Gluten Intolerance Group of Central Arkansas

www.centralarkansasgig.org

www.gluten.net

GIGCA on Facebook

GIG on Facebook

 

October 2012 – part 2

Potluck and how to host a GF party on Monday Nov 12  

 

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

·      Children’s Corner – Children’s Gluten Free Books

·      Dempsey Bakery  - Holiday Ordering

·      Restaurants – Bravo Cucina Italiana

·      GF Foods – Crunchmaster Kids’ Crisps

·      GF events – GF cooking class

·      Recipe Corner – Quick soup from Sherri; Blue Ribbon Banana Bread

·      Articles and Abstracts

o   Prices of Gluten Free Food

o   A gluten  detecting device in the future?

o   Gluten blood tests  - Dr. Ford

 

 

News from Our President

Sherri Clay

In the movie, Field Of Dreams, there was a line that said something like, "If you build it they will come."  That's how I felt the evening of October 4th when Dr. Ford came to speak.  Since we didn't have a precedent to follow, we couldn't predict how we could possibly fill up an auditorium that seated 178.  All I knew to do was pray that those who needed to hear what Dr. Ford had to say, would be there.  For months our GIGCA board met and discussed ways to get the word out, and then how to pay for doing so.  We asked talented people to give their time and energy for fundraising, decorations, programs, and signs to direct traffic.  Door prizes and sponsors were secured.  And when we put it all together, we had the biggest crowd of the entire Gluten Zero tour!

 

 As I was taking the Fords back to their hotel that night, they were gushing about St. Vincent's state of the art HD screen, the receptiveness of the audience and casually mentioned that they wished they had had more time in Arkansas.  By this time, I knew them to be extremely gracious people, but I didn't expect the email they sent the next week asking to return in 2014!  Looks like we'll be building again.

 

If you wish to purchase Dr. Ford’s newest book, “Gluten: Zero Global” it is available as an ebook or a paperback.

 

Dr. Ford also has a very active Facebook group. "Gluten Free Planet"

 

Meeting Calendar for GIGCA

 

Monday, November 12, 6-8pm  You won't want to miss the "How To Host The Perfect Gluten Free Party" by  Downhome Restaurant and Catering . Downhome Catering will be cooking our turkey, so bring a dish, your recipe and come!  After the talk, our GIGCA board will be available to look at your holiday recipes and suggest ways to make them gluten free.

 

Please note this meeting is the 2nd Monday of the month in the Annex Building behind the Heart Hospital.

 

December – No meeting

 

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                                                                                                                                       

501-681-5544

aaluther@comcast.net

 

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

501-749-9328

 

We thank the donors who wish to remain anonymous and the following people for their recent generous donations.


Ann Bland

Kimra Cook

Beth Pool

Judy Thornsberry

Pricilla Howard

Marci Hall

Pam Collar


 

 

Gluten Free 101

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

LaDonna Brock is available for GF 101 in Hot Springs. She can be contacted by email at ladonnakbrock@yahoo.com 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  tmusicus@yahoo.com  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)  mailto:barbfeeser@att.net (870)935-4515

Gale Pierce (Secretary/Treasurer) mailto:agpierce@suddenlink.net (870) 203-9068

 

News from GIG of Northwest Arkansas - Fayetteville

Contact Info:  Dana Ward danajeanward@gmail.com

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

You can find them on Facebook too!

 

 

Children's Corner  

Here is a round-up of some of the book available that are for and about children who need to be on a gluten free diet.  They are in no particular order and were chosen at random. I am sure there are many others that are very good.  The links are to Amazon but these can be purchased through other stores.

 

Do you have a favorite child’s book?

 

Kids with Celiac disease: A Family Guide to Raising Happy, Healthy, Gluten-Free Children

 

Gluten-Free Kids: Raising Happy, Healthy Children with Celiac Disease, Autism and Other Conditions

 

Eating Gluten-Free with Emily

 

Mommy, What is Celiac Disease?

 

Cilie Yack is Under Attack

 

No More Cupcakes & Tummy Aches

 

Eat Like a Dinosaur: Recipe and Guidebook for Gluten Free Kids

 

Wheat-free, Gluten-Free Cookbook for kids and Busy Adults

 

 

Dempsey Bakery - www.dempseybakery.com

Dempsey Bakery will again be making special treats and products for Thanksgiving.  We will have many holiday items to special order like:  Corn Bread Dressing, pies or just ready made pie crusts and dinner rolls.  We will have pumpkin pies and apple pies ready to go.  Watch our website or FB to see what we are offering or just call.  We will be open Monday, Tuesday and Wednesday of Thanksgiving week so everyone can pick up their orders.  You will need to place orders through Nov. 16.

 

Be sure to "like" Dempsey Bakery on Facebook to stay up to date on new items. They have some super Halloween cupcakes!

 

Dempsey Bakery webpage: http://www.dempseybakery.com/

 

 

Restaurants

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. 

 

Bravo Cucina Italiana now carries a GF pasta. I talked with the chef and he said that they call this “gluten friendly” as the kitchen handles a lot of gluten. He said that they do take cross contamination precautions such as changing gloves, clean utensils and pots. He is always glad to talk with customers if you have any concerns.

 

 

GF Foods

Crunchmaster is now making Kids’ Crisps in two flavors – Cheezy and Grammy. No, they are not fish shaped, but wondering if anyone has tried these or found them in any local store. http://www.crunchmaster.com/products.aspx

 

GF Events in Little Rock

Julianne Bitely will will be teaching “Gluten Free Living and Cooking Series for the Arkansas Extended Learning Center. Go to www.extendedlearning.org for the schedule.  There are still 2 classes: Happy Holidays Nov 2 and Mardi Gras Feast Feb 1.

 

For more information, please contact Julianne at julianne.bitely@gmail.com or you can find her on Facebook

 

Recipe Corner

Have a recipe to share? Send it to aaluther@comcast.net

 

Chicken and Rice Soup from Sherri

What do you do with left over chicken and rice?  Now is the perfect time for soup, so pick up a box of Mrs. Leper's Chicken Alfredo and you're on the road to a quick and easy soup!

 

4T. butter and 4T.gf flour  (I used King Arthurs)

Make a roux by whisking the melted butter with flour, then add 2 cups of milk, stirring until thickened, Add in the seasoning packet and some Velveeta cheese.  Mix with chicken, rice, plus a can of gf chicken broth and heat.  Salt and pepper to taste.  Yummy!

*****

Blue Ribbon Banana Bread  from the book “Easy Gluten – Free Baking” by Elizabeth Barbone submitted by Lisa.

 

Elizabeth Barbone adapted this recipe from her mother’s gluten filled recipe that one several blue ribbons in bake-off contests.

 

Vegetable shortening, for pan

White rice flour for pan

 

Wet ingredients

1 cup granulated sugar

1 1/3 cups very ripe mashed bananas

½ cup butter softened

2 large eggs at room temperature

 

Dry Ingredients

1 2/3 cups white rice flour

½ cup cornstarch

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon xanthan gum

 

1.     Preheat oven to 350F. Grease and rice flour the 9x5 inch loaf pan. In a small bowl, mix together sugar and mashed bananas. Allow to sit for 15 minutes.

2.     In a separate bowl, whisk together dry ingredients

3.     In a large bowl, cream butter until light and fluffy. (use high speed on a hand held mixer or medium high speed on a stand mixer.) Add eggs 1 at a time, mixing well between each addition. Add half of the dry ingredients. Blend until smooth. (Use medium speed on the handheld mixer or medium-low on the stand mixer.) Add banana-sugar mixture. Stir until well incorporated. Add remaining dry ingredients. Blend batter until smooth

4.     Pour batter into prepared loaf pan. Bake for 50 to 60 minutes or until a tester inserted in the center of the cake comes out clean.

5.     Place pan on a wire rack and cool, 5 minutes. Remove loaf from pan and place on rack to cool completely.

Makes 1 loaf.

 

Blank added that is will also make 35 – ¼ cup muffins. She uses paper liners sprayed with Pam and backs 30 minutes. Goes well with cream cheese icing.

 

 

Articles and Abstracts

 

 

Gluten free foods are more expensive than their wheat counterparts. Tina Turbin has some tips on how to reduce your food bill.

 

Prices of Gluten-Free versus Regular Foods - What to Do?

“It’s estimated that of the 3 million Americans with celiac disease, an autoimmune disease triggered by exposure to gluten-a protein component of wheat, barley, and rye-only 3% have been diagnosed. The good news for celiac patients who have been diagnosed is that the treatment for their condition is simple and doesn’t require the ingestion of drugs--a gluten-free diet. Unfortunately, celiac patients must deal with several challenges in maintaining a diet free of gluten, specifically the expenses involved. Compared with “regular” gluten-containing foods, gluten-free alternatives are more expensive. In fact, a study has indicated that gluten-free foods cost more than double their gluten-containing counterparts.”

 Click HERE to continue reading.

 

*****

 

Celiac Disease Future: A Device that Detects Gluten in Food?

“Currently, there is no convenient way for people with celiac disease to test food for gluten content. In an effort to change that, University researchers in Spain are using Sunrise™ absorbance readers by Tecan, together with Magellan™ V4.0 software to create an accurate, easy to use sensor that can test for gluten in food”

To continue reading click HERE.

 

*****

When Dr. Ford spoke at our Oct 4th meeting he said that  gluten related problems can occur in anyone with any symptom any time. Blood tests can be helpful in diagnosing both celiac disease and gluten sensitivity. Dr. Ford has good information about the tests currently used by most doctors. http://drrodneyford.com/faq/bloods-tests/gluten-blood-tests.html

 

 

 

 

 

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