I received the following from someone who I really respect in the gluten free community.  Jules is completely dedicated to making this a better gluten free world.  Please read the following:

Are you willing to be poisoned?? For profit?

I apologize for the alarm, but where food safety and our health are concerned, silence is not an option. I hope you agree.

This month I met a senior executive of a food company that is launching a new gluten-free product. When I asked why their product was not certified gluten-free,?I was discouraged (because I usually only eat products that are certified). As we discussed their reasons, and their casual and dangerous interpretation of what “gluten free” means,?my stomach knotted,?by blood pressure rose and I was moved to write a letter to their CEO.

Please read the letter,?and join me and thousands of gluten-free consumers who will not be taken advantage of for profit’s sake. ?The incredible growth of the gluten-free segment of the food industry is usually a positive development for those of us adhering to this eating style. But this growth also is fraught with perils,?as uncaring, uninformed companies disregard our health in their eager attempts to capture their share of our dollars. I’ve long compelled my readers to not patronize companies that produce inferior products; to not compromise on taste. Nor should we blindly flock like underfed lemmings to the snack food aisle to purchase the latest “gluten-free” offerings…without proof of the companies’ commitment to protecting our health.

Until now, I had nothing against this company, but in light of what I learned directly from a senior executive, I feel nothing but an all-out boycott of this product by the gluten-free community will suffice.? We need to send a message that our collective purchasing power is powerful indeed. And that gluten-free consumers deserve the safety,?care and accountability that marketing a product to us demands. Your swift and committed response will send a message not only to this company,?but will serve as a warning to others who want to capitalize on us without doing their diligence.

Don’t remain silent. Exercise your right! Voice your concerns by contacting the President and CEO of Snyder’s of Hanover directly, Mr. Carl Lee at SOH@snyders-han.com.

Then please pass on this letter to all those you care about who live gluten free.

The gluten-free community is a tight-knit one,?indeed.? Let’s harness the power we have in our numbers,?and raise our voices.? We will not be exploited!

~jules shepard

——————————————————————————————

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.s” 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

Ingredients:

2 1/2 cups teff  or Sorghum flour

1/2 cup Brown rice flour

1/4 cup ground flax seed

1/2 cup agave nectar or honey

1 tsp salt

1 heaping tsp cinnamon

2 Tbs dry buttermilk powder

1 Tbs baking powder

1 cup chopped nuts (I like pecans or walnuts)

1/2 cup raisins, or coconut,

2 ripe bananas, mashed

1 1/2 cups natural, no sugar added applesauce

3 Tbs coconut oil

1 tsp vanilla

up to 1/2 cup water ( buttermilk) to get the proper consistency in the

batter

Preheat oven to 350F. Combine all ingredients except water or buttermilk. Add enough water to make a moist yet firm,  batter . Spoon into a greased 9 x 9 square baking dish, or into greased muffin tins if you want cupcakes. Bake for 20-35 minutes for cupcakes,

50-75 minutes for cake, until the center is firm to the touch. Serve with jam or topping

To make this cake more of a cake consistency use all teff or Sorghum

flour (3 cups) . Frost with cream cheese frosting. Pillsbury is gluten free.

This makes a great substitution for the Bran muffins we all miss so much.

No photo: I had to send my camera back for replacement.  Check back in a few days.

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Gluten Free Bread: Applesauce Teff Cake/Bread

Since being diagnosed with Celiac disease I have missed the “crunch,” of cookies, granola and the whole grain cereals.  Due to the fact that all of these things listed above come mostly in a gluten formulated version or I have had to find versions acceptable to my taste the hunt for the “crunch” began.  I loved to have a couple tablespoons of broken cookies in my yogurt or occasional bowl of ice cream.  I missed having traditional breakfast cereal once in awhile.

My friend Joan,  brought me over some gluten free cookies which she had made for my birthday, along with a recipe that she had torn from a fictional book she had read.  The cookies had a good taste but were a bit hard.  I crushed them up and ate them like cookie bits in my yogurt.  That got my mind ticking again on how I could make a granola from the recipe with a bit of tweaking.  So, below is the recipe that I created from the fictional book recipe “Claire’s Coconut Kisses.”  My friend cannot remember what the name of the book was, so if you recognize it, I will be happy to credit the author. This is a large batch, I make it and then put it in vacuumed sealed bags for later use.  It may be cut in half or in thirds for a smaller batch.  This recipe is easiest if made using a stand mixer but can be made using a hand held mixer.  Enjoy!

Ingredients:

6 egg whites

1 1/2  cups brown sugar

1/2 cup maple syrup

2 tsp vanilla

2 cups chopped nuts

2 1/2 cups shredded coconut ( I use Tropical Traditions Organic Coconut)

1 cup gluten free oatmeal

1/3 cup coconut flour  or Quinoa flour

7 cups cornflakes

1 cup chocolate chips (optional)

Directions:

Beat egg whites until almost peaking, add brown sugar and vanilla, continue whipping until very creamy (about 4 minutes).  Add maple syrup and beat 1 more minute.

Combine remaining ingredients into a very large bowl, (I use my bread making bowl.) Pour egg white mixture over ingredients and mix.  I usually end up getting my hands into the mixture as it works best.  Once all of the ingredients are thoroughly coated.  Grease 2 large cookie sheets and pour mixture onto them.  Using your hands spread the mixture out evenly.  Bake at 350 degrees for 25 minutes.  Then turn off oven, leave pans in the oven until the oven is completely  cooled.  Take out of oven.  Mixture will be one large piece.  Using a large spoon break the large piece into whatever size chunks you like and put into vacuum sealed bags.  (I leave some larger on purpose in case I get the urge for a cookie.)  Use as garnish on ice cream or yogurt or eat as cereal.  It is very filling and NOT calorie free but oh so tasty.

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Gluten Free Bread World: Gluten Free Granola

(Cornmeal Griddlecakes)

Arepas are a sturdy peasant food so tasty and satisfying; made from corn or maize which is the native cereal of Central and South America.  Arepas are the traditional flat bread of Venezuela, Columbia and Peru.

Arepas are eaten at anytime of the day.  According to my friends, everybody’s mother bakes the “best arepas.”  There are two distinctive ways to cook arepas and various ingredients that can be combined to make them.  One way to cook them is griddle fried only and the other is griddle fried and then put into the oven for 15-20 minutes.  You will have to choose your style of cooking, either way they are delicious.  In and of themselves, arepas don’t have much flavor, but that is their beauty.  As a perfect foundation for a great sandwich they can be paired with meats, beans, cheeses, eggs etc.

Ingredients:

1 cup pre- cooked Instant masa flour

1/4 tsp Celtic sea salt

1 1/2 cup boiling water

1 Tbs butter

In a large bowl, mix together the cornmeal and salt and butter. Pour in the 1 1/2 cups boiling water and mix well.  Cover and let stand for 10-15 minutes.

Take 1/4 c of dough and place into slightly wet hands and form balls of dough, flatten using your hands and form a cake 3-4  inches wide and approximately 3/4 ” thick.  (I use more if I want to make a larger sandwich approx 1/2 c dough per cake.)  Note: if the cake cracks at the edges, mix in a little more water and smooth.

After forming all of the cakes brush a griddle or a large cast-iron skillet lightly with oil and preheat over medium-low heat. Fry as many arepas as will fit, until they are soft within and golden and slightly crusty on the outside, about 5 - 7 minutes per side until they are done (when you tap on them and hear a hollow sound , they are done,) do not let them burn.  You may then transfer them into a 400 degree oven for 15 minutes.  (I eat them right out of the frying pan, I am too impatient to bake them.)

You can eat them plain with butter or cheese of your choice.  I often use them as bread for sandwiches with fillings such as: Chicken salad and avocado slices, turkey and Provolone cheese, Shredded pork or beef and cheese, etc.  They can also be made smaller and served as appetizers at a party with various toppings; cheese, crab salad, chicken salad.  Serving them with eggs for breakfast is also delicious. Serve with soup as an alternative to bread or crackers.

Options: add 1/2 cup grated Mozzarella, Gouda or white cheddar cheese to the cornmeal mixture.

Arepas can be made ahead of time, wrapped in plastic wrap and kept in the refrigerator for 2-3 days.

Arepas freeze well if frozen while still warm. Freeze in layers separated by plastic wrap. Reheat frozen arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 minutes or until heated through.

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Gluten Free Bread: Arepas (Cornmeal Griddlecakes)

Gluten Free Bread: Zucchini Bread

Ingredients:

4 cups Shredded zucchini

2 1/4  cups gluten free flour

3/4 cup Teff flour

2 1/2 cups sugar

1 1/4 cup oil

4 eggs beaten

1 Tbs Vanilla

1 tsp Cinnamon

1 1/2 tsp Celtic sea salt

1 1/2 tsp baking soda

1/2 tsp baking power

1/4 tsp allspice

Mix ingredients in order given.  Grease two 9″ x 5″ loaf pans.  Bake at 350 degrees for 1 hour or until a toothpick inserted in the middle comes out clean.

Topping:

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Gluten free bread: zucchini bread

on Brown Bread Faux Wheat

Chicken Salad:

1 cooked chicken, removed from the bones and diced

3/4 cup gluten free mayonnaise

juice of 1/2 lemon ( I buy in bulk in the season, freeze in 1/2’s & 1/4’s, then microwave for 45 seconds when I need)

Celtic sea salt to taste

freshly ground pepper to taste

1/4 cup green or red onion minced

1 stalk of celery, chopped fine

1/2 apple diced

1/2 cup dried craisins (soaked in hot water for 15 minutes)

1/2 cup chopped walnuts

Mix all ingredients together in a bowl. Refrigerate until ready to serve. Adjust the seasonings and serve on your favorite home made bread.

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Gluten Free Bread: Chicken Salad on Brown Bread Faux Wheat

Gluten Free  Bread: One always crave the sweet taste of whole wheat bread.  This one has all of the flavor and no wheat.

Ingredients:

1 cup Buttermilk

3/4  cup sourdough starter

½ cup olive oil

2 eggs, slightly Beaten (reserve 1 Tablespoon)

¼ cup Honey

1½ tsp Xanthan Gum

1 tsp Yeast (for flavor, leavening is provided by Baking powder)

½ tsp Celtic sea salt

1½ Tbs baking powder

½ cup buckwheat flour

½ cup sorghum flour or 1/2 cup teff flour

½ cup tapioca flour

1 3/4 cups Kinni Kwik bread flour

1/3 cup flax seed meal

1 tsp sunflower seeds

1 tsp milk (for egg wash)

Directions:

In mixer, combine sour dough starter, buttermilk, oil, egg (reserve one Tablespoon for egg wash), and honey; mix.

Whisk together Xanthan Gum, yeast, salt, baking powder and flours.

Pour wet ingredients into dry and mix thoroughly. Place dough in greased standard-sized (9″ x 5″) bread loaf pan.  ( I usually have extra dough, I put it in a large juice can and it makes a mini loaf..see picture.) Use reserved egg and milk to brush the top of the loaves  and sprinkle with sunflower seeds. Let sit on the counter for 30 minutes to let it rise some.

Bake 350 degrees for 60-65 minutes

Remove from oven.  Remove bread from pan and transfer to wire rack to cool.

Serve with Chicken Salad or other sandwich fixings.

Ingredients:  Dry

2 1/4 cups Gluten free all purpose flour
3/4 cup teff flour
1 cup buttermilk or 4Tbs buttermilk powder plus 1 cup water
3/4 cup Parmesan cheese
1 tsp garlic powder 1/2 tsp basil
1/2 tsp Italian seasoning
1/2 tsp oregano
1 tsp Celtic sea salt
2 tsp yeast
3/4 tsp dough enhancer (0ptional)

Ingredients:  Wet

2 large eggs

1 cup sourdough starter

3/4 cup warm water

3/4 cup ricotta cheese

1/4 cup honey or agave nectar

1/4 cup melted coconut oil or butter

1 tsp apple cider vinegar

Mix all wet ingredients well.  Mix all dry ingredients well.  Mix dry ingredients into wet ingredients.  Pour into greased 9″X5″ loaf pan.  Bake 350 degrees for 45-50 minutes or until it sounds hollow. When you take the bread out of the oven you can sprinkle shredded cheddar or Parmesan cheese on the top (optional.)

Take the bread out of the pan and place on wire rack to cool.  Slice and freeze if you want to use as sandwich bread.

I serve this with anything that garlic bread would go with.  Sometimes we use it as dipping bread for olive oil and balsamic vinegar.  This makes awesome grilled cheese/tomato sandwiches.  I also like to toast it and serve with fried egg and grated Parmesan cheese.

Bread Dipping Oil Recipe

Ingredients

•olive oil (enough to cover plate)

•Parmesan cheese (little, or a lot, whatever you like… the good stuff is the best, but needs to be grated into the oil)

•cracked pepper (not to much, maybe 1/5 of Parmesan cheese)

•balsamic vinegar (this is the “secret” ingredient… but don’t use too

much just about 5-7 drops is enough)

Directions
1.Combine in shallow bowl or plate.
2.Enjoy! Trust me the vinegar gives it a kick and it is great!

Option:  I have made rolls out of the dough instead of bread.  They don’t rise too much bigger than what they start out so keep that under consideration when making them.  These are great gluten free bread rolls to serve with soup, chili or with dinner.

Even you friends and family who are not gluten free will love these.

Combine the following in a 4 cup glass container.

Ingredients:

1 cup water (105-110 degrees F.)

2  1/2 tsp yeast

1 1/2 cups rice flour (white or Brown).

Stir together, this will be a thick paste.  Cover loosely with plastic wrap and let stand in a warm place.  Stir 2-3 times daily and it will be ready to use in 3-4 days.  You will notice that the mixture will rise and fall throughout the

day.  The starter will often have a clear liquid on the top of it.  Stir this into the mixture thoroughly before using in a recipe.

Always be sure to leave at least 1 cup of the starter as the basis  for your next batch.  Add 1 cup of warm water and 1 1/2 cups of rice flour.  Cover loosely and let sit for at least 1 day before using in a recipe again.    Starter can be placed in the refrigerator to use at a later time.

I must admit that I am a huge fan of sourdough.  I add it periodically to just about everything.  I love the texture that is derived from using it and I like the tangy taste.  Sometimes, it works out, sometimes it doesn’t.  I keep it in the fridge until I want to bake with it.  I take it out of the fridge.  Let it sit for a few hours.  Replenish the flour and water and leave it sit overnight.  The next day it is ready to bake with.

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Gluten Free Bread: Sourdough Starter

When I was going to school we brought our lunch most days and it was considered a treat to eat at the school cafeteria.  My best friend Jodie would bring her lunch and often we would trade out lunch items with each other.

Her mom, Bunny used to make this coffee ring quite regularly and I just loved it.  Anyway, many years later she gave me the recipe.  I have of course altered it to use gluten free flour.

The recipe originally called for the cake to be layered into a bundt pan: mixture;batter;mixture;batter.  My experience has been that the mixture layer on the bottom of the pan tends to stick and you lose most of it when you take it out of the pan.  Consequently, I have started putting in the batter and then all of the mixture in the center; and then the remaining batter.  You can make your own choice.

Ingredients:

1/2 cup olive oil

1 cup brown sugar

2 eggs

1 tsp vanilla or vanilla powder

1/2 tsp celtic sea salt

2 cups All purpose Cookie Flour

1 tsp baking soda

1 tsp baking powder

1 cup buttermilk or 4Tbs Buttermilk powder plus 1 cup water

Mixture:

2/3 cup raisins or dried craisins (soak them for 10 mins.)

2/3 cup chopped nuts (pecans, walnuts, almonds)

2 tsp cinnamon

1/2 cup brown sugar

Pour half of the batter into a greased bundt pan then sprinkle and slightly press mixture into the batter.  Pour on the remaining batter.  Bake at 350 degrees for 50 minutes or until a toothpick comes out clean.  Any cake pan will do, but I like the bundt or tube pan.  Serve alone or with half and half.

Option: Topping

scroll down to the bottom of the Banana Bread recipe.  Put on top of coffee ring  immediately after taking out of oven.  Delicious!!

2009 worldwide copyright http://glutenfreebreadworld.com

Gluten free bread: Coffee Ring