"As you may or may not know, May is Celiac Disease Awareness month. At Nana's, we bake soft gluten free cookies, packed with only natural and delicious ingredients, so that those living with this challenge can enjoy a big, moist and chewy snack! Our facility is certified Gluten Free by the Gluten Intolerance Group of America, and our cookies are sweetened with 100% natural fruit juice, never refined sugar.
This month, Nana's is giving you 10% off your order of any of our original gluten free cookies. Additionally, we're donating a portion of sales to the Celiac Disease Foundations "Team Gluten-Free," and to the Gluten Intolerance Group's "Kids Summer Camps" programs. Team Gluten-Free raises money for both celiac disease research and other beneficial programs, including sending children to gluten free summer camp . The Gluten Intolerance Group camps, held during the summer months, focus on providing a safe and fun experience for kids with gluten intolerance.
As an added bonus, we'll throw in free shipping for all orders over $50. To receive your discount, simply enter promo code "GIG" for the Gluten Intolerance Group. Additionally, 10% of your sale will go directly to GIG National. This deal is only good while supplies last, so order some soft-baked delicious gluten free cookies from Nana's, while supporting a great cause at the same time.
All the Best,
Nana"
Grain Damaged - A blog for celiacs, non-celiac gluten sensitive, gluten intolerant and gluten sensitive people in the Portland, Oregon area, from the Gluten Intolerance Group of Portland
Showing posts with label Bakeries. Show all posts
Showing posts with label Bakeries. Show all posts
Friday, May 20, 2011
Nana's Cookies
Saturday, February 26, 2011
Corbett Ave. Coffee Plant Closes
Bittersweet news from Coffee Plant...
Yes, friends, we are counting it down. Corbett Avenue Coffee Plant will close at noon on Friday, March 11. As with our downtown store, it's a bittersweet experience, but take heart in the fact that CCP Gluten-Free Baking will carry on in a new space under the name Gluten-Free Gem.
Please give us the chance to thank you for your past support and celebrate these transitions on Wednesday, March 2, from 5-7 pm at the shop.
5915 SW Corbett Avenue, 97239
Gratefully,
Mike
Coffee Plant/CCP Gluten-Free Baking
Friday, February 25, 2011
Portland GIG Support Group Activities & Calendar for the Spring Quarter
In case you haven't had a chance to stop by our blog in person and only get your updates through a feeder, here's what's going on with the Portland GIG support group for the Spring quarter. Remember you can always find this information quick and easy in the right hand side bar of our blog.
MARCH 12th: SUPPORT GROUP
Speaker: The New Seasons nutrition team
Topic: Karen Seibert, Christi Reed and Leah Kriewall, will come to present information on whole food nutrition and grain free meal ideas. Easy cooking demo, recipes and snacks provided.
Speaker: Tarte Desserts and Bakery
Topic: Phoenix Rainbird will come to sample and sell her breads and baked items from her dedicated gluten-free, soy-free facility in Eugene.
APRIL 9th: SUPPORT GROUP
Speaker: Jensen’s Bread and Bakeries
Topic: Owner, Dave Jensen will talk about the work behind the GF buns now at McMenamins’ hotels and pubs, and other restaurants and colleges in town. Jensen’s is a wholesale bakery creating the flexible and soft GF buns, Better Buns.
Samples: Jovial Pasta, a new gluten-free pasta from five-generation Tuscan Italian artisanal pasta makers made with brown rice will be sampled.
Willamette Valley Confectionary will sample their chocolates and candy, made from gluten-free ingredients including local nuts, berries, cream and butter.
MAY 14th: SUPPORT GROUP
Speakers: Ray & Mary Wilke
Topic: The Wilkes will demonstrate Emergency Preparedness for the gluten-free family. Have you thought what you would eat if an emergency arose?
Samples: Mariam MacDermott of Fairy Cakes will come and sample her decadent gluten-free cupcakes.
Portland Metro GIG core group meeting. Come be involved in the planning of our GIG group, GF food fair and other activities. 6:30pm at the Berlin Inn, 3131 SE 12th & Powell in Portland, near the Aladdin Theater.
Held this year at All Saints Catholic Church in the gym. Find the church on the corner of NE 39th and NE Glisan. 11am to 2pm. For more details please visit the Gluten Free Food Fair tab at the top right hand side of our blog. Hope to see you there!
MARCH 12th: SUPPORT GROUP
Speaker: The New Seasons nutrition team
Topic: Karen Seibert, Christi Reed and Leah Kriewall, will come to present information on whole food nutrition and grain free meal ideas. Easy cooking demo, recipes and snacks provided.
Speaker: Tarte Desserts and Bakery
Topic: Phoenix Rainbird will come to sample and sell her breads and baked items from her dedicated gluten-free, soy-free facility in Eugene.
APRIL 9th: SUPPORT GROUP
Speaker: Jensen’s Bread and Bakeries
Topic: Owner, Dave Jensen will talk about the work behind the GF buns now at McMenamins’ hotels and pubs, and other restaurants and colleges in town. Jensen’s is a wholesale bakery creating the flexible and soft GF buns, Better Buns.
Samples: Jovial Pasta, a new gluten-free pasta from five-generation Tuscan Italian artisanal pasta makers made with brown rice will be sampled.
Willamette Valley Confectionary will sample their chocolates and candy, made from gluten-free ingredients including local nuts, berries, cream and butter.
MAY 14th: SUPPORT GROUP
Speakers: Ray & Mary Wilke
Topic: The Wilkes will demonstrate Emergency Preparedness for the gluten-free family. Have you thought what you would eat if an emergency arose?
Samples: Mariam MacDermott of Fairy Cakes will come and sample her decadent gluten-free cupcakes.
GLUTEN FREE GATHERING
There will be no quarterly Gluten Free Gathering this time around due to the large amount of work and attention that the food fair takes up. We look forward to holding another gathering sometime after June. Look here for the next date!
Portland Metro GIG core group meeting. Come be involved in the planning of our GIG group, GF food fair and other activities. 6:30pm at the Berlin Inn, 3131 SE 12th & Powell in Portland, near the Aladdin Theater.
APRIL 16th: GIFTS MEETING
GIFTS (Gluten Intolerant Families Teamwork and Support) meeting for gluten-intolerant children and their families. The meetings will be held from 2 to 4 PM at the home of Wendy Cohan, RN. GIFTS meetings are every other month, even months, on the 3rd Saturday of the month.
LOCATION: 6108 NE 45th Ave, Portland OR 97218.
This is 1 block East of Fernhill Park, on 45th between Ainsworth and Holman.
THEME: Easter and Spring
SPEAKER: Children's allergy-free, gluten-free baking with guest speaker and baker, Mariam McDermott from Fairy Cakes.
Held this year at All Saints Catholic Church in the gym. Find the church on the corner of NE 39th and NE Glisan. 11am to 2pm. For more details please visit the Gluten Free Food Fair tab at the top right hand side of our blog. Hope to see you there!
Tuesday, February 8, 2011
Jensen's Gluten Free Bread in Portland
Do you want gluten-free buns at Burgerville? Burgerville and Dave Jensen of Jensen's Bread and Bakeries, under the name of Gluten Free Concepts, a dedicated gluten-free wholesale bakery in Portland, OR, are in discussion right now. You can make your voice heard.
Go to Facebook and on the Burgerville page, click the Discussions tab. Choose the Gluten Free Bun discussion and post a comment. Dave's buns are called Better Buns and they are getting rave reviews.
Want to try them out? They are at McMenamin's hotels and pubs/restaurants and pubs and at Dick's Kitchen on Belmont. See the full list of restaurants here.
Go to Facebook and on the Burgerville page, click the Discussions tab. Choose the Gluten Free Bun discussion and post a comment. Dave's buns are called Better Buns and they are getting rave reviews.
Want to try them out? They are at McMenamin's hotels and pubs/restaurants and pubs and at Dick's Kitchen on Belmont. See the full list of restaurants here.
Tuesday, January 4, 2011
Rudi’s Gluten Free Bakery will be in Portland
Rudi’s gluten free bakery will be visiting various Costco stores around the Pacific Northwest on January 7 -9, 2011.
They will also be in several Seattle Costco stores the following weekend, January 14-16.
Store 692 Hillsboro | 1255 NE 48th Ave, Hillsboro OR |
Store 97 Clackamas | 13130 SE 84th Ave, Clackamas OR |
Store 111 Tigard | 7850 SW Dartmouth Rd, Tigard OR |
Store 17 Eugene | 2828 Chad Dr, Eugene OR |
Store 1086 East Vancouver | 19610 SE 1st St, Camas WA |
The Club Hours are:
Friday 10:00AM – 8:30PM
Saturday 9:30AM – 6:00PM
Sunday 10:00AM – 6:00PM
For more information about Rudi's bakery visit http://www.rudisbakery.com/
Tuesday, December 7, 2010
Portland’s Gluten-Free Crave Bake Shop to Compete on Food Network’s Cupcake Wars Tuesday Night
Local gourmet gluten-free baker Kyra Bussanich is getting some sweet national TV face time this week.
The Portland woman, owner of the custom order operation Crave Bake Shop, will compete on the holiday-themed season premiere of Food Network’s Cupcake Wars 9 pm Tuesday, Dec. 7.
The former Clarklewis pastry chef says she switched to a gluten-free diet after being diagnosed with an auto-immune disorder more than a decade ago. She’s the first gluten-free baker to ever compete on the show. She can’t reveal details on how she tempted the judges, but she does hint that she was “inspired by some of [her] favorite holiday party drinks.”
Want to taste test yourself? Come hang out with the Crave crew at Champions Sports Bar for a Cupcake Wars viewing party Tuesday night (see details below) or place an order at cravebakeshop.com. You may have more options come next year. Bussanich is looking at possible retail spaces and even thinking of launching Crave grocery store dry mixes in 2011.
Here are the details:
The Cupcake Wars episode, titled “Tree-Lighting,” will air on the Food Network at 9 pm PST, December 7, 2010. To celebrate, Crave Bake Shop will be having a viewing party at Champions Sports Bar located at 1401 Southwest Naito Parkway, Portland, OR 97201 from 8:30 to 10:30.
Stop by, watch the show, and try free samples of gluten-free cupcakes.
Source: Willamette Week
The Portland woman, owner of the custom order operation Crave Bake Shop, will compete on the holiday-themed season premiere of Food Network’s Cupcake Wars 9 pm Tuesday, Dec. 7.
The former Clarklewis pastry chef says she switched to a gluten-free diet after being diagnosed with an auto-immune disorder more than a decade ago. She’s the first gluten-free baker to ever compete on the show. She can’t reveal details on how she tempted the judges, but she does hint that she was “inspired by some of [her] favorite holiday party drinks.”
Want to taste test yourself? Come hang out with the Crave crew at Champions Sports Bar for a Cupcake Wars viewing party Tuesday night (see details below) or place an order at cravebakeshop.com. You may have more options come next year. Bussanich is looking at possible retail spaces and even thinking of launching Crave grocery store dry mixes in 2011.
Here are the details:
The Cupcake Wars episode, titled “Tree-Lighting,” will air on the Food Network at 9 pm PST, December 7, 2010. To celebrate, Crave Bake Shop will be having a viewing party at Champions Sports Bar located at 1401 Southwest Naito Parkway, Portland, OR 97201 from 8:30 to 10:30.
Stop by, watch the show, and try free samples of gluten-free cupcakes.
Source: Willamette Week
Thursday, November 11, 2010
GF Thanksgiving Pies, Rolls and Stuffing Mix from New Cascadia Traditional
Gluten-Free Thanksgiving Pies, Rolls & Stuffing Mix from New Cascadia Traditional TM
Order Your Gluten Free Pies Now!
This year we are excited to introduce a vegan pumpkin pie & a mini pecan pie to our line up of delicious gluten-free
Thanksgiving offerings. Of course we will have our apple pie with it's flaky, buttery crust and our distinctive pumpkin pie available, too. Stop by or call the bakery to place your order by Friday, November 19th for Thanksgiving week pick up: 503.546.4901. Order forms will be available at the seven corners New Seasons Market as well.
There will be some pies available on a first-come, first-served basis, but they usually go fast. Order your pies today!
9" Double-Crust Apple Pie: $20
9" Pumpkin Pie (same for vegan pie): $17
4" Mini Pecan Pie (TBD)
Gluten Free Stuffing Mix & Dinner Rolls
We are very excited to offer, for the first time, a stuffing mix just for you! Hurray! Our mix is a blend of our most popular vegan breads cubed and toasted to perfection, ready for use in your favorite stuffing recipe. The stuffing mix will only be available on a first-come, first-served basis: sorry, no pre-orders.
Oh, and dinner rolls are must-haves on the table, so don't forget to order those. We will have two varieties: vegan (plain or seeded) and traditional.
Pie, stuffing, dinner rolls all made in a dedicated gluten-free bakery. Besides the turkey, the cranberry sauce, family and friends...what more could you ask for? We hope you enjoy all that we've created for you and that your Thanksgiving celebration leaves you with a sense of abundance.
Chris and I are thankful for the business you've given us over the last three years and we are grateful to be a part of your holiday.
Sincerely,
Teresa Atkins & Chris Gumke
New Cascadia Traditional
Order Your Gluten Free Pies Now!
This year we are excited to introduce a vegan pumpkin pie & a mini pecan pie to our line up of delicious gluten-free
Thanksgiving offerings. Of course we will have our apple pie with it's flaky, buttery crust and our distinctive pumpkin pie available, too. Stop by or call the bakery to place your order by Friday, November 19th for Thanksgiving week pick up: 503.546.4901. Order forms will be available at the seven corners New Seasons Market as well.
There will be some pies available on a first-come, first-served basis, but they usually go fast. Order your pies today!
9" Double-Crust Apple Pie: $20
9" Pumpkin Pie (same for vegan pie): $17
4" Mini Pecan Pie (TBD)
Gluten Free Stuffing Mix & Dinner Rolls
We are very excited to offer, for the first time, a stuffing mix just for you! Hurray! Our mix is a blend of our most popular vegan breads cubed and toasted to perfection, ready for use in your favorite stuffing recipe. The stuffing mix will only be available on a first-come, first-served basis: sorry, no pre-orders.
Oh, and dinner rolls are must-haves on the table, so don't forget to order those. We will have two varieties: vegan (plain or seeded) and traditional.
Pie, stuffing, dinner rolls all made in a dedicated gluten-free bakery. Besides the turkey, the cranberry sauce, family and friends...what more could you ask for? We hope you enjoy all that we've created for you and that your Thanksgiving celebration leaves you with a sense of abundance.
Chris and I are thankful for the business you've given us over the last three years and we are grateful to be a part of your holiday.
Sincerely,
Teresa Atkins & Chris Gumke
New Cascadia Traditional
Monday, August 16, 2010
Snailpeople! Play kids music at New Cascadia Traditional GF Bakery
Snailpeople! is an electric, eclectic, and exuberant kids' music duo featuring Mindy Dillard and Eric McEuen. Between us, we play many instruments. In the course of a Snailpeople! adventure the audience may hear us play guitar, mandolin, banjo, and percussion (sometimes a washboard and tap shoes too!). We came together in early 2010 to create Snailpeople! Between us we have 7 years experience performing for kids in both music and theatre contexts. We have given classics like 'On Top of Spaghetti' and 'I Know an Old Lady' our own Snailpeople! twist. We believe in inclusive and participatory musical experiences with kids. We encourage singing and moving along with our show for maximum fun!
________________________________________________________
There will be mini cupcakes at a special price and other gluten free goodies the whole family will love!
DATE: Wednesday, August 18th
TIMES: 2:00-3:00pm
We will have a special musical performance by Snailpeople! Kids' Music Duo for our youngest gluten free friends and those who love them.
Music & GF Treats & Fun!
Mark your calendars and come have some fun with us.
New Cascadia Traditional TM
"The Gluten Free Artisans" TM
1700 SE 6th Avenue
Portland, OR 97214
503.546.4901
www.newcascadiatraditional.com
info@newcascadiatraditional.com
________________________________________________________
There will be mini cupcakes at a special price and other gluten free goodies the whole family will love!
DATE: Wednesday, August 18th
TIMES: 2:00-3:00pm
We will have a special musical performance by Snailpeople! Kids' Music Duo for our youngest gluten free friends and those who love them.
Music & GF Treats & Fun!
Mark your calendars and come have some fun with us.
New Cascadia Traditional TM
"The Gluten Free Artisans" TM
1700 SE 6th Avenue
Portland, OR 97214
503.546.4901
www.newcascadiatraditional.com
info@newcascadiatraditional.com
Monday, August 2, 2010
New Cascadia is looking for a baker
We are looking for a great bread baker to join us here at NCT. Even though we are a dedicated gluten free bakery, previous experience working with gluten free baked goods is not necessary. However, at least one year professional baking experience is required. The work is physically demanding but satisfying. The successful candidate must be willing to work collectively, must be reliable, and must be adaptive to changing situations. We also appreciate those who are innovative and creative, whether this means helping to create new recipes or helping to make a more efficient bakery.
The details: Approximately 25 hours per week. Responsibilities will involve all aspects of bread production: mixing, shaping and bake off. Depending on which shift you are assigned, hours may be from 6pm to 2am (with some variation depending on day to day volume).
The ability to follow established recipes and techniques as well as the ability to take initiative is a must.
Must be able to lift 60 pounds, do repetitive motion work and be on your feet.
Please e-mail a brief message explaining why you are interested in this job and also include your resume to: chris@newcascadiatraditional.com .
Thanks,
Chris
New Cascadia Traditional
The details: Approximately 25 hours per week. Responsibilities will involve all aspects of bread production: mixing, shaping and bake off. Depending on which shift you are assigned, hours may be from 6pm to 2am (with some variation depending on day to day volume).
The ability to follow established recipes and techniques as well as the ability to take initiative is a must.
Must be able to lift 60 pounds, do repetitive motion work and be on your feet.
Please e-mail a brief message explaining why you are interested in this job and also include your resume to: chris@newcascadiatraditional.
Thanks,
Chris
New Cascadia Traditional
Wednesday, March 17, 2010
New Cascadia Traditional is at the Portland Farmers Market!
The Portland Farmers Market begins this Saturday, March 20th, 8:30 -2:00, at Portland State University...
Come Join Us In Our New Spot!
The market has expanded and our booth has moved. Ask one of the friendly and helpful PFM staff where you can find us.
Welcome the beginning of Spring with one of our sticky buns, a bouquet of fresh flowers and experience the exuberance of the market. We'll be looking for you!
Sincerely,
Teresa Atkins & Chris Gumke
New Cascadia Traditional
Thursday, February 4, 2010
February Portland Metro GIG meeting
Our next Portland metro Gluten Intolerance Group meeting is on Saturday, February 13th, 10am - 12pm, in room 1075 at Emanuel Hospital. Enter through the main North entrance and find us just to the left of the information/admitting desk. Veer left past the fish tank and up the short flight of stairs. The room in on the left. Everyone is welcome to attend.
This meeting we are happy to welcome Teresa, co-founder of New Cascadia Traditional: the gluten-free artisans. She will share with us her journey on how she became the co-owner of Portland's own dedicated gluten-free bakery, and share samples of their tasty wares.
Visit the bakery on the corner of SE 6th and Market, or on the internet at http://www.newcascadiatraditional.com/about.html .
Also at New Cascadia Traditional: Join them for their gluten-free pizza night on Saturday February 6th, from 6pm - 10pm. Dine in, take out, or phone-in ourders. No reservations. First come, first serve. Tables usually easily available after 8pm. New Cascaia Trationals 503.546. 4901
Tuesday, November 10, 2009
Gluten Intolerance Head To Toe
Speaker & author Wendy Cohan will present her lecture "Gluten Intolerance Head To Toe". Wendy will discuss how gluten affects virtually every part of the body, how to avoid gluten, and helpful resources for everyday living. She will follow the lecture with a question and answer session - all questions are welcome! The latest edition of her book, Gluten-Free Portland Resource Guide, will be available for sale.
WHEN: Thursday, November 19th
WHERE: New Cascadia Traditional Bakery
1700 SE 6th Avenue (two blocks South of Hawthorne) Portland, OR 97214
TIME: 5:30-7:00
COST: $20.00 per person
This event will be limited to 30 people. Reserve your spot by registering today: 503.546.4901
Don't miss this great opportunity! Coffee & light refreshments will be served.
info@newcascadiatraditional.com
WHEN: Thursday, November 19th
WHERE: New Cascadia Traditional Bakery
1700 SE 6th Avenue (two blocks South of Hawthorne) Portland, OR 97214
TIME: 5:30-7:00
COST: $20.00 per person
This event will be limited to 30 people. Reserve your spot by registering today: 503.546.4901
Don't miss this great opportunity! Coffee & light refreshments will be served.
info@newcascadiatraditional.com
Tuesday, September 22, 2009
New Cascadia Traditional Bakery
There's a lot going on at the bakery - Hope to see lots of folks there this Friday!
You are invited to our Grand Opening Celebration at our new location (1700 SE 6th Avenue, two blocks South of Hawthorne Blvd.) on Friday, September 25th. We will be giving away great raffle prizes including gift certificates, t-shirts, tote bags (perfect for carrying your gluten free goodies), bread knives, and more! There will be samples of some of our products, there will new products to showcase and there will be mini cupcakes for all (or until we run out)! The fun will begin at 8:00 a.m. and continue throughout the day. Please join us in the festivities-we would love to see you.
Our Grand Opening Celebration will be Friday, September 25th
Can't make the party? Why not show up on a Monday?
New Monday Hours Begin
Beginning Monday, September 21st, we will be open each and every Monday at 7:30 a.m.-5:00 p.m. for your convenience. We will offer a more streamlined menu, featuring our most popular gluten freeitems. Of course we will have our full espresso and coffee menu (enhanced by our Stumptown Coffee beans!) as well as a comlimentary selection of DragonFly Chai teas for your enjoyment. Look for our new offerings of organic loose leaf teas coming in the next few weeks-just in time for the cooler months.
Can't get to them? Maybe they can come to you?
Portland Pedal Power & New Cascadia Traditional team up to bring you our gluten free products via bicycle delivery... | |
| Portland Pedal Power is a bicycle delivery service catering to the downtown Portland area and close-in NW and they will be able to deliver our goods to you once a week! For those of you who aren't able to get over to our new location, this may be a great option! They offer a terrific service and we are proud to be partnering with them. Place your order through their website by 4:00 p.m. every Monday for delivery the following Wednesday afternoon. Please check out their website for more information or to place your first order: | |
info@newcascadiatraditional.com
Monday-Friday 7:30 a.m.-5:00 p.m.
Saturdays 8:00 a.m.-4:00 p.m.
(we are a dedicated gluten free bakery-always have been & always will be)
Wednesday, July 29, 2009
New Cascadia Traditional Bakery
I went to check out New Cascadia's location yesterday. It was great! The baked goods of course are divine and they have GF/Vegan options as well. I was also pleased to find they had Stumptown coffee. Hope you all get a chance to check them out soon.
New Cascadia Traditional Bakery has moved. Their new location is:
1700 SE 6th Ave
Portland Or. 97214
Click on address to open up map to their new location.
The hours at their new location are:
Tuesday through Friday 7:30-5:00
Saturdays 8:00-4:00
The new phone number is: 503.546.4901
New Cascadia Traditional Bakery has moved. Their new location is:
1700 SE 6th Ave
Portland Or. 97214
Click on address to open up map to their new location.
The hours at their new location are:
Tuesday through Friday 7:30-5:00
Saturdays 8:00-4:00
The new phone number is: 503.546.4901
Monday, July 27, 2009
Starbucks Valencia Orange Cake Discontinued
Everyone thought it was a dream-come-true when Starbucks started carrying their gluten-free Valencia Orange Cake. The cake has now been discontinued. You can sigh... or you can take positive action. You can call Starbucks directly at 800-235-2883 Monday through Friday from 5:00 AM to 6:00 PM (PST) and ask that the cake be available for sale again. Or you can go to their website forum and leave your request for the return of the cake. If enough people write or call the company, they may listen and bring it back.
Triumph Dining has started a petition that they plan to send to Starbuck's. Click the link to sign it.
More from Triumph Dining:
Those who make the decisions at Starbucks have replaced the orange cake with KIND Fruit and Nut Bars which are very good and gluten-free... but they're not cake!
Source: Thanks to Connie Sarros and Triumph Dining Cards
Triumph Dining has started a petition that they plan to send to Starbuck's. Click the link to sign it.
More from Triumph Dining:
We’d like your help to bring back the Starbucks gluten-free cake! Despite what appears to be strong support from the gluten-free community, Starbucks is discontinuing its Valencia Orange Cake. This is a tremendous blow to the gluten-free community. It’s already so hard to find good, safe gluten-free options. Having a gluten-free treat at Starbucks was an enormous win for us. It’s sad to see it disappear such a short time later, without any real explanation.
We’ve put together a petition to let Starbucks know how much we miss the gluten-free cake and to let them know we’d love to see it back in our local Starbucks! We have 1,900 signatures so far – our goal is 5,000. We chose the goal of 5,000 because it’s a number we think Starbucks would sit up and pay attention to. When we reach our goal, we will present the petition to Starbucks corporate headquarters. Please join us in our quest to get more options for gluten-free people around the country.
Those who make the decisions at Starbucks have replaced the orange cake with KIND Fruit and Nut Bars which are very good and gluten-free... but they're not cake!
Source: Thanks to Connie Sarros and Triumph Dining Cards
Warning: Sami's Breads are not gluten-free
I am sad to report that Sami's Breads of Tampa, Florida is not gluten-free.
Many of us have been buying Sami's at our local stores and have had no reactions to the bread. Others have reported severe reactions. After the products were sent for testing, it appears that Sami's products do contain gluten.
Many of the local area health food stores have pulled Sami's from their shelves. Cindy Erwin of the Gluten Free Grocery in Westchester, Illinois recently sent out an email to her customers letting them know that they will no longer be carrying the product line, which was one of her best sellers.
Cindy's email stated , "According to a Sami’s employee, their products were recently tested for gluten and they came back higher than the standard 20ppm. As a result, we cannot continue to suggest to our customers that this is a gluten-free product. Please note, the product ingredients do not contain gluten, but the cross-contamination of their facility is what increased the number. According to the same employee, they are not considering creating a dedicated gluten-free facility." Kudos to Cindy for staying on top of this matter!
Source
Many of us have been buying Sami's at our local stores and have had no reactions to the bread. Others have reported severe reactions. After the products were sent for testing, it appears that Sami's products do contain gluten.
Many of the local area health food stores have pulled Sami's from their shelves. Cindy Erwin of the Gluten Free Grocery in Westchester, Illinois recently sent out an email to her customers letting them know that they will no longer be carrying the product line, which was one of her best sellers.
Cindy's email stated , "According to a Sami’s employee, their products were recently tested for gluten and they came back higher than the standard 20ppm. As a result, we cannot continue to suggest to our customers that this is a gluten-free product. Please note, the product ingredients do not contain gluten, but the cross-contamination of their facility is what increased the number. According to the same employee, they are not considering creating a dedicated gluten-free facility." Kudos to Cindy for staying on top of this matter!
Source
Sunday, July 26, 2009
Playing Catch Up!
HELLO AGAIN!
Long time no see... I'm so sorry to have been MIA from this blog for so long. My laptop met a terrible end at the hands of my preschooler and a latte placed too close to the computer. There were vain efforts to resuscitate the old girl but well... they failed miserably. However as of this afternoon (oh joy!) we're back in business with a new computer and ready to roll. With that I'm here to let you know there are a lot of exciting changes and developments in our group... so onwards and upwards, shall we?
BLOG AUTHORS & NEW CORE COMMITTEE MEMBERS
So that this site doesn't go "dark" for so long in the future we're doing something we should've done long ago. In a very short amount of time the other members of the core committee will be able to post here as well. This should let you get to know the other people who spend so much of their time and energy running this group.
Mary Wikle: our long standing and dedicated Branch Manager
Kathy Kreitzberg: our Treasurer and Membership Coordinator
In addition we have some new core committee members helping out. I'm very excited to introduce to you...
Lisa Shaver: Will be helping Mary out as the Co-Branch Manager. She brings a lot of enthusiasm and energy to our group.
Christina Squires: Will be heading up the mentoring program. She's very passionate about making sure no one newly diagnosed has to go through this alone.
I'll sure you'll be hearing more from all of these lovely ladies on here soon.
SUMMER NEWSLETTER
As I'm sure you've surmised by now there was in fact no summer newsletter, as there was no summer computer. If you are a paid member rest assured your membership has been extended to allow you to receive an additional newsletter. If you have any questions about your MEMBERSHIP please contact Kathy Kreitzberg by clicking her name. (This will open a new e-mail to her.) The fall newsletter should still be arriving on time at the beginning of September, look for it then.
NEW CASCADIA BAKERY
New Cascadia Traditional Bakery has moved. Their new location is:
1700 SE 6th Ave
Portland Or. 97214
Click on address to open up map to their new location.
The hours at their new location are:
Tuesday through Friday 7:30-5:00
Saturdays 8:00-4:00
The new phone number is: 503.546.4901
To read all about it, check out their blog.
BETTY CROCKER
Betty Crocker has created four gluten free quick mixes: Brownies, Chocolate Chip Cookies, Devil's Food Cake and Yellow Cake.
I've spotted them at Fred Meyers for a little over $4.00 and even made the cookies... give 'em a whirl and let us know what you think!
VOLUNTEER POSITIONS AVAILABLE
In direct response to the disappointment many of you felt at the lack of the walk portion of our annual Food Fair and Walk, (due to the lack of volunteers) I'm putting the word out now about our need for continued support. Please note we are still looking for people to work with us in the following volunteer positions:
PROGRAMS DIRECTOR: This individual would contact and arrange for speakers to come to the support group to speak with our members on a monthly basis (except for Dec and May)
PUBLICITY: This person would notify radio stations, contact newspapers, and other media outlets to notify the public of local GIG events and our groups activities and well, general existence.
MEMBERSHIP COORDINATOR: Work with the treasurer to track individuals membership renewal dates and members themselves to keep them up to date on their membership dues and contact information. (computer required)
If you think you'd be interested or have more questions about any of these positions please contact either Mary Wikle or Lisa Shaver by clicking either of their names. (This will open a new e-mail.)
NEW MEETING LOCATION BEGINNING IN SEPTEMBER
In the interest of bringing the support group meeting back into Portland proper and allowing more individuals to show up via public transportation we will be moving it to Legacy Emanuel Children's Hospital beginning in September. Exact room information will be forthcoming shortly. It will still be held on the second Saturday of each month (except in May and December when the Food Fair / Walk & the Holiday Party are held instead).
EVENTS AND MEETING TOPICS FOR THE REMAINDER OF 2009
AUGUST:
Speaker: Mr. Cain
Topic: Insurance for individual celiacs
Speaker: Crave Bake Shop
Topic: Deserts like Parisian Love Cake... sound intriguing? Check 'em out!
SEPTEMBER:
Speaker: Virgo & Pisces Restaurant
Topic: Food Samples and general questions
OCTOBER:
Speaker: Core Committee Members
Topic: GLUTEN FREE 101
NOVEMBER:
Speaker: None
Topic: This is our traditional potluck and recipe swap meeting. Bring a dish and at least ten copies of the recipe to share with the group.
This is also the month that we have our GF Thanksgiving Dinner in conjunction with the McMinnville group. It's usually held the week before Thanksgiving so those people dealing with families that are not quite so understanding to their dietary needs still have the opportunity to sit down to a traditional Thanksgiving meal. Of course more details on this wonderful event will be forthcoming as we get a bit closer to the date.
DECEMBER:
Meeting Canceled. In its place is the annual holiday party. Location, time and date still to be determined.
THE END
I congratulate you if you stuck with me through to the end of this long post. I promise from now on they'll be more succinct and more frequent. Hope you're all enjoying your summer holidays and try to stay cool this coming week especially!
Long time no see... I'm so sorry to have been MIA from this blog for so long. My laptop met a terrible end at the hands of my preschooler and a latte placed too close to the computer. There were vain efforts to resuscitate the old girl but well... they failed miserably. However as of this afternoon (oh joy!) we're back in business with a new computer and ready to roll. With that I'm here to let you know there are a lot of exciting changes and developments in our group... so onwards and upwards, shall we?
BLOG AUTHORS & NEW CORE COMMITTEE MEMBERS
So that this site doesn't go "dark" for so long in the future we're doing something we should've done long ago. In a very short amount of time the other members of the core committee will be able to post here as well. This should let you get to know the other people who spend so much of their time and energy running this group.
Mary Wikle: our long standing and dedicated Branch Manager
Kathy Kreitzberg: our Treasurer and Membership Coordinator
In addition we have some new core committee members helping out. I'm very excited to introduce to you...
Lisa Shaver: Will be helping Mary out as the Co-Branch Manager. She brings a lot of enthusiasm and energy to our group.
Christina Squires: Will be heading up the mentoring program. She's very passionate about making sure no one newly diagnosed has to go through this alone.
I'll sure you'll be hearing more from all of these lovely ladies on here soon.
SUMMER NEWSLETTER
As I'm sure you've surmised by now there was in fact no summer newsletter, as there was no summer computer. If you are a paid member rest assured your membership has been extended to allow you to receive an additional newsletter. If you have any questions about your MEMBERSHIP please contact Kathy Kreitzberg by clicking her name. (This will open a new e-mail to her.) The fall newsletter should still be arriving on time at the beginning of September, look for it then.
NEW CASCADIA BAKERY
New Cascadia Traditional Bakery has moved. Their new location is:
1700 SE 6th Ave
Portland Or. 97214
Click on address to open up map to their new location.
The hours at their new location are:
Tuesday through Friday 7:30-5:00
Saturdays 8:00-4:00
The new phone number is: 503.546.4901
To read all about it, check out their blog.
BETTY CROCKER
Betty Crocker has created four gluten free quick mixes: Brownies, Chocolate Chip Cookies, Devil's Food Cake and Yellow Cake.
I've spotted them at Fred Meyers for a little over $4.00 and even made the cookies... give 'em a whirl and let us know what you think!
VOLUNTEER POSITIONS AVAILABLE
In direct response to the disappointment many of you felt at the lack of the walk portion of our annual Food Fair and Walk, (due to the lack of volunteers) I'm putting the word out now about our need for continued support. Please note we are still looking for people to work with us in the following volunteer positions:
PROGRAMS DIRECTOR: This individual would contact and arrange for speakers to come to the support group to speak with our members on a monthly basis (except for Dec and May)
PUBLICITY: This person would notify radio stations, contact newspapers, and other media outlets to notify the public of local GIG events and our groups activities and well, general existence.
MEMBERSHIP COORDINATOR: Work with the treasurer to track individuals membership renewal dates and members themselves to keep them up to date on their membership dues and contact information. (computer required)
If you think you'd be interested or have more questions about any of these positions please contact either Mary Wikle or Lisa Shaver by clicking either of their names. (This will open a new e-mail.)
NEW MEETING LOCATION BEGINNING IN SEPTEMBER
In the interest of bringing the support group meeting back into Portland proper and allowing more individuals to show up via public transportation we will be moving it to Legacy Emanuel Children's Hospital beginning in September. Exact room information will be forthcoming shortly. It will still be held on the second Saturday of each month (except in May and December when the Food Fair / Walk & the Holiday Party are held instead).
EVENTS AND MEETING TOPICS FOR THE REMAINDER OF 2009
AUGUST:
Speaker: Mr. Cain
Topic: Insurance for individual celiacs
Speaker: Crave Bake Shop
Topic: Deserts like Parisian Love Cake... sound intriguing? Check 'em out!
SEPTEMBER:
Speaker: Virgo & Pisces Restaurant
Topic: Food Samples and general questions
OCTOBER:
Speaker: Core Committee Members
Topic: GLUTEN FREE 101
NOVEMBER:
Speaker: None
Topic: This is our traditional potluck and recipe swap meeting. Bring a dish and at least ten copies of the recipe to share with the group.
This is also the month that we have our GF Thanksgiving Dinner in conjunction with the McMinnville group. It's usually held the week before Thanksgiving so those people dealing with families that are not quite so understanding to their dietary needs still have the opportunity to sit down to a traditional Thanksgiving meal. Of course more details on this wonderful event will be forthcoming as we get a bit closer to the date.
DECEMBER:
Meeting Canceled. In its place is the annual holiday party. Location, time and date still to be determined.
THE END
I congratulate you if you stuck with me through to the end of this long post. I promise from now on they'll be more succinct and more frequent. Hope you're all enjoying your summer holidays and try to stay cool this coming week especially!
Thursday, June 4, 2009
Gluten-free Valencia Cake at Starbucks
Hello, Chris here. I’m the lead product developer for the new Gluten-free Orange Valencia Cake at Starbucks. Today, I’d like to share a behind the scenes look into the development of a delicious and gluten-free cake. We start with just seven simple ingredients (eggs, Valencia orange pulp, almonds, sugar, orange peel, gluten-free baking powder, and orange oil) and carefully blend them together in small batches at our partner bakery. Because gluten can easily contaminate through pans, tools and even in the air, the bakery has a special gluten-free zone with dedicated equipment, pans and washing stations.
After the cake batter is made, it’s transferred to the batter depositor that pushes batter into baking cups (think of a hose nozzle, but instead of water, batter comes out). The cakes are then hand-sprinkled with slivered almonds baked. Just 35 minutes later, little golden orange cakes emerge. When the cakes are cooled, they are put through a machine called a “doughboy” wrapper. This machine individually wraps the cakes to prevent gluten contamination during transit and handling. We ensure the product is gluten-free by lab testing the cakes every day (less than 20 parts per million) before they are shipped to our stores. Our partners have been trained to serve the cake in their wrappers to protect our gluten-sensitive customers.
As you can see, a lot of care and attention goes into each and every cake we make. I hope you enjoy this moist and delicious Valencia Orange Cake as much as I do (and I am not even gluten-sensitive)!
Source: Click here to see pictures!
After the cake batter is made, it’s transferred to the batter depositor that pushes batter into baking cups (think of a hose nozzle, but instead of water, batter comes out). The cakes are then hand-sprinkled with slivered almonds baked. Just 35 minutes later, little golden orange cakes emerge. When the cakes are cooled, they are put through a machine called a “doughboy” wrapper. This machine individually wraps the cakes to prevent gluten contamination during transit and handling. We ensure the product is gluten-free by lab testing the cakes every day (less than 20 parts per million) before they are shipped to our stores. Our partners have been trained to serve the cake in their wrappers to protect our gluten-sensitive customers.
As you can see, a lot of care and attention goes into each and every cake we make. I hope you enjoy this moist and delicious Valencia Orange Cake as much as I do (and I am not even gluten-sensitive)!
Source: Click here to see pictures!
Thursday, February 26, 2009
Coffee Plant
A note from the Coffee Plant:
While the high quality 100% gf pastries still feel like a well-kept secret, they are now available in an increasing number of locations, thanks to our wholesale program, CCP Gluten Free Baking. Currently, in addition to our gluten-free cafe at 5915 SW Corbett Avenue, you can enjoy our gf coffeecakes and granola at The Fresh Pot Hawthorne (3729 SE Hawthorne) and a selection of gf pastries at Coffee Plant Downtown (724 SW Washington Street). And now, Divine Cafe (located in NCNM campus in Southwest Portland) as well as Food Front Hillsdale are selling our gluten-free goodies. Hooray!
We also offer a variety of cold salads, soups and other lunch items and are still making quiches with the Bravaria Mills crusts. We have a number of pastries that are dairy free as well (cookies and bars) and can do custom cakes and pies that exclude other allergens. Our retail area is always stocked with scone/muffin/cookie mixes ready to buy and make at home. So look for that when visiting us. Hope to see you soon!
Monday, November 10, 2008
Thanksgiving Potluck - NOV. 22nd
ONLY TWO WEEKS until our Annual Gluten Free Thanksgiving Potluck!
Mark your calenders for this special event!
WHAT: Thanksgiving Potluck
DATE: Saturday, November 22nd
TIME: 12 noon to 2 pm
WHERE:
The First Baptist Church Social Hall
125 SE Cowls St
Mcminnville, OR 97128
DETAILS:
This annual potluck is sponsored by the Mcminnville GIG group in conjunction with the Portland GIG group. Both the Salem and Eugene groups are welcome to attend as well. You do not need to be a member of any GIG group to join us!
We will provide Turkey and Ham and you bring a GF dish such as salad, stuffing, vegetable or dessert to share. We ask that folks provide 40 copies of the recipe they bring, so everyone can use the information to make these dishes for their family the following week!
For more information please contact:
Susan Chambers
schambe@linfield.edu
503-435-9952
This year's vendor: New Cascadia Traditional Bakery*, will provide bread for our meal AND sell products!
PRE-ORDERS recommended! Call 503-887-4392 to place your order by Tuesday, November 18th.
Pre-orders will be charged 50% on your credit card with the balance paid when you pick it up. Items you can order appear below.
French Baguette $ 3.75 (vegan)
Seeded Baguette $ 4.50 (vegan)
Walnut Sourdough $ 6.50 (vegan)
Portland Sourdough $ 5.50 (vegan)
Cheddar Parmesan $ 6.50
Seeded Bread (small) $ 4.75 (vegan)
Seeded Bread (large) $ 6.50 (vegan)
Cranberry Raisin Walnut Bread (small) $ 4.75 (vegan)
Cranberry Raisin Walnut Bread (large) $ 6.50 (vegan)
Batard $ 5.50 (vegan)
Rolls $ 1.50 (vegan)
Bavarian Soft Pretzel $ 2.00 (vegan)
Savory Galette $ 3.75
Sweet Galette $ 3.75
Seasonal Tart $ 4.75
Cinnamon Roll $ 2.50
Chocolate Cupcake $ 3.00
Vanilla Cupcake $ 3.00
Vegan Chocolate Cupcake $ 3.00 (vegan)
Vegan Vanilla Cupcake $ 3.00 (vegan)
Chocolate Chip Hazelnut Cookie $ 1.00
Vegan Chocolate Chip Cookie $ 1.00 (vegan)
Peanut Butter Chocolate Chunk Cookie $ 1.00 (dairy free)
Sugar "Snickerdoodle" Cookie $ 1.00
Muffins $ 3.00
Pizza Crust $ 4.75 (vegan)
Pumpkin Pie $ 17.00
Apple Pie (double crust) $ 20.00
Berry Pie (double crust) $ 20.00
*All NCTB products made in a dedicated GF facility that processes nuts, tree nuts, milk, soy & eggs.
Mark your calenders for this special event!
WHAT: Thanksgiving Potluck
DATE: Saturday, November 22nd
TIME: 12 noon to 2 pm
WHERE:
The First Baptist Church Social Hall
125 SE Cowls St
Mcminnville, OR 97128
DETAILS:
This annual potluck is sponsored by the Mcminnville GIG group in conjunction with the Portland GIG group. Both the Salem and Eugene groups are welcome to attend as well. You do not need to be a member of any GIG group to join us!
We will provide Turkey and Ham and you bring a GF dish such as salad, stuffing, vegetable or dessert to share. We ask that folks provide 40 copies of the recipe they bring, so everyone can use the information to make these dishes for their family the following week!
For more information please contact:
Susan Chambers
schambe@linfield.edu
503-435-9952
This year's vendor: New Cascadia Traditional Bakery*, will provide bread for our meal AND sell products!
PRE-ORDERS recommended! Call 503-887-4392 to place your order by Tuesday, November 18th.
Pre-orders will be charged 50% on your credit card with the balance paid when you pick it up. Items you can order appear below.
French Baguette $ 3.75 (vegan)
Seeded Baguette $ 4.50 (vegan)
Walnut Sourdough $ 6.50 (vegan)
Portland Sourdough $ 5.50 (vegan)
Cheddar Parmesan $ 6.50
Seeded Bread (small) $ 4.75 (vegan)
Seeded Bread (large) $ 6.50 (vegan)
Cranberry Raisin Walnut Bread (small) $ 4.75 (vegan)
Cranberry Raisin Walnut Bread (large) $ 6.50 (vegan)
Batard $ 5.50 (vegan)
Rolls $ 1.50 (vegan)
Bavarian Soft Pretzel $ 2.00 (vegan)
Savory Galette $ 3.75
Sweet Galette $ 3.75
Seasonal Tart $ 4.75
Cinnamon Roll $ 2.50
Chocolate Cupcake $ 3.00
Vanilla Cupcake $ 3.00
Vegan Chocolate Cupcake $ 3.00 (vegan)
Vegan Vanilla Cupcake $ 3.00 (vegan)
Chocolate Chip Hazelnut Cookie $ 1.00
Vegan Chocolate Chip Cookie $ 1.00 (vegan)
Peanut Butter Chocolate Chunk Cookie $ 1.00 (dairy free)
Sugar "Snickerdoodle" Cookie $ 1.00
Muffins $ 3.00
Pizza Crust $ 4.75 (vegan)
Pumpkin Pie $ 17.00
Apple Pie (double crust) $ 20.00
Berry Pie (double crust) $ 20.00
*All NCTB products made in a dedicated GF facility that processes nuts, tree nuts, milk, soy & eggs.
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