THE SPRUE-NIK PRESS
Published by the Tri-County Celiac Sprue Support Group,
a chapter of CSA/USA, Inc. serving southeastern Michigan
Twenty-second Edition August 1995
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..................................................
: What's Inside Search For :
: ------------- ---------- :
: Miscellaneous Notes . . . . . . . . . . -1- :
: One Celiac's Nightmare . . . . . . . . -2- :
: Food Labeling Policy of FDA . . . . . . -3- :
: Newsletter Roundup . . . . . . . . . . -4- :
: Recipe Page . . . . . . . . . . . . . -5- :
:................................................:
Disclaimer
Miscellaneous Notes:
-------1-------------
Baltimore Celiac Conference: A conference entitled, "Celiac Disease:
The Dark Side of the Gastrointestinal Planet" was held in July in
Baltimore. There were nearly 300 people in attendance, representing
groups from all around the country. The speakers included
gastroenterologists from the USA, Italy, and Finland; a dietitian,
and a consumer safety officer from the FDA. The speakers were all
quite knowledgeable about celiac disease, and their presentations
were uniformly excellent, with a wealth of material on celiac
disease, much of it new. We will draw from this conference in future
editions of this newsletter.
Audio cassette tapes are available for the conference are now
available. Each speaker is recorded on a separate tape. The tapes
are offered as a complete set, for $40 plus $5 shipping and handling
(in the USA). Anyone wishing to obtain a copy of the set should
contact Vicky Roach by phone at (410) 328-0812 or by fax at (410)
328-1072. Or you can write to her at Division of Pediatric
Gastroenterology & Nutrition, University of Maryland Hospital, N5W70,
22 South Greene St., Baltimore, MD 21201.
Vegetable Broth, when listed as an ingredient in the USA, must
contain two or more of the following: beans, cabbage, carrots,
celery, garlic, onions, parsley, peas, potatoes, green bell pepper,
red bell pepper, spinach, or tomatoes. Therefore, in the USA
vegetable broth is a safe ingredient for celiacs.(1)
Lundberg Family Farms specialize in rice, rice flours, and other rice
products, many of which are gluten-free (but not all; ask before
ordering). In particular, they offer a GF rice syrup; this is
unusual as most rice syrups in the US are processed using barley
enzymes. For more information and a mail-order price list, call
(916) 882-4551 or write to PO Box 369, Richvale, CA 95974-0369.
Hunt-Wesson, Inc. produces many well-known brands, such as Hunt's,
Orville Redenbacher, Swiss Miss, La Choy, Peter Pan, Rosarita, and
Healthy Choice. They have an excellent booklet for people with food
sensitivities. The booklet lists which of the following ingredients
their products contain, under all the different brand names:
gluten lactose vinegar from wheat or corn
corn MSG citric acid from corn
soybean HVP caramel color from corn
To get a copy of this booklet, write to Hunt-Wesson, Inc., PO Box
4800, Fullerton, CA 92634-4800.
La Choy has two GF sauces: Stir Fry Mandarin Soy Sauce and Stir Fry
Spicy Szechuan Sauce. Note: La Choy's regular and lite soy sauces
are not GF; only the Stir Fry Mandarin Soy Sauce is GF.(2)
Reversing Bone Loss: A new drug, alendronate, shows promise for
reversing bone loss in women who suffer from osteoporosis. In a
recent study of 461 women, those receiving 10 milligrams averaged a
6.8% increase in spinal bone density. FDA approval of the drug may
come by year's end. Two other treatments show promise: Clinical
trials in New York state showed over a 10% increase in spinal bone
density in patients treated with a parathyroid hormone over an 18
month period. Also, preliminary studies have found that slow-release
sodium fluoride stimulates bone growth.(3) We await further
developments with interest!
Are You Out of Baking Powder? Or are you not sure if the commercial
baking powders are GF? You can mix your own using 1 part baking
soda, 2 parts cream of tartar, and 2 parts arrowroot powder. Mix
well. Store in a sealed container, at room temperature.(4)
Would You Like a Cocktail? Here is a list of alcoholic beverages,
and their GF status(5):
Gluten-free Might Be GF, Might Not Not Gluten-free
----------- ---------------------- ---------------
Wines Vodka Beer/Ale
Tequila Rum Whiskey
Aquavit Brandy (Cognac) Gin
Liqueurs-Cordials
We had an incident at a recent potluck picnic that we need to talk
about. Malt-O-Meal sells both Puffed Rice and Crisp Rice cereals.
"Puffed Rice" is gluten-free, and is listed in our shopping guide as
such. However "Crisp Rice" contains malt flavoring, derived from
barley, and is therefore NOT gluten-free. Someone used Malt-O-Meal
Crisp Rice in one of the desserts. My intent here is not to
embarrass the person who made the mistake, but rather to remind
everyone how important it is to read labels carefully. Many
companies make both GF and non-GF products that look very similar.
When using the shopping guide, be sure to get the exact item that is
listed, and not something that looks or sounds "similar" to what is
listed.
His reasons are as two grains of wheat hid in two bushels of chaff:
you shall seek all day ere you find them, and, when you have them,
they are not worth the search.(6) (Just ask a celiac!--ed.)
Return to the Table of Contents
One Celiac's Nightmare
---------2-------------
by Kathy Davis
In the spring of 1994 I decided to lose weight and began the Weight
Watchers program. I drastically changed my diet by reducing my
intake of fat and sugar. I did not take vitamins as I could not find
any that did not upset my stomach. The weight began to fall off at a
normal rate.
In the early summer I fell and broke my foot. I fell a few more
times that summer. I even consulted my internist about the falls.
He felt they were due to an inner ear problem. By late fall, with
the weight still coming off, I began to notice some weakness in my
hands. I saw a hand specialist who felt I had a nerve problem. I
continued to have falls.
By early spring 1995, I had lost over 40 pounds, and I was working
out at Vic Tanny's. My hands were very weak. Then I had such a bad
fall, I ended up in the emergency room. At this point, everyone was
looking for a "nerve problem".
Since late spring I have seen many doctors, neurologists, and
gastroenterologists. I was told I had abnormal neurological exams
but all my tests were normal. (I have had a BUNCH of tests!) I felt
as if I was getting worse. I was weak. I was having trouble walking
and performing daily tasks with my hands. It made me very upset
because I am used to being active and independent.
Words cannot express the fear and frustration I felt during this
time, and still feel as I write this. It's not enough to have celiac
disease and to have to fight to be heard in the medical community;
now I had another problem and I was hearing the same kinds of vague
"We don't know"s from doctors. Fellow TCCSSG members suggested that
I wasn't getting proper nutrition on the Weight Watchers program.
They also suggested that I find a vitamin that I could tolerate. I
did this and gradually I began to feel stronger.
Finally, I went to another neurologist for a second opinion. After
reviewing my history, he asked, "You already have one rare disease;
could there be a connection?" I cannot tell you the hours I spent
trying to find help. Finally, I asked Jim Lyles to post a message to
the CELIAC e- mail list on the Internet. This began to slowly get
some results. Some of the responses were relevant to my problem,
some were not. I was still feeling as if I was the only one in
charge of my care, and I am not a doctor!
I met Dr. Joseph Murray at the 1994 American Celiac Society
conference, and I learned from some of the Internet information that
he has done research on celiac disease and has treated celiacs with
neurological problems. So my husband and I decided I should go to
Iowa and see Dr. Murray. I am not recommending that everyone go to
Iowa. This was a "last resort" type of decision, and it was the only
option we felt we had for my problem.
So far, we are guardedly optimistic. We were extremely pleased with
the care we received in Iowa, and we also finally began to get some
answers. It appears that while trying to get healthy by losing some
weight, I damaged my villi either by hidden glutens or preservatives,
and totally depleted my vitamin reserves. So now I am on a strict
diet in which I try to be not only completely gluten-free, but also
preservative-free. I feel I am slowly getting better on my
prescribed regimen.
So, what have I learned from this nightmare?:
* Maybe I really needed to look at my reasons for losing weight.
If I had my option today of lowering my weight or walking, of
course I would rather walk.
* Because I have celiac disease I am in charge of my medical care.
I am glad that I knew of resources to help me get answers.
During this past year I've asked my husband many times, "What if
I didn't know what to question? What if I just sat back and
waited?"
* If you reduce calories, check with your doctor; you may need to
take a vitamin supplement. If so, find one your system can
handle and take it as prescribed.
My thanks and gratitude go to all the members of TCCSSG that called,
sent cards, and expressed concern. A huge thank you to Jim Lyles for
posting on the Internet, Toni Richardson for literally nourishing me
back to health with her food, Mary Guerriero and Marcia Campbell for
taking me to my many appointments, and to my husband for his love and
support in taking me to Iowa.
Return to the Table of Contents
"Food Labeling Policy of FDA"
------------3-----------------
a talk by Felicia Satchel
summarized by Jim Lyles
Felicia Satchel is a Consumer Safety Officer working for the Food and
Drug Administration of the USA federal government. She gave a talk
at the conference entitled "Celiac Disease: The Dark Side of the
Gastrointestinal Planet", held July 14-15, 1995, in Baltimore,
Maryland. What follows are some highlights of Felicia Satchel's
talk.
There are four federal agencies involved in food product regulations.
The USDA regulates meat and poultry products, but not seafood and
game meats. The Bureau of Alcohol, Tobacco, and Firearms regulates
alcoholic beverages that contain 7% or more alcohol; this excludes
products such as wine coolers. The FDA regulates the remaining food
products available to consumers. To further confuse things, the
Federal Trade Commission, not the FDA, is responsible for ensuring
that all advertising is truthful and not misleading.
Here are some of the guidelines that food manufacturers must follow
in the US:
* Any food which is fabricated from two or more ingredients must
declare each of the ingredients in the ingredient list, using
the common and usual ingredient names.
* Source declaration is now required for protein hydrolysates. In
other words, the vegetable source must be declared for HVP
(hydrolyzed vegetable protein) and HPP (hydrolyzed plant
protein).
* If a substance is added during processing, and then later
completely removed, it does not have to be included in the
ingredients. (Editor's note: rice syrup, which is often
processed with barley enzymes, is an example of this.)
* Flour can be dusted on conveyor belts, and not be declared as an
ingredient, so long as an "insignificant" amount gets on the
product. The amount considered "insignificant" is too high to
be safe for celiacs.
* By law, the FDA cannot place requirements on manufacturers that
would be impractical. However, the FDA can require specific
labeling of certain ingredients when scientific evidence can be
presented showing that consumers need to be aware of them. For
example, several years ago evidence was presented to the FDA
that consumers allergic to sulfiting agents could be come ill
and in some cases actually die after ingesting them. If it were
not for this, sulfites would not have to be listed because they
would be considered "incidental" ingredients.
* In foods, the ingredient "starch", when listed by itself and not
in combination with other words, must be corn starch and nothing
else. However, be wary of ingredients such as "modified food
starch", "food starch", or "food starch-modified", these could
come from any source, not just corn.
* "Malt", "malt syrup", and "malt extract", when listed without a
source, must be a product of barley.
As of today, there is no request or petition before the FDA to allow
a wheat-based coating for fresh fruits and vegetables. If there ever
becomes a wheat-based coating for commercial use, the FDA would
review what conditions are necessary to ensure that the product is
used safely, so that it would not be a concern for celiacs.
At this point, Felicia Satchel began taking questions from the floor.
Q: When the ingredients in a product change, are manufacturers
allowed to use up the old product labels before switching to new
labels?
A: The FDA does not permit manufacturers to use old labels, if the
formulation has changed. The only exception is if the
manufacturer adds a sticker that indicates what has changed.
There was a grace period, when the new labeling laws came into
effect, during which old- style labels were permitted. However,
that "grace" period ended some time ago.
Q: Are manufacturers required to identify the specific ingredients
in "natural flavors", etc., if asked for health reasons?
A: Not to individuals. If an ingredient can be shown by scientific
data to be dangerous to a segment of the population, then the
FDA can require full disclosure of that ingredient. Individuals
can not.
Return to the Table of Contents
Newsletter Roundup
-------4-----------
Compiled by Jim Lyles
We exchange newsletters with several other celiac groups. In this
article I will summarize some of what we've learned from our
newsletter swapping.
........................................................
: :
: Excerpts from *The Celiac ActionLine* :
: ------------------------------------- :
: April 1995 (Vol. V, No. 2) Mike Jones, Publisher :
: 12733 Newfield Drive :
: Melbourne, FL 32934 :
:......................................................:
Laboratories for Celiac Blood Tests: The following laboratories are
proficient in handling celiac-related blood tests:
* Specialty Laboratories, 2211 Michigan Ave. Santa Monica, CA
90404, (800) 421- 7110(7)
* Immunopathology Laboratory, Dept. of Pathology, 5233 RCP,
University of Iowa Hospitals and Clinics, 200 Hawkins Dr., Iowa
City, IA 52242, (319) 356-2688/8470.
* Pediatric Gastroenterology & Nutrition Laboratory, UMAB/Bressler
Research Building, Room 10-047, 655 W. Baltimore St., Baltimore,
MD 21201, Attn.: Karoly Horvath, MD, (410) 706-1997
What Should You Do if your celiac child ingests gluten? Normally,
you take no action. If you believe it will make your child very sick
for several days, you may want to induce vomiting using a
pediatrician-prescribed method (don't use salty water). But if you
don't expect your child to get real sick or to be sick for long, it
is probably best to ride out the effects of the gluten, as some kids
are at risk for aspiration with vomiting.(8)
Bacterial Infections may occur more frequently in celiacs with severe
or refractory disease, due to defective spleen functioning. Older
celiacs should discuss with their physician about whether they should
get Pneumovax, which might help protect against this type of
infection.(9)
A Study on Tooth Enamel of celiac children is underway by Dr. Charles
Shuler, DDS, School of Dentistry, USC. Dr. Shuler is interested in
obtaining baby teeth from celiac children and their siblings. Send
baby teeth that have fallen out to Dr. Shuler with the child's name,
age, sex, and indicate if the child is a celiac or the sibling of a
celiac. Mail to CDF, 13251 Ventura Blvd. Suite 3, Studio City, CA
91604-1838. (Editors note: After seeing some of the slides at the
Baltimore conference, I would encourage you to participate in this
study. No one should have to grow up with teeth as badly damaged as
we saw at the conference.)
Did You Know? Pope Pius XII was placed on a GF diet before his death
in 1958, to treat intestinal problems.
Pebbles cereal is no longer recommended by POST for celiacs because
of possible changes in ingredients by their suppliers.
Glutinous Rice has a glue-like, sticky texture. It does NOT contain
gluten, and is safe for celiacs unless another gluten-containing
ingredient has been added.
Chick Pea Flour, also known as garbanzo bean flour, can be used in
recipes instead of soy flour. Use the same amount of chick pea flour
as is specified in the recipe for soy flour.(10)
"Health Hotlines" is a free pamphlet from The National Library of
Medicine's DIRLINE Database. For copies contact: DIRLINE
Information, Specialized Information Services, National Library of
Medicine, Bethesda, MD 20894. The pamphlet is a compilation of
organizations with toll-free telephone numbers.
American Autoimmune Related Disease Association, Inc. publishes a
newsletter and is involved in promoting the public awareness of the
80 known autoimmune diseases. For further information write to the
organization at 15475 Gratiot Ave., Detroit, MI 48205 or call (313)
371-8600.
_A Guide for the Diabetic Celiac_ is a new cookbook available from
the Canadian Celiac Association, 6519B Mississauga Rd., Mississauga,
ON, Canada L5N 1A6, (800) 363-7296.
........................................................
: :
: Excerpts from the Midwest Gluten Intolerance Group :
: -------------------------------------------------- :
: newsletter: Nov. 1994 4007 Forest Rd. :
: newsletter: March 1995 St. Louis Park, MN 55416 :
:......................................................:
Schiffy III Catering makes and ships gluten-free mixes already
prepared or will send mixes specially blended to meet individual
needs. Write to Schiffy III Catering, 9 Underhill Ave., Hicksville,
NY 11801, or call (516) 681-0895.
*The Gluten-Free Baker Newsletter* is available for $19.95 per year
(4 issues). Write to The Gluten-Free Baker, 361 Cherrywood Drive,
Fairborn, OH 45324-4012.
_Gluten-Free Gems_ is a new cookbook written by Noreen Moses (a
celiac). The price is $16.95. Write to Owens Publications, 8249
S.W. Fairway Dr., Wilsonville, OR 97070.
_The Joy of Gluten-Free Cooking_, by Juanita Kisslinger (a celiac),
is a cookbook first published in 1994. It contains 135 recipes. The
cost is $15.95, including shipping. Write to Kisslinger
Publications, Intl., 541 Sturgeon Eddy Rd., Wausau, WI 54403.
..................................................................
: :
: Excerpts from the Houston Celiac-Sprue Support Group :
: ---------------------------------------------------- :
: "Basic Issues for Celiacs and Janet Y. Rinehart, President :
: DHers", April, 1995 11011 Chevy Chase :
: newsletter: Summer 1994 Houston, TX 77042-2606 :
: newsletter: March/April 1995 :
: newsletter: Summer 1995 :
:................................................................:
Continual Cheating on the GF Diet carries some long term risks:
1. It may result in the inability of some villi to fully regenerate
and allow complete absorption.
2. There is a significantly increased risk of lymphoma in the small
intestine.
3. Decreased bone density leading to osteoporosis can occur.
A Substitute for Creamed-Based Soups can be made by combining 2 cups
nonfat dry milk, 1 cup cornstarch, 2 tbsp. dried onion flakes, and
1/2 tsp. pepper. Mix well and store in an airtight container. This
dry mixture equals about 9 cans of cream soup. To make the
equivalent of one can of condensed cream soup, combine 1/3 cup milk
mix and 1-1/4 cups water; cook and stir until thick. (This tip comes
from Mary Gunn of Florida.)
Watch Poached Eggs in restaurants; sometimes white vinegar is added
to the water they are poached in.
Lactose Intolerance is Temporary in most newly-diagnosed celiacs.
After 4-6 weeks on a strict GF diet, most celiacs can tolerate
lactose again. Newly-diagnosed celiacs may need calcium and Vitamin
D supplements. Once the villi are healed, the daily recommendation
for calcium is 1,000 mg for both men and most women. Women that are
pregnant, lactating, or postmenopausal need about 1,500 mg per day.
It is best to obtain calcium from your diet. If calcium supplements
are used, they are absorbed best when taken with dairy products.(11)
Jowar, a New Cereal Grain, appears to be safe for celiacs. It is a
hard, round, white grain free of "off" flavors and colors, and with
excellent milling characteristics. Jowar is very similar to a food
sorghum widely used in India. For further information, write to
Duncan Brown, PO Box 824, Water Valley, TX 76958, or call (915)
484-3381.
Two Pamphlets on Osteoporosis are available:
* *Medications & Bone Loss: Are You at Risk for
Osteoporosis?*--Write to The National Osteoporosis Foundation,
Dept. MM2, PO Box 96616, Washington, DC 20077-7456.
* *The Good News for Healthy Women*--Send a business-size,
self-addressed, stamped envelope to The American Dietetic
Association, Dept. 9280, PO Box 4729, Chicago, IL 60680-4729.
.........................................................
: :
: Excerpts from the Westchester CS Support Group :
: ---------------------------------------------- :
: newsletter: Aug. 18, 1994 Sue Goldstein :
: newsletter: Oct. 24, 1994 9 Salem Place :
: newsletter: March, 1995 White Plains, NY 10605 :
:.......................................................:
Blood Tests for Celiac Evaluation involve looking for elevated levels
of three types of antibodies(12):
* IgG and IgA gliadin antibodies (AGA): IgG AGA is a highly
sensitive test, but not as specific to celiac disease as IgA
AGA.(13) IgA AGA levels increase and decrease rapidly in
celiacs with the addition and withdrawal of gluten from the
diet.(14)
* IgA endomysial antibodies (EmA): IgA EmA provides nearly 100%
specificity in screening patients with active, untreated celiac
disease.(13,14)
* IgA reticulin antibodies (ARA): IgA ARA (R1 type) typically
correlates with changes in mucosa, decreasing as mucosa
recovers.(13)
(In the above discussion, sensitivity refers to how likely the
antibody is to respond to gliadin in an untreated celiac; the more
sensitive the antibody, the more likely it is to be elevated in an
untreated celiac. Specificity indicates how likely it is that an
elevated level means celiac disease and nothing else. High
specificity means that a positive result is almost surely caused by
untreated celiac disease and nothing else. Low specificity means a
positive result could be caused by something other than untreated
celiac disease.--editor)
Authentic Foods is now offering a GF product line made from bean
flour, including a pancake & muffin mix, a chocolate Cake mix,
vanilla powder, and other products. Write to Authentic Foods, PO Box
48813, Los Angeles, CA 90048, or call (213) 934-0424.
Freeda Vitamins has a complete line of GF supplements, which also
contain no starch, coal tar dyes, artificial flavoring, salt,
sulfates, preservatives, lactose, fish ingredients, eggs, nor meat
ingredients. According to Dr. Philip Zimmerman, who is president of
Freeda and has a Ph.D. in micro-chemistry, "We....scrupulously
careful to avoid any gluten, as well as artificial colors, flavors,
additives, or preservatives....I do not allow the use of 'premixed
blends' which are often used in our industry..."(15) (Editor's note:
Celiacs are given a discount on all Freeda's products) Write to
Freeda Vitamins, 36 E. 41st St., New York, NY 10017, or call (800)
777-3737.
References
----------
(1) *Gluten Restricted Gliadin Free Diet* booklet from the Dietary
Dept. of the University of Iowa Hospitals and Clinics, pg. 3.
(2) *Food Sensitivities* booklet from Hunt-Wesson, Inc., pg. 21,
received on 7-25-95.
(3) *Reader's Digest*, July 1995, pg. 99
(4) Cooperative Gluten-Free Commercial Products Listing, edited by
Leon H. Rottmann, CSA/USA, printed Jan. 1995, pgs. 2-3.
(5) *Gluten Restricted Gliadin Free Diet* booklet from the Dietary
Dept. of the University of Iowa Hospitals and Clinics, pg. 14.
(6) William Shakespeare, *The Merchant of Venice* [1596-1597],Act: I,
Scene: i, Line: 114.
(7) *The Celiac ActionLine*, Vol. III, No. 4, Oct. 1993, pg. 4.
(8) From the CELIAC Listserv archives, on the Internet, Joseph
Murray, MD, discussion of January 19, 1995.
(9) From the CELIAC Listserv archives, on the Internet, Joseph
Murray, MD, discussion of January 18, 1995.
(10) _Going Against the Grain_, by Phyllis Potts.
(11) Taken from a letter dated 4/7/94, by Sheila E. Crowe, MD, FRCPC,
Asst. Professor, Division of Gastroenterology, The University of
Texas Medical Branch
(12) The information in this section comes from Specialty
Laboratories, Inc., dated March 1994.
(13) Lerner A, Kumar V, Iancu TC. "Immunological diagnosis of
childhood coeliac disease: comparison between antigliadin,
antireticulin, and antiendomysial antibodies". Clin Exp Immunol
1994;95:78-82.
(14) Heine RG, Catto-Smith AG. "Antibodies in the diagnosis and
management of coeliac disease. J Paediatr Child Health
1993;29:331-4.
(15) From the CELIAC Listserv archives, on the Internet, discussion
of November 22, 1994, where a letter from Dr. Philip Zimmerman
dated that same day was posted.
Return to the Table of Contents
Recipe Page
-----5-----
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Nurnburger Lebkuchen--Traditional German Honey Cakes
1 cup honey 1 tsp. cinnamon
3/4 cup brown sugar, packed 1 tsp. cloves
2 eggs 1/2 tsp. allspice
1 tbsp. lemon juice 1/2 tsp. nutmeg
1 tbsp grated lemon rind 2/3 cup finely-cut candied fruit
2-3/4 cups GF flour mix** 2/3 cup chopped nuts
1 tsp. xanthan gum additional lemon juice
1/2 tsp. baking soda powdered sugar
Bring honey to a boil; cool. Stir in brown sugar, eggs, 1 tbsp.
lemon juice, and lemon rind. Stir flour, xanthan gum, baking soda,
and spices together very well, and then blend into the honey mixture.
Mix in the fruits and nuts.
Spray and lightly flour two jelly roll pans. If you have only one
pan, use half of the dough and refrigerate the remaining dough for
later. By hand press the dough into each pan evenly to the edges.
The dough is sticky, so flour your hands as needed.
Mix a few tablespoons of lemon juice with enough powdered sugar to
form a soft icing.
Bake at 350-375 degrees F for 10-12 minutes, or until a light touch
leaves no imprint. Brush while still hot with the lemon icing; it
will melt, leaving a light glaze. Cool, cut into bars, and store in
air-tight containers or on paper plates in Zip-Loc bags. These
freeze very well and improve in flavor as they stand.
This recipe came from Toni Richardson. It can be found in our new
cookbook, _No More Gluten, Sprue, & You!_, published February 1995.
**********************************************************************
Lemon Pudding Cake
1-1/2 cups sugar 6 tbsp. lemon juice (fresh is best)
1/2 cup GF flour mix** 1-1/2 tbsp. lemon zest, or 1/4 to 1/2
1/2 tsp. GF baking powder tsp. lemon oil, according to taste
1/4 tsp. salt 1-1/2 cups skim milk
3 eggs, separated
Whisk together 1 cup of the sugar with the flour, baking powder, and
salt. In a separate bowl, beat the egg yolks, lemon juice, lemon
zest or oil, and milk. Combine the two mixtures, stirring until
smooth.
In another bowl, beat the egg whites until foamy. Gradually add the
remaining 1/2 cup sugar, beating until smooth and glossy but not
ultra-stiff. Fold the egg whites into the lemon mixture.
Pour the batter into a greased 8" by 8" or 9" round pan. Set this
pan in a larger pan filled one inch deep with hot water, and place it
in an oven preheated to 325 degrees F. Bake for 40 to 45 minutes, or
until the top layer is set.
Remove the cake from the pan of hot water, and set it on a wire rack
to cool. It will sink a bit as it cools. Wait 30 minutes before
serving; this allows the sauce to thicken a bit. Refrigerate the
cake if you are planning to hold it overnight or longer.
This recipe originally came from *The Baking Sheet*, May-June 1995,
pg. 5, and was adapted to be gluten free by Vicki Lyles. *The Baking
Sheet* is published eight times a year by the distributors of King
Arthur Flour. Subscriptions are $20. For more information, call
(800) 826- 6836 or write to The Baker's Catalogue, PO Box 876,
Norwich, VT 05055.
**********************************************************************
Cherry Squares
2 sticks butter 1 tsp. GF vanilla
4 eggs 1/2 tsp. xanthan gum
1-1/2 cups sugar 1 large can cherry (or blueberry, peach,
2 cups GF flour mix** etc.) GF pie filling
Cream together the butter, eggs, and sugar. Add in the flour,
vanilla, and xanthan gum. Spread on a well greased, floured jelly
roll pan. Spread the pie filling over the top and bake at 350
degrees F for 35-40 minutes.
This recipe came from the June picnic.
**********************************************************************
** 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)
**********************************************************************
Tri-County Celiac Sprue Support Group Officials:
------------------------------------------------
Physician Advisor: Thomas Alexander, M.D.
Dietitian Advisor: Dorothy Vaughan, R.D.
President: Diane Morof
Vice President: Mary Guerriero
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 a note to Jim Lyles, at (200-2214@mcimail.com).