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HOT PRODUCTS
Azna Gluten-Free http://www.aznaglutenfree.com orders@aznaglutenfree.com The word Azna is derived from the oldest form of Gnostic Christianity and is defined as Great Mother. In this meaning, Dawna DeStefano sees herself. It’s her nurturing side that wants to change the way the world eats, and within this desire came the foundation of her culinary and marketing practices: Azna Gluten-Free Bakery. Dawna, owner of Azna Gluten-Free, a bakery in Cameron Park California, started cooking both gluten-free and vegan food items after attending a food expo and trade show with her friend Rey Ortega. Her inspiration came from the lack of nutritional, tasty and convenient options available for people with dietary restrictions. She strongly believes that everything happens for a reason, and her gut told her that this was the right path. One year after attending the trade show, she went from eating meat and wheat to being vegan and gluten-free. Dawna now operates her own bakery that sells a patented dry mix, which you can buy from her website www.aznaglutenfree.com. With the dry mix, you can make just about anything by changing a few ingredients. Once Dawna proved herself with her delicious mix, Rey introduced her to pinto bean and rice flour and challenged her to make vegan and gluten free cinnamon rolls. When these turned out to be delicious, she moved on to waffles, cookies and scones. Today, Dawna is working on the perfect bread. She’s hoping to create a bread recipe that will resemble wheat bread, and won’t necessarily need to be toasted. All of Dawna’s products can be purchased online. When you place an order, the products are hand packaged and can be shipped nationwide. Everything is certified gluten-free and is vegan (no eggs or dairy). All ingredients are organic. Dawna’s Dream: A gluten-free, vegan drive through! -Article prepared by Jessica Schultz NFCA Volunteer The Celiac Site www.TheCeliacSite.com THE CELIAC SITE AND NFCA PARTNER ON GLUTEN-FREE VERIFICATION PROGRAM The Celiac Site, in cooperation with the National Foundation for Celiac Awareness, offers a gluten-free kitchen protocol training program for chefs, kitchen operators, and restaurateurs who would like to correctly serve gluten free food to their customers. Introduced in March 2007, GREAT (GLUTEN-FREE RESOURCE EDUCATION AWARENESS TRAINING) focuses on educating chefs, chef trainers, kitchen operators (hospital, school, military, etc.), bakers, and cooks in the preparation of gluten free food. This voluntary program gives professional chefs and bakers the information they need to individually implement a gluten free menu or product. Through a distance learning program, kitchens become verified and can display the GREAT sticker telling the public that they have been trained in the preparation of gluten-free food. The Celiac Site and the National Foundation for Celiac Awareness are proud to introduce you to the first two GREAT Kitchens that have received verification of instruction. Personal Chef, John Proccaci with Healthy Chef Creations. Personal Chef John Procacci with Healthy Chef Creations completed the requirements of the program to enhance and ensure proper kitchen protocols in his personal chef delivery service, which already accommodates special diets. Rick Allebach with GoodEatz: a bakery and provider of store shelf baked goods. Rick Allebach has been providing gluten free baked goods for many years. His cooperative spirit and attention to detail personify the values needed to provide effective gluten free products and service. To learn more about the GREAT program, please visit The Celiac Site at www.theCeliacSite.com . Gluten-Free Wellness http://www.glutenfreewellness.com/ info@glutenfreewellness.com Nutritional supplements from Gluten-Free Wellness made a difference for me.--A testimonial by NFCA’s Vanessa Maltin “About 2 months ago, I started taking the nutritional supplements from Gluten-Free Wellness and Wow, what a difference! I used to take my vitamin pills at night and I would forget most of the time. The supplements from Gluten-Free Wellness that I am taking now are a powder that you mix with water and drink first thing in the morning. Since I started, I have more energy and feel so much better. And I’ve made it through the worst of the cold and flu season with minimal symptoms, which is a vast improvement over prior years. The good folks at Gluten-Free Wellness are strong supporters of the NFCA, and have pledged to continue their financial support of our foundation through this program. I thank them for their efforts to help those of us who suffer from the effects of Celiac Disease.” To view the gluten-free nutritional supplements, please visit their website at www.glutenfreewellness.com . The Wheat-Free Cook By Jacqueline Mallorca The Wheat-Free Cook is the definitive cookbook on living and eating well without wheat. Veteran food writer Jacqueline Mallorca outlines the differences between wheat allergies and celiac disease, provides lists of resources and a guide to gluten-free grains, and offers tip on how and where to shop for gluten-free ingredients. Jacqueline offers recipes for quick, modern gluten-free meals that are sure to appeal to the health-conscious cook, whether gluten-sensitive or not. After all, it’s just as easy to thicken a comforting stew with rice four or cornstarch as it is with all-purpose flour, and sautéed chicken breasts taste much better when coated with a mixture of ground hazelnuts and Parmesan than stale bread crumbs. All the formerly off limits favorites are here, from breakfast treats such as pancakes and muffins, to comforting pasta dishes like macaroni and cheese, and decadent desserts including cookies, cakes, tarts, and pies. With The Wheat-Free Cook, Jacqueline Mallorca proves that there is a world beyond wheat. |
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