About the book
Warning, this is NOT ANOTHER GLUTEN FREE BAKING BOOK! It’s a unique, gluten-free cookbook with everyday recipes that mix simple, home-style cooking with great taste and real whole food ingredients. Every recipe is not only gluten-free, but also egg free, dairy free, soy free, white rice flour free, and bean flour free. Feel free to cheer!

In The Healthy Gluten Free Life, Tammy Credicott shows you just how easy and budget-friendly living a healthy, gluten-free life can be. By giving detailed instructions and a host of tips on everything from choosing quality ingredients to techniques on make-ahead meals to save you time down the road, Tammy will inspire you to step back into the kitchen and enjoy cooking again.

The Healthy Gluten Free Life is filled with over 200 mouth watering recipes for every meal of the day, including breakfasts, snacks, dinners, side dishes, desserts, and more. In addition, each delicious recipe is accompanied by captivating color photographs to help entice you to the final tasty dish. Beyond the recipes, The Healthy Gluten Free Life guides you on how to:

• Choose flours that work best for you & the recipe you’re working with
• Replace dairy & eggs in your recipes easily and without fail
• Differentiate between the multiple gluten-free flours and starches on the market, giving you the confidence to modify any gluten-free recipe you choose
• Create a week’s worth of school lunches that your kids will love and not be embarrassed by

Get the taste & texture you remember from your pre-gluten free days with the added health benefits of whole grain flours, limited starches, lower sugar, & real, whole foods! The Healthy Gluten-Free Life helps bring your family back to the table, food allergies and all!

Sarah Fragoso does an excellent job of painting the whole picture; including an introduction to Paleo, and a fantastic getting-started guide. This introduction includes Sarah’s personal story, and her personal battle of getting herself, and her family into optimal health. After learning about Sarah’s journey into the Paleo lifestyle the reader is immersed with a straight-forward guide that is simple enough for readers of all ages to follow. Following the beginner’s guide, Sarah appeals to families and gives essential tips to help get the whole family on board.

After learning the logistics, history, and basics of Paleo the reader is enticed to pursue the delicious recipes. The book is divided into seven different sections, and does not disappoint. The recipes are truly “everyday” recipes that are family friendly and easy to follow. Some office recipe favorites include: Everyday Paleo Pizza, Better Butter Chicken, and Berry Good Cobbler.

Still not convinced that Everyday Paleo would be a great addition to your recipe collection? Check out Sarah’s blog at: http://everydaypaleo.com/

Or… take it from us; Everyday Paleo is an extraordinary recipe book! Order it today at www.GrassRootsBookStore.com and remember – Food Truly is Medicine.

]]> http://glutenfreern.com/everyday-paleo-%e2%80%93-our-kind-of-recipe-book/feed/ 0 http://glutenfreern.com/gf-bakers-in-corvallis-2/ http://glutenfreern.com/gf-bakers-in-corvallis-2/#comments Thu, 16 Jun 2011 20:06:17 +0000 samanthamiller http://glutenfreern.com/?p=974 Looking for a gluten free wedding cake, birthday cupcakes or just delicious gluten free desserts?  We have some great gluten free options in the local area. Below is a list of gluten free bakeries in the area. Some of these bakeries are dedicated facilities. However we cannot guarantee the gluten content in any of the products from these companies.

Bad Cupcake
www.badcupcakes.com
Philomath, Oregon – 541-971-1623
a.bonn@yahoo.com

We contacted Bad Cupcake about their gluten free options and were extremely pleased with the information we found:

Here at Bad Cupcake, we make cupcakes, sweets, treats, and cool confections for your gourmet cravings. We pride ourselves on using the best local, fresh, and organic products. This ensures that our treats are jam packed with love, excellence, and goodness that our customers, family, and friends deserve. We offer Gluten Free, and Vegan options!

How do I avoid cross contamination? I myself have a wheat allergy. While it is not as severe as some, it is problematic. I understand and appreciate the considerations needed when keeping and handling allergens.

Such as I make strawberry sauce for a filling, I make the sauce for a particular order; it will not be use for another. This process keeps me honest, and eliminates possibilities for any wheat or gluten products to get into our cupcakes. I keep separate containers for all gluten free items, labeled as gluten free only, such as peanut butter for our banana and peanut butter cupcakes, or our fluffernutter.

Blue Monkey Bakery
www.bluemonkeygfbakery.com
363 SW Jefferson Avenue, Corvallis, OR

The Blue Monkey Bakery is a dedicated gluten free bakery located in downtown Corvallis. We LOVE this bakery, they offer treats that range from warm blueberry muffins to delicious flax seed bread.

The Blue Monkey is Corvallis’ only fully Gluten Free bakery. We offer a variety of delicious, handmade artisan breads and treats prepared daily. Our retail hours are currently Tuesday through Saturday, 8 AM to 5:30 PM. We are closed Sunday and Monday

Ramblin Rose Bakery
www.ramblinrosebakery.blogspot.com
Corvallis, OR – 541-758-0243
ramblinrosebky@gmail.com

We currently do not know much about this bakery, we do know that they are not a dedicated gluten free company. When we have more information on how they handle cross contamination we will post it.

Proudly we hand craft delicious fresh Gluten Free baked goods, specializing in custom orders.

Rocket Queen Cupcakes
www.RocketQueenCupcakes.com
Corvallis/Albany, Oregon – 541.740.5669
jessica@rocketqueencupcakes.com

Rocket Queen Cupcakes offers gourmet cupcakes in a variety of flavors. Rocket Queen also offers gluten free and vegan cupcakes. We have tested these cupcakes on several occasions for gluten and they always come back under 10 ppm.

Willamette Valley Gourmet Cupcake Company: “These are the BEST things I’ve ever had in my mouth.”

Al-Jebal Restaurant – 541-207-3478
2240 SW 3rd St, Corvallis, OR 97333

The Blue Monkey Bakery – www.bluemonkeygfbakery.com
363 SW Jefferson Ave, Corvallis, OR 97333

Bomb’s Away Café – http://www.bombsawaycafe.com/
2527 NW Monroe Ave, Corvallis, OR 97330

Eats and Treats Cafe – www.Eats-Treats.com
33898 SE Eastgate Cicrle, Corvallis, OR 97330

Evergreen Indian Restaurant – www.evergreenindianrestaurant.com
136 SW 3rd St
Corvallis, OR 97333

Fireworks – www.fireworksvenue.com
1115 SE 3rd St Corvallis, OR 97330

Nirvana Indian Restaurant – (541) 738-0487
1945 Northwest 9th Street, Corvallis, OR 97330

Novaks – www.novakshungarian.com
2306 Heritage Way SE, Albany, OR 97322-8600

Papas Pizza – http://www.papaspizza.net/store4/corvallis.html
1030 SW 3rd Street, Corvallis, OR 97333

Pastinis – www.Pastini.com
1580 Northwest 9th Street, Corvallis, OR 97330

Tarn and Tip – (541) 757-8906
2535 Northwest Monroe Avenue, Corvallis, OR 97330-5326

Willies Hotdogs – http://glutenfreern.com/willies-hot-dogs/
425 SW Madison, Corvallis, OR 97333

CAFE YUMM!
The Meridian, 1801 Willamette St. (541.686.9866)

130 Oakway Center (541.465.9866)

730 East Broadway (541.344.9866)

Delta Center, 1005 Green Acres Road (541.684.9866)

The Crossroads, 3346 Gateway Rd, Springfield (541.747.9866)

GO HEALTHY CAFE
3802 W. 11th Ave (541.683.3164)

MCGRATH’S FISH HOUSE
1036 Valley River Way. (541.342.6404)

NEW DAWN DELI/BAKERY
868 W Park Street (541.485.0092)

P.F.CHANGS
Oakway Center, 124 Coburg Rd. (541.225.2015)

PAPA’S PIZZA
1577 Coburg Road and 1700 W. 11th, Eugene – Other locations (541.485.5555)

TASTY THAI KITCHEN
80 E. 29th & Willamette, Eugene (541.302.6444)
Campus location: 1308 Hilyard (541.343.0165)

LOK YAUN – CHINESE
2360 West 11^th Avenue
Eugene, OR 97402

This recipe is one of the best muffin recipes that we have ever encountered here at the Gluten Free RN office. Nadine makes these muffins on almost a weekly basis for her family, and she is always modifying the recipe to add creative, and new ideas. We suggest making your own substitutions, and additions to all recipes. Always have fun with your baking and be creative!

½ cup shortening, softened (I use 1 cube Earth Balance Buttery Sticks)
1 cup sugar
3 eggs*
1 teaspoon vanilla
2 cups Gluten Free Flour mix (the options here are endless, see bottom for ideas)***
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon cinnamon
½ teaspoon salt
1 cup chopped nuts (optional) – Pecans, Almonds, Walnuts, Coconut
3 ripe bananas (The options here are also endless) – Berries, Chocolate, Ginger, ect.

Preheat oven to 375

Mix Shortening and sugar until light and fluffy. Add vanilla and mashed bananas (or other fruit) Add eggs or substitute mixture. Add dry ingredients and mix until well blended. Finally add pecans or other nuts.

Divide into 12 well-greased muffin tins. The dough will seem a little dry. Press with wet hands to spread.

Bake at 375 for 15 minute or until light brown and a knife inserted comes out clean.

Makes 12-18 depending on the size of the muffins.

*To make the vegan version, replace 3 large eggs with:

• 4 tablespoons unsweetened applesauce
• 2 teaspoons baking powder
• 2 teaspoons gluten free egg replacer
• 3 Tablespoons warm water

***Gluten Free Flour Ideas:

• 1 ¼ cup brown rice flour, ½ cup potato starch, ¼ cup tapioca starch
• Use a pre-made GF flour mix
• Make your own creative flour mix – Nadine changes her flour blend quite often. She suggests using a mixture of different gluten free flours, and to always include a high protein option like Montina.

Do you really need to worry about health and beauty products such as shampoo and hair spray? How about mascara and eyeshadow? Do these products even contain wheat, barley, rye or oatmeal?

The simple answer is ‘yes’ most cosmetic products do contain some form of gluten and can cause symptoms, especially for people that are exquisitely sensitive or have the rash DH.

People with gluten intolerance, celiac disease and dermatitis herpetiformis ARE sensitive to gluten in their personal care products. Everything that is placed on your skin has the potential to enter in your bloodstream. Accidental ingestion can also happen if any gluten containing ingredients are on your skin, hands or around your mouth. Although you might not eat your eye shadow or mascara it does have the potential to get on your hands, and then into your mouth, eyes or nose.

The Gluten Free RN has set out on a mission to find gluten free beauty products. We have formed a list of companies that claim to have gluten free cosmetics and beauty products.

Please use this list of companies as a resource guide for finding products. With the following precautions in mind:

• We have not tested every product from every company and therefore cannot guarantee that every product is 100% free from gluten.

• Companies change formulas and ingredients in their products often. When ordering a product we recommend checking the ingredients, and emailing the company for verification.

• Everyone has different skin. While one product may work for me it might not work for you. We recommend testing products on your skin before purchasing them. Many companies will give away or sell samples that can be used as a tester before you decide to make a purchase.

The hidden ingredients
Gluten can be very sneaky and as many of you know appears in all different places. Below is a list of the many ingredients gluten can hide in your beauty products:

Avena Sativa (Oat) Kernel Flour
Cyclodextrin
Dextrin
Dextrin Palmitate
Hydrolyzed Malt Extract
Hydrolyzed Oat Flour
Hydrolyzed Vegetable Protein
Hydrolyzed Wheat Flour
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein/PVP Crosspolymer
Hydrolyzed Wheat Starch
Secale Cereale (Rye) Seed Flour
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Triticum Vulgare (Wheat) Gluten
Triticum Vulgare (Wheat) Starch
Wheat Amino Acids
Wheat Germ Glycerides
Wheat Germamidopropalkonium Chloride
Wheat Protein
Wheatgermamidopropyl Ethyldimonium Ethosulfate
Yeast Extract

Gluten Free Cosmetics Companies
Below is a list of companies that claim to have mostly or all gluten free products. As a reminder: We have not tested all of the products or companies on this list. If you have highly sensitive skin we suggest contacting the company for a list of ingredients and testing their product on your skin. The Gluten Free RN can also test any product for the presence of gluten under 10ppm at our downtown office.

Afterglow Cosmetics:
http://www.afterglowcosmetics.com
This is a 100% gluten free cosmetic company. A woman whose family struggles with gluten intolerance started the company. She knows how severe gluten intolerance is and she is dedicated to maintaining a completely gluten free line.

Christine Marie Cosmetics
http://christinemariecosmetics.com
This is a “gluten free, allergen free, nut free and cruelty free”. All of their cosmetics are natural and environmentally friendly. This company is dedicated to remaining allergy free and suggests emailing them with any allergy concerns. All of their products can be purchased through their website.

E.L.F.
 www.eyes.lips.face.com
Email from the company:
We apologize for any confusion. None of our products contain gluten, and you may check any of our ingredients online. They are listed in our product descriptions. However, we cannot guarantee that the machinery used to manufacture our products is not used to produce other items that may contain gluten.

Please feel free to contact us if we may be of any further assistance.
Sincerely, the e.l.f. team

Everyday Minerals
www.everydayminerals.com
Email from the company:
Hello Sam,
Thank you for contacting us.  The Tocopherol  (Vitamin E) used in our Lip Balms and Glosses is derived from Soy.  Other products that do contain the Tocopherol are the Pressed Powders. Our products are vegan based, free of carmine, nuts, lake dyes, fragrance, bismuth oxychloride and parabens.  Our powders consist of: mica, titanium dioxide, zinc oxide and iron oxides.  Our finishing powders vary and some consist of  kaolin powder.

All of these products should work well for you, but you may also want to check a gluten list of ingredients to avoid, since everyone’s skin is different.  We do recommend doing a skin patch test when trying a new product to see if your skin is happy with the product.  If your skin is sensitive to a product then wash your skin with water and discontinue use.

The Product Page does have a tab with the list of ingredients, which you can use for reference before making a purchase. Simply select the product of your choice and then select the Ingredients tab at the bottom of the page to view the ingredients for that product (there will also be a Details and Usage Tips tab).

Please let us know if you have any additional questions.
Cristy,
Everyday Minerals

Gluten Free Beauty
http://www.glutenfreebeauty.com
The founder of this company has gluten intolerance and is dedicated to making gluten free makeup. This is company is also very concerned with making cosmetics that are made with all natural ingredients. We love the founder’s story and the amazing dedication to providing an entire gluten free line. Right now the company only has a few products for sale, but were hoping to see more in the future.

Fleurish Beauty
www.fleurishbeauty.com
This is a gluten, paraben, and dye free beauty product company that has shampoos, soaps and other personal care products. We recently did an interview with the owner of Fleurish Beauty: http://glutenfreern.com/interview-with-corrie-kraatz-founder-ceo-of-fleurish-beauty/

Joelle Cosmetics
http://www.mymineralglitters.com
This is another 100% gluten free, celiac disease friendly company. They have mineral makeup and are dedicated to providing good quality gluten free cosmetics.

Monave:
http://www.monave.com/
This company is a gluten free cosmetic company with mineral products. Their products can be purchased through their website.

100% pure:
http://www.100percentpure.com/
Direct from their website:
Are your products gluten free? If so, where does the Vitamin E come from?

Most of our products are gluten free. We are sensitive to this since we know many people suffer from gluten allergies. One common ingredient that contains gluten is Vitamin E. But the Vitamin E we use is gluten free because it’s derived from cold pressing rice bran.

Wellness & Health

40-days forward, your journey to a life of abundance and meaning – Tara Robinson

Discover Wellness – Dr. Bob Hoffman and Dr. Jason A. Deitch

Genetics for Dummies – Tara Robinson

The Hippocratic myth – M. Gregg Bloche, M.D.

Cooking & Food

100 Best Gluten-Free Recipes – Carol Fenster

Gluten-Free & Dairy Free, For the frugal and lazy cook – Heather Demeritte’s

Gluten Free Baking – Rebecca Reilly

The Resilient Gardener – Carol Deppe

Children

Cilie Yack Is Under Attack – Caryn Talty

Gluten-Free Kids – Danna Korn

Cookbooks:

125 Best Gluten-Free Recipe – Donna Washburn and Heather Butt

250 Gluten Free Favorites — Donna Washburn and Heather Butt (2)

Allerg-free cookbook – Alice Sherwood

Allergy-Friedly Cooking – Bonnie Presti

Artisanal/Gluten Free Cooking – Kelli Bronski & Peter Bronski (2)

Baby Cakes – Erin Mckenna

BlackBird Bakery, Gluten-Free – Morgan

Celebrating Food – Susan Gauen

Cookin’ Up Good Vibrations – Jwalan Mukitka & Miriam Katz

Cooking With Isaiah – Rachel Ray

Everyday Grain-Free Gourmet – Jodi Bagier & Jenny Lass

Free For All Cooking – Jules Dowler Shepard

Gluten Free 101 – Carol Fenster

Gluten Free Baking Classics – Roberts

Gluten Free Cooking – Sue Shepard

Gluten Free Girl and The Chef

Gluten Free Italian – Jacqueline Mallorca

Gluten Free Mamas, best baking recipes – Rachel Carlyle-Gauthier & Billie McCrea (4)

Gluten Free Mediterranean – Sanaa

Gluten Free Without Rice – Nicolette M. Drumke

Gluten Free, Quick and Easy – Carol Fenster

Gluten Free, Sugar Free Cooking – Susan O’Brien

Gluten Free, Wheat Free Recipes – Becky Pierson

Gluten-Free Baking – Coppedge JR

Good Food, Gluten-Free – Hilda Cheryl Hills

Healthy Gluten Free Cooking – Darina Allen

Incredible Edible, Gluten Free Food for kids – Sheri Sanderson

Kid Friendly, ADHD & Autism Cookbook – Compart and Laake

Nearly Normal Cooking for Gluten-Free eating – Jules Shepard

Oregon Hazelnut Country – Jan Roberts-Dominquez

Recipes for the Specific Carbohydrate Diet – Prasad (2)

So What Can I Eat Now?  Living without dairy, soy, eggs & wheat – Rhonda Peters

The Autism Cookbook, gluten free and dairy free – Delaine

The best Gluten Free Family Cookbook – Donna Washburn & Heather Butt

The Gluten Free Vegan Free – Susan O’brien

The gluten Free, Vegitarian kitchen – Donna Klien

The Gluten Free, Wheat & Dairy Free Cookbook – Antonette Savill

The Gluten-Free Almond Flour Cookbook – Amsterdam (3)

The gluten, wheat & dairy free cookbook – Nicola Graimes

The Intolerant Family Cookbook – Ellen Fitzsimmons & Molly Lepeska

The Wheat Free Cookbook – Jacqueline Mallorea

Kids:

DVD, Get On A Mission Of Nutrition

Free For ALL, Fixing School Food In America – Janet Poppendiek (2)

Gluten Free Parties & Picnics – Liz Fazakarley & Dr. Rodney Ford

How I Eat Without Wheat – Karen Fine

Kids With Celiac Disease – Danna Korn

Mommy What Is Celiac Disease? – Katie Chambers

No More Cupcakes, Tummy Aches – Jax Peters Lowell

The Book For The Sick, Tied & Grumpy – Dr. Rodney Ford

The Gluten Free Lunch Book – Chris Ford & Rodney Ford

What’s Your Poo Telling You? – Josh Richman & Anish Shelt

Groceries & Nutrition

Complete Gluten Free Diet & Nutrition Guide – Robert Rose

Gluten/Casein Free Grocery Shopping Guide – Chris Ford & Rodney Ford

Lets Eat Out With Celiac – Kim Koeller & Robert La France

Lets Eat Out, your passport to living gluten and allergy free – Kim Koeller & Robert La France

Super Foods Rx, 14 foods that will change your life – Steven Pratt & Kathy Matthews

The Essential Gluten-Free Grocery Guide – Winter issue, & Volumes 2,3 Triumph Dining

The Essential Gluten-Free Restaurant Guide – 4 Edition Triumph dining

The Gluten Free Nutrition Guide – Tricia Thompson

Guides/Getting Started:

Against The Grain – Jax Peters Lowell (2)

Ageless Vitality, your after 40 guide to good health –

Are You Gluten Sensitive? – Dr. Rodney Ford

Breaking The Vicious Cycle – Elaine Gottschall

Celiac disease  A Hidden Epidemic – Peter Green & Rory Jones

Celiac disease  A Hidden Epidemic, Revised – Peter Green & Rory Jones

Celiac Disease – Bower

Celiac Disease – Helen Griffiths

Celiac Disease – Icon Health

Celiac Disease and Living Gluten Free – Jules Dowler Shepard

Celiac Disease, an overview

Celiac Resource Guide – Julianne Karow (2)

Cereal Killers, Celiac Disease From A to Z  — Hoggan & Adams

Clinical Gastroenterology, Celiac Disease – Elsevier

Dangerous Grains – Braly & Hogan

Farmer Jane – Women changing the way we eat – Costa

Fast Facts, Celiac Disease –

Full Of It – Dr. Rodney Ford

Glee! An Easy Guide to Gluten Free Independence – Atkinson

Gluten Free Diet – Shelly Case

Gluten Free Girl – Shauna james Ahern

Gluten Toxicity – Stuart

Going Against The Grain – Smith

Good Food, Milk Free, Grain Free – Hilda Cheryl Hills

Healthier Without Wheat – Dr. Stephen Wangen

Life After, Get off gluten and Reclaim your health – Dr. Eydi Bauer

Low GI Gluten Free Eating – Brand-Miller, Marsh, & Sandall

Real Life With Celiac Disease – Dennis and Leffler

Recognizing Celiac Disease – Cleo Libonati

The G Diet – Elizabeth Hasselbeck

The Gluten Free Bible – Jax Peters Lowell

The Gluten Syndrome – Dr. Rodney Ford

The Guide To A Gluten Free Diet – David Brownstein & Sheryl Shenefelt

Wheat Free, Worry Free – Danna Korn

Your Guide To Coeliac Disease – Hodder Arnold

Celiac disease & Health

Clean – Alejandro Junger

Eczema! Cure It! – Dr. Rodney Ford

Gluten Nation – Alexander Shikhman

Good Food To Fight Migraine – Hilda Cherry Hills

Living Dangerously – Hilda Cherry Hills

The Better Bladder Book – Wendy Cohan (3)

The Energy Effect – Dr. Rodney Ford

The Gluten Connections – Shari Lieberman

The Gluten Effect – Drs. Vikki & Richard Peterson

The Liver & Gallbladder Miracle Cleanse – Andres Moritz

The New Glucose Revolution for Diabetes – Dr. Jennie Brand Miller, Dr. Stephen Colagiuri

The Second Brain – Michael D. Gershon MD

We’ve discovered a blog that we just love – Sweet Cheeks. www.sweetcheekshq.com

Sweet Cheeks is a paleo blog filled with yummy, mouth-watering, easy to prepare, fun to serve, recipes.  For those unfamiliar with the term “paleo” it is, basically, caveman style eating.  Meaning, going back to our roots.  Eating lots of fish, meat, fruits, veggies, nuts.  And little to no grains.
Those of you already off of wheat, barley, rye, and other gluten ingredients may find you still have trouble with grains.  Chips might give you a stomach ache.  Gluten free pizza crust might leave you with bloat.  You might feel, just . . . not right.  Here at the Gluten Free RN, we feel that.  And this is why we were so excited to find Sweet Cheeks.

Not only do they have great recipes, they also have really fun challenges.  Readers can go dairy-free together for two weeks.  Or jump into a straight-up, six-week, paleo challenge as a group.  Check out this recipe from their paleo challenge.  And enjoy!

http://www.sweetcheekshq.com/2010/06/smooth-sailing.html

http://www.wellbladder.com/

http://www.newcascadiatraditional.com/

Contact New Cascadia directly for application/resume submission information.

http://www.facebook.com/GlutenFreeRN

http://twitter.com/glutenfreern

Below are some questions you may have, answered by the bakers themselves.

Why is the bakery for sale? Eric is doing consulting work to help others start their own bakeries in other towns and is hoping to get a development kitchen going soon. His passions are opening new businesses and creating new food products, he is hoping to spend more of his time doing that.

How much are you selling for? A reasonable price. Eric and Jenny want the new owners to be successful without a big debt load. There are different purchasing options available, depending on if the new owners would like to keep it just like it is now or if they would like Eric’s consulting services to expand the business (start a deli please!).

What is included in the price? All of the equipment, licensed rights to the recipes, training, their baking and operation manuals and all of the goodwill that they have developed in the last 3 ½ years.

Is it hard to keep great employees? No, their first bread baker stayed for most of the three years. Two of their other employees have been serving you for over a year.

Is the bakery doing well? Absolutely. They have been profitable since they opened and their sales are increasing every year. March and April were their third and fourth busiest months ever.

What are the terms? Cash only, no contracts.

Please call Eric if you are interested in more information at (541) 760-1050.

In France, Belgium and Germany I found gluten-free products fairly easy to source in the larger supermarkets and natural food/vitamin stores. The larger markets had entire end displays or aisle sections devoted to gluten free, natural and organic foods, sometimes mixed in with or located near the diet foods. The larger, newer, fancier supermarkets also offered deli-style, to-go foods like green salads, small cold cut plates, veggie plates, etc. which worked well for me. One large, multi-country market chain we found is Carrefour. The one we stopped in offered a wide variety of GF products.

Many of the processed, ready-to-eat gluten free products like cookies and crackers also indicated lactose free. In addition, they offered breads, snacks, baking mixes, pastas and more.

Look for “gluten frei” or “laktose frei” on German product labels or “sans gluten” or “sans lactose” on French labels. Travelers to Spain will want “sin gluten” and “sin lactosa” products.

Soy products abounded, including yogurts and puddings.

Whereas in Corvallis I see GF-friendly shelves with a variety of items from many different manufacturers, in France/Belgium/Germany there appeared to be products from one or two companies – an extensive, in-depth selection from each company. See the photos for better understanding.

Recommendations:

• I wish I would have taken some peanut butter for easy protein and GF salad dressing for restaurant use or to-go salads.
• I carried a small bottle of Lactaid pills, and they helped to bail me out of some tricky food situations.
• I carried Tums, gas pills and stool softeners – all of which I’d recommend to GF travelers.
• I packed some GF instant oatmeal packets which saved the day more than once when I couldn’t eat what was offered for breakfast (normally bread with butter, yogurt and coffee with milk) or was available in the dining car on the train. It was pretty easy to ask for a cup of hot water and a spoon.
• And, I carried some Lara and Kind bars, plus some protein packets to mix into juice.

In restaurants it was more challenging to find truly safe foods. Although I asked for salads with no dressing, requesting oil and vinegar to be separate, I usually ended up with vinaigrette dressing served separately in a small bowl. I couldn’t get them to understand the separate oil and vinegar option. In asking how meat was prepared, and requesting no butter or cream or sauce, my tummy often told me after the fact that instead of pure oil, there had been cross-contamination on the grill or perhaps the cook had used some sort of dairy product in the preparation.

I would recommend taking some note cards in different languages explaining GF/LF needs so the waitress and the cook can clearly understand what you can and cannot eat.

Generally safe foods I found readily available in restaurants were green salads, steak, and French fries in France and Belgium. In Germany I relied on sausages and pork, sauerkraut, boiled potatoes, green salad. Occasionally I found roast or grilled chicken.

Requesting meals

You can also request gluten free or special diet meals on the airplane if you do so at least 48-hours ahead of time. But, pack some safe food just in case! One flight worked well for me with veggies-rice-grilled chicken, fruit cup and green salad…and one didn’t work at all due to a lack of the online request form not getting processed – so they had no GF meal for me.

We stayed in two B&B’s in France which offered dinner made with local, garden-fresh ingredients. We made dinner reservations with them, and I let each hostess know about my GF/LF issues. I asked that they make their regular foods, saying I’d just eat what I could – not wanting to be a problem child… but also not wanting the hostess to think I didn’t like her meal if it was something I could not eat. BOTH hostesses made delicious dinners that were all or primarily all gluten and lactose free! J

German Bavarian Alps hotel

Our final destination was Garmish-Partenkirchen, Germany. Before we had finalized our lodging, I found a GF hotel there – but it is still under construction, slated to open August 2010. Rats! I exchanged emails with the owners, Darren and Michelle, and would recommend that you check out their Web site if you’re heading that direction! http://www.glutenfreehotel.co.uk/

Current statistics say 1 in 100 Americans have celiac disease, yet only 3% of those are diagnosed. As more people become aware of this disease in themselves, the demand for gluten free grains is going up. The gluten free market made $1.56 billion in sales in 2008 and is projected to reach $2.77 billion by 2012. As demand continues to increase, suppliers are struggling to keep up. One savvy group of local farmers has decided to meet this demand.

Big River Grains has planted 8 sample crops on their farm just outside of Corvallis. The gluten free grains they have chosen are amaranth, buckwheat, flax, oats, quinoa, sorghum, teff, and millet. Along with growing the grains, they will be milling and packaging them for sale. If you are interested in buying gluten free grains locally for yourself or your business- contact the owners today!

• Explains gluten, gluten sources in food, how gluten triggers harmful reactions in your body and the difference between celiac disease and gluten sensitivity.    Which vitamins/minerals your doctor needs to test you for at diagnosis.
• Describes the human digestive process and how gluten disrupts both organ structure and function.
• Teaches you how to begin and maintain the gluten-free diet.
• Lists foods and ingredients commonly allowed and not allowed on a gluten-free diet.
• Contains charts that detail the nutrient deficiencies gluten causes, symptoms, research study findings & case reports, response to gluten-free diet, and lists of foods with the highest sources of each nutrient so you can build a diet that meets your individual needs.

Recognizing Celiac Disease  is now on sale for only $19.95. Order yours today!

Yep, our mouths were watering too when Mary Eileen Mullen sent over the menu. She arrived at the house early in the afternoon with groceries and recipes. As exotic smells filled the air, the gluten free daughter and husband sat inquisitively asking questions and watching her magic hands work away. A dash of curry there, a splash of coconut milk here. All was plated out and served with wine and spiced tea. The dishes were finished before she left leaving us not only with happy, full stomachs, but a clean kitchen as well.

Mary Eileen, better known as the Gluten Free Chef these days, is a personal chef located in Albany, Oregon. She worked as a pastry chef for 15 years before finding out that she was gluten intolerant herself. Lucky for us, she revised her recipes and pursued a new career.

For a flat fee plus the cost of groceries she will shop, travel and whip up a storm right in the comfort of your own kitchen. Even better, she takes into account all of your personal needs before the meal to make sure that you are left satisfied and healthy at the end. Contact The Gluten Free Chef for more information on having healthy, delicious meals prepared right in your own home.

And their menu is enticing! The menu items from today and yesterday are: “Asian Quinoa Salad” with red quinoa, garbanzo beans, fresh veggies, cilantro and sesame tamari vinaigrette, and “Southwest Black Bean Salad” with black beans, rice, and chopped veggies in a southwest vinaigrette. Delicious, healthy, gluten free salads for $3.50 a piece? You can’t beat that.

The cart is open every Tuesday and Wednesday from 12-2pm in front of Bexell Hall at Oregon State University (on Campus Way between Kelley and Gleeson Hall).