Gluten Intolerance Group of Central Arkansas
GIGCA on Facebook
GIG on Facebook
Table of Contents
· GF 101
· Meetings are at the Heart Hospital Annex Building
· Sharing information *please send recipes reviews and more*
· Calendar – GIG of Central Arkansas
· GIG Annual Educational Conference in Orlando
· General Mills Alert-“helper” products
· Children’s Corner -Tips from Sherri; sculpting dough
· Katz GF Bakery – Special Offer
· Facebook – you don’t have to be a member to read only
· Meetings Around Arkansas
· Traveling GF
· Restaurants – Mimi’s Café
· Articles and Abstracts – Vaccine Trials
Please send donations to our GIGCA treasurer, Terri Murdoch. Make checks payable to GFCA until we change our name with the bank too.
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 stoplight, 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 GIGCA
Monday, June 20th, 6-8pm – Paula Dempsey will be talking about the opening of her gluten free bakery, "Dempsey Bakery" Your Gluten Free and Specialty Baker. Yes, that is right; Little Rock is going to have a bakery without gluten! The bakery will also make special items for special needs beyond gluten free. Other stores will also carry the GF bakery items. Come and hear all about this bakery. Samples will be served. Please note that there is a possibility that this meeting will be held at the Dempsey Bakery so, be sure to check the newsletter calendar. There is now a Facebook page to “like” and you can read more about the bakery here. A website should be coming soon. Opening is planned for mid June.
Monday, July 18th, 6-8pm – Betsy Hendricks, MD will be speaking about the thyroid.
Monday, August 15th, 6-8pm- Dr. David Nelsen is a staff member of UAMS Family Medical Center. In 2002 his article, Gluten-Sensitive Enteropathy (Celiac Disease): More Common Than You Think, appeared in the journal of the American Academy of Family Physicians
Dr. Nelsen will be speaking from 6:45-8pm. Topic to be announced. Come early, bring a dish to share and join us in a summer potluck starting at 6pm.
Saturday, September 17th – time and topic to be announced. Dr. Lisa Hendrix will be speaking.
Monday, October 17th, 6-8pm – Tony Pipkin, RD will be speaking. Topic to be announced.
November and December – To be announced. We will have a Holiday Potluck in December. Watch your newsletter for the date and time.
Annual Educational Conference of GIG
July 1 and 2, 2011 in Orlando (Kissimmee) Fl.
There will be a teen’s program and a children's program. Daycare is available
for those under 5. You can still get a discounted price if you register before
I have been to every one of GIG's conferences since I stopped eating gluten 7+ years ago. The programs have been wonderful. It is empowering to meet up with 300+ GF people. Check the link below to see the schedule of events.
General Mills Alert
regret to inform you that due to a location change in production, our three
gluten-free Helper products (Hamburger Helper Cheesy Hashbrown, Asian Helper
Chicken Fried Rice, Asian Helper Beef Fried Rice) will soon no longer be
Although we are making efforts to minimize overlap and confusion at the shelf, you may find both gluten-free and gluten-containing product on the shelf while the new product works its way through the distribution system. Once the change in manufacturing location has been made, the new product will be clearly marked with “May Contain Wheat” and will no longer carry the “gluten free” claim. As we always recommend, please read the information on the package carefully as it will communicate which product has the potential of containing gluten.
General Mills wants to assure those following a gluten-free diet that we remain committed to providing a variety of gluten-free products. We now have over 300 products that are gluten-free. A current list can be found at GlutenFreely.com.
Attached is a Q&A regarding further details about this change and General Mills gluten-free labeling in general.
If you have further questions or comments regarding this change to our Hamburger Helpers products, please contact me at Suzanne.Skapyak@genmills.com.
Q&A Provided by GM
Q: Why are you making removing the Gluten Free claim from the gluten‐free Hamburger Helper products (Hamburger Helper Cheesy Hashbrown, Asian Helper Chicken Fried Rice and Asian Helper Beef Fried Rice)?
A: A location change in our Helpers production is resulting in the removal of gluten‐free labeling.
Q: Has there been any change to the product?
A: There will be no gluten‐containing ingredients added to the products, but we are moving production to another facility. Given the manufacturing process at the new facility, we cannot guarantee that there will be no cross contamination with gluten‐containing ingredients and thus will no longer be able to ensure compliance with FDA proposed regulation of less than 20 ppm.
Q: How will the product be labeled once the Gluten Free claim is removed?
A: Similar to on‐package alerts when a new allergen is introduced to General Mills products, we will include the statement “May Contain Wheat” on the front, top and side panels of the product. The allergen statement on the side panel will also be updated to include “May Contain Wheat”.
Q: What communications steps are you taking to ensure no one gets sick from eating a Hamburger Helper item they thought was still gluten free?
A: The product will carry the “May Contain Wheat” statement on the front, side panel and top panels for 12 months after the change is made. We will start removing the Gluten Free claim immediately on all new packaging. After the product production is moved to the new facility, the product will carry the “May Contain Wheat” statement in those three places. Due to this transition period, you may see some product on the shelves for a short period of time that is not labeled gluten‐free and does not contain the “May Contain Wheat” labeling.
We will also be posting information on GlutenFreely.com.
Q: Can I still eat the Hamburger Helper product?
A: If you cannot eat gluten, you should avoid the new product that does not carry the Gluten Free claim and has the “May Contain Wheat” statement. As with all products, we encourage you to read the label. If the label does not state that the product is gluten‐free, we cannot assure that it is gluten‐free.
Q: Is Gluten Free Hamburger Helper going to be available anywhere else?
A: The gluten‐free varieties of Hamburger Helper will continue to be sold on‐line at GlutenFreely.com as long as the current supply lasts.
Q: When will these be no longer available on the website?
A: These gluten free Hamburger Helper products will be available for sale for a limited time (we anticipate about 6 months) on Gluten Freely.com.
Q: How do you ensure that General Mills products that are labeled gluten‐free really are gluten‐free?
A: As we always advise, read the label carefully to determine if the product is gluten‐free. General Mills products labeled as “gluten free” do not contain wheat, rye, barley, oats or crossbred hybrid of these grains. They also do not contain ingredients that are derived from these grains. Gluten‐free labeled products undergo extensive evaluation. Production locations also assure that no cross‐contact can occur during manufacturing and/or packaging. Finally, gluten‐free products are routinely analyzed to assure ongoing compliance with the FDA proposed regulation for “gluten free.” All General Mills products labeled as “gluten free” meet or exceed this standard.
General Mills products that are gluten free state “Gluten Free” on the side ingredient panel, and often on the package front.
Q: If a General Mills product does not have any gluten containing ingredients in the ingredient list, is it safe to assume the product is gluten‐free?
A: No. Reviewing the ingredient listing for gluten containing ingredients is obviously important. But, the absence of gluten containing ingredients may not assure a truly “gluten free” product. General Mills products that carry a “gluten free” claim have been thoroughly tested and evaluated. General Mills production locations further assure that no cross‐contact can occur during manufacturing and/or packaging. General Mills products labeled as “gluten free” meet or exceed the FDA proposed regulation for “gluten free” products. Consumers consulting ingredient listings only are advised to check with their health professional about the appropriateness of a food for their prescribed diet treatment.
Q: Are other General Mills products also going to move away from Gluten Free?
A: No. General Mills remains committed to providing a variety of gluten‐free products to consumers who follow a gluten‐free diet to make their life easier. General Mills still has over 300 gluten‐free products, all of which are listed on GlutenFreely.com. This change has no impact on other General Mills products, and there are no plans to make similar changes.
This information was posted by GIG on Facebook https://www.facebook.com/GlutenIntoleranceGroup/posts/10150184637575773
Children's Corner by Sherri
My teenage daughter's friend called to ask for my recipe for the meal I served last weekend. I had to laugh because I certainly didn't deserve any praise! I was desperately trying to find something to feed an unexpected guest from a very empty fridge. Luckily, I had a Chicken Alfredo Mrs. Leper's mix that I had bought at the NLR Wal-Mart, some cooked turkey breast and Velveeta. Who knew it would be a hit? Especially with a kid that eats gluten.
There was a time when I wouldn't have bought a mix because it was too processed or it cost too much. I always intended to cook from scratch, it just didn't happen very often. Then, we would get hungry and I would order a pizza. Explain that logic! Now, I don't have the luxury of being able to pick up the phone and have GF food delivered, so I need easy backups; like a frozen chicken and rice dinner from Diane's or spaghetti sauce from a jar. My daughter likes chicken tenders battered in the new GF Bisquick fried in olive oil. Then of course, Sam's rotisserie chicken is now gluten free so I might have to renew my membership and make my own casseroles. That would count as scratch cooking, wouldn't it?
Special Offer from Katz Bakery
Katz Bakery is offering to donate 15% of every order made by members of our Gluten Intolerance Group of Central Arkansas. All you have to do is to use the code C AR GIG at check out.
At the end of last summer Katz Gluten Free Bakery gave our group a large box of GF breads, cookies and cakes. http://www.katzglutenfree.com/
If you are on Facebook, be sure to “join” GIG of Central Arkansas and “like” Dempsey Bakery. You may also want to “like” Gluten Intolerance Group of North America. I believe even if you are not a member of Facebook, you can still read the GIG and Dempsey pages.
Meetings around Arkansas
If you do not live in Central Arkansas you can contact Anne Luther to get information on other groups in the state.
On Saturday, June 14, I was the speaker at the Gluten Intolerance Group of NE Arkansas. I talked about the advantages of joining GIG and becoming a Branch. I also talked about why I decided to live grain free and what I eat.
I need your recipes to share. Send them to firstname.lastname@example.org
Gluten Intolerance Group has a new look www.gluten.net The new website is full of information and I recommend that you check it out. There is a recipe section http://www.gluten.net/recipe-database.aspx
Sweet and Sour Pork, Beef, or Chicken submitted by Gail
3 pounds of beef, pork, chicken (cubed)
3 TB oil
(2) 8 oz cans of pineapple tidbits
(2) 8 oz cans of tomato sauce
1/3 cup vinegar
1/3 cup brown sugar
3 TB GF soy sauce (I omit this because of high salt)
1 clove garlic (minced)
1/4 tsp ginger
1/2 green bell pepper (diced)
Sauté' meat until golden in oil. Drain pineapple and save syrup.
Combine syrup, tomato sauce, vinegar, brown sugar and soy sauce.
Add to meat. Stir in garlic and ginger. Simmer covered 1 1/2 hours
until meat is tender. Add pineapple and green pepper and simmer until
green pepper tender.
Serve over rice.
Are you receiving recipes from The Gluten Free Challenge? If not, you can sign up. The challenge is to get friends and family to go gluten free for one weekend – May 21,22. You can check out all the recipes that have been sent so far. http://www.gogfchallenge.com/index.html
Below is the recipe from May 2. The website has a picture and they look very much like PopTarts.
Pamela’s Snack Tarts
Pastry: 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix (Do not use yeast packet) 4 oz butter 4 oz shortening 1/4 cup ice cold water jam or jelly for filling pastries
Topping (optional): 1 egg 1 tsp water sugar to taste (for topping) - large crystal sugar is fun
Glaze (optional): 2 to 4 tbsp Pamela's Vanilla Frosting Mix a few teaspoons water
Cut the butter and shortening into the Pamela's Gluten-Free Bread Mix until well incorporated. Pea sized pieces of butter and flour should remain.Use the paddle attachment on a heavy duty stand mixer and blend for about 1 minute. Pour into mixture, 1/4 cup ice cold water and mix completely.
Roll out dough between parchment paper. Cut dough into pieces about 4-1/2 inches tall by 7-inches wide (you will be folding this over to create a 4-1/2 inch tall by 3-1/2 inch wide tart). Roll dough to about 2/8 or 3/8-inch thick.
Place jam in the center of the dough, use a finger with water to run around the edges so that the dough will stick together, fold over and crimp the edges with a fork.
To make your pastry shiny, use an egg wash. Take one egg (or egg white) and mix with 1 tsp water. Whip with a fork. Brush on the top of the dough of your completed tart before baking. Sprinkle with sugar or large sugar crystals before placing in the oven.
If preferred, bypass the egg wash, bake as instructed, let cool then glaze (see below).
Bake at 350° for about 20 to 25 minutes. Edges should start to brown.
Try all different kinds of fillings. Most pie fillings will work great.
Glaze Using 2 to 4 tablespoons of Pamela's Vanilla Frosting Mix, combine with enough water to make a thick glaze that drips thickly. From a spoon or pastry bag glaze the top of the tart in a pattern of back and forth.
*Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.
When I mentioned in the last newsletter that I would be taking an Alaskan cruise, Tina wrote about her experience. Cruise companies are usually very good with the gluten free diet. I contacted Royal Caribbean and they did tell me that I should eat only in the main dining room. There was no mention of sending me a list.
Here is what Tina said: I went on an Alaskan Cruise (Norwegian Cruiseline’s Pearl of the Sea) and felt very secure in eating. As suggested, I emailed early – 4 mos early – that I needed a GFD. They sent me a list (which probably changes from year to year). This list let me select items that I might like to eat on the cruise. I selected almost everything (lol). Once on the cruise, when in a ‘to-order’ restaurant, I told them hamburger on a GF bun. And I got one. Also, the buffet area was separated w/salads in one area, breads another, meat in another. Some items had ingredients listed. I felt secure in eating and had no ill effects during or after the cruise. I did NOT eat off the ship however. Our shore excursions were wonderful and would not have missed this trip for the world.
So Anne, enjoy yourself!
Please share your travel stories.
I have been to the Wal-Mart on Schackleford on 3 separate occasions and have found non GF items on the GF shelves. I reported this twice and was told they can move items only if the corporate headquarters allows it. They have removed the wheat based items I saw on my first visit, but the Bob’s Red Mill packages that do not say gluten free were still there.
Bob’s Red Mill has two facilities. One is gluten free and anything packaged there will have either a GF logo or have Gluten Free written on the label. The other facility is not gluten free but may process flours that don’t appear to contain gluten. The two I saw were soy flour and corn meal. Bob’s Red Mill does make a GF cornmeal but it is marked “Gluten Free”.
I have called Bob’s Red Mill and told them about the problem. They are aware of this problem.
Please be careful and read all labels every time you but an item.
Mimi’s Café I ate there when it first opened. They had long printout that explained how to order a GF meal. It was not easy to read. I recently returned for a dinner. Again the menu was quite confusing. It was a loose-leaf binder of many pages that covered only the top 8 allergens. I did find out that the marinade for salmon contains malt vinegar and the grill is shared. I was assured that they would cook plain salmon on a piece of foil and that would be safe.
If you go to this restaurant, be sure to talk with the manager and ask about any marinade. Check for malt. He was very helpful
What is your favorite restaurant? Let me know and I will share the list in the next newsletter. Mine is Izzy’s on Hwy 10.
Articles and Abstracts
Celiac Disease Vaccine Shows Promising Results in Phase I Trial
ScienceDaily (May 9, 2011) — The world's first potential vaccine for celiac disease has shown promising results for treating celiac disease in a Phase I clinical trial and is expected to move to Phase II trials within the next year. Go here for the full story. http://www.sciencedaily.com/releases/2011/05/110509091559.htm
Phase I trials are to assess safety. Phase II are used to see how well a treatment works.