I encourage everyone to check-out the Gluten Free & Allergen Friendly Expo from 10AM to 3PM at the San Mateo County Events Center – Fiesta Hall. Forget all preconceived notions of Gluten Free food. Tasty and healthy products and recipes for everyone – irrespective of a gluten or allergen sensitivity – are what I found last year. This year’s program promises great exhibits and lectures. I was inspired to discover that one of my favorite Raw Food Chefs is a speaker.
At 1:30 PM Sunday, Chef Jillian Love prepares for the audience, “a scrumptiously stimulating No Bake Spiced Dark Chocolate Superfood Brownie Fudge with Black Cherry Sauce” (pictured above). Doesn’t it sound and look decadent? It certainly tastes that way, and I know because I have tasted Jillian’s deserts when she presented at San Francisco Vegetarian Society events. Her recipes taste better than conventional counterparts, and she achieves this taste without sugar, dairy or gluten. I encourage you to peruse the Expo’s schedule of classes beforehand. Attend, taste and learn and not miss out on the three speakers each day.
Top companies are also exhibiting. Here is a full list of the exhibitors – amongst them are many personal favorites, including: Bio-K+ (probiotics), Blue Diamond Growers (raw almonds), Bob’s Red Mill (grains that have no gluten), Now and Lifeway. Plan time to explore your interests by asking questions at each exhibit and sampling prepared products. Then you are certain to walk away with new favorites – many readily available at our local Whole Foods Market.
Clearly this expo is not just for people who are Gluten sensitive or have food allergies. The foods are for everyone, and the exhibits are your opportunity speak directly with representatives, read labels and learn. Explore and you are certain to find delectable and healthy foods.
If you plan to attend, receive a 20% discount code by entering my special code below when you buy tickets online now and through November 16th at the Expo Producer’s registration site.
Parking is $12 daily with no in/out privileges.
Want to know more about Gluten? What is Gluten?
“The tough, viscid, nitrogenous substance remaining when the flour of wheat or other grain is washed to remove the starch,” says Dictionary.com
“A substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease,” says GlutenFreeLiving.com
“Found in the endosperm (a type of tissue produced in seeds that are ground to make flour) and nourishes plant embryos during germination. Later on, gluten affects the elasticity of dough, acting as a glue to hold the food together, which in turn affects the chewiness of baked products.
Gluten is a mixture of hundreds of distinct proteins within the same family, although it is primarily made up of two different classes of proteins: gliadin, which gives bread the ability to rise during baking, and glutenin, which is responsible for dough’s elasticity.
Not all grains contain gluten. Some examples of gluten-free grains are sorghum, millet, brown rice, buckwheat, wild rice, amaranth, quinoa, corn (polenta) and teff. Oats are also gluten-free, but can be contaminated during processing, said Lori Chong, a registered dietitian.
Gluten sensitivity or intolerance is a condition that causes a person to react after ingesting gluten, a protein found in wheat, barley and rye. Symptoms vary widely and can include gastrointestinal problems, joint pain, fatigue and depression.” See LifeScience.com for more information.