Tasty Halloween Treats

With Halloween less than a week away, you’ve likely started thinking about all the candy your kids are going to get and how to sneak some of the gluten free halloween candy out of their pile and into yours.  What you also are starting to think about is the tasty desserts that will abound after dinner, and how you’ll make them gluten free.

Our friends over at Udi’s Gluten Free (and really, any Celiac sufferer’s friend) were thinking the same thing.  So they sent us over a little care package of gluten free goodies to see what we’d come up with for great tasting desserts.  Unfortunately, the stuff was just too tasty and none of the items lasted long enough to become desserts, but we had some great ideas anyways!

Udi's Halloween Treats

The treats in our Udi’s Halloween Treats package

As you can see on the right, we got pretty spoiled with good stuff.  There’s a loaf of Udi’s Cinnamon Raisin bread, a box of Udi’s Chocolate Chia Muffin Tops, a bag of Udi’s Vanilla Granola, a box of Udi’s Snicker Doodle cookies, and a box of Udi’s Dark Chocolate Brownie Bites.

Some of our favorite ideas were to make a nice bread pudding out of the bread.  Cinnamon and raisins are staples in bread pudding, so that was the first idea that popped into my head.  Udi’s has a nice recipe for a Maple Raisin Bread Pudding on their site.  It’s not commonly thought of as a dessert, but I think you could make some very good french toast dipping sticks with these.  A nice dusting of powdered sugar, and some syrup or sweet whipped cream to dip them in.

Udi’s granola is a pretty versatile staple in our house.  We use it all the time mixed into a cup of yogurt, but I think it would make an excellent topping for a fruit crumble.  A little brown sugar, melted butter, and some Udi’s granola sprinkled liberally over your favorite crumble recipe.  Yum.  A simpler use might be just putting it directly onto ice cream or frozen yogurt.

The dark chocolate brownie bites are a pretty tasty dessert by themselves, but I really want to try them warmed up at the bottom of a bowl of ice cream with some fudge drizzled over the top.  They’re just the right size for making the popular cake pops with as well.

Snicker Doodle cookies are a pretty universal treat.  They’re good as is, but they can be used in all kinds of desserts.  Crumbled, they make a great crust for a cheesecake, or pumpkin pie.  They go well with ice cream and are one of the key ingredients, along with the Chocolate Chia muffin tops, in Udi’s recipe for Snickerdoodle Ice Cream Chocolate Whoopie Sandwiches.  Which brings us to the muffin tops.  As I just mentioned, they lend themselves really well to whoopie pie sandwiches.  Frosted orange, they become pumpkins.

With the abundance of gluten free products on the market now, eating gluten free isn’t the bland wasteland that it used to be.  Companies like Udi’s are pioneers in making gluten free food that tastes as good, or better, than it’s wheat based brethren.  Whatever your plans for Halloween, make it a safe one.  Not only on the streets, but in the kitchen as well.

Immune System Response to Quinoa

A recent study, published in The American Journal of Clinical Nutrition, tested 15 different cultivars of Quinoa for both gluten and for any immune system response to the Quinoa in Celiac patients.  The results:

Fifteen quinoa cultivars were tested: 4 cultivars had quantifiable concentrations of celiac-toxic epitopes, but they were below the maximum permitted for a gluten-free food. Cultivars Ayacuchana and Pasankalla stimulated T cell lines at levels similar to those for gliadin and caused secretion of cytokines from cultured biopsy samples at levels comparable with those for gliadin.

What does that mean? Well, really not much.  4 of the cultivars had testable levels of gluten, meaning their test had results.  However, all of those that returned those results were below the 20ppm which is used as an acceptable level of gluten to be called gluten free.  Further, of the 4 that had testable levels of gluten, only two of them caused any sort of reaction at all in the patients.

They conclude by saying that more testing needs to be done.

Obviously, I don’t think the results of this study are anything to panic about.  Of the 15 cultivars tested, all had below 20ppm results.  I’m not sure if there’s a way to avoid the 2 cultivars that cause some reaction.  As the NFCA noted in their article (here) on the same study, it serves as a good reminder to check the labels of anything that you’re planning on eating to make sure that the ingredients are gluten free, and have had as few chances of cross-contamination as possible.

Sign Petition to Ditch NFCA’s Amber Designation

If you’re not aware, the pizza maker, Dominos released what they are claiming as a gluten-free crust about a week ago. Part of the release is an endorsement from the NFCA. It also comes with a huge disclaimer about the potential for cross contamination and states that people who have Celiac or who are eating a gluten free diet should not eat the crust because of that cross contamination. The endorsement by the NFCA is an “Amber” endorsement. Basically, an endorsement that it might be ok for people who are slightly gluten intolerant to try it. And an endorsement of the fact that Dominos tried.

The group behind the 1in133 organization says yes, they tried.  They tried to dupe a whole bunch of people who have to eat gluten free into trying to eat a pizza that they claim is gluten free.  They tried to dupe a whole bunch of people out of money and make them sick at the same time.  1in133 has started a petition to ask NFCA to stop using the Amber endorsement altogether.  In short, they want an endorsement from a gluten free advocate to actually mean that the food is gluten free and isn’t just a good try.

I’m signing it.  And you can too.

Sign the petition and tell NFCA to ditch the Amber endorsement.

Dr. John J. Zone MD – GIG Education Conference – Fargo/Moorhead 2011

Dr. John J. Zone M.D.
University of Utah

Skin Manifestations of Celiac Disease

Starting off by polling the crowd on different skin disorders and whether they are related to Celiac or not. Seems to be quite a few who likely have DH (Dermatitis Herpetiformis), but maybe don’t know it.

Auto-immune diseases “travel in families”, if you’ve got the genes for one, you may get other auto-immune diseases that are in the same “family” of auto-immune disease. You may not have Celiac, but may have a thyroid disease. About 20% of Celiac sufferers will have thyroid disease.

Over a lifetime, women eat pounds of lipstick. What you lick, you swallow. What you breath in, you swallow. Shampoo; there is no evidence that gluten in your shampoo will affect you, through absorbtion. Unless you have a sore or lesion in your scalp. Gliadin is too large to be absorbed through the skin.

Don’t assume that it can’t be transferred however. Anything that hits a mucous membrane is likely to be absorbed. So, transfers from shampoo to hands to mouth, eye shadow that gets in the eye, etc, can be absorbed and could affect you.

HLA and Celiac Disease

90% of CD and DH patients express HLA DQ2
9% express DQ8

1 in 3 people who were self diagnosed Celiacs, were tested and did not have the gene, and could not have had the disease. (From a study of 69 people Dr. Zone tested in his lab)

It’s a lifetime disease, take the test and be sure.

Dermatitis Herpetiformis

DH is a cutaneous manifestation of cd that is best diagnosed by identifying granular IgA in dermal papillae. All DH patients have some degree of CD and DH patients are likely to reflect the entire spectrum of histological and clinic CD in adults.

*Editors note. I had an appointment to keep, so had to leave the conference a bit early, and so missed the latter few minutes of Dr. Zone’s session as well as the last session of the day. Once I get a bit of time, I’ll be doing some quick articles on some of the vendors (new good food!) and on the conference overall.

Dr. Joseph A Murray MD – GIG Educational Conference – Fargo/Moorhead 2011

Dr. Joseph A Murray
Mayo Clinic (mayoclinic.org)

Complications and outcomes of celiac disease
What happens after diagnosis

Before 1950
-key role in gluten in celiac disease was unknown. Therapy was low fat diet and vitamins
-Death was common
-emaciation due to persistent diarrhea
-dehydration and severe malnutrition
-high mortality in childhood
-mortality was approximately 36%, now, at about 0.4%

Howland, and 3-stage diet was done in 1929 and excluded carbohydrates rigorously. Was beginning of suspicion that there was something in carbohydrates. Before Gluten was discovered.

Because of villi damage, and inability to digest other foods after damage, many other foods have been blamed for symptoms. Carbohydrates aren’t to blame, Gluten is.

After 1950

-After description “wheat factor”: Mortality ~1%
-Malignant Lymphoma in CD (1957,1962)
-Cancer: big killer
-Death during adulthood
-Celiac not used as cause of death

Outcome is better now.
-recognition of gluten intolerance as a chronic and persistent order.
-discovery of gluten as the environmental factor responsible of celiac diseas

Self injury, willful ingestion of gluten is possible reason for increased mortality ratio.

Anger, denial, etc are part of the grieving process, but working towards an acceptance stage is necessary. Mental symptoms like ataxia are common symptoms and can cause psychological regression through process.

Patients die often from cardiovascular reasons. It’s no longer ok to just avoid gluten. You must avoid gluten healthfully. Be aware of ingredients other than gluten. Especially those high in salt, sugar, fat.

Older patients should get pneumonia shot at 50 and likely again at about 65 as risk of respiratory issues is higher in celiac. Shingles shot is important.

Lymphoma in Celiac
-2 studies
— Italy: increased risk of 3%
— Europe: increased risk of 2.6%

Standard of Care
-strict gluten free diet

Gluten free diet could be protective
-Improvement seen in biopsies after just a year
-Children heal faster, adults heal slower
-Healing is gradual, not all at once.
-Failure to heal can cause further issues

Undiagnosed mortality
-Warren Air Force Base Cohort
-8916 subjects
-Increased mortality rate of 4X in those with undiagnosed celiac

In another study, patients with undiagnosed celiac after age 50 had virtually no increased risk of mortality.

Only about 5% of undiagnosed celiacs will be diagnosed.

DQ2/8 test positive does not mean that you have Celiac.

-Gluten Free diet “changed the game”
-diagnosed celiac disease is associated with modest excess mortality


How to convince relatives to be tested?
Carefully. They don’t have a choice in whether they have Celiac or not, but they have a choice in whether they know or not.

Thanks Dr. Murray!

Dr. Peter HR Green MD – GIG Educational Conference – Fargo/Moorhead 2011

Dr. Peter HR Green MD
Columbia University

Gluten Related Disorders
-Celiac Disease
-Wheat Allergy
-Gluten Sensitivity (non-celiac)

Wheat allergy
-food allergy
-exercise induced wheat allergy
-contact urtica

Gluten Sensitivity
-Gluten Free product consumption has increased over time and currently is higher than low carb and low fat diet.
-only 8-12% due to celiac disease of gluten sensitivity
-not recognized as an entity by physicians
-Symptomatic response to gluten withdrawal after both celiac disease and wheat allergy excluded
-Normal biopsy
-May have positive anti-gliaden test

Mmmm. Pictures of small intestines. Villi, Epithelial cells, and microvilli. Pictures of atrophy, and inflammation.

Pathogenesis of Celiac Disease
-Wheat, Rye, Barley very closely related.
-Rice and Oats closely related to each other, but not to Wheat, Rye, and Barley.

Genetic Factors
-~10% first degree relatives
-Need HLA DQ2/8
-only accounts for 50% of genetic influence
-other genes (there are many)

Environmental Factors
-Celiac Disease in Childhood
–Breast feeding is protective
–timing of gluten introduction (later is better)
–cesarean section (increases risk)
–GI infections (increased risk)

Pathophysiology of celiac disease
-Gliadin is incompletely digested by gastric, duodenal, and pancreatic secretions.

Prevalence of celiac disease
-Common, affects about 1% of population
-about 5% in South African
-increased 4-5X in 30 years
-Finland 2.4% of elderly
-Sweden 3% children aged 12
-United States

Rate of diagnosis
-2000-2003 Doubled

The Old “CD” Epidemiology
-rare disorder typical of infancy

Modes of presentation (predominant presentation)
-0-2 years Diarrhea
-2-4 abdominal pain

-Women diagnosed 2-3X more commonly
-Exceptions children and elderly
-screening studies show about equal among genders (women go to doctor more often, men usually sicker when they are diagnosed.)

Dermatitis Herpetiformis
-Anti tTG3

Showing signs of dental enamel imperfections. Enamel is developed by age 7, and can be seen as a record of childhood health. Association between dental enamel imperfections, canker sores, and Celiac/Gluten intolerance.

-reduced bone density is common
-improves on gluten free diet
-increased fracture risk
-Drugs shouldn’t be considered as first line reflex, GF diet and calcium supplement first.

Neurological manifestations
-Peripheral neuropathy
-Exclusive of vitamin (B12,6,1,E) and copper deficiency and vitamin B6 toxicity
-suggests B6 in multi-vitamin be no more than 100% daily recommended intake

Serologic Tests in Celiac Disease
-antigliadin antibodies lgA, lgG (Not used anymore)
-Deamidated gliadin peptide (DGP) antibodies

Why Biopsy?
-Currently the diagnosis requires villous atrophy
-Why not?
-life long diagnosis requiring an expensive and restrictive diet
-some people may have + blood tests and not as yet have atrophy

-take 4-6 biopsy pieces
-chance of diagnosis increases as # of pieces are taken during biopsy
-adherence to guidelines is greater in midwest (44.6% take 4 or more)

Burden of Disease
-3% of non-celiac have autoimmune diseases
-10% of celiac have autoimmune diseases
-early diagnosis of Celiac may reduce risk of developing autoimmune diseases
-adherence to GF diet reduces risk of developing autoimmune disease

-Sources (groups)

High interest in medication.
-Older patients and men most interested
-Those with lower quality of life
-those that eat out often


Do people with celiac require increased cancer screening?
Breast and Gynocological cancer is reduced. Thyroid cancer is increased, don’t suggest any additional radiological screening. Higher in those diagnosed later in life, and those with malabsorbtion. Good physical examination that includes regular blood tests, rectal exam, and fecal exam is recommended. Colon cancer is not increased. Adhere to GF diet.

How often should children have blood test?
Recommend that children get screened. Differs based on guidelines. Do gene test using cheek swab. If they don’t have the gene, then giving them other blood tests, etc, are not necessary. Blood tests in gene positive should be done every 3-5 years. If kids are doing fine, closer to every 5 years. Kimble cheek swab.

How many people are the diagnosis tests missing?
Tests are pretty good. Maybe 15% can test negative for anti-bodies. Villous atrophy without anti-bodies and non-positive genes isn’t Celiac. Any doubt, seek a second opinion. Biopsy is retained.

I keep getting sick, and test positive for anti-bodies, is it Refractory Celiac?
If you have anti-bodies, that suggests that you are getting glutened. You’ve got to work out where the gluten is coming from. Have seen some people with very low anti-bodies that just never go away. See a nutritionist.

Is there a higher risk of auto-immune in people with gluten sensitivity?
They think that those with gluten sensitivity are less likely to get auto-immune disease. However, they are more sensitive to gluten than those with celiac. And usually don’t have anti-bodies. If anti-bodies are positive, biopsy is suggested, or possibly more pieces taken.

Alternative to drug therapy for osteoporosis?
GF diet, calcium supplement, regular bone density tests.

Enamel Hypoplasia a warning sign that children should be tested?
Yes. There can be other causes, but testing is recommended.

A little gluten once in a while ruins all your work?
Not necessarily. Accidents happen, contamination happens, etc. People on a gluten free diet reduce mortality. Cheating, purposefully eating gluten, are bad. But, accidental glutening happens.

How soon on diet before blood tests improve?
About 70% see improvement in about 1 year. Anti-bodies reduce at a rate, not all at once. So should be reducing. If still positive after 2 years, you’re still getting gluten. Should be normal at 2 years.

Necessary to use GF body products?
They think that internal ingestion is necessary. Skin products and shampoos should be ok, as long as you don’t eat them. But anything that can accidentally be ingested (e.g. lipgloss) should be avoided.

What is difference between wheat allergy and intolerance?
Allergy is immediate reaction to product. Celiac is an autoimmune response.

To receive the Celiac Disease Center’s educational materials, current research and announcements, please email Cynthia Beckman (cb2280 [at] columbia.edu) your complete contact information (Name, Address, Phone, Email)

Thank you Dr. Green!

Sara Vollmer – GIG Educational Conference – Fargo/Moorhead 2011

Sara Vollmer
Co-Manager, Gluten Intolerance Group of Fargo/Moorhead
Co-Chair of the Conference

“I am a delicate flower”

Has Celiac, and DH

Has stumped teams at major medical centers including Mayo.

Talking about what it means to be Celiac.

The case of the crabbies, that newly diagnosed Celiac patients get.

You are the captain of this ship!

It’s ok to mourn, this is an EXTREME change. Cry, have a fit, whatever, then get up go. “Buck up, buttercup.”
Get support.
Educate yourself. (Websites, resources, support groups, blogs, newsletters, etc.)

No Cheating.

Not one little bit. You can’t be a little bit pregnant. You can’t eat just a little bit of gluten. According to Dr. Joseph Murray, eating 1 cookie in a month does the same damage as eating gluten all month. The longer you go Gluten Free, the less it takes to affect you.

Flying solo.

If you’re the only Gluten Free eater in your house, isolate your food. Have utensils of your own. Use paper towels to clean. Rags and sponges can cross-contaminate.

Don’t get in a cooking rut. Try new recipes, batch cook, eat at home more often. Gluten sneaks in. Gluten on the lips is gluten contamination. Sex is GF! Gluten on hands, dig in bag of chips, or dip gluten in dip.

Eating GF is cheaper than before.

New mainstream products help.
Buy in bulk at stores and online.
Buy with a buddy and split the cost
www.mambosprouts.com – coupons for GF items.
Sign up for newsletters
Coupons sites, like coupons.com

Family Gatherings

Keep GF items separate.
Talk to the host regarding your dietary needs.
Offer to bring a dish to pass that is safe. Go first in line.
Make a GF treat that will amaze the masses, proving that you don’t have to give up taste to be GF!

Don’t struggle alone!

Join a listserv, read a blog (like this one!), create a blog, and find a gluten intolerance support group.
Make sure your bosses and co-workers are educated
Ask HR if your employer participates in FMLA
Have open discussions of understanding and expectations
If you don’t like your doctor – Get a new one!
Be your own advocate!

The Gluten Challenge is Diagnosis Suicide

Take out the gluten, see how you feel?
Body is glad you took out the gluten and will let you know that.
Pros of Gluten Challenge
-medical diagnosis/deduction
-if a “cure” comes out
-likely covered with insurance.
-family history
-dna profile
Cons of Gluten Challenge
-Might not stomach being back on gluten for 6 weeks to get the diagnosis

Some items will never be enjoyed again.
Some will surprise you and show up GF.
Manufacturers change recipes to accommodate the GF community, by 2015, GF industry will top $15 Billion.
Be in contact with a manufacturer and ask that they tweak the recipe for a product to make it GF, case in point – Rice Krispies became GF after General Mills created GF Chex.

Don’t throw away recipes.

There are flours, buns, muffins, premade and mix pizza crusts, candy, crackers, cookies, Bisquick, Chex, Betty Crocker, soups, soy sauce, salad dressing, alfredo sauce.

Gluten Free Labels

Read every label every time!!!

Label doesn’t say? Find the contact info and contact manufacturer. You’ve gotta know!

www.ceceliasmarketplace.com (Grocery shopping guide by ingredients)

Road Tripping and Travel.

Pack ready made food, for easy meals.
Be aware of Airport rules & regulations
Research places along the route
Websites like www.urbanspoon.com lists GF restaurants by city and suburbs
Visit www.glutenfreepassport.com you can have gluten intolerance dietary needs translated into different languages. (almost 29 languages)

Eating Out

Dine out during a lull time
Call during down time, 2:00 pm is best.
Ask about the ingredients, and prep.
Check the website, for GF menu online.
Bring hand sanitizer when using anything community. Shakers, ketchup, mustard, etc.
Keep silverware on a napkin and not the table.

Be an advocate. For yourself. And for others.

Crazy statistics

Average time for a symptomatic person to be diagnosed is 4 years!
A child will see an average of 8 pediatricians before being diagnosed.
Only 35% of newly diagnosed patients had chronic diarrhea, proving it isn’t the prevalent symptom as assumed.

It would take 935 cruise ships to hold every American with Celiac Disease
4,400 Boeing 747 planes
US Cellular park would be filled 55 times
3 million people have Celiac Disease. 97% don’t know it.

Educate those around you.

Good friends and family WANT to help, WANT to learn
Creat a GF favorites list
Give them amended recipes
Help educate them on how to cook GF
If someone makes something you can’t eat, or that makes you sick, take the time to tell them. They want to help, help them help you.
Workplace understanding.

Maintain your humor!

Seriously, when can you talk about poop this much and not get weird looks?
We know how to say quinoa right!
Who else would understand “I have been glutened so bad, I am afraid to sneeze?”
You can tell someone this gluten free food product sucks, you are saving them alot of money.
Who else can buy a $9 brownie mix, spend an hour mixing and baking it, take one bite, and throw it out?

At the end of the day.

It could ALWAYS be worse
You have an answer and new GF friends, recipes, ingredients, cookbooks, and knowledge
Someone knows what Celiac Disease or gluten intolerance is because of you
maybe other family members have been diagnosed
It is challenging and expensive, but manageable and cheaper every year!

Thanks Sara!

Betty Crocker Announces Grand Price Gluten Free Recipe

Not that long ago, Betty Crocker announced a contest for the best Gluten Free recipe.  The contest came with some nice perks.  Most notably, a $5000 cash prize.  They’ve taken in all the recipes and picked a winner.  Here’s the press release:

Minneapolis, MN – November 2, 2011 – Holly Phillips of Stow, Ohio has cooked up some competition with her gluten free recipe as she has been named the grand prize winner of the Betty Crocker Baker’s Challenge Gluten Free Recipe Contest. In addition to taking home the grand prize of $5,000, Stow’s winning recipe for Apple Spice Cupcakes with Maple Cream Cheese Frosting and Candied Walnuts will be featured on GlutenFreely.com and BettyCrocker.com, and in a future Betty Crocker digital or print publication.

Determined to make delicious gluten free recipes, Holly Phillips did not let anything deter her pursuit of tasty foods upon her diagnosis of Celiac disease. With her decadent Apple Spice Cupcakes with Maple Cream Cheese Frosting and Candied Walnuts, she submitted a treat that came just in time for the autumn weather and upcoming holidays. By putting a spin on a variety of typical fall flavors, Phillips explained that she wanted to make a cupcake that “captured the essence of Thanksgiving.” Contest judges agreed it surpassed the other candidates particularly because it was simple to make and had an elegant presentation.

Upon discovering that she had been declared as the grand prize winner, Phillips stated, “After my Celiac diagnosis six years ago, I made it my mission to develop gluten free recipes that tasted just as good or better than the desserts I grew up loving. Opening a bakery will literally be my dream come true,” she further explained, “and with the help of the money from the contest, I get to do what I love and make others happy in the process!”

“We’re excited to announce Holly as the winner of our first-ever Betty Crocker Baker’s Challenge Gluten Free Recipe Contest,” said Alison Miller, Marketing Manager, Betty Crocker Dessert Mixes. “We commend her for her gluten free baking efforts. Her recipe is a great example that a gluten free lifestyle can certainly be delicious!”

The contest resulted in numerous delicious gluten free recipe ideas. In addition to being gluten free, submitted recipes were judged on five key categories including taste, creativity, ease of preparation, consumer appeal and appearance.

To view Holly’s winning recipe, and for more gluten-free recipe inspiration and information about the Betty Crocker Baker’s Challenge Gluten Free Recipe Contest, visit bakerschallenge.com.

About Betty Crocker

Since her creation in 1921, Betty Crocker has enjoyed a distinguished history as a multimedia superstar. Featured in radio, TV, print and now online, this cultural icon has rightfully earned her reputation as the “Original First Lady of Food.”

Since first published in 1942, over 75 million Betty Crocker cookbooks have been sold. BettyCrocker.com is one of the top websites in the food category and Betty Crocker’s Facebook community has more than 1 million fans. Betty Crocker branded products garner over $1 billion in sales annually. For more information, visit www.bettycrocker.com.

About General Mills

General Mills is one of the world’s leading food companies, operating in more than 100 countries. Its consumer brands include Cheerios, Fiber One, Häagen-Dazs, Nature Valley, Yoplait, Betty Crocker, Pillsbury, Green Giant and Old El Paso. Headquartered in Minneapolis, Minnesota, USA, General Mills had fiscal 2011 net sales of US$14.9 billion.

Very nice!  And the cupcakes look pretty darn tasty!

Betty Crocker Gluten Free Bakers Challenge

Betty Crocker has, lately, been one of the shining stars of the corporate food manufacturers for their gluten free push.  Their mixes are amazing, and they make every effort to clearly mark their product if it is gluten free.  It’s smart on their part, for sure, but it is a godsend for those who have to struggle through the supermarket trying to find food that is safe for them.  Now, they’ve announced a Bakers Challenge:

Betty Crocker Bakers ChallengeBetty 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 open for entries Wednesday, June 1st. 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 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.

It’s an incredible thing.  I can’t wait to see some of the recipes that are going to come out of this!  Have you got a super duper recipe that you make from a pre-mix?  It might be worth $5000 in this challenge!

Another Chef Gets Gluten Wrong

This time, at least, it’s across the pond and has little chance of poisoning you while you’re in a restaurant in the U.S.A.  Well known U.K. chef, Anthony Demetre, while on a morning television show doing a demonstration Gluten Free recipe is asked what the reasoning was for the gluten free meal.  Here’s his response:

Direct Link to YouTube video should  the embedding not work for you.

Someone from the Celiac London group spoke to Phil Vickery, another U.K. Chef and an Ceoliac U.K. food advisory group and got the following response from him:

After seeing Saturday’s BBC’s Saturday Kitchen, and receiving emails I have to make the following comments.
It just goes to prove that this awful disease is still looked on as a joke and in a very flippant way in the certain areas of the cat…ering industry, that frankly, really should know better.
This sort of ill informed advice or statement coming from a well respected chef sends out the totally wrong message. It also magnifies, just how little is known and more worryingly how much these guys actually care about Coeliac disease in the restaurant environment.
It should be compulsory for all young chefs to undergo basic training in all areas regarding diseases and allergies, sadly until that happens, we are going to have to put up with the sort of moronic comment time and time again.

Phil Vickery
Coeliac UK National Food Ambassador
10th April 2011

I couldn’t agree more.  It’s one thing to poison people with Gluten maliciously, like we saw Damian Cardone do, but this just reeks of poor education on the subject.  Here, we have a chef, who is supposed to know more about food than most of us will ever hope to know, who seems to be unknowingly poisoning himself because he doesn’t know any better.  Sad really.  I hope that Phil Vickery or someone in the U.K. Ceoliac community has reached out to him and is going to help him and educate him on the subject.  For him, it’s a matter of life and death.  Not to mention all the people who watched that show or have spoken with him or his doctor on the subject.  Which brings up another subject.  That of doctor education.  I’m still surprised, almost daily, by the lack of knowledge of such a widespread disease by those in the medical community.

Education, education, education.  We need so much more of it.

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