News – Page 40 – Gluten Intolerance Group of Northeast Ohio

100% Gluten Free Daboros in Mayfield Hts.

Mayfield Hts.

Yes! Another 100% Gluten Free Restaurant has opened, or rather, re-opened, having relocated from Chardon.

DABOROS (The “bo” is for bowls, the “ro” is for rolls) lets you choose rice or noodle bowls—- hot or cold, raw or steamed, protein or all green—- rice wrap rolls, custom soups, fresh juices and smoothies. Always fresh daily, their goal is to serve healthy fast food to enhance life and satisfy the soul. Food IS fast, but there are also 12 seats available for sit-in dining.

It’s an entirely Gluten Free establishment with no wheat products on the premises, serving organic when available, non-GMO, local from farms, and preservative free. Offering Gerber shredded chicken breast, wild caught salmon, fresh avocados and free range eggs, they also have fresh in-house-made dressings with oil free options.

You may have seen their “grab and go” items at many Cleveland Clinic locations as well as the Indigo Hotel in Beachwood. Soon they will be updating their menu to include breakfast items (they may have already started) at their Mayfield location!

New Address: 1241 SOM Center Rd (RT 91), Mayfield Heights, OH 44124
New Phone: 440.862.4664
New Hours: Open M-F 9 am to 7:30 PM. Saturday 9 -3:30.
Old Website will soon be updated: daboros.com
Make sure you use their new phone listed above, as the old Chardon phone is still listed on the Internet.

Isn’t it great to have 100% Gluten Free dining? Let us know if you go! Make a point to stop by on off days or on your way somewhere new! Let this GF business know we want gluten free food! And hey… let them know you read about it through the Northeast Ohio Celiac Network!

GF Luncheon at Cuyahoga Community College Eastern Campus Nov. 24-25

Each year hospitality students at Tri-C offer the community open luncheons to showcase their culinary skills. On the Tuesday and Wednesday before Thanksgiving (Nov. 24th & 25th), the menu will be gluten free! The cost is $9 (cash only) and reservations are required. You can make a reservation any time between 11:15 and 12:30pm. Directions? Off Harvard past Richmond turn left and then left again into the parking lot. Go left until you reach a corner building with wall to wall windows. There should be signs to the Café 4250 entrance.

They will be featuring: Roasted Butternut Squash Soup, Sweet and Savory Maple Cranberry Pork Chop with Chipotle Mashed Sweet Potatoes, Rainbow Carrots and Pumpkin Mousse for dessert.

Treat yourself to an elegant luncheon with cloth tablecloths and servers who offer you their full attention as they learn their craft.
Café 4250
Student Run Restaurant/Cafe
Cuyahoga Community College Eastern Campus
4250 Richmond Road
Highland Hills, Ohio 44122
For reservations call 216-987-2496
or Email: Michele.Gaw@Tri-C.edu
Website: www.tri-c.edu/studentstaffdining

Don’t miss out! See you there!

Gluten Free Holiday Tips: Halloween, Thanksgiving, Hanukah, Christmas

Halloween Candy
•Two gluten free candy lists at About.com 2015 or CDF Candy List.
• Warning: Some candy bars that are normally GF are not gluten free if they are in holiday shapes or are miniaturized. (i.e. York Peppermint Patty, Butterfinger)

Thanksgiving & Christmas
• Butterball & Honeysuckle Turkey (and more brands) are GF.
(Butterball even has a GF gravy packet)
• Beware of how the turkey is cooked. If possible, ask the host to keep stuffing and gravy separated from the turkey so you can enjoy the main entrée. If the turkey is made in a cooking bag, it is possible that flour is used to coat the bag so the turkey doesn’t stick to it. Ask your host if cornstarch can be used instead.
• Honey Baked Ham and Honey Baked Roasted or Smoked Turkey are GF.
• Pumpkin (Libby’s canned is GF) or apple pie are easily made GF. For crust, consider using Bob’s Red Mill Pie Crust Mix. It makes 2 crusts and is available at Marc’s.

Gluten free social situations:
BYOM (Bring Your Own Meal)
-Consider bringing something in a covered serving dish, that is easily reheated in microwave and is without much fuss.
-Make it “substantial” (with protein and veggies),
–Serve yourself first … (prevents cross contamination)
-Make sure it’s something special, so you do not feel deprived … and others do not feel sorry for you.

Buffets:
Continue reading “Gluten Free Holiday Tips: Halloween, Thanksgiving, Hanukah, Christmas”

Ask The Dietitian: Recipe For Successful Dining

Question: I have had celiac disease for 2 years and I’m comfortable cooking at home. When I eat out, however, sometimes I run into servers who don’t seem to take my dietary restriction seriously. How do I get them to understand that I have to be gluten-free and I’m not just on some fad diet that I read about in a magazine? -James W.

Answer: Your question is an excellent one. You are not alone! It has long been my opinion that restaurant eating is the most challenging aspect of being gluten-free. As a first step, please take a look at the detailed list of suggestions on our website. In addition to what you will read there, here are some other tips you may find helpful:

1. Having basic knowledge of how food is prepared provides a tremendous advantage and will help you to know which questions to ask depending on what you are planning to order.

2. It is important that your servers understand that you cannot have any items containing flour, wheat, or gluten. This may help them understand the scope of your restriction. Many people try to handle menu decisions on their own without involving the server, which increases their chances of receiving an unsafe meal.

3. Use of the word “allergy” vs. celiac disease: There seems to be a bit of a backlash against people with “gluten allergy” as evidenced by comments made on late-night talk shows and sitcoms, as well as memes shared on social networking. To clarify, celiac disease is an autoimmune disorder, not an allergy. However, many with CD use the term “allergy” with the goal of emphasizing the seriousness of their special diet. According to servers interviewed, some customers claim to have a “gluten allergy” and then proceed to order food with gluten. Understandably, this is confusing to wait staff! Since so many people use the phrase “gluten allergy” these days (including people who are trying a new fad diet, those who heard it was healthy, and those with true intolerance, wheat allergy, or celiac disease) this two-word phrase has become confusing and significantly less meaningful over the past several years. Perhaps you can say, “I have celiac disease so I need to be strictly gluten-free.”

4. To dine out safely, it is vital to understand the ins and outs of the diet. Know which ingredients you can and cannot have. When we solely rely on the wait and cook staff, who may have little or no knowledge of which ingredients contain gluten, it is risky. While they may be aware that bread and pasta contain gluten, they may not be trained to scrutinize ingredient lists for words such as malt, rye, oats, barley, or even wheat. If you would like to receive counseling to discuss the specifics of a GF diet, consider scheduling an appointment with a dietitian who thoroughly understands your disease and its sole treatment.

For more dining tips, check out
Dining Tips from Beyond Celiac
Celiac Disease Foundation Dining And Social Eating

Thank you for your question and I wish you happy and safe dining!

Trisha B. Lyons, RDN

Yellow Box and Honey Nut Cheerios Recall

General Mills Inc. is recalling 1.8 million boxes of gluten-free yellow box Cheerios and Honey Nut cereal because they may contain wheat and therefore are not gluten free. This is a Class I recall because an allergen is involved and involves only one batch of all Cheerios manufactured. Consumers with wheat allergies, celiac disease or gluten intolerance should not consume products bearing the affected code dates and should contact General Mills for a replacement or full refund.

According to the GM press release, the bad lots were produced at the facility in Lodi, California during a four-day period for Yellow Box and thirteen-day period for Honey Nut. Cause for the recall was human error. If you have boxes of Cheerios in your pantry, the recall includes boxes with certain “Better if Used By” code dates and the plant codes LD which indicate it was made in Lodi, CA. Questions? Call 1-800-775-8370. (I called. My box was 18JUL2016 CR141107C. The CR stands for Cedar Rapids, therefore my box was not a recall box). The recalled codes made in Lodi are:

Honey Nut Cheerios
12JUL2016LD; 13JUL2016LD; 14JUL2016LD; 15JUL2016LD; 16JUL2016LD; 17JUL2016LD; 18JUL2016LD; 20JUL2016LD; 21JUL2016LD; 22JUL2016LD; 23JUL2016LD; 24JUL2016LD; 25JUL2016LD

Yellow box Cheerios
14JUL2016LD; 15JUL2016LD; 16JUL2016LD; 17JUL2016LD