THE SPRUE-NIK PRESS
Published by the Tri-County Celiac Sprue Support Group,
a chapter of CSA/USA, Inc. serving southeastern Michigan
Twenty-Fourth Edition October 1995
**********************************************************************
.................................................
: What's Inside Search For :
: ------------- ---------- :
: Miscellaneous Notes . . . . . . . . . -1- :
: The New Shopping Guide . . . . . . . . -2- :
: TCCSSG PROFILE: Ralph Strongman . . . -3- :
: Newsletter Roundup . . . . . . . . . -4- :
: Celiac Disease and Birth Defects . . . -5- :
: Recipe Page . . . . . . . . . . . . . -6- :
:...............................................:
Disclaimer
Miscellaneous Notes:
-------1-------------
Pasta Express is a pasta machine that Toni Richardson uses and
recommends. It is now available for $130 (plus shipping) from Chef's
Catalogue. This is a drop in price of $50. To order, call
1-800-338-3232 and ask for item #3654.
Dorothy Vaughan, our dietitian advisor, has done some checking on two
points raised at the Baltimore conference by Felicia Satchel, a
Consumer Safety Officer working for the FDA: 1) Dorothy found that,
as reported by Felicia Satchel, imported foods in the US must follow
the same labeling laws as foods produced in the US. 2) Felicia
Satchel also reported the ingredient "vinegar" must come from corn.
Dorothy's investigation has determined that this is NOT TRUE; the
ingredient "vinegar" can come from any source, including
gluten-containing grains.
There is a new e-mail list specifically for celiac children, and the
parents of celiac children. If you have e-mail access to the
internet, you can subscribe to this new list by sending a message to
LISTSERV@MAELSTROM.STJOHNS.EDU. The message should contain this line:
SUBSCRIBE CEL-KIDS (first-name)> (last-name)
- - - - -
Celiac Humor on the Internet: We've all seen it: The relative,
friend, or waitress that simply doesn't have a clue when it comes to
things that are made from wheat. Here are some of the "Duh"
statements that Barbara Jean Kuehl and Sarah Rogers have heard. These
come from postings on the CELIAC e-mail forum, dated Sept. 1, 1995:
"This bread is ok for you. It's made with white flour, not wheat
flour."
"It's ok. There's no wheat in it. It comes over noodles."
"It's ok. There's no wheat IN it...just some bread crumbs on the
top."
"It's ok. There's no wheat in the pot roast" (and then it comes
smothered in gravy).
"It's ok. There's maybe only 2 Tablespoons of flour in the sauce."
"It's ok. It's made out of flour."
"It's potato bread."
"Crackers are ok, aren't they?"
"I only gave her graham crackers."
I have a few favorites of my own:
"It's okay. These are fat-free crackers."
"Your kids can't have wheat? Okay, then I'd recommend the kid's
spaghetti plate."
"There is no gluten. We use all natural ingredients."
"You can just scrape off the crust."
Return to the Table of Contents
The New Shopping Guide
----------2------------
by Jim & Vicki Lyles
All of our local members and US newsletter subscribers should have
received a copy of our newly updated shopping guide along with this
newsletter. This year's shopping guide is even larger than last year,
with over 4,400 entries. We've expanded the section on ingredients,
to give you whatever information we have received from the various
manufacturers. We've included copies of the letters we actually used
when contacting manufacturers, so that you could see for yourself the
questions we asked and the type of ingredients we questioned.
Often we are asked about brands that don't appear in the shopping
guide. Are these brands not gluten-free? The answer is: we don't
know. You'll notice that the shopping guide does contain a section
that lists specific brands that are not GF, according to the
manufacturers. If a brand does not appear in that list, nor in the
list of products that are GF, it means either: 1) the company failed
to respond to our inquiries (over half of the companies don't), 2) we
didn't write to them or didn't have a good address for them, or 3) the
company responded to our inquiry, but was unable (unwilling?) to give
us a list of GF products.
Note that the focus of the shopping guide is products which can be
purchased in grocery and health food stores. We do not include
products which are strictly sold via mail-order. A list of mail-order
GF vendors is included in each new member/subscriber packet that we
give out; you can contact these companies to get their current
catalogues and price lists.
Soy sauce has been a difficult product to deal with over the last few
years, as formulations for popular brands (La Choy, San-J) have
changed. To help clear up the confusion, let me tell you what we
currently know about the various soy sauces:
* La Choy regular and lite soy sauces are NOT GF. However, La
Choy has a new variety called Stir Fry Mandarin Soy Sauce which
is GF.
* San-J Wheat-Free Organic Tamari is GF. None of the other San-J
varieties are GF.
* Eden Foods Domestic and Imported Wheat-Free Tamari are both GF.
Eden products can be found in health food stores.
* There are no other soy sauces for which we have received
information.
This year's shopping guide includes products from Revlon (cosmetics),
Bristol-Meyer Squibb Prescription Drugs, Barbara's, RC, Durkee,
Duke's, Sauer's, Fleischmann's Yeast, Godiva, Health Valley, IBC Root
Beer, Spice Islands, and Watkins. However, there were also some
brands we had to remove from the list, including Nabisco, Oscar Mayer,
and Sandoz.
If you are not a member of our group or a subscriber to our printed
newsletter, you can still obtain a copy of the shopping guide. The
cost is $10, postage included. Send your request to:
Marcia Campbell
TCCSSG
34638 Beechwood
Farmington Hills, MI 48335
Return to the Table of Contents
TCCSSG Profile: Ralph Strongman
-----------3--------------------
by Judy Hafner
In our last profile, we looked at celiac disease (CD) in a pre-
schooler. This time we are at the other end of the age scale, as we
look at CD in one of our group's senior citizens.
Ralph Strongman had symptoms of diarrhea, weight loss, and decreased
energy for years. He saw several doctors who always diagnosed his
problem as IBS (Irritable Bowel Syndrome).
In January 1993 Ralph left for a sixty day visit with his son in
Hawaii. While he was there the symptoms escalated. Ralph states, "I
saw a doctor when I was in Hawaii due to my diarrhea and weakened
condition. This doctor thought I had the flu or IBS and put me on the
antibiotic Cipro for a week along with Metamucil for fiber. My
symptoms worsened.
"When I returned home, I saw my family physician and asked to be
referred to a gastrointestinal doctor, Dr. Duffy. He agreed and said,
'You'll probably have a few weeks' wait getting into the doctor, why
don't you try eliminating bread between now and then and see if that
helps?' Although it was only a few weeks until I saw Dr. Duffy, I had
already noticed a lessening of my symptoms.
"Dr. Duffy took the necessary blood tests and then did an intestinal
biopsy. I was diagnosed with Celiac Sprue Disease. I joined this
support group right away. I feel good now."
Contributing Editor's Note: Having lost approximately 30 lb. over the
past few years, Ralph's weight is now back to normal and he looks much
younger than his 73 years of age.
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* :
: ------------------------------------- :
: July 1995 (Vol. V, No. 3) Mike Jones, Publisher :
: 12733 Newfield Drive :
: Orlando, FL 32837 :
:.....................................................:
Pat Garst, one of the original forces in improving the lives of US
celiacs, passed away on April 16, 1995 in Frankfort, Kentucky. Pat
will always be remembered for her work as one of the initial
organizers of the Midwestern Celiac Sprue Association. She was a
respected author and poet. Pat will be missed, but what she started
will continue as a greater understanding of CD is obtained by
everyone.
_Against the Grain: The Slightly Eccentric Guide to Living Well
Without Gluten or Wheat_, a book by Jax Peters Lowell, turns a serious
diet into a witty and wise survival guide. The book contains chapters
on restaurant assertiveness, allergy etiquette, traveling with a
special diet and recipes from 12 chefs. One source for purchasing the
book is the Gluten-Free Pantry, at a cost of $22.50. [Dorothy
Vaughan, our dietitian advisor, had a copy of this book at our
September meeting. She also highly recommends it--editor]
Honors for a GF Pie: A Wyoming celiac won the All American City
Celebration Grand Prize on September 23, 1994, for her apple pie. She
used the recipe "Donna Jo's Dream Pastry" on page 146 of Bette
Hagman's second cookbook, _More From the Gluten-Free Gourmet_.
Disaster Preparedness: It is wise to have a stockpile of emergency GF
rations on hand in the event of an emergency. Consider adding Ensure
or Ensure Plus to your stockpile of emergency rations. These GF
products can supplement any available GF foods to ensure a
well-balanced meal.
Endomysial Antibody Testing for children under two years of age may
show unreliable results. This does not mean that the tests should not
be used, but that there needs to be some caution in how you interpret
a negative test in the younger child. If all tests are negative and
there is still a strong clinical suspicion for celiac disease, a
biopsy is still indicated.(1)
Cow's Milk Protein Intolerance is a disease that must be ruled out for
those under two years of age when CD is suspected.
Uncovering CD in Diabetics: In a study of 238 children and
adolescents with insulin dependent diabetes millitus (IDDM), serum IgA
reticulin antibody tests were performed once a year. During the
initial testing, within one year of the onset of IDDM, 5 children (2%)
were positive. During follow up, 11 of the antibody-negative children
(5%) became positive; of these 9 were shown to have silent CD by
jejunal biopsies. This study suggests that repeated serological
screening and biopsies should be considered to detect late developing,
clinically silent CD among patients with IDDM.(2)
Just Devine GF Cakes & Sweets is a new bakery for GF products. Their
products include: peanut brittle, carrot cake, chocolate zucchini
cake, pumpkin bread, cranberry bread, pineapple bread, and tarts.
Write to Just Devine, 4829 Tabard Place, Annandale, VA 22003, or call
(703) 425-7899.
Sesmark Crackers no longer has a rice flour only environment. The
potential exists, as is the case with most products, for cross-
contamination from airborne wheat flour dust. The label has been
changed from "Wheat Free" to "No Wheat Added". Sesmark is to be
commended for its efforts to reflect the truth about ingredients in
its products. The contamination risk exists but the danger is no
worse that what is found in other products produced in a combined
environment.
Red Star Yeast has used their bread-making knowledge to produce a new
bread machine with a standard mix-only cycle and a unique bake-only
cycle. This combination gives celiacs the desired single rising
without any "oven kick".
Van's Wheat-Free and GF Toaster Waffles are now available in Cinnamon
Apple as well as the original flavor. [These waffles have gotten many
favorable comments during recent Internet discussions--editor] Call
Van's International at (310) 320-8611 for more information.
Dairy Ease is no longer listed as GF. Recent questions caused them to
go back to their suppliers for reassurances, which they did not get.
To be safe, they decided not to list their product as GF. They do not
ADD gluten to their product. They have been very cooperative with
celiacs, and are attempting to work with their chemist and outside
suppliers to possibly change this situation. They can be reached at
(800) 331-4536.
_Preserving Today_ by Jeanne Lesem is a comprehensive cookbook of
techniques and recipes used in preserving. The majority of pickle
recipes are GF with no conversion required.
Blue (Bleu) Cheese should be avoided, according to one of the national
celiac groups, because of mold from bread. Cheeses considered to be
"blue" include: Roquefort, Gorgonzola, Stilton, Danish Blue,
Cabrales, and American Blue.(3)
.........................................................
: :
: Excerpts from the Midwest Gluten Intolerance Group :
: -------------------------------------------------- :
: newsletter: May 1995 4007 Forest Rd. :
: newsletter: Sept. 1995 St. Louis Park, MN 55416 :
:......................................................:
Gluten and Autism: Recently there was an interesting case of a boy
with severe autism who was put on a GF diet, after his parents
received information from The Center for the Study of Autism about
studies done in England and Norway suggesting the possible benefit of
a GF and casein-free diet. This dietary treatment for autism in
childhood is only experimental [and may only help in some cases].
However, in this case it has been helpful to the boy over the past
year.
More on Blue (Bleu) Cheese: The veins of blue or green in blue cheese
come from a mold caused by fungi consuming organic matter. In the
case of Roquefort cheese, a special type of bread crumb is added to
the cheese curds during the processing. The bread crumbs are powdered
to a fine dust upon which the fungi feed and create the mold. Whether
or not the gliadin component of gluten remains in the cheese in this
process is questionable.
......................................................
: :
: Excerpts from the Westchester CS Support Group :
: ---------------------------------------------- :
: newsletter: Aug. 1995 Sue Goldstein :
: 9 Salem Place :
: White Plains, NY 10605 :
:...................................................:
Polio Vaccine and CD: There was a discussion on the Internet
regarding the GF status of polio vaccine. Dr. Joseph Murray, a
gastroenterologist at the University of Iowa, suggested that polio
vaccine should be safe for children even if they have CD.
Why Study CD? Dr. Stephen James, while speaking at the Baltimore
conference, answers this question. Since it is clear for the most
part what causes CD, and since a very good treatment exists [the GF
diet], one might ask why a substantial amount of effort should be
devoted to the study of this disease. The reason is that CD is the
best example of a disease in which certain genetically susceptible
individuals have a very specific type of inflammatory response in the
intestine in response to a well-defined stimulus. If all the details
of the pathogenesis of CD can be determined, it is likely that this
information will be useful in understanding other diseases such as
food allergy, the inflammatory bowel diseases, autoimmune diseases
triggered by dietary components, and helicobacter pylori infection
(the major cause of ulcers). In addition, a clear understanding of
this abnormal response might make it possible to better trigger immune
responses in the gastrointestinal tract when they are desirable, such
as with vaccination or immunotherapy for autoimmune diseases.
.........................................................
: :
: Excerpts from *Celiac Connections* :
: ---------------------------------- :
: Sept. 1995 (Vol. 2, No. 4) Julie Lasky, Director :
: 62 Parkwood Drive :
: Albany, NY 12205 :
:......................................................:
Soy Flour: Foods made from soy beans can lower blood cholesterol and
other blood fats by 10%, thus significantly reducing the risk of heart
disease, according to a report published in the New England Journal of
Medicine (Aug. 3, 1995). Other research shows that soy can lower the
risk of cancer.
Many GF recipes use soy flours and milks, such as the Rice-Soy Waffles
found in _The Gluten-Free Gourmet_ by Bette Hagman. For more
information about soy, contact the United Soy Bean Board at (800)
TALK_SOY (weekdays 8-4) and ask for their free newsletter, *The Soy
Connection*.
Soy flour tips:
* Always combine soy flour with other flours. For example, 1 cup
of wheat flour can be replaced by 1/2 cup each soy flour and
potato starch.
* Soy flour browns more quickly than other flours. Reduce your
baking time or lower the oven temperature by 25 degrees F.
* To bring out more of soy's nutty flavor, stir the flour in an
ungreased pan over medium heat for a few minutes.
* Soy tastes best in nut, chocolate, or fruit-flavored baked
products.
..........................................
: :
: Excerpts from *Sprue Review* :
: ---------------------------- :
: Sept. 1995 Suzyn Dobroski, Editor :
: 166 Eastland Ave. :
: Rochester, NY 14618 :
:.......................................:
Celiac Awareness Month: Did you know October is the designated month
to speak out about CD? Take the opportunity to educate employers,
friends, neighbors, and dietitians. Invite them to a GF meal. Ask
your local library if you can utilize their display case to educate
the community about the disease and the resources available locally.
Encourage your siblings to have the antibody blood tests done. Also
send information on the disease to anyone you may know in the health
care professions.
Omega Nutrition offers several unusual flours, including bean, almond,
hazelnut, and pistachio. These flours offer a unique taste to a
recipe when used in place of 20% of the flours called for in the
recipe. A representative from the company, when asked about
cross-contamination, indicated they don't process any other flours.
Prices range from $4 to $5.35 per 8 oz. bag. Write to Omega
Nutrition, 1720 Labountry Rd., Ferndale, WA 98248 or call (800)
661-3529.
Return to the Table of Contents
Celiac Disease and Birth Defects
-------------5-------------------
recorded from the Internet
In recent discussions on the Internet, a subject came up that I had
not previously heard of with respect to Celiac Disease: Birth
defects. I'll repeat here for you some of the discussion which took
place on the Internet.
In response to a couple of messages, I sent the following message to a
group of doctors with an interest in celiac disease:
* * * * *
From: Jim Lyles
Date: September 14, 1995 2:52 pm
There was a post on the CELIAC list recently which suggests a
complication of CD of which I had not previously heard. I'll try to
summarize that post:
A young mother, who is quite thin, "...was diagnosed with sprue in
high school, but she got over it." (This, of course, is nonsense.)
She has a young daughter with spina bifida. The post suggested a
possible link between spina bifida and low maternal folic acid. The
question raised in the post is: Could the spina bifida in the
daughter have been caused by malabsorption of folic acid in the mother
during pregnancy, with the malabsorption being a direct result of
untreated celiac disease in the mother? If that is the case, then we
have a child inflicted with a life-long condition due to untreated CD
during pregnancy. Meanwhile the young mother could easily have
another child, and is apparently unaware that she still has (and
always will have) the sprue she thought she got over in high school.
I wonder how many other birth defects relating to nutritional
deficiencies during pregnancy might be caused by celiac-related
malabsorption. Does this connection seem plausible? Are there any
studies comparing birth defects for untreated celiac mothers with
birth defects in the population at large? Could such information be
easily gathered?
I'd welcome any comments you may have on this topic. If there is a
correlation between birth defects and untreated CD, I think it would
be a powerful motivator for celiac women of childbearing age to not
cheat on the diet. People who won't take care of themselves will
often go to extraordinary lengths to protect their current and future
children. It would also demonstrate the importance of screening the
US population for celiac disease, even in the absence of apparent
symptoms.
* * * * *
There were several responses to this message. I received permission
from two of the doctors to widely distribute their responses; these I
will repeat here for you. The first came from Dr. Markku Maki, a
Professor of Pediatrics at the University of Tampere in Finland. You
may recall that he was one of the speakers at the Baltimore conference
we summarized in the September Sprue-nik Press. Dr. Maki's response:
* * * * *
From: Markku Maki, MD
Date: September 15, 1995 5:25 am
Jim Lyles wrote:
>The question raised in the post is: Could the spina bifida in the
>daughter have been caused by malabsorption?....I'd welcome any
>comments you may have on this topic.
At the Celiac Disease Study Group in Tampere, we want to respond. We
have discussed this lately and we are going to do an inquiry to the
Finnish Coeliac Disease Society members about this. Dr. Kati Holm has
a case you might be interested in:
The first child of the mother suffered from spina bifida and
meningomyelocele (boy). Two pregnancies that followed resulted in
abortion because of intrauterine diagnosis (confirmed meningomyelocele
at autopsy). During the fourth pregnancy anemia and folic acid
deficiency were noticed. The mother was treated with vitamins, folic
acid and iron. The pregnancy resulted in a healthy girl. After this
there were again several abortions because of detected menigmyelocele.
The mother contacted Dr. Kati Holm (PhD on celiac disease) because of
diarrhea and anemia and subsequently celiac disease screening tests
were performed among other studies. IgA class reticulin autoantibody
tests were positive and a jejunal biopsy revealed the typical lesion
for celiac disease. She was prescribed a gluten-free diet, after
which symptoms disappeared. The iron and folic acid deficiencies
disappeared at the same time as the mucosa recovered. One pregnancy
resulted, without any other therapy, in a healthy child.
All this by chance alone??
Prof. Markku Maki
Institute of Medical Technology
University of Tampere
P.O. Box 607
FIN-33101 Tampere, Finland
* * * * *
The other response came from Dr. Karoly Horvath, Associate Professor
of Pediatrics and director of the Pediatric Gastrointestinal &
Nutrition Laboratory at University of Maryland:
* * * * *
From: Karoly Horvath, MD, PhD
Date: September 17, 1995 5:47 pm
The relation between folate deficiency and neural tube defects is well
documented. Several studies have demonstrated a significant reduction
of neural tube defects in the newborns of folate supplemented
pregnant woman. The risk reduction varies between 58-91%. The
different studies used different supplementation and doses. A recent
review article summarizes the up-to-date information in this subject
(Czeizel AE, "Folic acid in the prevention of neural tube defects",
Journal of Pediatric Gastroenterology and Nutrition 20: 4-16, 1995).
The other association between folate deficiency and absorptive problem
is not questionable, and does not need to be proven.
I do not have any doubt that that the babies of women with
non-diagnosed CD have an increased risk for neural tube defects. We
can collect information retrospectively, however, it will not be easy
and convincing. A prospective study is easier if we found a center
treating mostly children with neural tube defects and we can get blood
samples from the mother shortly after giving birth for folate level
determination and celiac serologic tests.
Karoly Horvath
University of Maryland
* * * * *
A prominent national celiac leader added her own distressing story to
the discussion, which I'll repeat in part here. She wrote, "My first
pregnancy was difficult, compounded by high blood pressure, spotting
in first trimester, flu in first trimester. Twins were delivered
prematurely; the boy had hyaline membrane disease and lived less than
24 hours. The girl had a meningocele, was only about 1 lb. 3 oz., but
she was bright-eyed. This was before anyone put the term spina bifida
on these babies. She lived for 3 months in a special care nursery --
wonderful care....she died from heart failure, a blessing but very
difficult. We had 'genetic counseling' to see if there was a reason
for the multiple birth defects, including a bone disorder too, heart
failure, etc. No reasons were forthcoming." In later pregnancies she
was monitored carefully and took iron and prenatal vitamins and had
two healthy children in the next six years. Some 10 years after the
twins were born she was diagnosed with CD. She now believes it was a
combination of untreated CD and the flu which led to the birth defects
in her first pregnancy.
References
----------
(1) Dr. Ivor Hill, pediatric gastroenterologist at the University of
Maryland School of Medicine, Baltimore, Maryland
(2) "Seroconversion of reticulin autoantibodies predicts coeliac
disease in insulin dependent diabetes mellitus", Mdki M, Hupponen
T; Holm K, Hallstrom O, _Gut_ 1995; Feb 3692) pgs. 239-42
(3) "Blue Cheese Grows in Popularity", _Orlando Sentinel_, May 16,
1995, pg. H-8
Return to the Table of Contents
Recipe Page
----6-------
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Chiliquiles Suizas
1-1/2 lb. shredded cooked beef 1/8 tsp. cumin
or ground beef 1 pint lowfat sour cream
2 onions, sliced or chopped 1 14.5 oz can diced tomatoes
2 or 3 cloves garlic 6 to 8 old corn tortillas, sliced
salt and pepper or torn into 2-inch pieces
1/4 tsp. oregano 1 lb. co-jack cheese, shredded
If using ground beef, brown it with onions, crushed garlic, and
spices. If using shredded cooked beef, sauti the onions and garlic
until soft, then stir in the meat and spices.
In a 9" x 13" (or 8" x 12") casserole dish that has been sprayed with
GF cooking spray, layer 1/2 each of the meat mixture, sour cream (drop
spoonfuls on), tomatoes, tortilla pieces, and cheese. Repeat layers,
making sure the top layer of cheese completely covers the tortilla
pieces. Cover and bake at 350 degrees F for 30-40 minutes, removing
the cover for the last 10 minutes.
This recipe originally came from grape grower Frank Alviso on the
Internet, and has been modified by Vicki Lyles to somewhat lower the
fat content. Vicki writes, "Apologies to Dorothy Vaughan (our
dietitian advisor) for the cholesterol level, but this is yummy! The
original recipe called for 1/4 tsp. cumin and 1/2 tsp. ground
coriander seed, if you want a spicier version."
**********************************************************************
Zucchini Bread
3 eggs, lightly beaten 1/2 cup potato starch
1/2 cup oil 1/4 tsp. baking powder
1/2 cup applesauce 2 tsp. baking soda
2 cups grated, drained zucchini 1 tsp. xanthan gum
2 tsp. vanilla 1 tsp. salt
1 cup soy flour 1 Tbsp. cinnamon
1/2 cup white rice flour
Beat eggs lightly in a large bowl. Add oil, sugar, zucchini, and
vanilla. Mix well. Sift together the dry ingredients, and add them
to the egg mixture. At this point you may fold in 1 cup of raisins
and chopped walnuts if you wish. Bake in 3 small pans at 375 degrees
F for 45 minutes.
This recipe came from _Cooking Gluten Free from MGIG_, pg. 90.
**********************************************************************
Buttermilk Banana Cake
Cake Creamy Nut Filling
3/4 cup shortening 1/2 cup sugar
1-1/2 cups sugar 2 Tbsp. GF flour mix**
3 eggs 1/2 cup cream
1 cup mashed bananas 2 Tbsp. butter
1/2 tsp. salt 1/2 cup chopped pecans
2 cups GF flour mix** 1/4 tsp. salt
1-1/2 tsp. baking powder 1 tsp. vanilla
1 tsp baking soda
1 tsp xanthan gum Frosting
1/2 cup buttermilk
1 tsp. vanilla 1/2 cup butter, softened
1/2 cup chopped pecans 1/2 tsp. vanilla extract
1 cup flaked coconut (optional) 1/2 tsp. coconut extract
3 Tbsp. milk or cream
2 cups sifted confectioner's sugar
Cake: Cream together shortening and sugar. Add eggs and bananas.
Beat for 2 minutes. Add dry ingredients, buttermilk, and vanilla.
Beat for 2 minutes. Stir in nuts. Place in 2 greased and (GF)
floured 9-inch round pans. Optionally sprinkle 1/2 cup coconut on
each layer. Bake at 375 degrees F for 25-30 minutes. Cool.
Place a layer upside down on a cake plate. Spread the filling (see
below) on it. Put the other layer on top. Frost (see below).
Filling: Place sugar, flour mix, cream, and butter in a heavy
saucepan. Cook until thick. Add pecans, salt, and vanilla. Cool.
Frosting: Cream together butter, extracts, and milk/cream until
fluffy. Gradually add the confectioner's sugar.
This recipe originally came from Sally Sibthorpe of Rochester Hills,
Michigan. Sally won first prize with it in the Softasilk Championship
Cake contest. It was adapted to be gluten-free by Vicki Lyles.
**********************************************************************
** 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).