Gluten Free in Central Arkansas, branch of GIG

www.centralarkansasgig.org

www.gluten.net

January 2010

 

 

Table of Contents

 

·         Calendar - GFCA

·         GFCA Participation Always Needed

·         Support Groups Around Arkansas

·         GIG’s Annual Educational Conference

·         Stores: Whole Foods – Udi’s Products; Drug Emporium

·         Children’s Corner – Christmas morning cinnamon rolls

·         Recipe Corner – Crescent rolls, Egg rolls, Tortillas, Cashew Chicken

·         Eating Out – Starbucks, Burger King, Don Juan’s

·         Articles and Abstracts Neurological symptoms in patients with biopsy proven celiac disease.

 

 

Please send any donations to our GFCA treasurer, Terri Murdoch. Make checks payable to GFCA.

  paul.terri@sbcglobal.net

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 will be available for GF 101 in Conway. She can be contacted by email at ladonnakbrock@yahoo.com or by phone 501-733-9026

 

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:
http://snipurl.com/3duie  [maps_google_com]

 

Calendar for GFCA 

    

Monday, January 18th , 6-8pm: We will watch some of the DVD from Dr. Fine’s conference held in Taos in 2008. One of the featured speakers is Dr. Rodney Ford from New Zealand http://www.drrodneyford.com/  Samples this evening will include Udi’s bread – see review in this newsletter.

Monday February 15th , 6-8pm:  Carly Stanley M.S., R.D., L.D., C.N.S.D. will be presenting the results of her nutritional survey.

Iron, Fiber, Niacin, Thiamine, Riboflavin, and Carbohydrate Intakes of Individuals Consuming a Gluten-Free Diet Compared to Intakes of the General American Population and Healthy Eating Guidelines”  This was recently presented at UAMS for her Masters Degree in Clinical Nutrition.  

Members of GFCA participated in this study.

 

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.

 

 

 

Support Outside of Little Rock

 Gluten Intolerance in N.E. AR -Jonesboro. Meetings are on the second Saturday of each month at 10:00 AM at Mt. Carmel Methodist Church, 4000 Southwest Drive, Jonesboro, AR, 72404.

 Contact persons:

·         Barbara Feeser 870-935-4515 barbara.feeser@sbcglobal.net  

·         Gale Pierce 870-539-2591 agpierce@rittermail.net

·         Corrie Stricklin  870-268-1080.  Nature's Pantry location is 554 CR 409 (also known as South Culberhouse), Jonesboro, AR.72404. natures.pantry@att.net

*****

 

Arkansas R.O.C.K.  For information, you may contact Melanie at 479-582-9232 or email her at melaniefaught@cox.net This group is based in Fayetteville. There is also an active Yahoo group to join http://health.groups.yahoo.com/group/ArkansasROCK/ The online Yahoo groups is a wonderful way to stay in touch with the GF community in Arkansas. It is available to everyone. It is not just for parents.

 

****

 NWA Celiac Sprue Association Support Group For more information you may contact Carolyn McKinley at 479-644-9909 or email glutenfreefriends@yahoo.com The website is www.glutenfreefriends-nwa.org 

 

***** 

 Hot Springs Village There are two contact persons:  Loretta Melanchon nurseloretta@juno.com 501-915-8033.   or Jeannie Shapley, 501-321-8171, cjshapley@cablelynx.com

 

******

 Gluten Free Fort Smith  For more information contact Majetta Green 479-221-4372 or itsjett@hotmail.com 

 

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Gluten Intolerance Group

2010 GIG Annual Educational Conference
 
Savor the Flavor of Gluten Free Living
 
Coming June 4-5, 2010!

 

Minneapolis Airport Marriott
2020 American Boulevard East
Bloomington, MN 55425
Phone: 1-952-854-7441

Nightly Room Rates: $97 + tax

Leadership Training: June 3rd!
Conference and Exhibits: June 4th and 5th!

Dr. Joesph Murray, Mayo Clinic; Dr. Daniel Leffler, The Celiac Center at Beth Israel Deaconess Medical Center; and Dr Stephen Wangen, IBS Treatment Center will be keynote speakers on Friday, June 4th


 

GIG is committed to holding prices for this conference at the 2009 rate or less.

http://www.gluten.net/events.php
~~~~~~~~

Stores

Everyone gives Udi’s products rave reviews.  Susan wrote: “Whole Foods is carrying a bread from a company called Udi.  The bread is wonderful!!  It is the most normal tasting gluten free bread I have tasted.  We have also tried the Udi cinnamon rolls, blueberry muffins, and pizza crust.  They are a little pricey but taste great.  Barbara told me about the bread.  She said Whole Foods gets the bread in twice a week.  If it is really popular, she said the store will consider having more deliveries”.

Read another review about Udi’s breads here http://freshradar.com/?p=1992

*****

Drug Emporium is planning to expand the gluten free section in March 2010.

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Children’s Corner

Children's Corner

Whew!  I don't know about you, but I'm glad to have the holidays behind us!  There were so many things to think about, especially how to eat gluten free at the parties and school functions.  At one event we were asked to bring cookies.  I made the cookies from last month's newsletter, I even labeled them, "Keep Separate Please, Gluten Free" and they still wound up on a tray surrounded by other cookies.  (My smart husband said that I should have taken out a few cookies beforehand. Next time.)

 Of course twenty five years ago when our son was diagnosed with a wheat allergy his food tasted so terrible that our dog wouldn't even sit under his chair at meals.  We've come a long way baby, you just have to think ahead, ALL THE TIME!!!!

 Even Christmas morning required preplanning.  Knowing that our sweet neighbor would be delivering homemade cinnamon rolls hot out of the oven for the rest of our family, I made up two ziplock bags of the dry ingredients required for GF cinnamon rolls http://iamglutenfree.blogspot.com/2007/03/cinammon-roll-of-your-dreams.html    Then that morning, I just had to add the wet ingredients, roll them and bake them so my daughter and I could have a yummy treat too. 

 Anne says I have made great progress since she first met me, but it's because my daughter went gluten free and I hate to see her left out.  I'm sure you feel the same way!  And one day, our kids will thank us!

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Recipe Corner

Crescent Rolls
Submitted by Terri from Cassandra on http://delightfullyglutenfree.blogspot.com/

1/2 stick butter (note - that is 1/4 cup), room temperature
3/4 cup small curd cottage cheese
1 cup gf flour mix (I used the rice/potato starch/ tapioca blend)
1 tsp xanthan gum
1/8 tsp salt
1/4 tsp cream of tartar
1/2 tsp baking soda
1 TBS sugar

In the bowl of your mixer, combine the butter and cottage cheese. Add dry ingredients. Mix until a ball of dough forms.

Wrap in plastic wrap and chill 2 hours (I left mine overnight, as I wanted it ready in the morning).

Preheat oven to 350 degrees. On lightly floured piece of parchment paper, roll the dough into a 14 inch circle. Cut into 8 triangles (really easy with a pizza cutter).

Roll each triangle from wide end to tip, turning ends to form a crescent shape. Place on a baking sheet lined with parchment and bake 20 to 30 minutes.

Fiber Variation: Use 3/4 cup gf flour mix and 1/4 cup Montina

Cinnamon Rolls

For cinnamon rolls, roll the dough into a rectangle. Mix 3/4 cup brown sugar, 1 tsp cinnamon, and raisins (1/4 to 1/2 cup), and sprinkle onto dough. Roll the dough into a log, cut 2- to 3-inch pieces, and place them in a pan (with parchment on the bottom). Bake for 20 to 30 minutes. Glaze, if desired, with a mixture of 1/2 cup powdered sugar, 1 TBS milk, and a few drops of vanilla. (These cinnamon rolls are not huge and fluffy, but they are really good, and easy to make.)

*****

Egg Rolls from Cara in WI

For the filling, I checked a few recipes online and then just sort of added what I wanted. I used a little peanut oil.
In wok, first:
1 lb ground pork, chicken or beef (or shrimp or veggie only)
5-6 scallion onions thinly sliced
3 cloves garlic

When browned, added:
1 1/2 cups shredded cabbage
1 1/2 cups shredded carrot
1 cup bean sprouts, chopped
pepper
salt
sprinkle of ginger powder
sprinkle of red pepper flakes
spattering of gf soy sauce

*anything else that sounds good to you, chopped water chestnuts or pea pods, etc.

Removed mixture from wok after veggies were soft. Filled the tortillas with mixture, rolled and folded, and sealed with egg white wash.

Then I just added about an inch of oil to the bottom of the wok, and fried them right there.... three at a time, two mintues each side... and drained on papertowel.

I use my tortilla recipe(see below) for the wrapper, but sometimes just make the filling and eat it in a bowl. Like this afternoon for lunch! When I eat it out of a bowl, I like to add in a handful of almonds, cashews or peanuts.

Rice spring rolls work, too, but I like a heftier outside than that.

(If you don’t want to cut up all the vegetables, buy a package that is already shredded. I have used a package of shredded broccoli/cauliflower/carrots/red cabbage. I sauté this in one pan while I brown meat in another. They are done about the same time and then I add them together. ~Anne)

Tortillas

1 1/2 cups rice flour (white and/or brown... I mix my rice flours.. Bob's)
1/2 cup potato starch (I use Bob's Red Mill)
2 cups tapioca flour (I use EnerG)
1/2 - 1 teaspoon xanthan gum or guar gum
1 teaspoon salt
1 tablespoon sugar
4 teaspoons milk powder*
2 cups warm water

*For dairy free, you can try substituting rice or almond milk instead of water and milk powder.

I mix the dry ingredients first, and then add water and mix with my mixer. I use a 2 inch scooper to move the dough to my tortilla press, and keep them in a tortilla keeper after cooking... which really improves the pliability. I do oil the surface of my press as I find it works best this way. A wetter dough makes for a larger thinner and more pliable tortilla... so adjust if necessary.

*****

Cashew Chicken

5-6 servings

Serve with rice

 

Marinade  for 15 minutes 2 chicken breasts, skinned, boned, and sliced into thin strips.

Marinade:

1 T. gluten free soy sauce (La Choy, Kroger, etc. -check labels)

1 T. cornstarch

1 T. sherry (opt.)

1 clove garlic, minced

1 t. fresh gingerroot, grated

½ t. salt

 

Prepare sauce:

¾ cup water

1 T. gluten free soy sauce

1 T. cornstarch

½ t. sugar

 

Measure ¾ cup cashews.

 

Combine in one bowl:

8 fresh mushrooms, sliced (opt.)

One 5 oz. can bamboo shoots, drained and sliced One stalk celery, sliced on diagonal

 

Have ready 6 oz. (or 15 fresh) Chinese pea pods or sugar snap peas, strings removed.

 

Have around 6 T. olive oil and a large bowl handy. 

 

Ready, set, go!

Heat 1 T. oil in wok or large frying pan. Over medium heat, saute cashews until browned.  Remove to large bowl.

Heat 2 T. oil in same pan.  Stir-fry mushrooms, shoots, and celery over high heat about 2 minutes (until crisp tender.)  Remove to the bowl.

Heat 1 T. oil in same pan.  Stir-fry pea pods 1 minute over high heat.  Remove to the bowl.

Heat 2 T. oil in same pan.  Stir-fry marinated chicken over high heat about 4 minutes until meat is white.

Return contents of bowl to pan.

Stir the sauce and pour into pan.

Stir and cook until sauce is thickened.

 

From Bette Hagman's “More from the Gluten-Free Gourmet” modified by Deanna

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Eating Out

I found this information on http://glutenfreephilly.blogspot.com/2010/01/starbucks-redux.html  Let me know if the Starbucks in Arkansas are carrying these items ~ Anne

After Starbucks discontinued its gluten-free Orange Valencia Cake last year less than three months after introducing it in U.S. stores, many in the gluten-free community expressed disappointment at not having a pastry option. The coffee purveyor has since offered KIND snack bars as a gluten-free selection.

Starbucks is now set to expand its selection of healthier snack options. Beginning tomorrow in participating U.S. stores, customers will find additional choices with 220 calories or less per serving, many of which are gluten free. In addition to the KIND bars, the safe products include:

·         Lucy’s Cookies: Available in Chocolate Chip, Sugar and Cinnamon, these cookies also are free of dairy, eggs, casein and nuts ($1.50 for Grab & Go Packs and $5.95 per box)

·         FoodShouldTasteGood: Available in Multigrain and Sweet Potato, the all-natural chips are made primarily of corn ($1.50 per bag)

·         Peeled Snacks: No-sugar-added dried fruit snacks in much-ado-about-Mango, Apple-2-the-core, and Cherry-go-round varieties ($2 each bag)

·         Peter Rabbit Organics: Organic fruit snack pouches sold in Apple & Grape and Mango, Banana & Orange varieties ($1.95 a pouch)

·         Two Moms in the Raw: Blueberry and gojiberry granola mixes ($3.95 a bag)

·         Sahale Snacks: Nut blends and glazed nuts available in Pomegranate Cashew and Soledad Almond varieties; it's not yet known whether a third offering, a Chipotle/Ranch Almond blend, is gluten-free, as it is a new-to-market Starbucks exclusive ($2.50 per package)

·         Stretch Island Fruit Company: All-natural portable fruit "leathers" available in Harvest Grape, Autumn Apple and Summer Strawberry varieties ($0.75 each)

You can go to http://blogs.starbucks.com/blogs/customer/archive/2009/01/08/happy-new-year-from-the-food-team.aspx and tell Starbucks what you want them to carry.

*****

Burger King now has a list of GF options. http://www.bk.com/cms/en/us/cms_out/digital_assets/files/menu_nutrition/GlutenFree.pdf

*****

Around Christmas Joel and I took a ride to Hot Springs to see the lights at Garvan Woodland Gardens http://www.garvangardens.org/  Every year they put up what appears to be a couple million lights around the gardens. It was really beautiful. Be sure to visit next year and be sure to check out their calendar for more events throughout the year.

Joel and I decided to eat somewhere in Hot Springs. I did not want to go to the usual chains. I found a restaurant called Don Juan’s http://donjuanauthenticmexicancuisine.com/ I was able to phone the manager/owner and was told that a gluten free meal would not be a problem. We arrived at 4:30pm, well before the busy time. They made me chicken fajitas in a clean pan and they were wonderful. The manager/owner bent over backwards to help me choose foods I could eat. When I asked about the tortilla chips, she warned me they were from a shared fryer before I could ask. Both the food and the service were great.

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Articles and Abstracts

Paula told me about an article found on the National Foundation for Celiac Awareness website. It is worthwhile following the link to read Gluten Sensitivity v. Celiac Disease- What do we know? http://www.celiaccentral.org/News/Research/View-Research-News/Celiac-Disease-Research/134/vobId__2264/

*****

Mov Disord. 2009 Dec 15;24(16):2358-62.

Neurological symptoms in patients with biopsy proven celiac disease.

Department of Neurology, University of Marburg, Marburg, Germany. buerk@ngi.de

In celiac disease (CD), the gut is the typical manifestation site but atypical neurological presentations are thought to occur in 6 to 10% with cerebellar ataxia being the most frequent symptom. Most studies in this field are focused on patients under primary neurological care. To exclude such an observation bias, patients with biopsy proven celiac disease were screened for neurological disease. A total of 72 patients with biopsy proven celiac disease (CD) (mean age 51 +/- 15 years, mean disease duration 8 +/- 11 years) were recruited through advertisements. All participants adhered to a gluten-free diet. Patients were interviewed following a standard questionnaire and examined clinically for neurological symptoms. Medical history revealed neurological disorders such as migraine (28%), carpal tunnel syndrome (20%), vestibular dysfunction (8%), seizures (6%), and myelitis (3%). Interestingly, 35% of patients with CD reported of a history of psychiatric disease including depression, personality changes, or even psychosis. Physical examination yielded stance and gait problems in about one third of patients that could be attributed to afferent ataxia in 26%, vestibular dysfunction in 6%, and cerebellar ataxia in 6%. Other motor features such as basal ganglia symptoms, pyramidal tract signs, tics, and myoclonus were infrequent. 35% of patients with CD showed deep sensory loss and reduced ankle reflexes in 14%. Gait disturbances in CD do not only result from cerebellar ataxia but also from proprioceptive or vestibular impairment. Neurological problems may even develop despite strict adherence to a gluten-free diet. (c) 2009 Movement Disorder Society.

PMID: 19845007 [PubMed - in process] http://www.ncbi.nlm.nih.gov/pubmed/19845007

 

 

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