It didn’t take Jon long to spot this in the freezer, though he was concerned about the name “Margherita”.  I assured him it was different than the margaritas with tequlia in them.  The first thing I noticed about this pizza is the size.  It was larger than some of the other frozen gluten-free pizzas on the market.  The box notes that there are 3 servings, so it is not intended to be a personal pizza.

More about Bella Monica:

Since 2000, when chef/owner Corbett Monica and his wife Julie opened the doors to this neighborhood trattoria, Bella Monica has become an extension of Nana’s table. It is a place where guests become family at our tables and enjoy Nana’s recipes. Keeping true to tradition, we use only imported San Marzano tomatoes and the freshest ingredients just like Nana would.

Being in the food industry, we had heard of gluten-free diets and Celiac’s disease but where not aware of the scope and impact it had on people. Then in 2004 a friend of our family who happen to be a professor at UNC Chapel Hill’s Keenan Flagler Business School suggested that we take a good look at the gluten-free food category. He was on the gluten-free diet and at the time was really disappointed in what the marketplace was offering. He suggested there could be a huge opportunity for a company who was focused on quality and great taste.

Flash forward to the spring of 2008 when another friend and veteran of the baking industry suggested we try some pizzas crusts made from a particular type of gluten-free flour. We made up some pizzas using these crusts, took one bite and knew instantly we had something special. Crisp, great taste profile and it looked like a real pizza – not a rice cracker with pizza toppings on it. Experimenting with different topping combinations and packaging design started immediately and by January of 2009 we were selling to retailers up and down the east coast. In addition, we invented a gluten-free menu for Bella Monica Italian Restaurant and put in place a service system that makes sure guests feel comfortable that they will not be “gluten-bombed” when they dine with us.

Throughout we discovered just how much of an impact our food was having not only on peoples’ stomachs but their hearts. Positive reviews continue to pour in from all over the Internet via blogs, emails and phone calls. Today our mission is clear. Make delicious gluten free pizza products that can be shared by those on or off a gluten free diet. Like our Nana said: “Everyone to the table. Mangia! Mangia!”

I had a hard time not digging into Jon’s snack/dinner when I was taking these pictures!  The aroma of hot cheesy pizza was almost too much!  The pizza has a delicate, yet sturdy thin crust that is topped with a well-seasoned tomato sauce, fresh basil and cheese.  Jon didn’t waste any time digging right in and really enjoyed it.  These days if he isn’t complaining about the food he is eating, it is a hit in his book.

In addition to the Margeriata pizza, Bella Monica also makes Spinach and Tomato and Mushrooms and Herbs varieties.  If personal size pizza is more your thing, Bella Monica is now making 6-inch pizzas in Pepperoni, Spinach and Feta and Three Cheese varieties.  Bella Monica pizzas can be found in stores across the US, like Kroger and Earth Fare.  The restaurant is located in Raleigh, North Carolina if you are lucky enough to live close by or be passing through the area.  I may need to make a detour the next time we go through North Carolina on our way to the beach!

Have you tried Bella Monica flatbread pizzas?  What did you think?

You are reading Review: Bella Monica Gluten-Free Margherita Pizza. This post is the property of Celiac-Disease.com © 2012.

I believe that I first heard about Cape Cod feta & rosemary chips in cyberspace, so when I spotted a bag of them at Earth Fare last week, it was a pretty easy decision for me to pick them up and put them into my cart.  I love a crisp kettle chip, but add a couple of my favorite flavors and I may just be in heaven!

These chips were seasoned perfectly!  You know how some chips have way too much seasoning and more ends up on your hands than in your mouth?  Not the case here.  These have such a delicate balance of the rosemary and feta flavors, which only adds a level of fantasticness (is that a word?) to the chips.  You can’t go wrong with this flavor combination in a kettle chip. 

More about the Cape Cod rosemary & feta chips:

Chef Weldon has taken his signature Crostini appetizer and created what could be a signature chip. Taste the tangy, smooth feta, the unmistakable earthy rosemary, and a little garlic. It’s a combination that would bring any base ingredient to life, and one our hearty and robust kettle-cooked Cape Cod potato chips, it is nothing short of spectacular.

History:

Cape Cod Potato Chips began as a dream of producing and selling all-natural, kettle-cooked potato chips using a small-batch process that allows you to taste the true potato flavor.

The distinctive crunch and hearty flavor became legendary among Cape Cod tourists and quickly spread to the rest of New England and beyond. What started as a 800-square-foot storefront location on West Main Street in Hyannis, Massachusetts, is now sold in retail locations across the United States.
Having recently celebrated its 30th anniversary, Cape Cod Potato Chips continues to develop and launch new satisfying snacks that rise above the sea of sameness.

Many of the Cape Cod chips are gluten-free and are clearly labeled so right on the bag (the whole grain variety are not gluten-free).  Cape Cod chips can be found in stores across the US or online. 

Have you tried the new Chef’s Recipe rosemary & feta chips?  They are the perfect compliment to a deli style sandwich or a cold class of chardonnay. 

You are reading Review: Cape Cod Chef’s Recipe Feta & Rosemary Chips. This post is the property of Celiac-Disease.com © 2012.

Put special occasions back on the calendar! Jules’ Cake Mix isn’t just delicious and easy…but it’s the real deal. No more using a mix that only makes one layer of a cake or only makes 12 cupcakes. Jules’ Cake Mix makes two delicious 9-inch round cakes, or makes 24-30 yummy cupcakes (what’d you expect from Jules, anyway?). And, because Jules knows many of you have other dietary restrictions, you add the sweetener that suits you—sugar, coconut palm sugar, evaporated cane juice, vegan sugar: any granulated sugar will do. This mix has a 15-month shelf life, so order extra to have plenty on hand for those special, or not-so-special occasions that deserve cake!

Jules Gluten Free Cake Mix can be ordered straight from the website.  The mix is $10.95 plus shipping, but when ordered with other Jules Gluten Free products totaling more than $49, shipping is free!!  While $10.95 may seem expensive for cake mix compared to some of the other gluten-free mixes on the market, remember that this mix affords the baker the ability to customize the mix.  Additionally, it makes twice the amount of cake or cupcakes.  See this mouthwatering cake below?  Make sure to click on the picture to get instructions on how to make it using Jules Gluten Free Cake Mix.

Jules plans to share many other cake variation recipes on her blog in the near future.  She wanted to get started with sharing the chocolate cake first, since it is so popular!

I am excited to give this mix a try to make larger cakes.  My family will tell you I am not much of a cake decorator, but I sure enjoy baking and eating them!

You are reading Jules Gluten Free Unique Cake Mix. This post is the property of Celiac-Disease.com © 2012.

(source)

The new tortillas come in three different varieties:

• Plain
• Spinach
• Fiesta

I love wraps for lunch, so I was excited to give these a try.  I used the plain and spinach varieties to wrap my turkey, cheddar and spinach up, while I used the fiesta tortilla for tacos.  They all have a great flavor and texture and were able to be rolled at room temperature.  Storing the tortillas at room temperature for more than a few days is not recommended, so I warmed a couple of them up in the microwave to see how they behaved.  They were just as easy to roll, though one of them split a little easier than the room temperature tortilla.  The only downside to these tortillas is size – I would love for them to be a little bigger.  One is not really enough, as it makes a smallish wrap, but two would be too much. 

Each tortilla contains 90 calories and 5 grams of fiber. 

Plain – Whole Grain Flours (Sorghum, Brown Rice, Corn, Amaranth, Quinoa, Millet, Teff), Corn Starch, Tapioca Flour, Rice Flour, Water, Canola Oil*, Xanthan Gum, Evaporated Cane Juice, Cultured Dextrose and Maltodextrin, Salt, Guar Gum, Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate, Corn Starch), Malic Acid, Active Dry Yeast, Apple Cider Vinegar

Spinach – Whole Grain Flours (Sorghum, Brown Rice, Corn, Amaranth, Quinoa, Millet, Teff), Corn
Starch, Tapioca Flour, Rice Flour, Water, Canola Oil*, Xanthan Gum, Spinach Powder, Evaporated Cane Juice, Cultured Dextrose and Maltodextrin, Salt, Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate, Corn Starch), Guar Gum, Dried Cilantro Leaves, Malic Acid, Garlic Powder, Apple Cider Vinegar, Active Dry Yeast

Fiesta – Whole Grain Flours (Sorghum, Brown Rice, Corn, Amaranth, Quinoa, Millet, Teff), Corn Starch, Tapioca Flour, Rice Flour, Water, Canola Oil*, Xantham Gum, Evaporated Cane Juice, Cultured Dextrose and Maltodextrin, Salt, Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate, Corn Starch), Guar Gum, Malic Acid, Red Bell Pepper Powder, Jalapeno Powder, Garlic Powder, Onion Powder, Carrot Granules, Parsley Flakes, Apple Cider Vinegar, Active Dry Yeast

Rudi’s Gluten-Free products are certified gluten-free by the GFCO and while they are not made in a dedicated facility, they are made on dedicated gluten-free equipment on separate production days.  To find Rudi’s Gluten-Free tortillas and other products near you, check the store locator here.   Do you like coupons?  Here is a $1.00 off coupon to use the next time you buy a Rudi’s Gluten-Free product.  Have you tried Rudi’s Gluten-Free tortillas yet?

***The products reviewed in this post were sent to me free of charge for review purposes.  The opinions shared here are mine and have not been influenced by anyone or anything.

You are reading Rudi’s Gluten-Free Adds Tortillas To Line-Up. This post is the property of Celiac-Disease.com © 2012.

Ted’s has a fairly extensive gluten-free menu.  Since it was lunch time, I knew I wanted a salad of some sort, so I opted for the “Big Sky Grilled” with the bison option and basil vinaigrette dressing on the side.  I appreciated that the salad was a reasonable size and not one that could feed four people.

The burger was big and juicy, just the way I like them!  This was the perfect amount of food for lunch, though I did manage to steal a few of these from Aaron.

Some of the best French fries on the planet.  No lie.  They are cut by hand and fried in a dedicated fryer.  I am considering using these to carb load for my next half marathon.

Had we been at Ted’s Montana Grill for dinner I would have had a difficult time deciding what I was going to eat.  There are so many tantalizing choices!  On my list of menu items to work through:

• Cedar plank salmon
• Canyon creek burger – Cheddar cheese, smoky bacon, fresh jalapeños, blackberry jam and a fried egg* “over-easy”
• Peppercorn burger – Seasoned and seared with peppercorns, Gruyere cheese, herb Dijon mustard and baby arugula

They also have Haagen-Daz ice cream, shakes and floats!!

Ted’s Montana Grill has a date on the gluten-free menu which states when the information will be valid until.  I like this because every now and then I will run into a gluten-free menu that is dated more than 2+ years in the past.  One that comes to mind that was really old is Quaker Steak and Lube’s gluten-free menu.   The one I was given the past few times I have dined there was dated “2007”, though the one they have posted online has “2010″ on it.  Things like that don’t do much for instilling confidence in the staff or the establishment.

Ted’s has locations across the Eastern part of the US, Colorado and Montana (of course).  And, if all of the above wasn’t enough to convince you that Ted’s is a great place, check out their commitment to the environment.

Ted’s Montana Grill has a deep commitment to the environment and our goal is to be 99% plastic-free.  That’s why we re-introduced the paper straw, (not produced in the United States since 1970) and use it in all of our restaurants.  Menus are printed on 100% recycled paper.  Our to-go cups are made of cornstarch that bio-degrades in landfills in just 50 days.  Soft drinks are served in recyclable glass bottles.  Our take-away food is placed in Bio-Plus Earth Containers, which are high-quality, bio-degradable containers that are microwavable.  These containers have been endorsed by the Green Restaurant Association.  In addition to maintaining a 99% plastic-free restaurant, we also try to conserve energy and water.  In Tallahassee, Fla., we worked with the city’s Energy Services division and One World Sustainable Inc. to install 66 solar panels on the top of our restaurant.  And we are always looking for innovative ways to reduce our energy consumption like wind generators as well as low voltage lighting in all of our restaurants.  Many of the restaurants feature water-efficient toilets in order to help conserve water.  And all of our restaurants are non-smoking.

Will all of this change the world? Maybe, maybe not. But it’s the right thing to do

Have you eaten at Ted’s Montana Grill?  What did you have?

You are reading Impromptu Gluten-Free Lunch at Ted’s Montana Grill. This post is the property of Celiac-Disease.com © 2012.

Brunch doesn’t have to be complicated.  It can be simple to throw a few naturally gluten-free dishes together.  One of the easiest ways to make brunch gluten-free is to focus on what you can make with minimal substitutions.  Shirley from Gluten-Free Easily does this well with her Crustless Quiche Lorraine.  There is no complicated crust to make, just a bit of gluten-free flour is added to the egg mixture.  Fruit is a super-simple, yet impressive side dish that pairs well with egg dishes.  It doesn’t take long to cut up a melon and toss in some cut strawberries, blackberries and maybe some pineapple or grapes.  Feeling fancy?  Serve mimosas – all you need is orange juice and champagne. 

If you plan on leaving the cooking to someone else, that is fine too.  There are plenty of things you can do for Mom that don’t involve food.

• Plan a hike
• Plant flowers in her garden or pots
• Purchase a gift card for a pedicure or massage
• Take over her chores/duties for the day

Try to steer the focus away from food.  I know that most of our family functions revolve around food when they should revolve around spending time with the ones we love.  Most importantly, take the time to really stop and smell the roses. 

Happy Mother’s Day to all of the wonderful Mothers out there!

You are reading Mother’s Day Gluten-Free. This post is the property of Celiac-Disease.com © 2012.

• Coconut
• Tart Cherry
• Apricot
• Coconut Almond
• Hazelnut Coconut
• Roasted Peanut
• Orange Almond
• Mexicali
• Walnut
• Ginger Almond

More about Baba Joon’s:

Baba Joon’s Chocolate Chewies is a family owned and operated business. Our goal is to provide a delectable and healthy chocolate treat for everyone, but especially for those with gluten-intolerance, celiac disease and children with autism, who have specific dietary needs.

We have been baking Chocolate Chewies since 1984 and have become a favorite to customers all over the country. We will be moving from Eugene, Oregon and are looking forward to relocating to our new facility in San Jose, California. It is our sincerest hope that you will enjoy these healthy little cookies, and make them a staple in your home!

I received samples of the Apricot, Orange Almond and Walnut varieties.

As much as I love apricot and chocolate separately, I don’t think I had ever tried them together.  I was amazed at the wonderful flavor combination and how well they complimented each other.  This was hands down my favorite cookie and each one is only 36 calories!!  The Orange Almond and Walnut varieties each have approximately 70 calories per cookie and were both very good, but I hold a special place in my heart for the Apricot nuggets from heaven!  These cookies are made from a base of powdered sugar, egg whites, cocoa, GF vanilla and salt with other ingredients added in to customize the cookie.  There is no flour used at all in the cookies.

Baba Joon’s Chocolate Chewies can be purchased right from their website.  They are priced at $6.40/package and have approximately 14 cookies per package.  There is a sale running right now:

Buy any 4 bags, pay for 3! Discount code: 1FREE4YOU

These may be a little expensive for an every day treat, but they would make nice gifts or special occasion treats.  Have you tried Baba Joon’s Chocolate Chewies?

***These cookies were sent to me free of charge for review purposes.  The opinions shared here are mine and have not been influenced by anyone or anything. 

You are reading Review: Baba Joon’s Chocolate Chewies. This post is the property of Celiac-Disease.com © 2012.

After running a half marathon the other day, I knew I would need a big sandwich to help me refuel.  I was thrilled to use these big slices of bread.  The package says there is no need to toast the bread, but I did.  I wanted a warm sandwich because I am always cold after I run.  I did taste the bread untoasted, though, and it was very good!  Turkey and cheddar with Grey Poupon and mixed greens were the fillings of my choice.

I was thoroughly impressed with this bread and wish it came in a bigger package!  Each package only contains 5 slices.  Schar considers each slice a serving, but I clearly used 2 for this sandwich and can’t see only using one unless I was pairing the sandwich with a bowl of soup.  Perhaps a grilled cheese sandwich and tomato soup should be added to my lunch menu this week!

Ingredients: water, corn starch,sourdough (rice flour, water), buckwheat flour, rice flour, psyllium seed husks (vegetable fiber), rice starch, sugar beet syrup, sunflower oil, soy protein, sugar, salt, yeast, modified cellulose, apple extract, citric acid, tartaric acid. CONTAINS SOY.

Each slice of bread contains 120 calories, 2 grams protein, 1.5 grams fat, 3 grams of fiber and 21 grams of carbs.  The sodium count is 320 mg per slice, so keep that in mind should you choose to use 2 pieces to make a sandwich.  The bread contains no milk, preservatives or GMOs, but does contain soy.

The Schar Deli Style bread can be purchased in stores across the US and online (though they are temporarily out of stock right now).

Have you tried Schar’s new Deli Style Bread?  What did you think?

**This bread was sent to me as part of a package to review by Schar.  The thoughts shared here are mine and have not been influenced by anyone or anything.

You are reading Review: Schar Deli Style Bread. This post is the property of Celiac-Disease.com © 2012.

I was thoroughly impressed when I watched the above video clip!  They really seem to take cross-contamination seriously and have minimized the chance of the gluten-free pizza coming into contact with any gluten.  The personal cheese pizza is manufactured in Conte’s Pasta dedicated gluten-free facility.  The dessert is a gluten-free chocolate fudge cupcake from Fabe’s All Natural Bakery, and is certified gluten-free by the GFCO.

The new gluten-free pizza and dessert will be tested in select Minnesota Chuck E. Cheese’s locations.  Hopefully those test locations will have enough business and positive experiences to expand the gluten-free pizza and cupcakes across the entire chain of restaurants.  How wonderful it will be for gluten-free children be able to experience pizza with their family and friends!

You are reading Chuck E. Cheese’s Adds Gluten-Free Pizza & Dessert. This post is the property of Celiac-Disease.com © 2012.

Rudi’s Gluten-Free is running the “Spread the Bread” campaign this month to help raise awareness.  By visiting Rudi’s Gluten-Free Facebook page, you can get $1.00 off coupon and then choose a Celiac organization of your choice to receive $1.00 donation.  After  you choose, you can share with your friends on Facebook to help “Spread the Bread”!

The National Foundation for Celiac Awareness is offering the chance to win a “Pantry Raid” by Alice Bast, NFCA Founder & President.  All you have to do to enter to win is donate $20.00 or more to the NFCA between May 1 – 31, 2012.

The NFCA is also running the KISS blogger campaign.  The NFCA blog will be full of tips for every stage of the gluten-free journey from beginners to veterans.

Udi’s Gluten-Free has created a Pinterest board with all kinds of facts about Celiac Disease to help raise awareness.

Schar will be hosting a Twitter party on May 15, 2012 from 6-7 PM EST.  I have been asked to be a part of the Twitter party and can’t wait to share some great information and help distribute some great prizes!!  To get involved in the party see the information below

• Search #ScharCares
• Follow me on Twitter
• Follow Schar on Twitter

Last, but not least, you can help spread awareness too.  Educate those around you about Celiac Disease and the gluten-free diet.  When dining out help restaurant managers, chefs, severs understand the diet and the risks of cross-contamination to help prevent any mistakes.  Always say “Thank you” and use each and every opportunity to teach.

You are reading Celiac Awareness 2012. This post is the property of Celiac-Disease.com © 2012.