Gluten Free in Central Arkansas, branch of GIG
November & December 2010
Monthly meetings are held in the Fireplace Room at the Arkansas Heart Hospital. Details below.
Table of Contents
· GF 101
· Meetings are at the Heart Hospital
· Sharing Information – please send me recipes, reviews and more
· Calendar – GFCA
· GIG 2011 Annual Education Conference in Orlando
· Support Groups Around Arkansas – Jonesboro, Fayetteville, Hot Springs, Fort Smith
· Children’s Corner by Sherri and recipes too
· Decorated Cakes and Cookies by Samantha
· Recipe Corner - Extra Special Mashed Potatoes; Creamed Corn; Namaste Spice Mix hints; Sourdough Bread
· Drug Emporium
· Whole Foods
· Cantrell Drug – probiotics
· Skin Care Products Special from Penny Rudder
· GF Product Reviews
· Udi’s giveaway and new products
· GF Travel – Babycakes at Disney in Orlando
· Articles and Abstracts - Gluten Sensitivity and Its Impact on the Brain, 45million given to fund CD research to the Univ of MD
Please send donations to our GFCA treasurer, Terri Murdoch. Make checks payable to GFCA.
11 Berwyn Dr
Little Rock, AR 72227
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 email@example.com or by phone 501-262-4299
Meetings are at the Heart Hospital
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.
This room is located in a building behind the main hospital. When you drive in from the stop light, 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.
Arkansas Heart Hospital
1701 South Shackleford Road
Little Rock, AR 72211
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.
For questions contact
We would love to hear from you. Here are some subjects that would be of interest:
2) Product reviews
3) Restaurant reviews
4) Information on GF traveling
5) Your story
6) Anything you would like to share with the group
Calendar for GFCA
Monday, December 6, 6-8pm – Holiday celebration potluck No matter what December Holiday you celebrate, the one common thread for all of us is the need to be gluten free. Please join us as we celebrate the Holiday Season early with a potluck of delicious gluten free food. Again, meat will be provided by GFCA, and everyone can bring a dish to share. Please include the recipe and ingredients used in your shared dish. If you are not comfortable with bringing a gluten free dish to share, please come and enjoy the party, anyway! Family and friends are welcome. There will be drawings for door prizes donated by Drug Emporium.
Monday, January 17th, 6-8pm – To be announced
Monday, February 21st, 6-8pm – Penny Rudder will be speaking. http://www.ourgreentable.com/
2011 Gluten Intolerance Group Annual Education Conference
Save the Date
Where: Orlando, FL
Venue: Gaylord Palms Hotel & Convention Center
Date: June 30, 2011 through July 2, 2011
Details will be posted as they are available
Plan your vacation around this great Conference
Watch the website for more details: www.gluten.net
If you have any questions, please contact us:
Support Groups Around Arkansas
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
Gale Pierce 870-539-2591
Corrie Stricklin 870-268-1080. Nature's Pantry location is 554 CR 409 (also known as South Culberhouse), Jonesboro, AR.72404.
NWA Celiac Sprue Association Support Group For more information you may contact Carolyn McKinley at 479-644-9909 or email firstname.lastname@example.org
Hot Springs Village There are two contact persons: Nancy Carter email@example.com. or Jeannie Shapley, 501-321-8171, firstname.lastname@example.org
Gluten Free Fort Smith For more information contact Majetta Green 479-221-4372 or email@example.com
Please let me know if you want information about your Arkansas Gluten Free support group added to this newsletter.
Children’s Corner by Sherri
My mother-in-law was raised in an orphanage, but somehow she knew the value of creating family traditions. When the holidays rolled around, everyone knew where she "hid" the fudge balls in the fridge and couldn't wait to eat the first one. Every time it snowed, she made snow ice cream. (That may be a scary thought, but it was gluten free!)
If this is your first holiday to cook gluten free, you may be feeling a little panicky. You may be wondering how you will cook the foods your family has always eaten, or how to stay gluten free at family gatherings. The first year I went gluten free, I was so desperate that I asked someone I barely knew from our group if we could share the cooking. We each made a few dishes and split them. It was great! Then my daughter went gluten free and I decided that everything I cooked from now on would be gluten free. Other family members still bring food we can't eat, but we have choices. These are the foods I cook.
Honeysuckle Turkey Breasts cooked in crock-pot
Cauliflower with cheese sauce (I use the Betty Crocker Cookbook's recipe for basic white sauce. I substitute GF flour and add cheese.)
Growing up, when we had holiday dinners, my dad would always say how grateful he was that we were all together. My sister and I would roll our eyes and wish we could hurry up so we could be with our friends. Now that he is gone, I am the one who realizes what a blessing it is to have family to share a holiday meal.
Mix :1 stick melted butter, 1 can Eagle Brand milk, 2lbs. powdered sugar, 1 1/2 cans flaked coconut, 2 cups chopped pecans. Form into small balls. Chill until firm. Then dip into 12oz. chocolate chips and 1/2 stick paraffin wax melted in double boiler.
1 cup hot water
1 box apricot Jello
1 c. small marshmallows
1 8oz. cream cheese
1 c. cool whip
1 sm. can crushed, drained pineapple
1/2 cup chopped nuts
Mix in blender. Chill till firm.
Corn Bread Dressing
1 pan gf corn bread
8 slices gf white bread
1/4 lb. gf crackers
2 chopped onions
5-6 ribs chopped celery
1/2 c. butter
4 eggs well beaten
Salt and pepper to taste
2 or more cans gf chicken broth
Crumble corn bread and white bread and mix with crackers. Sauté' vegetables in butter, add to bread mixture and mix well. Add enough broth to moisten well. Add eggs, salt and pepper along with sliced water chestnuts. Pour into 9x13 pan. Bake at 350 degrees about an hour or until firm.
Decorated Cakes and Cookies by Samantha
Need a decorated cake or cookies for the Holidays or other occasion? Samantha Clement is ready to help. She brought some wonderful cookies to the meeting on Nov 8 for the group to try and she had a book filled with pictures of cakes she had beautifully decorated. Samantha teaches cake decorating at Michael’s. Although Samantha is not gluten free, she has bought pans that are dedicated to her gluten free goodies and takes precautions concerning cross contamination. She usually uses Pamela’s mixes but is also willing to accommodate other food intolerances. You can contact her at 501- 902-9014 or firstname.lastname@example.org
Susan Cazort wrote: Here are my recipes for mashed potatoes and cream corn. I started a blog back in the summer where I regularly post recipes and new discoveries if you think anyone would be interested it is - www.celebrateglutenfree.blogspot.com The two dishes I brought to the potluck are not on there, they actually are from a cookbook I started writing shortly after I was diagnosed.
Susan’s blog does celebrate gluten free living. Check it out and you will find wonderful recipes and good information. ~Anne
Extra Special Mashed Potatoes
4 -5 Potatoes – peeled and boiled
1 Stick of Butter
1 Philadelphia Cream Cheese
1 C Sour Cream
1/3 C Warm Milk, Half & Half or Heavy Cream
3/4 C Cheddar Cheese
1/8 C Bacon Crumbles
2 T Chives
1 1/2 t Kosher Salt
1/4 t Garlic
1/2 t Pepper
· Potatoes should be cooked until fork tender
· Melt the butter in a 3-4 qt saucepan
· Add everything except the potatoes
· Blend together thoroughly
· Add in potatoes and mash to your preferred consistency
3 – 4 Ears of Corn
1/4 teaspoon Sugar
2 Tablespoons Butter
2/3 C Heavy Whipping Cream
1/8 t Salt
· Place corn and sugar into large pot of boiling water
· Cook 5 minutes
· Melt butter in saucier or large skillet
· Cut corn from cobs and place in butter
· Sauté for a couple of minutes
· Add cream and stir
· Bring to a boil and lower heat
· Simmer for 20 minutes and serve
Hints for Namaste Spice Cake Mix from Susan Cazort
Finally got around to experimenting with the Namaste Spice Cake mix -
loved both the carrot cake and the applesauce variation but personally thought for optimum flavor that the amount of carrots needed to be increased from 1 cup to 1 1/3 up to 2 cups and on the applesauce cake it was much better when made using 2 large apples instead of just one.
I made both versions as cake, cupcakes, loafs and mini cupcakes - all came out very well. Both of these recipes paired really well with a cream cheese icing in a variety of flavors - maple, amaretto, and cinnamon.
At the October meeting a member asked about making sourdough bread. I found this recipe because Dr. Layton is a Facebook friend.
Dr. Jean Layton kindly gave me permission to share her recipe for Sourdough Bread. There is also a link on how to make your own starter and keep it happy. She is also happy to send you a packet of starter. http://www.gfdoctorrecipes.com/
Basic Gluten-Free Sourdough Bread Recipe If you click on this link it will take you to Dr. Layton’s blog where there are pictures of making the bread.
- Gather your oven proof pot (cast iron is preferable) with lid and a bowl slightly smaller for forming.
Using a scale for accuracy measure:
150 grams potato starch
150 grams tapioca flour
140 grams sorghum flour
35 grams sweet rice flour
30 grams sugar
10 grams salt
20 grams xanthan gum
10 grams guar gum
Add 1500 grams of cultured sourdough starter (hooch stirred in) and 1/2 cup of water. How to make sourdough starter.
Beat together for 5 minutes on high in a stand mixer to create the bubble structure for the bread. You will be able to see the bread change from a mass of soft dough to one with a bit of bounce. The dough will create a effect of strands on the bowl sides then gather on the beater.
Forming Boule (ball shaped loaf):
Place 1/2 bread dough on a square of parchment paper using a spatula to smooth and shape the dough into a ball.
Repeat with the second half of the dough or follow the below instructions to create 2 baguettes.
Lift the paper holding the ball and place it into the bowl a bit smaller than your pot to rise. Nestle the second ball along side if you are making two boules.
Cover the bowl with plastic wrap and place into oven with oven light on but no heat.
Let rise for 4 hours or till doubled. If you want to be able to walk away for a bit longer, just pop the bread in the fridge instead. It can rise there as long as 12 hours.
Bring the bread to room temp while preheating your pot and oven.
Remove the dough balls from the bowl using the paper as a lifting aid.
Cut slashes 1 inch into each loaf using your sharpest knife or a razor blade.
Be decorative, these are the areas of lighter white that you see on artisan loaves. I typically slash two parallel lines on either side of the ball, turn the loaf 90 degrees and slash two more parallel lines to form a square on the top of the loaf. These slashes will allow for oven rise, the extra lift that happens as the bread is put into a hot oven.
Put your pot into the oven and preheat both to 450 degrees.
When the oven is fully preheated, carefully remove the pot from the oven. Watch out, this is where it is easy to burn you!
Remove the lid, then lift the bread dough into the pot, using the paper as a lifting aid.
Sprinkle with coarse sea salt if desired, replace the cover.
Put the pot into the oven and set your timer for 35 minutes.
Grab an instant read thermometer and a cuppa tea.
Relax for the half hour or so.
When the timer goes off, use the instant read to check the internal temperature of the bread. It should be 190-200 degrees when done.
If the bread is fully browned, just put it on a cooling rack.
If it could use just a bit more browning, remove the bread from the pot (again using the paper as a lifting aid) and place on the oven rack for 5 minutes more.
For the Baguettes:
With the other half of the dough, either repeat for a second boule or form into 2 baguettes.
To form into baguettes: use a piece of parchment paper or silpat sprinkled with sweet rice flour since it gives a crisp crust, but millet is nice too for a softer crust.
Taking one half of the dough you have, place it on the parchment paper in a long log.
Sprinkle with a bit more sweet rice flour. Using the paper, extend and roll the bread dough into a long baguette shape. Roll it onto your baguette pan and repeat with the final dough.
Pull out a long piece of plastic wrap and use it to wrap the entire baguette pan to hold in the moisture while rising. Let rise at room temperature 4 hours or till doubled. In my cold kitchen in winter, it can take up to 6 hours if I don’t put it in the oven with the oven light on but without any additional heat.
If you want to be able to walk away for a bit longer, just pop the bread in the fridge instead. It can rise there as long as 12 hours.
Bring the bread to room temperature before continuing.
Once you have the plastic wrap off of the pan, preheat the oven to 400 degrees.
Using a pastry brush, spread a bit of water on the bread. Don’t soak it but get it good and damp.
Slash 3-4 evenly spaced diagonal slashes on the baguette using your sharpest knife or a razor blade to insure a good place for the oven rise to occur.
Preheat oven to 450 degrees. Once ready, put in the baguette pan and let bake for 15 minutes. Reduce heat to 400 degrees, rotate the pan and continue to bake for 15 minutes more before checking the temperature.
Temp on instant read thermometer should be 190-200 degrees. If the baguettes are brown enough, remove and cool. If not, keep them in the oven for 5 minutes more.
Drug Emporium will be donating the door prizes for the meeting on Dec 6.
New items in the GF aisle: GF Bisquick; Glutenfreeda Granola; Orgran animal shaped pasta.
In the chip aisle: There are many GF chips. Food Should Taste Good chips are certified by www.gfco.org You will also find Beanitos that are corn free chips; R.W.Garcia yellow and blue chips; Boulder Canyon; Mr. Krispers and The Mediteranean Snack Food Co that are baked lentil chips.
Breaded Chicken Tenders by Allergy Free Food are in the freezer.
You may have noticed by now that Whole Foods has moved many of the GF items back to the shelves where they were before. Of course there are more GF items scattered throughout the store and Whole Foods is trying to keep these marked with a purple “Gluten Free” shelf label.
I found some new foods. There is a GF herbed Stuffing by Four Sisters & a Brother. Do you miss couscous? Lundberg makes a GF rice couscous that can be found in the rice aisle.
On 11/17 Terri and I attended the Whole Foods Gluten Free store tour and it is a nice way to see some of the products they carry. Before the tour, there were many foods to sample.
We were told if you buy any food by the case, there is a 10% discount.
Saturday, Nov 27th from 11-2 Make It a Gluten Free Holiday
There’s no need to feel deprived for your holiday, no matter what diet you follow. Come to Whole Foods Market and learn how to eat well during a Gluten Free Holiday.
For a listing of the GF foods at Whole Foods, there is a link on this page: http://wholefoodsmarket.com/stores/littlerock/special-diets/ Although this is a comprehensive list, I did find GF foods that were not listed or marked with a purple shelf label.
Louanne at Cantrell Drug wants us to know that Kirkman Pro-Bio Inulin Free Capsules are here.
If you have questions, please contact:
Louanne Hughey RN, BSN
Cantrell Drug Company
877.799.6368 toll free
Special from Penny Rudder
Penny brought some GF skin care products to a meeting a few months ago. She wrote:
Eating Gluten-Free is only part of the answer! If you want to commit yourself to total health, Gluten-Free Skincare and deodorants are a must. For the safest choice and the best savings, contact Penny Rudder 944-0225 or email@example.com. I have loads of Holiday specials, some with extra freebies, on everything from Gluten-Free lip balms to skincare to makeup and a chance for free shipping right to your door! Gluten-free and mall-free...can't beat that! There is free shipping until Nov 30.
Debbie S wants us to know that McCalister’s has some gluten free choices http://www.mcalistersdeli.com/nutrition/
Shorty Small’s now has a gluten free menu http://www.shortysmalls.com/ I could not find it on their website, but they will print one out for you if you ask.
Terri M ate at Capi’s restaurant located in the Pleasant Ridge Town Center and sampled their new menu – ‘Nuevo Latino’. I ordered the guacamole dip with corn tortilla chips appetizer and Halibut for dinner. It was all delicious. The waiter seemed knowledgeable about the gluten content of particular dishes, and most are gluten free. Also, the corn tortilla chips are fried every morning in fresh peanut oil, and then the oil is discarded. So, there is no cross contamination. This is a locally owned restaurant and I hope the gluten free community will support their efforts. http://www.capisrestaurant.com/
Tori tells us Cafe Bossa Nova in Hillcrest has SEVERAL yummy gluten free items marked on their menu with a little red heart. They also have GF rolls that are similar to Chebe bread. You can order these rolls for dinner or order them to take out and bake up at home. http://www.cafebossanova.com/
Gluten Free Product Reviews
Susan C wrote: Wanted to let you know - I tried the King Arthur Chocolate Cake Mix last night and it was fantastic - texture and taste! Haven't yet tried their other products but I'm going to. Whole Foods is now carrying them but they are not on the gluten-free aisle. http://www.kingarthurflour.com/glutenfree/
Terri M found Pacific Natural Condensed Cream of Chicken Soup at Fresh Market. Both Fresh Market and Whole Foods carry all the condensed cream soups from Pacific Natural – chicken, celery and mushroom. If you have tried any of these soups, let me know what you think. http://www.pacificfoods.com/our-foods/condensed-soups
Udi’s Gluten Free Products Review, Giveaway and New Products!
In order to enter this contest you will have to register for Carla Spacher’s and Udi’s newsletter and leave a comment on Carla’s blog. The contest ends on Nov 30th.
Gluten Free Travel
If you are traveling to Disneyworld in Orlando you will be happy to know that Babycakes is opening a store in Disneytown. They make baked goods that are gluten free, vegan and kosher
Everyone I know who has traveled to DisneyWorld or DisneyLand comments that it is easy to find gluten free food there.
Articles and Abstracts
Gluten Sensitivity and Its Impact on the Brain
The article, written by Dr. David Perlmutter a board certified neurologist, starts off by describing a 9 year old girl who is falling behind in school. All blood tests and neurological tests were normal. Dr. Perlmutter tested her for gluten sensitivity. This test was highly positive. She was placed on a gluten free diet and within months she soared to the top of her class.
“Dr. Maios Hadjivassiliou of the United Kingdom, a recognized world authority on gluten sensitivity, has reported in the journal, , that "gluten sensitivity can be primarily and at times, exclusively a neurological disease." That is, people can manifest gluten sensitivity by having issues with brain function without any gastrointestinal problems whatsoever. Dr. Hadjivassiliou indicates that the antibodies that a person has when they are gluten sensitive can be directly and uniquely toxic to the brain.”
To read the full article and comments, go here.
You can read more from Dr. Perlmutter on his website, The Renegade Neurologist.
Record $45 Million to Fund Celiac Disease Research at University of Maryland
A $45 million donation to University of Maryland Center for Celiac Research will be used to create a first-of-its-kind institute to find new treatments, and perhaps a cure, for celiac disease. The donation comes at the behest of the family of a grateful patient from Indiana, Shelia Cafferty.
You can find the rest of the story at celiac.com
Hope to see you on December 6th,