Gluten-Free Fair Success in G-Rap.

Many Attended

This past Saturday, I walked into the Delta Plex after hearing that 1565 people registered to attend the Gluten-Free Food Fair that day. 

If someone had told me 5 years ago, that this many peops would be attending a gluten-free anything, I would have been shocked.  But because the number of folks struggling to implement an allergen-free diets has exploded in the last few years,  the crowds were more of a bittersweet confirmation. The potential whys and wherefores of this explosion are just starting to be truly studied and discussed.  More on that in another post.

King Arthur Flour's Brownie Mix and a Couple of Nice Peops.

Multiple Food Allergies Need More Know-How

At the fair I witnessed that the market is also attempting to serve the millions who have multiple food allergies, yours truly included.  There is a long way to go in shared knowledge about multiple and more complex food allergies, which I predict, sadly, will also rise in the near future.  Many of the vendors at the booths were also the brains behind the product, the owners of the company, the big Kahunas.  They were the most knowledgeable about the factories, their partners and the ingredients.  There were a handful at the booths, however, that would confidently say things like, "All ingredients were processed in a factory free of the "Big 8" allergens (free of corn, wheat/gluten, dairy, soy, eggs, peanuts, treenuts, shellfish/seafood & fish)," even though the labeling on the products themselves said differently.  Also, one or two other vendors couldn't break down a few mystery ingredients listed their products.  Most everyone was just fantastically knowledgeable, however, and brought their own experience to the table.   I hope that all vendors will continue to be and learn ahead of this growing market, and also train their staff with an emphasis on ingredient and factory knowledge.  There is a great deal to learn for all of us.

Cool Products

I did find some interesting new products, some of which I'm going to try.  I'll tell you about them over the next few weeks as I do.  If you would like to try them as well, let me know what you think!  In the meantime, here is a quick list.

Allerbling: I love this product.  It is hard enough for adults to communicate about their food allergies.  Imagine what it is like for a kid?  I can't.  But this product could really help.  Just stick out your wrist, kiddo and let your teachers, your friends' parents have an immediate list of what you can't eat.  It's a cute little bracelet with interchangeable parts that represent even some of the more uncommon allergies as well as the Big 8.

Somewhat Organic Soap:  I have to say that their slogan, "Any more organic and we'd be lying to you,' caught my attention.  From what I understood, lye is the only non-organic ingredient in the soap.  What I liked about them is that they have a Simple Soap that they said has zero fragrance.  It does contain coconut and rosemary extract, however, so it isn't quite as simple as super senstive people might need, but the vendors did say that super sensitive kids really liked it.  Your call.  Their other soaps with essential oil fragrance were lovely and felt great.

1-2-3 Gluten-Free:  Along with gluten and dairy, I am also allergic to baker's yeast.  So I simply don't eat sandwiches or biscuits any more.  I picked up a package of the 1-2-3 biscuit mix because it is free of all of the Big-8 allergens, and it is also yeast-free.   I'm excited to try this.

Keeki Pure & Simple:  A gluten-free nail polish developed first for celiac kids who might chew their nails, it is also "suitable for vegans" and for adults.  Fun colors. 

Organic Bistro Entrees & Bowls:  These conscientious folks were offering a taste of different products throughout the day.  Most of the ingredients in the Thai Style Yellow Curry with Chicken that I tried were, indeed, organic.  It was delicious.  A great quick meal alternative when you don't have the time to put together a lunch.

Mrs. Glee's Noodles:  A quick cook noodle made from navy beans and non-GMO corn.  It is also fortified with some of the vitamins and minerals that Tender Foodies tend to lack, like B Vitamins, Folic Acid, and Iron; as well as natural protein from the "ungassed" beans. 

The brains behind Mrs. Glee's 

Restaurants Serving Gluten-Free

I was excited to find out that The Blue Water Grill has a dedicated gluten-free fryer, so you can get your french fries without cross contamination.  Brann's also was there serving sweet potato fries from their dedicated gluten-free fryer.  I was pleasantly surprised to find Vitale's serving up gluten-free pizza, with pizza crusts from Coco Charlotte, a local-to-Grand Rapids gluten-free baker.  Willy O's, however, was serving up a gluten-free, yeast-free and dairy-free veggie pizza.  It was thin and crispy and pretty good.  It set off a few pleasure bells in my head since I haven't had any kind of pizza in years  I will have to try it again when its fresh from the oven and without broccoli (not a big broccoli fan).

Saffron's Marketplace was also there and they have a great little exclusively gluten-free shop.  I stopped by there after the fair to check out the rice cheese and daiya cheese which was whispered about throughout the fair-goers as great dairy alternatives.  But alas, this favorite will remain a mystery to me as it contains inactive yeast.   

Your server rep from Vitales and a few gluten-free options including beer and pasta

Vitale's gluten-free pizza went like hotcakes and got rave reviews

Nutritional Learning Curves

I was disappointed that I couldnt' get there in time to see Marie Catrib's demonstration of gluten-free bread making.  But I was able to catch Heather Leets, RD Dietician with Spartan Stores.  Heather discussed that rice, potatos and corn are the most common replacements for wheat, however, their starch content is high, as is the potential for weight gain if you turn to these exclusively.  

Heather then reviewed some of her favorite protein-rich, low-starch, high-nutrition flours.  These flours are my favorites as well and include teff flour, quinoa, buckwheat, millet, amaranth and a new flour to me - sorghum. I experienced sorghum flour for the first time last week as I took the plunge and had a beer after 10 long years.  Gluten-free of course.  One interesting point Heather made, was that people with celiac disease (and I'd like to add any food allergy to that) can have a tougher time absorbing nutrition.   Whole grains like these are rich in protein, soluble and insoluble fiber, B Vitamins and minerals like iron, magnesium and selenium.  Amaranth, for instance has 3 times the fiber of wheat!  Personally, I feel a remarkable difference when these grains are part of my daily diet. 

I am also happy to have learned a little more about each of these vendors at a great event.

Thanks to the Celiac Ministries of Anchor Baptist Church for putting on this very successful fair!  Stay tuned for a Q&A with Nancy Spears, the mastermind behind the event.