Gluten Free in Central Arkansas, branch of GIG

June 2010



Table of Contents


·       Calendar – GFCA

·       GFCA Participation Always Needed

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

·       Notes fro May meeting

·       Children’s Corner – notes from Sherri

·       Restaurant Cards – GF Passport; Triumph Dining

·       Getting to know you – Gwynn’s story

·       Recipe Corner – Sour Cream Pound Cake; Spaghetti Squash with Sun-Dried Tomatoes

·       News from Carly Stanley

·       Articles and Abstracts – Gluten Contamination of Grains, Seeds and Flours in the US



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


All general meetings are held in the community room of Whole Foods unless otherwise specified. Whole Foods kindly allows us to use their community room for our meetings. We are not affiliated with Whole Foods. GFCA is a branch of Gluten Intolerance Group (GIG)


Whole Foods

10700 N Rodney Parham Rd
Little Rock, AR 72212
(501) 312-2326
For directions go to:  [maps_google_com]


Calendar for GFCA 

Monday, June 21st 6-8pm:  I will be bringing you the latest news from the 2010 GIG Annual Educational Conference.

July: TBA

*Saturday*, August 14 1-3pm: Betsy Hendricks, MD will be speaking. Her topic is “It’s the Yeast”

Monday, September 20, 6-8pm Samuel B. Welch, MD, PHD, FACS, FAAOA, Associate Professor of  Otolaryngology-Head and Neck Surgery at UAMS will be speaking. Topic: "Delayed Food Reactions: Diagnosis and Management".

*Saturday*, October 16th 10am to noon Cookbook author, Claudia Pillow will be giving a presentation.  She and her sister Annalise Roberts, recently published a new book, The Gluten-Free Good Health Cookbook: the Delicious Way to Strengthen Your Immune System and Neutralize Inflammation.  The three-step strategy of Gluten-Free Good Health is simple: replace gluten containing foods (such as wheat) with vegetables and fruits, reduce sugar intake, and balance every meal with whole foods. The book contains such sought out recipes as a gluten-free roux for Mac and cheese, traditional pan sauce gravies, innovative low-fat sauces and creamy soups. The extensive vegetable chapter contains flavorful, easy-to- prepare recipes like roasted ratatouille and butternut squash gratin, so eating healthy is simple.



GFCA Participation Always Needed

Do you have a recipe to share? Did you find a new product you love? Have you visited a restaurant that served you a great GF meal?  Do you have vacation and travel tips? Did your child go to a camp? We all have stories about getting diagnosed and learning to be GF – what is your story? Do you have a favorite website? We can all learn from each other. We would love to hear from YOU. You will find items submitted by your GF friends in this newsletter. When you submit something, please let me know if I can mention your name. 


If you have submitted something to me, and you do not see it in the newsletter, please contact me. I have been known to misplace or lose emails.


I will use your first name only unless you give me permission to use your full name.


Notes from the May Meeting

Dr Lisa Hendrix literally flew in to speak at the meeting on May 22. Her topic was Adrenal Fatigue. The adrenal glands sit on top of our kidneys and make hormones. Addison’s disease is total adrenal failure.  John F Kennedy had Addison’s disease. Dr Peter Green wrote a short piece asking Was JFK the Victim of an Undiagnosed Disease Common to the Irish? 

Adrenal fatigue is when the adrenal glands are not functioning optimally.  Dr. Hendrix highly recommended the book “Adrenal Fatigue: The 21st Century Stress Syndrome” by James L Wilson, ND, DC, PhD.

Dr. Hendrix also talked about eating a healthy diet that is based on low starch vegetables, proteins and good fats. Processed foods and sugars should be kept low.

Children’s Corner by Sherri

My dad used to say, "Free advice is worth what you pay for it." But as mothers, I believe we need to listen to each other to effectively do our jobs.  My neighbor is one of those moms who took in three foster children and had them eating things like okra after they had been with her for a week or two!  Her concept was that children need to be hungry when they sit down to the table and that sugary treats were okay if you don't have them everyday.  I have also seen mothers who wouldn't allow their children to eat anything that wasn't healthy and how it backfired the moment their child got a little autonomy.  As moms who have to say no to gluten, we need to look for other opportunities to say yes. (Dr. Hendrix said her little boy wants dessert after EVERY meal.  I told her to try those yummy little tangerine fish oil gummies from Nordic Naturals.)   Our other neighbor makes this delicious popcorn for my daughter.  To hot oil, you add 1/2 cup popcorn, 1/3cup sugar with food coloring and light salt.  (She brings us red and green popcorn at Christmas.)   True, we don't go to Shipley Doughnuts anymore, but, we can still hit the snow cone stands and chase the ice cream man around the neighborhood because you only get to be a kid once.  

Restaurant Cards

Free restaurant instructions in English and other languages are available free at Gluten Free Passport. 

Triumph Dining restaurant cards are customized to each cuisine.  They come in 10 languages.


Getting to know you – This is a place to share stories about our gluten free journeys. 

  Gwynn V’s Story...
In May of 2006 my lips started tingling.  I asked my dentist about it and he
suggested that I visit a neurologist.  I ignored my symptoms, and by August
of 2006 I was having excruciating pain from my head to my toes. I would
describe it as if someone was stabbing me with needles.  My general
practitioner said that I was just going through "the change of life" as
nothing appeared amiss in my blood work. I thought "is it supposed to
hurt?”.  When I insisted it was something more, he sent me to a
psychologist. The psychologist evaluated me and said perhaps I was under
stress at work as I had gone through a job change the year before. But I
wanted to explore a physical explanation and since I had a rash on my back
and stomach, the next doctor I saw was a dermatologist. After several
biopsies, the dermatologist told me he could not find the cause and did not
know how to treat the rash. I then had an MRI of the brain. It appeared that
I had a pituitary tumor but my endocrinologist said it was not a tumor
because my hormones were not affected. The doctors suggested I go to a
rheumatologist because I might have a type of arthritis. This turned out to
be another dead end road.  

I was desperate to find a solution to the pain, so I contacted a medical
researcher. The medical researcher researched my symptoms and thought I was
being poisoned. I then saw an allergist.  The allergy skin tests were all
negative.  On to the neurologist who was stumped by the wide range of
symptoms and “normal” blood work.  The neurologist sent me to Dr. James
Hazelwood, an internist. Dr Hazelwood suggested I get off wheat /gluten. As
it turned out, I was being "poisoned"! I was being poisoned by gluten. I
eliminated wheat/ gluten from my diet and on my next MRI a year later, my
"tumor" was gone. The doctors concluded that it could have been
calcifications in my brain possibly caused by the gluten. I went for a
second opinion at UAMS and a neurologist confirmed that my diagnosis was
gluten intolerance. He said, “your skin was crying for you to pay attention".
Now that I have been off the gluten and wheat, I no longer have to take
Lyrica, a pain medication. At one point, I was in so much pain, I was taking
six 50mg Lyrica a day.  Some of my vitamin levels are low. I do take vitamin
B12 and working with trying to keep calcium absorbed. I am grateful for the
meetings that Anne Luther and the members put together once a month.

Recipe Corner

This is an old recipe that I used to make with wheat flour. Instead, I have substituted 1:1 the wheat flour with Gluten Free Pantry All Purpose Flour (it is corn free!). The result was a cake I remembered from years ago; absolutely delicious.

Sour Cream Pound Cake submitted by Terri

½ pound butter (2 sticks) at room temperature

3 C sugar

6 egg yolks, beaten

3 C Gluten Free Pantry All Purpose Flour

Pinch salt

½ pint sour cream (8oz)

¼ tsp soda

6 egg whites, stiffly beaten

1 tsp vanilla flavoring

1 tsp almond flavoring


Sift the flour 3 times with salt, set aside. Add the soda to the sour cream, set aside.

Cream butter and sugar, then add egg yolks. Add the flour alternately with sour cream (that contains soda). Fold in stiffly beaten egg whites, vanilla and almond. Bake at 300’ in greased, floured tube pan for 90 minutes or until golden and crusty on top.

Spaghetti Squash with Sun-Dried Tomatoes

By:  Terri Murdoch

1 spaghetti squash, cooked and prepared according to label directions

3 medium to large garlic cloves, crushed

2 medium onions, chopped

12 or more sun-dried tomatoes, prepared according to package directions, chopped

1/8 to ¼ C olive oil

Fresh basil to taste, julienned

Salt and pepper to taste

Walnuts and/or parmesan cheese (optional)


Sauté onion and garlic in olive oil until onions are wilted. Add tomatoes and cook until warmed through. Add mixture to spaghetti squash in large bowl and toss well. Top with fresh basil.

Add walnuts and/or cheese.


News From Carly Stanley

For those of you who participated in Carly’s nutrition study you might like to read the email she sent me.  Congratulations Carly!

“I just wanted to let you know that the abstract for my research was selected for publication in the Journal of the American Dietetic Association and also for an oral presentation at the next national meeting in Boston. One of the co-authors, Polly Carroll MA RD LD, will present on my behalf. Very exciting!”


Articles and Abstracts

Gluten Contamination of Grains, Seeds, and Flours in the United States: A Pilot Study


Under the Food Allergen and Consumer Protection Act, the Food and Drug Administration (FDA) must issue a rule for the voluntary labeling of food as gluten-free. In the proposed rule, many single-ingredient foods, such as millet, are considered inherently free of gluten. Inherently gluten-free grains will be considered misbranded if they carry a gluten-free label and do not also state that all foods of the same type are gluten-free (eg, “all millet is gluten free”). Twenty-two inherently gluten-free grains, seeds, and flours not labeled gluten-free were purchased in June 2009 and sent unopened to a company who specializes in gluten analysis. All samples were homogenized and tested in duplicate using the Ridascreen Gliadin sandwich R5 enzyme-linked immunosorbent assay with cocktail extraction. Thirteen of 22 (59%) samples contained less than the limit of quantification of 5 parts per million (ppm) for gluten. Nine of 22 (41%) samples contained more than the limit of quantification, with mean gluten levels ranging from 8.5 to 2,925.0 ppm. Seven of 22 samples (32%) contained mean gluten levels 􏰄20 ppm and would not be considered gluten-free under the pro- posed FDA rule for gluten-free labeling. Gluten contamination of inherently gluten-free grains, seeds, and flours not labeled gluten-free is a legitimate concern. The FDA may want to modify their proposed rule for labeling of food as gluten-free, removing the requirement that gluten-free manufacturers of inherently gluten-free grains, seeds, and flours must state on product labels that all foods of that type are gluten-free.

J Am Diet Assoc. 2010;110:937-940.

Comment by Anne~

In the study above, naturally GF grains, flours and seeds were tested for gluten.  Fifty-nine percent of the products tested contained less than 5ppm gluten but 41% contained from 8.5 to 2,925ppm gluten. 

I think this is why programs such as the Gluten Free Certification Program run by GIG are so important. If I have a choice of a food that is GFCO certified or another that is not, I will choose the certified food. The logo is a circled GF. This program tests the facility, the raw products and the finished products. They certify to less than 10-ppm gluten (5-ppm gliadin).  You can read more about GFCO and check out all the products that have been certified at  To support this program go to This is one of the programs from GIG.