Gluten Free Baking Class at Williams-Sonoma

Gluten-Free Baking Technique Class @ Williams Sonoma
August 28, 2011

We’ve partnered with BabyCakes, the award-winning New York bakery, for an introduction to gluten-free baking. We’ll demonstrate (and sample) some of their scrumptious recipes as we discuss the correct flours and other ingredients to use, plus techniques for making tender baked goods. Even if you can eat traditional baked treats, these makeovers will provide sweet inspiration. We’re pleased to offer complimentary technique classes at your local Williams-Sonoma store. Class sizes are limited. For specific times and more details, please see an associate.

There are 3 Raleigh area locations...
Triangle Town Center -(919) 792-2363
Crabtree Valley Mall - (919) 782-3145
Durham's Streets at Southpoint -(919) 484-1706

Smart Balance Aquires Glutino - Don't Mess With The Pretzels Please

Click here for a recent write-up from Forbes about the acquisition of Glutino Foods - maker of a wide variety of Gluten Free products - by Smart Balance.  My favorite Glutino product would have to be their GF pretzels - yum yum.  Hey Smart Balance - leave 'em alone please.

I'll let you read the entire article, but here are some interesting points I'd like to highlight...

1. Gluten Free market identified as a $2.5 Billion industry.  Projections more than double that to exceed $5 Billion by 2015!
2. Glutino's Gluten Free product sales have steadily grown 30% per year.
3. Three million Americans are estimated to have Celiac Disease - we know this fact.  The article goes on to say that analysts estimate another 40 million to suffer from non-Celiac Gluten Intolerance.  Wow.  Smart Balance, a company in the low-growth spreads business, apparently sees those 43 million American's as dollar signs.  Cha-ching.  Wall Street analysts now rate the stock (SMBL) a buy and predict a the price to double over the next 12 months.  Better hit e-Trade quick.
4. Glutino has 2011 fiscal year earnings (ending March 31, 2011) of $54 million.  That's almost 8 million bags of those $6.99 pretzels I spoke about earlier.

What are your thoughts?  Are more of these small Gluten Free companies getting ready to be "consumed" by other food industry giants?  

Click here for products currently offered by Smart Balance (all of which are Gluten Free).  You'll find their buttery spread and peanut butter at my house.

Glutino products can be found here.

Raleigh's Moonlight Bakery Closes

Raleigh's Gluten Free market has suffered another loss as Moonlight Bakery has decided to close.  Below is the message currently posted on their Web site.  Back in March, Rosie's Plate also closed.  I'd like to say thanks to Shanah who operated Moonlight since the fall of 2009.

We want to thank all of our loyal customers since the beginning.
Moonlight Bakery has decided to close it's doors due to the economic environment.
Remember to continue to share great Gluten-free foods.

Regards,
Moonlight Bakery, LLC Management

North Carolina State University Adds Gluten Free Dining Hall Options

Gluten free stations now available at Fountain Dining Hall

August 1, 2011 (Raleigh, NC) — Gluten free stations have now been added to Fountain Dining Hall at NC State University.  Gluten free stations were added to provide students with celiac disease, wheat or gluten allergies safe, alternative options at each meal.

Fountain Dining Hall features two gluten free stations.  Each station is labeled “Worry-Free Fare” and includes vanilla and chocolate soy milk, gluten free breads and muffins, and Rice Chex cereal. Students with celiac will have access to a toaster dedicated to gluten free bread only.

Gluten free entrees and sides are available at each meal in dining hall locations.  To find gluten free options , check the Nutrition and Allergen Calculator in the online menu section of University Dining’s web site or view the allergen board located in each dining hall.

“By adding alternative gluten free options to our largest dining facility,  Fountain Dining Hall, we can better meet the needs of our students with celiac disease, wheat allergies or gluten allergies,”  said Lisa Eberhart, registered dietician for University Dining.  “If students have questions or concerns about an allergy or intolerance, they can contact me directly.”

To learn more about University Dining, visit www.ncsudining.com.

If you feel you are suffering from a food allergy, please contact our registered dietitian, Lisa Eberhart, for an individual meeting. To make an appointment, call student Health at 919-515-7107 to schedule a free appointment. If you would like to speak with the dietitian call 919-513-5310, or email at lisa_eberhart@ncsu.edu. 

List of menu items & common allergens can be found here http://www.ncsudining.com/dining/nutrition/nutrition_chart.html.

Sample Gluten Free Product List for C Store can be found here http://www.ncsudining.com/dining/docs/C%20Store%20Gluten%20Free%20Product%20List.pdf

University Dining is a division of Campus Enterprises, the lead organization for retail and hospitality for NC State University. To learn more about Campus Enterprises, go to www.ncsu.edu/campusenterprises.

FDA Reopens Comment Period on Proposed Gluten-Free Food Labeling Rule

FDA NEWS RELEASE

For Immediate Release: Aug. 2, 2011

Media Inquiries: Siobhan DeLancey, 202-510-4177, siobhan.delancey@fda.hhs.gov

Trade Inquiries: Stephen King, 240-402-1407, stephen.king@fda.hhs.gov

Consumer Inquiries: 888-INFO-FDA

 

FDA reopens comment period on proposed ‘gluten-free’ food labeling rule

Rule would help by creating a uniform and enforceable definition

 

The U.S. Food and Drug Administration today reopened the comment period for its 2007 proposal on labeling foods as “gluten-free.” The agency is also making available a safety assessment of exposure to gluten for people with celiac disease (CD) and invites comment on these additional data.

 

One of the criteria proposed is that foods bearing the claim cannot contain 20 parts per million (ppm) or more gluten. The agency based the proposal, in part, on the available methods for gluten detection. The validated methods could not reliably detect the amount of gluten in a food when the level was less than 20 ppm. The threshold of less than 20 ppm also is similar to “gluten-free” labeling standards used by many other countries.

 

People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Celiac disease damages the small intestine and interferes with absorption of nutrients from food. About 1 percent of the United States population is estimated to have the disease.

 

“Before finalizing our gluten-free definition, we want up-to-date input from affected consumers, the food industry, and others to help assure that the label strikes the right balance,” said Michael Taylor, deputy commissioner for foods. “We must take into account the need to protect individuals with celiac disease from adverse health consequences while ensuring that food manufacturers can meet the needs of consumers by producing a wide variety of gluten-free foods.”

 

The proposed rule conforms to the standard set by the Codex Alimentarius Commission in 2008, which requires that foods labeled as “gluten-free” not contain more than 20 ppm gluten. This standard has been adopted in regulations by the 27 countries composing the Commission of European Communities.

 

The FDA encourages members of the food industry, state and local governments, consumers, and other interested parties to offer comments and suggestions about gluten-free labeling in docket number FDA-2005-N-0404 at www.regulations.gov. The docket will officially open for comments after noon on Aug 3, 2011 and will remain open for 60 days.