Diane

New GFCO Mark

Gluten Intolerance Group has announced the rebranding of the Gluten-Free Certification Organization (GFCO) mark to support global expansion.

GFCO companies will have until 2022 to completely adopt the new mark on packaging.

With the increased demand for label transparency globally, this new mark is meant to add even greater value to brands that are certified by GFCO. The design of the rebranded GFCO mark includes several identifiable features including:

The words “Certified Gluten Free” leave no question as to what the new mark represents.
The GFCO mark meets both the USDA requirements as well as international trademark registration requirements.
The inclusion of the gfco.com website on the mark not only clearly identifies GFCO as the owner of the mark, it also directs consumers to the GFCO website where they can search for certified gluten-free products.
Bi-lingual French-English and Spanish-English GFCO marks will be available in the coming months.

April Meeting Canceled

We received an email from GIG (Gluten Intolerance Group) home office:

GIG is continuously monitoring the situation regarding the outbreak of the Coronavirus (COVID-19) and wanted to provide you with some important information.

In the interest of public health and to mitigate the further spread of the virus, we are requesting that all group leaders evaluate their support group plans at this time. We ask that all in-person events, meetings, and activities be canceled or postponed for the next 30 days.

Therefore, we have decided to cancel the April meeting.

Mentors are available if you need assistance with living gluten free.

Columbia University Celiac Disease Symposium

Celiac Disease: Now and the Future is an international symposium hosted by the Celiac Disease Center at Columbia University. This is a scientific program designed for those interested in the development of non-dietary therapies for celiac disease including physicians, scientists, industry (pharmaceutical, diagnostic, biotechnology and food & agriculture) and investor/venture capitalists.

Celiac disease is very common, affecting about 1% of the population. Current therapy is dietary; however, there is increasing interest in non-dietary alternatives. This conference presents a unique opportunity to bring together those interested in the development of non-dietary therapies for celiac disease.

All food served will be gluten-free.

Friday, March 6, 2020 to
Saturday, March 7, 2020

Faculty House at Columbia University
64 Morningside Drive (between 116th and 118th Streets)
New York , NY 10027

Crepini Egg Wraps With Cauliflower

Crepini makes an interesting product: eggy crepes with cauliflower.

The package suggests using them to replace your wraps, buns, breads, taco shells, crepes and pancakes.

Crepini describes the crepes as a healthy alternative to breads as they have no sugar, dairy, grains or carbs. Perfect for people with diet restrictions.

But they are really tasty and fun. Family without diet restrictions loved them, too.

They don’t taste like much of anything. A bit eggy. The caulifloweriness was minimal. While I made savory wraps, they’d also work well with sweet fillings.

They are quite sturdy and hold up well while filling and eating.

The package suggests eating them straight from the refrigerator or heating for 10 seconds in a microwave or skillet. Didn’t seem to make much of a difference in my experience.

The package I bought at Costco is labeled gluten free, with fourteen 10 inch wraps for $8.99. Ingredients are eggs, cauliflower powder, olive oil, sea salt, xanthan gum, spices, and citric acid. Each large wrap has 30 calories.

The Crepini website notes a number of versions of the product. A friend found smaller size wraps at Aldi’s. And the Crepini website product finder says some are available at Walmart.

Basics of Gluten-Free Cooking Class

Believing that learning should and does continue throughout life, Cuyahoga Community College (Tri-C®) offers a variety of affordable and convenient community education courses. These noncredit courses are designed to promote individual development and improve one’s overall quality of life.

Tri-C offers a variety of hands-on and demo culinary classes for all skill levels, from beginners learning basic skills to advanced cooks discovering new techniques. Most classes are 2 hours and 30 minutes and cost $49. Classes are held in a state-of-the-art teaching kitchen located at Eastern Campus in Highland Hills.

They are offering Basics of Gluten Free Cooking on Feb 4, 2020 6:30 – 9:00pm.

This hands-on cooking class focuses on the basics of gluten-free food preparation. Students will learn and practice identifying gluten-free foods, cooking rice, preparing vegetables and baking.
Menu: Burrito Bowl Stuffed Peppers