Celiac Disease Awareness Month

May is National Celiac Disease Awareness Month.

"One in 133 Americans has celiac disease – a lifetime condition that requires those who are diagnosed to completely remove gluten from their diet. This can be a difficult transition for many, as gluten is found in several commonly used ingredients making it even harder for those who are unfamiliar with this intolerance to determine what can and cannot be served."

Up until a few years ago, when my cousin was diagnosed with Celiac Disease, I'm not sure that I had much awareness of the disease. Now, when we have family dinners, everyone makes a concerted effort to make sure that foods that are gluten free are noted - so that she can easily identify those that are safe for her to enjoy. Some easy swaps that can be made include using cornstarch to thicken sauce and gravies, instead of flour; serving corn tortillas instead of flour tortillas; making homemade dressings and dips with gluten free ingredients. Sometimes, people will even make two versions of the same (or similar) dish, one that is gluten free and one that is not. Helping her have a variety of options to enjoy requires thoughtful preparation and reading the labels of the ingredients used in the dishes to make sure that each is Gluten Free. Sometimes, you have to read through the ingredient list, but other times manufactures will include a notation on the label noting that the product is Gluten Free.

Here are some tips provided by Frito-Lay Chef Ngoc Trinh, an expert in gluten-free cooking. With these tips, hosting a sans-gluten gathering is a breeze:
"Plan Your Menu:

o Create a mouth-watering menu that your gluten-free guests can enjoy from start to finish. Chips and dips make great starters, especially when you pair your favorite Frito-Lay snacks with delicious gluten-free dips.

Check the Ingredients:

o Be sure to check your ingredients’ labels for wheat, rye, barley and malt. We’re helping fans easily identify which of our snacks are made without gluten by placing a “GF” icon or a statement on the back of qualifying bags.

o Some of your favorite Frito-Lay snacks may already be gluten-free since many of our chips are made with just three ingredients – corn or potatoes, oil and salt. (you can check out the list here)

Prep for the Party:

o Incorporate place cards so guests can easily identify each dish and determine if it’s gluten-free. Use descriptive titles that incorporate ingredients so guests know exactly what to expect.

o Use color coordinating condiment bowls, utensils, and serving pieces to eliminate the hazards of cross-contamination between gluten-free and non-gluten-free foods."

Here are examples from a couple of Frito Lay products, on how they label their package with gluten free information.
a text label:

a gluten free symbol and text label:

Do you know someone that has Celiac Disease? How do you prepare foods for events with your friends that have this or other special dietary needs?

No compensation was received for this post. Frito-Lay provided me with a Gluten-Free Guide to Entertaining kit – including two bags of gluten-free Frito-Lay snacks, a color-coded condiment tray and chalkboard place cards, as well as information for this post. All opinions expressed are my own or that of my family.

Sun Chips 6 Grain Medley Parmesan & Herb flavored multigrain snacks

I'll admit it, I love a nice crunchy snack. I have gotten in the habit of including a chip of some sort in my lunch, so that I can break up an otherwise mono-textured meal. Typically though, I will wait until mid-afternoon to snack on them. I count the Points up when I figure out my lunch so I have planned for them. Then, it gives me chance to break up my afternoon with a snack that I have already planned on (better that what I used to do where I would just add an unplanned snack). Since I eat them on their own, I prefer to have some different flavored chips.

SunChips have always been a favorite choice of mine. I have always enjoyed their Garden Salsa and even their Original. There is just something so appealing about the flavor that the multi-grain mixture provides - I might say it tastes a little nutty, but that would sound odd since I'm not much of a nut eater and yet find their flavor so appealing.

Recently, I had the chance the try the newest flavor for SunChips - SunChips 6 Grain Medley Parmesan & Herb flavored multigrain snacks. "This new member of the SunChips family packs 21 grams of whole grains and 4 grams of fiber per serving into a crunchy snack with a distinguished parmesan and herb flavor -- making them not only super scrumptious, but a snack you can feel better about eating. We think they’re the perfect complement to your grown-up lunch box." The 6 grains are Corn, Wheat, Oats, Brown Rice, Buckwheat and Quinoa.

I really enjoyed the smoothness of the Paremsan flavor coupled with the taste of basil, contrasted by the toasty, crunchy flavor of the chip. Unfortunately, my kids discovered them too and they seem to really enjoy them. It seems that as soon as a bag of them is opened, they are gone. I suppose though that since they are lower in fat than most chips and are made with whole grains, I should be glad that they choose these over others.

I stopped by their site today and saw another flavor that was new to me that I just have to try...Jalapeno Jack. That just sounds good. Pepper Jack is one of my favorite cheeses to snack on with crackers, and this flavor (and what I know from enjoying SunChips) makes me think of crackers and cheese - baked into a chip. I guess I know what flavor I will be trying this week.


No compensation was received for this post. Sample product and information was provided to me by Frito Lay. All opinions expressed are my own or that of my family.