By Bridget

As springtime is upon us in full bloom with the beginning of April, many people re-visit their exercise regimens. This involves taking things up a notch with increasing mileage and intensity, and even setting goals to complete triathlons and half- or full-marathons! One of the toughest questions that comes with increased training is, “What can someone eat who is living gluten-free?”  Carbo-loading just doesn’t have the same meaning when pasta dinners and endless bread baskets would put you out of the race (not in it).

 Recently, race events have included Larabars and Kind Bars in their swag bags as pre-race snacks. These sources of energy are a great combination of fat, protein, and a little carbohydrate to get you going without pouring gluten-laden granola into your system. Bananas are another long-time toted snack that give you great energy and potassium, which will actually help your body cut down on cramping during training.

Another big piece of news worth noting in the gluten-free community is that Gu, the sugary sports gel that is a favorite among endurance athletes for during-race energy fill, is gluten-free! On their website, Gu ensures customers that all of their Energy Lab products are gluten-free – which is encouraging news for Celiac’s who want to train without running the risk of adverse reaction on the course or field!

As for recovery, the combination of protein and fat has actually been promoted among the nutrition community. Focusing on energy intake from fats and proteins help to rebuild and repair muscle cells that have been put under pressure during training. This lean away from carbohydrates is reassuring to us gluten-free folk, as protein and fat inherently does not have gluten! So reach for some chocolate milk, yogurt, or almonds and cashews – your body will feel well-served!

By Zach

For all you gluten-free individuals out there who might be chocolate-covered bakers, sweet-tooth suckers and/or dessert devotees, you’re probably going to enjoy this long-awaited bit of news from Hershey’s. Indefinitely, Hershey’s has recited their “Check the Label” mantra to gluten-sensitive consumers, but, as of a few days ago, they have virtually been able to put that bulletin to rest. Though, for an ultra safe measure, they still recommend a quick checking.

Finally, feast your eyes on the list of Hershey’s gluten-free products that they nicely assembled for the gluten-free community. MmmMmmMmmm! Butterscotch baking chips, Almond Joys, York Peppermint Patties, dark chocolate syrups….the whole nine yards! Please do keep in mind, not all of Hershey’s candies are gluten-free and an assortment of their seasonal sweets contain gluten ingredients – like their seasonal-shaped Reese’s peanut butter cups.

Here’s to a more feasible indulgence of gluten-free sweets!

Also, Hershey’s recently went on the record to issue a press release to clear up the water about the relationship between their index of products and the gluten-free standards defined by the FDA. Below is the printed disclosure that you can find on their website regarding which Hershey’s products are qualified, by FDA standards, to be labeled gluten-free.

“Hershey is committed to providing products that meet your dietary needs, and many people today are interested in gluten-free foods.

A food bearing a gluten-free claim does not contain the protein from wheat, rye, barley, spelt, kamut, triticole, farina, vital gluten semolina, malt vinegar or protein derivatives of these foods.

For your convenience, the current products listed below have been fully evaluated and qualify as gluten free using standards proposed by the US Food and Drug Administration (FDA).

Please note this list is not all inclusive as we have other gluten-free confections. The best way to determine if our products contain a gluten ingredient is to read our product label. This label includes an accurate, current listing of the ingredients in our products. Because, on occasion, the list of ingredients can change, we strongly encourage you to check the ingredient label on the package each time before you make a purchase.”

There's more than just edamame on the menu!

P.F. Chang’s has long earned brownie points amongst the gluten-free community for their careful gluten-free menu: not only are there lots of options, but all gluten-free dishes go on special plates to avoid accidental mishaps.

Now, they’re poised to gain even more brownie points. According to a press release from earlier this week, their lunch menu has expanded —  combo plates served with soup or salad for less than $10 — and a special April-only Facebook app that gives people chances to win gift cards. Enough of the choices for the combo plate are gluten-free (or can be made gluten-free) to make choosing your meal a difficult task.

Perhaps even more exciting, the gluten-free menu has grown!

New items on the gluten-free menu include a Vietnamese Crab Salad, Caramel Mango Chicken, Lemon Scented Brussels Sprouts, and Crab Fried Rice. There are also two “former favorites” making a grand re-entry: Dali Chicken, and Philip’s Better Lemon Chicken.

You can read the full menu here — just click “gluten-free” at the top of the menu.

Two related notes:

1) Did you know that P.F. Chang’s also has a lower-priced / more everyday offshoot called Pei Wei Asian Diner? Not so surprisingly, they also have a very well-established gluten-free menu.

2) Looking for more gluten-free restaurants? Why not check out our handy-dandy gluten-free restaurant guide? There’s sure to be something in your neighborhood to tickle your taste-buds.

By Zach

The Exciting Launch

Having just hit the Oregon bar scene this past Monday (April 2^nd), Omission Beer is a barley-brewed gluten-free beer that was launched by the Craft Brew Alliance, which is brewed by Widmer Brothers Brewing in Portland, OR. The CEO of the Craft Brew Alliance, Terry Michaelson, shared a few thoughts on the fervency and inspiration for this new brand of Omission beer, “Developing great-tasting, authentic craft beers that happen to be gluten-free was a personal mission for our brewmaster and me, and it’s a mission that our team really got behind. The launch of Omission Beer is a game changer for Celiacs and the craft beer community. As a 12-year celiac and longtime craft beer enthusiast, I’m thrilled to introduce delicious craft beers that can be enjoyed equally by those who are affected by gluten sensitivities and those who are not.”

Mastering the Craft of Gluten-Free Beer

Creatively, most gluten-free beers are brewed with alternative reactants such as quinoa, tapioca, rice or even buckwheat. Taste-wise, these brewing techniques usually don’t hinder or disrupt the great experience of drinking gluten-free beers, though it’s a subjective opinion, but the underlying challenge for brewers is to replicate the authentic richness of traditional beer while still supplying a gluten-free work of art. Given the brand name, Omission beer definitely omits gluten, but does not omit the valuable components of yeast, hops, water and malted barley, which traditional brews of beer are made with.

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By Bridget

Grocery shopping was, at least initially, a huge struggle for me. Every single thing I bought or wanted to buy required that I read all the ingredients. I am continually frustrated by the fact that, although packaged foods are required to highlight their allergen information, they oftentimes do not explicitly state that they contain wheat or gluten. Therefore, I have to read every ingredient and try to decipher the “questionable food items” (re: caramel coloring or “seasonings”) for myself.

After spending many grocery store visits looking like I had some sort of eating disorder for spending an inordinate amount of time reading every food label of every food (and then reluctantly returning it to the shelf), I have finally come to realize that eating the whole foods is what’s really best for not only me, but anyone trying to eat healthier. Surprisingly, it is not any more expensive; but it is infinitely healthier.

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By Zach

With the influx of alternative eating (gluten-free, vegan, vegetarian, etc.) over the years, all kinds of ethnic-based restaurants and American dining services have been gradually adapting their menus to cater to their clientele’s demand. The palette of gluten-free options for fast food and dine-in establishments is now more colorful than ever. A few weeks ago, I was privileged enough to enjoy a gluten-free sampling at I Dream of Falafel, located in downtown Chicago. Now, before you feel like this review is irrelevant to you (because you don’t live in Chicago), keep in mind that a lot of Mediterranean food has overlapping gluten-free entrees, appetizers and sides, which you can most likely order and indulge in at your local Mediterranean joint.

 I Dream of Falafel has a laundry list of great gluten-free items just waiting to be feasted on by grub-craving Celiacs. At a joint like this, a gluten-free lifestyle hardly seems limiting as tender chicken, beef, kefta (lamb), fresh falafel, authentic hummus, natural salads, golden-seasoned rice, and a savory selection of sauces are all up for grabs to stuff your stomach to satisfaction. They also have a unique take on falafel with their sweet potato falafel as one of their specialties. If you’ve eaten top-shelf falafel, you know it’s not too oily and its got a great crispy-to-substantial ratio, which their traditional falafel does. However, their sweet potato version takes on a slightly different texture as it’s more cakey, less gritty and dashed with a little bit of cinnamon, making it a memorable Mediterranean take on gluten-free falafel.

An assortment of excellent baba ghanoujeh, chickpea-creamy red pepper and/or traditional hummus served alongside your choice of protein and the piquant richness of a tomato-and-cucumber Jerusalem or fattoush salad should make any food-lover’s mouth water. To boot, they have five loaded-with-taste, gluten-free sauces to deliciously decorate your gluten-free spread. Each sauce adds its own personality, whether its their spicy tomato sauce packing a zesty punch, or their verdant raita sauce evoking a more mild, yet bold and herb-savory lushness.  Their vegetables have that coveted crispiness, their ingredients taste natural and unprocessed, and both are made fresh each morning making sure nothing is reused from the day before.

The genuinely nice service I received from Hassan and his staff, plus the succulent food I enjoyed from I Dream of Falafel could both easily deserve their own letter to write home about. As witnessed at this locally respected restaurant, gluten-free food does not have to mean bland and unoriginal menu options. You’ll soon find out, that once you start diversifying your taste buds, you’ll have more Celiac-friendly meals, which will also be the case because more dining serves within the food industry are rising to the challenge to have a menu abundant with gluten-free choices.

Check out the I Dream of Falafel website today.

(Photos By Kiersten)

By Bridget

Growing up, dessert was the spoil available only on very special occasions. Sure, a treat after dinner was always the incentive for eating veggies, but that dessert was one piece of candy, or even some ripe fruit. The good stuff – the cookies, cake, and brownies – were exclusively reserved for holidays and exceptional occasions. As an adult you may have a bit more independence surrounding this decision. You want a cookie? Go out and buy one. Eat all you want. But with living a gluten-free lifestyle, the “go out and buy it” part is a bit trickier.

Finding delicious gluten-free baked goods is like finding a pearl in an oyster; you know it’s there, so you’ll look, but it’s so rare that it becomes a coveted object. You savor every bite and immediately feel the giddiness only familiar through the memory of eating a gingerbread man on Christmas Eve before dinner. Dessert is again an experience set aside for good behavior and exceptional times. It is not a part of the mundane or everyday.

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Although Passover doesn’t start until sundown next Friday (April 6), the Passover goodies already out on the shelves. Ah, what a wonderful time of year.

I think many of you will agree with me that food is one of the “best” parts of many holidays. The foods of Passover have always been  some of my favorite, but once I started eating gluten-free they became even more special to me.

Why? Well, a big part of observing Passover is avoiding leavened grains. Any foods containing chametz — wheat, barley, rye, oats, or spelt, or any foods that may have begun to rise or ferment — are not eaten during the weeklong celebration. Accordingly, around this time of year, oodles of gluten-free goodies start to pop up on the shelves.

What do you need to know to stay gluten-free and well-fed?
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It was a moral dilemma:

What’s a girl to do with six bags of tortilla chips, when all of the bags are different flavors and all of the flavors sound mighty tasty?

I’m pleased to say that I decided to share my bags of Way Better Snacks’ tortilla chips. Well, most of them. Not the Sweeet Potato (3 E’s, yes) chips. It was a funny thing: I opened the bag, and my name was written on every. single. one.

So what makes these chips different from your standard gluten-free snackable?
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By Lea

Hello everyone! I’m Lea and this is my first guest blog for Triumph Dining. I say guest because I am not a blogger; I actually work for Triumph and helped put together our 5^th Edition Grocery Guide as well as managing the 2012 Best of Gluten-Free Awards.

Quick disclaimer: I do not have Celiac and have only been eating gluten-free for the 8 months that I have worked for Triumph Dining. Because of this, it’s a big deal for me to say that I actually prefer a gluten-free pizza crust to a pizza crust containing gluten. I first felt this way when I tried Venice Bakery’s gluten-free pizza crusts. They were kind enough to send us some samples a few months ago, and with all the confusion finishing up the Grocery Guide and starting the Best of Gluten-Free Awards, I had to delay reviewing this wonderful product. If you enjoy crispy, thin-crust pizza, then Venice Bakery pizza crusts are for you! Bonus: they are vegan, egg-free, dairy-free and soy-free as well!  (Note: their focaccia bread does contain eggs and cheese).
The first time I tried Venice Bakery’s Gluten-Free Pizza Crust, I simply spread some store-bought pizza sauce on the crust, added some shredded mozzarella, and sliced a few mushrooms on top. The results were absolutely delicious! The crust had a perfect texture and tasted the way pizza crust should taste! In fact, my whole (gluten-eating) family proceeded to rave over the crust (needless to say, we immediately ordered some more).

What’s the best part about this crust (other than the fact that it’s gluten-free and scrumptious), you ask? It doesn’t need to be frozen! The crust comes vacuum-sealed and has an impressive shelf life. The tasty crusts I sampled lasted over two weeks! If you end up keeping them longer than that (why would you when they’re so delicious?), just pop them in the freezer and the crusts will retain their mouthwatering flavor when baked.

Venice Bakery carries a 12-inch gluten-free pizza crust and a 5-inch gluten-free personal pizza crust. Be careful when ordering, as they do carry gluten-full versions of all of these items. Don’t worry, though- they’ve been tested and certified by the Celiac Sprue Association.

You can order your own sample pack on their website http://www.venicebakery.com/. Thanks again to Venice Bakery for sending us these wonderful samples!