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.
Meeting Calendar
We meet on the Third (3rd) Monday of each month from 6-8pm in the Annex Building behind the Arkansas Heart Hospital (1701 South Shackleford Rd - click for map) in Little Rock.
June 17th:
Craig Cooney, Ph.D.
"How Do I Get the Nutrients I Need When I'm Gluten-Free?"
July & August:
no meetings
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* Please feel free to bring in home baked (with recipe) or store bought foods you would like to share with the group.
Drug Emporium kindly donates GF food for us to try at our meetings.
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For more information, contact:
Sherri Clay, President
(501) 821-0111
& Thanks
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:
     Beaura Cavalier
     GIGCA Treasurer
     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:
beauracavalier@gmail.com     (501) 749-9328
We would like to thank all of those who have donated already!
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
Anne Luther
(501) 681-5544
Hot Springs Area
LaDonna Brock
(501) 733-9026
 We Want to Hear
from You!
We need your input to make this newsletter great! 
Send in your:
* favorite GF recipes
* GF product reviews
* restaurant reviews
* GF book reviews
* Children's Corner story
* your personal GF 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 send it to Beaura at
 In This Issue:
   ~ News from Our President, Sherri Clay
   ~ Upcoming Meeting Info
   ~ Williams-Sonoma Cooking Demo
   ~ Drug Emporium Gets Award!
   ~ YOUR Opinions
   ~ Dempsey Bakery
   ~ Free Interactive Guide to GF Living
   ~ Children's Corner
   ~ Recipe Corner: Gouda Muffins
   ~ Gluten-Free Eating on a Budget
   ~ Other GIG Groups
News from Our President, Sherri Clay
One of the best parts about being in our GIG group is the feeling that we are not in this alone. Take last night at Riverfest for example. We sought out a cafe' that was supposed to serve gluten-free wraps. I got nervous when I starting asking questions about the ingredients and they couldn't answer them. Few things would be worse than getting sick in those portable toilets!  I choose instead to just buy a cookie that was plainly labeled Gluten Free. A young girl overheard me say “gluten free” and asked where I had found the cookie. Turns out, she is here for a camp for the entire summer and was very frightened about finding safe food. Boy was she excited when I told her about Dempsey’s!
Which is why we wanted to help our gluten-free Oklahoma neighbors as well. I have often wondered what I would do for food if I were in a catastrophe, so I am thrilled that we can do something, even if it's small. Using some of our donation money, I bought some GF cereals, Bisquick, and granola bars and sent them to Oklahoma. We can all imagine what it would be like not to have access to gluten-free foods!
 Upcoming Meeting Info
Monday, June 17th, 6-8pm:
How Do I Get the Nutrients I Need When I’m Gluten-Free?
by Craig A. Cooney, Ph.D.
Central Arkansas Veterans Healthcare System
             PLUS we will be providing ice cream for dessert!
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July & August: no meetings for summer break!
We are working on having a meeting sometime in July in Hot Springs for those of you in the Hot Springs area, and those who want to make the drive. We will let you know the details soon.
Williams-Sonoma Cooking Demo
Join Sherri Clay & Julianne Bitely at Williams-Sonoma on Saturday, June 29th at 12:00 p.m.  Julianne Bitely will be doing a cooking demo, and Sherri Clay has been asked to tell a little about our GIGCA group.  Those who attend will receive a discount on their purchases that day!
Drug Emporium Gets Award!
Congratulations to Drug Emporium for winning Sync magazine's award!
Sync's Best of the Metro 2013
Best Health Food Store
Drug Emporium
We are so appreciative of the gluten-free food that Drug Emporium donates for us to taste at our monthly meetings!
YOUR Opinions
From Kim: I want to give a "shout out" for PJ's White River Lodge and resort, near Norfork, AR. They have a lovely, elegant restaurant that rivals anything in Little Rock. They are very GF savvy, and have a menu on which the chef has highlighted all the GF items, which are MANY. We stayed in one of their (9) rooms, and breakfast was included. They made lovely hot GF breakfasts for me each morning. A very beautiful, relaxing place to stay, and only a half-hour's drive from Mountain Home, and about the same from Mountain View.
Please send us your thoughts!!!
We would love to hear from you about GF recipies, restaurants, GF products, etc.  Just make a comment on our Facebook page or send an e-mail to Beaura (beauracavalier@gmail.com).
Dempsey Bakery
The Old Country Store, where LaDonna works, is now carrying our products.  The Hot Springs crowd can go there now to get the basics.
Be sure to "like" Dempsey Bakery on Facebook to stay up to date on new items.  Dempsey Bakery webpage: www.dempseybakery.com
FREE Interactive Guide to GF Living
Maybe you’re just entering the gluten-free world, or perhaps trying to fine-tune your GF lifestyle and get some fresh ideas. Together with the Gluten Intolerance Group, Delicious Living magazine is providing you with top health advice, kitchen wisdom, shopping tips, and terrific recipes in the new Interactive Guide to Gluten-Free Living.
 Children's Corner
When my (Sherri Clay) grown kids were young, Chuck E. Cheese’s/ShowBiz Pizza had a catchy little jingle that said: "ShowBiz Pizza, where a kid can be a kid." Now gluten-free kids can finally eat there, too! Their GF pizza, brought in frozen to avoid cross-contamination, arrives in a sealed plastic bag. Even the pizza cutters are disposable and say Gluten Free. (I kept mine.) Sadly, it also tastes like frozen pizza, so I wouldn't go there for the food. The salad bar has some options, but even the raisins and sunflower seeds are in containers with Goldfish Crackers! Many adults say they don't like the regular pizza either, but for some reason we used to think it was good. In fact, my husband and I had our first date there, without kids!
The way I have handled any party where they were serving pizza is to BYO from Dominoes. But, I guess that would be rude with all work Chuck E. Cheese’s has done to serve a GF option!
 Recipe Corner
We really enjoyed the food that Cooking2Thrive made for us at our last meeting.  A favorite item was their Gouda Muffins.  They were delicious and disappeared fast!  They have shared their recipe with us.
Gouda Muffins
Makes 12 medium muffins
1 cup white rice flour
1/2 cup brown rice flour
1/2 cup potato flour
1/2 cup sugar
1 tsp sea salt
1 tsp xanthan gum
1 teaspoon baking powder
1/2 tsp baking soda
8 oz whole milk plain yogurt
2 eggs
1/4 cup melted butter
6 oz Gouda cheese, diced
Preheat oven to 425º.  Grease muffin tin.
Combine all dry ingredients in a bowl. In a larger bowl combine the yogurt, egg, and butter. Slowly fold the dry mixture into the liquids until you reach a firm, non-sticky consistency. Stir in Gouda and spoon dough into muffin pan.  Bake at 425º for 12-15 minutes or until top is browned.  Remove to rack to cool.
 Gluten-free Eating on a Budget
This is an article from GIG National’s newsletter, by Dharti Shah, Dietetic Intern, Bastyr University.
Adopting a gluten-free diet should not mean spending more on food than you have to. While buying specialty gluten-free products is convenient, these items can be expensive and do not generally provide additional nutritional benefits over home cooked meals and snacks. It’s great that these products are now widely available, but if you’re trying to watch your budget you may want to monitor and limit their use.
Guidelines to eating healthy, gluten-free meals on a budget:
● Fruits and vegetables, beans, meats/seafood, milk, cheeses and most yogurt, nuts/seeds, oils and butter, and herbs and spices are naturally gluten-free. Many grains are also naturally gluten-free, and can be incorporated as part of a healthy diet. This means that you do not have to go to specialty stores to buy these products.
● Grains and flours like buckwheat, sorghum, millet, and teff tend to be more expensive than the more common gluten-containing grains. Discount stores and wholesalers may have these products at a reduced cost. Other gluten-free items like pasta, crackers, and rice cakes are also likely to be less expensive at such stores.
● Beans and meat products (and many mixed main dishes based on these foods) can be cooked in bulk over the weekend (or whenever you happen to have more time) and frozen in single meal size containers. This will reduce the amount of time required to get a meal together on weeknights, making it less likely that you’ll be tempted to go out or eat frozen meals, both of which are pricier options.
● If you regularly buy organic produce, you might want to have on hand a list of fruits and vegetables which contain the least and most pesticides (known as the “Clean 15” and the “Dirty Dozen”). Buying regular produce (conventional) when choosing among "Clean 15” items can save you money.
Clean 15 (buy conventional, not organic): asparagus, avocados, cabbage, cantaloupe, sweet corn, eggplant, grapefruit, kiwi, mangos, mushrooms, onions, papayas, pineapple, sweet peas (frozen), sweet potatoes.
Dirty Dozen+ (buy organic):  apples, celery, cherry tomatoes, cucumbers, grapes, hot peppers, nectarines (imported), peaches, potatoes, spinach, strawberries, sweet bell peppers, and greens and summer squash.  Both lists are at http://www.ewg.org/foodnews/summary.
● Choose fruits and vegetables that are in season. Seasonal produce is not only less costly, but also more flavorful.
● Many gluten-free support groups invite food vendors to provide products for sampling. This can be a good opportunity to taste a product, so that when you do buy specialty gluten-free foods, you’re sure it’s something you like and will use. It may also be possible to order certain gluten-free items as a group, and get better pricing due to higher volume.
● Ordering larger quantities of shelf stable gluten free-foods online can be more cost effective than ordering single packages. (Pasta, crackers, cereal, etc.) Volume discounts often apply and in addition you can take advantage of a single shipping charge.
● It is also worth investing in a good gluten-free cookbook. This comes in especially handy when you are first getting started on the diet. There are countless good gluten-free cookbooks available.
Other GIG Groups
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:
Terrie Martindale  tmusicus@yahoo.com  (870) 741-7240.
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. 
Barbara Feeser  barbfeeser@att.net  (870) 935-4515
Gale Pierce  agpierce@suddenlink.net   (870) 203-9068
GIG of Northwest Arkansas - Fayetteville
Contact Josie Upson gig.nwar@gmail.com to get on the e-mail list and for more information.  Find them on Facebook.
GIG of North America
Check it out at www.gluten.netOur webpage can be found by going to GIG’s website and open the tab for “Local Branches,” or go to www.centralarkansasgig.org.
Gluten Intolerance Group of Central Arkansas (GIGCA)