This weekly roundup has taken a while to put together, but it is chock full of gluten-free information and well worth the wait. This past week’s writing brought news of: a recall of Gluten Free Cafe’s bars, a gluten-free cooking class at Harry’s Farmers Market on November 13th, and a Change.org petition was created to support Jennifer Esposito in her battle with CBS.
Now for something completely different…the Celiac Disease Center at the University of Chicago is always sharing great tips on their Twitter feed, so I thought I would start sharing them with you:
- Approximately 20% of patients are older than 55 years when diagnosed with celiac disease.
- Eat one serving of gluten every day for at least 12 weeks before a scheduled blood test or biopsy to diagnose celiac disease.
- There’s currently no scientifically/medically-approved test for gluten sensitivity, but we’re looking for a marker for it.
- Celiac disease was considered primarily a children’s disease in the past, but it’s now very common in adults.
In other gluten-free news:
- Dal Cuore – is an Italian restaurant in John’s Creek that offers gluten-free pasta, lasagna and desserts. They also have a store next to the restaurant that sells Sam Mills pasta (corn) for $1.80 per bag and imported tomatoes and flavored balsamic vinegar that are all gluten free.
- Gluten Free Cutie – this local dedicated gluten-free bakery has added pumpkin bread to their menu.
- Katz Gluten Free – has added gluten-free Sponge Cake to their product line. Ingredients are: gluten-free flour (White Rice, Corn, Tapioca,) sugar, eggs, canola oil, orange juice, cocoa, water, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), xanthan gum, vanilla (pure).
- Food Network Magazine – their November issues features a gluten-free cornbread recipe from the Lagasse Girls. Rumor has it the Lagasse Girls will be staring in the first gluten-free cooking show to air on Food Network.
- Frito Lay – their website features gluten-free recipes developed by dietitians. There are some really creative recipes using their chips, but I am intrigued by the Mini Quiche recipe that uses Scoops as the ‘crust’.
- Pie Five Pizza – has added gluten-free crust to all eight Dallas-Fort Worth, TX stores. No word on how the pizzas are being handled regarding cross contamination.
- SoyJoy – has added Cranberry and Dark Chocolate Cherry to its line of bars. They now offer nine bar flavors: Apple Walnut, Banana, Berry, Blueberry, Cranberry, Dark Cherry Chocolate, Mango Coconut, Pineapple, and Strawberry.
The Daily Meal – highlights their top gluten-free picks at 12 national chain restaurants. Karen Broussard, founder of GlutenFreeTravelSite, shares her family’s favorite chains that offer gluten-free menus, along with her top picks from the menus.
- Trader Joe’s – has added a gluten-free three cheese pizza with basil to its options. The pizza sells for $4.99 and it is slightly larger than a traditional single-serve pizza.
What new piece of information did you learn this week?