Raffertys Beginning

John Rafferty Talking about the Restaurants beginning at the their 2012 Celiac Session

Raffertys Restaurant & Pub

John and Linda Rafferty at Raffertys Restaurant and Pub in North Conway

Good Karma Cafe - A Vegan Paradise

If you are looking for a place to stop for a delicious meal either gluten free, vegan, raw, or all three;...this is the place to stop.  Watch and learn!

Freezing Baked Products

As I mentioned in my post about pizza it is quite possible to freeze gf baked products.  They will stay fresh for a full month.  When distributing snack items, pizza crust, or bread I encourage the restaurant or convenience store to freeze whatever they will not be selling that day immediately.  Then they can remove what they will be selling that day.  Slowly.  So that the product is kept fresh.

Many donut shops and bakerys freeze their wheat based baked products right now.  Which will last a long time if kept this way.  So why not do the same with gluten free products?  The idea that a product is only fresh if it is never frozen is completely wrong.

By doing this the store can keep a variety of products on hand as well.  You could even suggest to the customer that they freeze their bread or pizza crusts and bring them out whenever they will be used.  Some people buy GF products directly from the freezer at the supermarket and put them directly in their own freezer when they get home.

Henry Grover Jr.
The Gluten Free Cooking Network
glutenfreecookingnetwork@gmail.com

For a free pdf copy of the GFCN News just send a request to the above email address.

Preventing Cross Contamination By Maria Larkin

Eat Gluten-Free

Preventing Cross Contamination from Farm to Table

written by Maria Larkin, M.Ed, RD, LD

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Wherever you fall on the spectrum of gluten-related disorders from either gluten sensitivity to celiac disease, it’s important to know how to avoid cross contamination of gluten-free foods with gluten-containing foods. Cross contamination can occur anywhere along the chain of food supply from the growing to the processing and finally to the preperation and consumption of food. Oats are an example of a gluten free food that can be contaminated by being grown next to a field of wheat or milled in the same factory as gluten-containing grains.

Hence, preventing cross contamination starts before you even purchase a food product. Begin by checking the label to ensure that oats as well as other packaged foods are processed in a certified gluten-free facility and are a low risk for contamination. Look for the certified gluten free logo (above). Labels also list the manufacturer’s contact information if there is any question regarding the food product’s growing or processing methods. Many folks are now using phone apps to help with ensuring the food is gluten free before it enters the home.

Once at home, preparing and consuming gluten free foods can be tricky. The tips listed below can help prevent cross contamination.

. Store gluten-containing products separately in a cabinet designated specifically for these foods. You can also label the foods "gluten-free" or write the family member’s name on the product.

. Start with clean thoroughly washed kitchen counters, dishware, utensils, pots, pans, grills and toaster ovens and other food prep equipment such as colanders, strainers and bread makers. Glass pots and pans are easier to clean than metal. Dishware is helpful as are extra trays for your toaster oven that can be designated gluten free. Kitchen sponges can also be a source of contamination so use different colored sponges for clean up-one for gluten free and one for gluten eaters.

. Prepare gluten free food first before preparing gluten-containing foods whether on the grill, the cutting board or the counter.

. Use seperate serving utensils and food prep tools (such as flour sifters, cooking and measuring spatulas, and muffin tins) to to prepare gluten free foods. Designate certain appliances gluten free (toaster, food processor, cutting boards) or clean them well.

. Avoid double dipping by purchasing two sets of condiments (jelly, butter, mayonnaise, mustard, cream cheese, and dips) or use squeeze bottles. For example, label one jar of peanut butter as gluten free and another for gluten eaters. And avoid frying gluten free foods in the same oil as is used for gluten-containing foods.

. Because wheat flour can stay airborne for some time after use, it can contaminate utensils and food prep areas. For the same reason be careful when purchasing foods from bulk food containers.

For more information about how to live a gluten-free lifestyle, make an appointment with Maria Larkin, M.Ed, RD, LD, licensed registered dietitian and nutrition counselor at 603-969-0017. Maria is a provider with most New England insurance companies.

Henry Grover Jr.
The Gluten Free Cooking Network
glutenfreecookingnetwork@gmail.com



For a free pdf copy of the GFCN News just send a request to the above email address.

Power of the People

The only way that restaurants, bakeries, and convenience stores will carry gluten free products is if we the people demand it.  This is likely the reason why many companys have finally gave in and adopted a gluten free pizza.  Although they must be able to fully stand behind their products.  If they don't they will only incur greater resistance and a worse reputation.

It is almost a direct contradiction that so many millions of people out there have learned how to cook gluten free for themselves and their families, but only a very few restaurants have figured it out.  After all, it really is not that difficult.  Once you get past the cross contamination issue, all you have to do is substitute various alternative grains, use a different rising medium, and add a few other gluten free ingredients.  

If a restaurant doesn't want to take on the challenge because of the cross contamination issue, they can buy their products already made.  These can be bought frozen by mail, then thawed on demand.  What I have a real hard time understanding are subshops that already buy all of their rolls from an outside bakery.  Why not buy some gluten free rolls too?  Or other national chains that even have a gluten free menu but won't even supply a gluten free hamburger bun.  They make you eat the meat with no bun at all!  Or those restaurants that claim to be gluten free by putting a mark next to all of the entrees that don't have gluten.  Why not simply have an entire gluten free menu?  Simply put they don't care enough.  We need to make them care! 

The number of people that are going gluten free is growing fast!  There are those who just want to feel better.  Some who are sensitive or intollerant.  Some who are just now learning that they suffer from an allergic reaction to either gluten or the family of carbs that wheat has.  As this number grows the demand will become greater and greater.  The food industry will have to listen or lose gobs of money.

So to help you all accomplish this educational work I have created the Gluten Free Cooking Network.  The posts on this blog will show how anyone, restaurants especially, can take on the job of cooking gluten free.  There is absolutely no excuse why every restaurant can't have an adequate gluten free menu.  No excuse why convenience stores can't have alternative grain snack items.  No excuse why bakeries can't have more delicious pastrys for people who are gluten sensitive, intolerant, or allergic.  Absolutely no reason at all.  The GFCN is also bringing together everyone who cooks gluten free.  From the average individual, to the chef.  The idea is that we can all learn from one another.  The GFCN is also starting a youtube show called, "Eating Out Gluten Free".  We will be traveling New England in search of restaurants and bakeries that specialize in cooking gluten free.  In some cases we will go right into their kitchens.  You will discover that these owners are a cut above the average.  And you will be very interested to see how they have overcome the so called 'problem' of having available gluten free products.  In fact it is suggested that you post links to some of these videos right on the facebook pages of other restaurants that are still opposed to gluten free products.  With the communications medium of the internet at our disposal we should be able to turn the tables in our favor.  Eating out is a pleasure that no one should have to do without!

Henry Grover Jr.
The Gluten Free Cooking Network
glutenfreecookingnetwork@gmail.com


For a free pdf copy of the GFCN News just send a request to the above email address.