Gluten Free in Central Arkansas, branch of GIG

www.centralarkansasgig.org

www.gluten.net

July 2010

 

 

Table of Contents

 

·      Calendar - GFCA

·      GFCA Participation Always Needed

·      Gluten Freedom Day in NW AR on July 23

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

·      Notes from the June GFCA meeting

·      GFCA is on Facebook

·      Bready review

·      GF Products –Snyder’s of Hanover pretzels; Bisquick and Helper from GM; King Arthur Muffin Mix, Kombucha

·      Restaurants – Red Lobster, Cozymel’s, Diane’s, Restaurants around AR, DeLuciano

·      Children’s Corner by Sherri

·       Recipe Corner- Ready-To-Bake Yeast Bread, Easy Punch, Chili, Poppy Seed Muffins

·      Free Webinar and Podcasts – Dr. Leffler and Shelly Case

·      Articles and Abstracts - Willem-Karel Dicke: Pioneer in Gluten-free Diet

 

 

Please send 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 has moved. She is now available for GF 101 in Hot Springs. She can be contacted by email at ladonnakbrock@yahoo.com 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:
http://snipurl.com/3duie  [maps_google_com]

 

Calendar for GFCA 

Monday, July 19 6-8pm: Madelyn Van Valkenburg wrote her thesis on the lack of awareness of celiac disease and will be showing her PowerPoint presentation.

*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. www.foodphilosopher.com

 

 

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 Freedom Day

July 23, 2010 in Rogers, Arkansas

at the Embassy Suites – John Q. Hammonds Center

Celiac Support Group – CSA Chapter 73 invites

you to participate in the all day program.

 

http://www.csaceliacs.org/Conferences/gluten-free-day.php  

Questions – Contact Carolyn McKinley

glutenfreefriendsnwa@gmail.com

417-435-2193

If you plan to come in the night before the event, prepare to join in the Gluten Free Social that will be held at Eddie Haskell’s Patio and Grille at 3300 Market Street, Suite 100, Rogers, AR (just across the street from the event space and hotel).  There will be a $5.00 cover charge per person that will include gluten free food such as chicken nuggets pizza, pretzels, etc. The event will be sponsored by Domata Living Flour, Dutch Country Soft Pretzels,  Crunchmasters, Bards Beer and many more….

*****

 

Gluten Intolerance in N.E. AR -Jonesboro. Anne Luther will be the speaker at the meeting on July 10 at 10am Mt. Carmel Methodist Church, 4000 Southwest Drive. For information about meetings please contact:

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

 

***** 

 Hot Springs Village There are two contact persons: Nancy Carter  jncarter109@yahoo.com.   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 

 

 

Notes from the June meeting           

Anne and LaDonna presented a summary of what they learned at the GIG Annual Educational Conference in Minnesota. These notes will be sent out and posted on the GFCA website soon. The next conference will be held in Orlando FL in July. I will post details as I hear more.

GFCA is now on Facebook

I have started a “Group” for GFCA on Facebook. I will be posting some things that will not be in the newsletters. I hope you become a member so you can post too. You can either search for Gluten Free in Central Arkansas or go to this link http://www.facebook.com/home.php?#!/group.php?gid=129901463708928&ref=ts

 

Bready

Two of our members have Bready machines. http://www.mybready.com/

This is the “first and only gluten-free bread machine especially designed for people with Celiac disease and gluten sensitivity. At long last, bread lovers who can't tolerate gluten can enjoy delicious breads and cakes fresh and warm from their own kitchens—without mixing, mess, or a scavenger hunt for hard-to-find ingredients.”

Sharon says: “As for the “Bready”. Here are some pros and cons.

 Pros:

-                              Tastes good.

-                              Nice texture – few “holes”

-                              Very little cleanup required

-                              All the unusual ingredients (different flours, etc.) are in the mix. You only add liquids and toppings (optional).

-                              Delivered to your door as frequently as you like.

-                              No shipping charges for 6 months—an introductory deal.

-                              East to do.

-                              Same results every time.

-                              Hot bread ready for you.

 Cons:

-                              Not available locally – only mailorder via www.mybready.com

-                              Expensive – the Bready robot costs around $300; mixes are about $6.99. It’s considerably more ounces than Udi bread. So, you might conclude that the investment is the robot, the mixes are pretty much even (based on ounces).

 My experience with it has been really positive. I made a mistake with the first mix I put in, and it was lost. Chalked it up to “learning curve”. Next loaf I made came out perfect. It is very easy to do, but there are some steps to loading the mix, and if they are not done correctly, results will be a problem. It does work just like the video online. It takes me a little longer to do the various steps than it does in the demo, but it still doesn’t take but a few minutes (like maybe 5) to load the bready and begin the process.

 Love it. It was a wonderful gift from hubby.”

*****

LaDonna wrote: I won the Bready Machine at the GIG conference. I was a little worried about doing it right the first time. But Anne gave me the name of someone else who had one and we emailed one another. I watched the video & read all the instructions before attempting to use it. I also had my husband help me the first time around too. I don’t consider myself really good with instructions.

The machine is really easy to use. Not a lot of steps.  There is a Quickstart Guide (laminated plastic sheet) with all the steps. The Bready has a scan button and you scan in the package and it is programmed to that specific recipe. You add the ingredients listed on the box. There is little chance for cross-contamination, since you are only adding a few ingredients and the rest of ingredients are already in the bag. Clean-up is easy. The machine rolls the bag underneath when it bakes the bread and you just remove it when finished. We tried the Nearly Dearly Rye Recipe. It did taste a lot like rye bread to me. My husband who is not gluten-free thought it was pretty good. He said it didn’t have the texture of wheat bread, but we gluten-free people know that gluten-free foods don’t have the texture of wheat.

The ingredients are a little healthier than some of the gluten–free bread mixes. There are no preservatives. It uses more nutrient dense flours like garfava, sorghum, montina and teff. It has more protein and more fiber than most of the bread mixes I’ve seen.  Most of the recipes just called for adding water, canola oil and the yeast packet included in the box. The chocolate cake recipe has more required ingredients.  It basically does all the work for you. Kneads the bread, drops it in the pan, allows it to rise and then bakes it. It really is an automatic gluten-free baking system like advertised.

My machine came with 4 mixes: Nearly Dearly Rye, Heavenly White, Nuts About You, and Cherish My Chocolate Cake. The other mixes you can order from the company are: Jalapeno Cheese Bread, Olive and Sun-Dried Tomato Bread, Pizza Crust, and Apple Cinnamon Coffee House Cake.  They will probably come out with more varieties of mixes. Cost of the mixes are $6.99 to $7.99. It makes a good size loaf. Without refrigeration my rye loaf lasted about a week. So overall I was really impressed with the machine. The only negatives I see are space for the machine. It is pretty big. And you have to use their mixes since it is programmed into the machine. Cost for the mixes seems comparable to other gluten-free mixes. If you really like bread and baked goods I think this would be a good investment. Cost of the system is $324.99 with the 4 mixes included. Here the ordering information if you are interested: www.mybready.com & phone no. is 1-866-377-4932. Bready North America, Inc, 7712 Industrial Park Lane, Atchison, KS 66041.

 

 

GF Products

At the June meeting, I handed out samples of different foods. Sherri got a bag of Snyder’s of Hanover GF pretzels. Here is what she and her daughter had to say about them: “My daughter took one bite of the Snyder’s Pretzels and said, ‘These taste just like real pretzels.’  I checked the product information on the package and you can eat 20 pretzels for 110 calories.  Now if I can find them in grocery stores, I will give them a thumbs up!  “  She likes these are certified GF by www.gfco.org  Sadly, she was not able to find these in any of our local stores although some do carry Hanover products.

*****

General Mills will be rolling out GF Betty Crocker Helpers and GF Bisquick soon. Sharon wrote GM and was told we should see the GF Bisquick on our store shelves at the end of July. I found Asian Helper® Chicken Fried Rice in Kroger.  Ttwo other Helper flavors are scheduled to be released soon. http://www.liveglutenfreely.com/default.aspx

*****

Cheri has this to say about King Arthur muffin mix: “King Arthur Flour has a new line of gluten free mixes and flours.  I had the opportunity to try the new muffin mix.  My 10 year old son's first response was "YUMMY” The mix is a basic vanilla type flavor which you can use plain or add 1 1/2 cup of any type of additive you would like such as fruit/chocolate chips/nuts, etc.  It is easy and quick to throw together for a morning breakfast.  The texture was wonderful, almost cake-like.  It made 12 nice sized muffins.

 

I have been disappointed several times with day-old gluten free baked items but not with these muffins.  I stored several muffins in the refrigerator and they were just as good the next day as they were the morning they came out of the oven.  I also froze several and even a week later they were delicious with wonderful texture.

 

These muffins are not cheap at $6.95 for a mix that makes 12 muffins but King Arthur does give a 20% discount when you buy 6.  I will definitely order some of these from King Arthur Flour online. 

 Now all I have to do is find a friend to share orders with me. “ http://www.kingarthurflour.com/glutenfree/

King Arthur GF flours are certified by the Gluten Free Certification Organization www.gfco.org

*****

At the June meeting Kombucha was mentioned as a source of probiotics. Anna, a new member wanted us to know the following: I just wanted to pass along two things. First on Kombuca  http://www.synergydrinks.com/. It is currently only available at Drug Emporium. The synergy brand is gluten free, but the Kumbucha organic and Raw has not been confirmed to be gluten free. They are currently investigating a problem with the level of alcohol increasing as a result of fermentation while in the warehouse waiting to be shipped. Whole Foods pulled it until they fix it but Drug Emporium has not. I can attest that the alcohol level is minuscule, as I drink this daily and don't feel any effects and I am not a drinker. The alcohol level may have got above the .5% level.

 

Restaurants

From Johnye: “Red Lobster is willing to work with you if you tell them you can't eat bread, but still you have to be alert because the salad usually comes with croutons. You have to order your meat grilled or baked (but if baked, you have to specifically ask if there is breading on the uncooked fish). And of course, you have to send back the cheese biscuits. I did tell the Asst. Mgr. in NLR about the cheddar biscuits available from Whole Foods, and suggested that it would be of interest to the many gluten intolerant folks (including children) to have the RL chefs devise their own recipes with alternate flour(s). Nothing has shown up yet. It probably would be more effective to have a group suggest it to the national HQ.

However, my last trip there the server asked if I had any dietary restrictions--first time that has ever happened to me anywhere! (She did argue with me about the cheese biscuits, however. Said she didn't think they contained wheat

Almost every restaurant now has grilled chicken or fish, and baked potatoes or steamed broccoli. So one can manage, after conquering the internal urge/pity urges. And the Bahama Mama has fruit juices and rum, which if you can tolerate sugar goes well with grilled seafood!”

*****

Anna wanted us to know Cozymel's has an extensive gluten free menu and they continue to expand it. I talked to a few group members who did not know this. Also the manager, Brandi, is very familiar with gluten free and can make almost anything gluten free by changing a few things. Her girlfriend has celiac and is gluten free. She truly understands cross contamination issues and the effects it can have on the disease.

 *****

Don’t have time to cook? Sherri wants you to know how much help Diane’s was for her family. We have been so blessed to have had GF food from Diane's during Dennis' recovery.  (They deliver for $15.)  I have a hard time spending $12.95 for a pint of chili when I should be cooking it myself, but it's wonderful that it's available when needed!

*****

Don’t forget that you can find restaurants around Arkansas that have GF menus on the GFCA website. www.centralarkansasgig.org There is a list under “Local Restaurants” and there is also a link to an interactive map where you can leave comments.  I have updated the map. Cook’s Unimed store is closing and The Brewery in Conway closed. I have added 3 restaurants in NW AR: Brickhouse Kitchen, Mellow Mushroom and Mama Fu’s.

Although many restaurants can make a GF meal, the only restaurants on this list are those that have a GF menu. Please let me know if there are other restaurants to add.

Gluten Intolerance Group runs the Gluten Free Restaurant Awareness Program http://www.gluten.net/gfrap.php Bonefish Grill and Outback Steakhouse are the only restaurants in AR that have participated in this program.

*****

Paula was in Chicago and went Da Luciano Italian restaurant. “This GF restaurant is in River Grove IL in Chicago and was wonderful!!! They ship frozen Lasagna and all kinds of Italian food. It was spectacular. The serving size would feed 2 easy maybe three. The cookies are really good. The lemon ones taste like donuts. The tiramisu was great. I highly recommend it to anyone that just wants some really good Italian food for a treat. Their phone number is 708-453-1000 http://www.dalucianos.com/index.cfm

They have two separate kitchens

This would b a great place to have food shipped to someone for a gift.

(I had the pleasure of eating at Da Luciano’s a few years ago and yes, it is wonderful. ~Anne)

 

Children’s Corner by Sherri

When our boys were playing baseball, I admired the moms who brought their bags packed with treats.  They saved money plus had a say on what their kids ate.  My problem was that when I would pre-buy junk food, it would be eaten before the games.  And even though I told myself we didn't need all that sugar, my sons would watch their friends gobbling Skittles and Blowpops and start the campaign to wear down my resistance. 

Fast-forward twenty years to raising a daughter who is gluten free.  Now I wish I had a gluten free travel bag that I could grab as we walked out the door.  It could include small packages of nuts, Bora Bora Bars, Snickers, gluten free cookies, chips, etc., foods that would stay fresh for a few months hidden in my bag.  Of course it's hard to make myself buy junk food since I still have this perfectionist thinking that I will pack organic fresh fruit for trips or find a gluten free restaurant along the freeway, but so far it hasn't happened.  

I heard about a rule of thumb that I hope I can adopt.  It's the 80/20 rule.  Eat healthy 80%of the time and junk 20% of the time.  That sounds like a balanced way to eat and to raise kids. 

 

Recipe Corner

I had the wonderful opportunity to attend another class by Carol Fenster. She has written many GF cookbooks. She has kindly given me permission to reprint her Ready-To-Bake Yeast Bread recipe. This is a recipe that can be made up ahead of time, put into the refrigerator so you can bake up a fresh loaf every day.

I have attached it to this newsletter. Do not be put off by the length of the instructions. She made the dough very quickly and easily and so can you. If you use parchment paper, it can be reused.

Carol’s website is The Savory Palate where you will find more recipes, GF cooking tips a list of her books and more. She has a free newsletter.  http://www.savorypalate.com/

*****

Easy Fruit Punch       

 2 QT. Hawaiian Punch (red or yellow)

2 QT. pineapple juice

2 QT. apple juice

2 cups water

2 cups lemon juice

4 cups sugar 

Ginger ale(see instructions below)

 

Mix, put into plastic containers and freeze. Take out of freezer about 1 hour before serving. Add 1 quart of ginger ale for each quart of ingredients.

Serves up to 75.

*****

 "CHILI" from Ann J

Olive Oil

5 lb ground chuck

2 large cans of chopped tomatoes puree or juice

8oz water

2 cans chopped green chilies

8 t. McCormick's Chili Powder or Gephardt’s Chili Powder

2 t. Salt

1 t. Pepper

1 t Oregano ground

1 t. Cumin - seeds or ground

1 Cup warm water

1 Cup Celery finely chopped

1 Cup Onion finely chopped

6 Garlic Cloves finely chopped

1 t. paprika (optional)

1 t. Tabasco (optional)

3 t. Masa Harina

1 Cup water

     

1.     Use lean ground beef.

2.     Sear beef in 2 T Olive Oil.

3.     Add tomato sauce + 8 oz water.

4.     Add chilies.

5.     Combine; chili powder, paprika, salt, pepper, oregano, cumin + one cup warm water in a jar.

6.     Shake & add to meat.

7.     Heat Olive Oil in skillet & sauté onions, celery & garlic.

8.     Add to meat & cook 2 & 1/2 hrs.  Add Tabasco & continue cooking.

9.     Put Masa Harina into jar used for spices & add 1 cup warm water & shake well.  Add to pot.

10.  Rinses jar & add to pot.  Corn flour adds a Mexican flavor & thickens the chili.

11.  After 3 hrs cooking check salt, add a Bay leaf for 30 min during cooking then discard it.

12.  Makes one Gallon.....I don't add the paprika or the Tabasco.  I freeze in one-cup servings.

*****

Recipe for Poppy Seed Muffins using the Betty Crocker GF Yellow Cake Mix – from Barbara

I use the one on the box then add

1 tsp poppy seed

1 Tblsp lemon juice or one lemon

Instead of vanilla use almond season

makes 12 muffins

 

 

Free Webinar

Daniel Leffler, MD, MS, Instructor in Medicine, HMS, and Division of Gastroenterology at BIDMC, has just launched his book Real Life with Celiac Disease.

Dr. Daniel Leffler, will cover a wide range of topics from his book Real Life with Celiac Disease including screening and diagnosis, associated conditions, food allergies and intolerances, complications, non-gastrointestinal manifestations, and celiac disease vs. gluten intolerance. To sign up for this webinar on July 13 at 7:30 CST, go to
http://www.glutenfreesnacksforme.com/2010-05-webinar.php There is a place for you to ask a question. You do not have to ask a question in order to sign up.

Shelly Case had two webinars in June and I am sorry I missed those. There are some podcasts on her website that may be of interest. http://www.glutenfreediet.ca/media_podcasts.php

 

Articles and Abstracts

Willem-Karel Dicke: Pioneer in Gluten-free Diet in the Treatment of Celiac Disease

Willem-Karel Dicke was born in 1905, in Dordrecht, Holland, and died Utrecht in 1962.  Dicke was a Dutch pediatrician, the first clinician to develop the gluten-free diet, and to prove that certain types of flour cause relapses in celiac disease patients.

Dicke’s interest in the effects of a wheat free diet started after a mother told him her son’s rash improved when she removed bread from his diet.

Go here to read the complete article. http://www.celiac.com/articles/22013/1/Willem-Karel-Dicke-Pioneer-in-Gluten-free-Diet-in-the-Treatment-of-Celiac-Disease/Page1.html

 

 

 

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