Monthly Archives: August 2011

Thanks 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. Click to continue reading »

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…”).
Click to continue reading »

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).
Click to continue reading »

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.
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A 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.

Click to continue reading »

In January, Subway announced a gluten-free program testing in the Dallas area. And you were all pretty excited (we had more comments on that post than any other I can think of).

Today, I’m quite pleased to share with you Subway’s next gluten-free test market.

Drumroll please…and the gluten-free sandwiches go to:

Portland, Oregon!
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I was driving back to Pittsburgh the other day, and my route took me right past a farm stand.

I’m a sucker for farm stands. Car stopped, I took a stroll through some produce. When I asked what had been grown on the farm (as opposed to elsewhere in Pennsylvania), the man pointed to these gigantic cucumbers and buckets of tomatoes, so that’s what I got.

Unfortunately (fortunately?), he wouldn’t sell me just two of each. It was 5 for a dollar, and goshdarnit he was not about to go making change. Since I’d be racing the clock trying to eat these veggies, my mind turned to one thing only: shopska salad.

Shopska is arguably the best salad ever, so good that it deserves its own post.
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Neither pâté nor canker sores are photogenic, so enjoy this flippin' adorable puppy.

I ate some bad paté the other day.

Bad for two reasons: one, it just wasn’t that good. Two, despite what I thought was a careful ingredient check, I got glutened.

How do I know? Because I woke up the next morning with a canker sore. Ugh.

It’s been a while since I had one of those; in fact, it’s probably been since the last time I ate something I shouldn’t have. These days the correlation is pretty strong, but it took me a while to realize that the two were related. I don’t remember now if I found out by reading it online, or just by connecting the dots with my own symptoms.

So, does one condition necessitate the other? As with so much celiac research, the answer is, “sometimes, maybe.”
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Since it’s Friday, something fun:

I guess Kate Gosselin of reality-TV fame has a bakery? Anyway, she pulled a classic move – flirtation via baked good – only to find that the target of her affections was gluten-free. Nice to have you on our team, random TV guy!

I have some cross-contamination concerns regarding the gluten-free cupcake they found for the dude, but I haven’t watched the show. Check it out for yourself here.

Now, down to business. Let’s wrap up all this FDA talk today, shall we?
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Gluten-free stocks, anyone?

A quick break from the FDA today, to share two small bits of news.

There’s an interesting acquisition/merger to chat about, but first: a recall. The recall affects Winn-Dixie stores in Florida, Georgia, Alabama, Mississippi and Louisiana.

Three Winn-Dixie branded baked goods were improperly labeled regarding their egg and wheat content. If you have any of the products in question you can return them to your local Winn-Dixie for a refund or exchange. The items, according to First Coast News, are:
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