special meeting in
Hot Springs at
The Old Country Store
July & August:
no Little Rock meetings
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We are on a summer break with no official meetings in July or August. However, we usually 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.
* 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
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:
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:
We would like to thank the following people for their donation!
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
Hot Springs Area
We Want to Hear
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:
~ Thoughts from Our President, Sherri Clay
~ Upcoming Meeting Info: Hot Springs!
~ YOUR Opinions
~ Dempsey Bakery
~ Recipe Corner: Dilled Cucumber Salad
~ Other GIG Groups
Thoughts from Our President, Sherri Clay
Since I have traveled from coast to coast, without getting sick this month, I think I now qualify as a world class gluten-free traveler! Rest assured, I have learned the hard way. I now carry Immodium in my purse, wear Sea Bands to prevent motion sickness, and barely touch food in airports. (And as an extra precaution, I eat lightly before leaving home.) Since the honey roasted peanuts on Southwest Airlines contain wheat, I took my own can of cashews, with a few M&M's mixed in for good measure.
When I made my hotel reservations, I asked for a fridge for my room, which are sometimes only available for medical reasons. And though it was costly, the hotel restaurant willingly checked ingredients and even offered to cook scrambled eggs for me so that I didn't take a chance with the eggs on the buffet being cross-contaminated. We figured out the my daughter loves creme brullee, which is naturally gluten-free and probably contains a million calories. She came up with the idea of having Dominoes Pizza delivered to our hotel. After all these years, traveling is finally fun!
For those of you near Hot Springs, (or who want to make the drive), we are having a special summer meeting!
Monday, July 15th, 6:30-8:30pm:
You are invited to attend a cooking demo by Lisa Orfanos at The Old Country Store in Hot Springs. Lisa will demonstrate how to make gluten-free Apricot Nectar Cake and Cheese Biscuits. (Lisa has always been an avid cook and has managed to transform most of her recipes to gluten-free during the last five years of being gluten-free.)
If you would like to attend this meeting, please RSVP to LaDonna Brock by July 12th at: email@example.com or sign up at The Old Country Store (455 Broadway Street in Hot Springs). We hope to see you there!
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July & August: no Little Rock meetings for summer break!
From Mark: Here in Searcy we just got a Walmart Neighborhood Market. They have one aisle with gluten-free products. Makes life a little easier. I cooked chicken Alfredo last night, it was great!
From Anne: I had a negative experience at Cracker Barrel. I stopped at a Cracker Barrel for breakfast and asked if they could accommodate me. I was handed a sheet with allergen information. Under gluten, the only breakfast item listed was eggs. Nothing from the grill, including all the meats, were to be considered GF. There were some lunch items, but I was told they would not be available until lunchtime. There was also a warning about cross-contamination because of the flour to make the biscuits. I was told they could scrape the grill for me, but I decided not to take the risk. I chose not to eat there.
From Sheryl on Facebook: I had Mellow Mushroom Pizza in Arlington on Thursday. Very good. The crust was a bit sweet. I prefer the taste of Domino's GF crust better. But will certainly have MM again.
From Anne on Facebook: Stopped by Chuy's today to see if I can eat there. They are a new Tex-Mex restaurant on Chenal - one that seems very popular. I talked with the manager and he did not recommend that I eat there. All the tortillas, both flour and corn, are made in the same room and cooked on the same pan. Tortilla chips are not fried in a dedicated fryer. He said that the kitchen has airborne flour.
From Susan: The Pfunky Griddle in Nashville, Tennessee is a "cook at your table" pancake house with awesome gluten-free offerings and a staff that is knowledgeable in what that means. Each table has a built-in griddle, but if you tell your wait staff that you are ordering the GF selections, they bring you your own griddle and utensils. You pick your batter (GF) and your toppings (20+ choices) and then you decide the number and size and start pouring. Eggs, potatoes, and meats are also available. And while breakfast foods are served anytime, there are lunch options that include sandwiches on gluten-free bread. This is a great place to go with kids!
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Please send us your thoughts!!!
We would love to hear from you about GF recipes, restaurants, GF products, etc. Just make a comment on our Facebook page or send an e-mail to Beaura (firstname.lastname@example.org).
Now that summer has arrived, here's a cool salad recipe from Cooking2Thrive:
Dilled Cucumber Salad
(2 full salad servings or 4 relish size servings)
1/2 cup creme fraiche or buttermilk
Juice from 1/2 lemon
1 small clove garlic, peeled & rough chopped
1 shallot, peeled and rough chopped
3 sprigs fresh dill, large stems removed
1/4 tsp kosher salt
1/8 tsp black pepper
Pinch ground cayenne pepper
5 small seedless cucumbers, peeled and sliced
Place creme fraiche and lemon juice into a food processor or nut chopper. Add garlic and half of the shallot. Add dill, salt, black pepper, and cayenne pepper. Pulse until well mixed - 10 to 15 seconds. Finely chop remaining portion of shallot. In an airtight container, combine shallot, cucumbers, and contents of food processor. Refrigerate overnight. Serve chilled.