Domino's Pizza Becomes Pizza Delivery Chain to Offer Gluten Free Crust

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Domino’s Pizza Becomes First National Pizza Delivery Chain to Offer Gluten Free Crust

ANN ARBOR, Mich., May 7, 2012 /PRNewswire/ – Domino’s Pizza is responding to the needs of choice consumers, today launching a Gluten Free Crust available in all of its nearly 5,000 U.S. stores and becoming the first national pizza delivery chain to offer such a product.

Domino’s Pizza (DPZ) consulted with the National Foundation for Celiac Awareness (NFCA) to ensure its products and team member training meet the standards of the foundation’s GREAT Kitchens Amber Designation. NFCA’s GREAT Kitchens is an official credentialing program that has expanded to include restaurants offering gluten free products with varying kitchen practices, therefore suitable for those with gluten sensitivity under the Amber Designation.

Domino’s new Gluten Free Crust provides a great-tasting option for consumers who previously could not enjoy pizza from the recognized world leader in pizza delivery because of sensitivity to gluten – a protein found in wheat, rye and barley.

“Many of our customers have asked for a gluten free crust, and Domino’s is excited to offer a product to customers with mild gluten sensitivity – as well as partner with the NFCA, which has been instrumental to our learning more about how to take this step,” said J. Patrick Doyle, Domino’s Pizza president and CEO. “The prevalence of gluten sensitivity has become a real issue with significant impact on consumer choice, and we want to be a part of the solution. Now, the whole group can enjoy Domino’s with the addition of our new Gluten Free Crust.”

While Domino’s new Gluten Free Crust is appropriate for those with mild gluten sensitivity, Domino’s and the NFCA do not recommend it for those with celiac disease. Domino’s and the NFCA found that while the crust is certified as gluten free, current store operations at Domino’s cannot guarantee that each handcrafted pizza will be completely free from gluten.

“The NFCA is thrilled that Domino’s Pizza has developed a product that will improve the quality of life for many of the estimated 18 million Americans who are gluten sensitive,” said Alice Bast, NFCA founder and president. “Not only is Domino’s Gluten Free Crust a huge win for much of the gluten free community who can now get pizza delivered to their door, it’s also delicious. Customers aren’t going to believe they’re eating a pizza made on a gluten free crust when they try it. And the variety of fresh toppings that are available is a giant leap ahead.”

In an effort to remain open and informative about Domino’s Gluten Free Crust, Domino’s has created a video on YouTube that allows customers to decide whether this product is suitable for their diet, found here: www.youtube.com/user/dominosvids.

“Offering Domino’s Gluten Free Crust is a big step for us, and we wanted to make sure we were doing it right,” said Doyle. “Domino’s is doing that by partnering with experts at the NFCA and by empowering the gluten sensitive community with the information they need.”

Domino’s new Gluten Free Crust is available in stores across the U.S. in a small, 10-inch size only, and prices vary by store.

Domino’s pizza made with a Gluten Free Crust is prepared in a common kitchen with the risk of gluten exposure. The National Foundation for Celiac Awareness supports the availability of Domino’s Gluten Free Crust, but cannot recommend the pizza for customers with celiac disease. Customers with gluten sensitivities should exercise judgment in consuming this pizza.

About Domino’s Pizza®
Founded in 1960, Domino’s Pizza is the recognized world leader in pizza delivery.  Domino’s is listed on the NYSE under the symbol “DPZ.”  As of the first quarter of 2012, through its global footprint primarily made up of locally-owned and operated franchises, Domino’s operated a network of 9,810 franchised and Company-owned stores in the United States and over 70 international markets.  During the first quarter of 2012, Domino’s had global retail sales of nearly $1.7 billion, comprised of over $830 million domestically and nearly $855 million internationally.  Domino’s Pizza had global retail sales of over $6.9 billion in 2011, comprised of over $3.4 billion domestically and over $3.5 billion internationally. In May 2011, Pizza Today named Domino’s its “Chain of the Year” for the second straight year – making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years.  In 2011, Domino’s was ranked #1 in Forbes Magazine’s “Top 20 Franchises for the Money” list. 

Order – www.dominos.com
Mobile – http://mobile.dominos.com
Info – www.dominosbiz.com
Twitter – http://twitter.com/dominos
Facebook – http://www.facebook.com/Dominos

About the National Foundation for Celiac Awareness (NFCA)
Through empowerment, education and advocacy, the National Foundation for Celiac Awareness (NFCA) drives diagnoses of celiac disease and other gluten-related disorders and improves the quality of life for those on a lifelong gluten-free diet. It is a leading resource for celiac information, offering free information and support materials for celiac patients and families, as well as accredited training for food industry professionals and healthcare providers. Visit www.celiaccentral.org for information.

 


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Gluten Free: Whole grains complete a colorful tropical salad

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Gluten Free: Whole grains complete a colorful tropical salad

For those who prefer their grains processed and pulverized (think white bread), the mandate to “eat more whole grains” leaves many home cooks at a loss. But incorporating these foods into your daily routine can actually be quite simple — and fun.

One of the easiest ways to introduce whole grains (grasses and seeds, too) into your repertoire: salads. Gluten free salads made from rice, quinoa, buckwheat, wild rice, millet or even lentils and beans prove successful not only as side dishes but often as light main courses as well.

Recipe included with this story: Tropical Rice Salad.

In the case of this colorful rice salad, brown rice (long-grain basmati works well, but use your favorite kind) combined with diced mango, avocado, radishes and lime vinaigrette makes an ideal partner for grilled chicken or fish. Or you can dice cooked chicken and toss it into the salad for a one-dish meal. (You may want to make extra dressing for this approach.)

When preparing grains for salads, let them cool to room temperature on a baking sheet before incorporating the other ingredients. This eliminates some of the clumping that occurs when grains cool in the pan. You can cook the rice ahead of time (keep it refrigerated for up to two days), but bring it back to room temperature before proceeding with the recipe.

Gluten free field trips: Thai and True, Gluten Free Food Fair

Thai and True founder Susie Kasem and her husband, Pon, gained a dedicated following selling sauces at the Portland Farmers Market. Now this Portland company distributes its vibrant gluten free Thai sauces and curry pastes throughout the local area and beyond.

Thai and True’s line of jarred gluten free curry pastes includes green, red, yellow, Penang, Massamun and Prik King. Of those I tasted (red, Penang, Massamun), each was bright, spicy and full of flavor. The red curry paste contained a classic combination of chiles, garlic, lemongrass, shallot, kaffir lime and more, and the Penang curry also had a notable cumin flavor. The Massamun paste included more dried spices, such as cinnamon and mace, an intriguing combination. These curry pastes would make excellent building blocks for a quick Thai dinner: just mix with coconut milk for a dead simple curry sauce.

In addition to curry pastes, Thai and True makes an incredibly spicy Hot Chili Oil that would taste great drizzled on both Asian and non-Asian dishes. The Sarachee Hot Sauce (a take on sriracha) is not only spicy, but full of flavor as well. If you’re looking for less heat (none, really), the Peanut Sauce, thick enough for dipping, conveys more sweetness than anything.

Find Thai and True products at Barbur World Foods, Market of Choice, New Seasons, Pastaworks, Whole Foods and the local food co-ops.

The Gluten Intolerance Group (GIG) branches of Portland and McMinnville will host the eighth annual spring Gluten Free Food Fair 11 a.m. to 3 p.m. Saturday, May 19. The event will be held at Mittleman Jewish Community Center, 6651 S.W. Capitol Highway. Entry is $5 per person, $10 per family and kids under 12 are free.

– Laura Byrne Russell is a food writer, recipe developer and author of “The Gluten Free Asian Kitchen.” Read her blog, Notes From a Gluten Free Kitchen, at www.laurabrussell.com.


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Domino's gluten free crust

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Dominos, gluten-free, gluten sensitivity

Domino’s gluten-free crust

(Credit:
Domino’s)

Domino’s gluten free crust

(CBS News) Domino’s announced Monday it will be the first national pizza delivery chain to offer gluten free crust to its consumers.

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Starting today, the pizza chain will offer a small, 10-inch gluten free crust at all U.S. stores.

Domino’s partnered with the National Foundation for Celiac Awareness to make sure its gluten free pizza met the criteria for the foundation’s “GREAT (Gluten Free Resource Education and Awareness Training) Kitchens Amber Designation.”

Celiac disease is a digestive condition that causes the immune system to react to gluten (a protein found in wheat and some grains), causing damage to the small intestines and preventing absorption of essential nutrients. Symptoms vary from person to person, but may include nausea and vomiting, abdominal pain, bloating, fatigue, constipation, and diarrhea.

According to the foundation, its “Amber Designation” means the ingredients have been verified and managers and staff have been trained on the basics, but kitchen practices may vary with this designation, so “those with celiac disease and non-celiac gluten sensitivity should ask questions and exercise judgment when dining at an establishment with an Amber Designation.”

As such, Domino’s said in a company statement it does not recommend the new crust for people with celiac disease.

“Domino’s and the NFCA found that while the crust is certified as gluten free, current store operations at Domino’s cannot guarantee that each handcrafted pizza will be completely free from gluten,” the company’s news release said.

According to Domino’s and the NFCA, the crust is a better fit for people with gluten sensitivity.

What’s the difference?

Celiac disease is diagnosed through a blood or stool test, so people experiencing discomfort who do not test positive for celiac disease may have gluten sensitivity. People with gluten sensitivity might experience similar symptoms as someone with celiac disease, but they are often less severe.

The condition is thought to have become more common in recent years affecting millions of people, but a recent study this February found many people experiencing symptoms such as diarrhea, cramps and bloating might have a condition that causes similar symptoms – irritable bowel syndrome. That means a gluten free diet won’t be of much help in reducing symptoms.

People who think they are sensitive to gluten or have celiac disease should consult with a doctor.

WebMD has more on gluten intolerance and celiac disease.

Gluten free Recipes with Bill & Sheila

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Gluten free, nuts, dairy - What's left?

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Gluten free, nuts, dairy – What’s left?

I COULD HAVE figured the jokes I would get when I mentioned on Facebook that I was preparing snacks for my daughter’s preschool — dairy-free, gluten free, nut-free snacks.

“What’s left?” was the most common reply.

Like many child centers in these days of rising allergies, my toddler’s school has a blanket ban on nuts. But our particular class included kids who had other allergies and food sensitivities, too, including gluten free. We had to make a decision when the year began: Should we bring whatever snacks we liked when our turn came to supply the class, leaving the affected kids to bring their own separate, safe foods? Or should we try to prepare food everyone could eat together?

We went for the latter. And in the months since, I’ve been so glad we did, for a few reasons. One is that I love to see our kids diving into their treats every week united, feeling like a classroom family. Another is that we’re eating healthier snacks than I remember from my older son’s time at tiny school tables. Instead of Costco packs of processed granola bars and fruit leather, we’re wowed by whole and homemade foods. The third benefit? The restrictions have opened my eyes. I thought we were in for a real nuisance excluding so many ingredients. At the worst, I needed to buy some ingredients I wouldn’t normally have in my pantry.

I admit, there was the time when I was out of vanilla extract on my snack day and unthinkingly substituted some almond extract into my muffin mix. Oops. But I realized my error in time, and my own kids were happy enough to have a batch of nut-tainted muffins while I made a “clean” tray for school. Best of all — and contrary to what I might have expected — our snacks have tasted quite good. Adults could be deluding themselves about this, but I guarantee that our toddlers, digging into the contents of their gluten free, nut-dairy-free plates, are voting with fiercely opinionated and uncensored mouths. Mine voted “MORE. YUMS.”

A few tips:

1. Fruits and vegetables are simple and healthy. Along with banana wedges and bowls of berries and lightly cooked carrots, our kids have devoured (yes, really) roasted broccoli (sprinkle florets with olive oil and salt, and roast at 425 degrees about 20 minutes or until browned), sweet potato fries (same process as the broccoli, but peel and cut the potatoes into fries, and cook closer to 40 minutes), kale chips (wash, dry and stem a bunch of kale, tear it into pieces, toss with a tablespoon or so of olive oil, lay the pieces on a baking sheet, sprinkle with kosher salt, and bake at 300 degrees for around 20 minutes or until crisp).

One day we had an unexpected hit with curried parsnip chips, which one mom tossed together last-minute after forgetting it was her turn for snack. (She tossed thinly sliced parsnips with curry powder, lightly sprayed olive oil on a parchment-covered cookie sheet, put a single layer of parsnips on the sheet, sprayed the top with a little more olive oil, baked at 475 degrees for 6 to 8 minutes, then tossed them and baked another 4 to 6 minutes).

2. Dips are tasty and often packed with protein. Hummus frequently shows up at our snack table, as do bean dips or bean salads, sometimes accompanied by gluten free rice crackers. Guacamole is another winner.

3. Easy alternates: Markets are packed these days with foods that account for different allergies. Plain yogurt is out for our class, but soy yogurts are fine, and just about as easy to find.

4. Going gluten free: Even a few years back, baking gluten-free recipes meant painstakingly assembling a collection of alternate flours, adding bits of each to compose an acceptable baking mix. You can still go that route, but it’s far easier now to simply buy a bag of gluten-free all-purpose flour, available at most mainstream markets. Or, for one-time needs, even Betty Crocker now offers a line of boxed gluten-free mixes for muffins and cakes.

Two parents in our class happen to be nutritionists, which probably helps keep our snack quality higher. One of them, Kathryn Reed, got this recipe (using a baking mix from thepurepantry.com) from the other, Chera Prideaux Sheets, impressed by the three cups of vegetables and fruits the recipe contained. If you don’t see that specific baking mix at the store, most grocery stores now carry all-purpose gluten free flour, though, of course, it won’t have the buckwheat taste. Reed says you can also make these muffins with regular all-purpose flour if you don’t need to avoid gluten, but the texture is better gluten free.

Gluten Free High Fiber Morning Glory Muffins

Makes 12

2/3 cup safflower oil or coconut oil

½ cup honey or agave nectar

¼ cup brown sugar

1 teaspoon vanilla extract (make sure it’s gluten-free)

2 eggs

2 cups Pure Pantry Buckwheat Flax baking mix

2 teaspoons ground cinnamon

½ teaspoon salt

1 cup finely grated carrots (2 small carrots)

1 cup finely grated zucchini (about ½ zucchini)

1 tart red apple, unpeeled, cored and finely grated

½ cup seedless raisins

1/3 cup toasted coconut flakes (optional)

1 teaspoon grated orange zest

1. Preheat the oven to 350 degrees.

2. Blend the oil, honey or agave, brown sugar, vanilla and eggs into a large bowl for about 1 minute to incorporate. Add the baking mix, cinnamon and salt. Stir to combine.

Add the carrots, zucchini, apple, raisins, coconut and orange zest to the sugar mixture and stir well. Scoop batter into 12 paper-lined muffin tins and bake 25 minutes.

Gluten free Recipes with Bill & Sheila

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Gluten Free Quiche

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Gluten Free Quiche

Quiche is a wonderful thing: it’s easy to make with ingredients at hand and it can be served at room temperature. It’s an ideal dish for a brunch when company is coming, except for one little problem: one of your guests has a gluten allergy. Here’s a simple solution so tasty that I may never make savory dough for quiche again.

The simple trick is to use potatoes for the crust. Bake some starchy potatoes—Russets or any baker will do nicely—then mash them with salt and pepper, and maybe a little butter if you want to add a hint of sweetness. Leave the skins in, but cut or tear them into small pieces, or remove the skins completely if you prefer. Press the mashed potatoes into your baking dish to make an even crust, then blind bake it at 350°F for about 15 minutes. It isn’t necessary to bake fully because the potatoes are already cooked, but the potato crust needs to set a bit and get a faint touch of color.

Let the crust cool for a few minutes, then add a filling. For this quiche I caramelized diced onions in a little extra virgin olive oil, then added diced red bell pepper (capsicum) and broccoli florets.

Next, add the eggs. I mixed six whole eggs with about a quarter-cup of cream and some salt and pepper. If you want to make this dairy-free, substitute soy milk. Alternatively, use an additional two egg yolks and thin the mixture with a small amount of water. The texture won’t be quite as creamy nor the flavor quite as sweet, but this avoids soy.
Pour the egg mixture into the crust, then add cheese if you wish. Bake at 350°F about 35–40 minutes. The quiche is done when the center is just set and a knife inserted about two-thirds of the way toward the center comes out clean. Let cool, slice, and serve. Quiche should be served at room temperature, but some people prefer to reheat it and serve it warm.

If you feel energetic and want to make quiche shells ahead of time, simply freeze the shell in the baking pan after the blind baking step. When you want to make a quiche, remove the shell from the freezer, prepare the filling, fill the shell, and bake as above. It may take a few more minutes because the shell is still partially frozen, but it works fine.

Souce : stumptownsavoury.com

Gluten free Recipes with Bill & Sheila
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A Year of Living Vegan and Gluten Free Diet – 70 lbs Lighter

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A Year of Living Vegan and Gluten Free Diet – 70 lbs Lighter

This March brought about a few big milestones for the Phoo-d family. Our sweet Anna turned 1 year old, marking progress from the sleepless nights and constant feedings of a new-born to the laughing, clapping, crawling (almost walking!) antics of a soon-to-be toddler. March also ushered in the 1 year milestone of changing our lifestyle to follow a vegan and gluten free diet.

Last April, I shared with you the story of my diagnosis with rheumatoid arthritis and my struggle to keep the disease under control during pregnancy and my child bearing years, when medicated options are limited. After much research and soul searching Mr. B and I decided to embrace a vegan and gluten free diet to lower the overall level of inflammation in my body. That decision has changed my life in so many ways.

First, the good news on the arthritis front- in October I had a second MRI scan of my knuckle. 18 months after the first scan the joint showed no further progression of arthritis. Fantastic news! Since changing my diet I have not experienced any of the scary and immobilizing flare-ups which left me unable to use my hands during the pregnancy. In a nutshell- the diet is working to keep my symptoms at manageable levels. The more closely I follow the diet the more I notice how even a slight deviation will cause swelling and painful inflammation.

I’ve stopped drinking beer because of the gluten it contains. A few bites of pulled pork brought swelling and heat to my joints within two hours. After eating no meat for months a piece of bacon made me feel sick to my stomach. When I started the diet I thought that I would still be able to have the occasional “normal” meal and be fine. Instead I’ve found that the longer I eliminate animal products and gluten from my life the harder it is to sneak them back in occasionally. It is important to note that while the diet changes help tremendously with pain management they are not a cure and will not stop the disease long term. I strongly encourage anyone struggling with rheumatoid arthritis to pursue treatments that are disease modifying (i.e. drug therapies) in addition to adopting holistic lifestyle changes.

But! There is no reason for sadness, the positive result of following this diet is that I have never felt better in my life. I feel good. Really, really good. My energy levels are tremendous, my skin is clear and my hair is shiny. All the benefits you read about from people who consume lots of fruits and vegetables in their diet are real. And in the process of reducing my inflammation I also reduced something else- my weight.

Over the last year I have lost more than 70 pounds. Yes, a little more than half of those pounds were from my pregnancy, but I am now sitting here at a healthy weight that my body has never seen before. All my life I have struggled with extra pounds. By the time I was in high school I had tried everything from Atkins to Weight Watchers. I was never extremely obese but I was also never happy with my size. Extra pounds clung to my frame and made me feel uncomfortable shopping for clothes, looking at myself in pictures, and god-forbid wearing a bathing suit. After having Anna, I vowed to do whatever it took to lose the weight for good and have a healthier body before a second pregnancy.

After reading the inspiring story of Amanda, who lost 110 pounds using Livestrong’s free MyPlate online calorie and fitness tracker I started tracking my calories and exercise. Amazingly, it worked. I can’t say enough wonderful things about this tracking system. It is the easiest, most effective way to lose weight I have ever encountered. You can enter your own recipes and calculate the servings and calories for what you really eat, not packaged food approximations. They have apps for the iPhone and Android platform so you can keep track of your food no matter where you are. When you exercise, it calculates the calories burned based on your size and fitness level and uses the calories burned to offset what you eat that day. So if you work out hard, you get to eat more. It is as simple as that.

Now, the MyPlate might be easy to use but that doesn’t mean losing weight is easy. In fact it is hard. Really hard. The pregnancy pounds came off over six months of exercising, breast feeding, and careful eating but once I reached my pre-pregnancy weight my body just stopped. It didn’t matter that we were eating an unprocessed vegan and gluten free diet. You can still eat too many calories even if they are healthy.

A pound of fat equals about 3,000 calories. That means to lose 2 pounds a week (the maximum you can lose safely), you need to eat 6,000 calories less than you burn. That is almost 1,000 calories a day under what you need. There is pretty much no way to avoid being hungry when you are reducing your calories by that amount. I was hungry every day for months and yes it really sucks to be constantly hungry. Over time I learned to eat bulky nutrient dense food that would satisfy me temporarily and take the hunger down to a dull whisper instead of a head pounding I’m-going-to-eat-my-shoe roar. I also learned that if I exercised daily the gain in the additional volume of food I could eat would make a big difference in how full I felt. It was powerful motivation to exercise regularly.

When it comes to exercise I held tightly to a simple mantra- “just do something every day”. It didn’t matter if it was 5 minutes of simple stretching or 90 minutes of biking, I made myself do something, anything, every day. I found that killing the mental debate of “Will I or won’t I exercise today?” was a huge step toward successful weight loss. Once you decide that you are going to exercise and do something, more often than not those 5 minutes of stretching turn into 25 minutes of yoga. Yes, everyone is busy and has packed schedules. Many days I would wake up early or use the one and only naptime I get a day to work out. But if you commit yourself to doing something, anything- for exercise every day it will happen. Everyone can find 5-10 minutes, and you’ll probably be surprised at how those minutes can stretch into a half an hour once you are in it.

The thing about healthy living that no one tells you is that it can be just as addictive as unhealthy living. That’s right, when you start going down the rabbit hole of regular exercise and super healthy diet food choices, your body rewards you by feeling crazy good. Habits change, routines are established and before you know it previous obsessions with slow braised short ribs are turning into love affairs with teff, swiss chard, and chickpeas. A year ago I never could have predicted the changes in my diey that were ahead. I would not have recognized the person now standing in my kitchen making green smoothies for breakfast- and loving every minute of it.

After this long retrospective I do have a recipe for you! One of the ways I managed my hunger while following my diet was by making a giant pot of soup each week. The soups would change depending on the weather and our cravings, but this Kitchen Sink Vegetable Soup showed up several times a month. It is one of those hearty satisfying soups that can handle endless variations. All alone it only has 50 calories per cup, but if you want to make it a meal you can stir in big fat beans, tender pasta, bits of soyrizo (or low-fat sausage), brown rice, or whatever else you have on hand. With these variations the pot of soup can stretch all week without feeling like you are eating the same thing over and over.

This next year promises to be full of as many surprises and life changing events as the last, and I can’t wait!

Kitchen Sink Vegetable Soup

Serving Size: 1 Cup
Calories per serving: 52 Calories
Fat per serving: 0.3 grams

Ingredients
• 1 teaspoon Olive Oil
• 4 Large Carrots, peeled and sliced
• 2 Stalks Celery, trimmed, strings removed, diced
• 28 oz Can Diced Tomatoes
• 3 Leeks, split lengthwise, cleaned, and sliced into 1/2
• 1 1/2 pounds Potatoes, peeled and cubed (about 2 medium)
• 1 Cup Corn, frozen or fresh
• 2 Onions, diced (about 2 cups)
• 4 Tablespoons Garlic, minced
• 8 Cups Green Cabbage, coarsely chopped
• 3 Cups Kale, stems discarded, coarsely chopped
• 8 Cups Purified Water
• 1 Tablespoon Sea Salt
• 1 Tablespoon Marjoram
• 1 Tablespoon Dried Basil
• 1 Tablespoon Dried Oregano
• 2 Tablespoons Apple Cider Vinegar
• 2 teaspoons Black Pepper

Cooking Directions

Place a very large soup pot with lid over medium heat. Add olive oil to the pot. Stir in carrots, celery, tomatoes, leeks, potatoes, corn, onions, garlic, cabbage, and kale. Saute the vegetables, stirring frequently, for about 5 minutes. Pour in the water and salt and bring the soup to a simmer. Cover part way and cook for 25 minutes, until the potatoes and carrots are tender. When the vegetables are tender stir in the marjoram, basil, oregano, apple cider vinegar, and black pepper. Taste the soup and adjust the salt and black pepper as necessary. If the soup tastes ‘flat’ add a generous pinch of salt and an additional drizzle of apple cider vinegar. The soup will keep in the fridge for a week. Toppings of beans, rice, sausage (soy or regular), Parmesan cheese, or pasta all work well.

Diet and Weight loss with Bill & Sheila
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Gluten-free? You can still have dessert during the holidays

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Gluten-free? You can still have dessert during the holidays

In our house, Santa is gluten intolerant. The cookies we leave for him are gluten free, much to the delight of our gluten-intolerant 4-year-old who sneaks a few for herself.

Like a growing number of American households we follow a gluten and wheat free diet. My daughter and I are both sensitive to wheat and gluten. My sister has full blown celiac disease and can not eat a crumb of wheat or she becomes extremely ill.

We began our gluten-free life about a year ago and can see a huge difference in our digestive health. It also has lifted my foggy brain which I had unfairly attributed to motherhood.

Gluten-free doesn’t have to be taste free and we actually enjoy cooking and baking more. It has become more creative. Instead of just following grandma’s recipes (that don’t taste as good when grandma doesn’t make them) we get to make adjustments and experiment.

Our food is mostly made from scratch out of whole, organic, ingredients. It is healthier and tastier and it creates family time because we are forced to cook.

Since I moved to Florida in 2003 I have found that I haven’t been very good at baking. But when I switched to my gluten-free baking recipes, suddenly my cookies were dense and light, my cakes were moist and fluffy and my pizza crust, well it still isn’t very good but the right ingredient combination is just beyond the horizon.

During the holidays we have fun creating favorites. Some things, like Chex mix, are easy because the gluten-free ingredients are readily available. The baked ham or turkey for Christmas dinner are easy because so many brands are now boldly labeled, gluten-free. In Southwest Florida we are lucky to have many shopping options. In Bonita Springs, For Goodness Sake offers a large variety and owner Sayer Ji is a fountain of knowledge as he and his family also follow a wheat-free lifestyle. It also helps that he has heavily researched the topic.

Chain grocery stores like Publix have printed brochures available at the front of the store (on the printed materials rack and also online) that list every Publix-brand food that is gluten free. Most food brands also have gluten free sections on their Web sites that list their gluten free products.

The tricky part of the holidays for us was the baking. To me Christmas Eve is not complete without a pumpkin roll and chocolate chip cookies. For the cookies I have tried most of the mixes and some are ok, but they aren’t quite the same. The secret of wonderful baked goods is actually the mixture of flours and starches that you use. To me, none of the pre-made mixes really took the (gluten-free) cake.

With much experimentation, my sister, our friends and I have created a wonderful flour mixture which we keep on hand. I store mine in a canister and use it for anything that calls for traditional flour, from baked goods to gravy.

Now Santa is happy because he can enjoy chocolate chip cookies without getting indigestion. But best of all, on Christmas morning I get a slice of pumpkin roll and a latte. No judgements allowed. The other 364 days of the year I just have the latte.

Gluten-free flour mixture

Ingredients

3 cups rice flour

1 cup potato starch

½ cup tapioca starch

Make your flour mixture first and set aside. It will make a lot, so you can store it and use again.

Gluten-Free Pumpkin Roll

Ingredients

3 eggs

1 c. sugar

2/3 c. canned pumpkin

1 tsp. lemon juice

3/4 c. gluten-free flour mix

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1 tsp. baking soda

1 tsp. xanthan gum

1/2 tsp. salt

1 c. walnuts, finely chopped

powdered sugar for dusting the towel

Filling:

8 oz. cream cheese, softened

1/4 c. butter, softened

1 c. powdered sugar

1/2 tsp. vanilla

In a mixer bowl beat the eggs on high for several minutes. Add the sugar and beat until light in color. Add the pumpkin and lemon juice. Mix until blended. In a small bowl, combine the dry ingredients. Add to the pumpkin mix. Mix just until blended.

Pour batter into a sprayed jelly roll pan. Spread the batter to the edges of the pan and try to even it out. Sprinkle the walnut pieces over the top. Bake at 375 degrees for 15 minutes. Let the pan cool on a wire rack for 10 minutes. Turn the cake (walnut side down) onto a towel that has been sprinkled with powdered sugar. Roll the cake and towel lengthwise. Leave it to cool.

Combine the filling ingredients and beat until smooth. Unroll the cake and spread the filling over the surface.

Use the towel to help roll the cake back up, but do not roll the towel with the cake as before.

Wrap in plastic wrap and refrigerate at least one hour before serving.

When ready to serve, unwrap and slice. Makes about 16 servings.

Chocolate Chip Cookies

Ingredients:

2 1/4 cups Gluten-Free Flour Blend

1 teaspoon gluten-free baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon xanthan gum

3/4 cup real butter

3/4 cup firmly packed brown sugar

1/2 cup sugar

2 Eggs

2 teaspoons gluten-free vanilla

1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chips

Optional: seasonal MM candy’s for decoration

Directions

Heat oven to 375°F.

In small bowl combine flour blend, baking powder, baking soda, salt and xanthan gum and set aside.

In large bowl combine butter, brown sugar and sugar. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. Beat, gradually adding flour mixture, until well mixed.

Stir in chocolate chips (and optional MMs).

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. (For flatter cookies press slightly with a flat spatula)

Bake for 9 to 12 minutes or until light golden brown.

Let stand 1 to 2 minutes. Remove from cookie sheets.


Gluten-free Recipes with Bill & Sheila


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Food - Tiny desserts, bacon backlash shape 2011

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Food – Tiny desserts, bacon backlash shape 2011

(AP)  2011: The year I officially became the last American to still eat gluten.

Or did it just feel that way? Because though only a tiny fraction of Americans suffer sensitivities to this wheat protein, the multibillion dollar industry of foods, cookbooks and magazines touting their gluten-free cred this year would suggest an epidemic.

Didn’t notice? Perhaps you were too busy chugging raw milk, herding your backyard flock of chickens and hunting down nearby sources for heirloom vegetables, all popular pastimes buoyed by growing demand for so-called “local” foods — a market the government predicted this year would generate some $7 billion in sales.

And so went the year in food, a period marked by some unusual dietary dichotomies.

At the same time sharply rising food prices made it ever harder for American families to get dinner on the table, our nation was seized by an almost obsessive need to know just how many courses would be served at Prince William’s wedding. And how does one make that kooky chocolate biscuit groomsman cake?

At least our government was mindful of its food dollars, right? Accusations that the Justice Department spent $16 per muffin at a breakfast conference turned out to be false. They spent $16.80 for a continental breakfast of pastries, fruit, coffee, tea, juice and, of course, muffins. Wait a minute… Isn’t that what I get for free when I stay at a hotel?

Meanwhile, Congress apparently wants to send plenty of cash to the potato and pizza industries. For this was the year our politicians blocked efforts to limit french fries in school cafeterias and declared the tomato sauce on slabs of pizza the equivalent of a vegetable. Add a ketchup chaser and it’s practically a salad.

Maybe kids can get some healthy eating tips from Tony the Tiger and Toucan Sam. This fall, the government gave cartoon characters a hall pass when it comes to pushing sugary cereals and similar foods, caving to food industry pressure while crafting guidelines aimed at toning down the marketing of junk food to kids.

But childhood obesity remained on Michelle Obama’s radar. The first lady spent 2011 forging alliances with restaurants to offer healthier foods, and even enticed Wal-Mart and other retailers to get more fresh and healthy items into regions where such foods are scarce.

Just don’t ask people where those ingredients fall on the food pyramid. Government health officials decided pyramids were too perplexing and scrapped them in favor of a new healthy eating icon, “My Plate” — a circle divided into different sections for fruits, vegetables, protein and grains.

Food safety also was a hot topic. Despite new regulations signed into law in January, the nation suffered its deadliest known outbreak of food-borne illness in more than 25 years when listeria-contaminated cantaloupes sickened 146 people in 28 states, killing 30 of them.

Worrisome obesity rates and food safety concerns didn’t slow America’s fetishizing of food. We continued to swoon over food trucks, the more esoteric the better, even using Twitter to track the movements of our favorite mobile eateries. Don’t have a truck cruising your ‘hood yet? Don’t worry, the moment has nearly passed.

Meanwhile, foodies struggled to crown a new “it” food. Bacon and cupcakes have had their moment. Ditto for offal and ramps. Macaroons are trying, but fussy French cookies are an unlikely contender in this country. Nutella wants it bad, but probably won’t quite get there. Meatballs are yummy, but it’s hard to get excited about a ball of meat.

Tiny desserts also don’t stand a chance, even — if not especially — with retailers pushing waffle iron-like countertop baking appliances for churning out small cupcakes, whoopee pies and cake pops. These devices were the chocolate fountains and turkey fryers of 2011. There will be lots of them under trees this year, all destined to be used once and never again.

Speaking of foods it’s hard to get excited about, what is up with kale? People were tripping over themselves to buy or bake kale chips this year. And now fast food chain Chick-fil-A is suing a Vermont man for selling T-shirts with the logo “eat more kale.” The company claims he is ripping off their ad slogan, “Eat Mor Chikin.”

However that is settled, I doubt even a wet T-shirt could get most Americans to embrace kale. Which means 2012 may well be a year in which foodies don’t have a star ingredient.

Oh, wait. We’re not supposed to call them foodies. They-who-gush-over-pretentious-foods this year decided they are too hip for that down market term. Some have started favoring culinarian. Really? My eyes hurt from rolling. And I pledge to continue using “foodie” with abandon.

And that wasn’t the only offensive term slung in 2011. Inspired by Alec Baldwin’s “Saturday Night Live” skit about a baker named Pete Schweddy, ice cream maker Ben Jerry’s released a new flavor called Schweddy Balls — vanilla ice cream studded with fudge-covered rum balls. Not everyone was amused and some grocers refused to stock it.

The food publishing world continued to bustle. Bon Appetit magazine got a new editor-in-chief, Adam Rapoport, as well as some heat for his decision to put a person — Gwyneth Paltrow — on the 55-year-old magazine’s cover for the first time in decades. Which puts Gwyneth in the same class as culinary icon James Beard. Plenty of foodies objected to that.

In books, Ferran Adria of Spain’s famed — and, as of July, closed — elBulli restaurant released “The Family Meal,” dedicated to the meals he fed his staff at his notoriously hard to get into eatery. And Nathan Myhrvold wooed the media — but few consumers — with his brainy 2,438-page, six-volume, 46-pound, $625 “Modernist Cuisine: The Art and Science of Cooking.”

Home cooks clearly had other priorities — starting the day off right. For the first time in a long time, the year’s No. 1 recipe search on Yahoo wasn’t chicken, but “breakfast.” Coming in at No. 5 was pancakes and French toast landed at No. 7. None of them had even made the top 10 in recent years.

And maybe that is telling.

Perhaps that is where we should look for our 2012 trendy “it” food. Breakfast. We could even have tiny gluten-free pancakes made in countertop cookers. Perhaps topped with kale.


Food Allergy with Bill & Sheila

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Who Wants Gluten-free Rice Krispies

gluten-free

Kelloggs announce release of Gluten-free Rice Krispies

From our RSS Feeds

Almost everyone remembers having Rice Krispies when they were a child. Soon, children who suffer from gluten sensitivity will be able to enjoy the classic snap, crackle and pop in the morning as well.

Kellogg’s recently announced a new version of the famous cereal, Rice Krispies® Gluten-Free.

According to the Rice Krispies Facebook page, the new cereal has already begun to ship out, so you should see it at your local grocery store soon. “We heard the strong desire from people within the gluten-free community, especially parents, for more affordable foods that they can serve their families, and we are helping to fill that need,” said Doug VanDeVelde, senior vice president of marketing and innovation at Kellogg’s.

The new version of the cereal will replace the wheat barley with whole grain brown rice.

The cereal will be produced in a separate facility that has been making gluten-free products for nearly a decade. Kellogg’s has guaranteed that each batch of cereal will be tested to ensure it is gluten-free.

Gluten-Free Rice Krispies have arrived

June 14, 2011 at 7:46 am by Suzanne Mangini

There didn’t seem to be as much fanfare about their arrival as there was about GF Chex cereals, but gluten-free Rice Krispies are now in stores. I will admit that when I first heard about theirimpending release, I was a bit disappointed that they were not just removing the barley malt from regular Rice Krispies, but instead manufacturing an additional product. Chex, on the other hand were just reformulated and the GF versions replace the other ones. With Chex cereals, all buyers of Rice, Corn, Cinnamon and Chocolate Chex are now consuming the GF version and honestly probablydon’t notice the difference. Consumers will now be making the choice to purchase the GF version of Rice Krispies and sales will probably not equal that of the regular Rice Krispies or the reformulated Chex cereals.

I purchased a box last week and am happy to say that I love them! Besides being gluten-free they are also made with brown rice. I’m sure there are some who will not purchase them for that reason preferring the original formulation. In our home we will always opt for brown rice over white rice so they were really a no-brainer for us. Taste was the same, although I haven’t had Rice Krispies in over 5 years so I really can’t be sure. And even then the last ones I had were in the form of Rice Krispie treats! I do plan to indulge in some of those with this box. They “Snap, Crackle, Pop” when milk is poured over them…a sound I remember from childhood! Sometimes I’m such a big kid, I brought my bowl over to my husband so he could hear them. Gluten-free people often get excited over the little things that others take for granted!
I found the Rice Krispies at Price Chopper and paid $3.99 for a 12 oz. box. Welcome back Rice Krispies…I’ve missed you!


Gluten-free Recipes with Bill & Sheila