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Archive for category gluten-free

March Food Holidays

Mar 6

Posted by admin in food universe, gluten-free

It’s fun each month to see what important National Food Holidays are ripe for celebrating. This month is no different, and here is an eclectic mix of possibilities in case you need an excuse to try a certain food or arrange a themed gathering. Don’t forget the biggest green holiday of the year with so many food and beverage possibilities: St. Patrick’s Day, this year a Wednesday–how perfect is that!

So many of these month-long holidays have special promotions built around their celebrations. So many choices; these are just a taste of what’s in store. Check the linked websites for ways to participate.

–National Frozen Food Month. OK, I admit this is an odd one as we spend so much time talking fresh, just-picked, and farm-ready, but there are plenty of consumers who feel unfulfilled with a partially full freezer! The big news here is that both the organic and gluten-free markets have increased their frozen offerings so we are not in total wilderness space!  Check out the chance to win a prize in the Easy Home Meals section.frozenfoods

–National Nutrition Month. The American Dietetic Association uses this month to spread the word on nutrition education and information to help individuals make informed choices whether dining in or out. They also stress the importance of developing solid eating habits and participating in physical activities.

–National Peanut Month. The Southern Peanut Growers is hosting a recipe contest for foodservice employees, “PB&J My Way.” Here’s your chance to submit your favorite twist on the traditional. They are also donating a jar (up to 4,000 jars) of peanut butter to Feeding America for each recipe submitted. Be creative and help feed those less fortunate. That’s a double win. Plenty of great recipes on the site.

If none of these month-long celebrations excite you, pick a day, and you’ll find a food to celebrate. Try March 7, National Cereal Day or wait til the 14th to celebrate the Potato Chip. There’s at least a food a day and an organization happy to give you celebratory ideas.

I need to conclude with a strange one: Caffeine Awareness Month. I personally believe each sip heightens your awareness and that a month-long promotional program devoted to making the public aware of how their lives are quite possibly negatively affected by use and misuse of caffeine is a whole other discussion. If you need to watch the caffeine, this is your month to learn strategies.

Think you know how that plays out in my universe!

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Food News: Wrap It

Feb 28

Posted by admin in coffee, gluten-free, news

It’s that time again; the time we look back and see all the stories we did not write about. Here are some of the highlights:

–Taxing junk food. The discussion goes on as it does with the soda tax. Some new studies indicate that people would pay attention if there were an additional charge placed on this “select” group of items. If that’d be the case, then we might have scored a victory in the obesity battle. At least a first round offensive.

–Memory loss. Now I’ve got your attention! Even though the study was funded by Welch’s Grape Juice, it bears watching. Findings from the British Journal of Nutrition say that Concord grape juice may help individuals with early memory changes. This is not the first such study, or I doubt the last, linking the benefits derived from grape products. If it works with wine, why not the basic grape juice beverage?

–Prices rising. Some grocery stores have decided enough with the reduced prices and multiple offers to get you in the door. They are increasing prices where they can. This is in response to some hopeful signs that companies are noting in terms of inflation numbers. One of the big problems will remain: Will national brands continue to suffer at the expense of in-house labels? Maybe we are just different consumers now, and the stores need to acknowledge that.

–Gluten-Free. The newest entrant in the gluten-free flour aisle is none other than King Arthur Flour, one of the oldest companies selling whole wheat flour. Do you need many more signals how strong and growing the G-F market is? When the big guys get in the space, someone has clearly done his homework. The market definitely expects to see more products. The company’s line includes multi-purpose flour, and seven mixes including chocolate cake.

–Food Rules. Michael Pollan owns the space of for elevating our food knowledge and thinking. His latest book, Food Rules, is literally a thumb-thru guide of quirky observations (”It’s not food if it arrived through the window of your car”) and logical comments (”Buy your snacks at the farmers’ market). His thought-provoking comments should  help us select better foods and eat healthier. We’re talking a fast read and a fun purchase for you and those you love. You will have lots to think about and most likely make some lifestyle adjustments.food rules

–Tomatoes. Now is the time to start your seeds. The Florida crop, as the markets can easily attest, has been hard hit. Prices are high and selection is unimpressive. Think spring.

–Coffee. Always a little news to perk you up. Coffee’s benefits are in line to help lessen diabetes (assuming you do not add a cup of sugar to each consumed cup). This latest study focused on Native Americans and uncovered a significantly lower risk of developing diabetes from those drinking multiple cups of coffee.

That’s the way I like to end a week!

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Dangerous Foods

Feb 23

Posted by admin in food universe, gluten-free

blue-gingerWith the child choking information working its way through the media yesterday, it is time to take a step back and do some refresher work on eating safely. This time the reference is not food safety, but being careful how we eat, what we eat, and how to be safe eaters.

First the choking issue. This is not what we call “new news,” but it is information that needs to be reviewed. The worst food offenders for young children are hot dogs, grapes, and carrots. They each should be sliced down the middle as big chunks of them in their initial state match a child’s windpipe and can shut it off and within minutes the child can literally choke to death. The American Academy of Pediatrics wants to see protective labels prominently displayed on certain foods to make the public more aware of choking dangers.

Public awareness needs to be continued with highly visible campaigns. Of course, the choking issue also needs brightly colored information on packages of toys. We need to be reminded of these dangers and be diligent about our food knowledge.

Allergies are another dining concern. Whenever individuals who have specific food allergies dine out, they need to make certain that the dishes they select do not have any hidden ingredients. So many restaurants are clueless about how a single, unmentioned ingredient in a menu description can alter an individual’s ability to handle the dish. It is always wonderful when wait staff can answer very specific questions by just referring to a single sheet of information. In the case of uncertainty, it is best that they speak directly to the chef to clarify the specifics. No one, waitstaff or diner, should hesitate to ask.

A number of states have passed legislation suggesting food allergy management guidelines for schools. These go way beyond the earliest school roots of suggesting “no peanuts, no peanut butter.” Well-known (Blue Ginger) Boston chef Ming Tsai wants states to become more involved and play a stronger role in outlining allergen responsibilities. He has become a national spokesperson for The Food Allergy and Anaphylaxis Network (FAAN) in the hopes that more restaurants will be involved and educate themselves better about allergens. His efforts helped Massachusetts implement a Food Awareness law for restaurants, and he hopes that food allergy safety laws will be enacted in other states.

FAAN has joined the myriad of organizations that believe scheduling a walk (Walk for Food Allergy Awareness) raises money and heightens knowledge. Check out the site and see if you can get some exercise with this group and spread the word.

Depending on the severity of the allergy, cross-contamination can also be a problem. That is especially true for those who need gluten-free dining. Major restaurant chains, such as Outback Steakhouse, P. F. Chang’s, have separate menus and plenty of  local dining establishments proudly announce that they, too, have gluten-free menus. Yet diners with the most severe forms need to make certain that the food is truly kept separate. The kitchen needs a gluten-free area if it advertises that it provides gluten-free foods. Foods need to be plated separately so that cross-contamination does not occur.

The first rule of eating safely is awareness. We need to be smart and eat smart.

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The Power of Gluten-Free

Feb 15

Posted by admin in gluten-free

We know that gluten-free products are literally increasing exponentially. Grocers are devoting more shelf space to this important category, and chefs are becoming more knowledgeable how to help the customer who needs a gluten-free menu. Nor are all baked goods stuck in the freezer section as more bakeries are making inroads into this important space and supplying grocers with breads with a longer shelf life.

Of course, if your needs are most strict as with celiac disease, then your requirements are quite different from those who just have a preference.  Dining out can pose a greater challenge, but there’s major improvement without the hassles of just a few years ago.

On the corporate scale, look at companies such as General Mills which have heavily advertised, front of label, their gluten-free line. Rice Chex and Corn Chex, two of the company’s long-standing cereals, now boast their special G-F properties. That’s great news as these products are readily available, and it means you can continue to make the popular Chex Mix as long as you add G-F pretzels such as those by Glutino.

If you follow strict guidelines, then ask stores you regularly shop for their G-F list. Many, such as Trader Joe’s, have quite an extensive product line, and having a printout makes shopping much easier when you know in advance what they carry. Some stores do a fabulous job having label tags that draw your eye to a product that qualifies.

If you are better off without gluten, so-called gluten intolerant, you’ll notice an increase in the number of familiar, everyday products that now list the fact that they are G-F. Study the two labels in the accompanying image and note that the one on the right touts the fact it is Gluten-Free: An important marketing tool. With “Gluten-Free” on the ingredient list, they have expanded their marketing base. Whether they have always been free of gluten or not, there’s a true advantage, a potential new customer base, in spelling out that your product is G-F.

If you look at the ingredient breakdown, you’ll notice they now also identify themselves a having 0 mg of Cholesterol. (Even though they have always been listed as a zero fat product, they want the zero cholesterol specific spelled out, too). Another marketing wave?

The breadth of product choices makes shopping in this category significantly easier than it did even a year ago as G-F product launches continue to increase.

Welcome aboard.

lea & Perrins

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Gluten-Free Menus

Jan 21

Posted by admin in gluten-free, lifestyle

We know that so many grocers have devoted aisles or tag labeling to help identify gluten-free, G-F, products. Restaurants are doing a big shout out to say we hear you: We can have a special gluten-free menu.

One caveat for anyone with food allergies: If you are concerned about what is in a dish, it is best to call ahead and make certain there are items on the menu you can eat. If you need a strict G-F environment, then most restaurants do not fit that bill. If you just need to find dishes prepared without gluten products, more restaurants are showing their attentive side and are ready to introduce you to their options.

As a final caveat: If you are dining with a large group and you are the only one with such a need, call ahead and find out your options. It will make ordering a less stressful experience. Most importantly, do not be afraid to ask questions of the server, the manager, and the chef. No one in the restaurant business wants you to eat food that will make you sick. Restaurants, remember are in the hospitality field, they want to wow you with their hospitality. It’s OK to ask: It’s smart.

One restaurant that is not shy about its approach is P.F. Chang’s. They have a separate gluten-free menu with choices in every category, from starters to dessert.

If it’s pizza you crave, then Uno Chicago Grill has plenty of choices on its G-F menu including 3 varieties of pizza. Note that some locations have recently closed due to the corporate parent filing for bankruptcy protection. Call ahead.

Chili’s posts some menu suggestions and make changes to the list monthly.

If you’re in the Boston area or Philadelphia, try Davio’s Northern Italian Steakhouse for its separate lunch and dinner G-F menu.

In Washington, DC, Zaytinya has a gluten-free menu, but sorry the delicious pita is off limits to the G-F crowd. Someday maybe they will be able to figure out a way to adapt that winning recipe. All their sister restaurants in the ThinkfoodGroup (Jaleo, Cafe Atlantico, Oyamel, and minibar) also have G-F menus and suggestions. This is a good model for other restaurants to follow!

davios

This trend continues to multiply as more restaurants hear the plea from diners for specialty menus. This is one special example of a burgeoning marketplace, and we should congratulate the restaurants that are leading the pack.

Just remember if you have allergens and are eating out, be specific about your needs and make certain you are properly communicating the issues. Eating out for someone who is gluten intolerant is a quite different experience than one who needs everything completely G-F.

It’s a matter of inquiring and being careful.

That goes for restaurants, too.

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Food News Round Up

Jan 17

Posted by admin in Starbucks, gluten-free, news, restaurants

A week has so many items of interest, newsworthy pieces that somehow skip thru the blog cracks. Each week ends with a larger pile of possibilities. Here’s this week’s Round Up:

–The BPA controversy continues. Remember not that long ago the FDA said plastic containers that still held BPA were OK. The news was a little iffy for many people and they went out and bought BPA-free containers. Stores heard the cry and increased their supply of BPA-free water bottles and assorted sized food containers. They were able to charge a little more, OK, make that a lot more, as they were free of the dreaded, uncertain BPA. Now the FDA has new words on this topic. They are urging greater caution. Here is their most recent statement.

–Chefs who are hired to create a space need to listen to their bosses. They will not survive if they are out on the solo creative limb. See Fabio Trabocchi, one of my favorite chef geniuses, but he did not hear the words spoken and unspoken by the regulars at The Four Seasons New York. He could not man the space and just follow his heart. He had to follow what management wanted; in other words, the same Four Seasons type menu that has been filling the space for years. He was not given a restaurant to make his own as when he created Maestro at The Ritz-Carlton Tysons Corner. He had to conform and give the Four Seasons guests what they expected: Nothing New. He was ousted this week. January is not a good month for him!

–Tom Colicchio of New York restaurant fame but more recently Bravo’s Top Chef has tried to make and remake his restaurants into more affordable destinations. He had started to cook again and not just be a celebrity chef  (Tom: Tuesday Dinner was his first attempt). His Craftsteak was always a step ahead of the menu mavens, but the concept seemed too expensive for those just looking for a steak. Now he’s ready to showcase Colicchio & Sons in that space. More of a relaxed, less expensive, fun vibe with a focus on more local purveyors.

–Restaurant Weeks have once again proven popular and convincing as many restaurants decided a single seasonal week is not enough. Business has been too good so in various locations throughout the country, a sizable list of restaurants are turning the one-week promotion into a longer lasting, table-filling affair. Sububran restaurants have banded together and decided they, too, could offer their own week or multi-week promotions. (Bethesda-Chevy Chase Restaurant Week).

–More Gluten-Free products hit the market. How about Risotto Chips from the folks that sell Bagel Crisps. Smart move into an ever-growing category of G-F free snacks. Arborio rice now has found a home in 3 distinct rice chip flavors: Spicy marinara, Parmesan & roasted garlic, and sea salt, the new darling of the scoopable chip industry.image_risotto

–Today is the first day of the West Coast version of the Specialty Food  Show, the Winter Fancy Food Show in SF. How about a little chocolate water? The Metromint folks have a new drink: ChocolateMint Water (zero calories, just essence of mint and  chocolate). Just when you thought you had tried every possible flavored water. More from this show later.

So many stories. SO much news.

Enjoy your Sunday with its Starbucks newspaper insert: All-day oatmeal and hot panini $1 off coupon (good til March 8th).

See what I mean: Hard to stop telling you about the news you need to know!

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Buckwheat: Gluten-Free

Jan 13

Posted by admin in gluten-free

Sometimes words are just plain old misleading. Those who go in search of G-F products learn pretty quickly that wheat is a common enemy. Watch out. Stay away. Those are the phrases most often associated with wheat products. Then you hit the ultimate conundrum: Buckwheat and learn that it is gluten-free. What about the wheat?  How does this work?

It turns out that buckwheat, in and of itself, is gluten-free, but it is often added to other grains, and there’s the rub. Lots of people with a gluten intolerance avoid buckwheat because it can be grown in a field that is not protected. In other words, it may actually come into contact with pure wheat which then puts it back into the danger zone. Buckwheat, in an analysis, is not considered a grain but a fruit, a member of the rhubarb family. Getting strange, right. The word just becomes more confusing by the second!pancakebuckwheat

When you find a buckwheat product that says it is G-F, then it means that the buckwheat has been grown, processed, and packaged in a self-contained area, away from other grains. Then you’re halfway to making great G-F pancakes. One warning or attention-getter: Buckwheat is pretty heavy, go easy.

So do not let the name dissuade you. Check out the product. Make certain that if it says “buckwheat,” it also says, “gluten-free.”

It starts out that way. What happens next is critical.

The list of foods continues.

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Gluten-Free Energy

Jan 9

Posted by admin in gluten-free

larabarNo, you do not have to give up your energy bars: There are plenty of choices that are G-F and let you rack up the bites without having to stand idly by while everyone else is doing the chomp. This is good news fort the humble date, a fruit that has seen its popularity wane but has been elevated by its prominence in the new lineup of bars.

Look at the LARABAR selection for starters. They are one of the original players in this space as they tout the limited number of ingredients, 8 or fewer, and the fact that they are creating an unsweetened bar of fruits and nuts. Did we mention some interesting, almost exotic flavors? Well, we should as the tropics come into play with Key Lime and Lemon and one of the newer flavors, Tropical Fruit Tart. Don’t forget Cherry Pie.

Then there is the Pure lineup, an organic, gluten-free bar. as with the LaraBars, these are cold-processed which gives them a purer form of antioxidants. Again, the flavors are enticing and the taste more than rewarding. There’s cranberry-orange and wild blueberry for starters to help you rack up your fruit intake.

The tropics and cherry tastes have also impacted BumbleBars with Tasty Tropical, Chunky Cherry, and Cherry Chocolate gaining some new fans.

The list of possibilities could go on: The point is simple, companies understand the importance of making a bar for those who cannot tolerate gluten.  Just to set the record straight, you do not need to be gluten-intolerant to enjoy this type of break.

Snack up.

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Fast Food Good Gluten News

Jan 5

Posted by admin in gluten-free

Great news to share:  Burger King has decided to participate in the Gluten-Free (G-F) marketplace. They just announced the menu items that are free of wheat, barley, oats, or rye. Yes, I do understand this is not G-F enough for people that cannot be exposed to any gluten environment, but this is a major step forward from a mass marketer in recognizing there are plenty of people that have allergies to certain grains. They can now stop at their local BK.bk Here are some of the “Gluten-Sensitive” items:

–apple fries and regular fries

–the burger patties–no comment on buns

–the chicken breast filet

–the side salad, hold the croutons

–the egg omelet

Note these products will not work for those who have identifiable illnesses that demand a gluten-free environment. These are products for individuals who have allergic responses to one of the grains so commonly found in many products.

What this really means is that the company is addressing an important, growing marketplace of health-conscious consumers.

Now we have G-F and G-S!

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Sans Gluten-Free

Dec 23

Posted by admin in gluten-free, health

In an effort to be a player in the ever-emerging G-F market, some companies are taking it to a higher, or maybe lower, level. I just saw a whole new tagline: Sans Gluten-Free. You know about double negatives so I guess this means it’s chock full of glutinous ingredients. For those who missed the first day of French class, “sans” means without. That means this product line, stated another way, would translate as “without or lacking” gluten-free properties which means it’s got gluten. Not. It’s actually a product line from a well-regarded supplier in this market space: Glutino, a French-Canadian company that has many of its products supplied from Israel.  Most significantly, they offer an extensive product line!

You gotta laugh as so many companies are trying to rush out products to meet this growing market where cost becomes second nature as a bag of Glutino pretzels costs almost $7. Seriously, the price makes it prohibitive for many which is often the overriding G-F product problem. Or, you can really indulge and go to the big box merchant Amazon and buy 12 bags for over $70–not enough of a savings to warrant the big shell out. You’ll seldom run out. Amazon is smart like that and understands the captive audience syndrome so they have a frequent shipping plan which lowers the price considerably! 41q-5g5Oe5L._SL500_AA280_PIbundle-12,TopRight,0,0_AA280_SH20_

Sans gluten works BUT sans gluten-free has its own marketing snafus. It sends a different, albeit humorous, message. Test it out: Walk into a Whole Foods aisle and exclaim “Sans Gluten Free,” and you’re guaranteed a laugh from nearby shoppers.

True.

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