Glutenfreeda Foods, Inc. Recalls Peanut Envy Frozen Cookie Dough Because of Possible Health Risk
Glutenfreeda Foods, Inc.
FOR IMMEDIATE RELEASE -- February 24, 2009 -- Glutenfreeda Foods, Inc. of Burlington, Washington is recalling all PEANUT ENVY FROZEN COOKIE DOUGH because it has the potential to be contaminated with Salmonella. The product was manufactured using peanuts/peanut products recalled by Peanut Corporation of American because they may be contaminated with Salmonella. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
PEANUT ENVY was distributed throughout the United States and Canada by the following distributors: IN THE UNITED STATES: Nature’s Best, CA , UNFI (Atlanta, GA, Dayville, CT, Sarasota, FL, Greenwood, IN, Iowa City, IA, Chesterfield, NH, Auburn, WA, Rocklin, CA, Ridgefield, WA, New Oxford, PA, Aurora, CO), DPT Rocky Mountain, CO, Garden Spot Dist., PA.
IN CANADA: Ontario Natural Food Co-op, ON, SunOpta Grocery West, BC, SunOpta Central, ON.
PEANUT ENVY will be found in the freezer case in a 1 lb. (454 gram) ice cream style oval paper tub. The package features a young woman holding a cookie on a gold background and under the label states, “Glutenfreeda’s REAL COOKIES Peanut Envy”. UPC code is 5824600101 on product tubs, 5824600106 on all USA case boxes and (01)08582460010185 in Canada, all dates are affected. This product has a one year shelf life. Products with “Use By” of 2/24/09 and prior are included in the recall and should be removed from store freezer shelves. Consumers who have purchased the product should check their freezer for the product and expiration date.
No known illnesses have been reported to date in connection with this product/these products. The recall was initiated after it was determined that the peanut product received was manufactured by Peanut Corporation of America. Glutenfreeda Foods, Inc. has informed FDA of its actions and is fully cooperating with the Agency.
Consumers who have purchased Real Cookies “PEANUT ENVY” are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 1-360-755-1300, Monday through Friday, 9:00 am to 4”00 pm (PST)
Thursday, February 26, 2009
Usually, we celiacs worry about gluten contamination in our GF products. In this case, the stupid Peanut Corp of America tried to poison us.
Sunday, February 8, 2009
This puree is used for Sneaky Celiac Chocolate Cookies. Both the puree and the Sneaky Cookies are adapted from The Sneaky Chef: How to Cheat on Your Man (In the Kitchen) by Missy Chase Lapine.
This recipe makes three cups of Purple Puree. Line small plastic storage containers with Press-N-Seal with the sticky side facing UP, then measure the puree in generous 1 cup measures into these lined containers, then freeze. When solidly frozen, remove the frozen aliquots and store in a zippered bag in the freezer.
1 lb. chopped spinach, frozen
1 lb. chopped spinach, frozen
1 lb. blueberries, frozen or fresh
- Dump frozen spinach into large, microwave-safe cassarole dish. Cover with water. Microwave 10-12 minutes on high until a bit cooked. This removes the "spinachy" smell.
- Meanwhile, rinse blueberries with warm water in a strainer until clean and thawed. Puree in a food processer briefly, 30 sec or so.
- Strain spinach to remove water. Rinse with cool water. When spinach is cool enough to handle squeeze all the water from the spinach that you can, until it is quite dry, and add it to the pureed blueberries in the food processor.
-Process until very smooth. If necessary, add water by the tablespoon until the mixture processes smoothly. You want this puree to be as thick as possible. I rarely need to add any water.
This recipe makes around 3 cups of Purple Puree. Freeze in 1 cup aliquots as directed above.
Friday, February 6, 2009
Tuesday, February 3, 2009
I must tease you: I have made a loaf of trule awesome gluten-free bread. It's so good. It's moist, not soggy; spongy, not crumbly. After three days, it's still really good and doesn't crumble. It even rises a little more during baking ("oven-spring.")
The technique is the best part. I think it'll be applicable to other flour combinations, which means that you may be able to convert your favorite GF bread and make it even better.
I am repeating the experiment and taking pictures for the tutorial/recipe.
Good news: Awesome bread. Healthy, too. Lots of whole grains and fiber.
Bad news: Takes at least seven hours.
Good news: The longest step is a sponge that takes 4 hours to overnight. It's essentially untimed, which means that you can just let it sit on the counter all day or overnight in the fridge, up to 24 hours. It's not finicky, but it is a long incubation. Then, add a few more ingredients, mix, quick-rise, bake for an hour, and cool.
More good news: Like all gluten-free breads, at least you don't have to knead it.
Recipe coming soon. Bwah-ha-ha-ha-ha.