Shout-Out Your Favorite Local Gluten-Free Bakery!

Yum! If you know where to find them...

The other day I was standing in a recessed doorway, chowing down on a gluten-free, vegan pizza pocket from Gluuteny, a Pittsburgh-based gluten-free bakery. It was delicious.

Not too long before, I was melting butter to pan-fry some pumpkin bread from Delectable Edibles, based in the Orlando area. It, too, was delicious — reminded me of childhood mornings, when my mom used to fry up blueberry muffins.

And then my brother brought home some goodies from the Curtis Street Bakers, which can only be gotten if you’re in the Boston area. Guess what? Delicious. Blondies. YUM.

All of which is to say: there are a LOT of smaller bakeries out there, making a LOT of tasty food. How is a girl to find them all?
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Ukraine Drafts Gluten-Free Regulations

How much of this can we eat?

A little tidbit found its way to my inbox the other day. It’s fairly poorly documented, so it could be a fluke: but in case it isn’t, I wanted to share.

According to the website of the Packaging Business Review, legislators in Ukraine have introduced a draft that proposes labeling of gluten-free food. The revision was suggested by Ukrainian Parliament member Viacheslav Perederiy (who is of the BYT-Batkivschyna faction). According to the article, “food products free from gluten can be marked as ‘gluten-free’ on labels, if it does not exceed 20mg per 100gm of the product weight.”

So, first of all: awareness! Labeling! Yay!

Second of all: what does 20mg per 100gm mean? Is this actually a good bill?

Turns out, 20 milligrams per 100 grams is actually 200 ppm. So, if and when the bill passes — buyer beware of Ukranian gluten-free items.
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ImmusanT begins limited production of celiac vaccine in Massachusetts

Almost a year ago, we wrote about a promising new vaccine against celiac disease Nexvax2®, in development in Massachusetts. Now, the company behind the vaccine, ImmusanT, has even more exciting news:

They are manufacturing 9,000 doses of vaccine.

According to this article on, the vaccine will be produced by a local firm, Microtest.

I suspect the vaccine-manufacturing facility does not look like this.

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Wall Street Journal Shines Spotlight on Gluten (Again)

Don't worry, the real flow chart isn't this complicated.

There are lots of reasons to like the Wall Street Journal, but one of the biggest has to be columnist Melinda Beck.

In September of 2010, Beck published an article called, “Giving up Gluten to Lose Weight? Not so Fast” (and we wrote about it, of course).

Now, she’s followed up with, “New Guide to Who Really Shouldn’t Eat Gluten,” an overview of  a newly-proposed classification system for all people who are better-off without gluten.

Thanks, Melinda Beck! It’s nice to see the gluten-free world get coverage in such a mainstream publication, year in and year out.

So what’s this article about?
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Yup, It’s that Time Of Year (Again): Gluten-Free Valentine’s Day

Perhaps I should not relate to this image as much as I do...but hey: a fuzzy creature is clearly gluten-free.

If you’ve been reading this blog for at least the past year, you a) deserve a gold star and b) know that I am not a big fan of the ol’ Valentine’s Day.

In fact, the thing I like best about the day is that it’s helpful for remembering some fairly unimportant math factoids: The square root of two is 1.4, so if you squint you’ll see 2/14 there. Fun extra-math fact: the square root of 3 is 1.7 — hello, St. Pat’s Day!

Um, did I mention that I used to tutor SATs? Yup. Cool-kid blogger, right here.

If you’re more Valentine’s-inclined than I am, you might be in the throes of menu-planning or candy-shopping right now. For you, then, I offer the following resources, helpfully poached from more loving bloggers than I.
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