For immediate release - March 31st, 2012
The following companies have qualified for the CSA Recognition Seal program in the last quarter.
Vin-Chet Pastry Shop located in Amherst, NY, produces a wide variety of gluten-free baked goods. All of the gluten-free products from Gluten Free Baked Goods are made from a carefully blended combination of Bob's Red Mill certified gluten-free grains and use only the finest natural ingredients--real eggs, real butter, and a combination of naturally gluten-free flours, with no added preservatives. Products are
baked, wrapped, quick-frozen, carefully packaged, and shipped to your door in Styrofoam to ensure a fresh, nutritious, and delicious gluten-free treat that looks great, smells great, and tastes great. Products include a wide variety of pizzas, breads, rolls, cookies, cakes, pies, coffee cakes, muffins, donuts and cheesecake. For a full listing of products and ordering information go to www.glutenfreebakedgoods.com
Voyaging Foods is a Hawaiian based company cultivating Hawaiian indigenous tubers such as taro, sweet potato and 'ulu (breadfruit) into gluten-free mixes and baked goods. As our Hawaiian ancestors brought along dried food for sustenance on long canoe voyages,we reference our ancient traditions for a healthy modern life. Brynn Foster, founder and president of the company states,” We are passionate about nutritious, hypoallergenic food such as taro, sweet potato and breadfruit and have an ambitious goal to be part of the local food and agricultural sovereignty movement to increase Hawaii’s self reliance.” Voyaging Foods products include the following mixes: Gluten-free Coconut and Hawaiian Taro pancake mix, gluten-free all purpose flour blend , and taro flake cereal for babies first food. Prepared offerings include vegan Pumpkin Taro bread, vegan Hawaiian ice cream banana bread, Energy Bars, Fudgie Bites, Whoope Cakes. Future launches will include a hypoallergenic teething biscuit, taro bites bars, GF smoothie fiber packet, GF gravy mix and more. For further information, recipes and product availability, see Voyaging Foods website at www.voyagingfoods.com.
On the heels of the addition of gluten-free pizza to the menu at Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen in Houston, Chef Anthony Russo has launched a gluten-free pizza line in grocery stores. From the pizza crust to the cheese, all components of the pizza are 100 percent gluten-free and produced in a gluten-free facility.
“As the demand for gluten-free products increases in the United States, we wanted to do our part by providing consumers with a great tasting and healthy meal, and something they can throw in their oven after a long day of work,” says Anthony Russo, founder of the restaurants. “As the company remains passionate about freshness, only the finest ingredients will go into our gluten-free pizzas.”
The new pizza line is launching in Central Texas in 2012 and includes six different varieties: Greek, New York Style, Margherita, Chicken Rustica, Pepperoni and Italian Mozzarella, as well as Mulberry. All pizzas are made with 100-percent fresh mozzarella. The pizza crust is vegan, made with rice flour, tapioca flour, potato starch and extra-virgin olive oil, infused with honey and Italian seasonings. For further information and product availability, see the Russo’s Retail website at www. www.nypizzeria.com or www.shoprussos.com
Tarte Nouveau, located in Seattle, Washington, offers gluten-free dessert and savory tartes, and invites you to make them a part of your next celebrations: birthdays, anniversaries, baby and bridal showers and so much more! Children and adults alike will love what Tarte Nouveau does best, treating you to delicious tartes while keeping you gluten-free and happy. Tarte Nouveau's gluten-free tartes are baked daily in a certified commercial kitchen with free delivery provided to our customers in the Seattle area.
Gluten-free dessert tartes include, Strawberry White Chocolate Mousse Tarte, Parisian Chocolate Pear Tarte, Collette's Lime Meringue Tarte , Pierre's Secret Pumpkin Mousse Tarte, Apple-Frangipane Tarte Extraordinaire Tarte of Chocolate Kahlua Crème, Tarte of Fruits de la Saison with Bavarian Crème. Gluten-Free Savory Tartes incude Autumn Wild Mushroom Tarte and Classic Tarte of Leek and Cheese. The “menu” changes seasonally as Tarte Nouveau uses only the freshest ingredients.
One Dish Cuisine was formed to meet the need for great tasting frozen meal options for those struggling to stay on GF (Gluten Free) or GFCFSF (Gluten, Casein and Soy Free) Diets. Diagnosed with Celiac Disease over twenty years ago, the chef and owner has modified recipes for herself and her nephew with Autism who follows a GFCFSF Diet. All items are safely prepared in a Gluten and Peanut Free facility, using quality ingredients and are packaged in containers that are BPA Free, microwaveable and ovenable. The package labels are color coded to clearly identify the "Allergens" that an item is free of. In addition to GF or GFCFSF, items are clearly labeled if they are also free of Soy, Casein, Fish, Nuts, Eggs, Corn and if they are suitable for those who follow a Vegan diet. Some of the meals offered are Pizzas, Lasagna, Mac and Cheese, Chicken Nuggets, Crab Cakes, Shepherd's Pie, New England Clam Chowder, Mock "Rye", Pumpernickel, White, French Bread and Sub Rolls, French Toast and Pancakes. Currently meals are available through health food stores, restaurants and hospitals in Maryland, Washington, DC and Pennsylvania. Please contact us for additional information or shipping. Welcome Back to the Table!
Sweet Pete’s offers a variety of natural candies from their store in Jacksonville, Florida. Of special note is their gluten-free sea salt caramels which are manufactured on the premises and offered for sale both in the store and through the Sweet Pete’s website. Other offerings include chocolates and lollipops made with gluten-free ingredients,
Michael Akers, executive director of My Place, states the following, “My Gluten Free Bread Company was born in a strategic planning session, not around baking bread, but how to employ young people and sustain the programs of My Place, a shelter for homeless and at-risk youth in Appalachia primarily between the ages of 18 and 22. We wanted a social enterprise that promoted conscious living, gave youth an uncommon skill, and had strong revenue potential. We had never heard of celiac disease or gluten-intolerance but we were considering a bakery as our program model. When we learned an estimated one in every 133 people is gluten intolerant, we were shocked! A research and development team was assembled to make a recommendation to our board of directors. Included were two dietitians from area hospitals and two businessmen to consider the feasibility of a specialized gluten-free bakery
operation. We learned there were no competing gluten-free bakeries in our area. After talking to the local celiac group and people on the street we were amazed at the number of folks in our small community who had or knew of others who were diagnosed with celiac disease. Finally, we contacted one of the largest grocery chains in the region for input. And, their excitement around the possibility of being able to offer good tasting, freshly baked, gluten-free products to their customers convinced us to move forward.” My Gluten Free Bread Company now offers a variety of baked goods including breads, pizza crust, cookies, cakes, and brownies.