This page is provided to inform you that our products are Wheat free and gluten free. This page also contains information regarding Celiac Disease. The Kitchen Table Bakers' Hand Made All Parmesan "Gourmet Wafer Crisps" have been accepted, endorsed and or approved by the following associations, groups and periodicals: The Celiac Sprue Association (CSA) (approved)
The Gluten Intolerance Group (endorsed in the Winter 2005 Edition of their quarterly news magazine (See review).
The Feingold Association (accepted on and published on their website).
Gluten Freeda (See review)
Sully's Living Without Magazine (See Review)
SupermarketGuru.com (See Review) Celiac Disease & the prevalence of celiac disease
Celiac disease is the most common genetic disease in Europe. In Italy about 1 in 250 people and in Ireland about 1 in 300 people have celiac disease1. A University of Maryland study of over 13,000 subjects demonstrated the prevalence at 1 in every 133 Americans have celiac disease. This study was released in February 2003. Celiac disease is most common in whites, but has been diagnosed in Asians from India and Pakistan. It is rarely diagnosed in Japanese, Chinese or Africans. Because of the genetic component of the disease, it is found in 5 to 15 percent of siblings and offspring of celiacs. There is a 70 percent concordance among identical twins. Footnotes
1 NIH Publication No. 02-4269 October 2001 For More Information
American Celiac Society -- Dietary Support Coalition
P.O. Box 23455
New Orleans, LA 70183
Phone: (504) 737-3293
Fax: (504) 737-4283
Email: firstname.lastname@example.org American Dietetic Association
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606-6995
Phone: 1-800-366-1655 or 1-800-877-1600
Internet: www.eatright.org Celiac Disease Foundation
13251 Ventura Boulevard, #1
Studio City, CA 91604
Phone: (818) 990-2354
Fax: (818) 990-2379
Internet: www.celiac.org Celiac Sprue Association/USA Inc.
P.O. Box 31700
Omaha, NE 68131-0700
Phone: 1-877-CSA-4CSA or (402) 558-0600
Fax: (402) 558-1347
Internet: www.csaceliacs.org Gluten Intolerance Group of North America
15110 10th Avenue, SW., Suite A
Seattle, WA 98166
Phone: (206) 246-6652
Fax: (206) 246-6531
Internet: www.gluten.net Gluten-Free Living (a bimonthly newsletter)
P.O. Box 105
Hastings-on-Hudson, NY 10706
Phone: (914) 969-2018
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May you and your family have a happy, healthy and dream fulfilling new year.
From our kitchen table to yours, Barry Novick
Kitchen Table Bakers
"The crisps made entirely of cheese" News highlights from 2013:
Click here to check out news clips that were the most reputable media mentions for Kitchen Table Bakers in the 2013 calendar year. News & Views of Kitchen Table Bakers
Check out these links for new reviews and recipe ideas surrounding our products. SheKnows.com | Shecky's | Mother Nature Network Best new gluten-free product for 2013
The parmesan crisps are a best new gluten-free product for 2013 on Prevention.Com
Submitted: 04/05/2013 Topping idea:
Canapés with parmesan crisps on Examiner.com Click here
Submitted: 03/25/2013 Review:
5 Former Fat Girl-Approved Good, Healthy Snacks
Submitted: 02/05/2013 New Recipe Submitted Bacon-Ricotta & Organge Marmalade Topped with Parmesan Crisps from Miss in the Kitchen. Click here for it.
Submitted: 01/31/2013 Review:
Click here to check out Snack Attack! Review from Cooking Light
Submitted: 11/14/2012 School snack options for kids with food allergies
Managing your kids' food allergies at school
Submitted: 08/13/2012 Review:
Lighter, Tastier, and Gluten-Free Chips, reviewed by Snack-Girl
Submitted: 07/27/2012 For more news click here for our news archive.
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