THE SPRUE-NIK PRESS
Published by the Tri-County Celiac Sprue Support Group,
a chapter of CSA/USA, Inc. serving southeastern Michigan
Volume 5, Number 2 February/March 1996
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..................................................
: What's Inside Search For :
: ------------- ---------- :
: What Are Your Priorities? . . . . . . -1- :
: Miscellaneous Notes . . . . . . . . . -2- :
: Back to Basics . . . . . . . . . . . . -3- :
: TCCSSG Profile: Dorothy Vaughan . . . -4- :
: Newsletter Roundup . . . . . . . . . . -5- :
: Recipe Page . . . . . . . . . . . . . -6- :
:................................................:
Disclaimer
What Are Your Priorities?
------------1------------
[Editor's Note: Normally I remove information about our local group
from the online version of this newsletter. However this article
addresses a problem that many (most?) support groups struggle with, so
I decided to include it. Please give it some thought in the context
of your own local celiac support group.]
Thanks to the help of many people, we are fortunate to belong to one
of the best celiac support groups in the nation. We have excellent,
committed board members and advisors, and a wealth of information. We
have a membership of 270 people in Michigan, and another 100 people
that subscribe to our materials from out of state.
Unfortunately as the group grows, the steadfast workers pretty much
remain the same. We have asked for help before; this time we really
must insist on volunteers to offer some time helping the group with
its work.
The reasons we usually hear for not volunteering are: "I work"; "I
have small children"; "I can't/I don't know how to do that", "I'm
already busy with ----". Consider this: What would your quality of
life be without this support group and all the information and
education you receive from it? Would you feel physically well enough
to be involved in all these other activities? What are your real
priorities?
If you can provide time and talents in helping our group with its
work, please call any of the board members. They are listed on the
last page of every newsletter. If no one calls, you may find us
asking in the future for a new president, vice-president, etc.; our
current officers are beginning to get too tired and burned out and
can't continue at the current pace.--Kathy Davis
Return to the Table of Contents
Miscellaneous Notes:
---------2----------
The First Issue of _Gluten-Free Living_, an independent celiac
newsletter, is now available. A copy will be on display at our next
meeting. Judging from the first issue, it looks as though this is
going to be a good resource for celiacs. It is published six times
yearly, at a cost of $29 ($49 for two years). To subscribe write to
PO Box 105, Hastings-on-Hudson, NY 10706.
-=-=-=-=-=-=-
Passover Products: From now through April 10th is a great time to
check your grocery section for many Passover foods that are GF. Many
Passover salad dressings and other condiments use GF vinegar. Be
careful; not all Passover products are GF, so be sure to read the
labels. In particular, any label that reads matzo or cake meal is not
GF. Call the manufacturers if you have any specific questions.
Return to the Table of Contents
Back to Basics
------3-------
summarized by Jim Lyles
We don't normally meet in February, but since we've had so many new
members in the last year we decided to hold an informal "Back to
Basics" meeting. We had some of the group leaders and our advisors
speak on various topics and answer questions. This article contains
some highlights from that meeting.
The Celiac Kitchen (Mary Guerriero)
------------------
The first thing you should do is go through your kitchen. Look at
labels of all products and determine what is GF and what isn't. If
you have any questionable ingredients, write them down and ask someone
in the support group or bring the questionable item to the next
meeting. Don't use anything you are not sure about. Things that are
not GF should be given away, thrown away, or at least clearly marked
in some way so that the newly-diagnosed celiac in the house won't eat
them by mistake.
If you have a celiac child, you must remember that you are not that
child's only caregiver. Get brightly-colored stickers and place them
on all the GF products so that your babysitter, mother-in-law, etc.
will know what is safe for the child. Remember that these other
caregivers don't deal with CD everyday, and they don't know what is
safe and what isn't.
Put your flours in Tupperware containers and label them. Two flours
that you definitely need to refrigerate or freeze are soy and brown
rice flours.
A toaster is really hard to keep safe, if non-celiacs use it for
regular breads too. You can't get in it and clean it out.
Alternatives: Use two toasters; use a toaster oven and wipe off the
tray each time; or use a 4-slice toaster and keep one half reserved
for GF bread only.
Use separate margarine tubs for the celiacs and non-celiacs in your
household, and clearly mark both the container AND the lid of the GF
margarine. That way your celiac won't get regular bread crumbs in
their butter from toast, etc. For other condiments such as jelly,
peanut butter, and mayonnaise; either keep two of each and mark one
GF; or make sure that everyone in the household remembers to only dip
a clean knife or spoon in the containers when getting these
condiments.
When eating a communal meal, make sure that each dish has its own
serving spoon, and that these don't get interchanged. Make sure that
non-celiacs don't use their own silverware in getting portions from a
GF dish.
Get some good GF cookbooks. We have our own cookbook, published last
spring, containing recipes from our group members. It is available
for $10. Bette Hagman's two cookbooks (_The Gluten-free Gourmet_ and
_More From the Gluten-free Gourmet_, Henry Holt and Company, NY) are
highly recommended. Any bookstore will order them for you. Both are
available in paperback form now.
You need a good, heavy-duty mixer to mix heavy GF doughs; look for one
rated at 325 watts of power or higher. Mary uses a KitchenAid.
Go back through your new patient packet from time to time and reread
parts of it. You'll find a lot of things that you didn't notice when
you were newly-diagnosed, or didn't realize the significance of.
Q: Is it safe for celiacs to use bread from a bread machine that is
also used for regular breads?
A: So long as it is cleaned out thoroughly, that should not be a
problem.
Dining Out (Kathy Davis)
----------
Just because you are a celiac does not mean you cannot go out to eat.
You just have to take precautions. Restaurant personnel won't be
impressed with terms like "malabsorption problem" and "gluten
intolerance". What they respond to is "severe food allergy". While
this is not an accurate description of CD, it is none-the-less a term
they are familiar with and understand. So you can just tell them that
you have a severe food allergy, that you must know the ingredients of
everything you are served, or otherwise you might get seriously ill.
Most of the time you will have a good experience, though we all have
our restaurant horror stories where the waitress refused to take our
order, or we ate applesauce, green beans, and a tossed salad with no
dressing. It is important to take some GF food with you when you go
out to eat, such as GF crackers, carrots, or salad dressing to have
while other people are munching on salads and rolls. That way you
won't be tempted to eat one of the rolls or breadsticks and make
yourself sick.
When your waitress takes your order, you need to ask questions such as
"How is my meat prepared?" They are now marinating and seasoning
steak to tenderize it, and these additives often have gluten in them.
So you have to ask if the steak is plain or has been marinated and/or
tenderized. Also find out if the meat is cooked on the same surface
as breaded foods. Most places will offer to broil it for you instead.
If you can't find any main course that seems safe, you can often make
a meal out of side orders such as a vegetable platter, fruit, salad.
Stay away from salad bars, because of cross-contamination problems
such as croutins falling in the salad, etc.
We have a restaurant card we've put together that is available for $1.
This puts the diet restrictions in language restaurant personnel
understand. Use it to help you place your order. If the waitperson
gives you a hard time, ask for the manager. You are a paying customer
and they are a vendor offering you a service; you have the right to be
treated fairly and accomodated.
Some places will substitute GF items for items you can't have. For
example, Bob Evans will substitute a fruit dish for the muffin in
their breakfast. Other places do not allow substitutions and you end
up paying $10 for a chicken breast and baked potato. Just roll with
the punches, and don't deny yourself the pleasures of eating out.
Lemon juice can be a good taste enhancer for fish and can be used
instead of salad dressings on salads. Most restaurants are willing to
give you a few lemon wedges for that purpose.
Don't be afraid to ask for something that is not on the menu. If the
restaurant knows you have special needs, a lot of times they'll
prepare a meal that takes your special needs into account, even though
it wasn't listed.
Catholics & Communion (Mary Guerriero)
---------------------
Mary's priest contacted Mary a few weeks ago about a letter he
received from the archdiocese that was directed at alcoholic priests.
It said they could substitute grape juice for wine, and also said if
they were gluten-intolerant or had CD they could substitute with a
non-gluten substance! So he arranged it so that Mary brought in her
own host, wrapped in plastic wrap and it was added to the other hosts
for consecration (still wrapped). He then unwrapped it and placed it
on a separate plate. At communion time he turned to the table and
offered it to Mary without touching it (he had of course been handling
all the other hosts). So she was able to have communion for the first
time in four years, with a minimum of fuss.
So contact your priest, and see if he got the letter and is open to
doing the same thing for you. Just bring your own host, and make sure
it doesn't get contaminated from the other hosts.
Hidden Gluten (Dorothy Vaughan, our dietitian advisor)
-------------
Glutamate (monosodium glutamate, abbreviated as MSG) does not contain
gluten, even though its name sounds similar. You should not get a
celiac-type reaction from it. However, many people (both celiacs and
non-celiacs) have allergic reactions to MSG. So if MSG bothers you,
then don't consume it. But if it doesn't bother you then you needn't
be concerned about eating it.
With natural flavorings, the main concern is the kind of alcohol that
was used to extract the flavoring. If alcohol distilled from
gluten-containing grains was used then the product should be avoided.
La Choy soy sauce used to be made without wheat, now it uses wheat.
If you have an old bottle, and the ingredients don't show wheat, then
it may be safe. But newer bottles list wheat as an ingredient.
Caramel coloring is made by browning a flour or sugar to make it dark.
You need to know the source of that flour to know if it is GF or not.
Gelatin is okay. You have to be careful with puddings; be sure to
check the label.
When contacting companies for information, try to get them to send you
the information in writing. It is more likely to be accurate.
Medical CD Information (Dr. Thomas Alexander, our physician advisor)
----------------------
Usually, within a few weeks of starting a GF diet, most newly-
diagnosed celiacs should start getting some relief from whatever
symptoms prompted them to seek help.
All first-degree relatives (parents, children, and siblings) of a
celiac should be screened for CD using celiac antibody blood tests.
Usually there is no reason to screen second-degree relatives (cousins,
etc.) unless there are symptoms which are consistent with CD.
In children, a common symptom of CD is failure to thrive. They follow
the standard growth chart for a while, then all of a sudden they don't
grow as well or stop growing altogether. Later, symptoms such as
diarrhea may become apparent.
There is a broad spectrum of symptoms related to CD. On the one end
of the spectrum you have the "classic" celiacs that doctors learn
about in medical school; a wasted, emaciated body with a protruding
stomach. On the other end of the spectrum you might have no symptoms
at all. For example, a child was diagnosed with CD, so his parents
were screened for it. It turned out that his dad, a big strapping guy
with no apparent symptoms, also had CD. And apparently there is no
question about the diagnosis. The bloodwork and the biopsy were both
definite positives, and followup tests after he had been on the diet
showed everything returning to normal. Between these two extremes lie
everyone else.
If a celiac starts eating gluten again after being GF and recovering,
they may feel fine for awhile. But eventually they will return to the
same state they were in prior to being diagnosed.
Complications of untreated CD include: malnutrition, vitamin
deficiency, iron deficiency leading to anemia (which can get so severe
you have coagulation problems with your blood); calcium leeching out
of your bones and leading to premature osteoporosis; and an increased
risk of cancer, perhaps 2-4 times that of the general population.
However, it appears from one study that celiacs who follow the diet
strictly for five years have no more risk of developing cancer than a
non-celiac. The cancers which untreated celiacs are at a greater risk
of developing are gastrointestinal in nature, with the one most
specifically related to untreated CD being lymphoma of the small
intestine (which is still very rare, but difficult to diagnose).
[NOTE: untreated female celiacs of child-bearing age may be at higher
risk of birth defects in their offspring, due to deficiencies caused
by celiac-related malnutrition. For example, spina bifida may be
linked to folic acid deficiency in the mother. See the October 1995
issue of The Spruenik Press for more information.--editor]
Most of the gluten damage to the small intestine occurs in the first
few feet, which is also the part that absorbs iron. So iron
deficiency is a common problem in untreated celiacs.
In the past, three biopsies were done to diagnose CD. If the first
biopsy showed villi damage, then the patient was put on a GF diet and
biopsied again 6-12 months later. If the second biopsy showed that
the villi were healed, then the patient was put back on a gluten-
containing diet for another 6-12 months and biopsied a third time.
Finally, if the third biopsy once again showed villi damage, the
diagnosis of CD was considered confirmed and the patient was put on a
GF diet for life.
The protocol now, once CD is suspected on clinical grounds or by the
antibody tests used to screen for CD, is to obtain a duodenal biopsy.
If the biopsy is positive then the GF diet is started. Most doctors
then do a second biopsy to confirm that the villi have healed. If the
second biopsy still shows villi damage, then you start examining the
diet: is it really strictly GF? Usually you find that the diet isn't
strictly GF, and that explains why the villi weren't fully healed.
Other causes of continued villi damage are (fortunately) quite rare;
refractory sprue is once such case. In those cases diet alone doesn't
work and steroids or other immunosuppressants may be needed. Another
possibility is that the disease has progressed into lymphoma (remember
this is very rare). The other possibility is that maybe it's not CD
after all, in which case you have to go back and look for the real
cause of the original symptoms. The second biopsy provides a
"baseline" for the patient and is generally done a year af ter
beginning the GF diet. Not everybody gets back to normal, but you do
want to see substantial improvement. This baseline then becomes
useful if, down the road, the patient gets sick again. You can then
do a repeat biopsy to see if this later illness is related to a
recurrence of CD or is something entirely different. The "baseline"
results can be used for comparison as they represent what is normal
for that patient.
Dr. Alexander stressed that you cannot diagnose CD on the basis of
blood antibody tests alone. Both false positives and false negatives
do occur on the blood tests. A proper diagnosis requires at least one
biopsy showing villi damage, followed by recovery on a GF diet and
preferably a second biopsy to confirm that the villi have healed.
Return to the Table of Contents
TCCSSG Profile
------4-------
Dorothy Vaughan, M.A., R.D.
Our Dietitian Advisor
by Martha A. Kent
"My most exciting assignment..." Her smile widened, her eyes
sparkled, and she leaned forward. "Oh, when we brought the babies
back from Korea! Each mother had sent a special blanket, and all eyes
were on those blankets as we came into the airport terminal--each
mother centered on HER baby's blanket! And the balloons, and the
excited gasps of the new parents, the siblings and grandparents, and
aunts and uncles! What a moment!"
She then went on to tell me about the trip. Dorothy and another
social worker had gone to Korea to collect seven newly-adopted Korean
children for American parents--two children ages five and seven, and
five infants. What a wonderful time to remember!
This is a side of Dorothy that many members of TCCSSG do not normally
see, since we are usually concerned with her professional interests,
in reference to our own health and diet concerns.
Born in Chicago, Dorothy moved with her family to the Detroit area
when she was young. A 1960 Bachelor of Science graduate of Nazareth
College, she later undertook her Master's Degree at Wayne State, with
a major in Medical Anthropology. Her work in nutrition has been in a
variety of settings from hospitals to colleges, and a number of
capacities. She has worked as a public health consultant, a college
instructor, and as an active nutritionist.
Dorothy Vaughan's primary concern has been the nutrition of children
and the underprivileged. She enjoys the diversity of public health
work, the meetings and interactions with schools, manufacturing
plants, community groups, Head Start, and senior citizens at state and
county levels. Other areas of interest are normal and special diets,
emergency food programs, and instructions in breast feeding,
invaluable in working with CD infants.
As she works, she watches carefully for what she calls the "light
bulb" of understanding in her listeners, and is quick to center on
that in her presentations. In so doing, she is often able to answer
questions from her participants before they even ask them! Frequently
she finds that she, too, has learned something from her patients and
participants.
In 1990, Dorothy Vaughan was diagnosed with CD, and soon found that
there was little diet information on this disease. To that end, she
began to concentrate on gathering a body of information on the diet.
It was not long before she put her special talents to work for us in
TCCSSG. In working with celiacs, Dorothy has found that almost
everyone has one "hang-up" with the gluten-free diet. With some, it
is with the breads; in professional people, it is in their necessity
to carry on business at lunch or dinner; and in parents of celiac
children it is in the need to oversee their out-of-the-home contacts
with food (at school or on the playground with other children). In
everything she does, Dorothy Vaughan's philosophy is "If people know
better, they'll do better." Her goal is to help all of us to know
better, so that we'll DO better and stay healthier.
Besides her memorable Korean trip, Dorothy and her family have
traveled widely. During her "years at home," which she dearly loved,
she, her husband, and their four boys took many trips across the
United States. She and her husband have also traveled to England and
Ireland, and they look forward to many other trips now that their
children are grown. She considers this a "nice time of life," and
spends her free time (free time?) with pottery, quilting, other
needlework,--and line- and tap-dancing!
We in TCCSSG are grateful that Dorothy's volunteer work includes the
valuable time she spends with us! Thank you, Dorothy!
Return to the Table of Contents
Newsletter Roundup
---------5--------
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_ :
: ------------------------------------- :
: Oct. 1995 (Vol. VI, No. 1) Mike Jones, Publisher :
: Celiacs of Orlando & GIG of Florida :
: 12733 Newfield Drive :
: Orlando, FL 32837 :
:......................................................:
The GIG of NA Annual Conference is April 27-28, 1996, in Bellevue,
Washington. The meeting times are 3-6 pm on Saturday, and 8 am-3 pm
on Sunday. For more information, contact GIG of NA, PO Box 23052,
Seattle, WA 98102-0353.
Hives are due to the release of chemicals from Mast Cells. One common
cause is an allergic reaction to medications such as penicillin or
sulfa. Another cause can be substances released from active immune
cells (antibodies and other substances). People with autoimmune
disease have active immune cells. It comes as no surprise then that
5-10% of people with autoimmune disease have hives, with palms and
soles being common locations on which the hives appear.(1)
A Book to Avoid: _Breaking the Vicious Cycle_, by Elaine Gottschall,
BA, MSc, is subtitled "Intestinal Health Through Diet, Diet for
Crohn's Disease, Ulcerative Colitis, Diverticulitis, Celiac Disease,
Cystic Fibrosis, & Chronic Diarrhea". The book's premise is that a
poorly functioning instestine can be overwhelmed by the ingestion of
carbohydrates. The corresponding diet is restrictive, unorthodox, and
not medically accepted. Celiacs can tolerate this diet for awhile,
but in the long term may become malnourished as it is not
nutritionally balanced. It will not "cure" celiac disease. This book
is NOT recommended for celiacs.(2)
Wawona Fruit Treat is a 4-ounce frozen fruit treat that is great for
lunch boxes or as a snack. To use, allow it to sit outside of the
refrigerator for 2-4 hours. Write to Wawona, 100 W. Alluvial,
Clovis, CA 93611, or call (209) 229-2901, to determine availability in
your local area.
Gravy Master: Richard Accola, vice-president of Gravy Master reported
to GIG of NA that the hydrolyzed protein (from corn), vinegar (apple
cider), and caramel (sugar/corn syrup) are all safe for celiacs.
Questions can be directed to Gravy Master, 16 Business Park Dr.,
Branford, CT 06405; or call (203) 481-2276.
S&W Fine Foods has several recipe pamphlets: Exciting Recipes
Featuring S&W Beans, A World of S&W Coffee Delights & Elegant Recipes,
S&W Bean Recipes, and S&W Adventures in Salsa. Write to S&W Fine
Foods, 3160 Crow Canyon Rd., San Ramon, CA 94583; or call (800)
227-6746.
DAK Gourmet Products is the follow-on company to DAK Industries for
providing new and refurbished DAK breadmakers, parts, and accessories.
Write to 19749 Bahama St., Northridge, CA 91324; or call (818)
886-5896 or (800) 656-BAKE.
Boston Market (formerly Boston Chicken) reports that their turkey and
ham have gluten in the basting. Some locations are trying out a new
chicken recipe that is not GF. Call their Customer Service team at
(800) 365-7000.
Oat Fiber is a new ingredient being added to corn tortillas. Several
brands have made this change, so all brands should be questioned and
verified. [It is still our group's recommendation that celiacs should
not eat oats--editor.]
Dining Out Tip: Instead of asking that the grill be cleaned before
your meal is prepated, just ask that the food be cooked on a piece of
aluminum foil placed on the grill.
_The Wheat Free Kitchen_, by Jacqueline Mallorca, food writer for the
San Francisco Chronicle, is now available. The cost is $13.50
including shipping. Write to Farthing Press, PO Box 47117, San
Francisco, CA 94147. [Note that this is a wheat-free cookbook, not
necessarily gluten-free--editor.]
_The Complete Wilton Book of Candy_, ISBN 0-912696-18-4, is an
excellent reference for making simple sweets to fabulous chocolates.
The authors are Eugene & Marilyn Sullivan. Their recipes use mostly
GF ingredients. There are chapters on fudges, caramels, divinity,
jellies, truffles, and chocolates.
.........................................................
: :
: Excerpts from _Celiac News_ :
: --------------------------- :
: Fall '95 (Vol. 9-3) Judi Sennett, editor :
: Winter '95 (Vol. 9-4) Canadian Celiac Association :
: 6519B Mississauga Road :
: Mississauga, ON L5N 1A6 :
:.......................................................:
Fine Rice is a product developed and marketed by Shiseido Limited of
Tokyo, Japan. It is a rice product for people that are allergic to
rice. Approximately 70% of the people that are allergic to regular
rice in Japan are able to consume Fine Rice with no allergic
reaction.(3) [This may prove of value for those unfortunate celiacs
that also have a rice allergy.--editor]
Peanut Butter Pizzazz: Does your celiac child come home from school
ravenous? Try these high-protein spreads in your child's lunch:
Apple Butter Banana Butter
------------ -------------
3/4 cup peanut butter 3/4 cup peanut butter
1/3 cup applesauce 1 mashed banana
1/4 cup raisins
dash of cinnamon
Crunchy Butter Tropical Butter
-------------- ---------------
3/4 cup peanut butter 2/3 cup peanut butter
1/2 cup celery, finely chopped 8 oz crushed pineapple, drained
1/4 cup coconut
CD and Bone Health: (from an article by Marion Zarkadas,
M.Sc.Nutrition.) Bone disease is one of the major complications of
untreated celiac disease. 80-100% of untreated celiac adults have
osteopenia (poor bone mineralization) which often causes severe bone
pain. Untreated CD can affect bone growth in children. Untreated
celiacs are also at a much greater risk of developing osteoporosis
than non-celiacs, with the backbone, hip bones, and ends of long bones
in arms and legs being the most seriously weakened.
What can a celiac do to combat bone disease related to CD?
* Follow a strict GF diet.
* Consume adequate amounts of calcium, preferably from milk and
milk products. If lactose intolerance is a problem, use lactase
with milk products or see your doctor for an good alternate
source of calcium.
* Keep active with weight bearing exercises (walking, bicycling,
dancing). Pulling against gravity helps keep the calcium in your
bones.
* Restrict coffee, alcohol, and salt, since all of these affect
calcium handling by the body.
* Don't smoke. Smoking is another risk factor for osteoporosis.
......................................
: :
: Excerpts from _GSSG Quarterly_ :
: ------------------------------ :
: vol. 1/no. 1 Bill Kopp, editor :
: The Gluten Sensitive Support Group :
: PO Box 95306 :
: Executive Park :
: Atlanta, GA 30347 :
:....................................:
Canola Oil is gluten-free, but because it is made from rapeseed it can
have a laxative effect on some people. Those who have problems with
it should avoid it. This advice comes from Beverlee Clearman, RD, LD,
Clinical Dietitian, who works closely with Dr. Joseph Murray in Iowa.
......................................................
: :
: Excerpts from the Midwest Gluten Intolerance Group :
: -------------------------------------------------- :
: newsletter: January 1996 Lillian Stich, editor :
: 62 12th Ave. NE :
: St. Cloud, MN 56304 :
:....................................................:
_Still Going Against the Grain_ is Phyllis Potts' sequel to her recipe
book _Going Against the Grain_, which won a publishing award. These
books feature wheat-free recipes, with many that are gluten-free and a
number of lactose-free recipes as well. The new book covers pizza
crusts, ice cream cones, noodles, bagels, and even face cream. These
books can be purchased a bookstores or by calling (800) 525-9030. The
cost is $14.95.
Bean Flour is available from Authentic Foods. It is a mixture of two
beans, garbanzo and fava. It has a mild nutty flavor in pancakes,
waffles, muffins, cookies, etc. It is used in their pancake and cake
mixes, one of which drew raves from Jax Peters Lowell, author of
_Against the Grain_. Bean flour is high in protein, and is featured
extensively in Bette Hagman's third cookbook (_The Gluten Free Gourmet
Cooks Fast and Healthy_, Henry Holt & Co., available this spring or
summer). For more information, call Authentic Foods at (800)
806-4737.
References
----------
(1) _AARDA INFOCUS_, Fall '94, pg. 3.
(2) Janet Rinehart, Houston Celiac Sprue Support Group.
(3) _Nature_ 364:15, July 1993.
Return to the Table of Contents
Recipe Page
-----6-----
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Lemon Sunshine Bread
1-1/2 cups GF flour mix** 1 cup sugar
1-1/2 tsp. baking powder 2 eggs
1/4 tsp. salt 1/2 cup milk
1 Tbsp. lemon rind, grated 3 tsp. lemon juice
1/2 cup softened butter
Glaze: 2 tsp. lemon juice, 2 Tbsp. sugar
Preheat the oven to 325 degrees F for a metal pan or 300 degrees F for
a glass pan. Lightly grease an 8" x 5" pan.
Combine the flour, baking powder, salt, and lemon rind. Set aside.
Cream the butter and sugar, until fluffy. Add eggs, one at a time.
Add the flour mixture alternately with milk, stirring just until
blended. Stir in the lemon juice. Pour the mixture into the greased
pan and bake 1 hour and 10 minutes. Cool in the pan on a wire rack
for 10 minutes. Remove from the pan.
For the glaze, put the lemon juice and sugar in a cup and mix well.
Brush the mixture on top of the bread, then let it cool on a wire
rack. The resulting bread is like a pound cake.
This recipe comes from Joan Kulka.
**********************************************************************
Cheesecake
24 GF cookies, or Snickers candy 1 cup sugar
bar slices 2 tsp. GF vanilla
4 8-ounce pkgs. cream cheese 4 eggs
Place the cookies or Snickers slices in foil muffin liners.
Mix the cream cheese, sugar, and vanilla at medium speed until well
blended. Add the eggs and mix. Pour the mixture over the cookies or
Snicker slices so that each muffin liner is about 3/4 full.
Bake at 325 degrees F for 25 minutes. Cool, chill, and then top as
desired with jam, etc.
This recipe came from one of our recent meetings.
**********************************************************************
Abracadabra Wand Cookies
1/2 cup firmly packed brown sugar 2-3/4 cups GF flour mix**
1/2 cup margarine 1/2 tsp. baking soda
1/2 cup molasses 1/2 tsp. salt
1 egg 1/2 tsp. cinnamon
In a large mixing bowl, combine the brown sugar and butter. Beat at
medium speed, scraping the bowl often, until creamy (1-2 minutes).
Add the molasses and egg. Continue beating, scraping the bowl often,
until well-mixed (1 minute). Reduce speed to low and add all the
remaining ingredients. Continue beating, scraping the bowl often,
just until mixed (1 minute). Divide the dough in half. Wrap each
half in plastic food wrap and refrigerate for 2 hours.
Heat the oven to 375 degrees F. Remove one portion of the dough from
the refrigerator. Roll the dough into 1-1/4 inch balls. Carefully
roll each ball into a 9-inch wand. Place the wands 1 inch apart on a
cookie sheet.
Bake for 8-12 minutes or until set. Cool for 1 minute, then remove
the wands from the cookie sheet. Repeat with the second half of the
dough. Cool completely. Store in airtight containers.
To decorate the wands, dip the ends in melted white chocolate and
sprinkle with edible glitters, colored sugars, decorator candies, or
crushed hard candies. Put on waxed paper for 30 minutes.
This was adapted from a recipe in the Nov. 1995 issue of
_MetroParent_, page 12.
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Sweet Potato Casserole
8-10 sweet potatoes 1 stick margarine
1 can crushed pineapple GF marshmallows
1/2 cup milk
Boil the potatoes. Whip them, adding the pineapple, milk, and
margarine. Bake, then top with marshmallows and broil until browned.
This recipe came from one of our recent meetings.
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** 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:
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Physician Advisor: Thomas Alexander, M.D.
Dietitian Advisor: Dorothy Vaughan, R.D.
President: Diane Morof
Vice President: Mary Guerriero
Past President: Kathy Davis
Secretary: Denise Parsons
Newsletter Editor: Jim Lyles (200-2214@mcimail.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).