Can I get a Woot Woot for the gluten-free community?
C’mon…let me hear it.
And that my friends is the sweet sound of a small victory.
See…we are making a difference in our gluten-free corner of the world.
Rachael Ray has issued an apology for calling gluten-free eaters picky and for using cornflakes in a gluten-free recipe.
Here is the official apology:
Dear Gluten Dude,
Thank you for your note about the “Make Over Your Dinner Party” feature in the March 2013 issue. In retrospect, the use of the word “picky” was unfortunate. We should have distinguished more clearly between selective eaters and those who are gluten-free for health reasons. Our intention was not to make light of any health condition or allergy.
Our editorial staff — which includes people with celiac disease — aims to be especially vigilant when recommending recipes and products as gluten-free. Starting in our January/February issue this year, we even added the “Gluten-Free” category to our recipe index, another effort to recognize and meet the needs of gluten-free cooks.
In regard to the Cornflake Chicken Cordon Blue recipe, we are aware of the fact that Kellogg’s Corn Flakes contain gluten. We developed this recipe using gluten-free cornflakes — as a matter of fact, several brands make gluten-free varieties, including Arrowhead Mills and Erewhon. Because of an editing error, the specification “gluten-free” was removed from the cornflakes in the ingredients list. We regret the mistake and are running a correction in our next issue. In the future, we will be sure to indicate when an ingredient should be gluten-free.
Thank you again for bringing this issue to our attention.
The Every Day with Rachael Ray Team
Was it written by corporate lawyers? Probably.
Do we have a long ways to go? Absolutely.
But small steps baby…I’ll take it.