From Cecelia's Marketplace:
"Product Alerts: Please note that the following items are no longer gluten-free and should be crossed out from your Cecelia’s Marketplace Gluten-Free Grocery Shopping Guide, 2008/2009 Edition.
broth: page 44 Swanson - REMOVE: All Listed Swanson Broths
rice: page 267 Old El Paso - REMOVE: Cheesy Mexican Rice
Old El Paso - REMOVE: Spanish Rice
salsa: page 290 Pace - REMOVE: All Listed Pace Salsas
sauces: page 298 Prego - REMOVE: All Listed Prego Sauces
soup: page 334 Campbell’s - REMOVE: All Listed Campbell’s Soups"
Wednesday, December 10, 2008
Tuesday, December 9, 2008
GF Status of MAC Products
From MAC web chat:
Our Global Consumer Communications Department maintains an up-to-date ingredient database for all MAC products. They are best able to assist you with your ingredient inquiry. Please be assured they will fully assist you.
This department can be reached via phone at 1-800-387-6707, (choose option #7) between the hours of 9am-5pm (EST) Monday-Thursday and 10am-5pm (EST) Fridays or via email at consumercare-us@gcc.maccosmetics.com.
Our Global Consumer Communications Department maintains an up-to-date ingredient database for all MAC products. They are best able to assist you with your ingredient inquiry. Please be assured they will fully assist you.
This department can be reached via phone at 1-800-387-6707, (choose option #7) between the hours of 9am-5pm (EST) Monday-Thursday and 10am-5pm (EST) Fridays or via email at consumercare-us@gcc.maccosmetics.com.
GF Status of Wilton Products
The following was the response received in regard to the inquiry of a Wilton product:
"Good Afternoon Mary,
Thank you for your interest in Wilton products. You may contact customer service at 1-800-794-5866 , Monday-Friday, 8:00am -4:30pm central standard time. Wilton does not have a listing of Gluten free products. In order to provide the information, we require knowing the stock number of the item(s) you are interested.
Please let us know if we can be of any other assistance.
Sincerely,
Kerry
Consumer care center"
"Good Afternoon Mary,
Thank you for your interest in Wilton products. You may contact customer service at 1-800-794-5866 , Monday-Friday, 8:00am -4:30pm central standard time. Wilton does not have a listing of Gluten free products. In order to provide the information, we require knowing the stock number of the item(s) you are interested.
Please let us know if we can be of any other assistance.
Sincerely,
Kerry
Consumer care center"
Saturday, December 6, 2008
Bits from the December Meeting
1. Nancy mentioned that Stillwater Restaurant in Downers Grove is owned by a man with a child on the gluten-free diet and has an extensive gluten-free menu. She said the food was good, the staff was knowledgeable and the ambiance was nice.
2. Testing of various foods was discussed. The EZ Gluten Tests we used at the April meeting were purchased from Elisa. The food tested at the April meeting included McDonald's French Fries, Tostito Scoops, Amy's Mac and Cheese, Fruity Pebbles, Bob's Red Mill Gluten-Free Oats, Trader Joe's Savory Crackers and Van's Waffles. Each of those items tested safe at under 10 PPM.
3. Pace Food Products including Pace Salsa and Prego Tomato Sauce are no longer gluten free. Mary Ann was given a EZ Gluten Test to use on Mark's favorite salsa and will report back.
4. Flour Blends for Cookies
Rice Buster (for slightly softer cookies):
2/3 cup brown rice, 1/2 cup sorghum, 1/3 cup almond meal and 1/2 cup potato starch
6-2-1 (for more crisp cookies):
6 cups rice flour (normally I use 1/2 white rice and 1/2 brown rice), 2 cups potato starch and 1 cup tapioca starch
5. Nancy reported on Alvine Pharmaceuticals testing of ALV003. The information that Nancy shared at the meeting is listed on the Alvine website.
6. Today we asked for volunteers who might be willing to 1.) prepare meals for those in the hospital or otherwise in need, 2.) answer phone calls from those newly diagnosed and 3.) plan a meeting...or a portion of one. [A person who volunteers to plan a portion of a meeting might do research on a subject that interests them and then present the meeting to the group. For example: products used at the dentist office, GF pet food, etc.] For those who are willing to volunteer, please send us an email and we'll add you to the list.
7. An updated phone list will be emailed out in the next week. If anyone needs any phone numbers before then PLEASE email us.
2. Testing of various foods was discussed. The EZ Gluten Tests we used at the April meeting were purchased from Elisa. The food tested at the April meeting included McDonald's French Fries, Tostito Scoops, Amy's Mac and Cheese, Fruity Pebbles, Bob's Red Mill Gluten-Free Oats, Trader Joe's Savory Crackers and Van's Waffles. Each of those items tested safe at under 10 PPM.
3. Pace Food Products including Pace Salsa and Prego Tomato Sauce are no longer gluten free. Mary Ann was given a EZ Gluten Test to use on Mark's favorite salsa and will report back.
4. Flour Blends for Cookies
Rice Buster (for slightly softer cookies):
2/3 cup brown rice, 1/2 cup sorghum, 1/3 cup almond meal and 1/2 cup potato starch
6-2-1 (for more crisp cookies):
6 cups rice flour (normally I use 1/2 white rice and 1/2 brown rice), 2 cups potato starch and 1 cup tapioca starch
5. Nancy reported on Alvine Pharmaceuticals testing of ALV003. The information that Nancy shared at the meeting is listed on the Alvine website.
6. Today we asked for volunteers who might be willing to 1.) prepare meals for those in the hospital or otherwise in need, 2.) answer phone calls from those newly diagnosed and 3.) plan a meeting...or a portion of one. [A person who volunteers to plan a portion of a meeting might do research on a subject that interests them and then present the meeting to the group. For example: products used at the dentist office, GF pet food, etc.] For those who are willing to volunteer, please send us an email and we'll add you to the list.
7. An updated phone list will be emailed out in the next week. If anyone needs any phone numbers before then PLEASE email us.
Delicious Cookie Recipes!
Chocolate Covered Peanuts - Mary Ann
Melt Nestle Semi-Sweet Chocolate Chips in a double boiler. Stir in peanuts. Spread on a cookie sheet lined with parchment paper and freeze. Break apart and enjoy!
'Crispy' Chocolate Chip Cookies - Pat
Pat used the Gluten-Free Pantry Chocolate Chip Cookie & Cake Mix and the recipe on the package. Except dropped heaping 1/2 teaspoon drops of dough onto a parchment paper lined sheet pan and baked for 13 minutes.
Chocolate Chip Cookies - Nancy
Nancy used the Pamela's Baking and Pancake Mix and the recipe for Pamela's Chocolate Chip Cookies on the side.
Date Nut Balls - Tracy
3/4 cup sugar
1 cup chopped dates
2 beaten eggs
1 teaspoon vanilla
1 cup chopped pecans
2 cups brown rice crispies cereal
Toasted coconut
In a heavy frying pan, mix together cup sugar, chopped dates and eggs. Cook over medium heat, stirring constantly until mixture pulls away from pan about 5 minutes.
Cool for 3 minutes and then add vanilla and pecans. Carefully mix in the cereal. Wet hands in cold water and form mixture into balls the size of walnuts. Roll in toasted coconut and place on waxed paper to cool. Makes about 2-3 dozen depending on the size.
Mrs. Proffits Brownies - Mary Boris
2 sticks butter
2 cups sugar
1 1/2 cup Pamela's Baking and Pancake Mix
4 eggs
6 tablespoon cocoa
2 teaspoon vanilla extract
Preheat oven at 350*F. Melt butter, add sugar and beat well. Add eggs, beat until until blended. Then add flour, cocoa and vanilla. Mix well. Pour into a greased 9x13 cake pan. Bake for about 30-35 minutes.
Spiced Nuts - Mary Bell
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
Mix together. Add coated nuts and mix well. Spread nut mixture on greased foil lined cookie sheet. Bake 1 hour at 225 degrees F. Stir every 15 minutes.
Sugar Cookies - Mary Boris
1/2 cup butter
1 cup sugar
2 large eggs
2 tablespoon milk
1 teaspoon vanilla
2 1/2 cups Pamela's Pancake/Baking Mix
Cream together butter and sugar. In a separate bowl blend the eggs, milk and vanilla. Alternately add the egg and Pamela's Baking Mix to the butter and sugar. Blend it all together. I chilled it for a short while and dropped it onto a cookies sheet and baked them for about 10 minutes at 375 degrees. The recipe said to roll it into a large ball, divide into 4 balls, then chill for 1-2 hours (who has the time?). Roll out onto a floured surface (you could use powdered sugar) and cut into shapes.
Ginger Snaps - Laura
2 cups Gluten Free Pantry - Beth's GF All Purpose Flour
1 1/2 cup packed brown sugar
3/4 cup shortening (or melted margarine)
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
In a large mixing bowl combine about 1/2 of the four and all of the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed until thoroughly combined scraping sides of bowl occasionally. Beat or stir in remaining flour.
Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place cookies 2 inches apart on a parchment paper lined cookie sheet. Bake in 375 degree oven for 11 minutes or until edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Remove cookies and cool on wire rack. Makes about 48 cookies.
Melt Nestle Semi-Sweet Chocolate Chips in a double boiler. Stir in peanuts. Spread on a cookie sheet lined with parchment paper and freeze. Break apart and enjoy!
'Crispy' Chocolate Chip Cookies - Pat
Pat used the Gluten-Free Pantry Chocolate Chip Cookie & Cake Mix and the recipe on the package. Except dropped heaping 1/2 teaspoon drops of dough onto a parchment paper lined sheet pan and baked for 13 minutes.
Chocolate Chip Cookies - Nancy
Nancy used the Pamela's Baking and Pancake Mix and the recipe for Pamela's Chocolate Chip Cookies on the side.
Date Nut Balls - Tracy
3/4 cup sugar
1 cup chopped dates
2 beaten eggs
1 teaspoon vanilla
1 cup chopped pecans
2 cups brown rice crispies cereal
Toasted coconut
In a heavy frying pan, mix together cup sugar, chopped dates and eggs. Cook over medium heat, stirring constantly until mixture pulls away from pan about 5 minutes.
Cool for 3 minutes and then add vanilla and pecans. Carefully mix in the cereal. Wet hands in cold water and form mixture into balls the size of walnuts. Roll in toasted coconut and place on waxed paper to cool. Makes about 2-3 dozen depending on the size.
Mrs. Proffits Brownies - Mary Boris
2 sticks butter
2 cups sugar
1 1/2 cup Pamela's Baking and Pancake Mix
4 eggs
6 tablespoon cocoa
2 teaspoon vanilla extract
Preheat oven at 350*F. Melt butter, add sugar and beat well. Add eggs, beat until until blended. Then add flour, cocoa and vanilla. Mix well. Pour into a greased 9x13 cake pan. Bake for about 30-35 minutes.
Spiced Nuts - Mary Bell
1 egg white
1 teaspoon water
1 pound pecan halves
Beat together until frothy. Add nuts.
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
Mix together. Add coated nuts and mix well. Spread nut mixture on greased foil lined cookie sheet. Bake 1 hour at 225 degrees F. Stir every 15 minutes.
Sugar Cookies - Mary Boris
1/2 cup butter
1 cup sugar
2 large eggs
2 tablespoon milk
1 teaspoon vanilla
2 1/2 cups Pamela's Pancake/Baking Mix
Cream together butter and sugar. In a separate bowl blend the eggs, milk and vanilla. Alternately add the egg and Pamela's Baking Mix to the butter and sugar. Blend it all together. I chilled it for a short while and dropped it onto a cookies sheet and baked them for about 10 minutes at 375 degrees. The recipe said to roll it into a large ball, divide into 4 balls, then chill for 1-2 hours (who has the time?). Roll out onto a floured surface (you could use powdered sugar) and cut into shapes.
Ginger Snaps - Laura
2 cups Gluten Free Pantry - Beth's GF All Purpose Flour
1 1/2 cup packed brown sugar
3/4 cup shortening (or melted margarine)
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
In a large mixing bowl combine about 1/2 of the four and all of the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed until thoroughly combined scraping sides of bowl occasionally. Beat or stir in remaining flour.
Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place cookies 2 inches apart on a parchment paper lined cookie sheet. Bake in 375 degree oven for 11 minutes or until edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Remove cookies and cool on wire rack. Makes about 48 cookies.
Monday, December 1, 2008
Need a Fried Food Fix?
Like every second Wednesday of the month, Ina's will be preparing their delicious GF fried chicken on December 10. Put it in your calendar now! Reservations are required.
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