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Tell Us at NFCA: What Are Your Gluten-Free Dining Concerns?
When I dine out, I run through my usual questions: What’s in the salad dressing? Is the gluten-free pasta cooked in a separate pot? Can you use a fresh pan to cook my omelet?
Now, think about when you dine out. Do you know what questions to ask at a restaurant? More importantly, do you feel comfortable asking them?
At the National Foundation for Celiac Awareness (NFCA), it’s our mission to educate consumers like you about the risks of cross-contamination, arm you with the right questions to ask when dining out, and empower you to speak up and advocate for your health needs.
This summer, we will host an educational session about cross-contamination in restaurants and the impact this concern has on those who must follow a lifelong gluten-free diet. We aim to guide a conversation based on the need to bring attention to issues that those with gluten-related disorders face on a daily basis.
But first, we want to hear from you.
Our educational session wouldn’t be effective if we didn’t understand your questions and concerns. So, we want you to tell us about yourgluten-free dining experiences:
Please share your comments by filling out this form:
We would like to incorporate your comments into our educational session, so please submit your thoughts by next Tuesday, June 12, at 11:59 p.m. ET .
In GREAT Health,
Gluten-Free Snacking for Celiac Kids
By Miranda Jade Turbin
Probably one of the biggest challenges for parents of celiac and gluten sensitive kids is finding a variety of gluten-free snacks that are both appealing and healthy. This can be a challenge both in and out of the home.
One of the main snacking issues is not having enough gluten-free snacks within reach. Keep a variety of snacks stored in the house and car. Snacks that can be stored well in the car are: nuts, gluten-free crackers, dried fruit, and gluten-free energy bars.
At school, give your child’s teacher plenty of snacks to keep in your child’s locker or in the classroom. In addition to the snacks already mentioned, you can store microwavable gluten-free meals or soup, gluten-free dry cereal in zipper bags, canned fruit with pull-tab lids, and individually packaged cups of applesauce.
At home, you’ll be able to store these snacks listed above, as well as ones that require refrigeration such as gluten-free yogurt, sliced veggies and hummus, hard-boiled eggs, gluten-free pudding, and sliced cheese. Make it a point to prepare an abundance of snacks every week after your grocery shopping so that gluten-free snacks are handy for your child in your home at all times.
Over time, your child may grow tired of frequently eaten gluten-free snacks. To avoid this, provide a constant variety of new or different foods. Read gluten-free blogs, magazines, and cookbooks to get ideas or download a gluten-free recipe iPhone or smartphone app to help. Don’t afraid to get creative and experiment.
Here’s a delicious snack recipe to make with your gluten-free child: Gluten-Free Granola Bars
About Miranda Jade Turbin
Miranda Jade Turbin became extremely interested and involved in the subjects of celiac disease, non-celiac gluten sensitivity and gluten issues a number of years ago, after being diagnosed as celiac after many years of unresolved troubles. Since then, she has engaged in diligent research and writing about these topics, developing gluten-free recipes and reviewing companies for celiac consumer safety at the award-winning website: GlutenFreeHelp.info.
Gluten-Free Recipes for Summer Parties
By Chef Oonagh Williams
The season of summer parties is upon us and we don’t want to spend forever in the kitchen, even if we do have air conditioning. I don’t know about you, but I get tired of grilled or barbecued recipes. If you’re like me, then enjoy some of these recipes that break away from your traditional summer barbecue.
This is a mix of various dips based on what I like and what I already had in the house to work with: ½ lb of crabmeat and freshly roasted red peppers.
These are based on my English Viennese Fancies recipe – a piped shortbread easily made at home. In England, it is also sold in bakeries with raspberry jam and buttercream sandwiched between 2 cookies. These were taste tested and approved by people with and without gluten sensitivities!
This is a very soft, very rich dessert. Try using sweet raspberries, peaches, nectarines or whatever fruit is in season. Put the entire recipe in a serving bowl and dish out with the shortbread, or spoon into individual ramekins for a single-serving treat.
British-born award-winning chef Oonagh Williams has a culinary arts degree and was trained in London and Switzerland. Based in New Hampshire, Chef Oonagh began adapting meals to gluten-free versions after her son was diagnosed with gluten and lactose intolerance two years ago. To learn more, visit Chef Oonagh’s website at RoyalTemptations.com or ‘Like’ her at Gluten Free Cooking with Oonagh on Facebook.
If you haven’t entered to win NFCA’s Gluten-Free Pantry Raid, you’re in luck – we’ve extended the deadline! Now through August 31, 2012, donate $20 to NFCA and you’ll be automatically entered to win the Grand Prize – a gluten-free pantry makeover.
In case you missed it, here’s what the prize includes:
Additional prizes to be awarded include a one-on-one private cooking consultation via Skype with Chef Dan Kohler, star of NFCA’s Alternative Appetites cooking series, plus two gluten-free gift baskets valued at $250 each.
We’ll announce the winners on September, 13, 2012 – Celiac Awareness Day!
Get the full rules and regulations and enter to win here: