You’re invited to the next Charlottesvilli Celiac Support Group Meeting! Saturday, September 29, 2007 Upcoming 2007 meetings: September 29 th – Gluten-free beer tasting December 1st – Holiday Meeting All meetings are supported by the University of Virginia’s Digestive Health Center. Unless otherwise specified, meetings are held from 10 am to noon in the Dining Conference Rooms at the UVAHS Main Hospital. Meetings are open to the public at no charge. University of Virginia Digestive Health Center’s Celiac Support Website can be accessed at: http://www.healthsystem.virginia.edu/internet/digestivehealth/nutrition/celiacsupport.cfm HIGHLIGHTS FROM THE July 28th MEETING Wow! What a great turnout to this meeting. We had lots of new people and lots of stories to share. Thanks to all that attended, hope to see you all in September! I did an overview of the GIG conference and I brought some samples to share from many of the vendors that generously donated items. I apologize for the lack of catering at this meeting . Thanks everyone for being such good sports about not having anything to drink! Remember you guys need to voice your opinions to your local grocery stores to advocate for more GF products--it only benefits everyone! Someone requested more information on cooking with the different flours. Here’s a BASIC overview. However, I want to refer you to the following resources for more information: Carol Fenster, Connie Sarros, and Donna Washburn are all culinary experts, each has written several cookbooks and they use many of these flours in their recipes. They have also expanded descriptions of each flour listed. Connie has a website http://www.gfbooks.homestead.com/index.html providing lots of tips. She has a newsletter you can subscribe also. Substitutions for 1 tbsp of wheat flour* Starches Amaranth Starch 1 ½ tsp Arrowroot starch 1 ½ tsp Cornstarch 1 ½ tsp Flours Bean 1 tbsp
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Brown rice Sweet rice Tapioca White rice Other Gelatin powder (unflavored) Quick-cooking tapioca Food Item Cream soups Fruit sauces Fruit pies and cobblers Gravy Puddings
1 tbsp 1 tbsp 1 tbsp 1 tbsp 1 ½ tsp 2 tsp Suitable Thickeners Amaranth starch, bean flour, rice flour, tapioca flour Arrowroot starch, cornstarch, sweet rice flour Cornstarch, quick-cooking tapioca Rice flour, tapioca flour Amaranth starch, cornstarch, gelatin, sweet rice flour
Some Texture Tips:* A combination of GF flours and starches often makes a better product. Use xanthan gum or guar gum in baked products in order to prevent crumbling. Add the gum to the dry ingredients as it does not mix well with water. For every cup of gluten-free flour, use 1 teaspoon of gum for breads and ½-¾teaspoon for other baked goods. Substitute buttermilk for the milk or water in the recipe. This results in a light, more finely textured product. *Source: Gluten-Free Diet: A Comprehensive Resource Guide written by Shelley Case. GLUTEN-FREE NEWS, EVENTS, PRODUCTS AND SERVICES ATTENTION: Sami bread lovers: We have had a few of you get sick or question if this bread is gluten free so we called the company. They confirmed they are not a gluten free bakery. They do make their Flax/Millet bread first thing in the morning after having cleaned the machines at night. Their bread does carry a disclaimer regarding this. Their goal within the next few years is to have a gluten-free bakery. Rebecca’s Natural Foods has reopened! Stop in and check out the renovations. More publicity for celiacs in the New York Times. “For the Gluten-Averse, a menu that works” can be found at the link below which also includes a recipe for glutenfree bread sticks. http://www.nytimes.com/2007/07/25/dining/25glut.html?_r=1&oref=slogin Maruthi South Indian Vegetarian resturant in Charlottesville, on Preston Avenue, advertises a wheat-free, gluten-free lunch buffett (11:30-2pm). We have not checked it out, but would love any feedback if you have tried it!
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Thanks to one of our support group members for informing us about McCormick’s products. I did call and they do not have a list of GF products, but I was informed that none of their products have barley, rye or oats and they list “wheat” or “contains gluten” directly on the label. All of their spices will be GF, it’s just the mixes you need to check the label. If you have any additional questions you can call them directly at 800-632-5845. They were very nice! We’ve gotten rave reviews on Outside the Breadbox in Colorado Springs, CO (http://www.outsidethebreadbox.com/). They are a GF bakery and make bread and other baked goods--plus they do ship! Team GlutenFree™ is coming to Virginia Beach! o SunTrust Rock ‘N’ Roll Half Marathon September 2 nd, 2007 Virginia Beach, VA o “Team Gluten Free™ is an endurance and sports training program. Runners, walkers and cyclists participate in races across the United States to raise awareness and funds for research and celiac children’s camp scholarships. Since our inception in 2005, we have raised nearly $45,000 and sent 24 kids to summer camp. Team GlutenFree™ members receive comprehensive training schedules, hydration and clothing advice, race day team shirt, and fundraising materials and ideas.” o To join, donate, or for more information, go to www.teamglutenfree.org
Bob and Ruth’s trips 2008: Some of the upcoming GF getaways include trips to Punta Cana Village, South America, Tanzania, and Danube River. For more information: http://www.bobandruths.com/. New product: Enjoy 3 Fellers Bakery at: www.3fellersbakery.com/index.html. A gluten-free bakery in Crozier, VA. They sell cookie dough (chocolate chip and oatmeal), baking mixes and specialty cakes all which are made in a 100% gluten-free kitchen. Brandis and I were lucky enough to taste their items at the GIG conference and they are fabulous! Enjoy. New book: Cecelia’s Marketplace Gluten-free Grocery Shopping Guide, written by Matison & Matison. This easy to use 4.5" x 6.5" book has over 20,000 gluten-free alphabetized products. Popular brands like Heinz, Kraft, Del Monte, Frito Lay, as well as supermarket chains, such as Safeway, Walgreens, Whole Foods, Spartan Foods and more. This guide will be updated annually with all the latest gluten-free products. *Remember to always double check the label because products change! You can also visit Cecelia’s website http://www.ceceliasmarketplace.com/ to sign up for a free daily email that contains the Gluten-Free Product of the Day. New cookbooks: o Donna Klein’s new cookbook The Gluten- Free Vegetarian: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes contains more than 225 glutenfree recipes from appetizer to desserts, plus she includes the nutritional analysis for all the recipes. There are recipes for vegan and low-carb items
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as well. Donna is the author of The PDQ Vegetarian Cookbook. She's contributed to the Washington Post, Vegetarian Gourmet, Veggie Life, Herb Companion, Body and Soul, and Yoga Journal, and studied French regional cooking at Le Cordon Bleu, Paris. o Heather Butt and Donna Washburn have a new cookbook: Complete GlutenFree Cookbook: 150 Gluten-Free, Lactose-Free Recipes. Their new book contains information about using GF flours, such as legume and rice flours. Many recipes are lactose- and egg-free, or contain variations for these dietary needs. The book highlights dishes such as asparagus risotto, wild rice latkes, bacon and tomato biscuits, cherry almond biscotti, and pear hazelnut tart. Linda Niven, Secretary UVA Health System Nutrition Services Charlottesville, VA 22908 E-mail: ltn6m@virginia.edu Long distance callers: 800/251-3627 Carol Rees Parrish, MS, RD Nutrition Support Specialist Digestive Health Center of Excellence UVA Health System Charlottesville, VA 22908 Phone: 434/924-8167 E-mail: crp3a@virginia.edu Brandis Roman, RD, CNSD Pediatric Nutrition Specialist Digestive Health Center Charlottesville, VA 22908 Phone: 434/924-2723 E-mail: bat5w@virginia.edu Coryn Commare, MS, RD, CNSD Nutrition Support Specialist Digestive Health Center UVA Health System Charlottesville, VA 22908 Phone: 434/924-8155 E-mail: cc9er@virginia.edu
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