September 2013

Apple Mini Pies Gluten Free
The Pillsbury pie dough in the tub has an almost Play-Doh-like texture; just keep kneading until it becomes soft, pliable, and no longer crumbles. No need for a rolling pin or cutter if you flatten the dough with the bottom of a 24-ounce tumbler and turn it over to use the 3-inch rim. No excuses for utensils you don’t have. To give your pies even more flavor and to avoid dairy, use Earth Balance Sweet Cinnamon Culinary Spread to replace the butter. Read the article below.

Our next meeting “Second Annual Potluck Dinner” is this Saturday, September 14 from 3-4:30 p.m. in the School of Cooking–please note the location change. Bring your favorite dish AND the recipe. I am bringing dressing and we will be the first to sample DLM’s new GLUTEN-FREE TURKEY GRAVY!
Pillsbury Gluten Free Pie and Pastry Dough
Pillsbury Gluten Free Pie and Pastry Dough is “cleaner” than the conventional Pillsbury pie crust as there are no added preservatives or dyes. The tradeoff is G/F dough lasts a few weeks while the conventional dough lasts two months. I appreciate the dough being packaged in a ball that I form into whatever shape I need. Mini pies are quick and delicious, and I can make two while cooking dinner and let them cool for dessert.

Only available at the Washington Square store.
Local Apples
Our local apples are supplied by Volk Fruit Farm in Casstown, Eshleman Fruit Farm in Clyde, and Tüken’s Orchard and Farm Market in West Alexandria. We will have Gala, Honeycrisp, Zestar, McIntosh, and other varieties arriving into October. Why eat local? Taste and freshness are the biggest reasons. Local varieties are grown for flavor, not shipping. By supporting local farmers and their families, you keep your money in the community and you protect the dwindling number of family-owned farms.
Earth Balance Sweet Cinnamon Culinary Spread
This spread, made with expeller-pressed oil, is gluten free, non-GMO, vegan, dairy free, and certified organic. It’s great for a variety of cooking applications, such as sautéing and baking, in addition to being a butter substitute. The cinnamon flavor of the spread is very rich and the touch of sugar is just right.
Understanding the FDA's Gluten-Free Labeling Rule: What You Need to Know Tricia Thompson, MS, RD, expert celiac disease dietitian and Founder of Gluten Free Watchdog, provides an overview of the FDA’s gluten-free ruling and also discusses what is not covered by the rule. Matthew Cox, Marketing Director at Bob’s Red Mill Natural Foods, will share the perspective of a leading manufacturer of gluten-free products, as well as insights on how the new ruling may impact the food industry. NFCA and the panelists will also address your questions. Wednesday, September 18, 2013 8:00 PM - 9:15 PM EDT Click here for the details


Beeler’s Brats September 13 & 14 • 11 6 p.m.

DLM Gluten-Free Food Lovers’ Club September 14 • 3 p.m. to 4:30 p.m.

Smoker @ Washington Square September 20 & 21 • 11 a.m. to 6 p.m.

Smoker @ Springboro September 27 & 28 • 11 a.m. to 6 p.m.
DLM Gluten-Free Food Lovers' Club
Prices and promotions in this newletter are only good for the dates listed and for items purchased in the store with your Club DLM card. Not responsible for typographical errors. Dorothy Lane Market, the Dorothy Lane Market logo, "the store that accommodates" and Killer Brownie® are registered trademarks of Dorothy Lane Market, Inc.

View Previous Newsletters