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Celiac Awareness Month: Midway Mid-May

12 May

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With the rush of newsletters and e-blasts that reached our inboxes on May 1st you may have been overwhelmed by the abundance of information about ways to participate in Celiac Awareness Month (CAM). Maybe you told yourself you would read them later or pick an activity to celebrate Celiac Awareness Month when you had a free moment.

For those of you who feel like May has been slipping away at lightning speed, fear not! Here is CC Gluten Freed’s guide to participating in Celiac Awareness month mid-May.

If these options do not appeal to your interests check out CC Gluten Freed’s suggestion for May 2013! 

Whether you want to do something BIG and involved or just a small act to participate in Celiac Awareness Month, this guide will help you find an activity that fits your needs!

1. Be an advocate!

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The best way I can think to celebrate Celiac Awareness Month is by advocating for yourself and making concrete change to improve your community. Be an activist this month by persuading a local business to start offering gluten-free options or receive training by NFCA’s GREAT Kitchens program, GIG’s Chef-To-Plate program or simply talk to the manager about what changes s/he could implement to make the restaurant a safer experience for you!

You can read about the class I taught at UC Berkeley about how to train local restaurants by clicking here.

In a couple of weeks I will post my experience talking to a local restaurant about gluten-free options and post resources for you do try it yourself! If you are going to talk to a local restaurant I suggest printing out materials with specific suggestions and information about gluten-free cooking practices and cross-contamination.

2. Attend a Webinar

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A great way to celebrate CAM is to educate yourself about your diagnosis or your gluten-free lifestyle. Webinars are a useful and free way to learn new information! The National Foundation For Celiac Awareness offers webinars regularly that will keep you informed about the most up to date information about celiac disease. Don’t see one that interests you coming up? No worries! NFCA keeps an archive of their webinars that you can watch! Check it out here.

Their next webinar is Thursday, May 15th at 2:00pm (eastern) and will be discussing best practices in celiac disease diagnosis. Register for the webinar by clicking here.

3. Tweet!

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Connect with the gluten-free community on twitter! This is an easy and fun way to participate in CAM. Start using #glutenfree or #celiac when tweeting and see how engaged and connected the gluten-free community really is. Members in the GF community will retweet you or respond to the tweets you blast off.

New to Twitter? Don’t know many gluten-free groups on Twitter? No problem. Tomorrow night (May 13th at 8:00pm (EST) NFCA is hosting a Twitter Chat! NFCA will be discussing risk factors and diagnosis process for celiac disease. You can share your experiences with others and connect online! Tweeet @CeliacAwareness and use #NFCAchat to join in the conversation!

4. Make plans to go to an event:

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Check out CC Gluten Freed’s Calendar for May and June. Start planning now and you can make it out to the CDF’s Annual National Conference and Gluten-Free Expo on June 7th and 8th. Washington DC also has a gluten-free expo on June 8th! These events are super fun and delicious (you will be stuffed after sampling all of the amazing products from the vendors at these events).

You can also rely on resources from NFCA and CDF to participate in Celiac Awareness Month.

Celiac Disease Foundation:

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CDF encourages members of the gluten-free/celiac community to join Team Gluten-Free’s Week Without Wheat Challenge to raise funds for CDF’s awareness efforts! By joining Team Gluten-Free you aim to raise $100 by getting people to donate to you! The format is similar to the way funds are raised for marathon running/walking teams.

By signing up you receive a Team Gluten-Free t-shirt and a Team fundraising page. You can post updates about your 7-day gluten-free meal plan on your page as well as on other social media sites (use#tgfchallenge on Twitter!)

CCGF twist? Have a friend or family member sign up for the challenge! This gets more people involved in CAM and spreads the word. This is a great way to educate a friend or family member. In my experience, the only way to fully understand what it takes to live gluten-free is to try it out! If you feel like friends or family don’t understand you or lack empathy this is a perfect, non-confrontational way to ask them to test out being gluten-free!

National Foundation For Celiac Awareness:

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NFCA will send you a CAM toolkit that has weekly themes for the month of May focused on increasing awareness about celiac disease via education! The toolkit is a great resource for educating yourself as well as friends or family. You also receive some great recipes as an added bonus!

NFCA also posts a gluten-free product of the day on their awareness month page! Keep track of this site if you are curious about new gluten-free products on the market.

 

One of the silver-linings of living gluten-free is the amazing community you become a part of. May is an opportunity to really engage with the gluten-free community! No matter what you decide to do, every small action made by members of the gluten-free community aggregate to form a united, important impact!

 

Happy Celiac Awareness Month!

 

-CC

 

 

Gluten-Free Valentine’s Day

11 Feb

Whether it is your first Valentine’s Day living gluten-free or your millionth attempt at keeping things GF on our Hallmark Holiday of love you can always find new, safe and sexy ways to have a great gluten-free February 14th.


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Here are my favorite romantic (and gluten-free) ideas for the 14th! You will definitely enjoy these whether you are looking to share them with your beau or simply want to eat some yummy desserts Friday night!

French Macarons: There is something about a French macaron that just seems romantic. Maybe it is the extensive spectrum of colors they come in, the eccentric flavors or their delicate texture; whatever the reason they are a great option for Valentine’s day. French macarons are traditionally made with almond flour and thus are gluten-free.

I’ve never made French macaroons but they are on my baking bucket list. Here is a recipe for French macarons (I haven’t tested this recipe myself just yet  but here it is  in case you are curious how they are made.)

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Don’t feel like breaking out the mixing bowl? Search around for a bakery that has macarons! There are many bakeries and restaurants  like Olivia Macaron in Georgetown that sell macarons. Wherever you decide to pick up your macarons, check with the bakery to make sure their recipes are GF. Don’t forget to ask about the risk of cross-contamination! Macarons are not only beautiful, they are delicious and come in so many flavors that making a theme for Valentine’s day will be a cinch.

Flourless Chocolate Cake: believe it or not, flourless chocolate cake is actually a pretty classic dessert even outside the gluten-free community! Flourless chocolate cake is very, very rich. This is  kind of dish  is perfect for sharing because you can’t “chow down” on such a rich dessert; it is more of a nibbling culinary experience. Regardless, it is so delicious I cannot guarantee that you won’t fight over who gets the last bite. Here is the Food Network’s recipe for Flourless Chocolate Cake. Want to make yours special? Add a pinch of cayenne pepper for an extra kick.

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Candy: Don’t feel like cooking or questing for bakeries? Go for classic Valentine’s Day candies! When I first went gluten-free I didn’t realize that many of my traditions would no longer be an option for me (eg Italian Christmas Eve!).

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Luckily, one of my favorite Valentine’s Day traditions is safely marked gluten-free: Sweethearts by Necco. I don’t know what it is about these cute little candies but for whatever reason, I look forward to them every single year! The texture is chewy yet crunchy, sweet yet a bit sedate and those little messages…so fun!

Many other gluten-free candies make V-day versions of themselves: m&m’s, Nerds, Dove Chocolate and the like!

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Gluten-free Valentine’s Day Challenges?

Not surprisingly, there are some uniquely challenging situations that potentially  arise on V-day due to being gluten-free.

1. Choices/Planning — if your significant other has opted to take the reins for V-day planning you may feel a bit anxious about whether or not they will get the gluten-free thing right.  For some, their better-halves have mastered the art of all things gluten-free. To the Non-GFBFs and Non-GFGFs (non-gluten-free boyfriend/girlfriend…shout out to Erica Dermer!) out there, knowing all things gluten is a pretty sexy quality in a beau.

If your special someone doesn’t fully get the gluten-free thing just yet then  explain you’d be more comfortable planning Valentine’s Day. You should have the whole “I’m not sure if you planning Valetnine’s Day is such a good idea” talk sooner rather than later so get a move on!

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If you want your special someone to plan the big day then consider offering them a list of guidelines/tips for planning a gluten-free date. Obviously, you don’t want to kill the romance with logistics but the details are important so just be light hearted, patient and funny about it. Have them download “Find Me Gluten Free” on their phones and use that to pick the restaurant.

If he/she wants to cook for you, remind them about cross-contamination (clean the stove, don’t use a shared toaster etc.)  and ask them about the ingredients (they can tell you the ingredients without totally spoiling what the dish will be!)

PS this is not a hint for my valentine: I know you got the gf thing on lock ;)

2. Prix Fixe Menus – You may want to go to a hot new restaurant downtown on Valentine’s day but may encounter prix fixe menus at a lot of nicer places. You may not be aware that a restaurant is doing a special menu on V-day so call ahead and check if they have a set menu or if the regular menu is open to customers.  A lot of restaurants will make changes to the pre-fixed menu to accommodate a gluten-free customer but you should call ahead to confirm they can make the changes.

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3. Dessert – A lot of restaurants will not have a GF option for dessert so maybe plan on having dessert at home using one of the ideas listed above or call ahead and check about gluten-free dessert options!

Happy Valentine’s Day!

-CC

CC Gluten Freed in 2013

3 Jan

Happy New Year! I am looking forward to a new year full of gluten-free living but before we charge ahead let’s take a look at CC Gluten Freed in 2013!

2013 was a year full of excitement and big events. I was picked up as a writer for the Gluten Intolerance Group’s printed publication, Celebrate Gluten-Free, I attended a national coalition on the hill to promote the interests of the gluten-free community and I attended some very fun awareness events throughout the year!

My biggest accomplishment this year was being picked up by GIG to be a regular contributor to their printed publication, Celebrate Gluten-Free. The wonderful staff of GIG send me writing assignments on a variety of topics that test my creativity, critical thinking skills and gluten-free knowledge. You can subscribe here. Sometimes I write pieces offering advice, sometimes I write about a personal experience or struggle with living gluten-free, whatever the topic I have given each article my all.

To subscribe to GIG’s magazine just sign up for membership here: http://www.gluten.net/product-category/memberships/

The magazine is incredibly well done and has diverse articles that will benefit even the most veteran celiacs. The winter edition (coming out soon!) features two pieces that I wrote: a piece about gluten-free weddings and a piece on dating gluten-free, the two extreme ends of the relationship spectrum! The best part about the wedding article? I got to go wedding cake testing!

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In March I attended the Digestive Disease National Coalition, heading the Maryland advocates group  and talking to Maryland’s Senators and some Representatives about policies that, if passed, would benefit our community. For example, we advocated that the Senate should continue to declare May Celiac Awareness month! You can read about my trip to the Hill here.

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I spent a few weeks working with the Celiac Disease Foundation in Los Angeles, California during the summer. My task was to re-write the information about celiac disease on their website. CDF spent a few months putting together a dynamic, user-friendly design for their  website. You can check it out here! I was honored to write information that will benefit the celiac community! It was pretty fun taking a break from my normal, colloquial writing style and writing down just the facts about what celiac disease is. As I am entering medical school in the Fall, it was great practice speaking very technically about symptoms, treatment and the like.

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While working with the Celiac Disease Foundation, I was also trying out a new diet: the raw food diet. My family and I decided to go on, what we deemed, a “raw food detox.” We spent three weeks eating only raw foods! Although it was challenging, I actually felt great! The diet forced me to rely on mostly vegetables and nuts for food which left me feeling energized and light. It was an empowering experience choosing to limit my diet instead of having my diet limited by celiac disease. Though a fun experiment, warm food definitely hits the spot during this cold winter in Washington DC but maybe I will revisit the raw food diet again during the summer.

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What better way to wrap up the summer than a baseball game? In August, I made a trip up to Philadelphia to work with the National Foundation for Celiac Awareness at their annual Phillies Gluten Free Awareness night!

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I had a blast. Not only did I get to chow down on a real Philly cheesesteak sandwich but I also got to pull the raffle ticket winners! They had a great turn out! Members of the celiac and gluten-free community came out with signs demonstrating their gluten-free pride (and love for the home-team, the Phillies).

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Although the Phillies were playing my hometown team, the Dodgers, I wore my Phillies cap to support the team that supports the gluten-free community! It was great fun and great company! The highlight? Drinking a beer (gluten-free, of course!) at the game. What an iconic experience that many gluten-free people think may be out of reach but with the efforts of organizations like NFCA, more and more baseball stadiums have gluten-free beer and hotdogs! Sometimes, you just want to enjoy the little things in life!

The highlight of 2013 for CC Gluten Freed? Attending the Gluten Intolerance Group’s Health and Wellness event in Seattle, Washington. The event is a great opportunity for me to meet many of my readers and connect with new members of the gluten-free community. I also get  to spend time with some of my favorite gluten-free vendors like Brazi Bites (cheese bread from Brazil), the Flying Apron (bakery in Seattle), Udi’s and various gluten-free breweries that are popping up along the west coast.

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Just like last year, my dad came with me to help run my booth. I gave out CC Gluten Freed bracelets, brochures, pens and print-outs of some of my more popular posts like my Gluten-Free Tiramisu Cupcake Recipe, 5 Things To Do With Kind Bars and The Best of CC Gluten Freed 2012. 


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Happy New Year, everyone!

-CC

 

Gluten-Free Holiday Survival Guide

16 Dec

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Despite the snow covered trees, glittering lights, smoke from the chimneys and the overall sense of Holiday spirit that store fronts and houses display, for people living gluten-free there is usually a little bit of gluten-free gloom that hangs over the Holiday season. Don’t get me wrong, we are far from gluten-free grinches, but we cannot deny the nagging sense of anxiety that takes over when considering all of the ways that gluten can complicate even the simplest of Holiday celebrations. Your work may host a Holiday party, you may be staying with extended family members during the Holiday season, there may be a slew of dinner party invitations in your inboxes (or mailboxes if you are classic like that). Don’t let the Holidays overwhelm you! This Gluten-Free Holiday Survival Guide should help make the Holiday season gluten-free and stress-free.

1. Traveling

Regardless of your destination, taking the time to plan for traveling gluten-free can save you a lot of time and hassle when you are en route. Whether you are road tripping your way to Grandma’s house or flying to Cabo for a sunny Holiday getaway, these tips will help keep hunger pangs at bay.

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Download Find Me Gluten Free  

Find Me Gluten Free is an app for smart phones that takes your current GPS location and generates a list of gluten-free dining options ear your location.  The list includes reviews (many written by me!), menus, phone numbers and directions to restaurants that offer gluten-free options.

I know some of you may be thinking, “I know my hometown through and through, trust me there is nothing gluten-free,” but a lot can change in a year! Gluten-free products and menu-options are on the rise. In 2012, Time magazine listed “gluten-free” as one of the Top 10 Food Trends of the year and the projected growth of the gluten-free product market (currently at $4.2 billion, is $6.6 billion by 2017 (statistics from Packaged Facts).

You can use this app to find places to eat while on the road. When you have to stop for gas and a snack you may not know the area well which is where Find Me Gluten Free can be a huge help.

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Pack Snacks

Speaking of stopping for a snack…when flying or driving it is important to pack snacks, especially for long flights. About a month after being diagnosed with Celiac I hopped on a plane for a trip to Italy. Being new to the gluten-free lifestyle, I didn’t realize that the plane would have close to zero gluten-free options on board. Needless to say, by the time I landed in Rome, I was starving!

In my recent experiences traveling, there are usually gluten-free options on the flight menus but they are not always in stock or they are not very filling and/or not very nutritious. You don’t want to rely on a bag of potato chips to hold you over for 8+ hours while traveling.

What are some great snacks to pack? Here are some of my favorites:

▪   KIND Bars –  jammed packed with protein, fiber and other nutrients,  easy to eat and convenient to pack. Check out my post here.

▪   Pirate’s Booty — yummy and sold in small, individual servings (great for throwing into a bag or purse).

▪   Glutino Pretzels –  if the plane has hummus you can use your own pretzels! You can also grab the chocolate covered or yogurt covered pretzels offered by Glutino.

Call Ahead

If you are flying this Holiday season make a call to the airline and ask about their gluten-free options. Sometimes websites are not up to date or the information is not true for all of the flights the airline offers. Calling and talking to the airline company about your options while in the air is the most reliable way to get information about gluten-free options. You can read about my nightmare airline experience here.

Get Everyone Onboard (pun intended) 

If you are traveling with family or friends, make sure they are onboard about the gluten-free thing. It is easier to just bring it up at the start of the trip rather than wait until everyone is hungry and searching for a place to grab a bite. If your travel-mates know beforehand that stopping at Pizza Hut is not really an option for you, you won’t have to veto their glutinous choices! Be open and honest about what kind of pit stops will work for you.

2. Attending Dinner Parties 

There are many strategies you can use when attending a dinner party and which one you choose has a lot to do with the context of the party. Is it hosted by a close friend? A new friend? A friend of a friend? A neighbor? My go-to approach for attending a dinner party is a 3 step process.

  1. Call/email/text/Facebook message the host and ask what they are serving
  2. Disclose that you are gluten-free and what thats means
  3. Offer (by offer, I clearly mean insist politely) to bring a side-dish or a dessert.

Approach the chat with the dinner party host as conversational. Your goal isn’t to make the host change their menu or make everything gluten-free. The goal of the conversation is to figure out if there are any gluten-free dishes so you can plan accordingly.

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When you bring a side dish, make sure it is something quasi-filling because it may be all you end up being able to eat. I suggest a quinoa dish (here is my favorite recipe). When it comes to dessert, I suggest baking mini-gluten-free cupcakes (my Tiramisu cupcake recipe is always a hit at parties, check it out!).

Lastly, I suggest eating a little bit of food before heading over to the party. Gluten-free pro-tip? Never go anywhere truly hungry!

3. In-Laws/Extended Family

Does the word “In-Law” run shivers down your spine? Sometimes the idea of being a burden to the in-laws during the Holidays, especially for a new couple, is quite unnerving. What if you ruin their family traditions? What if you are that girl, the one who refuses to eat anything made by the family? Take a breath. Being gluten-free, for people with Celiac or gluten-intolerance, is not fleeting. This will be your reality at Holidays for years to come so it is best not to beat around the bush. Don’t down play how important being gluten-free is to you, just be open and honest about it. In most cases, people will be accommodating even if it does take them a while to truly understand what it means to be gluten-free.

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I have heard so many of my readers tell me that extended family members “just don’t get it” or are “unsupportive” or think that being gluten-free is a cry for attention or a fad diet. I don’t have any magic words of advice to fix that. It happens to all of us. You need to be patient and understanding even if the people you encounter are not. Remember, for most people the idea of being gluten-free is quite literally out-of-this-world-weird. So many cultural and religious traditions center around wheat (as an Italian and growing up in a Catholic household I can personally attest to this). It will take some time for people to accept the gluten-free lifestyle but if you are persistent, patient and willing to answer the questions people will inevitably have, they will come around.

4.Traditions

Here is where you may have to get a bit creative. Some family traditions may not be gluten-free friendly which means you will likely need to make some changes to your tradition or make a new tradition altogether. Check out my post about tweaking holiday traditions. If you or your family aren’t quite ready to make changes to family traditions for the gluten-free diet (maybe you are newly gluten-free and aren’t sure it is for you, maybe your family is still adjusting etc.) then take the time you need! Christmas will come around again next year, you can always make changes for future years. I had been diagnosed with Celiac Disease for four years before my Italian family made a complete transition to a gluten-free Christmas. We spent a few years trying to just add a gluten-free option but eventually  decided to make the entire dinner gluten-free since so many of my family members are now gluten-free. You can read about the Bonaduce transition from classic Italian Ravioli to gluten-free “roliolis” (a hybrid lasagna ravioli dish) here.

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There is no doubt that being gluten-free around the holidays can be a challenge but the most important piece of advice I can offer is to be graceful about being gluten-free. Take the Holidays in stride, be persistent and protect your health. Being an easy-going guest is not worth getting physically ill. By being open to talking about gluten-free options and your needs you can absolutely be gluten-free gracefully.

Have a great Holiday season!

Safe travels,

CC

Food Stars Go Gluten Free

18 Aug

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With Restaurant Week upon us in Washington DC I can’t help but think about how far the restaurant industry has come in the past few years when it comes to serving gluten-free customers!  Between the increase in demand for gluten-free products from the celiacs, the gluten intolerant and the fad dieters to the efforts of nonprofits like National Foundation For Celiac Awareness, Celiac Disease Foundation and the Gluten Intolerance Group, people living gluten-free can enjoy the delicious foodie culture that has spread across the country!

Which star chefs and popular restaurants have joined the gluten-free bandwagon? A lot!

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Two old school Food Stars, Mary Sue Milliken and Susan Feniger, offer a full gluten-free menu at all of the locations of Border Grill.  Milliken and Feniger starred in 396 episodes of Too Hot Tameles on the Food Network. Mary Sue also competed and was the first runner up in Top Chef Masters Season 3. Check out my pictures from my most recent visit to Border Grill in Downtown Los Angeles.


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Fish tacos with jicama, grapefruit, jalapeño aioli and avocado 

If you are a fan of the Food Network then you are probably familiar with Stacey Poon-Kinney, one of the final five contestants on The Next Food Network Star. Her restaurant, The Trails Neighborhood Eatery was also featured on an episode of Restaurant Impossible back in 2011. Poon-Kinney offers an extensive gluten-free menu at her restaurant including gluten-free pancakes, which, in my experience, are rarely offered at restaurants!

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Another star making delictable gluten-free offerings: Iron Chef  and restaurant owner Jose Garces. My favorite of the Garces Group restaurants is Distrito, a modern Mexican restaurant in Philadelphia. In addition to offering glutne-free options, this incredibly popular eatery can satisfy any top-notch foodie’s palate! Distrito has been trained by NFCA’s GREAT Kitchens.

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Jose Garces also had his restaurants Amada, Chifa and Tinto trained by GREAT Kitchens.  His illustrious Garces Trading Co restaurant offers a formal gluten-free menu. Here are some of the pictures from my most recent visit to Distrito!

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Stephen Starr, another wildly successful restauranteur and winner of Restauranteur of the Year by Zagat and Bon Appetit, has several restaurants that have been trained by GREAT Kitchens and offer gluten-free menus! During my last visit to Philadelphia I stopped by El Rey and enjoyed  a beautiful modern twist on a chille relleno smothered in a walnut sauce and stuffed with dried fruit, walnuts and ground beef.

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About a year ago a friend asked me how I could possibly consider myself a foodie given that I can’t eat most of the food offered by the most acclaimed chefs. Fact of the matter is, the gluten-free lifestyle is becoming more and more common. Restaurants have a financial incentive to cater to the gluten-free community because this particular foodie-niche happens to be an incredibly loyal customer base. When a restaurant makes a commitment to offering safe gluten-free options to its customers the gluten-free community talks about it. Apps like Find Me Gluten Free guide people living gluten-free directly to the doors of restaurants with gluten-free menus. When it comes to gluten-free customers, a gluten-free menu or a GREAT Kitchens logo on your restaurant door attract customers that will keep coming back.

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The gluten-free customer base is loyal and hungry so when chefs like Mary Sue Milliken and Jose Garces offer something gluten-free they are pretty much guaranteed a huge influx of new customers.

Next on my list of places to try? One of the newer Stephen Starr restaurants, Le Diplomate in Washington DC! To my fellow Washingtonians, enjoy Restaurant Week! Remember to ask the necessary questions to avoid cross-contamination while dining out! Check out this link to The Gluten Free Professional to help you become a savvy celiac diner! Check out the section called “networking” for specific tips on dining out!

-CC

The Gluten Free Professional: the gluten free diet and your career

20 Apr

Can being gluten free affect you professionally? The answer may surprise you!  The importance of networking is lost on few careers. From working your way up from server to management to making partner at a law firm, networking with colleagues and others in the biz, can play a big part in your professional success.  Where does networking happen? Where do most social encounters happen…while eating!  Food is social to the point where its purpose is probably more about connecting with others than it is about nutrition.  Come on, birthday cake has very low nutritional value yet has great cultural value. The role of food is social and, when you take that into the workplace, it becomes professional.

Let’s go through a few of the potentially problematic gluten free scenarios you may face in your professional life:

Meetings

The most common place you may find yourself in an awkward GF situation is during regular meetings or conferences at work. Of course, it depends on where you work and how meetings are run, but I am picturing a conference room with a big oval table and chairs squished really close together so all of your coworkers can fit.  Instead of a vase of flowers as a centerpiece you will see a box of donuts, a plate of danishes, or a stack of half-sandwiches from a local deli.  What should you do in these situations?

If you have been with the same job for a while most of your coworkers probably know that you are gluten free (why the lack of GF options then, I don’t know. Baby-steps, people!).   You have a few options:

Option 1: Bring a snack

This is my favorite of the three options for several reasons. It is a happy medium between not drawing too much unwanted attention with a big outside lunch while also not feeling deprived or left out.  Keep snack bars or chips in your desk drawer and bring them to the meeting.  Simple solution to what sometimes feels like a huge problem.

Option 2: Abstain

Plenty of people in your office will probably not partake in the provided refreshments.  Maybe you had a late or large breakfast. Maybe you don’t like whatever is provided. Maybe you have dinner plans later and don’t want to spoil your appetite. Maybe you are on a diet. There are plenty of reasons that people don’t eat food that has been set out before them, not just because it has gluten in it. Don’t feel pressured to partake but also don’t feel pressured to explain yourself.  You don’t have to justify not eating the food!  It is not outside the realm of normal to abstain, so don’t stress about it.

Option 3: Bring lunch

There is nothing wrong with bringing lunch from the outside world into a meeting if everyone is going to be eating anyways. This is my least favorite of the three options, though, mainly because of convenience.  You may not have time to run out of the office and get food before the meeting. Another issue is that bringing a big outside lunch draws a lot of attention to you and your food.  It will smell different, look different and be packaged differently.  I get plenty of attention from being GF and, in a setting like this, I do not want that attention.

The benefits of bringing in your own lunch are that you won’t be hungry and you get to eat with your coworkers! If you do choose this option, do so with pride (OWN IT!).  You don’t have to feel victimized because you can’t eat the deli sandwiches provided. Your lunch is probably fresher and more delicious anyways! Instead of focusing on what you cannot have, focus on the fact that your lunch is something that you chose and enjoy it.

Networking

This situation may be a little trickier than a conference room full of donuts.  If your job requires networking with clients, prospective employees, getting to know your executive team or your boss then you will likely find yourself in the position of dining out!  There are some steps you can take to reduce the GF stress you may feel building in you as you think about giving the gluten speech in front of your boss or prospective client!

Strategy 1: Control the Environment

Try suggesting a restaurant that you know is safe or a restaurant that you frequent (maybe the wait-staff knows you and your GF needs already).  I like to suggest a few diverse options in the hopes that the person in question will choose from my provided list!  If this fails, then move to Strategy 2.

Strategy 2: Benign Deception

Whenever I really don’t want to be a spectacle while ordering I engage in benign deception.  I know this may seem over-the-top but sometimes (often, actually) I just don’t feel like putting myself on display while ordering!  I will excuse myself from the table and say that I am going to wash up or use the restroom. In actuality, I am tracking down the hostess or server to discus GF options BEFORE she/he comes to take our order.  If I can’t find the server assigned to my table I ask the hostess for help.  I explain that I am gluten free and really don’t want to have to ask questions and put on a show in front of the person I am eating with. In my experience, the hostess usually gets it. Make sure you are transparent and honest though otherwise it comes off as really odd that you are going so far out of your way to put in an order!

Here are some potential questions you can ask:

  1. Can you ask the chef which items are gluten free on the menu?
  2. What modifications do I need to make to make ____________________ gluten free?
  3. Do you know which items are gluten free off the top of your head or can you grab someone who does?

Once I figure out what I can order I go back to my table.  When the server comes I can put in an order as smoothly as my non-GF lunch date!

Strategy 3: Order Simply

If you don’t want to implement Strategy 1 or 2 here is another alternative: order simply.  Once you have been gluten free for a while you start to get good at deciphering menus and figuring out what is likely to be gluten free. This is risky!! Not telling your server that you are gluten free can get you into trouble sometimes so use this strategy with care. I might order a salad and specify no croutons, bread or dressing (even if croutons aren’t listed in the description on the menu, say it anyways!). The last thing you want to do is send a dish back in front of a prospective client because you forgot to mention an important detail about what you wanted eg no croutons!

Happy Hours

Happy Hours are pretty common places for coworkers to socialize after work but can sometimes be tricky if you are gluten free.  Most bar food is horrible for the gluten free diet because the menu items are usually fried in contaminated oil (wings, French fries, calamari etc).  Avoid food at happy hour unless you have talked to the wait-staff or cook beforehand.  Since you are not eating make sure you limit your alcohol intake! You don’t want to be that coworker. Beer is super common at Happy Hours, especially because there are great deals on pitchers.  Take pride in not drinking the beer otherwise you are going to feel bummed out and excluded. You don’t have to tell people it is because you are gluten free if you don’t want to. Some people don’t like beer anyways! You can always go for a glass of wine or a mixed drink. Consult GF resources to make sure your drink of choice is gluten free. I keep things simple and order a glass of wine.  Avoid any weird mixed drinks unless the bartender is willing to tell you the ingredients. Check out Triumph Dining’s list of gluten free alcoholic beverages. 

The thing to remember about happy hour is that people are happy to be there! Work is over and I promise you that no one cares what you are eating or drinking so long as you are having a good time!

Holiday party/Retirement Party/Celebrations

A work party is no different than any other holiday event or dinner party you may have gone to in the past. Don’t overthink it! Use the same strategies you use for other parties. You can check out my posts on how to survive Easter dinner parties  for some tips.

One bit of advice: just bring something! Again, you don’t have to make everything about gluten. You can control the narrative so that you do not feel like a victim of Celiac Disease or gluten intolerance. Bring a dish to be nice/polite/for fun or to show off your cooking or baking skills.  You can bake these awesome Tiramisu cupcakes or bring this savory quinoa dish that will be sure to impress!  If you bring a dish you earn brownie points with the host and it guarantees that you have something to munch on during the party.

Traveling

Some jobs require traveling and this can make finding GF food challenging.  You will be in unfamiliar territory and may be traveling with a team from work.  Download the Find Me Gluten Free application on your smartphone before you head out to your travel destination. This app takes your GPS location and gives you a list of restaurants with GF options near you. You can easily make suggestions on where to dine to your work team. Tell them there is a Chipotle about a mile down the road and they will probably be impressed how well you know your way around the area!

If traveling alone you have more flexibility and the app should be enough to help you find food options. If you are having issues because the people you are traveling with want to go out for pizza remember you can probably order a salad but more importantly, if you are traveling with these people, you should probably just explain the gluten thing! You may be surprised how understanding they can be.  If a conflict arises you will have to just talk it out. Hopefully all parties involved will be professional about where to dine considering it is a work trip anyways and not a vacation!

If traveling, make sure you pack snacks to have on the road.  Pack protein bars or you can always buy Kind bars at Starbucks! Here is a post on traveling gluten free by air!

Being gluten free in the professional world may be an extra challenge but, let’s be honest, being gluten free makes almost all food-related situations more challenging. Why would work be the exception? It isn’t fair but we can make the best of every situation by being prepared and having a positive attitude.  Remember that you can control the narrative. A lot of people experience negative feelings like being victimized, excluded or simply anxious over situations that may arise but we can take steps to change that frame of mind.  By being proactive we can turn negative situations into positive ones like bringing cupcakes to the next work function. Yes you have to put in some extra work but you get to eat cupcakes and your coworkers will enjoy them too!

Enjoy the rest of your weekend and, come Monday, get ready to be gluten free professionally!

-CC

Gluten Free Tiramisu Cupcakes

7 Apr


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The national cupcake craze has not excluded those living gluten free.  In fact, as far as a flour-based food fad goes, the cupcake industry has been pretty inclusive.  Shows like Cupcake Wars have highlighted several gluten free bakers in the past few years. How many of you have grabbed a cupcake from Crave Bakeshop in Lake Oswego, Oregon?  If you have, then you have probably met Ms. Kyra Bussanich, the proud winner of Cupcake Wars and promoter of gluten free awareness!  For my neighbors in the DC Metro Region we can always stop by Sticky Fingers Bakery in Columbia Heights, another winner of cupcake wars, for a vegan gluten-free cupcake!  The big kahuna cupcakeries are also jumping on the gluten free bandwagon.  Bakeries like Sprinkles Cupcakes provide customers with a red velvet gluten free cupcake. You can tell it is gluten free because it is marked with a big red “G” on top!

From coast to coast you can find bakeries offering gluten free cupcakes but what about baking them yourself??  Cupcakes are a great home-made good to bring to a friend’s dinner party, they are simple to transport, easy to eat (don’t require utensils) and are sweetly delectable.  Baking gluten free though, is no walk in the park…or is it?

The days of trying to find the perfect ratio of garbanzo bean flour:qiunoa flour:amaranth flour are over!  You also don’t need to search to the ends of the cyber world for a “gluten free” recipe that is more interesting you’re your traditional vanilla or chocolate cupcakes.  I’ll be real; you will have a hard time finding a gluten free recipe for the “raspberry cream cheese chocolate swirl cupcake” that your friend posted on Pinterest but with products like Glutino’s Gluten Free Pantry’s All Purpose GF Flour and King Arthur Flour’s Multi Purpose GF Flour the days of questing for specific gluten free recipes are over. Whenever you find a recipe that calls for 1 cup of all-purpose flour, you simply grab your box of all-purpose gluten free flour and get started! You can check out my review of gluten free all purpose flour here!

I recently made gluten free tiramisu cupcakes that completely exceeded my expectations! I am not a baker and always thought that baking gluten free and from scratch was simply off limits given my lack of experience.  It turns out, anyone can be a gluten free baker if they want to be. Now, if you hate hearing things like “I can’t believe this is gluten free!!” then don’t make these cupcakes because I guarantee you that people who eat them will shout this while devouring your glorious gluten free goodies.  The trick to baking, especially baking gluten free, is following the recipe exactly. Minor deviations can really mess with the texture and denseness of the cake.

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For this recipe, and others like it, I suggest investing in 1-2 mini cupcake pans. They are great for desserts, snacks and are just a bit cuter than your average cupcake.  The cupcake recipe is for a basic (and delicious) vanilla cupcake based on the recipe by Vegan Cupcakes Take Over The World.  You can use this recipe for making a ton of different cupcake varieties. This post gives instructions for turning a simple vanilla cake into a tiramisu delight!

Step One: Bake Your Mini Cupcakes

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Before you get started, make sure you have mixing bowls, an electric mixer or hand mixer, cupcake liners and the like! You do not need a Kitchen Aid Mixer in order to bake this recipe; however, it is my absolute favorite tool in the kitchen! It makes baking so much easier!  If you have one stashed in a cupboard somewhere now is the time to use it!

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Ingredients: 1 cup soy milk

1 teaspoon apple cider vinegar

1/3 cup canola oil

2 tsp vanilla extract

1 1/4 cups all purpose gluten-free flour

2 tbsp cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup granulated sugar

  1. Combine soy milk and apple cider vinegar in a bowl and let sit for around 10 minutes (this allows the soy milk to curdle)
  2. Combine all dry ingredients in a bowl. Mix together using a fork
  3. Put all wet ingredients into a mixer and mix on low for a few minutes
  4. Add dry ingredients to the mixing bowl a little bit at a time until all ingredients are combined
  5. Pour batter into lined mini cupcake pan and bake at 350 degrees for 22 minutes

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Step Two: Make Your Tiramisu Frosting

Ingredients:

8 ounces mascarpone

1 cup heavy cream

½ cup powdered sugar (confectioner sugar)

cocoa powder and cinnamon (for dusting)

  1. Use electric mixer to whip the heavy cream. Set mixer on medium speed until you see stiff peaks form in the cream
  2. Combine the powdered sugar and mascarpone in a separate bowl
  3. Gently mix whipped cream and mascarpone mixture together until smooth
  4. Put frosting into plastic baggie and save in fridge until cupcakes are ready

**If you would like a vegan frosting combine ¼ cup margarine ¼ cup vegan cream cheese and 3 cups of powdered sugar in an electric mixer (I add cinnamon and nutmeg for an extra kick).

You will want to use a Ziploc bag so that you can cut the tip off, forming a makeshift pipette tool for frosting the cupcakes!

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Step Three: Assemble Your Cupcakes

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If you want to give your cupcakes that irresistible coffee flavor that people associate with tiramisu then you need to brew yourself a cup of Joe!  I use my Keurig to make a small cup of hazelnut coffee for my cupcakes, there is no need to brew a whole pot of coffee for this.  Once your cupcakes are finished baking you will need to cut out a small cone-shaped chunk from the center of each cake. You will drizzle a few drops of coffee into each cupcake. Be careful not to saturate the cake with coffee. You don’t want the cake to be mushy in the center.

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Once you have drizzled the coffee over the cakes it is time to get out your frosting. Cut the tip off of your Ziploc bag, forming a pipette and get to work! Once the cupcakes are frosted dust them with cocoa powder and/or cinnamon (I use both!).

Voila! You have now made interesting, delicious, gluten free cupcakes!

The next time you are invited to a dinner party and feel stressed about the dessert option just bring a batch of mini cupcakes! They are the perfect gift to a host because they are small enough that they don’t have to be the main or only dessert but substantial enough that you can feel included in the dessert course even if you can only have the cupcakes.  Mini cupcakes are simply a great addition to any event or meal.

Happy baking!

-CC

This Week On The Hill: Celiac Disease and Politics

4 Mar




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When I moved to Washington DC to teach 7th grade Science I never thought that I would end up in the offices of Senators and members of the House promoting legislation that will benefit the gluten free community. Advocating for the gluten free community is one of my greatest passions, it is why I started this blog, go to events and volunteer for many of the gluten free and/or Celiac nonprofits in the United States, but I never thought I would have the ear of the US government.

The Digestive Disease National Coalition held its annual public forum, uniting people from across the digestive disease spectrum for one cause: get our needs on Congress’s radar. DDNC held multiple informational lectures on Sunday preparing the volunteer advocates for our day on the Hill. Sunday night ended in an amazing Welcome Reception. I never expected to worry about over eating at a Digestive Disease event but the food was incredible and 100% gluten free despite the fact that Celiac Disease is only a small subset of the overall coalition. Katz provided the gluten free desserts as well as toast and muffins for breakfast the next day.

The Digestive Disease National Coalition unites people advocating for the treatment and prevention of conditions ranging from colorectal cancer to pancreatisis to gastro paresis to Celiac Disease to Chrons and much much more. The showing of volunteers was truly inspiring because we had policy makers, presidents of nonprofit organizations, patients and the families of patients all working together to promote legislation that will help cure, treat and prevent digestive diseases. I met cancer survivors who showed up to support people still fighting for their lives. I worked with people who were physically exhausted by the end of the day because they are living with serious chronic illnesses. The solidarity demonstrated by the digestive disease community is something to be revered.

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Although I am from California, I was representing the state of Maryland today, my current residence. I was happy to be with Team Maryland because Marilyn Geller, Chief Operating Officer of the Celiac Disease Foundation, was here representing the political needs of Californians living with Celiac Disease. Alice Bast, president of National Foundation for Celiac Awareness, was here representing Pennsylvania along with a small cohort of other members of NFCA. I was very proud to be a part of the Celiac cohort present at DDNC.

DDNC divided our coalition by state, forming teams of around six people. The teams were responsible for planning what would be pushed for during our meetings with Senators and Representatives and had to elect a team leader to facilitate the discussions. I was elected leader for Team Maryland which was both humbling, terrifying and exhilarating.

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I met with the offices of Senator Mikulsi, Senator Cardin, Representative Ruppersberger and Representative Van Hollen. The main goal of our visit was to push for an increase in National Institute of Health funding from $31 billion to $32 billion. Honestly, it was an easy sell given the fact that the people I met with were democrats, on various health committees and the NIH is located in Maryland so its funding directly impacts the state by increasing jobs in the health field.

You may be wondering what can Congress do for someone living with Celiac Disease. That is a fair question, unlike many diseases and conditions out there, Celiacs doesn’t have a very long or involved legislative agenda, something the gluten free community hopes to change in the next few years. However, there are a few issues that are pretty significant: 1. Gluten Free Labeling Laws 2. National Celiac Awareness Month (May)

Currently, the gluten free labeling bill is being reviewed in the Office of Management and Budget which is great. It should get sent back to the FDA soon for approval. The main issue I focused on in my Congressional visits was the declaration of May as Celiac Awareness Month.

In a time when budgets are tight and sequestration has broken the hearts of many members of Congress, pushing for meaningful legislation that doesn’t cost Congress a dime is pretty heart warming business. There is no reason for Congress not to proclaim May as National Celiac Awareness Month; however, there is a risk that this issue gets overlooked given the complicated political climate. My goal was to get this House and Senate Resolution on their radar.

I explained to the members of Congress that Celiac Awareness Month is incredibly important to our community. For one thing, the biggest challenge with living gluten free is the overall lack of awareness in the general population about the condition. Celiac Awareness Month helps get the word out because not only does the government get involved but it gives nonprofits like Celiac Disease Foundation, National Foundation for Celiac Awareness and the Gluten Intolerance Group a wonderful platform for awareness campaigns during the month of May. For example, last year GIG was able to reach over eight million people through their Chef to Plate program that has restaurants that currently offer gluten free menus promote Celiac and GF awareness for the month of May.

In addition to helping people currently diagnosed with Celiacs or gluten intolerance, declaring May as an official Celiac Awareness Month can help us increase the number of accurate diagnoses. This is where I got the attention of Congress: misdiagnosed Celiac patients are a drain on the economy. Before diagnosis, many Celiacs see close to ten physicians, racking up medical bills. Additionally, they are usually prescribed medications to treat symptoms that could be completely eradicated by following a gluten free diet. They undergo expensive procedures like endoscopies, blood tests, colonoscopies etc racking up more and more medical bills, potentially going into debt. Furthermore, undiagnosed people tend to be very sick, they may have to leave the workforce, start getting disability checks from the government or declare themselves as unemployed.

Personally, I feel like the quality of life arguments should be enough to tug at the heart strings of members of Congress but if not I am happy to make arguments that tug on the purse strings, and those arguments happen to quite plentiful.

I found overwhelming support for the Celiac Awareness Month Resolution. The staff aides asked me several follow up questions and even asked me for my contact information so they could get more information for their Senator on this issue.

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The Kennedy Caucus Room

I had such a wonderful time. Not only did I meet great people, true champions for their causes, but I got to spend time with NFCA and CDF as well as eat amazing food. I know the food is the least important part of the day but I have to admit it really was amazing to see gluten free accommodations made so efficiently and without error. The luncheon held in the Kennedy Caucus Room was a sandwich buffet that had gluten free and gluten-containing options but avoided cross contamination by separating and labeling the types of bread and providing condiments in packets instead of a common serving bowl and a knife to spread onto the bread.

The people I met today were so inspiring because many of them are patients who came out to represent the needs of people living with their conditions. These are people who took off work in order to promote a good cause, people who were willing to put themselves on the spot and speak to members of Congress about very personal matters. I have always said how much I love the gluten free community because it is such a supportive, connected and united group of people but what I didn’t know is that we have a host of brothers and sisters out there living with digestive diseases who are fighting the same battles for quality of life. I’m proud to be gluten free and proud to be a part of DDNC!

Consider signing up for the Digestive Disease National Coalition next year! It is an experience worth having!!

-CC

CC Gluten Freed’s Best of 2012

5 Jan

As the nation reviews the employment, or rather unemployment, data from December 2012, I too feel inclined to take a look at some numbers. CC Gluten Freed had a fantastic year when quantified in terms of hits and viewer traffic! Now, asking a blogger for the number of hits per year/day/whatever is similar to asking a woman her age: it is simply impolite. I will happily reveal some of my aggregate data and post CC Gluten Freed’s top hits of 2012! Just as NPR reviews the best podcasts, I will be reviewing my top posts of this year for you to share with friends or just enjoy for a second read through.

Best-of-2012

#1 Post of 2012

So you want to take a cooking class…

This post offers advice for taking mainstream cooking classes while being gluten free.  The cooking classes advertised as “gluten free” are usually special courses offered sporadically at cooking schools, local markets and local stores.  Gluten free people need to be able to cook for themselves since restaurants always pose a risk and bringing a dish to dinner parties is always a must.  How are we supposed to become master cooks when the only classes we attend teach gluten free baking and/or are hyper-specific classes eg a specific type of cuisine.

I wanted to take a cooking series that covered all the basics of cooking: knife skills, sauces, meats and poultry, baking, grains etc. Check out the top post of 2012 to find out how I managed to make my experience a gluten free on. 

#2 Post of 2012

The Domino’s Effect

Remember when Domino’s thought they were being gluten free? This post looks at the situation critically and examines both sides of the issue: was Domino’s position on gluten free pizza a valid one? Spoiler alert! I conclude that it was an absolutely abhorrent decision on Domino’s part.

In this post I applaud the NFCA for making sure that Domino’s did not falsely advertise their pizza. GREAT Kitchens was able to evaluate the kitchen practices that Domino’s intended to implement and concluded that their kitchen practices are not safe for Celiacs.

In addition, I point out the negative implications of such careless actions on Domino’s part.  Do the decisions of big companies have a domino effect?  Read to find out!

#3 Post of 2012

The Importance of Letters

The third favorite of 2012 is “The Importance of Letters.” I am glad that this post ranked so high in terms of traffic because this was one of my founding pieces for CC Gluten Freed.  The whole idea behind this blog is to spread awareness and teach my readers how to advocate for themselves and other people living with Celiac Disease.   This post discusses the what, when, where, why and how of writing letters to restaurants about gluten free customer experiences.

Check out how you can make a difference by spreading the word.

#4 Post of 2012

The Unsuspecting Celiac: Five Things That May Be Getting You

I am also glad that this post had so many views because it is a great resource for people who are gluten free but are still feeling symptomatic. In some cases, people let bits of gluten slip into their diet from some unexpected sources!  This post looks at five foods that a lot of gluten free people continue to eat even though they shouldn’t.

My favorite part of this post is the very end. I tell you five things you may be surprised to realize that you CAN eat!

#5 Post of 2012

Recipe: Quinoa with Cucumber and Mint – White Sea Bass with Orange-Tarragon Relish 

Coming in at #5 we have my recipe for cucumber mint quinoa!  This recipe is absolutely delicious!  It is a great dish to serve in the summer time because it is filling yet refreshing. I include little changes you can make to this recipe to keep things interesting. You can use this versatile recipe in so many contexts.

One tip: the Quinoa dish is perfect for bringing to a dinner party as a gift for the host.  It is filling enough so that if there isn’t anything you can eat your plate will still be full (as well as your stomach) but the dish is light enough that it won’t steal the show from whatever main entree your dinner host is serving.

Check out this post for the recipe!

 

 

Here’s to another year of great posts and many readers!

 

-CC

The Unsuspecting Celiac: Five Things That May Be Getting You

17 Sep

Being gluten free is a like being a full time student while having a full time job.  It requires understanding what is and where it can be found which means you must learn about the basics of cooking, how to read labels, and common restaurant preparation practices.  In terms of quantity of information, it is a lot. Not to mention, the labels on today’s foods are so complicated you feel like you need a BA in chemistry to decipher their code, but we Celiacs manage.  Once you get down the basics of being gluten free the real work starts. Every meal tests your knowledge and the consequence of ill-preparation or even a simple mistake is much graver than a bad grade.  The good news is that it does become easier with time. That being said, even the most seasoned Celiacs run into gluten now and then.

What are those common pitfalls that get even the most diligent gluten free devotees?  Here are 5 things that tend to sneak under the GF radar:

1. Pet Food – who would have though that man’s best friend could be your biggest gluten free enemy?  If you aren’t seeking out gluten free food for your pet I suggest you start right away.  Cats and dogs (at least mine and I’m sure there must be others) tend to wolf down their food. Seriously, when little Cannoli eats it is like something out of a cartoon with food flying in all directions.

In college my roommate had a Chihuahua who, like most small dogs and cats, would pick up a mouthful of food from their bowl and eat in all the way across the room on the floor.  If your pet food is full of gluten (like most are) you may be putting yourself at serious risk for cross-contamination in your house.

If you think labeling laws are lackluster in the human world, wait until you start looking for gluten free pet food. “Grain free” does NOT usually mean gluten free in the pet world. In fact, “grain free” varieties tend to have both oatmeal and barley in their recipes. You want to find brands that say “gluten free” or “no glutens” on them or you can take the time to read the labels on the “grain free” foods because some are gluten free.

Treats should also be gluten free because you typically handle them with your bare hands.  Blue has a bunch of gluten free treats that you can use to train puppies and to simply treat your pet.

Here are some very affordable brands that have gluten free food for both cats and dogs. I have used both Instinct and Blue for my pets with great results.

2. Wine – Many people believe that all wine is gluten free. While most wines are gluten free there are some exceptions that you should be aware of and on the lookout for.  For example, the process of fining the wine can result in gluten contamination if the company uses wheat protein as their fining agent. Fining is a process where the wine is stabilized and clarified by adding a protein (usually a clay called bentonite or animal protein). The proteins drift through the wine picking up solids and then sink to the bottom of the barrel leaving the wine at the top clear and stable.

Wines that don’t undergo fining usually need to be decanted before drinking. Furthermore, the proteins attract and eventually precipitate out phenols which contribute to the bitter taste of the wine. Fining can be used to augment the taste or astringency of the wine.

What is the verdict? Your wine is most likely safe, so drink up! According to Geraldine Newcomen of the Food Standards Agency in the UK, any product containing an allergen must be properly labelled eg if a wine fining process contaminates the wine with wheat it must be labeled on the bottle as “containing wheat.”  This is not true, or at least not enforced, in the US but most wines are naturally gluten free. Most wine companies use bentonite clay as their fining agent due the the vegan movement encouraging them to stay away from animal proteins and the food allergy movement pushing them away from using gluten.  When you drink wine, be conscientious. Check for any allergy labels on the bottle, avoid wines from Australia or New Zealand which have a higher likelihood of using wheat products during the wine making process.

3. French Fries – My go-to food at restaurants when I first got my CD diagnosis was French Fries. It wasn’t until a year into my diagnosis that I realized that French Fries are much more enemy than friend.  Though they are made of potato there are so many ways to contaminate French Fries. First and foremost, they are most likely fried in contaminated oil.  If the oil in the deep fryer is used to fry onion rings, fried chicken, wontons and the like than all foods fried in that oil are essentially infused with gluten and should be avoided.  Additionally, a lot of French Fries are dredged in flour to make them crisper when fried. What is worse, a lot of restaurants buy their French Fries frozen and so the waitstaff and potentially the kitchen staff wouldn’t even know that they have been dunked in flour. Along the lines of restaurants buying frozen French Fries, sometimes the staff does not pay attention to what type of fries they buy. For example, I went to a place in Berkeley, California that was selling beer-battered French Fries but didn’t even know it. I discovered this when I asked to see the packaging.

The moral of the story is stay away from French Fries unless you are at a restaurant that you know really, really well or has been trained in cross-contamination and gluten free awareness.

Are there some safe fries out there? Yes! Five Guys and In N Out both have GF fries and oil that is exclusively used for their fries. Stay away from almost all other fast food French Fries and be sure to inquire at sit-down restaurants before ordering their fries.

4. Veggie Burgers – I don’t fully understand why but many, many, many people assume that if something is vegetarian or vegan then it is probably gluten free too. This is absolutely not the case. Although vegans and gluten free people both have highly restricted diets, read labels and ask questions at restaurant it does not mean that our needs are the same. Sometimes, if it looks like a duck and quacks like a duck it simply isn’t a duck. You know?  I have been served veggie patties as the “gluten free option” a number of times, all of which resulted in me being glutened.  I learned my lesson and now avoid veggie burgers unless I can personally read the label or a chef comes out and tells me how he or she made the burger.

One time I was at a catered work event and the caterer said the veggie burger was the GF option. I asked the guy to double check the packaging and I watched as he picked up the box and read.  He came back to report that the patty was gluten free. Literally form 10 feet away and looking over his shoulder I could see a big sticker on the box that said “MADE FROM WHOLE WHEAT!”  Sometimes people can’t get vegans and gluten free people separated in their brains. This is something that gluten free people need to know and counter-act.

Some veggie burgers, like Sunshine burgers, are gluten free. If you are trying to be GF and vegetarian or vegan than be sure to find some reliable brands so you don’t go hungry!  I am actually going vegan until Thanksgiving and I look forward to the challenge.  I’ll be sure to post about my experience once it has been longer than a two-day commitment (I started yesterday).

5. Preschool or Kindergarten – This may not apply to most of my readers; however, many of you either have or at least know a Celiac kid.  Playdough is any Celiac kids worst enemy.  Children play with it all day and then run around touching things with their contaminated, yet adorable, little hands.  If you have a Celiac kid and need to send him or her to preschool or Kindergarten I suggest talking to the head teacher about playdough in the classroom.

Ironically, I discovered how troubling play-dough (brand: Play-Doh) can be through my work.  At a big work conference all of our tables had play-dough at them for people to fiddle with during the long 6 hour lectures.  Unfortunately, we also ate lunch at these tables.  People would rub the play-dough on the table to flatten it out, little bits would stick to the table and dry and my colleagues’ hands were coated with the shiny oil from the play dough, making me feel like I could see the gluten all over them.  As a grown up, I wasn’t too concerned. I made sure my hands and food didn’t touch the table. Kids aren’t this observant. They touch everything around them and are very prone to sticking their hands in their mouths.  The risk of contamination is pretty high!

Solutions? Talk to the teacher about having play-dough removed from the classroom. I am a teacher and I know I would be receptive to a suggestion like this from a parent. If for some reason they believe that play-dough is a quintessential component for their pre-K curriculum than advise they buy a GF brand. If they refuse you may want to consider either going to an administrator at the school or buying the GF play-dough yourself and coercively donate it to the school. If there is one thing I know about parents of Celiac kids, they are persistent and effective advocates for their children.

Alright, I recognize that on top of everything you know about being gluten free, adding even five more things can be pretty frustrating and disheartening.  Let’s end on a positive note. We talked about five surprising things you can’t have but what are some surprising things that you can have???

1. Macaroons and Macarons – Most Macaroons and Macarons are naturally gluten free! Macaroons are the American cookie with coconut in them used by many during Passover. Macarons are typically those colorful French cookies you see in pastry shops. They are also usually gluten free because they are traditionally made with almond flour.

There are always exceptions so always read labels and ask questions but for the most part, you are good to go. Jewish Macarons are used as a dessert on Passover. They are Kosher and gluten free. Additionally, a lot of French Macarons are made with almond flour like this recipe for chocolate Macarons.

Order some now!!

2. Lea and Perrins – We normally avoid Worcester Sauce because it used to always have gluten in it. This also meant we had to avoid Caesar salads and many steak sauces and marinades. Today, Lea and Perrins, probably the biggest Worcester company, has changed their recipe to be gluten free. I still would be cautious about ordering a Caesar salad or ordering something with Worcester without seeing the bottle and making sure it is Lea and Perrins but you can definitely use it at home when you are cooking. In the next few years I think it will be safe to eat Caesar dressing without too much inquiry. Now that Lea and Perrins have set the bar, I expect other companies to follow suit. Until that day, always be cautious but you can start re-including Lea and Perrins into your recipes.

3. Dorritos – These are now gluten free! The original flavor of Dorritos has changed its recipe, which used to include wheat flour, to a recipe that uses corn instead.  As someone in the field of Public Health I can’t really condone eating Dorritos but this will make Superbowl parties and the like much easier considering how popular the Nacho Cheese flavor is!  Yum!

4. Pao de Queijo aka Brazilian Cheese Bread – Ever been to Fogo De Chao? This is a very popular Brazilian restaurant that, like most Brazilian restaurants, serves Pao. This is the most amazing cheese bread on the planet! Seriously, it tastes like a Cheez-It but has the texture of fresh baked, perfectly gooey bread.  It is naturally gluten free.  If you don’t have a Brazilian restaurant in your area than you should order Brazi Bites online (or look for them at your local GF store).

5. Poppadoms aka Indian Lentil Bread – Though the texture resembles that of a chip more than bread, Poppadoms are delicious and available at most Indian restaurants. You should always check to make sure they do not have flour in them because some restaurants do not follow an authentic Poppadom recipe. They have a yummy nutty flavor and are a great GF substitute for Naan. Don’t get me wrong, they don’t taste like Naan, but it is something you can munch on at the table and use to scoop up curry in the bottom of your bowl during dinner.

I hope reading about the five foods that many unsuspecting Celiacs fall victim to will help you avoid gluten contamination this fall and that they five happy gluten free surprises made your day! Go indulge in some Macarons or some cheesy Dorritos. Being gluten free is very challenging. You deserve to indulge every now and then. Enjoy!

-CC

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