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Veggie Boy: Gluten-Free Creations Bakery PDF Print E-mail
(2 votes)
Written by Andrew Maule   
Saturday, 04 October 2008

By Benjamin Leatherman

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GFCB's "Chocolate Delight" Cookies: egg-free, dairy-free, wheat-free, but not flavor-free.

When I last visited my doctor in April, he didn’t pull any punches. Start losing weight now, he told me, or you’ll be dead in 10 years or less.

Damn.

As depressing as his proclamation was, it put me on my current path of banishing sugary drinks and fast food from my diet and pursuing vegetarianism. I’ve done so well with my healthy-eating routine that my doctor had much better news when I visited him last week: I’ve lost 35 pounds since June.

Needless to say, I was ecstatic. I felt like indulging my sweet tooth in celebration with some of the vegan baked goods made up by Gluten-Free Creations Bakery (2940 East Thomas Road, 602-522-0659).

A female artist friend of mine who suffers from Celiac disaease (a.k.a. intollerance to anything made from wheat) reccomended the place to me when she heard I was looking for a vegan bakery. It's a little hard to find, as the golden-colored building sits behind a barber shop just off Thomas Road. I shoulda just followed my nose, as an aroma of cakes and cookies wafted over me as a approached the front door.

As its name implies, Gluten-Free Creations specializes in breads, cakes, muffins, and other baked treats that are made with nary a speck of wheat. A portion of their products are also completely dairy- and egg-free, making them suitable for vegan consumption.

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The "Chocolate Delight" cookies wrapped and ready to go.

My friend urged me to give the “Chocolate Delight Cookies a try, which look just like ordinary chocolate cookies, but are made from a combo of rice flour, raisins, non-dairy chocolate liqueur, cocoa powder, dairy-free chocolate chips, and other ingredients. You get eight decent-sized cookies per package, and while the taste and texture of the baked treats are a little different than your momma’s recipe, they’re still delightful to nosh on. The raisin chunks were juicy and the non-dairy chocolate chips melted in my mouth. I polished them off with a tall glass of vanilla soy milk in one sitting.

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A couple of slices of the aromatic herb bread.

I also couldn’t resist getting a loaf of herb bread to take home with me. It was frozen (as this particular kind is normally baked on Wednesdays), but it was very aromatic and smelled irresistible as I was toasting up a few slices later at home. The GFCB staff told me it’s mostly made from rice flour and tapioca starch, as well as loaded with basil, herbs, and garlic. I thought about smearing it with Earth Balance whipped spread, but instead dipped it into some olive oil mixed with a pinch of rosemary and garlic salt. It was fabulous and I never once tasted like I was eating wheat-free bread.

Hell, it was even better than the herb bread I usually get at some restaurants.

Beat that Macaroni Grill.

For more gluten free vegetarian/vegan related information.

 
New Gluten Free Flour: Taste Good and good for you too PDF Print E-mail
(0 votes)
Written by Homer Hartage   
Wednesday, 11 June 2008

The Arrival of the Super Flour: Gluten Free, Rich in Omega-3 Fatty Acids, High in Proteins and Fiber – It taste good and is healthy for you too.

Nuchia Foods Corporation now offers a Chia Seed Flour that contains all the nutritional advantages of Chia Seeds and delivers baked goods that have the taste and texture expected only from wheat flour. Nuchia Foods Corporation brings this Super Food to the dining room table to help families eat better and live healthier lives. It has been used to bake many popular foods, including chocolate chip cookies, coconut and red velvet cakes, and the Chia Seed flour brownies have been real crowd pleasers.


A Certified Gluten Free Company.

www.nuchiafoods.com
email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it


Last Updated ( Wednesday, 11 June 2008 )
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Celiac disease a growing problem PDF Print E-mail
(3 votes)
Written by Andrew Maule   
Thursday, 29 May 2008


A few months ago, I began to notice more and more ”gluten-free“ labels in the grocery store. Then, recently, I saw it on a ­restaurant menu.

I figured there were people who needed to know such a thing, just like people with particular allergies need to know when foods contain ingredients to which they are sensitive.

But I didn't really have a name for the disease that would require folks to avoid gluten. Now I know it is celiac disease.

Last Updated ( Thursday, 29 May 2008 )
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Photos from the 7th Annual Celiac Disease Walk - Syracuse, NY PDF Print E-mail
(4 votes)
Written by Andrew Maule   
Saturday, 24 May 2008
Celiac disease fundraiser walk gluten-free
Last Updated ( Saturday, 24 May 2008 )
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Is that 'gluten-free'? FDA is working on the answer PDF Print E-mail
(2 votes)
Written by Andrew Maule   
Wednesday, 14 May 2008

By Heather McPherson

FDA coming to terms with "gluten-free." The agency is working to establish a definition for "gluten-free" so that the words can be used accurately on food labels. The FDA proposal could give labeling approval to food that does not contain 20 parts per million or more gluten.

Although the allowable amounts are small, the consequences are huge for those 1 out of 100 Americans who suffer from celiac disease, the best-known form of gluten intolerance. The disease is a chronic inflammatory disorder of the small intestine triggered by ingesting certain storage proteins, commonly referred to as "gluten," that naturally occur in some cereal grains.
Last Updated ( Wednesday, 14 May 2008 )
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