29 November 2012

Alternative Ingredients for Food Allergic/Intolerant



With late onset food allergies, I was fortunate enough to have eaten almost anything and everything, so I know what real food taste like.  
Chances are, if you prepare food for 1 food allergic, more people are going to taste it, than just the food allergic/intolerant. 
Because most of us foodies are all about sharing meals, we have to order so the whole table can eat, so to the chefs out there who ask, "how can the whole table be allergic," that's why. 
I have to ask everyone to order without my food allergies, if we want to share. So even non-"foodAls" are bound to taste food that is "without --------" 

The fact is many times the "alternative product" carried in grocery stores (where available)  will contain some of the same exact allergens that the real ingredient contains. For example when I saw " Mozzarella Soy Cheese" at Trader Joe's, I was instantly pleased, because I didn't have a soy allergy (at that time), I had a dairy and nut allergy (just to name two). But then...I turned the package over, it says "Contains Whey (a milk product).  

Vegan cheeses are often made with cashews, almond, or other nut products-also a top 10 food allergen. 
Once you finally find an alternative that works for you, the next challenge is finding one that also taste good.  There are a lot of products on the shelf that are safe but have awful taste. 

The last challenge is knowing how to cook with the new ingredients, as it isn't always as simple as a quick one for one replacement on the recipe. Additionally, it's knowing which type of ingredients to replace where. Just because you have rice flour, doesn't mean you should make pasta with it. 

Look at a potato flour instead- they all have different consistencies  You may even have to go father out of the box and start thinking about using spaghetti squash or pealing certain squashes, like noodles. 

Here is a list of alternative products that are Food Allergy Gal approved: 


1. Udi's: Gluten Free bread- I am not celiac or gluten intolerant  but I am shocked at how many packaged breads are on the market that have milk, nuts, sesame in them (all top 10 allergens). Udi's Gluten Free White Bread is delicious, dairy free, gluten free, nut free! 

2. Earth Balance: Soy Free Butter- Great! No aftertaste- much better than the normal stuff and most of what is on the market

3. Enjoy Life-Great products for baking that are top 10 Food Allergy Free   


4. Home Free Cookie: These cookies come in tidy little packages are almost totally free of the top 10 allergens- well except some of them have Soy in them. This company is special to me because the owner found out I had a vanilla allergy as well and manufactured an entire batch of delicious cookies I could enjoy. My daughter who has no food allergies, loves them (11 years old). Great for serving in restaurants or schools- because you avoid cross contact risk and customers or students can enjoy a dessert.


5. Venice Bakery: Gluten, Dairy, Soy, Egg Free Pizza Crust
The seasoned crust is one of my favorites. 







Please feel free to comment or email questions to Food Allergy Gal at info@ilaraholland.com. 


26 November 2012

How to become a Food Allergy Approved Provider


Food Allergy Gal provides all the tools to be listed and approved as an Allergy Approved partner or vendor. Be an AllerSmart Business with Food Allergy Gal's Certification Program. 


What are the application steps to acquire certification?
A step-by-step guide for applying to have your product certified as FoodAllerFriendly™:

Step 1 – Review Food Allergy Gal Standards to determine if your product/service fits within our criteria and performance standards.

Step 2 – Fill out application to begin the application process.

Step 3 – Complete and submit all product/service, forms, materials and supporting documentation requested. 

Step 4 –Schedule in field visit or laboratory reports for appropriate criteria and standard

Step 5 – Once your product has been tested, we will be determined if your product/service meets our standards. If so, you become eligible for Certification including training, if needed. 

Step 6 – Complete contracts for Certification. Then, congratulations, your product is Food Allergy Gal Certified. 

How long does the certification process take?
The process timeline varies depending on the type of product/service being submitted. On average, the process usually takes 3 months for all the steps outlined above.

How can I use the Food Allergy Gal AllerCert™ approval?
Once your product is Certified, you may display the approval logo mark on your product, packaging as well as in your advertising and promotions. We will also display in our outreach programs, websites and social media. 

How long will my product be certified?
Certification runs for as long as the Certification contract is valid, pending product or services approved.  Regular audits and compliance review for each product must occur to determine if the product remains eligible for Food Allergy Gal Certification. 

Fill out the application form now. Stay Connected to Food Allergy Gal.





Click here to contact us.

Application for Certification


21 November 2012

Bonus Breakfast Recipe for "FoodAl's"

Autumn is one of my most favorite seasons of the year and I'm thankful American's celebrate at least one major holiday in this season, Thanksgiving. It's a great excuse to cook and bring family and friends together.  Of course, one of the best things about winter is the savory food that comes out of this season. The inspiration for butternut squash soup, egg nog, mashed potatoes, pot roast, pumpkin pie, roasted corn soup, chile rellano casserole, stuffed green bell peppers and so on. 

One thing I miss the most about this time of year is waking up at PaPa's house (my grandfather) and having freshly made biscuits that he'd roll out and prepare at 5 AM and his delicious white bacon gravy. Oh how I miss his jovial spirit and child like grin. In honor of my grandfather, this Thanksgiving, I'd like to share an alternative form of PaPa's famous biscuit and gravy recipe. While it is good- it will never be as great as PaPa's, especially with the modifications, but it's close. 


Top 10 Food Allergy Free Biscuits and Gravy

  • 8 biscuits needed- will provide recipe upon request or check these out: 123 Gluten Free 86040 123 Gluten Free Southern Glory Biscuit Mix- 6-17.76OZ
  • I also recommend taking Udi's Gluten Free white buns and tearing them up into chunks then pouring the gravy over them.
  • 8 ounces of bacon (fry bacon and save the grease it's what is needed for the base of the gravy)
  • 1/2 cup Bobs Red Mill 19479 Potato Flour Gluten Free (Purchase here by clicking)
  • 3 cups rice milk (unsweetened and whole- not lowfat) You could also use unsweeted soy milk if you don't have a soy allergy
  • 1/2 tsp salt
  • 1/4 tsp black pepper (fresh ground)

Prepare bacon in a large frying pan, remove bacon and save grease. Add wheat free flour (potato flour would work- I recommend not using a sweet flour, it ruins the savory flavor) a little bit at a time, stirring slowly in with a wooden spoon so you get a nice brown thick base, then slowly begin to add a little bit of rice or soy milk while stirring constantly to make sure you avoid any lumps. The key to making this gravy is to have it thick but not lumpy- so stirring with a wooden spoon is essential. Let the gravy thicken and then continue to add milk. Add in pepper, salt and chile powder once the gravy has a nice white constancy and continue to stir. Once you are satisfied with the flavor and the texture, serve over hot biscuits and enjoy immediately. 

Dearest Readers,
Thank you for reading and letting me share. I'd love to hear your thoughts and ideas for alternative recipes you enjoy- please feel free to comment below or email them and mention whether you want to share them, I'll gladly select 10 and post them for others to share. 
Thank you for your support of Food Allergy Gal. Every reader makes a difference.  Enjoy your holidays and the autumn and winter seasons. May your days be filled with warmth, love and great food.
_________________________________________________________________________________
Contact Food Allergy Gal by email at info@ilaraholland or via facebook at: Facebook.com/FoodAllergyGal. Learn to cook and shop with food allergies by setting up an appointment with Food Allergy Gal. 

19 November 2012

Mint Brownie Recipe- Allergen Friendly/Gluten Free

Working with commercial kitchens, often requires I do NOT provide "free recipes" as they are often private labeled, so we rarely get to share them publicly. 

I was inspired by a young lady I met at a FARE conference in 2012.  She hasn't had birthday cake since being diagnosed with almost all top 8 food allergens. While this is no substitute for birthday cake, it might be one item she could enjoy, as a sweet treat.   

This brownie recipe is dairy free, nut free, peanut free, can be egg free, wheat free, sesame free, soy free, fish free, corn free, shellfish free- Thereby making it a delicious TOP 10 Allergy free treat. It also happens to be Vegan and Gluten Free. 




1/2 teaspoon Baking Soda
1/4 teaspoon Gluten Free Baking Powder
1/2 teaspoon Salt
1 Cup Firmly packed Brown Sugar
2 Eggs (or substitute with 1/3 cup warm water and 2 tbsp of ground flax)
3/4 stick of Soy FreeEarth Balance Non-Dariy Butter Stick (red package)
1 tablespoon Olive Oil
2 tablespoons of Chatfield's Carob Powder
2 teaspoons of Peppermint Extract
3/4 cup of Enjoy Life 1228 Enjoy Life Mega Chocolate Chunk Baking - 12x10 OZ

***It is very important that you read the labels- with Pamela's- only the Bread Mix (NOT THE PANCAKE mix) is nut and dairy free. 


  1. Preheat the oven to 350 degrees F.
  2. Spray a nonstick olive oil- that is allergen friendly or approved into a 9" square baking pan
  3. Combine the Egg or Flax mix, peppermint, olive oil and "butter" into a large bowl
  4. Combine the flour blend, baking soda, salt, baking powder into a separate bowl
  5. Add the brown sugar to the egg, peppermint, olive oil, and "butter" bowl- and mix until the texture is consistent
  6. Add the other bowl of ingredients into the above mixture (it will have a gum like texture- this is perfectly normal when making gluten free batters)
  7. Stir in the Enjoy Life Mega Chunks
  8. Pour the batter into the pan and bake for 25 minutes (See notes below)

*Test the brownies with a wooden toothpick at the 22 minute mark. You may need to add 2 minutes of additional baking time to 25 minutes. It takes longer to bake gluten free items 
Allow the brownies to cool before cutting. 
_____________________________________________________________________________________
If you would like more recipe ideas, help in the kitchen or have comments or questions, please contact us at:

16 November 2012

Restaurant Succeeds in Handling Food Allergies

An excerpt from a recent story at AllergyEats.com
http://www.allergyeats.com/blog/index.php/a-great-example-of-how-the-best-restaurants-can-handle-even-the-toughest-allergy-challenges/?goback=%2Egde_1947951_member_186080094

“I wanted to take this opportunity to share a story with you all that occurred on Sunday November 4th between myself [sous chef Paul] and Guy [restaurant manager].  Around 8:15 a young lady came to our restaurant to dine with us.  Upon noticing her we realized that she was wearing a custom surgical mask and what appeared to be mittens.  After the party sat and was greeted by Christina [server], we were alerted to [the] fact that one of the members of the group had multiple allergies (in fact wearing an allergy bracelet).  Guy quickly greeted the table.  After about 10 min of speaking with the guest, Guy returned to the kitchen with a list of allergies that neither one of [us] had ever been presented with before.  She was highly allergic to all forms of nuts, gluten, garlic, soy, parsley, cilantro, shellfish, potato, onion, berries, vinegar, wine, [maple] syrup, legumes, tomato, peppers, pineapple, ginger and a lactose intolerance.  After hearing that list I wanted to speak with her as I was nervous about any product that she could have, being near or around all of the items she was allergic to.  Anything that she could eat safely could not be in close proximity to any of the items.  After a lengthy conversation we came up with a menu of salmon atop a salad of mixed greens with goat cheese, seasoned and flavored with salt, pepper and lemon.  As you can imagine the steps we had to take to safely prepare this meal were many.  First we ran a clean saute pan through dish[washer], opened up a fresh box of foil and carefully wrapped the salmon in the foil while in the walkin [freezer].  The next step was place the wrapped salmon into the pan and into the oven.  We then had to get a fresh tube of goat cheese, new box of greens, and two lemons (which we wrapped in foil as well, during plating process).  Next we ran a clean large pasta bowl through dish[washer].  At this point Guy and I plated this dish together.  Guy held the plate while I carefully built the item in the dish, changing my gloves between touching each item including opening the bag of mix and changing gloves to grab the mix.  At this point, the production was so large that the service staff was now in the prep kitchen just to watch this dish being built.  We finally were finished and we presented the young lady with a great plate of food and she could not have been more grateful for what our restaurant had done for her as she could not remember the last time she had even gone out ot eat.  I checked back on her after a few bites.  She was safe and she thought her food was excellent.  I wanted to share this story because it says a lot about what our company does in regards to allergy awareness, training and operational procedures.  All of this being greatly heightened by our participation in the AllergyEats Conference.  This is just another small example of what we do for our guests at Not Your Average Joe’s.”

15 November 2012

Transparent Menus, please.

Have you ever seen a food allergy guide at a restaurant?
<--------That is what it looks like, sometimes, if they even have one at all, yet they say "dealing with food allergies is easy." 
If a food facility even has this, it's a step in the right direction. Hopefully it's up to date. 

Imagine walking into a restaurant, really hungry and having to navigate a menu like that and cross reference it to the actual menu, and if you have food allergies that aren't on their list (usually 8), you almost want to shoot yourself. 

As a "foodal" (food allergic person) we have to ask for a food allergy guide (as I said, if it is available) and when they hand it us it has columns and dots and you have to start cross referencing every little thing- It almost makes us lose my appetite. The buck stops for us as soon as we read things like "creamy" and "pasta" and "corm"- all part of top 10 food allergens. While it sounds fantastic... we have a new concern: "Can I feed my hunger and eat here safely." 

After 20 minutes of cross referencing menu items on some of these allergen guides, we think we've come up with something "safe" and then the server informs us, "We don't have that" or "that does have nuts in it" or "we've changed the ingredients." 
Then the cross checks to the kitchen and the waiting, the endless waiting and all the questions... 

This is what my life is like and 220 million others in the world as well.

"TRANSPARENT menus and foods" are on the demand, not just for the food allergic but for a huge group of consumers who want to know what they are putting in their body. We feel we have the right to know what we is going in our bodies. Some of us have to know, because it's do or die- literally. Even a trace amount could send us to the hospital. 

Here is a good transparent menu description:
For Example: Salmon with Steamed vegetables .. Salmon, olive oil, rosemary, lemon juice, salt, pepper, yellow squash, zucchini, butter.


We'd also like to know that staff can confidently serve us,  instead of being "almost sure" or with "I think so. You should be good." Those are not the answers that breed confidence. It's best if the chef or manager or both have time to come out and speak to us.

A recent comment from a parent with a food allergic child on developing a "transparent menu"- also related to the certification process.  "Thank you "Food Allergy Gal" for being a leader. As the parent of a seven year old with severe food allergies, this training is invaluable. We would absolutely frequent restaurants that have passed your certification. It will make our family dining experience MUCH less stressful and MUCH more enjoyable for our little girls. She is a trooper, but it breaks my heart each time her options are severely limited. I look forward to updates!"

Read this article from a university student who is asking for transparent menus as well: 
http://theminaretonline.com/2012/11/15/article25800

________________________________________________________________________
Always hire a certified special dietary needs consultant to guarantee safety of guests and your restaurant. LaraHolland, is an approved, certified leading provider of allergy management programs for commercial kitchens.  Get an Electronic, easy to update, easy to read, AllerSmartMenu. 

University Cafeterias on Food Allergies

Cafeterias Should Display Food Allergy Info

Adapted from 's 11/15/2012 article Source: http://theminaretonline.com/2012/11/15/article25800

At the University of Tampa students have a large variety of dining options. There is the cafeteria, Spartan Club and Stadium Center, all of which provide an assortment of places to eat. Elaina states,  "I feel that in buffet style dining, such as the Sodexo cafeteria, nutrition and allergen information for the dishes being served should be clearly displayed either in front of the cafeteria or at each respective line."
Brian Dietrich, the marketing major for Dining Services at UT, said that nutritional information and allergy information about the food served here can be found online at dining.ut.edu. Dietrich stated, “To find specific information, select the location and the weekly menu, and from there you can then select any of [Sodexo’s] menu items and the nutritional information, including possible allergens, will be shown.” (This is so typical of most corporate establishments. While it shows good effort, it is not efficient or even safe, as most staff members don't even know things like this are available. If the kitchen staff isn't preparing meals exactly to spec or they buy another product line, ingredients change. Staff must be knowledgeable and understand what's at stake when serving a food allergic person.) 
Elaina says, "This is a useful tool, if you have time to check it. However, I do not feel that it is a strong enough measure being taken for those with food allergies." (According to a study performed by  www.elucidare.co.UK, there are over 150 million people, worldwide with food allergies.) 
Based on the UT profile available at ut.edu for fall 2012 and national statistics, approximately 276 enrolled students at Tampa University, have food allergies. (This is just reported numbers- I'm certain there are more, not to mention those who will be diagnosed in the coming years and those with Celiac Disease who require 100% gluten free diet).   Allergic reactions to foods involve the rashes, hives, swelling, wheezing, coughing, chest tightness, shortness of breath, dizziness, light-headedness, loss of consciousness, stomach cramps, nausea, vomiting and diarrhea. Some people have mild reactions and others have life-threatening reactions. If anyone working in a commercial kitchen or food service industry in general, is not properly educated on food allergies or certified, serving a food allergic person is a disaster waiting to happen. 
Erica Fremming, a junior art major at UT, is allergic to tree nuts, especially almonds. She told me that she normally keeps her EpiPen close by when she knows that she is eating somewhere, but one day in the middle of October she was running late and forgot to put it in her bag. She said, “It’s rarely an issue because almost everywhere gives you information if something contains tree nuts.” When she arrived at the cafeteria she hopped into the shortest line, which happened to be the International line. While eating Fremming noticed her throat was feeling tight and sore. At first she believed that she was getting sick again, until she saw an almond in her stir-fry. She had not ordered almonds, never expected them to be in the dish, but as it turns out there were slivers of them in the sauce. When she searched her backpack she found that her EpiPen was missing.
She quickly returned to her dorm and thankfully did not have to use it, but said, “I used to not worry about eating in the cafe, but now I have to because I’m not given enough information about what I am eating, and for me, that’s life-threatening. Although this situation is partially my fault, I do believe allergy information should be made obvious to the students in the cafeteria.” I feel that situations like this could best be avoided if Sodexo posted allergen information where the food is being served, or at least on the menu displayed in front of the cafeteria.
Another student at the University of Tampa, with a tree nut allergy, said  that she asks staff in the cafeteria about tree nuts being in products, but when she asks,  "it  takes about ten minutes, because the person has to run into the back and ask.” It would be more convenient if they put up a sign that states the nutritional information, whether it is at the front of the cafeteria or where the food is actually served.
Elaina states "The open display of nutritional and allergen information would also benefit those who are conscious of their dietary intake and are interested in choosing healthy options. According to the Food and Drug Administration, Congress passed a national law requiring the listing of calories and other nutrition information on menus and menu boards by chain restaurants that have 20 or more outlets. Many research centers support this practice. I do not see how the display of this information could be anything but beneficial. It would make things more convenient for people who have allergies and for those that are trying to eat healthily. For people that are not interested in the information, it could do no harm. It may even encourage them to be aware of what they are eating. Sodexo should clearly display nutritional and allergen information in an accessible location, such as at the front of the cafeteria."
Update December 10, 2012: 
I later interviewed Aramark, a competitor of Sodexo. Aramark provides food service and managed services to large corporations, hospitals, and universities. Here was there corporate statement: 

"Our staff does receive training to great greater understanding about food allergies and the proper ways to prep and prepare meals in order to mitigate the risk of cross contamination.  Many of our recipes are standardized and our chefs/cooks should be able to tell each customer what ingredients are included in each dish.  We believe that each client location has its own special situation and needs therefore our approach is a bit less prescriptive than possibly what one may find at a chain restaurant where you can find the same menu and standardized food offering at every location.  Some of our locations have separate stations to address the needs of, for example, people like me with Celiac Disease.  Many of our higher education accounts are using symbols on their menu boards to denote common ingredients that could trigger allergies – e.g. soy, milk, wheat, peanuts, etc. – and I know from a recent tour of the facilities at one of our healthcare accounts that our kitchen and serving staffs there are diligent in ensuring proper prep and serving of meals to ensure are linked to the patient’s medical history and doctors’ orders.
 This is the company’s official position on food allergies.http://www.aramark.com/AboutARAMARK/ARAMARKOn/FoodAllergies.aspx" 
Thom Sueta
Associate Vice President, Corporate Communications
ARAMARK

The funny thing about this comment, is the usual- what they see and what an actual consumer sees is two entirely different things. I have eaten at Aramark facilities on a regular basis- in several different settings from the hospital to the ballpark to major corporations- every experience is different.  There staff is always super friendly but if they are busy, the last thing they are going to do is get someone to provide help with food allergen information. I don't understand why they don't want to make it easy. 

Contact Food Allergy Gal by clicking or visiting ilaraholland.com




For the Love of Soul Food (Recipe Included)

Another Food Allergy Gal confession: I love soul food. 


Great Food and Music, are the essence of everything wonderful in my opinion. My family was from the south, so I was born to love soul food and soul music, I think.  Soul food and music is exactly that- it reaches deep in my soul and evokes  emotion...mostly "mmmmgoood" comfort and warmth emotion. In the 1960's the name "Soul Food" was given to this rich, earth based cuisine, largely in part because it was prepared by African American's who had been enslaved for decades before. Some of the foods came over on slave boats and some foods were just left over crops , slave owners gave their slaves to eat.  Foods such as corn and cassava from the Americas, turnips from Morocco, and cabbage from Portugal are staples to this historical cooking style, known as Soul Food. This makes me realize, sometimes the BEST things come from the toughest time. Talk about taking a bad situation and making something great out of it. While I hate the thought of treating any human less than we treat our self, I'm so thankful for the cuisine that came out of this despicable part of U.S. history. 

There was a saying in my family growing up and it started something like this...."Mmmm, I'm hungry. I feel like some BBQ sows ears and stewed tomatoes on white bread," then someone else would chime in, "the kind you gotta life and eat fast, 'fore it falls through the crust?" then another person, ".....and don't forget the 4 RC's and 2 moon pies and some after sippin' flippin' dippin' snuff." If you know what all that means, you are true soul and if you don't, come cook and eat some real soul food with me.

It's hard to find an authentic Soul Food these days. A lot of people just started calling it BBQ.  For the 15 million American's suffering with food allergies or sensitivities while you must ALWAYS check, soul food can easily be made allergy friendly. 
For me, it isn't soul food, unless there are greens and okra on the menu with some BBQ ribs and pulled pork.  
People's passion for BBQ is "somethin' fierce" in this country. I found a documentary on Southern BBQ: http://www.southernbbqtrail.com/southern-bbq-primer.shtml.

BBQ isn't all that "bad for you" by the way, it's all about how you make it. 
If you feel like incorporating a little Soul into your meal, I thought I'd share a different kind of "Green" vegetable for your dinner, OKRA. 

This is top 10 Allergen Friendly and Gluten Free, Okra.


Try Roasted Okra- go crazy, it's actually good for you* and taste great. (I ate this stuff raw when it came into the produce stand, pickled from mom's refrigerator and especially fried when I was in Texas with the extended family.)


  1. 20 okra pods- slice the tops off (or not)
  2. Drizzle with olive oil on a foil covered cookie sheet
  3. Take Sea Salt, Pepper and Chile Powder sprinkle all over- if you really wanted to go crazy- roast a garlic clove with it. 
  4. Bake at 425 for 10 to 15 minutes

It's simple, easy, fast, yummy and has some good vitamins in it. 

*Disclaimer- "Good for you" means if you are normal person able to eat anything and looking for another green vegetable to add variety in your meals. Okra does fall into one of the 33 food family categories as an allergen- so if you have an allergy to it, it would not be "good for you." 


Health benefits of Okra: Okra is a rich source of dietary fiber, minerals, and vitamins; 


often recommended by nutritionists in controlling cholesterol and weight reduction 


programs. Vitamin A, Vitamin C, and Vitamin K can all be found in Okra. Okra is also rich in 


antioxidants

________________________________________________________________________
Food Allergy Gal provides solutions for restaurants who receive special dietary request. We make full flavored menu items allergen free/gluten free that correlate with your existing menu. We educate and certify kitchens to be allergen and gluten safe. Please "Like" us at Facebook.com/FoodAllergyGal  or visit www.ilaraholland.com for more information. 

14 November 2012

Creating Allergen Friendly/Gluten Free Menu items require Less Ego From Chefs



I consultant with commercial kitchens daily on "Gluten Free" and Food Allergy issues.

Most of the time I hear, "We tried to do it myself, at first, but we failed." "You think this would be easy." "I don't need someone else's help, I spent 4 years at culinary school, and 10 years as a chef." "I am a chef, I know how to cook." "I know what I am doing, but I can't figure this out."  "I gave this to our nutritionist but it's not selling on the menu." It's okay, no chef is alone when making these comments. This is normal. 
Converting recipes from traditional ingredients to gluten free, dairy free, nut free, etc is not easy. This is why I became a Certified Food Allergy and Gluten Free Consultant who specializes in helping commercial kitchens convert or develop recipes and specialty gluten free, allergen friendly menus that still boast your style and have flavor.    

I am emailed at least once a week by top chefs and nutritionist asking for suggestions. It is not as easy as 1-2-3. If you were not trained on how to source or how to cook with alternative products, it's okay. Most chefs are not. In fact there is not a culinary school in America that teaches this, YET. 

While many restaurants and bakeries think this "allergen thing or gluten thing" is going away, let me assure you with over 5 million celiac patients worldwide and 150 million food allergic people, IT WILL NOT GO AWAY, it is NOT a "Fad." Sure the people that think gluten is the cause of being overweight and don't have a gluten or wheat intolerance, will fall off the gluten diet when they realize that's not the cause. However, those who are officially diagnosed with a food intolerance or allergy will continue to rise and have no other option to eat "alternatively" .  Rather than hire a true subject matter expert or certified allergen aware/gluten free cook or chef consultant many opt for a quick fix solution with the "do it yourself" option. 


This allergen friendly and gluten free menu option will be making news headlines, shortly. In some cases the laws will follow the "trend." There are over 300 different petitions right now on food allergy labeling.  The laws and requirements will grow and become more rigid as awareness grows not to mention demand from consumers.   

Developing recipes with alternative products, especially in the gluten free world, is a science. It takes a lot of practice and personal experience to get  the right flavors and consistency for allergy-friendly/gluten free choices.  I have a love for food, cooking and eating it. I have a high respect for the culinary world. I know how much time and attention it has taken to get where these chefs are today. It's a labor of love and creative passion. While I appreciate it, this is why it is important to partner with a food allergy consultant who has put in the time, who understands that it isn't just pulling the first item you see off the shelf and saying, "Oh great, I can make a gluten free bread or I can make a dairy free pizza." If products don't taste good, people won't continue to re-order them. You see a trend of people ordering the first month or quarter of you putting it on the menu and then you see it die. If you find yourself saying, "See, I knew the trend wouldn't last long." You might want to think again. Even the "foodals" and "celiacs", (who are generally starved for foods they can eat) will find other sources if it doesn't taste good.  This is the case especially adults with late onset conditions, who know what food is supposed to taste like. Thank you for the effort of putting something on the menu- but if you are in it for the quick fix and the income, it won't last. 

If a commercial kitchen of any kind is going to put the time and effort into creating a product or menu item that is allergen friendly or gluten free, take the time to get it right- all the way around. I highly recommend finding a certified food allergy consultant, whether is is me or someone else. 

Anyone can make Chicken Marsala, but whoever makes it best, wins. If you have an enormous amount of patience and time on your hands, please feel free to continue. If you have food allergies or celiac and are required to cook without certain ingredients daily-please don't give up. If developing products or menu items is not your daily job and part of your daily responsibilities, it's best to hand it over to an expert who can guide you and work with you. 

Just a reminder- if you aren't there and staff isn't certified or trained on food allergies or special dietary needs, what is going to happen? 1 person who gets sick, could damage all that hard work really quickly. 

Whole Foods did a descent job of putting this little substitution chart together. While I am proud of their efforts, it won't work for everyone but for some it will: http://wholefoodsmarket.com/holidays/baking-subs?sf7325983=1
Here is another idea: The Complete Food Allergy Cookbook By Gioannini, Marilyn (Google Affiliate Ad)
_________________________________________________________________________________
For More Information on Certified Food Allergy Consultants for commercial kitchens when helping you with food allergy education and specialty menu development contact:


10 November 2012

Food Allergy Gal in the News

Rise In Food Allergies & Special Dietary Needs, Brings Food Allergy Gal To Rescue

Sep. 23, 2013 - ATLANTA -- Food Allergy Gal, aka LaraHolland, swept the nation this summer as she and her crew performed allergy audits across the southeastern United States from planes, trains, automobiles, truck stops, small town restaurants, hotels, grocery stores, small markets, upscale dining and chain restaurants and cafes.

Holland’s mission was not only to serve her customers but to find a more central location to relocate Food Allergy Gal’s headquarters. However, the results of the allergy audits were astounding. More consumers than ever are reporting food allergies and serious special dietary needs. They are begging for help and they call on Food Allergy Gal to provide solutions.

As of September 15, 2013, Food Allergy Gal is now in a new permanent headquarters in Atlanta’s Old Fourth Ward district. She and her staff picked this location and are now helping commercial kitchens including universities, restaurants, food manufacturers, bakeries and K-12 schools in helping meet this growing demand for food allergy and gluten friendly food items.

“There’s way more than just Gluten Free that is holding consumers back from eating outside of their own kitchens, it’s those who are just beginning to understand they have other special dietary needs, everything from low sodium diets to low protein diets,” said Holland, creator of the Food Allergy Gal Brand.“ Consumers are generally stumped when they have a need to change the way they have been eating to save their lives. I’ve been in the food industry since I was 3 years old. I’ve been dealing with my own special dietary needs and late onset food allergies for the last 11 years. I started building real solutions to help consumers and the food industry that serves them. It’s not ’healthy eating’ it’s eating so they can live. People often think food has to taste like cardboard in order to be ’healthy.’ I despise that comment. I am here to help provide more than just food alternatives but also education, electronic solutions, alternative outlooks and high standard taste.”

Offering products like her AllerSmartMenu gives Food Allergy Gal an edge in the market.

“It’s an interactive menu guide for anyone dealing with any special dietary need. For example, if you are vegan and you want to make sure there are no animal products being used in the dish you are about to order, you can click the menu item and read every sub-ingredient component but better yet, when you register with the app on the phone and select Vegan, it will tell you which items on that menu are suitable for you. It only works if the restaurant industry subscribes to the service though.”

AllerSmartMenu is out of beta testing and currently being used by Red Robin to help identify the Big 8 Food Allergens in the U.S. within their menu items. There are over 160 foods known to cause allergic reactions. Each country has its own set of major allergens. It’s so important to understand that we are in the hospitality industry if we are the food business, no matter what aspect. “We put things into people’s bodies, it’s going to affect them in some way, for better or for worse, therefore we need to be social responsible,” Holland says with great conviction.  She should know, she lost a kidney and nearly died a few times in her life due to unknown food allergies. Until she was diagnosed with all 9 food allergies, she suffered from regular kidney failure and with only one kidney remaining, which was a dangerous issue for her. While doctor’s won’t confirm her suspicion that the two medical issues are related, all Holland knows is that she feels much better and is able to keep up her regular activities consistently.

LaraHolland, Food Allergy Gal, is now recognized as a Food Industry Expert. She is known for stomping out many misnomers about food allergies, healthy food, and special dietary concerns. She is appalled when people have been in the food industry for over 30 or 40 years and often misquote what she has thought was common information. Then again, this information is rarely discussed in formal education classes and the majority of the food industry is not formally educated on food itself or the cause and effect relationship it has on our overall health. The food industry has not been given the attention it needs and LaraHolland is here to help solve that issue. She travels globally to help clients and will now be pleased to welcome them to her Georgia headquarters for private lessons.

Due to an overwhelming demand, LaraHolland, Food Allergy Gal is now taking on 10 one-on-one clients from coaching to cooking with special dietary needs.  She estimates that she will be able to work with each client for a 12 week period and provide an annual follow up.  Every year she hopes to help at least 40 individuals while serving over 200 commercial kitchens per year. She and her crew are open and ready for business.
###

Food Allergies on the Rise

by Neil Canavan
Food allergy is a serious and growing public health issue. Recent data suggest that approximately 15 million Americans have food allergies, including one in every 13 children. Every three minutes, a food allergy reaction sends someone to the emergency room. The U.S. Centers for Disease Control report that food allergies result in more than 300,000 ambulatory-care visits a year among children under the age of 18.
The most serious reaction to a food allergy is anaphylaxis, an exaggerated immune response that can lead to severe rashes, pronounced swelling, particularly of the throat and tongue, and a precipitous drop in blood pressure that can be fatal. Teenagers and young adults with food allergies are at the highest risk of fatal food-induced anaphylaxis.
Eight foods account for 90 percent of all reactions: Milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish. Even trace amounts of a food allergen can cause a reaction.

Regulatory Action

“Currently, the FDA is weighing the issue of preventive controls and food allergen thresholds—matters of great importance to the food allergy community,” says John Lehr, CEO of the nonprofit advocacy organization, Food Allergy Research & Education (FARE), McLean, Va. “In January, the FDA requested public comment on a new proposed rule on preventive controls called Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food. It would improve safety across the food system by reducing the risks from all hazards in manufactured foods.”
The regulations would include specific requirements for preventing the unintended presence of allergens, generally referred to cross-contact, including requiring companies to identify areas of concern and to implement plans to prevent cross-contact.
Another major issue of concern is the mislabeling of food. “Prior to 2004, there was no requirement in the law specifically requiring that food allergens be labeled,” says Lehr. “Then with the passage of the Food Allergen and Labeling Consumer Protection Act (FALCPA) by Congress, companies were required to declare the eight major allergens.” However, Lehr points out, even though the legislation has been in place for several years, there are still recalls for undeclared allergens, “So there is still a significant problem.”
Helping to address the problem, FARE offers a website with a list of resources for industry, and for members of the food allergy community. “We also have staff members who address industry groups on a regular basis, speaking to employees about the food allergic consumer’s perspective,” says Lehr. “We also host the annual meeting of the Food Allergy & Anaphylaxis Alliance, a group of advocacy organizations around the world.” This year’s meeting, which will be held in early October, includes an industry day that brings together regulatory officials, representatives of the food industry, and allergy advocates to discuss issues in food allergy safety.
Even trace amounts of a food allergen can cause a reaction.

Establishment of Thresholds Key

“There is a large range in individual threshold doses,” says Steve Taylor, PhD, director of the Food Allergy Research and Resource Program, University of Nebraska-Lincoln. “If you just look at peanut allergy alone, some people have to eat several peanuts, or a hand full to get sick. Other people would react to small specks.” For specific measures of what induces an allergic reaction there is enough published data out there, Dr. Taylor thinks, to get a consensus on how much is too much—insofar as food production is concerned—and how that threshold, or reference dose should be the industry standard for the detection and prevention of cross-contact.
Yet, precise regulatory guidelines are lacking. “None of the public health agencies have established regulatory reference doses so, in the absence of official action, everybody continues to work towards zero, which of course you can never achieve.”
The big questions remaining for the food and beverage industry are, how do I effectively clean, and further, how can I validate cleaning efficacy? Dr. Taylor points out that the FDA is working on it, and he hopes some standards will be set soon. “The FDA published a threshold notice in the federal register as part of the FALCPA in December of last year, and they sought public input. So, they are certainly seriously considering it.”
Of course some sectors of the food and beverage industry and some types of facilities have a greater risk profile. “Any situation where you have a clean-in-place system, say like, dairy processing, that’s the ideal way to clean up because you can use copious amounts of aqueous fluids to do the cleaning,” says Dr. Taylor. Standards can be programmed in—all you have to do is push the button. “It’s much harder to do in any situation where you have to rely upon dry cleaning. Bakeries are a good example. Baking ovens are only partially accessible, and not easily cleaned.” Ensuring an allergy-free environment in such a case would likely involve the use of laboratory test kits, which are now widely available.
The biggest risk of allergen cross-contact is at your local restaurant. “That’s where most of the more serious reactions occur,” Dr. Taylor says. Foods are not labeled, as they would be in a grocery store, and the server may not really know all the ingredients of a certain dish.
“It’s pretty hectic in those kitchens during the dinner hour—could peanut residue from your entrée end up in mine? Probably. And because of that I know any number of peanut-allergic people who won’t eat in certain kinds of restaurants because they know that the risk is there.”
The biggest risk of ­allergen cross-contact is at your local restaurant.

Rapid Test Kits

Due to the rising prevalence of allergies to certain foods, and the relatively certainty of new regulatory standards, business in the testing sector is brisk.
“We have different diagnostic kits that you could use yourself in-house,” says Jennifer Baker, a product manager for Neogen, headquartered in Lansing, Mich.
Kits are based on antibody technology, such as enzyme-linked immunosorbent assay, commonly known as ELISAs—these are quantitative. For more “yes or no” type testing there are swipe tests. “These can be done in five minutes, and it lets you know if you cleaned your surface well enough.”
As for the threshold of detection, “the tests have always been sensitive,” says Baker. “In many cases I think the kits are more sensitive than they need to be (since the FDA has yet to set the standards) but that provides an additional layer of security for the food manufacturers.” 
While interest in allergen testing has been relatively constant of late, what Baker has noticed is a much greater interest in testing for gluten—a problem not described as an allergy per se, but a sensitivity. “We’re getting inquiries about kits for wheat seed allergen, and also barley and rye. That’s definitely been on the increase since the establishment of the gluten-free market.”
Neogen has also recently developed an assay for mustard. “A Canadian law recently went into effect that states that mustard must be included in labeling, so in the last year we introduced both a quantitative assay and a lateral flow test, we also added a new lateral flow test for sesame, also on the Canadian list.”

Restaurant Rescue

Necessity is sometimes the mother of re-invention—take the case of Lara Holland, a certified food allergy and gluten consultant for commercial kitchens based in southern California.
“I grew up with the belief that people with food allergies were just picky eaters,” recalls Holland. All through childhood she could eat anything, but then a serious illness in her twenties changed all that, and the average meal became a minefield.
“I became acutely embarrassed about my food allergies—I didn’t want to talk about it.” It seemed few understood, and fewer still were willing to accommodate what could easily be a life-threatening allergic sensitivity.
In self-defense, Holland set out to get an education. Training as a nutritionist, and then working in commercial kitchens, Holland came to understand the product, and the production line, and became an expert on where the hazards lie. Her focus now is on food service.
“Often times people’s most serious reactions happen inside a restaurant—they encounter the allergen where they have no control.” And hazards can be commonplace. “You tell the server, ‘no nuts’ and the server forgets to write it down, or worse, the line cook doesn’t see it or ignores it, or the dish is premade and the server picks off the nuts and brings it to your table.” An hour later you’re in the hospital.
A second offense is ignorance of ingredients. “You may think the soy sauce is gluten free but often it is not, you may think there’s no garlic in the condiment, but there is…”
For the first offense, Holland can offer an allergy audit of an operation, followed by staff training, online or in person. “For the most part, servers really do care; it’s just that sometimes they have no idea.”
As to the second offense, Holland has, with her nutritionist and restaurant background and the help of a software designer, put together a program tailor-made to each restaurant client, a program that provides an allergy-free menu to the customer and alerts to the kitchen.
The AllerSmart program works like this: All the ingredients for all menu items are input into the program. When the customer says, “I’m allergic to shellfish,” the server enters that information, the program then generates a list of shellfish-free options. Further, the kitchen receives an alert that table six has a shellfish sensitivity, so be extra careful to avoid cross-contact on the prep line.
Holland says reactions to the program are positive. “They tell us that it will save them money on training (staff turnover is generally high) and moreover, minimizes their liability regarding law suits.” 
And it’s just plain good for business. “Once you’ve served that person with special needs, they will be forever loyal. We see increases from 8 to 25 percent in revenue with food allergic diners,” comments Holland.

Canavan is a freelance writer based in Brooklyn, N.Y. Reach him at ncanavan@hotmail.com.


# # #
Menu testing services now offered for allergen-friendly meals
Food expert Lara Holland has developed a restaurant training program to help identify menu flaws as operators try to attract consumers with food allergies.
Holland works directly with restaurants — from single locations to national chains — to help them better cater to the estimated 15 million Americans suffering from food allergies.
"What we're truly doing is developing a plan to bring individuals with food allergies back into the mainstream as regular customers," Holland said. "For far too long, this group has been relegated to being ignored by commercial kitchens in hotels and by restaurants large and small. But the more I work with these professionals they realize there's incredible opportunity to bring in a sense of loyalty if a menu is even slightly tailored to meet the needs of these customers, or if they have been through a certification process."
Holland trains professionals on how to manage food allergen and gluten-free environments in commercial kitchens. She is certified to teach the program through Kitchens with Confidence, which is approved by the American Culinary Federation. Those who take her classes gain ACF credits while nutritionists gain similar credits from the Academy of Nutrition and Dietetics.
Holland provides a free up-front review of a restaurant or kitchen's menu and invites the manager or owner of the establishment to eat at their own facility with her. This is done to demonstrate how limited the menu may be or how much goes into serving a food allergic person if they don't have a policy or plan.
Holland has a six-step process for working with commercial establishments:
  • Food Allergy Awareness & Sensitivity Training
  • Ingredient Analysis
  • Foodology & Smart Menu Design
  • Learning to Cook Allergy Friendly
  • Food Allergy Approval & Marketing
  • Follow Up
More information is available at ilaraholland.com.



It's important to have kitchens and staff certified to handle food allergens/intolerance and gluten across the world. There are over 150 Million people with food allergens and over 5 million with celiac disease (required to eat gluten free) worldwide. These diners bring along friends and family most of the time to share in their dining experiences. Having staff feel confident and knowledgeable about food allergies and gluten, provides a better dining experience for everyone and can increase customer loyalty and even revenue. In 2012, Gluten Free and Allergy Friendly Dining showed to be the fastest growing market in the food service industry according to forecast and trends.