I have bee gluten-free for at least 2 and a half years now. And I really miss broccoli casserole, and green bean casserole. Of course both those recipes use the Durkee french fried onion rings which are definitely NOT gluten free. Don't you just wish the Durkee company would wise up?! So I was absolutely delighted when I found a new product on the shelves of my local Giant: "Crisp Onions" made by Seneca Farms. They smell and taste much like Durkee's french fried onions, but just don't have flou
I say Kudos to General Mills. I used to eat Campbell's Soups, but they have told me that not a single one of their soups is gluten-free, and despite emails from me encouraging them to convert their soups to gluten-free status (any soup without pasta or barley can be made gluten-free without a significant change in taste or texture), they have refused to do so. Phooey on them, I say!" General Mills, however, has taken my suggestions to heart. At first it was just a couple of the Progresso soup
I recently learned that Triumph Dining has made an iPod/iPhone application based on their wonderful "Gluten-Free Grocery Shopping Guide." I thought, "How Wonderful!" and promptly bought it from the iTunes.com web site. Now I have this wonderful reference with me at the grocery store without having to lug a book along. But, you know what? Now that I've been gluten-free for 2 years, I pretty much know what's gluten free and what's not at my grocery store. And what I would REALLY like is for the p
Recently, noticing that the Mt. Olive pickles contain flavoring, or natural flavoring, I wrote a letter asking whether their flavoring contains any derivatives of rye or barley, even if it doesn't contain any wheat. Here's the letter I got back from them: __________________________________________ Hallie, thanks for
your note. Our QC folks followed up with our flavorings supplier, and our
flavorings do not contain rye, barley or any of their
derivatives.
Than
I sent a Open Original Shared Link
and their derivatives in the list of Common Allergens that require
disclosure in labeling. The following letter was sent by me today in
response to one received from Barbara Schneeman at the FDA: Barbara O. Schneeman, Director Office of Nutrition, Labeling and Dietary Supplements Center for Food Safety and Applied Nutrition Harvey W. Wiley Building HS820 5100 Paint Branch Parkway College Park, MD 20740-3835 Ref: Docket No. FDA-2008-P-0509-0001/
You may have recently seen my blog asking for comments on my FDA petition to have FDA add rye and barley to the list of most common allergens that require disclosure on food labeling. The fact that FDA added wheat to that list without adding rye and barley is total idiocy, for as we know we are all just as allergic to the gluten of rye and barley as we are to wheat, and the omission of rye and barley causes great difficulty when shopping for food. It has recently come to my attention that my pe
After I wrote that last blog entry, I went to my local Giant Food store and there on the shelf was a box of Corn Chex marked "Gluten-free"! So distribution is ahead of schedule!
Probably all of you know that General Mills has reformulated Rice Chex to make it gluten-free. The new and wonderful news was that this apparently turned out profitable enough that they are now in the process of reformulating other Chex cereals. Here is the letter from them that I received today: Dear Valued Consumer: Thank you for contacting General Mills regarding Rice Chex cereal. We appreciate the time you have taken to share your positive feedback with us. We will be very happy to pass
Hi All, Back in September of 2008, I submitted a petition to FDA to include rye and barley in the list of most common allergens which must be disclosed on packaging. Right now, only wheat has to be disclosed, but as we all know the gluten of rye and barley is just as offensive to celiacs as that of wheat. So to include wheat in the list, without including rye and barley was nonsensical. The list needs to be amended so that rye and barley sources are also disclosed. Without this disclosure, suc
I have been invited to a group dinner out at a local restaurant. It's BYOB, and friends have announced they are bringing beer. Not wanting to be the odd one out, I decided I must obtain and bring gluten-free beer. So today I called 4 grocery stores and 10 liquor stores in an attempt to find gluten-free beer. I finally located multiple brands of it at Roots Market in Olney, Maryland, and Redbridge beer at Dugan's liquors in Pikesville, Maryland, as well as at Your Wine & Spirit Shoppe south o
Mix 1 package of Pamela's Pecan Shortbread cookies, crushed, with 1/4 C margarine or butter, melted. Press into a 9" pie pan. Preheat oven to 350 and bake this crust only for about 5 minutes if using a pumpkin pie filling. Cool. Pour in the filling, cover the edge of the crust with foil, and bake according to your pie filling instructions. I had extremely poor success previously, both with a conventional gluten-free pie crust, and even a purchased frozen gluten-free pie crust. Both were so tou
