Category: News

CAPPELLO’S @ Heinen’s

When I was last at Heinen’s the Cappello’s line of products included pizza and pastas. You will find their products in the frozen food section. If you find more items please let us know!

Our household sampled the cheese and the pepperoni pizza and the lasagna noodles.

The pizza was super tasty and the crust was crispy! We’ve tried numerous frozen pizza options and have found these to be some of the most acceptable for a quick home meal.

The lasagna noodles were totally extraordinary! We made a vegetarian lasagna as we were having non-meat eating guests for dinner. They loved the pasta and had no idea it was gf. Best of all unlike other lasagna noodles that we need to par-cook or pre-cook these are used as is right out of the box.

Let us know what you find, share ideas on what you make!

RP’s PASTA @ Wholefoods

Over the past month we’ve tried all the items in RP’s pasta line and found them all to be amazing!

You will find them in the cooler with the cheeses, sauces and fresh pastas!

We used the tortellini served up in our bowls from a pot of chicken vegetable soup. I would not add the pasta to the soup directly since it will overcook. Because these pastas are not dried or frozen they cook up quickly, – under 5 minutes. Cook the pasta, add it to your bowl, top with your soup or sauce.

We tried the pastas with traditional pesto and artichoke lemon pesto both were perfect.

CEREAL @ Heinen’s

These items found recently on the shelf at Heinen’s! Organic and Gluten free!

Look for the labels on the upper left corner of the box.

The frosted flakes are a bit too sweet for my taste but mixing the frosted corn flakes with the unfrosted corn flakes – 1:1 – was the perfect combination.

If you give them a try let us know what you like best or what does not work.

Livestream: Extraintestinal manifestations of celiac disease

Celiac Disease Center at Columbia University Irving Medical Center is presenting this program.

Friday, December 2, 10 AM to 12 PM

Register

From their website:

The purpose of this series is to increase the knowledge base of participants in the pathophysiology, clinical presentation, diagnosis and management of celiac disease to make them aware of the potential increase of morbidity and mortality and to educate about the nature of a gluten-free diet. 

The target audience is adult and pediatric physicians and physician’s assistants, nurse practitioners, fellows, dietitians and nutritionists, researchers and patients.

This is the fifth in a series of 10 bi-monthly programs. 

Friday, December 2

10:00 AM – 10:30 AM Epidemiological Studies and Risk of Malignancy in Celiac Disease

10:30 AM – 11:00 AM Bone and Joint Manifestations in Celiac Disease

11:00 AM – 11:30 AM Colonic Manifestations in Celiac Disease

11:30 AM – 12:00 PM Case Presentation/Q&A

Register

Virtual Event: Is There Gluten in That Food? The Ins and Outs of Testing December 8

GIG – Gluten Intolerance Group – is presenting this program.

Register here

From the GIG website:

WHAT: Is There Gluten in That Food? The Ins and Outs of Testing

WHEN: December 8th, 5 pm PST/ 8 pm EST

How do you know the food you eat is gluten-free? Most of us look for a gluten-free label or certification mark on packaged foods, but may not be aware of what is behind that labeling. Testing is an important part of the process.  Our expert panelists will explain the details of testing to give you a better understanding of how it helps assure that your gluten-free food is safe.  We’ll also discuss special considerations that impact how to interpret results of personal test kits used for prepared foods.

This session will cover:

  • Why testing for gluten is so complicated
  • The use of rapid test kits, both by industry and individuals
  • The interpretation of test results
  • Why you might get a positive result with one kit and not another
  • “Hot spots” and the averaging of test results
  • Challenges with taking samples from whole grains
  • GFCO testing overview

About our Panelists 

  • Justin Bickford is the Scientific Director at ELISA Technologies. He works with staff, customers, and governments globally to help ensure products are free of gluten and allergens. He serves on multiple advisory boards on science education and credentialing.
  • Luke Emerson-Mason is the President and Laboratory Director at Bia Diagnostics, an independent ISO 17025 accredited contract testing lab specializing in food allergen and gluten analysis. He is responsible for ensuring the quality of test results, as well as researching and validating new methods and managing customer projects
  • Laura Allred has been the Regulatory Manager for the GFCO Certification Program since 2015. Her doctoral work was in immunology, specializing in autoimmune diseases. Prior to coming to GFCO, Laura ran a private laboratory that performed gluten and allergen analysis and developed gluten test kits.

Register here