THE SPRUE-NIK PRESS
Published by the Tri-County Celiac Sprue Support Group,
a chapter of CSA/USA, Inc. serving southeastern Michigan
Volume 9, Number 8 December 2000
**********************************************************************
...........................................
: What's Inside :
: ------------- :
: Miscellaneous Notes :
: Great Lakes GF E-mail List :
: GF Dessert Cookbook :
: Food Allergy Field Guide :
: Ninth International Symposium on CD :
: November Activities :
: Baking Demonstration :
: Eating Out and Traveling GF :
: Michelle Fuller's Recipes :
: Cinnamon Rolls :
: Easy Caramelized Onionis :
: Focaccia with Caramelized Onions :
: Marshmallow Icing :
: Chocolate Chiffon Cake :
: Recipe Page :
: Apple Spice Drops :
: Coffee Shop Corn Muffins :
: Rolled Sugar Cookies :
: Gingersnaps :
:.........................................:
References
Disclaimer
Miscellaneous Notes
-------------------
Memo to CSA Leaders, Members and Celiac Friends: The CSA Executive
Board has accepted the resignation of Leon H. Rottmann, Ph.D. as
Executive Director.
As CSA deals with change, the Governing Board will focus on the
purposes as stated in the CSA constitution and by-laws to determine
the course and assure "Celiacs Helping Celiacs" for many years to
come. At this time we especially need your visible presence,
patience, and prayers. We hope you can add a bit more support through
donations of money or personal talents to complete the task of
developing a more effective distribution system of educational
materials and support.
The board, staff, and medical advisors will strive to create a high
performance team with shared responsibility, aligned on purpose, high
communication, future-focused, focused on tasks, creative talents, and
rapid response. These are the eight attributes of high performance
teams outlined by Kinicki and Kreitner in their book, Organization
Behavior. The CSA team has an important role for each member,
chapter, resource unit, and national officer. Let's make volunteerism
work. Looking forward to teaming with you all. Wishing Leon Rottmann
the best. He has given much to help CSA grow.--Mary A. Schluckebier,
CSA/USA, Inc. President
-=-=- -=-=-
Taco Bell Chips: The September Sprue-nik Press listed gluten-free
(GF) foods at Taco Bell. Please note this warning. When Taco Bell
started advertising their new nacho chips earlier this year, I called
the 1-800-TACOBEL number to ask if the chips were still GF. According
to their nutritionist, the ingredients in the chips are GF. HOWEVER,
the chips are now fried on-site in the same oil that is used to fry
the Chalupas, which are made from a wheat flour. Therefore, the nacho
chips would be contaminated. The nutritionist said that not all Taco
Bell stores have switched to the new chips. Some of the Taco Bell
Express stores still use the original chips, usually because they do
not have a deep-fryer. Just ask before you order if they fry their
chips on-site.--TCCSSG member Pam Cusmano
-=-=- -=-=-
Great Lakes Gluten-Free E-mail List:<1> Great Lakes Gluten Free (GLGF)
is a new regional forum to discuss issues related to the gluten-free
(GF) diet. GLGF is FREE and is intended to be a supplementary
resource for people in the Great Lakes area who follow a wheat-free,
gluten-free, and/or casein-free diet. The list is open to all, but
focuses on news and information relevant to people who live in
Illinois, Indiana, Iowa, Ohio, Ontario, Pennsylvania, Michigan,
Minnesota, Missouri, and Wisconsin.
Discussions will focus on issues of a regional nature, such as
announcements of celiac support group meetings in the Great
Lakes/Midwest region, efforts to increase awareness of celiac disease
in the Midwest, reviews of restaurants in the region that offer GF
meals, where to find appropriate medical specialists, and other
information about the GF diet and lifestyle which is of a regional
nature.
The purpose of GLGF is to address purely regional issues; it is not
intended to replace other celiac discussion groups. Therefore,
general discussions about new medical research, the safety of major
brand food products, and sharing of recipes are DISCOURAGED, since
these topics are the mainstay of the national/international celiac
discussion lists.
To join GLGF, simply send an e-mail message to
glgf-subscribe@listbot.com or visit the GLGF web page at
http://www.gluten-free.net/glgf/index.htm.
GLGF is sponsored by Gluten-Free Trading Company as a service to the
GF community. For more information about the sponsor's role, please
visit the web page listed above. Contact information: Gluten-Free
Trading Company, LLC 604A W. Lincoln Ave., Milwaukee, WI 53215;
888-993-9933; http://www.gluten-free.net.
-=-=- -=-=-
_Wheat-Free, Gluten-Free Dessert Cookbook_, by Connie Sarros, has 400
luscious recipes, including cakes, cookies, tortes, donuts, dessert
crepes, pies, crusts, and more. There is even a section of low
calorie recipes. All ingredients are approved by CSA/USA and the
National Center for Digestive Diseases. It includes a comprehensive
list of guidelines for purchasing gluten-free foods, as well as an
extensive list of "safe" foods and gluten-free additives. The cost is
$17.95 including shipping. To order, send a check to Connie Sarros,
3270 Camden Rue, Cuyahoga Falls, OH 44223. For more information, call
330-929-1651, visit http://www.wsff.com/gfcookbook on the internet, or
send an e-mail message to gfcookbook@hotmail.com.
-=-=- -=-=-
_Food Allergy Field Guide_ is a new book to help your child manage
food sensitivities to wheat, dairy, and other food allergens. Theresa
Willingham, a journalist who specializes in medical columns-and the
mother of 7- year-old Chris who cannot eat wheat or dairy, shares her
extensive knowledge on practical matters such as grocery shopping and
reading labels, avoiding hidden allergens, maintaining an allergy-free
kitchen, and assuring proper nutrition. She provides a brief look at
some of the latest research on celiac disease and offers an extensive
list of vendors and resources. It includes a collection of 100 simple
recipes to help families eat well without wheat, gluten, dairy, eggs,
corn, soy, or nuts.
_Food Allergy Field Guide_ is gleaned from food-sensitive children and
their parents, all around the world, who have found that a diet that
doesn't make them sick shouldn't make them feel different, either.
The list price is $19.95. It is available at health food stores, on
the internet at http://www.savorypalate.com and http://www.Amazon.com,
at Miss Roben's, and directly from the publisher by calling
800-741-5418.
-=-=- -=-=-
2000-2001 Shopping Guide: All members should have received the newest
Shopping Guide with their November newsletter. For any member who
wants another copy or for any non-members who want their own copy,
single copies can be obtained by sending a check or money order for
$12 made out to TCCSSG to TCCSSG Shopping Guide, 34638 Beechwood St.,
Farmington Hills, MI 48335. Your copy will be sent by US mail.
Return to the Table of Contents
Ninth International Symposium on Celiac Disease<2>
--------------------------------------------------
August 10-13, 2000
a synopsis by Amy Eliezer, MS, RD
Experts engaged in research relating to celiac disease (CD) from many
disciplines and many parts of the world convened in Baltimore,
Maryland for three full days. Reporting on their research, they
covered the genetic, epidemiological, and immunological aspects of CD.
They also discussed diagnostic methods, issues concerning the
gluten-free diet, and the enormous problems of CD diagnosis due to the
diversity of its clinical presentations.
Epidemiology (Occurrence) of CD
-------------------------------
Celiac disease is estimated to exist in as many as 1% of the world's
population. Clinical presentation of symptoms and signs of CD vary
greatly, presenting a difficult diagnostic picture. Any part of the
body, from the brain to the feet, can be symptomatic of gluten
intolerance. Approximately 226 different complaints can manifest
gluten intolerance. Therefore, "atypical" presentations are not
usually atypical.
Conclusion: The diagnosis of celiac disease is very important, and
for the physician, very difficult.
Prevalence in the U.S. general population is probably between 1:126
and 1:250. Given the presumed genetic inheritance, the prevalence
among first degree relatives of celiac patients is about 1:13, while
in second-degree relatives the prevalence is also high, about l:12.
Therefore the risk of having CD is 30-45 times greater in relatives of
celiacs than in the general population. It is notable that the vast
majority of pediatric celiacs are asymptomatic.
The potential for eventual secondary complications in asymptomatic
celiacs highlights the need for childhood screening of the general
population.
New Protocol for Diagnosis of CD
--------------------------------
There are new, revised diagnostic criteria established by ESPGHAN
(European Society of Pediatric Gastroenterology, Hepatology, and
Nutrition). Fortunately, we no longer have to rely on the glucose
tolerance, fecal fat, or d-xylose tests for diagnosis. (Even more
outmoded is the 1970's protocol of biopsying, putting the patient on a
gluten-free diet, challenging him/her with gluten and re biopsying,
and then a gluten-free diet and re-biopsying for a third time.)
Until there is 100% reliable serology, however, a biopsy is still
required to confirm a positive serological diagnosis.
Diagnosis of and Screening for CD
---------------------------------
Currently, there are two stages of testing; serology (blood) tests and
biopsy. Blood tests are usually done first, to be followed by biopsy
for confirmation of diagnosis. All methods of biopsy require up to 8
specimens from various areas of the small intestine in order to detect
all possible damage.
When endoscopy is also used to obtain biopsy specimens, the physician
can actually see the small intestine, and see if there is scalloping
or other lesions. While people with partial atrophy seemed normal in
the past, we now can find earlier stages of damage. Here also, biopsy
specimens must be cut and prepared in a certain way or a test's
accuracy is compromised.
Four serological (blood) tests:
* The Antigliadin IgG antibody test is highly sensitive but low in
specificity.
* The IgA antibody test is low in sensitivity but more specific. It
is used together with the IgG test above.
* The Antiendomysial, or EMA, test is both highly sensitive and
specific. However, it is a subjective test and its reliability
depends on a skilled technician and a celiac-experienced
pathologist. It is also expensive.
* A new test called the tissue Transglutaminase test (tTG) is
commercially available. It is also known as the "Dot Blot" test.
The tTG compound comes on a paper strip. A drop of the patient's
blood is put onto the paper strip. This test is inexpensive, and
easy to read. (There may be some false positive results.)
However, it is expected to be reliable when used for follow-up
compliance to the GF diet.
Diagnostic Implications
-----------------------
A celiac's diagnosis is difficult not only due to the diversity of
symptoms, but also because of other variations: "silent", or hidden
celiacs have NO symptoms, but they do have a positive serology test.
(Osteoporosis or anemia may be present in these people.) Other
celiacs have a negative serology test (because of an immune
deficiency), but they have a positive biopsy. Some celiac children go
back on a normal (gluten-containing) diet after diagnosis and do not
suffer symptomatic relapse for a very long time. However, there is no
natural recovery for untreated celiac disease patients.
Which Adults Should Be Screened for CD?
---------------------------------------
Anyone with osteoporosis, IDDM (Type I Diabetes), chronic unexplained
anemia, or thyroid problems.
Follow-up After Diagnosis
-------------------------
At the first visit after diagnosis, the physician explains the
disease, shows pictures of the intestine, and tells the patient the
possible consequences of damage related to symptoms, i.e. malaise,
fatigue, depression and cancer. He describes the difference between
being healed and being cured. (A patient is never cured; just healed
and healthy.) Routine tests include bone density, Vitamin B12, TSH,
iron, and carotene. He checks for osteoporosis and gives a variety of
vitamin supplements: calcium, iron, folate, and the fat-soluble
vitamins.
Monitoring the Gluten Free Diet
-------------------------------
* After the first month, check for symptoms.
* Within 3-6 months, deficiencies should be corrected. (Vitamin D
deficiency may continue longer.)
* At 6 months redo the serology testing. It should be negative if
the diet is being followed.
* At 1 year perhaps a re-biopsy.
* Follow-up visits every 1-2 years thereafter.
* Osteopenia is very common in both men and women. A few have
osteomalacia.
Follow-up Medical Problems
--------------------------
If the patient is non-responsive, repeat the diet instruction. Check
for lymphocytic colitis (collagenous) and pancreatic insufficiency.
(Over-the-counter pancreatic enzyme supplements are no good). Also,
check for bacterial overgrowth. For the vast majority of diagnosed
celiacs, a gluten-free diet that fails to heal is due to inadvertent
gluten consumption. A positive serology test will confirm this.
Refractory Celiac Disease
-------------------------
Definition: The lack of a clinical or histological response to a
gluten-free diet.
In one study, more than half of the patients with refractory CD had
jejunoileitis, and were more likely to develop small intestinal
lymphoma (i.e. cancer). Serology tests in these patients are
unreliable and should not be used for monitoring gluten-free diet
compliance. The prevalence of refractory CD is low; at less than 1%
of celiac patients.
Other Rare Complications
------------------------
In rare cases however, the problem is microscopic colitis, or T Cell
lymphoma (cancer). There are shared HLA genotypes between colitis and
CD. In colitis, the colon looks like the small intestine looks in
celiac disease. With microscopic colitis, one doctor prescribes Pepto
Bismol for 8 weeks, and he also puts those patients on a gluten free
diet. [Results have been variable--Dr. Alexander, TCCSSG's physician
advisor]
Mental Status
-------------
The depression often seen in untreated celiacs may be the result of a
serotonin deficiency. The progression is seen as chronic inflammation
in the intestines causing a leaky gut, letting large peptides into the
body. This starts a chain of events that ultimately causes a
serotonin deficiency and thus depression. In adults, this depression
manifests itself by fatigue, irritability, and weight loss. In
children, depression manifests itself by withdrawal, behavioral
disorders, and/or excess dependence on parents (clinging). However,
there is no unique set of psychological traits in celiacs.
Fertility
---------
Untreated celiacs (i.e. on a normal diet) have increased infertility
problems and miscarriages. They also exhibit decreased breast-
feeding, and low birth weight infants with lower Apgar scores.
Therefore, women who have recurrent spontaneous abortions should be
checked for celiac disease.
Neurology
---------
Ataxia (lack of muscle coordination) or peripheral neuropathy are
sometimes seen in CD. A small percentage of celiacs have headaches
that are usually 100% cured by a gluten-free diet. The problem is
caused by IgG (antigliadin antibodies) circulating in the brain; i.e.,
it is immune-mediated. When the GF diet is followed, these antibodies
disappear from the brain.
Genetically Engineered Grains
-----------------------------
Some research groups are working on genetically modifying wheat to
remove or change the peptides toxic to celiacs. The question of
genetically modified foods was briefly discussed.
The Source of Gluten in Wheat Foods
-----------------------------------
Gluten is a protein toxic to celiacs and is present in wheat, rye, and
barley. A wheat kernel consists of bran and endosperm. In wheat,
gluten protein is found only in the endosperm part of the kernel. The
endosperm is the white center that makes up 75% of the entire wheat
kernel, and consists of 12-16% protein and 75% starch. White flour is
ground up (milled) wheat endosperm. Whole wheat flour contains both
the bran and endosperm parts of the kernel. Wheat bran sold
separately also contains some gluten because of contamination with
endosperm during processing.
Wheat starch also contains some gluten because of contamination from
contact with gluten. When the wheat starch is separated from wheat
protein, a small amount of protein (gluten) sticks to the starch
granules and "contaminates" the separated wheat starch. It is
estimated that wheat starch contains 20-200 ppm (parts per million) of
gluten.
Gliadin and Glutenin or only Gliadin?
-------------------------------------
Gluten is made up of two different proteins, gliadin, and glutenin.
At least one US expert has found that both gliadin and glutenin are
harmful to celiacs. However, some believe only gliadin is harmful.
The Question of Wheat Starch in GF Diets
----------------------------------------
Wheat starch is being used in most European gluten-free diets. It is
present in many GF-labeled food products produced in Europe. It does
make for a better texture and flavor in baked goods than other GF
flours can provide. Many Europeans believe that within ten years
wheat starch will be included in all gluten-free diets. They say this
will be demand-driven, because wheat starch makes a much more
acceptable quality bread, and celiacs in Europe would not want to give
it up. [TCCSSG maintains its position against the use of wheat starch
in a gluten-free diet.--ed.]
The Standards
-------------
Today the Codex Alimentarius, a gluten free diet standard of the
Association of European Celiac Societies, includes wheat starch. Many
European countries as well as New Zealand follow this diet standard.
The Codex Alimentarius representative at the conference argued that
zero tolerance is not possible, so we should not ask for non-realistic
levels. A GF diet that includes wheat starch might contain 20 ppm
(parts per million) gluten. There is also concern about the tendency
to use wheat gluten for protein enrichment of grains in Europe.
Another problem mentioned is that contamination of millet and rice
with foreign grains may occur either in the field or in processing.
The National Celiac Society of Australia's GF diet standard does not
allow wheat starch. Its standard is "No Detectable Gluten". Less
than 0.003% gluten in Australian GF foods is allowed.
Argentina's GF diet standard allows 1 ppm gluten.
The United States has no single celiac society, and has no single
dietary standard. To correct this, a committee consisting of several
Americans (The Gluten Intolerance Group of Seattle, WA, several
dietitians, and two members of the Canadian Celiac Society) was formed
at this conference to begin work on creating a single Gluten Free Diet
Standard for North America. The project will be presented to the
American Dietetic Association for their approval and distribution. A
scientific basis for safe recommendations without unnecessary
over-restriction will be the basic criteria of this diet.
The Botanical Classification of Grains
--------------------------------------
The monocot grains are known in botany as Grasses. Many have no
harmful gluten in them and are safe for celiacs, including rice, corn,
teff, millet, sorghum, Jobs Tears, reggi, wild rice, and oats. Oat
protein is called avenin, and it is similar to rice protein. Some of
these grains have proteins which are also called gluten, but do not
have the same harmful gliadin/glutenin molecules that are in wheat,
rye, and barley, and which are toxic to celiacs. [At this time,
TCCSSG does NOT recommend oats in the celiac diet, due to possible
cross-contamination problems and other issues.--ed.]
Dicot grains, which are safe for celiacs and allowed on the gluten
free diet, include buckwheat, rhubarb, quinoa, spinach, and amaranth.
Lectins, distilled vinegar and vanilla extract contain no gluten and
are not harmful.
Wheat, rye, and barley belong to the Hordae Tribe, and as discussed
above are toxic. Spelt is a form of wheat and is also toxic to
celiacs. [Triticale, a wheat/rye hybrid, is also toxic to
celiacs--ed.]
Eating Out in Restaurants, Gluten-Free--Some Suggestions
--------------------------------------------------------
* Beware of ordering roast beef au jus in restaurants; it is likely
that the restaurant now purchases it in single serving
cryovac-wrapped packages, with "au jus" juices included. These
juices are usually not gluten free.
* If you are concerned about the safety of vinegar, then be wary of
horseradish sauce.
* Beware of soups, flavor enhancers, gravies, and sauces in
restaurants. Ask about their ingredients, and if unsure, ask to
have them omitted from your food. Marinara sauce is almost always
GF.
* A restaurant's proprietary blend of spices is usually not GF. Ask
that it not be used in your meal.
* GF veal or chicken parmesan can be made with cornstarch, added
spices, and in a clean pan with fresh oil.
* You could bring your own pizza shells, GF soy sauce (theirs has
wheat in it), rice crackers, and rice cakes to a restaurant if you
wish.
* Small, family run restaurants are often safer for celiacs than many
chains. The chef may be an owner who cares about your repeat
business.
* Ask to speak to the owner, manager, or chef. Do not rely on the
waitperson to relay your gluten-free needs to the kitchen. Always
thank the chef for his attention to your needs.
Helping Chef Training Schools Create GF Cooking/Baking Courses
--------------------------------------------------------------
Schools such as the Culinary Institute of America in Hyde Park, NY
have included extensive information about gluten-free cooking and food
resources in their curricula, thanks to the efforts of a few
pioneering celiac support group leaders. They taught school
professors and student-chefs about sources for purchasing individual
servings of GF cereals, breads, and desserts and ways to prepare a
kitchen for gluten-free cooking, so as not to contaminate GF food.
Celiac support group members across the country are encouraged to make
contact with local culinary schools, colleges, hospitals and
restaurants and offer to teach them about gluten-free menus.
Handouts, displays of GF cookbooks, flours, food samples, and
audio-visual aids and videotapes would help teach these professionals
about the needs of their increasing numbers of celiac customers.
Research Dollars in the U.S.
----------------------------
A representative from the NIIDK (part of the National Institutes of
Health of the Federal Government) reported that many CD-related grants
are available and awaiting submissions from new investigators.
Collaborative research is especially sought. Grants mentioned were
for clinical research, mentoring patient-oriented research, developing
clinical programs, and for preliminary data using dietary or
pharmacological interventions. They are also looking for
investigators in rheumatology and dermatology. Researchers who have
submitted in the past and were rejected were urged to re-submit for
re-consideration.
Return to the Table of Contents
November Activities
-------------------
summarized by Tom Sullivan
November was a busy month for TCCSSG. We had an opportunity to learn
about both how to bake at home as well as how to eat out and travel.
While the gluten-free (GF) diet can be considered a challenge in this
wheat based United States, Michelle Fuller and Bob Levy showed that it
can definitely be tasty, interesting and strictly self-limiting.
Baking Demonstration
--------------------
At the regular General Meeting on Monday, November 13, Michelle Fuller
provided a demonstration of baking that included cinnamon rolls,
focaccia, and a chocolate chiffon cake with marshmallow icing as well
as an ongoing Q & A. Michelle, who was a baking demonstrator for
Kitchen Glamour for 13 years, does gluten-free (GF) baking now as a
once a month business. She can be reached by phone at (248) 652-7839
or by e-mail at Eembfuller@ail.com, but PLEASE, no new orders until
after the holidays!
As simple as it sounds, Michelle said that the absolutely FIRST thing
to do anytime you are baking is to READ THE ENTIRE RECIPE. She gave
several reasons: Do you have all the ingredients and utensils
available to use? Are the ingredients given in the order of use?
(not necessarily true in all recipes) Do I have to do something before
it says so in the steps? (Preheat an oven? Warm something to room
temperature? Premix ingredients?)
Specific to the separate baked items, Michelle said that the cinnamon
bun dough is probably the best GF dough she has ever found for
handling and results. It comes the closest to wheat-based dough.
When making focaccia add all liquids together and then add the flour.
Don't try to add more liquid to the dough after adding the flour; the
extra liquid won't be absorbed.
For any cake batter with egg whites, the eggs should be at room
temperature and they must not touch any fat or they will not whip up.
Also, do not let any fat touch the batter after mixing or the cake
will not rise. In the case of her chocolate chiffon cake (which
becomes a white chiffon cake simply by leaving out the chocolate from
the ingredients list), be sure and put parchment paper on the bottom
of the pan or you will not get the cake out of the pan after baking.
The sides of the pan are kept clean and the batter attaches to the
sides for rising and then pulls away from the sides when cooling.
One of the best reasons for using a marshmallow icing, rather than say
a butter cream, is that marshmallow will hide any flaws or gaps.
Butter cream on the other hand will fight the cook all the way.
The major commercial product Michelle uses is a cooking spray called
Vegelene which is available at Gordon Food Service stores. Her rice
flour of choice is Rhee's which is available at Oriental stores. And
she uses Ghirardelli cocoa rather than Hershey's which is more acidic
and gives a redder, flatter final product.
Here are some other tips from Michelle:
* Michelle gets better results using active dry yeast, rather than
instant active dry yeast.
* Margarine may be a better choice than butter when baking, as baked
goods made with butter tend to dry out faster.
* Unlike wheat-based dough, gluten-free dough can't be over-kneaded.
* Cocoa powder can be used as a thickener.
* When making a cake, make sure the oven is already preheated so
that as soon as the batter is in the pan, it can go directly into
the oven.
Eating Out and Traveling GF
---------------------------
Then on Saturday, November 18, 2000 we had Bob Levy (who along with
his wife Ruth, are Bob & Ruth's Gluten-free Dining & Travel Club)
conduct one of their Workshops on how to eat out and travel GF. Their
company mission is to improve the lifestyle of celiacs by making going
out to eat and traveling easier and the workshop is a very important
method of doing so. They can be reached by phone at 410-486-0292 or
by e-mail at bobolevy@erols.com.
Bob is very upbeat and optimistic about the ability of celiacs to eat
out and travel and get what they want and need in a way to make the
whole experience pleasant for everyone. As celiacs there are only
four things on this planet we CANNOT eat: wheat, rye, barley and oats
(and any other grains botanically derived therefrom). However, every
other food known to mankind is OK as far as being a celiac is
concerned. So if you are going to have to have a disease, celiac
disease is one of the better ones to have--because all you have to do
is control your diet. He noted that the United States is
predominately a "wheat culture" and that we should explore the foods
of other cultures that are not.
Interestingly enough, Bob indicated that he never uses a restaurant
card and always refers to his diet as a "medically required diet" and
NOT a "diet of choice". This seems to get a better reception for him
with food personnel.
One of the questions that Bob asked all the workshop participants was:
"Do you know definitively what you GF diet is?" If not do what it
takes to make that determination. Because if you don't know what you
can eat and/or how it can be prepared, how do you expect to explain it
to someone else? And if you can't explain it to someone else, how do
you expect them to know what to fix for you? And if no one knows how
to fix something for you, just how good do you think your eating out
experience is going to be? It all comes back to ourselves and our
need to first learn/know and THEN teach/train/educate others.
One of the humorous anecdotes that came up concerned GF breads and how
quickly they dry out, particularly if they are frozen. Bob has found
an unorthodox, but highly effective, remedy. Remove the bread from
the freezer. Quickly pass both sides of the bread under running
water. Shake the excess water from the bread. Warm the bread in the
toaster. And--Voila!--a fluffy, softer product.
And of course, what would an eating out seminar be without a food
break? Besides the attendees various plates of cakes, cookies, fruits
and dips, Pastariso's provided a beautiful pasta salad for everyone to
taste as well as displaying their wares for purchase at very good
prices. In addition, Pastariso's also donated a box of pasta for each
participant to take home. This is another example of the support and
generosity of our GF supplier community.
The recipes that Michelle Fuller created and demonstrated are listed
in the next section.
Return to the Table of Contents
Michelle Fuller's Recipes
-------------------------
**********************************************************************
Cinnamon Rolls
Dough:
3-1/2 cups Michelle's flour mix***
3/4 cup powdered milk
1/4 cup sugar
1 tsp. salt
1 Tbsp. xanthan gum
3-1/2 tsp. baking powder
1-1/2 cups warm water
1-1/2 Tbsp. yeast
2 tsp. sugar
4 Tbsp. honey
2 eggs
3 Tbsp. melted butter
1 tsp. vanilla
Filling:
1 Tbsp. cinnamon
1/2 cup brown sugar
1 stick softened butter
Icing:
3/4 cup powdered sugar
orange juice or water--enough to form a smooth icing
Combine the first 6 dry ingredients in a bowl and set aside.
Combine the water, yeast, and 2 tsp. sugar in the bowl of a mixer.
Let the yeast proof for 5 minutes or until foamy.
Combine the honey, eggs, melted butter, and vanilla in a small bowl
and whisk together. Add the honey and egg mixture to the yeast
mixture in the mixer bowl. Attach a paddle beater to the mixer and
turn it on at low speed. Add the dry ingredient mixture to the mixer,
1/3 at a time, until a soft dough forms. Use additional flour mix if
necessary.
Sprinkle a small amount of flour onto a sheet of parchment. Place the
dough onto the parchment. Roll the dough out with a rolling pin to
form a rectangle. The dough should be about 1/4 inch thick.
Combine the brown sugar and cinnamon for the filling and set aside.
Spread the softened butter over the surface of the dough. Top it with
the brown sugar mixture.
From the wide side of the dough rectangle, begin to roll up the dough.
Use the parchment paper to help control the dough as you roll it up.
Preheat the oven to 350 degrees F.
Cut the dough into 12 even pieces and place them in a greased 13 x 9
inch pan. Cover the pan and let the rolls rise in a warm place for
about 40 minutes.
Bake for about 25 minutes or until the rolls are golden brown. Apply
the icing. Makes 12 servings.
**********************************************************************
Easy Caramelized Onions
1/2 stick butter
2 large sweet onions, sliced
1 Tbsp. brown sugar
2 Tbsp. balsamic vinegar
salt and pepper to taste.
In a large, heavy-bottomed pan, melt the butter. Add the onions and
saut over medium heat until the onions begin to brown. Add the sugar
and increase the heat until the onions begin to caramelize. Add the
vinegar and cook for another 2 minutes. Add salt and pepper to taste.
**********************************************************************
Focaccia with Caramelized Onions
2-1/2 cups Michelle's flour mix***
1 Tbsp. xanthan gum
1 tsp. salt
3/4 tsp. pepper
1 tsp. crushed rosemary
1 tsp. oregano
2 Tbsp. sugar
1-1/2 cups warm water
2 Tbsp. yeast
1 tsp. sugar
2 Tbsp. olive oil
2 eggs
Comine the first 7 dry ingredients in a bowl and set aside.
In a mixing bowl combine half of the warm water (3/4 cup), the yeast,
and 1 tsp. sugar. Allow the yeast to proof until foamy. Add the
remaining 3/4 cup water, olive oil, and eggs.
Using the flat beater attachment, mix the yeast mixture on low and add
the reserved flour mixture all at once. Mix on low speed until no
lumps remain and the dough resembles a thick batter.
Grease a 12-inch pizza pan and press the dough evenly to form a thick
crust. Allow it to rise uncovered in a warm place, until doubled in
bulk. (You can warm your oven to 200 degrees F, turn it off, open the
door for a minute, then put the focaccia in.)
Remove the focaccia from the oven. Preheat the oven 425 degrees F.
Just before putting the focaccia in the oven, top it with caramelized
onion (see the previous recipe). Bake for 25-30 minutes until it is
golden brown. Makes 8 servings.
**********************************************************************
Marshmallow Icing
1/2 cup water
2 Tbsp. corn syrup
1-1/2 cups sugar
1/2 tsp. cream of tartar
1/2 tsp. salt
2 egg whites
1 tsp. vanilla
In a heavy-bottomed sauce pan, combine the water, corn syrup, sugar,
cream of tartar, and salt. Place over medium heat and warm until the
sugar has dissolved.
Place the egg whites in a mixing bowl and mix them at high speed until
very foamy and just beginning to hold shape.
With the mixer running add the hot syrup mixture in a slow steady
stream to the egg whites. After all the syrup has been added, add the
vanilla and mix on high speed until the icing is very white and will
stand in stiff peaks. Use immediately to ice a cake (see below).
**********************************************************************
Chocolate Chiffon Cake
1-1/2 cups Michelle's flour mix***
1/4 cup cocoa
3/4 cup sugar
4 tsp. baking powder
1/4 tsp. salt
1 tsp. xanthan gum
1/2 cup water
1/2 cup corn oil
6 egg yolks
1 tsp. vanilla
6 egg whites
2 Tbsp. sugar
Preheat the oven to 350 degrees F. Line the bottom of 2 9-inch round
cake pans with parchment. Do NOT grease the sides of the pans.
Combine the first 6 dry ingredients in a bowl and set aside.
Combine the water, oil, egg yolks, and vanilla in another bowl and set
aside. Use a bowl large enough to mix the entire cake.
In a mixing bowl or with a hand whisk, whisk the egg whites until they
are frothy. Add the 2 Tbsp. sugar. Whisk on high until soft peaks
form.
Mix the dry ingredients into the egg yolk mixture and mix well to
combine.
Fold in egg whites, and pour the mixture into the prepared cake pans.
Fill the pans about 3/4 full. Bake for 20-25 minutes. Check for
doneness with a cake tester or toothpick. Remove from the oven and
cool for 5 minutes. Invert the cake in the pans on a rack for the
remainder of the cooling time.
After the cake has cooled, ice it with Marshmallow Icing (see the
previous recipe). Makes 10 servings.
**********************************************************************
*** Michelle's flour mix:
5 lbs. white rice flour
30 ounces potato starch (NOT the same as potato flour)
**********************************************************************
Return to the Table of Contents
References
----------
<1> "New Great Lakes Gluten Free Discussion List Forming", by the
Gluten Free Trading Co., from the CELIAC Listserv archives on the
Internet, posted October 31, 2000. To obtain a copy on the
internet, go to
http://maelstrom.stjohns.edu/archives/celiac.html and click on
"October 2000, week 5".
<2> Reprinted with permission from the September 2000 newsletter of
the CNY Celiac Support Group, 4 Fir Tree Lane, Jamesville, NY
13078-9716.
Return to the Table of Contents
Recipe Page
-----------
**********************************************************************
Apple Spice Drops
Cookies:
1/2 cup margarine, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 egg
1/4 cup apple juice
1/2 cup bean (garfava) flour
1/2 cup Jowar (sorghum) flour
1/2 cup GF flour mix**
1/2 cup sweet rice flour
1 tsp. xanthan gum
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1 cup finely-chopped, peeled tart apple
1 cup chopped walnut
Frosting:
1/4 cup margarine, softened
3 cups confectioners' sugar
1 tsp. vanilla extract
3-4 Tbsp. apple juice
In a mixing bowl, cream the margarine and sugars. Beat in the egg and
apple juice. Combine the flours and spices and gradually add them to
the creamed mixture. Fold in the apple and walnuts.
Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake
at 375 degrees F for 12-14 minutes or until golden brown. Remove to
wire racks to cool.
For the frosting, cream the margarine, sugar, vanilla, and enough
apple juice to achieve spreading consistency. Frost the cooled
cookies. Makes about 3-4 dozen.
This recipe comes to us from Vicki Lyles, who adapted it from a recipe
that appeared in "Quick Cooking", Sep./Oct. 2000, pg. 42. It was
served at the recent "Eating Out and Traveling GF" seminar.
**********************************************************************
Coffee Shop Corn Muffins
1-1/4 cups cornmeal
1 cup GF flour mix
1 tsp. xanthan gum
1/3 cup brown sugar
1/3 cup sugar
1 tsp. soda
1/2 tsp. salt
1 egg
1 cup buttermilk
1/2 cup oil
1/4 cup applesauce
Combine the dry ingredients in a bowl. Combine the remaining
ingredients and stir them into the dry ingredients until just
moistened.
Fill greased or paper-lined muffin cups 3/4 full. Bake at 425 degrees
F 12-15 minutes. Cool in the pan for 10 minutes, then remove them to
a rack to finish cooling.
This recipe comes to us from Vicki Lyles, who adapted it from a recipe
that appeared in "Quick Cooking", the premiere issue, pg. 19. It was
served at the recent "Eating Out and Traveling GF" seminar.
**********************************************************************
Rolled Sugar Cookies
1-1/2 cups white rice flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1-1/2 tsp. xanthan gum
1/8 tsp. salt
1/2 cup butter or margarine (cold)
1/2 cup sugar
1 egg (cold)
1/2 tsp. GF vanilla, lemon, or almond flavoring
Combine the rice flour, cream of tartar, baking soda, xanthan gum and
salt. Mix well. Cut in the butter or margarine until the mixture is
in crumbs the size of peas.
In a small bowl beat the sugar, egg, and flavoring together. Add this
mixture to the dry ingredients and mix until the dough pulls away from
the sides. Form the dough into a flat ball shape and refrigerate for
one hour.
Dust some freezer paper (not wax paper) with GF flour or
confectioners' sugar. Put the dough on the freezer paper and sprinkle
with GF flour or confectioners' sugar. Roll the dough to 1/4 inch
thick and cut out shapes as desired. Bake at 350 degrees F for 12
minutes. Cool on a wire rack. Makes about 20 cookies.
This recipe comes to us from Mary Schluckebier. It originally
appeared in the Fall 1994 issue of "Lifeline", on pg. 15.
**********************************************************************
Gingersnaps
1/2 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
1/2 cup bean (garfava) flour
1/2 cup Jowar (sorghum) flour
1/2 cup GF flour mix**
1/2 cup sweet rice flour
1 tsp. xanthan gum
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
2 tsp. baking soda
Combine all ingredients and form into small balls. Roll the balls in
sugar. Place the balls on a cookie sheet, either lightly-greased or
covered with parchment paper. Bake at 350 degrees F for 8-10 minutes.
Makes 3-1/2 to 4 dozen.
This recipe comes to us from Vicki Lyles, from an old family recipe.
It was served at the November meeting.
**********************************************************************
** GF flour mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)
**********************************************************************
Return to the Table of Contents
Tri-County Celiac Sprue Support Group Officials:
------------------------------------------------
Physician Advisor: Thomas Alexander, M.D.
Pediatric Advisor: Robert Truding, M.D.
Dietitian Advisor: Dorothy Vaughan, R.D.
President: Mary Guerriero
Vice President: Sue Gentilia
Past President: Diane Morof
Finance Committee: Tom Sullivan
Sue Gentilia
Secretaries: Marilynn Ponto
Pat Michael
Web Page Editor: Pam Murphy
Newsletter Editor: Jim Lyles
Contributing Editors: Tom & Carolyn Sullivan
Group E-mail address: tccssg@yahoo.com
Group web page: http://community.mlive.com/cc/celiac
Disclaimer:
-----------
All recommendations, information, dietary suggestions, menus, shopping
guide suggestions, medical updates, miscellaneous articles, and
recipes in this newsletter are intended for the benefit of our
members, readers, and the general public. No liability is assumed by
the Tri-County Celiac Sprue Support Group or any of its members.
Information in The Sprue-nik Press has been approved by our
physician and dietitian advisors. Individuals should consult with
their physicians and dietitians before following any medical or
dietary recommendations in The Sprue-nik Press.
Original material used in The Sprue-nik Press is placed in the
public domain for the benefit of all celiacs. The information is not
copyrighted to facilitate the easy exchange of celiac information.
Feel free to reproduce any portion of this newsletter, unless it
specifically states otherwise. All we ask is that you indicate where
the information came from.
The Sprue-nik Press is published by the Tri-County Celiac Sprue
Support Group (TCCSSG), a local chapter of CSA/USA located in
southeast Michigan. Members receive printed copies of this newsletter
(8+ issues per year), a shopping guide, and a new member packet full
of articles and useful information. Out of area subscriptions are
welcome. For subscription information, send a note to
tccssg@yahoo.com.
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