Gluten-Free Cookie Dough Ice Cream

Posted on July 15th, 2014 by Alison | ADD A COMMENT »

When you are gluten-free, you generally no longer get to have ice cream flavors with cookies in them — like cookie dough, cookies ‘n cream, or brownie flavors. But there are a few companies out there that are making these flavors gluten-free! Here are the ones I could find (and have mostly tasted). For you dairy-intolerant people out there, you will happy to know that all but one is dairy-free also.
*Note – I obtained these ingredients from the companies’ websites for your quick reference. Ingredients can change at any time, so please read all labels before consuming.

COCONUT BLISS
“We take the issues of cross-contamination very seriously and we do everything within our power to ensure that our products are free of undeclared allergens.”

Coconut Bliss Ginger Cookie CaramelGinger Cookie Caramel

“Spicy cookies & creamy caramel in rich vanilla.” All ingredients are organic! Gluten-free, dairy-free, egg-free, soy-free, peanut-free, nut-free.
Ingredients:
Organic Coconut Milk (Organic Coconut, Water, Guar Gum)
Organic Agave Syrup
Organic Coconut Extract
Organic Fair Trade Vanilla Extract
Organic Caramel Sauce (Organic Coconut Milk, Organic Coconut Sugar, Organic Guar Gum, Salt)
Organic Ginger Cookies (Organic Coconut Sugar, Organic Rice Base [Organic Brown Rice Flour, Organic White Rice Flour, Organic Sweet Rice Flour, Organic Tapioca Starch, Xanthan Gum], Organic Coconut Oil, Organic Ginger, Sea Salt, Baking Soda, Organic Vanilla Extract, Organic Cinnamon, Organic Cloves)

Coconut Bliss Chocolate Walnut BrownieChocolate Walnut Brownie

“A divine treat for chocolate lovers.” All ingredients are organic! Gluten-free, dairy-free, egg-free, soy-free, peanut-free.
Ingredients:
Organic Coconut Milk (Organic Coconut, Water, Guar Gum)
Organic Agave Syrup
Organic Fair Trade Vanilla Extract
Organic Fair Trade Cocoa [processed with alkali]
Organic Chocolate Brownies (Organic Coconut Sugar, Organic Rice Base [Organic Brown Rice Flour, Organic White Rice Flour, Organic Sweet Rice Flour, Organic Tapioca Starch, Xanthan Gum], Organic Fair Trade Cocoa [processed with alkali], Organic Coconut Oil, Organic Vanilla Extract, Baking Soda, Sea Salt)
Organic Walnuts

SO DELICIOUS
“So Delicious Dairy Free applies strict quality control measures in an effort to prevent contamination by undeclared food allergens.”

So Delicious Coconut Cookie DoughCoconut Milk Cookie Dough Ice Cream

Bits of gluten-free chocolate chip cookie dough in vanilla coconut milk ice cream. Gluten-free, dairy-free, egg-free, peanut-free, nut-free, contains soy lecithin.
Ingredients: ORGANIC COCONUT MILK (WATER, ORGANIC COCONUT CREAM), ORGANIC DRIED CANE SYRUP, COOKIE DOUGH {DARK BROWN CANE SUGAR, RICE FLOUR, CHOCOLATE CHIPS [CANE SUGAR, CHOCOLATE LIQUOR, DEXTROSE, COCOA BUTTER, SOYA LECITHIN (AN EMULSIFIER), VANILLA EXTRACT], NATURAL OIL BLEND [PALM FRUIT, CANOLA OIL, OLIVE OIL, WATER, SALT, NATURAL FLAVOR, SUNFLOWER LECITHIN, LACTIC ACID, ANNATTO EXTRACT], POTATO FLOUR, TAPIOCA FLOUR, CANE SUGAR, VANILLA EXTRACT, GUAR GUM, BAKING SODA, BAKING POWDER, POWDERED CANE SUGAR}, CHICORY ROOT EXTRACT, CHOCOLATE FLAKE (DRIED CANE SYRUP, COCONUT OIL, COOCA PROCESSED WITH ALKALI, CHOCOLATE LIQUOR, VANILLA), CAROB BEAN GUM, GUAR GUM, NATURAL VANILLA FLAVOR.

So Delicious Coconut Cookies n CreamCoconut Milk Cookies ‘N Cream

Chocolate creme cookies in vanilla coconut milk ice cream. Gluten-free, dairy-free, egg-free, soy-free, peanut-free, nut-free.
Ingredients: ORGANIC COCONUT MILK (WATER, ORGANIC COCONUT CREAM), ORGANIC DRIED CANE SYRUP, GLUTEN FREE CRÈME COOKIE (TAPICOA FLOUR, RICE FLOUR, CANE SUGAR, ORGANIC POWDERED SUGAR, PALM OIL, COCOA PROCESSED WITH ALKALI, ORGANIC TAPIOCA SYRUP, CASSAVA FLOUR , COCOA, POTATO FLOUR, SUNFLOWER LECITHIN, SALT, NATURAL VANILLA FLAVOR, BAKING SODA, XANTHAN GUM, SALT), CHICORY ROOT EXTRACT, NATURAL FLAVOR, CAROB BEAN GUM, GUAR GUM.

So Delicious Almond Cookies n CreamAlmond Milk Cookies ‘N Cream

Chocolate creme cookies in vanilla almond milk ice cream. Gluten-free, dairy-free, egg-free, soy-free, peanut-free.
Ingredients: ALMOND MILK (WATER, ALMONDS), ORGANIC TAPIOCA SYRUP, GLUTEN FREE CRÈME COOKIE (TAPIOCA FLOUR, RICE FLOUR, CANE SUGAR, ORGANIC POWDERED SUGAR, PALM OIL, COCOA PROCESSED WITH ALKALI, ORGANIC TAPIOCA SYRUP, CASSAVA FLOUR, COCOA, POTATO FLOUR, SUNFLOWER LECITHIN, SALT, NATURAL VANILLA FLAVOR, BAKING SODA, XANTHAN, SALT), CHICORY ROOT EXTRACT, ORGANIC DRIED CANE SYRUP, ERYTHRITOL, PEA PROTEIN, CAROB BEAN GUM, GUAR GUM, NATURAL FLAVOR, MONK FRUIT.

So Delicious Soymilk Cookie DoughSoy Milk Cookie Dough

Bits of gluten-free chocolate chip cookie dough in vanilla soy milk ice cream. Gluten-free, dairy-free, egg-free, peanut-free, nut-free.
Ingredients: WATER, ORGANIC SOYMILK (WATER, ORGANIC SOYBEANS), ORGANIC DRIED CANE SYRUP, COOKIE DOUGH {DARK BROWN CANE SUGAR, RICE FLOUR, CHOCOLATE CHIPS [CANE SUGAR, CHOCOLATE LIQUOR, DEXTROSE, COCOA BUTTER, SOY LECITHIN, VANILLA EXTRACT], NATURAL OIL BLEND [PALM FRUIT, CANOLA OIL, OLIVE OIL, WATER, SALT, NATURAL FLAVOR, SUNFLOWER LECITHIN, LACTIC ACID, ANNATTO EXTRACT], POTATO FLOUR, TAPIOCA FLOUR, CANE SUGAR, VANILLA EXTRACT, GUAR GUM, BAKING SODA, BAKING POWDER, POWDERED CANE SUGAR}, ORGANIC TAPIOCA SYRUP, CHOCOLATE FLAKE (CANE SUGAR, COCONUT OIL, COCOA PROCESSED WITH ALKALI, CHOCOLATE LIQUOR, VANILLA), ORGANIC SOYBEAN OIL, CHICORY ROOT EXTRACT, NATURAL FLAVORS, CAROB BEAN GUM, TAPIOCA DEXTROSE, GUAR GUM, ALGIN (KELP EXTRACT), YUCCA EXTRACT, SEA SALT, GELLANGUM, ANNATTO.

So Delicious Soymilk Cookie AvalancheSoy Milk Cookie Avalanche

Chocolate creme cookies in vanilla soy milk ice cream. Gluten-free, dairy-free, egg-free, peanut-free, nut-free.
Ingredients: WATER, ORGANIC SOYMILK (WATER, ORGANIC SOYBEANS), ORGANIC DRIED CANE SYRUP, GLUTEN FREE CRÈME COOKIE (TAPIOCA FLOUR, RICE FLOUR, CANE SUGAR, ORGANIC POWDERED SUGAR, PALM OIL, COCOA PROCESSED WITH ALKALI, ORGANIC TAPIOCA SYRUP, CASSAVA FLOUR, COCOA, POTATO FLOUR, SUNFLOWER LECITHIN, SALT, NATURAL VANILLA FLAVOR, BAKING SODA, XANTHAN, SALT), ORGANIC TAPIOCA SYRUP, ORGANIC SOYBEAN OIL, CHICORY ROOT EXTRACT, NATURAL FLAVOR, CAROB BEAN GUM, TAPIOCA DEXTROSE, GUAR GUM, ALGIN (KELP EXTRACT), YUCCA EXTRACT, GELLAN GUM.

STRAUS

Straus Cookies 'N CreamCookies & Cream

Big pieces of rich, organic chocolate cookies in organic vanilla ice cream. Gluten-free, soy-free, peanut-free, nut-free.
Ingredients: PASTEURIZED ORGANIC CREAM AND ORGANIC NONFAT MILK, ORGANIC CANE SUGAR, ORGANIC GLUTEN-FREE COOKIES (ORGANIC EVAPORATED CANE SUGAR, ORGANIC NON-HYDROGENATED PALM OIL, ORGANIC DUTCH COCOA POWDER, ORGANIC RICE FLOUR BASE, [ORGANIC BROWN RICE FLOUR, ORGANIC RICE FLOUR, ORGANIC TAPIOCA STARCH, XANTHAN GUM], ORGANIC EGGS, ORGANIC VANILLA, NATURAL CHOCOLATE FLAVORING, BAKING POWDER, SEA SALT, AMMONIUM BICARBONATE), ORGANIC EGG YOLK, ORGANIC VANILLA EXTRACT.

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Flour Chylde Bakery goes gluten-free

Posted on June 26th, 2014 by Alison | Read 3 Comments - Add Your Own »

Flour Chylde Bakery in Novato, California has gone completely gluten-free. They are not a new bakery — in fact, they have been baking gluten-free tortes for 12 years, but the bakery itself was not exclusively gluten-free. ‘Til now!

Flour Chylde Bakery

I visited the cafe yesterday, brought my computer to do some work, and ordered a sandwich. I felt like a completely normal person! I had the Turkey & Brie sandwich, which has dried cranberries, Italian vinaigrette and Dijon mustard. It was delicious, although I would have preferred more filling in the sandwich. With a side salad it was $7, which I found very reasonable. They have a full sandwich menu, including breakfast sandwiches, veggie sandwiches and a BLT. Or you can take one of their bread selections home with you.

Flour Chylde Sandwich

The bakery case holds all kinds of gluten-free goodies: tortes, scones, fritters, turnovers, cookies and muffins. I couldn’t resist getting one of my favorite tortes, Rapture. It is a combination of their Linzer Torte (also delicious) and the Chocolate Torte (so rich!)

Flour Chylde Goodies

Flour Chylde Rapture

Full-size cakes and tortes are also available. The take-away menu lists double-layer frosted cakes — Rustic Vanilla, Chocolate Devil’s Food, Red Velvet and Pumpkin. There is a large selection of tortes, both small and full-size.

If you can’t get to their cafe, you can find them at one of the many Bay Area farmers’ markets – to see which ones they participate in, please see their Farmers’ Market listing.

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Baking a Difference Gluten-Free Baking Class July 12, 2014

Posted on June 21st, 2014 by Alison | Read 2 Comments - Add Your Own »

Baking a Difference Gluten-Free Baking Master Class
a fundraiser for GIG of Marin

Saturday, July 12
11 am to 4 pm
at a gorgeous private kitchen in Tiburon, CA
Purchase tickets ($200 donation)
Space is limited!

Baked Goods by Jeffrey Larsen

The Gluten Intolerance Group of Marin is delighted to offer you the chance to delve deep into the secrets of successful gluten-free baking with master baker and recipe developer, Jeffrey Larsen.

Take the mystery out of gluten-free baking and learn how to make satisfying bread and pizza at home while connecting with a sought-after teacher and a small group of others who share your interest in all things gluten-free.

Only 11 tickets will be sold for this exclusive chance to learn hands-on how to make bread and pizza, the gluten-free items that frustrate people most.

Jeffery will lead you step-by-step through the recipes he’s spent years perfecting; recipes that create bread and pizza you will be proud to serve to anyone (without using xanthan or guar gums, additives you’ll find in most store-bought GF items but which can cause allergic reactions for many people).

Bread by Jeffrey LarsenHighlights will include:

  • Comprehensive review of gluten-free baking – flour varieties, baking techniques and tips, setting up a gluten-free kitchen
  • Demonstration and hands-on instructions on how to make
    • whole grain bread plus dinner rolls, hamburger buns and hot dog buns
    • rye bread created in a bread maker
    • everyday bread – an easy weeknight bread made with baking soda (no yeast)
    • pizza and focaccia – deep dish and thin crust
    • crackers and breadsticks
    • scones and biscuits
  • Tastings and special instructions on converting your favorite recipes

After your in-depth hands-on class, you will leave with 11 recipes for the items you’ve made and tasted (recipes for breads, pizza, biscuits, scones and crackers–not available any where else) and a folder full of baking techniques, resources, tools and simple ideas for recipe conversion that Jeffrey has perfected over years of experimentation.

Bring your apron and a notebook and get ready to gain a new understanding of gluten-free baking that you can put to work in your own kitchen! Your whole family will enjoy these recipes and no one will miss the gluten-filled stuff.

Jeffrey LarsenJeffrey Larsen is a food stylist, recipe developer, pastry chef and cooking instructor, specializing in allergen free cooking and baking. He served as a stylist on nine books for Williams-Sonoma and on almost every issue of Sunset Magazine for the last 10 years. His allergen-free journey started when he began developing recipes for his dairy- and gluten-intolerant mother 11 years ago. Jeffrey gave himself a head start when he discovered that he is also gluten and dairy intolerant. In addition to teaching, Jeffrey now consults with individuals and businesses on developing menus and products and creating allergen free kitchens. Recent styling projects include: a gluten-free baking book, Flourless, by Nicole Spiridakis, to be released August 12th and a gluten-free baking book for Williams-Sonoma, Gluten Free Baking, by Kristine Kidd to be released January, 2015.

Please join us for this unique opportunity to develop your gluten-free baking skills with master baker Jeffrey Larsen!
Note: Jeffrey is generously donating his time and talent to GIG of Marin, so that we can continue to provide education and resources to those who need our support.

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Are peanuts hiding in your packaged snacks? A warning to those with food allergies!

Posted on June 15th, 2014 by Alison | ADD A COMMENT »

Ocean SprayOcean Spray announced on June 5, 2014 that it was recalling packages of its Greek Yogurt Covered Craisins® Dried Cranberries because three consumers reported that they founded yogurt-covered peanuts in the bag. Yikes! And there was a recent news story about a 7-year old girl who reached into a bag of chocolate-covered banana pieces only to bite into a chocolate-covered walnut, to which she had a known allergy. Luckily she was okay after a trip to the emergency room.

So how safe is it to eat any packaged food if someone has a food allergy? And how accurate are those food labels? The Craisins label does not have a warning that the product may contain peanuts, but it that does contain a warning that the product is made on equipment that also processes nuts. Perhaps someone with a nut allergy would have steered clear of this product in the first place. However, it seems like many food packages (especially Trader Joe’s labels) contain a warning about all of the top eight allergens just to cover the bases, whether the allergen may be present or not. This can be very confusing for the consumer.

If you are not sure about a product, it is best to avoid it. If you want to find out more, call the manufacturer. They can tell you whether they have Good Manufacturing Practices (GMPs) with regards to allergens — whether they segregate allergens, clean between runs, have special days that they run products with allergens, have dedicated machinery, or don’t do anything at all to prevent cross-contamination. You will probably get better information from someone at the company than the generic statement on the label.

For recall information, I encourage you to sign up for FARE’s (Food Allergy Research & Education) allergy alerts that you will receive via email. For an entire list of recalls, not just allergen-related, you can visit the FDA’s Recalls, Market Withdrawals and Safety Alerts page.

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Travel Dining Cards for Gluten Intolerance and Food Allergies

Posted on May 14th, 2014 by Alison | Read 1 Comment - Add Your Own »

vietnamese-cardThe first big trip I took after being diagnosed with celiac disease was to Vietnam. I had only been gluten-free for a year, and I worried about how I would be able to communicate my dietary needs in a foreign country where I could not speak a word of the language and the writing was completely unrecognizable to me.

I decided that I needed to have a written explanation of my gluten-free diet so that I could just hand it to someone — a miscommunication could lead to one bite of gluten which could ruin a whole day of my (and my husband’s) trip. I had become friendly with one of the employees at the photo-developing place (remember those?) who was of Vietnamese descent, so I asked if he could help me. He was able to have the sentences I had written translated by his relatives and returned a hand-written note to me. I had the sense to laminate that little piece of paper that ended up saving me again and again on my travels.

Japanese nut allergy cardI was reminded of this story recently because my parents (who are also gluten-free) were getting ready to travel to Japan and I suggested they bring a dining translation card with them. It’s much easier now to communicate gluten intolerance or food allergies in almost any language because of the available online resources. Some you have to purchase, and some are free. Some are already written for you, and some can be customized. You have to find what works for you, but without a doubt, having a dining card with you will ease your mind and, hopefully, keep you safe, whether dining out in your own country or in different one!

Here are some of the travel and dining card resources I have found: CONTINUE READING ARTICLE »

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Gluten-free diet leads to remission of fibromyalgia in new study

Posted on April 18th, 2014 by Alison | Read 2 Comments - Add Your Own »

In 2008, I wrote a post theorizing the connection between fibromyalgia and gluten. At that time I could find no published medical evidence of this connection, but comments from readers (over 200 of them) confirmed my belief, that many people with a diagnosis of fibromyalgia (FM) may really have celiac disease (CD) or gluten-sensitivity and that a gluten-free diet would alleviate some, if not all, of the symptoms. In many cases, it may not be just gluten, but other food intolerance as well.

I am pleased to see a new study out of Spain that examined 20 patients with fibromyalgia who tested negative for celiac disease but that got better on a gluten-free diet. They concluded at the end of the 16 month study that

remarkable clinical improvement can be achieved with a gluten-free diet in patients with FM, even if CD has been ruled out, suggesting that non-celiac gluten sensitivity may be an underlying treatable cause of FM syndrome

They found in their study that

The level of widespread chronic pain improved dramatically for all patients; for 15 patients, chronic widespread pain was no longer present, indicating remission of FM.

Fifteen patients returned to work or normal life.

In three patients who had been previously treated in pain units with opioids, these drugs were discontinued. Fatigue, gastrointestinal symptoms, migraine, and depression also improved together with pain.

Two patients, both with oral aphthae, went into complete remission for psoriatic arthritis and undifferentiated spondyloarthritis.

For some patients, the clinical improvement after starting the gluten-free diet was striking and observed after only a few months; for other patients, improvement was very slow and was gradually observed over many months of follow-up.

For eight patients, the intake of gluten was followed by clinical worsening, which subsided after returning to a strict gluten-free diet.

You can download the entire published study here: Fibromyalgia and non‑celiac gluten sensitivity: a description with remission of fibromyalgia
fibromyalgia

If you or someone you know is suffering from fibromyalgia, consider celiac disease or gluten sensitivity as the cause of the symptoms. Trust me, a change in diet is a small price to pay for feeling better!

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Mariposa Baking Co. in San Francisco – Gluten-Free Goodness

Posted on March 10th, 2014 by Alison | ADD A COMMENT »

I can’t believe it’s been 6 years since I first wrote about Mariposa Baking Company At that time (2008), they were located only in Oakland, CA, and the next year made the move to a kiosk in the historic Ferry Building of San Francisco. Now they reside in a permanent spot in the Ferry Building, and with more room they can offer toasted bagels, sandwiches, and other gluten-free breakfast and lunch items in addition to an array of gluten-free baked goods.

On a beautiful day in February, I boarded the ferry in Larkspur, CA with my two daughters. We loved every minute of the ferry ride, with awesome views of the Golden Gate Bridge, Alcatraz, Angel Island and San Francisco. We arrived at The Ferry Building, which is known for its amazing food, offering Mexican, Vietnamese, Japanese, Italian and Americana, in addition to its gourmet meats, cheeses, oysters and other fresh foods.

We passed up these options, however, as some were gluten-ful, and I just didn’t feel like asking so many questions (my daughter has multiple food allergies). That day was about spending time with my girls and not having to worry about a thing, so we headed straight for Mariposa Baking Company, where we could get great food and feel relaxed.

Mariposa Baking Company San Francisco

Mariposa Gluten-Free San Francisco

I ordered “the gobbler” sandwich: organic turkey with swiss, organic spinach, tomato and red onion, cranberry sauce, and mayo on toasted Faux “Rye” bread – 2 slices of bread from a round loaf of light bread with caraway seeds added. It came with a side salad and delicious croutons! I loved it! Other menu items were “cheddar hammy sammy,” “mediterranean panini,” “tuna melt,” and “empanada plate.” All are marked whether they are also vegan, dairy-free or nut-free. You can create your own sandwich if you prefer. One of my daughters ordered a toasted cheese sandwich and the other had a plain turkey sandwich, both on their Sandwich Bread, which is egg, dairy and nut-free.

Mariposa Gluten-Free Sandwich San Francisco

After lunch we walked to the new Exploratorium and then of course we had to return to Mariposa get treats and some items to take back home. We tried a few sweets and then purchased some loaves of bread — the Faux Rye was $7 per loaf and the Sandwich Bread was $6 per loaf, great prices for gluten-free bakery bread!

Mariposa Gluten-Free Bread

Whether you are visiting the Bay Area, or a native, I highly recommend my itinerary above, with a stop at Mariposa!

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Gluten-free fig cookies – new from Pamela’s! Enter to win!

Posted on March 4th, 2014 by Alison | Read 150 Comments - Add Your Own »

Did you grow up eating Fig Newtons? I did. They are one of those nostalgic cookies for me, like Nutter Butters and Circus Animal Cookies. I never did look at the ingredients panel until recently, and… yuck. Besides the fact that Fig Newtons are gluten-ous, they also contain high fructose corn syrup, artificial flavors, soybean oil (GMO) and partially hydrogenated cottonseed oil. Not what I want to be putting in my body or my children’s bodies!

But I have exciting news! Pamela’s Products has created a gluten-free version of fig cookies that is better-tasting and healthier than the original. They are called Figgies & Jammies and come in four flavors: Blueberry & Fig, Mission Fig, Strawberry & Fig, and Raspberry & Fig. If you miss the taste of those good ol’ fig cookies because you are now gluten-free, or if you want better ingredients, you will be happy to have these.Pamela's Figgies & Jammies

I like these cookies much better than the original — they are soft and full of flavor. And, they have no corn syrup, no artificial flavors or additives, and no hydrogenated oils or trans fats. I tested them on my kids, who have never had a Fig Newton in their lives and think the concept of fig in a cookie is disgusting… and they loved them! They will make a great lunchbox or after-school treat.

FIGGIES & JAMMIES GIVEAWAY!
They are not yet on store shelves, but will be soon. In the meantime, would you like to be one of the first to try them? Pamela’s has agreed to give away the new Figgies & Jammies to three of my lucky readers! All you have to do is make a comment on this post answering the following two questions:

  • What type of cookie was your childhood favorite?
  • Which TWO flavors of Figgies & Jammies would you like to win? (Yes, you will win two packages of cookies!)

Contest will remain open until March 12, 2014 at 5:00 PST (I extended it). You may add extra comments for extra chances to win, telling me you shared the contest on Facebook or Twitter. Three winners will be randomly selected and I will contact you via email. Good luck!

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Gluten-Free Valentine’s Chocolates

Posted on February 8th, 2014 by Alison | ADD A COMMENT »

Do you love someone (yourself included!) who can’t eat gluten? Yes, flowers are nice and gluten-free, but sometimes a box of chocolates is just, well, delicious!

See's Gluten-Free Valentine ChocolateI have some good news and some bad news regarding the most popular brands of Valentine’s Day chocolates. Do you have any more to add to this list?

Good News — Gluten-Free!

SEE’S CANDIES
See’s Candies‘ new allergen list, as of January 1, 2014 states that “All See’s products do not contain gluten.” This is a change from the past, when some of their candies did contain gluten. I also confirmed this via phone. The allergen list also states which candies are nut-free, dairy-free, egg-free and soy-free. You can see their Valentine’s Day products on their website and in stores.

Ghirardelli Chocolates - Gluten-Free?Pretty Good News — Gluten-Free Ingredients

GHIRARDELLI
Ghiradelli Chocolate also has an allergen list on their website. The good news is that according to the list, all of their chocolates are gluten-free except for the ones that contain “Crisp.” However, they are all listed as Shared Equipment with gluten, so that is a decision you need to make depending on your sensitivity. (I eat Ghirardelli chocolate with no problem.) You can see their Valentine’s Day offerings on their website and in stores.

RUSSELL STOVER
Russell Stover ChocolateRussell Stover states on their website that “Most of our products do not contain gluten from added ingredients. Those that do contain wheat gluten, such as S’Mores and the Cookies and Cream Rabbit, clearly show the presence of wheat in the ingredient listings. However, please be aware that products containing wheat are produced on equipment that’s also used to make our other products. So, we can’t rule out the possibility of cross-contact, despite efforts to prevent it. Because of that possibility, we do not declare any of our products to be gluten-free.”

Bad News — NOT Gluten-Free!

Godiva ChocolateGODIVA
Godiva states: “ALL of our products including solid chocolate pieces may contain gluten. Any person with a gluten allergy should NOT consume ANY of our products.” The same goes for nuts and dairy.

 

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Camp Celiac in Northern California 2014

Posted on January 30th, 2014 by Alison | ADD A COMMENT »

Treat your child to a week of gluten freedom at a special summer camp, Camp Celiac!
NOTE: Registration starts February 1st! The camp days have been reduced – see information below from their website.

CAMP CELIAC

In northern California at Camp Celiac, “campers, counselors, and junior counselors eat delicious gluten-free food and enjoy traditional camp activities such as a ropes course, rock climbing, zip-lining, boating, swimming, archery, arts and crafts, skit night, and outdoor sports. Three meals a day without having to ask if any of the foods are gluten free is life changing for many campers and staff!” Ages 9-15.

2014 Camp Dates: Due to high demand for space at Camp Arroyo, we have to reduce the length of Camp Celiac at Camp Arroyo in 2014. We will still have two sessions for campers ages 9 to 15:
Session One: Monday, July 21, 2014 through Thursday, July 24, 2014
Session Two: Thursday July 24 through Sunday, July 27, 2014.

Counselors and Jr. counselors (ages 16 and 17) will stay for both sessions: Monday, July 21, 2014 through Sunday, July 27, 2014. Thus, we will have fewer available counselor and Jr. counselor spaces. On-line registration will open on February 1, 2014.

Camp Celiac recognizes The Taylor Family Foundation for again hosting our camp at Camp Arroyo. The Taylor Family Foundation’s mission is to preserve the wellness and enhance the quality of life for children in Northern California with life-threatening and chronic illnesses, disabilities, and youth at risk through unique therapeutic experiences and support. For more information, please visit www.ttff.org.

Please consider a donation to The Taylor Family Foundation and to Camp Celiac! Donations to Camp Celiac cover many items specifically for Camp Celiac, such as crafts, medical supplies, DJ’s, additional activities, our camp program’s general and medical insurance, etc. Donations to The Taylor Family Foundation cover the substantial food, maintenance, and activity costs for all of the camps at Camp Arroyo (www.ttff.org).

To register:

Registration Priority: The by-laws of The Taylor Family Foundation require that we give priority to campers from Northern California.

Campers from Northern California: All campers from Northern California who register between Feb 1st and Feb 14th will be given equal priority if all four registration steps (see below) are completed by February 14 (and received if paying by mail); i.e. there is no advantage to registering on February 1st rather than February 14th. After February 14th, available space will be allocated on a first-come, first-serve basis after all four registration steps are completed (and received if paying by mail). At all times, space availability will depend, in part, on the camper’s age and gender since cabins are segregated by sex and age. Please see “Camp Watch” for status regarding available space vs. wait list only.

Campers from Outside Northern California: Please complete the registration instructions below. Priority will be based upon date of completed registration and sex/age availability. No spaces will be offered to campers from outside Northern California until mid March, and then only if space is available.

If you register by FEB 14, we will advise you of your camper’s registration status by MAR 5.

Campers can indicate which of one of two sessions they prefer to attend. To ensure maximum availability for new campers, campers may sign up for ONE session only.

For more information about how to sign up for this camp, visit the registration page at CeliacCamp.com.

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