FDA Gluten-Free Regulation - Welcome To The Real World

It's time to get a tad more excited for the FDA gluten-free regulation in August 2014, but not pat FDA on the back, oh no. Although it's not crystal clear and the policing of restaurants and brands is as grey as a 21 shot at your 21st bday party, we must get happier than the alternative, nothing.

FDA Urges Restaurants To Comply With Gluten-Free Regulations

ARE WE EXCITED, EH?
      
WHAT'S THIS MEAN?  
    
WHAT WILL ACTUALLY HAPPEN?

The FDA follow up announcement was shared with me via Celiac.com and I am very excited about this update, albeit FDA has passed no laws! This additional clarification puts a well needed pressure on the restaurant industry to be completely accountable for their gluten-free menus options. I've lived in NY, NJ and Colorado and have visited dozens of states in search for restaurants with legitimate, safe gluten-free options finding a 99.9% failure rate. Have you given in to the typical, irresponsible gluten-free menus before?

Video How To Bottle Kombucha - Tips & Tricks

Fermenting kombucha at home is super exciting and once it's ready to bottle the drinking will begin! Since it's naturally gluten-free, and my kitchen is 100% gluten-free, it's going to be a heavenly experience for the next few weeks while the next batch is underway. Check out my GlutenFreeG YouTube Channel for all videos.

The kombucha bottling process continues to be simple yet tedious because it requires both cleanliness and necessary prep materials for bottling and future storage over the next few weeks for drinking and new batches.  At this stage you can bottle it in growlers, recycled liquor bottles and recycled tea or juice glass bottles (not plastic) that you can buy from the store or from friends and family to save a few dollars. Add the buch carefully with your spoon and funnel slowly into your glass bottles. As these new bottles are about to be closed you can place them into the same closed, dark but breathable kitchen storage area for 1-2 more days. This is the moment when you could add some flavors such as fruits, or spices, or keep it simple as is I prefer). After 1-2 days or so then refrigerate. Or you can place your buch directly into the back of the refrigerator immediately and keep it in the back because kombucha doesn't require light in fact too much light will damage the good bacteria.

Your scobie and a starter can be packed into a new, clean small glass jar with a breathable lid or seran wrap with holes in it and placed into the refrigerator. This process should be done carefuly and cleanly as preserving your scobie with buch (starter) for next time keeps the drinking process  ongoing ;) don't stop after one fermentation, that's crazy talk! This is an ongoing process every two weeks or so to enjoy kombucha instead of having to buy it regularly. If you don't have time to make another batch then just keep the gallon jar covered with your cheese cloth again in the refrigerator until ready, no worries.

Watch All Kombucha Tips/Videos

• How To Make Kombucha/Kombucha Guide 
• Video: How To Make Kombucha
• Video: How To Bottle Kombucha

Remember, only sip kombucha and most drinks for that matter, haha. Don't chug kombucha as it contains healthy bacterias and you don't need to overload your tummy. Instead sip it as a daily ritual to allow the healthy cultures into your digestive system for balanced healthy living. 

Coffee Shop Owner Admits Selling Contaminated Gluten-Free Pastries

Recently, I went to Montclair, NJ a place that offers a diverse subculture and health conscious community. I was told to enjoy a coffee shop, Trend Coffee & Tea, but something wasn't right about it when I walked in... Despite the inviting Montclair community storefront and Trend's comfortable choice of music, the Gluten-Free (GF) claims I read about and heard from my peers were indeed false and pure ignorance.

Trend Coffee & Tea House LLC

411 Bloomfield Ave

Montclair, NJ 07042

(973) 744-1333

Trend in Montclair, NJ is a typical  example of a business who doesn't care about what gluten-free actually means, nor knows of any of the important safety concerns, but seeks a profit. 

Trend's Coffee & Tea Shop female manager/owner explained they DO NOT:

• bake gluten-free products in a dedicated gluten-free kitchen
• utilize clean gluten-free utensils, pots, pans, aprons, ovens 
• wrap items in plastic, paper or separate from airborn gluten pastry contamination
• 3rd party or individually test products for gluten contamination
• care to understand what gluten-free actually means when I explained it to them
• care to separate, adjust or remove their gluten-free products going forward because they make money selling these products

Further, when I requested the manager/owner to explain their gluten-free claims, they had none. I found out through her aggression that they indeed had no idea what gluten-free meant just that it sells well so they keep selling them. Trend's manager/owner explained to me, "Wholefoods labels everything gluten-free, so we do, too." Clearly this is not a true statement as all Wholefoods I've spoken to have told me that they don't label prepared foods gluten-free because there is a risk of contamination on premise. She is a liar. This was her defense against not caring about what gluten-free is all about. This woman just wants to get customers in the cafe to make money, period.

Promote Establishments Who Sell Gluten-Free (GF) Products & Report False Claims

• If you see something not gluten-free say something and explain the gluten-free facts
• Gluten-free symbolizes gluten-free ingredients from manufacturing to preparation to consumer
• FDA passed a law for 2014 that all GF labels must adhere to <20 ppm gluten testing
• Report gluten-free false advertising and claims to me and other blogger/authorities to protect others (GlutenFreeG@Gmail.com)

Video How To Make Kombucha

Here is a new video posted to @GlutenFreeG YouTube Channel on how to make kombucha in the comfort of your own home. This is a short under two minute explanation, referencing ingredients and process for those interested in understanding more of the art of creating fermented tea. Let us know if this was helpful to your first or next batch of kombucha fermentation. This is a follow up to "How To Make Kombucha / Kombucha Guide" blog found here. Enjoy!

Where Can I Find A Scoby Kombucha?
For kombucha scoby in the tri-state area contact GlutenFreeG@Gmail.com or comment on our social sites to be in touch. There are many to share and I'd be happy to disperse them to you.

Watch All Kombucha Tips/Videos

• How To Make Kombucha/Kombucha Guide 
• Video: How To Make Kombucha
• Video: How To Bottle Kombucha

Reference Guide On Kombucha

Dear Chef, Is This Gluten-Free?

To Whom It May Concern,

I don't know why for over 17 years I still have to ask this question, "Is this gluten-free?" The truth is, we all do, because contamination exists everywhere despite the trending growth of gluten-free food products, restaurants and bakeries adapting the concept, but not the kitchen safety pre-cautions. Further, I've seen many menus and website on the front page claiming that you are "gluten-free" but you make products in a contaminated facility with a wheat partner... so how is this a valid gluten-free claim?

Let's end the question, "Is this gluten-free" and all get on the same page on what it is to be gluten-free and not kinda gluten-free.

It's important as a respectable culinary leader that you have a reputable establishment that understands food process, ingredients and good service to make a living. In order to have a gluten-free establishment and make gluten-free claims all staff and consumers should trust that (A) all ingredients must be sourced gluten-free (B) no contamination exists in the prep and baking process or delivery of said gluten-free product to the end consumer ... or you are losing credibility in this world as an expert and a business establishment.  The public trusts very easily, regardless of the level of intolerance, if you can't support the simplicity of this  claim then you're unable to produce a safe product and the phrase can't exist on your menu, online or on your label respectively.

Do you test each batch for <5ppm gluten (CSA) or <20 ppm (FDA) to ensure it's gluten-free? If so, please share these results and be more transparent with your consumers and your promises with third party or home ELISA testing procedures to build a trustworthy company.

If not, you should know better that you're simply not gluten-free and that you can't claim, promise, tease or mention "gluten-free" anywhere in your company mission statement or advertising... as your'e product is not gluten-free and Celiacs and other gluten sensitive consumers indeed will get sick. Regardless if someone is on a bandwagon gluten-free diet, which doesn't make any real sense (simply because contaminated gluten at any ppm level is still gluten in the body) resulting in obvious symptoms or internal atrophy and auto-immune issues despite the gluten source and/or diagnosis.

Protect yourself and consumers and please be much more socially responsible for the growth of the gluten-free movement and from a potential lawsuit. Immediately remove all mentions or implications that you're offering a safe, gluten-free product. This applies to any restaurant, bakery, food or beverage. Know the facts and contribute to the world in a positive manner.

Thank you,
-GlutenFreeG
+Craig F