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

National Restaurant News Trending Gluten-Free 2014 Popularity

Gluten-Free is trending? No way! I suppose that's an improvement from the latter. Most of us know that gluten-free isn't a trend and that avoiding gluten, especially wheat, enables our body and mind to literally be healthier and be in tune without atrophy and irregular auto-immune responses. If gluten-free is truly being messaged more to the masses, it's time to really learn what gluten is and what it's doing to most of our bodies? (see below)

For mass market America who is always late to the party, we should accept this as another move into the right direction as National Restaurant Association's 2014 trend shares with mass America. 

Note: Always hold restaurants who claim gluten-free options accountable to provide (A) All gluten-free food ingredients from manufacturer sources (B) no gluten contamination from the kitchen where gluten is often in the air, on cutting boards, utensils, pots, pans, chef aprons and from other wait staff during the wild occurrences in most restaurants kitchens and dining rooms.

Dr. Osborne helps to inform human beings of the harmful effects of gluten, not just wheat. Why? The more the mass public educates themselves or is shown through various mass editorial that gluten-free is important, they'll eventually understand why.  See some of Dr Osborne lectures and associates explain the real concerns of gluten in your diet.

• Learn difference between gluten sensitivity and Celiac Disease Video
• Learn about gluten and migraine headaches linking Video 
• Learn why gluten is bad for not just you, but for human beings Video
• Learn why milk and gluten both are making you very ill  Video

Chebe Gluten-Free Breads Gluten-Free Product Review

Chebe Garlic Onion Bread Organic Farmer Cheese & Moldavian Honey 

I love gluten-free Chebe products because their base manioc flour recipes start off terrific and are very easy to add your own creative ingredients. Chebe has nearly a dozen products and in less than 30 minutes (with prep) you're ready to dive into a great snack before a sports game, appetizer for a dinner party or on the side of a grande meal.  Here are a few, but not all of the most common recipes I enjoy:

Albert Bartlett Rooster Potatoes Product Review & Contest Inside

Gluten-Free Product Review: Albert Bartlett Roosters are from Monte Vista, Colorado farms and are of the highest quality and care as Colorado farm culture and this British company have excessive pride as only few other elite brands do. They're purchased in a bag, super duper fresh with a date so you know when/where they were chosen. They indeed have a nice pinkish-brown color unique to potatos since they're typically just a "brown". When cooked you'll notice they have a nice buttery character... you're going to say what I screamed, "Dang, those are nice, these are exceptional potatoes!"

Naked Juice Lies about GMO Labeling, Class Action Lawsuit Open

BE TRANSPARENT AND DON'T LIE ON YOUR PRODUCT LABELS

The world must know that brands who label incorrectly can not only lose a lot of money in a lawsuit, but damage to the brand name and equity possibly destroying brand trust forever! A brand's promise to customers especially around health is extremely important. If you're going to promise all natural ingredients and lie about it well you may just lose a lot of customers.

As a food brand did they not know GMO (genetically modified organisms) are not a real, natural god bearing seed, it's made in a laboratory by Monsanto joining DNA and pesticides and the FDA labels a GMO seed not a food, but a pesticide, of course. And newsflash, most of the produce you buy from a regular grocery is likely GMO, unless labeled "organic". Did you know that most of Western Europe bans USA's Monsanto's GMO seeds... hmm how sad it feels to be American sometimes.

Read up and learn all about how you may be entitled to $75 money back or much more with or without a receipt of your Naked Juice since 2007. I know that I have had quite a few of them, but if only I kept every receipt in my life, shucks! File a Naked Juice lawsuit claim here.