Monthly Archives: October 2012

The Beginning of a Gluten-Free Journey

By Leslie

Day 1

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My alarm went off at 5:15a like it does most Monday mornings. By 6a I was in the car on the way to work, my stomach in knots. Was it because I was hungry or because it was upset?

And so today I’m doing what many other people have done: cutting gluten out of my diet to see if it makes a difference.

Two years ago celiac disease and a gluten-free lifestyle became regular words in my vocabulary because my husband, our friend Bobby and I took the reigns of Triumph Dining, a publishing company devoted to this market.

Since then I’ve learned a lot from the media, our readers, our advertisers and our bloggers.

Stay tuned. Today I begin to walk the talk.


Emeril Lagasse Leading the Way in Gluten-Free Cooking

By Bridget

Although many are fed up with all of the gluten-free celebrity hype that has been taking over the headlines of gluten-free news, a recent headline may catch some attention. Emeril Lagasse, the famed restaurateur, chef, and TV personality, best known for catchphrases from “Bam!” to “Kick it up a notch!”, has been a supporter of the gluten-free community for over ten years for reasons very close to his heart – his two daughters. Both daughters were diagnosed with gluten intolerances back in 2001 and 2004, one of whom has full blown Celiac disease.

The women have been working together, along with the support of their dad, to write a gluten-free cookbook that brings all their favorite gluten-free meals and recipes in one book. In their new book, “The Gluten-Free Table: The Lagasse Girls Share Their Favorite Meals,” both Lagasse women have made it their mission to find gluten-free recipes that aren’t flavor-free or laced with a funky aftertaste. By using natural gluten-free flours – from almond flour for flourless Click to continue reading »

Are Celiac Rates Affected By When We Begin Eating Gluten?

By Laura (The Gluten-Free Traveller)

Photo from

Many new parents have concerns about when they should begin giving their child gluten, especially if they themselves have issues with the protein.

Some research suggests that feeding your baby gluten from the age of four months could help lessen the chance of them going on to develop celiac disease.

In the mid-1980s Sweden began reporting a great increase in babies and toddlers with celiac disease. From 1984-1996 cases of celiac disease in children under two quadrupled but after 1996, occurrences decreased again.

Two years prior to the epidemic, Swedish authorities and nutritionists revised their recommendations for infant feeding in an attempt to prevent celiac disease.

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Jennifer Esposito Starts a Nonprofit for Celiac Education

By Emily

It seems like every few weeks we’re writing with news of another celebrity or professional athlete who has gone gluten-free. The comments are mixed — some of you are glad for increased attention to the cause, others are concerned for the wrong attention being paid to the cause. But I think today’s gluten-free celebrity will garner generally positive feedback.

You may know Jennifer Esposito from television series like Blue Bloods, Samantha Who?, Rescue Me, and Judging Amy, or her roles in the movies Crash, I Still Know What You Did Last Summer, etc etc. But did you know that not only does Jennifer Esposito have celiac disease — she’s started a nonprofit to help with celiac education? Hooray!

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Liz Lovely’s Gluten-Free Cookies on ABC’s Shark Tank

By Laura (The Gluten-Free Traveller)


Shark Tank, the ABC Dragons’ Den style show, last week featured a gluten-free cookie business!

Liz Lovely, Vegan and Gluten Free Cookies from Waitsfield, Vermont is a family run business founded by Liz and Dan Holtz. Liz and Dan are high-school sweethearts with a sweet love story and now an even sweeter company.

Not everything they make is gluten free but they offer a good variety of delicious sounding gluten free sweet treats – gluten free chocolate fudge cookies, gluten-free snickerdoodle cookies and gluten free lovely oh’s. Yum! These treats are made in their artisan bakery in the Green Mountains of Vermont.

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Erewhon’s New Buckwheat & Hemp Cereal

By Leslie

Were you one of the first to try Erewhon’s new Buckwheat & Hemp cereal? If so, then you must have been to a Whole Foods Market.

The cereal’s been available since September exclusively at Whole Foods. It brings together two nutrient-dense ingredients to make one supergrain cereal. Buckwheat, although you wouldn’t guess from its name, is naturally gluten-free. It’s not actually a grain but a pseudo-cereal from the same family as sorrel and rhubarb. While hemp seeds come from the cannabis plant, they do not impart any intoxicating properties. They are rich in omega 3, 6 and 9 fatty acids, and are also naturally high in protein and fiber.

Here’s how it’s made:

  • First, the whole organic buckwheat groats, organic brown rice kernels and organic hemp seeds are cooked until soft.
  • Next, they are gently rolled into thin, hearty flakes.
  • Finally, they are toasted and lightly sweetened with organic maple syrup and organic brown rice syrup. This makes the cereal mildly sweet and helps it stay crunchy in milk.

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Exploring World Cuisines for Gluten-Free Fare

By Bridget

It’s always interested to learn about what cultural dishes are naturally gluten-free. From Asian to Mexican-inspired fare, the rice-based foods of foreign cuisine are often (generally) safe for gluten-free consumption. Most recently, I have begun to explore the world of Indian food, and have come upon, in my opinion, a huge discovery!

One popular dish of Southwest Indian cuisine is called palappam. The bread-like product uses a combination of rice flour, coconut milk, and eggs to yield a product that literally translates into “milk bread;” and all the ingredients are gluten-free!

The bread is delicious when combined with other traditional Indian dishes, such as chicken curry. Furthermore, the reliance on herbs and spices to providing flavor to Indian foods contributes to the lessened risk of cross contaminators or gluten-containing fillings and preservatives.

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Interview with Peter Bronski – Part 2

By Laura (The Gluten-Free Traveller)


Welcome to part two of Triumph Dining’s interview with Pete Bronski, coauthor of The Gluten-Free Edge. If you missed part one of the interview you can check it out here.

Let’s jump right back in..


You run ultra-marathons – what kind of gluten free snacks give you the energy required to run these sorts of distances?

While I sometimes have some Mary’s Gone Crackers or other gluten-free snacks in the pantry, most of my gluten-free snacks are either natural (fresh fruit, nut butters, etc.) or made from scratch at home. I do always like to have a little bit of high quality chocolate on hand. Also, this season I’ve had great success using First Endurance products for my hydration and nutrition. I use their Electrolyte Fuel System in my water bottle, and carry a gel flask of their EFS Liquid Shot while running. After running, I drink their Ultragen for recovery.

What do you eat whilst you’re training?

My diet while training is very straightforward. I try to eat a well-rounded diet balanced with carbohydrates, proteins, and healthy fats. I don’t count calories or obsess over details. In a given week, dinners might include chicken tikka masala over basmati rice, a deep dish or grilled pizza with veggie toppings, sushi, meatballs over GF spaghetti with marinara sauce, and spiced pork tenderloin with grilled fajita veggies, salsa, and homemade corn tortillas. 4 or 5 days a week, I start my day with a fresh smoothie—beets, bananas, blueberries, spinach, kefir, and/or almond milk are common ingredients, plus whatever other fresh fruits and veggies we have in the house (not necessarily all at once!).

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Important Product Alerts for the Essential Gluten-Free Grocery Guide

We’ve just learned that  some of the items previously listed as gluten-free in The Essential Gluten-Free Grocery Guide 5th Edition should  no longer be classified as gluten-free.

We take this very seriously and wanted to alert our readers to this change so they do not purchase these products believing that they are gluten-free.


Here is a list of products that are no longer gluten-free, as well as the corresponding page numbers in our Grocery Guide:



Bars: page 316


Beans: page 170

* only organic dried bulk beans are gluten-free; packages of organic dried beans may contain traces of gluten


Corn: page 413

* may contain traces of wheat

-GREAT VALUE BRAND (WAL-MART): CANNED (BLACKEYE PEAS) * may contain traces of wheat

Peas: page 212


Spinach: page 413

* may contain traces of wheat


Peas: page 413

* may contain traces of wheat


Chips: page 333 AND336

* may contain trace amounts of gluten


Guacamole: page 246

* contains wheat


Ice cream: page 394

* may contain wheat


mandarin oranges: page 186

* allergen chart states they contain gluten


potatoes: page 231

Thank you for your continued support of Triumph Dining. In our efforts to support the gluten-free community we will continue to provide you with updates as we learn of them.

British Domino’s, Pizza Hut, and Prezzo’s get GF-ish Dishes

By Emily

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Pizza may well be the holy grail of gluten-free foods. At least, there are a whole lot of people looking for a gluten-free pizza that is A) safe and B) delicious.

After much hullabaloo within the US (see Domino’s and California Pizza Kitchen), it seems that three pizza-serving chains will be introducing gluten-free pizzas to the UK market within the coming days, if they have not already. But how gluten-free will they really be?

According to Coeliac UK’s press release from earlier this week, the three chains in question are Domino’s, Pizza Hut, and Prezzo. Here’s a breakdown of practices and standards according to each restaurant:


The Domino’s pizza will be accredited by Coeliac UK, and the press release carries two hopeful signs for those of us who aren’t just mildly intolerant of gluten. First, the release indicates that training will include ensuring staff, “understand the controls around handling gluten-free pizzas and ingredients.” The second is that the price is supposed to be the same as the price for a regular pie — which I suppose is good news for all of us! These pizzas will be “gluten-free accredited,” which seems to be a designation that, “is covered by the law and applies only to food which has 20 parts per million (ppm) or less of gluten.”

Pizza Hut

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