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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