Category Archives: Uncategorized

Hearty Gluten-Free Turkey Jambalaya

Image

Hearty Gluten-Free Turkey Jambalaya

My family loves a spicy dinner and I love a meal that is naturally gluten-free and easy to convert to vegetarian. I found this hearty turkey jambalaya recipe a few years ago and it is on permanent rotation for us. It’s a quick and easy option for busy school nights. If you like heat, you might need to add a bit more red pepper but this version is perfect for the kids. Give it a try and let me know what you think.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 1 teaspoon bottled minced garlic
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 2 1/2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon black pepper
  • 1 cup rice
  • 2 cups fat-free chicken broth or vegetable broth for vegetarian option
  • 1 can diced tomatoes — (14.5-ounce) undrained
  • 2 tablespoons sliced green onions
  • Optional — 6 ounces Jennie-O Lean Sweet Italian Turkey Sausage — chopped

PREPARATION

1. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients; sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, and reduce heat, and simmer 15 minutes. If using turkey sausage, add it now, cover and cook 5 minutes. Sprinkle with green onions. Makes about 8 cups.

Link

New FDA gluten-free food regulations

The F.D.A. set new standards for gluten-free labeled foods today. Check this post for more information from Jules Gluten Free.

http://blog.julesglutenfree.com/2013/08/gluten_free_food_labeling_regulations/

Snyder’s Answers the Gluten-Free Community

Snyder’s of Hanover must have heard an earful from the gluten-free community regarding the certification of new gluten-free pretzels.  Read the post.   Here is the response I got from a letter I wrote.  I must say I am still hesitant to allow my gluten-free kid (GFK) to eat these given the attitude these guys had prior.  What do you think?  Is this letter satisfactory?  Will you purchase these pretzels?

—————

Snyder’s of Hanover is pleased to announce that our new Gluten Free Pretzel Sticks have been tested by Silliker Labs, an international leader in food safety and quality testing and have surpassed the Food and Drug Administration (FDA) proposed guideline for gluten free claims of <20 parts per million per serving. Though the FDA has not given final guidance on this issue, Snyder’s of Hanover has adopted the <20 ppm as our standard for making a gluten free claim.

According to Silliker Labs, our gluten free pretzels actually tested at <5 parts per million per serving on multiple tests conducted during the product development stage.  We will continue to test our product through this respected laboratory to ensure we maintain this level of compliance.  

Snyder’s of Hanover has been in business for over 100 years. We are a third generation, family owned and operated company that values the integrity and quality of our products above all else. You can rest assured that our new Gluten Free Pretzel Sticks have been thoroughly tested and are in full compliance to insure the safety of consumers in the gluten free community.

Sincerely,

Carl Lee

President and CEO

Snyder’s of Hanover

Gluten-Free Call To Action

I received the following from two people who I really respect in the gluten-free community.  Please read.  These pretzels won’t be entering my house and I hope not yours either.

————

Are you willing to be poisoned?  For profit?

I apologize for the alarm, but where food safety and our health are concerned, silence is not an option. I hope you agree.

This month I met a senior executive of a food company that is launching a new gluten-free product. When I asked why their product was not certified gluten-free, I was discouraged (because I usually only eat products that are certified). As we discussed their reasons, and their casual and dangerous interpretation of what “gluten free” means,my stomach knotted, by blood pressure rose and I was moved to write a letter to their CEO.

Please read the letter, and join me and thousands of gluten-free consumers who will not be taken advantage of for profit’s sake.  The incredible growth of the gluten-free segment of the food industry is usually a positive development for those of us adhering to this eating style. But this growth also is fraught with perils, as uncaring, uninformed companies disregard our health in their eager attempts to capture their share of our dollars. I’ve long compelled my readers to not patronize companies that produce inferior products; to not compromise on taste. Nor should we blindly flock like underfed lemmings to the snack food aisle to purchase the latest “gluten-free” offerings…without proof of the companies’ commitment to protecting our health.

Until now, I had nothing against this company, but in light of what I learned directly from a senior executive, I feel nothing but an all-out boycott of this product by the gluten-free community will suffice.  We need to send a message that our collective purchasing power is powerful indeed. And that gluten-free consumers deserve the safety, care and accountability that marketing a product to us demands. Your swift and committed response will send a message not only to this company, but will serve as a warning to others who want to capitalize on us without doing their diligence.

Dont remain silent. Exercise your right! Voice your concerns by contacting the President and CEO of Snyder’s of Hanover directly, Mr. Carl Lee at SOH@snyders-han.com.

Then please pass on this letter to all those you care about who live gluten free. 

The gluten-free community is a tight-knit one, indeed.  Let’s harness the power we have in our numbers, and raise our voices.  We will not be exploited!

~jules shepard

——————————————————————————————

Mr. Carl Lee

President & CEO

Snyder’s of Hanover

VIA FAX 717-632-7207

March 26, 2010

Dear Sir,

Your company has undoubtedly identified the gluten-free segment of the food market as a high-growth opportunity. You are about to learn how vital truly gluten-free foods are to the health of this same population a population which can be very vocal when they think they are being taken advantage of and when their health is placed in jeopardy.

I met with your Vice President of Marketing at Expo West and engaged him in a discussion about your new gluten-free pretzels. I was initially excited about this brand new offering, but I soon became horrified at your company’s reckless disregard for the safety of the population to which you hope to market this product.

When I asked about why Snyder’s isn’t GF certified, your VP of Marketing, Rudi Fischer, brushed off the notion, explaining that the company had explored the requirements of certification, and “didn’t want the headaches” that came with it. He elaborated that Snyder’s didn’t want to have to do any product recalls or lose inventory because any given run may test at over 20 ppm gluten. He even threw out the example that if someone “forgot to wash down the line” between gluten and gluten-free runs, he didn’t want to have to “report to anyone else, pull inventory or do any recalls of product”. He went so far as to say that although the bags are currently labeled “Gluten Free” and also “Wheat Free,” the company is actually going to take off the “Wheat Free” designation since the products are run with wheat products and are potentially contaminated with wheat. Shockingly, he indicated that the “Gluten Free” label will remain, however.

Your VP also said your company is not really concerned with the gluten ppm test results since, he said, “only 3 million people are celiac, and most of them don’t even know it yet.” He identified your target market as “the other 22 million eating gluten free, just because.s” He indicated that this market segment wouldn’t really care if your products contained 20ppm or 23ppm gluten. Can he be serious? When I inquired as to why on earth Snyder’s would enter this marketplace (with this approach), he answered, “Because Glutino is making a killing with their pretzels.”

This 3-ppm increase in gluten could trigger any number of symptoms in celiacs, or in those who “merely” eat gluten free, ranging from painful gastrointestinal symptoms like diarrhea and cramping, to nutrient malabsorption, painful skin lesions, joint inflammation, fatigue, infertility and miscarriage, and of course, headaches although apparently ours are not as serious as the headaches your VP indicated would come with gluten-free certification.

I spent the afternoon before the Expo speaking at the Healthy Baking Seminar to more than 130 manufacturers who wanted to get gluten free right. Small and large companies which are willing to invest in educating themselves about the onerous responsibility of gluten-free food safety as well as the market opportunity it represents.

They know, as I wish your company did, that gluten free is not just about a market opportunity. It is a responsibility manufacturers bear when they enter this marketplace. Did you do more than buy the SPINS report, or did you actually talk to gluten-free consumers? In any of your focus groups, did anyone say that a 3-ppm increase (or more) in gluten is acceptable? One-eighth of a teaspoon of gluten-containing flour can cause a chain reaction of painful symptoms in gluten-free consumers from which it may take weeks to recover. The manufacturers who take this responsibility seriously and produce good products — the ones who do it right — like Glutino, can make “a killing.” The ones who disregard the importance of the responsibility they bear, like Great Specialty Products (recently indicted in North Carolina on six counts of obtaining property by false pretenses by marketing bread as gluten-free that was not, in fact, gluten-free), will have far more to deal with than poor sales.

This is a critical juncture for Snyder’s entering this market. As you will see, all eyes are now on you; you have the opportunity to do the right thing. If your product recovers from this misinformed beginning, it will be by finding an organization who is willing to train and certify you and believe that when they walk out the door you will uphold their standards. It will also come from taking the time to understand your market and ingrain yourself into the gluten-free community by funding celiac research, by supporting efforts to raise awareness for the needs of the gluten-free community, and by proactively lobbying for tougher — not looser — labeling protocols. Take the high road and redeem your company, leading the category by example, or your “gluten-free” products will fail and much good will toward your company will be squandered.

 

Sincerely,

Jules E. D. Shepard

 


Gluten-Free Comfort Food: Blueberry Muffins

Gluten-Free Blueberry Muffins

I had high hopes for 2010 and I have to admit that so far my family hasn’t been off to a great start.  After having a severe allergic reaction to an antibiotic that landed me in bed for almost 7 days with big purple hives from head to toe, my sweet 7 year-old daughter is now in bed with a sore throat.  Let’s hope that her sore throat doesn’t make its rounds through all five of us and that we can be back on our feet this week.

So with one sicky and one on the mend, we woke up craving some comfort food this morning.  I went with Gluten-Free Blueberry Muffins made from my favorite mix:  Gluten-Free Pantry Muffin and Scone Mix.  Easy, tasty, warm from the oven and these purple treats satisfied all five of us.

If you want to give these a try, follow the muffin instructions on the back of the box, using rice milk and vegan margarine for a dairy free version and throw in some blueberries before baking as directed.  What is your favorite thing to make with Gluten-Free Pantry’s mixes?

Gluten-Free Baked Rigatoni

Gluten-Free Baked Rigatoni

I love Italian food so when my son was diagnosed with Celiac Disease 5 years ago, I thought I would have to cut it out of our diets forever.  I was wrong.  I started messing around with some gluten-free pastas and there are some that are better than others.  We prefer Ancient Harvest Quinoa Pasta with any Tinkyada brown rice pastas as a close second.  I like the quinoa because it doesn’t get mushy, it’s a whole grain and it is loaded with protein, a very good thing for my vegan and gluten-free growing boy.  Here is one of our favorite recipes for Gluten-Free Baked Rigatoni.

I would love to know what you like to do with quinoa.  Please share.

Gluten-Free Baked Rigatoni

Ingredients:

4 cups tomato sauce (recipe below)

4 cups cooked gluten-free rigatoni or elbow pasta

6 oz. Vegan Gourmet mozzarella cheese alternative

Cooking Spray

1.  Preheat oven to 350 degrees

2.  Combine pasta, tomato sauce and 1 cup vegan cheese in an 11 x 7 baking dish coated with cooking spray.  Top with 1/2 cup vegan cheese and bake for 20 minutes or until heated.  8 servings.

3.  Browned ground round can be added if desired.

Tomato Sauce

Ingredients:

1 Tablespoon olive oil

1 1/2 cup chopped onion

1 cup chopped green pepper

1 teaspoon dried oregano

4 garlic cloves, minced

1/2 cup gluten-free dry red wine

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

2 (28 oz.) cans petite diced tomatoes, undrained

1 (6 oz.) can tomato paste

2 bay leaves

1.  Heat oil in a large saucepan over medium heat.  Add onion, bell pepper, oregano and garlic, cook 5 minutes or until veggies are tender.

2.  Add wine and remaining ingredients, bring to a boil.  reduce heat and simmer for 30 minutes.  Remove bay leaves.  Serving:  8 cups

Gluten-Free French Toast

 

Gluten-Free French Toast

Gluten-Free French Toast

I am the Mom to three young kids and they love breakfast!  Since we are a gluten-free, dairy-free family, I have learned how to make tasty waffles, pancakes, doughnuts, muffins and much more.  Last week, I tried a new version of gluten-free french toast and it was a big hit!  I used Udi’s white sandwich bread, a few eggs, some rice milk and gluten-free vanilla.  I topped each with powdered sugar and pure maple syrup.  Easy as that!  Give it a try and let me know what you think.  What are your favorite gluten-free breakfast foods?