March 15th. You can find it by searching the words “Suffolk County Celiacs”. I believe there will also be some Gluten-Free advertisements as well! Make sure to check it out!
-Sue

It’s that time of year again- Passover = GF products in Supermarkets!

2010-02-18T19:38:00.004-05:00

Around this time of year when the supermarkets begin to stock their shelves with Easter and Passover items (yes, Valentine’s day was Sunday!) more and more gluten-free items keep popping up each year! Two years ago I wrote about Shop Rite (http://glutenfreeli.blogspot.com/search/label/Gluten%20Free%20passover%20-%20Shop%20Rite ) and the great products they had- and last year found some of the GEFEN corn pasta products as well. Yesterday while shopping at Stop and Shop- in the Passover aisle (pic) I found some more products! GEFEN now in addition to gluten-free pasta’s also has 3 gluten-free cookies- Chocolate Chip, Vanilla, and Brownie Cookies (pic). On their boxes it says “Proud Sponsor of Celiac Disease Foundation” which is great! They are on sale at Stop and Shop this week a dollar off for $2.99 a box. I have not tried them yet- but as soon as I do I will update. I also found a new product that I haven’t seen before, Yehuda, which is a product imported from Israel- they had Gluten-Free Marble Cake and Gluten Free Chocolate Chip Cake (pic) (and I believe a Maple cake, but I did not get that one). I tried the Chocolate Chip Cake (pic) and it was very good! It was soft and moist, not crumbly at all! They are selling for $4.99 each. I say definitely check it out! Look in your local supermarkets for the Passover aisle and look for anything that says “Gluten-Free” or “Non Gebrokts” which is Hebrew for “no wheat was used” (of course, check of other grains, but all of the “Non Gebrokts” I found were also gluten-free). This is the best time in the supermarkets to get other GF products that you normally can’t get. Although, most “mainstream” supermarkets are starting to carry more and more GF items- it’s still fun walking down a new aisle on the hunt for GF products!

If you find any new GF products lets us know!

Lucy’s Gluten-Free Cookies now at Starbucks!

2010-02-16T01:35:00.003-05:00

Lucy’s gluten-free cookies are now available at Starbucks! The day I was there they had the Sugar Cookies and the Cinnamon Thin cookies; they were out of the Chocolate Chip ones- and I forgot to ask about the Oatmeal ones (which are made with GF oats). They are selling for $1.50, for a pack of 4 small cookies which is a good price considering it’s Starbucks! I was so excited to see them there and be able to have cookies along with my coffee! It’s almost as good as the short-lived GF Orange Valencia Cake that they had- hopefully they will KEEP Lucy’s gf cookies in stock! (of course, they also still have KIND bars which are GF for sale, right next to the cookies, so we have “options”!)

You can also find Lucy’s gf cookies at local health food stores and other retailers such as Stop and Shop in larger quantity packages. But the pack of 4 really makes them an ideal snack to buy when you are at Starbucks with friends having a coffee, or on the run and nowhere to eat- you can always find a Starbucks! Check out their website for locations:
http://www.drlucys.com/shop/

3rd Annual Bowling Bash for Celiac Disease Awareness- March 14, 2010

2010-02-15T12:49:00.005-05:00

A benefit for the Celiac Disease Center at Columbia University
Sunday, Marcy 14, 2010
1-4pm at AMF Syosset Bowl

A fun-filled day of :
-Unlimited Bowling
-Celiac Speakers: Dr. Peter Green and Dr. Amy DeFelice from the Celiac Disease Center at Columbia University
-Tons of GF noshies
-$25 Steiner Sports Gift Card for each pre-registered guest
-Airbrush Art
and much more.....
contact Randi Albertelli: rsquared31@optonline.net for more info

Click here for Registration Flyer:
https://docs.google.com/fileview?id=0BycFF0d0MPhWN2MxMzYzY2UtMGM5OS00OGI2LTg0NzgtZjhiZWU0OTMwMzE2&hl=en

$40 per adult/$30 per child advance registration
(Ticket costs excluding $18 are tax-deductible. For additional information, please contact Cynthia Beckman, Director of Development, Celiac Disease Center at Columbia University at cb2280@columbia.edu or Tel (212) 342-4529.)

Gluten Free Valentines Day at Mama’s in Oakdale!

2010-02-14T14:06:00.004-05:00

If you still are looking for somewhere to go tonight that offers a great gluten-free menu, don’t forget about Mama’s! Last night I had a great Valentines Day dinner at Mama’s in Oakdale.

They are having a GF Valentines day special for $26.99 a person, a Valentine's Day fixed-price package menus: Gluten Free or Regular which can be found by clicking on those links or on their website http://www.mamas-restaurant.com/ . The price fixed menu includes choice of gf appetizer (I got the fried zucchini sticks which were Delicious!! (see pic below) , choice of pasta, and choice of entrée. For dessert they have a special of chocolate covered strawberries, as well as all of their regular and gluten-free desserts. John made a wonderful creation of a cannoli cheesecake- which was two layers of cheesecake with cannoli filling in the middle, topped with strawberries and chocolate sauce, flanked with two dollops of chocolate whipped cream (in the pic, it's in a "to-go" tin, because I was so stuffed that I wanted to take the dessert to go- when I took the top off to take the pic, I ended up eating 1/2 of it!). It was absolutely mouth watering, and so decadent- I am a big fan of cannoli’s, and actually ordered the gf cannoli but then luckily the waitress brought over the dessert try just to “show me” the cheesecake cannoli dessert (pic) and persuaded me to order one- thank gosh I did, it was outstanding! I didn’t end up doing the price fixed menu because I always get the same thing when I go to Mama’s, which is the gf Ziti Montanara (pic- also showing the toothpick that they serve all their GF dishes with so you know you got the correct gf dish!)- which is gf ziti, sun dried tomatoes, broccoli and chicken in garlic and oil. It is my all-time favorite gluten-free pasta dish, and I couldn’t go there (especially on the eve of Valentines day and not get my favorite!). I was able to order the fried zucchini sticks as an appetizer even though they were on the “special” price-fix menu. YUMMY!

So, if you’re still looking for a place to take that special gluten-free someone, give Mama’s a call to make a reservation and have a WONDERFUL VALENTINE’S DAY!

Mama's Italian Restaurant
1352 Montauk Hwy
Oakdale, NY 11769
(631) 567-0909
http://www.mamas-restaurant.com/

And Remember, the Mama's that offers gluten-free is across from the Oakdale LIRR train station! That also makes it very easy to get to if you are coming from NYC if you don't have a car!

New Gluten-Free Bakery in NYC opening on Monday February 8th!

2010-02-04T22:52:00.003-05:00

Opening it's doors this Monday, February 8th, 2010:

Tu-Lu's Gluten-Free Bakery will feature gluten-free regular and mini cupcakes, muffins, brownies, and scones. They will have rotating flavors of cupcakes on each day of the week, visit their website (below) to see the flavors, but among them are Carrot Cake with Chocolate Icing, Vegan Chocolate Cupcake with Vanilla Icing, and Banana Cake with Peanut Butter Icing! They also will be serving Gluten-Free Paninis!

I can’t wait to check them out!

Tu-Lu's Gluten-Free Bakery
338 East 11th Street
between 1st and 2nd Avenue
New York, NY 10003
http://tu-lusbakery.com/

yummmmmm!

Pizza Bistro: Buy 2 Frozen GF Dinners get one free!

2010-01-29T20:18:00.006-05:00

For the month of February, Pizza Bistro in Massapequa Park is offering a special on their Gluten-Free Frozen dinners!! Buy 2 and get one FREE!!

Choose from:
Chicken Parm
Baked Ravioli
Baked Lasagna
Baked Stuffed Shells
Eggplant Rollatini
Eggplant Parm
Veal Parm
Shrimp Parm
Mozzarella Sticks

Definitely a time to stock up!

My favorites are the Eggplant Rollatini, and Eggplant and Chicken Parm! The Stuffed Shells and Lasagna are also really good! (I have not tried the Veal or Shrimp)

Pizza Bistro
4952 Merrick Road
Massapequa Park, NY
516-797-4747
http://www.pizzabistrony.com/
(GF menu available on their website)

Suffolk County Celiacs Gluten-Free Vendor Fair- August 28th & 29th, 2010

2010-01-29T08:17:00.001-05:00

SAVE THE DATES!!!!

Suffolk County Celiacs 4th Gluten-Free Vendor Fair and Fundraiser
August 28th- 29th, 2010 (Saturday and Sunday)
11:00am until 3:00pm
IBEW Hall
370 Vanderbilt Motor Parkway
Hauppauge, NY 11788

For more information visit:
http://www.suffolkcountyceliacs.org/Events.html

This is the largest consumer Gluten-Free Vendor Fair in the Northeast!!

NY Times Article: "Confirming a Diagnosis of Celiac Disease"

2010-01-13T13:41:00.003-05:00

There was a great article in the New York Times yesterday, Confirming a Diagnosis of Celiac Disease, which talks about making sure you really have Celiac Disease before committing to a life-long gluten-free diet! I thought this would be helpful for those wondering if they truly have CD, and what tests to get while trying to figure it out!

Dr. Sheila Crowe discussed the various blood tests that should be done- prior to having an intestinal biopsy- although, for me, that IS how it was found (because they were testing for an Ulcer! I was lucky enough for them to find CD, because it wasn't even on their radar!)

Dr. Crowe said,
"Since getting an intestinal biopsy is not necessarily the first test anyone wants to undergo, it is fortunate that several blood tests are helpful during the initial steps of diagnosing celiac disease. These blood tests measure antibodies – usually IgA or IgG – that are made by immune cells to two main proteins.
One protein is an enzyme called tissue transglutaminase, or TTG, that is found in many cells of our body. TTG is released from the damaged intestine during active celiac disease, and antibodies to TTG are found to be elevated in the blood of most patients with untreated celiac disease.
The other protein to which the body’s immune system responds to abnormally in someone with active celiac disease (and occasionally in some other disorders) is a group of proteins found in gluten called gliadins.

She goes on to say "even the best antibody tests have some inaccuracies, including a false negative rate. Because of this, I would like to emphasize that if an individual patient’s case points to celiac disease, even if all antibody tests are negative, then the next step should be to undergo an upper G.I. endoscopy to obtain small intestinal biopsy samples. this test is also referred to as an esophagogastroduodenoscopy, or EGD. "

For the whole article (and lots more information on testing) please visit: http://consults.blogs.nytimes.com/2010/01/12/confirming-a-diagnosis-of-celiac-disease/

New treatments for Celiac Disease possibly in the near future!

2009-12-26T17:29:00.000-05:00

This is a really interesting article from the LA Times last week, that discusses the furthering of a Celiac Disease treatment options we keep hearing about- the “enzyme pill”, immunotherapy shots, as well as the “hook worm” theory (yuck!). One company is focusing on producing the enzyme drug that if taken could help those of us with CD to eat gluten safely, although it is not thought that it would be on a regular basis, more for if we go out to eat, or on vacation. It does not sound like they are saying we can go back to a “normal” diet on the enzyme pill. The other, trying an immunotherapy (which is doses of shots taken under the skin, rather than ingesting them in the gut- similar to allergy shots one takes to become less allergic to items such as pollen and pet dander) that will teach your body not to react to gluten anymore, which could result in a permanent diet lifestyle change! The article also discussed inoculation -- of hookworm (there was an article awhile back about this- and it sounded gross- I don’t know if I could stand having a hookworm in me), although I hope they are not putting all of their research into this last one- because if so, I think I would rather remain on a gluten-free diet! The other two sound promising and it seems like we are coming further along on research of these items, and on to phase 2 of trials, which is exciting!

http://www.latimes.com/features/health/la-he-celiac21-2009dec21,0,5395819.story

Happy Gluten-Free Holidays!
-Sue

Bertucci’s joins GFRAP! (but beware- they are obviously still learning the GF ropes)

2009-12-16T11:03:00.009-05:00

I was excited to try out the new Gluten-Free Menu at Bertucci’s now that they’ve joined the Gluten Free Restaurant Awareness Program (GFRAP) , but unfortunately this visit was very disappointing. It took over 5 minutes for our server to come over to take our drink order (on a very slow night), and then when I placed my order (GF Balsamic Chx) the chicken came out VERY burnt on the bottom, that I had to cut the bottom part off to eat it. This is not the part that worries me, although it added to my annoyance by the time this next part happened.

My meal came out with asparagus, not green beans as the menu stated. So when I inquired to the waiter, he said that they were out of green beans. So I asked for another GF vegetable instead, which he offered broccoli. When the broccoli came out, I ate a piece, and it tasted and smelled like pasta, so I called the waiter back over, and asked how the broccoli was prepared- if it was steamed or cooked in a water that is also used to cook pasta in. When he told me that it is cooked in pasta water I was extremely upset- because of course that makes the broccoli NO LONGER GLUTEN-FREE! I immediately asked to speak to a manager. When the manager came over, he was hardly apologetic and said "this GF is new to us", not even a "I am sorry that you will become ill from this". I hardly complain at restaurants, and this time was mainly doing so to help EDUCATE the staff about how to properly prepare gluten-free meals- and I do love the fact that Bertucci’s, a chain restaurant, is working with GFRAP and is now offering a GF menu, but felt I had to comment on the lack of response to this from the staff. I have gotten "mistakes" before, but the wait staff/managers ALWAYS are extremely apologetic and try to rectify it immediately, which did not happen at the Westbury Bertucci’s location. (Even when I mentioned that I write a LI blog about GF, as well as am a board member with Suffolk Celiacs!) When leaving the manager said "we'll get it right"- I sure hope so, so that others don't get extremely sick as well. Cross contamination issues with how food is prepared Gluten-Free is JUST as important as the ingredients in each of the items! I do intent do go back to Bertucci's and try it again, but next time will be much more cautious in ordering.

What is worrisome is that even though they are now a member of GFRAP, it appears that they are not fully trained. My main concern was their lack of concern... like when I go to a plcace like Outback, and the rare chance that something goes awry, the manager is there quickly to apologize, make corrections, and offer free dessert. (not that I was looking for a free dessert- ha ha- but he didn't even offer AND left the contaminated broccoli on the table when he walked away!)... then the best part... when the waiter came back, he said "are you still working on those, or do you want me to wrap them?"... DUH!!! did you not just hear what I spoke to you AND your manager about?!

ps- the dessert I did order, the Bomba which is "Vanilla and chocolate gelato wrapped in chocolate with almonds and a red heart of maraschino cherry. Served open with a dollop of whipped cream and chocolate sauce"- was the best part of the meal.

1/27/10 UPDATE: I went back last week, and had a GOOD experience! The manager there said they have learned a lot and are making sure to prepare the foods safely GF! I was very excited to see that they are taking this seriously and are making sure to correct any errors that have been made. The more we dine at Bertuccis, the better they will become at knowing how to prepare GF foods, so make sure to visit them and continue to help "train" them. I am very greatful for another big chain to offer us a place to eat! (My husband is thrilled as well!) ;)

“Great Specialty Products” were tested to show high levels of gluten in their gluten-free items!

2009-12-14T15:19:00.003-05:00

I received startling information today that Juno Nutrition tested gluten-free products from a company called “Great Specialty Products” based in North Carolina and found their products to contain “High Levels of Gluten, which indicated 200 ppm or more.” (See below for more information). I have never heard of this company, nor seen any of their products here on Long Island, but figured just in case someone is having this company’s items shipped to them, I would spread the word.

It is pretty scary! This further emphasizes the need for an FDA ruling on what is and is not considered (and what can/cannot be labeled) gluten-free!

Below is the summary of what happened, and then click the link for the full article on the Juno Nutrition website. What tipped Juno off to something going on was that products that were bought as gluten-free were hand-delivered to people (and stores I believe) with NO labels on them, and NO ingredient listing (which is in violation of state law in NC where they were sold). Also read the paragraph on their site about the fact that they re-packaged non-gluten free desserts off as being gluten-free! HOLY MOLY.

"Juno Nutrition Update
Great Specialty Products: Seven Tests Show High Gluten
Six (6) different products from Great Specialty Products, a physical and online seller of Gluten-Free products, show high levels of gluten based on seven (7) different gluten tests. Six were over the counter test kits, one was sent off to a 3rd party lab for independent confirmation. We purchased two products, a white-bread loaf, and a sourdough loaf from Great Specialty Products - a website (greatspecialtyproducts [dot] com), and formerly a physical store, based in North Carolina. Both samples, when evaluated with an EZ Gluten Kit, showed 'High Gluten' (photos and details are in the full post). We were present for two other samples (a dinner roll and another white-bread loaf) when other EZ-Gluten Kits were run and showed 'High Gluten'. Two others shared results which were not run in our presence, which both showed high gluten. For an EZ-Gluten kit, a reading of 'High Gluten' indicates 200 ppm or more.

One of these six samples was sent to a 3rd party lab for independent testing, it too found 'High' levels of gluten. For the 3rd party AOAC approved test, High levels of gluten meant 80 ppm or more. As of this writing, seven (7) different tests show products from Great Specialty Products to be high in gluten as defined by the relevant test."

For a full account of our findings see the full post here. http://www.junonutrition.com/blog/?p=323

Also, under the “ingredient and calorie count” page it says “Sorry... This page is under-construction. Please visit us again soon. Thank you.” And Under their “Terms and conditions” it is blank!

12/20/09- UPDATE: Read this Blog entry about someone who was affected by this horiable act- http://thegfcfcookbook.blogspot.com/2009/12/every-celiacs-nightmare.html
and their poor little boy who ate the contaminated food. :(

La Bottega now offers Gluten-Free Panini’s in some locations!

2009-12-13T23:22:00.008-05:00

La Bottega now offers Gluten Free Panini’s in some of their restaurants. The Garden City South location offers Gluten Free Panini, Soups and weekly changing Pasta. Roslyn offers all the same as Garden City South, plus Gluten Free Pizza! Other locations such as Floral Park, Long Beach and Roosevelt Field Mall all offer Gluten Free Panini only as of right now.

I visited the Garden City South location and the Roosevelt Field location. At the GC South location, I got “Hogans” which was Artichoke, sun-dried tomato, grilled chicken, fresh mozzarella and pesto on a gluten-free roll, toasted- Panini style! It was very good. I also got gluten-free cream of broccoli soup to start which was delicious! I was so excited to be able to get soup and a sandwich again! They also had many other soups on hand that were also gluten-free.

Next door (attached) is Caffe Barocco which had Gluten-Free Gelato for dessert- it was Soooo yummy. I got the tiramisu flavor which was my favorite.

At the Roosevelt Field Mall location (which is located on the second level, in between Macy’s and Nordstrom’s) the only gluten-free selections they had were the Panini’s, which I was a bit disappointed about (I was craving soup!) , but it was VERY nice to be able to shop and then go in for a GF sandwich! I got “UDINE” which was grilled chicken, roasted red onions, fresh mozzarella, tomato, on a gf-bun. It was good, but not as good at “Hogans” was at the GC South location. It wasn’t as “hot” and was a bit cold inside. The service at this location was also not the best- it took a long time for someone to come over to take our order, and then a long time to get our food. Next time I am in the mall, I will call-ahead for take out rather than eating there- but still a great option for those of us on a GF diet!

The Garden City South, Roslyn, Floral Park, Long Beach and Roosevelt Field Mall locations all offer Gluten-Free items. Hopefully all of their locations will soon offer a GF menu (as well as all of the GF items)! There are locations in Merrick, Rockville Centre, Massapequa Park, Oceanside, and others that do NOT have a GF menu at this point.

Visit their website for locations and GF menu
http://www.labottegagourmet.com/

Here are the locations of the two I visited:

Garden City South Location:
La Bottega & Caffe Barocco
147 Nassau Blvd 143 Nassau Blvd
Garden City South, NY 11552 Garden City South, NY 11552
516-486-0935 516-292-0144

Roosevelt Field Mall Location:
2nd Floor
Between Macy’s and Nordstrom
516-248-4529

Re-cap of Dr. Oz discussion of Celiac Disease

2009-12-11T14:51:00.003-05:00

OK, so I thought the segment (and I use that word instead of “episode” as did previously) on Celiac Disease on the Dr. Oz Show was good. It was very short, but good. Elizabeth Hassleback did a good job, which I was surprised and happy about. She took the time to explain quickly how she was diagnosed, and how she was misdiagnosed for years prior, which is all to common with Celiac. When they cut to Dr. Green, I did not like how he was just an audience member who was mic’d up… Dr. Green should have been sitting up there with them! Then right before the commercial break Dr. Oz talks about how you can “lose weight” by going on this diet- so not true. A lot of GF products have more butter, sugar, and calories/fat than their gluten-containing counterparts. (that’s how they hold the gf product together and make it taste good!). So going on a GF diet is NOT the way to lose weight, and hopefully will not become the next “fad diet” people buy into.

Oh my gosh, and I almost forgot- showing the insides of a small intestine?! They didn’t even explain what he was showing! I’m assuming the damaged villi (but even I was confused, and I understand what gluten does to my intestines!) from the beginning to the bottom- but couldn’t “see” which was the damaged and which wasn’t.

After they came back from commercial they featured a women just diagnosed (who really just stood there and answered 1 question at the end) while EH walked her through the gluten and non-gluten free products. I did like how EH talked about items that one doesn’t necessarily think of as having gluten (ie. salad dressing, hand lotion, lipstick), and I also liked how she explained that items such as peanut butter/butter/jelly (any “jar” type food) is a cross-contamination nightmare, and to label the gluten-free ones so they remain gluten free! (only the GF person is using labeled jar “a” then this way no gluten-containing crumbs will get in there from the knife!) I thought it was great that she had time to say that, because often times someone who is just diagnosed, wouldn’t even think of that!

All in all it was a nice quick segment on Dr. Oz. But, for all the hype surrounding the casting of the “newly diagnosed” celiac, discussions on numerous blogs, email reminders of the show airing, and the fact that this was an “Oprah descendent” featuring CD on his show, it’s too bad you really could have blinked and missed it.

In case you did…. http://www.doctoroz.com/videos/celiac-disease-advantages-gluten-free-diet

There’s no video up yet, but they do feature a bio on celiac disease, and maybe they will put it up soon, so check back!

And here is the preview commercial they aired for it:
http://www.doctoroz.com/videos/thursday-dr-oz

Win a year's worth of Glutino's GF Pretzels!

2009-12-11T14:05:00.002-05:00

Glutino Holiday Gluten Free Pretzel Recipe Contest

Submit your original recipe creations and photograph using Glutino’s best selling Gluten-Free Pretzels for your chance to win a year supply of Glutino’s Gluten Free Pretzels!

Contest Rules & Regulations: The Glutino Holiday Gluten Free Pretzel Recipe Contest seeks original recipes prepared with Glutino’s Gluten Free Pretzels. Recipes may not been published previously and must not infringe upon any other person’s rights. The contest begins November 9, 2009 at midnight Eastern Time and ends on December 18, 2009 at 11:59pm.

How to Enter:

Email: Email your recipe and photograph in English to friends@glutino-usa.com . Please include your full name and mailing address. Email entries must be received by 11:59pm Eastern Time on December 18, 2009. By

Participating in the contest entrants acknowledge and agree that his/her recipe and photos may be used by Glutino Food Group and subsidiaries in any format at its sole discretion.

WINNERS:
The Grand Prize Winners will be determined no later than December 31, 2009. The decision is the sole right of Glutino Food Group. The decision by Glutino Food Group will be final and binding on all matters related to the contest.

Contest Prizes: The top 3 recipes based on taste, ease of preparation, creativity, look and style will receive a 1 year supply of Glutino Food Group Pretzels. One year supply is equivalent to 52 units of Glutino 8oz Pretzels. Limit one winner per household.

Good Luck!!!

Undeclared Wheat in College Inn chicken broth 14 ½ oz cans

2009-12-08T16:22:00.001-05:00

Undeclared Wheat in College Inn chicken broth 14 ½ oz cans.

December 4, 2009 - As a precautionary measure, due to mislabeling, College Inn is initiating a voluntary recall of College Inn® No MSG Chicken Broth sold in individual 14 ½ oz cans. All other sizes and varieties of College Inn® Chicken Broth are correctly labeled and therefore are not affected by this voluntary recall.

College Inn is voluntarily recalling College Inn® No MSG Chicken Broth in individual 14 ½ oz cans due to the presence of wheat (an allergen) which was not declared in the ingredient statement. Also, the label incorrectly states that the product does not contain Monosodium Glutamate (MSG).

http://www.collegeinn.com/images/home/College%20Inn%20Press%20Release.pdf

Dr. Oz show on Celiac Disease, Thursday 12/10/09

2009-12-08T12:22:00.003-05:00

Set your TiVo/DVR’s!

This Thursday, December 10, 2009, Dr. Oz will be featuring a story on Celiac Disease with Dr. Green! The show will air in the Long Island area on Fox (channel 5 for Cablevision), at 3pm. (According to Cablevision... "Talk-show host Elisabeth Hasselbeck discusses bloating with Dr. Oz; a mother of three tells how she lost 80 pounds; ulcers and stress."
Cast:Elisabeth Hasselbeck; Air Date:Thu 12/10 3:00PM; Channel: 5 FOX or 705 FOXD)

The Dr. Oz Show airing Thursday, December 10th 2009 will discuss celiac disease and the gluten-free diet. Dr. Peter Green, Director of the Celiac Disease Center at Columbia University, will be featured on the program along with a recently diagnosed Celiac and author of The G-Free Diet, Elizabeth Hasselbeck.

From the Fox 5 website:

Dr. Oz Show Hidden Epidemic: When Bloating Is a Sign of Something Toxic60 mins.Elisabeth Hasselbeck talks about bloating with Dr. Oz. Also: a look at the connection between stress and ulcers; a weight-loss success story.

Also, here is a link to the Dr. Oz show website http://www.doctoroz.com/

General Mills New Gluten-Free Website: Live Gluten Freeley!

2009-12-07T11:36:00.002-05:00

I received an exciting email from General Mills last week! They now have a website dedicated to their Gluten-Free line! The website, Live Gluten Freely: http://www.liveglutenfreely.com/ is where you can get a listing of their over 200 Gluten Free Products available! They also have gluten-free recipes!

I made the Snicker Doodle party mix and it is DELICIOUS! http://www.liveglutenfreely.com/recipes/Snickerdoodle-Chex-Mix.aspx

At this site you can also subscribe to GM’s Gluten-Free Newsletter, which is published every-other-month, or by clicking here: http://links.emails.generalmills.com/servlet/SignUpForm?f=223317

This is so exciting that a main-stream company is providing such awareness and availability of Gluten-Free products! Now hopefully other companies will follow suit!

Five Guys Burgers and Fries- Gluten Free!

2009-11-21T14:03:00.009-05:00

Five Guys Burgers and Fries is ALL gluten-Free, EXCEPT their buns!!!! Right on their main page it says : "Zero Gluten, except for our buns"

How Awesome is this?!
Five Guys website: http://www.fiveguys.com/index.aspx

The burgers are really good, and the fries, that come in regular or Cajun are good as well- they give you LOTS to a "regular" size is more than enough for 2 to share! They do cook the fries in peanut oil, so unfortunately, those with a peanut allergy would have to stay away. (they also serve old-fashion peanuts in the shell while you wait!) Just remember to ask that they change their gloves prior to making your hamburger because they are handling buns all day- so as to limit the cross-contamination changing gloves is a good idea! They have tons of toppings and a "regular" burger comes with 2 hamburger patties, and they have a "little" burger, which would only be one!

Here are the following locations on Long Island (Hicksville is "coming soon"). There are also a lot around the NYC boroughs, NJ, CT, PA and upstate NY.

Kohl's Shopping Center (next to DSW)
3497 Hempstead Turnpike
Levittown, NY 11756
Tel: 516-796-1237

Bay Village Plaza
35 Merrick Road
Amityville, NY 11701
Tel: 631-691-6800

Long Beach
2-4 W. Park Avenue
Long Beach, NY 11561
Tel: 516-431-1999

Merrick *NOW OPEN!*
2099 Merrick Road
Merrick, NY 11566
516-208-8601

Hicksville
Coming Soon!
265 North Broadway
Hicksville, NY 11801

Hauppauge
601 Veteran's Highway
Hauppauge, NY 11788
Tel: 631-265-0335

Huntington Shopping Plaza
350 Route 110
Huntington Station, NY 11746

USA Today Article on Celiac Disease and GF foods!

2009-11-20T16:20:00.001-05:00

Friday in USA Today there was a great pull-out section on Celiac Disease and eating Gluten-Free with great information! I received a PDF copy of this and wanted to share!

USA Today Media Planet on Celiac Disease 11.20.09

Update on the FDA GF Labeling Law Study

2009-11-18T12:11:00.002-05:00

OK, so the FDA released an update on the “gluten-free” Labeling study that is going on- this report is dated November 9, 2009- and the study that I took part in was on November 10th, but that was a focus group (my group was only 8 people) and there was a group before us, of about the same size. I am only aware of 2 such “focus groups” taking place, on in NJ, and the other was in CA. Our focus group showed us pictures of food labels and asked us which we preferred based on what the label said- some examples were the varying ways to list the term “``gluten-free'' (e.g., ``free of gluten,'' ``without gluten,'' ``no gluten''), in addition to other types of statements (e.g., ``made in a gluten-free facility'' or ``not made in a facility that processes gluten-containing foods'') on the food label.

Based on this report, I am not sure which “phase” of the study I was a part of- it definitely was not an “online survey” nor a “paper survey”- and was not 10,000 people. In this report, it did say in the comments area under comment #7-

“Comment 7) One comment asked that the questions be very clear.
(Response) FDA agrees that it is important that the study questions be unambiguous. To achieve this goal, FDA will conduct cognitive interviews prior to administering the main study, in which a trained interviewer goes through the questionnaire with adults with celiac disease and discusses whether the questions are understandable and valid.”

So, I wonder if this was the “cognitive interviews prior to administering the main study” to ascertain if the questions were unambiguous- or actually a “pre-interview” because they did not ask us the questionnaire, just our feedback on the pictures- so more likely this was a pre-interview in which they will use our comments to MAKE the questions, to THEN be interviewed, and THEN be distributed?

Either way, it’s exciting to see some more info and movement on this VERY important study and eventual label law!

My one concern is in the beginning where it says “In the proposed rule (72 FR 2795), FDA proposed a regulation to define the term ``gluten-free'' and to establish uniform conditions for its use in the voluntary labeling of foods”

VOLUNTARY?!?! Why would they do all this and make it “VOLUNTARY” - unless they are saying that people don’t HAVE to label their food gluten-free, but if they DO, it has to mean something (be legit). I guess this makes sense.

Here is the summary of what the study sets out to do:

FDA is planning to conduct an experimental study about gluten-free labeling of food products. The Gluten-Free Labeling of Food Products Experimental Study will collect information from both consumers who have celiac disease or gluten intolerance and those who do not have either condition. The purpose of the study is to gauge perceptions of characteristics related to claims of ``gluten-free'' and allowed variants (e.g., ``free of gluten,'' ``without gluten,'' ``no gluten''), in addition to other types of statements (e.g., ``made in a gluten-free facility'' or ``not made in a facility that processes gluten-containing foods'') on the food label. The study will also assess consumer understanding of ``gluten-free'' claims on foods that are naturally free of gluten, and gauge consumer reaction to a product carrying a
gluten claim concurrently with a statement about the amount of gluten
the product contains.

Here is the FDA Report link.... http://edocket.access.gpo.gov/2009/E9-27512.htm

-Sue

FDA does research on "Gluten-Free" food labeling!

2009-11-15T16:56:00.009-05:00

I recently participated in a study for the FDA on the issue of gluten-free product labeling. It was very interesting and I'm so glad to have been a part of it. They asked questions about pictures of GF labels that they showed us for the "most" confusing and "least" confusing- and which ones we had more confidence in.

Go to this website, and mid-way down the page, see "Gluten-Free" where you will find the FDA's proposed rule to define the food labeling term "gluten-free" and a Q and A about this proposal.

http://www.fda.gov/Food/LabelingNutrition/FoodLabelingGuidanceRegulatoryInformation/Topic-SpecificLabelingInformation/default.htm

They told us to keep checking the website for updates (the last posting was from 2007!! so hopefully there will be some updates now in 2009-2010!) We were also told that in the near future, the FDA plans to publish for public comment a Federal Register notice announcing the availability of the agency's safety assessment on gluten exposure in individuals with ceilac disease. Sometime after the comment period on this safety assessment closes, the FDA will issue a final rule defining the term "gluten-free"!

YIPPEE!!

Boulder Creek IN HICKSVILLE Joins GFRAP!

2009-11-15T16:51:00.008-05:00

Boulder Creek in Hicksville (only) has joined the Gluten-Free Restaurant Awarness Program!
http://www.glutenfreerestaurants.org/adv_search.php?name=Boulder+Creek+Steakhouse&submit=Search

From the GFRAP website:
"Everything is better at Boulder! Come in and enjoy steak, chicken or fish. All of our seasonings are gluten-free. Even the french fries are gluten-free-they are cooked in a dedicated fryer!"

Boulder Creek Steakhouse
200 N Broadway
Hicksville
NY, New York 11801

http://www.bouldercreeksteakhouses.net/

I can't wait to try the french fries!!! (Update: They were GREAT!)

LI Restaurant Week '09- Maize Cantina has GF options!

2009-10-27T17:08:00.005-04:00

Maize Cantina is participating in this years Long Island Restaurant week.
They will be open from Nov. 1st to the 8th for the event. Reservations are recommended. The price fix for the LI Restaurant week is $24.95. Many of their items are gluten free, (according to their website 90% of the menu is GF!) the waiters know which menu items are, or they check with Chef Michael. (My favorite are the Papusas!)

You can see their menu at: http://www.maizecantina.com

Maize Cantina
1141 E Jericho Turnpike
Commack, NY 11725-3010
(631) 864-2777

bare naked bakery in East Meadow has GF items!

2009-10-14T19:48:00.008-04:00

*UPDATE: 6/2010- Bare Naked Bakery has now moved to it's own location- in Bellmore- see post http://www.glutenfreeli.com/2010/07/bare-naked-bakery-lis-1st-full-gluten.html all about it! *

From my Newsday Article I have been contacted by many fabulous people!

Among them was Bridget from Bare Naked Bakery, which is located inside Friendly Farms in East Meadow. I stopped by the bakery on Sunday and was pleasantly surprised! The Gluten-free selection on hand that day was a pumpkin pie (which I quickly snagged up!), chocolate chip cookies, pumpkin cookies, pumpkin loafs, banana-peanut butter loaf (which my husband loved!), cinnamon raisin bread, brownies and muffins! I took almost one of everything!! The pumpkin pie was great, as were the pumpkin cookies! The cinnamon raisin bread was really tasty too (It reminded me of when I was able to eat gluten- the Milleridge Inn cinnamon raisin bread! YUM!) and the banana-peanut butter loaf was good as well- nice and moist! The bakery section is open Thursday through Sunday and they get deliveries daily on those days. On Saturday’s they have their GF Chef on hand to give out samples of items such as vegetable quiche and corn chowder! I am looking forward to going back and getting a fresh bagel next week! Their items are baked in a dedicated gluten-free kitchen- and baked with farm fresh ingredients from Friendly Farms! They have Holiday Baskets and special orders available!

bare naked bakery
516-809-7370
Now located in Bellmore, on Merrick Road.

*UPDATE: Bare Naked Bakery has now moved to it's own location- in Bellmore- see post http://www.glutenfreeli.com/2010/07/bare-naked-bakery-lis-1st-full-gluten.html all about it! *

Ruby's BBQ in East Meadow has a Gluten-Free Menu!

2009-10-12T23:40:00.006-04:00

Ruby’s Famous BBQ Joint in East Meadow now has a GF Menu!

The pit master at Ruby’s Famous BBQ Joint in East Meadow created a gluten-free menu because a relative of his has Celiac Disease! I visited there two times and each time was not disappointed!! For an appetizer, we ordered potato skins… These potato skins were loaded with Mashed potatoes, cheese, sour cream and we toped it off with BBQ chicken! They were huge and delicious!! After eating 1 and ½ of these (my husband and I split them) we were so stuffed, but I still had a whole meal coming! I tried the BBQ beef Brisket which came with two sides, I picked sweet potato mashed potato, and baked beans. The entire dish was fabulous!! The BBQ sauce is great and it was all very reasonably priced! The second time we went, I got pulled chicken (same sides! I LOVE the sweet potato mashed!) which was great as well!! If you are in the East Meadow area- stop by this lovely new BBQ place!!

Here is a link to their GF menu: http://www.rubysfamousbbqjoint.com/images/rubys_glutenfree_menu-wo.pdf

2367 Hempstead Tpke
East Meadow, NY 11554-2027
(516) 280-6657
http://www.rubysfamousbbqjoint.com/

Gluten Free LI in Newsday Article this Thursday, October 1st!

2009-09-28T22:56:00.004-04:00

Last week I was contacted by Erica Marcus, a Newsday reporter regarding my GlutenFreeLI blog and website (http://www.glutenfreeli.com/ ) to do an interview on gluten-free eating and shopping on Long Island!! We went to Mama's in Oakdale for dinner, ate a lot, talked a lot more! It was a really great time! I'm very excited to see how it turns out!

Look for the article this Thursday, October 1st in Newsday - and online at Newsday.com!

http://www.newsday.com/lifestyle/food-and-recipes/eating-gluten-free-on-long-island-1.1484914
.

Pizza Bistro now offers Gluten Free Frozen Dinners!

2009-09-12T20:33:00.005-04:00

In Addition to offering Gluten Free Heros (I tried the Gluten Free Meatball Parm Hero and it was FABULOUS!!! The flavor was delicious and the bread held up- I was able to pick it up and eat it just like "old times" pre-Celiac!), Pizza Bistro in Massapequa is now offering Frozen Dinners!

Pizza Bistro is introducing a new line of gluten free frozen dinners. Heat and eat.

9/12/09 This Weekend Only: Get one frozen dinner free with your purchase of three or more frozen dinners.

Below is a list of their gluten free frozen dinner menu:

-Chicken Parmigiana
-Veal Parmigiana
-Shrimp Parmigiana
-Baked Lasagna
-Baked Stuffed Shells
-Baked Ravioli
-Eggplant Parmigiana
-Eggplant Rollatini
-Mozzarella Sticks

Pizza Bistro
4952 Merrick Rd
Massapequa Park
(516) 797-4747

The Colin Leslie Walk for Celiac Disease and Vendor Fair: October 18, 2009

2009-09-03T23:03:00.003-04:00

This is a great event, I have gone to for the past 3 years (since it's first year). Colin does a GREAT job in organizing this fundraiser walk and awesome vendor fair! Totally worth the trip! It is a great time of year to visit lovely Rye in Westchester, and on the weekend it only takes about 45 min from Nassau County!

Here's the Info:

The Colin Leslie Walk for Celiac Disease and Vendor Fair

October 18, 2009
9:00 am to 2:00 pm
Rye High School
Rye, NY - in Westchester County

Registration for the Walk includes admittance to the vendor fair. Registrationis required to attend the vendor fair even if you will not be walking. Lunch and snacks will be available for cash purchase, supplied by Soul Dog, a participating restaurant in the Gluten-Free Restaurant Awareness Program.

WALK: Starts at 10:00 am 2 mile or 4 mile route through scenic parts of Rye,
NY VENDOR FAIR 9:00 am to 2:00 pm
REGISTRATION: Pre-registration is available online until October 15, at www.colinlesliewalkforceliacdisease.org
$20 (adults) $15 (children 12 and under)
You can also register at the Walk: $25 (adults) $20 (children 12 and under)

***Be sure to register by October 1 to be guaranteed a free t-shirt***

PARKING: Parking is behind 411 Theodore Fremd Ave., in Rye, for no extracharge. Free shuttle buses will be running throughout the day fortransportation between Rye High School and the parking lot. There is no parking at the high school. All proceeds will be donated to the Celiac Disease Center at ColumbiaUniversity. The Colin Leslie Walk for Celiac Disease in Rye, NY is co-sponsoredby the Westchester Celiac Sprue Support Group. For more information: www.colinlesliewalkforceliacdisease.org We hope you will join us at this special event.

Colin Leslie and Carine Leslie2009 Co-organizers

Eat at Chipotle for a good Gluten-Free Meal!

2009-08-12T11:55:00.003-04:00

OK, so I know this isn’t breaking news, but as I’m in the process of moving, and have time to kill while waiting for the National Grid man to come to the house in my lovely 1-3 time sucking window, I thought I would post about the awesomeness that is Chipotle! http://www.chipotle.com/#/land. My Mom who is also on a GF diet had never been there until yesterday when we went to see the American Idols Live Tour at the Coliseum, and Chipotle was a perfect place to eat dinner prior to the show!

Chipotle is by far my FAVORITE of the “places I can eat” on a quick meal- or any meal for that matter! The majority of the items are Gluten-Free, which is great (no burrito wrap tortilla’s, or soft taco shells), and the staff at all of the locations I have visited on LI and NYC have been VERY accommodating regarding changing their gloves. The one on Hempstead Turnpike in Uniondale by the Coliseum is great, as are the ones on Rt 110, (by Rt 109 in the Chilis shopping center, as well as the one further north, by the Walt Whitman mall). The one in Tanger Outlet in Deer Park has also been great- I love going there, doing a bit of shopping, eating dinner at Chipotle and then catching a movie in the huge new theatre there, and then going to RED MANGO (See previous blog entry regarding Red Mango) next door to the movie theatre for certified GF FroYo for dessert!

Chipotle not only has good GF food for us to eat, their company prides themselves in providing us with food that is good for us! They call this "Food With Integrity”- Naturally raised meats and dairy!

From their website:

“ To meet our naturally raised standard, chicken must:
• Never be given antibiotics.
• Have more room to move about than in conventional chicken
operations.
• Be vegetarian fed, never given animal by-products.

Once again, naturally raised pork at Chipotle means:
• No antibiotics, ever.
• Letting pigs exhibit their natural behaviors in open pasture or
deeply-bedded pens.
• Vegetarian feed with no animal by-products.

When you order naturally raised beef at Chipotle, here is what you are getting (and not getting):
• No added growth hormones, ever.
• No antibiotics, ever.
• Vegetarian feed with no animal by-products.

We think some things should be sacred. Like dairy. The cheese and the sour cream at all of our restaurants is free of the synthetic growth hormone rBGH. We're not scientists, but ingesting hormones with our crispy tacos just doesn't seem like a good idea.”

OK- so not to bore you with the details, they can be found here but to highlights a few of the AWESOME factoids! (http://www.chipotle.com/#/flash/fwi_fare?sub=2 )

“•Our foods at Chipotle have no artificial colors or artificial flavorings.

• We use no peanuts, tree nuts or any other kind of nuts in our foods. Only our cheese and sour cream contain any dairy. And there are no eggs in our foods.

• We offer a number of vegetarian and vegan dining choices.

• Over three hundred of our restaurants currently recycle glass, plastic, and/or cardboard.”

So, Chipotle is not only Gluten-Free Friendly, but Allergen Friendly, not using any peanuts, tree nuts or any other kind of nuts, and no eggs! Those avoiding Dairy can also eat easy, by avoiding the sour cream and cheese!

Click here for Chipotle locations in LI/NYC area http://www.chipotle.com/restaurants/map.asp?address=&city=&state=&zip=11590

YUMMMMMMMMM!