The Gluten Free Insider

Gluten Testing & our New Lab Tested Gluten Free Logo

2012-01-03T15:00:00.000-07:00

This post is part of our ongoing commitment to transparency and consumer education.

A Bit of History

The landscape of the Gluten Free world has changed substantially since 1991 when Kinnikinnick sold its first GF product. Back then, few people (including most doctors) knew what Celiac was, what a GF diet was and GF products were in very short supply.

Ted in 1993 at our first store

When researching his new business, founder Ted Wolff von Selzam made a key decision; the only way to produce gluten free foods is to have a completely dedicated gluten free facility. He knew this would be a challenge, as the market was so (apparently) small, that it would make more sense to just make a few GF items in a regular bakery setting. He believed, and we still do, that while it might have made more economic sense, it wasn't the safe or ethical thing to do.There was also another reason for being so cautious. In Canada, there has been strong GF labelling laws since at least the early 90's and possibly earlier. I couldn't find the date the law was enacted but what it says is this:

A food is not permitted to be labelled, packaged, sold or advertised in a manner likely to create an impression that it is "gluten-free" unless it does not contain wheat, including spelt and kamut, or oats, barley, rye, triticale or any part thereof. *

This labelling law is enforced by requiring that any product labelled gluten free have a maximum of 20ppm of gluten. The CFIA (Canadian Food Inspection Agency). The CFIA randomly tests products labelled GF and will recall products that exceed this threshold.

The New Wild West
For 20 years, we developed and produced our line of products while watching something of a wild west in the gluten free market in the U.S. We saw products labelled GF in the U.S. that weren't in Canada (due to inability to meet the Canadian rules?) We've seen bakeries selling products labelled GF that were plainly not (and in several cases tested very high). More recently we've seen an explosion of GF products, many of which are not produced in dedicated GF facilities. Now, let's be clear; there are a number of manufacturers in the U.S. and Canada that have dedicated facilities but many of the products we have seen recently are either co-packed (made on contract by a potentially non-gf manufacturer) or simply made in a non-GF facility. How does a consumer know how great the risk is of cross contamination in these facilities?

Gluten Free Standards and Enforcement
In 2004, the U.S. government passed the Food Allergen Labeling and Consumer Protection Act (FALCPA) which called for a gluten free labelling standard to be in place by 2008. There have been several rounds of "public & industry" consultation but by late 2011, there is still no standard for GF labelling. In summer 2011, the FDA put the legislation out for an additional 60 day comment period but means that standards are still some months away. What happens in a rapidly growing market with no proper regulation? Well, in this case, several entities have stepped in to fill this vacuum and provide consumers some degree of confidence that what they are eating is "safe".

A Whole New Focus for Celiac Support Groups
For years, celiac support groups have been a lifeline to many consumers. In the past, consumers were faced with medical professionals who knew little about the diagnosis, let alone how to advise patients what to do after being diagnosed. In Canada, the Canadian Celiac Association has been pretty much the single point of support, information & advocacy, whereas in the USA a number of national and regional support groups grew up to serve the Celiac community. Over the years, this has led to some confusion due to differing opinions on how to follow a GF diet but it's fair to say that every support group in both the U.S. & Canada has been a tremendous (and often sole) advocate and provider of information & emotional support for those with Celiac disease.

These organizations recognized that Gluten Free consumers needed some assurance that the food that they were eating would meet the strict standards necessary to maintain a healthy GF diet. In response, a number of the organizations developed programs to provide better information to consumers on foods that were labeled as “gluten free”.

A Solution But Not "The" Solution
Starting a few years ago, we started to see support groups creating their own gluten free certification programs. In order to obtain a gluten free certification for a product a company applies to be part of the program, pays a yearly fee and then is subjected to various certification processes. Generally these processes are:

Ingredient review
Site inspection
Product testing

The intent was to make manufacturers aware of the strict standards that are necessary to produce uncontaminated gluten free food. Once this process was complete then the company was free to use the organization’s “gluten free” 3rd party symbol. These programs have been a step forward in producing safer gluten free products. However there is no requirement that food products bearing these certified symbols are produced in a dedicated facility. That is the “gold standard” for ensuring that no cross contamination occurs during the production and packaging processes.

As a point of interest, many of you may have seen a video that we produced several years ago dealing with the difficulty of co packing regular foods and gluten free foods in the same facility.

If this equipment had been used to produce gluten free in a shared facility, would you be comfortable eating it? Now, it's interesting that when we first released this video we saw some fairly vigorous backlash on some GF message boards saying we were fear mongering and trying to scare people away from non-dedicated facilities and trying to limit the gluten free consumers choice. Well, I guess in a way that's true. We -are- trying to get people to buy products from dedicated GF manufacturers. We (not just Kinnikinnick but all dedicated GF producers) take the time and expense to provide the safest food possible. It does not cease to be of central importance for us. We don't believe GF certification of non-dedicated facilities is the answer to safety. The GF market is large enough these days that if you want to be in it you, as a manufacturer, should provide a dedicated facility to ensure customers safety.

Keeping Our Products Safe
Ok, so you probably have guessed by now why we have not applied for 3rd party certification. So how do you, the gluten free consumer, know that Kinnikinnick products are safe? Well to start with, there is our stand on dedicated facilities. If there isn't gluten in the building, it's not going to get in your food while it's being produced. We also don't outsource any manufacturing to other manufacturers. We produce every one of our products in our own facilities.

But what about raw ingredients? Here, I believe, we have been an industry leader in both the kind of testing we do and the openness that we discuss it. As far back as the first year of this blog in 2008, we have been posting about our policies and letting people know how we test. Over the last 20 years we've also written about it numerous times in our newsletter and spoken to hundreds of support groups and trade contacts on the topic. We've openly posted about it on social media like Twitter & Facebook and their predecessor, the Celiac ListServ email list.

A Bit of Testing History
For the first 10 years of our operations, we were limited to identifying and sourcing ingredients from "safer" suppliers. There weren't any tests for gluten that could be done without an extremely expensive lab setup of the kind found in universities and governments. Even then, testing was pretty hit and miss. Enrique Mendez of the University of Madrid developed the R5 monoclonal antibody ELISA (Enzyme-Linked ImmunoSorbent Assay) test in the late 1990's and this was adopted by the Codex Committee of Methods on Analysis and Sampling in 2006. While the test was available, there wasn't even any agreement on how to prepare a standard gliadin sample. In order to have a valid test you need to be able to test it against a known sample prepared using an accepted method. In 2000, a gliadin standard was proposed and formalized in 2006. (For more information see http://www.wgpat.com.ar/aims-history.htm).

We began using ELISA Quick tests as soon as they became available in the market. circa 2001-2002. These tests had a detection limit of between 100 & 200 ppm, so while they were better than nothing, they weren't anywhere near to 20 ppm standard we had to meet under Canadian law. In 2005-2006, we started to see much more accurate testing kits available with detections levels well below 20ppm and we began using these.

State of the Art (or rather Science)

Currently we use 2 testing kits, a qualitative test and a quantitative test. For those of you who don't remember your lab work from school, qualitative tests provide a yes/no answer (is gluten detected) and a quantitative test that can tell you how much. The qualitative test we use is very much like a home pregnancy test in its operation. A sample is prepared in a solvent, a test strip is dipped into the sample and after a few minutes, a coloured indicator appears. If it appears at one spot, there is no gluten detected, at another there is a detection. The quantitative test also has a sample preparation step but the procedure for reading results is much different. Samples are added to a "microwell plate" along with a control sample of gliadin. This plate is place in a special spectrographic reader which analyzes the colours produced by the test and prints out a value of how much gliadin is in the sample. The test that we use the Mendez R5 ELISA test is the only test currently recognized by the Association of Analytical Communities (AOAC). The AOAC is the group that labs worldwide use to provide guidance on standardized testing methods. It's important to note that lack of AOAC approval does not mean that a test is invalid, it simply means that the test has not been accepted as a test method, usually because it is new (and sometimes because it doesn't provide consistently accurate results based on current knowledge)

Some Testing Gotchas
There are some interesting things we've learned over the years in our ongoing quest to be the supplier of the safest gluten free food out there. Things like:

Some tests kits are not suitable for heat treated products, so are not useful for baked products
Some ingredient samples require special preparation as they don't react like other samples (chocolate, spices are but two)
Some test kits are only sensitive to gliadin (the protein in wheat) but miss the protein in barley (horedin), rye (secalin) and oats (avenin - oats are controversial. read about our position here).
Oats are generally not detected by these test kits. We are currently evaluating a new test kit which claims to have better detection of oat proteins.

It's important to note here that as far as we know, "quick test" R5 kits (and possibly other styles of test kits) on the market today are not suitable for heat treated products (ie: all bakery items) or require special extraction methods to provide a valid result. One hopes that all manufacturers and certification organizations are aware of these test kit limitations.

PPM's, LOD's & LOQ's

So what exactly are we testing for and what do the test results mean. In general, all the tests on the market today are looking for gliadin, which is a protein in wheat. This protein is most commonly referred to as gluten, although as inferred above, it encompasses rye & barley and sometimes oats. We've recently seen a product out there claiming "Zero Gluten" (accompanied by lots of !!!!!) The interesting part about that claim is that given the current state of the art, a claim of 0 is impossible if you base it on actual testing. It's also important to realize that for testing, gliadin & gluten are not the same thing. A gliadin result of 5ppm means it contains 10ppm gluten.

To understand what the test results mean, you need to look at Level of Detection (LOD) and Level of Quantification (LOQ). The stated LOD of a test is the lowest possible amount that a test can detect. The LOQ of a test is the amount that the test can actually quantify, or the lowest number that the test can actually say "there is this much of that in this sample". It may be a bit confusing but it makes sense when you look at some numbers.

For the R5 ELISA Quantitative test, the LOD is 1.5ppm gliadin/ 3ppm gluten. This means that the test can not detect gliadin with any certainty below levels of 1.5 ppm. The LOQ for this same test is 2.5 ppm gliadin/gluten. This means that any amount of gliadin above 2.5 ppm can be assigned a value ie: 3.6 ppm. Anything between the LOD and the LOQ will be detected but the test won't be able to give you a value ie: 1.9 ppm.

Another thing to note here is that for the quick tests, there is no LOQ because these tests are only based on detection and not quantification (yes or no vs how much). For the R5 quicktests we use, the LOD is 2.5ppm gliadin or 5ppm gluten.

Supplier Assurance
One of the key parts of our gluten risk management starts with our suppliers. Every manufacturer is required to submit allergen & gluten statements. All of our major suppliers (rice, tapioca, corn, potato, pulses, etc) run dedicated gluten free facilities. However, we do have some suppliers of smaller volume ingredients which do process gluten containing products. This is a fact of doing business in a world where gluten is everywhere. Obviously,when we can use a similar ingredient from a dedicated GF supplier vs. a non-dedicated supplier, we choose the dedicated supplier - even if the ingredient is more expensive. In some cases, there are no alternatives. The only way to manage the risk is with a rigorous testing protocol for all incoming ingredients.

Daily Gluten Testing at Kinnikinnick

Ingredients
When an ingredient arrives at our facility, it is immediately put on hold. One of our lab team is notified and they take samples based on a schedule based on risk and volume. The tests used and the testing method are determined by the type of ingredient. Once a lot number has been tested, it is released or rejected based on the results.

Products
As we've noted previously, we've been testing incoming ingredients in our lab for several year now. Combined with our dedicated gluten free facilities (we don't even let staff bring in sandwiches, cookies etc for lunch!), we are completely confident in our products, however, late last fall we decided to go one step further.

Kinnikinnick's New Lab Tested Program and Certification Symbol
In response, to the questions we have had regarding a Certification label we are implementing our own unique Gluten Free symbol which will now appear on all of our products. We believe that it will represent the safest possible food in the gluten free market.

Our gluten free logo reflects the following procedures:

1. All products are made in our own dedicated gluten free, dairy free, peanut free and tree nut free facilities

2. All suppliers must provide gluten free statements

3. All incoming ingredients are tested as noted above

4. All finished products are tested on a rotating schedule

5. Finished products are sent to a recognized outside lab quarterly to verify our internal test results

Trusting A Manufacturers Logo
So what does this all mean. Is our logo better or worse than a 3rd party certification? Does it mean less than a 3rd party logo? How do you trust something a manufacturer puts on a package?

We have always been willing to provide details on how we do what we do (and this post is just another example).

From a legal standpoint, because we have our production facilities in Canada, we have had to maintain a maximum level of 20 ppm of gluten in our products for the past 20 years to meet government standards. Over the past few years we have improved our supply chain protocols and our testing procedures so that we now are prepared to stand behind a level of less than 5ppm on any of our gluten free products. For 20 years, we have built our company and our reputation on our word. Our new logo is our word that we have done everything in our power to produce the safest gluten free products possible.

Toss Your Toaster Exclusive Preview

2011-12-14T10:02:00.001-07:00

We're really excited to announce our Toss Your Toaster Exclusive Preview. To Enter simply head on over to our Facebook page and Like us. Enter your email, and Province/State and click enter.

That's it!

If you're already a fan on Facebook, you can click the Exclusive Preview tab to get to the Entry Form. You can only enter on Facebook once, but you can get a daily bonus entry. To get that entry (and for those of you not on Facebook, but who are on Twitter), simply Follow @gf_insider and tweet. I Just Entered the Toss Your Toaster Contest from Kinnikinnick! #TossYourToaster #gf #gfree #celiac" You can tweet once per day.(well, you can tweet about this more than that but you'll only get one entry per day) Please ensure the hashtag #TossYourToaster is part of your tweet. If you don't use Twitter or Facebook, you can still enter. Please see the Official rules.

(or you can do it from here)

Follow @gf_insider

January 13 UPDATE: More Ways to Enter!

Get Bonus Entries by letting your Facebook friends know about the Exclusive Preview!
You can either send them a message and/or post on your wall. Every time you click and Send or Share using the buttons on the contest page, you'll be presented with a box to submit your email for a bonus entry.

What's the Prize?

4 of our new products shipped to your door.

No Really What's the Prize

You'll have to win to find out. (but you won't need your toaster :)

Official Rules

Draw Period Closes February 29, 2012 at 12:01pm MST
First Draw Date: December 19, 2011
20 winners a week will be chosen at random from all entries.
Entries will also be accepted by sending an email to info@kinnikinnick.com with "Toaster Contest Entry" as the subject. By submitting an entry via email you agree to be bound by these official rules.
Winners will be contacted by email or Twitter direct message (if entry is Twitter based)
Winners must respond within 72 hours of winning notification
Odds of winning this contest are determined by number of entries
Prize includes cost of shipping to a single physical address in the US or Canada. PO boxes can not be used
Winners are not eligible for subsequent draws during this draw period
Email entrants will be placed on our emailing list to receive updates and news. Email addesses are never sold or shared with 3rd parties. Entrants may opt out of these mailings at any time.
NO PURCHASE NECESSARY
A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING
ALL FEDERAL, PROVINCIAL, STATE, LOCAL, AND MUNICIPAL LAWS AND REGULATIONS APPLY
Prizes are non-transferable and non-exchangeable
No substitution or cash equivalent will be made
Void Where Prohibited by law

By entering this draw you agree to be bound by these rules.

Disclaimer:

This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook or Twitter. Entrance information is provided solely to Kinnikinnick Foods Inc. and not to Facebook or Twitter. Entrant agrees to completely release Facebook and Twitter from any and all liability in the running of this promotion.
Sponsor: Kinnikinnick Foods Inc, 10940-120 St. Edmonton, AB, CA T5H3P7

3 New Mixes Available for the Holidays

2011-12-09T14:39:00.001-07:00

Gingerbread Cookie Mix Suggested Serving

We're pleased to announce the addition of 3 new mixes to our lineup of great Gluten Free products.

As of today, gluten free Gingerbread Cookie Mix, Sugar Cookie Mix & Crepe Mix are available online and in our Edmonton Retail store. These mixes are also dairy free & nut free. This is a trial launch and as such, these products will be available only directly from us. Next year, we hope to have these items in distribution as seasonal items.if demand warrants. These mixes are $4.99 for 454g/16oz package. Visit our website for full details including ingredients and nutritional information.

Sugar Cookie Mix Suggested Serving

Crepe Mix Suggested Serving

Toss Your Toaster

2011-12-06T13:36:00.001-07:00

Kinnikinnick Foods Receives Kosher Certification

2011-12-01T10:22:00.001-07:00

Leading Provider of Allergy-Friendly Baked Goods and Snacks Now Verified OU Kosher Pareve

Edmonton, Canada - December 1, 2011

Kinnikinnick Foods, North America’s leading manufacturer of gluten-free baked goods and snacks, today announces that its company facilities, and an extensive list of products, are certified OU kosher pareve by the Orthodox Union.

Kinnikinnick runs the largest, dedicated gluten free, dairy free and nut free facilities in North America. Both plants have been through the rigorous certification program under the supervision of the Kashruth Division of the Orthodox Union. By making all of its products in house, Kinnikinnick can ensure all of its baked goods and snacks are safe from cross contamination. The OU certification means that those people with special dietary concerns that follow a Kosher diet now have access to a far greater variety of high quality items.

The OU symbol will begin rolling out on Kinnikinnick’s packaging beginning this December.

Products that are certified Kosher include Kinnikinnick’s All Purpose Flour Blend, Angel Food Cake Mix, Blueberry Muffins, Chocolate Dipped Donuts, White Sandwich Bread, Pizza Crusts, S’moreables Graham Style Crackers, and KinniKritters Animal Cookies, to name a few. For a complete list of Kinnikinnick’s certified kosher products, click here

Kosher foods have sustained a growth rate of 15% annually and are the fastest growing ethnic cuisine over the past five years, according to Canadian Agri-Food Trade Service. In total, more than 13% of Americans have reported specifically purchasing kosher-certified foods.

“Making our products certified kosher was a natural choice for us,” shared Kinnikinnick Foods’ President and CEO Jerry Bigam. “Since our products were already free of dairy, we received many calls asking if our lineup was kosher as well. The demand was there, our products met the requirements; we just needed to make it official.”

Kinnikinnick’s products are available for purchase online at www.kinnikinnick.comand at select natural and mainstream grocery stores throughout the U.S. and Canada.

Kinnikinnick Launches Gluten Free Personal Size Thin Pizza Crusts

2011-11-21T12:32:00.001-07:00

EDMONTON, CANADA – Kinnikinnick Foods, North America’s leading manufacturer of gluten-free baked goods and snacks, today introduces new Personal Size Thin Pizza Crusts, which are ideal for those with special dietary needs.

Makers of the #1 gluten-free pizza crust in the retail market, Kinnikinnick’s new thin pizza crusts are easy to prepare, contain no preservatives, and are free of gluten, dairy, and nuts.

Simply pre-heat your oven to 375°, place a crust on a cookie sheet, cover it with your favorite pizza toppings, and bake for 8-12 minutes.

Light and crispy, Kinnikinnick’s new Personal Size Thin Pizza Crust is the perfect complement to the slightly thicker market favorite currently offered by the company. With this new addition, there is a pizza crust for everyone!

Jerry Bigam, President and CEO of Kinnikinnick Foods shared, “With dietary restrictions in our family, we know all too well that sometimes the hardest part of maintaining a gluten-free lifestyle is being left out of the most simple fun, like enjoying a slice of pizza. It’s a staple of social gatherings, a convenient dinner for after school, a meal many can agree on, and the perfect dish for watching a sports game. With our lineup of pizza crusts, we hope that those with food allergies will never miss out on enjoying a perfect slice of pizza again.”

Kinnikinnick’s new Personal Size Thin Pizza Crusts are available online at www.kinnikinnick.com and are just now becoming available at select natural and mainstream grocery stores throughout the U.S. and Canada for an SRP of $3.99 per 5.3oz package.

Some changes to how you find us online

2011-11-10T11:21:00.001-07:00

We've made some changes which should make it a lot easier to find us online. Instead of long, impossible to remember addresses like our new

Google+ Page
plus.google.com/b/103476890982177473792/

We've taken all of our various online sections and added them to kinnikinnick.com.

Want to find us on that new Google+ page? Just go to googleplus.kinnikinnick.com.
Want to watch our live streaming event on November 15 (at 6pm mst)? just go to ustream.kinnikinnick.com.

Now you do still have to remember how to spell Kinnikinnick, :) but once you've got that down, the rest is easy.

Kinnikinnick Online
Website: http://www.kinnikinnick.com
Blog: http://blog.kinnikinnick.com
Facebook: http://facebook.kinnikinnick.com
Twitter: http://twitter.kinnikinnick.com
Google+: http://googleplus.kinnikinnick.com
iTunes Podcasts: http://itunes.kinnikinnick.com
Videos: http://youtube.kinnikinnick.com
Live Streaming: http://ustream.kinnikinnick.com

Live Streaming Gluten Free Holiday Cooking Class

2011-11-07T12:33:00.000-07:00

Stress-Free Holiday Appetizers & Desserts

Watch it LIVE!!

Tuesday, Nov 15th 2011 @ 6:00pm MST

Demystify the art of whipping up fancy and elegant appetizers and desserts for the holiday season. Stress-free recipes that make it look like you fussed!

The show will be available on our UStream channel

or directly on our Facebook Page

We'll be hosting an online chat during the broadcast on UStream so you can ask questions and we'll pass them on to the hosts.

Can’t watch the live show? Don’t worry… the show will be archived on UStream.

Great Food, Gluten Free Live Streaming Cooking Class

2011-10-03T08:22:00.000-06:00

Tickets for the live audience sold out in minutes but you can join us for a free live streaming cooking class on Tuesday Oct. 4. We'll be broadcasting on UStream starting at 6:30 pm Mountain (8:30 Eastern).

Great Food, Gluten Free

Quick & Easy Meal Ideas with a Southwestern Flair

Tapas (Appetizers)

Multicultural Antojito’s

This appetizer got a little confused when crossing the border. A delicate and savory French crêpe is covered with the Southwestern mix of cream cheese, olives, green onions and spicy jalapeños before being fried to perfection. Served with a duo of sour cream and pesto dipping sauces.

South West Baked Onion Soup

The classic dish of caramelized onions simmered in our homemade broth is kicked up a notch with the subtle bite of chipotle pepper and the creamy goodness of smoked Gouda. Served with slices of golden toast.

Featuring: Italian White Tapioca Rice Bread

Plato Principal (Entrée)

Pepper Jack Chicken Cordon Bleu with Mango Cilantro Salsa

Juicy chicken breasts have been tenderized and coated in crispy Cajun spiced Panko Style Bread Crumbs. Pan fried until golden brown, they are topped with old fashioned ham, pepper jack cheese, fresh cilantro and a tangy sweet mango salsa.

Featuring: Panko Style Bread Crumbs

Santa Fe Quinoa

A simple, tasty side dish that’s high in protein and most importantly, taste. The super grain is infused with sundried tomatoes, sweet corn, and the kick of southern spices.

Savory Cheddar Bacon Buns

Everything tastes better with bacon. With gooey sharp cheddar and crispy bacon, these will be the quickest (and yummiest) buns you’ll ever whip up.

Featuring: KinniKwik Bread & Bun Mix

Postre (Dessert)

Apple Empanada’s

A hot sugar-crusted golden pastry filled with warm apples straight from the tree and smothered in a creamy caramel sauce. Paired with the cool chill of Vanilla bean ice cream.

Featuring: Pie Crust

They're Baaack. Pumpkin Spice Donuts. For a limited time only

2011-08-26T08:22:00.001-06:00

You've hoarded them in the freezer. Rationed them. Remembered the fun times you had with them (ok, maybe going a bit too far) But you -have- waited a whole year for the return of our Pumpkin Spice Donuts and as of this morning you can satisfy your craving.

Get yours today from our Website, our Edmonton Retail Store or order toll free 1-877-503-4466

These are only available until November 30 so don't wait!

Kinnikinnick Launches Gluten Free Pie Crusts

2011-08-25T07:17:00.002-06:00

We are pleased to announce that we are launching a gluten-free and ready-to-fill frozen pie crust.

In addition to being gluten-free, the new pie shells are also free of dairy, tree nuts, peanuts and preservatives, making the product ideal for consumers with special dietary needs. The 100-calorie per serving pie shells can be used to deliciously mimic any traditional single crust or double crust pie.

With a suggest retail price of $4.99, each package of Kinnikinnick Pie Crusts contains two 8” pie shells and will be available starting in September at health food and traditional grocery stores in both the United States and Canada. A variety of recipe ideas for working with the pie crust can be found on the recipes tab of the Kinnikinnick website, www.kinnikinnick.com.

Jerry Bigam, President & CEO of Kinnikinnick, knows that dietary restrictions can make satisfying simple cravings a challenge: “We hope that with our ready-to-fill crusts, baking gluten, dairy and nut-free is fun, delicious, and easy as pie.”

Direct customers please note: Because pie crusts are sold frozen & uncooked, they will not be available through our home delivery program

The Summer Pancake Breakfast - Gluten Free Style

2011-07-26T11:17:00.004-06:00

At Kinnikinnick, we always say that ‘Gluten Free Has Never Tasted So Good.®’

Never was this truer than during the month of July, when Kinnikinnick was able to participate in two awesome gluten free pancake breakfasts across the city. On July 21, we were invited to participate in the Mayor’s Pancake Breakfast held at Churchill Square. As an alternative to the regular offerings, we served yummy gluten free pancakes & Grimm’s Farmers Sausage to 300 hungry people!

The following is an example of some of the great feedback we received.

"When I found out through Twitter that Kinnikinnick was going to be making gluten free pancakes during the Capital Ex Pancake Breakfast, it was a pure joy to hear! Finally, I was able to take part! I met with some coworkers early, and without concern over the food that was going to be served, we sat in Churchill Square and shared in an amazing breakfast together! I loved the fact that I overheard a guest ask why they didn't have both regular and gluten free in the same spot, and one of the servers explained that it was about cross-contamination... that having food prepared by a company who understands the importance of not only the product, but the preparation, means that you can eat the food with confidence... which is something that we don't always get the chance to do when we eat out."

Not to be forgotten, the Edmonton Chapter of the Canadian Celiac Association held their annual Gluten Free Pancake Breakfast on July 23rd at the Kinnikinnick facilities. This gluten-free feast included all-you-can-eat pancakes, Grimm’s Farmers Sausage, mini muffins, grilled cinnamon buns, mini lemon tarts, Tim Horton’s coffee, and juice! Over 475 people attended this wonderful event, making it the best year yet!

Huge thanks go out to all the amazing volunteers who helped make these two events such a big success! We couldn’t have done it without your help!

Kinnikinnick Introduces New Mix Packaging and Expanded Availability

2011-04-13T14:37:00.003-06:00

Today, we are introducing a completely revamped packaging design for our line of gluten-free baking mixes.

The new red and white packaging boxes (a colorful change from the white bag previously used) features clear and compelling baked food images along with prominent text highlighting the name of the product and the company’s “Gluten Free has never tasted so good” tag line.

The new packaging also features distinct “Dairy Free” and “Nut Free” designations to help consumers following a restricted diet make the most informed possible food purchasing choices.

Pancake & Waffle Mix

This mix was the winner of Every Day with Rachael Ray magazine’s March 2011 gluten-free baking mix taste test and is our most popular mix.

Angel Food Cake Mix

This one of the only gluten-free angel food cake mixes on the market and the only one in wide distribution.

Chocolate Cake Mix

As a recent review on Amazon said "This is simply THE best Gluten-Free chocolate cake mix, period. Light, fluffy. I make cupcakes for the kids in my son's class for his birthday, and they tell me, "Mrs. Hammer, these are the BEST we've ever had." They have NO idea they are GF. Rich, chocolatey goodness!!"

White Cake Mix

Not to be outdone, our White Cake mix gets raves reviews on Amazon as well "I used to bake everything from scratch so I was reluctant to use a mix. This cake is the closest thing to my best scratch cakes I have found yet. It is not grainy or gritty tasting at all. I usually make cupcakes and freeze them even with the icing and when I want something sweet or it's someones birthday I can have my cake and eat it too!"

Kinni-Kwik ® Bread & Bun Mix

This is the easiest bread & bun mix on the market. Just add water & mix for 2 minutes and you're ready for the oven.

All Purpose Flour Blend Mix

This was formerly called All Purpose Celiac Flour. It's a great replacement for regular wheat flour in most of your favourite recipes. From breads, to cookies, to gravy this mix does it all.

All mixes have a suggested retail price of $4.99 except the Kinni-Kwik which is $5.99

Perhaps the best part of this announcement is that this means that all of our mixes have been picked up by our distributors and will be in wide distribution across North America as early as May 1, 2011. Watch your local stores shelves! The new mixes are available from our website right now.

Allergy Note: All new mixes are labelled May Contain Traces of Eggs & Soy. All mixes are made using the same filling equipment and while we do, follow allergen protocols we cannot guarantee these items are egg or soy free.

Note for customers who have been buying mixes and ingredients directly from us or smaller specialty stores. Due to changes in the way we package our mixes, we are unable to offer any ingredients or smaller volume mixes for sale at the present time. We hope to be able to bring these back once we have completed a few months production of the 6 new mixes.

I Found My Thrill - in a Blueberry Donut

2011-03-25T12:48:00.002-06:00

It's that time again! Spring is here (officially at least, it's still snowing here) and to celebrate we're announcing our new seasonal donut flavour - Blueberry!

Loads of jumbo blueberries with an all natural blueberry glaze (no artificial colours or flavours in this one!)

Just like our previous seasonal donuts, this is only available on our website or by calling toll free 1-877-503-4466

These will be available for ordering and in our retail store on April 1! (and I ain't foolin')

Kinnikinnick Donuts a Snack Spy Healthy Choice

2011-03-24T16:35:00.001-06:00

First For Women Magazine has once again picked a Kinnikinnick product as a healthy snack choice. The April 2011 edition highlights Kinnikinnick donuts as "chocolatey gems" with just 6 grams of non-hydrogenated fat as compared to the alternative of 20g's of fully saturated fat and HFCS.

Kinnikinnick Donuts FTW!

Available from our website and retailers throughout North America.

(Gluten Free) Batter UP!

2011-03-09T08:40:00.013-07:00

Living here in northern Alberta where we're still in the -20c's it's hard to imagine that in some places, spring is underway. What does spring mean to millions of North Americans? Baseball! Now I have to admit that I'm not a fan of watching baseball on TV. I'm more of a hockey fan (maybe it's the -20 in March thing?) But I have liked -going- to baseball games. There's something great about sitting with friends in the stands on a warm summer day, having a beer and eating a hot dog. The game itself? Well, I'm not a fan of any one team (not since the Montreal Expos moved south), so the game was more of an excuse to hang out.

Dodger Stadium Image Courtesy Wikimedia Commons

You may notice I said I -have liked- going to baseball games - in the past. Since I'm not a huge fan of the game itself and I'm gluten free, a trip to the ballpark without the beer & the hot dogs just hasn't been appealing.

You may have been to the ball parks that had a gluten free kiosk last year, but there weren't many of them. That's all about to change. Kinnikinnick is pleased to announce that we are working with Levy Restaurants to help bring gluten free to over 170 stadiums, parks, zoos and other public facilities in the U.S. starting immediately. Levy provides catering services to these locations and has recognized the need to provide gluten free options to patrons of these venues.

The first few locations lined up in the system are:

Qwest Field - Seattle, WA
WaMu Theater - Seattle, WA
Scottrade Center - St Louis, MO
United Center - Chicago, IL
Ravinia Park performing arts facilities - Highland Park, IL
Lincoln Park Zoo- Chicago, IL
Toyota Park - Bridgeview, IL
Arlington Park - Arlington Heights, IL

Update March 25, 2011

Philips Arena, Atlanta, GA
Toyota Center, Houston, TX
Toyota Park,. Bridgeview, IL
Qwest Center, Omaha, NE
Chase Field, Phoenix, AZ
St. Paul River Centre, St. Paul, MN

Update March 27

Nationals Park, Washington DC

Update March 29

Time Warner Arena, Charlotte, NC
Raymond James Stadium, Tampa, FL
U.S. Cellular Field, Chicago, IL

Update April 13

American Airlines Arena - Miami, FL
Amway Center - Orlando, FL
American Airlines Center - Dallas, TX
Wrigley Field, Chicago, IL

IMPORTANT: We don't have any information on actual daily availability at these locations. Some locations may not offer GF items at all events. Please call the venue to make sure GF items are available when you visit.

Details on what products will be available and where, are yet to be announced. I can say for sure that I'll be able to get a Kinnikinnick Hot Dog Bun and probably a GF beer next time I go to a game at Dodger Stadium. We'll be adding more locations to the list in the coming months. Watch Twitter and Facebook for more updates.

Let's Play BALL!

It's not easy to be a high performance athlete & gluten intolerant

2011-02-16T10:00:00.007-07:00

Matt Jensen

We'd like to welcome our first ever guest blogger, Matt Jensen. Matt is a 32 year old rower based in Victoria, BC. He has been a member of the Canadian national rowing team since 2003, with 7 international medals. He is a 5 time Canadian Champion and most recently he won a bronze medal at the 2010 World Rowing Championships in New Zealand.

I was approached by Jay Bigam of Kinnikinnick a few weeks ago to write a blog post about the challenges I face as an Athlete and being gluten intolerant. The greatest thing about being asked was the fact it all stemmed from me posting a tweet about how much I enjoyed the Kinnikinnick pancakes one morning, amazing how social media can connect people. As you can see I say I’m gluten intolerant and not a celiac.

My issues with gluten actually started in the Summer of 2008, I am not sure what set it off, but all I remember is getting ill after eating pasta and then the following week getting sick again after having pasta again. I then realized that every time I had gluten I was getting an upset stomach, flushed face and just overall lethargic feeling for many days. I feel I need to give a bit of background info of my 2008 rowing season, just so the rest of my post makes sense. As you are aware, 2008 was the last summer Olympics and I was training hard to prepare for the Olympics. In the end I was not selected to be in an Olympic boat however I was in a good position to be a spare. After my first International race of the season I was starting to have back issues which ended up with me having a disc bulge in L4-L5, which ended my rowing season. So I am not sure if it was my sudden decrease in training that ended up with me having issues with gluten, or just another thing that was tacked onto things that could go wrong in 2008. This back injury did not go away as quick as I wanted it to and in the end I missed all of the 2009 season. This leads up to this past season, 2010, which was my first season training on a gluten limited diet.

Rares Crisan & Matt Jensen with Bronze Medals; New Zealand 2010

At first there were no real issues since most of the time I am based at home and had a really good routine of what I needed to eat to fuel my training. At this point I feel I need to describe typical training for a national team rower - in a week we have 19 sessions, 2 hrs per session, with one day off, so have a caloric need of 4000-6000 per day. Optimal food is a major component to fuel this training and an important part of our success. So when things you eat are causing you to not perform at your best, its a major problem. Once I got back into training full time I was starting to realize that what I was eating was not giving me the energy I needed. And this is where Kinnikinnick became a vital part of my training. I am not sure if I just ignored the options of what was available to me for gluten free products, or the fact that the grocery store where I shopped did not carry a wide range of products. I just happened to visit another store one day that had a big selection of Kinnikinnick and where I found my covenant pancake mix. I think it is the simple things in life that make it great, and pancakes are one of these things. I can tell you that where ever I travel in the world, I take a bag with me just in case there are no good options for me.

This leads me into talking about traveling, which is by far the hardest part. First there is the issue of having to travel for up to 24hrs some times to reach our destination. This is when I realized that if I did not pack enough food, I was going to have issues finding enough food in the airport. The second issue is that we have our meals supplied to us at whatever hotel we are staying at, so this means breakfast, lunch, and dinner. This year my travel included Italy, Slovenia, Switzerland, England, and New Zealand. We do have nutritionists that do supply hotels with recipe ideas, however sometimes they don’t really listen or they just put a bowl of plain white rice out every night. I make due with what I get, however, I found out on my first trip that I was missing deserts and treats. So for all other trips I made sure to stock up on some Kinnikinnick snacks before I left Canada. You are probably wondering why deserts mean so much to me, I forgot to mention I’m a lightweight rower, this means we have to make a weight limit, therefore food is limited before racing and snacks/deserts are something that help satisfy those food cravings. Not all countries are the same, for instance England has an amazing selection of gluten free products and are reasonably priced. Then you have places like Italy and Slovenia, where I just resort to eating chocolate due to limit selection or ability to distinguish which products are gluten free. The third issue I encountered was what to do on race day. My usual routine was to pack some buns from the hotel and then put honey or Nutella on them. I remember my first race back and realizing how much these little routines can really affect performance. I now eat gluten free bars or have a piece of fruit.

I hope the above gives you a bit of insight into the trials and tribulations that affect athletes that are gluten intolerant. To be honest with you, being sensitive to gluten has been a good thing. Not only does it make me eat healthy food, it has made me more conscious of what makes me be at my best for training and racing. This week was actually pretty important since it was when they revealed the schedule for the 2012 Olympics. To most this means nothing, but to us athletes it puts a date on when all that hard work comes to fruition. I hope all goes well and that I can be standing on the podium with that Canadian flag wrapped around me and singing the national anthem. I’d like to thank Kinnikinnick for the opportunity to write this blog post and for being a great supporter of gluten free diets.

Matt & the rest of Canada's Lightweight Men's rowing team are trying to break the World's Record for the Fastest 100Km Indoor Rowing Machine Team. They are holding a fund raiser in conjunction with this attempt. For more information on how to donate and support our Canadian Rowers click here. You can pledge online here

Tenley Molzahn from the Bachelor Joins Kinnikinnick at Expo West

2011-02-15T15:45:00.004-07:00

TV Personality and America’s sweetheart, Tenley Molzahn, will be at Natural Products Expo West, the world’s largest natural, organic and healthy products trade show, at the Anaheim Convention Center, March 11^th from 11:30 a.m. to 3:30 p.m.
A former dancer who maintains a healthy and active life, Tenley turned to eating a gluten-free diet after years of dealing with health issues:

Photo Credit: Vanessa Preziose

“After years of being sick, in and out of doctor’s offices, and all kinds of tests and misdiagnoses, I found out the problem was gluten. Gluten had been poisoning my body for years. Today there is a lot more knowledge and research out there, but because of my own rough journey trying to discover what was wrong with me, I care to bring awareness to others about the choice of living a gluten free lifestyle, hoping to help others put an end to their discomfort as well,” Tenley commented.

She will be at Kinnikinnick’s booth (#2482) fulfilling her passion to create awareness for the gluten-free lifestyle and sharing gluten-free eating tips and advice. Please note: Entrance to the Exhibit Hall is limited to registered attendees of Expo West only.

Update: March 25
Video of Tenley & Dr. Ward Bond

Valentines Box o’ Chocolate Contest

2011-01-24T10:28:00.006-07:00

It's contest time! This is the first one we've ever had here at the blog and we hope to do more. February is synonymous with chocolate so we're calling our first contest the:

Valentines Box o’ Chocolate Contest

It’s not a boring box of chocolates; it’s a box of everything we make with chocolate in it.

We have 2 prizes consisting of 1 package each of:

Chocolate Dipped Donuts

Chocolate Vanilla KinniTOOS Sandwich Crème Cookies

Fudge KinniTOOS Sandwich Crème Cookies

Montanas Chocolate Chip Cookies

JB Brownies

Chocolate KinniKritters Animal Cookies

Chocolate Cake Mix

Chocolate Cookie Crumbs

(and we’ve thrown in a package of our Pumpkin Spice Donuts & our I ♥ Cinnamon-Apple Donuts just for fun)

Approximate Value $50

Mandatory Entry: Leave a comment here on the blog– To protect you from spammers, please leave your email address in the following format

myname_gmail_com

replace all .’s and @ with _

Example:

I’d like win this contest. I love Kinnikinnick. My email is info_kinnikinnick_com

Extra Entries: You can get extra entries by doing one or all of the following. Please leave a SEPARATE comment for each additional entry.

1. Follow gf_insider on Twitter twitter.com/gf_insider and post a comment here with your formatted email address saying you have followed us (or are already doing so). You can only do this once
2. Follow this blog The Gluten free Insider via Google Friend Connect insider and post a comment here with your formatted email address saying you have followed us (or are already doing so) You can only do this once.
3. Tweet this:

I’m entered to win the @gf_insider Kinnikinnick Box o’ Chocolate Valentines Giveaway http://bit.ly/hAf2Fg #giveaway #gf

You can re-tweet this once a day. You must come back to the blog and post a link to your tweet in a new comment here with your formatted email address each time.

4) "Like" our FaceBook Fans page and post a comment here with your formatted email address saying you have "liked" us (or are already doing so) You can only do this once

Contest Rules:

This giveaway is open to residents of Canada and the USA. Not valid where prohibited.
Contest begins on January 24, 2010 and will end on February 8, 2010 at 9 pm.
Winners will be chosen at random from all entries.
The winners will be announced here and notified via email.
Winners must respond within 48 hours to claim. If prize is not claimed in the allotted time, another eligible entry will be chosen.

UPDATE: Contest is now CLOSED. Winners have been notified by email and have 48 hours to contact us.

Congratulations to our winners; Bo from Etobicoke, ON and Karoline from Fair Lawn, NJ. We hope you enjoy your prize!

Waffling on Breakfast, Lunch & Dinner

2011-01-21T11:50:00.007-07:00

The Waffle. Texture alone raises it to satisfaction levels that surpass the pancake. Sure, French toast is yummy, but hey, it’s just a stack of bread on a plate. The waffle may indeed lie alone atop the tasty breakfast hierarchy.

The waffle first burst onto the scene in 14th century England as thin, crisp wafers. Waffles eventually became so popular that King Charles IX of France had to impose regulation in order to keep vendors from clashing on the street. North America saw its first waffle in 1620, introduced by pilgrims. Thomas Jefferson actually brought a waffle iron from France which gave way to waffle parties, a popular event in the 18th century.

With so much culture, texture and taste, why only enjoy them for breakfast? Hoorray for Waffles - All Day Long

Breakfast

As Easy As It Gets: Kinnikinnick Cinnamon and Brown Sugar Homestyle Waffles toasted & topped with apples, bananas or strawberries, yogurt or syrup.

Original Waffle Egg in the Hole
Defrost a Kinnikinnick Original Homestyle Waffle for 10 seconds in the microwave. Use a small juice glass or a knife to cut a hole in the centre of the waffle. Melt 2 tblsp butter or margarine in a skillet. Add waffle to pan and crack an egg into the hole. Fry until egg begins to set. Flip and continue frying until egg is desired doneness. Tip: fry the circle you cut out at the same time and use it to dip into the egg yolk.

To Go:
Original Waffle Fried Egg Sandwich – Toast and add egg & cheese. Tip: For a to-go sandwich, cook the yolk hard.

Cinnamon and Brown Sugar Waffle Nutella Sandwich - Toast and spread with Nutella. Substitute peanut butter and other nut butters. For nut free folks, try Sunbutter or NoNuts peabutter.

Lunch

Waffle BLT Sandwich (waffles and smoky bacon? Mmmm)
2 toasted Kinnikinnick Original Homestyle Waffles, 2 slices cooked maple smoked bacon,1 leaf lettuce, 1 tomato slice, mayo salt & pepper to taste. Tip: to quickly cook bacon, place between 2 sheets of paper towel on a plate and microwave for 3 minutes on high.

Waffle Monte Cristo
2 Kinnikinnick Original Homestyle Waffles
1 egg beaten with 2 tblsp milk & dash of salt & pepper
1 slice chicken or turkey
1 slice Swiss or Gruyere cheese
Mayo & Mustard

Assemble Waffles, meat, cheese and mayo/mustard into a sandwich. Secure with toothpicks. Dip in beaten egg mixture. Fry on medium high in butter or margarine until cheese is melted. Don't forget to remove the toothpicks :)

Dinner

Breakfast for Dinner
Original Homestyle Waffles toasted, gluten free sausage and eggs

Chicken and Waffles.
(Never heard of Chicken and Waffles? Most sources point to the Wells Supper Club in Harlem as the first restaurant to serve them. They started selling the chicken and waffles dish to late-night patrons of their club in 1938 "as it was too late for dinner and too early for breakfast" *)

Buttermilk Waffles:
2 cups Kinnikinnick Pancake & Waffle Mix
1 egg
1 cup buttermilk
3 tblsp vegetable oil
Water

Combine all ingredients and mix well. You may need to add a bit of water to thin batter. Use your waffle iron directions for bake cycle.

Chicken*:
1 broiler/fryer chicken, cut into 8 pieces
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
2 cups low fat buttermilk
2 teaspoons cayenne pepper
Kinnikinnick All Purpose Celiac Flour (for dredging)

According to Mike you must use “Crisco!!!! (NO substitutions! Crisco makes or breaks this recipe!)”

Place 8 chicken pieces into a covered container and cover chicken with buttermilk. Lid and refrigerate for 12 to 24 hours.

Slowly melt enough Crisco (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or HEAVY fry pan. Once the shortening liquefies, begin to raise the heat up to 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Generously season chicken with this mixture. Dredge chicken in GF flour mixture - be sure to shake off excess.

For Extra Crispy
Kinnikinnick Panko Style Bread Crumbs
2 eggs beaten
Dip floured chicken in egg and dredge in Panko

Place chicken SKIN SIDE DOWN into the pan. Put thighs in the middle, and breast and legs around the edge of the pan. The oil should come about half way up the pan. Cook chicken until golden brown on each side, roughly 10 to 12 minutes per side. The internal temperature should be around 180 degrees.

Drain chicken on a rack over a sheet pan. DO NOT drain by setting chicken on newspaper, paper towels or brown paper bags.

If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

Top waffles with chicken. Serve with chicken gravy or maple syrup. The choice is yours :)

Dessert

Waffles & Ice Cream
Toast Cinnamon & Brown Sugar Waffles. Top with vanilla bean ice cream, candied pecans and pure maple syrup (you’ve just -got- to use real maple syrup.)

Baked Brie en Waffle

3 defrosted Original Waffles cut into triangles (corner to corner)
1 small wheel of brie cheese
¼ cup apricot or raspberry Jam
½ cup sliced almonds

Preheat oven to 375F Arrange waffle triangles in a circle (like a pinwheel) on a baking sheet. Brush with melted butter.

Split brie down middle so you have 2 thinner wheels. Place 1 half of brie on the waffles, cut side up. Spread with a thin layer of jam. Top with ½ the almonds. Place the other half of the brie cut side up on top of the almonds, spread the remaining jam on the brie and top with the remaining almonds. Bake 8-10 minutes until brie begins to soften. Remove from oven and let rest for 5 minutes.

Do you have a favourite use for Waffles? Let’s hear about them in the comments.

* Adapted from Macaroni Mike's Fried Chicken and Waffles (republished under Creative Commons Attribution-Share Alike 3.0 License)

Clearance Centre Now Open

2011-01-12T09:35:00.000-07:00

We are pleased to announce the launch of our new Clearance Centre on our website.

Throughout the year, we often find ourselves with what is known as "short dated" and "run end" product. Short dated product is product that is still is within its best before date, but too close to the date for us to sell to our distributors. Run End products are partial cases left over at the end of a product batch. We end up with a freezer-full of odds and ends. Our solution is to offer these cases to our direct customers at a minimum 25% discount.

To Shop, just click the Clearance Centre tab in the Product Category list on the website or click here to go there directly.

Clearance Centre Terms

All items are sold While Quantities Last. Quantities listed on website may be innaccurate. Available quantities are updated once a day.
Clearance Items are Overstock or Short Dated
Short Dated means the product is closer to the Best Before date than our Distributors will allow. This is usually 6 or 8 months before expiry but may be shorter.
These products may be previously frozen. You should freeze them when you receive them.
Products are sold in Full Cases Only. No mixing of product in a case.
Product is sold as-is. No refunds or reships unless damaged.
All Sales Final.
$200 limit imposed by US customs still applies to US orders.
Standard shipping rates apply
Not available to commercial customers

I ♥ Cinnamon-Apple Donuts

2011-01-07T12:19:00.003-07:00

Our Pumpkin Spice Seasonal Donut was such a hit that we decided to offer even more fun and tasty flavours throughout the year. Here's our first for 2011!

I ♥ Cinnamon-Apple Donuts

What says I ♥ You like a Cinnamon & Apple Donut. A super moist donut with apple puree and cinnamon, topped with a cinnamon glaze and hot pink cinnamon icing, this Valentines Day treat will only be around until Feb 28. Get some for the one you love (and some for you too!)

Just like our Pumpkin Spice Donut this is only available on our website or by calling toll free 1-877-503-4466

(and btw, we still have a few packages of those Pumpkin Spice Donuts left so you can still order them if you missed out!)

Important Note for Edmonton Retail Store Customers - these will not be available this weekend. Look for them starting Tuesday.

Don’t Let Gluten Get Ya During the Holidays

2010-11-19T13:21:00.004-07:00

Maintaining healthy eating habits during the holiday season is a challenge to just about everyone and a particular challenge to those following a gluten-free diet. After all, more parties, more baked goods, more recipes and more desserts invariably amount to more exposure to gluten-filled ingredients that are much easier to avoid the rest of the year.

Here, then, are a few tips to help ensure you have a holiday full of cheer but free of gluten:

Obvious advice that’s worth mentioning anyway: Bring your own GF dish (and offer to bring extra for anyone else following a GF diet). Throwing a party is difficult enough, so it’s not fair to ask your host to prepare special dishes for you – especially if he or she isn’t familiar with your requirements and could inadvertently add gluten to the equation.

Be especially wary of cross-contamination at a holiday party (or, of course, any social gathering). Unless the host is also maintaining a strict GF diet, it’s more than possible that a GF food will be exposed to gluten – especially if the same utensils are being used to prepare several dishes.

While it's a bit drastic, you may have a better time and feel more comfortable eating before partying – particularly if it’s a party being hosted by someone you don’t know all that well such as a spouse’s employer or a new neighbor. To avoid any social awkwardness, simply explain your situation to the host in advance or once you arrive so they don’t think you’re dissing their cooking.

If you’re going to a restaurant, see if they’ve posted their menu online and then call the manager to ask if the chef can prepare any GF food for you. Always reinforce the need for gluten free with your server once you are at the restaurant.

And then there’s the most secure option of all: host your own party!

At Kinnikinnick, we’re all about making GF foods that are not only safe to eat, but delicious as well. Here, then, are a couple of our favorite holiday recipes we know you’ll enjoy: (and don't forget you can see all of these recipes being made on our free online recipe show Great Food, Gluten Free!)

Dairy Free Pumpkin Pie

Ingredients:

2 eggs
398ml pumpkin puree
1 cup brown sugar
1 tsp cinnamon
1/4 tsp cloves
1 cup milk replacement (rice milk, soy milk, potato milk or almond milk)
1 prepared 9 inch deep dish crust (use Kinnikinnick Pastry and Pie Mix)

Directions:

Beat eggs lightly in bowl. Add pumpkin puree, spices, and brown sugar: mix until well combined. Add milk replacement and blend till combined. Pour into prepared pie shell and bake at 350*F for 30-40 minutes or until pie is done. If you do not require a dairy free pie you can substitute 1 cup whipping cream (unwhipped) for the milk replacement and follow the above directions.

Sausage Stuffing

Ingredients:

24 breakfast sausages (pork, beef, turkey)
1 loaf each of Kinnikinnick White & Brown Sandwich Bread
3 stalks celery
1 med onion
1/4 c fresh rosemary removed from stem
1/4 c fresh sage chopped
1/4 c fresh thyme removed from stem
2 tsp dried poulty seasoning
1tsp dried sage
Salt & pepper to taste

Directions:
1. Remove sausage casings & mash. Fry in large pan until no longer pink. Add celery, onion and seasoning to meat. Toss and cook for 5 minutes.
Cut bread into 1/2 to 3/4 inch cubes. Save 1 end crust (heel) Place in large bowl. Add meat & toss.
2. Stuff turkey cavity and neck area (if there is room) with stuffing. Cover cavity with heel of bread. Tie legs with butchers twine.
3. Place any remaining stuffing in a baking dish. Place in refrigerator until 1 hour before serving. Bake at 350F for 50-60 minutes until golden brown on top. For moister stuffing pour 1/2-3/4 cup water or chicken broth over stuffing in dish before baking.

Cranberry Sauce

Ingredients:

2c cranberries fresh

1 med apple peeled/cored and diced

3/4c water

1c orange juice

3/4c granulated sugar

Grated peel of 1 med orange

1 pkg gelatin

1/4c water

Optional: 2-3 tbsp of your favorite citrus flavoured vodka

Directions:

Bring above 6 ingredients to a boil (add vodka if using), reduce heat and simmer for 20 minutes.

In a separate bowl prepare gelatin as per directions of package. Add to cranberry mixture during the last 5 minutes of the simmer.

Cool and refrigerate to set up. This can be stored in fridge in an air tight container for up to 2 weeks.

Chocolate KinniTOOS Cheesecake

For best results, prepare the night before!

Ingredients:

Crust

1pkg. Kinnikinnick chocolate cookie crumbs or crushed Kinnikinnick Chocolate KinniTOOS
1/4 cup margarine or butter

Filling

4-8oz. pkgs. cream cheese
1/2 cup Kinnikinnick All Purpose Celiac Flour
1 cups granulated sugar
4 large eggs
1 cup sour cream
1 pkg KinniToos Chocolate Sandwich Creme Cookies
1 tsp pure vanilla

Directions:

1. In a bowl, combine cookie crumbs and butter; mix until combined. Press into a 10” spring form pan and place in fridge to set.
2. In a large bowl mix cream cheese until smooth. Slowly beat in granulated sugar, sour cream and vanilla. Mix in flour slowly. Add 1 egg at a time until fully incorporated. Fold in 1/2 pkg crushed KinniToos and pour into prepared cheesecake pan.
3. Bake at 325° F for 1 1/2 hours, Remove from oven and cool in pan for 20 minutes at room temperature. Remove outer ring from pan and cool for an additional 4 hours in the fridge.
4. Top with whipping cream and the remainder of the KinniToos. Enjoy!

Seasonal Holiday Products Available November 4th

2010-10-20T12:18:00.000-06:00

Just like Grandma used to make.

Fruit and spice make this the perfect holiday bread.

Hard to believe but it's that time again. Every year in November and December we offer our fabulous gluten free Fruit Cake and our Festive Bread.

Starting November 4th, you'll be able to order these from our website or toll free.

Don't forget that our Pumpkin Spice Donuts are still available but only until November 30th!

Gluten-Free is Child’s Play

2010-10-13T13:13:00.004-06:00

For many parents, the phrase “picky eater” is synonymous with "my child". Almost every child goes through a period (a month, a year, a decade...) where they limit what they eat to a few things. What does this mean for a child who has been diagnosed with Celiac? Or perhaps more specifically, what does this mean for a parent of a child who has been diagnosed with Celiac -and- is a picky eater. Hopefully, these tips will help you navigate those I-don't-want-that "discussions".

Some General Tips

Most kids don't like to be seen to be "different" from other kids. Try to find GF foods that look the same as what other kids are eating. We've even known parents who have gone as far as to swap (thoroughly cleaned) non-GF packaging. I'm not sure this is the best idea as it may confuse some of the younger GF'ers but it's an idea nonetheless.
Most kids don't like to be seen as different from -you-. If you and the other members of your family aren't eating GF, you may be in for a tough time getting your young GF'er to eat well.
If you aren't GF, you should at least try everything that you are giving to your GF child. There's lots of great tasting GF food out there these days but there's still lots that isn't. If you don't like it, there's a pretty good chance your child won't either.
You must emphasize how important it is not to swap or share food at school. For kids who have been diagnosed from an early age, this probably won't be a problem as they are often very leery of food they don't know. For kids diagnosed at an older age (I'm looking at you, 13 year olds) the temptation to "cheat" can be pretty strong, especially when you add peer pressure and social acceptance into the mix.

Breakfast

GF Pancakes and waffles are a breakfast staple. Buy Toaster Waffles where you can for rushed mornings. You can make pancakes ahead of time and freeze them. Just take them out and warm them in the microwave or toaster. Top them with strawberries and 100% pure maple syrup. If you're really rushed, top them with peanut or nut butter, Nutella, cream cheese or jam, roll them up and they can eat in the car.
For a healthier start to the day, scramble some eggs and top them with gluten-free salsa (many organic brands are GF) and pair with a side of white toast. A favourite in our house was Egg-in-the-hole. Cut a 2 inch hole in a slice of buttered (or non- both sides GF bread (a juice glass works well), put in a medium hot frying pan, crack an egg in the hole, flip after 2 minutes or so, cook for another 2 minutes or until the yolk is right for your child. Fry up the little disk cut out of the bread as well. That's the best part for some kids.
If you’re running late, a gluten-free donut is a constant child favorite however don't fall into the donut = breakfast trap. A donut is a treat and not a meal.

Lunch

A homemade sandwich is usually a lunchtime staple for many families. To put a gluten-free twist on it, use white bread with meat, lettuce, organic ketchup and mustard. All fresh fruits and vegetables including edamame are gluten-free and make for a healthy side. Dips of yogurt for the fruit and dressing for the veggies can be key to getting a picky eater to eat fruits and veggies. Just about everybody likes to dip! Gelatin desserts make for a good end to a satisfying meal, but always check the label before purchasing.
Two slices of gluten-free pizza are always appreciated.
If you’re feeling a little more adventurous, take a box of gluten-free breadcrumbs and cook up some homemade chicken nuggets for your child to take to school. These can be deep fried or oven baked as a healthier alternative.
For a beverage, stick with milk, non-dairy milk alternatives or 100% juice.

Dinner

French fries are a guaranteed way to child proof dinner. There are various recipes online for homemade sweet potato fries - a terrific side dish that can be oven roasted for a healthy alternative to store bought fries.
Roasted chicken is seems to be universally liked by young and old (after all, it tastes like chicken). Whether it’s store bought (check for a gluten-free label or ask at the store) or homemade, this can be a healthy, low fat meal for the entire family.
Think ethnic. While it might not fly with all kids, many ethnic foods are easy to make and are often naturally GF.Some fun examples are Thai Lettuce Wraps, (use GF soy sauce and omit the oyster sauce), Indian Chana Masala with papdums (papadums are made from lentils) and Mexican Taco Casserole (use GF salsa). As always, read labels on spices and other ingredients and don't be afraid to contact the manufacturer. Most have websites with the GF status of their products (and if they don't you probably don't want to use their products)

Snacks

Quinoa flakes with dried fruit (and maybe a few chocolate chips). Watch the dried fruit ingredients as they may be coated with flour or starch to prevent sticking.
Sunflower and Pumpkin seeds, nuts
Don't forget good old popcorn. This can go in a lunch bag as a high fibre snack. Avoid the microwave stuff and go for hot air popped. Top with butter or non-dairy margarine. Let your kids get creative with the toppings. Garlic salt, Lemon pepper, Cinnamon & Brown Sugar (why not?) This is one area where you may -not- want to try what they come up with. "Yes Jimmy, if you think nutmeg and paprika tastes good together on popcorn, you go right ahead."

Probably the best advice we can give to help with your GF kids, picky eater or not, is to get them involved. Kids will eat almost anything if they are involved in making it. Cook with them. Have them help choose and prepare meals. Have fun. It's more than food, it's family.

Kinnikinnick Foods has been a proud contributor to gluten-free, kid-friendly meals for almost 20 years. With our extensive selection of baked goods, from bread to donuts, pizza to cookies, our products aim to help those with celiac disease live a tasty and wheat free life!