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This forum is reserved for businesses which are listed on the Gluten Free Yellow Pages and/or are Members of the Many Waves of Grain Business Association.
Only gluten free businesses will be approved in this forum.
DO NOT APPLY if you are not a part of The Gluten Free Yellow Pages, GREAT, or Many Waves of Grain.
This forum is for the purpose of cooperation amongst companies in order to sustain business and in turn bring more affordable goods and services to the gluten free community.

If you are looking for a forum for you or members of your family in order to find more information about living the gluten free life, please see the following.

Gluten Free Forum Silly Yaks Delphi

The time now is Tue Mar 16, 2010 1:04 am
The Celiac Site Forum Index

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Forum		Topics	Posts	Last Post
Gluten Free Business & Activity Forum
	A is for Awareness Give your time and talent to raise awareness in order to drive diagnosis.	0	0	No Posts
	B is for Bakeries Small bakeries are the backbone of the gluten-free industry.	0	0	No Posts
	C is for Colleges and Universities Dining halls on college campuses have unique needs in implementing a gluten-free initiative	0	0	No Posts
	D is for Delicious Basic, yet counter-intuitive, ideas for chefs adding gluten-free options to their menus.	0	0	No Posts
	E is for Edible There is no reason that gluten-free foods should taste awful. That is why this program is called GREAT.	0	0	No Posts
	F is for Factory Review of Best Manufacturing Practices	0	0	No Posts
	G is for Gluten What is gluten and what is gluten free?	0	0	No Posts
	H is for HACCP HACCP is a central process which documents gluten (allergen) control.	0	0	No Posts
	I is for Ingredient Review So you have a gluten-free pizza .... What about the sausage? So you have a gluten-free tortilla .... what about the seasoning mix? An ingredient review is the ONLY way to know if a menu item is gluten-free.	0	0	No Posts
	J is for Janitorial Duties (CLEANING) Good Manufacturing Practices involve cleaning protocols.	0	0	No Posts
	K is for Kitchen The ebb and flow of movement in a food-service kitchen is fast. Efficiency must still be maintained through design and logistical support.	0	0	No Posts
	L is for Liabiity and Legality What is needed to do your job with confidence.	0	0	No Posts
	M is for Marketplace Where is the gluten-free market going and why?	0	0	No Posts
	N is for numbers and statistics What is the data that can support our gluten-free program?	0	0	No Posts
	O is for Ongoing support and sponsorship Work with the NFCA in a bigger way to help increase the rate of diagnosis and make it so that no one neither doctor nor patient ever fears a celiac diagnosis due to the poor perception of the gluten-free diet..	0	0	No Posts
	P is for Product and Process A gluten-free product is only as gluten-free as the process that gets it to the table.	0	0	No Posts
	Q is for Quality Control Diligence and testing are frequently needed to ensure the safety of gluten-free products.	0	0	No Posts
	R is for Referrals and Consulting The GREAT Business Association gives its members access to business to business referrals and to in house consulting. Some of this consulting is free to members, and extra is exclusively available for a small price.	0	0	No Posts
	S is for Schools K-12 have unique mandates and needs.	0	0	No Posts
	T is for Testing How does one test to see what is gluten-free?	0	0	No Posts
	U is for Understanding your customer base Who is on a gluten-free diet? What is the central population and who is in the radiating circles?	0	0	No Posts
	V is for Villi So what happens if someone with celiac disease eats gluten?	0	0	No Posts
	W is for Worker Training Gluten-free training is not a one time deal. Every new hire must be trained. New ingredients must be reviewed.	0	0	No Posts
	X is for Xanthan Gum and other gluten replacers No one substance has been found to replicate the qualities of gluten. However, there are quite a few which help.	0	0	No Posts
	Y is for Yellow Pages This is an online and in print listing of gluten-free companies.	0	0	No Posts
	Z is for Zero Gluten What does that mean and does it exist?	0	0	No Posts

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© 2010 Globally Gluten Free LLC. All rights reserved. | View our Privacy Policy | DISCLAIMER: The material in this website and book have been developed as a result of the author's personal gluten intolerance to grains. This site and cookbook have been written as a result of her own personal practical experiences. However, the material is provided for information only and should not be construed as medical advice or instruction. Because there is always some risk involved when changing diet and lifestyle, the author and publisher are not responsible for any adverse effects or consequences that might result. We encourage you to consult with your physician, dietician or appropriate health professionals as your individual circumstances may merit.