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May 29, 2007

CeliacChicks In La La Land


Pictured above is an assortment of Almond Glory products.

I had a great time at the Celiac Disease Foundation's Annual Conference in the City of Angels. Well over 300 people attended and over 50 vendors participated. Here are some photos of the interesting vendors that I met and the tasty new products that were featured.


Gayle Meyers (above) is the baker behind Almond Glory.  Low carb, sugar-free, soy-free, good for you and delicious! Even my gluten glutton relatives liked the almond based pizza crust!  Almond Glory is based out of Los Angeles, but you can still buy from any location online.

The first GF baker of Los Angeles
Here we are:  Me (I'm not sure where the hand-on-hip attitude came from at that moment.) , Eugenie from The Sensitive Baker, and my sis-in-law Traci who filled in as an honorary CeliacChick for the event.

Are you ready L.A. for your first gluten-free and kosher retail bakery?!!  The Sensitive Baker will be opening it's doors soon sometime in June! They ran out of their delicious waffles before I had a chance to photograph them. I can't wait to sample more of their goods next time I'm in town.


Cameo, of Crave Bakery based in San Francisco, poses with her pumpkin pies. She told me to look for her new lemon tarts coming out soon. (Some might say she's quite the tart herself!)

Tom Sawyer Flour

Mrs. & Mr. Tom Sawyer of Tom Sawyer Flour are the people responsible for Pizza Picazzo serving gluten-free pizzas. Thanks again!


Sergio models the latest lollipops at Yummy Earth Candy which is very Kelly-friendly!! No corn-syrup and no artificial nothin'. Double Yay!!

Gluten Freeda Cookie Girls

The GlutenFreeda girls pose with their delicious Real Cookies. My gluten glutton brother fell in love with their chocolate mint cookies.


Jigsaw bars contain 12 grams of protein. These are especially great if you are avoiding soy. Kim loves'em. These would be a handy snack to carry around in case you get in a gluten-free food scarcity bind. They come in coconut almond and chocolateflavors.

Montina Man

The Montina Man poses with , well, what else but Montina! I have yet to experiment with my Montina grain. Any comments or recipes?


Those friendly Canuck's at Kinnikinnick actually found something without corn in it for me! The animal cracker/cookies are corn-free.

Felix Jim & Ashton

Here are those silly Xocai "the healthy chocolate" guys grinning with the CeliacChicks buttons they snagged! Ashton (far right) is modeling the CeliacChicks Seitan Is Evil tshirt.


I'd like to give a big "Thank You!" to Deborah and Elaine, the ladies behind the Celiac Disease Foundation , for all of their efforts in making this event a success for everyone! You look fabulous girls!


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That looks amazing, I wish I could have been there. My trip to LA is two weeks too late!

Heya Kelly!

Wow - quite the event. Wish I could have been there. Maybe next time. Looks like we're moving to L.A.! We've begun the process.

As always, you look fabulous in your Chick Couture!



I'm sorry, but I'm drooling...all that wonderful gluten free food. Thanks for sharing!

Sheltie Girl

Thank you for writing about the Conference. I don't personally know a lot of people who are gluten intolerant. So I rely on the Internet to help me find new GF products and menus. I discovered The Sensitive Baker because of this post. I went there a couple hours ago and had an amazing cinnamon roll and chocolate cup cake.

What a great turnout! We had one in Roswell, Georgia recently and I was amazed at the number of vendors...and even discovered a bakery in Atlanta that does Gluten-Free Cakes. Woo hoo!

Hey there - Saw your comment in my blog. I can squeeze you in for the Cooking for Karina event, but I don't see a post in your blog for the event. Will you please e-mail the link to glutenfreebay at Thanks

Wow, how cool! Oh to be young and celiac in LA :D

You should check out Celiac Specialties in Chesterfield Township, Michigan. They send their delicious goodies all over the United States. Their donuts are the best donuts I've ever had!! P.S. I've been to the GF bakery in NYC and I have to say Celiac Specialties is up to that par. Kelly Fordon

I love adding the Montina baking supplement to my mixes. We all know how LOW the fiber is in most of our goodies. Montina really boosts the fiber, protein, and iron. I feel like I am actually making my goodies nutritious! I usually try to throw in about a tablespoon or two to anything I bake. I would reduce that a bit for young children though, due to the high fiber.

My only complaint about Montina is that the recipes on the side of the box are terrible. The cookies spread and never really cook. I would stick to your tried and true recipes and just throw in some of the supplement.

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