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	<title>Gluten Free Food Help &#187; and</title>
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	<description>Gluten Free Food for Healthy Living</description>
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		<title>Art and craft of desserts taught in pastry chef boot camp</title>
		<link>http://glutenfreefoodhelp.com/art-and-craft-of-desserts-taught-in-pastry-chef-boot-camp/3069</link>
		<comments>http://glutenfreefoodhelp.com/art-and-craft-of-desserts-taught-in-pastry-chef-boot-camp/3069#comments</comments>
		<pubDate>Thu, 29 Jul 2010 00:01:39 +0000</pubDate>
		<dc:creator>Gluten Free News</dc:creator>
				<category><![CDATA[Gluten Free News]]></category>
		<category><![CDATA[and]]></category>
		<category><![CDATA[art]]></category>
		<category><![CDATA[boot]]></category>
		<category><![CDATA[camp]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[craft]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[in]]></category>
		<category><![CDATA[of]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[taught]]></category>

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		<description><![CDATA[By Terri Bryce Reeves, Times Correspondent Wednesday, July 28, 2010 Sweet Carolines Bakery employee Jessica Parker, center, prepares bread crumbs for apple strudel as students Patty LaPierre, left, and Chris Poulos help. PALM HARBOR Eight women, one ma...]]></description>
			<content:encoded><![CDATA[<p>By Terri Bryce Reeves, Times Correspondent Wednesday, July 28, 2010 Sweet Carolines Bakery employee Jessica Parker, center, prepares bread crumbs for apple strudel as students Patty LaPierre, left, and Chris Poulos help. PALM HARBOR Eight women, one man and an 11-year-old girl arrived ready to roll Sunday at Pastry Chef Boot Camp in Sweet Caroline&#8217;s Bakery. Under the tutelage of their drill &#8230;</p>
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		<title>Off the Menu: South American, Italian and Chinese Restaurants Open</title>
		<link>http://glutenfreefoodhelp.com/off-the-menu-south-american-italian-and-chinese-restaurants-open/3046</link>
		<comments>http://glutenfreefoodhelp.com/off-the-menu-south-american-italian-and-chinese-restaurants-open/3046#comments</comments>
		<pubDate>Wed, 07 Jul 2010 01:20:22 +0000</pubDate>
		<dc:creator>Gluten Free News</dc:creator>
				<category><![CDATA[Gluten Free News]]></category>
		<category><![CDATA[american]]></category>
		<category><![CDATA[and]]></category>
		<category><![CDATA[chinese]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[off]]></category>
		<category><![CDATA[open]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[south]]></category>
		<category><![CDATA[the]]></category>

		<guid isPermaLink="false">http://www.nytimes.com/2010/07/07/dining/07off.html</guid>
		<description><![CDATA[Uptown with the Neelys, downtown with Bouley Studio.]]></description>
			<content:encoded><![CDATA[<p>Uptown with the Neelys, downtown with Bouley Studio.</p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>THE SPILL AND OUR COASTS: Paying the true cost of compromise</title>
		<link>http://glutenfreefoodhelp.com/the-spill-and-our-coasts-paying-the-true-cost-of-compromise/3028</link>
		<comments>http://glutenfreefoodhelp.com/the-spill-and-our-coasts-paying-the-true-cost-of-compromise/3028#comments</comments>
		<pubDate>Sat, 19 Jun 2010 00:40:51 +0000</pubDate>
		<dc:creator>Gluten Free News</dc:creator>
				<category><![CDATA[Gluten Free News]]></category>
		<category><![CDATA[and]]></category>
		<category><![CDATA[coasts]]></category>
		<category><![CDATA[compromise]]></category>
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		<category><![CDATA[of]]></category>
		<category><![CDATA[our]]></category>
		<category><![CDATA[paying]]></category>
		<category><![CDATA[spill]]></category>
		<category><![CDATA[the]]></category>
		<category><![CDATA[true]]></category>

		<guid isPermaLink="false">http://www.palmbeachpost.com/opinion/letters/the-spill-and-our-coasts-paying-the-true-cost-of-compromise-756429.html?cxtype=ynews_rss</guid>
		<description><![CDATA[THE SPILL AND OUR COASTS: Paying the true cost of compromise]]></description>
			<content:encoded><![CDATA[<p>THE SPILL AND OUR COASTS: Paying the true cost of compromise</p>
]]></content:encoded>
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		<title>Eden Alley is good and good for you</title>
		<link>http://glutenfreefoodhelp.com/eden-alley-is-good-and-good-for-you/3026</link>
		<comments>http://glutenfreefoodhelp.com/eden-alley-is-good-and-good-for-you/3026#comments</comments>
		<pubDate>Thu, 17 Jun 2010 01:26:23 +0000</pubDate>
		<dc:creator>Gluten Free News</dc:creator>
				<category><![CDATA[Gluten Free News]]></category>
		<category><![CDATA[alley]]></category>
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		<description><![CDATA[I routinely eat hummus straight from a spoon, sometimes for breakfast. So I never imagined it would take a bit of maneuvering to find just the right takers for dinner at Eden Alley, Kansas Citys longest running vegetarian/vegan/gluten- and soy-free restaurant.]]></description>
			<content:encoded><![CDATA[<p>I routinely eat hummus straight from a spoon, sometimes for breakfast. So I never imagined it would take a bit of maneuvering to find just the right takers for dinner at Eden Alley, Kansas Citys longest running vegetarian/vegan/gluten- and soy-free restaurant.</p>
]]></content:encoded>
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		<title>LoveToKnow.com Launches Gluten Free Channel and Will Donate to National Foundation for Celiac Awareness</title>
		<link>http://glutenfreefoodhelp.com/lovetoknow-com-launches-gluten-free-channel-and-will-donate-to-national-foundation-for-celiac-awareness/3004</link>
		<comments>http://glutenfreefoodhelp.com/lovetoknow-com-launches-gluten-free-channel-and-will-donate-to-national-foundation-for-celiac-awareness/3004#comments</comments>
		<pubDate>Sat, 22 May 2010 07:21:05 +0000</pubDate>
		<dc:creator>Gluten Free News</dc:creator>
				<category><![CDATA[Gluten Free News]]></category>
		<category><![CDATA[and]]></category>
		<category><![CDATA[awareness]]></category>
		<category><![CDATA[celiac]]></category>
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		<category><![CDATA[for]]></category>
		<category><![CDATA[foundation]]></category>
		<category><![CDATA[free]]></category>
		<category><![CDATA[gluten]]></category>
		<category><![CDATA[launches]]></category>
		<category><![CDATA[lovetoknowcom]]></category>
		<category><![CDATA[national]]></category>
		<category><![CDATA[to]]></category>
		<category><![CDATA[will]]></category>

		<guid isPermaLink="false">http://www.prweb.com/releases/2010/05/prweb4032184.htm</guid>
		<description><![CDATA[LoveToKnow.com campaign aimed at people with gluten intolerance and celiac disease (PRWeb May 22, 2010) Read the full story at http://www.prweb.com/releases/2010/05/prweb4032184.htm]]></description>
			<content:encoded><![CDATA[<p>LoveToKnow.com campaign aimed at people with gluten intolerance and celiac disease (PRWeb May 22, 2010) Read the full story at http://www.prweb.com/releases/2010/05/prweb4032184.htm</p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>New And Improved Gluten-Free Foods Developed For Patients With Celiac Disease</title>
		<link>http://glutenfreefoodhelp.com/new-and-improved-gluten-free-foods-developed-for-patients-with-celiac-disease-2/2991</link>
		<comments>http://glutenfreefoodhelp.com/new-and-improved-gluten-free-foods-developed-for-patients-with-celiac-disease-2/2991#comments</comments>
		<pubDate>Fri, 07 May 2010 10:27:48 +0000</pubDate>
		<dc:creator>Gluten Free News</dc:creator>
				<category><![CDATA[Gluten Free News]]></category>
		<category><![CDATA[and]]></category>
		<category><![CDATA[celiac]]></category>
		<category><![CDATA[developed]]></category>
		<category><![CDATA[disease]]></category>
		<category><![CDATA[foods]]></category>
		<category><![CDATA[for]]></category>
		<category><![CDATA[glutenfree]]></category>
		<category><![CDATA[improved]]></category>
		<category><![CDATA[new]]></category>
		<category><![CDATA[patients]]></category>
		<category><![CDATA[with]]></category>

		<guid isPermaLink="false">http://mnt.to/f/3Chm</guid>
		<description><![CDATA[A wide range of gluten free cereals have been studies in detail as part of the HEALTHGRAIN project of the European Union, and their impact on product quality has been assessed. Enzyme technology, bioprocessing as well as high-pressure processing technology have been successfully applied to improve the quality, safety and nutritional attributes of gluten free cereal products. In genetically ...]]></description>
			<content:encoded><![CDATA[<p>A wide range of gluten free cereals have been studies in detail as part of the HEALTHGRAIN project of the European Union, and their impact on product quality has been assessed. Enzyme technology, bioprocessing as well as high-pressure processing technology have been successfully applied to improve the quality, safety and nutritional attributes of gluten free cereal products. In genetically &#8230;</p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>New and improved gluten-free foods developed for patients with celiac disease</title>
		<link>http://glutenfreefoodhelp.com/new-and-improved-gluten-free-foods-developed-for-patients-with-celiac-disease/2989</link>
		<comments>http://glutenfreefoodhelp.com/new-and-improved-gluten-free-foods-developed-for-patients-with-celiac-disease/2989#comments</comments>
		<pubDate>Wed, 05 May 2010 06:19:36 +0000</pubDate>
		<dc:creator>Gluten Free News</dc:creator>
				<category><![CDATA[Gluten Free News]]></category>
		<category><![CDATA[and]]></category>
		<category><![CDATA[foods]]></category>
		<category><![CDATA[glutenfree]]></category>
		<category><![CDATA[improved]]></category>
		<category><![CDATA[new]]></category>

		<guid isPermaLink="false">http://www.eurekalert.org/pub_releases/2010-05/vtrc-nai050410.php</guid>
		<description><![CDATA[( VTT Technical Research Centre of Finland ) A wide range of gluten-free cereals have been studies in detail as part of the HEALTHGRAIN project of the European Union, and their impact on product quality has been assessed. Enzyme technology, bioprocessing as well as high-pressure processing technology have been successfully applied to improve the quality, safety and nutritional attributes of ...]]></description>
			<content:encoded><![CDATA[<p>( VTT Technical Research Centre of Finland ) A wide range of gluten-free cereals have been studies in detail as part of the HEALTHGRAIN project of the European Union, and their impact on product quality has been assessed. Enzyme technology, bioprocessing as well as high-pressure processing technology have been successfully applied to improve the quality, safety and nutritional attributes of &#8230;</p>
]]></content:encoded>
			<wfw:commentRss>http://glutenfreefoodhelp.com/new-and-improved-gluten-free-foods-developed-for-patients-with-celiac-disease/2989/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>New and improved gluten-free foods developed for patients with celiac disease</title>
		<link>http://glutenfreefoodhelp.com/new-and-improved-gluten-free-foods-developed-for-patients-with-celiac-disease/2988</link>
		<comments>http://glutenfreefoodhelp.com/new-and-improved-gluten-free-foods-developed-for-patients-with-celiac-disease/2988#comments</comments>
		<pubDate>Wed, 05 May 2010 06:19:36 +0000</pubDate>
		<dc:creator>Gluten Free News</dc:creator>
				<category><![CDATA[Gluten Free News]]></category>
		<category><![CDATA[and]]></category>
		<category><![CDATA[celiac]]></category>
		<category><![CDATA[developed]]></category>
		<category><![CDATA[disease]]></category>
		<category><![CDATA[foods]]></category>
		<category><![CDATA[for]]></category>
		<category><![CDATA[glutenfree]]></category>
		<category><![CDATA[improved]]></category>
		<category><![CDATA[new]]></category>
		<category><![CDATA[patients]]></category>
		<category><![CDATA[with]]></category>

		<guid isPermaLink="false">http://www.eurekalert.org/pub_releases/2010-05/vtrc-nai050410.php</guid>
		<description><![CDATA[( VTT Technical Research Centre of Finland ) A wide range of gluten-free cereals have been studies in detail as part of the HEALTHGRAIN project of the European Union, and their impact on product quality has been assessed. Enzyme technology, bioprocessing as well as high-pressure processing technology have been successfully applied to improve the quality, safety and nutritional attributes of ...]]></description>
			<content:encoded><![CDATA[<p>( VTT Technical Research Centre of Finland ) A wide range of gluten-free cereals have been studies in detail as part of the HEALTHGRAIN project of the European Union, and their impact on product quality has been assessed. Enzyme technology, bioprocessing as well as high-pressure processing technology have been successfully applied to improve the quality, safety and nutritional attributes of &#8230;</p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>BI Nutraceuticals expands range with super fruits and gluten-free ingredients</title>
		<link>http://glutenfreefoodhelp.com/bi-nutraceuticals-expands-range-with-super-fruits-and-gluten-free-ingredients/2980</link>
		<comments>http://glutenfreefoodhelp.com/bi-nutraceuticals-expands-range-with-super-fruits-and-gluten-free-ingredients/2980#comments</comments>
		<pubDate>Tue, 27 Apr 2010 14:36:10 +0000</pubDate>
		<dc:creator>Gluten Free News</dc:creator>
				<category><![CDATA[Gluten Free News]]></category>
		<category><![CDATA[and]]></category>
		<category><![CDATA[bi]]></category>
		<category><![CDATA[expands]]></category>
		<category><![CDATA[fruits]]></category>
		<category><![CDATA[glutenfree]]></category>
		<category><![CDATA[ingredients]]></category>
		<category><![CDATA[nutraceuticals]]></category>
		<category><![CDATA[range]]></category>
		<category><![CDATA[super]]></category>
		<category><![CDATA[with]]></category>

		<guid isPermaLink="false">http://www.nutraingredients-usa.com/Industry/BI-Nutraceuticals-expands-range-with-super-fruits-and-gluten-free-ingredients</guid>
		<description><![CDATA[Quinoa is increasingly being touted for gluten-free applications, and is now being offered in whole seed or powder form for use in breads, pastas, cereals by the Californian company. The ancient grain is said to be rich in protein, fiber, and micronutrients like iron and folate.]]></description>
			<content:encoded><![CDATA[<p>Quinoa is increasingly being touted for gluten-free applications, and is now being offered in whole seed or powder form for use in breads, pastas, cereals by the Californian company. The ancient grain is said to be rich in protein, fiber, and micronutrients like iron and folate.</p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
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		<title>Dark Chocolate, Milk Chocolate, White Chocolate are all Good and Delicious!</title>
		<link>http://glutenfreefoodhelp.com/dark-chocolate-milk-chocolate-white-chocolate-are-all-good-and-delicious/2978</link>
		<comments>http://glutenfreefoodhelp.com/dark-chocolate-milk-chocolate-white-chocolate-are-all-good-and-delicious/2978#comments</comments>
		<pubDate>Sun, 25 Apr 2010 03:54:31 +0000</pubDate>
		<dc:creator>Gluten Free News</dc:creator>
				<category><![CDATA[Gluten Free News]]></category>
		<category><![CDATA[all]]></category>
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		<category><![CDATA[delicious]]></category>
		<category><![CDATA[good]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[white]]></category>

		<guid isPermaLink="false">http://www.goarticles.com/cgi-bin/showa.cgi?C=2820485</guid>
		<description><![CDATA[From the Olmec Indians, the Mayans, Aztecs, Milton Hershey to Willy Wonka, we all know that <a href="http://www.myallergyfriendlyfoods.com">chocolate</a> is delicious.  Most of us enjoy th...]]></description>
			<content:encoded><![CDATA[<p>From the Olmec Indians, the Mayans, Aztecs, Milton Hershey to Willy Wonka, we all know that <a href="http://www.myallergyfriendlyfoods.com">chocolate</a> is delicious.  Most of us enjoy th&#8230;</p>
]]></content:encoded>
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