THE SPRUE-NIK PRESS
Published by the Tri-County Celiac Sprue Support Group,
a chapter of CSA/USA, Inc. serving southeastern Michigan
Nineteenth Edition April 1995
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: What's Inside Search For :
: ------------- ---------- :
: Miscellaneous Notes . . . . . . . . . -1- :
: Food Allergy Meeting . . . . . . . . . -2- :
: Stress-Reducing Lifestyle Changes . . -3- :
: "Snippets From The Celiac ActionLine" -4- :
: Recipe Page . . . . . . . . . . . . . -5- :
:................................................:
Disclaimer
Miscellaneous Notes:
---------1----------
This year's CSA/USA conference will be held in San Francisco, on
October 6-8.
The American Celiac Society is holding their conference on July 14-15
in Baltimore, Maryland.
The new TCCSSG Cookbooks are now available for $10 at a group
meeting, or for $12 if you have one mailed to you.
Baking Tip: Do you have a favorite brownie recipe that you can't
have as a celiac? If flour is the only ingredient that contains
gluten, then you can convert it to a GF recipe. Just replace the
flour with Bette Hagman's GF mix and a teaspoon of xanthan gum.
Argo GF Recipes: The makers of Argo Corn Starch provide fat-free
recipes, usage tips, and gluten-free recipes to anyone who asks.
Call 1-800-344-2746 for more information.
More Corn Starch Recipes: The Dial Corp., makers of Cream Pure Corn
Starch, has a free recipe book. (Not all recipes are necessarily
gluten free.) Call 1-800-528-0849 for more information.
Return to the Table of Contents
Food Allergy Meeting
----------2---------
summarized by Kathy Davis
Recently I had the opportunity to attend the first meeting of a new
group. This was a meeting held in Plymouth for people with allergies
to food. For me it was nostalgic to sit at this meeting and remember
our very first TCCSSG meeting. There were many similarities between
the two meetings.
There was probably the same number of people in attendance as we had
at our first meeting. The Food Allergy Meeting was organized by two
nurses that have children with food allergies. Dr. David Seaman, an
allergist from University of Michigan Hospital, spoke on exactly what
happens to the body during an allergy attack. There were many
questions during the meeting directed to Dr. Seaman. I got the
feeling those attending this meeting were starved for information and
support.
There was discussion of the problems with food labeling and eating
out at restaurants.
There were concerns of well-meaning family and friends who thought
"just a little would not hurt". There were concerns about
medications. There were those who were depressed just coping and
living with a food allergy.
This is where the similarities stopped! Many of those attending this
meeting have had severe reactions to foods (many to peanuts) that
caused them to go into anaphylactic shock. Death can occur if they
are not given the treatment they need very quickly. The problem is
how to get the treatment you need when at school, or a friend's
house, or traveling. You never know when you can come into contact
with the smell of a peanut or get a bee sting. These allergies cause
very real horror stories. These people could die and they know it.
After the meeting I thought of the frustration of eating out and
having to send back my order maybe twice or more. I thought of what
happens when I accidentally eat some gluten. Somehow, cramps,
diarrhea, or gas don't seem so bad when I know that in a few hours
I'll feel better.
I am very glad I attended the Food Allergy Meeting, and I know their
group will be a big success. It certainly puts having celiac disease
in the right perspective for me. I'm glad I only have to avoid
gluten to live a healthy life.
Return to the Table of Contents
Stress-Reducing Lifestyle Changes
----------------3----------------
by Elizabeth Sledden Dybell, Ph.D., P.C.
The following list of suggested alternatives were given by Dr. Dybell
at a Coping Seminar for patients with Crohn's, Colitis, and other
chronic diseases. They are certainly applicable to celiacs!
(Courtesy of the Houston Celiac-Sprue Support Group; reprinted with
permission. Dr. Dybell can be reached at 6001 Savoy, Suite 208,
Houston, TX 77036, phone 713-974-2884.)
1. Exercise (regularly).
2. Relax sometimes - if you don't know how, learn how!
3. Develop a good self-concept and sense of importance.
4. Balance where you meet your needs. Get positive strokes from
various sources.
5. Get rid of your anger, old and new.
6. Build a support system - family, friends, and support group.
7. Allow yourself to receive from others sometimes.
8. Know that the source of good is sometimes within yourself. Take
responsibility and blame for the good things, too.
9. Develop a new attitude about yourself. Separate who you are from
what illness you have.
10. Make decisions. Take risks and learn to fail at a decision or a
task. No longer can you fail as a person.
11. Expect less of others and yourself. You can also decide to learn
to live with less from others and yourself.
12. Accept your limitations - inherent and imposed. Learn to make
mistakes and tolerate imperfection.
13. Exert control when you can, and give up control in situations
where you have none.
14. Learn to delegate, motivate, and tolerate.
15. Build a rewarding environment for yourself. Ask for what you
want, teach others to give it, and tell people when they do
things you like. Be direct. There is no such thing as
mind-reading or loving enough.
16. Learn to appreciate yourself and what you do. Pat yourself on
the back.
17. Make realistic short-term goals and sensible comparisons to
others Try to compete only within yourself.
18. Change your attitude. Think positively.
19. Don't set yourself up for disappointment by trying to read other
people's minds or expecting them to read yours.
20. Put some routine, order, structure, and/or predictability in your
life.
21. Re-evaluate or re-approach religion and awaken your spiritual
life; pray.
22. Learn to communicate:
* Tell people when they embarrass, disappoint, hurt, take
advantage of, or let you down.
* Tell people how what they do or don't do affects your ability
to do your job.
* Be aware of your timing. Cool down and come back later.
* Have time limits for these communications.
* Provide alternatives.
23. Be selfish sometimes!
24. Requisition some space.
25. Budget time and energy - personally and at work. Learn to set
priorities and stick to them.
26. Set limits for yourself. Use time management skills.
27. Act, don't always react. Exhibit internal and external control.
28. Think while you are feeling. Feel while you are thinking.
29. Find somebody to listen.
Return to the Table of Contents
Snippets From "The Celiac ActionLine"
------------------4------------------
The Celiac ActionLine is a quarterly newsletter published jointly by
Celiacs of Orlando and by the Gluten Intolerance Group (GIG) of
Florida. What follows are some of the useful things we've gleaned
from their newsletters dated January 1994 through January 1995. Our
thanks go to the Celiacs of Orlando and the GIG of Florida for
allowing this information to be freely copied and passed on.
Medically Speaking
------------------
Generic vs. Brand Name: This is a tricky issue in these days of
controlling medical costs, while ensuring the GF status of
medications. Some medical plans and the Federal Government require
the use of generic medication when appropriate. Some generic brands
are GF and can be used without any harmful side effects. The trick
is to determine 1) the name of the company supplying the generic, 2)
that it is GF (different doses may have different ingredients), and
3) that the pharmacy does not change sources between refills.
Whenever a prescription is refilled, just verify that the medication
is what was previously researched.
Dispense as Written: DAW (dispense as written), when placed on a
prescription, forces the issuance of the named drug. It can be a
major brand name or a generic equivalent that you have verified. The
pharmacy may call the physician and ask for permission to change to a
generic equivalent or whatever is currently in stock. Unless your
physician desires the extra work of repeating your analysis of drug
ingredients, the initial prescription is approved. This system
allows for control of costs and keeps the medication GF. The patient
or their family may be required to perform the research in
determining which medication is GF. If the physician understands and
supports your need to remain on a GF diet, this technique can work.
Pharmacy Questions: John Tilelli, a Hudson Bay Point Hospital
pharmacist, volunteered to assist celiacs, physicians, and
pharmacists in determining the active and inactive ingredients in
medications. He uses a computer program to determine ingredient
information not found in the PDR or Fact Book. The program is
updated monthly for use throughout the hospital (located near
Clearwater, Florida). Your physician or pharmacist can call John
Tilelli to determine which medications are GF and appropriate for
your medical condition. Call from 7:30 am to 4 pm EST, Monday
through Friday, at (813) 869-5400, ext. 2615.
Chronic Fatigue: In an Italian study, 10 of 11 patients suffering
from Chronic Fatigue Immune Dysfunction Syndrome recovered when they
were placed on a gluten-free diet.(1)
Small Intestine Complications: A serious complication associated
with CD is ulceration and stricture of the small intestine. It is
fairly rare, and there is some question as to whether it is a
separate complication or an early stage of lymphoma. There are a few
cases of patients with CD and localized intestinal ulceration where
no malignancy develops. These patients responded well to surgical
removal of the diseased portion of the bowel. The characteristic
clinical findings are diarrhea, abdominal pain, intestinal bleeding,
and intestinal obstruction. These ulcers can appear at any level of
the small intestine. The appearance of these ulcerations provides no
clue as to their cause unless lymphoma can be diagnosed. In the
initially reported series, 75 % of the reported patients died as a
direct result of this complication, emphasizing its seriousness.(2)
Lung Cavities in Celiacs: A study looked at seven celiacs that
developed lung abscesses or cavities. These patients were seen
during a 20-year period during which approximately 600 celiacs were
seen and 50 died. Six of the seven celiacs with lung abscesses died.
All were middle-aged. "Next to malignancy, pulmonary abscess was the
commonest cause of death in the coeliac population. The development
of respiratory symptoms should be regarded as a potentially serious
and life-threatening event in the middle-aged coeliac patient. Lung
abscess should be added to the list of respiratory diseases
associated with coeliac disease."(5)
Infectious Diarrhea: CD patients are at a higher risk for
contracting severe infectious diarrheas and the complications
associated with them. Salmonella, Camphylobacter, and Giardia are
but a few such diseases from poorly cooked or stored food or from
water. It is wise to avoid unpasteurized dairy products; fresh
cheeses; raw or minimally cooked fish, fowl, pork, or beef; and raw
honey.(7)
CD in the Elderly: In a study of 228 adult celiacs, 42 (19%) were
diagnosed at age 60 or over. In this study, of the 35 patients who
did not have dermatitis herpetiformis, 15 had attended family doctors
and hospital outpatient departments for an average of 28 years with
unexplained symptoms or abnormalities in blood tests, but the
diagnosis of celiac disease had been missed. Some question the value
of diagnosing a condition that presents late in life with only
trivial symptoms, because it involves changing long established
eating habits. However, patients often only realize how unwell they
were in retrospect after going on a gluten-free diet; they had come
to accept their poor health as normal.(3)
Talking with Your Doctor: A new book, _How to Talk to Your Doctor,
The Questions to Ask_, by Dr. Janet R. Maurer, is an informative
discussion of the patient-physician relationship. Through knowledge
of this relationship, the patient can improve the process. The book
is easy to read and covers common illnesses, medications, test
procedures, the role of the specialist, hospitalization, and when to
consider changing doctors.
An Informed Parent: Reference material is helpful when talking with
your physician about secondary problems associated with CD. This is
especially true of parents, who must (sometimes) overcome a
perception of parental interference from physicians. One mother
recently used Dr. Michael Marsh's book, _Coeliac Disease_, to inform
a physician and change a diagnosis.
Children's Celiac Center: The Division of Pediatric Gastroenterology
at the University of Maryland, headed by Dr. Alessio Fasano, offers
the first children's center for celiac disease in the US.
"Diagnostic and treatment services are provided for children with
hard- to-diagnose and hard-to-treat gastrointestinal problems.
Emphasis is placed on diarrheal diseases, which are a major cause of
morbidity and mortality worldwide and are frequently not optimally
managed even in the United States."(4) Dr. Fasano is also the
medical advisor to the American Celiac Society. He can be reached
at: Director of Pediatric Gastroenterology and Nutrition, University
of Maryland School of Medicine, 22 South Green Street, University
Center, PO Box 280, Baltimore, MD 21201, phone (410) 328-0812.
CD in Italian Children: Population screening of 3,351 apparently
healthy, Italian school children showed a prevalence of 3.28 celiacs
per 1000, or about 1 in every 258 subjects. It suggests that celiac
disease may be more common than previously recognized and one of the
most prevalent life-long disorders in Italy. Initial screening was
done with a small blood sample obtained from a finger prick, which
was quick and easy. More detailed blood work was done on the
subjects with values indicative of CD. Finally, those relative few
that showed positive CD values on the second set of blood tests were
given biopsies. The study showed that two of every three subjects
that were biopsied were found to be affected by celiac disease.(6)
Saliva Test: Dr. Susan Schiffman of Duke University, (919) 660-5657,
is undertaking a study of saliva for use as a diagnostic tool for
identification of celiac disease.
CD Blood Test Strip: A strip-AGA test has been developed in Europe.
It allows a rapid detection of serum IgG and IgA AGA from a single
drop of whole blood and a dot immunobinding assay to detect
anti-*-gliadin-specific antibodies.(8) The estimated cost per test
is $5. The test currently gives some false positives. It has the
potential for use in health fairs as a screening tool. It is
currently not available in the US.
Did You Know?...
----------------
CD and Irish Setters: Several medical articles have shown a
susceptibility to the symptoms of CD by Irish Setters.
Diagnosing CD in Women: Previous reports from Great Britain showed
10.3 years for the average time of diagnosis for women. This shows
the potential for undiagnosed celiacs to suffer for years, even in
countries such as Great Britain where the disease is relatively
common.
Child Magazine: The February 1994 issue contains an article from a
celiac mother about adapting to the diet. This uplifting story gave
some techniques to use with a celiac child. Experience with a celiac
spouse made the family's transition easier. Exercise caution with
some of the brands mentioned as they may no longer be GF.
Medical Deductions & CD: The extra cost of the diet is a medical
expense deduction. (Editor: See your new member packet for more
details.) Another possibility to offset the cost of the diet is
through a "Flexible Spending Fund" or "Cafeteria Plan", section 125
of the IRS code. This allows pretax funds for medical expenses. The
plan may not be available to all wage earners. Also, funds not spent
by year's end can't be transferred.
Disaster Preparedness: Shelters have a difficult time in
accommodating special diets. The Red Cross is now recommending that
celiacs and diabetics bring their own food and medicine if they go to
a shelter during a natural disaster. It is important to assemble
emergency supplies and create a plan of action for different types of
disasters. For a celiac, emergency supplies should include GF food
products that have a long shelf life. Soups, canned fruits,
vegetables, and meats, spaghetti sauce, dry GF pasta, peanut butter,
breakfast cereals, and rice are a few examples. During a crisis,
celiacs can help out by calling the County Emergency Management
Center and offering to bring GF foods to celiacs in shelters, or by
answering questions about ingredients.
Hidden CD: Type I diabetics, according to an Iowa study in progress,
have a 5-7% probability of having hidden CD.(9)
A Sports Celiac: Johnny Pesky, former Red Sox shortstop, is a
celiac. The Providence Journal-bulletin carried an article on his
adaptation to the diet after the 1982 World Series. Comments about
his experiences with the diet, at home and work, showed that a
productive life is possible for celiacs. Pesky credits his wife with
saving his life.
Hidden Gluten Sources
---------------------
Crescent Soup Base: There has been a change in Crescent Soup Base,
which is used in Bette Hagman's cookbooks. Unfortunately, this soup
base now contains wheat as an ingredient, so celiacs can no longer
use it.
Incorrect Status of Oats: At least one company is reporting that
oats are GF. This incorrect information is credited in the 1994
United States Government Composition of Foods. The Celiac ActionLine
is attempting to get a copy of this document and to demand a
correction through the FDA. Since this reference is being used by
companies, celiacs are faced with one additional question to ask drug
manufacturers.
Chee-Tos(tm): The label incorrectly appears to be appropriate.
Frito Lay confirmed in August 1994 that the product contains gluten
in the natural flavor.
Nuts: When nuts are listed as a product ingredient they can contain
a gluten-dusting to prevent sticking during production.
Dairy Trim: This is a combination of oats and rice used as a fat
replacer. Since it contains oats it is not GF. This is used as an
ingredient in some ice creams.
Celestial Seasoning: Their teas containing barley, malt or cinnamon
oil should be avoided by celiacs. Also, Harvest Spice(r) and
Cinnamon Apple Spice(r) might contain a grain-based alcohol. Phone:
(800) 351-8175.
Wheat-Free vs. Gluten-Free: Items labeled "wheat-free" are not
necessarily gluten-free. This can be an area of confusion when
talking with health food stores or reading labels and recipes. The
problem is common in articles and recipes regarding spelt. For
example, an article appeared in the March 1994 issue of "Better Homes
and Gardens" discussing spelt. Several celiacs read the article and
assumed that spelt was safe for the celiac diet. Spelt is NOT gluten
free!!
Food For Thought
----------------
Corporate Knowledge of CD: Phone calls and letters can cause changes
in ingredients. Mr. Spice and Sesmark changed their ingredients to
remove the possibility of gluten as a result of contact from celiacs.
Home Brewing: If you are the adventurous sort, you might wish to try
an experiment in brewing your own beer. The February/March 1994
issue of Beer Review contains an article entitled "Beer Allergy" that
documents experiments with gluten-free beer. If anyone tries this
out, let us know how it turns out.
Sesmark Crackers: Sesmark received so many calls from celiacs asking
about the ingredients in their rice crackers, that they changed the
recipe to use only GF ingredients. Their crackers are available at
grocery and health food stores.
GF Condiments: Passover is the season for celiacs to stock up on
their condiments for the year. Many products are GF due to the use
of cider vinegar (labeled as such) and safe ingredients.
Bread Tips: Betty Hagman offers these suggestions in your search for
the perfect loaf of bread:
* Instead of three eggs, try using one egg plus two egg whites.
* For more leavening, add 1 to 3 tsp. egg replacer.
* For a rounded loaf, a springy texture, and success every time,
add 1 teaspoon unflavored gelatin to the dry ingredients.
Thailand Rice Flour: This flour is milled using a water process as
compared to the dry process used in the US. When used in baking,
finished product will normally rise higher. Use this flour with
caution in bread machines.
Red Star: Red Star's service to new celiacs extends beyond help in
baking a loaf of GF bread. In addition to answering questions about
yeast and bread making, the staff at Red Star has assisted celiacs
with many problems associated with the transition to the diet. Not
only have the staff been understanding voices on the phone, they have
helped establish contact between new celiacs and support groups.
They have a special hot-line just for celiac-related questions:
(800) 4-CELIAC. That translates to (800) 423-5422.
Boston Chicken: Boston Chicken is in the process of developing cards
to inform their customers of which items are lactose-free,
gluten-free, etc. Menu information is available by calling (800)
365-7000. Recipes are proprietary, but when you explain the reason
they will furnish another 800 number to call for obtaining detailed
ingredient information. Incidentally, Boston Chicken uses cider
vinegar in the marinade for roasted chicken.
For More Information...
-----------------------
International Celiac Directory: The British Coeliac Society
publishes a directory of international celiac groups. The March 1994
edition lists 38 countries. Their address is: The Coeliac Society
of the United Kingdom, PO Box No. 220, High Wycombe, Bucks, Hp11 2HY
England. If you are planning to visit England, request their
information package on how to cope with the diet in the UK.
Immune System References: Two references, #93-529 Understanding the
Immune System and #94-3229 The Immune System, How it Works, are
available from the National Institute of Health. Write to: Office
of Cancer Communication, Building 31, Room 10A24, National Cancer
Institute, Bethesda, MD 20892.
Mr. Spice Sauces: This is a complete line of sauces labeled free of
gluten, salt, sugar, dairy products, fat, and MSG. The three sauces
that contained questionable ingredients were changed to be GF as of
January 1, 1995. For more information, call (800) 728-2348.
Cooking with Beans: Bean flour and the _Full of Beans_ cookbook are
available from J. Erika Taylor, PO Box 1317, West Covina, CA 91793.
Erika is the niece of the cookbook author. The cookbook is priced at
$18.95. Bean flour is $7.50 for 4.4 lbs. Shipping is $3. (Part of
the actual shipping costs is being absorbed by Erika as a service to
celiacs.)
Rice Recipes: The USA Rice Council pamphlet on "Basic Rice Recipes
for those with allergies" has eight excellent GF recipes. It is
available by writing: USA Rice Council, PO Box 740121, Houston, TX
77274.
A New Cookbook: _Gluten-Free Gems_ is a new GF cookbook from Noreen
Moses. It is available for $16.95 from Owens Publications, 8249 SW
Fairway Dr., Wilsonville, OR 97070. Recipes are designed for fellow
celiacs and their households. The recipes were influenced by friends
of the author from Canada, Great Britain, and Argentina. As with
many cookbooks, the author occasionally specifies brand names that
are not necessarily GF instead of listing generic ingredients.
GIG's Cookbook: The _GIG of N.A. Cookbook_ is available for $28.15,
including shipping. It contains 225 GF recipes and is available in
bound or card file form. Send your order to: GIG of N.A., PO Box
23053, Seattle, WA 98102.
References
----------
(1) ABCD News, Vol. 25, Issue 1, pg. 4.
(2) Sleigenger & Fordtran, 5th Edition Gastrointestinal Disease, pg.
1093.
(3) Hankey, GL, Holmes, GKT, "Coeliac Disease in the Elderly", GUT
35;65, 1994.
(4) Letter from Dr. Fasano, dated May 2, 1994.
(5) Connolly Stevens, F.M., Murray J.P., McCarthy C.F., "Lung
Cavities in Patients with Coeliac Disease", Digestion, Vol. 46,
1990, pg. 72
(6) Catassi C, Ratsch I-M, Fabiani M, Bordiochia, Candela F, Coppa
CV, Giorgi PL, "Coeliac disease in the year 2000: Exploring the
Iceberg", The Lancet, Vol. 343 Jan. 22, 1994, pgs 200-203.
(7) Bernard, Betty, MD, foreword to More From the Gluten-Free
Gourmet, pgs. xix-xx.
(8) Not T., MD, Ventura A., MD, Peticarari S., Basile S., Torre G.,
MD, Dragovic D., MD, "A new, rapid, noninvasive screening test
for celiac disease", The Journal of Pediatrics, Vol. 123, Number
3, September 93, pg. 425.
(9) Presentation by Dr. Joseph Murray aboard the Celiac Experience
III on January 27, 1994.
Return to the Table of Contents
Recipe Page
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Broccoli Spoon Bread
1-1/2 cup broccoli 1/4 cup chopped onion
3/4 cup cornmeal 4 eggs, separated
2 tbsp. GF flour mix** 1 cup milk
1 tsp. salt 1 cup shredded cheddar cheese
1/4 cup butter 1/8 tsp. cayenne pepper
1 cup chopped celery
Cook broccoli until tender-crisp; drain. Mix 2 cups water with
combined cornmeal, GF flour, and salt in a medium saucepan. Cook
until thick, stirring constantly. Stir in half the butter.
Saute celery and onion in the remaining butter in a skillet. Add to
the cornmeal mix, blend well. Blend in the egg yolks. Add the milk,
cheese, pepper, and broccoli; mix well.
Fold in stiffly beaten egg whites. Pour into buttered 2-quart
casserole dish.
Bake at 375 degrees F for 60 minutes or until golden.
This recipe came from LuAnne Holder.
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Gluten-Free Brownies
1/2 cup butter or margarine (1 stick) 1/4 tsp. salt
4 oz. unsweetened chocolate 2 cups sugar
4 eggs at room temperature 1 tsp. vanilla
1 cup GF flour mix** 1 tsp. xanthan gum
optional:
1 tsp. methyl cellulose or clear gel
1 cup chopped nuts
1/2 cup sour cream
Melt the butter and chocolate over hot water; stir. Cool this
mixture. The cooling is the trick for perfect consistency!!!! If
you don't, your brownies will be heavy and dry. Beat the eggs and
salt until foamy and light in color. Gradually add the sugar &
vanilla; continue beating until well creamed.
With a few swift strokes, combine the cooled chocolate mixture and
the eggs and sugar. Before the mixture becomes uniformly colored,
fold in (again by hand) the mixed flour, xanthan gum, and optional
methyl cellulose or clear gel. Again, before the flour is completely
mixed in, fold in the nuts.
Bake in a greased 9 x 13 inch pan at 350 degrees F for about 25
minutes. Do not overbake. Cool, then cut into squares or bars. The
top and bottom will be slightly crisp and the interior soft, as
brownies should be. Store in air-tight containers or on paper plates
in Ziploc bags. These freeze very well (if you or your family can
leave them alone).
This recipe came from Toni Richardson.
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Rice Crust Pizza
Crust Topping
----- -------
2-1/2 cups cooked white rice 1 cup tomato sauce or pizza sauce
1/4 cup mozzarella cheese, grated (8 oz.)
1 egg, lightly beaten 1/2 tsp. oregano or basil, dried
1/4 cup onion, finely chopped 3/4 cup mozzarella cheese, grated
1 clove of garlic, minced 1/4 cup parmesan or asiago cheese,
1 tsp. olive oil grated
1 tbsp. butter, melted
Preheat oven to 425 degrees F. Mix the first four ingredients
thoroughly. Spread evenly on the bottom of a 12-inch pizza pan or
pie pan. Bake 15 minutes or until surface is lightly brown.
Saute onion and garlic in the olive oil. Spread over the crust.
Spread on the pizza sauce; add dry herbs if the sauce is bland.
Sprinkle on the two kinds of cheese. Return to the oven and bake for
8-10 minutes until the sauce is bubbly and the cheese is melted.
Our current favorite for the sauce is Colavita Mushroom Sauce. One
jar makes two of these pizzas.
This recipe was posted on Prodigy, an on-line computer service
(author unknown).
**********************************************************************
** GF flour mix:
6 parts white rice flour
2 parts potato starch (NOT the same as potato flour)
1 part tapioca starch (also called tapioca flour)
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Tri-County Celiac Sprue Support Group Officials:
------------------------------------------------
Physician Advisor: Thomas Alexander, M.D.
Dietitian Advisor: Dorothy Vaughan, R.D.
President: Jim Lyles
Vice President: Diane Morof
Past President: Kathy Davis
Treasurer: Kathy Wagerson
Secretary: Denise Parsons
Newsletter Editor: Jim Lyles (200-2214@mcimail.com)
Contributing Editor: Judy Hafner (gpyp07a@prodigy.com)
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 not been submitted for
approval to the CSA/USA medical board; however it 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 this newsletter, a shopping
guide, and a new member packet full of articles and useful
information. Mail-in subscriptions are welcome. For subscription
information, send an e-mail note to Jim Lyles, at the e-mail address
listed above.