Author: Admin

Bite of the Month: Cult Crackers

 A twist on the cracker game By Carolyn Neff When I attended the San Mateo Nourished Festival as an official blogger last November, I was pleased to find Cult Crackers, which popped out of the crowded field of gluten-free products with enticing taste, versatility and exceptional nutrition. I met the co-founders and quickly learned that they care about avoiding cross-contact as much as I do. Fortunately for me, the Cult HQ just happens to be blocks from my apartment, so I requested a tour of their dedicated gluten-free kitchen to learn more about their high-quality crackers, which also happen...

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The Mochi Mill Transforms Gluten-Free Baking

By Jennifer Iscol If you are visiting the Bay Area or fortunate enough to live within easy driving distance of the Marin Civic Center Farmers Market, pop in on a Sunday to visit The Mochi Mill at its booth (tucked away in the back row between Roti Pakistani and Wild West Ferments) to savor an array of artisanal and comfort baked goods. Owners Jennifer and Robert Schilling encourage visitors to arrive hungry and sample everything. You will be previewing a substantially different new gluten-free product that may become widely available. (Check The Mochi Mill website for latest locations and...

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Camp Celiac Registration & T-Shirt Design Contest

Camp Celiac registration opens Saturday, February 1st, at www.celiaccamp.org! The priority registration period is February 1st-14th, 2020. More information and our registration priority policy is posted on the camp website. If this is your family’s first time registering for camp, please be aware that camp can fill up in the priority registration period, so you should try to register in those first two weeks of February. Camp Celiac T-Shirt Design Contest! This year we are pleased to announce that our Camp Celiac shirt could be designed by you! We are holding a T-shirt design contest for the 2020 camp shirts, and...

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Restaurant and Food Service Training

Providing safe gluten-free options that comply with FDA regulation means more than removing gluten ingredients. We provide this summary of training options as a service to restaurants and food service facilities (for example, in schools, camps, hospitals and senior centers) that would like training to safely offer gluten-free and/or allergen-free meals. If you are a diner, you may wish to share this information with your favorite restaurants. Please check individual websites for updated information. Most of these training courses can be customized to fit the needs of large organizations and businesses. Restaurants in the San Francisco Bay Area may request...

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The FDA Needs to Enforce the Gluten-Free Labeling Rule

By • Jennifer Iscol • Comment now on the Citizen Petition to the FDA “[W]ithout prompt and effective enforcement of the gluten-free labeling rule for the small but intractable fraction of companies that do not comply with it, the rule is considerably weakened and its purpose thwarted. A relatively small investment in enforcement would have a significant positive impact for those suffering from celiac disease and other gluten-related disorders.” Excerpt from our foundation’s comment to the FDA (full comment at end of post) Products labeled gluten-free must contain less than 20 parts per million (ppm) gluten, but the Food and Drug...

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