Gluten Free Holiday Food Fair 10/22 10-2 in NE Portland

Gluten Free Holiday Food Fair

Saturday, October 22nd, 2011 10am-2pm


$5 per person, $10 per family, Kids under 12 free!


Venue: The International Fellowship Family
4401 NE 122nd St., Portland, OR
(NE 122nd & Sandy, across from Kmart)
New larger venue with lots of easy parking.

Enjoy samples of gluten free products from over 40 local and regional vendors.
Purchase or pre-order items for your holiday needs - Halloween, Thanksgiving, Holiday events, New Years.

Four speakers on gluten issues.
Kids corner with activities for the children.
Oregon Food Bank barrels to help those who are hungry -
feel free to bring non-perishable groceries to feed Oregon's families.

This event is being organized by the Gluten Intolerance Groups of Portland, McMinnville and the Mid-Willamette Valley(Salem), 501c3 non-profit groups.

Attend this event to help those affected by gluten intolerance
through education, support and resources.

Contact Lisa Shaver (503-577-9339) for details or if you would like to be a vendor.

Bridge City Baking's Rugelach at Elephant's Deli Uptown

Bridge City Baking Traditional Style Rugelach at Elephant's Deli Uptown

Bridge City Baking has a big launch with Elephant’s Deli Uptown, 115 NW 22^nd Ave right off of Burnside and NW22nd.

Elephant's will be selling Bridge City's Rugelach (gluten free!) in time for the Jewish holidays. Meet the owners, Lou and Stacie: September 24^th and again on October 6^th at Elephant's.

Rugelach means little twists in Yiddish, and is a traditional Eastern European dessert. Jewish in origin, rugelach was primarily served at the time of Hanukkah. There are two styles of rugelach, the first is crescent-shaped, some say relative to the French croissant. The second is “cut” in the style of rolled strudel.

Our rugelach is cut, each end resembling pinwheels. We begin with a sheet of gluten-free dough covered with one of our four traditional jams or spreads sprinkled with walnuts, cinnamon and sugar. Rolled tightly by hand, each sixteen inch roll is cut into approximately one ounce little beauties.

Bridge City Baking rugelach is available in three different ways; a 12 oz retail package or in a decorative glass jar (2 sizes available) perfect for coffee houses or cafes to be sold by the piece.

Varieties include: Raspberry, Cinnamon Raisin, Apricot & Chocolate Chip Raisin

GIG & U of Chicago Gluten Survey

New survey – please take the time to participate:

Has Consumer Perception of GF Food Safety Changed Over Time?

The Gluten Intolerance Group & The University of Chicago Celiac Disease Center

August, 2011

The University of Chicago Celiac Disease Center has partnered with the Gluten Intolerance Group on an exciting initiative to further our understanding of consumer perception of gluten free food safety. If you have 20 minutes to participate and have been diagnosed with celiac disease or gluten intolerance/gluten sensitivity, please complete this food safety survey.

We hope to gain valuable information from this study that will identify education and purchasing behaviors within the gluten-free community that would be useful in advancing gluten-free products and dining; and identify education, training, and communication needs between and within the consumers and food manufacturing and food service industries.

To complete the survey, please visit this link and click to accept participation on the first page:

Consumers: http://survey.constantcontact.com/survey/a07e4m0yyolgrdqh65j/start

Bob's Red Mill Class with Laura B. Russell

Laura B. Russell Teaches Gluten Free Class at Bob's Red Mill

Delicious International Soups

with Laura B. Russell
Thursday, October 20, 2011 5-7pm

Take a trip around the world with cookbook author and columnist Larua Russell as she incorporates gluten-free whole grains and beans into hearty, satisfying soups and accompaniments. We'll start in Africa with a Moroccan Lentil and Chickpea Soup followed by a layover in India for Creamy Curried Millet and Vegetable Soup. Two stops in South America bring us an addictive tapioca-based Brazilian Cheese Bread and Peruvian Quinoa Chowder. Back home in the US, we'll dig into wedges of Cornbread and chunky Wild Rice Soup with Smoked Sausage.

Laura writes The Oregonian's monthly FOODday Gluten-Freedom column, and is author of The Gluten Free Asian Kitchen.

Note: in addition to this menu being gluten-free, both breads are vegetarian, one soup is vegan, and one soup has a vegan option.

Supplies to bring: enjoy the sampling!

All Bob's Red Mill classes are taught at

Bob's Red Mill Whole Grain Store

5000 International Way
Milwaukie, OR 97222

A 10% shopping discount in the Whole Grain Store will be offered during and after classes.
Class Fee: $40.00 Make checks payable to Bob's Red Mill.


Please note new mailing address:
Classes - Bob's Red Mill
13521 SE Pheasant Ct.
Milwaukie, OR 97222

Class sizes are limited to call Bonnie at Bob's Red Mill (971) 206-2208 before sending in a payment to make sure space is available. Upon receiving your payment, a spot is held for you.

Food recall - undeclared wheat in salad roll

PORTLAND, Ore. (AP) — A Portland natural foods company has recalled two of its products because of undeclared soy and wheat.

Bui Natural Foods announced the voluntary recall on Saturday of its Shrimp Salad Roll and Vegetarian Salad Roll.

The products carried the product codes 8 95467 00203 8 and 8 95467 00204 5. It was distributed in the Portland metro area.

Each contained soy and wheat, but didn't disclose that on the packaging. People with soy or wheat allergies risk serious or life-threatening reactions if they consume them.

No illnesses were reported by Saturday afternoon in association with the recall.

The mistake was discovered by the Oregon Department of Agriculture.

Copyright 2011 The Associated Press.