Wednesday, July 29, 2009

Visual Confirmation- Betty Crocker Gluten-Free mixes at the Bedford Kroger

Out of curiosity, I went and looked at my neighborhood Kroger at Central and Harwood in Bedford and they did, indeed, carry the Betty Crocker Gluten-Free mixes. They were in with the rest of the Betty Crocker products on the baking aisle, not in the special natural foods area.

Tuesday, July 28, 2009

Product locator for Gluten-Free Betty Crocker mixes

If you're wondering if there is a store near you that carries the Gluten-Free Betty Crocker mixes, look at their product locator.

Tested two more of the Betty Crocker mixes

This weekend, I tried out the Betty Crocker gluten-free chocolate chip cookie mix and the chocolate cake mix. They were both delicious and I fed them to people who can eat gluten for a true test. I brought them to a party and was hard-pressed to rescue a couple of the cookies to take with me.
Everyone there said they would eat them again!

Wednesday, July 22, 2009

Lemur Peanut Choco Drizzle Crispy Rice Bars are awesome!

Nature's Path generously sent me a sample pack of several cereals and treats to review. I have to say the Lemur bars rock my world. They're delicious and 120 calories each, so they fit the afternoon snack spot perfectly.

Nature's Path has a lot of on-the-go products and they make my favorite cereal in the world - Mesa Sunrise, which I know I've talked about before.

Tuesday, July 21, 2009

Plain yogurt is tasty?

Well, it can be good with a few add-ins. In my ever widening search for a before-bed snack that's GF, not too high calorie, somewhat healthy, satisfying and tasty, I've been eating plain Stonyfield Organic Low-Fat Yogurt and putting stuff in it.

I eat about a cup of it and I've been mixing in about a tablespoon of raw honey, which is supposed to have all kinds of happy things in it for your digestive system. I figure after the years of gluten-abuse, my digestive system needs all the help it can get. Between the cultures in the yogurt and the benefits of whatever is in the honey - I'm still not clear on how it's helpful, but it's delicious, I figure this is a good treat!

Friday, July 17, 2009

KVIL has gift certificates for half-off at Laura's Bistro

Click here to buy gift certificates.

There are only 6 left, so click fast! The gift certificates sell for $25, but you get $50 worth of food. Quite a deal.

Laura's Bistro is at 2301 N. Central Expressway #155, Plano, Texas 75075, 972-599-1018

LSD does not contain gluten!

Um, OK, not that I do LSD, but I was surprised when a friend told me yesterday that he thought LSD was grown on rye bread mold. Turns out modern-day LSD is completely synthetic, but the chemical compound was discovered when a scientist was researching ergot.

Ergot was a mold that used to poison people famously in the middle ages when they would eat grain that had been stored too long. Some people think that ergot was responsible for egging on mob violence and other types of civil unrest.

So, just say no to ergot!

Tuesday, July 14, 2009

Betty Crocker gluten-free yellow cake mix is a hit

I received sample boxes of Betty Crocker's four new gluten-free mixes and I've decided to cook them one by one when I can serve them to Celiacs and gluten-eaters alike. Today, a going-away party was the perfect testing ground.

I cooked them last night and iced them this morning. They were a big hit all around. I found them comparable to my favorite - Pamela's yellow cake mix. Although the gluten-eaters were told they were eating gluten-free cupcakes, I asked them to be honest for the purposes of reviewing.

Some of them said they did notice a slightly different texture and flavor, but they found them quite tasty all the same.

Monday, July 13, 2009

New Gluten-Free cooking classes

These are from NTGIG's Betty Barfield:

Gluten-Free Cooking at Central Market in Southlake

When:Tuesday, July 14, 6:30 - 8:30 PM

Where: Central Market Southlake 1425 E. Southlake Blvd, Southlake, TX 76092

Claudia Pillow, Chef, Ph.D.,Speaker on Gluten Intolerance

Join us for this gluten-free cooking and baking class that includes a discussion and demonstration of gluten-free flour mixes and gluten-free flour, low carbohydrate alternatives (for diabetics). The class will conclude with smart tips for healthy gluten-free eating. Menu includes: Teff Rustic Pizza with Pesto & Brie Cheese; Flour Tortillas; Macaroni & Cheese; and Summer Roasted Vegetable Medley.

Cost $50

To enroll: (817) 310-5665

Hands-On Semi Private Gluten-Free Baking Classes

NEW!! Healthy Summer Vegetables

When: Thursday July16th 6-8pm.

Menu: Four different cooking techniques to fill up your summer plate with low-calorie, nutritious, fresh, seasonal produce: salad, roast, grill, and sauté. We will prepare Arugula, Avocado and Shaved Parmesan Salad with Walnut Oil, Roasted Ratatouille, Grilled Greens with Sesame Oil, and a Farm Market Fresh Sauté.

Semi Private Classes of 4 adults in the chef’s home in Southlake. Everyone participates in making the vegetable dishes, which will be packaged to take home. Bring your apron and have some fun.

Cost: $50 per person per class

Contact: Claudia Pillow at or

Claudia Pillow Bio:

Dr. Claudia Pillow has been studying and working with food for her entire life. A classically trained chef, her food philosophy is grounded by the life sciences, nutrition, and health. She believes a gluten-free diet is best for immune defense. In 2007, Claudia received her PhD in Health Studies from Texas Women's University. As part of her dissertation, she developed and tested a celiac disease school screening tool and is currently in the process of making the program available nationally. Prior to earning her doctorate, Claudia was a 1982 graduate of the New York Restaurant School and worked as a chef for Elizabeth Arden Inc., and a caterer in Princeton, New Jersey. A science degree and MBA from Rutgers University offered her the opportunity to jump to the corporate side of the food industry, where she was a product manager for Dorman Roth Foods (now Sargento Cheese), and the new product development manager at the 1990’s new age beverage trend setter, Soho Natural Beverages. Earlier in her business career, Dr. Pillow marketed first aid kits for Johnson & Johnson, a Fortune 100 Company.

Currently, Claudia has just completed The Immune Defense Diet Cookbook: The Gluten-Free Way to Eat Smart, Neutralize Inflammation, and Balance Your Health, (Agate Publishing) which she co-wrote with Annalise Roberts, and is set for release in January 2010. Her first book was The Food Philosopher’s® Guide to Epicurean Delights, (also co-written with Annalise Roberts), which led to the creation of their website, She lectures about gluten intolerance and teaches gluten-free cooking and baking classes in the Dallas and Fort Worth area. Dr. Pillow lives in Texas with her husband and two daughters, and serves on the Board of the Gluten Intolerant Group of North America, in Auburn, Washington.

Friday, July 10, 2009

Nature's Path - Organic Pumpkin Flax Granola - NOT Gluten Free

I was contacted today by a very concerned account executive from Nature's Path who says NONE of their granola is gluten-free. They do have many fabulous cereals which I've talked about in the past, the granola is neither wheat nor gluten free. I apologize to anyone I might have misdirected with this.

I have been delighted to be sent samples of new gluten-free products, but yesterday I had already shoveled several handfuls of Nature's Path Organic Pumpkin Flax Granola into my mouth before I thought to myself those fatal words "This is so good, I can't believe it's gluten-free."

While none of the ingredients contain wheat, one of the main ingredients is rolled oats and under the section where they say "This product may contain..." wheat was listed as an ingredient.

Tuesday, July 7, 2009

Gluten-Free dessert at Bonefish Grill

I have eaten at Bonefish Grill a handful of times and have never been disappointed. This trend continued last week when I ate there with my family and tried their warm brownie with ice cream and whipped cream on top. Yes, it was gluten-free. It tasted sort of like a chocolate souffle. I would definitely have it again!

Friday, July 3, 2009

Eating Gluten-Free in Sperryville, Virginia

Every middle of nowhere is somebody's somewhere I always remind myself. I found out how NOT the middle of nowhere Sperryville is at least as far as gluten-free food goes.

I had been tipped off about the Thornton River Grille by the lovely owner of Apple Cottage Gourmet Health Foods in Luray, Virginia. I was in Luray to see the caverns. The town is on the outskirts of Shenandoah National Park - where I was staying.

The lodges in the park can definitely fix you up with a gluten-free meal that far surpasses my expectations, but I knew we'd be spending the afternoon outside of the park.

So, I found Apple Cottage and a restaurant that I thought would work. Just to be sure, I asked the owner of Apple Cottage who said that many of the restaurants in town were just too crowded on the 4th of July weekend to cater to special needs, so she suggested Thornton River Grille, which does require a reservation.

When we got there, we decided we wanted to sit on the deck, which has a more limited menu but a fabulous view. They had no problem adapting the salad I was interested in to a GF version. It was delicious - freshly-grilled chicken breast on top of mixed-greens with pecans, dried cranberries and goat cheese crumbles.

It was so flavorful, I only used a smidgeon of the delicious salad dressing that came with it. These guys didn't even bat an eye when I asked about gluten-free food. They just said, tell us what you want and we'll figure out a way to make it work. I wish I heard that everywhere!

Thursday, July 2, 2009

Eating gluten-free in Shenandoah National Forest

I set off this morning with a cooler full of lunch fixin's, but tonight I braved the restaurant at Skyland Lodge. It was sooo fabulous. I asked our waiter if he knew what gluten was and he scoffed, "Of course, I do!" I was so excited I think I clapped my hands.

Next thing you know, he was checking with the chef and modifying my menu choice - Pan seared chicken with a Riesling cream sauce, green beans, a baked potato and a side salad with blackberry vinaigrette. For dessert, my dad and I split one scoop of blackberry ice cream after swearing we wouldn't do dessert every night.

It was so delectable that I didn't even put anything on the baked potato, I just sopped up the rest of the sauce from the chicken. So, there you have it, national parks rocking the gluten-free world! Tomorrow night, I think I'll try the turkey plate!