Triumph Dining Grocery Guide

Saturday, April 28, 2012

Join Healthy Haven in Tiverton as they welcome Namaste Foods and Kay's Naturals for a "SAMPLING EVENT" on Saturday, May 5th

 Healthy Haven is hosting a 
on Saturday, May 5, 2012 from 10:00 a.m. to 4:00 p.m.

Enjoy a sampling of fresh baked Chocolate Cake, Carrot Cake and Vanilla Cake, Muffins, Fudgy Brownies and Blondie Squares by Namaste Foods. Namaste's products are FREE of dairy, casein, corn, potato, peanuts and tree nuts.

We all look for products that are high protein. Kay's Naturals products are ALL high protein. Sample cereal flavors of: French Vanilla, Honey Almond and Apple Cinnamon that are 9-10 grams of protein. Sample snacks of: Crispy Parmesan, Cinnamon Twist, Sweet BBQ, Lemon Herb, Chili Nacho Cheese, Veggie Pizza Puffs and Almond Delight Puffs. These range from 12-14 grams of protein that are packed with flavor. Great products when you are looking for a late morning or late afternoon snack. Protein, plus flavor!!

Sunday, April 22, 2012

A Picture's Worth A Thousand Words...and Coming Attractions

So, without further ado...this is what the gluten-free item labels and aisle labels at Stop and Shop look like.
Keep your eyes peeled. The GF items that are on "regular" food shelves are easy to miss, but look for the GF symbol on the upper left of the shelf label. The aisle labels stick out off of the shelves, and are easier to find, but that doesn't necessarily mean that there is something GF in that aisle.


I have an tour scheduled at Back to Basics Natural Food Grocery in East Greenwich on Tuesday, and an interview with A & J Bakery in Cranston on Wednesday.


I'm scheduling an interview with Dr. Ellen Frankel (noted dermatologist, founder of Rejavaderm MediSpa) on Dermatits Herpetiformis, a chronic itchy rash found in about 20 percent of people with celiac disease.

Anxiously awaiting a shipment from the wonderful folks at Elana's Pantry, who are donating cookbooks to "Project Celiac Survival Kit." Check out her amazing website, complete with recipes and, of course, her cookbooks, including my favorite cupcake cookbook, available from Amazon. (I say "anxiously awaiting" because the United States Postal Service apparently ate my last shipment and delivered me an empty box instead of 30 cookbooks. Yup, I lead a charmed life...)

And I'll be posting one new recipe a week (for the next few weeks) from Chef Frank Terranova of "Cooking with Class." Be sure to go to and check out his videos.

Also expecting for a shipment from Eco-Heaven, LLC, containing packets of delicious hot breakfast  cereal for our "Project Celiac Survival Kit."

 Special thanks to all manufacturers and authors who have contributed to "Project Celiac Survival Kit." 
If you would like to donate to "Project Celiac Survival Kit," please email 

More GF Foods at Stop & Shop...

Just got back from my *cough* favorite shopping. But I was pleasantly surprised to see that Stop & Shop has labels on shelves now – GLUTEN FREE labels! Also, there were two cereals that are now GF that I hadn't know about before: Fruity Pebbles and Cocoa Pebbles. Guess all the cereal manufacturers are jumping on the bandwagon to compete with the General Mills' cereal line-up...

BTW, the labels are not just in the organic/GF aisle, but GF items are also labeled in the various general aisles of the store. Way to go, Stop & Shop!

Friday, April 20, 2012

GF Cinnamon Rolls with Royal Icing: from Chef Frank Terranova of "Cooking with Class"

Here's the first installment of gluten-free recipes
from CHEF FRANK TERRANOVA, of Turn to 10's "Cooking with Class"

To check out more gluten-free recipes and videos from Chef Frank,
go to and select the "Lifestyles" tab, then scroll down
to select "Cooking with Class"

THANKS to Chef Frank Terranova
for his support of the local gluten-free community!


Gluten-Free Cinnamon Rolls

Yield: 6 servings

¾ cup rice flour
¾ cup potato starch
2 tsp. baking powder
½ tsp. xanthan gum
½ tsp. salt
1 tsp. sugar
2 eggs
½ cup vegetable oil
½ cup milk
3 tbsp. butter, melted
2 tsp. cinnamon
½ cup sugar
¾ cup raisins
1 cup confectionary sugar
¼ tsp. vanilla extract
1 tsp. milk

Method of Preparation:
  1. Preheat oven to 400°F.
  2. Combine the rice flour, potato starch, baking powder, xanthan gum, salt, and 1 tablespoon sugar. Sift to remove lumps.
  3. In a separate bowl, mix the eggs, oil, and milk.
  4. Combine the wet ingredients with the dry ingredients.
  5. Spray a piece of waxed paper about 20" long with non-stick vegetable spray and scoop the dough onto the waxed paper,
  6. Carefully spread the dough out to a 10" x 14" rectangle. The dough will be extremely wet.
  7. Drizzle the melted butter over the dough.
  8. Mix the cinnamon and ½ cup of sugar together and sprinkle mixture over the dough.
  9. Sprinkle the raisins evenly over the dough.
  10. Lift the long side of the paper and roll the dough over. Continue to roll the dough until a log is formed.
  11. Cut into 6 pieces.
  12. Place rolls in a muffin tin that has been sprayed with vegetable spray, and bake for 15-18 minutes.
  13. Meanwhile, combine the confectionary sugar, vanilla, and milk for the icing.
  14. Drizzle icing over the rolls after they are removed from the oven and are still warm. Serve warm.
Adapted from: Lesley’s Recipe Archives

Royal Icing

2 lbs. confectionary sugar
½ tsp. cream of tartar
½ cup, more or less pasteurized egg whites

Method of Preparation:
  1. Sift together sugar and cream of tartar.
  2. Slowly add egg whites while mixing on low speed, adding enough whites to achieve desired consistency.
  3. While on high speed until light and fluffy, keep wrapped airtight and use immediately.

Sunday, April 15, 2012

Take Me Out to the Ball Game...allergy-free alternatives from McCoy Stadium

The Worcester Telegram & Gazette reported on April 9 that
"In an effort to broaden the PawSox’ appeal, [Mike] Tamburro [Pawtucket Red Sox team president and part-owner] is working on a couple of projects this year aimed at fans with food allergies.
At two games this year, McCoy will be peanut free to make it accessible for people with peanut allergies. That involves thoroughly cleaning the stadium so that there’s no trace of peanuts from previous games.
And for the first time, McCoy’s concessions will offer gluten-free food to accommodate the gluten intolerant, who include Tamburro’s 30-year-old daughter."

Kudos to Little Rhody's PawSox for being innovative, and making it possible for kids with food allergies to enjoy baseball just like any other kid.

You had me at chocolate...

I'm just like most people: I LOVE chocolate. The Small Business Newswire just announced that the HARVARD SWEET BOUTIQUE in Harvard, Massachusetts, is adding GF brownies and cookies to their traditional lineup of goodies.

Cookie flavors include Double Chocolate Chip, and Chocolate-Dipped Peanut Butter Chocolate Chip. For brownie lovers, they’re offering Chocolate Fudge, Mint, Raspberry, Peanut Butter and Vanilla Sea Salt Caramel.

SBN describes the Vanilla Sea Salt Caramel as:
A layer of rich, fudgy brownie is topped with a coating of gooey vanilla-flavored caramel, then slathered with a deep chocolate ganache and sprinkled with a light dusting of coarse vanilla-scented sea salt.
Ooooooh...sign me up! Anyone who knows me, knows that I am a caramel junkie... 

Saturday, April 14, 2012

Do you want to participate in a local clinical trial for a drug to treat Celiac disease?

If you have Celiac disease, and have followed a gluten-free diet for at least a year, but still experience symptoms when exposed to gluten, you may qualify for a CLINICAL TRIAL of a medication to treat Celiac disease. I found the ad for this drug trial on The study is being administered by Omega Medical Research in Warwick, and here's what they said when I called (401-739-3573) for details.
Study participants must be between 18-75 years old, have been following a gluten-free diet for at least 12 months, and be biopsy-diagnosed.

The study requires seven visits over 22 weeks, where they'll do blood work, take your vitals, and do an EKG. You will be asked to keep a food diary. Participants will receive either a placebo, or the trial medication. Clinical trial participants will be paid $300 at the end of the study.
If you would like to participate in the study, email

Friday, April 13, 2012

RI Monthly "Daily Deal" $5 for $10 Worth of Baked Goods at Eva Ruth's Bakery

Rhode Island Monthly's online edition is advertising a great "Daily Deal" from Eva Ruth's Specialty Bakery in Middletown: $5 for $10 Worth of Baked Goods. That's a 50% discount, folks! Go to, scroll down the page to the "Daily Deals" ad, and click on "See the Deal!" But act fast – the deal only lasts for the next two days.

Thursday, April 12, 2012

Dave's Marketplace's website will soon have a comprehensive list of all their gluten-free items!

I just received an email from Sue Budlong, of DAVE'S MARKETPLACE. Their website had listed the American Family Celiac Support Group of Rhode Island as a source of information on Celiac disease, and I informed her that the group is no longer in existence.
According to Budlong, "We [Dave's] are currently working on updating and changing our entire website, with new links and much more current information, including a comprehensive list of all of our gluten free items."
Ms. Budlong also said that she will link their gluten-free allergy page to, and asked that we feel free to share any ideas or information with her.

Mini Pops: a GF alternative to Popcorn!

Here's a new spin on an old favorite. It's POPPED SORGHUM, a gluten-free, corn-free alternative to popcorn. It has no annoying hulls to get caught between your teeth, and it uses 50% less water to grow. I'm intrigued by the concept, and the Mini Pops manufacturing facility is located in nearby Stoughton, Massachusetts.

I've contacted Ari Taube, president of MINI POPS, requesting a tour of the facility, where I hope to learn all about the manufacturing process and get to sample this new product, which is available in six flavors: Baby White Cheddar, Little Lemon Pepper, Subatomic Sea Salt, Itsy Bitsy Chili Cheese and Hot n’ Chilly Chili. Gluten-free Mini Pops are also certified organic and Kosher. Two new flavors coming soon include Teeny Tiny Kettle Pops and Cutie Caramel. 

Wednesday, April 11, 2012

Pastry Chef Jill Puleo from Sugarbird Bakery at the International Special Events Society TONIGHT

Pastry Chef Jull Puleo, of Sugarbird Bakery in Johnston, is participating in a panel discussion tonight hosted by the International Special Events Society (ISES). The event, entitled ISES RI EXPOsed, showcases the best of the special events industry in Southern New England.  The expo is being held at Twin River Casino Event Center in Lincoln.

Hosted by Eat Drink RI's David Dadekian, The panel discussion Culinary Trends and Dietary Requirements in Menu Planning, will feature Chef Zach Tenen from The Dorrance, Pastry Chef Jill Puleo from Sugarbird Bakery, and Chef Kaitlyn Roberts from Easy Entertaining Inc, will start at 5 p.m.

The Expo is free to the public. For details, as well as information on additional presentations, go to

Monday, April 9, 2012

What's the Twitter about "The Grille on Main" in East Greenwich...

Lauren, who follows CeliacGirlRI, tweeted me about a great potato pizza that she had on "THE GRILLE ON MAIN" in East Greenwich. I downloaded their GF menu, and you can view it here:

I gotta admit...I'm intrigued by the description of that potato pizza. When I have a job (and cash) again, I'll have to go out and get one! Thanks for the heads up, Lauren.

Romance Novel Set in Westerly features GF character!

A box of GF cookbooks that were donated to the "Project Celiac Survival Kit" was delivered to my door last Saturday, but when I opened it, all I had received was a box of air. Yes, the box was damaged, and the contents were missing. Those of you who know me, know that a round of swearing ensured. (Yes, it's a character flaw, and, yes, I'm working on it.)  

But more to the point, while I was searching for gluten-free on Craigslist, trying to see if anyone had pilfered the contents and were attempting to sell it, I stumbled upon a romance novel, "The Scars Between Us" set in Westerly, that features a supporting character who has celiac disease.

The author, a former RI resident, wrote the book while her husband was stationed in Newport.

Sunday, April 8, 2012

Easy Peasy Boston Cream Pie Cupcakes

I'm all for making baked goods from scratch. I love testing out new recipes. But sometimes, you just don't have the time. 

I made some quick and easy BOSTON CREAM PIE CUPCAKES today...a great last minute idea. Just take a Betty Crocker yellow cake mix and make cupcakes. Let cool completely. Then use a "Bismark 230" tip from Wilton Cake decorating kits, and pipe in filling into the inside of the cupcake, You can use vanilla pudding, or any similar pudding filling. (I used pre-made Kozy Shack tapioca!). Then mix 1/2 cup heavy cream with 8 oz. chocolate bits (I used "Chocolate Dream" semisweet chips), heat slowly over a double boiler until the cream starts to get warm, and stir the chips until they melt. I let the chocolate ganache cool slightly, then turn the cupcakes upside down and twirl them in the yummy chocolate topping. Easy peasy, for when you don't have the time for baking from scratch, but people will still think you did!

Friday, April 6, 2012

And yet another free GF cookbook on Amazon!

FREE today on Amazon: "Fast, Easy and Delicious Recipes for Gluten Free Appetizers" by Suzanne Leonard.
"Unlike some of the other supposed gluten-free books out there in the marketplace, this book really is gluten-free! You will not see any recipes that contain gluten whatsoever. They are all 100% gluten-free and delicious."

Thursday, April 5, 2012

Cupcake Maddness Winner!

Although PattiCakes of Wakefield was the overall Cupcake Madness winner, I was more interested in who won the Best “Bare Naked” Gluten-Free Cupcake. And the winner is: Pumpkin Gingerbread Cupcake, by Fatulli’s Gourmet Bakery & Deli of Middletown.

Wednesday, April 4, 2012

Okay, boys and girls...listen up!

Hang on to your hats; it's been a busy day, and we've got a lot of news to cover.

Chef Frank Terranova, of Johnson & Wales University and Channel 10's "Cooking with Class," will be supplying us with some gluten-free recipes. I contacted the Chef, and asked him for a flour substitution for my Chicken Gumbo recipe, which used browned wheat flour. When he sent me the substitution info, he also offered to mail me some additional GF recipes. I'll post them when I get them, and put up the Chicken Gumbo recipe soon.

Just heard about Federal Hill Brick Oven Pizza in Warren, RI, offering GF pizza. Now, you know I have to go check that out. Check out their menu at

We all know that North Carolina is one of the GF hot spots, especially the Asheville area. Apparently, the Davidson, NC, Farmers' Market has a GF offering as well. From Scratch, in Cornelius, NC, sells GF pasta, cakes, cupcakes and bread, as well as frozen dough, ready for baking. The bakery has a Rhode Island connection as well: last year, they provided a week's worth of GF food for Rhode Island's Camp Celiac, a summer camp for kids with celiac disease.

Burton's Grill, with four locations in Massachusetts, as well as locations in Connecticut, New Hampshire, and Virginia, offers an extensive GF menu. Apparently, the CEO, Kevin Harron, has celiac disease – bad for him, but lucky for us, since it is undoubtedly one of the motivating factors in the restaurant carrying a GF menu. Here's the link to their menu: listed some of the healthiest subscription boxes, including one from "Healthy Surprise."

"So long chips, chocolate, and other sugar-filled snacks. Snacking has now become both healthier and easier. Filled with all natural, gluten-free, and (mostly) vegan treats, Healthy Surprises’ box is a chance to discover something new and tasty (like caveman cookies and skinny crisps!). Use discount code GREATIST for $5 off your next box." (reprinted from
Feel Good Foods, manufacturers of GF egg rolls and dumplings, is giving away coupons on their FaceBook page. Get yours while they  last!
Well, that's it for now, kids. Please feel free to leave a comment if you visit any of these establishments, or if you try any of these products. I'd love to go everywhere and try everything, but I have limited funds, a girl out and give me your feedback!

Monday, April 2, 2012

Welcome to the ' bakery in Barrington offers GF options!

My cousin, Rochelle, owner of Image Structures, emailed me about an article in the Barrington Patch online news, about a new bakery called THE SWEET SHOPPE, that opened up at 233 Waseca Avenue in Barrington, that offers gluten-free cakes and cupcakes. Bakery hours are: Tues. through Friday, 10-6, and Saturday and Sunday, 10-2.