Adventures in Gluten (and Sugar) Freedom from a southern blogger chick!

Monday, April 30, 2012

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Simply Asia and Thai Kitchen Drag'N Drop Recipe Book
The Drag'N Drop Recipe Book Builder is now live!

Discover just how quickly and easily you can re-create your favorite Asian takeout dishes from your own kitchen. The Drag'N Drop Recipe Book Builder takes your favorite Asian dishes and provides a list of ingredients and cooking instructions for the perfect meal. And the best part—you have the power to tailor the taste to exactly how you like it! Click here to Take On Takeout and build your own custom recipe book!

    Featured Recipes

Green Curry Chicken

Green Curry Chicken

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Orange Beef

Orange Beef

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National Foundation for Celiac Awareness Simply Asia and Thai Kitchen Partner with the NFCA.
We've partnered with the National Foundation for Celiac Awareness (NFCA) to help spread the word about gluten-free cooking! Keep an eye out for our May enewsletter featuring all things gluten-free, including two new recipes and safety tips.

For more information about the NFCA, visit

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Thursday, April 26, 2012

The accommodation conundrum

A missive on the fifth anniversary of the day I thought, hmmm. Maybe I should be gluten free.

I've been thinking about the concept of accommodation a lot lately.

As I approach my five-year anniversary in the gluten-free/celiac world (May 18, 2005), I've become very familiar with what it takes to persuade get a food service company to accommodate someone who has a reaction to gluten. It has changed A LOT in five years, and I'm thankful for those who really do care and who are not insulted when I ask "do you have gluten-free options?"

And after five years (and given some other issues in my life now) I have decided that only the most heartless of establishments (and individuals) will not make an effort to be accommodating to someone with a disease that requires dietary changes. When I encounter you, I give you the Sicilian Evil Eye. My reaction, though, can only be based on ADVANCED NOTICE and RESEARCH on MY PART. I honestly ALWAYS research a place before I go in. And if I know I can't expect to find accommodation, I take my celiac self and my money elsewhere. Or I'll stay home.

With this caveat, I'd like offer you my most recent 10 thoughts on the issue of accommodating someone with a food sensitivity.  The caveat is that these are my feelings alone, but they are based on some specific experiences I've had -- some recently. And my cardinal rule is: since I informed you in advance, ASK ME WHAT I NEED.  I will be polite and tell you. And I'll love you for it.

Caveat Provisor

1. Don't think for me. Have you ever seen the Bon Qui Qui sketch from the old Mad TV show?  YOU can have a Coke?

When you DECIDE what I can have for my meal without asking me if it will work for me, I think Bon Qui Qui has it right: RUDE.  For instance, when I (or someone) asks in advance and is paying for something gluten free, and there's a choice of menu options, ASK ME if I want the hot dog or the rubber chicken. Because honestly, it shows me a little bit of respect when you bother.  I have HUNDREDS of great examples of people who have done this, but the ones that stand out, of course, are the ones when I had to eat what someone in catering or the kitchen thought was gluten free.  And for the record, if you don't know how o read a label, get out of the kitchen.  Seriously?

AND TO THIS I ADD:  I would never think for you.  I'd ask you if you could or would eat somewhere, and if you could eat what I was serving, etc.  If you couldn't I'd adapt FOR YOU. But then, I'm pretty sure I have a vested interest in my own Karma Sprinkles.

2.  Don't assume that a fruit cup or salad work for me. They almost never do.  No, I don't go to pizza places and eat salads, because I'm afraid of the flying flour. And honestly?  If you're serving EVERYONE else sausage biscuits and protein, don't automatically assume that I wouldn't like that too!
In a world of massive gluten-free selection on Sysco (and in local stores, like Kroger) it is a shame you can't put aside a box of gluten-free donuts or biscuits and ACCOMMODATE. All one has to do is ASK.

3.  When you serve someone a gluten-free menu, and they ask the ingredients, try to know what you're cooking with.  To whit: I walk up to a buffet line (and I've reserved a gluten-free meal in advance) and I ask your server (or you, catering manager/chef) what can I have.  Try to know. It honestly embarrasses me to have to ask Can I have this? And worse to have to wait to be sure if they're bringing some out.  The most recent horror for me was when I was told what I could have, but then they didn't have bread and had to get it.  And served it to me FROZEN. Seriously?

4.  But nothing pisses me off more than you ASSUMING I can't have something because you're too lazy or mean or ignorant to check.

5.  This one is a sensitive one, to be sure. But yes, I do take it a little  personally when a small group gathering is planned and I'd like to be there, and there is NO FOOD I can partake of. I've gotten pretty hard assed and think skinned about this one. Most of the time, I just don't go. If you're extremely special to me, I will go, but I will not eat. And I will try not to pout (but I'm pretty emotional lately....)  Knowing that people still do this to gluten-free people is just....well, it breaks my heart most of the time. It's like the time someone had a birthday party for me and someone else and brought out cake -- when I can't eat sugar or wheat. Luckily I know when this is done on purpose.

6.  The only thing worse than no. 5 is for you just to automatically exclude me because you were sure I couldn't have anything on the menu.  Refer to no. 1.  Don't Think for ME.  I'd love to go along sometimes for the cool conversation and your joyful company. And being the paranoid person I am (prednisone doesn't help) I just figure you don't want me around.  And that, sadly, might be true.  And it makes me sad.

7.  I honestly don't like to explain to you why I can't eat something, but if you ask, I will tell you why.  I'll also tell you why I don't take food off buns, can't just scrape the bread off, and why the soy sauce in the bottle isn't OK and I want packets. But I can also be a quiet diner.  Give me a chance.

8. Nothing makes me feel more special than someone making a concerted effort to make sure I can enjoy a group meal, etc. I think that's the kindest thing ever. And when you bring me my own desert, my own brownies, my own bread, etc.  Stars in your crowns. So I am appreciative of all you do. Super recent special shoutouts: Janet Richardson, Jena Simonds, Paula Clemens, Erin Lee Keeler, Steve Price and Tamara Greer, Angela Criscoe, Macon McGinley. Amanda Brodzik, Heather Hollar, Lauren Chandley, Team LASC, the Mean in Green Team, PRSSA...

9. I PROMISE you I won't get mad if I ask if something is gluten free and it's not, as long as you can tell me WHY.  I have read labels on a potato salad jar in a drive through before -- and I love the people who let me do that.  THEY will get lots of my business, I assure you. I don't do this often any more, mind you -- I just avoid places.  But two of my main questions are always a. do you fry in a shared fryer (a yes means I can't have that so I say nothing -- it costs a lot to have a dedicated gf fryer) and b. is there wheat or soy sauce in that.  I once ate a dish and kept getting sick because I'd ask was there flour or soy sauce in it -- only to ask to see the bottle and there was WHEAT STARCH in it.  So I'm specific. And generally polite. And I tip well.

10. Finally, don't ask me if I couldn't just eat it this one time. Pretend gluten is poison. Would you want me to eat poison (wait, it's the end of the semester.  Some people might say yes...) I've been gluten free five years in about 20 days -- and I've never, ever CHEATED ON PURPOSE.  But I've been gluten by people, both on purpose and by mistake. So no. I can't.

(But if I were to cheat....It would be a sack full of Krystal Hamburgers, a full chili dog Meal at the Varsity, and as many hot Krispy Kreme donuts as I can shove down my pie hole.)

Monday, April 23, 2012

@HiddenValleyRanch announces #glutenfree logo!

I know this adds confidence for the gluten-free community.


Great news for ranch lovers!

The makers of Hidden Valley Salad Dressings have added a Gluten Free logo to bottles and dry packets of its signature dressing, as well as much of its Farmhouse Originals line— hitting shelves this summer. Hidden Valley’s commercial products (i.e. dry mixes used in schools and restaurants) will also have the label. The packaging change is designed to help the millions of Americans who want to avoid gluten to shop with confidence. For a complete list of Hidden Valley gluten-free products, visit  

Hidden Valley has also teamed up with the Celiac Disease Foundation to further communicate the company’s gluten-free promise and to help support the foundation’s efforts to represent the needs and concerns of the celiac community, raising awareness for early diagnosis of the disease.





Hidden Valley® Salad Dressings Adds Gluten Free Promise to Packaging


OAKLAND, Calif. (April 18, 2011) – Add Hidden Valley® Salad Dressings to the growing list of foods to clearly call out that they are gluten free.

The makers of Hidden Valley® Salad Dressings have added a “Gluten Free” logo to bottles and dry packets of its signature Original Ranch® dressing as well as much of its Farmhouse Originals product line.  Packages with the new logo should appear on store shelves this summer.

The packaging change is designed to help the millions of Americans who want to avoid gluten to shop with confidence. While gluten-containing grains – namely rye, wheat and barley – were not previously included in Hidden Valley® Salad Dressings, the new packaging reflects a stronger and clearer assurance to the growing number of people who are seeking gluten free products.

“What we’ve done is taken the added step of auditing our supply chain and securing guarantees that there are no ingredients that contain or are derived from gluten containing grains,” said Shaunte Mears-Watkins, marketing manager for the Hidden Valley brand.

The facilities manufacturing Hidden Valley® products have stringent allergen control programs to prevent cross-contamination and all of the products listed as gluten free undergo scheduled testing to ensure that the quality of the claim matches the quality of the products.

In addition to the packaging change, the makers of Hidden Valley® Salad Dressings have teamed up with the Celiac Disease Foundation (CDF), the leading national Celiac disease organization, to further communicate Hidden Valley’s gluten free promise and to help support the foundation’s efforts to represent the needs and concerns of the Celiac community and raise awareness for early diagnosis of the disease. 

Additional Resources


About Hidden Valley®

The HV Food Products Company is a subsidiary of The Clorox Company, headquartered in Oakland , Calif. The Clorox Company is a leading manufacturer and marketer of consumer products with 8,100 employees and fiscal year 2011 revenues of $5.2 billion. Clorox markets some of consumers' most trusted and recognized brand names, including its namesake bleach and cleaning products, Green Works® naturally derived home care products, Pine-Sol® cleaners, Poett® home care products, Fresh Step® cat litter, Kingsford® charcoal, Hidden Valley® and K C Masterpiece® dressings and sauces, Brita® water-filtration products, Glad® bags, wraps and containers, and Burt’s Bees® natural personal care products. Nearly 90 percent of Clorox Company brands hold the No. 1 or No. 2 market share positions in their categories. The company’s products are manufactured in more than two dozen countries and marketed in more than 100 countries. Clorox is committed to making a positive difference in the communities where its employees work and live. Founded in 1980, The Clorox Company Foundation has awarded cash grants totaling more than $84 million to nonprofit organizations, schools and colleges. In fiscal year 2011 alone, the foundation awarded $4 million in cash grants, and Clorox made product donations valued at $13 million. For more information about Clorox, visit

About the Celiac Disease Foundation

Since its inception in 1990, Celiac Disease Foundation has been at the forefront of Celiac disease education, awareness, advocacy and support services to both the lay as well as the health professional communities. Today, guided by its distinguished Medical Advisory Board, CDF is meeting the growing public health challenge of increased diagnosis of Celiac disease and gluten sensitivity with a range of vital programs and services for the public, patients and healthcare professionals and remains dedicated to raising awareness for early diagnosis on behalf of the 95% of the undiagnosed population.  In the two decades since, CDF stands as the "go to" resource organization that can be counted on for evidence-based information regarding Celiac disease, gluten sensitivity and the gluten-free lifestyle.


Kick-start Summer Fitness During Family Wellness Month with @CrispyGreen All-natural Fruit Snacks

I actually enjoy these fruit snacks very much!  They are great for on-the-go meals and travel.  






Media Contact:

Terri Kayden







Kick-start Summer Fitness During Family Wellness Month with Crispy Green® Crispy Fruit and FruitziO®


The irresistibly delicious, wholesome family snack recently included in the goody bags at

Dr. Mehmet Oz’s HealthCorps Fundraiser


FAIRFIELD, NJ – May Family Wellness Month is on the way, and so is the beautiful weather your family has been craving all winter. Take advantage of the fresh, warm air to get fit for summer by taking your family for a hike, bike ride or walk around the park and be sure to pack the perfect on-the-go summer treat: Crispy Green® premium Crispy Fruit and FruitziO® all-natural freeze-dried fruit snacks. These delicious and healthy snacks are full of fresh fruit flavor with the added benefits of being free of fat, cholesterol, gluten and nuts, low calorie, and kosher-certified. Sure to satisfy your sweet tooth without the guilt, it’s no wonder why they were selected this spring to be in the exclusive goody bags of Dr. Oz’s HealthCorps fundraiser to fight childhood obesity.


Family Wellness Month strives for communities to adopt healthy family lifestyles including making healthier eating choices. The healthier each individual family is overall helps to improve the well-being of our society as a whole. Set an example by being a family who snacks on Crispy Fruit and FruitziO – making you, your family and your community healthier one delicious, sweet and crunchy bite at a time! (


From inclusion in Dr. Oz’s HealthCorps goody bags and in the swag bags at the Grammy Awards to landing in your child’s lunch box, Crispy Green is passionate about supporting a healthy lifestyle.


“Eating plenty of fruits and vegetables is a cornerstone of good health,” says Angela Liu, President and Founder of Crispy Green. “Yet, over 80 percent of Americans do not consume enough fruits and vegetables in their daily meals. If we could substitute some of our snacks with a variety of fruits, particularly those that do not contain additives or preservatives, it would help increasing our daily fruit intake while satisfying our snacking habits."


Available in six delicious flavors, Crispy Fruit comes in single-serving bags (MSRP: $1.49 each) that provide approximately one serving of fruit and 55 calories or less per bag. FruitziO, which boasts five great-tasting flavors with a hint of added cane sugar, has 2.5 servings per bag and only 100 calories for the entire bag (MSRP: $3.49). Crispy Fruit and FruitziO are the perfect portable healthy snack, combining the mess-free convenience of a bag of chips with nutritious value and the delicious taste of real fruit.


In addition to single-serving bags, Crispy Fruit is available in the handy "Grab & Go" 6-PACK – six single serving bags in one convenient multi-bag (MSRP: $7.99).


Crispy Green® and FruitziO® products are available online and in stores such as The Fresh Market, Harris Teeter, Giant Eagle Market District, Earth Fare and selected Whole Foods markets. To find a retailer in your area that carries Crispy Green’s® and FruitziO® products, go to For more information, please visit For news updates, information and special offers, follow Crispy Green and FruitziO® on Twitter @CrispyGreen and @FruitziO and become a fan on Facebook at


About Crispy Green


Crispy Green Inc. ( is the maker of Crispy Green® Crispy Fruit freeze-dried fruit snacks, "real fruit, real taste, nothing else!” and the new line of FruitziO® freeze-dried fruit snacks, with a hint of pure cane sugar. The Crispy Green® and FruitziO® line of snacks are made of only the finest fruits available. A sophisticated freeze-drying process removes the water from fresh, sweet fruit, leaving behind the fruit’s true essence in a light and crispy texture that’s perfect for snacking. Crispy Green® and FruitziO® are a delicious, convenient way to add more fruit to your daily diet. The company was founded in August 2004 with a vision to be the leading provider of high quality, natural food products desired by everyone who wants to live a healthy and better life. In 2005, Crispy Green introduced its line of Crispy Green® Crispy Fruit in the United States. Since then, Crispy Green® has been adding one new product each year to its product line to meet its rapidly growing distribution footprint. In 2009, Crispy Green® launched FruitziO® Strawberry, the first product in its line of FruitziO® freeze-dried fruit snacks.


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The Cook's Warehouse Named "Best Kitchenware Retailer" by

Hooray for Cook's Warehouse!  I can't wait to see Chef John Besh there in a couple of weeks!  

ATLANTA, April 23, 2012 – The Cook’s Warehouse ( has won’s 2012 Reader’s Choice poll for Best Kitchenware Retailer.
The contest, conducted online, included Cook’s as well as King Arthur Flour, Bed Bath and Beyond, Sur La Table and Chef’s Catalog.
“We’re so pleased and thankful for our customers who nominated and voted for us in this national poll,” said Mary S. Moore, founder and CEO of The Cook’s Warehouse.  “Our sales associates and our support staff try every day to exceed our customers’ expectations and we believe this poll validates the dedication of every Cook’s Warehouse employee, from the front line to the back office.”
Besides the Kitchenware Retailer category, the Readers’ Choice categories included Best Cookware Brand; Best Kitchen Cutlery Brand; Best Celebrity Kitchenware Line; Best Eco-Friendly Kitchen Product and Kitchenware Brand of the Year.
The Readers’ Choice Awards showcase the best of the best in a number of categories across the network.  Readers nominate and vote for their favorite products and brands.  Nominations ended at the beginning of February with the top five finalists selected; the finalists advanced to the voting, from mid-February to mid-March.  The winners were announced in late March.
The Cook’s Warehouse ( is greater Atlanta’s premier gourmet cookware store and cooking school with four stores in the Midtown, Decatur and Brookhaven areas in the city and the East Cobb County area of the suburbs.  It offers more than 15,000 products for the kitchen and operates the largest avocational cooking school in the Southeast conducting more than 800 classes yearly, often taught by local chefs, and has a large web-based delivery-by-post site.
Owned and operated by founder Mary S. Moore, The Cook’s Warehouse also retails high-end appliances; conducts private cooking classes for unique celebrations and corporate events, and is a pro bono partner with virtually every major cooking event and gourmet association in Atlanta.
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Friday, April 20, 2012

Fall Line Farmers Market is now WEEKLY!

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Issue 3
April 2012
Fall Line Farmers Market
Dear Ginger,

Rain or shine, Fall Line Farmers Market is excited to be open for our second Saturday of weekly operation! 
Our Grand Opening was a big success and we cannot wait to continue to grow in the MIlledgeville communiy, thank you to our board member Courtney Tollison and the Chamber of Commerce for organizing the ribbon-cutting festivities for us. We  would also like to thank Andy Adams, Tom Hicks, Sandra and T.P. Hollomon for playing live music for us all to enjoy! Our appreciation also goes out to the local colleges, Georgia College for donating resuable shopping bags and conducting a health expo concerning diabetes, and to Georgia Military College for graciously allowing our farmers to set-up shop in their parking lot. If you did not have a chance to test drive the total-electric, sustainable Nissan Leaf that Children Nissan bought out be sure to check out their website for more information. We geatly appreciate all the support the community has showed us in helping get the word out about Milledgeville's newest farmers market, especially Z97.7 for coming to our Grand Opening, and The Union Recorder and Baldwin Bulletin for providing front-page coverage. We would also like to thank all of our amazing farmers and producers, especially Megan Fowler from Three Centuries Farm for sharing her artistic talent and creating our grand opening posters. Also, to Chelsea and Bobby from Babe & Sage farm for having the vision to make this a weekly Saturday event to benefit the entire community and middle Georgia.  We are excited to become a part of this wonderful community!

Rachel Rivera
Fall Line Market Manager

Second Saturday Potluck Dinner 

Last Saturday Kim Joris hosted the first monthly "Second Saturday Potluck", a partnership between Folksart and Fall Line Market to promote community cohesiveness. Shop at the Fall Line Farmers' Market in the morning, create a dish from your fabulous farmers' market finds, and bring the dish and the recipe to share at The FolksArt! The picture above features sausage from Three Centuries, lettuce from Babe and Sage Farm, and strawberries from Elm Street Gardens. Don't miss out on the next "Second Saturday Potluck"!


Date: Saturday, May 12th


Time: 6pm to 9pm


Location: The FolksArt
 108 W. Hancock  Downtown Milledgeville!


For more information, contact Kim at or call 828-557-6954.
Week's Featured Farmer!

Southern Swiss Dairy Farm offers natural and hormone free dairy products. This family operated facility takes pride in the freshness of their products. Owners Ginny and Jimmy Franks have been selling their dairy products since they began dairy farming in 1992. Dairy farming has been a part of both their families for generations. The Franks decided to carry on the family tradition by continuing to sell quality dairy products to the public.


Southern Swiss Dairy Farm ensures customers that the milk is bottled and processed the same day the cow is milked. "Our dairy milk is predominantly from Brown Swiss Cows," Jimmy Franks said. "Brown Swiss Cows are unique to the south and we have the largest herd in Georgia."


Southern Swiss Dairy Farm will be selling more than just milk products at the Fall Line Farmers Market. "We will be selling our raised Brown Swiss beef and will have ground beef, T-bone steaks, sirloin steaks, roasts, cubed steak and rib eyes," Franks said. "Our chickens are increasing their egg production and we will be selling our fresh brown free-range eggs." The farm will also be selling hand-made butter, homemade premium ice cream offered in many different flavors and a variety of Flat Creek Lodge cheeses.


Visitors interested in taking a tour of the farm should call ahead to schedule an appointment with Ginny Franks at (706) 803-3937. The farm is located off highway 56 just south of Waynesboro, Georgia. For more information on Southern Swiss Dairy products visit

Article Written by: Cate Callahan

210 South Wayne Street
Milledgeville, Georgia 31061

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A joint initiative of the First Presbyterian Church, the Milledgeville Community Garden Association, and Live Healthy Baldwin.


Fall Line Farmers Market | 210 South Wayne Street | Milledgeville | GA | 31061

Introducing Light & Lean Pizzas from Amy's

Amy's Newsletter
Letters We Love

Dear Amy's Kitchen
You have the most wonderful product. We just love everything about your company. When we need something we always stick with your brand name because we know it works. Thanks so much for helping make our house a home.

+ Read more letters here!


Rachel BerlinerRachel in Prevention Magazine
We are thrilled that Rachel was profiled in Prevention magazine as part of an article about women who launched successful organic businesses. The article can be found here.


Other sources of calcium?
As the most abundant mineral in the body, calcium is not only important for building and maintaining bone health. Heartbeat, muscle contractions and blood clotting capabilities are all dependant on having calcium readily available. Check out this handy list of non-dairy calcium souces and enjoy!

Famous Vegetarins

Lea Michele
Amy is a big fan of Glee and especially Lea Michele who plays Rachel Berry on the show. Read more about her and many other famous vegetarians here.

In The News

Fergie's Favorite Indulgence

FergieFergie said this on the Rachael Ray show 3/25: "And her favorite indulgence? "Amy's Enchiladas, with cheddar cheese." She especially loves the low-sodium version. "So I'm thinking OK, I can have it, it's got the beans and the corn inside. Well, not when you add four pieces of your own sharp cheddar cheese slices on the top, and put it in the microwave! So yeah, that's definitely a cheat for me and something that I did last week a couple times."

Read full article here


Check out the latest press in:

Consumer Reports
Rachel Ray
Health Magazine
Ladies Home Journal
People Magazine

Read more reviews here.


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A note from AmyDear friends,

My whole life, I've heard stories about the early days of Amy's when I was a toddler… :) of having so few employees that my dad was stirring the sauce for the pot pie himself at 4am while my mom glued brochures together and tried to keep baby Amy from eating them. It always sounded so romantic and exciting. Now I get to experience that myself! With a team of only about 30 people in our new UK factory (compared to 2000 in the states!) we all do a little bit of everything, and its been amazing to experience a startup environment within a company that I already love so much.

Amys and Guloo

Amy with UK sales rep, Guloo Ahira

Not only that, but when I moved here eight months ago, nobody knew anything about Amy's here in the UK. As a gluten intolerant vegetarian, I had no idea how lucky I was back home to be able to heat up our products when I couldn't cook. I've spent every other weekend of the last eight months going to shows and sampling our products to skeptical consumers. It is so amazing to watch people try Amy's for the first time and see the look of surprise and excitement when they find out it is frozen or canned and still so healthy and good!

We've been making some great progress with the stores, and people can now buy a few of our products in almost every UK supermarket. Our next adventure will be France and Germany in the Fall, and then on to the rest of Europe. A friend of mine joked, “Are you trying to take over the world with organic vegetarian food?” And I said, "Absolutely!"

Rachel Berliner


Amy’s supports the labeling of GMOs
Famous VegetarinsAmy’s Kitchen was one of the first natural products companies to join forces on a petition to the FDA to ask for mandatory labeling of GMOs. With over 1 million petitions sent to the FDA, we know that customers strongly favor labeling of products that contain genetically engineered ingredients.

If you live in California, please sign the petition to get a GMO labeling law on the November ballot here in California. Petitioners are out gathering signatures until April 22nd.

Click here to read more information about genetially engineered ingredients.

LineA note from Amy
Introducing Light & Lean Pizzas from Amy's
Two additions to Amy's successful line of Light & Lean meals! Made with all-natural and organic ingredients, these new pizzas are low-calorie and perfectly portioned to satisfy consumer requests for healthy options to fit their diet plans.

Amy's New Products

Light & Lean
Italian Vegetable Pizza

Light & Lean
Cheese Pizza


Amy's New ProductsIn stores now:
Introducing Amy’s Vegan Margherita Pizza!
We love that pizza is a comfort food you can share and make memories around. Our Vegan Margherita Pizza with Daiya Cheeze is a delicious vegan and dairy-free take on a classic, and it's sure to bring your friends and families together.

Amy’s Gluten Free Broccoli & Cheddar Bake is delicious with creamy Cheddar sauce and crisp organic broccoli florets. We add flavor and crunch with gluten free breadcrumbs. You’ll find that this dish is one that will satisfy your whole family. At Amy’s, free from gluten does not mean free from flavor. So enjoy!

Amy’s Gluten Free Pound Cake
Amy's Gluten Free Pound Cake is made with organic gluten free flour and lowfat buttermilk, and it's sweetened with organic evaporated cane sugar. It's a perfect base for seasonal strawberry shortcake! Dress it up with your own favorite frosting, eat it with ice cream or enjoy it simply as it is.


Andy BerlinerAmy’s Kitchen Opens On-site Employee Health Clinic.
The doctor is in the house at Amy’s. This year, we opened two on-site health clinics to make it easier for our employees to meet with a doctor. In addition to their health insurance, employees can meet with an on-site primary care physician. Appointments are 30 minutes long to ensure the best possible care. Click here to read more.