Currently, the only foods we avoid in our house are gluten, because of me.  Braden, however, is currently running through some testing.  He has an EGD coming up next week.  In preparation for that, the gastro ran a series of tests, including a food allergy panel. It came back positive to wheat (not surprised), peanuts, soy, corn, and sesame.  He will soon visit an allergist to determine which of these are truly problems (hopefully  peanuts is just cross-reacting with soy).

Whatever the outcome is, we will accommodate.  And by accommodate, I do not mean that we will make him separate meals.  We know how to live without gluten, we can live without the others, too.  If corn is a problem, then I guess it will be time to start making bread again, since we usually just make our sandwiches with corn tortillas (and we can make or buy other tortillas, too).

It will take more planning and a little more work, but my child’s health is extremely important to me.

At Braden and Carter’s school, they don’t serve peanuts, but children are allowed to bring them.  The children who are allergic to peanuts have their own peanut-free table.  I never send any peanut products to school with the boys, because I don’t want one of their friends to have a reaction to being around them.  Have you ever seen a kindergartener keep his hands to himself for more than 10 minutes?  I certainly haven’t.

I wanted to share this photo with you that I found on facebook.  How often have we, as the gluten-free or food allergic, been left out of an activity because of the food?  Sometimes we go, get in the middle and make it an awesome time, even though we avoid the food like the plague.  Sometimes we go, sit on the sidelines, and make polite conversation.  Sometimes we avoid the event altogether, knowing it may be too difficult to keep the food away from us.

The Arizona Food Allergy Alliance posted this photo on facebook as a means of sharing about Food Allergy Awareness Week.  Check out the AFAA website.  They have some pretty neat silicone bracelets for sale, that say Ask | Read | Eat Safe.  This can help remind children what they need to do to keep themselves healthy and safe, as well as reminding those who may be feeding them.

Take the time to share the message.  You may be saving a life, or at least making one better.

Well, it is, in fact, not great for them, and certainly not great for the rest of us who have to eat gluten-free.  This just encourages other restaurants to do the same thing!  Who will take Celiac Disease and the gluten-free diet when a national Celiac support group applauds this???  Not too many, I am sad to say.

Cynthia Kupper, national president of the Gluten Intolerance Group, wrote the following open letter to Alice Bast, president of the NFCA.  Please read the letter, and sign the petition on Change.org to remove the NFCA’s Amber designation.

Open Letter to Alice Bast, Exec Director, NFCA

May 12, 2012
Alice,
NFCA needs to remove the Amber designation from the Dominos “gluten-free” pizza. It is not safe for anyone requiring a GF diet for medical reasons. NFCA’s reputation as a respected organization is suffering by giving a useless Amber designation to Domino’s GF pizza. I implore you to consider the community we all support and want to help. Make the GREAT Kitchen’s Amber designation disappear for good.
There is inherent liability in the GREAT Kitchens Amber designation that will have serious ramifications to the food industry and those of us who are working to make a difference for all persons living gluten free.
1. Dividing the gluten free community is wrong. All persons living a gluten-free life style should have the same safe options in foods. Nearly the entire world accepts a definition for what gluten-free means. Stricter is better, but less than the standard is unacceptable. It goes against everything science tells us.
2. The GREAT Kitchens Amber sign is a useless designation for restaurants that causes confusion and consequently mistrust of the restaurant industry and the organizations who are working so hard to help them. The Amber designation sets us back years on all the strides we have made to get the food industry to embrace safe gluten-free foods.

Thursday night I listened to the Jules’ Gluten-Free Radio talk show with you as her guest. I have tried to make sense of your position for the GREAT Kitchens program Amber designation. I cannot understand why you are so passionate about a decal that sends mixed messages. The decal clearly states “GLUTEN-FREE” and ‘Kitchen practices may vary”. In a press release, you state NFCA’s GREAT Kitchens Amber designation is for “restaurants offering gluten free products with varying kitchen practices, therefore suitable for those with gluten sensitivity.” Yet the description of the program on your website states, “Amber Designation – …requires ingredient verification and basic training of wait staff and managers.” Kitchen practices may vary … meaning those with celiac disease and non-celiac gluten sensitivity should ask questions and exercise judgment when dining at an establishment with an Amber Designation.” These are two very different messages about the Amber designation.

Your biography states you are someone who is widely regarded as a celiac expert. I know you also attend many scientific meetings on gluten-related disorders. As such, your position that the Amber designation is helpful is even more alarming.

The GREAT Kitchen’s Amber designation sends a confusing and dangerous message to gluten-free consumers, yet you stand boldly and confidently behind it. I would be concerned about a malpractice suit.

As a national leader and dietitian, representing consumers with gluten-related disorders, I feel the GREAT Amber designation is not only dangerous, but also irresponsible. Eventually this program will hurt our constituents.

I feel NFCA’s messages related to what the Amber designation means for Domino’s gluten-free pizza crust, compared to statements on your website and by Domino’s are confusing. What does this really mean to consumers? Is it gluten-free or not? The sign says it is; the message says it is not. The sign does not say “not safe for celiacs, but may be ok for gluten sensitive persons”. The sign does not say, “Buyer Beware.” The sign does not say what you said on Jules’ radio show about its meaning, or what Dominos disclaimer says. So if the disclaimer is not with the sign or GF pizza crust, what do you think an unaware consumer is going to think?

I believe it would have been better for NFCA to tell Dominos that the cross contamination of the gluten free crust is too great and that NFCA cannot endorse such a product as gluten free. Why would NFCA work to raise awareness of cross contamination by endorsing a cross-contaminated product?

Every time I read someone’s post that they have no symptoms when eating Domino’s GF pizza, I cringe and get angry. We have all heard the medical experts say many times that ‘a lack of symptoms is NOT indicative of a lack of damage being done internally’. This is a major lawsuit waiting to happen. Stop using the GREAT Kitchen Amber designation now.

The celiac centers are also telling you this is a bad idea. Please listen to us all.

I hope that unnecessary harm will be adverted by NFCA taking immediate corrective action.
Cynthia Kupper, RD, GIG Executive

I recently received a copy of Muffin Tin Chef from the publishers, and found that the author, dietitian Matt Kadey, had a similar experience.  His began as a magazine assignment to use the muffin tin, but without making muffins.

I was initially intrigued by this cookbook solely by the premise of creating meals in muffin cups.  My initial thoughts involved things like “that would be great for school lunches.”  With food allergies and sensitivities, including others’ (I don’t send peanut foods to school because of other children’s allergies), it can begin to make lunches a bit on the boring side, as well as an annoyance to pack.

Muffin Tin Chef is not a gluten-free cookbook, but it does have quite a few recipes marked with a G for gluten-free.  In addition, there are many recipes that could easily be made gluten-free by just substituting with gluten-free bread, oats, or noodles, and others that use a minimal amount of flour that shouldn’t be greatly effected by just subbing gf flour.  There are a few recipes that are largely flour-based that I intend to try with gf flours.

We had some guests over the other night, and decided to give the Taco Cups a try.

They were incredibly easy to make, though it did take more preparation time than having everyone create their own soft taco.

They taste like tacos, of course, somewhere between a soft and a crunchy taco.  The coolest thing about these is that they weren’t messy.  When my kids eat tacos, there’s always a huge mess, cheese and meat migrating all over the table and floor.  The taco cups had a layer of meat between two layers of cheese, which then got baked together to hold firm.  The only mess we had was Corice’s giant pile of salsa on her plate.

The kids (and the adult guests!) liked finding shapes in their taco cups (much like finding shapes in the clouds).  It certainly made for interesting dinner conversation.

We’ve got definite plans to make more of these, including the recipes shared below.

Microwave Quinoa Cakes with Maple-Almond Butter

Armed with silicone muffin cups, you can whip up quick, and surprisingly good, whole-grain
breakfast cakes (slash) muffins in the now-ubiquitous microwave. Don’t try these with metal
tins! You can cook the quinoa the night before or use leftover cooked quinoa from another
recipe. Take these cakes up a notch by bejeweling them with the creamy maple-almond topping.

Serves 3

Gluten-Free, Vegetarian, Freezes Well

1 medium banana
½ cup cooked white quinoa
2 large eggs
2 tablespoons raisins
2 tablespoons coconut palm sugar or other granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon baking powder
¼ teaspoon almond extract
2 tablespoons unsalted smooth almond butter
2 tablespoons pure maple syrup

In a large bowl, mash the banana. Stir in the quinoa, eggs, raisins, sugar, cinnamon, nutmeg,
baking powder, and almond extract. Divide the batter among 6 medium silicone muffin cups,
filling each about two-thirds full. Microwave on high power until set, about 2½ minutes, rotating
the cups once halfway through cooking if needed. In a small bowl, stir together the almond butter
and maple syrup. Serve the cakes topped with almond-maple butter.

Fish Tacos

Fish Tacos

Cast your line for this weeknight-friendly, fast, and fun twist on tacos. The smoky yogurt sauce
and tropical mango flavor take them from OK to oh, yeah!

Serves 6

Gluten-Free

6 (5-inch) corn tortillas
grapeseed or canola oil, as needed
1½ cups shredded cabbage or lettuce
¾ pound tilapia or catfish
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon paprika
grated zest of 1 lime
1 cup cubed mango (about 1 medium)
1 ripe avocado, cubed
⅓ cup chopped fresh cilantro
2 green onions, green and white parts, thinly sliced
juice of 1 lime, divided
½ cup plain yogurt, preferably Greekstyle
1 to 2 teaspoons finely chopped canned chipotle chile pepper in adobo sauce

Heat the tortillas one at a time in a dry skillet over medium-high heat until soft and pliable, 15 to
20 seconds per side. Or, stack the tortillas and microwave on high power uncovered until warm
and flexible, about 25 seconds. Brush both sides of the warm tortillas with oil. With the bottom
of a glass, gently press the tortillas into 6 jumbo muffin cups. Don’t worry if some of the tortilla
folds inward.

Preheat the oven to 375°F. Divide the cabbage or lettuce among the tortilla cups. Wash the fish
with cold water and pat dry with a paper towel. Slice the fish into 1-inch cubes and place in
a medium bowl. In a small bowl, stir together the cumin, salt, pepper, paprika, and lime zest.
Sprinkle the spice mixture over the fish and toss to coat. Divide the fish among the tortilla cups
and bake until the fish is cooked through, about 15 minutes.

In a small bowl, toss together the mango, avocado, cilantro, green onions, juice of ½ lime, and
salt to taste. In a second small bowl, stir together the yogurt, chipotle chile, and the remaining
lime juice. Serve the fish tacos topped with the mango salsa and a dollop of yogurt sauce.

Raspberry Semifreddo with Pecan Crust

Raspberry Semifreddo with Pecan Crust

For those of us that don’t own an ice cream maker, Italian semifreddo, literally
meaning “partially frozen,” is a delicate, ice cream–like creamy treat within grasp. Its wonderful
texture is achieved by incorporating air into the raspberry-cream mixture.

Serves 12

Vegetarian, Freezes well

1 cup graham cracker crumbs (all you have to do is use gluten-free graham crackers crumbs, or gf cookie crumbs, like Pamela’s pecan shortbread)
⅔ cup pecans, very finely chopped
½ cup pure maple syrup
3 cups fresh or thawed frozen raspberries
¼ cup coconut palm sugar or other granulated sugar
1 teaspoon vanilla extract
1 cup cold whipping cream
shaved dark chocolate, to serve

Line 12 medium muffin cups with paper liners. In a medium bowl, stir together the graham
cracker crumbs, pecans, and maple syrup until everything is moist. Divide the mixture among the
prepared muffin cups and press down to flatten contents.

Combine the raspberries, sugar, and vanilla extract in the bowl of a food processor or blender
container and puree. Pour the puree into a large bowl. Whip the cream in a second large cold
bowl using a cold whisk or electric mixer on medium speed just until soft peaks form. Fold the
cream into the puree using a rubber spatula, working from the bottom of the bowl, until there
are no signs of the cream. Pour the mixture into the muffin cups and level the tops. Cover with
plastic wrap or aluminum foil and freeze until firm, at least 4 hours.

Unmold and place in a zip-top bag for storage in the freezer. When ready to serve, let sit at room
temperature for about 20 minutes to soften, and top with shaved dark chocolate, if desired.

I’ve been wanting to try these pies that were sent to me on behalf of Crave Foods, but for some unknown reason, it kept getting put off.  In talking to my friend the other day, and scheduling time for her to come over and what I would make, I decided we’d try the pies.  I asked her which did she prefer, pecan or apple pie.  I was astounded when she told me she’d never had either.

You see, Haylee was diagnosed with Celiac Disease when she was 10.  Basically, if her mom didn’t make something, then she didn’t eat it.  Apparently her dad really likes pumpkin pie, so that’s the only kind she’s ever had.

Until last night.

We popped these little pies from Crave Foods into the toaster oven for a few minutes and then set to work on them.

As you can see from the pictures, these pies are certified gluten-free through the Gluten Free Certification Organization.  That means that you don’t have to worry about if they are truly gluten-free or not.  GFCO has rigorous testing standards, and continually tests the products.

The creamy apple pie was my favorite.  I don’t think I’ve ever had an apple pie like this before, not so chunky, and, like the name says, creamy.  It was sweet, but wasn’t too sweet.  I found an intriguing ingredient: cheddar cheese.  I would have suspected cream or something similar, but not cheddar cheese.  It works, though!

Haylee favored the pecan pie.  I found it to be a little too sweet, but it was still really tasty, and definitely flavorful.

The pie crusts were flaky and tender, with a good crust flavor.  These pies are made with real sugar, not high fructose corn syrup.

The 5-ounce size is great for one person, or for two people who don’t want much.  We split the two pies evenly, and that was plenty for each of us.

You can find Crave Foods gluten-free pies in Whole Foods and similar stores, as well as HEB stores in Texas.

Please note, that even though their sweet pie line is certified gluten-free, their other products on their website are not (so please don’t accidentally buy something that isn’t gluten-free).

Simone Shnifadel is working hard to open a shared gluten-free kitchen space in San Francisco.  I’ve only recently begun to understand just how important this is.  There is a small farmer’s market in my town, open on Saturday mornings.  I’ve always wondered why on earth it is so tiny.  A friend called and asked if she could have a table to hold a bake sale to raise money for an Alzheimer’s walk.  She was told that all food sold had to be prepared in a commercial kitchen.

Now, if that is the norm (and I think it may be), no wonder it is so hard to start a gluten-free business.

I contacted Simone to find out a little more about her.  This is what she shared with me:

I have been growing my organic catering company since I moved to San Francisco 5 years ago. In that time, I discovered that I had a gluten sensitivity that was the cause of my near constant brain fog, headaches, lethargy, and general malaise.  Since that discovery, I’ve admittedly gone through phases of both strict adherence to to the gluten-free diet as well as completely ignoring it (In Paris, for example!)  The thing that has kept me on track while simultaneously derailed me is the fact that I am a chef.  So I have the means to create amazing gluten-free treats, but also have the attitude that I should be able to eat everything, cause I’m a chef!  It’s a catch-22.  This constant volley can only go on for so long, and it was only a matter of time until I said “OK, that’s IT” I feel like crap when I eat gluten.  Period.  Not worth it.  

Where has all of this back and forth led me? To where I am right now, of course.  In my brainstorming of how to open my very own kitchen for my catering business, it quickly occurred to me that my business is not a 24/7 operation; I tend to have either nothing going on, or 7 things at once.  I wouldn’t need the kitchen every day, and taking SF real estate prices into account, it only made sense that I rent it out to other chefs and bakers who need a commercial space to work their magic.  But there are already several shared kitchens in San Francisco, and I wanted something different that helped people on a different level.  It only made sense that I take my catering company into the 100% gluten-free realm and open a kitchen that was safe for people with celiac and gluten allergies.  Once the lightbulb went off, I was amazed to find out that this didn’t already exist in San Francisco, considering how progressive this city is in terms of food.   HOW is it possible that SF doesn’t have a shared GF kitchen?  There are so many GF bakers and chefs who already work at shared kitchens, it only makes sense that we have our own!  Once the gears started turning, I could see Zenbelly Kitchen so clearly:

• A clean, safe workspace for GF chefs and bakers to create their goods
• A coffee shop store front, selling really good coffee and the amazing GF goods made in house
• A place for workshops and cooking classes, to help people learn more about the GF lifestyle

And for me, personally, it would allow my already existing catering business to:

• Go 100% gluten-free while still offering amazing food for everyone, not just those with Celiac
• Launch a meals-to-go & delivery service, featuring grass-fed meats from Fallon Hills Ranch, and organic local produce.  California style comfort food to go. Gluten-Free, Grain-Free, Paleo friendly!
  

This sounds, to me, like a great opportunity for Simone, for other gf bakers and cooks in San Fran, and for anyone who eats in that area!

Please watch this video (at the bottom), and if you feel so compelled, pledge a little bit to this cause.  It may be across the country from you, but these kinds of things have a way of working out for everyone’s benefit eventually.  Maybe if this takes off, someone will have the nerve to start one near you.

(It’s easy, too.  You can do it through your Amazon account or a credit card, and you won’t be charged unless the project receives enough funding.)

If you like the idea, please help spread the word!

The chain is going to start offering gluten-free options, pizza from Conte’s and cupcakes from Fabe’s, testing in all Minnesota locations.

According to the article:

Dining out safely remains a primary concern for food-allergic customers under strict dietary limitations. To avoid cross contamination or accidental exposure to gluten ingredients in Chuck E. Cheese’s kitchens, the personal cheese pizza, manufactured by USDA/FDA-approved, gluten-free facility Conte’s Pasta, will arrive to stores in frozen, pre-sealed packaging. The bake-in-bag pizza will remain sealed while cooked and delivered and until opened and served with a personal pizza cutter at families’ tables by the adult in charge.

Under the same procedure, gluten-free, chocolate fudge cupcakes naturally sweetened with fruits, vegetables and grains from Fabe’s All Natural Bakery will remain in pre-sealed, single-serve packaging through preparation and until opened and served at the table. To ensure high taste, integrity and quality standards are met before a national launch, testing these menu options helps Chuck E. Cheese’s deliver the same type of consistent, great-tasting food products that are expected from the leader in family entertainment and dining.

“From delivery to table, our procedures ensure that families can feel confident knowing their meal is completely within gluten-free guidelines,” said Elliott. “We’re happy we can provide a place ‘Where a Kid Can Be a Kid’ and enjoy great fun and food guilt– and gluten-free.”

This makes me happy, especially after reading about Domino’s pizza.  I didn’t post anything about it because I wasn’t sure if I could do so without getting too upset.  In case you didn’t see the news, Domino’s pizza has said they are going to be offering gluten-free pizzas EXCEPT they aren’t safe for celiacs (What research is there to show that it’s safe for the gluten sensitive?  None.).  I don’t know if they just want to be lazy and reap the benefits of opening up in the gluten-free market or what.  From the article I read, it appears that they aren’t even going to concern themselves with cross-contact in the kitchen.  At all.

What are your thoughts on Chuck E Cheese?

How about this Domino’s issue?

(Update 5/9/12 6:15 pm.  Read the second comment below for the official statement from the Gluten Intolerance Group.)

At the beginning of 2011 we started to transition the entire LUNA Protein line to be gluten free. To do this, Clif Bar & Company has looked at all aspects of making our bars. Our ingredient suppliers have confirmed that all ingredients are gluten free, so they contain no gluten from wheat, rye or barely. Where we make our food is capable of making a gluten free food and we test our finished products to confirm that they are gluten free.

As of March 2011, Chocolate Peanut Butter, Cookie Dough, and Chocolate Cherry Almond transitioned to be gluten free, as well. You can tell if your LUNA Protein bar is gluten free by looking at the packaging.

Luna sent me a few bars to sample.  You know, I think Corice’s favorite job is to sit on my lap at the computer and help me test products.

Protein bars, overall, I think, have taken a giant leap in the last few years.

The chocolate peanut butter bar has a chewy nougat center with crushed peanuts, all wrapped up in chocolate.  I swear I taste a hint of butterscotch in the cookie dough bar, though I can’t find anything on the label that would suggest it.  The chocolate mint one almost reminds me of my brownies when I get minty (although not as sweet).

Chocolate Peanut Butter, Cookie Dough, Chocolate Mint

If these were a little sweeter, you might mistake them for candy.

Corice definitely thinks they are candy.  She likes the cookie dough one the best.  I think the peanut butter is my favorite (though the cookie dough takes a close second).

If you’re interested in a study about key snacking behavior trends by Luna and the Institute for the Future, check out thepowerofsnacking.com to view the report.

I’ve seen these just about everywhere that sells any kind of protein bar, even in gas stations (there are a few times that I could have used a protein bar on the road).

Innova Nutrition sent me some of their DiabetEze bars to sample.  These are high protein energy bars with 5 grams of fiber (in the chocolate peanut butter, 6 in the chocolate mint) and are low glycemic.  They are formulated for diabetics and are also gluten-free.

I’ve been eating these before heading to the gym lately.  One bar has 9 grams of fat, 170 or 180 calories, and 18 grams of carbs.  I’ve found that they help me get going and really get through my workouts, without adding that heaviness that I feel when I actually eat a real breakfast (I prefer a nutrition/energy bar in the mornings).  However, the time I ate one 4 hours before Zumba, that was not a great morning.  Burning 800 calories that far after eating 170?  Well, the math isn’t promising.  :O

These bars have a chewy inside with crispies (made of whey protein), wrapped in a nice layer of chocolate (because chocolate is good for the soul, or something like that ).

So how do they taste?  They’re actually really good!  There’s not a yucky aftertaste like you find with some nutrition bars.  They almost taste like candy.  In fact, Martin described the chocolate mint one as tasting like a chewy Thin Mint cookie.  The chocolate peanut butter is like a low-key version of a peanut butter cup, like something Mom would make to give you the flavor without killing you with sugar.  I <heart> the chocolate mint.

They are currently named DiabetEZE, but are going through a re-branding to the name Stabilyze.  You can find them at Costco (yay!).  Check them out on facebook and learn more about them!

Labeling Gluten in Drug Products — Your Help is Needed by May 8!

Celiac disease involves more than just dietary changes for life. Medications must also be evaluated for their gluten content. Many pharmaceuticals have an additional filler called an “excipient” to make a particular dosage form of the drug. These fillers are often made from corn, potato, and tapioca.

However, some are derived from wheat. The majority of drug manufacturers do not clearly label their products or packaging with information regarding the gluten content of their drug.

Labeling gluten in drug products is almost a reality. We need your help now!

Ohio Congressman Tim Ryan and New York Congresswoman Nita Lowey have introduced legislation that will require drug manufacturers to label the source of drugs’ inactive ingredients. This is huge!

To move the bill ahead we need bipartisan cosponsors by May 8!

All five of the national celiac organizations are united in support of this legislation.

We need our congressional members to have that same shared voice and put forward a bipartisan message: The safety of our constituents matters. Gluten in medicine must be labeled so individuals and their healthcare providers can make an informed, safe choice.

Take action now.

253–833-6655

I got on to my mom once last summer when she’d bought some Quaker rice cakes.  “Mom, you know those aren’t gluten-free!“
“They say gluten-free on the package.”   And they did.

Something similar happened to me today. Wouldn’t you know it, but Nathan’s hot dogs now say GLUTEN FREE right on the package.  I saw 4 different packages, and they all said it.  Make sure you check, but it looks like we have a new hot dog available.

It looks like more companies are starting to take notice, and taking out the gluten if it’s an unnecessary ingredient.