Thursday, March 26, 2009
Interesting Information
Yes, everyone agrees: Food allergies and intolerance are on the rise. Why, and how do you tell the difference between the two? Check out this article from Women's Health for a basic primer; click here. It proposes some interesting theories as to why diagnoses are increasing.
Saturday, March 21, 2009
Completely Gluten-free Bakery
Last weekend, B. and I made the trek to Evanston, Ill., to visit Rose's Wheat Free Bakery. It was a beautiful day, and we had a pleasant drive. Spending time together on a sunny day would have been enough, but what we discovered when we arrived more than justified the trip.
It's a friendly, charming place with an inviting atmosphere. Everything in the bakery is certified gluten-free; it's also a peanut-free establishment. A number of items are dairy-free; some are soy-free. Assorted coffee drinks and other beverages are available as an accompaniment to the variety of baked goods.
We talked to Rose about what the bakery can do. It truly is an allergy-friendly place, and the staff can accommodate custom orders, such as specially made cakes. A minimum of 48 hours advance notice is required for special requests.
Attached to the bakery is a cafe that offers a selection of items, including soups, quiches, pizza and the like. Everything is made from scratch, such as the chicken chili I tried, which was excellent. It was served with a crusty bread that had a nice texture and flavor, and made for a satisfying lunch. For dessert, there was a chocolate cupcake from the reserves in back. Rose whipped up a fresh batch of chocolate frosting and topped it with toasted almonds. I was practically dancing in my chair as I ate it, it was so good.
We left the shop that day armed with products to last us quite a while. The macaroons are to die for -- literally the best I've ever had -- and I have it on very good authority that the brownies (unfortunately, not soy-free) are outstanding. I'm looking forward to trying other products like the rolls and pizza crust the next time I visit.
Rose's Wheat Free Bakery is proof positive that gluten-free can be done, and done well. Do yourself a favor; if you live in the area, stop by and sample some fresh gluten-free baked goods. Arrive early to ensure that the bake case is full, as popular items sell out faster than they can be made. Rose also ships selected items that will travel well -- breads and so forth. You can peruse her menu at www.rosesbakery.com; you'll be glad you did.
It's a friendly, charming place with an inviting atmosphere. Everything in the bakery is certified gluten-free; it's also a peanut-free establishment. A number of items are dairy-free; some are soy-free. Assorted coffee drinks and other beverages are available as an accompaniment to the variety of baked goods.
We talked to Rose about what the bakery can do. It truly is an allergy-friendly place, and the staff can accommodate custom orders, such as specially made cakes. A minimum of 48 hours advance notice is required for special requests.
Attached to the bakery is a cafe that offers a selection of items, including soups, quiches, pizza and the like. Everything is made from scratch, such as the chicken chili I tried, which was excellent. It was served with a crusty bread that had a nice texture and flavor, and made for a satisfying lunch. For dessert, there was a chocolate cupcake from the reserves in back. Rose whipped up a fresh batch of chocolate frosting and topped it with toasted almonds. I was practically dancing in my chair as I ate it, it was so good.
We left the shop that day armed with products to last us quite a while. The macaroons are to die for -- literally the best I've ever had -- and I have it on very good authority that the brownies (unfortunately, not soy-free) are outstanding. I'm looking forward to trying other products like the rolls and pizza crust the next time I visit.
Rose's Wheat Free Bakery is proof positive that gluten-free can be done, and done well. Do yourself a favor; if you live in the area, stop by and sample some fresh gluten-free baked goods. Arrive early to ensure that the bake case is full, as popular items sell out faster than they can be made. Rose also ships selected items that will travel well -- breads and so forth. You can peruse her menu at www.rosesbakery.com; you'll be glad you did.
Monday, March 16, 2009
Kudos to You, Allergen-free Food Manufacturer
One of my frustrations in looking for new food items is to find a new gluten-free product, only to read the label and see that it contains soy or milk. More and more products are being formulated, which is great; no complaints there! It's just that sometimes I wish gluten-free manufacturers would take that extra step and eliminate the trace allergens.
Soy lecithin, for example, appears in a lot of products that otherwise would be safe for me -- and people like me -- but because it's included in the formulation, I can't eat it. Nonetheless, I appreciate that there are new gf items coming out every day; for those on just a gluten-restricted diet, these ingredients don't pose problems, and we're all just happy the industry is expanding.
Something with which I do have a real issue is how some products are produced. Products created in shared environments are a problem. A shared environment means that food containing some allergen(s) is prepared at the same facility as a supposedly allergen-free item. These products always are suspect, because there is a possibility of cross-contamination. For example, let's say a product's label claims it's gluten-free, but the label also indicates that products containing wheat are made in the same place -- a potentially problematic situation. Is the manufacturing line for the gluten-free product 200 feet away from the line with the wheat-based products, or 5 feet away? There's no easy way to tell if this supposedly gf product safe to eat, other than trying it very carefully and monitoring for any adverse reactions.
Much worse are the products that claim to be gluten-free, but are made on shared equipment, which renders the product completely unsafe (and not gluten-free, by the way). In that case, the formulation may be gluten-free, but the end product is not, and savvy consumers will not buy or consume it. As such, I recommend that persons on restricted diets always read labels carefully to know exactly what it is they're consuming. Labels themselves may not always spell out the whole truth, either, but that's a discussion I'll save for another day.
There is a cost in dedicating facilities and making them allergen-free, both for the producer and ultimately, the end-user, but for those of us on restricted diets due to allergy/intolerance, products coming out of dedicated facilities are much, much safer to consume. I am more than willing to pay the extra cost for a product I know is safe.
All that said, I absolutely commend the food manufacturers who truly understand the issues at hand and produce in dedicated, allergen-free environments. There are quite a few at the moment, and their numbers are growing. Thank you -- your efforts have not gone unnoticed.
Soy lecithin, for example, appears in a lot of products that otherwise would be safe for me -- and people like me -- but because it's included in the formulation, I can't eat it. Nonetheless, I appreciate that there are new gf items coming out every day; for those on just a gluten-restricted diet, these ingredients don't pose problems, and we're all just happy the industry is expanding.
Something with which I do have a real issue is how some products are produced. Products created in shared environments are a problem. A shared environment means that food containing some allergen(s) is prepared at the same facility as a supposedly allergen-free item. These products always are suspect, because there is a possibility of cross-contamination. For example, let's say a product's label claims it's gluten-free, but the label also indicates that products containing wheat are made in the same place -- a potentially problematic situation. Is the manufacturing line for the gluten-free product 200 feet away from the line with the wheat-based products, or 5 feet away? There's no easy way to tell if this supposedly gf product safe to eat, other than trying it very carefully and monitoring for any adverse reactions.
Much worse are the products that claim to be gluten-free, but are made on shared equipment, which renders the product completely unsafe (and not gluten-free, by the way). In that case, the formulation may be gluten-free, but the end product is not, and savvy consumers will not buy or consume it. As such, I recommend that persons on restricted diets always read labels carefully to know exactly what it is they're consuming. Labels themselves may not always spell out the whole truth, either, but that's a discussion I'll save for another day.
There is a cost in dedicating facilities and making them allergen-free, both for the producer and ultimately, the end-user, but for those of us on restricted diets due to allergy/intolerance, products coming out of dedicated facilities are much, much safer to consume. I am more than willing to pay the extra cost for a product I know is safe.
All that said, I absolutely commend the food manufacturers who truly understand the issues at hand and produce in dedicated, allergen-free environments. There are quite a few at the moment, and their numbers are growing. Thank you -- your efforts have not gone unnoticed.
Saturday, March 14, 2009
More Bakery Goodness
I am pleased to learn about the developments at Deerfields Bakery. A well-established bakery in the Chicagoland area, it has three locations, and recently dedicated a section of the Schaumburg facility as its gluten-free production area. No gluten flours are stored on site, there is an oven dedicated to gluten-free baking, and any already-made baked goods with gluten are kept in a separate area so cross-contamination is completely minimized.
Deerfield's offers a range of gluten-free items, including cookies, cakes and mixes, and will ship. As for me, I'm looking forward to trying the bakery's gluten-free, dairy-free bread products.
Indulge your sweet tooth -- check out www.DeerfieldsGlutenFree.com.
Deerfield's offers a range of gluten-free items, including cookies, cakes and mixes, and will ship. As for me, I'm looking forward to trying the bakery's gluten-free, dairy-free bread products.
Indulge your sweet tooth -- check out www.DeerfieldsGlutenFree.com.
Wednesday, March 11, 2009
A Fun Night Out
The inaugural Q&A Dinner, an allergen/gluten-free event hosted last Saturday evening by Lisa Cooks Allergen Free at the Cooking and Hospitality Institute of Chicago (CHIC), was a success. More than that, it truly was a fun and informative night out.
I took B. and my parents to the dinner. Despite the rainy and rather miserable weather, there was a good turnout; I would estimate that about 50 people attended. CHIC's cafe was set up for white tablecloth service, and several students and a couple chef instructors volunteered their time to cook and serve that evening. The kitchen had been thoroughly cleaned and sanitized prior to the meal preparation, and the recipes all were free of the eight major allergens, as well as gluten.
Menu cards awaited us at the table. Two hors d'oeuvres were offered, followed by a soup course, the entree and then a sampling of bite-sized desserts. While we enjoyed the entire meal, the chicken vesuvio entree was the favorite among our party of four. Speakers presented between courses, and at the end of the evening, everyone was sent home with a goody bag full of products.
Primarily, what made the evening such a pleasure for me was that everyone in attendance understood the challenges associated with food sensitivities. No explanations were necessary; we could rest assured that our needs would be met graciously. We also met some lovely people, and swapped stories, restaurant recommendations and so on. In general, we had a great time.
The next event will be held April 27 at Rose’s Wheatfree Bakery and Café in Evanston, Ill. To register, or for more information, visit www.lisacooksallergenfree.com.
I took B. and my parents to the dinner. Despite the rainy and rather miserable weather, there was a good turnout; I would estimate that about 50 people attended. CHIC's cafe was set up for white tablecloth service, and several students and a couple chef instructors volunteered their time to cook and serve that evening. The kitchen had been thoroughly cleaned and sanitized prior to the meal preparation, and the recipes all were free of the eight major allergens, as well as gluten.
Menu cards awaited us at the table. Two hors d'oeuvres were offered, followed by a soup course, the entree and then a sampling of bite-sized desserts. While we enjoyed the entire meal, the chicken vesuvio entree was the favorite among our party of four. Speakers presented between courses, and at the end of the evening, everyone was sent home with a goody bag full of products.
Primarily, what made the evening such a pleasure for me was that everyone in attendance understood the challenges associated with food sensitivities. No explanations were necessary; we could rest assured that our needs would be met graciously. We also met some lovely people, and swapped stories, restaurant recommendations and so on. In general, we had a great time.
The next event will be held April 27 at Rose’s Wheatfree Bakery and Café in Evanston, Ill. To register, or for more information, visit www.lisacooksallergenfree.com.
Tuesday, March 10, 2009
A Rye I Can Eat
I just learned about and tried Trader Joe's Rye-less Rye Bread. Wonderful! I haven't had a true rye bread in almost 6 years -- what a treat this is. It tastes like a proper rye, but in fact, is gluten-free. I did read the label -- twice, actually -- to make sure it was safe to eat. I'm happy to report the product is made in a gluten- and nut-free facility, so there are no concerns about the formulation or any cross-contamination. I toasted it up and had a rye sandwich for lunch.
Another happy find.
Another happy find.
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