ALL BUT GLUTEN - What's Hot and New Débuts at Canada's Gluten-Free Market

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A new line of gluten-free baked goods - All But Gluten™ débuts at Canada's Gluten-Free Market as part of the Canadian Celiac Association's Annual Conference in Toronto with a one day public extravaganza on June 8, 2013. Canada's Gluten-Free Market encompasses unique gluten-free food experiences including opportunities to learn behind-the-scenes culinary magic with All But Gluten™ baked goods and health tips on gluten-free eating from gluten-free diet expert dietitian Shelley Case, RD and professional chef Ashton Lauren.

All But Gluten Baked Goods
They are the perfect solution for those that must remove gluten from their diet for medical reasons. All But Gluten™ baked goods are great tasting, nutritious and safe to eat bearing the GFCP Mark

The vision statement "The Gluten Problem. Found. Treated. Cured." sums up the hopes, dreams and goals of the Canadian Celiac Association and its many works. Growth numbers for celiac disease are on the rise and it is 4 times more common today than it was in the 1950s according to a Mayo Clinic study. "Products like All But Gluten™ are helping these consumers with eating challenges and helping them feel they can be like everyone else enjoying foods such as sandwiches, pizza and sweet treats," says Sumit Luthra, V.P. Innovation for Weston Bakeries.

ALL BUT GLUTEN™ is Weston Bakeries’ new brand of gluten-free baked goods that are sold fresh, not frozen, in the fresh bakery section. These great tasting and nutritious products were developed in consultation with registered dietitian, international celiac disease and gluten-free diet expert Shelley Case, RD. "They are the perfect solution for those that must remove gluten from their diet for medical reasons. All But Gluten™ baked goods are great tasting, nutritious and safe to eat bearing the GFCP Mark," says Ms. Case.

ALL BUT GLUTEN™ product offerings include a hearty grain loaf, a delicious raisin cinnamon loaf, savoury focaccia breads, tasty pizza shells, carrot raisin morning muffins, rich and moist chocolate brownies and perfectly baked coconut macaroons. Most of these baked goods are a source of fibre and are enriched with vitamins and minerals. The products are among the first to be certified by the Canadian Celiac Association’s Gluten-Free Certification Program.

ALL BUT GLUTEN™ will be featured in cooking demos on the Canada's Gluten-Free Market Culinary Stage with Shelley Case, RD and Chef Ashton Lauren on Saturday, June 8 at 11:00 am and 3:30 pm at the International Centre, Mississauga Hall I.

Along with Shelley Case, RD, the All But Gluten™ team includes celebrity chef Ashton Lauren, who specializes in nutritious gluten-free cooking for food lovers with dietary and allergy concerns. They will demonstrate delicious, yet simple recipes using All But Gluten™ products which will include: Salmon and Goat Cheese Pizza, Panzanella Salad and an irresistible Prosciutto and Fig Sandwich. More All But Gluten™ nutritious recipes like these can be found at http://www.AllButGluten.ca.

About ALL BUT GLUTEN™
All But Gluten™ baked goods are delicious gluten-free products from Weston Bakeries. They are made in a dedicated gluten-free facility and certified gluten-free by the Canadian Celiac Association’s Gluten-Free Certification Program. The breads, focaccias, pizza shells and muffins are enriched with vitamins and minerals and are a source of fibre. They are also dairy-free and Kosher. Consumers can purchase All But Gluten™ baked goods fresh, not frozen, in the fresh bakery section of major Canadian retailers. To learn more go to http://www.AllButGluten.ca.

About the Canadian Celiac Association
The Canadian Celiac Association, founded in 1972, is the national voice for people who are adversely affected by gluten, and is dedicated to improving diagnosis and quality of life. The association has 28 chapters across the country that provide volunteer-led services to individuals with celiac disease and gluten sensitivity through education, peer counselling, special events and advocacy. The Gluten Problem: Found. Treated. Cured.

About Shelley Case, RD
A registered dietitian, Shelley Case is a leading international nutrition expert on celiac disease and the gluten-free diet. She is a member of the Professional Advisory Board of the Canadian Celiac Association and Medical Advisory Boards of the Celiac Disease Foundation and Gluten Intolerance Group in the United States. Shelley is the author of the national best seller Gluten-Free Diet: A Comprehensive Resource Guide.

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Tricia Ryan
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