Good news for gf Starbucks lovers like me: When ordering your coffee or espresso, no longer will you have to stare longingly into the baked-good case and mentally pick out what you would have if you could have it. Starbucks is launching a new gluten-free bakery item -- Valencia Orange Cake. Apparently, the demand for gluten-free has been so high on the that the company decided to create the new gf pastry.
For more information, click here.
Valencia Orange Cake comes individually wrapped and retails for $2.25 apiece. Look for it starting May 5.
Thursday, April 30, 2009
Wednesday, April 29, 2009
E tu, Sesame?
Apparently, I have developed a sensitivity -- dare I say, allergy -- to sesame. Lately, I've discovered that when I eat something with sesame, shortly thereafter, I have a hard time breathing. Not good.
The killer is that I love sesame. Sesame seeds make such a great finishing element for appetizers, and tahini, or sesame paste, is a key component in hummus -- one of my absolute favorite foods.
But I guess that makes one more thing off-limits for my diet, and I won't be serving hummus-cucumber appetizers with black sesame seeds as a garnish anymore.
The killer is that I love sesame. Sesame seeds make such a great finishing element for appetizers, and tahini, or sesame paste, is a key component in hummus -- one of my absolute favorite foods.
But I guess that makes one more thing off-limits for my diet, and I won't be serving hummus-cucumber appetizers with black sesame seeds as a garnish anymore.
Friday, April 24, 2009
At the Expo
B. and I recently attended the THRIVE Allergy Expo. Held at Chicago’s McCormick place, the event featured a number of allergy-friendly and gluten-free exhibits, as well as talks on a variety of applicable subjects.
We had only one afternoon at the show -- unfortunately, we had learned about the Expo just a couple days before the event and already had plans for the rest of the weekend. I wish we had had more time, but we did accomplish and learn a lot in the time we had.
Some of the great things about an expo like this are the opportunities to learn about new products, get lifestyle tips like gluten-free baking, and meet the people who produce allergy-friendly products that make life easier. I'm relatively well-informed about available gluten-free products and services, but I was quite pleased to find a number of companies new to me. It also was fun to visit booths of favorite companies and let them know how much I enjoy their products.
We truly enjoyed talking with Michele Fellows, owner of Sweet Alexis, a dairy-, egg- and nut-free (please note, not gluten- or soy-free) wholesale bakery. While I could not partake of samples she offered, B. assures me that they were excellent.
We were pleased to meet the mother-daughter team from 1-2-3 Gluten Free and hear how the company got its start. Like many gluten- or allergen-free food manufacturers, having family members affected by celiac disease ultimately prompted the creation of the family-run business. I'm very excited by 1-2-3's baking powder biscuit mix AND now there's a new devil’s food cake mix available –- I cannot wait to try it.
It also was great to meet the good folks of Edward & Sons. I am a huge fan of their plain Rice Snaps – these crackers have a great crispy texture and are a staple in my pantry. At their exhibit, I picked up an alfredo sauce mix from their Road's End Organics line -- it's gluten-, dairy-, and soy-free -- that I’m looking forward to trying.
Lisa Williams from Lisa Cooks Allergen Free also was present. She had worked with the food providers at McCormick Place to make sure there were allergy-friendly options at the Expo food court. Among the other opportunities at her booth was a raffle for an allergen-free dinner for six.
We stopped by the booth of Andrea's Fine Foods Gluten Free, a St. Louis-based bakery and store. The company creates gluten-free baked goods and other foodstuffs. The pumpkin muffin samples I tried were great! If you can't visit the bakery in person, ordering can be done from Andrea's Web site, where there is a helpful allergen information chart, indicating which products contain dairy, soy, tree nuts or corn. Everything is gluten- and peanut-free.
Perhaps the biggest personal surprise for me at the show was that I became a beer convert. It’s true. I had never been a beer lover before being diagnosed with celiac disease, so it wasn’t something I missed when I adjusted my diet. I always, however, have liked hard cider, so when I saw a booth with gluten-free cider, I thought I’d investigate further. Green’s Gluten-Free Beers was offering tastings at its exhibit. After I sampled the cider – mm, good – I decided to try the beer as well. There are three types of Green’s Gluten-Free Belgian ale, and I have to say, I enjoyed all of them. These truly are the best gluten-free beers – beer in general, actually -- that I’ve ever tried. Very drinkable. In fact, I even can see myself, on a hot Chicago summer day, reaching for one of these ales as a beverage of choice in lieu of my standard chilled white wine. If you are someone who is gluten-free and misses a good beer, I strongly suggest you try Green’s. If you are someone like me who never really cared for beer but wanted to, I suggest you give it a try, too. Green’s Gluten-Free Beers are available at Binny’s, Sam’s Wine and Spirits, and Whole Foods.
There were a couple gluten-free flours I discovered at the Expo:
Jules Gluten Free All Purpose Flour, a flour mix that creator Jules Shepard says can be used in gluten-free baking as a direct 1:1 substitute for regular wheat flour; and AgVantage Naturals Sorghum Flour, a sorghum-based gluten-, dairy-, soy- and nut-free flour produced in a dedicated facility. I'm excited about both. Maybe I'll start baking more from scratch again.
Another happy find was Toro, a gluten-free brand from Norway that's available in the United States through Tastes Like Real Food. Toro offers flour mixes for bread, waffles and the like. According to Jenny Bosking, president of Tastes Like Real Food, Toro has been producing gf products in Norway literally for decades. B., a non-celiac, noted that the samples were quite good, and I hope my local markets will start carrying the brand.
One of our last stops was at the booth of Sweet Margy, Confection Diva, a candy purveyor based in Chicago that produces gluten-free toffees. I have it on very good authority that the candy is exceptional. My family is big on toffee, and I've filed away a mental note about the confections for future gift ideas.
At the show, I was primarily interested in learning about gluten-free brands and products -- if they also were dairy- and soy-free, bonus! -- but the allergy-friendly aspect was well represented, too. The event organizers did a good job of balancing the interests of attendees. In addition to the range of exhibits, there was a complete slate of lectures and demonstrations both days. The sessions were categorized according to healthy living, marketplace or cooking themes, and they covered topics such as traveling and eating out safely with celiac disease and food allergies, getting diagnosed, quick gluten-free meals, allergen avoidance, gf bread baking, anaphylaxis and much, much more. So whether people attended because they were gluten-free or because they had food or environmental allergies, there was plenty by way of exhibits and demonstrations to satisfy curiosity for both groups.
One remarkable aspect of the expo was how willing attendees were to share their stories and swap recommendations with each other – strangers who, recognizing significant common ground, quickly became acquaintances. We struck up some very interesting conversations on the show floor as we toured the booths.
In short, we were so glad we attended.
The organizers of THRIVE Allergy Expo are planning their next event for February 2010 -- this time, in Atlanta, Ga. Stay tuned.
We had only one afternoon at the show -- unfortunately, we had learned about the Expo just a couple days before the event and already had plans for the rest of the weekend. I wish we had had more time, but we did accomplish and learn a lot in the time we had.
Some of the great things about an expo like this are the opportunities to learn about new products, get lifestyle tips like gluten-free baking, and meet the people who produce allergy-friendly products that make life easier. I'm relatively well-informed about available gluten-free products and services, but I was quite pleased to find a number of companies new to me. It also was fun to visit booths of favorite companies and let them know how much I enjoy their products.
We truly enjoyed talking with Michele Fellows, owner of Sweet Alexis, a dairy-, egg- and nut-free (please note, not gluten- or soy-free) wholesale bakery. While I could not partake of samples she offered, B. assures me that they were excellent.
We were pleased to meet the mother-daughter team from 1-2-3 Gluten Free and hear how the company got its start. Like many gluten- or allergen-free food manufacturers, having family members affected by celiac disease ultimately prompted the creation of the family-run business. I'm very excited by 1-2-3's baking powder biscuit mix AND now there's a new devil’s food cake mix available –- I cannot wait to try it.It also was great to meet the good folks of Edward & Sons. I am a huge fan of their plain Rice Snaps – these crackers have a great crispy texture and are a staple in my pantry. At their exhibit, I picked up an alfredo sauce mix from their Road's End Organics line -- it's gluten-, dairy-, and soy-free -- that I’m looking forward to trying.
Lisa Williams from Lisa Cooks Allergen Free also was present. She had worked with the food providers at McCormick Place to make sure there were allergy-friendly options at the Expo food court. Among the other opportunities at her booth was a raffle for an allergen-free dinner for six.We stopped by the booth of Andrea's Fine Foods Gluten Free, a St. Louis-based bakery and store. The company creates gluten-free baked goods and other foodstuffs. The pumpkin muffin samples I tried were great! If you can't visit the bakery in person, ordering can be done from Andrea's Web site, where there is a helpful allergen information chart, indicating which products contain dairy, soy, tree nuts or corn. Everything is gluten- and peanut-free.
Perhaps the biggest personal surprise for me at the show was that I became a beer convert. It’s true. I had never been a beer lover before being diagnosed with celiac disease, so it wasn’t something I missed when I adjusted my diet. I always, however, have liked hard cider, so when I saw a booth with gluten-free cider, I thought I’d investigate further. Green’s Gluten-Free Beers was offering tastings at its exhibit. After I sampled the cider – mm, good – I decided to try the beer as well. There are three types of Green’s Gluten-Free Belgian ale, and I have to say, I enjoyed all of them. These truly are the best gluten-free beers – beer in general, actually -- that I’ve ever tried. Very drinkable. In fact, I even can see myself, on a hot Chicago summer day, reaching for one of these ales as a beverage of choice in lieu of my standard chilled white wine. If you are someone who is gluten-free and misses a good beer, I strongly suggest you try Green’s. If you are someone like me who never really cared for beer but wanted to, I suggest you give it a try, too. Green’s Gluten-Free Beers are available at Binny’s, Sam’s Wine and Spirits, and Whole Foods.There were a couple gluten-free flours I discovered at the Expo:
Jules Gluten Free All Purpose Flour, a flour mix that creator Jules Shepard says can be used in gluten-free baking as a direct 1:1 substitute for regular wheat flour; and AgVantage Naturals Sorghum Flour, a sorghum-based gluten-, dairy-, soy- and nut-free flour produced in a dedicated facility. I'm excited about both. Maybe I'll start baking more from scratch again.
Another happy find was Toro, a gluten-free brand from Norway that's available in the United States through Tastes Like Real Food. Toro offers flour mixes for bread, waffles and the like. According to Jenny Bosking, president of Tastes Like Real Food, Toro has been producing gf products in Norway literally for decades. B., a non-celiac, noted that the samples were quite good, and I hope my local markets will start carrying the brand.One of our last stops was at the booth of Sweet Margy, Confection Diva, a candy purveyor based in Chicago that produces gluten-free toffees. I have it on very good authority that the candy is exceptional. My family is big on toffee, and I've filed away a mental note about the confections for future gift ideas.
At the show, I was primarily interested in learning about gluten-free brands and products -- if they also were dairy- and soy-free, bonus! -- but the allergy-friendly aspect was well represented, too. The event organizers did a good job of balancing the interests of attendees. In addition to the range of exhibits, there was a complete slate of lectures and demonstrations both days. The sessions were categorized according to healthy living, marketplace or cooking themes, and they covered topics such as traveling and eating out safely with celiac disease and food allergies, getting diagnosed, quick gluten-free meals, allergen avoidance, gf bread baking, anaphylaxis and much, much more. So whether people attended because they were gluten-free or because they had food or environmental allergies, there was plenty by way of exhibits and demonstrations to satisfy curiosity for both groups.One remarkable aspect of the expo was how willing attendees were to share their stories and swap recommendations with each other – strangers who, recognizing significant common ground, quickly became acquaintances. We struck up some very interesting conversations on the show floor as we toured the booths.
In short, we were so glad we attended.
The organizers of THRIVE Allergy Expo are planning their next event for February 2010 -- this time, in Atlanta, Ga. Stay tuned.
Tuesday, April 21, 2009
Wow, Add Another Reason to Avoid Gluten
People diagnosed with celiac disease or gluten intolerance understand the importance of going gluten-free. Studies also have shown that eliminating gluten (and casein) from the diets of those with ADHD and autism spectrum disorders can significantly help manage symptoms and improve lifestyles. Now, researchers at the University of the Highlands and Islands in Scotland believe there may be links between eating gluten-based products and the onset of schizophrenia and diabetes in those genetically predisposed to the diseases.
To read an article discussing the two studies, click here.
While the research still is in its early stages, the implications are staggering if the hypotheses are proven true. Talk about additional reasons to advocate for gluten-free diets.
To read an article discussing the two studies, click here.
While the research still is in its early stages, the implications are staggering if the hypotheses are proven true. Talk about additional reasons to advocate for gluten-free diets.
Saturday, April 18, 2009
Holiday Orders, Redux
Well, Easter has come and gone, and boy, did we enjoy some wonderful baked goods this holiday!
Our menu changed somewhat from what we had originally planned. When my sister-in-law went to place our order for bakery items at Mr. Ritts, she found that most of the products we had chosen were no longer available, and had to wing it. She did a great job, I have to say.
In lieu of the coffeecake, we got cinnamon biscotti -- the perfect breakfast treat, particularly for coffee lovers like me. There was no discernible difference in texture or flavor from regular (read: gluten) biscotti. Instead of the almond macaroons, the mock oatmeal raisin cookies made for a nice treat to snack on throughout the weekend -- even the non-celiacs thought they tasted good. We also got an apple torte of some sort, which, unfortunately, I couldn't have as it wasn't dairy-free, but which I understand was excellent.
The orange angel food cake served for dessert Saturday night (and then again at brunch Sunday morning) was an absolute hit. It truly was wonderful; we all loved it, and felt that it even was better than a traditional angel food. The slight citrus flavor was delicate, the cake itself was dense and moist. We certainly will be ordering this one again.
The crowning dessert for the weekend was the carrot cake. Mr. Ritts offers a dairy-free vanilla frosting, so the cake came beautifully decorated, as well as safe for all of us to eat. Again, we all enjoyed it. If you have an event and are looking for a dessert to make a sensation, I would put this cake at the top of the list. It's sure to be a crowd-pleaser, for both celiacs and non-celicacs alike.
To check out the current product list for Mr. Ritts Gluten-free Bakery, visit www.mrritts.com.
So, we ended up having to be flexible about what we wanted -- and that was more than fine. I think we all were happy with how the menus turned out. More and more, I'm finding that flexibility is a key component in handling a restricted diet. If you can be flexible with your expectations, generally, dealing with the restrictions is quite manageable. It may not always be easy -- in my case, to be gluten-free, casein-free and soy-free -- but it is manageable.
Our menu changed somewhat from what we had originally planned. When my sister-in-law went to place our order for bakery items at Mr. Ritts, she found that most of the products we had chosen were no longer available, and had to wing it. She did a great job, I have to say.
In lieu of the coffeecake, we got cinnamon biscotti -- the perfect breakfast treat, particularly for coffee lovers like me. There was no discernible difference in texture or flavor from regular (read: gluten) biscotti. Instead of the almond macaroons, the mock oatmeal raisin cookies made for a nice treat to snack on throughout the weekend -- even the non-celiacs thought they tasted good. We also got an apple torte of some sort, which, unfortunately, I couldn't have as it wasn't dairy-free, but which I understand was excellent.
The orange angel food cake served for dessert Saturday night (and then again at brunch Sunday morning) was an absolute hit. It truly was wonderful; we all loved it, and felt that it even was better than a traditional angel food. The slight citrus flavor was delicate, the cake itself was dense and moist. We certainly will be ordering this one again.
The crowning dessert for the weekend was the carrot cake. Mr. Ritts offers a dairy-free vanilla frosting, so the cake came beautifully decorated, as well as safe for all of us to eat. Again, we all enjoyed it. If you have an event and are looking for a dessert to make a sensation, I would put this cake at the top of the list. It's sure to be a crowd-pleaser, for both celiacs and non-celicacs alike.
To check out the current product list for Mr. Ritts Gluten-free Bakery, visit www.mrritts.com.
So, we ended up having to be flexible about what we wanted -- and that was more than fine. I think we all were happy with how the menus turned out. More and more, I'm finding that flexibility is a key component in handling a restricted diet. If you can be flexible with your expectations, generally, dealing with the restrictions is quite manageable. It may not always be easy -- in my case, to be gluten-free, casein-free and soy-free -- but it is manageable.
Thursday, April 16, 2009
Allergy and Gluten-free Expo
The THRIVE Allergy & Gluten-free Expo takes place this weekend, April 18-19, at McCormick Place in Chicago, Ill. Geared toward allergy sufferers and the celiac community, the expo is intended to provide consumers with applicable products, services and relevant information. A number of gluten-free and allergy-friendly manufacturers will be exhibiting, and there are a host of speakers scheduled for both days.
Tickets are $10 per person; children 12 and under will be admitted free, but must be accompanied by an adult. For more information, or to purchase tickets, visit www.thriveallergyexpo.com.
I hope to see you at the show!
Tickets are $10 per person; children 12 and under will be admitted free, but must be accompanied by an adult. For more information, or to purchase tickets, visit www.thriveallergyexpo.com.
I hope to see you at the show!
Sunday, April 5, 2009
Holiday Orders
Easter is just around the corner, and I'm going to be heading to the East Coast to spend the holiday with my brother and his family. I'm so excited to see my beautiful goddaughter and spend time with loved ones. Because three people in our party have celiac disease, it is essential to plan the weekend's menu and do any necessary ordering ahead of time.
We will be having ham for our Easter dinner. Ham, like turkey, may contain hidden gluten, so it's very important to confirm that it is, in fact, gluten-free. We like Kirkland ham, which is safe for us.
At my sister-in-law's suggestion, we ordered our baked goods from Mr. Ritt's Gluten-Free Bakery. It is the same bakery from which she and my brother had gotten me a birthday cake a few years ago -- the one that helped me realize that I did have options when it came to my food. The completely gluten-free bakery does offer some dairy- and soy-free options, which makes it especially nice for me.
For this year's celebration, we will be having a cocoa-orange coffee cake as a part of our brunch Easter morning. A carrot cake will complete our Easter dinner as the primary dessert. We ordered it unfrosted -- you can get individual cake blanks -- as I'm the only casein-free person. That way, we can split it, and I can do a vanilla frosting for myself while they can do the traditional cream cheese concoction. A split cake may not make for the prettiest presentation, but it's sure to taste good. We also got almond macaroons to enjoy throughout the weekend.
Mr. Ritt's does offer savory as well as sweet items -- artisan breads, bagels and flour mixes to name a few. Allow 10 days for any orders, and visit www.mrritts.com to download a condensed menu and for contact information.
We will be having ham for our Easter dinner. Ham, like turkey, may contain hidden gluten, so it's very important to confirm that it is, in fact, gluten-free. We like Kirkland ham, which is safe for us.
At my sister-in-law's suggestion, we ordered our baked goods from Mr. Ritt's Gluten-Free Bakery. It is the same bakery from which she and my brother had gotten me a birthday cake a few years ago -- the one that helped me realize that I did have options when it came to my food. The completely gluten-free bakery does offer some dairy- and soy-free options, which makes it especially nice for me.
For this year's celebration, we will be having a cocoa-orange coffee cake as a part of our brunch Easter morning. A carrot cake will complete our Easter dinner as the primary dessert. We ordered it unfrosted -- you can get individual cake blanks -- as I'm the only casein-free person. That way, we can split it, and I can do a vanilla frosting for myself while they can do the traditional cream cheese concoction. A split cake may not make for the prettiest presentation, but it's sure to taste good. We also got almond macaroons to enjoy throughout the weekend.
Mr. Ritt's does offer savory as well as sweet items -- artisan breads, bagels and flour mixes to name a few. Allow 10 days for any orders, and visit www.mrritts.com to download a condensed menu and for contact information.
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