February 14, 2017
Chef Brian writes:
Classes at Cafe Avalaun has been a dream of mine for some time. We envision all types of educational opportunities to develop. Why I want to do this is simple; build community through sharing information and ideas for the good of all. Our first class on Feb 26th is all about Anti-inflammatory dietary ... Read more
February 12, 2017
I cook at home every day so it’s pretty amazing how much dining out I did over the past eight weeks. Happily most of my experiences have resulted in great meals. There were some little glitches along the way – mostly due to my personal dining quirks but on the whole I, and the rest of ... Read more
January 10, 2017
Cleveland.com has a new video that reviews 13 locally purchased pastas in 1 1/2 minutes. I won’t give away the ending but it’s one of my favorites.
And you can vote for your favorite in a poll.
Feel free to comment here also.
November 10, 2016
The cleveland.com “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 ... Read more
October 12, 2016
Post by Mariann:
Last week I decided to clean out my pantry – getting excited about and contemplating the upcoming baking season it was time for an inventory. There wasn’t much in there to contemplate except for a couple of packages of things I never used last holiday season – things like corn syrup, raisins and some ... Read more
October 11, 2016
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 ... Read more
October 1, 2016
Meet and Greet with Santa!
4640 Richmond Rd, Cleveland, Ohio 44128
Sunday, Dec. 18th
5:30 – 7:30 pm
$10.00 per person
September 5, 2016
Warrensville Heights Read more
September 5, 2016
Kent State has country’s first gluten-free dining hall on a college campus
By Marilyn Miller
Beacon Journal staff writer
Read it here:
September 2, 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 ... Read more
June 22, 2016 Question: I have to stay at [a local hospital overnight and they are not very helpful with gluten free options. I was told I have to pick food off the regular menu. I can’t believe a hospital does not have gf food. Suggestions? Thanks.
Answer: Thank you for writing with this excellent question. Patients who require ... Read more
June 13, 2016
My husband and I recently attended a niece’s wedding in Las Vegas – just a ‘mini trip’ of about 3 days. Who knew Las Vegas had so very much to offer.
My gluten- free diet needs were easily and deliciously accommodated in 3 venues:
‘The Buffet’ restaurant Excalibur Hotel/Casino, where the maître d’ summoned the ... Read more
April 6, 2016
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 ... Read more
January 27, 2016
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 ... Read more
January 27, 2016
The GIG (Gluten Intolerance Group) has announced that membership is now free.
You can read more and sign up here.
From their website:
JOIN FOR FREE NOW AND RECEIVE INCENTIVES WORTH UP TO $100.00!
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 ... Read more
January 22, 2016
As of January 11, 2016, The National Foundation for Celiac Awareness (NFCA) will now be called Beyond Celiac. Along with CDF and CSA, the NFCA has been one of the leading national voices for those with celiac disease and gluten sensitivity. Why the change in name? Alice Bast, founder, feels that without advocacy and action, ... Read more
January 22, 2016
THREE GLUTEN FREE MASTERPIECES FROM FLORENCE, ITALY
An opportunity to travel in Italy for two weeks was an exciting prospect. Now, to travel gluten free in Italy was a daunting prospect. I would be going with a group from my church. Breakfasts and dinners would be pre-planned and only lunches would be on my own. ... Read more
January 22, 2016
Mayfield Hts. Read more
November 3, 2015 (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
October 26, 2015
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? ... Read more
October 25, 2015 Halloween Candy
•Two gluten free candy lists at About.com 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.
October 22, 2015
Question: 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 ... Read more
October 19, 2015
55-70 60th Street
Maspeth, NY 11378 Read more
October 5, 2015
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 ... Read more
September 5, 2015 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.
August 27, 2015
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 ... Read more
August 27, 2015
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 ... Read more
August 27, 2015
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.
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).
Tricia Thompson recommends sticking with certified GF oat cereals. Should we follow her recommendation? Read more
August 10, 2015
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
July 26, 2015
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 ... Read more
July 14, 2015
Just when you thought you’d seen everything!
Joan spotted Gluten Free Hungry Jack Funfetti Pancake Mix at Marc’s for $2.99:
I also saw the Gluten Free Funfetti Cake Mix and Funfetti Sugar Cookie Mix at Walmart.
June 27, 2015
Jam Gluten-Free Bakeshop, 3714 Columbus Avenue, Suite B, Sandusky, Ohio Read more
June 16, 2015
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
June 6, 2015 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.
Need to find gluten free ice cream brands?
Go to GF Ice Cream Brands Here.
Looking for GF ... Read more
June 4, 2015 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 ... Read more
June 1, 2015 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 ... Read more
May 21, 2015
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’ ... Read more
May 21, 2015
Still Time to Register!
If you are looking for a gluten free exclusive experience, please consider
Camp Manitou-lin, located in Middleville, MI, south of Grand Rapids.
The gluten free camp runs from June 28 to July 3rd.
Cost $440 members, $550 nonmembers Ages 7-17.
For more info, go to the Specialty Camp section at:
May 20, 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 ... Read more
March 9, 2015
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, ... Read more
February 13, 2015 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 ... Read more
February 13, 2015 multiple locations Read more
January 8, 2015 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 ... Read more
December 9, 2014 Holidays can be challenging whether you have a holiday buffet, are dining at someone’s home or entertaining yourself.
Here are some holiday tips to read through that we hope will help:
Gluten Free Holiday Dining
December 8, 2014 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 ... Read more
December 8, 2014 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 ... Read more
November 14, 2014 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!
November 3, 2014 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 ... Read more
October 29, 2014 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 ... Read more
October 6, 2014 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 ... Read more
August 27, 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 ... Read more
August 26, 2014 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 ... Read more
August 26, 2014 Can you take gluten free food on an airplane in your carry on bag?
Jane Anderson from celiacdisease.about.com 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 ... Read more
July 29, 2014 …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 ... Read more
July 13, 2014
Chex Gluten Free Oatmeal is available at Marc’s – 2/$5.
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 ... Read more
June 2, 2014 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 ... Read more
May 22, 2014 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 ... Read more
May 16, 2014 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!