This Examiner has truly missed Sara Lee’s pound cake since going gluten-free more than a decade ago.  When that rich, buttery pound cake was purchased it was usually consumed in less than 24 hours by me and me alone.  The gluten-free pound cake minis introduced by Jennies Gluten-Free Bakery are the perfect substitute and a great little gluten-free treat.  They are individually wrapped and they are available in three flavors: Classic, Raisin and Marble.

These pound cake minis are: gluten-free, peanut-free, dairy-free, soy-free, casein-free, trans fat-free and Kosher Pareve. They are also produced in a nut and peanut-free facility and they are certified gluten free by the Gluten Free Certification Organization.  There are five mini’s to a box and since they are shelf stable they can easily be transferred to your pantry, lunch box, or purse.

We really enjoyed the classic and marble flavor the best as we are not big fans of raisins in baked goods.  The minis are soft, moist, and flavorful.  They are not as heavy as a traditional pound cake, but are an excellent substitute with its light yellow cake and vanilla flavor.  They are perfect for a quick snack right out of the box, or you can warm them up for a few seconds in the microwave to get them even softer and top with your favorite jam or a little frosting.”

You can read the entire product review on Jennifer Harris’s website.
http://www.examiner.com/gluten-free-food-in-atlanta/product-review-jennies-pound-cake-mini-s-review

Jennifer is a writer for Gwinnett Gluten-Free Food Examiner.

If you, like me, had those pound cake slices in your youth and remember them fondly, I think you will really like the new product Jennies has introduced, especially if also like me you are some version of wheat-free (intolerant, allergic, celiac or gluten-free by choice.)

Jennies makers of those delicious coconut macaroons that I adore are now making, “… Gluten-Free, Wheat-Free, Peanut-Free, Dairy-Free, Soy-Free, Casein-Free, Trans Fat-Free and Kosher Pareve” little pound cakes. These mini-cakes come in three varieties: plain, marbled and raisin. Arnold, owner of Jennies sent me the plain and marbled to try and of those two I thought the plain was the most successful one. It has that same soft crumb, vanilla fragrance and light yellow cake, the texture and taste are generally lighter than its forbearer, not a true pound in that buttery, sugary, wheat flour way but an excellent and very edible cousin. And even better, these goodies are shelf-stable as in no refrigeration needed. They can hang out in the pantry or your purse. I could see cubing these up to make individual trifles or dunking the cubes in molten chocolate for fondue. They are that yum.”

You can read the entire product review on Sloane’s website.
http://allergicgirl.blogspot.com/2010/12/jennies-pound-cake-minis.html

Sloane has a book coming out in March 2011: Allergic Girl: Adventures in Living Well with Food Allergies
Preorder it here: http://www.wiley.com/WileyCDA/WileyTitle/productCd-0470630000,descCd-buy.html

1. Get the Gluten Lowdown
Gluten is a protein found in wheat and its derivatives, and can appear in a wide array of foods. Aside from obvious forms of wheat such as bread, pastries, pizza and cookies, gluten is found in almost all packaged foods because it is used as a stabilizer to extend the shelf life of products. Unfortunately, this means that gluten can be found in many forms of chocolate, because it is used as an emulsifier or thickener. Luckily, those needing to adhere to a strict gluten-free diet can still enjoy chocolate, as long as they understand which brands in which they can partake.

2. Simpler is Better
If choosing chocolate on a gluten-free diet, it is best to first examine the package label. Any ingredient that is unknown or which you are unsure, should be completely avoided–better safe than sorry. In general, the majority of plain milk and dark chocolate bars are more likely to be gluten-free than anything containing caramel, crisp or crunchy ingredients. A general rule to remember is the simpler the product, the better the chance that it is gluten-free. Luckily, this also means that the majority of chocolate indulgences on a gluten-free diet are generally healthier than their ingredient-loaded counterparts. Strive to choose chocolate that has less than 5 ingredients noted on the label, such as milk, cocoa powder, sugar or other recognizable names.

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Coconut is a highly nutritious food that can be very beneficial in a gluten free kitchen. Coconut is naturally gluten free, contains healthy oil, fiber, vitamins, and minerals.

Jennies Coconut Macaroons are one of my very favorite naturally gluten free snacks. Extremely nutritious, very minimally processed, with only 3 ingredients — these cookies are a perfect choice for a healthy gluten free dessert.

I have tried the large individually wrapped 2 oz. coconut macaroon, and the 8 oz. container of regular-sized macaroons. Both types of cookies have a wonderful soft, chewy texture and are perfectly sweetened with honey. Two regular macaroons contain 130 calories, 6 grams of saturated fat (from coconut flakes), 3 grams of fiber, and 1 gram of protein. If you need a healthy snack to keep you full between meals, these cookies are the perfect fit.

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Gluten, the sticky protein found in wheat and grains, can be a challenge to eradicate from your diet because it is one of the most commonly used substances to bond elements in foods. Whether you have celiac, gluten-intolerance or simply want to cut down on your gluten consumption, eliminating the omnipresent ingredient takes some time and patience. But with a little dedication, your gluten-free lifestyle will soon become second nature.
Gluten-Free vs. Wheat-Free

Carefully read food labels. Thousands of products claim to be “wheat-free,” but they contain gluten, since the protein is derived from wheat and many other grains. Several foods you may not think to contain gluten, do, and the smallest amount can cause problems and trigger your immune system. Unless the package specifically says “gluten-free” and the ingredients are truly free of gluten and wheat, do not chance it.

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Happy New Year’s

from the Jennies Gluten Free Bakery Staff!

1. Milk is Gluten-Free
Eating gluten-free requires a strict avoidance of all products that contain gluten (a derivative of wheat). Unfortunately, gluten can be found in almost all packaged products and wheat-based foods, which can make adherence to the diet difficult. Luckily, gluten is not found in natural milks or common milk products. Milk is a vital source of calcium, vitamins and protein, and studies have even shown that a daily serving of milk supports gradual weight loss and a healthy lifestyle. Healthy living is crucial for anyone following a gluten-free diet, so drinking milk daily can help support immune function, bone health and aid in controlling weight.

2. Watch for Additives
Although gluten is not found in natural milks, it can be added to a wide variety of dairy products to extend shelf life and enhance flavor. It is important to buy milk that is certified organic or states “gluten-free” on the label, which includes soy, almond and rice milks. Aim to stick to milk that is not flavored or full of sugary processed ingredients, and choose plain yogurt, cottage cheese and block cheese as well. Always check the labels on any milk product before buying to make sure the ingredients and manufacturer are truly gluten-free.

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Merry Christmas!

from the Jennies Gluten Free Bakery Staff!

Overview
It is estimated that more than 2 million people in the United States have celiac disease, according to the National Digestive Diseases Information Clearinghouse. This illness damages the small intestine and interferes with absorption of nutrients from food. Gluten is found foods that contain rye, wheat, barley and kamut, and some daily use products, such as medications, vitamins and lip balms. There are many symptoms of celiac disease and they vary among individuals.
Effects on the Digestive System

Digestive symptoms of celiac disease are most common in infants and young children. These include abdominal bloating and pain, diarrhea, vomiting, constipation, and foul-smelling or fatty stool. These symptoms are due to the damage in the small intestine. The body reacts to the wheat or gluten by attacking it, causing the damage to the normal lining of the intestine, this results in any combination of these digestive symptoms. Nutrients and vitamins that are usually absorbed in the small intestine are eliminated instead, creating vitamin deficiencies.)

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Coconut macaroons are the most common macaroon variety in North America. Packaged coconut macaroons are moist and sweet and may even be coated in chocolate. Homemade macaroons are often less dense than the store-bought varieties and are usually simple to prepare.

Macaroons are a source of dietary fiber and have even been touted to offer relief to those with digestive disorders, such as Crohn’s disease.

Treat for Those With Allergies
Macaroons traditionally have very few ingredients, with the primary constituents being egg whites, coconut and sweetener. For those who must avoid gluten, dairy, soy or other common allergen products, these little cookies can serve as an ideal treat. Those with coconut or egg allergies should not consume coconut macaroons, but every other allergy can be accommodated with the right recipe. Since most coconut macaroons are wheat-free, they are sometimes eaten at Passover, and they serve as a standby dessert for those with Celiac disease.

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