Small Lasagna | Triumph Dining

Loaf Pan LasagnaNow that the weather is colder here in the Midwest I’m more inclined to cook or bake something for dinner. When the weather is cool, salads aren’t as appealing.

For me, comfort food means reaching for Tinkyada or Maninis gluten-free lasagna noodles. They both taste great in lasagna but I think it’s still a pain to make. A whole 9×13 pan full of lasagna also is way too much food for my family. Even freezing half a pan is messy. Click to continue reading »

Laurie and Sons Baked Brittle

Laurie & Sons BrittleI got a package of Laurie & Sons Toasted Almond Baked Brittle in my Cuisine Cube delivery today and the packaged lasted about 15 minutes. We demolished all three “grab ‘n go” packs after dinner tonight.

This was a great slightly sweet snack or, in our case, dessert. The description on the package says “baked brittle.” It’s described as “a light and airy indulgence with none of the sticky guilt of its kettled counterpart … it won’t break your teeth or your bank.” It held true to its packaging.

I’m not an expert in brittle but my idea of it is more akin to toffee. It’s good but it’s super sweet and tough on your teeth. This was not like that. The package came with individually sealed packets of about three strips each. Each strip was about the length of my finger and slightly wider.

The strips had toasted almond slices stuck to a melt-in-your mouth strip that reminded me of meringue but not quite as delicate. I wasn’t sure if I should think of it as a cookie or a piece of candy but it was good regardless.

Laurie and Sons is a women-owned business based New York’s Harlem neighborhood. They make small batch, hand crafted treats using carefully sourced, gluten-free ingredients (many local, organic and sustainable) and new techniques. This line of baked brittles made their debut this past summer.

Try it for yourself by ordering from Cuisine Cube. Buy extras because they don’t last long.

Pick Up Your Gluten-Free Holiday Dinner at E.A.T Marketplace | Triumph Dining

E.A.T. MarketplaceE.A.T Marketplace is a locally grown company specializing in bridging the gap between farm to table by foraging from the local food shed and purchasing direct from small, organic farms, ranches and local food artisans. They are located in Temecula, California. If you haven’t been to Temecula lately it’s worth a trip.The city is a prominent tourist destination, with the Temecula Valley Wine Country, Old Town Temecula, the Temecula Valley Polo Club, the Temecula Valley Balloon & Wine Festival, the Temecula Valley International Film Festival and championship golf courses. Click to continue reading »

LUNA Bars are now officially gluten free for all flavors!

Luna-Choc-RaspDid you hear the news? 

I’ve secretly been eating these for years, just hoping that the non-gluten-free oats wouldn’t bother me. But now, knowing that they swapped out their regular oats for gluten-free ones I no longer have to worry.

According to the LUNA Bar website their ingredient suppliers confirmed that all ingredients are gluten free and are purchased from trusted, domestic farm suppliers. Most ingredients are organic. The manufacturing facility is capable of making gluten-free food and end products are tested to confirm that they are gluten-free. In addition to being gluten-free, bars also use non GMO ingredients and are certified Kosher.
Click to continue reading »

Is Celiac Disease Associated with Elevated Cancer Risk?

According to a new study, ten years after a diagnosis of celiac disease, people with the condition are no more likely to die from cancer or cardiovascular disease than the general population. People with celiac disease were, in fact, slightly less likely to die of cardiovascular disease than others in the new study.

When people with celiac disease, a hereditary condition, eat gluten, their immune systems respond by damaging the small intestine. As many as two million Americans may have the condition, according to the U.S. Department of Health and Human Services, but most do not know it.

The researchers used a large UK database of primary care records between 1998 and 2012 to identify nearly 11,000 people with celiac disease, and more than 100,000 similar people without celiac disease as a comparison group. Of the 10,825 patients with celiac disease, 773 died, which was similar to the mortality rate in the comparison group. There was no overall difference in rates of respiratory disease, digestive disease or cancer-related death, according to the results.

Dr. Jonas F. Ludvigsson, a pediatrician and epidemiologist at the Karolinska Institute and Örebro University Hospital in Sweden said, “This study adds to existing modern data that show that celiac disease is not as dangerous as previously thought. This is a large well-designed study suggesting that celiac patients in England, and likely elsewhere in the Western world, are at no increased risk of death,” he told Reuters Health by email. “That is indeed very good news.”

https://bangordailynews.com/2014/11/03/health/study-celiac-disease-not-associated-with-elevated-cancer-risk/?ref=moreInhealthThumb

Announcing the new Triumph Dining Gluten-Free Cookie Guide!

51+9qDKpWhL._SX258_BO1,204,203,200_Just in time for the season of baking and entertaining is the new Triumph Dining Essential Gluten-Free Cookie Guide!  This is the third book in the Essential Gluten-Free Baking Guides series. The first two books were authored by well-known food bloggers Brittany Angel  and Iris Higgins.Part 1 and Part 2 were so successful that we bring you Brianna Hobbs and Part 3.

In this book, Hobbs includes recipes for more than 50 cookies including Soft Frosted Lemon Cookies. Gingerbread Cut-Outs and Giant Chewy Chocolate Chip Cookies. Readers will find her tips on knowing when to use melted vs soft butter and cookie storage especially valuable. The book also includes recipes from gluten-free food bloggers Lisa Le, Miryam Doblas and Kristen Baker. Click to continue reading »

Still Riding Pizza | Triumph Dining Review

stillridingThe other night while the rest of the family had bread to accompany the large salad we were having for dinner I scratched my head to come up with something for myself. Then I remembered the personal size pizza crust from Still Riding Pizza in my freezer that I had yet to taste. Perfect!

I didn’t actually want pizza though, I mostly just wanted some sort of bread to go with my salad. So I experimented with a little sundried tomato pesto, olive oil and a light dust of shredded Parmesan. The result was a perfect one person flatbread to accompany my salad.   Click to continue reading »

Have a gluten-free product offering?

Many of the best gluten-free product and service offerings were developed by the people who needed them most – celiacs themselves or parents of celiacs.

If you are the developer of such a product or service and would like us to review your offering, let’s talk. Please email Leslie Morris, Triumph Dining Editorial Director, at [email protected]. It’s a tricky email – there are two m’s in the middle.

We look forward to hearing from you!

Gluten-Free Flour from Coffee | Triumph Dining

We blogged in the past about the possibility of making gluten-free flour using bananas. This time, the search for alternative gluten-free flours has led to coffee!

This may sound a little like an April Fool’s post but it’s not. Gluten-free coffee flour, which offers plenty of nutritional benefits, could be the next choice for the gluten-free community.

The creator of coffee flour is Dan Belliveau, a Starbucks veteran. He noticed the amount of waste left from coffee bean production. This waste, which forms a pulp, offers a variety of health benefits. Belliveau saw this as an opportunity to turn it into a flour which would be suitable for people with celiac disease.

The amount of caffeine in coffee flour is less than a regular cup of coffee and has many nutritional benefits. It has three times more iron than spinach, five times more fiber than wheat and three times more protein than kale. Belliveau is also working on a decaffeinated version of the flour and these flours should be available in stores in 2015.

Coffee flour is said to be a multipurpose product, which can be used in a wide variety of recipes, both sweet and savory. So, your next loaf of gluten-free bread or bowl of pasta could be made from coffee flour! How interesting! What are your thoughts on this? Are you excited by the prospect of another alternative flour for gluten-free cooking and baking?

http://www.emaxhealth.com/12410/gluten-free-coffee-flour-offers-alternative-celiac-disease-community

Gluten Free Apple Butter Layer Cake | Triumph Dining

121510_applesStrawberries and peaches are long gone from the markets. The air has cooled off and we’ve set our clocks back. It’s really fall. This Apple Butter Cake has shown up on our Sunday night dinner table more than once in the last few months.

While there are a lot of ingredients, the taste makes up for the effort. Click to continue reading »