Posts tagged ‘gluten intolerance’

Gling Gluten-free Living Releases Holiday “Menuzine”

Courtesy of Gling’s CEO/Founder Mike Lee.

Planning a Christmas, Hanukkah or New Year’s party? Gling, a Social Media startup targeting consumers in the Gluten-free community, announced today the release of its 2009 Holiday Menuzine to help Gluten-free dieters plan their Holiday events and parties.

The 2009 Holiday “Menuzine” is a combined Menu of Holiday desserts and appetizers along with articles to help Gluten-free dieters build a whoppingly excellent holiday party. This Menuzine follows closely on the heels of their wildly successful Thanksgiving Menuzine, which included dishes and original Magazine articles written by Gling writers with tips about how to build their Gluten-free Thanksgiving meal.

“The holiday season is filled with party after party, gatherings and small family hang-outs,” says Mike Lee, CEO/Founder of Gling.com, “We felt that there was a huge need to help people create wonderful holiday dishes for Christmas, Hannukah or New Year’s parties. Thanksgiving is tough for some, but many times Christmas appetizers and desserts can be more challenging because they ‘seem’ like they should be simpler.”

Some of the delectables included on the Holiday Menuzine include Milk Chocolate Haystacks with Toasted Coconut, Mini Sweet Potato Pies and Crab Stuffed Mushrooms.

“The Holiday Menuzine actually holds more items than the Thanksgiving Menuzine even though it focuses solely on appetizers and desserts. Holiday get-togethers are just too prevalent and we felt people needed lots of choices,” says Lee.

And if you’re building a huge meal, Gling’s 2009 Thanksgiving Menuzine is also a great resource. It boasts a variety of favorites that many new Gluten-free dieters fear they may never eat again: Stuffing, Pies, Entrees and Desserts. Some of the more popular items on the Menuzine are the flourless Chocolate Torte, Easy Apple Pie, drop Biscuits and Sweet & Savory Stuffing. There are also drinks, coffee creamers, dips and appetizers.

For more about gluten-free recipes read Review: Gluten-Free Baking by Richard J. Coppedge Jr.

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December 15, 2009 at 7:29 am

Happy Gluten-free Thanksgiving

November 12, 2009
For Immediate Release

Gling Gluten-free Living Releases Thanksgiving “Menuzine”

Gluten-free dieters can build an entire Gluten-free dinner from a set of prime selections.

Vancouver, Wash., —– Gling, a Social Media startup targeting consumers in the Gluten-free community, announced today the release of its 2009 Thanksgiving Menuzine to help Gluten-free dieters build an entirely Gluten-free Thanksgiving meal.

The 2009 Thanksgiving “Menuzine” is a combined Menu of Thanksgiving dishes and original Magazine articles written by Gling writers with tips about how to build their Gluten-free meal or host Thanksgiving events.

“Thanksgiving is all about family and friends,” says Mike Lee, CEO/Founder of Gling.com, “and most people’s earliest memories come from gathering around the family dining table and eating those favorite family recipes.”

“It is a no-brainer that we work with Gluten-free dieters to help them understand how Gling can help them with what may be the biggest, most-challenging holiday meal of the year.”

Gling’s 2009 Thanksgiving Menuzine boasts a variety of favorites that many new Gluten-free dieters fear they may never eat again: Stuffing, Pies, Entrees and Desserts. Some of the more popular items on the Menuzine are the flourless Chocolate Torte, Easy Apple Pie, drop Biscuits and Sweet & Savory Stuffing. There are also drinks, coffee creamers, dips and appetizers.

In addition to dishes for every course, the Menuzine also carries content from Gling’s Gluten-free writers who speak from experience about how to create a memorable, delicious and Gluten-free Thanksgiving event.

Newcomers to Gling’s Gluten-free social community are also encouraged to add their favorite Gluten-free recipes they may use to an unrivaled Recipe Database. And because of Gling’s unrivaled dual Recipes and Foods databases, new Gluten-free dieters can research at a very detailed level.

Lee says, “Our Recipe Database automatically links recipe ingredients to that ingredient’s record in our Foods Database. This is hugely important to new Gluten-free dieters who need to research foods and ingredients to learn what they need to avoid and what is already safe.”

Glingsters, as they are fondly dubbed, are also able to browse and add Locations in their community where they shop for groceries and favorite haunts where they stop to eat a delicious Gluten-free lunch during holiday shopping.

“We are excited to be a part of the Gluten-free community,” says Lee, “and to help Gluten-free dieters truly enjoy an amazing Thanksgiving Holiday.”

Gling was launched in September 2009 and already boasts Gluten-free members in most countries around the world.

Gling, which stands for Gluten-free Living, is a Social Media startup that combines original Articles written by Gling writers, with deep food information and content. The major features of the site are its Recipes, Foods and Locations databases. All this comes in the form of a true social network complete with Tweets, Blogs, Bookmarks and a Facebook-style Home page Activity Stream.

For more information, contact Mike Lee (CEO/Founder) or Anthony Fender (Content & Marketing Coordinator) at 360.254.7010.

* When a Gling user creates a Recipe, the ingredients are links to the corresponding record for that ingredient in the Foods database. The viewer can link to that record to see any information associated with the item and a Gluten-score which indicates the safety level of the ingredient.

The Recipes and Foods database are interconnected so that Gluten-free dieters can find more than just good recipes, but also research the ingredients and any allergen information related to those ingredients. Recipes can contain traditional “ingredients” or “Food items” that a consumer buys in their grocery store. The Foods database contains both: ingredients and Food items.

Click to view Menuzine.

November 12, 2009 at 7:19 pm

Review: Gluten-Free Baking by Richard J. Coppedge Jr.

Originally posted at Paper Palate on September 8, 2008.

According to the National Digestive Diseases Information Clearinghouse about 1 out of every 133 people suffers from celiac disease; that’s roughly 2 million Americans. So just what is celiac disease? The NDDIC defines it thusly:

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate a protein called gluten, found in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in products we use every day, such as stamp and envelope adhesive, medicines, and vitamins.

When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging the small intestine. The tiny, fingerlike protrusions lining the small intestine are damaged or destroyed. Called villi, they normally allow nutrients from food to be absorbed into the bloodstream. Without healthy villi, a person becomes malnourished, regardless of the quantity of food eaten.

Because the body’s own immune system causes the damage, celiac disease is considered an autoimmune disorder. However, it is also classified as a disease of malabsorption because nutrients are not absorbed. Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy. Celiac disease is a genetic disease, meaning it runs in families. Sometimes the disease is triggered—or becomes active for the first time—after surgery, pregnancy, childbirth, viral infection, or severe emotional stress.

Celiac and similar ailments are the reason why there is a new emphasis on gluten-free baked goods. Recently, the gluten-free movement was aided by the most esteemed culinary school in North America. The Culinary Institution of America in Hyde Park, New York has used its considerable gastronomic knowledge to help those who suffer from gluten intolerance. Richard J. Coppedge Jr. is a professor of baking and pastry arts at the CIA and a Certified Master Baker. He is also the author of Gluten-Free Baking with The Culinary Institute of America (Adams Media, Avon, MA).

Gluten-Free Baking is more than just a cookbook, it is a guide to understanding alternative baking procedures. It is written for people with at least a casual understanding of the baking arts so it would be necessary for novice to do a quick crash course in baking elementals before tackling Coppedge’s opus. Within the pages you will find baked goods that many celiac sufferers had written off for good like molten chocolate cake, ham and cheese scones, and even soft pretzels.

The secret to Coppedge’s magic are his five flour blends which are specially formulated to mimic gluten-full flours. Flour blend #1 mimics cake flour and consists of white rice flour, potato starch, and tapioca starch. Blends 2, 3, and 4 are more like all purpose flour with variations designed for different applications while #5 is the “strongest” blend which is high in protein not unlike bread flour. Many of the advanced recipes actually use more than one of blends. All five blends use white rice flour as their base and then other ingredients like guar gum (blend #3), brown rice flour (#2), and whey powder (#5) are added.

Gluten-Free Baking is perfect for anyone who has a gluten sensitive family member. This book has been endorsed and celebrated by pioneers in the gluten-free movement like George Chookazian, founder of Foods by George and Bob Levy of Bob & Ruth’s Gluten-free Dining & Travel Club. Dr. Peter H. R. Green, a professor of Clinical Medicine at Columbia University says, “Chef Coppedge has made it easy for those who need to maintain such a diet. With recipes ranging from sweet to savory, this book is essential for anyone who wants to live a gluten-free lifestyle.”

 

Editor’s note: a new book for celiac sufferers has just been relased that may be of interest as well.  It is The G-Free Diet: A Gluten Survival Guide by Elizabeth Hasselbeck wife of NFL quarterback Tim Hesselbeck.

September 15, 2008 at 8:10 am 7 comments


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Stuart Reb Donald

Stuart is a celebrity chef and award winning food writer. Donald performs live cooking demonstrations and penned the cookbook Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor."

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