Jen Cafferty S Top Three Tips for Eating Gluten-Free

Contact:Meredith MyersLiz Conant
U.S. Potato BoardFleishman-Hillard
303-873-2333916-492-5333

Potatoes are a Fresh,Natural Choice for Gluten-Free Eating
United States Potato Board Announces New Gluten-Free Recipe Collection

Denver, CO., April xx, 2011 – According to a recent survey, only 19% of Americans rate potatoes as excellent for being gluten free.* In fact, potatoes are 100% gluten-free! According to the National Foundation for Celiac Awareness, an estimated 3 million Americans suffer from side effects associated to eating foods that contain gluten. To make it easier, the United States Potato Board (USPB) has created a new gluten-free recipe collection on their website

The USPBpartnered with Jen Cafferty, founder of the Gluten-Free Cooking Expo and President of Gluten-Free Life with Jen, to review the USPB’s database of potato recipes and to provide tips for eating gluten-free.

Jen Cafferty’s Top Three Tips for Eating Gluten-Free:

1. Stick to eating "real food." Avoid processed foods and learn how to prepare your own meals using fresh ingredients that are naturally gluten-free, like potatoes, which can serve as a substitute for foods that gluten-free eaters often crave, like pasta and bread.

1. Incorporate whole grains, like quinoa and nutrient-dense vegetables, like potatoes, spinach and broccoli, into your diet on a regular basis to ensure you are getting proper nutrients and maintaining a balanced diet.

1. Don’t automatically assume that foods like pizza and lasagna are off-limits. You can find gluten-free pizza dough options available in many supermarkets and it’s easy to make using gluten-free flour. And you won’t even miss the noodles when you follow this flavor-packed gluten-free lasagna recipe from the USPB.

“Potatoes are a great choice for people who otherwise have to cut carbs out of their diet,” adds Jen Cafferty. “Potatoes are a gluten-free dieter’s dream. They are fresh, natural and versatile, plus you know you’re whole family will enjoy them.”

This is great news for those who eat gluten-free as one medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, boasts more potassium (620g) than a banana, provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium or cholesterol.

To learn more about potatoes and for endless potato recipes, including an entire section devoted to gluten-free recipes, please visit

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About the United States Potato Board

The United States Potato Board was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Recognized as an innovator in the produce marketing industry, the USPB adopted a new campaign in 2008. “Potatoes… Goodness Unearthed®” showcases the appeal of naturally nutrient-rich potatoes, also known as America’s favorite vegetable. Based in Denver, Colo., the USPB represents more than 4,000 potato growers and handlers across the country. To unearth more goodness about the USPB and its programs, visit

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*2011 USPB’s Attitudes & Usage Study