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 7 October 1997
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..................................................
: What's Inside Search For :
: ------------- ---------- :
: Miscellaneous Notes . . . . . . . . . -1- :
: Focus on Autoimmune Diseases . . . . . -2- :
: Wheat Starch and Celiacs . . . . . . . -3- :
: Newsletter Roundup . . . . . . . . . . -4- :
: Recipe Page . . . . . . . . . . . . . -5- :
:................................................:
Disclaimer
Miscellaneous Notes:
---------1----------
Just a word of caution--please be extra careful in your own homes and
make your kitchens as gluten-free as possible (your own jelly, peanut
butter, margarine, toaster). We all run a risk of contamination when
we eat away from home, so taking precautions at home certainly
eliminates some of our "potential" risks. Again, when eating out,
please use the restaurant cards. Most restaurants are extremely
receptive when given good reason. I just can't stress this enough.
--Mary Guerriero
-=-=-=-=-=-=-
TCCSSG Founder Kathy Davis and her husband Dan have settled in at
their new home in Kentucky. They have become members of the Greater
Louisville Celiac Sprue Support Group, a relatively new CSA chapter
that has already distinguished itself with its efforts to educate, a
comprehensive newsletter, and a great support system for celiacs in
that area. We wish Dan and Kathy well, and are glad to see that they
have passed from one set of good helping hands to another.
-=-=-=-=-=-=-
_Special Diet Solutions_ is a new cookbook from Carol Fenster (author
of Wheat-Free Recipes & Menus). This is a gluten-free (GF) cookbook
with many unique features which make it particularly beneficial for
celiacs that also have other sensitivities:
* Each recipe includes instructions for omitting additional problem
ingredients--dairy, eggs, or refined sugar--if necessary.
* For Type I diabetics, each recipe includes nutrient values and
food exchanges for monitoring daily nutrient intake. Each recipe
also offers guidelines for using alternative sweeteners in place
of refined sugar.
* None of the recipes use peanuts or peanut oil, as peanut
allergies are common and often serious.
* For those needing to avoid yeast, there are several yeast-free
bread recipes, and there are substitutions for ingredients that
would normally contain yeast.
* For vegans (i.e., those who eat no animal products) most of the
recipes contain dairy-free and egg-free versions of baked goods.
* All the recipes are intended to be as free of additives as
possible.
Besides the 130 pages of recipes, there are another 30 pages of
appendices, covering topics such as baking with alternative sweetners,
dairy and egg substitutes, and wheat-free flours; substitute
thickeners; hidden sources of wheat/gluten/dairy/eggs/yeast/corn/soy;
and other topics.
The cost of the book is $18.95 including shipping. For more
information call 1-303-741-5408, fax 1-303-741-0339, or write to
Savory Palate, Inc., 8174 South Holly, Suite 404, Littleton, CO
80122-4004. For orders only, you can call toll-free 1-800-741-5418.
-=-=-=-=-=-=-
GF Macaroni & Cheese: At last, a vendor of gluten-free (GF) products
has heard the plea of celiac parents. Pastariso has a new macaroni
and cheese mix called Macariz. It is made from organic rice and
includes no additives. (That means it has a creamy color, rather than
the orange color that is found in other box mixes such as Kraft
macaroni and cheese.) We have tested it and it has the official J&BL
(Janet & Brian Lyles) seal of approval. We found it works best to
boil the macaroni for 4 minutes, instead of the 2 minutes listed on
the package.
The only real drawback is the usual one for GF specialty items: The
cost. Right now it can be purchased for $2.39 per box from the
Gluten-Free Pantry (PO Box 840, Glastonbury, CT 06033; orders
1-800-291-8386; ). If your grocery or
health food store carries Pastariso products, you may want to ask them
to start carrying this new item.
-=-=-=-=-=-=-
University of Maryland Study: More funds are needed for the CD
Prevalence study being initiated at the University of Maryland.
Please send in your contribution to this effort, or a pledge for a
certain amount per year, up to three years. (Refer to the
May 1997 issue of The Sprue-nik Press.) Make your check payable to
"UM Foundation--Center for Celiac Research", and mail it to: The
Center for Celiac Research, Attn.: Pam King, University of Maryland
School of Medicine, 700 W. Lombard St., Baltimore, MD 21201.
-=-=-=-=-=-=-
9th Annual Celiac Workshop for Children and Adults will take place on
December 6, 1997, at Children's Hospital in Columbus, Ohio. The
program begins at 8 am, and ends with a potluck lunch at 1 pm. The
cost is $12 per person for early registration, $15 otherwise.
Children under 12 attend free. Call (614) 722-4949 for a registration
brochure. [We've gone to the last two, and will be going again this
year. It is fairly close, very inexpensive, and provides a wealth of
material and product samples over the course of a single day. File
this one under the category, "Extremely Good Values"--ed.]
Return to the Table of Contents
Wanted: A National Focus on Autoimmune Diseases
-----------------------2------------------------
by Virginia Ladd, Radiology Technologist
summarized by Tom Sullivan
The guest speaker at the September 1997 TCCSSG General Meeting was
Mrs. Virginia Ladd, President & Executive Director of the American
Autoimmune-Related Diseases Association (AARDA). She was very active
in Lupus associations prior to starting AARDA, and in 1985 she founded
the Chronic Illness Awareness Coalition of Michigan.
The description of what constitutes an autoimmune-related disease is
still under discussion. While purists and everyone else will agree on
30 or so diseases, differences of opinion occur on the next 50. For
example, purists will not agree that a disease which has an outside
trigger is autoimmune-related. They say that only those that are self
triggered can be considered. But purists not withstanding, the
numbers of autoimmune-related diseases are growing.
As an example, Mrs. Ladd cited two that have been reported on in just
the last year. Where psychiatric diseases were not previously thought
to be connected with autoimmunity, autism is now being investigated
for a possible link. And Denise Dador on WXYZ-TV, Channel 7s Healthy
Living, has reported on a possible connection in children between
strep and compulsive behavior. While both of these findings are
preliminary, they do indicate the need for basic research in
autoimmunity itself.
There is known to be a familial aspect to autoimmune-related diseases.
Some basic research on the family correlation has been initiated by
the Office of Women's Health. However, it was also noted that, even
in the case of identical twins, who by definition have the same genes,
if one twin has Type 1 Diabetes or Lupus, there is only a 60% chance
that the other twin will also have the disease. So there is some
other factor involved than just genes.
As a further point, while Type 1 Diabetes and Lupus are both
autoimmune diseases, they are distinctly different diseases in their
own right. However, the gene loci for both diseases are,
interestingly enough, found on the same chromosome.
The current high profile of AIDS has definitely raised the awareness
about our immune system and provided good basic genetic information.
The fact that the immune system is the bodys defense system protecting
us against bacteria, viruses and foreign antigens is well established.
The fact that we have a natural immunity to what surrounds us and that
it builds up with exposure is also well known; for example, there are
more than 110 cold viruses, so were not always catching the same cold.
And likewise, we know that immunizations for things like smallpox and
the like are needed and force the body to produce antibodies to these
diseases which protect us forever.
One way to view the immune system is to compare it to a computer
application program or a game program. It makes the computer function
and function well. But one glitch in the program and the computer is
down completely. AIDS is so devastating because the glitch is that a
major component of the immune system, the T-cells, are destroyed.
This eliminates any communication in the immune system about what,
where and how to fight any invaders, and the body is then susceptible
to any and all other viruses.
But what are autoimmune-related diseases? They could also be
considered as self-immunity problems. That is, the bodys immune
system fails to recognize itself and considers itself as a foreign
invader to be destroyed. This hypothesis was considered absurd 40
years ago. In fact, a paper proposing autoimmunity as the explanation
for hypothyroidism was bluntly rejected for publication at that time.
One of the papers authors? - Dr. Noel Rose, a current member of the
AARDA advisory board.
There is apparently some autoimmunity in all of us. Why? We dont
know. It also seems to get stronger as we get older. We know what
causes autoimmune-related disease: The immune system goes out of
control. However, we dont know how or why the immune system goes
haywire.
What Mrs. Ladd and AARDA are encouraging is a national focus to seek
the underlying cause of autoimmunity. They would like to see everyone
involved with autoimmune diseases pushing together for basic research
on autoimmunity. Because all the coalitions concerned with HIV and
breast cancer united, substantial basic research is being done at many
institutes and centers for cancer. There is no comparable basic
research being done for autoimmunity, and wont be until all
autoimmune-related coalitions also unite.
One of the basic questions that needs answering is, what are the many
triggers of the autoimmune diseases? For example, we know that the
sun is a trigger for Lupus. Likewise, strep is a trigger for
rheumatic fever. However, antibiotics will stop the strep early and
no rheumatic fever develops.
Also, is there an autoimmune gene? Some people have a genetic
predisposition to autoimmune diseases - but never get them. Then is
there more than just a trigger? There are many basic questions to
answer.
One of the major difficulties with autoimmune diseases is getting them
diagnosed. Somebody has to think of the disease. Once thought of,
diagnosis is relatively simple. However, symptoms are all so similar
and the patient often receives a "chronic complainer" evaluation. A
history of complaints is seldom ever available until after the disease
is thought of. A familial history of autoimmune diseases is rarely
asked for when taking an initial patient history. And even if it were
asked, would patients know their familys autoimmune disease history?
Probably not. So, the sequence of events that is needed is to educate
the patients about autoimmune diseases, get the families to understand
their histories and what autoimmune disease is about, educate
physicians, and finally have the physicians correlate patient symptoms
and family history with an appropriate autoimmune diagnosis.
Current medical diagnostic practice results in expensive, multiple,
unnecessary testing and visits to specialists, which is not encouraged
in managed care systems. A multi-disciplined approach (which doesnt
exist) would, however, produce a faster and ultimately cheaper managed
care expense by providing earlier treatment and more damage
prevention. There was one center in Detroit but that has been closed.
Some effort is being made to initiate a program at Johns Hopkins
Research Center.
There are currently no good epidemiological studies to determine if
autoimmune diseases are increasing or not. One small study has been
conducted, but it is insufficient to make a case for research dollars.
So while each of our diseases (celiac, lupus, rheumatoid arthritis,
etc.) may be rare by itself, it is not rare if it is considered as
part of basic autoimmunity. As with cancer and AIDS, everybody must
work together in order to research the underlying autoimmune
questions.
AARDA is conducting its own survey at their website on the internet,
for anyone who wishes to participate. To access the survey go to
http://www.AARDA.org and click on "Take Our Survey" to complete the
questionnaire.
The question and answer period included two comprehensive queries:
"How prone is a person to more autoimmune diseases if they already
have one?" and, "How does one strengthen ones immune system?" For
the first question Mrs. Ladd stated that one is more prone to
additional autoimmune diseases if you already have one. In fact, if
there is a systemic autoimmune disease, then one could conceivably
develop another disease each decade.
As regards taking supplements to strengthen the immune system: Be
very cautious. First, do no harm. Remember, a part of the whole
system is already hyperactive. In many booster products, it is not
known if the active ingredient can cause problems. And we dont know
if an attempt to boost the immune system will trigger it out of
control. So be very careful.
Second, take control. You are your own best advocate. Challenge
yourself to live with the disease. Focus on how TO DO, not what you
cant do. Have a positive attitude. Its amazing the impact of the
placebo effect on these diseases. In the case of rheumatoid
arthritis, for example, improvement has been shown in 40% of those
taking placebos. [A placebo is a pill or liquid which a patient
takes, thinking it contains some beneficial medicine when in fact it
doesn't contain any medicine at all. Placebos are most often used in
studies to see the real difference of an experimental treatment,
because it is known that just believing a treatment is helpful
provides some beneficial results in many cases.--ed.]
And lastly, rest and pace yourself. Rest is very restorative in
autoimmune diseases. So listen to your body. When you have what can
only be described as that yucky feeling, stop. Dont fan the internal
inflammatory response. Rest. And because yucky times will happen,
dont try to do everything you can or must do on those days or at those
times when youre feeling fine. Our bodies cycle. Just make your
cycle a two week cycle - not a one day cycle. Then your ups and downs
will even out and things will get done on a less stressful basis for
you.
Return to the Table of Contents
Wheat Starch Intolerance in Patients with Celiac Disease
---------------------------3----------------------------
LJ Chartrand, RD, MSc; PA Russo, MD; AG Duhaime; EG Seitman, MD
an article from the June 1997 issue of
the _Journal of the American Dietetic Association_
summarized by Lynn Rainwater
Reprinted with permission from the September 1997 newsletter of the
San Antonio Celiac Sprue Support Group.
The following summary and comments on this research report are by Lynn
Rainwater and have been reviewed by Cathie Winmill, MS, RD. [They've
also been reviewed by Dr. Alexander and Dorothy Vaughan, the TCCSSG
physician and dietitian advisors, as is all of the material in this
newsletter. Note that this study was mentioned briefly in last
month's newsletter, but this article is more in-depth and Lynn's
comments are of great help in interpreting the study.--ed.]
The objective of the research was to evaluate the results of celiacs
eating a small amount of gliadin in wheat starch over an extended
period. Gliadin is the ethanol-soluble fraction of gluten which we
celiacs are sensitive to; for simplicity, just think: gliadin =
gluten.
Why wheat starch? You have probably never heard of wheat starch,
because it is not in general use in the United States. We define
gluten-free (GF) as zero gluten. However, in 1988 the UN Food and
Agricultural Organization (FAO) and the World Health Organization
(WHO) stated a product could be labeled GF if it contained 1 mg
gliadin or less per 100 g of product. Therefore, some European
countries permit products containing wheat starch in small amounts to
be labeled and sold as GF. In this Canadian study, imported European
products with wheat starch were used (Juvela flour and Aglutin bread
made with Juvela flour).
The study was designed as a one-year trial of the addition of wheat
starch to the diet of biopsy-proven celiacs who had never eaten wheat
starch. Although it is desirable to "double-blind" scientific
studies, in this case with some participants using products with wheat
starch and others using products without wheat starch, this was not
possible, as products with gluten and gluten-free products are so
different. Therefore both the study group and a control group of
celiacs who had previously used and apparently tolerated wheat starch
ate the same wheat-starch products. It would also have been desirable
to obtain before/after biopsies of all participants in the study, but
this was not done because the celiac patients refused to undergo
repeated biopsies.
The wheat starch products used in the study contained 0.75 mg. of
gliadin per 100 grams of product. For comparison, white bread made
with wheat flour contains 6,200 mg of gliadin per 100 grams of product
(about three slices of bread). Both the study group and the control
group were asked to consume four to six slices of bread with wheat
starch [but otherwise GF] for a year. This was equivalent to 0.75 mg.
of gliadin per day. The patients reported that even such a small
amount of wheat starch resulted in bread with taste and texture they
preferred to GF bread.
Within 2 weeks to 8 months, 11 of the 17 study patients reported
symptoms disturbing enough to alter their well-being. 4 reported
slight or occasional symptoms, and only 2 reported no symptoms.
Although the symptoms varied widely from person to person, they were
consistent for each individual. 11 had diarrhea, 9 gas, 7 abdominal
pain, 6 fatigue/irritability, and 2 bone pain/myalgia. Of the 3 with
dermatitis herpetiformis (DH), 2 developed the typical rash with
blisters one month into the study.
As the symptoms developed and became more bothersome, patients opted
to stop eating the bread with wheat starch. By 10 months the trial
was discontinued as only 2 patients still remained asymptomatic and
wished to continue. For the celiac patients, the adverse symptoms
resolved within 10 days to 3 weeks of discontinuing the wheat starch
bread. For the DH patients, the lesions resolved within 2 weeks after
they stopped eating wheat starch.
A before-and-after comparison of lab tests for the study group showed
no weight loss, no biochemical changes (hemoglobin, serum iron, or
folate levels), and no immunologic changes (antibodies).
What can we learn from this research study?
1. Lab tests do not show changes resulting from small amounts of
gluten, even though patients may be having adverse reactions. So
a biopsy remains the gold standard for verifying the status of
intestinal villi.
2. Damage may be caused by extremely small amounts of gluten eaten
over a prolonged period. The amount of gluten consumed in this
study was less than one thousandth of the amount in four slices
of regular bread.
3. As studies have shown, the long-term effects of regular ingestion
[by celiacs] of even small amounts of gluten can include a
greater risk of cancer, growth failure, osteoporosis, and (in
patients with epilepsy) cerebral calcification. We celiacs must
exert great care in avoiding all gluten.
4. The effects of eating small amounts of gluten may not be
immediate--it may take several weeks before the symptoms
surface--but the damage does take place. Therefore, we should
not assume we've successfully avoided repercussions when we don't
suffer immediately after cheating on our GF diet.
5. The researchers tested two brands of buckwheat flour and found 40
mg.of gliadin per 100 grams of flour in one, and 4 mg. of
gliadin per 100 grams of flour in the other. As buckwheat does
not contain gluten, cross-contamination during milling is
probably the reason for this finding. This explains why some
celiacs report symptoms after eating buckwheat flour.
6. Some celiacs can eat small amounts of gluten without showing
symptoms. (2 of the study patients, and all 14 of the control
patients in this study demonstrated this tolerance.) This does
not mean they would show no evidence of damage if biopsied.
7. In the Finnish study [published in the New England Journal of
Medicine] which supposedly showed no damage when oats were added
to the celiac diet, all patients in the study were consuming a GF
diet (per the FAO and WHO definition) which included wheat
starch. "None of the patients had completely normal mucosal
histology, whether consuming oats or not." [One could draw the
conclusion that abnormal mucosal histology was due to the regular
ingestion of wheat starch in the diet, and that this might mask
any effects from the oats--ed.] Under these conditions it is
reasonable to await further research with oats before adding them
to the GF diet.
8. Celiacs in the United States are becoming increasingly familiar
with Canadian mail-order vendors. As they import many European
products, we should always ask, when ordering, if the product
contains wheat starch. If it does, we should decline to buy the
product and tell the vendor why.
Return to the Table of Contents
Newsletter Roundup
---------4--------
Compiled by Jim Lyles
This section contains excerpts from newsletters produced by other
celiac groups.
.............................................
: :
: Excerpts from _CDF Newsletter_ :
: ------------------------------ :
: Summer 1997 Elaine Monarch, publisher :
: Celiac Disease Foundation :
: 13251 Ventura Blvd., Suite 1 :
: Studio City, CA 91604-1838 :
:...........................................:
Accentuate the Positive (excerpts from Elaine Monarch): Many of us
know the pain of having psychiatric treatment recommended because our
physicians thought our symptoms "were all in our heads". It was only
last week that we received a call at the CDF office from a woman who
told us she was diagnosed by a psychiatrist. The psychiatrist told
her the symptoms were not in her head and to go back to her doctor.
Having confirmation by the psychiatrist, the doctor then proceeded to
do the appropriate blood testing and biopsy and surprise!....a
diagnosed celiac. But why did it take an unnecessary visit to a
psychiatrist to get her doctor to "believe" her symptoms were true?
Cooke & Holmes, in their book _Coeliac Disease_ (Churchill
Livingstone, New York, 1984) repeatedly cite depressive illness as the
most common symptom of gluten intolerance. And in her article,
"Evaluation of Mental Status of Children with Malabsorption Syndrome
After Long-term Treatment" (_Psychiaria Polska_, 25/2 Mar/Apr 1991),
Dr. Kozlowska identified fully 71% of the children they studied as
having psychiatric disturbances.
In relationship to celiac disease/dermatitis herpetiformis, to all of
us who follow the gluten-free lifestyle, I cannot stress enough how
important it is to look at what we CAN have, more than what we cannot
have. Even those celiacs who are lactose intolerant, or diabetic, or
all three, and who additionally may have other sensitivities, there is
still so much we CAN have and CAN do. The Celiac Disease Foundation
wants you to be informed. Gather information, check your sources,
then make an informed decision, and continue to enjoy life. Take
control of your own life and don't limit yourself with boundaries that
are not there.
-=-=- -=-=-
Xanthan Gum is produced by a fermentation process using the bacterium
Xanthomonas campestris. This bacteria actually grows on plants found
in the cabbage family. During the fermentation process, the bacteria
is fed corn syrup and minerals. When completed, the mixture is
pasteurized to kill the bacteria. The gum is converted from a liquid
to a solid form by using a hydroxide substance. The gum is then
washed, dried, and milled to a fine powder.
-=-=- -=-=-
Herbal Teas: Watch out for some herbal teas that use roasted barley
malt. [It should be listed in the ingredients--ed.]
.............................................................
: :
: Excerpts from the _CSA/GC Newsletter_ :
: ------------------------------------- :
: Sep. 1997 Lois Walter, editor :
: Celiac Sprue Association of Greater Chicago :
: 124 Newton Ave. :
: Glen Ellyn, IL 60137 :
:...........................................................:
The Turkey Store label includes these products which contain only
fresh turkey breast, and are therefore gluten-free (GF): Turkey
Breast Slices, Cutlets, and Strips; Boneless Breast Tenderloins, and
Boneless Breast Roasts. Also, in these three products the natural
flavoring is a GF herb, so they are also GF: Lean Ground, Extra Lean
Ground Breast, and Lean Burger Patties. Other Turkey Store products
may be GF but the spices in them are from other suppliers and their GF
status has not yet been determined. For more information, contact
Jerome Foods, Inc., 34 N. 7th Street, Barron, WI 54812; (715)
537-3131; fax (715) 537-9685.
...............................................................
: :
: Excerpts from _Derby City Celiac_ :
: --------------------------------- :
: Fall 1997 Marge Johannemann, President :
: Greater Louisville Celiac Sprue Support Group :
: PO Box 7194 :
: Louisville, KY 40257-0194 :
:.............................................................:
Baking Healthy is a new 100% fat free oil and shortening replacement
from Smuckers. According to a representative at (888) 550-9555, this
product is gluten-free (GF). Marge Johannemann used it in a
lemon-blueberry muffin recipe, and reports that it worked great!
..........................................................
: :
: Excerpts from _Lifeline_ :
: ------------------------ :
: Summer 1997 (Vol. XV, No. 3) Leon Rottmann, editor :
: CSA/USA, Inc. :
: PO Box 31700 :
: Omaha, NE 68131-0700 :
:........................................................:
_The Practical Gluten-free Cookbook_, by Arlene Stetzer, has been
recently revised. It has 120 pages and contains 150 recipes that form
a good base for newly-diagnosed celiacs. Arlene is a celiac herself
and has done a good job of putting together a down-home, practical
cookbook particularly suited to long-term cooks who are looking for
help in switching to gluten-free cooking. The cost is $27.95. Write
to Arlene Stetzer, W23032 State Road #35, Trempealeau, WI 54661; call
(608) 534-6739; or fax (603) 534-6316; Visa & MasterCard are accepted.
.......................................................
: :
: Excerpts from the Midlands Chapter 13 Support Group :
: --------------------------------------------------- :
: newsletter: Sep. 1997 Sandra K. Allen, editor :
: Route 1 Box 707 :
: Fort Calhoun, NE 68023 :
:.....................................................:
Zucchini Can Be Used As a Milk Replacer, according to Mimi Frerichs.
The bigger the zucchini the better. Peel and place the zucchini in a
blend. Blend, adding enough water to reach the consistency of
condensed milk. Freeze it in 1 cup portions, and use it one-to-one in
recipes calling for milk. For sour milk or buttermilk replacement,
add lemon juice or vinegar to the zucchini mixture as you would for
regular milk.
.................................................................
: :
: Excerpts from the San Antonio CS Support Group :
: ---------------------------------------------- :
: newsletter: Sep. 1997 Lynn Rainwater, Secretary/Treasurer :
: 1023 Cloverbrook :
: San Antonio, TX 78245-1604 :
:...............................................................:
Unmasking the Celiac is the title of the 1997 American Celiac
Conference, Nov. 1-2, at the Airport Hilton in New Orleans. The
keynote speaker is Dr. John N. Udall, who will discuss pediatric
celiac issues. Other speakers include Dr. Alessio Fasano, Dr. Peter
Greene, dietitian Nancy Patin Falini, and Dr. Sheila Crowe.
Registration is $175 (add $25 if after Oct. 20th), and includes a
reception on Friday night and a banquet on Saturday night. Room rates
at the Airport Hilton are $99. For special travel arrangements,
contact Diane Schaefer, Joy Travel, (504) 348-3099, (504) 454-6606.
For more information on the conference, contact the American Celiac
Society, 58 Musano Court, West Orange, NJ 07052-4114, (973) 325-8837,
(973) 432-1207.
Return to the Table of Contents
Recipe Page
-----5-----
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Chocolate Cake
1 cup GF flour mix**
1/2 tsp. xanthan gum
1 cup sugar
1/2 cup cocoa powder
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3/8 cup milk (add 1-2 Tbsp. more if the batter seems to be too
thick)
1/2 cup coffee--cool, not hot
1 egg
1/4 cup oil
1 cup semisweet chocolate chips
Sift the dry ingredients into a large bowl.
Mix the wet ingredients well. Add the wet ingredients to the dry
ingredients, and stir until blended. Fold in the chocolate chips.
Grease and flour (using rice flour) a 9x13" pan. Pour cake batter
into prepared pans and bake at 350 degrees F for 25-30 minutes, until
a toothpick comes out clean. (Note: It is not a tall cake, it comes
out more like brownies, with a texture somewhere in between.)
Let the cake cool in the pan. Top it with powdered sugar or frosting.
This recipe originally came from the Summer 1997 catalogue of Penzeys,
Ltd.; and was adapted to be gluten-free by Vicki Lyles.
**********************************************************************
"Catalina" French Dressing
6 oz. tomato paste
1/2 cup water (divided)
1 cup sugar
1 tsp. GF molasses
1 cup light corn syrup
1-1/2 Tbsp. onion powder
1 tsp. paprika
1 tsp. ground mustard
1 tsp. salt
1 Tbsp. sugar
1 Tbsp. water
1/4 cup olive or corn oil
Use a clean glass quart jar with a tightly sealing lid. Put in the
tomato paste and 1/4 cup of water and shake to mix completely.
Mix 1 cup sugar and 1/4 cup of water in a 2-cup container and
microwave on high for about 1 minute, stirring every 15 seconds, until
the sugar completely dissolves and the liquid is clear. Pour the
sugar water into the quart jar. Add the corn syrup and molasses, and
shake again until the ingredients are completely mixed.
Mix the spices and 1 T of sugar together in a small container. Add 1
T of water and stir, then pour the spice mixture into the quart jar
and add the oil. Shake the jar again until completely mixed. Allow
the jar to stand in the refrigerator for 24 hours for the flavors to
blend. Store it in the refrigerator.
This recipe comes from Carolyn Randall. It appeared in _Lifeline_,
summer 1997, pg. 25.
**********************************************************************
Tomato-Beef Skillet
1 Tbsp. corn starch
2 Tbsp. vegetable oil, divided
3 Tbsp. GF soy sauce
1 clove garlic, minced
1 tsp. sugar
dash cayenne
1-1/2 lbs. boneless beef, sirloin tip, cut into 1/4-inch thick
slices
1/2 tsp. ground ginger
1 medium green pepper, sliced into thin strips
1/4 lb. fresh mushrooms, quartered
1 small onion, sliced and separated into rings
2 small tomatoes, cut into wedges
Combine the corn starch, 1 Tbsp. oil, soy sauce, garlic, sugar, and
cayenne in a medium glass bowl. Add the beef and toss to coat well.
Let it stand for several hours in the refrigerator. Drain and save
the marinade.
Heat the ginger in the remaining oil in a large skillet or wok. Add
the beef and stir-fry until brown, 5-6 minutes; then push to one side.
Add the green pepper, mushroom, and onions. Cook until slightly
tender, 2-3 minutes; then push to one side. Add tomatoes; cover and
cook 2 minutes. Pour the reserved marinade over the meat. If
necessary, add some water, cook and stir until thickened.
Makes 4 servings, and can be served with rice.
This recipe comes to us from Judy and Bruce Richardson.
**********************************************************************
Baked Apple and Carrot Casserole
6 apples, cored, peeled, and thinly sliced
2 cups cooked carrot slices
1/2 cup brown sugar
2 Tbsp. GF flour mix**
salt to taste
3/4 cup orange juice
Mix the brown sugar, flour, and salt. Place half of the apples in a
greased 2-quart baking dish and cover with half the carrots. Sprinkle
half of the brown sugar mixture over the carrots. Repeat the layers
and pour the orange juice over the top.
Bake at 350 degrees F for 45 minutes.
This recipe comes to us from Judy and Bruce Richardson.
**********************************************************************
** 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)
**********************************************************************
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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.
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