NFCA continues to hand out their GREEN certification for well-trained and educated restaurants who have processes in place to avoid cross contamination. Here’s their current list of “Great” restaurants.

Read my post on the back story here.

See their press release below:

Family entertainment center to pilot gluten-free pizza and cupcake in Minnesota store locations

MINNEAPOLIS, May 07, 2012 (Corporate Press Release:BUSINESS WIRE) — While pizza, dessert and soft drinks are all common favorites for adolescents, compliance with a gluten-free diet often excludes these food experiences from children and families when dining away from home. To accommodate guests with special dietary needs, Chuck E. Cheese’s has added gluten-free options to its menu. The new food items, which include a gluten-free pizza and chocolate cupcake, will begin testing at all Minnesota Chuck E. Cheese’s locations to gauge demand for future national availability.

“We’ve received an overwhelming response from families requesting that we add gluten-free products to our menu items for their kids who love to visit us but can’t enjoy a Chuck-E classic, pizza, because of special diet needs,” said Joe Elliot, Chuck E. Cheese’s vice president of research and development. “In light of growing concerns and sensitivity to this lifestyle, we listened to their feedback and wanted to provide options that better help everyone enjoy the full flavor of Chuck E. Cheese’s.”

Dining out safely remains a primary concern for food-allergic customers under strict dietary limitations. To avoid cross contamination or accidental exposure to gluten ingredients in Chuck E. Cheese’s kitchens, the personal cheese pizza, manufactured by USDA/FDA-approved, gluten-free facility Conte’s Pasta, will arrive to stores in frozen, pre-sealed packaging. The bake-in-bag pizza will remain sealed while cooked and delivered and until opened and served with a personal pizza cutter at families’ tables by the adult in charge.

Under the same procedure, gluten-free, chocolate fudge cupcakes naturally sweetened with fruits, vegetables and grains from Fabe’s All Natural Bakery will remain in pre-sealed, single-serve packaging through preparation and until opened and served at the table. To ensure high taste, integrity and quality standards are met before a national launch, testing these menu options helps Chuck E. Cheese’s deliver the same type of consistent, great-tasting food products that are expected from the leader in family entertainment and dining.

“From delivery to table, our procedures ensure that families can feel confident knowing their meal is completely within gluten-free guidelines,” said Elliott. “We’re happy we can provide a place ‘Where a Kid Can Be a Kid’ and enjoy great fun and food guilt- and gluten-free.”

Although these menu options are not available at every Chuck E. Cheese’s location at this time, the restaurant is evaluating the possibility of introducing gluten-free birthday parties and other special dietary products nationwide if test markets perform well. In addition to the successful launch of its new pizza recipe last year, Chuck E. Cheese’s plans to continue adapting its menu to offer dishes that accommodate the changing tastes, dietary needs and lifestyles of families all over the country.

See Conte’s Website.

See Fabe’s Website.

Corporate Press Release: May 7, 2012:

Domino’s Pizza consulted with the National Foundation for Celiac Awareness (NFCA) to ensure its products and team member training meet the standards of the foundation’s GREAT Kitchens Amber Designation. NFCA’s GREAT Kitchens is an official credentialing program that has expanded to include restaurants offering gluten free products with varying kitchen practices, therefore suitable for those with gluten sensitivity under the Amber Designation.

Domino’s new Gluten Free Crust provides a great-tasting option for consumers who previously could not enjoy pizza from the recognized world leader in pizza delivery because of sensitivity to gluten – a protein found in wheat, rye and barley.

“Many of our customers have asked for a gluten free crust, and Domino’s is excited to offer a product to customers with mild gluten sensitivity – as well as partner with the NFCA, which has been instrumental to our learning more about how to take this step,” said J. Patrick Doyle, Domino’s Pizza president and CEO. “The prevalence of gluten sensitivity has become a real issue with significant impact on consumer choice, and we want to be a part of the solution. Now, the whole group can enjoy Domino’s with the addition of our new Gluten Free Crust.”

While Domino’s new Gluten Free Crust is appropriate for those with mild gluten sensitivity, Domino’s and the NFCA do not recommend it for those with celiac disease. Domino’s and the NFCA found that while the crust is certified as gluten free, current store operations at Domino’s cannot guarantee that each handcrafted pizza will be completely free from gluten.

“The NFCA is thrilled that Domino’s Pizza has developed a product that will improve the quality of life for many of the estimated 18 million Americans who are gluten sensitive,” said Alice Bast, NFCA founder and president. “Not only is Domino’s Gluten Free Crust a huge win for much of the gluten free community who can now get pizza delivered to their door, it’s also delicious. Customers aren’t going to believe they’re eating a pizza made on a gluten free crust when they try it. And the variety of fresh toppings that are available is a giant leap ahead.”

In an effort to remain open and informative about Domino’s Gluten Free Crust, Domino’s has created a video on YouTube that allows customers to decide whether this product is suitable for their diet, found here: www.youtube.com/user/dominosvids.

“Offering Domino’s Gluten Free Crust is a big step for us, and we wanted to make sure we were doing it right,” said Doyle. “Domino’s is doing that by partnering with experts at the NFCA and by empowering the gluten sensitive community with the information they need.”

Domino’s new Gluten Free Crust is available in stores across the U.S. in a small, 10-inch size only, and prices vary by store.

Domino’s pizza made with a Gluten Free Crust is prepared in a common kitchen with the risk of gluten exposure. The National Foundation for Celiac Awareness supports the availability of Domino’s Gluten Free Crust, but cannot recommend the pizza for customers with celiac disease. Customers with gluten sensitivities should exercise judgment in consuming this pizza.

Ingredients: Water, Rice Flour, Rice Starch, Potato Starch, Olive Oil, Evaporated Cane Juice, Tapioca Flour, Potato Flour, Fresh Yeast, Avicel, Salt, Calcium Propionate.

See Domino’s frequently-asked questions page about the pizza.

Atlanta, GA (PRWEB) April 24, 2012 Ted’s Montana Grill has been named “Best Gluten-Free Restaurant Chain” in the 2012 About.com Gluten-Free Readers’ Choice Awards, an online competition where About.com readers nominated and voted on their favorite gluten-free products and options. The restaurant company introduced its gluten-free menu in 2005 and added a new gluten-free Salt-and-Pepper Trout entrée this spring.

“Although we’re known for our bison specialties, we try to feature options for many types of dietary needs,” said Chris Raucci, corporate chef for Ted’s Montana Grill. “We’re proud to be recognized for our gluten-free choices and plan to continue enhancing our gluten-free menu to offer new products.”

The restaurant company continues to evaluate and enhance its gluten-free menu. One example is the new Salt-and-Pepper Trout, a healthy, lighter option for guests with just 650 calories per serving. This fresh, flaky fish is topped with a flavorful house-made salsa of roasted corn, tomatoes, cilantro and a hint of citrus, and served with sides of oven-roasted asparagus and vine-ripened, sliced tomatoes.

The rest of the gluten-free menu includes appetizers, salads, entrées, burgers, sides, desserts and even kids’ meals. Guests can start with an appetizer of Grilled Shrimp, choose from seven different salads with six dressings such as “Eggless” Caesar, enjoy one of eight entrée options, including everything from Bison or Beef Tenderloin Filet to Cedar Plank Salmon to Roast Turkey, and top it off with Häagen-Dazs ice cream, a hand-made milkshake or a float. The restaurants also offer 16 burger options without the bun (guests can also bring their own buns), made with naturally raised bison, Certified Angus beef or all-natural chicken, and served with a side of the popular gluten-free fresh-cut french fries. In fact, Jane Anderson with About.com Guide said it was Ted’s fries that “won a lot of the readers over.”

Visit http://www.tedsmontanagrill.com for a complete menu and list of restaurant locations.

About Ted’s Montana Grill
Ted’s Montana Grill is inspired by the Old West and a simpler time, when saloons served authentic food and drink to everyone, from cowboys to land barons, and genuine hospitality was a virtue. Ted’s is known for its time-honored American favorites, made 100% fresh, hand-prepared and served with pride – from traditional comfort food to special signature dishes. Headquartered in Atlanta, Ted’s Montana Grill was co-founded in 2002 by Ted Turner, the media entrepreneur, environmentalist and philanthropist, and award-winning restaurateur George McKerrow. Learn more at http://www.tedsmontanagrill.com, or find Ted’s on Facebook at http://www.facebook.com/tedsmontanagrill or on Twitter, @tedmontanagrill.

From their website:
For your convenience, the current products listed below have been fully evaluated and qualify as gluten free using standards proposed by the US Food and Drug Administration (FDA). Please note this list is not all inclusive as we have other gluten-free confections.

The best way to determine if our products contain a gluten ingredient is to read our product label. This label includes an accurate, current listing of the ingredients in our products. Because, on occasion, the list of ingredients can change, we strongly encourage you to check the ingredient label on the package each time before you make a purchase.

See the GLUTEN FREE LIST here.

Stores Will Also Begin Tagging Gluten Free Cosmetic and Drug Items

Ahold USA’s Stop & Shop, Giant and Martin’s are highlighting their  gluten-free foods with about 3,000 new blue and green shelf tags that say “gluten free.”

Nonfood item will add to the number of tags on the shelves, as the retailers evaluate additional gluten-free products and investigate the gluten status of nonfoods, which can be harmful to those who are sensitive to gluten.

“We’re looking to tag nonfood products such as shampoo, lotions and vitamins,” Suzi Robinson, spokeswoman for Stop & Shop’s New England division told SN. “More products will be confirmed and added on a rolling basis.”

“We want to make grocery shopping as convenient as possible for all our shoppers,” said Anthony Hucker, president of Giant Food, which operates 173 supermarkets in Virginia, Maryland, Delaware, and the District of Columbia, and employs about 22,000 associates. “People who maintain gluten-free diets no longer have to check ingredients on every item they purchase in Giant, but instead look for the blue-and-green gluten-free shelf tags. We’re happy to offer this convenience to all our customers, whatever their dietary needs may be.”

From Stop & Shop’s & Giant’s/Martin’s Website: There are plenty of naturally gluten-free foods which will provide the nutrients you need to stay healthy. The best way to stay gluten-free is to choose fresh foods and cook from scratch as much as possible. See the Gluten-Free Shopping List and our list of gluten-containing foods and ingredients to avoid.

Visit our Gluten-Free Resources page for great books, magazines, websites and recipes to help you understand more about living gluten-free.

Phillip's Better Lemon Chicken

A recent visit to P.F. Chang’s brought an exciting revelation. The gluten free menu has been expanded – adding back in some old favorites, as well as the addition of several new menu items to the already substantial gluten free menu.

P.F. Chang’s has built a solid reputation in the gluten free community due to their attention to cross contamination and detail, as well as their generous menu, which includes starters, main dishes, side dishes, and desserts. Their preparation procedures include separate tools and pans for gluten free items and training for their staff. Your gluten free items will arrive at your table on a round plate, while your party’s non-gluten free items will arrive on square plates, so you can immediately tell which ones are yours. Be sure to ask for the gluten free soy sauce to be brought to the table as well.

Here are the new menu items:

• Asian Tomato-Cucumber Salad – A light and refreshing medley of tomato, cucumber and red onion
• Caramel Mango Chicken – Fresh tender chicken caramelized in a Southeast Asian glaze wok-tossed with fresh mango, tomatoes, fresno chilies and Thai Basil
• Crab Fried Rice – Wok-fried rice with lump crab meat, shiitake mushrooms, asparagus, egg, smoky bacon, zesty lemon and Sriracha
• Lemon Scented Brussels Sprouts – Thinly shaved, wok-charred with ginger, garlic, Thai basil and fresh lemon zest
• Vietnamese Crab Salad – Lump crab meat tossed with green papaya, mango, apple, fresh vegetables and herbs in a zesty Vietnamese Nuoc Cham dressing

And the old favorites that have been added back in:

• Dali Chicken – spicy chicken dish served with potatoes and leeks
• Phillip’s Better Lemon Chicken - Lightly dusted and quick-fried chicken served with broccoli in a tart, sweet citrus sauce

See the complete Gluten Free Menu here.  (Click Gluten Free)

Photo Credit: AKM-GSI

Another celebrity brings press attention to the gluten free diet, but it’s not all positive. This week, singer Miley Cyrus became the latest celebrity to endorse a gluten-free diet, claiming she has a gluten and lactose allergy.

“For everyone calling me anorexic I have a gluten and lactose allergy. It’s not about weight it’s about health. Gluten is crapppp anyway!” she tweeted Sunday.

Later that day she added, “everyone should try no gluten for a week! The change in your skin, physical and mental health is amazing! U won’t go back!”

Cyrus, who has recently been photographed taking a lot of pilates classes and looking fit, may indeed be thriving on the challenging gluten-free diet, a tough regimen that cuts out wheat. barley and rye. (LA Times)

She says she’s lost weight on her new gluten free diet, but that may in fact, be due to the fact that she’s cut out her steady diet of beloved junk food.

“This response sparked attention, from multiple critics. Heather Mangieri, a registered dietitian in Pittsburgh and a spokesperson for the Academy of Nutrition and Dietetics, said, ‘We actually see people gaining weight on gluten-free diets. That’s because dieters craving bread, waffles and cookies may load up on gluten-free versions that add fat and sugar to make up for lost taste and texture.’” (Huffington Post)

Critics are quick to point out that a doctor should be involved with diagnosing celiac disease or non-celiac gluten sensitivity before going gluten free, and they often point out their opinion that the gluten free diet isn’t for everyone.

Why all the criticism of gluten free diets? While a gluten free diet does not automatically guarantee weight loss, many people are helped by a gluten free diet, including those with autoimmune disorders, ADD, autism, skin disorders, to name a few. A gluten free diet certainly won’t hurt you, especially if you are supplementing with the vitamins and minerals that you are missing by not consuming fortified wheat products (see a health professional who understands the gluten free diet if you are unsure), and it may just help a variety of health issues.

Wouldn’t it be nice if the majority of the articles that surround Mylie’s new diet would wish her well, congratulate her for doing something good for her health, and point out the benefits of a gluten free diet for those who need it?

People love their gluten. Hostility seems to arise as more and more people find issue with gluten in their diets, especially well known people, and then begin to tell everyone they should give up gluten as well. Last night on The Tonight Show, Jay Leno said, “I didn’t know how much I loved gluten until I had a gluten free cookie.”

No. Everyone doesn’t need to go gluten free, but many find it very beneficial.

Nothing contained here constitutes medical advice. See a health professional for diagnosis and treatment of medical conditions.

Passover Time is Prime Time for Gluten Free Shoppers

Keep an eye out for these new products in your US grocery stores – just in time for Passover, but offered year round. Other gluten free products can often be found on the Passover aisles this time of year, so take a look!

Bayonne, NJ March 19, 2012. Press Release: Kedem Food Products – Passover isn’t just celebrated by Jews around the world, it’s also the time of year when the gluten free community looks forward to seeing aisles of gluten free food versus small sections or sparsely integrated items in their local chain supermarket. With every Passover comes a new group of items and this year Kedem has an exciting group of products to build on last year’s significant offerings.

Harold Weiss, Vice President of KFP shines when he talks about KFP’s marketing department. “One of our greatest strengths is the marketing team. They are quick to analyze trends, make use of our vast portfolio of brands identify new opportunities and bring the pieces together. Due to the nature of Passover and the dietary restrictions that the holiday brings, we are in a unique position to be gluten free experts, and not just because we say so. We’ve gone through the steps to receive gluten free certification from the Gluten-Free Certification Organization (GFCO) and we’re proud to support several organizations, including the Celiac Disease Foundation (CDF) that look to raise awareness of celiac disease among the general public and the healthcare community through education, advocacy and research.”

One of the most exciting introductions from Kedem this year is the The Sweet Goodies brand of licorice. Never before has a licorice been available for Passover, and Sweet Goodies are not only kosher for Passover, but tastes great too! Sweet Goodies licorice are gluten free, low in fat, available in sticks, belts and bites and are available in four flavors: Strawberry, Sour Strawberry, Sour Apple, Sour Blue Raspberry.

Building on last year’s runaway hit Yehuda Gluten Free Matzo Style Squares is a Toasted Onion Variety. “I’ve never seen a product take off as quickly as Yehuda Gluten Free Matzo Style Squares” noted Weiss, “While they were introduced for Passover, we had people who were gluten intolerant buying them by the case and requesting them long after Passover.” Both varieties are now available nationwide and will be available year round too.

Another fantastic addition to the Yehuda Gluten Free line is Yehuda Gluten Free
Cake Meal, which can be used as a coating for cooking or a flour substitute for baking.

Rounding out this year’s introductions is Jeff Nathan Creations All Natural Gluten Free Panko Flakes. Part of the line developed by Chef Jeff Nathan, Executive Chef of New York’s famed Abigael’s Restaurant Group, Chef Jeff is well known for his television series
New Jewish Cuisine and his cookbooks. Jeff Nathan Creations All Natural Gluten Free
Panko Flakes are all natural with no artificial flavors, colors or preservatives and makes a great topping for casseroles or coating for chicken or fish.

“After 30 years, one of my biggest rewards is seeing new products and unique ideas go from concept to store shelves. I love visiting stores and watching people pick up our products.” Added Weiss “As the demand for gluten free products continues to grow, we’ll continue to increase our offerings, look to make products available year round and always welcome feedback and suggestions.”

PRESS RELEASE
FOR IMMEDIATE RELEASE

CHICAGO – Leading physicians, scientists and researchers in the fields of celiac disease and gluten sensitivity in the United States and Canada have joined together to form the North American Society for the Study of Celiac Disease (NASSCD).

Membership in the NASSCD is open to medical, scientific and allied health professionals in the fields of celiac disease and gluten sensitivity in the U.S., Canada and Mexico.

The NASSCD will hold its first General Assembly meeting on Sunday, May 20, in San Diego, Calf., during Digestive Disease Week.

The NASSCD’s overall mission is to advance the fields of celiac disease and gluten-related disorders by fostering research, and by promoting excellence in clinical care, including diagnosis and treatment of patients with these conditions.

Stefano Guandalini, M.D., founder and medical director of the University of Chicago Celiac Disease Center, was elected as the NASSCD’s first president.

“I am honored and delighted to have been chosen to lead this member-based society as its inaugural president,” Dr. Guandalini said.

“We are encouraged by the progress we have all made in advancing the fields of celiac disease and gluten sensitivity over the last many years,” Dr. Guandalini said. “We look forward to working together even more effectively in the future to improve diagnosis and treatment and, ultimately, to find a cure for celiac disease.”

Appointed as NASSCD president-elect was Joseph A. Murray, M.D., a clinical practitioner and researcher specializing in celiac disease at the Mayo Clinic in Rochester, Minn. Dr. Murray will succeed Dr. Guandalini as president when the latter’s two-year term expires.

Daniel A. Leffler, M.D., M.S., director of clinical research at the Celiac Center of the Beth Israel Deaconess Medical Center in Boston, was appointed as NASSCD secretary.

Elena F. Verdú, M.D., Ph.D., an associate professor the Department of Medicine at McMaster University in Hamilton, Ont., will serve as treasurer.

Councilors-at-Large to the NASSCD Executive Council are:

• Peter H.R. Green, M.D., director of the Celiac Disease Center at New York’s Columbia University, and professor of clinical medicine in the College of Physicians & Surgeons.
• Chaitan Khosla, Ph.D., professor of chemistry, chemical engineering and biochemistry at Stanford University, where he is chairman of the Department of Chemical Engineering.
• Edwin Liu, M.D., a clinical practitioner at Children’s Hospital Colorado in Aurora, Colo., and associate professor of pediatrics at University of Colorado Anschutz Medical Campus.

The NASSCD has been established to pursue a wide variety of activities, including the following:

• Organize educational, training and scientific conferences, workshops and similar gatherings for the medical and scientific communities;
• Encourage careers in the field of celiac disease by promoting education, training and mentoring of clinical practitioners and researchers;
• Develop funding by private and public sources for research, and to use a peer-review process to award grants;
• Provide leadership in the development of clinical and research protocols with the goal of assuring early detection, proper treatment and scientific progress;
• Provide patient-support groups and other relevant organizations with medically and scientifically sound information about the causes, diagnosis and treatment of celiac disease and gluten sensitivity.

The NASSCD will act as a liaison between the North American celiac disease medical community and the International Society for the Study of Celiac Disease.

Celiac disease is a genetically inherited autoimmune condition that causes injury to the small intestine and is triggered by the consumption of gluten, a protein found in wheat, rye and barley. Approximately 1 percent of the population is estimated to suffer from celiac disease, though the condition often is undiagnosed or misdiagnosed.

Gluten sensitivity is a less well-understood condition with a broad range of symptoms, including fatigue, migraine headaches and digestive disorders, and whose mechanism is not yet identified.

FOR FURTHER INFORMATION
Steven Galante, Interim Executive Director, spgalante@nasscd.org, or 781-431-8138
Carol Shilson, Executive Director, University of Chicago Celiac Disease Center, cshilson@bsd.uchicago.edu, or 773-834-0166