Superseedz | Triumph Dining Product Review

super-seedzOne of the best parts about carving Jack-O-Lanterns is the roasted pumpkin seeds that come with it. If you’re a pumpkin seed fan who doesn’t want to have to gut a pumpkin every time a craving pops up then the next best thing are SuperSeedz.

From spicy to sweet to naked, SuperSeedz come in eight different flavors; Really Naked, Sea Salt, Cinnamon and Sugar, Coco Joe, Tomato Italian, Curious Curry, Somewhat Spicy and Super Spicy. In the fall, these seeds could replace your normal snack of nuts and chips. They are a fantastic high protein, low carb snack. A fourth of a cup is a serving size and has 160 calories, Potassium, Protein, Magnesium, Zinc and Manganese. Click to continue reading »

100% Gluten Free in Washington

Here’s some exciting news for gluten-free craft beer lovers! Washington State’s first dedicated gluten-free brewery is coming to Seattle this November.

Three Seattle brewers are getting ready to open the brilliantly named Ghostfish Brewery. It will be the first of its kind in the entire state. The beers will be completely gluten-free “from start to finish” according to Yerger, one of the three brewmasters who was himself diagnosed with a gluten-intolerance in 2007.

“Some breweries are trying to pass off barley beers treated with enzymes as safe for celiacs, and we are not one of them,” says Yerger.

Ghostfish’s beers will be created using naturally gluten-free grains such as millet and buckwheat, and gluten-free dried yeasts. Their three flagship beers will be a pale, a stout and a Belgian-style witbier. As well as being able to buy their beer in grocery stores, specialty bottle shops and restaurants across Western Washington, there will be a taproom looking into the brewhouse and a kitchen serving 100% gluten-free food. AMAZING!!

Right in the heart of Seattle’s SoDo district will be home for the soon-to-be-opening Ghostfish Brewery.

To all the lucky gluten-free folks living in or near Seattle, get excited. This place is for you.
Good luck, guys!

http://ghostfishbrewing.com/

Wouldn’t it be great if a wheat-killing fungus turned the whole world gluten-free?

Wheat_harvestActually it wouldn’t be great at all. However, did you know that nine out of ten wheat crops around the globe are susceptible to a killer fungus that attacks wheat? It’s called the Puccinia rust fungus.

The fungus causes wheat, barley and rye stems, leaves and grains, causing them to rot and die just a few weeks after infection. Infections can lead up to 20% yield loss. The fungus regularly affects North America, Mexico and South America, and is a widespread seasonal disease in India.

Previous solutions to the problem relied on simple crossbreeding. Beginning in the 1940s, breeders began combining rust-sensitive commercial wheat with hardier rust-resistant strains. However, those solutions were only temporary as the rust always managed to find a way
around rust-resistant genes.

Scientists now use what they think is more effective method of thwarting rust. It’s wheat breeding, called pyramiding, in which multiple rust resistant genes are loaded onto a single wheat strain.

Not all of the wheat strains susceptible to rust will be affected in any given year. The possibility that large percentages of the world’s wheat crops could be destroyed by rust are very real, hence the intensity of the efforts to develop rust-resistant strains. However, if these efforts fail, or lose traction, look for non-wheat crops to fill the gap. That will mean large numbers of people going gluten-free for reasons having nothing to do with celiac disease or dietary fads.

Morning Sunshine Breakfast Cookie | Triumph Dining Product Review

original_singles__18568-1359921339-1280-1280-2Have you ever had a cookie for breakfast? What if it was a healthy cookie?

I really liked the Morning Sunshine Breakfast Cookie that came in my Cuisine Cube delivery. I’ve heard of breakfast cookies but usually assume that they aren’t gluten free.

The Apple Cinnamon Quinoa cookie is all natural, high in protein and has slow release carbs. It is gluten-free, dairy-free, nut-free and all ingredients are non-GMO.

This breakfast cookie is thick and hearty with a nice crunch on the outside while still being soft on the inside. That’s extra impressive considering that I failed to notice that the package said to store “in freezer or refrigerator, thaw before consuming” and instead left the cookie in my pantry for at least a week before trying it. Good thing they are all individually wrapped.

The texture was like a thick oatmeal cookie, hearty, soft and chewy all at the same time. This cookie does contain gluten-free rolled oats in addition to organic rice flour, tapioca flour and quinoa flour. It is sweetened with agave which I sometimes think gives things a strange flavor but I didn’t notice it at all in this cookie. The cookie was sweet but not too sweet for breakfast. I could taste the cinnamon and apple flavors but they weren’t overpowering.

Anyone who reads my posts knows that I’m all for convenient breakfast foods that I can grab and go.
This cookie will be making it into my rotation. You can order them in packs of three here. This fall apple flavor would pair perfectly with your favorite warm beverage.

Gluten-Free in the Company Café?

Arbuckle_Dining_stationI live and work in the San Francisco Bay Area. Every now and then I have lunch with friends who work at one of those hip Silicon Valley tech companies that have on-site restaurants. You know the ones I’m talking about – the Googles, Adobes and Facebooks of the world.

The food is convenient and sometimes free. It’s presented beautifully and there are usually patios with tables under umbrellas to enjoy it on. One café I visited had a place to tie up your dog in case you happened to bring your dog with you to work that day. Click to continue reading »

Product Recall: Applegate Natural Gluten-Free Uncured Beef Corn Dogs

If you’ve purchased Applegate Natural’s Gluten-Free Uncured Beef Corn Dogs recently, you may want to double check the package before eating. 10 oz packages of the dairy-, casein- and sugar-free meals on a stick should be thrown away or returned to the company for a refund if it is stamped with the EST. 2512 code on the box.

The packages that are under recall also have an expiration date of April 21, 2015 and they were sold primarily in Utah, Colorado, Wyoming, Montana, New Mexico, and South Dakota.

The main issue with this kid-friendly food is that they may have been stored at unsafe temperatures during delivery when they were moved to a warehouse instead of a freezer facility.

If you were one of the customers affected by the 972 potentially bad boxes and would like to get a refund, simply return the box to the original store of purchase. This batch has been available in stores since April 2014.

As of now corn dogs with a different code and expiration date are considered safe to consume.

This is Applegate Natural’s second recall in two months as they had issues with their Chicken Nuggets in August.

Two Rivers Cider | Triumph Dining Product Review

Two-Rivers-Cider-Co.-200x200Blood Orange, Huckleberry, and Pomegranate are not typical flavors you’ll find in a cider but at Two Rivers Cider Company in Sacramento, California, those are just a few of the fruits they pair with apples to make their award-winning, gluten-free, preservative-free ciders. It’s no wonder that they have the reputation as one of the most adventurous and innovative cideries anywhere in the world. From bourbon-barrel aged cider to ones made with smoked apples and jalapeños, Two Rivers Cider Company is different.

Original Hard Apple Cider is made from 100% fresh pressed apple juice from Barsotti Ranch. It is a medium dry, slightly tart and effervescent drink with a strong apple aroma. The Blood Orange Cider is hands down the best fruit-fused cider I have ever had. It is light, not-too-sweet, and crisp. Click to continue reading »

Gluten-Free Roasted Chocolate Cake | Triumph Dining

sachertorte-austrian-chocolate-cakeRoasting, although basic, is an easy way to develop flavor in your food. In the process of turning cocoa beans into chocolate, roasting is a necessary and important step that removes the bacteria and bitterness from the bean and develops the more familiar, chocolate flavor that we are used to tasting. If you tried a cocoa bean before the roasting process, you would find it would taste a lot different than the delicious chocolate we all know.

Even though cocoa powder comes from beans that have already been roasted, roasting them again after they have been crushed into a powder helps release even more flavor and builds layers which you can definitely taste in the finished product. Click to continue reading »

California Pizza Kitchen | Triumph Dining Review

7586b6b3b8b75b307c86d64a1d2987e2California Pizza Kitchen has gluten-free pizza! Does this sound like old news? It is. Sort of. Back in 2011 CPK introduced a gluten-free pizza crust to their menu but did little else to ensure its offering was gluten-free and they got panned (no pun intended). After all, most of us know by now that having a gluten-free crust isn’t all that’s necessary for a pizza to be gluten free.

If the pizza isn’t made with a gluten-free crust, in a dedicated area, cooked in a dedicated oven and topped with fixings that are free of cross contamination – it can’t be safely considered gluten free. Sometime after announcing their offering in 2011 CPK pulled it off their menu.

Now they’ve gone about things properly. This time around they’ve worked with Gluten Intolerance Group (GIG) to develop a new gluten-free crust and create a safer cooking environment. Gluten free pizzas are made in a dedicated part of the kitchen with separate ingredients, trays, cutting boards and utensils. Food prep is done with clean hands and new gloves. The pizzas are cooked in dedicated pans that have a lip so they avoid touching anything else. The gluten-free crust is dairy free and made mostly of rice flour, potato flour, tapioca, salt, olive oil and cane sugar. A bamboo pick is inserted into each pizza to label it as gluten free. Click to continue reading »

Gluten-Free Cocoa Pancakes with Raspberry Sauce

pancakesIf you are one of those families that eats breakfast together every morning because the evenings are just too crazy with sports / homework / showers then this recipe may turn into one of your favorites. It’s a little sweet for breakfast every day but it is a good enticement to get everyone out of bed and to the table on time.

This pancake is also great with chocolate sauce, confectioner’s sugar or bananas sautéed in sugar and butter. Here it’s served with a fresh raspberry sauce.

Ingredients

• 1 teaspoon whole flax seeds

• 1⁄2 teaspoon psyllium husk powder

• 1⁄4 teaspoon chia seeds

• 11⁄4 cups gluten free all purpose flour without added gums* (7 ounces)

• 3 tablespoons high quality cocoa powder (3/4 ounce)

• 1⁄2 cup almond flour (1.8 ounces)

• 1 tablespoon sugar

• 2 teaspoons baking powder

• 1⁄2 teaspoon baking soda

• 1⁄2 teaspoon fine sea salt

• 11⁄2 cups milk

• 2 tablespoons melted butter, plus more for the pan

• 2 teaspoons apple cider vinegar Click to continue reading »