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CENTRAL IOWA CELIAC SUPPORT GROUP NOVEMBER 2005 GF NEWSLETTER AND RECIPES Greetings to all our gluten free friends! It was great to see you all at the holiday pot luck last Saturday, November 5. It was a feast with turkey, ham, mashed potatoes and gravy, and many salads and desserts. What fun!!! I hope you can use some of the recipes for the foods we tasted over the holidays to make your meals merry! It was great to see several new members of our group at the meeting. Believe it or not, we are now up to 206 members on our mailing list!!! We had a number of packaged items that were left from the state conference that we gave away to some lucky people at the luncheon in drawings. As those of you who were in attendance know, Una fell and suffered a seizure. I am sharing this information with Una’s permission. After many tests and 5 days in the hospital, she knows what happened. She had a stroke, but has no residual complications. She wants everyone to know that she is feeling well and is very glad to be home. She will continue to work toward opening the restaurant, with the help of her partner in business, Natalie. We are all anxious to experience Beyond the Grain!!! However, the delays in opening have been out of Una’s control. She tells me that she would like to open in the next 2-4 weeks. Did you all see the article in the paper about the restaurant? Kay made copies and brought them to the meeting, so if you want one, they will be at the next meeting. STATE CONFERENCE Our State Celiac Conference was held Sept. 24 at Lutheran Church of Hope. Feedback on the meeting was quite positive, and there were approximately 300 people who attended. It was a busy day and very informative. Our Kay Crow did a pizza and tortilla demonstration, did a stand-up comedy routine, and provided numerous gifts for the drawings. She made many contributions to the success of the day. We had 25 vendors from across the country involved in the conference. Some attended with many samples, and some sent things for us to prepare. Piques, Nutrition Marketplace and Hy-Vee were there as well, displaying the GF products they carry and giving samples. Una made sausage and gravy. I would like to recognize the members of our group that were so generous to contribute time and energy to bake so many items for sampling, as well as those who spent time giving out samples at the vendor tables. They include: Una Morgan, Lindsay Amadeo, Mary Lee Phelan, Velma Roberts, Donna LaChance, Roma Lewis, Beth Adams, Denny and Sharon Grimm, Kay and Wayne Crow, Michael Emerson, Shirley McClain, Inez Boyken, Jan Mackey, Deb Umland, Dianna Kruse, Terri Schreiber, Kris Morine, Jan Steenson, Shelly Stille, Jim and Barbara Moore, and Ruth Graham. Ed Mulvin took photographs of the event and gave us a CD. Steve Huyette made a collage of the prints and they were available at the registration table at the pot luck Saturday. Registration help was provided by Lindsay Amadeo and Steve Huyette. The Children’s Program was coordinated by Laura Porter, and supervised by Kathy Titus and Sherry Clingman, with help from Lisa Huyette and Halley Stille. Mary Lee Phelan arranged for the kitchen help. And Steve Huyette was the jack of all trades for the day. He was addressing power outages, last minute copies of presentations, table rearranging, and any other complication that arose. Our group is the best! I so appreciate all of you! GLUTEN FREE FOOD ISSUES The gluten free food guides were not available in time for the state conference. We had so hoped to have them there to sell. If you are interested in purchasing one you can call Jackie Seaton in Iowa City. The phone number is 319-353-6997. The books are $5.00 each. Hy-Vee put out their new GF listing recently. They have removed a number of products that had been approved for us in the past. Some of these include HV Tostadas (now contain oat fiber), HV canned nuts, and others. Please get the new list on the web site or contact Missy Petty at HV. Other food issues that have come to our attention: Cocoa-Rageous Cereal will soon say it contains wheat. Malt-O-Meal will be making some changes in the following cereals: Puffed Rice, Corn Bursts, and Cocoa Dyno-Bytes. The machinery that is used for those will also be producing wheat cereals, so they will not guarantee that the above cereals won't contain wheat. As you all know, legislation passed this year has mandated that, by August 2008, the FDA must propose a regulation for the use of “gluten free” on food labels. The regulations will not become final till 2008. I'm concerned that many of the manufacturers are going to feel that they don't want to risk liability by stating that their product is gluten free. Manufacturers get some of their ingredients from other sources and won't want to guarantee that the product has been produced on machinery that was not contaminated with wheat, barley, rye or oats. I spoke with Missy Petty at Hy-Vee this past summer. She told me that they cannot guarantee that their deli meats are GF because they come from somewhere else. She also said she couldn't guarantee the hamburger in the meat case, because it was ground on machinery that may have been contaminated. She also said processed seafood was not guaranteed, but fresh seafood was OK. We need to use our own judgment and logic in helping us determine what is safe for us to eat from a meat case. I have never felt I couldn't eat hamburger at Hy-Vee and will continue to buy it. But the bottom line is, I'm afraid we are going to see a lot more of the companies not wanting to commit to saying their product is gluten free, even though it may be perfectly safe for us! KinniKwik Bread and Bun Mix is something new. Sherry Clingman has made buns with this mix using muffin cups. She said they are “soft and delicious”! And so easy – you only have to add water! She said that makes it easy to take on a trip. Nature’s Path Corn Flakes are supposed to be really good, and stay crispy in milk. There was an article in Better Homes and Gardens Magazine recently about baking GF items. The writer said that substituting heavy cream for shortening or butter makes your bakery items more moist and they hold together better. From Deb Umland: There is a bakery in Eagan, Minnesota called the Bittersweet Bakery, 2105 Cliff Road. They prepare only GF items, and they are excellent. The Fresh and Natural Store, at 1075 West Highway 96, Shoreview MN, and the River Market at 221 North Main Street, Stillwater MN also offer GF baked goods. From Lynne Humphrey: Whole Foods Market is located on West Dodge across from the Westroads Mall in Omaha. It is in the regency area. They have a listing of every product they sell that is GF. Ask at customer service. They have a separate section that is all GF & they also have GF cookies with the other cookies, GF crackers with the reg. crackers, etc. They have frozen baked GF goodies like apple, cherry & blueberry pies, muffins,& breads. Very nice organic section also. Hope this is enough information. Thanks again or including me, I really enjoyed talking to Jim/Barbara Moore. I hope to make another new friend next time! CSA As you may have heard in the past few months, we are now an official chapter of the CSA/ USA. Again I want to thank Lindsay Amadeo for the time and energy she put into getting this accomplished. CSA was created 28 years ago BY Celiacs, FOR Celiacs, to BE the national voice of the celiac community. CSA has remained true to that goal. Today it is the largest celiac patient support organization in the Western Hemisphere. You can check on the latest info on the CSA website by going to www.csaceliacs.org. FOLLOW-UP TESTING According to the University of Chicago Celiac Disease Program (UCCDP), new celiacs should receive follow-up testing twice in the first year after their diagnosis. The first appointment should occur 3-6 months after the diagnosis, and the second should occur after 1 year on the gluten free diet. After that, a celiac should receive follow-up testing on a yearly basis. What tests are needed at follow-up appointments? Follow-up test #1: The guidelines set by the North American Society for Pediatric Gastroenterology state that tTG-IgA testing should be used for follow-up care. This test result should be negative. It doesn't matter what the numerical value of the test is as long as it is negative. That will show that the celiac is maintaining a gluten free diet. The UCCDP recommends additional testing, because the tTG can sometimes be inaccurate in people with autoimmune disorders like Type 1 diabetes and thyroid disease. In addition, the tTG can sometimes become negative before a celiac has actually experienced significant healing. For these reasons, Anti-gliadin Antibodies (AGA) are also important. There are 2 types that need to be run: AGA-IgA, and AGA-IgG. The numerical value of these tests is very important. The numbers should be as close to zero as possible, indicating a minimal antibody response to gluten. The advantage of these tests is that the blood can be drawn by any physician and sent to any laboratory. Follow-up test #2: Anti-gliadin IgA. This test should have a very low negative value. The numerical value does matter in this case, because a high negative test result indicates that the celiac is still eating gluten, voluntarily or inadvertently. A low negative value indicates that the diet is working well. According to the University of Chicago Celiac Disease Program, anyone who has Down’s Syndrome, Type 1 diabetes, Hashimoto’s thyroiditis, Turner’s syndrome, William’s syndrome, Grave’s disease or Sjogren’s disease should be screened for celiac disease on a regular basis. I would like to thank Terri Schreiber for typing the recipes for this newsletter. The recipes that are emailed to me are just copied in to the newsletter. However, I realize many of you do not have access to e-mail, so getting your written recipes at the luncheons are very important. NEXT MEETING Our next gluten free pot luck will be February 18, 2006. I look forward to seeing you all there. Please let me know if any of you have any information to share. We will put it on the agenda for the next meeting. I hope you all have a wonderful holiday! Glutenfreely Yours! Barb Huyette 515-224-4145
RECIPES GREEN BEAN SALAD Teresa Rippe Ingredients: 1 lb. green string beans 2 T. organic, unrefined oil 1 tsp. raw, organic apple cider vinegar salt & pepper to taste 3-4 scallions, finely chopped 1 tsp. dried Italian seasoning 1 clove garlic, crushed 1 sprig parsley 1. Cut the washed beans into 1-inch lengths & blanch or lightly steam. Drain & rinse with cold water & let cool. 2. Combine oil, vinegar, salt & pepper in a bowl, whisking together well, and add the chopped onion, garlic, and herbs. 3. Add the cooled beans & toss it all together gently. Leave to marinate in refrigerator for an hour. 4. Toss again before serving & garnish with parsley. STRAWBERRY CREAM COOKIES Deb Umland 1C. Butter 1 tsp. Xanthan Gum 1C. Sugar ¼ tsp. Baking Powder 1 - 3oz pkg Cream Cheese Strawberry Jam 1 Tb. Vanilla 1 Egg Yolk 2 ½ C. GF Flour Mix Have all ingredients at room temperature. Cream butter, cream cheese & sugar. Add egg yolk & vanilla. Mix in flour, xanthan gum & baking powder until blended. Chill dough over night. Roll dough into 1” round balls. Using a floured thimble press a hole in the center of each cookie. Fill with 1/8 tsp. of strawberry jam. Bake at 350 degrees for 12 - 15 mins or until cookie is slightly brown on the bottom. PEANUT BUTTER CUP TEMPTATIONS Deb Umland ½ c. Butter 1 ½ C. GF Flour Mix (I use the bean flour mix) ½ c. Peanut Butter ½ tsp. Xanthan Gum ½ c. White Sugar ¼ tsp. Soda ½ c. Brown Sugar 1/8 tsp. Baking Powder 1 Egg 1 Lg pkg Reeses Peanut Butter Cups 1 tsp. Vanilla Cream butter, peanut butter & sugars together. Beat in egg & vanilla. Mix in flour, xanthan gum, soda & baking powder. Using about 2-3 tsps. of dough, shape into ball & place in ungreased mini muffin tin. Bake for 10 - 12 mins. at 350 degrees. Remove from oven & immediately press an unwrapped P.B. Cup in the center until only the top shows. Let cool slightly before removing from the tin. Makes about 4 doz. cookies. PUMPKIN PIE BARS Deb Umland Crust: 1C. GF Flour Mix ½ C. Brown Sugar ½ C. Quinoa Flakes '/2 C. Melted Butter Mix & press into 9X13 pan. Bake at 350 degrees for 15 mins. Filling: 1 Can Pumpkin '/2 tsp. Salt 1 Can Evaporated Milk 1 tsp. Cinnamon 2 Eggs ½ tsp. Ginger 3/4 c. Sugar ¼ tsp. Cloves Put on top of crust and bake another 20 mins. It will not be set up yet when you take it out. Can use 1 ½ tsp. pumpkin pie spice for spices. Topping: ½ C. Chopped Pecans ½ C. Brown Sugar 2 Tbs. Butter Mix & sprinkle over the pumpkin layer. Bake another 20 mins or until set. LEMON LAYER CAKE Don and Terri Schreiber From Gourmet magazine (November 2005) Serves 8 For cake layers 1 cup canola oil, plus additional for greasing cake pans 2 ½ cups brown rice flour mix (recipe below) ½ tsp. salt 1 T. baking powder 1 tsp. xanthan gum 1 cup milk 1 tsp. vanilla 1 T. finely grated fresh lemon zest 2 cups granulated sugar 4 large eggs For lemon curd 2 tsp. finely grated fresh lemon zest ¼ cup fresh lemon juice ¼ cup plus 2 T. granulated sugar 3 large egg yolks ¼ tsp. xanthan gum ½ stick (¼ cup) unsalted butter, cut into tablespoon pieces ¼ tsp. lemon extract For lemon frosting 2 sticks (1 cup) unsalted butter, softened 3 ½ cups confectioners sugar ¼ cup fresh lemon juice 2 tsp finely grated fresh lemon zest ½ tsp lemon extract (optional) Make cake layers: Preheat oven to 350° F. Brush two round cake pans with canola oil. Line bottom of each pan with a round of parchment or wax paper, then oil paper. Whisk together flour mix, salt, baking powder, and xanthan gum until combined well. Stir together milk, canola oil (1 cup), vanilla, and zest in another bowl. Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined. Divide batter evenly between cake pans, smoothing tops, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 35 to 40 minutes. Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of 1 cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with second layer. Peel off paper and cool layers completely. Make curd: Whisk together zest, lemon juice, sugar, yolks, a pinch of salt, and xanthan gum in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 5 minutes. Whisk in extract. Immediately pour curd into a bowl, then cover surface with wax paper and chill until cold, about 30 minutes. Make frosting: Beat butter with an electric mixer at high speed until light and fluffy, about 1 minute. Reduce speed to low and add confectioners sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes. Frost cake: Halve each cake layer horizontally using a long serrated knife. Spread bottom half of each cake layer with half of lemon curd, then top with remaining cake layers to form two sandwiched cakes. Put 1 sandwiched cake on a cake stand or platter and spread a heaping ½ cup frosting over top, then cover with remaining sandwiched cake. Frost top and sides of cake with remaining frosting. Notes: · Cake layers can be made (but not halved) 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. · Lemon curd can be chilled up to 3 days. · Cake can be completely assembled and frosted 4 hours ahead and kept at room temperature, or 1 day ahead and chilled, loosely covered. Bring to room temperature before serving. BROWN RICE FLOUR MIX 2 cups brown rice flour 2/3 cup potato starch 1/3 cup tapioca flour Put all ingredients into a sealable airtight container and shake until combined well. TOFFEE BLONDIES Don and Terri Schreiber Adapted from recipe in Martha Stewart’s Everyday Food magazine (October 2003) Makes 16 ½ cup (1 stick) unsalted butter, melted 1 cup packed light brown sugar 2 large eggs 1 tsp. vanilla extract ¼ tsp. salt 1 ½ cups gluten free flour (I used Brown Rice Flour mix above) 1 tsp. xanthan gum 1 cup Heath toffee bits (Find these in the baking section of the supermarket) Preheat oven to 350°. Line bottom and sides of an 8-inch square baking pan with aluminum foil, with a bit of an overhang on two sides. Set aside. In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla, and salt. With mixer on low speed, add flour and xanthan gum, and beat until combined. Stir in toffee bits by hand. Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan. Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature. KRUM KAKES Michael Emerson A Krum Kake iron or Krum Kake Baker (electric) is required to make these. 4 eggs 1 ½ cups all purpose GF flour (Energy) (Rice flour, potato starch flour, tapioca flour mixture) 1 cup sugar (C & H) ½ cup butter melted (1 stick Blue Bonnet) 2 Tbsp. corn starch (Argo) ½ tsp. vanilla extract (Tones) ½ tsp. cardamom seed (Tones) Beat eggs and sugar, but do not over beat. Add cooled butter (melted), vanilla extract, and cardamom seed. Sift flour and corn starch and add to egg mixture. Makes about 60 Krum Kakes. PEANUT BUTTER COOKIES No name 1 cup peanut butter 1 cup brown sugar 1 large egg (beaten) 1 tsp. baking soda 1 cup chocolate chips Beat together: peanut butter, brown sugar, egg and baking soda. Stir in chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet—2 inches apart. Bake 1 sheet at a time at 350° for 10 minutes. Cool, then remove from sheet. Makes 2 dozen cookies. RHUBARB DESSERT No Name Preheat oven to 350°. 1 c. sifted flour (Montina flour) 5 T. confectioner’s sugar ½ cup butter Topping: 2 beaten eggs 1 ½ c. sugar ¼ c. flour (I used corn starch) ¾ tsp. salt 2 ½ or 3 cups rhubarb Blend flour, confectioners sugar and butter. Press into pan. Bake 15 minutes. Mix together topping and spoon into crust. Bake 35 minutes. PUMPKIN BARS Andrea Goes 1 cup rice flour 1 cup soy flour 1 ½ cup sugar 2 tsp. cinnamon ¼ tsp. ground cloves 2 tsp baking powder ¼ tsp. unflavored gelatin 1 cup oil 4 eggs 15 oz. can of pumpkin Raisins or walnuts to taste Combine dry ingredients. Combine wet ingredients, then mix together. Spread on 15x10x1 jelly roll pan. Bake at 350 for 30 min. or till done. PUMPKIN MOUSSE Dianna Kruse 2 small packages vanilla pudding 2 cups milk 1 can pumpkin ½ tsp pumpkin pie spice Mix together and add 1 cup cool whip. Refrigerate 1 hour or longer before serving. NAMASTE FOODS SPICE CAKE MIX (pronounced “Naa-Maa-Stay”) Dianna Kruse Carrot Cake Variation www.namastefoods.com 1-866-258-9493 CREAM CHEESE FROSTING 3 oz. cream cheese ¾ stick butter 1 1/3 cup powdered sugar 1 tsp. milk 1 tsp. vanilla STRAWBERRY PRETZEL SALAD 2 cups broken pretzels ½ cup butter 2 T. sugar Spread broken pretzels in the bottom of a 9 X 13 inch pan. Melt butter, add sugar and drizzle over pretzels. Bake at 350° for 10 minutes. Cool. 8 oz. cream cheese, softened 1 cup sugar 8 oz. Cool Whip Fold the above three ingredients together and carefully spread over pretzels. 6 oz. box strawberry Jell-O 1 ½ cups boiling water 24 oz. frozen strawberries, thawed with juice Dissolve Jell-O in boiling water. Add strawberries with juice. Mix together. Cool until slightly thickened. Pour over cream cheese. Chill in refrigerator several hours. CRANBERRY SALAD Laura Porter 1 cup sugar 1 bag cranberries 2 apples 12 large marshmallows or most of a bag of little ones (Kraft) ½ pint whipping cream (A & E) 1/3 cup pecans, chopped Place apples and cranberries into food processor and chop. Mix apple/cranberry mixture with sugar and marshmallows. Let stand 15 minutes. Whip cream until stiff. Fold in pecans. Add to mixture. Stir well. Place in 9 X 9 inch dish. Place salad in freezer. Take out 15 minutes before ready to serve. GERMAN POTATO SALAD Gary Propstein 5 lbs potatoes 1 lb. bacon—sliced 1 onion, chopped Salt and pepper 1 T. vinegar Boil potatoes with skin on. Peel skin off while hot. Slice cool potatoes. Pour hot salt water over potato slices. After a few minutes remove the potato slices from the hot water. Brown bacon and onions. Pour over potato slices (grease and all). Add salt, pepper and vinegar. CORN PUDDING Dianna Kruse 2 T. butter 3 T. sugar ½ tsp. salt 2 T. cornstarch 2 eggs 1 can cream style corn 2/3 cup milk Mix butter, sugar, salt and cornstarch. Add to beaten eggs. Add corn and milk. Pour in sprayed casserole dish. Bake at 350° for 1 hour. NUTTY SWEET POTATOES Sherry Clingman 3 C cold mashed sweet potatoes 1 C sugar 1 tsp salt 1 tsp vanilla 1/4 C softened butter or margarine 1/2 C milk 3 eggs Topping ingredients 1/2 C brown sugar 1/2 C pecans 1/4 C GF flour (I use potato) 2 T butter or margarine Mix first five ingredients together. Add eggs and part of milk, continue to add milk until mashed consistency is reached. Put in a 8x11 greased dish. Mix topping ingredients and spread on top. Bake at 350 for 45 minutes. CORN CASSEROLE Sherry Clingman 1 can cream corn 1 can regular corn, drained 1 C corn bread crumbs, approximately 1 T butter or margarine, cut into small pieces Put corn in a casserole dish. Add corn bread crumbs until desired consistency is reached. Fold in butter pieces. Bake at 350 for 30 minutes. TURKEY AND GRAVY Barb Huyette After cleaning the fresh Hy Vee turkey, I stuff both ends with onions and apples (cut in 1 inch chunks). I put 1 T. potato starch flour and shake it in a Reynolds poultry cooking bag and place the turkey in the bag. I then rub the turkey with soft butter over the exposed areas. Giblets are added to the bag as well. Cut slits in the top of the bag. Bake according to directions on cooking bag. To make the gravy, I pour all the drippings from the bag into a saucepan, bring that to a boil and add potato starch flour that has been mixed with water. I whisk the flour mixture into the broth quickly, because it can congeal if just poured in and stirred. I then add salt and garlic to the gravy as it thickens. Continue with the potato starch till you achieve the right consistency. MASHED POTATOES were provided by Una, Donna LaChance and Barbara Moore. Thanks!
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Central Iowa Celiac Connection 
