THE SPRUE-NIK PRESS
Published by the Tri-County Celiac Sprue Support Group,
a chapter of CSA/USA, Inc. serving southeastern Michigan
Volume 6, Number 6 August/September 1997
**********************************************************************
..................................................
: What's Inside Search For :
: ------------- ---------- :
: Miscellaneous Notes . . . . . . . . . -1- :
: Help! My Two-Year-Old Has CD! . . . . -2- :
: The Kraft Foods GF List . . . . . . . -3- :
: Tips For Coping With Chronic Illness . -4- :
: Gluten-Free Vendors . . . . . . . . . -5- :
: Newsletter Roundup . . . . . . . . . . -6- :
: Recipe Page . . . . . . . . . . . . . -7- :
:................................................:
References
Disclaimer
Miscellaneous Notes:
---------1----------
Trends From Tampere: The "Seventh International Symposium on Coeliac
Disease" was held last September in Tampere, Finland. In the
September 1996 issue of _The Sprue-nik Press_, we gave you an
"eye-witness" account of the symposium, as dictated by Dr. Joseph
Murray, transcribed and edited by Ann Whelan (publisher of Gluten-Free
Living), and then "published" on the CELIAC Listserv on the internet.
At the symposium, abstracts of all the various studies and reports
were handed out in a thick publication entitled simply, "Free Paper
Abstracts". We have available an article that summarizes and in some
cases interprets some of the more important information covered in
these abstracts. It covers topics such as where celiac research is
(and isn't) happening, the prevalence of CD, possible techniques for
diagnosing CD in those who are already on a GF diet, alternative
approaches to the endomysial antibody tests, other problems associated
with CD, and thoughts about the oats question.
We decided not to include the article in a regular issue of The
Sprue-nik Press, due to its technical nature. Instead, you can obtain
a copy by clicking here.
-=-=-=-=-=-=-
GF Shopping Guides: The 1997 edition of CSA/USA's Commerical Products
Listing was published in July. This is similar to the 1996 edition,
with many product listings updated. Some of the dated items are from
1995. The cost is still $8, including postage. Write to CSA/USA,
Inc., PO Box 31700, Omaha, NE 68131-0700.
Our 1997 shopping guide will be available at the November meeting.
Members receive a copy as part of their membership fees. Anyone may
order a copy for $10, including postage. To get the new edition, wait
until mid-October and then send your check payable to TCCSSG to:
TCCSSG Shopping Guide, 34638 Beechwood, Farmington Hills, MI 48335.
-=-=-=-=-=-=-
Upcoming Celiac Events:
* Sep. 21, 1997. Westchester conference, at Phelps Memorial
Hospital auditorium, in Sleepy Hollow, New York. Contact
Sue Goldstein, 9 Salem Place, White Plains, NY 10605;
(914) 428-1389.
* Oct. 3-5, 1997: The annual CSA/USA conference, in Seattle, at
the Sea-Tac Hotel. Contact CSA/USA, PO Box 31700, Omaha, NE
68131-0700; (402) 558-0600.
* Nov. 1-2, 1997: The annual American Celiac Society conference,
in New Orleans. Contact the American Celiac Society, 58 Musano
Court, West Orange, NJ 07052; (973) 325-8837. For special
travel rates, contact Diane Schaefer at (504) 348-3099 or
(504) 454-6606.
* Dec. 6, 1997. The annual Gluten-Free Gang conference, in
Columbus, Ohio. More details will follow in a future newsletter.
-=-=-=-=-=-=-
No Longer GF: Healthy Choice Beef and Potato Soup is no longer
gluten-free. A recent product reformulation has replaced potato
starch with wheat flour, as shown on the label.[1] Be sure to cross
it off of your shopping guide.
-=-=-=-=-=-=-
GF Recipe Calendar: The Victoria Chapter of the Canadian Celiac
Association has produced a Gluten Free Recipe Calendar for 1998. The
calendar is an excellent gift for Christmas for Celiacs and also for
our friends who may occasionally (or frequently) make meals for us.
This calendar is made up of favorite recipes of the members of the
Victoria Chapter.
US celiacs may purchase the calendar by sending a check for $6 (US
Funds) to: Victoria Chapter, Canadian Celiac Association, P.O. Box
5765 Stn. B, Victoria, BC, CANADA V8N 6S8. Please allow a few weeks
for delivery. Questions can be directed to Mike Rose at (250)
472-0141.[2]
Return to the Table of Contents
Help! My Two-Year-Old Has CD!
--------------2---------------
by Vicki Lyles
This article was adapted from a letter I wrote to the mother of a
newly-diagnosed toddler, in response to a letter from her. She was
looking for gluten-free (GF) versions of some of his favorite foods,
and wanted to know what some of my favorite recipes were.
For convenience, I'll refer to Bette Hagman's books as follows:
BH-1: _The Gluten-Free Gourmet_ (New York: Henry Holt, 1990)
BH-2: _More From the Gluten-Free Gourmet_ (New York: Henry Holt,
1993)
BH-3: _The Gluten-Free Gourmet Cooks Fast and Healthy_ (New York:
Henry Holt, 1996)
Graham Crackers
---------------
Health Valley is now making rice bran graham crackers, which are
labeled "Wheat Free/Gluten Free". I don't think they are in the
stores yet, but if you have a store that sells their products (in the
health food area) you could ask them to order some. We haven't yet
tried them.
Bette Hagman's recipes in BH-2 (pg. 87) and BH-3 (pg. 99) are good,
but not exactly the same taste. They're also a pain to make, but I do
it when we need them. (They are good to take with you when you are
traveling.)
Cookies
-------
BH-1 (pg. 51) has a three-ingredient peanut butter cookie recipe that
is great in a pinch and that your family can make without special
ingredients, so long as they start with an unopened jar of peanut
butter and "non-contaminated" sugar. However, I prefer the more
traditional recipe. I have found that my old Betty Crocker recipe[3]
works well if I use 1/2 GF mix (BH-3, pg. 33) and 1/2 bean flour mix
(BH-3, pg. 32) in place of the flour, and add a 1/2 tsp. of xanthan
gum. I took these to a teen mission project and they disappeared in
no time! I might try the same flour substitution with my chocolate
chip recipe next!
The closest replacement I have found to oatmeal cookies is Bette
Hagman's Mock Oatmeal Cookies (BH-2, pg. 127). These are good but
don't keep real well. There is also a recipe in BH-3 (pg. 147) which
I haven't tried yet. When I do try it I'll use raisins instead of the
dried fruit bits that the recipe calls for.
Macaroni Dishes
---------------
Try to find either Mrs. Leepers or Pastariso brand GF macaroni and
other pasta. Both are very good.
For traditional macaroni casseroles that rely on canned soups, you'll
need to see BH-3 (pg. 62) for a creamed soup mix and recipe. I
always make the "thick" soup. It isn't quite the same as canned soup,
but it can come pretty close. I'm sure salt is part of the
difference--canned soups usually are loaded with it! Also, if you
can't find the non-instant dry milk that the recipe calls for, then
use twice as much of an instant dry milk such as Carnation. The
non-instant is a real fine powder, so it packs better and you don't
need as much.
It is easy to adapt traditional cream sauce recipes--just use about
2/3 to 3/4 of sweet rice flour in place of the regular flour called
for in the recipe. For instance, if a cream sauce recipe calls for 1
Tbsp. (3 tsp.) of flour, use 2 to 2-1/4 tsp. of sweet rice flour
instead.
Bette Hagman's Cookbooks
------------------------
I don't know what I would do without this wonderful lady, who has the
time to experiment and come up with good combinations of ingredients
in so many recipes. She's made things a lot better for all of us! Be
sure to read (and occasionally re-read) all of her books--there are
lots of good hints buried throughout in the text.
I've gone through all three books and picked out some of our favorite
recipes. For each one I've listed the page number along with the
recipe name(s) and/or my comments:
BH-1 (The Gluten-Free Gourmet)
------------------------------
29 Tapioca Bread--This is very similar to the pizza crust recipe
(pg. 163).
42 Zucchini Muffins, Spicy Carrot Muffins.
51 Peanut Butter Drops (mentioned earlier), Forgotten Dreams--can
be made with other kinds of chips, too. NOTE: Nestle's
butterscotch chips are NOT GF!
61 Jam-filled Crunchies--I always make these at Christmas time.
74 Carrot Cake Supreme--Cut the recipe in half for an 8"x8" pan,
and bake for 10 minutes less.
79-81 All cheesecakes, although orange marmalade isn't a kid's
favorite.
84 Pecan Brownie Cupcakes.
89-100 I haven't tried these pie recipes. I usually use my old
recipes with a GF crust.
108 Rice-Soy Waffles.
146 Hillbilly Soup--A toddler is probably 4-5 years away from
liking this.
163 Yeast-Rising Thick Pizza Crust--Bake the pizza crust by itself
for 10 minutes, then add the toppings and finish baking.
176 Mayonnaise Chicken Casserole--I make it without mushrooms and
with GF poultry seasoning.
191 Fruit-Filled Meringues with Strawberries.
196 Berry Cobbler--I make my old recipes, but I use 1/2 a recipe
of this for the biscuit part.
198 Lime (or Lemon) Sponge.
211 Seasoned Bread--You can't buy stuffing mix anymore, so make
your own stuffing bread for the holidays with 1) GF chicken
broth instead of water, 2) the herbs/flavorings listed in
the recipe, and 3) 1/2 cup of soy flour in place of 1/2 cup
of rice flour in the recipe.
212 Cherry Cheese Pie.
I didn't mention many breads or cakes from BH-1, because they've been
very much improved upon since it was published in 1990.
BH-2 (More From the Gluten-Free Gourmet)
----------------------------------------
40 Butter-Basted Brown and White Bread--I use 1 cup each of brown
and white rice flour. This is the bread used for communion
at our Presbyterian church.
64 Mock Oatmeal Bread.
75 Crumpets.
79 Cranberry Nut Bread.
80 English Tea Scones--You may want to cut the sugar back some.
83 Fruit and Fiber Muffins.
87 Mock Graham Crackers.
105 Gingerbread.
106 Scandinavian Spice Cake.
111 Double Dutch Treat.
126 Paradise Drops--You can substitute different nuts and chips to
suit your taste.
146 Donna Jo's Dream Pastry--There is also a time-saving mix in
BH-3 (pg. 58).
170 Pam's Pavlova.
194 Beef or Pork Sate.
237 Princess Potatoes.
245 Corn Souffle.
266 Jeanne's Incredible Turkey Casserole.
268 Sausage and Cheese Strata.
269 Chicken Á La King.
333 Buttermilk Pancake Mix (also in BH-3, pg. 57).
335 Creamed Soup Base (also in BH-3, pg. 62).
BH-3 (The Gluten-Free Gourmet Cooks Fast and Healthy)
-----------------------------------------------------
53 Basic Cake Mix--We like the Featherlight Yellow Cake and Spice
Cake variation on the next page. We haven't tried the
others yet.
57 Pancake and Waffle Mix--I omit the buttermilk powder, and then
make the recipes using 1-1/8 cups of the mix instead of the
1-1/3 cups called for. Use buttermilk or milk soured with
lemon juice (1 tsp. per cup of milk) instead of water.
58 Dream Pastry Mix--I usually just get a double crust when I
make it, but it is nice and flaky. Sometimes I just pat
the bottom crust in the pan without rolling it, and use a
cookie cutter to cut shapes that I overlap on top of the
filling for the top crust.
62 Creamed Soup Base (mentioned earlier).
70 New Formula Yeast Bread.
75 Fat-Free French Bread--Plan on tearing pieces off instead of
slicing it.
87 Sesame Bean Bread.
94 Heavenly Honey Sourdough.
95 Salem Crumpets.
97 Applesauce Bread.
113 Featherlight Yellow Cake--This is a single-cake version of the
mix on pg. 53. I use regular (not non-dairy) sour cream
and 1 cup of GF mix. This makes wonderful cupcakes!
(Makes one dozen--bake 18-22 minutes.) GF cakes are
better, the smaller they are. I recommend making cupcakes
or a layer cake instead of a 9"x13" cake. You can use the
variations listed on pg. 53 for this recipe also.
117 Yogurt Chocolate Cake.
130 Mocha Cheesecake--I would weigh 250 pounds if I made dessert
every night. I haven't done much with the cookies, pies,
and desserts here. (I have to keep making my favorites and
not always just try new things!)
230 Spinach Quiche--I make it with real bacon and eggs, plus all
cheddar cheese. (Swiss cheese is not a favorite at our
house.)
240 Hot Pockets Ham and Cheese (no relish).
253 Fresh Vegetable Pizza.
Other Recipes
-------------
I'll also highlight a few of my children's favorite recipes from other
sources:
Breadsticks--This recipe is in Carol Fenster's new book, Special
Diet Solutions, on pg. 28. Either brown rice flour or bean
flour can be used; we've only tried it with Authentic Foods'
bean flour. The kids really like them! (This new cookbook is
discussed in more detail elsewhere in this newsletter.)
Rice Pudding--Most rice pudding recipes are GF if you use GF
flavorings.
Orange Sour Cream Loaf--See the Recipe Page in this newsletter.
Rolled Sugar Cookies--This recipe was in the October 1996 issue of
_The Sprue-nik Press_.
Brownies--Take your favorite recipe and substitute GF flour mix for
the flour. Add 1 tsp. of xanthan gum to the dry ingredients.
Main Dishes
-----------
For main dishes, I think the best thing is to try and convert the
dishes you are familiar with to be GF, and to try new things
occasionally, just as you would if you found a new recipe that sounded
good.
A toddler may decide one day that he doesn't like casseroles, because
the food is all mixed together. That doesn't mean you never make them
(how will he ever learn to like them if he never sees them?), you just
make sure the other foods for that meal are single items--corn,
carrots, or green beans instead of mixed vegetables, for example. If
your child doesn't like "things" in muffins, then don't use fruit you
can see (such as raisins, cranberries, or apples). Instead you can
chop the nuts real fine and sneak in nutritious items such as
applesauce, canned pumpkin, or bananas. And try to get your child to
eat one bite of the awful-looking food which he is sure will poison
him. (We have a one-bite rule at our house.)
I've learned that my kids are not fond of orange or lemon as an added
flavor. As the main flavor they like it (such as in lemon pudding
cake); but if I try a cranberry-orange or blueberry-lemon recipe they
hate it. So, I substitute vanilla instead of orange or lemon flavor,
and they usually like it just fine.
It takes time for children to acquire an "adult palate". If you try a
new kind of recipe, such as a stir-fry, pick one with vegetables your
child is familiar with. Over time, as he learns to like them prepared
that way, you can gradually introduce more exotic things.
Bread Machines
--------------
When making GF bread, you need to use the method recommended by the
owner's manual. For example: For some bread machines, the yeast goes
in first; in others it goes in last. All ingredients, including the
water, should be at room temperature. I usually figure that cooler
eggs from the refrigerator combined with the warmer temperature of
melted butter average out.
Besides the recipes in Bette Hagman's cookbooks, you can get more GF
bread recipes from Red Star Yeast just for the asking. Call them at
1-800-4-CELIAC (1-800-423-5422). They have done some testing with
different bread machines and may be able to help you out with your
particular machine.
Bread machines really are a help, since you don't have to watch them
real closely. However, since our recipes use eggs, I'd never use a
timer to start the machine up in the middle of the night!
It can be even more time-saving, once you find a bread recipe you
like, to mix up several batches of the dry ingredients and store them
in Ziploc bags or plastic containers in the refrigerator. This saves
you time measuring out all the ingredients every few days.
Restaurants
-----------
McDonald's, Burger King, and Wendy's are possibilities, but the
selection is limited:
McDonald's--You can order a burger with cheese and/or vegetables
(tomato, lettuce, etc.) in a box. You need to tell them the
burger cannot touch a bun, because even a small amount of wheat
can cause problems. If you go to the same local restaurant
often enough, they'll learn and you won't even have to ask. You
can also order a big breakfast or a breakfast sandwich with no
bread.
Their french fries and hash browns should also be GF. According
to the policy of the national company, these are supposed to be
cooked in a separate fryer from all the other deep-fried foods.
If the local restaurant follows this policy there would be no
cross-contamination so the fries and hash browns would be safe
for celiacs.
These items are also GF at McDonald's:
shakes, except for chocolate milk, juice
garden salad bacon
soft drinks and Hi-C sausage
ice cream sundaes eggs
Burger King--You can order burgers with cheese (and lettuce/tomato,
if you like), just as you can at McDonald's. French fries
should be okay also, unless they are testing their new "stealth"
fries at your restaurant. Once again, you'll need to ask about
that and also check and make sure the fries are cooked in a
dedicated fryer. Their soft drinks and milk are also GF. I'm
not sure about their shakes; Burger King is not as helpful at
their headquarters.
Wendy's--You can also order burgers with cheese, lettuce, and
tomato, without the bun. Their french fries are safe if they
are made in a dedicated fryer; you'll need to check this.
The salad bar is another option. Watch for spilled, unsafe
items like croutons. Also, don't use the dressings they have
sitting out; instead you should ask for the carryout ranch
dressing (which is made by Hidden Valley and should be safe for
celiacs). You'll need to ask about things like cottage cheese
and taco chips to be sure the ingredients are okay, since the
suppliers for these items can vary from one local Wendy's to
another.
According to Wendy's web page these
items are also GF:
grilled chicken fillet (without the bun)
baked potato (with all toppings) grilled chicken salad
Frostie chili
taco salad soft drinks, milk
The days of buying cookies at the mall are gone forever. But you can
either take your own and buy a drink, or get a fruit cup at one of the
"food mall" deli-type places for a treat.
We don't eat out at Italian restaurants; the menu is too limited for
celiacs.
What your child will have to learn is that he can have whatever kind
of food he wants at home, but when you eat out, he'll get plain
food--the real basics. My celiac kids have two standard orders:
1) meat patty with cheese, baked potato (or sometimes REAL mashed
potatoes without gravy), and a fruit or vegetable; or 2) an omelet or
fried/scrambled eggs with hash browns and bacon. You need to always
tell the waitress NO bread can touch the food and NO pickles (they
usually garnish a burger plate with them). Some restaurants will
substitute a bowl of applesauce in place of the bread--it never hurts
to ask. At most sit-down restaurants the fries are NOT safe; onion
rings and breaded fish are usually cooked in the same oil. And never
order a hot dog unless you are sure they don't come already
prepackaged in the bun--we learned that one the hard way! You'll
develop an eagle's eye in looking for signs that buns were pulled off
of the meat because the kitchen staff forgot.
The Kraft Foods GF List
-----------3-----------
from Bill Elkus, Los Angeles
[This information comes from the CELIAC e-mail list on the internet.
It was posted on July 15, 1997. To obtain a copy, go to
http://maelstrom.stjohns.edu/archives/celiac.html and click on "July
1997, week 3."]
Here is the new list of Kraft products that do not contain sources of
gluten. Special thanks to rharris2@mail.tds.net for providing us
with this copy.--Bill Elkus, Los Angeles
Kool-Aid:
Unsweetened Soft Drink Mix (All flavors)
Sugar Sweetened Soft Drink Mix (All flavors)
Sugar Free Low Calorie Soft Drink Mix (All flavors)
Bursts Ready-to-Drink Soft Drinks (All flavors)
Capri Sun All Natural Juice Drink (All flavors)
Crystal Light Low Calorie Soft Drink Mix (All flavors)
Mr. Freeze Freezer Bars (Assorted Flavors, Tropical Flavors)
JELL-O Brand Gelatin Desserts--Dry Gelatin Mixes:
Sugar Sweetened Gelatin (All flavors)
Sugar Free Gelatin (All flavors)
JELL-O Brand Gelatin Snacks--Ready-to-eat Gelatin:
Sugar Sweetened Gelatin Snacks (All Flavors)
Sugar Free Gelatin (All flavors)
Minute Tapioca
Cool Whip:
Whipped Topping
Lite Whipped Topping
Free Whipped Toppling
Extra Creamy Whipped Topping
Dream Whip Whipped Topping Mix
Minute Brand Instant:
Enriched Long Grain White Rice
Enriched Premium Long Grain White Rice
Precooked Boiled Long Grain White Rice
Calumet Baking Powder
Sure Jell:
Ever Fruit Protector
Fruit Pectin
For Lower Sugar Recipes
Certo Liquid Fruit Pectin
MCP Fruit Pectin
Ground Coffee for All Coffee Makers:
Maxwell House Coffee
Yuban Coffee
Gevalia Coffee
Sanka Naturally Decaffeinated Coffee
Instant Coffees:
Maxwell House
Sanka
Maxim
Yuban
Kraft Natural Cheddar Cheese (Brick Type):
Extra Sharp
Sharp
Medium
Mild
Tips for Coping With Chronic Illness
-----------------4------------------
by Erica Dutton, RN, MS, CS
Erica Dutton is Director of Wellspring Counseling, (313) 677-3056.
She gave a talk in July to a group dealing with chronic illness. She
dealt with fibromyoplasia herself for years, so much of her advice
comes from first-hand experience. Our thanks go to Ron De Cicco for
obtaining this information.
* Developing a strong support system is crucial for thriving with a
chronic illness. Seek out people who bring sunshine into your
life.
* Seek out positive people. Eliminate whiners, complainers, nay
sayers, victims in life. They emit toxic energy.
* Drink 8-10 glasses of water a day, unless your physician says
otherwise. That's water, not pop, soda, coffee, tea, etc. These
all have diuretics in them and drain water out of your body.
* Chronic illness can be isolating and lonely at times. Try to
spend time with people regularly. Call a friend. Invite someone
over to visit. Go to church or a support group or both. Go to a
bookstore. Strike up a conversation with someone reading books
you're interested in.
* Don't expect your family to provide all the emotional support you
need. Find other people outside the family who can provide
support.
* Find something to enjoy every day: the sun rising, the color of
the grass (or weeds), the flowers in your yard, the birds outside
your window. There are millions of things to appreciate if you
look.
* You are not your illness. Don't let it consume you so you talk
about nothing else but how you feel. Make yourself stay in touch
with the world in some fashion.
* Sometimes when you feel bad, it helps to look and act like you
feel good. Get dressed, put a smile on your face. You'll find
that your mood improves.
* As long as you are alive, you can change and adapt and cope.
Don't give up.
Return to the Table of Contents
Gluten-Free Vendors
---------5---------
[This information comes in part from the CELIAC VENDORS reference
file, on the internet. To obtain a copy, send an e-mail message to
listserv@maelstrom.stjohns.edu containing this line (without the
quotes): "get celiac vendors". Copyright by Michael Jones, Bill
Elkus, Jim Lyles, and Lisa Lewis 1995-1997 - All rights reserved
worldwide. Updated May 25, 1997.]
The following is a list of companies in the USA and Canada that
produce several gluten-free (GF) items. Some have mail-order sales,
while others will furnish you with the name and address of a local
vendor. You may wish to contact each company and request a catalog of
their GF products. The quality will range from plain GF food to
gourmet quality. Those gourmet items may become a staple for the
entire family.
Remember to investigate each company's ability to deliver a product
free of all offending grains.
United States
-------------
Alpineaire Foods
PO Box 926
Nevada City, CA 95959
(916) 272-1971
Anglo-Dietetics, Ltd.
PO Box 333
Wilton, CT 06897
(203) 762-2504
Arrowhead Mills
PO Box 2059
Hereford, TX 79045
(800) 749 0730
Authentic Foods
1850 W. 169th St., Suite B
Gardena, CA 90247
(310) 366-7612
(800) 806-4737
(800) 806-4737
e-mail
web page
The Bean Bag Mail Order Co.
818 Jefferson St.
Oakland, CA 94607
(510) 839-8988
Bickford Flavors
19007 St. Clair Ave.
Cleveland, OH 44117
(216) 531-6006
Bob Red Mill Natural Foods
5209 S.E. International Way
Milwaukie, OR 97222
(503) 654-3215
CEMAC Foods
1821 E. Sedgley Ave.
Philadelphia, PA 19124
(800) 724-0179
(215) 288-7440
Cybros, Inc.
PO Box 851
Waukesha, WI 53187
(800) 876-2253
DeBoles Nutritional Foods, Inc.
215 Hillside Ave.
Williston Park, NY 11596-1718
(516) 742-1252
Dietary Specialties
PO Box 227
Rochester, NY 14601
(800) 544-0099
web page
Ener-G Foods, Inc.
PO Box 84487
Seattle, WA 98124-5787
(800) 331-5222
web page
Foods By George
636 Kindermack Rd.
River Edge, NJ 07661
(201)634-1455
Food-For-Life Baking Co.
2991 E. Doherty St.
Corona, CA 91719
(800)797-5090
Freeda Vitamins
36 E. 41st St.
New York, NY 10017
(800) 777-3737
G! Foods
3536 17th St.
San Francisco, CA 94110
(415) 255-2139
web page
Garden Spot Distributors
438 White Oaks
New Holland, PA 17557
(800) 829-5100
G&I Kosher Bakery
76-10 Main St.
Flushing, NY 11367
(718) 261-1157
Gillian's Foods
462 Proctor Ave.
Revere MA 02151-5730
(617) 286-4095
e-mail
The Gluten-Free Baker
361 Cherrywood Dr.
Fairborn, OH 45324-4012
The Gluten-Free Cookie Jar
PO Box 52
Trevose, PA 19053
(215) 355-9403
Gluten Free Delights
PO Box 284
Cedar Falls, IA 50613
(319)266-7167
e-mail
The Gluten-Free Pantry
PO Box 840
Glastonburry, CT 06033
(203) 633-3826
(800) 291-8386
e-mail
web page
David Goodbatters'
PO Box 102
Dept. M
Bausman, PA 17504
(717) 872-0652
Hain Food Group
50 Charles Lindberg Blvd.
Oniondale, NY 11553
Health Valley
16100 Foothill Blvd.
Irwindale, CA 91706-7811
Heartymix
1231 Madison Hill Rd.
Rahway, NJ 07065
(908) 382-3010
Jowar Foods
5608 83rd
Lubbock, TX 79424
(806) 363-9070
e-mail
web page
Lang Naturals
741 Namquid Dr.
Warwick, RI 02888
(800) 728-2348
Legumes Plus
PO Box 383
Fairfield, WA 99012
Little Market Moon
715 SE 46th
Portland, OR 97215
(503) 232-8980
Lundberg Family Farms
PO Box 369
Richvale, CA 95974
Mendocino GF Products, Inc.
PO Box 277
Willits, CA 95490
(800) 297-5399
e-mail
web page
Mrs. Leeper's Pasta
12455 Kerran St, #200
Poway, CA 92064
(760) 486-1101
Miss Roben's
PO Box 1434
Frederick, MD 21702
(800) 891-0083
web page
e-mail
Natural Feast Corp.
PO Box 50158
New Bedford MA 02745
(508) 984-4230
Natural Highlights
PO Box 3526
Chico, CA 95927
(800) 313-6454
Omega Nutrition
1720 Labountry Rd.
Ferndale, WA 98248
(800) 661-3529
Old Windmill Specialty Foods
5014 16th Ave., Suite 202
Brooklyn, NY 11204
(800) 653-3791
OroWest Foods
PO Box 50301
Eugene, OR 97405
(541)484-1010
Pamela Products
364 Littlefield Ave.
So. San Francisco, CA 94080
(415) 952-4546
Patti Pastries
1211 Tree St.
Philadelphia, PA 19148
(215) 336-5004
The Really Great Food Company
PO Box 319
Malverne, NY 11565
(516) 593-5587
Red Mill Farms
290 South 5th Street
Brooklin, NY 11211
(718) 384-2150
Red Star Yeast
433 E. Michigan
Milwaukee, WI 53202
(800) 4-CELIAC
Schiffy III Catering
19 Hanover Pl., Suite 313
Hicksville, NY 11801-5103
(516) 681-0895
Shilo Farms
PO Box 97
Sulphur Springs, AK 72768
(501) 298-3297
Specialty Food Shop
(800) 737-7976
Sterk's Bakery
1402 Pine Ave., Suite 542
Niagara Falls, NY 14301
(800) 608-4501
Tad Enterprises
9356 Pleasant
Tinley Park, IL 60477
(708) 429-2101
Tamarind Tree, Ltd.
PO Box 845
Mahway, NJ 07430
web page
Vans International
Torrance, CA
(310) 320-8611
Walnut Acres
Penns Creek, PA 17862
(800) 433-3998
Watkins, Inc.
150 Liberty St.
Sinona, MN 55989
Whistling Wings Farm
427 West St.
Biddeford, ME 04005-9581
(207) 282-1146
Canada
------
David Nelson of Canada
101-193 Dumoulin St.
Winnipeg, MB R2H 0E4
(204) 237-9161
De-Ro-Ma (1983) Lte
910 Boul
Jarry Laval, QC H7W 2W6
(514) 687-2287
(800) 263-DIET
(514) 687-2289 (fax)
e-mail
web page
El Peto Products
2-41 Shoemaker St.
Kitchener, ON N2E 3G9
(519) 748-5211
Grain Process Enterprises
39 Golden Gate Ct.
Scarborough, ON M1P 3A4
(416) 291-3226
Kaybee Gluten-free Products
Box 829
Cudworth, SK S0K 1B0
(306) 256-3424 (Phone/Fax)
Kinnikinnick Foods
9857 - 76 Ave
Edmonton, AB T6E 1K6
(403) 433-4023
(800) 891 0083
e-mail
web page
Maxson's Mixes
2611 Watson Road
Navan, ON K4B 1J1
(613) 835-3988
Maxsonii@magi.com
web page
Natural Products, Inc.
143 Elman Cres.
New Market, ON L3Y 7X2
Pastariso Products
55 Ironside Cresent
Units 6&7
Scarborough, ON M1X 1N3
(416) 321-9090
Son's Milling
Unit #11
130 Dallas Rd.
Victoria, BC V8V 1A3
(604) 389-6743
Specialty Foods
(800-737-7976)
Sterk's Bakery
3866 23rd St.
Vineland, ON LOR 2CO
(905) 562-3086
Newsletter Roundup
---------6--------
Compiled by Jim Lyles
This section contains excerpts from newsletters produced by other
celiac groups.
.....................................................
: :
: Excerpts from _The WNY Celiac News_ :
: ----------------------------------- :
: June 1997 Peg Quinn, editor :
: WNY Gluten-Free Diet Support Group :
: PO Box 611 :
: East Aurora, NY 14052 :
:...................................................:
Gatorade drinks are gluten-free, according to their Consumer Affairs
Dept. (1-800-884-2867).
Progresso Soups: According to Consumer Affairs (1-800-325-7130), the
following soups are GF: Cream of Mushroom, Manhattan Clam Chowder,
Split Pea, Split Pea with Ham, Black Bean, Escarole, Chicken Broth,
and Lentil. Some of their 99% fat-free soups are also GF.
........................................................
: :
: Excerpts from _K.C. Gluten-Free Advocate_ :
: ----------------------------------------- :
: July 1997 Helen & Gary Richards, editors :
: Greater Kansas City Chapter of CSA/USA :
: 6317 Goodman Dr. :
: Merriam, KS 66202 :
:......................................................:
Wheat Starch Studied: 17 adult biopsy-proven celiacs added 4-6
portions of wheat starch products to their daily diet for up to a
year. They had never previously consumed wheat starch. A
quantifiable amount of immunoreactive gliadin (0.75 mg/100g) was found
in the wheat starch. 11 of 17 developed symptoms which resolved
within weeks of discontinuing wheat starch. Conclusion: Prolonged
use of wheat starch products by celiacs is not recommended.[4]
Note that in Europe, where wheat starch is often considered to be an
acceptable part of a "gluten-free" diet, there is a greater incidence
of intestinal lymphoma among celiacs. When traveling overseas watch
for wheat starch in products marked "gluten-free". In the US, one
product that contains wheat starch, but is considered "gluten-free",
is Pace picante sauce.
-=-=- -=-=-
Reducing Diabetes Risk? Brown rice may be a better choice for celiacs
than white rice. Eating a lot of white bread, white rice, and
potatoes, as part of a diet low in cereal fiber, may set the stage for
diabetes. This information comes from researchers at Harvard School
of Public Health in Boston. Foods with a high glycemic load (most
likely to raise blood sugar levels) include white bread, mashed
potatoes, french fries, and low-fiber cold cereals. Women who ate the
least cereal fiber and the highest glycemic load were 2.5 times more
likely to develop Type II (non-insulin dependent) diabetes than women
eating the most cereal fiber and the lowest glycemic load.
Conclusion: Eating grains in their least-processed form may offer
protection from diabetes, especially for those with a family
history.[5]
..........................................................
: :
: Excerpts from _Gluten-Free Friends_ :
: ----------------------------------- :
: Spring 1997 (Vol. 3, No. 1) R. Jean Powell, editor :
: Fall 1997 (Vol. 3, No. 3) Montana Celiac Society :
: 1019 So. Bozeman Ave. #3 :
: Bozeman, MT 59715 :
:........................................................:
Update on Montina: Montina, also known as Indian Rice Grass, is a new
edible grain being investigated at Montana State University. It is a
small seed, about the size of a caraway or cumin seed. When milled
into flour it produces richly colored brown pastries and breads whose
taste and texture are similar to pumpernickel rye. Montina has been
determined to be gluten-free (GF) by Medical Innovations Ltd., a
laboratory in Australia. Like other GF flours, it will need binding
gums to help hold it together.
Montina is a perennial which doesn't require yearly tilling and may be
grazed after harvest, making it an environmentally-friendly grain.
Current research at the labs includes devising biological methods (in
place of chemicals) in managing the plants. For instance, a fungus is
being developed to control Montana's favorite outlaw weeds: Leafy
Spurge and Knapweed.
We look forward to a wonderful addition to our somewhat limited flour
possibilities. If you would like information about obtaining or
growing Montina, contact Arden Bruce at the Bruce Seed Farm in
Townsend, Montana. The phone number is (406) 266-3103.
Return to the Table of Contents
References
----------
[1] Ed Tice, "Healthy Choice Beef and Potato Soup NOT GF", posted on
the CELIAC E-mail list on July 25, 1997. To obtain a copy, go to
http://maelstrom.stjohns.edu/archives/celiac.html and click on
"July 1997, week 4."
[2] Mike Jones, "Calendar with GF Recipes from the Victoria Chapter",
posted on the CELIAC E-mail list on August 17, 1997. To obtain a
copy, go to http://maelstrom.stjohns.edu/archives/celiac.html
and click on "August 1997, week 3."
[3] _Betty Crocker's Cookbook_ (New York: Golden Press, 1974), pg.
145.
[4] LJ Chartrand, PM Russo, AG Duhaime, EG Seidman, "Wheat Starch
Intolerance in Patients with Celiac Disease", _Journal of the
American Dietetic Association_, June 1997.
[5] "Choose Whole Grains to Cut Diabetes Risk?", _Environmental
Nutrition_, May 1997.
Return to the Table of Contents
Recipe Page
-----7-----
**********************************************************************
Amaretto Peach Cheesecake
1-1/2 cups crushed GF cookie crumbs, chocolate or vanilla
1/2 cup chopped almonds
3 Tbsp. margarine or butter (use more if crumbs are dry)
3 8-oz pkgs. cream cheese (lite is OK)
3/4 cup brown sugar
3 Tbsp. GF flour mix**
3 eggs
16 oz. canned peaches, drained and pureed
almond flavoring to taste
Mix the crumbs, almonds, and margarine. Press onto the bottom of a 9"
springform pan.
Beat cream cheese, flour, and sugar until well blended. Add the eggs
one at a time, mixing well after each addition. Add the peaches and
almond flavoring. Mix well. Pour the mixture over the crust.
Bake for 1 hour at 325 degrees F. The cheesecake should be slightly
soft in the center; check with a toothpick. Let the pan cool and
remove the rim. Refrigerate. Garnish with almond slices and/or peach
slices. Serves 8.
This recipe comes to us from Lynn Samuel, a member of the Midlands CSA
chapter. It appeared in their July 1997 newsletter.
**********************************************************************
Orange Sour Cream Loaf
1/2 cup butter
1 cup sugar
2 eggs
1 Tbsp. orange peel
2 cups GF flour mix**
1 tsp. GF baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp. xanthan gum
1-1/2 tsp. Clear Gel
1 cup sour cream
Beat the butter and sugar for 5-7 minutes. Beat in the eggs, one at a
time. Add in the orange peel.
Combine the remaining dry ingredients. Add them to the butter mixture
alternately with the sour cream.
Pour the batter into a greased 9x5" loaf pan. Bake at 350 degrees F
for 1 hour.
You can use 1/2 to 1 tsp. orange oil in place of the orange peel. Or
you can substitute lemon or vanilla.
This recipe comes to us from Mary Guerriero.
**********************************************************************
Quick Cherry Dessert
1 cup butter or margarine
1-1/2 cups granulated sugar
4 eggs
1 tsp. almond extract
2 cups GF flour mix**
2 tsp. baking powder
1 can (21 oz.) Thank You cherry pie filling
In a large mixing bowl, cream together the butter and sugar. Add the
eggs and beat until light and fluffy. Add the almond extract. Stir
in the flour and baking powder; mix until smooth.
Butter a 13x9" cake pan. Turn the mixture into the pan.
Spoon the pie filling into the cake in 16 equally-spaced spots.
Bake at 350 degrees F for 45-50 minutes or until golden brown. Serve
with powdered sugar or whipping cream. Makes 16 servings.
This recipe comes to us from Donna Cienciera.
**********************************************************************
** GF flour mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)
**********************************************************************
Return to the Table of Contents
Tri-County Celiac Sprue Support Group Officials:
------------------------------------------------
Physician Advisor: Thomas Alexander, M.D.
Pediatric Advisor: Robert Truding, M.D.
Dietitian Advisor: Dorothy Vaughan, R.D.
President: Mary Guerriero
Vice President: Sue Gentilia
Past President: Diane Morof
Finance Committee: Maria Montie
Secretary: Denise Parsons
Newsletter Editor: Jim Lyles
Disclaimer:
-----------
All recommendations, information, dietary suggestions, menus, shopping
guide suggestions, medical updates, miscellaneous articles, and
recipes in this newsletter are intended for the benefit of our
members, readers, and the general public. No liability is assumed by
the Tri-County Celiac Sprue Support Group or any of its members.
Information in _The Sprue-nik Press_ has been approved by our
physician and dietitian advisors. Individuals should consult with
their physicians and dietitians before following any medical or
dietary recommendations in _The Sprue-nik Press_.
Original material used in _The Sprue-nik Press_ is placed in the
public domain for the benefit of all celiacs. The information is not
copyrighted to facilitate the easy exchange of celiac information.
Feel free to reproduce any portion of this newsletter, unless it
specifically states otherwise. All we ask is that you indicate where
the information came from.
_The Sprue-nik Press_ is published by the Tri-County Celiac Sprue
Support Group (TCCSSG), a local chapter of CSA/USA located in
southeast Michigan. Members receive 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.
Return to the Table of Contents