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Dear Listmembers,
In today's New York Times Dining In section, there are two interesting items.
One is a large cover article about buckwheat, and within the article it
mentions that the increasing sales in buckwheat may be due to a growing
awareness of health benefits. "Because buckwheat has no gluten, it is an
excellent product of people with a problem digesting this protein." (I am
aware that this is a disputed claim; I am not endorsing this fact, merely
repeating it.)
The other item is in the Food Stuff column, in a blurb entitled "A Cake
without Wheat." The Imperial torte, from the Imperial Hotel in Vienna, now
is available in a GF variety. (No mention of the ingredients.) It is a cake
with layers of milk chocolate and almond pastry. It sells for $35 at Grace's
Marketplace, 1237 3rd Ave. (71st St.). (The "regular" one is $40, go figure.)
And on another note...Annie's Natural Caesar Dressing is terrific, and it is
labeled as Gluten-Free. My kids adore it, especially for dipping carrots in.
I called Annie's (1-800-434-1234) to register my pleasure, and was greeted
with a voice mail system which stated, "If you are calling regarding GF, DF,
... , please leave a message with your dietary restrictions and we will get
back to you."
Well, folks, maybe we are getting someplace. All I know is that EVERY time I
go to the health food store I meet another person just beginning this GF
odyssey.
Best regards to all.
Wendy
Chatham, NJ
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