Gluten Free in Central Arkansas, branch of GIG

October 2010

Monthly meetings will now be held in the Fireplace Room at the Arkansas Heart Hospital. Details below. The October meeting is on Saturday, October 16 from 10-noon.



Table of Contents


·       Donations

·       GF 101

·       Meetings are at the Heart Hospital

·       Sharing Information – please send me recipes, reviews and more

·       Calendar – GFCA

·       GIG 2011 Annual Education Conference in Orlando

·       Support Groups Around Arkansas – Jonesboro, Fayetteville, Hot Springs, Fort Smith

·       Notes from the September GFCA meeting

·       Children’s Corner by Sherri

·       Halloween Candy List for 2010

·       Stores – Kroger, Drug Emporium, Food King, AR health food stores, Whole Foods

·       New Products – condensed cream soups by Pacific Natural

·       Recipe Corner – Pumpkin Pie Bread, Chicken and Vegetable Pad Thai, Peach Cobbler

·       Gluten Free Help – brochures in English and Spanish

·       Restaurants – Jason’s Deli

·       Angel Food Ministries

·      Articles and Abstracts - Study shows celiac disease can develop later in life




Please send donations to our GFCA treasurer, Terri Murdoch. Make checks payable to GFCA.

11 Berwyn Dr

Little Rock, AR 72227
  Phone: 501-312-1689


Gluten Free 101 classes are held on demand. Please contact either Terri Murdoch or me for more information on classes in Little Rock.  LaDonna Brock has moved. She is now available for GF 101 in Hot Springs. She can be contacted by email at or by phone 501-262-4299


Meetings are at the Heart Hospital

Please feel free to bring in home baked or store bought foods you would like to share with the group.


Each month Drug Emporium is kindly donating GF food for us to try. 


This room is located in a building behind the main hospital. When you drive in from the stop light, you will be facing the hospital. Go to the right. When you come to the stop sign, go left.  This takes you behind the hospital.  The building with the Fireplace Room will be on the right with a sign that says ANNEX. There is convenient parking in front of the building and we can ignore the HR ONLY parking signs as it is after hours.


Arkansas Heart Hospital

1701 South Shackleford Road

Little Rock, AR 72211


Going south on I-430, take exit 5 and turn right onto Shackleford. Hospital is on the right.


Going north on I-430, take exit 5 and turn left onto Shackleford. Hospital is on the right.


For questions contact

Anne Luther



Sharing information

We would love to hear from you. Here are some subjects that would be of interest:

1)    Recipes

2)    Product reviews

3)    Restaurant reviews

4)    Information on GF traveling

5)    Your story

6)     Anything you would like to share with the group


Calendar for GFCA 

*Saturday*, October 16th, 10am to noon   GLUTEN FREE GOOD HEALTH with Dr. Claudia Pillow


Current research indicates that reducing or eliminating gluten can help reduce inflammation in the body, helping to strengthen the immune system, prevent chronic diseases such as diabetes and arthritis, and manage weight. The market and demand for gluten-free foods has exploded, whether by necessity (celiac disease) or by choice (weight loss). With increased awareness and new product introduction comes a lot of confusion. Explore innovative ways to replace gluten in the food you eat and get expert baking and cooking advice for healthy eating. Dr. Pillow will give a basic overview of gluten intolerance, and then offer gluten-free food choices and menu ideas to simplify the process.


In 2007, Claudia Pillow received her Ph.D. in Health Studies from Texas Women's University but, she has been studying and working with food for her entire life. Dr. Pillow is a classically trained chef and graduate of the New York Restaurant School, and worked as a chef and caterer for many years in the New York metropolitan area. A MBA and Bachelor of Science from Rutgers University offered her the opportunity to jump to the corporate side of the food industry, where she marketed cheese and natural beverages. In 2009, The Gluten-Free Good Health Cookbook: The Delicious Way to Strengthen Your Immune System and Neutralize Inflammation

(Agate Surrey), the diet cookbook she co-wrote with her sister, Annalise Roberts (author of Gluten-Free Baking Classics), was released. The sisters developed The Food Philosopher® brand and website to educate and empower individuals to manage health and food-related decisions. Currently, Claudia lectures about gluten intolerance and teaches cooking and baking classes nationally. A former Board Member of the Gluten Intolerance Group of North America, Dr. Pillow is the fundraising chair and director for the North Texas chapter where she is organizing the first gluten-free “taste of” fundraising event, A Gluten-Free Makeover: A Healthier You!, co-sponsored by the Gaylord Texan, September 19,  2010.

For more information, please go to:


Monday, November 8, 6-8pm – Holiday celebration potluck Join us as we celebrate the Thanksgiving holiday early with a potluck of delicious gluten free food. Meat will be provided by GFCA, and everyone can bring a dish to share. Please include the recipe and ingredients used in your shared dish. If you are not comfortable with bringing a gluten free dish to share, please come and enjoy the party, anyway! Family members and friends are welcome. Please RSVP


Monday, December 6, 6-8pm – Holiday celebration potluck No matter what December Holiday you celebrate, the one common thread for all of us is the need to be gluten free. Please join us as we celebrate the Holiday Season early with a potluck of delicious gluten free food. Again, meat will be provided by GFCA, and everyone can bring a dish to share. Please include the recipe and ingredients used in your shared dish. If you are not comfortable with bringing a gluten free dish to share, please come and enjoy the party, anyway! Family and friends are welcome. Please RSVP



2011 Gluten Intolerance Group Annual Education Conference

Save the Date

Where: Orlando, FL


Venue: Gaylord Palms Hotel & Convention Center


Date: June 30, 2011 through July 2, 2011


Details will be posted as they are available

Plan your vacation around this great Conference

Watch the website for more details: 

If you have any questions, please contact us:


GIG Office Staff:

Cynthia Kupper, Exec. Director

Rebecca Powell, Admin Assistant       

Mandy Lyons, Office Manager          

Nancy Kloberdanz, Assist. Office Manager

Gluten Intolerance Group of N. A.®

31214 - 124 Ave SE, Auburn WA 98092

P: 253-833-6655           F: 253-833-6675



Support Groups Around Arkansas


Gluten Intolerance in N.E. AR -Jonesboro. Anne Luther will be the speaker at the meeting on July 10 at 10am Mt. Carmel Methodist Church, 4000 Southwest Drive. For information about meetings please contact:

Barbara Feeser 870-935-4515  

Gale Pierce 870-539-2591

Corrie Stricklin  870-268-1080.  Nature's Pantry location is 554 CR 409 (also known as South Culberhouse), Jonesboro, AR.72404.




 NWA Celiac Sprue Association Support Group For more information you may contact Carolyn McKinley at 479-644-9909 or email



 Hot Springs Village There are two contact persons: Nancy Carter   or Jeannie Shapley, 501-321-8171,



 Gluten Free Fort Smith  For more information contact Majetta Green 479-221-4372 or 


Please let me know if you want information about your Arkansas Gluten Free support group added to this newsletter.



Notes from the GFCA September meeting

Samuel B. Welch, MD, PHD, FACS, FAAOA, Associate Professor of Otolaryngology-Head and Neck Surgery at UAMS spoke about "Delayed Food Reactions: Diagnosis and Management” He explained the difference between IgE and IgG responses to allergens and it seems that is it usually a person’s favorite food that is involved in a chronic IgG response.


Drug Emporium, Moondance desserts and Katz Bakery, donated sample foods.


Children’s Corner by Sherri

Children's Corner

Every since my daughter became gluten free, I have been on a quest to find products wrapped individually for school lunches without success.  But now that Halloween is upon us, I found some! (I guess we should stock up since they will probably disappear after the season!)  Whole Foods is selling Annie’s Organic Bunny Fruit Snacks, (which I think taste better than other fruit chews because they are soft), in a 24 treat pack and Envirokidz Crispy Rice Bars individually wrapped in a large bag.  (The Peanut Choco Drizzle ones are yummy!)   Drug Emporium regularly carries Orgran mini Outback Animals Chocolate and Vanilla Cookies in 8 fun packs for 6.39.  I haven't tried the Nature Valley Roasted Nut Crunch bars, but they are available at Wal Mart on HWay 10. 


Unfortunately the middle school that my daughter attends sells large warm cookies at lunchtime.  My hope is that by putting a little treat in her lunch, she doesn't feel quite so deprived.  Now if I could just find a substitute for Goldfish Crackers or Cheese-Its, we would be in good shape! 


Halloween Candy List

Gluten Free Life with Jen has posted a GF candy list for 2010.



Kroger has good information on how to shop for gluten free food. They also have a list of products that are naturally gluten free and a list of the Private Selection products that are gluten free.  Please note that this list of products is dated. Always be sure to check for updates.


Here is what Kroger says about cross contamination.

“The Kroger Private Label Products on this list do not contain gluten containing ingredients.        We can guarantee that products that do not list wheat in the ingredient statement are free of wheat because wheat is one of the eight main allergens. Individuals in our manufacturing plants are aware of the serious nature of Celiac Disease and the importance of listing the Eight Major Allergens.  When manufacturing lines in our plants process both foods with and without one of the eight main allergens, shared equipment is thoroughly cleaned or washed before products not containing any one of the eight main allergens are processed. If there is a possibility of cross contamination of wheat, the product will state, “May Contain: Wheat.” We recommend that individuals attempting to eliminate gluten from their diets not consume any items made in the store bakery or the deli due to the likelihood of cross contamination. This includes meat sliced in the deli.


The also say that “natural flavors” may contain gluten and it is best to contact Kroger as the ingredients included in “natural flavors” can change without the change being reflected on the label.


To contact Kroger with your comments or questions:


Debbie was pleasantly surprised to find that the Benton Kroger is carrying more GF items.  “Hormel has several pork loin choices that are already marinated.  Found the All Natural Cafe' Gf cream of mushroom soup. “


Mary said, “The new Kroger Marketplace on Chenal Parkway has a much larger supply of gluten-free products than the old store had.  They had Redbridge beer in the beer section.  They had a much better selection of Gluten Free Cafe frozen entrees.  I also found gluten-free cream of mushroom and cream of chicken soups.  I can't remember the brand name and I've already used the ones I bought.  They also had a larger supply of pastas.  Most GF items are in the natural foods section and had the GF labels on the shelf.  The more things I can buy at Kroger, the fewer trips I have to make to the specialty stores.”


Sharon has also visited the new Kroger Marketplace. “Contessa Premium Foods has several gluten-free options available; I bought two of them, one was better than the other, but they were both ok for quick meals. Neither of them tasted like a science project and the ingredients on the bag were all words used in everyday conversation! (They each took about 10 min to prepare.)”


I had a question about something, so I sent a comment on their(Kroger) website. Following are excerpts from their reply which, by the way, was sent after calling me on the phone to discuss my concern. I was impressed.


 “We offer delicious gluten free complete meals in a bag, contained in our On The Stove product line.  They are:


Chicken Fried Rice

Chicken Tortilla Stew



Sesame Chicken


We also offer gluten free products in our boxed Specialty Seafood line. The following Contessa products are completely gluten free:

Shrimp on the Bar-B

Shrimp Scampi


Please look for the following gluten free products in our new MicroSteam product line. They are:


Burgundy Beef Stew

Dragon Tail Shrimp
Honey Roasted Shrimp

Tikka Masala Shrimp


And finally, our Shanghai Stir-Fry Vegetables are gluten free as well!”



Has anyone tried the Gluten Free and Fabulous pizza that is now at Kroger? Would love to get a review.



I stopped by Edward’s Food Giant, a new grocery store located at the corner of Mississippi and Cantrell. They have a nice GF section with a few foods I have not seen elsewhere.

Mayacama gravy mixes

Hodgson Mill pasta and flour mixes

Schar pasta


I did not check out the freezer section so I do not know what breads are being carried.


Sherri said, “Since Edward’s Food Giant (Cantrell and Mississippi) has been advertising gluten free, I wanted to check them out.  They have a small section that is gluten free on top and sugar free on the bottom.  Most of the products there were from Schar or Bob's Red Mill.  They also have GF products from Betty Crocker and Bisquick mixed in with their counterparts.  I didn't see any meats in the deli that contained wheat, the majority were Boar’s Head.  The large salad bar in the produce section looked inviting.  When I was checking out, they offered me a free loaf of wheat bread.  I almost turned it down, but then I thought I could share with others who still eat wheat.  A friend told me they were very willing to order any items people request, so it might be worth a trip for yourself!”



Drug Emporium is now carrying Rudi’s bread and I have heard it is as good (better?) than Udi’s. If you try this bread, send me a review. Udi’s Blueberry Muffins are wonderful according to one our members.




Traveling around Arkansas and wondering where the nearest health food store is located? Here is a handy website that will help you.




A few people have told me they are unhappy that Whole Foods has placed so many GF foods on the shelves with non-GF items. They say it makes it more difficult finding GF foods and finding new GF products. Please contact Whole Foods with these concerns.  You can call them at 501-221-2331 or use their contact page linked here


Whole Foods has coupons that you can print out.


New Products

Pacific Natural now has GF organic condensed Cream of Mushroom soup, Cream of Chicken soup and Cream of Celery Soup. Let us know if you find these in our local stores.


Recipe Corner – please send me your recipes


Cooking & Baking Gluten-Free: Tips from Karina Karina is The Gluten Free Goddess and you will find many wonderful recipes on her website. She has updated her tips on GF flours, baking tips and substitutions for sugar, dairy and eggs. There are links to more tips on the left side of the page. You may also want to check out one of her newest recipes for fall. This recipe is reprinted here with permission from Karina. 

Pumpkin Pie Bread Recipe

I baked this delicious bread in my Breadman bread machine but you could also bake it in a conventional oven. Just be sure it bakes long enough- I'm guessing, about 50 minutes up to an hour at 350 degrees F. This is a large loaf.

Add to the bread machine, wet ingredients first:

1 cup packed organic light brown sugar
4 tablespoons pure maple syrup
1/4 cup light olive oil
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large eggs, beaten)
1 tablespoon bourbon vanilla extract
1 cup pumpkin puree (canned pumpkin is fine)
1/2 cup buckwheat flour
1/4 cup millet flour
1/4 cup sorghum flour
1/2 cup tapioca starch or potato starch
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon or Pumpkin Pie Spice
1/2 teaspoon nutmeg

As needed for liquid as it mixes:

Pure apricot or peach juice

Using the 2 pound setting with light or medium crust (not the dark setting or it may create a tough crust) program the bread machine for the Super Rapid setting. As it begins to mix the ingredients, use a soft silicone spatula to scrape down the sides. After a minute or two of mixing check the consistency. If at all like my batter, it will be a bit stiff. Add a tablespoon at a time of your favorite unsweetened apricot or peach juice (I use Ceres) until the batter becomes slightly thinner than muffin batter but thicker than cake batter. Not too thin, but not too thick. When you are happy with the consistency, close the lid and let the paddle beat the batter. When it pauses to let the batter rest and rise, reach in and remove the paddle; smooth the top. Cover and let the rapid cycle bake the loaf. When it beeps done reset the program to Bake. Set a timer and bake for an additional 10 minutes. It's a large loaf. When the top is domed and firm and a wooden pick inserted into the center emerges clean, remove the bread pan from the machine and cool it on a wire rack for five minutes. Using a clean tea towel and a pot holder, grasp the pan and carefully tip it upside down to release the pumpkin bread onto the wire rack; set the loaf upright and continue to cool. Although you'll be tempted to slice and eat it warm, wait if you can. This moist bread only gets better as it cools. In fact, I did an experiment. Half the bread we ate that day. It was tender and moist. The other half we froze. Although the fresh loaf was tasty, I thought the frozen and thawed half tasted even better, and had an improved (less fall-apart) texture. Makes one generous loaf.



The next two recipes are reprinted here with permission from Chef Robert Landolphi. Those of us who were at Gluten Freedom Day in Rogers AR this year had the pleasure of tasting these wonderful dishes.  You can read more about Chef Landolphi and see more recipes from him at Gluten Free Easy


Chicken and Vegetable Pad Thai


Makes 4 servings


Recognized as the national dish of Thailand, this is one of the most popular dishes in Thai restaurants across the US. Pad Thai is a “dream come true” for those with gluten intolerance. Here is an authentic version that blends chicken and fresh vegetables in a savory sauce of brown sugar rice wine vinegar, peanut and sesame oils, crushed red pepper, fish sauce and peanuts. Tosses with rice stick noodles and garnished with chopped cilantro and a squeeze of fresh lime juice, this dish is at the same time sweet, salty, savory and sour. A true Pad Thai…


7 ounces of GF Pad Thai rice noodles

¼ cup GF fish sauce

¼ cup rice wine vinegar

3 tablespoons dark brown sugar

¼ teaspoon crushed red pepper

1 tablespoon sesame oil

3 tablespoons peanut oil

1 pound boneless chicken breast cut into 1-inch pieces

1 cup mung bean sprouts

2 large carrots cut into matchstick size strops

½ cup red pepper, cut into matchstick size strips

1 shallot, thinly sliced

2 cloves garlic, finely chopped

½ cup roasted, unsalted peanuts, chopped

4 green onions, sliced into 1 inch pieces (white and green parts)

2 tablespoons freshly squeezed limejuice

¼ cup cilantro leaves, chopped


Prepare dried rice noodles according to the package directions. You want the noodles limp but still firm. Drian noodles in colander and set aside


In small bowl, whisk together fish sauce, vinegar, brown sugar and red pepper until sugar is dissolved.


Heat sesame and peanut oils in large pan over medium high heat until oils are hot. Add the chicken and cook, stirring until chicken in cooked through. Add bean sprouts, carrots, red pepper, shallot, garlic and noodles cooking for 3-4 minutes. Puor sauce into pan using tongs, toss until combined and coated. When sauce is almost evaporated from bottom of pan, add peanuts and green onions, cooking one minute more. Remove pan from heat and add in limejuice and cilantro.


Peach Cobbler with Sweet Crumble Topping


Makes 6-8 servings


Sink your teeth into fresh, sweet peaches sprinkled with cinnamon sugar mixture and topped with a buttery biscuit batter and chopped pecans. Served with a scoop of vanilla ice cream, it makes for a scrumptious summertime dessert.


8 fresh peaches peeled and cut into thin slices (sorry I did not get this to you in time for peach season. Perhaps fall apples or frozen peaches would work? ~ al)

¼ cup sugar

1 teaspoon ground cinnamon

1 teaspoon cornstarch

½ cup brown rice flour

½ cup amaranth flour or chickpea flour

1 teaspoon baking soda

¼ cup sugar

4 tablespoons unsalted butter, cut into small pieces

2/3 cup buttermilk

½ teaspoon vanilla

½ cup pecans, chopped


Preheat oven to 400F and generously butter a shallow baking dish


In small bowl, mix together sugar, cinnamon and cornstarch. Place peaches in baking dish and sprinkle with sugar mixture until evenly coated. Place in oven and bake for 10 minutes.


While peaches are baking, whisk together brown rice flour, amaranth flour, baking powder, baking soda and sugar in medium bowl. Using your fingers (Chef Landolphi’s preferred method), or a pastry cutter, cut the butter into the flour until mixture is coarse and crumbly. Add in buttermilk, vanilla and pecans mixing until a soft batter forms.


Remove peaches from oven and drop spoonfuls of topping on top of peaches. Place back in oven for 20 minutes until lightly brown and crispy. Serve with vanilla ice cream.


Gluten Free Help

Tony wanted the group to know there is help for those who speak Spanish. The following site will give you the Spanish and English version of the same teaching material so that you can follow along with an interpreter.  Look along the left margarine where you can switch between versions and you can also print as pdf.files.


Gluten Intolerance Group has many great printable brochures in English,  2 brochures in Spanish and 1 in Persian


Children’s Digestive Health and Nutrition has brochures in English and Spanish.




Kim wrote “Kudos to Jason's Deli (I went to the one on McCain in NLR) for serving sandwiches with Udi's gf bread.  We still have to watch out for ourselves, though.  I ordered the day's special, which was a half sandwich and red beans and rice (gf, by their report).  When my husband came to our table with the tray, I noticed that the sandwich bread looked different, like ciabatta.  I returned it, and it was a mix-up with another order at the counter.  So, LOOK before you eat, as always.”


Angel Food Ministries

Pat wants us to know Angel Food Ministries has reinstated its Allergen Free box for $25.00 - that is $26.06 with Arkansas tax. You can order on line at there is a picture menu there too.  If anyone has questions thy can call me - 501-821-2346.


Articles and Abstracts


This study has been talked about in many places. The following excerpt is from USA Today


Study shows celiac disease can develop later in life

The study followed 3,511 volunteers who submitted blood samples in 1974 and 1989, and updates every two to three years until 2007.


This study adds weight to the concept that celiac disease can emerge at any age, because researchers surveyed the same people over time, says Joseph Murray, a Mayo Clinic gastroenterologist.


Researchers found that the incidence of celiac disease doubled every 15 years since 1974 and that the incidence increased as subjects aged, with some developing the disease in their 50s or 60s.


If someone can be gluten-tolerant for 40 or 50 years before developing celiac disease, then environmental factors may outweigh genetic causes for the disease, says Alessio Fasano, director of the Center for Celiac Research, which led the study.


Fasano says that other unknown environmental changes and changes in "the composition of bacteria in our guts" may be causing gluten autoimmunity to present itself later in life.


If scientists can understand that process, they may be able to "develop a way to keep autoimmune disease on hold, " says Fasano.


For more information visit The University of Maryland Celiac Center


The abstract Natural history of celiac disease autoimmunity in a USA cohort followed since 1974


An important message from this is that a negative test for celiac disease does not mean you will never develop it. If there are risk factors, talk with your doctor about retesting.