Who was it who once said, “Waffles are just like pancakes but with pockets to hold the syrup.” Okay, that was probably just me at the breakfast table last weekend, but, really, how great are those little square indentations? I love waffles drowned in maple syrup, smothered with fresh strawberries or strawberry jam or strawberry syrup, filled with blueberries or melted chocolate chips, or covered in whipped cream. Blogger Jessica has also shared her liking for gluten-free waffles. While Eggo has yet to make a gluten-free waffle, there are a few gluten-free frozen waffle brands out there that are ready to be popped in the toaster or microwave for a quick easy delicious gluten-free breakfast.
Food Manufacture UK reports that Amy’s Kitchen will begin production in June at their new Corby plant, smack-dab in the middle of England. Assuming all goes well, the plant will employ a few hundred people and produce more tasty food than you can shake a British stick at.
Now, the UK has no shortage of tasty gluten-free food – and not all of Amy’s offerings are gluten-free – but this is still pretty exciting news.
Continue reading “Amy’s Kitchen Goes International, Sets up in England”
A nice gesture by California Senator Bob Huff moves to change that. The Senator has put forth a document with the less-than-descriptive name, Senate Concurrent Resolution SCR-7, which proposed making May 2011 the recognized month for celiac awareness in California.
The resolution passed the Floor vote at the Senate and is now en route to the State Assembly. It doesn’t come with any funding or any federal requirements, but it’s a nice gesture nevertheless and certainly there’s no such thing as too much awareness.
Continue reading “Celiac Disease Resolution Raises Awareness in California”
There are plenty of reasons to love Parmesan Crisps from Kitchen Table Bakers. They’re portable and satisfying. They come in nine varieties. They’re made entirely of all-natural cheese. And, of course, they’re gluten-free!
These aren’t the kind of snack you munch mindlessly. They’re quite rich and need to be savored. A little bit goes a long way to kick that craving for something salty. We like them just plain, with nothing on them.
On Monday I was in an gluten-free, eggy arts-and-crafts mood. That was fun, right? Right.
I promised a second post about Easter, though, and here it is. There’s a very special ratio that I imagine exists in many Easter-celebrating households: the ratio of chocolate eggs to real eggs. The Easter basket is a tradition for many families — and what kind of Easter basket isn’t full of candy?
Wondering how to make safe Easter baskets for gluten-free children? Or just eyeing the Easter candy until it goes on sale on Monday, and wondering which of it is safe for you to eat?