Gluten Intolerance Group of Central Arkansas

www.centralarkansasgig.org

www.gluten.net

GIGCA on Facebook

GIG on Facebook

 

July 2011

 

Table of Contents

·      Donations

·      Gluten Free 101

·      Meetings are at the Heart Hospital Annex Building

·      Sharing information *please send recipes reviews and more*

·      Calendar – GIG of Central Arkansas

·      GIG Annual Educational Conference in Orlando – did you go?

·      Children’s Corner - Tips from Sherri

·      iPhone app for Disney

·      Gluten-Free Watchdog

·      Recipe Corner – Shortcake from GF Bisquick; Dad’s Pork Chops; Hamburger Buns

·      Restaurants – Rob’s Pizza,  Logan’s

·      Celiac Disease and the Skin – part 1 DH

·      Articles and AbstractsGluten Allergy Linked to Earlier Menopause

 

Donations

Please send donations to our GIGCA treasurer, Terri Murdoch. Make checks payable to GFCA until we change our name with the bank also.

  paul.terri@sbcglobal.net

11 Berwyn Dr

Little Rock, AR 72227  

Phone: 501-312-1689

 

Gluten Free 101

Gluten Free 101 (GF101) 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 ladonnakbrock@yahoo.com or by phone 501-262-4299

 

Meetings are at the Heart Hospital Annex Building

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 stoplight, 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                                                                                                                                      

501-681-5544

aaluther@comcast.net

 

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 GIGCA

 

Monday, July 18th, 6-8pm – Betsy Hendricks, MD will be speaking about the thyroid.

 

Monday, August 15th, 6-8pm- Dr. David Nelsen is a staff member of UAMS Family Medical Center. In 2002 his article, Gluten-Sensitive Enteropathy (Celiac Disease): More Common Than You Think, appeared in the journal of the American Academy of Family Physicians

 

Dr. Nelsen will be speaking from 6:45-8pm. Topic to be announced. Come early, bring a dish to share and join us in a summer potluck starting at 6pm.

 

Saturday, September 17th – time and topic to be announced. Dr. Lisa Hendrix will be speaking.

 

Monday, October 17th, 6-8pm – Tony Pipkin, RD will be speaking. Topic to be announced.

 

November and December – To be announced. We will have a Holiday Potluck in December. Watch your newsletter for the date and time.

 

 

GIG Annual Conference – June 30-July 2

Did you attend GIG’s Annual Educational Conference this year? If so, I would love a review or some notes from the talks.  Email me at aaluther@comcast.net

 

 

Children’s Corner by Sherri

Comments or questions about The Children's Corner?  Contact Sherri at sherri495@comcast.net

When my grandbaby comes over, I don't want to give her foods that contain gluten, partly because she wants to share and partly because I just think gluten free products are healthier.  Introducing Baby Mum Mums, available at Wal-Mart, Target, and probably everywhere baby products are sold.  They are individually wrapped and they sort of disintegrate as they are eaten so there aren't lots of crumbs everywhere. (My daughter-in-love buys them just because they aren't as messy as other" toasts" for babies.)  Perfect to carry in diaper bags.  

 

Then, of course, there are the new GF Rice Krispies, so moms can make Rice Krispies treats again!  What kid/teenager doesn't like those?  The recipe is even on the box!

 

Things just keep getting easier for gluten free kids.

 

 

iPhone app for Disney

There is now an app for iPhones for staying GF in Disney World by Gluten Free Passport

 

 

Gluten Free Watchdog

Gluten Free Watchdog, LLC, founded by Tricia Thompson, MS, RD makes state-of-the-art gluten-free food testing data available directly to the consumer.  They are independently testing labeled gluten-free products and making results publicly available in order that you can feel more confident in the products you buy.

 

They will not be testing products that are not labeled gluten-free.  In a study conducted by Tricia Thompson, Anne Lee, and Thomas Grace, 32% of the naturally gluten-free grains and flours tested contained gluten in amounts greater than 20 parts per million.

 

There is a subscription fee of $4.99/month. They will be testing at least 4 products each month. You can read two sample reports at

http://www.glutenfreewatchdog.org/  Click on the FAQ link at the bottom to read information about testing methods.

 

In a recent newsletter from Tricia she reported that 17 products have been tested. Sixteen tested less than 20ppm, 15 of these were less than 5ppm, but one product tested greater than 20ppm. 

 

Tricia says she will soon be testing Metamucil and wine.  Some wines are aged in oak barrels that are sealed with a wheat paste. She would like to test some of these wines.

 

 

Recipe Corner – Please send recipes to share to aaluther@comcast.net

Making shortcake from GF Bisquick

Barbara used the pizza recipe on the Bisquick GF box to make shortcake for strawberries.

 

She added 1/2 cup sugar and a little vanilla and spread a larger circle than called for. Otherwise, she followed recipe.

 

“I split some of the slices and we liked that better.

Not your Mama's shortcake but the best I have come up with other than just cake.”

*****

Dad’s Pork Chops

Reprinted with permission from Sarah Fragoso

http://everydaypaleo.com/

Sarah has also written a book, Everyday Paleo, with some wonderful recipes that are not on her website.

 

Dad’s Pork Chops

4 pork chops, 1/4-inch thick

Salt and pepper, to taste

½ cup Dijon mustard

1 teaspoon mustard powder

1 teaspoon dried french thyme

1 teaspoon crushed garlic

1 tablespoon coconut oil

 

Preheat oven to 425°F. Season pork chops lightly with salt and pepper. In a small bowl, combine mustard, mustard powder, French thyme, and garlic; mix well and spread evenly over both sides of the chops. Heat the oil in a large skillet over medium-high. Add the chops and brown for 2 minutes per side. Transfer your skillet to the oven and cook for an additional 5-8 minutes, until no longer pink and cooked through. Serve over sautéed baby spinach.

*****

Summer is here and time for hamburgers from the grill. Although we now have Udi’s hamburger buns available, you may want to take a look at these from Gluten Free on a Shoestring. Making your own breads can be a big money saver and they taste great.

 

Permission to reprint this recipe was granted by Nicole Hunn who writes Gluten Free on a Shoestring She is also the author of a book by the same name.  

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 10 to 12

Gluten-free yeast-free brioche rolls/buns

Ingredients

·       2 1/2 cups all-purpose gluten-free flour (I use Better Batter)

·       1 3/4 teaspoons xanthan gum (omit if using Better Batter)

·       1/2 cup confectioner’s sugar

·       2 teaspoons baking powder

·       5 tablespoons whey powder

·       1/4 teaspoon cream of tartar

·       1/2 teaspoon kosher salt

·       Finely grated zest of 1 medium-sized lemon (optional)

·       3/4 teaspoon apple cider vinegar

·       5 extra-large eggs (or just pick the largest of your large eggs)

·       1/2 cup milk (at room temperature)

·       12 tablespoons unsalted butter, melted and cooled

Instructions

1.     Preheat your oven to 375 degrees. Line rimmed baking sheets with parchment paper and set aside.

2.     In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, sugar, baking powder, whey powder, cream of tartar, and salt and whisk to combine (with a separate, handheld whisk). Add the lemon zest and whisk to combine with the dry ingredients.

3.     Add the cider vinegar, eggs, milk, and unsalted butter, mixing well on low speed after each ingredient. Once the last ingredient is added, turn the mixer up to high speed for about 5 minutes or until the mixture is pale yellow in color and thickened. The batter will be smooth and thick, but not super thick — not pourable, but not dense.

4.     Divide the dough into 10 to 12 parts with a spoon. With very, very wet hands, shape each portion of dough into a round and then flatten until about 3/4-inch to 1-inch thick. Place on prepared baking sheets, about 2 inches apart.

5.     Place in the center of the preheated oven and bake at 375 degrees for 15 minutes. Lower the temperature to 325 degrees, and bake for another 25 to 35 minutes or more, depending upon how brown you would like the outside. Rotate the baking sheet once during baking, and, when rotating, with a sharp knife or kitchen shears cut a small slit in the top of each bun to allow some steam to escape.

6.     They will puff during baking, but we don’t want them to puff up really high like popovers because they will just fall and be mushy inside. Baking them again after cutting a slit in the top of each bun will help them keep their shape after baking.

7.     Allow the buns to cool for at least 10 minutes, preferably longer, before slicing them in the center and serving.

Notes

For the love of Mike, please do not use bean flour in this recipe unless you know how to account for its radically different smells and other properties.
For best results, do not replace the eggs in this recipe. Nondairy butter can be replaced with vegetable shortening with good – but not perfect – results.
The buns come out of the oven a little puffier than they will end up, but it shouldn’t be too much unless you have attempted to pile the dough too thick before baking.

If you want to see a picture of these buns, click here.

 

 

Restaurants

Billy and Chris report that Rod's Pizza Cellar on Central Ave in Hot Springs now has GF crust. 

*****

Paul wrote, “Now, about my experience at Logan’s Steak House located in Bryant Ar. Before they opened I investigated their menu on line and sure enough they had a gluten free menu. I was there on opening day for lunch. I found out it is a private club style restaurant, they do not charge to join it is just a matter of record keeping since they serve alcohol. The waitress was not familiar with the gluten free menu but was very helpful and involved the manager. He knew exactly what needed to be done, supplied a menu and made sure I understood what items are gluten free. The meal was great. Since that day I have been back many times and the staff usually greets me at the door with a gluten free menu. The menu contains steaks, fish, shrimp, chicken and burgers (no bread). The salads are topped by Ken’s which is know to be gluten free; this is from Ken’s web site. Logan’s even has on the menu the company that supplies their spices. Over all my experience at Logan’s has been excellent. The one thing I have noticed is that the women waitresses are more informed than the men waiters. I continue to go back and enjoy every morsel.”

 

There are also locations in Conway, Fayetteville and Ft Smith.  The website recommends that you talk to the manager to get the  most up to date information about their GF options. http://www.logansroadhouse.com/gluten-free-menu.aspx

 

Airports

Shauna James wrote about trying to find GF food in airports. This is often very difficult and frustrating. If the flight is delayed that can mean going for long periods without food. A little planning ahead can help. Read her blog post about this and the many comments for tips. She also shares a recipe for Potato Salad made with baked potatoes. http://glutenfreegirl.com/gluten-free-in-airports/

 

Minimus has many single serving items that would be great for travel and some of them are GF. 

 

Go Picnic has ready to eat meal options for adults and kids and some are GF. 

What do you take when you travel by air? When I traveled to Hawaii I took small cheeses that were individually wrapped, Hormel Pepperoni, crackers, Bakery on Main bars and nuts. Justin’s makes some individual packages of nut butters.

 

 

Celiac Disease and Skin

The National Foundation for Celiac Awareness has posted an excellent article about Dermatitis Herpetiformis,.

 

Celiac disease, both diagnosed and undiagnosed, can affect your skin. To date, a multitude of skin disorders have been associated with celiac disease, including:

NFCA wants to help you keep your skin looking healthy and beautiful. So, we bring you this two-part series: Celiac and Skin. First, learn about the classic celiac skin issue, dermatitis herpetiformis. In August, return for Part 2, when we explore the relationship between celiac, psoriasis and eczema.

[Note: Click on the photos to see a larger version.]

Celiac & Skin: Part 1

Dermatitis Herpetiformis

What is DH? Who gets it?

Dermatitis Herpetiformis, DH, is a painful skin rash that manifests as a direct result of untreated or undiagnosed celiac disease. It is commonly known as “celiac disease of the skin.”

About 15-25% of individuals with celiac disease experience DH, and men are affected more than women by a ratio of 2:1.

While DH can appear at anytime, the average age of onset is between 15-40 years of age.  For the rest of the article please go to this page.

 

 

Articles and Abstracts

Gluten Allergy Linked to Earlier Menopause

On average, women with and without celiac disease had gotten their periods at age 12 or 13. Both women without the disease and those who had followed a gluten-free diet hit menopause around age 50, according to the findings, published in the journal Menopause.

 

But women with untreated celiac disease went through menopause between age 47 and 48, on average - making their "fertile life span" shorter than other women's.

And while all three groups of women had gotten pregnant an average of two to three times, the combination of miscarriages and premature births was more common in women with untreated celiac disease than in the comparison group - a pattern that also followed, but to a lesser extent, in women with treated celiac disease.

 

Ciacci's team also noted that women in the untreated celiac group reported more menopause-associated problems, such as hot flashes, irritability, and muscle and joint symptoms than non-celiac women.

To read the complete press release go here.

To read the abstract of the original article go here

 

 

 

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