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Celiac.com 03/06/2024 - Exciting news for our gluten-free community! Little Caesars is now testing a new Gluten-Free Pizza at select locations in the Denver, Colorado area. While this option is currently available for a limited time, it's a promising step towards inclusivity in the world of pizza. So, what can you expect from Little Caesars' Gluten-Free Pizza? Let's dive in. The Gluten-Free Pizza is offered in a convenient rectangular shape, perfectly portioned for one person. It's cut into four slices, resembling half the size of Little Caesars' signature Deep Dish Pizza. The crust of the Gluten-Free Pizza is thicker, with a delightful crispy edge that's caramelized and cheesy – a treat for your taste buds. For those who love classic flavors, you can choose between Pepperoni or Cheese toppings for your Gluten-Free Pizza, priced at $8.99. But if you're feeling adventurous, you also have the option to customize your pizza with your favorite toppings. Now, it's essential to address an important aspect of gluten-free dining – cross-contamination. While Little Caesars has introduced this Gluten-Free Pizza option, they acknowledge the risk of cross-contamination in a typical pizza environment. Flour particles can linger in the air, potentially contaminating gluten-free products. Due to this risk, Little Caesars does not recommend their Gluten-Free Pizza for customers with celiac disease. While it's disappointing that individuals with celiac disease may not be able to enjoy this new offering, it's still a positive step towards catering to diverse dietary needs. For those with gluten sensitivity or those simply looking to reduce their gluten intake, Little Caesars' Gluten-Free Pizza could be a delicious option. As the demand for gluten-free options continues to grow, we hope to see more efforts from restaurants and food chains to provide safe and enjoyable dining experiences for everyone. In the meantime, let's celebrate this small victory and savor every bite of our Gluten-Free Pizza from Little Caesars. Read more at brandeating.com

Celiac.com 12/19/2019 - Winter means baking and baking means delicious desserts. Over the years, cheesecake recipes have been among our most popular. Here are our ten best ever gluten-free cheesecake recipes. Some of these recipes for gluten-free cheesecakes are bake, and some are no-bake. They are all delicious and gluten-free. We've also listed recipes for a delicious almond meal crusts, as well as a recipe and other ideas for a gluten-free graham cracker substitute. Our Ten Best Ever Gluten-Free Cheesecake Recipes Best Ever Gluten-free No-Bake Cheesecake Cheesecake with Gluten-free Almond Crust Gluten-free Eggnog Cheesecake Mica and Mona's Lemon Zest Gluten-Free Cheesecake Recipe Gluten-Free No Bake Blueberry Cheesecake (Video) Gluten-Free Lime Cheesecake No Crust New York-Style Cheesecake Susie's Cheesecake Pineapple Cheesecake Pumpkin Cheesecake with Almond Meal Crust Try this link to our forum if you're looking for products to make a traditional-style gluten-free graham-cracker crust, or recipe ideas for making graham cracker substitute from scratch. If you're looking for a great gluten-free crust to serve with your cheesecakes, try this almond meal crust does the trick nicely. Almond Meal Crust: ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature Almond Meal Crust Directions: Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool.

Just 3 Ingredients make up this pie crust! It tastes good...and cannot go wrong! Fill it with your favorite gluten-free pie, fruit, torte, crisp or cheesecake! 1 1/4 Cup almond meal (or very finely ground almonds, unblanched) 1/3 Cup butter 3 Tablespoons sugar Directions: Preheat oven to 350F. Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed. Spread into an 8" round pie pan, pushing into corners and on edges. Bake for 10 minutes or until slightly browned.

Savory Foods has really hit a home run with their frozen Gluten-Free Licious Gourmet Herb Pizza Crust. Many pre-made gluten-free pizza crusts tend to lack flavor, and more importantly, they lack the correct texture and "mouth feel." Savory Foods’ pizza crust offers everything you want in an outstanding pizza crust—great texture with just the right chewiness, a perfect blend of spices and seasonings, and most importantly, you can cook it just the way you want—if you like it crispy, just cook it a little longer, if you like it more chewy, just cook it for less time. In my case I followed directions and let it thaw for 30 minutes, then cooked it at 425F for three minutes, then removed it from the oven and added my favorite tomato sauce, cheese and pepperoni, and finished it off in the oven for another 8 minutes—yes, I like my pizza on the chewy side! I love being able to add my favorite toppings to my pizzas, but don't like having to prepare a mix, so this crust offers me the perfect solution for my gluten-free pizza cravings! For more information visit their site.

Celiac.com 02/09/2022 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about gluten-free products available at Whole Foods Market. We recently did an article about top gluten-free desserts available at Whole Foods, but the questions keep coming. One question we've gotten a lot recently is what's the best gluten free pie crust at Whole Foods? A glance at the Whole Foods website will show a few good options for gluten-free pie crust. The bets selection is for mixes, as there appears to be just one option for gluten-free ready-made frozen pie crusts. Gluten-Free pie crust mixes available at Whole Foods include: Bob's Red Mill Gluten Free Pie Crust Mix King Arthur Flour Gluten Free Pie Crust Mix XO Gluten Free Pie Crust Gourmet Baking Mix Gluten-Free ready-made frozen pie crusts available at Whole Foods include: Wholly Wholesome Gluten Free Pie Shells

Celiac.com 07/30/2021 (Revised 08/10/2021) - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about pizza. Recent news that California Pizza Kitchen has introduced an optional gluten-free chickpea crust for their pizzas has a lot of people asking: is California Pizza Kitchen gluten-free? Is California Pizza Kitchen safe for people with celiac disease? The short answer is no, California Pizza Kitchen may not be regarded as a safe gluten-free eating choice for people with celiac disease. California Pizza Kitchen’s certified gluten-free Chickpea Pizza Crust will be available in Southern California in the following locations: Huntington Beach, Lakewood, Long Beach Marketplace, Manhattan Beach, Marina Del Rey, Rainbow Harbor (Long Beach), Redondo Beach, Rolling Hills, and Santa Monica. It will also be available throughout Florida, including: Boca Raton, Coconut Point, Fort Lauderdale, International Plaza (Tampa), Millenia Mall (Orlando), Naples, Palm Beach Gardens, Pembroke Lakes Mall, Sarasota, Sawgrass Mills, Waterford Lakes, and Wellington Green. With this introduction, guests can now choose from four crusts, including Original Hand-Tossed, Crispy Thin, Cauliflower, and Chickpea, satisfying any palette. California Pizza Kitchen calls the chickpea crust a "perfect option for gluten sensitive guests or anyone looking for CPK pizza taste with added health benefits." Their gluten-free pizzas, however, are cooked in the same ovens as the regular pizzas, but are put in foil to avoid cross-contamination, so super sensitive celiacs may want to avoid them. If you have celiac disease or gluten-intolerance definitely beware of the gluten-free language being tossed around. It's nearly impossible to guarantee a gluten-free pizza when it's made in a traditional pizza kitchen. And California Pizza Kitchen is not claiming their final product is safe for people with celiac disease. Meantime, if reading this makes you hungry for a good gluten-free pizza, try one of these top brands of gluten-free frozen pizzas on your next shopping trip.

Celiac.com 12/16/2020 - If you're like me, you care a great deal about the quality of ingredients that are used in everything you eat. Did you ever wonder about the quality of ingredients in some of the commercially prepared frozen pizzas that are on the market? Do you think they use the freshest, best quality mozzarella? How about fresh basil or homemade garlic-tomato sauce? I am very picky about ingredients, for example the type of pepperoni I like, so for me Little Northern Bakehouse's new Original and Thin Artisan Style Gluten-Free Pizza Crusts are the perfect solution. Although I may be picky about my pizza ingredients, I'm not necessarily into making gluten-free pizza dough from scratch every time I want a pizza—like most people I do appreciate convenience. Little Northern Bakehouse's prepared regular and thin pizza crusts are like a convenient “canvas” that allows me to become a “pizza artist,” and use whatever quality ingredients I feel like at the time to make a wonderful pizza in only minutes. I also love that they offer both regular style crust and thin crust, and I found both to be amazing! In addition to their pizza crusts being certified gluten-free, they are also vegan, non-GMO, allergen-friendly, and are made using only the finest ingredients available, like chick pea flour, ground and whole flax seed, rice flour, and tapioca starch. A single slice offers 4% of your daily recommended fiber, which can't be said for many other gluten-free pizza crusts. To give you a better idea of Little Northern Bakehouse's quality and product range, be sure to check out some of the other product reviews we've done: Gluten-Free Classic Dinner Rolls, 4 Varieties of Certified Gluten-Free Bagels, Sprouted Honey Oat & 7 Grain Gluten-Free Breads, and their Millet & Chia Hot Dog & Hamburger Buns. Visit their site for more info.

I recently tried Amy's new Gluten Free Rice Crust Margherita Pizza. The picture on the box was enticing, and I was impressed with the list of natural and organic ingredients, so I just had to give it a try. Upon opening the box I noticed chunks of real mozzarella cheese sprinkled with basil. It was the perfect size for my toaster oven, but I have a pizza stone so I decided to prepare it in the oven. The aroma was very promising, and it even caught the attention of my kids. The pizza was done in about 12 minutes, and it looked just like the picture on the box. The mozzarella melted beautifully and I couldn't wait to dig in. The crust had a nice crunch to it and a chewy texture...combine that with the blend of the mozzarella and basil and a hint of garlic and it was delicious! My only complaint would be that I would have like to have a bit more sauce (I like saucy pizzas). I loved that it was made as a single-serve pizza, since most gluten-free pizzas never taste the same the next day. I wish I could have enjoyed the entire pizza myself, but my non-celiac kids ended up liking it as much as me! For more info visit their site: www.amys.com.

Celiac.com 10/19/2017 - When I first saw the big advertisement that came through the mail I thought, "Wow, we are really getting somewhere!" However, when I read their advertisement my mind was quickly changed by what seems like false advertising. It reads like a great deal of boasting, followed by the "disclaimer" (At the bottom. Who reads to the end of an advertisement?) Here's the disclaimer: "Domino's pizza made with a Gluten Free Crust is prepared in a common kitchen with the risk of gluten exposure. Therefore, Domino's DOES NOT recommend this pizza for customers with celiac disease. Customers with gluten sensitivities should exercise judgment in consuming this pizza." If I hadn't read that disclaimer, I could have gone out that night and purchased a Domino's Gluten Free Pizza just to be able to try one of my favorite dishes. ABC News had a brief visit with Domino's CEO, J Patrick Doyle, who said, "Offering Domino's Gluten Free Crust is a big step for us, and we wanted to make sure we were doing it right." Well, you haven't done it right, Mr. Doyle, because celiacs cannot eat your pizza, and bless the person with gluten sensitivity who eats your pizza. Many celiacs suffer greatly after they have ingested gluten-containing flour. Even a few grains of gluten flour can cause abdominal pain, diarrhoea and bloating for days. Doyle went on to explain their strategy for ‘doing it right': "Domino's is doing that by partnering with experts at the NFCA and by empowering the gluten sensitive community with the information they need." [NFCA is the National Foundation for Celiac Awareness.] 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. In Italics it says, "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." Chat lines lit up with questions such as "What is Domino's relationship with the NFCA?". "Does Domino's offer a substitution for a gluten free crust?" The only substitution acceptable to us is a totally clean sweep of gluten in a kitchen. Baking bowls kept separate and a separate area for preparing and cooking the dough. Nothing else is acceptable. One Post by Allison on May 7th states "You can't say it is gluten free and then say oh well celiacs can't eat it. Make no sense. Also if they truly worked diligently with the Celiac Foundation because they wanted to make a huge thing out of a gluten free pie the Foundation would have definitely said absolutely no cross contamination. The fact that there is , is not helping anyone with a gluten sensitivity." I could go on with the disappointed complaints from several chat lines, but I'm pleased to report that The Medical Office Assistant's Association was on the ball as of May 15, 2012. Their warning title states "Say what? Domino's offers 'gluten-free'crust not appropriate for celiac". It wasn't long before the news travelled to the Penticton satellite and the West Kootenay Satellite (sub-chapters of the Canadian Celiac Association). The Medical Office Assistant's Association is not formed for people with celiac disease, but watches for health warnings and posts them to their chapters immediately. The Kelowna Chapter article, by David Fowler, states that "Meanwhile here in Canada, Boston Pizza figured out how to do it right and as a celiac I have enjoyed their gluten-free pizza many times without incident." A poster from Ann Arbor, Michigan, on May 7, 2012, wrote a full page praising Domino's Gluten Free Crust. She quotes Domino's Pizza President and CEO as saying, "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." She also quotes Alice Bast, NFCA founder and president as saying, "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." Bast went on to say "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, and it's also delicious." How can we eat the gluten free crust knowing that it was prepared in a common kitchen with the attendant risk of gluten contamination? Further, since a lot of students work at Domino's, how can we know whether they are being vigilant in their food preparation work? I don't know but I am going to check with David Fowler and see if Domino's here in Canada has actually ‘gotten it right'. Being a celiac with dermatitis herpetiformis, I can tell if I have gotten some gluten within the first twenty-four hours. I am sure that many readers can also tell quickly if they have been ‘glutened'. I am also going to check out one Boston Pizza here in Canada just to check on David Fowler's report from the Kelowna Chapter on May 15, 2012. He, too, offers a disclaimer saying, "This article is my opinion only and does not necessarily reflect that of the Kelowna Chapter or the CCA." I have just spoken with the managers of the Langley Boston Pizza Store and the Abbotsford Boston Pizza Store. Neither Store has heard of a Gluten Free Pizza Crust. One woman, a sub-manager, stated that the manager of their store had just had a meeting with the Boston Pizza people, but she thought it was about their super thin crust. She again reiterated she had never heard of a gluten free pizza coming to our area. So Kelowna, good for you! You may be the first city in Canada to carry gluten free pizza. But I am determined to check with other stores because I want to know whether their Gluten Free Pizza Crust is prepared in a gluten-free environment. I will end with one chat line quote by Andrew on May 11, 2012: "What good is a gluten free pizza if it may come in contact with gluten? As a mom with three celiacs in the family, this is very disturbing and there is no way would I allow them to eat there. What a shame! Domino's, you need to get a clue!"

Celiac.com 07/22/2017 - In 1978 Virginia Slims' magazine advertising spouted "You've Come A Long Way Baby". Well, in 2011 "WE" celiac/DH people can express those same words when talking about how far we have travelled since I was diagnosed as a brittle celiac/DH person 16 years ago. If the people with peanut allergies can become well known, so can celiac people! DID YOU KNOW: That 16 years ago gluten free foods were difficult to find, and upon finding the small frost-bitten white-gummy loaf of bread, which was even more expensive than it is today, one had to scrape it off the roof of your mouth with your tongue and chew! I also remember trying to make a gluten free loaf of bread in our bread maker and having it turn out smaller than when it went in. My husband had to get it out of the container with a screw driver! Now we buy a bread mix which is gluten free, good, and when sliced thin tastes like the real thing! You are the consumer. You have a right to ask questions. Don't go back to a restaurant or store that has "claimed" to have gluten free food or baking if you have suffered with an outbreak of dermatitis herpetiformis or abdominal pain after eating their food. I find that, with dermatitis herpetiformis, I know within the first 24 hours if I have ingested gluten. I was unaware, as a new celiac, that "Wheat Free" and "Gluten Free" do not mean the same thing. I now watch for the logo on boxes; the picture of wheat with a line crossing it out, meaning there is definitely no gluten in that product. I wanted to have my very first '"DID YOU KNOW" Column to be centered around my favorite subject - food! I am hoping that readers will feel free to write to me at the 'Journal of Gluten Sensitivity' and offer your suggestions with regard to products you have come across in your search for "yummy" gluten free foods. I would also welcome hearing about restaurants and chain grocery stores that you want to recommend to fellow celiac people. Networking is the best way to glean information. I also appreciate being corrected. When you provide me with information we all benefit. I want to hear from you, care of the magazine, about titles you would like to see covered. I have files on "The FDA'S Labeling Proposal", " current statistics", "cross-contamination" and web sites that won't grab you and suck you under}. I also have files on "dermatitis herpetiformis - helpful information I learned the hard way", " information about connective tissue disease", "dental care", "myths and facts"," current news/current events"," vitamins and minerals for the celiac", "other diseases that can affect the person with celiac disease", and my favorite, "names of gluten free products that taste like the real thing". They are out there. { And I don't get a kick-back" on products I tell you are too good to pass up!} DID YOU KNOW? That Domino's Pizza were not the first Pizza Chain to advertise that they have a gluten free pizza crust? As far back as March 12, 2008, according to the Pizza Pizza www.pizzapizza.ca web site, they were the first Canadian pizza chain that advertised that their 50 Greater Toronto area restaurant locations offered a gluten free crust and numerous gluten free toppings as a pilot project. Big problem! As of November 6, 2012 they opened their 13th location in Montreal. Too far away for dine-in, and too far for their take-out service! Domino's Pizza's based in Ann Arbor, Michigan, indicated it was the first national delivery chain to provide the choice of gluten free crusts with its pizzas. According to the PMQ Pizza Magazine, Pizza Hut, part of Yum! Brands (YUM) was the largest pizza seller in the U.S., followed by Domino's and Papa John's (PZA) at number three. All told, the magazine says pizza in 2010 was a 35 billion business in the 50 states. BUT, "Did You Know" that Domino's indicate that "Gluten avoiders should be aware that the crust will be prepared in the same kitchen as the regular gluten-containing crusts, so some risk of gluten exposure will remain." Even so, the NFCA said it was happy to have Domino's "on board". As of Friday, May 12, 2012 Domino's pizza was still waiting for the U.S. Food and Drug Administration to resolve the issue of safe threshold levels of gluten for food labeling. "Happy Joe's Pizza", chain-store pizza restaurants have a small size gluten-free pizza crust that is very good according to my U.S. relatives who are also gluten intolerant. The ACDA (American Celiac Disease Alliance) firmly believes that the standard adopted by the FDA must be substantiated by evidence-based research, with limits established through double-blind, randomized trials. Research conducted in 2007 supports setting the gluten-free standard at the proposed level. There are few studies assessing toxicity and safety of gluten exposure and none published thus far which demonstrate safe levels for individuals with celiac disease. [ACDA comments on FDA's labeling proposal.] Does this make sense to you? We should be aware if the crust will be prepared in the same kitchen as the regular gluten-containing crusts, so some risk of gluten exposure will remain. This reminds me of ordering a Caesar salad, minus the croutons, in a well-known restaurant chain. After considerable questioning I found out that the waiter just took the croutons out of the Caesar salad! I am extremely sensitive to just a few crumbs of gluten. What is the use of our family buying two toasters to avoid cross-contamination only to have a waiter scoop out the croutons before serving me? "Oats serve as a prime example in support of the FDA position in the U.S.A." {ACDA comments on the FDA's labeling proposal}. "Oats does not contain the gliadin protein and should be safe for celiac consumers. However, grain standards for the United States allow a set percentage of foreign grains to be present in packages of single name grains. By definition, then, oats may contain up to 25 percent of wild oats and other grains for which standards have been established under the United States Grain Standards Act. Research has shown, and the FDA acknowledges, that regular oats pose a risk to celiac consumers due to cross-contamination." I was blown away when I read on the American Celiac Disease Alliance site that given the manner in which grain crops are rotated in the U.S., it is likely that similar contamination issues will arise with regard to other inherently gluten free grains. In fact, a recent study found that among 22 samples of inherently gluten-free grains, seeds and flour, seven (22%) exceeded the proposed FDA standard of Additionally, the FDA itself has found that "qualifying language is confusing to consumers". {You can say that again!} "This approach eliminates the need for consumers to differentiate among products that are inherently gluten-free foods and those which are not. It will also eliminate the use of other statements on products such as 'made with gluten-free ingredients,' which can be misleading. Finally, it will, in our view, simplify the education process for patients and the public at large." (ACDA comments on FDA labeling proposal) Cross-Contamination will be attacked in a later column. The ACDA implored the FDA to consider the following: "It takes an individual, on average, six years of being ill, of bouncing from doctor to doctor before being properly diagnosed with celiac disease. Gluten-free foods do not undergo years of safety testing before going on the market like medications. Each and every day, celiac consumers are placed at risk when trying to determine if the foods intended to maintain their health are safe. They have only the clarity and accuracy of the labeling on which to rely. It is a heavy burden, but one that will be eased dramatically with the completion of this rule making." An excellent web site entitled 'The Celiac Scene, Guides for the Gluten Free' has a seemingly limitless number of chain restaurants throughout Canada and the United States that have a gluten free menu. Some of their gluten free menus are small, but growing. The site even has maps that are updated regularly. You can press on the MAP Icon to find out where to locate the celiac endorsed restaurants and chains throughout North America. I was really happy to find the "Celiac Scene" web site! It is owned, operated and maintained by people with celiac disease themselves. Still, it states: "Consider them a guide, not a guarantee." This seems reasonable given the number of restaurant chains that are listed and the recalls that happen regularly. In December 2011 there was a recall of the Metro Grocers' irresistible gluten free Honey-Nut O's cereal and Apple Cinnamon O's cereal because of gluten. On a happier note Loblaws and President's choice have produced a new "Recipes to Riches" cookie product. The product labeling indicates that the product is gluten free. To assure this claim, the product has been made under strict processing conditions. Every precaution has been taken to ensure that no gluten containing ingredients are included and all possible cross contamination is eliminated. Another great boxed mix is King Arthur Scones and cookie Mix, available in the United States and Canada. Follow the directions and they will be gone the first day! King Arthur also has a box flour, sold in the U.S.A. and Canada. You can substitute this flour in your regular recipes, use smaller pans, reduce your cooking time and you won't be digging them out of your muffin tins! DID YOU KNOW? That Betty Crocker now has a gluten free Bisquick? You can make pancakes, waffles, pizza base, meat pie topping, scones, and I even tried some muffins! Fast-food restaurants began to offer gluten-free foods as part of their regular menus as early as 2006. Each restaurant offers gluten free food based on their own criteria as there is no universal standard. {"What Fast Foods Are Gluten Free? Ehow.com } NOTE: "based on their own criteria as there is no universal standard". McDonald's provides food-allergy information on its website (see link in Resources) as do many other fast-food restaurants. The In-N-Out chain is the most gluten-free friendly fast-food restaurant, while McDonald's has the least number of choices that are gluten-free. Other fast food restaurants also vary in the number of gluten-free foods they offer. The Olive Garden has a separate menu for the celiac but it is slim pickings. The majority of foods offered at fast-food restaurants that are gluten-free consist of salads, ice cream products and some of the "side" dishes such as those made from potatoes. Keep in mind the "Buyer Beware" rule still applies. French fries are often coated with flour, like the wonderful Costco and McDonald's French fries, some ice creams even contain flour. If you don't ask, they won't tell you! Even gluten free food can vary by fast food restaurant; for example, while french fries at Sonic are gluten-free, those from McDonald's are not. You are the checker. Many of them have a black book or a binder with lists of ingredients for the products they provide. To be safe, check the allergy information first. THE CELIAC SCENE also has a sheet on " How to start a conversation on celiac friendly dining". It is really good, though I cannot imagine myself asking my waiter or server "Did you wash your hands/change gloves/change aprons before or in between preparing regular food?" We should, you know, and we have every right to question our server and the kitchen staff. Remember, gluten is poison to us and we can become very ill ingesting it. Questions like "Could the finished product become contaminated with gluten while waiting to be served?" and "How do servers confirm with the kitchen that the order they are collecting from them is gluten-free?" and "How do servers confirm with the customer that the order they are providing is gluten free?" and "Will my food be prepared in an area separate from the regular flow of the kitchen?" and "How do you ensure that all utensils used in preparing my food are free from traces of gluten?" There are a lot more questions on The Celiac Scene Guide for the Gluten Free, and if I can find it on the world wide web anyone can! DID YOU KNOW?: With regard to Domino's gluten free pizza, Yahoo Finance has a web site where you get the real story. The crust is appropriate for those with MILD gluten sensitivity, "But it is not recommended for people who have celiac disease." The NFCA says that one out of every 133 Americans has celiac disease or about 3 million Americans in all. Another 18 million have a less serious "sensitivity" to gluten, the organization says. Gluten is found in wheat, barley and rye. Celiac disease is a condition in which the immune system responds to gluten intake by damaging the small intestine. That can inhibit the absorption of various nutrients. GLUTEN AVOIDERS should be aware that the crust will be prepared in the same kitchen as the regular gluten-containing crusts, so some risk of gluten exposure will remain, the company said. Even so, the NFCA said it was happy to have Domino's on board. They may be "on board" but according to me they are going to sink if they do not make some rapid changes. I don't want to write any more about Domino's Pizza, and I'm sure you don't want to hear any more about it unless some big changes are made. Next time I'll write about excellent recipe books for the celiac. My cupboard is full! And a reminder from me, those lovely gluten free cakes on the glass covered bakery shelves - I urge you to ask how long they have been there. Some of those cakes, in certain bakeries, have been sitting in that case for a month, and the server is just using a piece of wax coated paper to box up bakery products, while passing them over the celiac baking. How do I know? My husband and I did a little checking during the summer and the lovely little banana sponge bomb was on that bakery shelf for a month.. Ick! Cheers! Until next time.

Celiac.com 06/23/2016 - This is a very versatile gluten-free recipe. This paleo and gluten-free brownie pie crust can be made into a crust or simply eaten as gluten-free cookies. It is also totally OK to consume it raw since it is made out of all vegan ingredients. Based on the feedback I've received, it tastes delicious when prepared raw. This crust/cookie recipe is a wonderful base to build upon. I create a lot of raw cheesecakes with the crust and any leftovers are made into little cookies for later. The chocolate flavor in this is quite light so it won't overpower the other flavors you may want to work in with it. The only piece of machinery required is a food processor and this healthy recipe comes together easily. Nuts are the real star of this recipe though. I purchase nuts in bulk since I use them for homemade nut milk as well as many baked items and as an on-the-go snack. Certain nuts offer a variety of health benefits you would have never even thought of. Almonds for example, which are used in this recipe, rank highest out of all tree nuts in protein, fiber, calcium and vitamin E. Enjoy! Ingredients: 2 cups almonds 1 cup pecans or walnuts 1 ½ cups dates, chopped ¼ cup 100% cacao powder 2 teaspoons vanilla extract ¼ teaspoon salt 2-4 teaspoons water Directions: Preheat oven to 325F degrees. Place almonds in food processor and grind until somewhat fine. Add pecans or walnuts and grind until somewhat fine. Add the remaining ingredients excluding water. Pulse in the food processor. Add water until mixture isn't flaky, just until dough holds slightly together. Line a 9” spring form pan with waxed paper. Add dough mixture to the pan and spread over the top of the paper. If you are doing crust up the sides of the pan, you will need to line the sides of the pan as well. Press firmly. Bake for 15-17 minutes. OPTIONAL: do not bake if you are on a raw diet. Enjoy!