Progresso Creamy Mushroom soup is gluten-free, and labeled as such directly on the can! I was shocked to see a large end-cap at Walmart Supercenter in Longmont, CO, because I have previously had a very hard time finding this soup. I use it for my gluten-free greenbean casserole. My recipe is so easy: one huge can of French cut greenbeans, one can progresso creamy mushroom soup, salt and pepper to taste, and fried onions from an Asian market in Boulder that has no flour coating (just deep fried onions). So easy and good!
I’m going to start weeding some things (jobs, etc) out of my life. I would rather be better at a few things than be ok at many. I will keep my blog, I think, but not write anywhere else. I don’t know. I just need a break from stuff. I realized that even though I am about to graduate, that just means a whole new set of things going on, like looking for a new job. I have about 10 articles waiting to be written, so I will probably write those before I sign off of Examiner.com as the Gluten-Free Food Examiner. I might write for Celiac-Disease.com here and there if they will let me do that instead of a regular schedule. We’ll see what happens.
Check out this bakery website:
I have contacted them for a comment, and when/if they reply I will post an article to Celiac-Disease.com.
I miss my blog! I have been so busy with school, work, and writing for other sites that I have really been neglecting my blog. Check out my articles at Celiac-Disease and on Examiner.com for my fav eats, products, and news. I have also been working on a Facebook page (Look for Denver Gluten-Free Food Examiner) and on Twitter (GFTiff). I am everywhere! 
Luckily I can do most of those on my phone, so it’s easy to keep up on it with everything else going on.
I graduate in about 5 weeks and I am so excited! I am really looking forward to traveling and doing some fun stuff when I am done with school. I am also looking forward to cooking and trying some great recipies from Mary Capones cookbook The Wheat-Free Gourmet: The Italian Cookbook, and Elana Amsterdams cookbook, The Almond Flour Cookbook. I can’t wait! Yum!
In the meantime we are eating out a lot. Both of us being in school and working is really hard, especialy on homelife and trying to make healthy gluten-free meals.
Well, hope you are all well!
I just started writing for Celiac-Disease.com! Here is my frirst article http://celiac-disease.com/the-gluten-free-rumor-mill/
I wrote about bad information on websites, email lists, and support groups. Enjoy!
Tiffany,
Thank you for writing to us for clarification. Our red tomatillo salsa has a small amount of distilled vinegar in it and while many folks say that is okay for those with a gluten intolerance, some have suggested it might not be. We simply state this as a precaution and allow our customers to know whether or not the vinegar affects them. Our chips and the crispy taco shells are the only items we fry in our fryers so cross contact with flour doesn’t happen there. This is the official statement for gluten that we have posted on our website:
“Most people wanting to avoid gluten can eat anything we serve except for our wheat burrito tortillas, our soft wheat taco tortillas, and possibly our hot red tomatillo salsa (there is a small amount of distilled vinegar in it which some gluten-oriented websites still say might be problematic, although most don’t).
Everything else is fine to eat for most people wanting to avoid gluten, including our crispy corn tacos, our corn chips, and our burrito bowls (no tortilla). However, you should know that it’s possible our corn may have a small amount of gluten from potentially co-mingling with gluten-containing grains in the field.
If you are highly sensitive and would like us to change our gloves, we would be happy to do that at your request. Additionally, because our folks work with wheat tortillas all day long, there may be the possibility of cross-contact in our restaurants. We encourage you to carefully consider your dining choices.”
Thank you for writing to us.
Sincerely,
Dawn
Dawn Dillon | Marketing Consultant
Chipotle Mexican Grill
We have been traveling and enjoying lots of good food. Lake Tahoe was nice, but few GF options 
Also, I injured my shoulder (Impingment Syndrome) and had finals this week. It has been very busy! I am working on several Examiner articles, coming very soon. I had a wonderful meal at Carelli’s in Boulder and chatted with the Owner. Their menu is fantastic! The GF pizza is the best. I will post a review on Examiner this week
My interview with KGNU is available to listen to online! Visit the station website, find the “Morning Magazine” section, and click on the download button on the far right. The entire show is 30 minutes. My interview is about 5 minutes, starting at 14 minutes into the recording.
http://kgnu.org/ht/listings.html?date=2009-07-24&show=All&host=All&display=list
A recent study by the Canadian Celiac Association showed that blue cheese, even when made with mold grown on bread, is gluten free! I wrote an in-depth research article about the study. Read the full article on my Denver Gluten-Free Food Examiner page!
I posted a detailed product review of the Chebe Sandwich Buns at the Denver Examiner website, complete with several pictures. Have you tried these? They are really pretty good!
