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  • DaedalusHowell

    It’s been said that “man doth not live by bread alone,” but he can certainly die from it as two- dozen gluten-intolerant people found out after eating fraudulent “gluten-free” bread.

    The New Observerr reported that “Paul Seelig, 48, was found guilty Monday of 23 counts of obtaining property by false pretense after a trial in which he was painted as a prolific liar. A handful of his former customers attended the two-week trial in Wake County Superior Court, and several testified against him.”

    Though he advertised that his bread was made in a 150,000-square-foot commercial kitchen and that he cultivated his own grains on a 400-acre farm, his company, Great Specialty Products (haha!) actually purchased them from a commercial baker in New Jersey…

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  • DaedalusHowell

    Anyone who came of age in the 70s, 80s or 90s knows the cultural reach and impact of granola bars –at least on one’s brown bag school lunch. There were ubiquitous, consistent and expected –a prepackaged apology for the inevitably squished sandwich that would only see a few token bites before being tossed. However, for those suffering from gluten-intolerance issues such as Celiac Disease, granola bars were far from a lunchtime salvation –they non-existent. Gluten-free granola bars simply didn’t exist, at least not in wide distribution, until now.

    As their PR flak giddily crowed in a recent release, Bakery On Main addresses this grievous oversight with its latest foray into the gluten-free market, Soft & Chewy Gluten Free Granola Bars.

    Bakery …

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  • DaedalusHowell

    Given the recent ubiquity of Gwyneth Paltrow (from Glee to the Oscars and her pro-mommy-lifestyle-themed newsletter GOOP), it’s a wonder that the “G” in the so-called “G-Free” diet doesn’t stand for her first name. Or for that matter, why hasn’t Ms. Paltrow changed her name to “Gluten,” which would not only evoke her dedication to the diet but somehow not seem odd given her children’s names?

    Indeed, the gluten-free diet seems to be all the rage at present. Used to be that gluten-free diets were once the domain of those dealing with celiac disease. Now, however, consumer research group the Hartman Group reports 93% of gluten-free dieters have never been diagnosed with celiac. Instead, it’s just cool. Why? It wouldn’t seem there would be an u…

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  • DaedalusHowell

    For those on gluten- and wheat-free diets, the ultimate comfort food – mac ‘n’ cheese! –has long been verboten. Thankfully, a couple of California-based companies (where else?) have brought a couple of alternatives to the market.

    Annie’s Homegrown, known for its Vermont white cheddar mac ‘n’ cheese and iconic “Bernie the Bunny”, now offers a line of gluten-free products sure to make those with an intolerance to wheat-based foods say “yum,” or whatever a rabbit might say. Among them are Annie’s Rice Pasta & Cheddar, which is indistinguishable from its more traditional cousin. Moreover, a splash of milk and some boiling water and you’re in business in under 9 minutes.

    Likewise, Amy’s, the health-conscious maker of frozen and canned foods, prof…

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  • DaedalusHowell

    Pizza lovers know crust is a must but those with celiac and other gluten-inspired discomforts have often had to do without (remember “Pizza in a Cup” from the Steve Martin flick The Jerk?). Most substitutes have been epic FAILs and the only thing worse than faux dough is no dough. Recently, however, experiments with non-wheat flours have yielded some pizza-worthy alternatives that have caught on with a variety of regional pizza chains.

    Driven more by digestibility of its product for its entire customer base than mere market politics, gluten-free pizza has once seemed like a pain for chains. As awareness of gluten-free dietary needs has blossomed, pizzerias large and small are growing accustomed to making dough in more ways than one.

    Among th…

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