Gluten Intolerance Group of Central Arkansas

GIGCA on Facebook

GIG on Facebook


January 2013


Table of Contents

·      News from Our President

·      Meeting Calendar for GIGCA

·      Meeting Locations

·      Donations and Thanks

·      Gluten Free 101

·      Sharing information: please send recipes, reviews and more*

·      News from GIG of Harrison

·      News from GIG of Northeast Arkansas – Jonesboro

·      News from GIG of Northwest Arkansas – Fayetteville

·      News from GIG of North America

·      Children’s Corner

·      Getting to Know You – Going GF Saved My Daughter’s Mental Health

·      Dempsey Bakery  -

·      Restaurants –

·      GF Food – Website for “Hot Products”

·      Recipe Corner – Recipes from the Thanksgiving Potluck

·      Articles and Abstracts and More

o   GIG or North America Educational Bulletins

o   Gluten Free in Afghanistan

o   Fecal Transplant


News from Our President

Sherri Clay

As I sit here on New Year's Day, I can't help but wonder what is on the horizon for us in 2013.  Already there is talk of Dunkin Donuts expanding to include gluten free products.

The Goldbaum sugar cones (can be found at Drug Emporium) taste so much like TCBY's waffle cones that I am tempted to take one in and tell them to fill it up!  Everywhere I go, even the post office, people are interested in either going gluten free themselves or helping a friend on the diet.  I can't leave home without my GIG business cards!  So, if this year is anything like my past seven gluten free years, we have a lot to look forward to!  Happy, healthier New Year!



Meeting Calendar for GIGCA

Monday, January 21 from 6-8pm – January 21st:  Ken Clark, Licensed marriage and family therapist will speak first hand on the grieving process that is involved with giving up favorite foods.


Monday, February 18 from 6-8pm Nikki Thompson, registered dietician, will speak on feeding kids of all ages a gluten free diet.




Meeting Locations

Most meetings are at the Heart Hospital Annex Building:

Arkansas Heart Hospital

1701 South Shackleford Road

Little Rock, AR 72211

The meeting room is located in a building behind the main Heart 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.

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.

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. 

For questions please contact:

Anne Luther                                                                                                                                       



Donations and Thanks

Your Donation supports our activities including our monthly meetings and outreach to help those newly diagnosed and those newly adopting a GF lifestyle. Your donation is tax deductible. Please make checks payable to GIGCA and mail to our GIGCA treasurer Beaura Cavalier. You can call or mail Beaura if you have any questions. 


Beaura Cavalier

4 Willow Oak Cove

Maumelle, AR 72113



We would like to thank all of you who have already donated to GIGCA this year.  We stretch your dollars as far as we can to help educate and reach people in Central Arkansas.  No one is paid a salary from our local chapter. 


Gluten Free 101

Gluten Free 101 (GF101) classes are held on demand. For more information on classes in Little Rock contact Anne Luther at 501-681-5544. 

LaDonna Brock is available for GF 101 in Hot Springs. She can be contacted by email at or by phone 501-733-9026



Sharing information

We would love to hear from you. The newsletter is much more interesting with your input.  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



News from GIG of Harrison

They meet the first Monday of every month in the Ginny Hammerschmidt Room in the Durand Center. For further information please contact:

Terrie Martindale  870-741-7240


News From GIG of Northeast Arkansas - Jonesboro

The Gluten Intolerance Group of Northeast Arkansas meets at the Mt. Carmel Methodist Church, 4000 Southwest Drive, Jonesboro.  Find them on Facebook.

All meetings are on the second Saturday of each month at Mt. Carmel Methodist Church in Jonesboro from 10:00 am until 12:00 noon. 

For more information contact:

Barbara Feeser (Group Leader) (870)935-4515

Gale Pierce (Secretary/Treasurer) (870) 203-9068


News from GIG of Northwest Arkansas - Fayetteville

Contact Info:  Dana Ward

Please email Dana to get on the email list and for more information!

You can find them on Facebook too!



News from GIG of North America

Did you know that there is a recipe database on the GIG website? You may find a great recipe and you can also submit your recipe.



Children's Corner  

We would love to hear your story. I know that everyone has a story to share. Please write it up and send it to Please let me know if you want to be anonymous or if your want to have your first or last name used.


This story is not from our group, but it is worth reading. It is one mother’s story on how she went from being a gluten skeptic to a believer in the power of a gluten free diet.


Dr. Rodney Ford has written about this gluten brain connection in his books. Go to  and click on the “Shop” tab to find books and eBooks.



The Gluten Made Her Do It: How Going Gluten Free Saved My Daughter’s Mental Health

“I sat next to a white wall decorated with neon alphabet letters and tried to explain the problem with my daughter. When I was done the pediatrician leaned back a little and wrinkled her nose. She frankly looked a little repulsed.


“Hold on,” she said. “Let me get the behavioral therapist.”


It wasn’t always like this. After my boy-girl twins were born, I often received compliments on how happy my babies seemed. After about eight months of age, my son stayed the same chill little guy. But in my daughter, I saw a change. At first I thought she must have a slightly more volatile temperament, and that it was only now beginning to show. But after she was a year old, it became apparent that I was dealing with something a little more serious. The slightest thing could set my daughter off—or nothing at all. And when she got upset, it wasn’t like a normal toddler getting upset. She was hysterical. It was like someone had lit her on fire. She screamed, and kept screaming, as though in mortal agony, for as long as two hours at a time.


Comforting her was no easy task, in part because she no longer seemed comfortable with being held. Even while in a good mood, my daughter would become tense and rigid in my arms. The only time she seemed able to cuddle was when she was on the verge of sleep. In those rare times when she was truly exhausted, but not quite asleep, she would finally relax into a snuggle. I treasured those moments. But I also wondered why she had to be nearly passed out to enjoy being held.” Click  HERE to continue reading this story.



Dempsey Bakery -

“I would like to thank everyone for our good year and customer support. We have added Dunderbacks in McCain mall.” You can find all of the local places that carry Dempsey Bakery products either for sale or in the restaurant on our website under the “partners” button


Be sure to "like" Dempsey Bakery on Facebook to stay up to date on new items.


Dempsey Bakery webpage:




Please send in your restaurant reviews to share. If you find a restaurant that is not on our list of restaurants with GF menus, please let me know. 



GF food

It is not always easy to keep up with all the new GF foods that are being introduced to the market. One place to check out the “Hot Foods” is


Three Bakers Gluten Free breads are now being carried at the Kroger on Rodney Parham and the one on Chenal. If you have tried this bread, please send me a review. and they can be found on Facebook.


If you find something new, the group would love to hear about it.



Recipe Corner

Have a recipe to share? Send it to


Here are the recipes from the Thanksgiving Potluck. There was no name on the card, so if you want credit for a recipe, please let me know. Many thanks to Gina for typing these.


Zesty Lemon Quinoa


1 cup quinoa

1/2 cup toasted pecans or pine nuts

1/4 cup olive oil

1/4 cup lemon juice

2 tsp. freshly grated lemon zest

1 tsp. cumin

parsley, sea salt & pepper to taste


Rinse quinoa and transfer to a medium saucepan.  Add 1 tsp salt & 1 1/4 cups water. Bring to a boil, cover & reduce to a simmer. Cook until water is completely absorbed - 18-20 minutes.  Transfer quinoa to a medium bowl along with nuts, zest, cumin, parsley, lemon juice & olive oil. Season with salt and pepper. Serve warm or at room temperature.




Watergate Salad


Mix together the following 2 items:

3.4 oz. Pistachio pudding

2 c. cold milk

Pineapple (crushed)

1 1/2 c. miniature marshmallows

3/4 c. chopped pecans

1 1/2 c. whipping cream


Mix all ingredients together and chill.


from Bette



Mashed Cauliflower (Fixed like Mashed Potatoes)


1 head of cauliflower, cleaned, and cored.  Steam whole head in vegetable steamer.  Place whole steamed head in mixing bowl w/dairy free butter (3 T), adding sea salt, garlic powder, and pepper to taste as it mixes with beaters.  Beat until creamy consistency and it is ready to serve.


Recipe obtained from Lorna's Whole Foods Cooking Class



Gluten Free Mac & Cheese


1 16 oz pkg GF elbow macaroni

8 oz pkg shredded cheddar cheese

1 stick of butter

GF flour

Parmesan Cheese



Cook macaroni.  In a 2-3 qt casserole dish, layer macaroni, sprinkle with GF flour, dot with butter, sprinkle with cheddar cheese and repeat until macaroni is used up.  Pour milk half way up to fill and moisten noodles. Top with Parmesan cheese.  Bake at 350 degrees for approx 50 minutes.



Broccoli Salad


2 bunches of broccoli - washed and diced

1 bunch of green onions -or can use 1 white onion (add amount according to your taste)

1/2-3/4 cup of golden raisins (can use regular raisins)

1/4-1/2 cup of sunflower seeds

10-12 pieces of cooked bacon (cooked crisp & chopped)




1/2 cup mayo

2 tablespoons sugar

2 tablespoons vinegar


Mix and pour over broccoli mixture.  Marinate for at least 2 hours in frig (overnight is even better). Put bacon in and mix before serving.




Gluten Free Meatloaf


Prep Time: 15 minutes

Cook Time: 1 hour



2 pounds ground beef

2 large eggs

2 oz applesauce

1 cup GF cracker crumbs (can Glutino Vegetable Crackers-place crackers in a zip-loc bag and use a rolling pin to make crumbs)

1 medium chopped onion

1/4 cup chopped green pepper

2 teaspoons GF Worcestershire sauce

1 cup GF ketchup


Preheat oven to 400 degrees F/204 degrees C


Combine all ingredients in a large mixing bowl. Use your hands to thoroughly blend the mixture. Using disposable gloves for this job helps! Add a small amount of milk or water if necessary to make the mixture moist.


Use a large spatula to turn the meat mixture into a 9x5x3 inch loaf pan.  Press down and smooth the top.


Bake in preheated oven for 30 minutes and carefully remove pan and pour off excess fat.  Spread ketchup over the top of loaf, return to oven and bake for an additional 30 minutes.  Again, carefully pour off excess fat and serve warm.


Serves 6-8



Sweet Potato Casserole from Lisa


4 large sweet potatoes

1/2 c. coconut milk

1 tbsp butter

2 tbsp pure maple syrup

1 tsp cinnamon

1/2 tsp nutmeg

juice of half an orange


Pecan topping

3/4 c chopped raw pecans

1 tsp cinnamon

1 tbsp pure maple syrup

1 tbsp melted butter

1.  Bring a large pot of water to a boil.  While water comes to a boil, peel and cut potatoes into small chunks.

2.  Add sweet potato chunks to water and boil for about 10 mins, or until fork tender.

3.  Drain potatoes.  Then using a mixer, blend potatoes and next 6 ingredients until smooth.   Adjust milk and spices to taste.

4.  Mix all topping ingredients in a small bowl until pecans are well coated.

5.  Pour sweet potatoes into an open safe dish and top with pecans

6.  Bake in a 350 degree preheated oven until topping is browned -- about 15 mins.  Serve warm.

Makes about 12 servings.



Webinar from the National Foundation for Celiac Awareness


Topic: "It's Not Just Food Anymore: An Update on Gluten-Free Alcoholic Beverage Labeling"
Date:  Tuesday, January 22, 2013
Time: 8:30 p.m. EDT / 5:30 p.m. PST
Speaker: Tricia Thompson, MS, RD; The Gluten Free Dietitian, Nutrition Consultant Celiac Disease, Founder Gluten Free Watchdog, LLC

Those newly diagnosed with celiac disease and non-celiac gluten sensitivity almost immediately realize that traditional beer is no longer an option during happy hour. Perhaps the most popular alcoholic beverage, traditional beer is brewed using malted barley. If beer is off limits, what other alcoholic beverages and liquors can a person living gluten-free enjoy? Join NFCA as Tricia Thompson, MS, RD, Founder of, reviews a hot topic - current gluten-free labeling policies of alcoholic beverages as proposed by the U.S. Department of the Treasury Alcohol and Tobacco Tax and Trade Bureau’s Interim Policy established in May 2012.*

*The TTB has stated that this Interim Policy was released pending a ruling from the FDA. Once the FDA releases a final rule on labeling of food as gluten-free, the TTB will decide whether any revisions are needed. To register go to:





Articles and Abstracts and More



GIG of North America

Are you familiar with their website ? You may want to visit and look around. If you need information about celiac disease, check out the Educational Bulletins that cover many subjects such as Getting Started, Nutrition, and Health and Wellness. These brochures can be printed out for your own use or to give to family and friends to help them understand gluten sensitivity/celiac disease.



Gluten Free in Afghanistan

“When we think of a gluten free diet, we often think of the challenges of going to the grocery store, or the frustrations of being out to eat. In this unique story, CPT B. Donald Andrasik - who has been on a gluten free diet for well over a decade - shares his story of maintaining a gluten free diet while at war in Afghanistan. The daily struggles of his demanding environment are compounded by the hassels and anxieties of needing gluten free food in a part of the world where resources are scarce. “


He has written a book on his experience.


This is not about gluten or celiac disease, but this information may save your life one day. Our bodies are loaded with bacteria and most are good and helpful. In fact it is said that we have more bacteria than our own cells. But sometimes we get overwhelmed with bacteria that are behaving badly and have become resistant to all the antibiotics.  Doctors are now turning to fecal transplants for infections of c. difficile and seeing great success.