Author Archives: Leslie Morris

Gluten Free Apple Butter Layer Cake | Triumph Dining

121510_applesStrawberries and peaches are long gone from the markets. The air has cooled off and we’ve set our clocks back. It’s really fall. This Apple Butter Cake has shown up on our Sunday night dinner table more than once in the last few months.

While there are a lot of ingredients, the taste makes up for the effort. Click to continue reading »

Krusteaz Introduction | Triumph Dining

Krusteaz-Gluten-Free-Double-Chocolate-BrownieKrusteaz, a well-known maker of premium baking, pancake and waffle mixes, has brought to market its first line of gluten-free products.

These new baking mixes are widely available at grocery chains nationwide and each of the four new baking mixes deliver big on flavor without the gluten. In fact, Krusteaz is so confident that its new mixes taste just like their traditional counterparts that it is offering a Good Food, Great Flavor Gluten Free Guarantee, which will provide a refund to any consumer who is not entirely satisfied with the mixes.

“We created our gluten free line because we believe that if you don’t eat gluten, you shouldn’t have to sacrifice taste and quality,” said Andy Heily, SVP Sales & Marketing, Krusteaz. “We believe these products are so good that consumers will be shocked they are eating gluten free.” Click to continue reading »

Super Easy Gluten-Free Banana Pancake | Triumph Dining

banana pancakesHave you noticed we love breakfast recipes? Here’s another recipe that you or your family may enjoy and this one has the benefit of being super easy and high in protein.

Mix together one ripe banana, one egg and 1 T of peanut butter. Cook just like a regular pancake. If you’d like it a little firmer. add 2 t gluten-free flour to it. Enjoy.

Protein Found In Humans A Possible Treatment for Celiac Disease | Triumph Dining

1fleAlternative therapies to a gluten-free diet for celiacs have received quite a bit of media play. The latest of these is a recent study published by The American Journal of Gastroenterology that has uncovered a new potential method for treating celiac disease.

The study’s authors looked at several different aspects of a protein called elafin and its effect on gluten-related disorders like celiac disease. Click to continue reading »

Product Recall: Gluten-Free Chia Pancake and Waffle Mix

Gluten_Free_Chia_Pancake_and_Waffle_Mix_FDA_largeNew Hope Mills Manufacturing is recalling this mix because it may contain soy, an allergen not listed on the label. It was distributed to distributors and retailers in the following states: New York, Pennsylvania, New Hampshire, Oklahoma and Florida.

The mix is packaged as a 16 ounce bag in a boxboard box. The UPC code on the box reads “07470353012”. Affected boxes will have one of the following Best By Dates on the bottom of the box: 11/13/2014, 11/14/2014, 2/26/2015, 7/29/2015, 10/4/2015, 12/13/2015. Click to continue reading »

Aldi Private Labels Gluten-free Line | Triumph Dining

aldi_logo1LiveGfree is now a permanent addition to all Aldi stores. The store’s line of 17 gluten-free items includes pastas, cookies, baking mixes, pizza and wraps. Price points range from $1.89 for brown rice spaghetti, 16 oz.; to $4.99 for a 10-ounce frozen pizza.

Aldi started testing LiveGfree in May and gluten-free diners quickly embraced the line, so much so that a change.org petition was filed to persuade Aldi to keep LiveGfree products on store shelves.

The launch of LiveGfree comes at a time when gluten-free product sales are expected to grow 48% to $15.6 million by 2016, from $10.5 billion last year, according to research firm Mintel. Click to continue reading »

Gluten-Free on Top Chef Boston | Triumph Dining

top-chef-boston-chowdah.0_standard_800.0We’re liking the new season of Bravo’s Top Chef! One of the 12 contestants, one who is gluten-free himself, hopes that his healthy dishes will earn the judges’ praises and let him walk away with the top award.

The contestant, Gregory Gourdet, likes to experiment with spices and will be cooking mostly gluten-free and dairy-free dishes. This will be a refreshing change for Bravo since many reality TV cooking shows have ignored or downplayed these diet restrictions. Click to continue reading »

Gluten-Free Harvest Pumpkin Spice Bars | Triumph Dining

pumpkin recipeThere’s something about turning the calendar page to October that gets us thinking about pumpkin. These pumpkin bars have a light texture, are full of cinnamon, ginger, raisins and nuts, and are topped with cream cheese frosting.

Ingredients

1 box Betty Crocker Gluten Free yellow cake mix

1 can (15 oz) pumpkin (not pumpkin pie mix)
½ cup butter, softened
¼ cup water
2 teaspoons ground cinnamon
½ ground ginger
¼ teaspoon ground cloves
3 eggs
1 cup raisins, if desired

1 container Betty Crocker Rich & Creamy cream cheese frosting
¼ cup chopped walnuts, if desired

Directions
1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.

2. In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan.

3. Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.

4. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Pumpkin Soup Recipe | Triumph Dining

 

pumpkin-soupWhile fall naturally lends itself to baking, this savory is a good way to satisfy a seasonal pumpkin craving, too. Serve with salad for a light dinner.

Ingredients

·        3 tablespoons coconut oil, ghee, light olive oil, or any fat of choice

·        1 medium yellow onion, chopped

·        1 medium apple, cored and chopped ( I prefer a sweet-tart variety)

·        2 carrots, chopped

·        2 cups veggie or chicken broth

·        1½ cup pumpkin or winter squash puree (see note above for fresh squash)

·        2-3 sage leaves (whole)

·        ⅔ cup canned coconut milk

·        2 tablespoons maple syrup (amount depending on apple and pumpkin sweetness, do to taste)

·        2 teaspoons (or less) lime juice, to taste

·        Sea salt to taste Click to continue reading »

Wouldn’t it be great if a wheat-killing fungus turned the whole world gluten-free?

Wheat_harvestActually it wouldn’t be great at all. However, did you know that nine out of ten wheat crops around the globe are susceptible to a killer fungus that attacks wheat? It’s called the Puccinia rust fungus.

The fungus causes wheat, barley and rye stems, leaves and grains, causing them to rot and die just a few weeks after infection. Infections can lead up to 20% yield loss. The fungus regularly affects North America, Mexico and South America, and is a widespread seasonal disease in India.

Previous solutions to the problem relied on simple crossbreeding. Beginning in the 1940s, breeders began combining rust-sensitive commercial wheat with hardier rust-resistant strains. However, those solutions were only temporary as the rust always managed to find a way
around rust-resistant genes.

Scientists now use what they think is more effective method of thwarting rust. It’s wheat breeding, called pyramiding, in which multiple rust resistant genes are loaded onto a single wheat strain.

Not all of the wheat strains susceptible to rust will be affected in any given year. The possibility that large percentages of the world’s wheat crops could be destroyed by rust are very real, hence the intensity of the efforts to develop rust-resistant strains. However, if these efforts fail, or lose traction, look for non-wheat crops to fill the gap. That will mean large numbers of people going gluten-free for reasons having nothing to do with celiac disease or dietary fads.