If you are a fan of Boulder Canyon Natural Products like Vegetable Crisps and Hummus Chips, here’s some good news: The entire Boulder Canyon snack brand, part of Inventure Foods, recently received certification from the Gluten-Free Certification Organization (GFCO) for its manufacturing facilities in Bluffton, Ind. and Goodyear Ariz.

That means the facilities underwent periodic gluten testing, regular plant inspections by a GFCO contracted auditor and random product testing in the marketplace. Now, all Boulder Canyon products can feature a certified gluten-free logo on their packaging.

Laura Setzfand, vice president of marketing for the company, says gluten-free customers should feel completely safe eating Boulder Canyon products.

“We continue to place the utmost importance on improving our food safety and manufacturing capabilities,” she says.

Look for the certified gluten-free logo on Boulder Canyon products at your local store and read more about the company here: http://www.inventurefoods.com/

The company packages together custom-made, gluten-free boxes of treats that can be sent all of your favorite celiac recipients. A one-month subscription (with free shipping) costs just $24.99 and includes treats like Udi’s Artisan Granola, Sun Cups Peanut Butter Cups and Lillabee Baking Mixes. Or, splurge on the one-year subscription for $249.99 and get a new box sent every month.

Taste Guru’s co-founder David Fishman was diagnosed with Celiac Disease several years ago. He adapted to the diet by exploring new gluten-free foods little by little and wanted to share that experience with others. “Whether you’re new to the diet or have been gluten-free for a long time, we think you’ll love the amazing foods we will find each month,” he says.

Interested in buying a box of the month subscription for yourself or someone you love? Visit https://www.tasteguru.com/index.php/gift to sign up!

In fact, their ALCAT Test system identifies cellular reactions to 350 foods, chemicals and herbs. A doctor can perform the test at a local testing center, measuring white blood cells for particle count and sizing. Or, you can order an online test that can be brought to a doctor or clinic for testing.

Food intolerance can cause inflammatory reactions, linked to chronic health problems including skin, heart, joint and digestive disorders.

Curious which foods you have intolerance to? Visit http://www.alcat.com/ to find out where you can you can get a test in your area.

In honor of National Celiac Disease Awareness Month, Rudi’s Bakery will give 10 children full scholarships to a gluten-free camp this summer as part of an online contest.

Parents with kids aged 8-17 interested in the contest can enter by ‘liking’ Rudi’s page on Facebook and submitting a 200-word essay written by their child explaining what going to a gluten-free camp would mean to them.

“Summer camp is all about making memories that last, and a child’s dietary restrictions shouldn’t prevent them from having the experience of a lifetime,” said Doug Radi, senior vice president of marketing and sales for Rudi’s Organic Bakery. “We’re thrilled that the Rudi’s Gluten-Free Happy Camper program will provide 10 deserving kids with a gluten-free camp experience.”

To enter the contest, visit: https://www.facebook.com/rudisglutenfreebakery/app_141479812701657

Customers purchasing gluten-free baked goods at California’s Mariposa Baking Company in the month of May are supporting a great cause.

That’s because the bakery has partnered with the University of Chicago’s Celiac Disease Center. Throughout the month, designated portions of the sale of cinnamon rolls and sandwich bread will fund the research to find a cure for Celiac Disease by 2026.

Mariposa Baking Company, with locations in San Francisco and Oakland, Calif., uses only natural ingredients in its certified green kitchens and sells gluten-free goodies like cupcakes, pastries and pies that are free from cross-contamination.

But in honor of this year’s National Celiac Disease Awareness Month, bakery founder Patti Furey Crane wanted to try something new.

“Mariposa is committed to the long-term health of our customers and The University of Chicago Celiac Disease Center is doing great research to improve the lives of people with celiac disease,” Crane said. “We’re happy to support the work of the University of Chicago Celiac Disease Center and to enable our customers to participate in this fundraising effort as well. We look forward to great success.”

Can’t make it to California but still want to support the University of Chicago’s research? Order Mariposa’s gluten-free sandwich bread or cinnamon rolls online by visiting: http://pickup.mariposabaking.com/collections/celiac-awareness-month

You might recognize our gorgeous blogger of the week, Jenna Drew, who was crowned Miss New Jersey International on March 9, 2013. She’s been following a gluten-free diet since 2009 and blogs as a gluten-free lifestyle coach at www.glutenfreejenna.com. 

DGF: What is the inspiration for your blog?

Jenna: When a doctor tells you that you have Celiac Disease, it can seem like there is nothing left in the world that you can eat. Gluten Free Jenna is an attempt to share recipes, stories, product and restaurant reviews and more that can make living gluten free a little less expensive, a little easier, and a little more enjoyable.

DGF: Why did you decide to start blogging?

Jenna: When I was first diagnosed with Celiac Disease, I was a small-town girl living in New York City. While I’ve now learned that the NYC metro area offers many gluten free friendly restaurants, at first it was very intimidating to learn a whole new lifestyle in such a big city. So, I turned to the internet. I searched for others who were living a gluten free diet to offer their advice, product reviews and restaurants offering a gluten friendly menu. As I learned more about blogging, I knew that I wanted to share my gluten free journey with others.

DGF: What is the one food that is always in your refrigerator?

Jenna: Eggs. They are my absolute go-to quick, easy and healthy meal. It doesn’t matter if they’re scrambled, sunny-side-up, poached, hardboiled, etc. I love eggs!

DGF: If you could have anyone in the world to dinner, who would it be and what would you serve them?

Jenna: Hilary Clinton. I bet she has many inspirational stories to share, plus I’d love to find out how her daughter Chelsea’s $11,000 gluten free wedding cake tasted! I would probably serve her my baked cod topped with basil, roasted tomatoes and spinach.

By Jane Wolkowicz, Delight Editorial Assistant 

Having trouble adhering to a gluten-free diet, even if your doctor has ordered you on one?

Maybe an online intervention would help. It did for adults participating in a recent study at the University of Sydney.

They were required to watch six weekly online modules that educated them about coping with a gluten-free diet, including behavior change techniques and strategies for treating anxiety and depression symptoms.

The end results were positive. Participants were able to improve their gluten-free diet knowledge and said their quality of life improved as a result, even lessening psychological symptoms in certain cases.

“This is the first study to demonstrate that gluten-free diet adherence can effectively be targeted using behavior change techniques and cognitive behavior therapy strategies,” Kirby Sainsbury, researcher at the University of Sydney, said in a statement.

In the future, the hope is that the program will be readily available online.

“When combined with the online format of the program (which was well received) these results suggest that the dissemination of this evidence-based resource to individuals with Celiac Disease… is likely to lead to meaningful improvements in adherence,” Sainsbury said.

For more information about the study: http://www.nature.com/ajg/journal/vaop/ncurrent/full/ajg201347a.html

By Jane Wolkowicz, Delight Editorial Assistant 

Virginia has emerged in recent years as a wine destination, drawing in tourists from afar who visit the state’s vineyards as an easy side trip from Washington, D.C.

Now the state is starting to get noticed for its cider, too. At the 2013 Great Lakes International Cider and Perry Competition this month, North Garden, Va.-based Albemarle CiderWorks won medals for three of its artisanal ciders: Jupiter’s Legacy, Royal Pippin and Ragged Mountain.

Located just outside of Charlottesville, Va., Albemarle CiderWorks is a family-owned and operated business. They use Shelton’s family vintage Virginia heirloom apples and use a wide variety of apples grown exclusively for making cider.

“We are honored and thrilled with winning medals at GLINTCAP two years in a row,” says owner Charlotte Shelton. “These awards confirm that we are fulfilling our intention to continually produce distinctive premium ciders.”

Look for the award winning cider at many restaurants and in specialty stores throughout D.C. area and in Virginia. And if you’re in the area, consider a visit to their tasting room, open year round.

For more information: http://www.albemarleciderworks.com

Meet Lisa Thiele, who runs the beautiful blog With Style & Grace. She loves to share her healthy and delicious gluten-free recipes that are worthy of any dinner party! Learn more about her journey and find out what gluten-free dish she would serve Michelle Obama if she came to supper: 

DGF: What is the inspiration for your blog? 

Lisa: Knowing that I'm helping people and changing the way people view a gluten-free diet. There are so many people are either diagnosed celiac or discover that they're sensitive to gluten and when you aren't familiar with the lifestyle, it can be intimidating. I try and remove the intimidation and offer inspiration.

DGF: Why did you decide to start blogging? 

Lisa: About three years ago when I got really sick, the doctors put me on a gluten-free diet to try and heal. Every time I would search for a recipe, most of the gluten-free items were all brown and dull and the gluten-filled ones were beautiful and appetizing. I decided to create and share gluten-free recipes that were not only delicious, but beautiful and easy to prepare. 

DGF: What is the one food that is always in your refrigerator? 

Lisa: Almond butter. Always.

DGF: If you could have anyone in the world to dinner, who would it be and what would you serve them?

Lisa: Michelle Obama. I'd probably serve her my lemon & herb salmon with roasted brussel sprouts and fingerling potatoes.

For more, be sure to check out With Style & Grace and learn how to make Lisa's brussels sprouts and hard boiled egg chopped salad! 

Love IPA, but haven’t been able to drink any since you went gluten-free?

That will no longer be a problem. Portland-based Omission Brewing Company announced this week that it is introducing a gluten-free IPA to its growing line of gluten-free beers. 

 Brewed with malted barley, Omission’s version will be the first IPA to hit the market that has the gluten extracted from it. 

“At Omission, we’re constantly innovating, and exploring new opportunities to share our love of craft beer with anyone of legal drinking age, including those with gluten sensitivities,” said Terry Michaelson, CEO, Craft Brew Alliance, and longtime advocate for Celiac Disease. “Part of that is experimenting with different beer styles that meet our rigorous gluten-free standards while staying true to our commitment to high-quality craft brewing. Omission IPA hits the mark, and we can’t wait to get it into the hands of our customers in Oregon this spring.” 

The IPA will be available in and around Portland starting next week and Omission says it will be on shelves nationwide by early August.

 For more information and to find out where Omission is sold near you, check out: http://omissionbeer.com/

By Jane Wolkowicz, Delight Editorial Assistant 

Starting this week, our friends with food allergies in Denver, Colo. will have plenty to celebrate as options for safe, gluten-free eateries around the Mile High City keep growing.

First, a 100 percent gluten-free and peanut free café and bakery called St. Bon’s Café is hosting a grand opening this Saturday in the suburb of Highlands Ranch.

And more good news, the beloved Walnut Room’s two locations are now offering gluten-free menus! Keep reading to find out more.

St. Bon’s Café

This brand new and cheery gluten-free bakery and café located in Highlands Ranch, just outside of Denver, is named for the Italian Saint Bonaventure. It’s said he suffered from poor health as a child and owner Kurt Fulwider thought it was appropriate to name his café after the “patron saint of stomach disorders.”

So sticking to that theme, the menu includes dishes that range from “Holy Macaroni,” (quinoa and corn shells with three cheeses) to gluten-free paninis with names like “The Trinity” (grilled cheese) and “The 3 Wiseman” (tomatoes, basil and mozzarella).

The inspiration for the café came from Fuldwider’s own experience dining out after he was diagnosed with Celiac Disease. “After experiencing multiple dining-out mistakes and feeling extremely limited at restaurants, I realized how much I used to take it for granted that I could quickly and easily grab a bite to eat on the run,” he said. “It became a constant worry over ingredients, preparation tools and surfaces, and cross-contamination.”

No one has to worry about those issues at St. Bon’s, because everything is prepared in a kitchen free of cross-contamination and gluten contact.

Don’t miss the gluten-free baked goods and desserts!

St. Bon’s Café (Grand Opening Saturday, March 23)
http://www.stbonscafe.com/
9425 S. University Blvd, Highlands Ranch, Colo.
303-471-5227

Walnut Room’s New Gluten-Free Menu

Since opening in 2005, the Walnut Room has become a Denver institution for listening to live music and enjoying pizzas and pints in a relaxing atmosphere.

And now that the restaurant’s two locations have expanded to offer gluten-free options, everyone can join in on the fun!

Gluten-free pizzas and sandwiches using Udi’s gluten-free pizza crusts and bread are being offered as a $6.50 lunch special during weekdays, as a dinner option and even for home delivery.

Gluten-free ciders and flourless torte will also be available at both locations.

“We are proud to offer our gluten-sensitive customers more choices to make their dining experience more varied,” said Leslie Odell, Director of Operations. “We’ve worked hard to find high-quality, gluten-free products that will enable diners to enjoy a much wider range of our menu.

Walnut Room
http://www.thewalnutroom.com
3131 Walnut Street, Denver
303-295-1868

2 North Broadway, Denver
303-736-6750

Now the "Blue Bloods" star is taking her interest in living gluten-free one step further by opening her own bakery in New York City.

Jennifer’s Way Bakery opened earlier this month with limited hours on E. 10th Street in NYC, offering gluten-free baked goods, free of GMOs and refined sugar. The bakery uses only organic ingredients and is completely safe from cross-contamination. It serves everything from gluten-free pop tarts to gluten-free bagels and bread.

“My mission statement is I want to be the celiac standard: When you see my picture on the package you can feel safe,” she said recently.

Esposito will also star on the reality show “Playing with Fire,” a pilot on E! that premiered last Sunday.

The show follows the lives of tastemakers and chefs famous in the New York culinary scene and will document the creation of Jennifer’s Way Bakery and Esposito’s gluten-free baking escapades.

To learn more about the bakery, visit its Facebook page: http://www.facebook.com/JennifersWayJE?fref=ts

By Jane Wolkowicz, Delight Editorial Assistant 

Boulder Brands, the Paramus, N.J.-based company that produces your favorite Udi’s, Glutino and Earth Balance products, reported a $49.5 million profit last quarter, a 35 percent increase in net sales in the fourth quarter of 2012.

The company is attributing its growth to an increased demand for natural, organic and of course, gluten-free products.

“We are delivering on our core strategies for our Smart Balance and Natural Segments and are excited about the future,” CEO Stephen Hughes said in a statement. “We are confident about our future growth as we are well on our way to making gluten-free products more broadly available on the retail shelves.”

Gluten-free products across the board continue, as projected U.S. sales of gluten-free food and beverages are expected to reach $5.6 billion by 2015, according to Datamonitor.

“Since adding Udi’s and Glutino brands to our portfolio, retailers have accepted an incremental 660 Udi’s and Glutino items and it is clear that retailers are highly motivated to address the needs of gluten-free consumers,” Hughes says. 

A Food Allergy Awareness Bill is working its way through Maryland’s house and senate this month.

If it passes, restaurants in Maryland would be required to follow a series of new requirements, including prominently displaying a poster for staff explaining how to recognize an allergic reaction and designating a member of their staff to be a “food allergy expert” after watching a series of training videos.

Restaurants who don’t already have a “customers with allergies should inform the staff” disclaimer on their menus would have to include one. And the designated “expert” at each restaurant would be required to watch training videos approved by the Restaurant Association of Maryland and the Food Allergy and Anaphylaxis Network and be knowledgeable about food preparation and cross-contamination techniques.

The bill passing would be a victory for those who suffer from food allergies and have trouble eating out. In Massachusetts, similar laws were passed in 2011 and have already been a positive change for allergy sufferers in that state.

However, back in Maryland, the state’s Restaurant Association says it wants more information before the new rules would go into effect.

Melvin Thompson, the Maryland Restaurant Association’s senior vice president of government affairs and public policy, said in a statement that he wants to conduct studies and focus groups and find out exactly how often restaurants get requests for allergy-safe food.

“We don’t even know in Maryland how much of an issue this is,” he said.

Still, Maryland State Delegate Sheila Hixson says she will continue to sponsor the bill despite the association’s hesitation because she has a number of constituents with food allergies who are pushing for this type of legislation.

“I personally had e-coli and can’t eat any leafy vegetables, which is something I know is easy to detect,” she says. “But I know people are allergic to ingredients that are unseen and if they don’t know about them, they can get very ill.”

Read more about the proposed bill on the Maryland Food Allergy Awareness Facebook page: http://on.fb.me/ZebyvX

For those of us who know the experience of standing in the supermarket trying to de-code a food label all too well, life could be about to get a bit easier.

New rules for labeling food products are passing through the White House’s Office of Information and Regulatory Affairs (OIRA) today, meaning that under FDA regulation, manufacturers will be allowed to label their products as gluten-free as long as it doesn’t contain the following:

By Jane Wolkowicz, Delight Editorial Assistant 

Gluten-free New Yorkers have no shortage of options for dining out in the City. Still, it’s always nice to hear about new restaurants offering gluten-free options that are exotic, flavorful and found somewhere with a lively, fun atmosphere.

That’s why we’re so excited about Raymi NYC Peruvian Kitchen & Pisco Bar, a newcomer to the Flatiron District. Raymi is part of the Richard Sandoval Restaurant group, run under Mexican-born Chef Sandoval, who now has restaurants around the world, from Dubai to Las Vegas.

Raymi’s specialty is Peruvian, a country whose cuisine is highly multicultural. On your plate, you can expect to find flavors from Spain, Japan, China and of course, South America.

Raymi’s Chef de Cuisine, Erik Ramirez, thinks Peruvian food translates perfectly for a gluten-free diet. “We are seeing more and more of the dining public adhering to a gluten-free diet and Peruvian cuisine happens to be perfectly suited for this,” he said. “At Raymi, we serve a lot of seafood in the form of ceviches and tiraditos and also utilize quinoa and various andean seeds - all of which are gluten-free.”

On Ramirez’s gluten-free menu, which is also vegetarian-friendly, you’ll find great options to start like quinoa soup and corn empanadas with chimichurri sauce. Then there’s a mixed vegetable saltado, a ginger, Asian stir-fry and vegetable chaufa, a Peruvian version of fried rice.

There are no short of meat options, either. Beef tenderloin is prepared in a cognac pepper sauce and comes with yucca fries. And Filipino BBQ chicken in red chimichurri sauce comes with coconut rice and pickled tropical fruit. Plus, there’s a ceviche bar! We can’t wait to try it all.

“Peruvian cuisine is starting to become more well known each day and as diners discover the health benefits to it, we know the notoriety will increase exponentially,” Ramirez said.

And for another great option, there’s Zengo NYC, also part of the Sandoval Group. It’s gluten-free menu captures the flavors of Latin American with an Asian twist. Think chipotle miso glazed black cod and duck confit-daikon tacos.

Zengo, 622 Third Avenue, 202-808-8110
http://www.richardsandoval.com/zengony

Raymi, 43 W. 24th Street, 212-929-1200
http://www.richardsandoval.com/raymi/

By Jane Wolkowicz, Delight Editorial Assistant

If you already love the taste of cinnamon in your gluten-free baked goods and sprinkled on your morning coffee, you may want to consider moving this spice out of the kitchen and into the medicine cabinet.

Used as a natural medicine in many parts of the world, health experts are starting to take notice of the benefits of consuming small amounts of cinnamon on a daily basis.

In addition to the antioxidant boost it offers, studies have shown cinnamon to reduce inflammation and even fight off bacteria.

Of the two main varieties of the spice, cassia and Ceylon, Ceylon is free of the chemical compound coumarin, making it safe to consume daily.

Want to try this variety for yourself? Carlson Laboratories now makes Ceylon Cinnamon Capsules, available at natural health retailers and online for $9.90.

For more information about the potential benefits of cinnamon and to purchase capsules, visit: http://www.carlsonlabs.com/p-291-ceylon-cinnamon.aspx.

By Jane Wolkowicz, Delight Editorial Assistant

Children in Sweden faced a Celiac “epidemic” between 1984 and 1996, when a four-fold increase of kids under the age of two reported having the disease.

Experts were left to find answers, which is how a prominent group of scientists and doctors in that country came to study the link between early contractions of infectious diseases and the development of CD.

And their results, finally released last December, are startling.

Children who reported three or more infectious episodes during the first six months of life, regardless of the type of infection, faced a significantly increased risk for later developing CD.

And that risk increased synergistically if these same children were introduced to gluten in large amounts after they stopped breastfeeding, regardless of other environmental factors including socioeconomic status.

This new information not only sheds new light on the importance of recognizing infant infections as an important risk fact for CD, but also gives important insight into the Swedish epidemic and concurrent changes to infant feeding which occurred during that time.

Read more about the study now at: http://www.biomedcentral.com/content/pdf/1471-2431-12-194.pdf

Most people taking a cruise that sails out of Seattle have to spend the night in the area to ensure smooth boarding on their departure date. Such was the case when we took a cruise to Alaska last summer. Even though the focus of our trip wasn’t Seattle and we spent very little time there, the amazing gluten-free finds in the area are definitely worth sharing!

Even though Bacco Café on Pine Street is known for its Italian fare, we enjoyed a delicious breakfast there. The trendy bistro doesn’t offer gluten-free bread, but their lox omelet with fresh fruit made for a delicious way to start the day. At the time of our visit, the menu included an eggs benedict dish served on gluten-free polenta cakes. We also had breakfast at Sazerac and the Cast Iron Diablo dish there was both gluten-free and incredible! This chic spot is attached to Hotel Monaco where we stayed before and after our cruise. The boutique hotel décor, spacious rooms with large bathrooms and location of this hotel offer a relaxing oasis in the hubbub of downtown Seattle.

For lunch with a view, the revolving restaurant atop the Space Needle has a limited gluten-free menu. Like many tourist spots, a visit there is more about the experience than the food - whether you’re gluten-free or not. At the base of Seattle’s most famous landmark lies the Chihuly Garden and Glass. This fascinating gallery is complete with indoor and outdoor blown glass exhibits that are beyond belief. Dale Chihuly’s amazing glass art will wow anyone who sees it - art lover or not! The Collections Café at the museum - name here - has several gluten-free options on the menu as well as a gluten-free cider. We enjoyed the olive and nuts mix which was the perfect afternoon snack.

We had dinner at two wonderful places within walking distance of our hotel. Tulio offers gluten-free pasta and inventive Italian dishes including an incredible roasted chicken with lemon risotto. There wasn’t a gluten-free dessert available there during our visit, but an after dinner stroll remedied that situation. The Capital Grille was a couple of blocks down from our hotel and there were actually three gluten-free desserts available that evening. I chose the flourless chocolate cake and it was without a doubt one of the best versions I’ve had anywhere! The Tawny Port paired with it was also amazing.

The most impressive meal we had in Seattle was enjoyed at The Pink Door. It’s located a block north of Pike Place Market and is a favorite spot for the locals. The Pink Door is somewhat quirky, but only in the best way possible. It’s also easy to miss as the only indication that you’ve arrived there is literally a pink door. We were lucky enough to sit outside on the patio which offered a summer evening breeze and a gorgeous view of the water. Many menu items are naturally gluten-free and gluten-free pasta is available. Our extensive dinner order included salad, an antipasti dish, grilled gluten-free garlic bread, linguine with baby clams and an incredibly moist gluten-free chocolate cake!

After watching the fish mongers throw fish on the waterfront, we checked out The Pike Brewery to see if they had any gluten-free beer. They didn’t brew any onsite at that time, but did offer Green’s gluten-free beer from Belgium. It’s a delicious brew even though it’s more like a mix between beer and cider. Gluten-free items are noted on the menu here, but beware of the cheese plate (even without bread) as some selections are made with beer.

Without question, the most amazing gluten-free find of the trip was the bakery Wheatless in Seattle. We got to sample many items from this dedicated gluten-free bakery including lying rye bread, bagels, turnovers, cupcakes and cinnamon buns. It’s hard to pick a favorite treat from all the goodies we devoured, but if pushed I’d have to go with the cinnamon buns. Those were better than any gluten-filled version sold at the mall ever thought about being. Yes - they were that incredibly delicious!

The number of items that are labeled gluten-free has increased 10 fold since 2006. However, reading ingredient labels will remain part of our shopping experience until all items say something to the effect of “contains gluten” if in fact, they do. This statement is starting to show up on some items, but there is currently no regulation regarding this type of labeling in the U.S.

Once you start focusing on every ingredient on a food label, you might notice some things include words you can’t pronounce. Some ingredients don’t sound like anything you’d want to put in your body. This is why many people improve the number of healthy choices in their diet, after going gluten-free. They simply never knew before that they were consuming things that some call “food-like substances” instead of real, natural ingredients.

There are health benefits to consuming wheat for those who don’t need to avoid it. People who can’t tolerate gluten (which includes wheat) have to find fiber in other things since they can’t get it from foods they used to eat. As for replacement foods, those are sometimes lacking in sufficient fiber. Finding fiber in non-processed or minimally-processed foods is always a good way to go. Beans offer a great source of fiber, as do veggies like kale and broccoli. Cooked broccoli packs a serious nutritional punch including Vitamins A and C as well as calcium and iron.

For gluten-free grains, millet and quinoa offer a good deal of both fiber and protein. Quinoa is also considered a “super food” and everyone can benefit by including more of those in their diet. In the last few years, gluten-free breads that contain a decent amount of fiber have come on the market. By using more nutrition packed flours, companies have been able to give us great tasting products that are also good for us. Thank goodness for progress!

The reality is that our fast paced lifestyles typically don’t allow for enough time to plan for eating healthy all the time. Making sure everything in your pantry is gluten-free takes up enough time as it is. Even so, in addition to sticking to a gluten-free diet, paying attention to our intake of sugar and carbs and getting enough fiber and other important nutrients is also important. Naturally gluten-free foods including fruits, veggies, seafood and lean meats also happen to be healthy choices.

The good news is that people on the gluten-free diet now have lots of choices and many of them, including some processed items, are healthy. We can finally have our gluten-free cake – so to speak – and eat it too!

Source: http://jeffvrabel.files.wordpress.com/2012/07/chuck_e_cheese.gif

Chuck E. Cheese Goes Gluten-Free

Having been successful in their Minnesota pilot program and in response to increasing demand, Chuck E. Cheese announced today that its gluten-free menu, including pizza and cupcakes, will be available nationwide. The products arrive to each location sealed from a certified gluten-free facility in New Jersey. 

"When we began this process, it was important that we focused on doing gluten-free the right way and making our product accessible even for guests with strict gluten intolerance," said Joe Elliot, Chuck E. Cheese's vice president of Research and Development in an interview with Pizza Marketplace.

One note: The chart mentions bulgar and couscous in the graph on grains. These items are not gluten-free and should be avoided. 

Katie Couric interviews Dr. Peter Green of Columbia University to discuss the basics of celiac disease. According to Dr. Green, 1 in every 133 Americans has celiac disease, though 90% of those cases go undiagnosed. Because many common symptoms of celiac disease (IBS, gas, bloating, constipation and diarrhea, among others) resemble other gastrointestinal issues, celiac can be difficult to properly diagnose.

Tonight is the night we’ve all been waiting for — the country will choose its next president. Beginning at 6pm EST, two dozen of CNN’s finest anchors and reporters will be deployed across the country reporting into the network’s Election Night in America coverage. And no doubt, the nonstop campaign coverage up until this moment has left everyone hungry — a problem, no matter who wins tonight, Delight Gluten-Free Magazine can solve.

Inspired by CNN’s hardworking anchors, we’ve created a series of gluten-free recipes to satisfy every election night craving. So whether you’re in the mood for Wolf Blintzes, Candied Crowley Apples or a lovely Gloria Bourguignon, follow the #electionfood hashtag on Twitter for culinary inspiration all night long. And, don't forget to tune in to CNN for up to the minute election details!

Now on to the recipes!

Wolf Blintzes: Inspired by CNN Anchor Wolf Blitzer, our Wolf Blintzes with golden pears and herbed ricotta are the perfect election night treat.

Gloria Bourguignon: Inspired by CNN Chief Political Analyst Gloria Borger, this classic Gloria Bourguignon is flavored with herbs, red wine and veal stock. 

Don Lemon Gingersnap Cheesecake: Inspired by CNN Anchor Don Lemon, our Don Lemon Gingersnap Cheesecake is a tangy election night treat. 

Candied Crowley Caramel Covered Apples with Roasted Peanuts: Inspired by CNN Anchor Candy Crowley, our Candied Crowley Caramel Covered Apples are the perfect fall compliment to a crisp November election night.

Anderson Cookies: Inspired by CNN Anchor Anderson Cooper, these orange-scented Anderson Cookies make a great mid-election night nosh.

Erin Burnt Pumpkin Custard: Inspired by CNN Anchor Erin Burnett, our Erin Burnt Pumpkin Custard satisfies that pumpkin craving with an extra election night crunch.

John Chicken ala King: Inspired by CNN Chief National Correspondent John King, this John Chicken a la King is an election night crowd pleaser.

Dana Bashed Potatoes: Inspired by CNN Senior Congressional Correspondent Dana Bash, our Dana Bashed Potatoes make a simple, savory election night side dish.

Ali Mushroom Veloute with Beef Tenderloin: Inspired by CNN Chief Business Correspondent Ali Velshi, our Ali Mushroom Veloute with Beef Tenderloin is a warm and hearty main course for your election night bash!

Paul Bagels and Lox: Inspired by CNN Democratic Strategist Paul Begala, our Paul Bagels and Lox are a family-friendly morning after election breakfast!

Roland Martini: Inspired by CNN political commentator Roland Martin, this sweet caramel apple Roland Martini is a sinful election night aperitif.

Chai Ban-Ana Navarro Bread: Inspired by CNN Republican commentator Ana Navarro, this savory sweet spiced Chai Ban-Ana Navarro Bread is a simple and satisfying election night treat. 

Actress Jennifer Esposito, who was recently diagnosed with celiac disease, is entangled in a battle with CBS TV Studios. Esposito was put on an unpaid leave of absence from the network's police drama "Blue Bloods," which the actress states was a result of a celiac-induced collapse on set.

The network issued this statement: "Jennifer has informed us that she is only available to work on a very limited part-time schedule. As a result, she's unable to perfect the demands of her role and we regretfully had to put her character on a leave of absence."

The actress took to Twitter to defend herself and claimed, "CBS didn't listen to my doc and I collapsed on set."

A online petition has been started to get Esposito back on the show.

Did you miss the Delight Luna Webcast last week?If you did, no worries! We've recapped the session below with great tips from Delight Executive Editor Vanessa Maltin Weisbrod and Luna Nutritionist Tara DelloIacono Thies. Check out the tips and then share your favorite snack tips with us!

Tara’s & Vanessa’s Gluten-Free Snack Recommendations

• Fruit & Vegetables
• Peanut Butter
• Homemade trail mix
• Nuts
• Raisins
• Homemade Honey Energy Bars
• LUNA Protein bars (great for that afternoon chocolate fix!)

Tara’s & Vanessa’s Gluten-Free Breakfast options

• Yogurt, gluten-free granola and fruit
• Gluten-free cereal – i.e. Puffins, Chex and Gluten-Free Rice Krispies
• Peanut butter and an apple
• Toast using gluten-free bread
• Gluten-free oatmeal

Where to find Gluten-Free Recipes

• Delightglutenfree.com has an index of 1,300 recipes to use as a resource
• Vanessa’s go-to fav dish: Quinoa salads with mango and rotisserie chicken, cucumbers and red onion

The Power of Positive Snacking

• Stay on your power curve by eating frequent mini-meals so that you maintain energy all day.
• Vanessa says when she follows a mini-meal plan she has more energy through the day and sleeps better.
• Tara recommends planning ahead and always carrying a snack, so that you don’t overindulge and stuff yourself.

Vanessa’s favorite Gluten-Free Splurges

• Vanessa said she used to love making pies, cobblers, garlic bread and pizza and over the years, has figured out how to replicate them in gluten-free ways (she has a killer pie crust!).
• Gluten-free snacks that she hasn’t been able to replicate: puff pastry and croissants.

Going gluten-free: A good diet to lose weight?

• A gluten-free diet can be healthy, but just because a food package says “gluten-free” doesn’t mean it’s healthy.
• The gluten-free fad diet trend puts woman who are not living with Celiac Disease or gluten intolerance on a strict diet, so they may feel deprived and overindulge when they find a gluten-free alternative, which is not helpful in maintaining a healthy weight.

Vitamins and minerals that gluten-free eaters may lack

• Fiber
• Vitamin D
• Vitamin B12
• If one can’t get these vitamins and minerals into their diet, it’s a good idea to consult their doctor and perhaps start taking a supplement.

Gluten-Free tips for dining out:

• It’s always important to talk to the chef or manager before eating at a restaurant to make sure they’re aware of your gluten intolerance.
• If you’re eating at a restaurant over the weekend, Vanessa recommends calling ahead to figure out gluten-free options. If it’s a weekday and less crowded, then you can probably discuss with the chef when you arrive.

Surprising products that have gluten

• Shampoo, conditioner and body lotion
• Dishwasher and hand soap
• Make-up: Chap stick and lip gloss
• Soy sauce
• Medication

Final takeaways

• Society is a lot more aware of gluten intolerance and options are available on planes, restaurants and in grocery stores, etc. so this is no longer a horrible life sentence.
• There are lots of resources to help you cope and find great gluten-free alternatives so you don’t have to feel deprived.

The ACDA appreciates the FDA releasing the preliminary data on sampling the agency has done to determine the presence of arsenic in rice and rice products. This news has generated concern within the celiac and gluten-intolerant communities as rice is the most common grain used in gluten-free products and individuals following a gluten-free diet are likely to consume more rice-based products than the average American.

Earlier this year, Consumer Reports (CR) tested rice and rice based products and found measurable amounts of both inorganic arsenic, a known carcinogen, as well as organic arsenic, less toxic but still of concern, in those samples. This information lead the FDA to undertake its own study sampling significantly more products, and to share the early findings. While arsenic is found in foods throughout the food chain, in their natural state, or when processed into other products, it is not known where the threshold of safety ends and harm begins. The FDA indicates it is moving to gather and analyze the data necessary to make sound scientific judgments regarding the levels which may cause potential health risks. The ACDA is urging the FDA to act expeditiously as Americans with celiac disease and gluten-intolerance may be at greater risk of danger as a result of following a gluten-free diet.

At this time, the science does not exist for the ACDA to make a recommendation regarding the consumption of rice or rice based products for persons with celiac disease or gluten intolerance. However, wedo recommendthat individuals following a gluten-free diet consume a diverse diet that incorporates a broad range of whole grains such as corn, quinoa, amaranth, sorghum, and buckwheat, into their diet in an effort to maximize nutrition.