A quick post today, for when you need a break from turkey and cranberry and pie and all of tomorrow's delicious foods. I know you already know what kiwi and potatoes are. I'm not that goofy. But, did you know that there are some new products on the market, made from the exotic kiwi and […]Click to continue reading »

First of all, thank goodness for the internet, without which I?m sure I would never read articles written for The Journal, distributed to the student population of Edinburgh, Scotland. Second of all, The Journal had a little story the other day about Dr. Carmen Sanchez-Torres winning a grant. I?m sure she?s lovely but I?m far […]Click to cont...

The folks at Halfpops sent me a really big box of samples the other week. Folks at Halfpops: if I didn?t have plenty of friends to share with, I would be very upset with you. How in the world is a mere mortal supposed to summon up the willpower to not eat all of these, […]Click to continue reading »

We have a few things in the schedule for the next couple of days, and I suddenly realized that we hadn't a single Thanksgiving post. Sacr?bleu! Hopefully by now you have your menu straight and you've either talked with your host or your guests about what having a gluten-free Thanksgiving entails (whether for one person […]Click to continue re...

I don't regularly read PizzaMarketplace.com, but this Q&A caught my eye and I thought it was worth sharing. If you live in the midwest, you may be familiar with Pizza Ranch. They have locations in nine states, but more importantly, they have gluten-free pizza. Culinary Research and Development Director Nancy Jordahl answered some questions abou...

Here?s a factoid for you: research shows that approximately 3 million Americans, or roughly 1% of the population, has been diagnosed with Celiac disease. This, plus the fact that many people choose to live gluten-free because of how it makes them feel, means that many more gluten-free products are showing up on the shelves of […]Click to cont...

The last thing I want to be is alarmist, so I don?t always post every little health scare that I find on the internet here. For a while I?ve been hearing murmurs of concern as regards Vitamin A, and I?ve resisted posting. Finally, though, there?s some hard data to back everything up ? which means […]Click to continue reading »

An interesting article from the most recent issue of Chemical & Engineering News to talk about today. "Call in the Food Fixers" takes a good look at all of the replacements we find in food today. The article isn't strictly tied to gluten-free foods, and examines the ingredients that allow us to eat foods without […]Click to continue readi...

The other week, Evol Foods mailed me some coupons so I could try out their gluten-free, microwavable bowls. Excellent. I totally dig coupons. And, obviously, since I?m writing about them ? I dug the Evol Bowls, too. Evol started as a burrito company, then got acquired by the people behind Bear Naked and expanded to […]Click to continue readin...

Did you know that people with celiac disease are eligible for certain tax write-offs? It?s true, but before you go getting all excited let?s go over the details. There are definitely people for whom the tax deductions are tangible, helpful, worthwhile ? but for most of us, it?s not quite worth it. The short explanation […]Click to continue re...

A recall has been issued for a limited number of Blue Bunny Personals, single servings of the popular ice cream. According to Wells Enterprises, who make Blue Bunny ice cream, the product was packed in the wrong carton. While the lid correctly identifies the contents as Super Chunky Cookie Dough ice cream, the packaging is […]Click to continu...

Drugs! On a different note than Wednesday?s alert, today?s post is about promising data on a drug for those of us with celiac disease. The drug, currently carrying the less-than-sexy moniker ALV003, was designed by Alvine Pharmaceuticals to diminish, ?gluten-induced intestinal mucosal injury in well-controlled celiac disease patients.? Phase 2a tri...

Recently, the OTC cough-and-cold line Robitussin got a makeover. The packaging was redesigned, but the ingredient lists seemed the same. Unfortunately, they may not be ? at least, for some of the products. Reports are conflicting, and I don?t want to falsely implicate any specific products so I?m not going to name any. As soon […]Click to con...

This is my first Halloween in Pittsburgh since college. I'm excited. I'm dressing up as Carmen Sandiego, if I can just find the right red hat. I'm also going to a friend's for dinner and the handing-out of candy to neighborhood children. Pretty psyched for that, especially because it's on me to bring dessert. At […]Click to continue reading &...

Sometimes you hear about a lawsuit and you have to wonder. There are cases ? like the infamous ?Coffee is hot!? McDonald?s lawsuit ? that seem frivolous at first but in actuality aren?t (the woman had 3rd degree burns on 6% of her body and was hospitalized for 8 days). Then there are cases that […]Click to continue reading »

I think my favorite flavor is the Pistachio. Or maybe the Hazelnut Chocolate. Or Almond. It would be a tough choice ? but since the team at Dolcetti sent me a bag of each of their five flavors of cookie, I didn?t really have to choose at all. Dolcetti cookies? self-described mission is (in part) […]Click to continue reading »

Halloween! It?s almost here. Are you dressing up? Are your kids? On the surface, Halloween can be a tough time to be gluten-free ? but as our numbers grow, so do the resources available for creating a safe, happy Halloween. First and foremost: gluten-free candy. Thanks to Heidi for posting a list of lists on […]Click to continue reading »...

Easy Eats is Easy to Digest There?s a new kid on the block, an easy-to-read and easy-to-love digital gluten-free food magazine,?Easy Eats. The benefits of a digital magazine are many: video, links, recipe creation, soon-to-come iPad, iPhone and Android apps. The thing is, the photos are stunning and the stories are fun. That?s really why […]C...

Traveling can be one of the most anxiety-inducing aspects of living gluten-free. Small wonder, given how hard it can be to communicate your needs to the staff at your local restaurants. However, it doesn?t have to be stressful, and a little bit of knowledge goes a long way. It?s also true that different places are […]Click to continue reading...

Mondays are for happy news, don?t you think?   We?ve spoken at length before about the various studies showing that women with celiac disease are at a greater risk for fertility problems. And we?ve all heard the anecdotes of individual women who ? after years of expensive, emotionally-draining, unsuccessful attempts to become pregnant ? give [...

Have you seen this logo before? If not, keep an eye out: you?ll likely notice it soon, on items that are featured in Triumph Dining?s Gluten-Free Grocery Guide. Those of you who already have the Grocery Guide know that it?s the best travel companion a grocery shopper could hope to have. Like us, you?re probably […]Click to continue reading &#...

It's long been accepted that celiac disease / gluten intolerance is linked with depression. And if you or a loved one have struggled through years of inconclusive doctor visits, of brain fog, of not feeling good and not knowing why ? well, then it's not hard to see the connection. The latest study on the […]Click to continue reading »...

When I saw the title of the article in the San Francisco Chronicle, I really thought it was a joke. Someone making fun of the trend towards eating ?new? strange things. Acorns? Puh-leeze. Except, it wasn?t a joke. Anywhere where oak trees grow, people really do eat acorns; they gather them, process them, dry them, […]Click to continue reading...

So, OK, I know researchers aren?t hard at work developing gluten-free flour solely for the joy of it. There?s money involved too (about $2.6 billion worth). But I still get a kick out of the lengths scientists are going to in order to feed me delicious things. Well, not just me. You too. Today?s study […]Click to continue reading »

The folks at SOYJOY were kind enough to send some samples our way. Who knew these baked snack bars would be so tasty? Let?s start with the basics: SOYJOY bars contain no wheat, rye, barley or oats so they?re 100% gluten free. These bars are produced in a gluten-free facility. First, the taste. We tried […]Click to continue reading »

How many times do you find yourself staring at what's on your plate, wondering if it?s safe? Maybe Aunt Susie promises the cake she baked is gluten-free. Or one of your favorite pre-diagnosis foods doesn?t have any red flags, but it isn?t labeled or certified gluten-free. Perhaps you suspect something in your cabinet is causing […]Click to co...

All that hooplah about celiac disease and gluten intolerance being full-body issues? It?s no joke. Add your kidneys to the list of organs that may thank you for going gluten-free. A recent study published in Gut journal showed a notable link between celiac disease and renal disease. The study, conducted in Sweden, examined data from […]Click ...

When we announced our gluten free grocery guide iPhone app a number of you asked when we?d bring something out for Android, too. Today is for you, Android folks. I?m happy to share with you Triumph Dining?s first Android App, gluten-free dining cards. Hooray! If you?re familiar with our gluten-free dining cards or their cousin, […]Click to co...

I guess it?s fall. I?ve been fighting it, but alas: summer is over, at least in Pittsburgh. The down comforter is back on my bed (and, OK, so is the electric mattress pad). The windows at home? Most of the time, they?re mostly closed. The peaches and nectarines are fighting for shelf space with apples […]Click to continue reading »

You know what I love? Yes, yes, OK. You?re right, I DO love puppies, rainbows, and ice cream. But I also love shiny new words ? especially when they just dress up something I?m already kind of familiar with. So you can imagine my delight when I learned the word tian. Huh? According to Slashfood, […]Click to continue reading »

We try to bring you timely information when there's a product that's been recalled or otherwise deemed unsafe for people on a gluten-free diet. Today is one of those days. The news comes via Jen Cafferty of Gluten Free Life with Jen and Tricia Thompson, otherwise known as the Gluten-Free Dietician. It revolves around Sami's […]Click to contin...

The other day I saw a recipe for gluten-free tabouli, and I was intrigued. I used to quite like the stuff ? a refreshing salad with parsley, mint, lemon juice, tomatoes, onion, olive oil, and kryptonite. I mean, erm, cracked bulger wheat. I am almost positive I?ve not had tabouli in 8 years; it?s not […]Click to continue reading »

Maybe the silveriest lining of having a restricted diet is that it forces a person to try out new tastes and flavors, to make up for what they can no longer have. It turns out, there's a lot of stuff out there that we can eat ? but sometimes we just don't know where to […]Click to continue reading »

About six months ago we wrote about a gluten-sniffing dog named Elias. A number of you were curious about how to get a gluten-sniffing dog of your own, and I promised that if I could find out more information I would share it. So, thanks in large part to a helpful tip from the lovely […]Click to continue reading »

Have you ever eaten jackfruit? I hadn?t, until my favorite adventurous vegan cooked up some gluten-free jackfruit barbeque back in the spring. I know I know, it?s practically fall, but hopefully you?ll forgive me the delay: this stuff is worth looking into, regardless of the season. There aren?t too many gluten-free, vegan meat alternatives. Tofu, ...

Happy Monday everybody. In light of the FDA's movement towards setting up gluten-free regulations for US products, some news about another country where celiacs aren't so lucky. According to Inside Costa Rica, Costa Ricca's president Laura Chinchilla recently vetoed a bill proposed to aid those with celiac disease. The government cited concerns abo...

Thanks to our readers for alerting us to this rather important piece of news: California Pizza Kitchen has pulled their gluten-free crust from the menu. A call to my local CPK confirms that the pizza is unavailable, pending review / reformulation. From the woman's tone of voice, I'd say I'm not the first person to […]Click to continue reading...

Add another company to the growing list of those whose products are now labeled gluten-free: Gorton's Seafood announced last week that their grilled fish is gluten-free. According to the press release, "Procedures have been implemented at the production location to avoid the risk of cross-contamination, and there is ongoing monitoring and testing t...

One of our favorite things to do around here is share new gluten-free products with you, which makes today's post a breeze to write. There's a new gluten-free flour blend on the market, developed exclusively for William-Sonoma by Thomas Keller and Lena Kwak of California's iconic restaurant, French Laundry. Earlier this week, the New York […]...

File this one under: cooooooool. We all know that right now the only treatment for celiac disease is a lifelong avoidance of gluten. Thankfully, there are quite a few researchers out there trying to broaden our options. There are vaccines in the works, and also some products that should allow the body to process gluten […]Click to continue re...

A quick read through the comments on both our original and follow-up posts about California Pizza Kitchen's new gluten-free pizzas?makes two things pretty clear: First: more of you (by the number of comments on the follow-up only) had positive experiences than negative. Second: many of you still have some significant concerns, sometimes as a direct...

In January, Subway announced a gluten-free program testing in the Dallas area. And you were all pretty excited (we had more comments on that post than any other I can think of). Today, I?m quite pleased to share with you Subway?s next gluten-free test market. Drumroll please?and the gluten-free sandwiches go to: Portland, Oregon! Currently […...

I was driving back to Pittsburgh the other day, and my route took me right past a farm stand. I?m a sucker for farm stands. Car stopped, I took a stroll through some produce. When I asked what had been grown on the farm (as opposed to elsewhere in Pennsylvania), the man pointed to these […]Click to continue reading »

I ate some bad pat? the other day. Bad for two reasons: one, it just wasn?t that good. Two, despite what I thought was a careful ingredient check, I got glutened. How do I know? Because I woke up the next morning with a canker sore. Ugh. It?s been a while since I had one […]Click to continue reading »

Since it?s Friday, something fun: I guess Kate Gosselin of reality-TV fame has a bakery? Anyway, she pulled a classic move ? flirtation via baked good ? only to find that the target of her affections was gluten-free. Nice to have you on our team, random TV guy! I have some cross-contamination concerns regarding the […]Click to continue readin...

A quick break from the FDA today, to share two small bits of news. There?s an interesting acquisition/merger to chat about, but first: a recall. The recall affects Winn-Dixie stores in Florida, Georgia, Alabama, Mississippi and Louisiana. Three Winn-Dixie branded baked goods were improperly labeled regarding their egg and wheat content. If you have...

On Friday I started digging into the FDA?s proposed gluten-free regulations. We talked about the PPM that the FDA is setting up: 20 PPM is currently the proposed threshold under which a food can be accurately labeled gluten-free. Today let?s delve deeper, shall we? Setting a threshold is one thing. Communicating that threshold to consumers […...

On Wednesday, the FDA reopened the floor for discussion about their proposed gluten-free labeling. Hooray! This is a very good thing. This is why there were giant cakes baked, marches marched, petitions signed, etc. And the fact that the FDA is open to comments and interested in listening to what we all collectively have to […]Click to contin...

We love getting comments. And we got a LOT of comments on our post about California Pizza Kitchen?s new gluten-free menu the other week. Not all of them were positive, so we wanted to acknowledge the dispute. In reading the comments on our site ? and in digging around the blogosphere for more stories ? […]Click to continue reading »

I love summer, but it?s hot outside. I love cooking, but it?s hot in my kitchen when the oven?s on. What?s a girl to do? Some days, the answer is takeout, or a salad. But other days, I really want to be in the kitchen futzing around for a while. And for now, that means […]Click to continue reading »