Tuesday, January 27, 2009
Countdown to Gluten-Free Pizza Party!
The Gluten-Free pizza party at Pizzeria Uno Chicago Bar & Grill is this Thursday at 7PM at Uno's, 300 Houston Street, Fort Worth, 76102. Click here for more information. I'm going this afternoon to speak with a couple of the managers to find out what kind of precautions they've taken against cross-contamination. I'll write more tomorrow about what they said!
Monday, January 26, 2009
Cherry Cordial Hershey's Kisses are gluten free

I swear I'm not obsessed with candy, but there's this candy bucket in the newsroom and when new and interesting looking specimens show up, I can't help but want to try them.
Anyway, Hershey's has a limited edition dark chocolate cherry cordial kiss out right now that is absolutely divine. I double checked the ingredients again today and it looks safe. No, I restrained myself and didn't by the bag. After the Reese's hearts incident (the devouring of at least half the bag of the GF hearts) I've sworn off buying candy even for photographic purposes.
Labels:
cherry,
cordial,
Gluten Free,
Hershey's,
kisses
Wednesday, January 21, 2009
Starbucks considering Gluten-Free food items

Starbucks wants to know what you'd like to be Gluten Free and on what terms! Click here to comment now. I saw this tasty tidbit on The Celiac Husband - a really fun blog to check out.
Tuesday, January 20, 2009
Gluten-Free Pizza Party in Downtown Fort Worth

It's really happening, Uno Chicago Grill is working with the North Texas Gluten Intolerance Group to throw a Gluten-Free pizza party. Below is the information if you would like to attend.
If you can meet on Thursday, January 29 at 7PM at Uno's, 300 Houston Street, Fort Worth, 76102, please let me know. If there is enough interest, I will make the reservation. He only keeps about 20 GF pizza crusts on hand and would have to order more if our group is larger than 20 people.
Let me know right away please.
Betty.Barfield@aa.com
Betty Barfield
President, North Texas Gluten Intolerance Group
817-967-2804 w 817-929-9227 c
Labels:
downtown,
Fort Worth,
Gluten Free,
Pizza,
Uno Chicago Grill
Friday, January 16, 2009
Uno Chicago Grill about to offer Gluten-Free Pizza at all locations

Food writer Amy Culbertson from the Fort Worth Star-Telegram just passed this golden tidbit along to me. Uno is about to launch a cheese and pepperoni Gluten-Free Pizza line nationwide!!! So exciting in Fort Worth where we don't have anything like this. Garlic Jim's never happened. I don't know when yet, but I plan to call the store on Monday and find out if they have a timeline in mind. Here's a link to the article talking about their plans.
Labels:
downtown,
Fort Worth,
Gluten-Free,
Pizza,
Uno
Thursday, January 15, 2009
Reese's hearts and gluten revised


After a commenter asked me what exact ingredient was in the Reese's Peanut Butter Hearts had gluten, I went back to the store to look. To my surprise, the Red, individually packaged, paper-wrapped Reese's Peanut Butter Hearts do not appear to have any gluten in them.
There are actually two different heart-shaped Reese's candies on the market right now. The ones that had "wheat flour" listed as an ingredient were the Peanut Butter Filled Hearts, which are individually wrapped in foil. Yikes!
I apologize for any confusion. So, Paper-wrapped Peanut Butter Hearts are OK, foil-wrapped Peanut Butter Filled Hearts are bad!
Labels:
filled,
Gluten Free,
Reese's Peanut Butter Hearts
Wednesday, January 14, 2009
Celiac survival guide by Jules E. Dowler Shepard worth a look

My only criticism of this book is its unwieldy title A Patient-Expert Walks you Through Everything You Need to Learn and Do The First Year Celiac Disease and Living Gluten-Free by Jules E. Dowler Shepard. You can buy this book here on Amazon.com.
This is a great book for anyone who has just found out they will be gluten-free for the rest of their lives and its still good for an experienced Celiac.
It discusses coping methods, why you shouldn't cheat and how to live a fairly normal life and take control of your health. There are some recipes which seem straightforward and use a minimum of specialty ingredients.
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