Monthly Archives: November 2012

There’s Gluten Where? Charcoal and New Soda to Watch Out For

By Emily

It doesn’t matter how long you’ve been living a gluten-free lifestyle — every now and then, something will come along and just flabbergast you with its weird ingredients.

Two things that may contain wheat — completely unrelated to each other, mind you — which have come to my own attention recently and which many couldn’t have predicted in a million years: a new soda from Japan, and your standard grilling charcoal.

Click to continue reading »

A Link Between Celiac Disease And Season Of Birth?

By Laura (The Gluten-Free Traveller)

Could the season in which someone is born be a factor in whether or not they develop celiac disease? Recent research suggests, possibly.

Scientists and researchers are always searching for new reasons for why the disease is triggered in some people and not others. An interesting article in the New York Times recently stated extremely eye-catching information:

“One hypothesis is that the season in which a person is born may influence the development of this digestive disorder (celiac disease)”

Some research suggests that babies born in spring and summer could be more susceptible to developing celiac disease.

But how could when we are born possibly be relevant to whether or not we develop celiac disease?

Click to continue reading »

Gobble Up a Gluten-Free Turkey

By Bridget

With Turkey Day in just over a week, many are ordering turkey’s in advance to make sure our day of thanks goes on without a hitch. Apart from the integrity of the holiday itself, it’s a plus that it centers around a lot of foods that are naturally gluten-free (like the turkey, mashed potatoes, fresh vegetables, and homemade cranberry sauce!) Unfortunately, however, you may want to double check the turkey you’re ordering for this upcoming day of feasting.

Although turkey is a naturally gluten-free food, many birds that are prepared for holiday purchase are not. Turkeys that are “basted” or “self-basted” have been preserved and prepared with butter, broth, stock, flavor enhancers, and other seasoning to help improve taste and better preserve the meat. While there are many natural preservatives used (such as rosemary extract), many commercially used preservatives may contain gluten, which we all know will lead to an uncomfortable Thanksgiving.

Click to continue reading »

Udi’s To Launch New Gluten-Free Products!

By Laura (The Gluten-Free Traveller)

Udi’s is launching a variety of awesome new gluten-free products over the next few months. A few of them won’t hit grocery store shelves until January but we are already excited!

So what new products can the gluten-free community expect from Udi’s?

Click to continue reading »

Gluten-free Women at Lower Risk for Certain Cancers

 By Emily

Usually when a post about a malady other than celiac disease / gluten intolerance comes out on the Triumph Dining blog, it’s bad news. This time, though, there is some happy information to share with any of you who are (or who know and love) any women with celiac disease.

A comprehensive study published in the International Journal of Cancer in August took a careful look at data from almost 18,000 women diagnosed with celiac disease between 1969 and 2007 in Sweden. These women’s risk for hormone-related cancers (breast, endometrial, and ovarian) was analyzed in contrast with that of more than 88,000 women of comparable age.

Click to continue reading »

Is Modern Wheat Killing Us All?

By Laura (The Gluten-Free Traveller)


William Davis, author of the popular book ‘Wheat Belly’, says that the wheat we eat nowadays is very different from the wheat we used to eat.

The wheat we find now is “an 18-inch tall plan created by genetic research in the 60s and 70s,” he told CBS This Morning. This high-yield strain of wheat was introduced to American farmers in the late 1970s and by 1985 almost all wheat farmers were growing this new strain. At the time this must have looked like a no brainer – more wheat, faster. But could this new strain be responsible for so many of the health problems we suffer from nowadays?

Click to continue reading »

Gluten-Free Journey Part 3

By Leslie

Day 28

I’ve been gluten-free for nearly a month now. I do feel better, physically. But it’s hard to stick with in an absolute sense when it’s not medically necessary. Crises come up in daily life (work deadlines, sick kids, volunteering at local events starting at 6am) and the foods that are readily available are not always gluten-free. The few times I’ve eaten gluten in these last four months I could tell the difference.

As a co-owner of Triumph Dining, I want to make it easier for people to live a gluten-free lifestyle, be it by choice or medical necessity. And part of that is talking to people about the benefits of living gluten-free and helping gluten-free products gain traction in the market.

As long as I see, and feel, the clear benefits I will stick with this.

Thanks for sharing in my journey.

Wegmans Recalls Gluten-Free Brownie Mixes

By Bridget

Though it may be old news at this point, it is no less important to follow food recalls. As I mentioned in my post last week about Halloween food safety, there have been a continuing number of recalls on peanut products from a contamination experienced this summer!

Many people can find themselves with contaminated products sitting on their shelves because the product is non-perishable, and therefore can become infected weeks or even months after a recall was initially announced.

Therefore, though the recall was announced in October, I thought it would be important to bring your attention to a recall of Wegmans’ Gluten-Free Double Chocolate Brownie Mix.

Click to continue reading »

Sticky Fingers Gluten-Free Scones

By Laura (The Gluten-Free Traveller)


For those of you who miss eating tasty, crumbly scones, Sticky Fingers Bakeries have introduced a new line of great gluten-free scone mixes.

Sticky Fingers Bakeries began in 1987 as a retail bakery in San Diego. Their scones were so popular that the bakery founders worked to develop a mix that scone lovers could use to make their own tasty scones at home.

Most recently they launched their gluten-free range featuring four flavors, certified by the Gluten-Free Certification Organization.

Original, Apple Oat, Meyer Lemon and Wild Blueberry, all of their gluten-free scone mixes are free from trans and saturated fats, preservatives, artificial flavors and artificial colors.

These gluten-free scones are also super simple to make – all it takes is water, a little oil and 15 minutes of baking to turn them golden brown. Each box of mix makes around ten scones.

Crumbly and sweet, these scones are great as they are or served with butter, jam, honey or creamy nut butter!

Product Review: Two New Favorites

By Emily

Not too long ago I cooked up a dinner I hadn’t made in a very long time: chicken cutlets.

Now, OK, the main reason I hadn’t made cutlets in so long is that I’m lazy. But since I’d very recently been sent two delicious new foods to try out — gluten-free breadcrumbs from Tall Papa and gluten-free bacon BBQ sauce from Pigchaser — I decided it was time.

I’m very pleased to report that both items were deeelicious and so were the cutlets (“recipe” below). So without further ado, some more info on these new gluten-free foods:

Click to continue reading »