Feds toughen food labelling laws | Canada | News | Toronto Sun

Feb 27, 2011
OTTAWA -­ The federal government is toughening food labelling laws for products containing allergens and gluten.
Health Minister Leona Aglukkaq announced Monday the new regulations will force companies to have additional labelling and to declare any and all ingredients that may cause adverse effects.
Manufacturers will have to adopt standardized labelling that either includes allergens in or below the ingredients list.
Component ingredients, like 'spices,' will also have to be labelled if they contain allergens, gluten, or sulphites.
The industry will have 18 months to implement the new labelling laws.
About 5% of children and 4% of adults suffer from food allergies, according to Health Canada.
Roughly 1% of Canadians have celiac disease and can't eat products containing gluten.

Feds toughen food labelling laws | Canada | News | Toronto Sun

Rachel Bee Porter’s The Joy of Cooking

Feb 24, 2011

Food Inspire Part II

Feb 21, 2011

Ghirardelli Fudgy Gluten-Free Brownies

Feb 19, 2011


* 1/2 cup whole almonds*
* 1/3 cup brown rice flour
* 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
* 6 tablespoons unsalted butter, cut into chunks
* 1/2 teaspoon salt
* 3/4 cup sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1 cup walnut or pecan pieces (optional)


1. Preheat the oven to 325 degrees with a rack in the lower third of the oven. Line an 8x8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
2. If using whole almonds, add them to a food process with the rice flour and pulse until the nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside.
3. Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
4. Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.

Substitution: You can use 2/3 cup almond flour in place of the 1/2 cup whole almonds.

Using Alternative Flours

Feb 17, 2011

Gluten-Free in a Carb-Filled Society

Feb 15, 2011

Gluten is a protein and is what gives various doughs (think pizza, pasta, cake, etc) their elasticity and volume. Often, gluten free foods can be dense, dry, and even crumbly, so they tend to get a bad rap.  Gluten is also found in foods with starch, malt, dextrose, and even soy based products.

Gluten-free Valentine’s recipes and a twist on classic Red Velvet

Feb 12, 2011
Millie Delfino, Linda Monahan and Marlene Zollo of the American Celiac Family Support Group of Rhode Island share gluten-free recipes for celebrating Valentine’s Day. Any questions on these recipes, e-mail Delfino at Celiac2003@aol.com or find more recipes at Celiacsupportgroup.com.
Find a dinner recipe at foodblog.projo.com.

Celiac disease may have little influence on soaring gluten free market

Feb 7, 2011

Celiac disease may have little influence on soaring gluten free market: "Packaged Facts says the US market for gluten free products is growing faster than expected – but few consumers buy gluten free foods to address celiac disease or dietary intolerances."

Food Design Part 4: Sarah A King

Feb 6, 2011
London based designer Sarah A King masters typography on fruits:

Food Design Part III: sung yeonju

Feb 1, 2011
In part three of food design, we will feature fashion and food. You will meet  Sung Yeonju who creates dresses out of gum, cabbage, and so on.

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