Is Gluten Your Kryptonite?: 2013

Desserts and decorated cakes are my specialty. My decorating skills were honed at the Wilton School. I took classes with Colette Peters to learn how to work with fondant and gum paste.

Director Sandy Folsom taught me how to create realistic edible roses. Master sugar artist, Jing Palasique, taught me how to create lovely flowers from chocolate clay. Chocolatier, Pam Vieau taught me to how to temper and mold chocolate. School coordinator, Lorena Frias-Hernandez, taught me how to decorate cookies, that are too beautiful to eat. I apply my skills to gluten free desserts.

Trends in cake decorating are always interesting so I am sharing photos from the latest show to fuel your imagination. The theme for this show was, Alice in Wonderland. Theme cakes were entered in competition recognized for grand design and workmanship.

Fondant covered wedding cakes still reign supreme.

Color is king.

When it comes to romantic elegance, no one does it better than the Knock Shoppe, in Westfield Wisconsin. Their lighted creations are stunning!

Winter wedding cakes, decorated with spring flowers, always seemed odd to me, so I created Winter World of Love. This cake is covered in snowflakes. Timeless elegance never fades.

Gluten-Free Should Mean Gluten-Free

By Michael R. Taylor, Deputy Commissioner for Foods and Veterinary Medicine at the Food and Drug Administration

Thanks for your petition. The Food and Drug Administration is a science-based, regulatory public health agency, and as we make determinations on food labeling, we take time to ensure the final standard is the right one.

We're pleased to share that on August 5th, 2013, the Food and Drug Administration published the final rule defining the term "gluten-free" for voluntary food labeling, setting an enforceable standard that will benefit people with celiac disease, as well as those with gluten sensitivity.

Manufacturers that use "gluten-free" on their food labels must ensure their foods are either inherently gluten free, or do not contain an ingredient that is:

a gluten-containing grain (e.g., spelt wheat);
derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or
derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food.

Also, any unavoidable presence of gluten in the food must be less than 20 ppm.

Manufacturers have one year to implement this rule, meaning all manufacturers using a "gluten-free" claim must ensure their labeling is in compliance with the final rule by August 5th, 2014.

It's important to note that many foods currently labeled as "gluten-free" may already meet the new federal definition, but this rule will ensure greater consistency in labeling – and that's good news for consumers.

Learn more about the new standards here.

Tell us what you think about this response and We the People.

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