Veggie Burgers come in a variety of flavors include Hemp & Sage, Falafel, Black Bean South West, Original Quarter Pounder, Garden Herb and Barbecue. The burgers are oven baked and browned so all they require is a little reheating before being served.

All Sunshine Burger products are made on dedicated gluten-free lines. Whilst the plant is currently not 100% gluten-free, gluten testing is done to ensure gluten levels of less than 5ppm. Company owners are looking into becoming Gluten-Free Certified in the near future.

Sunshine Burger Veggie Burgers are available at many stores across the country. Check out the Store Locator on their website to find the store nearest to you.

Have you tried Sunshine Burger Veggie Burgers? What do you think?

http://www.sunshineburger.com/

Continuing their crusade towards gluten-free substitutes for all, Wegmans has found their way into the heart of all gluten-free pizza lovers with their new Pizza Shop. The pilot program that has been set in 42 stores across 6 states will bake gluten-free pizza (Pepperoni, Mushroom Florentine, or Margherita) for customers in their Market Café. The pizzas are pre-packaged in a dedicated gluten-free facility, arriving at Wegmans frozen, in order to cut out cross-contamination risk.

Currently the pilot program is taking place in many east coast stores, including Wegmans’ in New York, Pennsylvania, New Jersey, Virginia, Maryland, and Massachusetts. The pizzas are available for purchase baked at the Market Café, or can be purchased for home-use in the gluten-free freezer aisle.

What do you think? Would you buy GF pizza at Wegmans?

All Libre Naturals products are certified gluten-free by GFCO and made in a facility free from the top 11 food allergens plus gluten.

Chewy Granola Bars, Granola, Trail Mixes & Seeds and Oatmeal Cups are what Libre Naturals have to offer. If you are gluten-free and can also eat oats then you may enjoy some of these products.

Granola Bars come in Chocolate Chip, Double Chocolate Chunk, Apple Cinnamon and Raisin whilst Granola flavors include Vanilla Caramel, Vanilla Cinnamon, Blueberry Maple and Cranberry Apple.

Berry Delight, Fruit Explosion and Hiker’s Delight are the tasty trail mix options and Oatmeal fans can enjoy Daily Hug, Pacific Coast Morning, Sunny Start and Morning Mojo.

For more information, check out the US or Canadian online store on their website.

http://www.nonuttin.com/

Post authored by The Gluten-Free Traveller

I was very happy to see that Crave Bake Shop, a gluten-free bakery in Portland, Oregon won the 100th episode. This just goes to show that living without gluten doesn’t mean sacrificing taste.

Crave is owned by Kyra Bussanich, who was diagnosed with an auto-immune disorder when she was 20. Part of staying healthy meant switching to a gluten-free diet, avoiding all wheat and overly processed foods. Often Kyra would run to Whole Foods or her local market to look for gluten-free substitutes.

After being disappointed in the gluten-free products that were available on the market, Kyra thought she’d have to live without birthday cakes and scones and doughnuts. She graduated with honors from the prestigious Le Cordon Bleu patisserie program, which gave her a solid foundation of knowledge about classical French baking techniques which she was then able to apply toward baking gluten-free.

By craving, and by necessity, Kyra began experimenting with alternative flours and developed a handful of cake recipes that taste as good, if not better, than traditional wheat-filled cakes. Whenever she can, Kyra uses local, fresh ingredients: sweet cream butter, pure vanilla extract, and farmer’s market fruits.

At Crave you can find the cupcakes she made on Cupcake Wars: Peppermint Hot Chocolate, chocolate cake filled with dark chocolate peppermint ganache and topped with toasted marshmallow meringue; New York Cheesecake, vanilla cake with a graham cracker crust filled with raspberry jam and topped with cream cheese frosting and raspberry drizzle; and Pomegranate Ginger Lime, pomegranate ginger lime cake filled with lime curd mixed with fresh pomegranate seeds topped with pomegranate ginger Italian meringue buttercream and pomegranate drizzle.

Thanks, Kyra, for making a difference in the gluten-free community!

David Lebovitz, one of our favorite food bloggers, came up with this foolproof, gluten-free dessert. He calls it Chocolate Idiot Cake, since any idiot could make it…and only an idiot could screw it up. We offer this recipe now because you’re going to need something to offset all that fruit people bring to all of those early summer celebrations – Memorial Day picnics, graduation parties, end-of-year school year sporting events.

Enjoy!

Chocolate Idiot Cake
One 9-inch (23 cm) cake

Adapted from Ready for Dessert (Ten Speed Press)

This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you’ve ever had. Use good chocolate —you’ll appreciate it when you taste your first melt-in-your-mouth bite.

·         10 ounces (290 g) bittersweet or semisweet chocolate, coarsely chopped

·         7 ounces (200 g) butter, salted or unsalted, cut into pieces

·         5 large eggs, at room temperature

·         1 cup (200 g) sugar

Preheat the oven to 350F (175C).

1. Butter a 9-inch (23 cm) springform pan and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.

2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.

3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.

4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.

Bake for 1 hour and 15 minutes.

You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.

5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.

Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.

Storage: This Chocolate Idiot Cake can be wrapped and chilled in the refrigerator for 3-5 days.

I don’t imagine that this same scene will take place in your house. However, our product testers, the ones who are actually gluten-free and not just hungry, agreed with Eldest Daughter: these are good! The Brownie Cake was the right combination of cakey and fudgey and at the intersection of sweet but not cloyingly sweet.

They’re just the right size for dessert and would be a great thing to send along with a child who cannot eat the gluten-laden treat being served at the event s/he is attending. ShirleyJ, based in Orem, Utah, offers these in individual gift packs and larger quantities. The company has been in business for more than 30 years and also offers gluten-free Whisk Bliss, a universal cooking base that creates quick and delicious sauces and soups without flour.

Mugging! Gluten-Free Chocolate Brownie meets the current FDA definition of gluten-free, and the company has taken additional steps to offer further assurance. Its manufacturing facility has an HACCP plan and an allergen control plan to prevent the possibility of cross contamination. It has statements from each ingredient supplier stating the raw ingredient is gluten-free. It also has its end product sampled and tested using an ELIZA test using approved AOAC methods.

You can buy ShirleyJ products at your local retailer or online. The company’s product line includes dessert and bread mixes, seasonings, bouillons and breakfast products. Something we really appreciated was the recipes that ShirleyJ provided with its products. You can tell how much time and energy the company has put into teaching people how to make delicious, economical, home-cooked meals.

Jones products are certified gluten-free by the GFCO.  They only produce one product which is not gluten free, scrapple.  The scrapple however, is produced in a different facility from the gluten-free products.

Certified gluten-free products include all-natural pork and turkey sausage, Canadian bacon, hams, traditional bacon and braunschweiger.

Jones Dairy Farm are committed to providing gluten-free consumers with safe options. As well as receiving certification from GFCO they are also now a sponsor of the Celiac Disease Foundation.

Jones’ products are available in grocery stores and online. They also offer a bunch of fun recipes on their website for making breakfast, lunch, dinner and appetizers featuring Jones’ gluten-free products. Learn more on the Jones’ website.

http://www.jonesdairyfarm.com/

Additionally, Wegmans’ company blog will feature gluten-free news and research updates on their blog. From an interview with Alessio Fasano, MD, pioneer in gluten-free research as the Director for the Center for Celiac Research at Massachusetts General Hospital for Children, to ideas from Chef Bill Makofski on gluten-free meals for all, the blog will be filled with pertinent information on what products you can pick up at Wegmans to make gluten-free eating easier.

Wegmans is a great place to get gluten-free products, as their independent labeling system makes gluten-free items easy to spot. The grocery store has a “Wegmans Wellness Key,” pointing out which packaged products are made with no gluten-containing ingredients. Even more encouragingly, the Wegmans Catering department contains the same labeling key, so customers can enjoy their hot prepared food without worrying about cross-contamination.

For more information about their policies and programs, visit www.wegmans.com/glutenfree

Each year GlutenFreeTravelSite chooses one location that is considered the “World’s Most Celiac-Friendly Destination” based on reviews of restaurants. Previous winners have ranged from New York to California with Washington D.C. and Florida in between. What set Pennsylvania, and particularly Philadelphia, apart this year was the GREAT (Gluten-Free Resource Education Awareness Training) Kitchen’s Program that has been embraced by a number of Philadelphia restaurants.

The GREAT Kitchens Program was created in order to train restaurants and staffs about proper preparation to prevent cross-contamination and provide safe meals to their gluten-free clients. The program provides comprehensive training tools to chefs and managers of restaurants that they can then use to education their entire staff – from line cooks to servers – about safe food handling and gluten-free options.

Do you think Pennsylvania deserved to win, or does your city do gluten-free up the right way?