Posts Tagged coeliac disease

Our Gluten Free Nation’s Capital!

We recently took an overnight family trip to Washington DC.  Between planning tours and sightseeing excursions that would entertain my five and eight year old (and successfully hold my very short nonexistent attention span), I realized I HAD to do some research on where to safely dine gluten free while in DC.  To hit that need home even further, I accidentally glutened myself two days before we left for our trip.  Grrrreat (insert sarcasm here).  I was terrified that I would re-gluten myself and end up puking or pooping my guts out on the 500th floor of the Washington Monument.  I’m happy to report that I successfully maneuvered through Washington DC sans gluten and wanted to share my insider tips with you.  I even noshed on (gluten free) Astronaut Ice Cream at the Smithsonian Air & Space Museum!  While in Washington, we dined at Bertucci’s and Jaleo — both restaurants provided me with a large gluten free menu.  Be sure to have a map of the city (or use your iPhone) so you can plan out where the restaurants/bakeries are located.  You can totally thank me by sending a Black Velvet GF Cupcake from Red Velvet (just a humble suggestion!).

Restaurants in Washington DC that offer a gluten free menu or accommodate gluten free dining:

Be sure to save room for a decadent gluten free dessert:

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Gluten Free (and Worry Free!) Travel

I used to be a spur of the moment kind of girl. Weekends on a whim; day trips decided by the flip of a coin (or a suspenseful game of eeny meeny miny moe). Then in 2005, my free spirit promptly crashed and burned. Insert resounding KABLAM here. I was diagnosed with Celiac Disease and suddenly had to plan even the smallest of details. After spending hours in the grocery store reading ingredient labels, I couldn’t even fathom an impromptu jaunt into this gluten filled world. Dining out in my hometown and eating a Cheese Salad (yes, this is an actual menu item) was daring enough for me. Gluten-free travel? Thanks, but no thanks. “Homebody” sounded just fine and a heck of a lot safer on my healing gut.

My husband Chuck and I recently found out that we will be traveling to Orlando, Florida this summer. Typically Orlando is a “no brainer” as we vacation in Walt Disney World. In my humble opinion, Disney is the most forward-thinking vacation destination in the US for people with special dietary needs. I could recite in my sleep where we safely dine while in Disney. However, this time we will be traveling (gasp) sans children and have decided (in part due to an immense amount of guilt); we cannot set foot within the Magic Kingdom without our kids in tow. So we are branching out and exploring what else the Sunshine State has to offer.

Immediately after booking our trip, my food anxiety began to set in. Where would I eat? What would I eat? What if there was nowhere to (safely) eat? What if I had to eat cardboard-flavored food all week? After soothing myself with some chocolate and bad reality TV, I decided to take action. I logged onto my trusty computer and sent my S.O.S. out to the masses, “social media style”. What is social media, you ask? Social media is a trendy new past-time and all the kids are doing it. Got an Internet connection? You’re in with social media (now wasn’t that easy?!). At first, I was a bit hesitant to jump into this online experience. Truth be told, I need cliff notes to use my remote control and tend to get into arguments with my GPS system. Technical savviness isn’t one of my strong points. However, I tested the waters and found that I could navigate just fine in this virtual gluten-free world, and I came away with a ton of first-hand information on my travel destination. Intrigued? Check out these resources:

Twitter: www.twitter.com Where else can you find up to the minute gluten-free information, tips, and news in 140 characters or less? Do a keyword search for “gluten free” or “gfree” on Twitter and you’ll find a bevy of gluten-free people sharing information.

Facebook: www.facebook.com Have you become a friend of Hold The Gluten? Search for gluten-free fan pages and groups and jump right into the communities.

Gluten-free Blogs: Gluten-free blogs offer an awesome first person perspective that allows you to glimpse a gluten free day in the life. Google “gluten free blogs” to check out the diverse group of bloggers that include teenagers, foodies, eco-friendly, and athletes.

iPhone Applications: www.itunes.com I must admit, I still think lovingly about my red Nokia cell phone from 1992. I have not crossed over into the iPhone realm, but luckily my techie husband possesses one. For those with iPhones, there are several gluten-free applications available.

Now that you’ve amassed some gluten-free travel tips from the above resources, I highly suggest creating a vacation cheat sheet. Pack one printout in your luggage and another in your carry-on. This way when you’re famished and desperately looking for a restaurant to accommodate your gluten-free needs, you can quickly reference your notes. Be sure to detail the restaurant names, addresses, phone numbers and chef/manager information.

Last but not least, share your findings! Did you come across a restaurant in Poughkeepsie dishing up drool-worthy flourless gluten-free cake? Or maybe you uncovered a diner in Fayetteville serving a killer grilled cheese on gluten-free toast (with a side of expertise in cross contamination)? For the good of gluten intolerant people everywhere, shout your experiences from the rooftop! Word of mouth is huge within our gluten-free community. Sharing is caring people!

I am counting the days until my plane touches down in sunny Florida. With confidence, I will feast gluten freely and I will not let my food intolerance rule my days. Yes, a little pre-trip planning was necessary, but thanks in part to our amazing gluten-free community, I have overcome my fear of traveling outside a ten-mile radius from my home. And I pinky swear to share the location if I find my holy grail, aka a gluten-free pizza that doesn’t taste gluten-free.

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Gluten Makes Me Grumpy

The latest episode of my Hold The Gluten Podcast is now live!

Episode 32 “Gluten Makes Me Grumpy” Features:

  • Feedback from listeners Scott and Nate about onion rings in the french fry order.
  • Are you attending the Gluten Free Life TV Twitter Party on February 2nd?
  • 2010 Gluten Free Cooking Expo April 17th & 18th in Lisle, IL.
  • Sausage Recall due to salmonella.  1.2 million pounds of sausage recalled!
  • In search of gluten free gravy for my mashed potatoes:  Trader Joe’s GF Turkey Gravy (premade) for $1.49 and Road’s End Organics Golden Gravy Mix & Shitake Mushroom Gravy (mix) both 99 cents.
  • BIG Brown Rice Tortillas from Trader Joe’s – my review.
  • Have you joined the Hold The Gluten fan page on Facebook?
  • Prevention Magazine offers over 4,000 gluten free recipes (keyword search “gluten free”).
  • What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

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Gluten Free Pumpkin Cornbread

Trick or Treat
Smell my feet
Give me something good to eat!

Happy Halloween everyone!

gluten free pumpkin corn bread

I was recently perusing the November issue of Better Homes and Gardens and noticed a naturally gluten-free recipe within their “Thanks for Thanksgiving” article. Score one for the gluten intolerant! I loved the idea of Pumpkin Cornbread and had to give it whirl. As you know, I am very fond of cornbread — it’s so delicious and easy to make. I slightly tweaked some of the ingredients and added a sugar base. This recipe is fantastic! The family enjoyed it warm topped with melted butter. A drizzle of real maple syrup would be tasty as well.

Gluten Free Skillet Pumpkin Cornbread

6 tablespoons butter, melted
2 cups cornmeal
1/3 cup sugar
2 tablespoons masa harina
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup buttermilk
8 ounces sour cream (I used reduced fat)
1 egg, beaten
3/4 cup canned pumpkin
demerara sugar for bottom of pan

Preheat oven to 350 degrees. Coat bottom of cast iron skillet with melted butter, set aside remaining melted butter. In a large mixing bowl, combine cornmeal, sugar, masa harina, baking powder, baking soda, salt, and pumpkin pie spice. In a separate bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin. Whisk into cornmeal mixture. Sprinkle demerara sugar into bottom of cast iron pan (enough to coat) before pouring batter. Bake 25 minutes (or until wooden tester comes out clean).

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October aka Celiac Awareness Month

The latest episode of my Hold The Gluten Podcast is now live!

Episode 29 “October aka Celiac Awareness Month” Features:

ShabtaiGluten Free Giveaway! Leave a comment for a chance to win Shabtai Gourmet’s Gluten Free Prize Package!  Shabtai Gourmet is a unique Gluten Free Bakery line specializing in Gluten Free, Lactose Free, Soy Free, Casein Free, Peanut Free & Dairy Free Cakes and Cookies. Shabtai has brought a fresh and exciting new approach to allergen free baking. Shabtai and his family owned bakery has grown over the years, yet has never lost its old world out of this world taste.Three lucky winners will be chosen.  Deadline to enter is 11/06/2009.

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

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Betty Crocker Gluten Free Vanilla Cake Review

betty crocker gluten free cake

June 1, 2009 was a historical day for the gluten intolerant.  Gluten free peeps all over America were able to buy GF cake, cookie, and brownie mixes at their local grocery stores.   I sped like a maniac cautiously drove to my supermarket with grand visions of eating gluten free cake for lunch that day.   Much to my amazement, I arrived at the store and saw not one measly box of gluten free mix.  The gluten-filled mixes mocked me from their shelves.   With a heavy heart, I returned home empty handed and washed down a handful of chocolate bits with some Hershey’s syrup.  Two months later, the day of rainbows and unicorns finally arrived!  I’d procured a box of GF vanilla cake mix that I didn’t have to purchase online, at a specialty food store, or three states over by way of catamaran.

I’d read on several gluten free blogs that the Betty Crocker Vanilla Gluten Free Cake Mix was on the dry gritty side, so I decided to doctor it up a bit.  To the cake mix, I added one cup of sour cream (I used reduced fat) and one vanilla pudding mix.  Here’s my (humble) opinion of the product and my tweaked results:

Pros

  • Ease of purchase (even my local podunk grocery store carries the GF product line).
  • Minimal ingredients = tasty cake in belly sooner rather than later.
  • With the sour cream and pudding mix added, I loved the cake!  My picky, gluten-eating family thought it was delicious as well.

Cons

  • My wondrous gluten free cake mix for $4.00 was sitting right next to a lovely 99 cent box filled with wheat.
  • The box of Betty Crocker gluten free cake mix is 15 ounces.  Betty’s glutenous cake mix is 18.25 ounces.
  • The glutenous Betty Crocker cake mix makes TWO eight inch cakes or 24 cupcakes.  Those who make the gluten free version will get ONE lonely eight inch cake or 18 cupcakes.  Seriously, why do gluten intolerant people get less product for a greater price?  Something seems wrong with this picture.

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Hold The Gluten Hiatus No More

The latest episode of my Hold The Gluten Podcast is now live!

Episode 28 “Hold The Gluten Hiatus No More” Features:

  • Hold The Gluten is back!  Where I’ve been and what the heck I’ve been up to.
  • Recap of NFCA Appetite for Awareness Event on September 30, 2009 in Philadelphia, PA.
  • Upcoming Gluten Free Giveaway from Shabtai Gourmet.  Drawing will be held next podcast.
  • What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

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What The Gluten?

The latest episode of my Hold The Gluten Podcast is now live!

Episode 24 “What The Gluten?’” Features:

  • Listener Julia shares that Trader Joe’s now offers GF Creme Brulee in choco cups (find them in the freezer section)
  • Reminder!  Betty Crocker to launch GF cake, cookie, and brownie mixes on June 1st.
  • Gluten Free mozzarella stick experiment a HUGE success!
  • Got ice cream?  GF ice cream cone options:  Let’s Do Organic GF Cones, Barkat GF Waffle Cones, & Glutano GF Cones.
  • Gluten Free Summer Camp options for kids.
  • Mark Your Calendar!  Gluten Free Twitter Party on Sunday, May 31st hosted by Joyce Paige.  For more details check out Joyce’s site as well as the Gluten-Free Lifestyle Twibe.
  • 4th Annual Gluten Free Culinary Summit (East and West Coast events).
  • Have you had your bone density scan?
  • What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

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Uno Chicago Grill Offers Gluten Free Veggie Pizza!

For Immediate Release:

UNO CHICAGO GRILL® NOW OFFERS GLUTEN-FREE VEGGIE PIZZA
Extends Popular Line of Pizzas in Time for Celiac Awareness Month!

Boston, MA, May 11, 2009 – Following up on the success of its gluten-free cheese and pepperoni pizzas, launched in January, Uno Chicago Grill® is announcing the launch of its first gluten-free veggie pizza in time for Allergy and Celiac Disease Awareness Months (May).

Featuring peppers, onions and mushrooms as toppings, the new gluten-free veggie pizza will give those suffering from celiac disease or wheat intolerance or allergy yet another option to enjoy pizza at Uno®.  Frank W. Guidara, CEO of Uno Chicago Grill, said the company was encouraged to proceed with the launch after the gluten-free community responded so passionately to Uno’s introduction of its cheese and pepperoni gluten-free pizzas earlier this year.

“The best thing about the launch of our gluten-free pizzas was that the celiac community responded so positively and helped spread the word,” Guidara said.  ”Local support groups, online communities and individuals were excited about this product and embraced it far beyond our most optimistic hopes. In truth, we’ve been overwhelmed by the reception, so we are delighted to offer yet another option to this under-served audience.”

Uno’s gluten-free pizza crust is prepared in a dedicated gluten-free facility, whose products are certified by the Gluten Free Certification Organization (www.gfco.org), and is delivered to restaurants frozen in a sealed case, for immediate placement into freezers.  Uno’s gluten-free pizzas are thin crust and round, making the difference in shape from their oval flatbreads and deep-dish pizzas striking and unique to the eye.

Uno has offered an extensive gluten-free menu since 2006, with over 20 items ranging from appetizers to entrees, to desserts and beverages.  Menu choices include grilled chicken with mango salsa, lemon basil salmon and Certified Angus Beef® steaks, but the development of gluten-free pizzas took over a year and a half before the company felt it had the right product.

“Food allergies are a very serious, sometimes life-threatening issue for many Americans,” said Guidara. “Pizza is our signature product, and we wanted to offer a gluten-free pizza so all of our guests could enjoy pizza when dining at Uno.  With that in mind, we spent over a year developing a crust that lived up to the Uno name.”

With 12 million Americans suffering from food allergies, including 2.5 million school-age children , Uno considers it good business and good corporate citizenship to offer an ever-expanding gluten-free menu. This commitment is made all the more compelling by the fact that an estimated 1 in every 133 people has celiac disease.  While awareness of celiac disease is rising, more than 95 percent of people with the disease remain undiagnosed.  Among people who have a first-degree relative—a parent, sibling, or child—diagnosed with celiac disease, as many as 1 in 22 people may have the disease.

In addition to its gluten-free menu offerings, Uno boasts a number of healthy firsts including being the first national restaurant chain to eliminate artificial trans-fats and to increase menu and nutritional transparency via nutrition information centers located in their restaurants.  For guest convenience and safety, Uno clearly labels menu items with ingredients that are linked to the most common food allergies, such as fish/shellfish, soy, tree nuts/peanuts, egg, milk and wheat/gluten.  Diners can also preview the menu and nutritional information online via the company’s website at www.unos.com.

The company has invested more than $2 million in nutritional advancements since 2005 and, according to Guidara, will continue its commitment to providing delicious, fresh and healthful menu options for its guests.

About Uno Restaurants:
Based in Boston, Uno Restaurant Holdings Corporation includes more than 200 company-owned and franchised full-service Uno Chicago Grill units located in 29 states, the District of Columbia, Puerto Rico, South Korea, the United Arab Emirates, Honduras, Kuwait, and Saudi Arabia. The company also operates a fast casual concept called Uno Dué Go®, a quick serve concept called Uno Express®, and a consumer foods division which supplies airlines, movie theaters, hotels, airports, travel plazas, schools and supermarkets with both frozen and refrigerated private-label foods and branded Uno products.  For more information, visit www.unos.com.
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Contact: Elliott Subervi, (732) 542-9100 x.111

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(Naturally) Gluten Free Hummus with Balsamic Vinegar

gluten-free-hummus

We have very cool friends for neighbors.  Sherry and Ray live down the street from us.  Too far to stick your arm out the window for a cup of sugar, but close enough to wander down for one of their fabulous get togethers.  Sherry and Ray recently hosted a Snuggie Party at their abode.  Yes, a Snuggie Party.  For those of you who do not obsessively watch infomercials, the Snuggie is infamously known as “a blanket with sleeves”.  According to my son (an infomercial junkie), I also need a Hoveround electric chair, several Sham Wows, and Urine Be Gone.

We excitedly donned our Snuggies (the kids put on their pjs) and headed over to Sherry and Ray’s house for a snugtastic time (yes, I went there!).  When I realized Sherry’s delicious hummus was naturally gluten free, I quickly gobbled up most of it myself.  After a few glasses of wine and a secret Snuggie handshake, Sherry  kindly shared her hummus recipe.

snuggie-party

White Bean Hummus with Balsamic Vinegar

1 19-ounce can of White Cannelini Kidney Beans
1 tablespoon lemon juice
2 tablespoons balsamic vinegar
2 1/2 tablespoons extra virgin olive oil
1/2 tablespoon minced garlic (I used roasted garlic)
Sea salt & pepper to taste

Using a colander, drain and rinse beans. Add all ingredients to a food processor. Blend until hummus is smooth and creamy. Serve with veggies, corn chips, or use in place of mayo on a sandwich!

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