Tuesday, December 29, 2009
Dear Mrs. ----
Thank you for your request for more information about the ingredients in our products.
Unfortunately, we are not able to guarantee that our products ingredients are gluten-free, since the source of an ingredient may change from time to time. We understand how difficult it can be finding foods that meet the requirements of a restricted diet, and we continue to look for ways to meet the dietary needs of our consumers.
Please be aware that although ConAgra Foods cannot certify products to be gluten-free, we can assist you by affirming that a product has been formulated without commonly known gluten containing ingredients. The flour used in our products is often wheat flour and should be avoided by individuals with gluten sensitivities. Some fermented or distilled products, such as vinegar, may be derived from wheat. We suggest you speak with your physician to determine if you need to avoid distilled products derived from wheat, rye, barley, or oats. We always advise consumers who may have sensitivities to recheck the ingredient list on each package. Products are oftentimes reformulated and the ingredients may change.
If Natural Flavors, Artificial Flavors, or Spices listed in the ingredients list contain wheat, oat, barley, or rye, these ingredients would be listed in parenthesis immediately following the ingredient.
Hunt's Manwich Original Sloppy Joe Sauce 15.5oz 2700044110
Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Distilled Vinegar, Corn Syrup, Less Than 2% Of: Salt, Sugar, Dehydrated Onions, Dehydrated Red And Green Bell Peppers, Chile Pepper, Tomato Fiber, Spices, Guar Gum, Xanthan Gum, Dehydrated Garlic, Carob Bean Gum, Natural Flavors.
We appreciate your patronage and value our consumers. We hope you will continue to enjoy our line of quality food.
Sunday, December 27, 2009
Vikki and Richard Petersen have cracked open a world hidden from view but one which causes untold suffering for millions.
The Gluten Effect is a remarkable window into the innumerable ways in which gluten can cause everything from autism to dementia, from depression to psoriasis and so much more.
About the Authors
Vikki and Richard Petersen have the distinction of being both doctors of chiropractic and certified clinical nutritionists.
They are founders of the HealthNOW Medical Center in Sunnyvale, California, and have gained national prominence for their work utilizing the HealthNOW Method, which combines the best elements of traditional and functional medicine into an approach that treats the underlying root cause of health problems.
Thursday, December 24, 2009
Friday, December 18, 2009
Saturday, December 19th from 2 - 4
Information on who should be screened for "gluten sensitivity"
Do you want to win a Pop art toaster as a gift?
Thursday, December 17, 2009
Recipe: Flour less Brownies
No one will ever guess the secret ingredient in this recipe: black beans!
1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts
Preheat oven to 350°F.
Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares
I also shared a recipe a few days ago Gluten free cut-out cookies
Do you have a favorite dessert recipe?
Thursday, December 10, 2009
Baked Pecan Yams
A wonderfully alternative to the popular marshmallow-covered version. With cinnamon-flavored pecans and a subtle tang of citrus, it promises to be a new holiday favorite.
4 medium Jewel or Garnet yams
2 tablespoons butter, melted
1/4 cup orange or pineapple juice, optional
1 cup chopped pecans
1/4 cup pure maple syrup
1/2 teaspoon cinnamon
Pinch of sea salt
Preheat oven to 400°F. Bake yams for about one hour, or until tender when pierced with a fork. The skins should peel off easily when they are still warm. Peel yams and mash with butter and juice, if desired. Spread yams evenly in a square baking dish and smooth the top.
In a small bowl, toss pecans with maple syrup, cinnamon and a pinch of salt. Spread evenly over the top of the yams. Bake for 20 to 30 minutes or until pecans are toasted and the yams are hot and bubbly.
Wednesday, December 9, 2009
Episode: Celiac Disease
The Dr. Oz Show airing Thursday, December 10th will discuss celiac disease and the gluten-free diet.
Dr. Peter Green, NFCA Scientific/ Medical Advisory Board member and Director of the Celiac Disease Center at Columbia University, will be featured on the program, along with television personality and author of ‘ The G-Free Diet’, Elizabeth Hasselbeck.
For information about The Dr. Oz Show and airtimes, check your local listings or visit show’s website, http://www.doctoroz.com/.
Tuesday, December 8, 2009
|1||cup LAND O LAKES® Butter, softened|
|1 1/2||teaspoons gluten-free vanilla|
|2 1/4||cups Gluten-Free Flour Blend (see below)|
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour blend and salt. Beat until well mixed. Cover; refrigerate until firm (1 hour).
Heat oven to 350°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch star-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes; remove from cookie sheets. Cool completely.
Gluten-Free Flour Blend: To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using.
Use any shape 2 1/2-inch cookie cutter, depending on the season.
Monday, December 7, 2009
My family will be joining NFCA and attending the Celiac Awareness Night with the Philadelphia Flyers. Our son turns 9 on January 18th, the day before the event, so we plan to take him and the rest of our family for his birthday; he is their biggest fan. If you would like to join us, old friends, new friends to raise awareness about celiac disease and would be interested in purchasing tickets close to us, please email me firstname.lastname@example.org
Information about the event:
NFCA invites all celiac and gluten intolerant sports fans to the 2010 Celiac Awareness Night with the Philadelphia Flyers at the Wachovia Center on Tuesday, January 19th as the Flyers take on the Columbus Blue Jackets. Game time is 7:00 pm.
Tickets are on sale now at through the Flyers online box office. To get the special Celiac Awareness Night discounted tickets, enter 154 CELIAC when asked for the promotion code. This also will guarantee that proceeds from your ticket sales go to support raising celiac awareness. Hit “Go”! When you get to the ticket ordering page, click on the red button that says “Tix”. You will be able to select any seats in the arena.
Discounted tickets prices:
Mezzanine $50 (normally $63)
Rows 1-7/Center 6 8-11
Mezzanine $40 (normally $53)
Mezzanine $40 (normally $46)
Note: There is not a designated section for the Celiac Awareness Night Group for this game. If you are arranging for a group to go to the game together, be certain that you order your seats as a group. Either enter this group order online or call Mike Andrews of the Flyers at 215-952-5994 to make arrangements for group seating.
For other questions, please call NFCA’s Nancy Ginter on 215-325-1306, ext. 101
Thursday, December 3, 2009
Amy of Simply Sugar & Gluten-Free is hosting this week.
"Check out her givaway"
What are you serving your holiday guests while they're anxiously anticipating the main course?
Christmas Eve we keep it pretty simple. Every year we have gluten free meatballs, salad, fruit. This year our mock tail will be Easy Elf Punch. I will be using the recipe below this year. After church and our meal we will make cookies for Santa and Christmas day.
Christmas appetizers will include. Fruit sticks , cheese , Deli-Style Ham Rollups, Deli-Style Roast Beef Rollups I'm keeping it pretty simple this year, wanting to spend time with family and friends.
Easy Elf Punch
A flavorful, colorful and economical non-alcoholic punch for any occasion.
3 (12-ounce) cans frozen raspberry juice
1 ( 12-ounce) can frozen lemonade
2 (six-packs) Ginger Ale
5 pounds ice
1 navel orange, sliced into rounds
1 lime, sliced into rounds
1 pound strawberries, sliced
In a large punch bowl, combine frozen juices with ginger ale and stir until juice is dissolved. Add ice. Garnish with sliced orange, lime and strawberries.
The nice people from Pop Art Toaster have generously offered to give one of my lucky readers their very own Pop art toaster!
Be sure to enter our current contest!