Gluten Free Food Labeling Summit: May 4th, 2011 in Washington, DC

Hopefully by now, you've heard of the upcoming Gluten Free Food Labeling Summit being held on May 4th, 2011 in Washington, D.C.  The event, organized by 1 in 133.org, will feature the world's largest Gluten Free cake (13 feet tall) on Capital Hill in an effort to finally get the FDA to finalize what the term "Gluten Free" means on product packaging.  Wouldn't it be great if you could pick up a product that had the term "Gluten Free" on it and know exactly what that meant?  Kind of a no-brainer if you ask me.  But who am I - just some guy who must follow a medically required Gluten Free diet for life in order to be healthy due to my Celiac Disease.  It's not that important, right?  Wrong.

Post Cereals Certified Gluten Free???

Check out this interesting and alarming blog from Jules Shepard.
http://blog.julesglutenfree.com/?p=566
It appears that Post has been a little misleading in their use of the term "Certified Gluten Free" for their recently reformulated Fruity Pebbles & Cocoa Pebbles.  Doesn't the use of that term infer that a third party is involved in the certifications?
Thanks to Jules for pointing this out.
What are your thoughts?

Jules Shepard - Gluten Free Thanksgiving Class 10-29-10 @ Raleigh Earth Fare (and more...)

Want to host a perfect Gluten Free Thanksgiving?

Just wanted to let you all know about an upcoming wonderful opportunity - Jules Shepard will return to Raleigh on Friday, October 29th, 2010 from 6pm to 8pm for another Gluten Free cooking class.

much more after the jump...

Winner - Jules Gluten Free - Cookie Mix Giveaway

Congrats to Holly who posted about her recent trip to Pei Wei in Cary!  She'll be receiving THREE free cookie mixes from Jules Gluten Free.

For the remaining 6 people (bookworm, Kelley, C Claiborne, Wendi, John & Laura) who left a comment and entered the contest... if you would like your $5 off coupon for Jules Gluten Free products, I'll need your email addresses.  Please shoot me an email.  Thanks to everyone that shared their GF restaurant experiences.

Just a quick note - Yes, I am still alive.  Posting here at Gluten Free Raleigh has been a little light lately.  I've been very busy with life and am also attempting to enjoy my summer.  In addition, the last 2 years of blogging nearly 650 posts has worn me out a little I guess.  I do post tweets pretty often though about new products I am trying or dinner I am having out and about in Raleigh.  It's just easier than doing a full blog post.  Click here to follow me on twitter.  Hopefully, the activity on this blog will return soon but who knows.

Jules Gluten Free - Cookie Mix Giveaway

I've previously written about the brand new Gluten Free Cookie Mix now available from Jules Gluten Free.

I'm happy to now offer a product giveaway to one lucky reader.  Actually, there is something in it for everyone who participates - keep reading.  Thanks to Jules Shepard and Jules Gluten Free for sponsoring this giveaway.

Jules Gluten Free - New Cookie Mix Now Available

Just wanted to let everyone know about a newly available treat from Jules Gluten Free. Jules Shepard has been to Raleigh many times for Gluten Free cooking classes and she usually brings along a favorite - cookies. The item was requested so much by her following that a brand new cookie mix based on her frequently used recipe was released.

Jules Shepard Updates

Just wanted to mention a few updates from a Gluten Free Raleigh favorite - Jules Shepard.

1. Jules released a new free CookiE-book a few days ago (which has now expired).  However, for Gluten Free Raleigh readers, the offer has been extended through May 5th.  Click this link and enter the coupon code "cookie8" to get your free 18 page e-book featuring 11 Gluten Free cookie recipes.  The e-book normally runs $10.
2. Jules is taking part in a Celiac Disease fund raiser this weekend called "Making Tracks for Celiacs" which benefits the University of Maryland's Center for Celiac Research.  During this run/walk, Jules is attempting to raise $3000 and is already halfway to her goal.  It's not likely that most of you will be in Baltimore this weekend but you can still donate online to help Jules reach her goal.  If any of you have ever had the pleasure to experience a Gluten Free cooking class taught by Jules here in Raleigh, you know she is a great person and is a huge advocate/activist for Celiacs.  Now is our turn to repay her for making five trips to Raleigh for cooking classes over the last year or so.  Donate online to Jules' team here.  This event is in it's 9th year and has raised nearly $2 million towards increasing awareness and supporting research.  Definitely a great cause.
3. Jules is also currently working on finishing up her third book entitled Free for All Cooking.  This new recipe book (Jules' third book) will contain 125 recipes that are Gluten Free and can easily be made Allergen-Free.  It also features a really extensive substitution guide for common ingredients that you or someone in your family may be allergic too - pretty cool!  The book can be pre-ordered right now on Amazon.com and should be available in early October.

Snyder's of Hanover - Meet the Medically Required Gluten Free Diet

The following information was sent to me by someone very respected in the Celiac/Gluten Free Community - Jules Shepard - after her recent experience at the Expo West trade show.  I completely trust Jules' knowledge and judgment on the following situation and thought it vital to share with you her unfortunate experience.  Jules met an executive from the company Snyder's of Hanover which makes snack foods distributed throughout the USA.  The executive in question, VP of Marketing Rudi Fischer very easily and plainly brushed off the seriousness of making Gluten Free products in a conversation with Jules.  Apparently, Synder's is beginning to roll out a version of Gluten Free pretzels to the GF marketplace and they also make several other snack food "Products Made Without Gluten Ingredients" - whatever that means.  Jules was shocked at the statements made by this executive when she questioned him about the potential of getting the product certified Gluten Free (like via the GFCO.org).

Jules was so disgusted by the attitude of this high ranking executive that she crafted the following letter below to the company's CEO - Carl Lee.  Jules has asked me to post the letter and encourage my readers to become educated on the attitude of Synder's of Hanover as a warning.  I also believe that we have a chance to provide our feedback and possibly educate this company on what the Medically Required Gluten Free Diet really is.  The letter is shown below.  Thanks for looking out for us Jules!

Mr. Carl Lee
President & CEO
Snyder's of Hanover
VIA FAX 717-632-7207
March 26, 2010

Dear Sir,
Your company has undoubtedly identified the gluten-free segment of the food market as a high-growth opportunity. You are about to learn how vital truly gluten-free foods are to the health of this same population – a population which can be very vocal when they think they are being taken advantage of and when their health is placed in jeopardy.

I met with your Vice President of Marketing at Expo West and engaged him in a discussion about your new gluten-free pretzels. I was initially excited about this brand new offering, but I soon became horrified at your company's reckless disregard for the safety of the population to which you hope to market this product.

When I asked about why Snyder's isn't GF certified, your VP of Marketing, Rudi Fischer, brushed off the notion, explaining that the company had explored the requirements of certification, and “didn't want the headaches” that came with it. He elaborated that Snyder's didn't want to have to do any product recalls or lose inventory because any given run may test at over 20 ppm gluten. He even threw out the example that if someone “forgot to wash down the line” between gluten and gluten-free runs, he didn't want to have to “report to anyone else, pull inventory or do any recalls of product”. He went so far as to say that although the bags are currently labeled “Gluten Free” and also “Wheat Free,” the company is actually going to take off the “Wheat Free” designation since the products are run with wheat products and are potentially contaminated with wheat. Shockingly, he indicated that the “Gluten Free” label will remain, however.

Your VP also said your company is not really concerned with the gluten ppm test results since, he said, “only 3 million people are celiac, and most of them don't even know it yet.” He identified your target market as “the other 22 million eating gluten free, just because.” He indicated that this market segment wouldn't really care if your products contained 20ppm or 23ppm gluten. Can he be serious? When I inquired as to why on earth Snyder's would enter this marketplace (with this approach), he answered, “Because Glutino is making a killing with their pretzels.”

This 3-ppm increase in gluten could trigger any number of symptoms in celiacs, or in those who “merely” eat gluten free, ranging from painful gastrointestinal symptoms like diarrhea and cramping, to nutrient malabsorption, painful skin lesions, joint inflammation, fatigue, infertility and miscarriage, and of course, headaches – although apparently ours are not as serious as the headaches your VP indicated would come with gluten-free certification.

I spent the afternoon before the Expo speaking at the Healthy Baking Seminar to more than 130 manufacturers who wanted to get gluten free right. Small and large companies which are willing to invest in educating themselves about the onerous responsibility of gluten-free food safety as well as the market opportunity it represents.

They know, as I wish your company did, that gluten free is not just about a market opportunity. It is a responsibility manufacturers bear when they enter this marketplace. Did you do more than buy the SPINS report, or did you actually talk to gluten-free consumers? In any of your focus groups, did anyone say that a 3-ppm increase (or more) in gluten is acceptable? One-eighth of a teaspoon of gluten-containing flour can cause a chain reaction of painful symptoms in gluten-free consumers from which it may take weeks to recover. The manufacturers who take this responsibility seriously and produce good products -- the ones who do it right -- like Glutino, can make “a killing.” The ones who disregard the importance of the responsibility they bear, like Great Specialty Products (recently indicted in North Carolina on six counts of obtaining property by false pretenses by marketing bread as gluten-free that was not, in fact, gluten-free), will have far more to deal with than poor sales.

This is a critical juncture for Snyder's entering this market. As you will see, all eyes are now on you; you have the opportunity to do the right thing. If your product recovers from this misinformed beginning, it will be by finding an organization who is willing to train and certify you – and believe that when they walk out the door you will uphold their standards. It will also come from taking the time to understand your market and ingrain yourself into the gluten-free community by funding Celiac research, by supporting efforts to raise awareness for the needs of the gluten-free community, and by proactively lobbying for tougher -- not looser -- labeling protocols. Take the high road and redeem your company, leading the category by example, or your “gluten-free” products will fail and much good will toward your company will be squandered.

Sincerely,
Jules E. D. Shepard

Author,
Free For All Cooking
The First Year: Celiac Disease and Living Gluten-Free
Nearly Normal Cooking for Gluten-Free Eating

I encourage you to contact Synder's of Hanover and introduce them to the Medically Required Gluten Free Diet.  Ask them if they understand the implications to a Celiac if Gluten is consumed.  Ask them if they should reconsider the "not worth the headaches" attitude of certifying their product as GF.  The GFCO certifies over 4,000 products, we certainly should spend our money on those products and not Synder's of Hanover if this continues to be their attitude.  I think with what we have learned from the Great Specialty Products incident, we are all a little less trusting of GF manufacturers... but that certification from a organization like GFCO goes a long way to restore that trust, no?

Voice your concern by contacting Synder's of Hanover CEO Carl Lee @ SOH@snyders-han.com or by using the companies Contact Us page.

Update -  It appears that Synder's of Hanover has now contacted the GIG to begin the process to certify their GF products via the GFCO.  This is a great start - let's hope they follow through.  If you do contact the company, please encourage them to follow through with this certification.  See Gluten Free Mom's Blog for more.

Jules Shepard GF Cooking Class Reminder

Just a quick reminder of the return visit of Celiac author and expert, Jules Shepard to Raleigh this Saturday (3/20) for a Gluten Free cooking class.  The class will be held at Earth Fare's Brier Creek location from 2pm - 430pm.

Please see my previous post for details and to sign up.  I was told that there are still some seats available.

GF Cooking Guru Jules Shepard Returns to Earth Fare on 3/20/2010

In continuing her frequent visits to North Carolina, Jules Shepard has announced her first 2010 cooking class in Raleigh.  The class will be held on Saturday, March 20th, 2010 from 2pm - 430p at the Brier Creek Earth Fare.  Baltimore resident (NC native), Jules Shepard has been written about extensively on this blog and is one of my favorite people I've met.  Jules is truly and expert when it comes to baking, Celiac Disease and living Gluten Free.  She is extremely knowledgeable and well known in the national Gluten Free scene.  Did I mention that she has developed an awesome GF flour product as well!  I've said before that we are extremely lucky to have her visit Raleigh and put on her cooking classes.  If you have not had the chance to attend a class, now is the time.  If you have been to one, you can still learn some more from Jules.

Class information
Saturday, 3/20/2010
2pm - 430pm
Earth Fare Brier Creek
919-433-1390

Menu/Class topics
-General Celiac Disease information/questions
-Gluten Free baking information/questions
-Jules will be preparing the following mouth watering options; sandwich bread, southern biscuits, snickerdoodle cookies and birthday cake.  YUM.

The event will cost $40 per person or $70 per couple if you are in the same family.  As always, a portion of the class fee is donated to the University of Maryland Center for Celiac Research.  Jules will also do a raffle for a Gluten Free goodie gift basket - this is always a crowd favorite.  She will also have her world famous cup-for-cup replacement GF flour (a certified Gluten Free product) for sale as well as her books.

To register, please visit or call Earth Fare @ Brier Creek 919-433-1390 or go to JulesGlutenFree.com to register online for the event.  The direct link is here. There are normally about 30-40 seats available for this class and it is always full with some standing room only.  I'd suggest you hurry up and register now before the class is full.  As always, a huge thanks to Earth Fare for putting on this class and for donating the ingredients used during the class.  If you have not been to Earth Fare before, they have over 1,000 Gluten Free products for sale!

Click here for the class flyer.

Free Jules Gluten Free e-Cookbook

For a limited time, get a FREE electronic copy of the just-released Jules' Baker's Dozen e-Cookbook, with 13 of her most requested recipes! Simply click here and enter coupon code bakers1 (case sensitive).

Expand your gluten-free repertoire with 13 of Jules' easiest, most delicious, no-compromise recipes: as determined by the requests she gets from people like you! There's even a 3-page section on making other ingredient substitutions, for those concerned with other food sensitivities or allergies.

Featuring stunning color photography, this 27 page e-cookbook features recipes your WHOLE family will love, including:

Blueberry Muffins
Biscuits
Birthday Cake and Frostings
Breadsticks/Dinner Rolls
Brownies
Chocolate Chip Cookies
Pancakes
Pizza
Sandwich Bread and more...

This e-cookbook retails for $9.95, but is yours FREE between now and Feb-16.

Also, if you haven't yet tried Jules' critically acclaimed all purpose flour, they are offering $5 off a Starter Kit (everything you need to start making delicious, gluten-free baked goods, including a 5-lb bag of all purpose flour, the Baker's Dozen e-cookbook, and two additional e-books) when you order between now and Feb-16! This is a $70 value that is regularly priced at $39.95, but is available for only $34.95 for a limited time. Click here to order today.

Reminder: Jules Shepard GF Thanksgiving Class This Weekend

Just a quick reminder that the Gluten Free Thanksgiving cooking class being taught by Jules Shepard is fast approaching! The class will be held this weekend (Sunday 11/15/09) at Earth Fare in Brier Creek from 2pm - 4:30pm. There will also be some other Gluten Free activities going on at Earth Fare during this time. See my previous post for more details. Be sure to sign up soon as spots are sure to fill up quickly with only a few days remaining to register. This class will help you have an excellent GF holiday!

You can sign up by calling Earth Fare or visiting Jules' Web site.

Jules Shepard Gluten Free Thanksgiving Cooking Class @ Earth Fare

I've written numerous times about Celiac expert and Gluten Free cooking guru Jules Shepard before on this blog. Jules currently resides in Baltimore but has North Carolina ties and stops in for a visit every few months. Each time she stops in we are very lucky! I have had the pleasure of organizing 2 previous cooking classes with Jules (February & July) and she stopped by for another one in August. I have great news to report, Jules will again be back in Raleigh, this time for a timely Gluten Free Thanksgiving themed cooking demonstration. Thanksgiving can be like navigating a Gluten minefield, this class will be the perfect way to have a great GF feast.

See below for more information. I encourage you to sign up soon as space is limited and Jules' classes are in very high demand. As always, portion of the proceeds will go toward Celiac Disease research.

GF Thanksgiving With Jules Shepard
Earth Fare Raleigh
Sunday Nov. 15, 2-4:30pm

Jules Shepard returns to Earth Fare Raleigh to get us all ready for a delicious gluten-free Thanksgiving! Come experience firsthand how knowledgeable, entertaining and encouraging North Carolina native and gluten-free cooking expert Jules Shepard can be, at this in-person demonstration with the focus on Thanksgiving! Learn how simple it can be to prepare amazing gluten-free meals everyone in your family will enjoy this holiday season.

Dishes like gluten-free and dairy-free homemade casseroles, pie crusts, pumpkin pie, dinner rolls and stuffing! Sample a wide variety of goodies, ask questions and have Jules sign one of her two books at this limited-space class. Reservations are on a first-come, first-served basis.

As a special bonus, registrants in this Thanksgiving class will each get Jules' brand new 34 page Thanksgiving E-book full of recipes and tips for a great holiday (a $12.95 value)! See you there!

Class Fee is $40 (a portion of this registration fee will be donated to the University of Maryland Center for Celiac Research)

To register, visit JulesGlutenFree.com or call (433-1390)/visit Earth Fare.

Gluten Free Raleigh Dispatch: 10-2-2009

Gluten Free Raleigh Dispatch: 10-2-2009

• Reminder: Gluten Free 101 Class taught by yours truly tomorrow (10-3) at Rosie's Plate. There are two or three spots left - call Rosie's Plate @ 833-0505 to reserve your spot. Click here for other classes.
• Reminder: In just a little over 2 weeks, I'll be presenting my online Food Allergy poster petition to the Raleigh City Council (10/20/09). Please see here for more information and here to sign the petition (almost 400 signatures and counting). Please click here for more information on entering your poster design.
• Click here to download a FREE "Thanksgiving 101" e-book from Celiac author and expert, Jules Shepard. The 34 page e-book contains great information on having a great Thanksgiving; including tips, a planning time line and 20 recipes. Valid until October 5th. Use coupon code "thanksgiving" when checking out (a $12.95 value).
• I've written in the past about a Gluten Free play-dough called Soy-Yer dough. The founder of that company (a Purdue University senior) named Sawyer Sparks was on the ABC show called Shark Tank this past week. He was seeking an investment of $125,000 for a 25% stake in his company. He ended up getting $300,000 from the Sharks and said he was offered $500,000 from Play-Doh. This is a great sign that the Gluten Free market is extremely viable. FYI - my daughter has been playing with this stuff for 6 months and loves it.
• Some updates on the Gluten Free food marketplace - 1,000 new products introduced in 2008 and another 552 through July 20, 2009. General Mills research shows that up to 12% of US households are interested in reducing their Gluten intake.
• Check out the new official blog from Bella Monica Gluten Free Flatbread Company - http://www.glutenfreepizza.typepad.com/. A pretty funny post is at the top which shows a video of Lee Tobin (Whole Foods Gluten Free Bakehouse Chief) saying that Bella flatbread's are "Awesome". That's saying something, especially since Lee sells his own frozen pizza crust.
• Here is a good article with 10 easy steps on eating successfully Gluten Free at restaurants. Very in depth!
• Check out an upcoming meeting (Tuesday, November 3rd) on Food Hypersensitivities/Allergies hosted by the Raleigh District Dietetic Association. The meeting will be held at 5:30pm at Meredith College (101 Ledford Auditorium) and will feature special guest speaker Ellen Karlin, MS, RD from the American Dietetic Association. Please contact Lindsay Hecht if you have any questions about the meeting. $10 fee payable at the door.
• An interesting blog post from Twin Cakes Bakery on why they bake the way they do.
  

Jules Gluten Free Update

I wrote last week about a change made to the size of the sample packet of Jules Gluten Free All Purpose Flour. Now that you've had a chance to try out a sample, here is a special offer on a bigger bag of flour.

Buy 1 Bag of All Purpose Flour, Get 1 Bag of Graham Cracker Mix for Free

Now through 9/9/2009.

Jules Gluten Free Update

I got a note from Jules Shepard about an update to the sample size of Gluten Free Flour. The sample size is now double the size (1 1/2 cup) but still sells for the same price of $5.00 (includes free shipping & handling). If you've never tried Jules Gluten Free All Purpose Flour and don't want to buy a 5 lb. bag then this is perfect for you. Jules will also through in a Banana Blueberry Muffin recipe as well. Click here for the special offer.

ENJOY

In Case You Missed It: Another Jules Shepard Gluten Free Cooking Class

FYI - In case you missed the Gluten Free cooking demo with Jules Shepard on July 12 at Earth Fare, here is your chance for another class. Jules will be back in Raleigh on Saturday, August 1st, 2009 at Earth Fare in Brier Creek. The 2 1/2 hour cooking class will begin at 11am and will be followed by a guided tour of Earth Fare's 1,000+ GF items. See below for more details.

Stop by Saturday, August 1st from 11 a.m. to 1:30 p.m. for Gluten Free Day at Earth Fare.

The demonstration will feature baked good items utilizing her own GF flour mix – a product line called Jules Gluten Free All Purpose flour and baking mixes. This portion of the event will feature an interactive opportunity to learn Gluten Free cooking tips and tricks from an expert in the field.

The class will be $35 per person and will include the following:
*Class fee includes the following: 2 1/2 hour cooking demonstration, free CD-Rom of Jules' new ebook, “Jules' Top 10 Recipes” ($10 value) and a $5 donation to the University of Maryland Celiac Disease Research Center.

Registration is due Tues, July 28 . You can register by visiting Earth Fare to pick up your tickets or by visiting http://www.JulesGlutenFree.com.

Unfortunately, due to an extremely busy schedule, the Gluten Free Raleigh blog will not be able to participate or organize this event. Jules and Kristi from Earth Fare are getting this one done without me this time. A special thanks to them for making this class happen again for those who wanted to attend but could not during the July class. This is the third class with Jules at Earth Fare this year - we are so lucky to have Jules visit so often and provide this service.

Click here for more information. You must register at Earth Fare (not this blog) by July 28th!

Check out some comments below from participants of the July 12th class

Excellent!! Valid gluten free information from Jules and the best tasting GF food I've tasted since my diagnosis 10 years ago. Thank you.

I don't think anything else could have been better. I learned so much. If I did not attend I never would have known about Jules' cook book (I bought two) or her wonderful flour. Thank you.

This was my first time to attend anything gluten free, and luckily it was with Jules!

I felt it was very informative. Jules seemed so interested and helpful.

Jules is great. Our first event for anything GF - our son was just diagnosed. Jules was knowledgeable and approachable. Just great!

Extremely satisfied. Thrilled. I was just sorry they ran out of Jules GF flour to purchase.

I thought it was perfect as it was. I think my daughter would have loved if all of us could bake at the same time.

Jules Shepard Gluten Free Event Update

EVENT SOLD OUT!!!

Just wanted to let you all know of some updates for the upcoming Jules Shepard Gluten Free Cooking Class at Earth Fare. The event is still being held this Sunday, July 12, 2009. Some timings have been updated for the event as noted below. I have attempted to contact everyone who has registered and most are okay with the changes.

The event will still begin at 10am on Sunday 7/12 but will feature a Gluten Free Vendor Fair at the Earth Fare store. The GF Vendor Fair will feature several GF food vendors with samples available for your tasting pleasure. Some of the vendors will include local gluten-free products, including Escazu Chocolates, Pepper Dog salsa and Bella Monica's frozen gluten-free pizza. Other vendors like Nature's Path, Namaste and Blue Diamond will also be included. Some of the details are still being worked out, but the idea is for you to have the opportunity to taste some of these GF products before you buy. We all know how expensive they are!

The Gluten Free Cooking Class with Jules Shepard will begin around 1pm instead of the original time of 10am. Jules will be teaching, cooking and providing samples of delicious Gluten Free foods like pizza, graham crackers, strawberry shortcake and Pop Tarts! She will also have copies available of both her cookbook Nearly Normal Cooking for Gluten Free Eating and her latest book The First Year: Celiac Disease and Living Gluten Free. You may also purchase her cup-for-cup replacement Gluten Free Flour at the event and save on shipping costs.

Also, check out today's News & Observer article by columnist Andrea Weigl.

Click here to register for the event.
The deadline to sign-up online is Friday July 10th.

Reminder: Jules Shepard Gluten Free Cooking Class @ Earth Fare July 12

Just a quick reminder that the Jules Shepard Gluten Free cooking class is fast approaching. The class will be held Sunday July 12, 2009 at the Brier Creek Earth Fare grocery store.

There are currently 9 folks registered which means there are 31 slots still available. Please sign up now if you are interested. The deadline to register is Friday July 10th.

Click here for more information.

Special Event: Jules Shepard Gluten Free Cooking Demo - July 12

~ ANNOUNCING A SPECIAL GLUTEN FREE RALEIGH EVENT ~

EVENT SOLD OUT


This past February, I was lucky enough to talk famous Celiac Disease expert & author Jules Shepard into doing a Gluten Free cooking demo/class at Earth Fare. The event was a huge success with 40 attendees and $400 raised and donated to the NFCA and University of Maryland Celiac Center.

It has been in the works over the last few weeks to get another class with Jules in the Raleigh area and things have pretty much been finalized. I'm excited to have Jules back again and to have the opportunity for Raleigh residents to spend time with such a knowledgeable Celiac/GF resource. So in case you missed the last class or wanted to see some more good stuff from Jules, here is your chance.

Event Details - Event Sold Out
When - Sunday, July 12th, 2009
Registration Deadline - Friday, July 10th, 2009
Time - GF Vendor Fair 10:00 AM to 1:00 PM Jules GF Cooking Demo 1:00 PM - 3:30 PM
Location - Earth Fare - Brier Creek location. (click for map)
Class Limit - 40 people
Cost - $35 per person*

*Class fee includes the following: 2 1/2 hour cooking demonstration, free CD-Rom of Jules' new ebook, "Jules' Top 10 Recipes" ($10 value) and a $5 donation to the University of Maryland Celiac Disease Research Center.

Jules Shepard Gluten Free Cooking Demonstration (1 PM - 3:30 PM)- Jules Shepard will be on site conducting a cooking demonstration/class for participants featuring baked good items utilizing her own GF flour mix - a product line called Jules Gluten Free All Purpose flour and baking mixes. This portion of the event will feature an interactive opportunity to learn Gluten Free cooking tips and tricks from an expert in the field.

Jules will be cooking up some awesome treats during this class including pizza, graham crackers, strawberry shortcake and Pop Tarts. She will also have copies of her books and her Gluten Free flour available for purchase.

Event Sign up & Payment - Event Sold Out

About Jules Shepard
See my previous post about Jules here.

About Earth Fare
See my previous post about Earth Fare here.