Gluten Intolerance Group of Central Arkansas

GIGCA on Facebook

GIG on Facebook


August 2012

No August meeting. The next meeting is September 17.


Table of Contents

·      News from Our President

·      Meeting Calendar for GIGCA

·      Meeting Locations

·      Donations and Thanks

·      Gluten Free 101

·      Sharing information: please send recipes, reviews and more*

·      News from GIG of Northeast Arkansas – Jonesboro

·      News from GIG of Northwest Arkansas – Fayetteville

·      News from GIG of North America

·      Children’s Corner – New GF cereals

·      Getting to Know You – we want to hear your story

·      Dempsey Bakery – where to find Dempsey products around AR

·      Restaurants – What’s your favorite Pizza?

·      GF food – New products from Udi’s, fruit flour research

·      GF Beauty Products – Celiac Diva has a list

·      GF events – Julianne’s cooking class; GF Ice Cream Social

·      Recipe Corner – Peach Cake from Beth Hillson

·      Articles and Abstracts:

o   Blood Diseases Associated with Celiac Disease

o   The Gluten File – excellent resource




News from Our President

Sherri Clay

Maybe it's my age, but summer has gone by so quickly my head is spinning!  I've been on three trips and didn't get sick once!  (It helps that one of those trips was to the GIG Conference!)   We went to Gulf Shores for our family vacation, and it was great to pick up pizza from Dominos!  Things just keep getting easier for those of us on a gluten free diet!


We have a great fall line-up, so I hope everyone will mark their calendars now to attend each of our meetings.  


Meeting Calendar for GIGCA

August – No meeting


September 17th 6-8pm – Cynthia Kupper, RD, Executive Director of GIG of North America will be sharing “What's in the Horizon for Gluten Free Living”


October 4th, 6pm (Thursday) - This is a very exciting event you will not want to miss. We are proud to announce that GIGCA is hosting

Dr. Rodney Ford MB MS MD FRACP
He is a Medical doctor, Gastroenterologist, Allergist, Pediatrician, an
Associate Professor (University of Otago, Christchurch School of Medicine) and Gluten expert from New Zealand.  He will present you with evidence that everyone, including your family, should now be avoiding gluten. You may read more about this on Gluten: ZERO Global and read an article he wrote recently "Gluten: bad for us all"


This October meeting with Dr. Rodney Ford will be at St Vincent’s Hospital in the auditorium of the Education Building at 6pm. Tickets are $10 which includes a dessert from Dempsey Bakery. Tickets are available at the September meeting, at Dempsey’s Bakery and at the door.


November 12, 6-8pm  we will have a holiday pot luck dinner and speaker from Downhome Restaurant and Catering on"How To Host The Perfect GF Party". Please note this meeting is the 2nd Monday of the month.


Meeting Locations

Most meetings are at the Heart Hospital Annex Building:

Arkansas Heart Hospital

1701 South Shackleford Road

Little Rock, AR 72211

The meeting room is located in a building behind the main Heart 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.

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.

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. 

For questions please contact:

Anne Luther                                                                                                                                       





Donations and Thanks

Your Donation supports our activities including our monthly meetings and outreach to help those newly diagnosed and those newly adopting a GF lifestyle.  Make checks payable to GIGCA. Please send donations to our GIGCA treasurer, Terri Murdoch. You can call or email Terri if you have any questions.

Terri Murdoch

11 Berwyn Dr

Little Rock, AR 72227  

Phone: 501-312-1689

We would like to thank all of you who have already donated to GIGCA this year.  We stretch your dollars as far as we can to help educate and reach people in Central Arkansas.  No one is paid a salary from our local chapter.  If you haven't contributed yet this year, please consider a tax deductible gift. 



Gluten Free 101

Gluten Free 101 (GF101) classes are held on demand. For more information on classes in Little Rock contact Anne Luther at 501-681-5544. 

LaDonna Brock is available for GF 101 in Hot Springs. She can be contacted by email at or by phone 501-262-4299



Sharing information

We would love to hear from you. The newsletter is much more interesting with your input.  Here are some subjects that would be of interest:

1) Recipes

2) Product reviews

3) Restaurant reviews

4) Information on GF traveling

5) Your story

6) Anything you would like to share with the group



News From GIG of Northeast Arkansas - Jonesboro

The Gluten Intolerance Group of Northeast Arkansas meets at the Mt. Carmel Methodist Church, 4000 Southwest Drive, Jonesboro.  Find them on Facebook.

All meetings are on the second Saturday of each month at Mt. Carmel Methodist Church in Jonesboro from 10:00 am until 12:00 noon. 

For more information contact:

Barbara Feeser (Group Leader) (870)935-4515

Gale Pierce (Secretary/Treasurer) (870) 203-9068


News from GIG of Northwest Arkansas - Fayetteville

Contact Info:  Dana Ward

Please email Dana to get on the email list and for more information!

You can find them on Facebook too!



News from GIG of North America

Are you familiar with GIG’s website At the top you will find some great links you will want to explore. If you are traveling this summer you may want to see if there is a local group you can contact to find our about the GF resources. Click on “Learn” and find some great brochures about living GF. 



Children's Corner

By Sherri Clay, President of GIGCA

Before going gluten-free, I would walk up and down the cereal isle and stick my nose up at all the sugary cereals.  Now, when I see a cereal box with the words "Gluten Free", I cheer out loud!  Chex has a new apple cinnamon flavor, but now there are three GF cereals from Post, Fruity Pebbles, CoCo Pebbles and my daughter's favorite, Marshmallow Pebbles.   Then, I walked down the cake mix isle and found a plastic cupcake holder, called Cupcakes To Go.  (Perfect for sending to school on party days!)  Best of all, I found all of them at Wal Mart! 


Getting to Know You

We would love to hear your story. I know that everyone has a story to share. Please write it up and send it to Please let me know if you want to be anonymous or if your want to have your first or last name used.



Dempsey Bakery -

We are now in The Big Orange and they have a designated toaster from us and Stobys in Conway will start carrying our bread products in their restaurant.  


Tickets for Dr. Ford’s talk are available at the bakery.

Be sure to "like" Dempsey Bakery on Facebook to stay up to date on new items.


Dempsey Bakery now has a webpage:




Please send in your restaurant reviews to share. If you find a restaurant that is not on our list of restaurants with GF menus, please let me know. 


No restaurant reviews this month. Next month I would love to add a review of all the places where GF pizza is now an option. The stores I have heard carry GF pizza in and near Little Rock are US Pizza, Boston’s, American Pie, Gusano’s, Zaza’s, Domino’s and NYPD. I have heard Chuck E Cheese is testing a GF pizza but I don’t know if it is available in Little Rock.


What is your favorite pizza? Do you have any to add to this growing list?


You can email me at



GF food
Have you found a new favorite GF food? We would love to hear about it.


Looks like Udi’s is rolling out some new products.


Last month I mentioned a flour made from bananas. Now I have found an article about fruit flours.


Fruit flours: A new nutritional and sustainable gluten-free alternative?

Gluten-free foods could benefit from highly fibrous fruit flours developed from the by-product of juice and cider production, according to a senior researcher.



GF Beauty Products

The Celiac Diva has a list of some GF beauty products.



GF Events

Julianne Bitely will have another cooking demonstration on Monday, August 27th at 6:30 in the meeting room at Whole Foods. You not only get to taste the foods, but you will join in on the preparation too. The theme is improvisational cooking-how to cook with what's already in your fridge and pantry


Loblolly Creamery will hold Little Rock’s First GF Ice Cream Social on Monday, August 20 at 6pm.  The location will be at The Green Corner Store Soda Fountain, 1423 Main Street, Little Rock.


For more information on either event, please contact Julianne at or you can find her on Facebook


Recipe Corner

Summer is almost over but it is not too late to make some great summery desserts. This one, Peach Cake: A Rite of Summer is reprinted here with the kind permission of Beth Hillson. It is a makeover of one she saw in Bon Appetit several years ago. It can be made with frozen or fresh peaches and you can also use plums.


Be sure to take a look around Beth’s website, Gluten-Free Makeovers. There you will find more great recipes and tips. She has also published a well reviewed book with the same name as the website.


Beth is the Food Editor of Living Without , she was the founder of Gluten Free Pantry She is the President of the American Celiac Disease Alliance. You can connect with her through Facebook and Twitter.


Peach Cake: Rite of Summer

3/4 cup all-purpose gluten-free flour blend *
½ cup sorghum Flour
1½ teaspoons baking powder
½  teaspoon xanthan gum
¾ cup plus 3 tablespoons sugar, divided
8 tablespoons (1 stick) unsalted butter or non-dairy buttery spread, at room temperature
1½ teaspoons finely grated orange zest
2 large eggs or egg replacer of choice
1 tablespoon fresh orange juice
4 ripe, but firm peaches halved and each half cut into 4 slices*
¾ teaspoon ground cinnamon for topping
Whipped cream or whipped dairy-free topping


Second Choice:  Cascadian Farms or other brand Organic sliced peaches can be used.  Thaw fruit before using.  Purchase 2, 10-ounce bags and pick the prettiest slices for this cake.  Save the rest for another use.


Preheat the oven to 350°F. Lightly oil a 9-inch spring form pan. Combine the flour blend, sorghum flour, baking powder, and xanthan gum in a bowl; set aside.

Beat ¾ cup of the sugar and butter in a mixing bowl until fluffy.  Add the dry ingredients and orange zest and beat until crumbly. Add the eggs, one at a time, beating after each addition. Add the orange juice and beat just to incorporate. Spread the batter evenly in the prepared pan.


Arrange the peach slices on top of the batter so that they touch and form concentric circles that cover the batter. Press into the batter lightly. Don’t worry if the slices are not perfect. The cake will partially cover the fruit as it bakes. Combine the remaining 3 tablespoons sugar and the cinnamon and sprinkle over the batter.


Bake 55 to 60 minutes, until golden and a tester inserted into the center comes out clean. Run a knife along the side of the pan to release and remove the side of the pan. Serve slightly warm or at room temperature with whipped cream or dairy-free topping.


*  If  the blend you use does not contain salt and gum, add ½ teaspoon salt and ½ teaspoon additional xanthan gum to the dry ingredients.



Instead of eating chips right out of the bag, go to Frito-Lay’s new GF recipe site and discover delicious ways to serve the chips.




Articles and Abstracts


Article 1:

Blood diseases Associated with Celiac Disease

Not everyone who has celiac disease has gastrointestinal symptoms. Sometimes the symptoms are those of a blood disorder. The most common association is anemia. Other problems may be thrombocytosis(high platelet count), thrombocythemia(high platelet count), leucopenia (decreased white blood cells), thromboembolism (blood clot), increased bleeding, IgA deficiency, spleen dysfunction and lymphoma.



Scand J Gastroenterol. 2012 Aug 6. [Epub ahead of print]


Hematological manifestations of celiac disease.


Baydoun A, Maakaron JE, Halawi H, Abou Rahal J, Taher AT.


Department of Internal Medicine, Hematology-Oncology Division, American University of Beirut Medical Center, Beirut, Lebanon.


Celiac disease, an autoimmune disease once thought to be uncommon, is now being increasingly identified. Our improved diagnostic modalities have allowed us to diagnose more and more patients with atypical symptoms who improve on gluten-free diet (GFD). We discuss here the latest findings regarding the various hematological manifestations of celiac disease and their management. Anemia remains the most common hematological manifestation of celiac disease due to many mechanisms, and can be the sole presenting symptom. Other manifestations include thrombocytosis and thrombocythemia, leukopenia, thromboembolism, increased bleeding tendency, IgA deficiency, splenic dysfunction, and lymphoma. The diagnosis of celiac disease should always be kept in mind when a patient presents with unexplained and isolated hematological finding. Once diagnosed, patients should adhere to GFD and be educated about the potential complications of this disease. We herein present an algorithm for adequate management and follow-up.




Are you looking for an article about gluten sensitivity/celiac disease? A great resource is  the Gluten File There you will find a collection of articles and abstracts on gluten related disorders and vitamin deficiencies associated with gluten. There is also a section on getting diagnosed and getting started on a gluten free lifestyle. There is also a Facebook page for The Gluten File.




Some of the Summer Olympic athletes credit their improved health and, in some cases, improved performance on their gluten free diet. For the full article go here.