A local branch of Gluten Intolerance Group (GIG) of North America providing support for
people with all types of gluten intolerances, in order to live healthy, productive lives.
GF Thanksgiving Dinner at Whole Foods ($10/person)
No meeting in December
* Thank you
* Also, thank you Whole Foods for your generous donations to our group!
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For more information, contact:
Sherri Clay, President
We Want to Hear
We need your input to make this newsletter great!
Send in your:
* favorite GF recipes
* GF product reviews
* restaurant reviews
* GF book reviews
* Kid's Corner story
or anything else you would like to share with the group.(Please indicate whether you want to be anonymous or have your first or last name used.)
Please e-mail Beaura at
Gluten Free 101
If you would like more details on living gluten free, please contact Anne or LaDonna to arrange a personal “Gluten Free 101” session.
Little Rock Area
Hot Springs Area
Every year, we ask our supporters to donate money to help us continue to spread the word about gluten intolerance. As you know, Gluten Intolerance Group of Central Arkansas (GIGCA) is a non-profit organization run by volunteers. Would you consider helping us by making a tax deductible gift of $20 or more?
You can bring your donation to the next GIGCA meeting or mail it to:
4 Willow Oak Cove
Maumelle, AR 72113
(If you mail your donation, please indicate if you would like to be mailed a tax receipt in return, and if we have your permission to list your name in our newsletter as a donor, or if you would like to remain anonymous.)
If you have any questions, you can contact Beaura at:
In This Issue:
~ Thoughts from Our President, Sherri Clay
~ Upcoming Meeting Info
~ The Gluten Summit (online): Nov. 11-17
~ YOUR Opinions
~ Recipes: Smoked Asparagus, Pumpkin Choc.Chip Muffins
~ Other GIG Groups
Thoughts from Our President,
My head is swimming with all the information LaDonna and I heard at the GIG National Leader's Convention in Fargo, North Dakota. (We will assimilate the information so we can share it with you at one of our upcoming meetings.)
For now, I am taking home a totally new concept. Dr. Fasano said he would like to see the label Celiac Disease removed. If you are adhering to a gluten-free diet, you don't have a disease, you have a condition! It resonates with me because it's so easy to let ourselves feel deprived and misunderstood, especially at functions where we can't eat the food.
We have to keep reminding ourselves that we are the lucky ones. Each morsel we say "no" to is bringing us one step closer to better health. True, we may not be where we want to be, but thanks to doctors who paved the medical road, like Dr. Fasano, Dr. Ford, and Dr. O'Bryan, we're not where we were!
Monday, November 18th, 6pm:
Gluten-Free Thanksgiving Dinner
at Whole Foods!*
(Must have purchased ticket to attend.)
The menu will be:
Diestel Pre-Roasted Turkey
Sugar Maple Green Beans
Cinnamon-Dusted Butternut Squash
Classic Mashed Potatoes
Also Brook will be teaching us how to make French Macaroons! The dessert will be the macaroons and a selection of gluten-free pastries.
* We are only able to sell 30 tickets to the dinner, and 15 have been purchased so far. The cost is $10/person, with all of the profits going to raise money for our group (GIGCA)! If you want to come, reserve a ticket SOON by sending an e-mail to Beaura (email@example.com) and mailing a $10 check to the GIGCA Treasurer address listed in the "Donations & Thanks" sidebar of this newsletter. We are so thankful to Whole Foods for their generosity in hosting this dinner!
The Gluten Summit (online)
Here is great opportunity to learn more about gluten sensitivity! It is an online event called:
November 11-17, 2013
Dr. Tom O’Bryan (of theDr.com) has gathered 29 of the world’s experts and opinion leaders on the topics of gluten-related disorders, nutrition, and healthy living for a series of online interviews taking place from November 11-17, 2013.
Each day, several presentations will be posted to the summit website and will be available on demand for a 24-hour period for FREE. Once the free viewing period has ended, that day’s presentations will only be available for purchase.
We have talked about many of the speakers in our GIGCA meetings, and Dr. Ford and Cynthia Kupper came and spoke to our group last year. The speakers include:
~ Alessio Fasano, MD
Chief of Pediatric Gastro. and Nutrition at Mass General Hospital for Children
"Why Creating the Healthiest Intestinal Environment Possible Can Arrest Your Vulnerability to the #3 Cause of Getting Sick and Dying"
~ Rodney Ford, MD, MB, BS, FRACP
Gluten Food Allergy Expert, Pediatric Gastroenterologist
"The Surprising Ways Gluten Sensitivity Can Affect a Child's Health"
~ Cynthia Kupper, RD
Executive Director, Gluten Intolerance Group, N.A. (GIG)
"After the Diagnosis: Supporting YOU With Making Sense of Labels, Dining Out With Confidence and Transitioning Smoothly to a Gluten-Free Diet"
~ William Davis, MD
Best-selling Author, "Wheat Belly"
"Modern Wheat: It's MORE than wheat."
~ Daniel Amen, MD
Double Board Certified Psychiatrist; Author, "The Amen Solution"
"How Gluten Can Affect the Brain, and How to Optimize Brain Function!"
~ Suzy Cohen, RPh
America's Pharmacist; Columnist; Author; Speaker
"Hidden Sources of Gluten in Your Vitamins and Medication"
From Ian on Facebook: At Angus Jack on Sunset Ave. in Springdale, AR, they are serving the best GF burger I have ever tasted. They are also in the process of offering onion straws, fried pickles, and fried mushrooms that are breaded with rice flour and therefore are GF. They have a designated fryer, bun toaster, fryer and prep area for GF products to ensure there is no cross contamination.
Q: From Marsha on Facebook: Going to be "camping out" for four days with limited resources--no fridge, just a cooler. A microwave I have to travel to. Limited local food. I'm concerned, of course. Any suggestions on food to pack? Getting enough protein is an issue, especially breakfast food. Sure don't want to eat peanut butter and nuts for four days!
Answer: From Hope on FB: heat some Amy's GF soup on a campfire, scrambled eggs and bacon, bananas, apples, dip snow peas in hummus, steak and potato, - Cavender's salt-free seasoning is GF, Boar's Head meat and cheese roll-ups. Also, GF food bar- "Kind" bar or maybe someone can suggest another GF one. I always seem to be hungrier when I camp.
A: From Rachel on FB: Larabars. Fruits. Raw veggies. Make some soup before you go. Grill or roast some meats before you go. If worst comes to worst, and you have to eat peanut butter and nuts for four days, it's better than getting sick. Any of the "Uber" Larabars are low in sugar. All of the Larabars are gluten-free. For the things you cook yourself, you can freeze them before you leave, and they will thaw out gradually in the cooler. That gives you a longer "shelf life" for those items.
A: From Cara on FB: Kind Bars, hard boiled eggs, canned or foil pack tuna and salmon, apples and peanut butter, jerky, frozen steak for day one or two, dried fruit.
From Julianne on Facebook: Look what I found at Kroger! Time to save some money. :) (Kroger Almond Meal/Flour $6.99, Bob's Red Mill Almond Meal/Flour $11.45)
From Christie on Facebook: I know this is not news to most of you, but I had a FANTASTIC experience at P.F. Chang's today for lunch. Wonderful GF menu. Manager told me about back of house measures to avoid cross-contamination...separate stations, utensils, and equipment. Even the table sauces were made special for me, with neon red cups!
From Julianne on Facebook: I just witnessed someone with a gluten allergy get glutened by accident at Guillermo's Gourmet Grounds. They gave her the wrong scone -- they are carrying GF and regular scones that look almost identical. They apologized profusely, but please be careful.
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Please send us your thoughts!!!
We would love to hear from you about GF recipes, restaurants, GF products, etc. Just make a comment on our Facebook page or send an e-mail to Beaura (firstname.lastname@example.org).
1/2 tbsp oak chips for stove top smoker
1/2 tbsp cherry chips for stove top smoker
2 bunches large fresh asparagus, woody stems removed, cut into 2" long pieces
1/4 cup olive or canola oil
1/4 tsp salt
1/4 tsp coarse ground black pepper
Remove rack from stove top smoker. Place 1/2 tbsp oak and 1/2 tbsp cherry chips under dripping tray. Mist top of dripping tray with olive oil or other cooking spray or cover with aluminum foil. Place asparagus directly on tray and drizzle with olive or canola oil. Lightly salt and pepper. Cover smoker and smoke on medium heat for 10-12 minutes. Serve hot.
Best Ever Pumpkin Chocolate Chip Muffins
2 sticks butter- melt in microwave
3/4 c brown sugar
3/4 c white sugar
1 tsp vanilla
Mix together then add:
1 c canned pumpkin
2 c gluten free flour
1 c flax seed
1 tsp baking soda
1 tsp cinnamon
Mix together then fold in: 2 c chocolate chips.
Scoop into greased muffin tins. Bake at 350 for 15-20 minutes. Cool, remove from tins, enjoy! These freeze well if needed.
GIG of Harrison
Meetings are on the first Monday of each month in the Ginny Hammerschmidt Room in the Durand Center.
For more information contact:
GIG of Northeast Arkansas - Jonesboro
Meetings are on the second Saturday of each month at Mt. Carmel Methodist Church, 4000 Southwest Drive, in Jonesboro from 10am - noon. Find them on Facebook.
GIG of Northwest Arkansas - Fayetteville
GIG of North America
Gluten Intolerance Group of Central Arkansas (GIGCA)