January 2011

Wanted to extend a huge THANK YOU to Steve King and Johnnie Putman of WGN Radio 720 for inviting Bill and me back to the studio last night.  We had a wonderful night of talk on celiac disease, answering listener questions and indulging in some home-baked, gluten-free treats. It was such a pleasure seeing the two of them once again. We are already excited for our next visit.

If you would like to listen to the broadcast in its entirety, go to www.wgnradio.com/shows/stevejohnnie . Once onto the website, click on uncut podcasts on the pull-down menu. The broadcast  is presented in three parts. Would love feedback, so let me know what you think!

You can also link directly to the broadcasts (and even download them) here:

Part 1
Part 2
Part 3


Steve King and Johnnie Putman were kind enough to invite us back for more celiac banter. If you would like to tune in, we will be on 720  WGN Radio, starting at midnight on the 25-26th of January.  Look forward to hearing feedback from all of you who have the opportunity to listen.

Thank you!


Short but sweet. Just read today that 700 Subway chain stores in Texas are testng out a gluten-free alternative to the regular Subway bun. The gluten-free roll is made of egg whites, corn starch and tapioca. To top off your gluten-free sandwich  is a tasty gluten-free brownie made of potato starch, cocoa and sugar. It is great to see another gluten-free chain opening their eyes to the ever-expanding number of gluten-intolerant individuals. I believe they also see the ever-expanding wallets of those at Betty Crocker and General Mills (of gluten-free Bisquick fame) who reeped the benefits of offering gluten-free alternatives. Whatever the reasoning behind the venture, those of us gluten-free will revel in the rewards. Let’s just hope they controlled for contamination by using a dedicated/pans to bake in. I will look into the safety issue and get back to everyone in another post.

 If you would like to read more on the Subway introduction of gluten-free alternatives, go to