Gluten Free in Central Arkansas, branch of GIG
Table of Contents
· Calendar - GFCA
· Support Groups Around Arkansas
· GIG’s Annual Educational Conference
· Notes from the February Meeting
· Gluten Alerts-Be sure to use up to date GF food lists; Oberto beef jerky
· Buying Co-Op – do you want to be involved?
· Restaurants – Capers; Restaurant lists, Starving Artist Cafe
· Premade meals – Make a Meal; Diane’s Gourmet
· Stores – Whole Foods, Drug Emporium, Cooks
· Recipe Corner- Johnny Cake, Can’t Eat Just One, Wraps, Yam Casserole
· Articles and Abstracts -
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 firstname.lastname@example.org 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)
10700 N Rodney Parham Rd
Little Rock, AR 72212
For directions go to: http://snipurl.com/3duie [maps_google_com]
Calendar for GFCA
Monday, March 15th , 6-8pm: Some of the DVD of Dr. Fine’s 2008 conference in Taos will be shown.
*Saturday*, May 22 from 10-noon Dr. Lisa Hendrix will be speaking this month. Topic: to be announced.
Monday, June 21st 6-8pm: I will be bringing you the latest news from the 2010 GIG Annual Educational Conference. Please let me know if you are planning to attend this conference too.
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: To be announced.
*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 Intolerance in N.E. AR -Jonesboro. For information about meetings please contact:
Barbara Feeser 870-935-4515 email@example.com
Gale Pierce 870-539-2591 firstname.lastname@example.org
Corrie Stricklin 870-268-1080. Nature's Pantry location is 554 CR 409 (also known as South Culberhouse), Jonesboro, AR.72404. email@example.com
Arkansas R.O.C.K. For information, you may contact Melanie at 479-582-9232 or email her at firstname.lastname@example.org 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.
Gluten Free Fort Smith For more information contact Majetta Green 479-221-4372 or email@example.com
News from 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
Nightly Room Rates: $97 + tax
Leadership Training: June 3rd!
Conference and Exhibits: June 4th and 5th!
Dr. Joseph 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. Dr Rodney Ford will be the guest speaker at the banquet on Saturday, June 5th. I have attached a pdf of the program.
GIG is committed to holding prices for this conference at the 2009 rate or less.
Notes from February Meeting
Carley Stanley talked about the results of her study: “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 done to fulfill requirements of a Masters Degree in Clinical Nutrition. Only iron for premenopausal women and fiber for men were found to be lower inadequate. Thanks to everyone who participated in this study.
Be sure your GF lists are up to date. One example is Campbell’s that updated their GF list in December 2009. Do you have the latest? http://www.campbellsoupcompany.com/faq.aspx?section=glutenfree Gail K wants us to know “Please Note that the Organic Prego Tomato & Basil and Organic Mushroom are no longer on Campbell's Gluten Free List, and therefore have been removed from my list as well. None of the Organic Prego Sauces are listed as gluten free.”
Apparently at one time some of the Oberto beef jerky line was gluten free. I read a warning that they now all contain gluten. Have you found a GF beef jerky you like?
Cindy would like to start a buying co-op. If you are interested in participating, please contact her directly.
I have purchase items in bulk in the past, but was thinking if we have a group of people and could buy wholesale not only would we get a great price, but none of us would have to store large amounts of food/products at one time.
I'm just wondering if there are enough other like minded people out there who would be willing to form such a group.
Last month I asked for other opinions about Capers located on Hwy 10 in Little Rock. Charles B wrote “I had dinner at Capers last week. The server was knowledgeable, and the chef was happy to make a gluten free version of the special fish. Worth giving it another try.”
When traveling, a list of restaurants with reviews is a great way to find a good GF restaurant. Here is a new site and the Arkansas restaurants need your comments. http://www.allergyeats.com/
Another site with a restaurant list is http://www.glutenfreeregistry.com/index.jsp This already has many reviews – US Pizza has received a 5 smiley face review.
I keep an updated list of the restaurants in AR with GF menus at http://www.centralarkansasgig.org/restaurants.php If you find a restaurant with a GF menu that is not on this list, please let me know.
Although the Starving Artists Café does not have a gluten free menu, I was told that they always have gluten free choices on the menu. The menu often changes and there are always specials, so ask your server to help choose. I was also told the chef is very aware of food allergy issues. An example would be a soup they served recently. No flour was used in order that it would be GF. They are located in North Little Rock http://www.starvingartistcafe.net/menus.html
Want a real meal for your family but don’t have time for all the kitchen preparation? In Conway you can stop off at Make a Meal, select your main dish, side dishes, bread, dessert and you'll be home with supper in the oven before the nightly news starts! Becky M says: “Carla has a special area for cooking gluten free. She has labels on the containers with a yellow sticker saying gluten free. The two new dishes for the crock pot were not cooked in the gf area, so they are not labeled gluten free. She seems very careful and also has an employee who is gluten free. http://www.makeameal.net/
“The meal we tried so far was grilled Chicken, rice dish with black beans, corn and cheese on top. It had very little salt. Mike and I use little salt in our cooking, so that was no problem for us, but we do make a similar dish that has green chili peppers that add a bit more kick.”
Paula D reported: “Diane’s catering (in Little Rock) had an ad in the paper stating that she makes many GF casseroles and soups. I called her to tell her how happy I was and she cooks her food from scratch and doesn’t thicken with flour and doesn’t use canned soups for her casseroles.” Paula found although flour is used in the kitchen it is not used in the area where the casseroles are prepared.
There is not an online GF menu at this time but there is a list of foods that do not contain any gluten ingredients available at the store. I talked with Diane and she said Diane’s Gourmet was opened over 30 years ago and she is a great believer in fresh ingredients. She never thickens with flour. Instead she uses potato or other vegetables to make soups thick and delicious. http://www.dianes-gourmet.com/
Most (all?) of the 365 GF mixes are being discontinued by Whole Foods. These will be replaced by products from Glutino. Whole Foods now has a new line of cereal bars and granola called Bakery on Main that was set up today. They are on the baking isle not the gluten free isle.
Drug Emporium now carries Conte Ravioli in the freezer section. http://www.contespasta.com/
Cooks, across from Sam’s Club in Little Rock, has expanded its gluten free section. You can also find organic meats in the freezer case. http://www.cooksnaturalmkt.com
Johnny Cake from Pat S.
Preheat the oven to 375 degrees. You'll only need this to toast the cornmeal, but I've tried it toasted and untoasted and toasted works better.
Preheat a griddle to medium high.
1 c. cornmeal (use a finer grind)
1 T. sugar (this is optional, but tastes good and helps the johnny cakes brown)
1 t. salt
1 c. boiling water
1 c. milk
Bacon fat (or butter)
Heat cornmeal in an ovenproof bowl at 375 degrees, stirring a couple of times, for five minutes. Stir in sugar and salt. Pour in boiling water GRADUALLY, stirring with a fork until all lumps are removed. Don't use a whisk, you'll have a mess. Stir in enough milk to make a smooth, slightly thick batter. How much milk you will need depends on how dry the cornmeal is.
Grease the griddle with butter or bacon fat. Pour batter in 1/4 c. amounts onto griddle, spreading to about 1/4" thickness. I usually do a test cake; if the batter needs a little more milk to help spread the batter, this is when you add it.
Bake on both sides until brown. Serve hot with jelly, syrup, or applesauce.
Yield: about 8 johnny cakes
Thanks to Ann J for this recipe.
Can't Eat Just One
1 box yellow GF cake mix
1 stick of butter (soft) melted and mixed in mixer with 3 eggs
Put into 9 x 13 dish or pan and spread out evenly
Cook at 300' for 1.5 hours.
Cool 30 minutes
1 16 oz box powdered sugar
1 8 oz package Philadelphia Cream Cheese
1 stick of soft butter
Mix and pour over first layer and cut into squares
Deanna B picked up this recipe from a GF friend at a recent meeting in Washington. At last, a sandwich bread that doesn't fall apart! And it is very quick to rise, bake, and cool because it is so thin.
CINDY's WRAPS as adapted from 125 GF Recipes by WASHBURN
* 1 cup fine brown rice flour
* 1/2 cup tapioca starch
* 2 Tablespoons sugar
* 2 teaspoons xanthan gum (or guar gum)
* 1 Tablespoon instant yeast
* 1/2 teaspoon salt
* 3/4 c. water
* 1 teaspoon cider vinegar
* 2 Tablespoons EVOO (Extra Virgin Olive Oil)
* 2 eggs
* 2-3 Tablespoons sweet rice flour (for dusting pan/hands)
1) Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
2) In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
3) Slowly add dry ingredients to well blended wet ingredients.
4) Beat on medium/medium high speed for 4 minutes.
5) Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).
6) Scrape dough onto oiled/dusted pan and press as thinly as possible. (fill pan)
7) Using a fork, tap indentations across the entire dough.
8) Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
9) Preheat oven to 425F.
10) Bake for 11-15 minutes or until the top is slightly browned.
11) It will come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.
12) Cut into large pieces to use as folded sandwich bread.
13) I allowed the bread to rise for 25 minutes and then baked it for 11 minutes.
To make a thin wrap, you might want to make the following changes:
1. Use sorghum flour instead of rice.
2. Reduce yeast to one teaspoon.
3. Eliminate rise time and pop in oven, bake for 8 minutes.
4. Push out into jelly roll or cookie sheet with wet spatula or oiled.
NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility.
Yam Casserole from Gwynn V
3 cups mashed sweet potatoes (boil about 6 or 7 sweet potatoes until tender with the skin off)
1/3 milk (or I use 1/3 cup soymilk)
1/2 cup gluten free butter ( I use 5 tablespoons of olive oil or canola oil)
1 cup sugar
1/2 cup gluten free flour
1/2 cup cornstarch
1 cup brown sugar
(Crumble about 1/2 of this on top and then sprinkle just extra brown sugar on top)
Articles and Abstracts
Dr. Hadjivassilious has written numerous articles concerning the damage gluten can do to the nervous system. To see a complete list of these papers, some with links to complete articles, go to http://jccglutenfree.googlepages.com/halloffame It was these articles by Dr. Hadjivassiliou that convinced me to look into the possibility that gluten was causing or contributing to my peripheral neuropathy. Words cannot thank him enough for his pioneering work.
Here is his most recent article.
Gluten sensitivity: from gut to brain.
Hadjivassiliou M, Sanders DS, Grünewald RA, Woodroofe N, Boscolo S, Aeschlimann D.
Department of Neurology, Royal Hallamshire Hospital, Sheffield, UK.
Gluten sensitivity is a systemic autoimmune disease with diverse manifestations. This disorder is characterised by abnormal immunological responsiveness to ingested gluten in genetically susceptible individuals. Coeliac disease, or gluten-sensitive enteropathy, is only one aspect of a range of possible manifestations of gluten sensitivity. Although neurological manifestations in patients with established coeliac disease have been reported since 1966, it was not until 30 years later that, in some individuals, gluten sensitivity was shown to manifest solely with neurological dysfunction. Furthermore, the concept of extraintestinal presentations without enteropathy has only recently become accepted. In this Personal View, we review the range of neurological manifestations of gluten sensitivity and discuss recent advances in the diagnosis and understanding of the pathophysiological mechanisms underlying neurological dysfunction related to gluten sensitivity. Copyright © 2010 Elsevier Ltd. All rights reserved.
PMID: 20170845 [PubMed - as supplied by publisher] http://www.ncbi.nlm.nih.gov/pubmed/20170845
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