Diane

Chicken Salad Chick

Fairlawn and National

3038 Westgate Mall Drive, Fairview Park, OH, 44126

https://www.chickensaladchick.com

I have visited the Fairview Park location twice in the last few weeks.

All the chicken salad varieties are gluten free.

On both my visits I was told that the prepacked chicken salad in the cooler was safe to eat. However , if I wanted a flavor that wasn’t on the shelf, or I wanted to order a scoop size portion, there would be a chance for cross contact from the kitchen as they do make sandwiches.

Even so, they pleasantly accommodated my request for just a scoop portion. One of the owners personally made my order by using one of the prepacked items. When my order was delivered I was informed care had been taken with the accompanying lettuce and pickle. Note, I did not receive the crackers or cookie that my gluten eating companion got. And that made me very happy.

And how does it taste? Over my 2 visits I tried 4 varieties and would gladly have any one of them again. My complaint is with the style of the salads. These are very smooth and pate-like. I prefer my chicken salad with larger chunks of chicken.

Upcoming Celiac Disease Events: A Roundup from National Organizations

Living gluten-free doesn’t mean navigating it alone. National celiac and gluten-free advocacy organizations run a steady stream of webinars, support meetups, fundraisers, and in-person gatherings all year long — many of them free and open to anyone, no matter where you live. Here’s a roundup of what’s coming up from the biggest organizations. Bookmark the calendar links below, since new dates get added monthly.

Roundup current as of October 2026. Always confirm times and registration details on the organization’s own event page.

See comments for additional programming.

Celiac Disease Foundation (CDF)

Full calendar: celiac.org/get-involved/events

CDF runs one of the most active and reliably updated events calendars of the national groups, with a strong mix of free webinars, advocacy days, and support meetups — nearly all virtual.

School Support Sessions — monthly, next on November 3rd at 12:30pm, then December 2nd at 3:30pm. An expert walks through 504 plans, federal disability law, and getting school accommodations for kids with celiac disease. Register here.
Foundations of Celiac Disease education series — CDF’s free, multi-session series for anyone navigating a new or ongoing celiac diagnosis. Upcoming sessions include:
- Part 3: Follow-Up Care for Celiac Disease — October 22nd at 1pm
- Part 4: Optimizing Nutrition on a Gluten-Free Diet — October 29th at 1pm
- Part 5: Psychosocial Aspects of Celiac Disease — November 5th at 1pm
- Register here.
Living with Celiac Disease Virtual Meet-Up — monthly, next sessions are on October 15th at 1pm, November 19th at 1pm, and December 17th at 1pm. An open, expert-guided peer support session. Register here.
The Missing Ingredient: How to Get Enough Fiber on a Gluten-Free Plate — December 1, 2026. Experts will cover the impact of low-fiber intake, and provide strategies to meet daily fiber goals. Register here.

National Celiac Association (NCA)/Raising Our Celiac Kids (ROCK)

Full calendar: https://nationalceliac.org/nca-events/

NCA and ROCK frequently host educational webinars alongside a dedicated array of recurring virtual support meetings to keep you connected year-round.

Virtual monthly support group: Living Gluten-Free — second Tuesday of each month, 7–8 pm ET, open conversation for anyone regardless of chapter affiliation. Register for an upcoming meeting here.
NCA Young Adults with Celiac Disease — third Tuesday of each month, 6:30pm – 7:30pm. Looking for a place to connect with other young adults just like you? Look no further! Co-hosted by several young adult community leaders throughout the nation, the NCA Tennessee Chapter offers this peer-to-peer support network designed to help young adults (18+) with celiac disease and other gluten-related conditions to connect, share experiences, and support one another. Register here.
ROCK Middle School/High School Virtual Halloween Hang Out — October 20th, 6:30pm – 7:30pm. Grab your favorite Halloween snack, throw on your favorite costume or Halloween-themed outfit, and join us for a fun virtual hangout with other gluten-free teens! We’ll play games, chat, laugh, and just hang out together. Costumes are encouraged but definitely not required! Come hang out, have some fun! Register here.
Ask the Experts, Live! Coffee Talk with a Registered Dietitian — October 22nd, 7pm – 8pm. In a relaxed and informative setting, Renee Euler, Registered Dietitian and Nutrition Advisory Board Member to NCA, will share her expert opinions and real-world guidance on nutrition-related topics relevant to people with celiac disease and other gluten-related conditions. Register here.
ROCK Elementary Virtual Halloween Party — October 27th, 6:30pm – 7:30pm. Join us for a fun night of pumpkin decorating, trivia and fun! Wear your costumes and be ready for some fun. Register here.
ROCK Parent & Caregiver Meeting — monthly, next meetings are on October 28th from 6:15pm – 7:15pm and November 19th from 1pm – 2pm. Calling all parents and caregivers of kids and teens with celiac disease or another gluten-related condition. The NCA Tennessee Chapter invites you to register for their peer-to-peer support group geared towards helping you connect with other parents and caregivers. This monthly virtual support group welcomes caregivers to login from anywhere around the nation. If you have questions, please contact Stephanie Chelton – ROCK Coordinator – NCA Tennessee at stephanie@nationalceliac.org. Registration is required. Register here.
“All Things Celiac” webinar series, co-hosted with the Harvard Medical School Celiac Education & Research Program — periodic expert-led sessions; recordings posted on NCA’s webinars page.

Beyond Celiac

Full calendar: beyondceliac.org/get-involved/upcoming

Beyond Celiac focuses heavily on scientific advancement and reaching a cure. Their programming highlights clinical trial insights, local community meetups, and direct access to researchers.

Town Hall: Chatting with Adina about Advocating for Allergen Labeling on Medications — October 20th at 6pm. A conversation with Adina Togal, the voice behind the ADINA Act, which would require allergen labels on medications in the United States, about transforming life experience into action. Learn more and register here.

Gluten Intolerance Group (GIG)

Full news/events page: gluten.org/news-events

Widely recognized for their food safety certification programs, GIG provides community outreach events ranging from youth-focused programs to specialized health webinars.

October Cooking Series — October 26th, 27th, & 28th, 12pm – 1pm. Join us for a three-day gluten-free cooking series featuring three chefs from the celiac and gluten-free community. Each day on the 26th, 27th, and 28th, a different guest brings their own recipe to the kitchen. Learn more and register here.

FARE (Food Allergy Research & Education)

FARE isn’t celiac-specific, but as the largest food allergy organization in the US, its programming often overlaps with gluten-free living — helpful if you are managing celiac disease alongside other food allergies.

Full calendar: https://www.foodallergy.org/our-initiatives/education-programs-training/fare-webinars

Celiac Cruise

Not a nonprofit, but a well-known name in the community: fully gluten-free cruise sailings run in partnership with Royal Caribbean, Oceania Cruises, and AmaWaterways, with a dedicated GF galley, dining room, and onboard programming.

Celiac Cruise also partners with the Celiac Disease Foundation onboard to support food-insecurity work.

All sailings: celiaccruise.com

International Celiac Disease Symposium

International Society for the Study of Celiac Disease (ISSCD) hosts a biennial professional/patient hybrid symposium bringing together researchers, clinicians, and junior investigators from around the world.

International Celiac Disease Symposium — Melbourne, Australia – November 17–20, 2026.

Stay Connected, Stay Empowered

These events are a great way to learn something new, meet others who understand the gluten‑free lifestyle, and stay informed about research and advocacy. If you attend any of these sessions, we’d love to hear what you learned so we can share it with the group.

Leave a comment below so we can add it to our next meeting round-up.

Gluten-Free Macarons

Sally says, “This is a decent macaron recipe for beginners.”

This recipe is from Gluten-free Palate

Gluten-free chocolate macarons with a delightfully crisp shell. Perfect for any occasion!

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 32 minutes

Ingredients

For the macarons:

1 cup powdered sugar
1/2 cup fine ground blanched almond flour
1/4 cup unsweetened cocoa powder
2 egg whites, room temperature
1/8 teaspoon cream of tartar
5 tablespoons granulated sugar

For the frosting

1/4 cup butter, room temperature (or dairy-free butter)
1/2 teaspoon vanilla extract
2 cups powdered sugar
1-2 tablespoons milk (almond milk is a good dairy-free substitute)
optional: food coloring

Instructions

Sift powdered sugar, cocoa powder, and almond flour into a medium mixing bowl. Discard larger pieces left in the sifter.
In a large, cold mixing bowl, beat egg whites and cream of tartar until they begin to foam.
Slowly add the granulated sugar to the egg mixture. Beat on medium-high speed until stiff peaks form (about 2-3 minutes). A stand mixer is ideal for this task.
Add the dry ingredients to the egg mixture.
Gently fold in with a rubber spatula.
Line two baking sheets with parchment paper.
Fill a pastry bag or sturdy Ziploc bag with batter, cut the tip off, and pipe the batter into 1-inch circles. Space them at least 1 inch apart. Tap baking sheets on the counter a few times.
Let the macarons rest at room temperature for 1 hour (or until the tops are no longer glossy).
Preheat the oven to 350°F (180°C). Once the oven is preheated, reduce the oven temperature to 325°F (160° C). Bake for 12 minutes.
Remove and cool for at least 10 minutes before carefully transferring the macarons to a cooling rack.
To make frosting, in a medium mixing bowl, cream butter and vanilla until smooth.
Gradually add powdered sugar by alternating one cup of powdered sugar with one tablespoon of milk until all ingredients are combined.
If necessary, beat in additional milk to obtain desired consistency.
Add food coloring (optional) and mix until the color is consistent.
Once cool, pipe or spread frosting onto one macaron and sandwich two together.
Store in an airtight container in the refrigerator for up to one month.

Notes

Always, always, always follow the recipe instructions. Macarons can be a simple recipe IF you follow the directions.
Ensure the almond flour hasn’t expired or your macarons will taste funny.
Make sure your almond flour is at room temperature before starting.
Don’t stop beating your egg whites until stiff peaks have formed
Always fold your egg whites into the dry mixture or you’ll lose the necessary lift.
After you’ve piped your macaron batter onto your baking sheet, tap the cookie sheet on the counter to bring air bubbles to the surface.

Nutrition Information:

Yield:

Serving Size:

1 cookie
Amount Per Serving: Calories: 194 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 33mg Sodium: 39mg Carbohydrates: 30g Fiber: 1g Sugar: 27g Protein: 3g

Cuisine: Dessert / Category: Recipeshttps://www.glutenfreepalate.com/gluten-free-chocolate-macarons/

Gluten-Free Vanilla Coconut Flour Cupcakes

From Sally: “These are naturally sweet, I personally don’t bother making frosting for them. Great for Easter or Passover.”

This recipe was found on King Arthur Baking.

These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you’re baking for a birthday, a bake sale, or just for fun, they’re a cinch to whip up and are sure to be a hit!

Prep 10 mins

Bake 18 to 20 mins

Total 1 hr 28 mins

Yield 10 cupcakes

Ingredients

1/2 cup (99g) vegetable oil or 8 tablespoons (113g) butter, melted
2/3 cup (131g) granulated sugar
1/2 teaspoon table salt
2 teaspoons gluten-free vanilla extract
6 large eggs, cracked into a bowl and whisked to combine
2 tablespoons (28g) milk
1/2 cup (64g) coconut flour
1 teaspoon baking powder

Frosting

1 batch Quick Buttercream Frosting, or your favorite frosting

Instructions

Preheat the oven to 350°F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
Evenly divide the batter among the 10 liners, filling each 3/4 full.
Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a cake tester inserted into the center of one comes out clean.
Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
Frost the cupcakes with buttercream, or your favorite frosting.

Tips from our Bakers

Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Authentic Paleo Pizza

This recipe was shared by Sally.

From Gluten Free on a Shoestring

This Paleo pizza has the super chewy texture and crispy edges a proper authentic pizza crust must have. Add your favorite toppings!

Prep Time 20 minutes

Cook Time 15 minutes

Rising time 45 minutes

Course: Pizza

Cuisine: American

Keyword: Paleo pizza

Servings: 8 slices pizza

Author: Nicole Hunn

Equipment

Stand mixer fitted with paddle attachment (optional)
Pizza stone (optional)

Ingredients

1 cup (120 g) finely ground blanched almond flour
1 ¾ cups (210 g) tapioca starch/flour plus more for dusting
2 teaspoons (6 g) instant yeast
½ teaspoon kosher salt
⅓ cup (2 ⅔ fluidounces) fluid ounces warm water
3 tablespoons (42 g) extra virgin olive oil plus more for brushing
1 tablespoon (21 g) honey
1 (50 g (weighed out of shell)) egg at room temperature, beaten
Pizza toppings as desired

Instructions

Make the pizza dough

In a large bowl or the bowl of your stand mixer, place the almond flour, tapioca starch, and instant yeast. Whisk to combine well with a separate, handheld whisk. Add the salt, and whisk again to combine.
Add the water, olive oil, honey, and egg, and mix until a sticky batter forms. If you’re using a stand mixer, mix until a uniform batter forms with the paddle attachment and the mixer on medium-high speed.
If you’re not using a mixer, switch to a spatula or wooden spoon, and mix until a uniform, but shaggy, dough forms.

Set the dough to rise

Dust your hands with a little tapioca flour and press the dough into a ball, kneading it a bit to get any floury bits mixed in. Return the ball of dough to the bowl, and cover it with plastic wrap.
Set the dough in the covered bowl in a warm place for about 45 minutes or until the dough swells to about 150% of its original size.
Place a pizza stone or large, overturned rimmed baking sheet in the oven and preheat your oven to 375°F.

Shape the dough

Place a large sheet of parchment paper on a flat surface, and, with lightly tapioca floured hands, transfer the ball of dough to the parchment.
Pat the dough out into a circle about 12 inches in diameter, pushing out toward the edges to form a puffy rim of crust.
Drizzle the top of the raw dough with olive oil and brush or spread it with clean hands evenly across the top of the crust, including the edges. Pierce the top of the dough (excluding the crust) with the tines of a fork.

Bake the dough

Carefully transfer the parchment with the dough onto the pizza stone or sheet pan and bake for 8 minutes or until the pizza dough is set and just beginning to brown.
Remove the dough from the oven and add your desired toppings. Return to the oven and for about 5 minutes more or until your toppings are melted and/or bubbling and the edges of the pizza are golden brown.
If desired, set the oven to broil and broil the pizza for up to two minutes until browned. Remove from the oven, slice, and serve hot.

Notes

Nutritional information is approximate and per slice, without toppings, assuming a full pizza divided into 8 equal slices.

Nutrition

Authentic Paleo Pizza Recipe from Nicole Hunn at Gluten Free on a Shoestring.