Category Archives: News

Help Pass HR 3648 – Gluten in Medicine Disclosure Act

Did you know that some probiotics contain gluten? Because celiac disease centers are concerned about gluten being labeled in over- the-counter drugs as well as prescription medications, Ohio Representative Tim Ryan (District 13) and
Nita Lowey (New York, District 17) introduced House Resolution HR3648, which requires that gluten  be easily identified in pharmaceutical products.

The Celiac Disease Foundation has made it easy for you to support this Bill and have your voice heard. They have a sample “cut and paste” patient letter that can be sent to your representative. Go to and simply identify your representative by zip code to send an email. You can also write the content yourself. Either way, let Congress know we want medications labeled if they contain gluten so our medications help–not hurt– celiac patients!

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

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

GF Luncheon at Cuyahoga Community College Eastern Campus Nov. 24-25

Each year hospitality students at Tri-C offer the community open luncheons to showcase their culinary skills. On the Tuesday and Wednesday before Thanksgiving (Nov. 24th & 25th), the menu will be gluten free! The cost is $9 (cash only) and reservations are required. You can make a reservation any time between 11:15 and 12:30pm. Directions? Off Harvard past Richmond turn left and then left again into the parking lot. Go left until you reach a corner building with wall to wall windows. There should be signs to the Café 4250 entrance.

They will be featuring: Roasted Butternut Squash Soup, Sweet and Savory Maple Cranberry Pork Chop with Chipotle Mashed Sweet Potatoes, Rainbow Carrots and Pumpkin Mousse for dessert.

Treat yourself to an elegant luncheon with cloth tablecloths and servers who offer you their full attention as they learn their craft.
Café 4250
Student Run Restaurant/Cafe
Cuyahoga Community College Eastern Campus
4250 Richmond Road
Highland Hills, Ohio 44122
For reservations call 216-987-2496
or Email:

Don’t miss out! See you there!

Gluten Free Holiday Tips: Halloween, Thanksgiving, Hanukah, Christmas

Halloween Candy
•Two gluten free candy lists at 2015 or CDF Candy List.
• Warning: Some candy bars that are  normally GF are not gluten free if they are in holiday shapes or are  miniaturized. (i.e. York Peppermint Patty, Butterfinger)

Thanksgiving & Christmas
• Butterball & Honeysuckle Turkey (and more brands) are GF.
(Butterball even has a GF gravy packet)
• Beware of how the turkey is cooked. If possible, ask the  host to keep stuffing and gravy  separated  from the turkey  so you can enjoy the  main entrée. If the turkey is made in a cooking bag, it is possible that  flour is used to coat the bag so the turkey doesn’t stick to it. Ask your host if  cornstarch can be used instead.
• Honey Baked Ham and Honey Baked  Roasted or Smoked Turkey are GF.
• Pumpkin (Libby’s canned is GF) or apple pie are easily made GF. For crust, consider using Bob’s Red Mill Pie Crust Mix. It  makes 2 crusts and is available at Marc’s.

Gluten free social situations:
BYOM (Bring Your Own Meal)
-Consider bringing something in a covered serving dish, that is easily reheated in microwave and is without much fuss.
-Make it “substantial” (with protein and veggies),
Serve yourself first (prevents cross contamination)
-Make sure it’s something special, so you do not feel deprived … and others do not feel sorry for you.

Continue reading Gluten Free Holiday Tips: Halloween, Thanksgiving, Hanukah, Christmas

Ask The Dietitian: Recipe For Successful Dining

thCBEIROFUQuestion: I have had celiac disease for 2 years and I’m comfortable cooking at home. When I eat out, however, sometimes I run into servers who don’t seem to take my dietary restriction seriously. How do I get them to understand that I have to be gluten-free and I’m not just on some fad diet that I read about in a magazine? -James W.

Answer: Your question is an excellent one. You are not alone! It has long been my opinion that restaurant eating is the most challenging aspect of being gluten-free. As a first step, please take a look at the detailed list of suggestions on our website. In addition to what you will read there, here are some other tips you may find helpful:

1. Having basic knowledge of how food is prepared provides a tremendous advantage and will help you to know which questions to ask depending on what you are planning to order.

2. It is important that your servers understand that you cannot have any items containing flour, wheat, or gluten. This may help them understand the scope of your restriction. Many people try to handle menu decisions on their own without involving the server, which increases their chances of receiving an unsafe meal.

3. Use of the word “allergy” vs. celiac disease: There seems to be a bit of a backlash against people with “gluten allergy” as evidenced by comments made on late-night talk shows and sitcoms, as well as memes shared on social networking. To clarify, celiac disease is an autoimmune disorder, not an allergy. However, many with CD use the term “allergy” with the goal of emphasizing the seriousness of their special diet. According to servers interviewed, some customers claim to have a “gluten allergy” and then proceed to order food with gluten. Understandably, this is confusing to wait staff! Since so many people use the phrase “gluten allergy” these days (including people who are trying a new fad diet, those who heard it was healthy, and those with true intolerance, wheat allergy, or celiac disease) this two-word phrase has become confusing and significantly less meaningful over the past several years. Perhaps you can say, “I have celiac disease so I need to be strictly gluten-free.”

4. To dine out safely, it is vital to understand the ins and outs of the diet. Know which ingredients you can and cannot have. When we solely rely on the wait and cook staff, who may have little or no knowledge of which ingredients contain gluten, it is risky. While they may be aware that bread and pasta contain gluten, they may not be trained to scrutinize ingredient lists for words such as malt, rye, oats, barley, or even wheat. If you would like to receive counseling to discuss the specifics of a GF diet, consider scheduling an appointment with a dietitian who thoroughly understands your disease and its sole treatment.

For more dining tips, check out
Dining Tips from NFCA
Celiac Disease Foundation Dining Out

Thank you for your question and I wish you happy and safe dining!

Trisha B. Lyons, RDN

Jennifer’s Way (Commercial) Bakery

Over the last few years, I have heard a good deal about Jennifer Esposito’s advocacy endeavors, and the establishment of Jennifer’s Way Bakery in New York. After reading up on it, I have become very impressed with Ms. Esposito’s dedication to not only gluten-free baking, but “clean,” healthy baking, baking of the sort I do for myself, and long to do for those I love and whose health I cherish.

Jennifer's Way Box

Jennifer’s Way Bakery is free of many food allergens aside from gluten, along with the nasty preservatives and processed sugars and fats that wreak havoc on our bodies. Her offerings are gluten-, dairy-. egg-. refined sugar-, GMO-, soy-, nut-, and trans-fat-free, as well as free of preservatives. These are baked goods you can feel good about eating. And without all of these ingredients, the products really do taste amazing.

I am unable to visit the retail bakery in New York, but discovered recently that several of Ms. Esposito’s products can be mail-ordered from her new commercial bakery via the Jennifer’s Way Website. On the eastern US (we count as being in that area), your goods will arrive within 2 business days to ensure freshness, and this shipping option is automatically applied. For areas further west, there are other shipping choices that ensure the products will arrive within two days, as well. There are occasionally deals on different goodies and on shipping, so check in to see what is being offered. To start out, celiac disease advocate Gluten Dude offers a coupon on his site, if you’d like to give something at Jennifer’s Way a try.

I happened upon the site during a bagel promotion, and… pretty much bought every type of bagel there.

They. Were. Amazing.

Jennifer's Way Brooklyn Bagel

Huge, tempting, chewy on the outside, tender on the inside, these Brooklyn Bagels are certainly the best gluten-free bagels I’ve had. I loved all the varieties, but my favorites included the “everything” bagel (I never had the opportunity to try a “normal” everything bagel before my diagnosis, so this was a real treat), and the cinnamon cranberry bagel.

At first, I was wary of trying mail-order bakery goods, but I am so glad I took a chance on Jennifer’s Way. My products arrived fresh and well-packaged, and in a timely manner. I stored many of them in the freezer, where they kept well.

I highly recommend these healthy, delicious goods!

Yellow Box and Honey Nut Cheerios Recall

General Mills Inc. is recalling 1.8 million boxes of gluten-free yellow box Cheerios and Honey Nut cereal because they may contain wheat and therefore are not gluten free. This is a Class I recall because an allergen is involved and involves only one batch of all Cheerios manufactured. Consumers with wheat allergies, celiac disease or gluten intolerance should not consume products bearing the affected code dates and should contact General Mills for a replacement or full refund.

According to the GM press release, the bad lots were produced at the facility in Lodi, California during a four-day period for Yellow Box and thirteen-day period for Honey Nut. Cause for the recall was human error. If you have boxes of Cheerios in your pantry, the recall includes boxes with certain “Better if Used By” code dates and the plant codes LD which indicate it was made in Lodi, CA. Questions? Call 1-800-775-8370. (I called. My box was 18JUL2016 CR141107C. The CR stands for Cedar Rapids, therefore my box was not a recall box). The recalled codes made in Lodi are:

Honey Nut Cheerios
12JUL2016LD; 13JUL2016LD; 14JUL2016LD; 15JUL2016LD; 16JUL2016LD; 17JUL2016LD; 18JUL2016LD; 20JUL2016LD; 21JUL2016LD; 22JUL2016LD; 23JUL2016LD; 24JUL2016LD; 25JUL2016LD

Yellow box Cheerios
14JUL2016LD; 15JUL2016LD; 16JUL2016LD; 17JUL2016LD

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.

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

Two New Gluten Free Businesses Will Open Soon in Northeast Ohio

Brian Doyle Cafe Avalaun
Brian Doyle Cafe Avalaun

Café Avalaun
It’s official. Brian Doyle will be opening Café Avalaun, the first all gluten free restaurant in the Cleveland area sometime this September. If you are interested in a position, HIRING is Still Going On. It’s located on 4640 Richmond Road and hours will be Monday- Friday from 7am-3pm at first, until Brian gets the business rolling. Menu items will be gluten-free baked items, salads, soups, and crepes— both sweet and savory—and the café will seat about 20 people.
Brian is not new to gluten free. He is the chef and owner of Sow Food Catering which offers gluten free options and uses locally grown food. He’s also the chef for Beachland Ballroom. It is fair to say he is part of the farm to table movement. Also known as CSA–Community Sustainable Agriculture– it started around the West Side Market and urban gardens and has spread like wildfire, inspiring up-and- coming restaurateurs.
Look out Cleveland. Gluten Free dining is coming! Stay tuned!

alex's italian catering
The Marzullos-Alex’s Italian Catering

Alex’s Italian Catering
Alex’s Italian Catering is the brain child of Jim and Theresa Marzullo from Aurora, Ohio and the food is 100% gluten free.
They are open for business and will cater birthday parties, luncheons, weddings, graduation parties and more, offering a variety of classic Italian dishes including chicken and veal parmesan, pizza, lasagna, chicken and veal marsala and shrimp, broccoli, and chicken alfredo. Contact them at 330-995-3805 or Email here for full menu and price quotes. And hurry! The chocolate torte special will only last for a few more days!


Greater Cleveland/NE Ohio Gluten Free College Group Starting Up

Are you a gluten free college student? Karis wrote to us that she’s starting a college GF group. Please read the following and pass it on to anyone you may know who is in college,  on the gluten free diet, and who may need some support! The National Foundation for Celiac Awareness has some great info too.

Hello Northeast Ohio Celiac Network! My name is Karis L. and I am student at John Carroll University. I would like to start a college group for those of us following the gluten-free diet. It would not be anything serious just going out to eat or baking gluten-free food together. I know college can be a difficult time for many, and even more challenging for those of us trying to follow a gluten-free diet, but we can help each other. If you are interested please email me through the contact page HERE or EMAIL HERE
Karis L.

The Gluten Free Watchdog Takes a Position on Oats: A review of “GF Cheerios: Take Two”

Move over Ralph Nader, there’s an independent voice in the gluten free community.
Tricia Thompson MS RD runs the Gluten Free Watchdog website. She routinely pulls gluten free food off shelves and tests it for gluten.
She has her work cut out for her. The new gluten free labeling law of 2014, although a first step toward identifying safe GF products, is a soft law. It doesn’t require manufacturers to test, doesn’t require a particular type of test or outside tests, and doesn’t regulate the frequency of testing. If labeled GF, the final product simply cannot contain 20 parts per million (ppm) or more of gluten.
Before the new law, only oats certified GF by an outside agency were allowed on the strict gluten free diet. Now General Mills will be mechanically cleaning regular oats and as long as they can prove them to be under 20ppm, they can be labeled GF.
chex clusters
That means GM will be launching SEVEN “new” GF cereals this fall—FIVE flavors of Cheerios, CHEX CLUSTERS FRUIT AND OATS, and even LUCKY CHARMS (which will be labeled GF under the nutrition panel).
image from general mills
Tricia Thompson recommends sticking with certified GF oat cereals. Should we follow her recommendation? Continue reading The Gluten Free Watchdog Takes a Position on Oats: A review of “GF Cheerios: Take Two”

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

The Celiac Project and How Kickstarter Helped.

The Celiac Project is a dynamic, first-of-its-kind hour long documentary about life before and after the diagnosis of celiac disease. The inspiration for this film came after the director and Evanston native, Michael Frolichstein, struggled with a series of “mystery aliments” before finally being diagnosed with celiac disease at age 40. Michael was shocked to learn that this auto-immune disease, which affects 1% of the US population, is 83% undiagnosed or misdiagnosed. His journey to meet others who had suffered, as well as get answers from experts, led him to Kickstarter, a public internet funding site, where he raised $35,000 last summer to produce and take his documentary on the road. He’s already piqued the interest of Boulder Brands (owners of Udi’s and Glutino) who hosted his premier in Colorado this spring and who want to sponsor snacks at future screenings. Then, a couple of weeks ago, his hometown library in Evanston Illinois hosted a screening with the filmmaker and a medical panel for a lively Q&A.

The documentary ultimately explores what we can do individually and as a society to advance the conversation and raise awareness about the disease. See a trailer of the film below or learn more at:
Read: Evanston newspaper article here

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

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.”

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

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.


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

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

Gluten Free Summer Tips

Traveling in the USA?
Would you like to know where 100% gluten free restaurants and bakeries are by state?
Go to 100% GF Restaurants/Bakeries Here.

Taking in an Indian’s game at Progressive Field?
Head for the concession stand behind section 163.
Here is the link.

Want to avoid cross contamination when grilling at home or away?
Go to GF Grilling Here.

Need to find gluten free ice cream brands?
Go to GF Ice Cream Brands Here.

Looking for GF Hot Dog Brands?
Go to GF Hot Dogs Here.

What gluten free summer tips can you share?
Happy summer!

Host Family Needed for Exchange Student with Celiac Disease

We received a request from an organization looking to place an exchange student with celiac disease in a US home. If you can help, please contact them using the information below. We have no additional information on this so please contact them directly with questions.

World Heritage International Student Exchange Program is currently placing our high school international exchange students who are scheduled to arrive in August/September with host families across the U.S. In this group of extraordinary students is a young lady from Spain named Maria. Maria has celiac disease. She is used to cooking her own gluten-free food, but of course it would be much easier for Maria if she could live with a family who follows the same type of diet. We would love to place Maria with a wonderful family who understands her dietary needs and can fully support her during her exchange program.
Anyone who is interested in learning more about our program and how they can host Maria for the 2015-16 school year can contact me at 855-967-5399 or email me at You can also check us out at Thank you for your help!
Kristi Habila
World Heritage Coordinator
Ohio, Pennsylvania, New York, Kentucky

World Heritage’s top priority is keeping our students safe. The listing below, with cartoon images, is intended to give you an impression of our students, while providing for their security. Full student profiles, with photos, are available to prospective host families during the application process. Please go to for additional information on selecting the student who will become a member of your family. Thank you for your commitment to student safety while you help make a dream come true!

Maria (15)
Female, SPAIN
Languages: Spanish, English, French
Siblings: None
Mother: Housewife
Father: Railway worker
Religion: Christian
Interests: skiing, basketball, swimming, running, baseball, sailing, music, celiac
Letter to my Host Family:
An active extrovert who is always smiling…that’s how I describe myself. I’m 15 years old and live in the northwest of Spain with my parents and grandparents. I enjoy doing things with my parents. My dad and I sometimes run together and then go to the pool to relax. Or my mom and I will watch a film. I have a poodle named Otto who I love to spend time with. I love sports and try to participate in sports whenever I can. I also spend a lot of time with my friends. We do things like playing games, going to the mall, going to the cinema or going to the park. I love to cook but since I can’t eat gluten I make everything gluten-free. I always make brownies for my friends and family! I said I like sports. In the winter my family goes skiing. In the summer I sail and go fishing with my grandma. I also enjoy basketball, baseball and swimming. Music is also something I enjoy. I took piano lessons for 6 years and only stopped beca! use I no longer had time for it with my studies. I don’t have any brothers or sisters but I enjoy children and often babysit for my neighbors. After high school I would like to study medicine and become either a surgeon or a pediatrician. I know my year in the USA will be difficult at first, but I am very excited about going. The opportunity will make me independent, expose me to more cultures and allow me to meet many different friends. I will try hard to adapt and fit in. Thank you for your hospitality and I hope you are going to be happy with me!

Celiac Survey on Risk of Depression in Social Engagement

Rosanna N., a Doctoral student from Capella University is conducting a dissertation research study to determine the role of social engagement as a risk factor for depression in gluten-free diet compliant individuals with celiac disease. Participants should be over the age of 18, have Internet access, and have had a biopsy confirmed diagnosis of celiac disease. Participation will include completion of four different online questionnaires via SurveyMonkey and would take around 30 minutes of your time. If this is something that you or someone you know are interested in, follow this link to learn more.
Celiac Survey Here

GF Rice Krispies Discontinued

Gluten Free blogs and websites are buzzing about GF Rice Krispies being discontinued. “The Savvy Celiac” confirmed with Kellogg’s that the cereal was being phased out because of manufacturing constraints. It wasn’t long ago that Kellogg’s GF Special K was introduced and has been selling well. The problem is you can’t make those kid lovin’ GF Rice Krispy Treats with Special K!! If you love them, you may want to buy them before they are gone.
See “The Savvy Celiac” story here.


International Celiac Symposium: Prague, June 21-24, 2015

Four members of our steering committee will be representing our group in Prague, capitol of the Czech Republic, at the International Celiac Symposium. We wish Diane, MaryLou, Judy, and Anne safe traveling and hope they will share what they learned when they return! Much Good Luck!

Since the late 1960’s, researchers, physicians, and medical professionals worldwide have hosted an International Celiac Symposium, and have met to exchange their research. The interested countries were primarily the United Kingdom, Scandinavian countries, and Italy. The USA hosted its first celiac symposium 30 years later in 2000. We have been “late to the game” but have caught up as hosts with the last symposium held in Chicago in 2013.

Who will be speaking from the USA?
Dr. Fasano (Boston), Dr. Guandalini and 3 colleagues (Chicago), Dr. Murray (Mayo Clinic), & Dr. Ben Lebwohl (NY) will speak, representing American celiac research.

Why have a symposium?
“Coeliac disease, even more than 60 years after the invention of jejunal biopsy and decades after the discovery of the sensitive serologic tests, remains very often undiagnosed, underestimated and poorly understood. The issue is becoming even more obscure by a rapid change in clinical presentation. The typical picture of steatorrhea has often been replaced by hidden and confusing extra-intestinal manifestations. Questions will be raised and challenged by an exquisite spectrum of world renowned experts and young investigators. The meeting will uniquely reflect joint interests and needs of scientists, clinicians, patients, and nutritionists. It will also attract drug producers, health care providers and organizers because screening and diet promotion are important tools of the disease management. We believe that Prague as usual will provide a friendly and functional background to the congress with a unique and inspiring atmosphere.” –per ICDS organizers 2015

Cheerios Goes Gluten Free

cheerios gf

Back in 2010, General Mills changed one ingredient in their Chex cereal line. Switching from malt to molasses, GM launched Rice Chex as gluten free (GF). Its success prompted the release of six more flavors.

Beginning in July of 2015, five Cheerios products will have the same great taste but will be going gluten free: Original, Honey Nut, Apple Cinnamon, Frosted, and Multi-Grain Cheerios. While Chex is made from rice and corn, Cheerios is made from oats, which is a controversial grain in the gluten free community.

Oats are controversial because they are contaminated by wheat when they are processed or transported.

Those who have celiac disease (CD) and gluten sensitivity (GS) are advised to consume only certified gluten free oats. Even then, a percentage of those with CD and GS still react against any oats. (Even certified GF oats should be carefully introduced, especially into the diet of someone newly diagnosed).

Chex instant hot oatmeal, made from gluten free WHOLE oats, was launched in 2014. There is only a limited supply of GF oats. To launch Cheerios which require a large quantity to be made into OAT FLOUR, General Mills decided to mechanically filter regular oats to eliminate cross contamination, rendering them gluten free.

General Mills is aware of the gluten free FDA labeling guidelines and are testing to ensure the standard of less than 20ppm is met. They have a great reputation as a responsible company.

While the gluten free/celiac community applauds General Mills for producing another mainstream GF cereal which costs less than some GF cereals and is more widely available, some early questions have arisen:

1. Why not a third party certification?
2. It is understood that the mechanical filtering is a competitive secret, specially developed by GM at great cost. If they can’t reveal it, why can’t they release more on the type of testing done, as well as the quantity of testing done?
3. Why can’t they use gluten free oats, developing a demand?

Of all the 5 GF Cheerios, Multi-Grain will go through the biggest reformulation. Its wheat and barley ingredients will be replaced with sorghum and millet.

What do you think about the new GF Cheerios?
Please comment!

Class Action Lawsuit Against PF Chang’s Restaurant and CDF’s Response

A class action lawsuit against PF Chang’s alleges that extra charges on the restaurant’s gluten-free menu violate the Americans with Disabilities Act. The lawsuit claims that celiac disease is a disability, and it is unlawful for a restaurant to force customers to pay higher prices for gluten-free dishes. The lawsuit was filed in California and is estimated in the millions of dollars.

The Celiac Disease Foundation (CDF) has issued a statement that doesn’t seem to support the lawsuit. Marilyn Geller, CEO of CDF, has this to say:

“The Celiac Disease Foundation recognizes that restaurants bear a financial burden for the employee training and other accommodations that are required to serve meals that are safe for those with celiac disease.”

Let us know what you think. Will this class action lawsuit hurt or help the gluten free community? Do you mind paying a bit more to eat out safely?

Pizza Hut Offers GF Pizza

Pizza Hut, working with Udi’s and GIG (the Gluten Intolerance Group) is now offering a gluten free pizza in about a third of all stores. The one size, 10 inch pizza, (6 slices) is $9.99 for cheese and $10.99 for pepperoni. Check for Locations here.
The Udi’s® Certified Gluten-Free crust is stored in a separate container, on a separate shelf in their fridge. The cheese, marinara sauce and pepperoni are stored in a gluten-free designated kit, and every gluten-free pizza is freshly baked on designated parchment paper in their ovens. Other toppings can be added, but there is no guarantee about these being gluten free.

In addition to these storage techniques, team members who make your gluten-free pizza wear gloves and even use a designated gluten-free pizza cutter to cut your pizza to perfection.

Disclaimer? Yes, (as many restaurants do), Pizza Hut has this to say:

“While Pizza Hut® is proud to offer pizzas with gluten-free ingredients, Pizza Hut kitchens are not gluten-free environments. Due to the handcrafted nature of our menu items, variations in vendor-supplied ingredients, and the use of shared cooking and preparation areas, we cannot assure you that our restaurant environment or any menu item will be completely free of gluten.”

Have you tried the new Pizza Hut GF Pizza?

Cooks’ Books Discussion Group 2015 Schedule

Cooks’ Books Club Events

Are you interested in all things gluten-free in the kitchen?
Perhaps your baking and cooking skills are being challenged by the gluten-free ingredients, processes, methods etc!
Join Eileen Simon and Mariann Offtermatt the hosts of our monthly gluten-free cookbook gathering.
We’ll share our personal cookbook experiences and learn tips and tricks from each other.
We’ll also serve up a tasting from the featured book too!

Plan on attending any of the free scheduled events and share the love of cooking with other g-f home chefs! Doors open at 6:30. Meeting commences at 7:00.
Check with your local library to borrow the books if you do not already own them.


Garfield Hts. Library
5409 Turney Rd.
Garfield Hts., 44125


Monday – Feb. 23, 2015 CANCELLED
7:00 – 8:30 pm
Meeting Room A
Discussion Feature – Let’s focus on Magazines! We’ll have copies on hand of the current issues
of GlutenFree Living, Delight, GIG, Simply Gluten-free. Bring any others that you have success using.

Monday – Mar. 16, 2015
7:00 – 8:30 pm
Meeting Room A
Discussion Feature – Paleo Cooking from Elana’s Pantry by Elana Amsterdam

Monday – Apr. 20, 2015
7:00 – 8:30 pm
Meeting Room A
Discussion Feature – Blogs and More Blogs
Let’s talk about the Blog World – Who’s your favorite blogger? What have you made from their site? What sites have you tried and not had success with?

Monday – May 18, 2015
7:00 – 8:30 pm
Meeting Room A
Discussion Feature – Blackbird Bakery by Karen Morgan


Holiday Cookies-Gluten Free

Cookie Tips for the holidays and beyond!

Some members have reported having good luck with these flours using their own traditional recipes: Pillsbury GF all Purpose Flour, Bob’s Red Mill 1 to 1 flour (new-both seen at Marc’s), King Arthur Flour (has no gums added, so consider adding), & 123 GlutenFree Enriched Flour.

Bob’s Red Mill has a new GF pie crust mix out too! 123 GlutenFree has Pan Bars (serve with cream cheese frosting!) and Poundcake (mix makes 2!) that may even delight your gluten crowd. Check 123GlutenFree’s website for availability. Or use your favorite GF brands!

When making cookies, remember GF dough handles better when refrigerated and may spread less. Gums may help by adding structure.

Sprinkles and Colored Sugar for Cookies:

•Do-It-Yourself: McCormick food coloring is GF, (using non grain alcohol). Mix with white sugar for custom color.
•Cake Mate Decorations made by Betty Crocker under parent company Signature Brands has this to say: The company was phoned recently. They state that the decorations are made without gluten but if some are made on shared equipment, it will say so on the package. To inquire about which products are gluten free, please contact Consumer Relations by email at or Monday – Friday 9am to 6pm at 1.877.726.8793.

Hanukkah Gluten Free

There are many traditional foods for Hanukkah (or Chanukkah) that can be made gluten-free and still taste like you remember. Latkes are an easy adaption. Take any latke recipe and substitute gluten-free bread crumbs for regular breadcrumbs. I recommend Kinnikinnick Panko Breadcrumbs for all breadcrumb substitutions.  Your latkes will taste great but, the heavy smell from cooking them will still fill your house.  I found the Kinnikinnick Panko crumbs at Earth Fare and Mustard Seed.

Streit’s Gluten Free Matzo Ball Soup mix is excellent and tastes exactly the same as the regular mix. I found it at Giant Eagle.  I always use a gluten-free chicken broth  or homemade broth and really haven’t use the broth that comes in the mix.  Everyone has had the matzoh ball that was like a hockey puck and to avoid that, follow the directions on the package carefully. I like to make small matzoh balls and lightly form them. I think not packing them tightly is the key.

I like the brisket recipes that call for beer, onions and  Heinz chili sauce. If you make sure the chili  sauce and beer and any other ingredients are gluten-free you should be fine. Make sure the beer is really gluten-free! The secret to great brisket is to add lots and lots of onions, more than the recipe calls for,  and to cook it the day before. Chill it over night and slice it while cold then before serving warm it in the oven in its own sauce.  If you are going to someone’s home for brisket you might make them a care package of the gluten-free ingredients then you can safely eat it or offer to make it and bring it to them.

One last note last Passover there were GF Passover products for sale that are made in Israel that had no directions on them. I also tried their website with no luck.  With that said the Gluten-Free  Matzo I bought was good.

Holiday Cooking and Baking

We’ve posted some new products hopefully to help you with Holiday cooking and baking.
List of GF Turkeys:
New Cup for Cup GF Flour! Pillsbury GF Flour & Bob’s Red Mill. Available at Marc’s and other grocery stores:
Instant Turkey Gravy:
Our recipe page includes a sweet potato soufflé and a cornbread stuffing:

Happy Turkey Day!

Recall of Bell and Evans GF Breaded Chicken Nuggets and Breasts

RECALL! Staphylococcal Contamination.
Gluten Free Bell and Evans Breaded Chicken Nuggets and Breasts.
Dispose of or return to store.

USDA Seal on front of package (at bottom) has “P-516” inside image. Company suggests the sell-by-date is August, 9, 2015. Questions? Call Murray’s Customer Service: (717) 273-9361.

To return: Receipt may not be needed if you explain this is a recall involving food safety. Store may issue a gift card instead of cash reimbursement. Original cost is approximately $7.59. Recall involves 12-oz. boxes of Bell & Evans Gluten Free Breaded Chicken Breast Nuggets and 10.5-oz. boxes of Bell & Evans Gluten Free Breaded Chicken Breast.

NEOCN November Notes

Some thoughts on this time of year, Thanksgiving and all that entails –

‘Gratitude. More aware of what you have than what you don’t. Recognizing the treasure in the simple – a child’s hug, fertile soil, a golden sunset. Relishing in the comfort of the common – a warm bed, a hot meal, a clean shirt.’ -Max Lucado

Some gluten-free Thanksgiving dinner suggestions . . .

For a moist and flavorful stuffing: ‘Cornbread and Sausage Stuffing’

Another way to serve sweet potatoes: ‘Sweet Potato Souffle’

Green Bean Casserole: follow the usual recipe, but use gluten-free Cream of Mushroom soup (such as Progresso’s) and (gluten-free) Fried Onions from an Asian Market, such as Park To Shop, 1580 East 30th St., Cleveland.

Serve gluten-free breads or rolls.

Use cornstarch to make your gravy.

There are many gluten-free pie crust options you can use for your pies.

(Or save yourself some time by purchasing from one of our many gluten-free bakers/bakeries: ‘Grocery and Bakery List’ )

We are grateful for “what we have” (including delicious gluten-free food).

Happy Thanksgiving!

Giant Eagle GF Tasting on Oct. 11th in Solon & Green

Giant Eagle will be having a Gluten Free Tasting Fair from 11am-3pm at two of its Market District Stores in Solon & Green. The fairs will feature gluten-free products from Glutino, More than Gourmet, Udi’s, Bakery on Main, Clif Bar and more. You will be able to speak with a Giant Eagle Registered Dietitian at the Solon store.

The Market District Stores may have a larger selection of GF products than other Giant Eagle locations. A new store will be opening in Strongsville on Oct. 9th and is planning a gluten free cooking class on Nov.5th. Details soon. A Cuyahoga Falls Market District is slated to open in 2015.

Market District Solon 34310 Aurora Road Solon OH 44139 (440) 248-4400
Market District Green 1700 Corporate Woods Parkway Uniontown OH 44685 (330) 896-4456

The Gluten Free Labeling Law in Effect August 5th, 2014

The Gluten Free Labeling Act has gone into effect as of Aug. 5th, 2014. Food labeled gluten free must not contain more than 20 parts per million of gluten or suffer a penalty. Labeling is voluntary, so those on the gluten free diet still need to read labels on undesignated packaging. There is hope that the gluten free designation will apply to restaurants that offer a gluten free menu, but the FDA has not commented on enforcing standards. Groups like the American Celiac Disease Alliance are following up with the FDA.

The final rule applies to all FDA-regulated foods, but EXCLUDES foods whose labeling is regulated by the US Department of Agriculture and the Alcohol and Tobacco Tax and Trade Bureau, such as most meats, poultry, certain egg products and most alcoholic beverages. The USDA and TTB however voluntarily may follow the FDA GF standards on many products. On alcohol made from prohibited grains, then rendered gluten free with enzymes, the TTB states:

“Consistent with the new FDA regulations, TTB will continue to consider “gluten-free” label claims for alcohol beverages that are made from gluten-containing grains to be misleading to consumers who are seeking to avoid the consumption of gluten for health reasons. However, products made from gluten-containing grains may be labeled with a statement that the product was “Processed,” “Treated,” or “Crafted” to remove gluten, if that claim is made together with a qualifying statement that warns the consumer that the gluten content of the product cannot be determined and that the product may contain gluten.”

Neighborhood Butcher Shops are Great for Gluten Free

The neighborhood butcher shop is coming back, and that’s good news for the Greater Cleveland GF Community. Smaller shops mean you can ask where meat comes from, what exactly is in the meat, and in some cases, if the animals have been raised humanely.
Saucisson (prepared at the Cleveland Culinary Launch Kitchen) sells their sausages and pork at Farmers Markets.
The Butcher & the Brewer (find them on Facebook) is a butcher shop, brewery and restaurant, now open on E. 4th St.
The Sausage Shoppe in Old Brooklyn knows gluten free. Look for the Meat & Curing Co. to open soon near the West Side Market, headed by Adam Lambert formerly of Bar Cento.

GF Food and Airport Security

Can you take gluten free food on an airplane in your carry on bag?
Jane Anderson from did a great job summarizing GF airplane travel:
The TSA should allow any form of solid food, although it will have to go through x-ray. Gluten-free items such as cookies, brownies, pretzels, chips, crackers and dry cereal, chicken, roast beef, ham, as well as fruit & GF bread should be allowed through security.

If it is liquid or gel-like (i.e. a dip, a spread, a dressing or even gel packs) it is more of a problem. These things aren’t banned, but only 3 oz. of each is allowed and must fit in 1 quart sized zip lock bag along with your toothpaste, shampoo, etc. Read more from

Store Brands are Going Gluten Free

…And Some Mainstream Companies are Adding GF versions!

1) Walmart has a line of gluten free products from their Great Value line.
2) The Fresh Market chain also has their own line of GF products. In Shaker Hts., there is one at 20233 Van Aken Blvd.
3) Meijer has its own GF pasta
4) Giant Eagle has its own GF version of Corn Chex
5) Aldi’s has increased their gluten free offerings and are actively advertising them.
6) Freschetta brand now has 2 certified GF pizzas: Four Cheese Medley, and Pepperoni, both are thin crust and were spotted at Kroger’s for $9.99.
7) Breton Crackers now has 2 GF flavors: Original with Flax and Herb and Garlic, certified GF.

If you spot any other stores doing the same, please reply and let our members know. Tell us which ones you like and which ones to skip. We’d love to hear from you!

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.

Welcome! A New Name and a New Website!

Welcome to our new website… and “pardon our dust”, as we tinker to better serve the celiac/gluten free community. Formerly a Chapter of the Celiac Disease Foundation, we are now the Northeast Ohio Celiac Network (NEOCN), recommitting our energies to local needs. More visible on your mobile and tablet devices, this website is also now interactive! Please talk to us through your comments at the end of any post! Let us know (and let your fellow members know) about your local gluten free experiences! Together we can make Northeast Ohio gluten free friendly.


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!