I’ve had a lot of fun making marshmallows.  It’s surprisingly easy and the results are so tasty.  I’ve modified a recipe I found at King Arthur Flour and there are many similar recipes online.

3 packages unflavored gelatin
1 cup cool water
1 1/2 cups granulated sugar
1 cup light corn syrup
1/8 teaspoon salt
1 tablespoon vanilla extract
confectioners’ sugar

1. Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine; set aside.
2. Combine the sugar, corn syrup, salt, and 1/2 cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves.
3. Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. Remove from the heat.
4. With the mixer set on low speed, slowly pour the sugar syrup into the softened gelatin.
5. Increase the speed to high, and whip until the mixture is very thick and fluffy, has turned white, and has cooled to lukewarm, 3 to 10 minutes (depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters).
6. Add vanilla towards the end of the mixing time.  The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95°F.
7. Spread the marshmallow mixture into a greased 9″ x 13″ pan (glass or ceramic is best). Use your wet hands to smooth and flatten the marshmallows.
8. Sprinkle confectioners’ sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Dipping the knife or cutters in cold water before
cutting helps reduce any stickiness.
9. Roll marshmallows in confectioners’ sugar to coat edges.
10. Store in a ziploc bag or closed container. Freezing works, too.

For chocolate marshmallows, add 1/2 cup cocoa powder when adding vanilla. Roll cut marshmallows in a cocoa and confectioners’ sugar mix.

56 Kitchen

33587 Aurora Rd, Solon, Ohio 44139

56 Kitchen is a storefront next to Planet Fitness in the Solon Square shopping center.

But when you walk through the door you are in a slice of gluten free heaven. Lots of choices on the menu. Both the greeter and the server agreed that the kitchen was well aware of requirements of making sure gluten free food is served gluten free.

The friendly server shared that Udi’s crusts are used for gluten free pizzas. And the fryers are dedicated gluten free – for all fried foods. And the flourless chocolate cake is always available.

I had a hard time making a choice but settled on the “Grilled Oyster Steak Sandwich” and substituted the available Masa Waffle (add $2) for the bread. Served open faced it was oh so tasty. The waffle was a thoughtful and delicious gluten free base. Highly recommend the fries. I chose well.

Other food, enjoyed by gluten eating diners, looked and smelled great. All were happy with their choices and readily agreed to return with me so I can give other menu items a try.

Zaytoon Lebanese Kitchen

Playhouse Square

(216) 795-5000
1150 Huron Rd
Cleveland, Ohio 44115

Diane writes:

I enjoyed lunch at Zaytoon before a Playhouse Square matinee.

The small restaurant has just 2 tables and seating on stools along the windows.

The menu has items designated gluten free and the woman taking the order seemed aware of GF options and kitchen procedures. And the kitchen is open so you can watch the chef make your lunch.

Chicken soup was served piping hot with lots of chicken and an interesting touch of cinnamon. The falafel plate comes with 2 sides and I chose hummus and fries. All was really tasty.

GF Summer Travel

I had a delightful trip to the south of France this summer. Everything was fantastic: the people, the sights, the weather. But especially the gluten free food.

The pre-trip planning included frustration with traveling on multiple airlines on one ticket. Because of the codeshare arrangement neither Air Canada nor Brussels Airlines would assign seats or note my need for gluten free meals for travel to France. Travel back was all on Air Canada and was no problem. Poking around on the Brussels Airlines website I found a special meal request form and I received an email a couple of days later which confirmed the special diet.

The travel went off without a hitch. Flights were all on-time and GF food was served.

Between Toronto and Brussels I was served dinner which was plastic wrapped and sealed. Bean salad, Indian chickpea curry with quinoa, bread and a brownie.

It even included a note which listed the dinner menu and what I would expect for breakfast and advised that no other served food would be guaranteed gluten free.

There was another service before landing with a muffin, granola and applesauce. It, too, was sealed.

On the flight back home, from Lyon to Montreal, I was also served a meal, sealed, with fish and rice, carrot salad, cut fruit and crackers. The second service was a packaged frittata, clearly labeled gluten free.

The food was quite good and I felt comfortable that it was gluten free and had not been contaminated while being served.  But much better food was to come!

The Viking Buri, one of the Viking River Cruise ships that navigate the Rhone river, was my home for the week.  The Lyon & Provence itinerary sailed from Avignon to Lyon, stopping in small towns and larger cities along the way.

There was plentiful and delicious gluten free food on the ship.  I enjoyed croissants every morning at breakfast.  The fruit was some of the best I’ve ever tasted.

Most of the menu items could be made gluten free and I had fun with sandwiches, many days, for lunch.

There was always a tasty dessert like this flourless chocolate cake.

Even crepes Suzette!

While sightseeing I stopped in a few grocery stores, from small healthfood shops to supermarkets. All had some gluten free food and many had large selections.

I highly recommend this trip. I’ve sailed with Viking River Cruises before and would again. And southern France exceeded my expectations for beauty and charm.

Where did you travel on your summer vacation?


Public Square, Multiple locations outside Ohio

2105 Ontario St
Cleveland, OH

(216) 302-1001

Had a great lunch at Wahlburgers at Prospect and Ontario in the shadow of the casino.

The menu features burgers (of course), other sandwiches and salads. There is no gluten free menu but I was reassured by both the seater and server that most everything on the menu could be made gluten free. The server checked with the kitchen and confirmed that each fried item had its own fryer and was safely GF.

While they do have a GF bun, I chose to have my burger as a Chopped Salad Bowl. The Sweet Potato Tots were a large portion and easily shared.

I’d return if I were in the area but don’t think I’d make a special trip.

2105 Ontario Street
Cleveland, OH 44115
(216) 302-1001

Also located in eastern US and Canada



Starbucks has introduced a Gluten-Free Smoked Canadian Bacon & Egg hot breakfast sandwich.

From Starbucks’ website:

At last, a breakfast sandwich for our gluten-free friends. Tasty cherrywood-smoked Canadian bacon, an egg patty and reduced-fat white cheddar on a gluten free roll. It’s all prepared in a certified gluten-free environment and sealed for your safety. We then warm and serve it in its own oven-safe parchment bag to avoid any cross-contamination.

Starbucks has been increasing the number of gluten free offerings. Since the introduction of the Marshmallow Dream Bar Starbucks has been adding additional certified gluten free packaged snacks. You can find a range of chips, cookies, jerkies, yogurt and bananas. But it is only now that you can get a sandwich.

The GF roll stood up well to the heating and eating without crumbling, even having a slight chew. The filling is comfort food: soft and a bit salty.

The Starbucks workers at one location opened the package before heating. Do make sure that the item you receive has remained sealed in its package.

It’s nice to know I can find a meal while traveling thanks to the ubiquity of Starbucks.

As always, Starbucks says:

We cannot guarantee that any of our products are free from allergens (including dairy, eggs, soy, tree nuts, wheat and others) as we use shared equipment to store, prepare and serve them.

BJ’s Restaurant & Brewhouse

Mentor, North Olmsted, Fairlawn, North Canton and Nationwide

Now in Cleveland and Akron area!
Mentor – North Olmsted – Fairlawn
and multiple locations nationwide


Diane writes:

I’ve recently been to BJ’s Restaurant & Brewhouse in Orlando, Florida and closer to home in Mentor and North Olmsted.

At each visit I had a tasty meal and can highly recommend the Kale And Roasted Brussels Sprouts Salad and Fire-Roasted Barbacoa Chicken from the gluten free menu.

I was disappointed with the Gluten-Free Chocolate Chip Pizookie®: Fresh-baked chocolate chip cookie with rich vanilla bean ice cream. Sounds great. But the serving I received was underbaked mush with a mediocre vanilla ice cream. Still, points for having this item on the menu.

The GF menu also has a GF pizza, entrees and sides. While the main menu says they have GF buns for burgers, burgers are not listed on the GF menu.

25779 Brookpark Road
North Olmsted, OH 44070

7880 Mentor Ave.
Mentor, OH 44060

3265 West Market St. Suite 85
Fairlawn, OH 44333

6476 Strip Ave. NW
North Canton, OH 44720

Look for other locations while traveling.

Vote For Your Favorite Gluten Free Menu

The “Best of” team is on the hunt for the best gluten-free menu in the Greater Cleveland area and needs your help to crown the winner.

The first round of voting will take place between now and Nov. 14 at 5 p.m.

Five restaurants will move on to the second and final round which will run from Nov. 15 at 10 a.m. through Nov. 21 at 10 a.m.

Here’s a link to the ballot:

Study of Allergen Advisory Statements

Gluten Free Watchdog, with the coauthorship of our own Dietitian Advisor Trisha Lyons RD. LD., has recently published the study “Allergen Advisory Statements for Wheat: NOT a Useful Predictor of Gluten Content”.

Gluten Free Watchdog statement.

You can read the full text of the article.

In the US, allergen advisory statements (“Made in a facility that also processes wheat” and similar) are voluntary and are not currently defined by any federal regulation.

What this study found is that products that have warning statements such as “May contain wheat” or “Made in a facility with wheat” might be without gluten and just fine to eat. On the other hand, the lack of a statement did not mean that a product was free of gluten.

West Side Market

Ohio City

The West Side Market is Cleveland’s public oldest market and is home to 100 vendors offering meats, seafood, fruits, vegetables, baked goods, dairy, flowers, ready-to-eat foods, spices and nuts.

Vendors are friendly but be sure to ask if their items are gluten free.

Eileen shared her thoughts on gluten free at the market:

All the meat and vegetable vendors. We like Kaufman poultry and the vegetable vendor at the door off the parking lot make an immediate left and they are on your right. The fruit stand right across from them is very good.
Ohio City Pasta used to have gf pasta but it’s made at the same place as there other pasta.
I like Judy’s Oasis they have dips like hummus.
I love Urban Herbs especially their poultry seasoning.
For lunch I’ve eaten at Nates which is fast and cheap. Great Lakes Brewing is very gf friendly and good. There’s also Flying Fig or something Fig restaurant that is good.
A very very favorite is Momocho Mexican very gluten friendly and fabulous and very busy. I’m not sure it’s open for lunch but make reservations.

Target Halloween Allergen Guide 2016

Found a display in the Halloween candy area of Target with a tear off sheet titled: 2016 Halloween Allergen Guide. Click the link to see the guide at the Target website.

The Guide states: “The allergens listed for the 2016 candy items below have been confirmed by our manufacturers, and listed in their ingredient statement.”

The items are separated into 3 categories: those free of listed allergens (milk, soy, egg, tree nuts, peanuts, wheat, gluten), those which contain milk and/or soy (but no gluten), and those free of gluten (with no designation of other allergens).

Shopping for (and enjoying) Halloween candy will definitely be easier this year.

Thanks, Target!!!!!!!!

Honey Bunches of Oats – Chocolate – Gluten Free

I was wandering the supermarket and came upon Post Honey Bunches of Oats Chocolate flavored which was labeled gluten free.

Only the chocolate flavor is gluten free and the ingredients note “THIS PRODUCT USES GLUTEN FREE OATS”.

The cereal is tasty and not too sweet and has a crunchy texture even after sitting awhile in the milk. And chocolaty milk at the bottom of the bowl is irresistible.

Survey of GF College Students

NECO (New England Celiac Organization) is doing a survey of GF college students and recent grads to find out what schools are doing well and where there is room for improvement.

The survey will be open for the month of April. They are giving away three iPad Minis to randomly selected respondents who complete the survey.

Consider passing this link along to the GF college student in your life.

San Francisco Stir Fry


7271 Center Street
Mentor, Ohio
(Across from Yours Truly)

Diane writes:

Really enjoyed my dinner at this “create your own stir fry” place.  The menu has GF options noted.  When alerted of the need to be GF I was told the kitchen takes care to use a clean pan and utensils and change gloves, while also being told that gluten containing dishes are prepared in the same space.  I’m hopeful that if a restaurant understands the chance of cross contact they will try to avoid it – though I know that may be wishful thinking.

You fill a bowl  with veggies, then choose a base (white or brown rice or shredded Napa cabbage are GF, but the noodles are not), choose a sauce (3 GF choices: Brown Sauce, House Sweet and Sour or Spicy Thai Sweet Chili) and add a protein. Gluten eaters have 10 additional sauce choices.  Prices vary based on bowl size and protein choice.

I had the large bowl of veggies over a base of 1/2 brown rice and 1/2 shredded Napa cabbage.  Just went with the veggie bar which included tofu and edamame among its 25+ options and did not add an additional protein.  The Brown Sauce was flavorful with an evident, and appreciated, note of garlic.  The portion size was ample.

My dinner was $8.25 with hot tea another $1.  The place is not fancy.  You fill out a paper form, pay at the register, then get your own silverware and condiments.  The paper form even asks: Are your gluten-free selections due to an allergy?

I’d return the next time I’m in the area, though I wouldn’t make a special trip.  If I lived nearby I’d frequent the restaurant.



ngb. Gluten Free Lager

Found this gluten free beer at Trader Joe’s. $1.17 + tax for a single bottle.

Ingrediants are water, sorghum, rice, hops and yeast. Brewed and bottled by Minhas Craft Brewery in Wisconsin. Seems to be a Trader Joe’s private label brand.

So what does it taste like? To my uneducated palate it tastes like beer.

This lager gets mixed reviews online. I saw a funny comment that a Trader Joe’s clerk had said that ngb stands for “not good beer”.

I enjoyed it. Especially at that price. I wouldn’t make a special trip, but I’d get it again when I’m next at Trader Joe’s.

The Celiac Project Podcast: 2 Guys Talking Gluten Free

Are you a podcast lover? Here’s one to try. And if you don’t listen to podcasts you don’t know what you’re missing!

The 1st episode of “The Celiac Project Podcast: 2 Guys Talking Gluten Free” is now available for free on iTunes.

I was able to subscribe in my phone’s podcast app by adding their podcast feed url.

This first episode introduces director of “The Celiac Project” Michael Frolichstein discussing celiac disease and navigating a gluten free lifestyle with fellow comrade and celiac, Cam Weiner.

I liked the easy, back and forth exchange. They are clearly knowledgeable about celiac disease and living gluten free and want to share their insights. I also like the fact that these guys are different ages and at different stages from diagnosis. Plus, they are guys. As they point out, so often celiac disease and the gluten free lifestyle have a female-centric focus. Is there a gender difference? Look forward to finding out.

Free GIG Membership

The GIG (Gluten Intolerance Group) has announced that membership is now free.

You can read more and sign up here.

From their website:


Welcome to GIG!

Since 1974, the Gluten Intolerance Group of North America (GIG) has been fulfilling the needs of the gluten-free community. From providing local support through one of our many Branch locations, to gathering educational information for those who are newly diagnosed and seeking answers; GIG is the trusted resource for thousands worldwide living gluten-free. In addition to our community outreach, GIG also provides access to safe food options you can trust through our pioneering certification programs; the Gluten Free Certification Program (GFCO), with over 29,000 products certified worldwide, and the Gluten Free Food Service (GFFS) Certification Program, with over 2,900 restaurants and food service locations certified in the U.S.

We invite you to join GIG now for free, and become part of an organization dedicated to serving and empowering the gluten-free community. GIG has eliminated our annual membership dues to extend our outreach and resources to everyone in our gluten-free community and beyond.

What does being a member of GIG mean to you? As a thank you for your decision to become a National member, we want to offer you not only the same resources and information that you expect from our organization, but also new premiums that benefit you directly. You can expect benefits to include, but not be limited to, the following:

A welcome letter with $65 to $100 of incentives for gluten-free products and services as our thank you for becoming a GIG member

Reliable news and information regarding gluten-free related research, experiences, products and services

Promotional opportunities with other gluten-free media sources

Coupon offers for gluten-free products from some of our favorite vendors

Priority consideration for GF camp scholarships

Access to our new e-publication

Becoming a member strengthens GIG by confirming your support of GIG’s education, social and food safety programs

Much, much more!

To sign up and become a GIG member, please go to and use only your e-mail address to start receiving your premium incentives. Your first round of coupons and benefits will be included in the welcome letter e-mailed directly to you. You may also sign up to become a member in the footer of our home page at

Again, welcome to the GIG family! We look forward to bringing you the latest and greatest of our gluten-free world in the weeks, months and years to come.

Chris Rich

VP of Development

Sixth & Pine at Nordstrom


Diane writes:

I really enjoyed my recent dinner at Sixth & Pine, the restaurant on the 3rd floor of the Beachwood Place Nordstorm store.

They have a menu with designated gluten free items.  I was reassured by the greeter/seater and very capable server that the kitchen would take care to ensure safe gluten free preparation of my food.

The menu has 3 salads, 2 entrees and 1 dessert labeled gluten free.  The Warm Salmon & Spinach Salad was fresh and tasty and came as described on the menu: organic baby spinach, roasted salmon, bacon, petite tomatoes, red onion, parmesan crisp, warm mustard vinaigrette.

My gluten eating companions enjoyed their soups and sandwiches.

Covered parking makes this restaurant an even more enticing option during Cleveland’s inclement weather.

OpenTable reservations are accepted.

26200 Cedar Road, Beachwood, OH  44122
(216) 378-2121

Mama Mary’s Gluten Free Pizza Crusts

Here’s one of my favorite finds at Marc’s: Mama Mary’s Gluten Free Pizza Crusts

The 2 pack sells for $2.73 and each 7″ crust has 220 calories.  They are certified gluten free.  Marc’s sells them in the aisle with the other pizza making supplies.

They are easy to make.  Just brush the crusts with olive oil, add your favorite toppings and bake  for 5 1/2 to 8 minutes.

I’m a traditionalist and use tomato sauce, mushrooms and whatever cheese I have handy.  The crust is dense and chewy without the usual gluten free crumbs.

But I also bake the crusts and use them as flatbreads for sandwiches.

Mama Mary Sandwich

This tasty sandwich is turkey, lettuce, tomato and mango chutney.

Some of my gluten eating companions ask for these gluten free crusts and like them better than their gluten containing counterparts.


Evol Scramble Cups

Found at Target:

Evol Scramble CUPS.
Target also had Fajita CUPS and Veggie CUPS which I did not buy.
From Evol’s website:

Welcome to the EVOLution of breakfast. Our new Scramble CUPS are packed with REAL FOOD: certified humane, cage-free eggs; proteins raised without antibiotics; and non-GMO vegetables. And they’re UNDER 210 CALORIES each, so need to compromise on the most important meal of the day. Go ahead, START SMARTER.

I tried the Egg Whites, Veggie and Cheese Scrample CUP.  It is certified gluten free by GFCO.  5oz, 120 calories, 9g protein, 2g fiber, 250 mg sodium.  Made with cage-free eggs. $2.99

The frozen cup is easy to prepare.  You just remove the lid, peel back the film, and microwave for 1 min 45 sec.

Following those directions the cup contents were heated through.  The eggs, potatoes and other vegetables were easily identifiable and the gouda/cheddar mix provided quite a bit of flavor.  And it is not too salty.  It tasted better than it looks in this photo.

Evol Scramble CUP Prepared

The serving size is small: more of a snack than a full meal.

On the negative side, I’m not a fan of frozen and microwaved potatoes.  The texture is a bit mushy.

I doubt I’ll buy it again.  As it it is frozen, it doesn’t travel well and if I’m home, I can easily make eggs for myself.

Other Scramble CUP flavors:

  • Egg, Uncured Bacon & Cheese with Bell Peppers & Potato
  • Lean & Fit Chicken Apple Sausage, Egg White with Potato & Cheese
  • Egg White, Veggies & Cheese
  • Egg, Basil Pesto, Potato & Cheese

Martha White Muffin Mix

Found at Walmart on Warrensville Center Road in South Euclid:

Martha White Chocolate Chocolate Chip Muffin Mix and Martha White Gluten Free Blueberry Muffin Mix.

These 7 ounce pouches, $1.48, were located in the regular baking aisle, and not in the special gluten free section of the store.  Only 50 cents more than their gluten containing counterparts.

They could not be much easier to make: Just Add Milk! proclaims the package.  Indeed, the directions call for 1/2 cup to be combined with the mix, fill muffin cups, bake for 11-12 minutes and cool 2-3 minutes.

The main ingredients are rice flour, then sugar, then respectively semi-sweet chocolate chips or artificial blueberry bits (not a berry to be found). The chocolate mix contains egg, milk and soybean ingredients and the blueberry mix contains egg ingredients.

So, how did they come out?  Remember your mileage may vary as you are driving a different oven and pans.

The “blueberry” muffin batter was the thinner of the two and the muffins were done at the suggested time.  In fact, I probably overcooked them by a minute or so as they were darker than golden brown.  Despite liberally spraying the non-stick muffin cups with non-stick spray, the muffins still stuck with half coming out in pieces.  Next time I’d use paper liners.

The “chocolate” muffins required an extra 2 minutes to be fully cooked and were easier to remove from the pan.

Both had good texture with an expected gluten free crumb.  The chocolate had a few chips and the distinct chocolate flavor.  The “blueberry bits” resembled the real thing in look and taste.

Martha White Muffins Cut

Each mix made 6 medium size muffins.

The packages each have an additional recipe: Gluten Free Chocolate Chip Banana Muffins and Gluten Free Blueberry Peach Crisp.


GF Lex

The best of GF Lex:

GF Lex – Drawing Lines Part II: Cross-Contact from Manufacturing Facility to Store

Welcome back! When I last left you, we were discussing drawing lines, making those vital, personal decisions regarding what prepackaged foods we would and would not consider safe to consume. Did you bring your bowl and spoon? How about your running shoes, a little more of that rum, and a GF antacid tablet? It’s time to follow our grains on a nail-gnawing trip to the manufacturing plant, while keeping a sharp eye out for sources of cross-contact. Here, we may either be having breakfast, or making a fast break from prepackaged foods altogether (that’s where the running shoes and the antacid tablet come in). The rum? That’s just for you, my friend. Because I believe in you. And because you may need it. Trust me on this one. Read more

GF Lex – Drawing Lines Part I: Cross-Contact from Farm to Facility

As individuals with celiac disease, we must make decisions on a daily basis as to what we consider safe to consume. These choices are deeply personal, based upon our own positive and negative experiences. The levels of trust we are willing to put into other people, other kitchens, and other products vary widely between us. When it comes to drawing lines we refuse to cross, each individual with celiac disease is faced with his or her own consequential decisions. Read more

GF Lex – GF, Sister: The Importance of Testing First-Degree Relatives for Celiac Disease

(Edited by GF Lex on 03/13/2016 to amend broken links) Perhaps I approached my celiac disease diagnosis with a unique perspective. My symptoms were certainly not unique. As a young woman, I felt weak and generally “sick” most of the time, I was often disoriented, and I was retaining massive amounts of fluid. I suffered from severe indigestion, irregular bowel habits, and worst of all, bloating: my stomach was so distended that I agonized over the sensation of it stretching. Most intensely, I experienced a stabbing, cramping pain in my gut that worsened when I ate, and never went away. It reminded me of the way an ulcer would feel, and though I was incredibly hungry, nothing I consumed could ever sate or soothe me. I was certain my number had finally come up. At age 21, I felt in my heart that these symptoms meant that I had cancer, and that I was going to die. Why did I jump to this conclusion? Well, for one reason, I am incredibly paranoid. Another reason, however, was my unique perspective. Read more

GF Lex – Lost in the Fog: Brain Fog in Celiac Disease

For me, the fog did not roll in as I stood at the prow of a great ship, peering toward the midnight shore. It was pierced by no guiding beacon drawing me forth. Nor did I walk into it as it cloaked a serene meadow. The sun did not cut it, and left no glistening jewels of dew upon vast expanses of rolling green. No, for me, the fog arrived surreptitiously. It edged its way into my consciousness with the subtlety of a thief. It rolled in over my vocabulary, my memories, and my associations. It cloaked my orientation, my recognition, and my alertness. And by the time I noticed how hazy I felt, I was already lost within it. After a diagnosis of celiac disease, the fog became a part of my life that would clear only to condense once more, clouding over so much I had taken for granted, and would never visualize with complete clarity again. Read more

GF Lex – A Walk Through the Flours: A Personal Exploration of Mixes and Mixing

When a celiac disease diagnosis leads someone to consume gluten-free versions of baked goods, one of the first things that person may notice is that they taste “different.” If that person then begins cooking with gluten-free flours, he or she may realize that these gluten-free confections taste this way because non-wheat flours behave in wildly variable and seemingly unpredictable ways. Proteins and starches must be combined in distinct ratios. Mixing times and resting frequencies are, themselves, mixed-up and arresting. Some flours will produce a cake with crumbly edges and a completely collapsed, gelatinous middle. Some will fashion flat, stone-like biscuits. Some create breads that appear edible until you attempt to slice them, at which point they crumble away into pebbly piles of wasted ingredients, ironically reminding you of sand through an hourglass, and the precious time you have wasted attempting this tremendous baking failure. The science of flour mixing can be intimidating, and gluten-free baking is a skill that tends to alienate those attempting to learn it. Flours can be expensive, making failures costly (not only monetarily, but also in effort and hard-won self-esteem). Learning to cook (and especially bake) gluten-free by either mixing your own flours or using a purchased mix, however, can lead you to discover not only what kind of food you are able to make gluten-free, but what kind of food you want to make, gluten-free. Each gluten-free baker’s journey is a personal one, often fraught with failures, always laden with lessons, and occasionally rewarded with the successes that will lead to the path one wants one’s cooking, one’s food, and one’s health to follow. Read more

GF Lex: Strange Ranges – Common Vitamin Deficiencies in Celiac Disease

(Edited by GF Lex on 03/13/2016 to amend broken links) By the end of 2014, I was feeling decidedly… weird. Diagnosed with celiac disease 12 years ago, I was accustomed to the odd, painful sensations and myriad systemic disruptions that come with accidentally ingesting gluten. As a patient who also bears additional autoimmune diagnoses (Ulcerative Colitis and autoimmune autonomic nervous system damage), I am likewise used to flare-up symptoms, to localized and generalized pain, to low-grade fevers, and to the ever-present “brain fog” that has integrated the word “huh?” into my expansive vocabulary far more frequently than I had ever dreamed possible. But by the conclusion of last year, something was definitely askew, well outside the norm of my decidedly abnormal physiology. Dog-tired, disoriented, and weak, I stumbled into my physician’s office one afternoon to have some tests run. A few days later, I received the results I had been waiting for. “This is pretty bad,” I remember the nurse saying, my vision blurring as I gazed across my bedroom with the phone to my ear. “We’re going to have to shoot you.” Read more

GF Lex – My Summer Crush on Jam Gluten-Free Bakeshop

The first breeze of summer sparks something unique in each of us. The primal awakening, however, the closing of our eyes, the deep inhalation as the nearly-forgotten wind caresses us once more, remains universal. Summer tends to incite a hunger in us, it inspires a search for something deeply desired. When that breeze hit me this year, I realized almost immediately that I needed something. And though I was not sure what at the time, I knew that it was something satisfying, something stunning. Something tempting, something tantalizing. Something my heart understood before my head could even discern its motives. I realized only after the road began unfurling behind my little red sedan like a great gray river that I knew, that day, where my impromptu one-tank trip was taking me. A place I wanted it to take me more than anywhere else in the world. Not to the beach, glowing with sun and seduction, not to the bar and grill, pulsing with song and spirits, not to any other hub of symbolic summer romance. The sweetness I craved I knew would be fulfilled in only one place. At Jam Gluten-Free Bakeshop. Jamwindowandbanner At the NEOCN Vendor’s Fair in April, I had experienced the pleasures of this establishment for the first time, though its reputation had preceded it. I had spent weeks admiring (Well, alright. Ogling.) the tantalizing photographs on Jam’s Facebook page, images of such a shifting array of exemplary baked goods that by the time I actually had the pleasure of meeting the proprietors of this lovely shop, the first (and only) words out of my mouth were a heartily sighed, “Oh, Jam…” Let me introduce you to my summer crush. Read more

GF Lex: Eat Your Words – An Introduction to Gluten-Free Blogs, and Four Exceptional Examples

In the celiac universe, the profusion of gluten-free products is constantly expanding. We now have access to almost every conceivable type of prepackaged food in several forms, from several brands. And several of them are actually palatable (and affordable).

For those of us who choose to venture into the world of gluten-free cooking and baking, however, a slew of daunting obstacles still looms before us. Initially you may feel as if you’ve landed on another planet in which the laws of physics no longer apply to your space-age flours, and in which you no longer recognize your seemingly NASA-copyrighted ingredients (xanthan gum, anyone?). Alternately, you may believe you’ve plunged down the rabbit hole, and that the brown cube served on a tea tray before you that looks like a brick, feels like a brick, and frankly, smells like a brick, cannot possibly be food, despite the “eat me, I’m gluten-free bread” tag riveted firmly to its side. What is a gluten-free baker to do to bring one’s cooking back through the wormhole and onto this temporal plane?


The world of gluten-free blogging has expanded equivalently, and the Alice-like disorientation people with celiac disease can experience here can become quite curious indeed. Read more

Ask the Dietitian

Have questions?  Choose Ask the Dietitian on our Contact Page.

The best of Ask the Dietitian:

Ask the Dietitian: Should there ever be an ‘s’ on the end of the word celiac?

Question: I often hear people (even health care professionals) say someone has celiac’s disease or just celiac’s. Which is correct, celiac disease or celiac’s disease? -Jen R. Answer: Brilliant question, Jen! There is no ‘s’ on the end of the word celiac. The correct term is celiac disease. (Side note: The adjective celiac means relating to ... Read more

Ask the Dietitian: Do hops in beer contain gluten?

Question: This question is in regards to ngb Gluten Free Lager. Where does the hops come from, or maybe better stated, what it hops, exactly? I always thought it was from barley, which is, of course, not gluten free. Answer: Thank you for your excellent question, Aston. You are certainly not the first person to think ... Read more

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Scrambler Marie’s

Mayfield Heights, Mentor, Strongsville, North Olmsted


NOTE: Because  Scrambler Marie’s restaurants are independent franchise operations
Diners need to be proactive in questioning and informing the staff of special needs.

1394 SOM Center Road
Mayfield Heights OH 44124
(440) 460-0750

26435 Great Northern Shopping Center
North Olmsted OH 44070
(440) 360-7111

9570 Mentor Avenue
Mentor OH 44060
(440) 350-6272

16726 Pearl Road Strongsville OH 44149 – coming soon

Diane writes

I’d first tried going to Scrambler Marie’s soon after my celiac disease diagnosis years ago. My request for gluten free food was met with blank stares. So, I was delighted to see they now have a gluten free menu.

I went on a Saturday, mid-morning, and when I asked the greeter about their gluten free menu her answer was not reassuring. She said that she didn’t think they could really make anything gluten free. But, I decided to give it a try. They’d gone to the trouble of having a GF menu, after all.

Our assigned server could not have been less interested in assuring I had gluten free food. Instead of ordering one of their GF menu items, I erred on the side of caution and asked for 2 eggs cooked in a clean pan.

After quite a wait, a different server abruptly dropped the plate in front of me.

The eggs were fine. The attitude and care for GF dining – not so much.

Eat at your own risk.

Also in other cities in Ohio and Detroit.

Big Lots

Multiple locations.

Big Lots is a unique, non-traditional, discount retailer operating 1,495 Big Lots stores in 48 states with product assortments in the merchandise categories of Food, Consumables, Furniture & Home Décor, Seasonal, Soft Home, Hard Home, and Electronics & Accessories. We are committed to providing amazing values every day.

And they have gluten free food. The selection is unpredictable. The prices are usually good, but sometimes you can do better at Marc’s or elsewhere.

I was there yesterday and found Chex Oatmeal for $2 per box. And Breton crackers for $2.25 which I have not seen elsewhere.

Comment below with your finds.

Coors Peak

Coors Peak is a new naturally gluten free and certified gluten free beer.

I’m not much of a beer drinker, so I had a gluten-free beer drinker try it. He reported:  “Drinkers who love a great micro brew will be disappointed but, it is a fine alternative to a “regular” macro brew.”

Sadly for us, it is only available now in Oregon and Washington.   Hope it travels east soon.   Comment when you spot it here.


Trans-Ocean Crab Classics (Imitation Crab)

I’m so excited that Trans-Ocean products are now labeled gluten free.


From their website:
We are proud to say that effective Fall 2014, our production plant became a dedicated, 100% gluten-free facility and all of our products are now gluten-free. You’ll find a gluten-free banner on all of our packaging. Be assured our products have the same delicious flavor and high quality that has made us America’s #1 brand of surimi seafood.

“Fake crab” is one of the few things I’ve missed since going GF.  But not any longer.

Lean Cuisine Ranchero Braised Beef

Now Lean Cuisine has a labelled gluten free option: Ranchero Braised Beef


The remarkably accurate description is “braised beef in a spicy read chile sauce served with a side of chipotle mashed sweet potatoes”. Overall tasty with a nice spicy note, though the beef had an odd rubbery/chewy texture and there was much more sauce than beef.

Lean Cuisine was on sale 5 for $10 at Giant Eagle. Nice that there is no upcharge for a gluten free product.

Radio: Going Gluten Free

On February 3, 2015 local radio program The Sound of Ideas featured an excellent discussion of Going Gluten Free.

Jeffry Katz, Medical Director of Inflammatory Bowel Disease at UH Case Medical Center, professor of medicine at CWRU School of Medicine
Trisha Lyons, dietician at MetroHealth Medical Center, has Celiac disease
Laura Jeffers, dietician but with the Cleveland Clinic
Laurie Sammon, member of the Northeast Ohio Celiac Disease Network and the mother of a son with Celiac disease

Program Description:
We’ve been bombarded for years about the wonders of sugar-free or fat-free products, but what’s the big deal about gluten free? The gluten free market will hit $15 billion by the end of next year, double what it was five years before. It makes you wonder: Is gluten bad for you? Unless you have a certain medical condition, probably not. We’ll explain what gluten is, why it’s in so much of what we eat and who needs to worry about it.

Granite City Food & Brewery

Legacy Village Lyndhurst

24519 Cedar Road
Lyndhurst, OH 44124


Diane writes:

I had dinner at the Granite City at Legacy Village last week. They have a gluten free menu which has a large disclaimer about not being a gluten free environment and suggests speaking with a member of the management team. Our server quickly called over the General Manager, Weston Baril, who reassured me that the items on the menu could be prepared safely, suggesting steak or grilled chicken or fish.

He noted that the gluten free bun offered for sandwiches was heated in the commmunal toaster but could be heated in the salamander which is GF. He said he’d alert the kitchen to expect a GF order. I ordered grilled salmon, broccoli and a baked potato. All were fine, though not outstanding. Gluten eating companions thought their burgers were ok. None of us was thrilled but decided we’d return and order differently.


Other locations in Maumee, Ohio and around the country.

Choolaah Indian BBQ

Chagrin Road, CELIAC BEWARE!!

27100 Chagrin Blvd,
Orange Village,
Ohio 44122
CALL: (800) 459-8860

Our site guest Rob E. writes  (5/10/16)

As a celiac, I am on the fence about this place.  The foreign cashier at the register was friendly, but he clearly did not understand that my food needed to be prepared separately.  I had to speak with one of the other servers who was extremely understanding and had them re-prep the “gluten free” dish with new gloves.  Nonetheless, I became good friends with the bathroom 60 minutes later.

The food was very good, but I am skeptical that the prep area is safe enough for true celiacs, especially given all the fresh Naan being handled by the staff.  I may give this place another try and will post an update; in the meantime, celiacs should use extreme caution here.


Diane writes:

Stopped by the new Choolaah Indian BBQ. The greeter at the door was knowledgeable and explained that while they do have gluten free items indicated on the menu, they are not appropriate for those of us with celiac disease. “Too much flour around”.

It’s a shame. It really smelled great and I was disappointed I could not eat there.

Information for Vendors

The Northeast Ohio Celiac Network is sponsoring a Gluten Free Vendor Fair on Sunday April 19, 2015 from 1 p.m. – 4 p.m.

The event will be held at Memorial Hall in the recreation complex of Rocky River, 21012 Hilliard Blvd, Rocky River, OH 44116.

The event is free to the general public.

NOTE: All Vendor spaces are filled.

More information for vendors.

Vendor Agreement.

Press Release

Original Pancake House

Woodmere, Fairview Park

28700 Chagrin Blvd.
Woodmere, OH 44122

Fairview Park
3000 Westgate
Fairview Park, OH 44126

Diane writes:
Had the pleasure of eating breakfast at the Original Pancake House on Chagrin last week. GF pancakes are listed on the menu. The server was not knowledgeable about GF preparation and opined that I would not be able to order an egg dish. However the manager offered numerous options and confirmed that the canadian bacon and eggs with GF pancakes would be prepared GF. The restaurant was full at 9am on a weekday.


Beachwood Place

Beachwood Place Mall – food court
26300 Cedar Road.
Beachwood, Ohio 44122

Diane writes:
There’s a new place to try at the Beachwood Place food court, located next to Chick-fil-a. It’s a Piada-type place, but has gluten free pasta. While you watch, the chef creates a pasta or salad with your choice of toppings, meat, sauce. The meatballs have gluten and there are croutons, breadsticks and gluten filled desserts. But they use a clean pan and spoon and the chef used clean gloves and was aware of issues of cross-contamination. I had GF pasta with marinara sauce and lots of vegetables. The previously cooked GF pasta (confirmed cooked in clean pot – new water) fell apart with reheating in the sauce, as GF pasta will do. But it was a huge portion, very reasonably priced, fresh and tasty. Companion enjoyed a colorful salad – another GF option.



Phuel Cafe

Playhouse Square

1350 Euclid Ave

Had lunch before show at Playhouse Square. Entrance right at Euclid on 14th. Eclectic menu with many GF labelled choices. Server reassured that kitchen takes care using pan cleaned after each use. I enjoyed Szechuan tofu dish with the kale salad side. The served all-day breakfast includes omelets.

Chex Oatmeal

From Joan:

Chex Gluten Free Oatmeal is available at Marc’s – 2/$5.

Chex Oatmeal


Diane adds:

The packaging is labeled “gluten free” but the ingredient listing just says “whole grain oats”.

So, I was unsure whether pure gluten free oats were used in this product.

A statement on the company’s facebook page is reassuring:

The oats used for the oats & oatmeal products are sourced from a vertically integrated gluten free oat source. We also validate our cleaning and changeover methods at the plants for any system/line that will run a gluten free product. Ongoing verification gluten testing is performed at the finished product level. As such, any General Mills product that contains a “gluten free” claim meets the safety and regulatory definition of less than 20 ppm. While there are many “gluten free” certification bodies, General Mills’ standards meet and/or exceed the qualifications defined by these organizations. Therefore, you can be confident that our “gluten free” products are safe and meet global certification and regulatory standards.

Have you tried it? Have you seen it in other stores?

NOTE by Diane 9/30/15:
Gluten Free Chex Oatmeal has been discontinued.

Is Omission Beer Gluten Free?

Laurie wrote in the 6/1/14 NEOCN newsletter:

Omission beer is a barley based beer. It cannot be labeled as gluten free by the TTB or FDA because its source is a prohibited grain (barley). Enzymes are added to break down the gluten after brewing. The test used by Omission to see if there is any residual gluten is the Competitive Elisa Test which is a controversial test.  So when Omission says the beer is under 20 parts per million, the results are in doubt because the test is in doubt by experts. Tricia Thompson MS RD, “The Gluten Free Dietitian” states: Experts who I trust immensely agree that they can NOT say for certain at this point in time whether Omission beer is safe for people with celiac disease to drink based on the data that  has been released by Omission.” Please read:

Dr. Fasano seemed to agree with Tricia Thomson when he stated that  “the purpose of the R5 ELISA is to test for cross contamination with naturally occurring gluten, not gluten that is artificially manipulated or degraded by an enzyme.” (Credit: Celiac Community Foundation of Northern California)

I know many might have an emotional reaction to hear this news. What further complicates this is that stores like Heinen’s or Giant Eagle may have a display of Omission beer in their gluten free aisles. Please question Heinen’s or Giant Eagle on this choice; and before you purchase, please look into this issue so you choose the gluten free beer that is safe for you.

Going Out? Tips for Eating GF

Taken in part from: with edits from Network Members

For those newly diagnosed with celiac disease, restaurants can be particularly difficult, especially for those who are shy about asking questions.

1. Don’t start out hungry. The hungrier you are, the more likely you are to make a mistake. If you must go to a restaurant hungry, bring some GF crackers to munch on while everyone else is filling up on the rolls.

2. Be familiar with the gluten-free diet. This means not only knowing which grains to avoid but also where they’re likely to be hidden and the need to protect yourself against cross-contamination.

3. Select the right restaurant. Look for the menu online. If you’re still not sure whether anything safe will be available for you, call ahead, preferably when the restaurant isn’t busy around 2-3pm, and speak with the chef or the manager.

Note: If you’ll be dining at an Italian restaurant, call to ask whether they have GF pasta. Could you bring your own? Many restaurants will happily prepare your gluten-free pasta and top it with their own fresh sauce.

4. Tell your server you’re on a special diet. Don’t try to explain your needs to a server who’s standing on the other side of your table. Ask him or her to come closer so you don’t have to shout.

Celiac disease is not an allergy, but if you think they don’t understand, now is not the time to explain autoimmune. Tell them you can’t have wheat or barley, and you are on a gluten free diet.

Consider bringing along a GF dining card to explain what you can and cannot eat. Cards are available in a wide variety of languages (Triumph Dining is 1 example).

5. Pick a few dishes on the menu that look as if they might be safe, and ask questions. You might find it easier to be the last person in the group to place your order. That way you’ll know the server is going directly back to the kitchen and is less likely to forget what you’ve told him. Start by saying something like:” I can’t have anything made with wheat & barley like flour, or bread crumbs, or soy sauce. Could you please ask your chef whether the _______ would be safe for me?” Don’t assume that anything is gluten-free. Even if a menu item looks safe, you might not realize that the chef’s secret recipe includes gluten.

6. Here are some additional questions to ask:

DUSTING- Ask if any of your food, especially meats, have been dusted with wheat or other gluten containing flour before being sautéed or fried. Avoid anything that says it has “Grille Baste” on it.

EGGS – Request that eggs, no matter the style, are prepared in a clean pan and not on the grill so as to avoid cross contamination. Be cautious when ordering an omelet as some contain pancake/waffle batter to make them fluffy. If ordering scrambled eggs, ask if they are made from fresh eggs or from a mix as some egg mixes may contain flour thickeners.

HERBAL TEAS – may contain barley.

ICE CREAM – Request that a cookie is not put in or next to it. Ask that a clean scoop be used for your serving so “cookies and cake” crumbs from previously scooped ice creams are not still adhering to the scoop.

BACON – Is it cooked in the oven or deep fried? If deep fried, is the fryer “dedicated” so no other items that have breading or wheat flour are cooked in it? Is the bacon drained on bread? (Restaurants that make their own croutons sometimes drain on bread to capture the flavor from the drippings.)

BACON BITS – Are they or other “meats” on potato skins and in salads artificial? If so, they must be avoided.

BBQ SAUCE – Be cautious as some contain beer or other “secret” ingredients that may contain gluten.

HAMBURGERS – In addition to requesting they be cooked in a clean pan to avoid cross contamination from a shared grill, do ask if there are bread crumbs in them. Some restaurants incorporate bread into their ground beef to make it more moist.

PIZZA – Be especially cautious if you are eating in an independently owned pizza restaurant. You definitely need to call ahead to find out if they are purchasing pre-made GF pizza crusts that are kept separate from their “regular” ones. If the restaurant makes their on GF dough, it must be made in a separate area as wheat flour remains in the air for up to 24 hours and the fine dust will settle into and onto everything. The mixer must be dedicated to GF dough. Toppings and sauce must be from separate, GF containers; the pizza pans and prep utensils must be dedicated to GF pizzas and ideally will look different from their regular pizza pans. Some people with celiac disease will only eat pizza from restaurants with separate, GF ovens due to concern something may fall on their GF pizza from the ceiling of the shared oven.

BAKED POTATOES – Ask that your baked potato be brought to the table uncut to insure a knife used to slice bread is not used on your potato.

FRENCH FRIES – Must be made in a dedicated fryer so other items that are breaded are not in the same oil. If the fryer and its oil are “dedicated” and thus gluten-free, ask if the used oils are drained separately or combined with the other fryers for draining at night.

MASHED POTATOES – From a mix or from fresh potatoes? Do they contain flour to thicken them?

REQUEST that no croutons, breadsticks or crackers be placed on or near your plate. Ideally, your dining companions will request no croutons as well so that a crouton does not accidentally get bumped onto your salad from an overloaded serving tray on the way to your table. If salads are mixed in a prep bowl in the kitchen, ask that yours is done in a clean, separate bowl to avoid crouton or meat-coating crumbs from previous salads.

DRESSING – Ask if it is made in house or is commercial and check to see what it contains. Malt vinegars, which are made from barley, contain gluten. Some dressings use flour to thicken them and some citrus-type dressings contain soy sauce.
CHICKEN and tuna-style salads – may contain wheat.

SALSA – Especially when traveling outside of Ohio, ask if the freshly made salsas are GF as some kitchens put wheat flour in them (for example in New Mexico.)

SEAFOOD – Always ask if it is in a salad, soup, or similar dish as you must avoid imitation crab and seafood as it contains gluten.

SOUP – Is it totally made from scratch? Is a powder or canned commercial starter used? If so, does it contain gluten? If it is a creamed soup, check to be certain a wheat flour roux was not used to thicken it. If it is a gazpacho, ask if fine breadcrumbs have been incorporated to thicken it.

SPECIAL INGREDIENTS – If the menu or waitstaff indicate the dish contains a chef’s special/ secret ingredient, you must inquire as to whether it is GF. If the staff will not disclose what it is, then it is best to ask them to leave it off or for you to choose something else since it may be a spice blend with a wheat flour thickener or breadcrumbs or beer or soy sauce, etc.

VEGETABLES – If steamed, be certain they have not been immersed in hot, used pasta water.

7. Caution the restaurant staff about cross-contamination. Remind the server and the chef that your food must be prepared on a clean cooking surface, using clean utensils. Many restaurant staffers will not realize the risks of cross-contamination unless these are pointed out to them. All places stock foil. Ask them if they could cook your entree on a piece of foil if it is cooked on a grill with buns, etc.

8. Be prepared to eat something that isn’t your first choice.
Sometimes nothing on the menu will be safe. Ask if the cook can sauté some plain meat or fish in olive oil or butter and steam some vegetables for you. It won’t be the tastiest meal you ever had, but your goal should be to eat food that won’t make you sick, and enjoy your companions and the fact you don’t have to cook or clean up!

Want more? Read: Venturing out of the house: Restaurant Realities by Danna Korn

When Eating at the Homes of Relatives and Friends
It can be challenging to dine at a friend’s or relative’s home. If possible, it is beneficial if you can assist with meal preparation so you see exactly what is going into each menu item. This also enables you to catch the inadvertent cross-contamination from shared prep utensils, pots and strainers that are not totally gluten free due to specks of previous food. In addition, you will see if a previously opened container, such as mayonnaise or jelly, is being used since chances are, there are gluten crumbs in them from the “double dipping” of knives and utensils.

If your host does not want you to actually help prepare food, you may be able to sit close by with a beverage to chat while the meal is being assembled. In situations where guests are each bringing a dish, you may want to isolate your contribution and put a note that it is gluten-free or just bring a separate container for yourself in
addition to the dish for all to share. If your host indicates they will have gluten-free foods available for you, it is best to explore what and how they will be served so you don’t see a delicious, GF item surrounded by regular crackers or placed next to something laden with crumbs.

Depending upon the situation, you may also be able to ask your host if you can “start” the buffet line which will lessen the chance of accidental cross contamination from people ahead of you as they use the various serving utensils.

When spending the night, just assume you should have your own box of GF cereal with you. If bringing bread, also have your toaster sleeves so you can use the host’s toaster.

“Toast It” Toaster Bags come 2 for $4.50 + shipping on their website. Also available on Amazon. Each bag can be reused multiple times. A must have if you are traveling– using the toaster at the continental breakfast bar or family/friend’s house.

Northeast Ohio Celiac Network

The Northeast Ohio Celiac Network is dedicated to people with celiac disease, gluten sensitivity, their families, and the gluten free diet.

This greater Cleveland group has been active for over 20 years, formerly a chapter of the Celiac Disease Foundation and previously known as Northeast Ohio Celiac Support Group. As the group grew, the meetings moved from members’ homes to library meeting rooms.

Past events have included presentations, GF restaurant meals, sporting events and a vendor fair. green_ribbon-155x193

Are you new to living gluten free?  We hope the website resources will be of help to you.

See our calendar for upcoming events.

Please consider volunteering by joining the steering committee. Our committee is full of caring vibrant members who work to raise celiac awareness and help to educate those following a gluten free diet. See our event calendar for the dates and locations of our meetings.

Other volunteers help with events, the website, and mentoring.  Let us know how you would like to help by contacting us.

Become a member of our network by reading the information on this website.  Consider telling us about a dining experience or a new product.  Please add your comments in the form on most of this website’s pages to contribute to the community on your own time. We look forward to hearing from you.


April 2015 Vendor Fair


May 9th, 2014 Zumbathon was a wonderful success! Pictures above are the Zumbathon teachers that volunteered their time to raise funds for both the Celiac Disease Foundation and the NEO Celiac Network! Pictured are also Judy and Marylou passing out gluten free goodies and having a great time!

Outback Steakhouse

Multiple locations locally and nationally


Although Outback has a gluten free menu, several times I’ve been served food with gluten – most commonly croutons or other cruchies in the salad. May be worthwhile talking to the manager, in addition to your server, about your gluten free needs.

Outback Independence
6100 Rockside Place
Independence, OH 44131

Outback Macedonia
8250 Macedonia Commons Blvd.
Macedonia, OH 44056
(330) 468-5032

Outback Mentor
8595 Market St.
Mentor, OH 44060
(440) 205-9505

Outback Parma
6950 Ridge Road
Parma, OH 44129
(440) 842-6114

Outback Westlake
24900 Sperry Drive
Westlake, OH 44145
(440) 892-3445

And many other locations in Ohio and elsewhere.

How to Find a Restaurant

Try using search!

The Restaurant List page has a list of restaurants by area of the city and whether or not they have a gluten free menu.

Use the search box to the left to find a restaurant by name.


We offer this restaurant list as a guide to gluten free dining in the Cleveland area. We do not guarantee that any restaurant has staff either trained in or knowledgeable about the preparation, service or storage of gluten free foods as required by those diagnosed with Celiac Disease.


It is imperative to check preparation and ingredients closely with each restaurant’s staff.

Please refer to GF Dining Tips for additional information on eating gluten free in restaurants.

Here are links to other resources for finding restaurants that offer gluten free dining in the greater Cleveland area:
Find Me Gluten Free

Please add your comments about your recent restaurant experiences. Your up-to-date reviews will help others seeking safe GF dining in the greater Cleveland area.

Have you eaten at a restaurant not on our website? Or do you own or run a restaurant not on our website? Tell us about the restaurant.


Fresh Start Diner


Spotted by Sheila in Chagrin Falls:

Fresh Start Diner now serves Mrs Ps Gluten Free Bakery.

Fresh Start DinerMrs P at Fresh Start

Open until 2pm

9810 Ravenna Road
Twinsburg, Ohio 44087

NOTE by Diane on 8/12/2016: RIP Fresh Start Diner in Chagrin Falls and Mrs. P’s Bakery. The Twinsburg location remains open.

Videos and Radio Programs and Podcasts

Here’s a collection of videos about celiac disease and the gluten free diet.

Gluten Free Product Lists

Mainstream GF products can change formulations at any time, without notice. If you choose a mainstream grocery item because you saw it on a GF list, recheck the ingredients. The lists below were made by the company, and are as current as was possible to obtain. Some lists update themselves automatically, some do not. First thing you should do is check for a date.

General Mills

Frito Lay




Snyder’s of Hanover

Perdue Gluten Free Product Lists for both Certified Gluten Free and Mainstream Gluten Free


Gluten Free Diet
Shelley Case

Books by Tricia Thompson MS RD including The Gluten-Free Nutrition Guide

Celiac Disease: A Hidden Epidemic
by Dr. Peter Green

Triumph Dining
The Essential Gluten Free Restaurant Guide and The Essential Gluten Free Grocery Guide
They also have GF dining cards in many languages-a must have if you are traveling internationally or eating in ethnic restaurants

Celiac Disease Centers

Nationwide Children’s Celiac Disease Center
Columbus, Ohio

West Penn Allegheny Health System Celiac Center
Pittsburgh, PA
Kathy Sepesy @412-359-8956 for more information or to schedule an appointment.

The University of Chicago Celiac Disease Center

Columbia University Medical Center Celiac Disease Center

MassGeneral Hospital for Children Center for Celiac Resarch and Treatment

Beth Israel Deaconess Medical Center Celiac Center

Traveling Gluten Free

GlutenFree TravelSite
Free iphone and android apps

Triumph Dining
They sell GF dining cards in many languages-a must have if you are traveling internationally or eating in ethnic restaurants
They also publish The Essential Gluten Free Restaurant Guide and The Essential Gluten Free Grocery Guide Free (request Donation) printable GF restaurant cards. 54 languages available.

Brokerfish Free printable cards in French, Spanish, Arabic, Chinese, Japanese and Thai.

GF Restaurant Cards from LegalNomad
GF Restaurant cards for sale. Free GF travel guides for Japan, France, Greece, Italy, Vietnam, Portugal, Spain, Germany, Morocco.

Gluten Free Passport
Printable GF translation cards and free android and apple apps

Gluten Free Globe Trotter

GF Blogs

Four Exceptional GF Blogs by GF Lex

Art of Gluten Free Baking
G-free kid
Gluten Free Mom
Gluten-Free Goddess
Gluten Free Girl
Gluten-Free Gobsmacked
Ginger Lemon Girl
Gluten-Free, Dairy-Free, Sugar-Free
Gluten-Free Mommy
Teri Gruss’s Gluten-Free Cooking Blog
Elana’s Pantry
Triumph Dining
Fab Grandma
No Wheat No Worries-a Cleveland gf blogger

Websites with Information about Celiac Disease and the Gluten Free Diet

Check out the websites of the National Celiac Disease Organizations.  Each is packed with information.
GF Lifestyle articles

National Digestive Diseases Information Clearinghouse (NDDIC) has an authoritative section on celiac disease
A service of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), National Institutes of Health (NIH)

Main Street Children’s Dentistry 
Learn how celiac disease can effect your dental health



Resources for the Newly Diagnosed

Northeast Ohio Celiac Network: Use the search feature found in the bars to the left or above.
Join our email list and be informed of upcoming events and information of interest in the greater Cleveland area.
Find a mentor to help answer your questions.

Living Without Magazine: Must-Do’s for Newly Diagnosed Celiacs

Celiac Disease Foundation: Quick Start Guide

National Foundation for Celiac AwarenessGetting Started Guide
Answers from a Dietitian: Submit questions to online NFCA dietitians

Gluten Intolerance Group of Long Island: Getting Started

Gluten Intolerance Group: Printable Educational Bulletins including Getting Started and much more! Introduction to the Gluten Free Diet

National Celiac Disease Organizations

Each of these groups has a website packed with information about living gluten free. They even have printable handouts. Click and print for info at your fingertips. Pick and choose what you need!

Celiac Disease Foundation (CDF)

Beyond Celiac

Gluten Intolerance Group (GIG)

Celiac Support Association (CSA)

National Institute of Health-Celiac Awareness Campaign


Magazines are a great way to stay current on gluten free products, recipes, and issues. Back issues can be just as valuable as current issues and can be ordered. Their websites have lots of recipes and advice for living gluten free.

Gluten Free Living
The Cuyahoga County Library system makes a full digital copy of Gluten Free Living available for free to be read on your computer/tablet/mobile device using the Zinio app or website.

Living Without’s Gluten Free & More

Delight Magazine

Simply Gluten Free

Label Reading

Gluten Free Living Magazine has a list of food label ingredients. Clear information about confusing and formerly controversial ingredients.

Tricia Thompson MS RD “The Gluten Free Dietitian”
Click on the Newsletter Tab and use the search box in the right column for information about a label term.
Tricia is nationally recognized for testing gluten free products and discussing hidden gluten.
Her website, Gluten Free Watchdog, tests GF labelled products to check for gluten content.


The Listserv at St.John’s will allow you to post or read gluten free questions or comments. It is a national and international kind of electronic bulletin board.If you subscribe, be prepared to receive 20 emails/day or set it up to receive one link with the day’s email. Archives are also a valuable resource.


Click here for Listserv Archives
1) Then click email list tab
2) scroll down to celiac and click
3) Use search box to find past discussions

What is Celiac Disease?

Celiac Disease is an autoimmune disorder which affects many organs in the body when untreated. It commonly affects the small intestine and results in an inability to absorb nutrients properly. Once thought to be rare, research now indicates that celiac disease (CD) affects 1 in 133 people in the U.S. and is considered to be widely under diagnosed. Complications of undiagnosed CD include anemia, osteoporosis, fertility problems, and malnutrition, to list a few.

Symptoms of CD may be gastrointestinal or seemingly non-intestinal. Symptoms may include anemia, constipation, diarrhea, malnutrition, weight loss, bloating, lactose intolerance, skin problems, dental enamel defects, failure to thrive, and muscle wasting. Some people have no symptoms whatsoever. CD is a multi-system, multi-symptom disorder.

The sole treatment for CD is a lifelong, stringent “gluten-free” diet (GFD). Commonly referred to as “gluten”, proteins which come from wheat, rye, and barley are harmful to people with CD and result in an autoimmune response when ingested.

In time, this response results in damage throughout the body. Wheat, barley, & their derivatives are abundant in the American diet, so the GFD is challenging – but necessary. Upon diagnosis, it is crucial for patients to receive education by a registered dietitian with knowledge of CD and the GFD. It is important to receive a firm diagnosis before beginning treatment for celiac disease.
Trisha Lyons, R.D., L.D.
MetroHealth Medical Center, Cleveland

Gluten Free FDA Labeling

On August 2, 2013, FDA issued a final rule defining “gluten-free” for food labeling, which will help consumers, especially those living with celiac disease, be confident that items labeled “gluten-free” meet a defined standard for gluten content.

From the Food and Drug Administration: GF Labeling Information and “Gluten-Free” Food Facts

From the Beyond Celiac: The FDA’s Ruling On Gluten-Free Food Labeling

Video: Gluten-Free “Craze”

WKYC Channel 3 Video on Gluten “Craze” November, 2011

**Support Group Note**
The GF diet is advocated for celiac disease or gluten sensitivity. The GF Diet is not a weight loss diet. Many GF products have added calories and lack fiber & B Vitamins.
This video has been chosen so members are aware of how the diet is perceived by the public.

Radio: The Gluten-Free Craze

The Diane Rehm Show, February 16,2012 “The Gluten Free Craze,” National Public Radio Discussion

Radio Show Guests:
Dr. Alessio Fasano professor of pediatrics, medicine and physiology and director of the University of Maryland Center for Celiac Research (CFCR) at the University of Maryland School of Medicine

Dr. Aline Charabaty director of the Center for Inflammatory Bowel Diseases at Georgetown University Hospital

Melissa Abbot director, Culinary Insights, The Hartman Group

Katherine Tallmadge dietician, nutritionist and past spokesperson for the Academy of Nutrition and Dietetics

To listen to broadcast click here

Transcript of show is also.available.

Lynn’s Meringue Cookies or Macaroons

Eileen says: Here are 2 gluten free or Passover Recipes just for fun.
See also Meringue Cookies and Macaroons.

Preheat to 400 degrees
Make sure the beaters are in the freezer for at least 1/2 hour before starting
Never use parchment paper pan must be very greased, this is crucial

4 egg whites – beat until peaked
Add 1 C + 2T sugar
1 t vanilla 1/4 t salt
Gently fold in 2 C walnuts
1 12oz bag baby Choc chips
Blob onto well greased cookie sheet place into oven and turn the heat off
leave a minimum of 3 hours or overnight

Also substitute a pkg of Mounds coconut instead of chocolate chips and walnuts  this makes delicious macaroons

Meringue Cookies

From Eileen:

egg whites (no amount given) probably 4
1C + 1T sugar
1 pkg semi-sweet baby chocolate chips
1 C walnut pieces
1t vanilla

make sure to separate cold eggs
let whites get to room temp
Have the beaters cold from the freezer
beat whites until stiff
Drop by t. onto heavily greased cookie sheet
put into 400 degree oven.
Turn off the oven and allow to remain over night

Healthcare Professionals

Trisha Lyons RD. LD.
Northeast Ohio Celiac Network Advisor
Appointments 216-778-7835
MetroHealth Medical Center

Diane Chernin MD
Northeast Ohio Celiac Network Medical Advisor

Steve Plogsted R.Ph.
Gluten Free Medication List

Searchable labels of drugs submitted to the FDA and currently in use

Tree Hugger’s Cafe


NOTE: This review is from several years ago.

Their online GF menu is 3 years old and prices & options have changed, but you can use it as a guide for a discussion with staff.
When they served our group, the server was knowledgeable, but servers later could not answer if buckwheat pancakes were GF.
They have GF bread that was fresh. Their Kitchen is small, and their dining room is cafe-sized. Please be sure to remind them to use foil if food is prepared on shared grill, and request for food to be prepared
in a separate area.

1330 Bagley Road, Berea OH, 44017 which has a drive-thru for your convenience!

55 East College Street, Oberlin, OH 44074

Convention Center and Global Center for Health Innovations (Medical Mart)


Contact Rosemary Macey, Catering Sales Coordinator

Catered by Levy Restaurants
Put the event title in the subject line along with the words “gluten free”.

1 St. Claire Ave., NE
Cleveland  44114


Harvest Kitchen & Lounge


33730 Bainbridge Rd
Solon   44139

Notes from Mar (7-2016)
Chef/Owner Michael Longo works diligently to keep the Harvest menu seasonal, local and foodie relevant!!   Menu items are easily navigated by all diners – gluten-free, vegetarian, and traditional.  He is well versed in the needs of gluten-free diners as well as having a competent staff to assist along the way.  Because dishes are prepared fresh daily some offerings may be in short supply but there is always an alternative to please the palate.

Additionally, if you are gluten-free and a beer lover you will find options from the Harvest bar which is still offering Bard’s and Glutenberg!  Don’t hesitate to offer them a huge Thank You for both your amazing meal and your refreshing beer choice!

Five Guys Burgers and Fries

Multiple Locations

Multiple locations in Ohio and around the country.

Made to order burgers, hand cut fries, and now Shakes!

from Mariann:
From my experience at Five Guys there are no g-f buns but there has been good protocol for handling g-f orders.  The staff has been careful to prep the burger with clean gloves, on a clean surface.  The burgers are usually made in a lettuce wrap style and since they are custom made you get to pick your toppings.  In all of the locations I have eaten in the fries have been cooked in a dedicated fryer so that makes them safe to eat for g-f diners. 

I have heard that some locations may season their batches of fries
– so ask –
Always ask and confirm the standards of each location!!

I have not dined at a location since they introduced Shakes – so if anyone has any info on that post us a message………



First Watch

Multiple Locations

Gluten Free Guide

MULTIPLE LOCATIONS –  locations are independent and options may vary

1431 Som Center Road
Mayfield Heights, OH 44124

13950 Cedar Rd.
University Heights, OH 44118

6025 Kruse Drive
Solon, OH 44139

19340 Detroit Road
Rocky River, OH 44116

168 Market St.
Westlake, OH 44145

3265 West Market Street
Fairlawn, OH 44333

And elsewhere.

TO NOTE:  Not all First Watch locations are providing the same options as the restaurants are franchised.  Please call ahead for details  your benefit.


Sharon, PA

Gluten free menu.

1 hour drive from Cleveland
Extensive Gluten free printed & online menu
Worth the drive!

Monday thru Thursday – 11:30 am to 9:00 pm
Friday and Saturday – 11:30 am to 10:00 pm
Sunday hours – 12:00 noon to 8:00 pm
Dining room closes a half hour earlier
Last order is half hour before closing

869 E State Street
Sharon, PA 16146

We now have drive thru window service
Phone: 724-347-1247

9/25/14 update by Diane – moved to Archives:  From their website –

“It is with great sadness that I inform our customers that Ferrara’s Restaurant is closed for business. Due to the economic climate and Donna’s health issue we can no longer stay open. Thanks to our customers for your support and to all the friendships we have forged thru the years. And to our staff for all they did to make Ferrara’s a great restaurant. We know that this chapter of our life has come to an end and we look forward to the new chapter that will start. God Bless. Dave, Donna and Dom.”