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Wednesday, November 11, 2015
Help Krumville Bake Shop Grow with Kiva Zip
I recently became involved with Kiva Zip NYC, a company that crowd funds loans for small businesses. This is a really unique way to help a business grow by lending a small amount of money to the campaign. Unlike Kickstarter or other crowd funding platforms, Kiva Zip loans are always paid back to the lender by the borrower. Kiva Zip loans can be used for any business purpose, such as investing in new equipment, purchasing inventory, hiring staff, expanding product lines, marketing or advertising, etc.

Loans are crowd-funded on the Kiva Zip website by individuals around the world who invest as little as $25. It’s a powerful marketing platform that can get a business exposure to new potential customers and advocates.  Their funding success rate is over 90% and the process only takes a few weeks.

I was so impressed with the Kiva Zip model that I decided to become a trustee. As a trustee, I get to put my name and support behind some really innovative small businesses. I can work with the borrowers to help them meet their fundraising needs while giving them guidance about how to reach the gluten-free customer. Please note, I do not make any money being a trustee. I just get to help other entrepreneurs meet their goals.

My first endorsement is Krumville Bake Shop, a local gluten-free bakery based in Brooklyn, New York. I have known Krumville Bake Shop and owner Antonella for years. Antonella has provided the NYC Celiac Meetup Group with many delicious gluten-free treats at local events. She has hosted baking classes for our group as well as sharing her space with the Pasta Flyer team. Antonella has celiac disease and must eat gluten-free so she knows exactly what the gluten-free customer is looking for in a baked good. Besides being a great baker, Antonella is also a super friendly and generous person. When the Kiva Zip stars aligned and Krumville was looking for a trustee to endorse her project, I knew she would be my first endorsement!

It would be amazing if you could help Antonella meet her Kiva Zip borrowing goal. This loan will help Krumville Bake Shop buy new baking equipment, increase their inventory, and grow their online brand. Your money will also help a hardworking gluten-free baker grow her business AND you will be paid back throughout the duration of the loan. It seems like a win-win to me!

There are only 7 days left of Krumville Bake Shop's Kiva Zip campaign so be sure to visit the lending page today:

If you are looking to become a borrower and need an endorsement, please click here

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Monday, November 2, 2015
HAChat Tomorrow: How to Navigate the Holidays with a Chronic Illness

Tomorrow, November 3, I am co-hosting a WEGOHealth health advocate Twitter chat at 3pm EST. During this hour-long Twitter conversation, I will address your questions and biggest challenges of how to survive the holidays while managing your health. I will give some gluten-free tips, wellness suggestions, and provide you with some ideas to make your holidays more enjoyable.

To participate, follow the hashtag #HAchat on Twitter this Tuesday at 3pm EST or you can follow along at

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Saturday, October 31, 2015
Gluten-Free Globetrotter Live at the GFFAFest in Connecticut

Join me this weekend as I share my best gluten-free travel tips at the Gluten Free Food Allergy Fest in Stamford, Connecticut. My favorite part of these expos is meeting my readers, so be sure to stop by and say hello. My presentation is both Saturday and Sunday at 11:20am EST on the lecture stage. If you want to say hello, I will also be at the bloggers booth throughout the expo.

I hope to see you there!

One- and two-day tickets available! Use code “NYCCMG” for a special 15% discount!

Buy your tickets today:

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Monday, October 26, 2015
Vote for Gluten-Free Globetrotter in the 6th Annual Gluten-Free Awards
Vote for Gluten-Free Globetrotter

I am thrilled to announce that my gluten-free travel blog, Gluten-Free Globetrotter®, has been nominated for Best Gluten-Free Blog in the 6th Annual Gluten-Free Awards. If you aren't reading Gluten-Free Globetrotter, you should be! This year, I have had some great travel experiences including trips to Colorado, Texas, Mexico, and France. I love sharing my gluten-free travel stories, my tips for how to navigate the gluten-free globe, and connecting with other gluten-free travelers. Gluten-Free Globetrotter has really become my passion project and there are big plans for 2016. I would really love your vote to help Gluten-Free Globetrotter win as best gluten-free blog.


And don't forget to visit:

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Thursday, October 15, 2015
Gluten-Free Oktoberfest in New York City

I am excited to announce the first annual Gluten-Free Oktoberfest in New York City on November 7, 2015. According to the GFOktoberfest website, this is "the first gluten-free event of its kind on the East Coast. GF Oktoberfest was created so that people with gluten intolerance or celiac disease could safely come together and mingle while enjoying a selection of over 45 gluten-free ciders and beers and an unlimited amount of gluten free food. To add to the fun, meet some of the cider makers and brand ambassadors! Feast on a full gluten-free Oktoberfest menu with traditionally mouthwatering sausages, meatballs, pizza, desserts, and much more."

For anyone that has attended a "regular" Oktoberfest in the past, you know your gluten-free options are almost non-existent. This event is unique is that people with celiac disease can eat and drink EVERYTHING! The beers, the ciders, the food are all gluten-free. Now is your chance to toast the season and not have to worry that you cannot eat anything because you can.

There will be two sessions to allow for the most attendees possible. Early bird tickets are only $45 for the first 50 tickets and $55 after the early bird special is over. This is a 21 and over event and tickets will NOT be sold at the door. Buy your tickets today! 

Bring your friends, meet new friends in our NYC Celiac Meetup group, and celebrate the Oktoberfest season at GFOktoberfest this November!

To learn more, visit

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Tuesday, October 13, 2015
GlutenFreelancer: One Year Later

A year ago today, I officially became my own boss. I had quietly started a consulting company earlier in 2014, but on October 13th I was on my own. I officially launched as a way to connect brands with the gluten-free community. I wanted to teach restaurants and chefs that there was more to "gluten-free" than slapping a GF on the menu. I wanted to make sure gluten-free producers were doing things correctly and taking our community seriously. I was finally able to put my years of gluten-free and celiac advocacy to good business use through social media, public relations, event planning, and writing.

I can't believe it has been a whole year already!

I quit my day job in education software to make my dream a reality. I always wanted to have some kind of gluten-free business. People often suggested writing a cookbook or opening a bakery. Since I don't write recipes or ever bake from scratch, this just didn't make sense. I knew I was a strong project manager from my years in publishing and software. I was always interested in the dynamics of the social media world. I also had more than 30 years worth of personally living gluten-free with celiac disease so I have seen the good, the bad, and the ugly in the gluten-free product world. I wanted to transfer my knowledge and experience for others.

Over the past year, I have learned more than in the previous 3 or 4 years about running a business, being my own boss, and time management. I have helped restaurants in New York City open their doors and grow on social media from the ground up. I have written articles for national gluten-free magazines and international travel websites. I have been interviewed for major news outlets such as Epoch Times and Korean Broadcast System. I have also networked and connected with people across the globe, which is one of my favorite parts of the job.

I continue to add to my client list each month and I am excited to see what the next year brings. If you are a small business, chef, or restaurant that is looking to connect with the gluten-free community, contact me! I would be happy to give you a complimentary consultation to see how we can work together. Just mention this post. Email me at and visit me at

Thank you to my family and friends
who continue to be my biggest supporters! 

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Tuesday, October 6, 2015
Cheerios Recall and 10 Reasons I Am Mad at General Mills

Yesterday General Mills recalled 1.8 million boxes of Cheerios due to undeclared wheat. According to General Mills, "In an isolated incident involving purely human error, wheat flour was inadvertently introduced into our gluten-free oat flour system at Lodi." You can read the entire Class I product recall press release here. 
According to the FDA website, a Class I recall is "Dangerous or defective products that predictably could cause serious health problems or death. Examples include: food found to contain botulinum toxin, food with undeclared allergens, a label mix-up on a lifesaving drug, or a defective artificial heart valve."
I am livid by this whole situation. First and foremost, General Mills put wheat flour into a product that was supposed to be gluten-free. Period. WHEAT IS NOT GLUTEN-FREE. This is gluten and celiac disease 101. How did "human error" allow for enough wheat flour to be introduced into the production process to affect 1.8 million boxes of Cheerios? Did not one single person notice trucks with wheat entering the facility??

I have SO much to say about this topic and honestly am so angry by the whole thing. If you follow me on Twitter, you will see I have not kept quite about this nor will I. This is very serious. If 1% of the population has celiac disease and 1.8  million boxes have been recalled, this means that 18,000 people with celiac disease could have been affected by this recall. Add on top of that people with wheat allergies, non-celiac sensitivities, and anaphylaxis reactions to wheat and the numbers of the potentially affected could continue to grow to tens of thousands.

Here are my Top 10 Reasons I Am Livid at General Mills

All screenshots below either come from the General Mills blog, the Cheerios Facebook page, or the press release.  My apologies to Mr. Kevin Hunt who unfortunately is the spokesperson in this mess. Don't shoot the messenger! 

  1. General Mills has divided the celiac community. Our celiac disease community is small compared to other health communities, but we have strong voices. When something like this happens, the opinions and nasty comments start flying. Our community becomes an "Us" vs "Them" society. There are those of us who were upset about the gluten-free Cheerios to begin with and those who became "Cheerios Cheerleaders." My first blog post ignited some VERY strong emails and comments. I was practically in tears with some of the emails people were writing me telling me off for talking poorly about their beloved Cheerios. I was reporting facts based on my phone call yet people didn't want to hear the truth. I then saw other celiac bloggers start to publicly bash one another on Twitter and Facebook. These are people that I respect(ed) blatantly hurting other celiacs with nasty words and accusatory statements. During a time where we should be banding together to help each other, General Mills hurt our community more than just with wheat. GM divided us when we need to be united.

  2. Testing for gluten is obviously not being done properly or at all. When I spoke to the GM PR/marketing team on September 15th, they told me that gluten-free Cheerios were tested "multiple times" throughout the production process including at the end of the process. How did 1.8 million boxes leave the GM facility without testing? If the wheat flour was introduced at the beginning of the production cycle, how did these boxes make it all the way to the end without ever being tested? The GM PR team admits the finished 1.8 million boxes were not tested.
  3. This is not an isolated incident. This Cheerios recall is a NATIONAL RECALL. The Cheerios in question were produced in Lodi, California but distributed nationwide. There is a lot of misinformation out there in the gluten-free social media world saying this is only a recall for Cheerios sold in California. This is not true. The recalled Cheerios products were shipped across the country!

  4. People have reported having gluten reactions to Cheerios, yet GM denied this claim. During my 9/15 call when I asked about the reports of people having a gluten reaction to Cheerios, the PR team told me that people were either reacting to the increased fiber in their diet or the oats themselves. Yesterday's recall explicitly reported that wheat was present in 1.8 million boxes of Cheerios. Yet, General Mills continues to use oat intolerance or other dietary restrictions as an excuse as to why people are getting sick despite admitting to wheat present in their product.

  5. General Mills had a very slow response time to reports of illness. While I understand that on Sunday, testing confirmed the presence of gluten and the recall was issued within 24 hours. What I don't understand is that people have been reporting a gluten-type response to Cheerios for about a month now and General Mills only addressed those concerns this week. What took so long?

  6. General Mills is embarrassed. Shitting your pants is more embarrassing. During one of my absolute worst glutening episodes about 7 years ago, I was so sick that I was vomiting and having diarrhea at the same time. I was so violently ill that I had to crawl to the bathroom and during that crawl, my body was rejecting the gluten from every single orifice possible. Here I was a grown woman writhing in pain on the floor and not even able to make it to the toilet. I was that sick and it was awful. Now imagine 1.8 million people with celiac disease having a similar reaction or even worse. It is beyond embarrassing, it is downright mortifying. Don't tell me you are embarrassed Mr. Jim Murphy until you have crawled a mile in my glutened shoes.

  7. General Mills violated the trust of the celiac community. Read any of the Cheerios responses on their Facebook page. They know they lost the trust of many thousands of people with celiac disease. They admit this over and over again. I believe they have lost a LOT of customers due to this recall.

  8. How did General Mills clean up after this mistake? I posted this to the Cheerios blog but my question hasn't been answered yet. If GM had enough wheat flour to affect 1.8 million boxes of cereal, how did they clean the facility to ensure this would not happen again? I want to know how Cheerios and General Mills were able to clean away the wheat flour in their facility.

  9. What happened to the gluten-free trucks? During my call on 9/15, I was told that General Mills used dedicated gluten-free rail cars or trucks to transport the oat flour and the product. According to this press release, the rail cars at the Lodi facility were unavailable and flour was being off-loaded into trucks. Would use of the dedicated gluten-free trucks have avoided this recall? We may never know!

  10. Cheerios made people sick. End of story. Celiac Disease is not a joke and autoimmune reactions to gluten can be severe. It is inexcusable that so many people have reported illness due to eating Cheerios. Whether General Mills did a recall or not, they need to take ALL reports of reaction very seriously and not just from the batches of contaminated product made in Lodi.


If you got sick from eating Cheerios, YOU MUST contact General Mills and the FDA. Here is how:

Contact General Mills by website, email, phone, fax, or letter. I encourage you calling them directly. Whichever method you use, the box information is critical to your complaint. Do not throw away your box! Keep everything and read them everything they ask for during your complaint. 

Contact the FDA by phone or website. This information comes directly from the Gluten-Free Watchdog website: 
If you believe you became ill after eating Cheerios, FDA is asking that you contact FDA’s MEDWATCH, the Adverse Event Reporting System. You can do this online via phone (800) 332-1088. Choose option #4 to speak to a representative.

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Monday, September 28, 2015
New Jersey GFAF Expo Ticket Giveaway

This coming weekend is the Gluten and Allergen Friendly Expo in Secaucus, New Jersey.  This annual event is a great way to try new gluten-free product, meet your fellow celiac community, and eat without worry. Attendees get FREE samples, coupons and discounts from 100+ gluten-free brands, FREE classes, a FREE goodie bag, and a FREE 1-year subscription to Delight Gluten Free Magazine with advance online ticket purchase!

The Expo will feature over 100 gluten-free vendors sampling and selling delicious products. All products at the show are gluten free, but many vendors will also showcase items free from the top eight allergens. The Expo also includes a dedicated area featuring nut-free products. In addition to trying delicious samples, guests can attend free lectures, connect with gluten and allergen-free restaurants, vendors, stores, associated non-profits and much more! Click here for the full presentation schedule.

Tickets are available for purchase both online and at the door. If you want to save 30% on your ticket price, click HERE and enter code MEETUP30NJ on check-out.

I am also giving away two pairs of tickets. Enter to win below and bring a friend or family member! Each winner will receive two free tickets to the day of your choice.

See you there!

a Rafflecopter giveaway

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Wednesday, September 16, 2015
Cheerios Update: Phone Call with General Mills
Photo source

On Tuesday, I spoke to two marketing representatives from General Mills who were representing the new gluten-free Cheerios. I wish I got off the phone with Cheerios and General Mills with great news, but I was really frustrated when I hung up the phone. I went into this call really prepared. I asked my readers and Facebook fans to share their concerns and comments with me. I watched all of their videos and read the FAQ pages to educate myself about the gluten-free Cheerio process. I read all of the scientific reports by Tricia Thompson at Gluten-Free Watchdog. I read blogs, Facebook, and Tweets for people both for and against the new Cheerios. I made sure what I was reading was recent and not driven by the blogger promotional trip to General Mills in the spring. I was prepared.

Yet, I felt disappointed with the call. I got off the call feeling like the celiac community isn't safe eating these new Cheerios despite the years of research and development. I really do not think General Mills is quite there yet with a truly gluten-free product and that complaints of people getting sick need to be taken very seriously.

Before reading the rest of my post, I do encourage you to watch the Cheerios videos and read the FAQ page to familiarize yourself with the process.

I took a ton of notes from our call, but here are some of my key takeaways:

1. General Mills does not use gluten-free oats to produce their Cheerios.
General Mills uses oats that could be grown in the same fields as wheat, barley, and rye. GM told me that there aren't enough gluten-free oats in the country to fulfill their demand for Cheerios production. They are committed to using "cleaner" oats that have less foreign pieces of gluten grains but there is no immediate plan to switch to gluten-free oats. GM is working to improve "cleanliness" of the oats but this didn't seem safe enough to me. Broken pieces of wheat/rye/barley, residue, dust, etc. are all big concerns to me.

2. The production process is 100% NOT gluten-free from farm to finish. 
Even though the Cheerios gluten-free page outlines the production process, I had questions since the wording in the FAQ is slightly different from the video. The video mentions a "gluten-free production line" while the FAQ says "oats are processed in a dedicated gluten-free facility." I asked the GM team to break this down for me to explain the difference along the way.

Step 1: Oats are transported from the farm to the sorting facility. Since these oats could contain fragments of wheat, rye, and barley from the beginning, this facility is NOT gluten-free. Gluten enters the building. Period. GM then sorts the grains mechanically (see video) and the final oats are considered gluten-free. Again, this is NOT a dedicated gluten-free facility yet the final product is deemed to be gluten-free. This seems confusing to me.

Step 2: Mechanically-sorted oats are transported to the mill where the oat flour is produced. These oats are either transported via dedicated gluten-free trucks or on a conveyer belt to the nearby facility. This step seemed questionable to me. Does a conveyer belt from a non-dedicated facility guarantee a gluten-free product? Yes says Cheerios.

Step 3: Oat flours is transported to the Cheerios production facility. The oat flour is transported to the facilities that actually make the Cheerios via dedicated gluten-free rail cars. If more oats need to be transported than available rail cars, the dedicated gluten-free trucks from step 2 are used. Ok, fair enough.

Step 4: Cheerios are produced using the processed oat flour. OK, this is the part I had a real problem with in the production process. Cheerios are produced on gluten-free production lines BUT the facilities could be shared. All gluten-free production is segregated from general production, but these facilities are NOT 100% gluten-free. Hmmm... so the facility is gluten-free or not?

3. Gluten testing is done internally by Medallion Labs. General Mills currently has NO plans on publicly releasing gluten testing results from their internal testing. GM did say that "other labs" have done testing too, but it was unclear to me which labs and which tests were actually being used. For more details about the test methods, visit Gluten-Free Watchdog for much more in-depth information. In my opinion, if Cheerios has nothing to hide they should make their test results public. Transparency is key in the celiac community.

4. People are getting sick from eating the gluten-free Cheerios. General Mills acknowledged they have heard about people getting sick from the new Cheerios. They also were aware of the petition with signatures more than 1,600 names of people supporting change to the Cheerios production process. The Cheerios reps did emphasize that General Mills always takes consumer complaints very seriously. This is where I felt GM got the most defensive and had some answers that sounded more like excuses to me.
  • "People might be reacting to the high fiber content of Cheerios." 
  • "People might be reacting to oats themselves." (Note: I mentioned to GM I have a sensitivity to oats and/or the avenin, the protein found in oats and then they gave me this answer.)
  • "People aren't used to eating oats." For a long time, celiacs were told NOT to eat oats. GM seemed to think introducing a new grain into the diet could cause an initial reaction.
  • "Talk to your doctor if you think you are having a reaction to Cheerios" or "Speak to your doctor first before eating Cheerios." If you have medical concerns about your products, why call them gluten-free? 
As expected, Cheerios never came out and admitted that their product might actually be making people sick. They did say they will investigate all of these claims seriously if people contact General Mills directly.

5. Cheerios in Canada are NOT gluten-free. This was a great question from Facebook and Twitter. General Mills thought this was a great question too! Health Canada updated their statement on oats in Canada in May. You can read their entire report here.  General Mills said they are working directly with Health Canada to figure out how to produce gluten-free Cheerios for Canada.  My question is why gluten-free Cheerios in the US aren't safe enough to sell in Canada? I understand our FDA standards aren't identical to Health Canada but are the US Cheerios not allowed to be sold by the regulations in Canada. I need to research this more. 


If you got sick from eating Cheerios, YOU MUST contact General Mills and the FDA. Here is how:

1. Contact General Mills by website, email, phone, fax, or letter. I encourage you calling them directly. Whichever method you use, the box information is critical to your complaint. Do not throw away your box! Keep everything and read them everything they ask for during your complaint. 

2. Contact the FDA by phone or website. This information comes directly from the Gluten-Free Watchdog website: 
If you believe you became ill after eating Cheerios, FDA is asking that you contact FDA’s MEDWATCH, the Adverse Event Reporting System. You can do this online or via phone (800) 332-1088. Choose option #4 to speak to a representative.
I want to hear from you too! I now have a direct line of communication to General Mills and I want to be your voice. Leave your comments below so I can share them with the Cheerios team.

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Monday, September 14, 2015
Save the Date: Celiac Education Day and Free Blood Screening in Chicago
It is time to sign up for the annual celiac disease blood screening day at the University of Chicago Celiac Disease Center. This is a wonderful yearly event that allows people who might otherwise not be tested due to insurance restrictions to get tested for free. Pre-registration is required and there are only 500 spots available. Don't delay, register today!

You are eligible for the Blood Screening if:

  • You have been on a gluten-containing diet for at least 12 weeks prior to testing
  • You have a close family member that has celiac disease or Type 1 diabetes
  • You have Down Syndrome;
  • You have a related autoimmune condition such as rheumatoid arthritis; Type 1 diabetes
  • You have digestive problems, chronic fatigue, osteopenia/osteoporosis; Type 1 diabetes
  • You have other related symptoms or conditions

To learn more and to register, please visit

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Friday, September 11, 2015
Do You Have Questions About the New Gluten-Free Cheerios?
Let's ask General Mills ALL of our gluten-free Cheerios questions.
See below!

If you read any gluten-free blogs or follow them on Facebook or Twitter, there is a good chance you have seen someone post about the new gluten-free Cheerios. Over the summer, General Mills announced their Cheerios are now gluten-free. You can read all about how General Mills made Cheerios gluten-free here. They also put up a blog post at the beginning of July that highlights the process.

As you know from reading my blog, I cannot tolerate oats even if certified gluten-free. I am one of those people with celiac that still has a severe reaction to oats. For three decades, my doctors told me to avoid oats altogether and I did. Once I introduced them into my diet, the brain fog set in. I decided I went without oats for so long that I didn't need them and cut them out immediately. Some celiacs react to the protein avenin found in oats and it looks like I am one of those people.

While I never planned on eating the new Cheerios, I know so many people who were excited about the opportunity to eat their favorite childhood cereal again. The excitement plus some of the controversy is why I starting following this story closely. Controvery?? Yes, there is a bit of a debate going on in the celiac and gluten-free community about how these Cheerios are produced and if they are causing a reaction or not. The customers seemed divided. Feedback is both good and bad. There are haters and lovers as with most stories in the celiac community.

Please read some of the links below to get a sense of how the community feels about Cheerios.

Gluten-Free Watchdog
Gluten-Free Cheerios: Updated Position Statement
Gluten-Free Cheerios: Take Three
Gluten-Free Cheerios: Take Two

I'm A Celiac
Having trouble with the Gluten Free Cheerios?
Why Eating a Bowl of Cheerios Makes You Feel Normal Again
Gluten Free Honey Nut Cheerios Are Here

Hunter's Lyonesse
Pissing in the Gluten-Free Cheerios
Effecting Change

Gluten-Free Homemaker
Gluten-Free Cheerios: Safe or Not?

Gluten Freeville
Newly “Gluten Free” Cheerios – To try or not to try?

Two Celiacs and a Baby
The Gluten Free Cheerios Saga – Part One

Gluten-Free Baking
Review: Gluten-Free Honey Nut Cheerios
Change testing and production of gluten-free Cheerios to be safe for all.

I have the opportunity to speak directly with a representative of General Mills and Cheerios on Tuesday. I need your help. I want to ask ALL of your questions!! You can either post them in the comments section below or email me directly at I will do my best to ask everything and give you a full report of my conversation. I believe in transparency so I am encouraged by this opportunity to speak directly with the company. I want to address all of your concerns, share your feedback, and get some answers. Please send me your comments and questions as soon as possible! 

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Tuesday, September 1, 2015
Gluten & Allergen Free Expo Returns to New Jersey

One of the biggest gluten-free events of the year returns to New Jersey on October 3 and 4, 2015. Join me and the NYC Celiac Meetup Group as we attend the Gluten and Allergen Free Expo at the Meadowlands Convention Center. This event is a great way to sample many gluten-free products, meet others with celiac, listen to interesting gluten-free talks, and so much more.

Attendees get FREE samples, coupons and discounts from 100+ gluten-free brands, FREE classes, a FREE goodie bag, and a FREE 1-year subscription to Delight Gluten Free Magazine with advance online ticket purchase!

The Expo will feature over 100 gluten-free vendors sampling and selling delicious products. All products at the show are gluten free, but many vendors will also showcase items free from the top eight allergens. The Expo also includes a dedicated area featuring nut-free products. In addition to trying delicious samples, guests can attend free lectures, connect with gluten and allergen-free restaurants, vendors, stores, associated non-profits and much more! Click here for the full presentation schedule.

Tickets can be purchased in advance or at the door ($20 for adults, $5 for kids at the door). Click HERE to buy your tickets today. 


For more information on the Expo, visit and follow them on Facebook and Twitter.

Want to win free tickets to the expo? Be sure to follow Gluten-Free Fun on Facebook and Twitter

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Thursday, August 20, 2015
6th Annual Gluten-Free Awards Nominations Closing Soon
You have only four more days to nominate your favorite gluten-free blogger or blog in the 6th Annual Gluten-Free Awards presented by the Gluten-Free Buyers Guide.

I am quite blessed that I have been a nominee each year since the beginning and a winner in the first Gluten-Free Awards. I thank you for each and every vote, nomination, and vote of confidence. If you are a regular reader of this blog, you know I wouldn't keep going if it wasn't for my readers. Your emails, Tweets, and Facebook posts are the inspiration I need to keep writing this blog after EIGHT LONG YEARS! Yes, it's hard work but I still find it rewarding after all of these years. Thank you all for the motivation.

If you are a fan of Gluten-Free Fun and Gluten-Free Globetrotter, I would love your support. Please visit this link and enter either the blog name or simply my name (Erin Smith) on one of the three nomination lines.

Thank you in advance! Polls close on August 24th! 

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Wednesday, August 19, 2015
Soup in the Summer? YES with The Splendid Spoon
At the Speciality Foods Show in June, I met Nicole Chaszar, founder and "Spoon Captain" at The Splendid Spoon. I was excited to meet Nicole and learn more about her soup company for two reasons. First, I had just moved to Greenpoint, Brooklyn and realized that Nicole and I were practically neighbors. She started her company locally in Brooklyn and is now shipping her delicious soups all across the country. Second, The Splendid Spoon soups are gluten-free, provide 3+ servings of vegetables in every container, and do not need to be heated up to be consumed. These are gluten-free, delicious, and portable. It's a win-win-win product if you ask me!

Sold in both bottles and pints, The Splendid Spoon soups come in flavors like market gazpacho (my personal favorite!), vegan bone broth, cauliflower coconut, strawberry rhubarb (think soup meets smoothie), butternut tumeric, and beans & greens. The soups change with the season and all vegetables are sourced from small farms within 200 miles of New York City.

While I enjoyed the Splendid Spoon soups over a few days, the soups are suggested for use as a 1-, 2, or 3-day soup cleanse featuring five soups per day. You can also buy a seasonal sampler as well as build-your-own-soup package. I have never done a cleanse, but these soups were filling enough that I would definitely consider a nutritious soup cleanse with The Splendid Spoon in the future.

If you are looking for a healthy snack, a soup cleanse, or a little bit of both, I highly recommend The Splendid Spoon! Learn more at:

My personal favorite! 

Note: The Splendid Spoon sent me these complimentary soups for my review. Views expressed in this post are my own. 

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Thursday, August 13, 2015
Gluten-Free at Taste of Kiva Zip NYC

Last week I went to a really cool event in Manhattan. This event was hosted by KivaZip. According to KivaZip FAQ, "Kiva Zip is part of It is a small project through which lenders make microfinance loans directly to borrowers in the U.S. and Kenya via the Internet. Kiva Zip was launched as a pilot in November 2011 and moved into its Alpha testing phase in September 2012."

I was already familiar with but didn't realize that they were now funding entrepreneurs closer to home. As a small business owner, I know how difficult it can be to start up a company. I think this community supported type of financing is such a cool idea. Find a product or project you believe in, support it financially, and get your money back. It's as simple as that!

I was especially impressed with the Taste of Kiva Zip event because there were so many gluten-free businesses displaying their products. I think more than half were actually gluten-free! These businesses were funded thanks to the microfinance loans through KivaZip. The money raised helped them to launch their businesses or move it into the next level of product. The producers were grateful and very friendly. I was happy to meet and eat!

Please help support these small gluten-free businesses by visiting their websites and purchasing their products!

Nuts+Nuts, a farm-direct Indonesian Roasted Cashew Company

itskale: baked kale and chia seed chips 

Hernan Mole Pipian
NOTE: only this version of their mole is gluten-free!  

Hernan Mexican Hot Chocolate

Little Luna Cookies from 8 Bit Bakeshop 

Ka-Pow Veggie Jamz

Nonna's Sauces

Note, many of these products are made in shared facilities or incubator kitchens. I spoke to each producer to explain I was celiac and not just eating gluten-free by choice. It is up to you if you feel comfortable eating these products.

Are you interested in helping a gluten-free company build their business through a microfinance loan on KivaZip? Help Yummy Mummy Cupcakery, a gluten-free and vegan bakery, reach her goal by lending money today!

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