Wednesday, December 14, 2011

Toss Your Toaster Exclusive Preview

 



January 13 UPDATE: More Ways to Enter!
Get Bonus Entries by letting your Facebook friends know about the Exclusive Preview!
You can either send them a message and/or post on your wall. Every time you click and Send or Share using the buttons on the contest page, you'll be presented with a box to submit your email for a bonus entry.

What's the Prize?
4 of our new products shipped to your door.

No Really What's the Prize
You'll have to win to find out. (but you won't need your toaster :)


February 29, 2012

Contest is now closed.
Thanks for participating.



Official Rules
  • Draw Period Closes February 29, 2012 at 12:01pm MST
  • First Draw Date: December 19, 2011
  • 20 winners a week will be chosen at random from all entries.
  • Entries will also be accepted by sending an email to info@kinnikinnick.com with "Toaster Contest Entry" as the subject. By submitting an entry via email you agree to be bound by these official rules.
  • Winners will be contacted by email or Twitter direct message (if entry is Twitter based)
  • Winners must respond within 72 hours of winning notification
  • Odds of winning this contest are determined by number of entries
  • Prize includes cost of shipping to a single physical address in the US or Canada. PO boxes can not be used
  • Winners are not eligible for subsequent draws during this draw period
  • Email entrants will be placed on our emailing list to receive updates and news. Email addesses are never sold or shared with 3rd parties. Entrants may opt out of these mailings at any time.
  • NO PURCHASE NECESSARY
  • A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING
  • ALL FEDERAL, PROVINCIAL, STATE, LOCAL, AND MUNICIPAL LAWS AND REGULATIONS APPLY
  • Prizes are non-transferable and non-exchangeable
  • No substitution or cash equivalent will be made
  • Void Where Prohibited by law
By entering this draw you agree to be bound by these rules.

Disclaimer:

This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook or Twitter. Entrance information is provided solely to Kinnikinnick Foods Inc. and not to Facebook or Twitter. Entrant agrees to completely release Facebook and Twitter from any and all liability in the running of this promotion.
Sponsor: Kinnikinnick Foods Inc, 10940-120 St. Edmonton, AB, CA T5H3P7

Friday, December 9, 2011

3 New Mixes Available for the Holidays

Gingerbread Cookie Mix Suggested Serving


We're pleased to announce the addition of 3 new mixes to our lineup of great Gluten Free products.

As of today, gluten free Gingerbread Cookie Mix, Sugar Cookie Mix & Crepe Mix are available online and in our Edmonton Retail store. These mixes are also dairy free & nut free. This is a trial launch and as such, these products will be available only directly from us. Next year, we hope to have these items in distribution as seasonal items.if demand warrants. These mixes are $4.99 for 454g/16oz package. Visit our website for full details including ingredients and nutritional information. 



Sugar Cookie Mix Suggested Serving
Crepe Mix Suggested Serving

Thursday, December 1, 2011

Kinnikinnick Foods Receives Kosher Certification


Leading Provider of Allergy-Friendly Baked Goods and Snacks Now Verified OU Kosher Pareve

Edmonton, Canada - December 1, 2011
Kinnikinnick Foods, North America’s leading manufacturer of gluten-free baked goods and snacks, today announces that its company facilities, and an extensive list of products, are certified OU kosher pareve by the Orthodox Union.

Kinnikinnick runs the largest, dedicated gluten free, dairy free and nut free facilities in North America.  Both plants have been through the rigorous certification program under the supervision of the Kashruth Division of the Orthodox Union.  By making all of its products in house, Kinnikinnick can ensure all of its baked goods and snacks are safe from cross contamination. The OU certification means that those people with special dietary concerns that follow a Kosher diet now have access to a far greater variety of high quality items. 

The OU symbol will begin rolling out on Kinnikinnick’s packaging beginning this December.

Products that are certified Kosher include Kinnikinnick’s All Purpose Flour Blend, Angel Food Cake Mix, Blueberry Muffins, Chocolate Dipped Donuts, White Sandwich Bread, Pizza Crusts, S’moreables Graham Style Crackers, and KinniKritters Animal Cookies, to name a few. For a complete list of Kinnikinnick’s certified kosher products, click  here

Kosher foods have sustained a growth rate of 15% annually and are the fastest growing ethnic cuisine over the past five years, according to Canadian Agri-Food Trade Service. In total, more than 13% of Americans have reported specifically purchasing kosher-certified foods.

“Making our products certified kosher was a natural choice for us,” shared Kinnikinnick Foods’ President and CEO Jerry Bigam. “Since our products were already free of dairy, we received many calls asking if our lineup was kosher as well. The demand was there, our products met the requirements; we just needed to make it official.”

Kinnikinnick’s products are available for purchase online at www.kinnikinnick.comand at select natural and mainstream grocery stores throughout the U.S. and Canada.

Monday, November 21, 2011

Kinnikinnick Launches Gluten Free Personal Size Thin Pizza Crusts


EDMONTON, CANADA – Kinnikinnick Foods, North America’s leading manufacturer of gluten-free baked goods and snacks, today introduces new Personal Size Thin Pizza Crusts, which are ideal for those with special dietary needs.

Makers of the #1 gluten-free pizza crust in the retail market, Kinnikinnick’s new thin pizza crusts are easy to prepare, contain no preservatives, and are free of gluten, dairy, and nuts.
Simply pre-heat your oven to 375°, place a crust on a cookie sheet, cover it with your favorite pizza toppings, and bake for 8-12 minutes.

Light and crispy, Kinnikinnick’s new Personal Size Thin Pizza Crust is the perfect complement to the slightly thicker market favorite currently offered by the company. With this new addition, there is a pizza crust for everyone!

Jerry Bigam, President and CEO of Kinnikinnick Foods shared, “With dietary restrictions in our family, we know all too well that sometimes the hardest part of maintaining a gluten-free lifestyle is being left out of the most simple fun, like enjoying a slice of pizza. It’s a staple of social gatherings, a convenient dinner for after school, a meal many can agree on, and the perfect dish for watching a sports game. With our lineup of pizza crusts, we hope that those with food allergies will never miss out on enjoying a perfect slice of pizza again.”

Kinnikinnick’s new Personal Size Thin Pizza Crusts are available online at www.kinnikinnick.com and are just now becoming  available at select natural and mainstream grocery stores throughout the U.S. and Canada for an SRP of $3.99 per 5.3oz package.

Thursday, November 10, 2011

Some changes to how you find us online

We've made some changes which should make it a lot easier to find us online. Instead of long, impossible to remember addresses like our new

Google+ Page
plus.google.com/b/103476890982177473792/

We've taken all of our various online sections and added them to kinnikinnick.com.

Want to find us on that new Google+ page? Just go to googleplus.kinnikinnick.com.
Want to watch our live streaming event on November 15 (at 6pm mst)? just go to ustream.kinnikinnick.com.

Now you do still have to remember how to spell Kinnikinnick, :) but once you've got that down, the rest is easy.


Kinnikinnick Online
Website: http://www.kinnikinnick.com
Blog: http://blog.kinnikinnick.com
Facebook: http://facebook.kinnikinnick.com
Twitter: http://twitter.kinnikinnick.com
Google+: http://googleplus.kinnikinnick.com
iTunes Podcasts: http://itunes.kinnikinnick.com
Videos: http://youtube.kinnikinnick.com
Live Streaming: http://ustream.kinnikinnick.com







Monday, November 7, 2011

Live Streaming Gluten Free Holiday Cooking Class

 


Stress-Free Holiday Appetizers & Desserts

Watch it LIVE!!

Tuesday, Nov 15th 2011 @ 6:00pm MST


Demystify the art of whipping up fancy and elegant appetizers and desserts for the holiday season. Stress-free recipes that make it look like you fussed!

The show will be available on our UStream channel

or directly on our Facebook Page 

We'll be hosting an online chat during the broadcast on UStream so you can ask questions and we'll pass them on to the hosts.

Can’t watch the live show? Don’t worry… the show will be archived on UStream.

Monday, October 3, 2011

Great Food, Gluten Free Live Streaming Cooking Class

Tickets for the live audience sold out in minutes but you can join us for a free live streaming cooking class on Tuesday Oct. 4. We'll be broadcasting on UStream starting at 6:30 pm Mountain (8:30 Eastern).








Great Food, Gluten Free
Quick & Easy Meal Ideas with a Southwestern Flair





 

Tapas (Appetizers)
Multicultural Antojito’s
This appetizer got a little confused when crossing the border. A delicate and savory French crêpe is covered with the Southwestern mix of cream cheese, olives, green onions and spicy jalapeños before being fried to perfection. Served with a duo of sour cream and pesto dipping sauces.

South West Baked Onion Soup
The classic dish of caramelized onions simmered in our homemade broth is kicked up a notch with the subtle bite of chipotle pepper and the creamy goodness of smoked Gouda. Served with slices of golden toast.
Featuring: Italian White Tapioca Rice Bread


Plato Principal (Entrée)
Pepper Jack Chicken Cordon Bleu with Mango Cilantro Salsa
Juicy chicken breasts have been tenderized and coated in crispy Cajun spiced Panko Style Bread Crumbs. Pan fried until golden brown, they are topped with old fashioned ham, pepper jack cheese, fresh cilantro and a tangy sweet mango salsa.
Featuring: Panko Style Bread Crumbs

Santa Fe Quinoa
A simple, tasty side dish that’s high in protein and most importantly, taste. The super grain is infused with sundried tomatoes, sweet corn, and the kick of southern spices.

Savory Cheddar Bacon Buns
Everything tastes better with bacon. With gooey sharp cheddar and crispy bacon, these will be the quickest (and yummiest) buns you’ll ever whip up.
Featuring: KinniKwik Bread & Bun Mix


Postre (Dessert)
Apple Empanada’s
A hot sugar-crusted golden pastry filled with warm apples straight from the tree and smothered in a creamy caramel sauce. Paired with the cool chill of Vanilla bean ice cream.
Featuring: Pie Crust




Friday, August 26, 2011

They're Baaack. Pumpkin Spice Donuts. For a limited time only



You've hoarded them in the freezer. Rationed them. Remembered the fun times you had with them (ok, maybe going a bit too far) But you -have- waited a whole year for the return of our Pumpkin Spice Donuts and as of this morning you can satisfy your craving.

Get yours today from our Website, our Edmonton Retail Store or order toll free 1-877-503-4466

These are only available until November 30 so don't wait!






Thursday, August 25, 2011

Kinnikinnick Launches Gluten Free Pie Crusts





We are pleased to announce that we are launching a gluten-free and ready-to-fill frozen pie crust.


In addition to being gluten-free, the new pie shells are also free of dairy, tree nuts, peanuts and preservatives, making the product ideal for consumers with special dietary needs. The 100-calorie per serving pie shells can be used to deliciously mimic any traditional single crust or double crust pie.


With a suggest retail price of $4.99, each package of Kinnikinnick Pie Crusts contains two 8” pie shells and will be available starting in September at health food and traditional grocery stores in both the United States and Canada. A variety of recipe ideas for working with the pie crust can be found on the recipes tab of the Kinnikinnick website, www.kinnikinnick.com.



Jerry Bigam, President & CEO of Kinnikinnick, knows that dietary restrictions can make satisfying simple cravings a challenge: “We hope that with our ready-to-fill crusts, baking gluten, dairy and nut-free is fun, delicious, and easy as pie.”

Direct customers please note: Because pie crusts are sold frozen & uncooked, they will not be available through our home delivery program

Tuesday, July 26, 2011

The Summer Pancake Breakfast - Gluten Free Style




At Kinnikinnick, we always say that ‘Gluten Free Has Never Tasted So Good.®

Never was this truer than during the month of July, when Kinnikinnick was able to participate in two awesome gluten free pancake breakfasts across the city. On July 21, we were invited to participate in the Mayor’s Pancake Breakfast held at Churchill Square. As an alternative to the regular offerings, we served yummy gluten free pancakes & Grimm’s Farmers Sausage to 300 hungry people!

The following is an example of some of the great feedback we received.
"When I found out through Twitter that Kinnikinnick was going to be making gluten free pancakes during the Capital Ex Pancake Breakfast, it was a pure joy to hear!  Finally, I was able to take part!  I met with some coworkers early, and without concern over the food that was going to be served, we sat in Churchill Square and shared in an amazing breakfast together!  I loved the fact that I overheard a guest ask why they didn't have both regular and gluten free in the same spot, and one of the servers explained that it was about cross-contamination... that having food prepared by a company who understands the importance of not only the product, but the preparation, means that you can eat the food with confidence... which is something that we don't always get the chance to do when we eat out."



Not to be forgotten, the Edmonton Chapter of the Canadian Celiac Association held their annual Gluten Free Pancake Breakfast on July 23rd at the Kinnikinnick facilities. This gluten-free feast included all-you-can-eat pancakes, Grimm’s Farmers Sausage, mini muffins, grilled cinnamon buns, mini lemon tarts, Tim Horton’s coffee, and juice! Over 475 people attended this wonderful event, making it the best year yet!



Huge thanks go out to all the amazing volunteers who helped make these two events such a big success! We couldn’t have done it without your help!

Wednesday, April 13, 2011

Kinnikinnick Introduces New Mix Packaging and Expanded Availability



Today, we are introducing a completely revamped packaging design for our line of gluten-free baking mixes.

The new red and white packaging boxes (a colorful change from the white bag previously used) features clear and compelling baked food images along with prominent text highlighting the name of the product and the company’s “Gluten Free has never tasted so good” tag line.

The new packaging also features distinct “Dairy Free” and “Nut Free” designations to help consumers following a restricted diet make the most informed possible food purchasing choices.


Pancake & Waffle Mix
This mix was the winner of Every Day with Rachael Ray magazine’s March 2011 gluten-free baking mix taste test and is our most popular mix.

Angel Food Cake Mix 
This one of the only gluten-free angel food cake mixes on the market and the only one in wide distribution.

Chocolate Cake Mix
As a recent review on Amazon said "This is simply THE best Gluten-Free chocolate cake mix, period. Light, fluffy. I make cupcakes for the kids in my son's class for his birthday, and they tell me, "Mrs. Hammer, these are the BEST we've ever had." They have NO idea they are GF. Rich, chocolatey goodness!!"

White Cake Mix
Not to be outdone, our White Cake mix gets raves reviews on Amazon as well "I used to bake everything from scratch so I was reluctant to use a mix. This cake is the closest thing to my best scratch cakes I have found yet. It is not grainy or gritty tasting at all. I usually make cupcakes and freeze them even with the icing and when I want something sweet or it's someones birthday I can have my cake and eat it too!"

Kinni-Kwik ® Bread & Bun Mix
This is the easiest bread & bun mix on the market. Just add water & mix for 2 minutes and you're ready for the oven.

All Purpose Flour Blend Mix  
This was formerly called All Purpose Celiac Flour. It's a great replacement for regular wheat flour in most of your favourite recipes. From breads, to cookies, to gravy this mix does it all.

All mixes have a suggested retail price of $4.99 except the Kinni-Kwik which is $5.99 

Perhaps the best part of this announcement is that this means that all of our mixes have been picked up by our distributors and will be in wide distribution across North America as early as May 1, 2011. Watch your local stores shelves! The new mixes are available from our website right now.

Allergy Note: All new mixes are labelled May Contain Traces of Eggs & Soy. All mixes are made using the same filling equipment and while we do, follow allergen protocols we cannot guarantee these items are egg or soy free.

Note for customers who have been buying mixes and ingredients directly from us or smaller specialty stores. Due to changes in the way we package our mixes, we are unable to offer any ingredients or smaller volume mixes for sale at the present time. We hope to be able to bring these back once we have completed a few months production of the 6 new mixes.


Friday, March 25, 2011

I Found My Thrill - in a Blueberry Donut

It's that time again! Spring is here (officially at least, it's still snowing here) and to celebrate we're announcing our new seasonal donut flavour - Blueberry!


Loads of jumbo blueberries with an all natural blueberry glaze (no artificial colours or flavours in this one!)


Just like our previous seasonal donuts, this is only available on our website or by calling toll free 1-877-503-4466

These will be available for ordering and in our retail store on April 1! (and I ain't foolin')


Thursday, March 24, 2011

Kinnikinnick Donuts a Snack Spy Healthy Choice


First For Women Magazine has once again picked a Kinnikinnick product as a healthy snack choice.  The April 2011 edition highlights Kinnikinnick donuts as "chocolatey gems" with just 6 grams of non-hydrogenated fat as compared to the alternative of 20g's of fully saturated fat and HFCS.


 Kinnikinnick Donuts FTW!

Available from our website  and retailers throughout North America.


Wednesday, March 9, 2011

(Gluten Free) Batter UP!

Living here in northern Alberta where we're still in the -20c's it's hard to imagine that in some places, spring is underway. What does spring mean to millions of North Americans? Baseball! Now I have to admit that I'm not a fan of watching baseball on TV. I'm more of a hockey fan (maybe it's the -20 in March thing?) But I have liked -going- to baseball games. There's something great about sitting with friends in the stands on a warm summer day, having a beer and eating a hot dog. The game itself? Well, I'm not a fan of any one team (not since the Montreal Expos moved south), so the game was more of an excuse to hang out.

Dodger Stadium Image Courtesy Wikimedia Commons

You may notice I said I -have liked- going to baseball games - in the past. Since I'm not a huge fan of the game itself and I'm gluten free, a trip to the ballpark without the beer & the hot dogs just hasn't been appealing.

You may have been to the ball parks that had a gluten free kiosk last year, but there weren't many of them. That's all about to change. Kinnikinnick is pleased to announce that we are working with Levy Restaurants to help bring gluten free to over 170 stadiums, parks, zoos and other public facilities in the U.S. starting immediately. Levy provides catering services to these locations and has recognized the need to provide gluten free options to patrons of these venues.

The first few locations lined up in the system are:
  • Qwest Field - Seattle, WA
  • WaMu Theater - Seattle, WA
  • Scottrade Center - St Louis, MO
  • United Center - Chicago, IL
  • Ravinia Park performing arts facilities - Highland Park, IL
  • Lincoln Park Zoo- Chicago, IL
  • Toyota Park  - Bridgeview, IL
  • Arlington Park - Arlington Heights, IL
Update March 25, 2011
  • Philips Arena, Atlanta, GA
  • Toyota Center, Houston, TX
  • Toyota Park,. Bridgeview, IL
  • Qwest Center, Omaha, NE
  • Chase Field, Phoenix, AZ
  • St. Paul River Centre, St. Paul, MN
Update March 27
  • Nationals Park, Washington DC
Update March 29
  • Time Warner Arena, Charlotte, NC
  • Raymond James Stadium, Tampa, FL
  • U.S. Cellular Field, Chicago, IL 
Update April 13
  • American Airlines Arena - Miami, FL
  • Amway Center - Orlando, FL
  • American Airlines Center - Dallas, TX
  • Wrigley Field, Chicago, IL
IMPORTANT: We don't have any information on actual daily availability at these locations. Some locations may not offer GF items at all events. Please call the venue to make sure GF items are available when you visit.
          Details on what products will be available and where, are yet to be announced. I can say for sure that I'll be able to get a Kinnikinnick Hot Dog Bun and probably a GF beer next time I go to a game at Dodger Stadium. We'll be adding more locations to the list in the coming months. Watch Twitter and Facebook for more updates.

          Let's Play BALL!

          Wednesday, February 16, 2011

          It's not easy to be a high performance athlete & gluten intolerant

          Matt Jensen
          We'd like to welcome our first ever guest blogger, Matt Jensen. Matt is a 32 year old rower based in Victoria, BC. He has been a member of the Canadian national rowing team since 2003, with 7 international medals. He is a 5 time Canadian Champion and most recently he won a bronze medal at the 2010 World Rowing Championships in New Zealand.

          I was approached by Jay Bigam of Kinnikinnick a few weeks ago to write a blog post about the challenges I face as an Athlete and being gluten intolerant. The greatest thing about being asked was the fact it all stemmed from me posting a tweet about how much I enjoyed the Kinnikinnick pancakes one morning, amazing how social media can connect people. As you can see I say I’m gluten intolerant and not a celiac. 


          My issues with gluten actually started in the Summer of 2008, I am not sure what set it off, but all I remember is getting ill after eating pasta and then the following week getting sick again after having pasta again. I then realized that every time I had gluten I was getting an upset stomach, flushed face and just overall lethargic feeling for many days. I feel I need to give a bit of background info of my 2008 rowing season, just so the rest of my post makes sense. As you are aware, 2008 was the last summer Olympics and I was training hard to prepare for the Olympics. In the end I was not selected to be in an Olympic boat however I was in a good position to be a spare. After my first International race of the season I was starting to have back issues which ended up with me having a disc bulge in L4-L5, which ended my rowing season. So I am not sure if it was my sudden decrease in training that ended up with me having issues with gluten, or just another thing that was tacked onto things that could go wrong in 2008. This back injury did not go away as quick as I wanted it to and in the end I missed all of the 2009 season. This leads up to this past season, 2010, which was my first season training on a gluten limited diet.


          Rares Crisan & Matt Jensen with Bronze Medals; New Zealand 2010
          At first there were no real issues since most of the time I am based at home and had a really good routine of what I needed to eat to fuel my training. At this point I feel I need to describe typical training for a national team rower -  in a week we have 19 sessions, 2 hrs per session, with one day off, so have a caloric need of 4000-6000 per day. Optimal food is a major component to fuel this training and an important part of our success. So when things you eat are causing you to not perform at your best, its a major problem. Once I got back into training full time I was starting to realize that what I was eating was not giving me the energy I needed. And this is where Kinnikinnick became a vital part of my training. I am not sure if I just ignored the options of what was available to me for gluten free products, or the fact that the grocery store where I shopped did not carry a wide range of products. I just happened to visit another store one day that had a big selection of Kinnikinnick and where I found my covenant pancake mix. I think it is the simple things in life that make it great, and pancakes are one of these things. I can tell you that where ever I travel in the world, I take a bag with me just in case there are no good options for me.

          This leads me into talking about traveling, which is by far the hardest part. First there is the issue of having to travel for up to 24hrs some times to reach our destination. This is when I realized that if I did not pack enough food, I was going to have issues finding enough food in the airport. The second issue is that we have our meals supplied to us at whatever hotel we are staying at, so this means breakfast, lunch, and dinner. This year my travel included Italy, Slovenia, Switzerland, England, and New Zealand. We do have nutritionists that do supply hotels with recipe ideas, however sometimes they don’t really listen or they just put a bowl of plain white rice out every night. I make due with what I get, however, I found out on my first trip that I was missing deserts and treats. So for all other trips I made sure to stock up on some Kinnikinnick snacks before I left Canada. You are probably wondering why deserts mean so much to me, I forgot to mention I’m a lightweight rower, this means we have to make a weight limit, therefore food is limited before racing and snacks/deserts are something that help satisfy those food cravings. Not all countries are the same, for instance England has an amazing selection of gluten free products and are reasonably priced. Then you have places like Italy and Slovenia, where I just resort to eating chocolate due to limit selection or ability to distinguish which products are gluten free. The third issue I encountered was what to do on race day. My usual routine was to pack some buns from the hotel and then put honey or Nutella on them. I remember my first race back and realizing how much these little routines can really affect performance. I now eat gluten free bars or have a piece of fruit.

          I hope the above gives you a bit of insight into the trials and tribulations that affect athletes that are gluten intolerant. To be honest with you, being sensitive to gluten has been a good thing. Not only does it make me eat healthy food, it has made me more conscious of what makes me be at my best for training and racing. This week was actually pretty important since it was when they revealed the schedule for the 2012 Olympics. To most this means nothing, but to us athletes it puts a date on when all that hard work comes to fruition. I hope all goes well and that I can be standing on the podium with that Canadian flag wrapped around me and singing the national anthem. I’d like to thank Kinnikinnick for the opportunity to write this blog post and for being a great supporter of gluten free diets.

          Matt & the rest of Canada's Lightweight Men's rowing team are trying to break the World's Record for the Fastest 100Km Indoor Rowing Machine Team. They are holding a fund raiser in conjunction with this attempt. For more information on how to donate and support our Canadian Rowers click here. You can pledge online here


          Tuesday, February 15, 2011

          Tenley Molzahn from the Bachelor Joins Kinnikinnick at Expo West

            TV Personality and America’s sweetheart, Tenley Molzahn, will be at Natural Products Expo West, the world’s largest natural, organic and healthy products trade show, at the Anaheim Convention Center, March 11th from 11:30 a.m. to 3:30 p.m.
          A former dancer who maintains a healthy and active life, Tenley turned to eating a gluten-free diet after years of dealing with health issues:

          Tenley Molzahn
          Photo Credit: Vanessa Preziose
          “After years of being sick, in and out of doctor’s offices, and all kinds of tests and misdiagnoses, I found out the problem was gluten. Gluten had been poisoning my body for years. Today there is a lot more knowledge and research out there, but because of my own rough journey trying to discover what was wrong with me, I care to bring awareness to others about the choice of living a gluten free lifestyle, hoping to help others put an end to their discomfort as well,” Tenley commented.

          She will be at Kinnikinnick’s booth (#2482)  fulfilling her passion to create awareness for the gluten-free lifestyle and sharing gluten-free eating tips and advice. Please note: Entrance to the Exhibit Hall is limited to registered attendees of Expo West only.


          Update: March 25
           Video of Tenley & Dr. Ward Bond




          Monday, January 24, 2011

          Valentines Box o’ Chocolate Contest

          It's contest time! This is the first one we've ever had here at the blog and we hope to do more. February is synonymous with chocolate so we're calling our first contest the:

          Valentines Box o’ Chocolate Contest

          It’s not a boring box of chocolates; it’s a box of everything we make with chocolate in it.

           We have 2 prizes consisting of 1 package each of:

          Chocolate Dipped Donuts
          Chocolate Vanilla KinniTOOS Sandwich Crème Cookies
          Fudge KinniTOOS Sandwich Crème Cookies
          Montanas Chocolate Chip Cookies
          JB Brownies
          Chocolate KinniKritters Animal Cookies
          Chocolate Cake Mix
          Chocolate Cookie Crumbs

          (and we’ve thrown in a package of our Pumpkin Spice Donuts & our I ♥ Cinnamon-Apple Donuts just for fun)

          Approximate Value $50

          Mandatory Entry: Leave a comment here on the blog– To protect you from spammers, please leave your email address in the following format

          myname_gmail_com

          replace all .’s and @ with _

          Example:

          I’d like win this contest. I love Kinnikinnick. My email is info_kinnikinnick_com

          Extra Entries:  You can get extra entries by doing one or all of the following. Please leave a SEPARATE comment for each additional entry.

          1. Follow gf_insider on Twitter twitter.com/gf_insider and post a comment here with your formatted email address saying you have followed us (or are already doing so). You can only do this once
          2. Follow this blog The Gluten free Insider via Google Friend Connect insider and post a comment here with your formatted email address saying you have followed us (or are already doing so) You can only do this once.
          3. Tweet this:

          I’m entered to win the @gf_insider Kinnikinnick Box o’ Chocolate Valentines Giveaway http://bit.ly/hAf2Fg #giveaway #gf 

          You can re-tweet this once a day. You must come back to the blog and post a link to your tweet in a new comment here with your formatted email address each time.

          4) "Like" our FaceBook Fans page and post a comment here with your formatted email address saying you have "liked" us (or are already doing so) You can only do this once

          Contest Rules:


          • This giveaway is open to residents of Canada and the USA. Not valid where prohibited.
          • Contest begins on January 24, 2010 and will end on February 8, 2010 at 9 pm. 
          • Winners will be chosen at random from all entries.
          • The winners will be announced  here and notified via email. 
          • Winners must respond within 48 hours to claim.  If prize is not claimed in the allotted time, another eligible entry will be chosen. 

          UPDATE: Contest is now CLOSED. Winners have been notified by email and have 48 hours to contact us.


            Congratulations to our winners; Bo from Etobicoke, ON and Karoline from Fair Lawn, NJ. We hope you enjoy your prize!

            Friday, January 21, 2011

            Waffling on Breakfast, Lunch & Dinner



            The Waffle. Texture alone raises it to satisfaction levels that surpass the pancake. Sure, French toast is yummy, but hey, it’s just a stack of bread on a plate. The waffle may indeed lie alone atop the tasty breakfast hierarchy.


            The waffle first burst onto the scene in 14th century England as thin, crisp wafers. Waffles eventually became so popular that King Charles IX of France had to impose regulation in order to keep vendors from clashing on the street. North America saw its first waffle in 1620, introduced by pilgrims. Thomas Jefferson actually brought a waffle iron from France which gave way to waffle parties, a popular event in the 18th century.

            With so much culture, texture and taste, why only enjoy them for breakfast? Hoorray for Waffles - All Day Long



            Breakfast


            As Easy As It Gets: Kinnikinnick Cinnamon and Brown Sugar Homestyle Waffles toasted & topped with apples, bananas or strawberries, yogurt or syrup.

            Original Waffle Egg in the Hole
            Defrost a Kinnikinnick Original Homestyle Waffle for 10 seconds in the microwave. Use a small juice glass or a knife to cut a hole in the centre of the waffle. Melt 2 tblsp butter or margarine in a skillet. Add waffle to pan and crack an egg into the hole. Fry until egg begins to set. Flip and continue frying until egg is desired doneness. Tip: fry the circle you cut out at the same time and use it to dip into the egg yolk.

            To Go:
            Original Waffle Fried Egg Sandwich – Toast and add egg & cheese. Tip: For a to-go sandwich, cook the yolk hard.

            Cinnamon and Brown Sugar Waffle Nutella Sandwich - Toast and spread with Nutella. Substitute peanut butter and other nut butters. For nut free folks, try Sunbutter or NoNuts peabutter.

            Lunch


            Waffle BLT Sandwich (waffles and smoky bacon? Mmmm)
            2 toasted Kinnikinnick Original Homestyle Waffles, 2 slices cooked maple smoked bacon,1 leaf lettuce, 1 tomato slice, mayo salt & pepper to taste. Tip: to quickly cook bacon, place between 2 sheets of paper towel on a plate and microwave for 3 minutes on high.

            Waffle Monte Cristo
            2 Kinnikinnick Original Homestyle Waffles
            1 egg beaten with 2 tblsp milk & dash of salt & pepper
            1 slice chicken or turkey
            1 slice Swiss or Gruyere cheese
            Mayo & Mustard

            Assemble Waffles, meat, cheese and mayo/mustard into a sandwich. Secure with toothpicks. Dip in beaten egg mixture. Fry on medium high in butter or margarine until cheese is melted. Don't forget to remove the toothpicks :)


            Dinner

            Breakfast for Dinner
            Original Homestyle Waffles toasted, gluten free sausage and eggs


            Chicken and Waffles.
            (Never heard of Chicken and Waffles? Most sources point to the Wells Supper Club in Harlem as the first restaurant to serve them. They started selling the chicken and waffles dish to late-night patrons of their club in 1938 "as it was too late for dinner and too early for breakfast" *)

            Buttermilk Waffles:
            2 cups Kinnikinnick Pancake & Waffle Mix
            1 egg
            1 cup buttermilk
            3 tblsp vegetable oil
            Water

            Combine all ingredients and mix well. You may need to add a bit of water to thin batter. Use your waffle iron directions for bake cycle.


            Chicken*:
            1 broiler/fryer chicken, cut into 8 pieces
            2 tablespoons kosher salt
            2 tablespoons Hungarian paprika
            2 teaspoons garlic powder
            2 cups low fat buttermilk
            2 teaspoons cayenne pepper
            Kinnikinnick All Purpose Celiac Flour (for dredging)


            According to Mike you must use “Crisco!!!!  (NO substitutions!  Crisco makes or breaks this recipe!)”

            Place 8 chicken pieces into a covered container and cover chicken with buttermilk. Lid and refrigerate for 12 to 24 hours.

            Slowly melt enough Crisco (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or HEAVY fry pan. Once the shortening liquefies, begin to raise the heat up to 325 degrees F.

            Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Generously season chicken with this mixture. Dredge chicken in GF flour mixture - be sure to shake off excess.

            For Extra Crispy
            Kinnikinnick Panko Style Bread Crumbs
            2 eggs beaten
            Dip floured chicken in egg and dredge in Panko

            Place chicken SKIN SIDE DOWN into the pan. Put thighs in the middle, and breast and legs around the edge of the pan. The oil should come about half way up the pan. Cook chicken until golden brown on each side, roughly 10 to 12 minutes per side. The internal temperature should be around 180 degrees.

            Drain chicken on a rack over a sheet pan. DO NOT drain by setting chicken on newspaper, paper towels or brown paper bags.

            If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

            Top waffles with chicken. Serve with chicken gravy or maple syrup. The choice is yours :)


            Dessert

            Waffles & Ice Cream
            Toast Cinnamon & Brown Sugar Waffles. Top with vanilla bean ice cream, candied pecans and pure maple syrup (you’ve just -got- to use real maple syrup.)

            Baked Brie en Waffle

            3 defrosted Original Waffles cut into triangles (corner to corner)
            1 small wheel of brie cheese
            ¼ cup apricot or raspberry Jam
            ½ cup sliced almonds

            Preheat oven to 375F Arrange waffle triangles in a circle (like a pinwheel) on a baking sheet. Brush with melted butter.

            Split brie down middle so you have 2 thinner wheels. Place 1 half of brie on the waffles, cut side up. Spread with a thin layer of jam. Top with ½ the almonds. Place the other half of the brie cut side up on top of the almonds, spread the remaining jam on the brie and top with the remaining almonds. Bake 8-10 minutes until brie begins to soften. Remove from oven and let rest for 5 minutes.


            Do you have a favourite use for Waffles? Let’s hear about them in the comments.



            * Adapted from Macaroni Mike's Fried Chicken and Waffles (republished under Creative Commons Attribution-Share Alike 3.0 License)

            Wednesday, January 12, 2011

            Clearance Centre Now Open

            We are pleased to announce the launch of our new Clearance Centre on our website.

            Throughout the year, we often find ourselves with what is known as "short dated" and "run end" product. Short dated product is product that is still is within its best before date, but too close to the date for us to sell to our distributors. Run End products are partial cases left over at the end of a product batch. We end up with a freezer-full of odds and ends. Our solution is to offer these cases to our direct customers at a minimum 25% discount.

            To Shop, just click the Clearance Centre tab in the Product Category list on the website or click here to go there directly.

            Clearance Centre Terms
            • All items are sold While Quantities Last. Quantities listed on website may be innaccurate. Available quantities are updated once a day.
            • Clearance Items are Overstock or Short Dated
            • Short Dated means the product is closer to the Best Before date than our Distributors will allow. This is usually 6 or 8 months before expiry but may be shorter.
            • These products may be previously frozen. You should freeze them when you receive them.
            • Products are sold in Full Cases Only. No mixing of product in a case.
            • Product is sold as-is. No refunds or reships unless damaged.
            • All Sales Final.
            • $200 limit imposed by US customs still applies to US orders.
            • Standard shipping rates apply
            • Not available to commercial customers