The Salami Lesson

I stopped by Trader Joe's today. It's the start of a holiday weekend, and I'm in the mood to indulge, hungry for things like cured meats that I don't eat regularly. I went in search of Applegate Farms Genoa salami, which is both gluten- and casein-free. Unfortunately, the shop was out of the salami I was looking for. I did find another brand, though, Columbus, with a few different varieties that all were gluten-free according to the front labels. Great! I chose a couple types to try, wanting to see which I liked better. I checked out and continued running errands.

Much to my chagrin, however, when I got home, ready to sample the two types of salami, I checked the labels, and lo and behold, nonfat dry milk was the second ingredient listed on both packages. I suppose I ought to have taken my own advice. Family and friends can attest to my being, shall we say, adamant about checking labels. But I was in a hurry, saw the gluten-free note on the front, and away I went, packages in hand. Lesson re-learned. The good news is that I didn't eat any of salami; I just wish I hadn't bought it.

That said, for those who are gluten-free but not casein-free, there's another brand available to you, which always is a good thing. Unfortunately, I'm still hungry for salami. Oh, well.

Ice Cream, Finally

Summer is quickly approaching, and something I still miss is going for ice cream on a warm day. For many, many years, family and friends have frequented a local ice-cream parlor; very popular, it is the place to go after an evening out, or the destination in itself for an afternoon outing. In traveling as well, it's been something of a family tradition to sample local creameries along the way to determine where in the world you can get the best chocolate ice cream. Suffice it to say, we all love ice cream, but it had become something that I simply didn't partake anymore.

I admit that I do own an ice-cream maker, bought with the best of intentions, that sadly still resides in its box. I have been concentrating so much more on cooking than on baking or dessert-making that creating sorbet recipes just hasn't been a priority.

One day recently, I was craving something cold and sweet. B. and I were at Whole Foods, so on a lark, we took a look at the novelties in the frozen food case. Much to our surprise, we found Turtle Mountain's Purely Decadent coconut-milk chocolate ice cream. We looked at each other, and read the label again -- it's gluten-, dairy- and soy-free. Of course, we had to try it.

We're always very careful to read labels and investigate to make sure products truly are safe for me. When B. checked online, he found this great allergen-identification chart on the company's Web site that outlines the allergens that are present in specific products. Click here to view it. I absolutely commend Turtle Mountain for making such a commitment to the allergen-aware community and providing dairy-free products. To read more about the company and its philosophy, follow this link.

Incidentally, the ice cream is excellent. The coconut flavor is subtle, the chocolate, rich. There's a pint in the freezer now. I guess my ice-cream maker can stay in its box a while longer.

Upcoming Gluten-Free Cooking Expo

Mark your calendars for the Gluten Free Cooking Expo.

The two-day event is to be held Saturday and Sunday, Aug. 15-16, at the Wyndham Hotel, Lisle, Ill. In addition to the vendor fair, there will be cooking demonstrations that highlight gluten- and dairy-free recipes, as well as sessions to address lifestyle issues, such as cooking gluten-free on a budget.

Those who register for the expo before May 15 qualify for the early-bird discount. Click here to register, or for more information.