Some big news this week in the gluten-free community – Subway is testing gluten-free buns and brownies in Texas! If there was every a time that I wished that I still lived Texas, now may be that time! The brownies & buns come prepackaged with a one-time use knife to help prevent the risk of cross-contamination. There are currently over 700 stores in Dallas and East Texas testing the new products out. I was bummed to see that there are no plans at this time to expand the program across the country. If this does catch on and go nationwide, it will just be one more option out there.
Still cold here in Ohio, as it seems to be in a lot of places. I saw a story on CNN the other day that said 49 of the 50 states had snow on the ground! Can you guess which state was lacking snow? It wasn’t Hawaii! It was a little warmer – low to mid 30’s, which made for a much nicer outdoor run.
Sunday – Buffalo burgers, baked potatoes, roasted asparagus & salad
Monday –Spaghetti with ground turkey meatballs, green beans & salad
Tuesday –Burritos, corn, black beans & salad
Wednesday –Grilled BBQ chicken breasts, chili cheese potatoes, broccoli & salad
Thursday – Salmon, coconut baked brown rice, roasted root veggies & salad
Friday – Pizza and salad
Saturday –Brinner (thanks for reminding me of the cool name, Erin)
Baked Goods
Oatmeal Cake
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Week in Recap
Please check here to see if you won the Rudi’s giveaway or here to see if you won the Simpli giveaway. Still waiting to hear from a few people.
Recipe for Lemon Meringues.
Allergen statements: What do they mean to you?
Elisabeth Hasselbeck creates a new line of protein bars.
Kinnikinnick offers a new donut flavor – Apple Cinnamon for Valentine’s Day.
Review: Udi’s Cinnamon Raisin Bagels.
Gluten-free Carrot Cake recipe.
Raisin Rack is carrying the newest Udi’s gluten-free products.
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Hope you all have a great week!
My son and me, November 2000. This is before we were gluten-free/diagnosed Celiac.
I'm very skeptical about the gluten free buns at Subway. Yes they will be safe to eat, and I'm glad to see they'll be using the one-time-use knife. But I truly worry about how they will totally avoid cross contamination. I've read where they're changing gloves to make the gf sandwiches. But they've already plunged glutenous hands into the veggies, handled the cold cuts. And are they being trained not to set the gf buns on the same work surface as the wheat buns? Is everyone going to be as cautious as needed? I'm really quite the skeptic about this, and I'm not sure I'd want to risk it.
I'd be tempted to agree, a lot depends on the employee making your sandwich, whether o not they brush glutenous crumbs into the veggie bins and all that … still a step in the right direction though.
[...] more menu planning visit my friend Diane at The W.H.O.L.E. Gang, Kim at Gluten-Free is Life, and Laura at Organizing Junkie has hundreds of menu planners linking up each [...]
Can you really trust the '<a href=" http://www.felicitysglutenfreehandbook.com/“ target=”_blank”> gluten allergy
free' label on a product? From what I understand these things are not that heavily regulated, especially with foods produce outside of the country. I've picked up quite a few products only to later find traces of gluten.