California Pizza Kitchen: The GF Saga Continues

Broiled Pizza Experiment: Detail from Second PieThanks to our readers for alerting us to this rather important piece of news:

California Pizza Kitchen has pulled their gluten-free crust from the menu.

A call to my local CPK confirms that the pizza is unavailable, pending review / reformulation. From the woman’s tone of voice, I’d say I’m not the first person to call and ask.

The woman on the phone did make a point of saying that their regular menu still does have gluten-free options on it, all of which are still available – mostly, these are salads. Continue reading “California Pizza Kitchen: The GF Saga Continues”

Gorton’s Seafood Announces GF Grilled Fish and a Giveaway

Well hey there, GF sailor....

Add another company to the growing list of those whose products are now labeled gluten-free:

Gorton’s Seafood announced last week that their grilled fish is gluten-free.

According to the press release, “Procedures have been implemented at the production location to avoid the risk of cross-contamination, and there is ongoing monitoring and testing to ensure that Gorton’s Grilled Fish is gluten free.”

Gorton’s is giving away 100 subscriptions to Living Without Magazine to celebrate the news; to enter for a chance to win, visit their website (you’ll see a red oval that says “Click to Win…”).
Continue reading “Gorton’s Seafood Announces GF Grilled Fish and a Giveaway”

New Product: Thomas Keller and Williams-Sonoma offer GF Flour

One of our favorite things to do around here is share new gluten-free products with you, which makes today’s post a breeze to write.

There’s a new gluten-free flour blend on the market, developed exclusively for William-Sonoma by Thomas Keller and Lena Kwak of California’s iconic restaurant, French Laundry.

Earlier this week, the New York Times posted a favorable review of the flour, called C4C (which stands for Cup4Cup, both the ratio at which they recommend subbing this flour for wheat flour and the name of Keller and Kwak’s company).
Continue reading “New Product: Thomas Keller and Williams-Sonoma offer GF Flour”

Glow-in-the-Dark Gluten? Sorta, Thanks to Swiss

File this one under: cooooooool.

We all know that right now the only treatment for celiac disease is a lifelong avoidance of gluten. Thankfully, there are quite a few researchers out there trying to broaden our options. There are vaccines in the works, and also some products that should allow the body to process gluten — sort of like a Lactaid pill.

They’re all years away at this point (don’t throw away those gluten-free dining cards quite yet!), but some Swiss researches just figured out a pretty nifty way to test the efficacy of the pills.
Continue reading “Glow-in-the-Dark Gluten? Sorta, Thanks to Swiss”

California Pizza Kitchen’s Gluten-Free Menu: Update

CPKA quick read through the comments on both our original and follow-up posts about California Pizza Kitchen’s new gluten-free pizzas makes two things pretty clear:

First: more of you (by the number of comments on the follow-up only) had positive experiences than negative.

Second: many of you still have some significant concerns, sometimes as a direct result of cross-contamination.

For those of you in the second group especially, I think the Gluten-Free Glutton‘s chat with CPK corporate will be heartening.

Continue reading “California Pizza Kitchen’s Gluten-Free Menu: Update”