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CENTRAL IOWA CELIAC SUPPORT GROUP April 2006 GF NEWSLETTER AND RECIPES Greetings to all our gluten free friends! It was so great to see so many of you at the pot luck on April 29th! What a feast!!! I think we are all becoming gourmet cooks! We welcome all the new members to our group, and hopefully you will make some new friends and learn some valuable information at our gatherings. Even those of us who have been in the group for many years learn new information when we get together. Thanks again to Halley Stille for providing the children’s program. They meet after lunch while the adults are meeting and make snacks and play games. I’m sure the children enjoy that time. We had several new products at this meeting. I had received several bags of GF oats donated by Chateau Cream Hill Estates in Canada and we had a drawing to give those away. I would be interested in feedback on what you thought of those oats, and what you made with them (from those who won them). If you are interested in ordering some GF oats from Cream Hill, you can call toll-free 1-866-727-3628. Their email address is
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. We also gave away several GF mixes donated by Shirley McClain – thanks, Shirley! I had also received 7 boxes of Perky’s GF cereals from Enjoy Life Foods. There were several different kinds, and three kinds that were similar to Cheerios, and they were all put out for sampling. They were quite tasty. If you are interested in these cereals you can call 1-888-473-7597 to see where they can be purchased. Thanks to Mary Lee Phalen and Shirley McClain for putting out the samples. Norma Rohn had a book called Celiac Disease, the Hidden Epidemic by Peter H. R. Green, MD and Rory Jones. The price is $22.95 for the hardbound cover. She thinks it may also come in soft cover. I would like to thank all of you who came early to help us set up the tables and chairs for the group. It is so much quicker and easier with more hands! Thank you to those who emailed me your recipes! Also thanks to Terri Schreiber for typing the rest of the recipes that are not emailed. There were a number of food items that were at the meeting that I did not get recipes for. I would appreciate it if the person who made the crunchy but delicate cookies (crunchy outside but soft inside) would give me the recipe so we can share it. Just a reminder to have all of you bring a copy of the recipe you make and put it with the food item so people know what the ingredients are. This helps those who have other allergies. It would help if you would also bring a copy for the recipe basket at the registration table. FUTURE MEETINGS Our next meeting will be July 22 at Meredith Drive Reformed Church at 11:30 am. Please mark your calendars now. We love to have a good turnout! The meat entrées will be barbecued ribs and meatloaf. We are going to have samples of Skinny’s Pizza that are being donated by the owner, Ken MacGregor. I would appreciate it if someone would volunteer to bake the 6-inch pizzas at the church before the meeting. We will have the cooking trays to be used. You would have to come about 11:00 to prepare. The pizzas are small and won’t take long. Please call me if you are interested in doing this. We will also have a guest from Hy-Vee who has been very interested in getting products into the Hy-Vee store that are gluten free. Her name is Jodi Schweigert, and I’m sure she would be interested in getting feedback from our group, and suggestions on products we would like to see carried by Hy-Vee, so please come with ideas. Just a reminder that the Annual State Celiac Conference will be in Cedar Rapids this year on September 23rd. You will receive a registration letter later. Bone densities will be offered for $10.00 during the day for those interested. The National CSA/USA Conference will be held in Green Bay, WI Oct. 6, 7, and 8 at the Regency Suites. Mary Greeley Hospital in Ames is offering a blood test for Celiac disease and you do not need a doctor’s order. The charge is $20.00. If you have questions about the blood test please call Mary Greeley Lab at 515-239-6916 and ask for Jill Roof. Remember that if you have not been diagnosed with CD you should be on a gluten containing diet for 3-4 weeks prior to the test or it will not be accurate. If you have CD you can get the test to confirm that you are remaining GF, and you are not receiving inadvertent gluten. OTHER NEWS ITEMS The new labeling law has been in effect for 5 months now. There is an allergy statement on the products, but it does not preclude us from reading the ingredient labels. Watch for malt and barley! The FDA has been requested by a company to exempt them from mentioning SPELT on their allergen statement. SPELT is WHEAT!!! The FDA has not made a ruling at this point. Please pay attention to labels! Those interested in getting a GF Food Guide may do so by calling Jackie Seaton in Iowa City at 319-353-6997. She has the large size book. The purse size books can be purchased from Betty Bast at 319-352-4740. You can also get a listing of all the GF items at Hy-Vee by going into their website. I typed in Hy-Vee gluten free list through Yahoo and the list came up. If you don’t have a computer you can call Missy Petty at the corporate office and they will mail you a list. Did you all see our star family, the Amadeos, on the Channel 13 news last month? They did a great job raising awareness of CD. Toast-It Bags are available for use in non-designated toasters. They are great when traveling! They can be washed and reused up to 10 times. Some people have tried them and said they work very well. The bags can be ordered from Ronni Alicea RD at 908-704-7017, or
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. A set of 2 reusable bags may cost $5.00 plus S&H ($1.25). Norma Rohn brought a book to the meeting titled Celiac Disease: The Hidden Epidemic, by Peter H. R. Green, MD. and Rory Jones. You can call Barnes and Noble or Borders and see if they will order it for you if you want a copy. The ISBN -13:978-0-06-076693-1, and ISBN – 10:0-06-076693-X. The hard back is 22.95. It may also come in paper back. Norma borrowed the book from the library. Making Tracks for Celiacs is an International walk to raise awareness and funds for research programs being conducted at the University of Maryland Center for Celiac Research. To sign up for the walk call Kristi Simmerman, 319-234-2104. There will be GF hamburgers, hotdogs, chips, drinks and baked goods for sale after the walk. Registration is $15.00. There will be lots of giveaways!!! There are two summer camps for CD children. Camp Celiac is Aug. 13-18 in Rhode Island for ages 7-14. The Great Gluten Escape is June 18-23 in Texas for the same age group. PRODUCT INFORMATION Remember to visit Beyond the Grain Restaurant at 800 south 63rd in WDM. The Reuben sandwiches have quite the reputation, as well as the pizza, bread and desserts! Check it out. You’ll be glad you did! As you know, all the food that Una serves is gluten free! And her prices are very reasonable! Una also has items that are sugar free and lactose free. Texas Roadhouse has a GF menu. Chili’s has a GF menu. Carol’s Country Kitchen in Conrad (north of Marshalltown) offers GF cinnamon rolls, and GF buns for hamburgers and hot dogs! They also serve Skinney’s Pizza and other GF items. McDonald’s has taken the following items off their GF list: grilled chicken breast fillet, bacon and bacon bits. Their fruit and nut salad is OK but the sealed walnut pkg. with it contains wheat starch. Wendy’s say their Frosty is GF but they say there may be cross contamination during processing. I would like to know if anyone has had any problems with McDonald’s French Fries or Wendy’s Frosty. Please let me know. P.F. Chang’s has some GF items. Lindsay Amadeo has passed on some information about General Mills cereals. There are 3 GM cereals that are now gluten free. They are Neopets Island Berry Crunch, Cocoa Puffs and Trix. There may still be some older boxes on the shelves at the store, so make sure you read the labels. The newer products are supposed to be GF. You must remember that they are produced on equipment that also produces gluten containing cereals, so cross contamination may be possible. But all of the companies that provide us with GF products do clean their equipment after the gluten containing products are made. DERMATITIS HERPETIFORMIS We talked about this topic at the meeting and just wanted to clarify a few things. DH is an uncommon rash that develops most frequently in adults and is typically on the elbows. It can also appear on the knees, face, scalp, trunk buttocks, and occasionally even within the mouth. The predominant symptoms, besides the appearance of small pimples and blisters, are itching and burning that is rapidly relieved when the blisters rupture. DH is Celiac, and requires a gluten free diet for the rest of your life. It is found twice as frequently in males, while Celiac disease (without DH) is found twice as frequently in females. The Dermatologist will confirm DH by obtaining a skin biopsy, best if taken at the edge of the lesion, not on the affected skin. In DH, blood tests for Celiac are often falsely negative so diagnosis is tricky. Signs and symptoms of Celiac may be absent or minimal, but damage to the small bowel still exists. There rash shows a slow response to the GF diet (months to years), so people with DH don’t think the diet is the answer and they don’t stay on it. They rely on the drug treatment, which is Dapsone. This is a big mistake. Dapsone will suppress the DH, but will not cure it, and is completely ineffective on the intestinal damage. Correctly treating this disorder and preventing its complications requires the daily use of oral Dapsone (that relieves the itching within 2 days) and an ongoing, strict GF diet. Dapsone is tapered off as time on the GF diet lengthens, and eventually Dapsone should be discontinued. Have a wonderful Spring and Summer, and hope to see you all on July 22nd!!! Glutenfreely Yours, Barb Huyette 515-224-4145 RECIPES CHOCOLATE APPLESAUCE CAKE Heather Johnson (from Rebecca Reilly's Gluten Free Baking) 3/4 cup of Basic Gluten Free Mix (2c. Brown Rice Flour, 2/3c. Potato Starch, 1/3c. Tapioca Starch) 1/3 cup cornstarch 1/2 cup warm milk 1 teasp. GF Baking powder 1/2 cup light corn syrup 1 teasp. Baking soda 1/4 cup unsweetened applesauce 1/4 teasp. Xanthan gum 1 teasp. GF vanilla 1/3 cup unsweetened cocoa powder 2 egg whites Icing: 2/3 cup sugar 2 cups powdered sugar 2 Tbsp. unsweetened cocoa powder 2-3 Tbsp. milk Preheat oven to 350 degrees. Lightly grease an 11x7 baking pan. Line it with parchment paper. Lightly grease the parchment paper. Mix together the GF mix, cornstarch, baking powder, baking soda, and xanthan gum. Sift the cocoa powder into the bowl. Whisk until dry ingredients are well blended. Using an electric mixer, beat egg whites until foamy. Add the sugar slowly. Pour in warm milk, corn syrup, applesauce and vanilla. Whisk the dry ingredients into the wet ingredients. Pour the batter into the prepared pan. Bake for 25 minutes or until done. Invert onto a cooling rack. For the icing: Whisk together the powdered sugar and cocoa adding just enough milk to make an icing thin enough to spread over the cake. Frost when cake is cool. Danish Puff Pastry Deb Umland Part I: ½ C. Sweet Rice Flour ½ tsp. Xanthan Gum ¼ C. Tapioca Flour ½ C. Butter ¼ C. Cornstarch 1 Egg Yolk 2 Tlb. Potato Starch Flour 2 Tlb. Water Prepare like pie crust & divided into two parts. On long cookie sheet pat each crust into a 5” x 15” strip. Set aside. (If sticking to your hands, dust with sweet rice flour) Part II. 1C. Water ½ C. GF Flour Mix ½ C. Butter 3 Eggs 1 tsp. Almond Extract Place water & butter in a sauce pan on the stove. When the mixture comes to full rolling boil, add ½ C. flour & beat hard with a whisk until lumps are gone & mixture pulls away from the sides of the pan. Remove from stove & add eggs, one at a time, beating after each one until well blended. Now spread this on top of the crust mixture. Bake at 325 degrees for 50 to 60 minutes. Frost with powdered sugar frosting, flavored with almond extract & top with sliced almonds. (Do Not cover or it well become soggy) Cereal Cookies Deb Umland 2 C. GF Flour Mix 1 C. Nature’s Path GF Cornflakes 1 C. Sugar 1 C. GF Crispy Brown Rice 1 C. Brown Sugar 1 C. Coconut 1 tsp. Soda ¾ C. Quinoa Flakes 1 tsp. Xanthan Gum ½ C. Chopped Nuts ½ tsp. Baking Powder ½ tsp. Salt Mix together & set aside. Beat together until well blended & stir into dry ingredients 1 C. Cooking Oil 2 Eggs 1 tsp. Vanilla Pack cookie dough into a tablespoon & drop on cookie sheet. Bake 350 degrees for 10 – 12 minutes (When measuring flour slightly pack it into the cup & for the Cornflakes crush them in your hand before measuring them. You could use GF Oatmeal instead of the Quinoa Flakes) Enchiladas Velma Roberts Pkg Tortilla's "Food for Life Brown Rice" 1 1/2 lbs Ground Beef "Dahl's" 1/2 lb Graziano's Sausage 1 small green pepper chopped 1 small red onion chopped 1 jar Pace enchilada sauce 2 pkg Kraft Mexican Style shredded cheese with jalapenos Saute green pepper & onion in olive oil, set aside. Brown meat & drain, add pepper & onion. Warm tortilla's so their easier to roll. Grease 9x13 pan, Dip tortilla in enchilada sauce, lay in pan & put some meat in the middle sprinkle with cheese and roll. After all the tortilla's are rolled spread with last of enchilada sauce & sprinkle with last pkg of cheese. Bake in 350 oven till heated thru about 1/2 hr. Key Lime Pie Kay Crow Filling: 1 can (14 oz) Sweetened condensed milk 4 Egg Yokes 4 oz Key Lime Juice (either squeezed or bottled) 1 3 oz pkg cream cheese Combine all ingredients and beat well until smooth. Crust: This pie lends itself extremely well to a graham cracker crust but you can also use a conventional pie crust. I used Betty Hageman’s Featherlight recipe. You can purchase Featherlight under Authentic brand name at Campbell’s or mix it up yourself (1 part each of rice flour, tapioca flour and corn starch and 1 t potato flour for each cup of total volume)The following recipe makes 2 crusts. 2 ¼ c featherlight flour 1 T sugar 1 t xanthum Gum Whisk to combine. Then cut in ½ c shortening ¼ c of margarine and 2 T of cream cheese until crumbly. Add 1 egg, 1 T vinegar and 2 T of ice water and work into a dough. Add more water if necessary. Roll piecrust and line pan. I use one of those plastic circles with a zipper around it to roll my pie crust. It always rolls it in a perfect circle every time. I used to have such trouble with my pie crust splitting on the edges when I rolled it out, but no more. You can purchase them at Kitchen Collage on East 4th and Locust, Carol Wright catalog, and King Arthur’s catalog. Carol Wright is the cheapest. Let me know if you need more info on these. Be sure to prick your piecrust several times with a fork so it won’t bubble; then bake at 350 for about 15 minutes or until lightly browned. (You could just put your filling into a raw piecrust, but I never do. Even with pumpkin, I always bake it first. I think it keeps it from getting soggy.) Pour filling into pie and bake @ 350 for about 20 minutes. Cool and top with cool whip and garnish with thin lime slices if you like. (For my Cherry Pie, I just used 2 cans of Wilderness filling, 1 t Almond extract and 1 T minute tapioca). Hearty Multi Grain Bread Kay Crow Combine following dry ingredients: 1 c Featherlight flour ½ c Montina Blend ¼ Montina Pure 1/3 c brown sugar 2/3 c dry milk 2 t salt 1 t baking powder 1 t gelatin 3½ t xanthum gum 4-1/2 t fast acting yeast Then add about ¾ cup of any combination of the nuts and grains listed below, reserving about 2 t for sprinkling on top of the bread. Then set aside. Combine following wet ingredients: 1 egg white and 1 whole egg 1/3 c olive oil 1 can Sprite (hold back a little to see how your dough is working up but I usually end up using it all) 1 t vinegar ½ c honey Combine wet and dry and mix for about 3 minutes. Spoon into pan and smooth top with wet hand. Sprinkle the 2 t reserved nut/grain mixture on top and let rise. Bake @ 350 for 55-60 minutes covering with foil after first 10 minutes. This makes one very large loaf or two smaller ones. Reduce bake time if using smaller pans. Nut/Grain mixture: Combine any of the following in a food processor until chopped fine: (I use them all – I just process a bag of each and keep the mixture in a canister ready to measure out) When combined with a few bread crumbs and some melted butter, it also makes a nice topping for a casserole. Toasted Sesame Seeds Sun Flower Seeds Ground Almonds Flax Meal Buckwheat Groats Whole Grain Teff Ground Walnuts Pumpkin Seeds This looks like a lot of work for a loaf of bread; but to simplify things, when I find a recipe I really like, I premix all the dry ingredients (except the yeast) in a zip lock bag. Then all that is needed is to add the wet ingredients- which are just a few. I figured this out one year when we went to Florida to visit our daughter and I didn’t want to drag all the ingredients along. It worked so beautifully that now I do it all the time at home. FUDGE BROWNIES Mary Lee Phelan 4 squares Hershey's unsweetened chocolate 2/3 cups rice flour 2 cups sugar 1/2 tsp. salt 1 stick Blue Bonnet margarine 1 tsp. Tone's vanilla 2 eggs 2 cups chopped walnuts Melt chocolate & margarine in microwave a few minutes. Beat eggs, add sugar, salt, & vanilla. Add chocolate & margarine. Last add the rice flour & walnuts. Pour into a Pam sprayed 9"x 13" pan. Bake at 350 degree's for 35 to 45 min. depending how chewy you want them. Oatmeal Cookies Joan Heller 1 cup (two sticks) Margarine or butter 1 cup firmly packed brown sugar 1/2 granulated sugar 2 eggs 1 t vanilla 1 3/4 cup GF Flour (I used Carol's Rice Flour Blend) 1 t soda 1 t cinnamon 1/2 t salt 3 cups GF Oatmeal 1 cup raisins 2 t xantham gum Heat oven to 350. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls on to ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool l minute on cookie sheet; remove to wire rack. Makes about 4 dozen. Carol's Rice Flour Blend 2 2/3 cups brown rice flour 1 1/4 cups potato starch or cornstarch 3/4 cup tapioca flour (makes 4 1/2 to 5 cups) Oatmeal can be purchased from: Cream Hill Estates, Ltd, 9633 rue Clement, Montreall, QC H8R 4BA 514-363-2066 or 1-866727-3628 or info@creamhill estates.com. Sunny Broccoli Cauliflower Toss Joan Heller 2 cups cauliflower florets 2 cups cut up broccoli 1/2 cup raisins 1/4 cup sliced green onions 1/4 cup shelled sunflower seeds 3 slices bacon, crisply cooked and crumbled Dressing: 1/2 cup miracle whip, 2 T sugar, 1 T cider vinegar. In small bowl using wire whisk, blend all dressing ingredients. In large bowl, combine all other ingredients. Pour dressing over salad mixture; toss lightly to coat. Crustless Pumpkin Pie Norma Rohn 1 1/2 cups fresh or canned pumpkin 2 TBSP melted butter 3/4 cup light or dark brown sugar 1 tsp. ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground mace (can substitute 1/2 tsp ground ginger) 4 eggs separated 3/4 cup heavy cream Combine the pumpkin, butter, sugar, spices and mix well. Beat the egg yolks; then beat them into the pumpkin mixture. Beat in the cream. Mix well. Beat the egg whites until stiff and fold gently into the pumpkin mixture. Turn into a well-buttered 10 inch pie pan. Bake in a preheated oven at 350* for about 40 to 50 minutes or until pie is set and knife inserted about 1 1/2 inch from edge comes out clean. Serve warm or cool with whipped cream. Rhubarb Crisp Sharon Fry 4 cups chopped rhubarb 1/2 tsp. salt 2 T. flour (gf) 1 1/2 cup sugar Mix and put in 9 x 13 inch pan. Crumb topping: 1 cup four (gf) 1 tsp. baking powder 1 cup sugar 3 T. butter 1 egg Mix and put on rhubarb. Bake until light brown on top, about 40 minutes at 350 degrees. Pecan Tea Cookies Terri Schreiber 1/2 lb. butter, softened 1 ½ cups confectioners sugar 1 ½ tsp. vanilla 2 cups GF flour mixture ¾ tsp. xanthan gum 1 cup chopped pecans Preheat oven to 325 degrees. Cream the butter. Add ½ cup of the sugar and the vanilla, creaming well. Sift flour mixture; whip into the butter. Stir in the chopped pecans. Pinch off pieces of dough; form into 1-inch balls. Place the cookies on an ungreased baking sheet. Bake for 20 minutes or till barely browned on the bottom. Cover the bottom of a 9 X 13 inch pan with ¼ cup confectioners sugar. Place warm cookies on the sugar. Sift ¼ cup confectioners sugar on top of the cookies. When the cookies have cooled, sift additional ½ cup confectioners sugar over the cookies. Makes 48 cookies. GF Chocolate Sheet Cake Doris Binning 2 c GF Flour 2 c Sugar 1/2 t. Vanilla 1/2 c butter milk or (sour milk) 2 eggs (beaten) 1 c water 1/4 t. salt 1 1/2 t. xantham gum 1 t. baking soda 4 T. cocoa 1/2 c margarine Mix flour, sugar, salt, and X gum. Melt margarine, cocoa & water. Bring to a rapid boil. Pour over flour/sugar mixture. Mix well. Add the beaten eggs. Add Buttermilk with soda dissolved in it. Mix well & pour into a greased & floured 16 x 11 sheet pan. Bake 25 - 35 min. 350 Oven. Icing: 1 stick margarine 2 T Cocoa 6 T Milk Bring to a boil, remove from stove. Add about 1# of powdered sugar 1/2 t. vanilla 1 c nuts (optional) Lemon Salad Janice Croson 1 small box lemon pudding mix (NOT instant) 1/2 cup sugar 1/4 cup water Mix in a medium saucepan. Add 2 cups water and 2 well beaten eggs. Bring to a boil stirring constantly. Remove from heat. Add 2 small boxes lemon Jell-o. Stir until dissolved. Add 3 cups cold water. Mix in large bowl. Pour into serving bowl. Top with miniature marshmallows. Refrigerate till set.
Corn Chowder Gary Propstein INGREDIENTS: * 2 cans (16 oz) whole kernel corn, drained * 2 to 3 medium potatoes, chopped * 1 onion, chopped * 1/2 teaspoon salt * pepper to taste * 2 cups chicken broth * 2 cups whole milk or half-and-half * 1/4 cup butter or margarine preparation: Combine first 6 ingredients in slow cooker. Cover and cook on low for 7 to 9 hours. Puree in a blender or food processor, if desired, then return to pot. Stir in milk and butter; cover and cook on HIGH about 30 to 60 minutes longer. Carrot Cake – Gluten Free Karen Barnett 1 cup Gluten Free flour mix (see below) 1 cup brown rice flour ½ cup white rice flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 ½ teaspoons xanthan gum 1 teaspoon salt ½ teaspoon ground ginger 4 large eggs 1 cup packed brown sugar 1 cup granulated sugar 1/3 cup canola oil ¾ cup rice milk 1 teaspoon vanilla 3 cups shredded carrots 1 ½ cups crushed pineapple – drained 1 cup shredded coconut 1 cup chopped walnuts Combine all dry ingredients (flour to ginger) and set aside. In large mixing bowl, beat eggs, sugars, oil, milk and vanilla until smooth. Add dry ingredients and beat until smooth. Stir in carrots, pineapple, coconut and nuts. Bake at 350 degrees for 45 minutes in a greased bundt cake pan. Cream Cheese Frosting: 8 oz package cream cheese 4 cups powdered sugar 1 teaspoon vanilla Gluten Free Flour Mix: 6 cups white rice flour 2 cups potato starch flour 1 cup tapioca flour Coleslaw Sherry Clingman ½ tsp salt ¼ tsp pepper ½ tsp celery salt 4 Tb sugar 1 tsp instant minced onion 5 Tb Miracle Whip ¼ C apple cider vinegar 1 package coleslaw mix Combine all ingredients except cabbage in a small mixing bowl. Pour over cabbage in a large bowl & fold to mix. Refrigerate. Feta Pasta Salad Sherry Clingman 1 package spiral or tri colored GF pasta, Tinkyada 1 C Crumbled Feta Cheese 1 C tomato 1 C chopped cucumber ½ C Zesty Italian Dressing, HyVee (more as needed) ¼ C finely chopped red onion ½ c carrot ½ c mushrooms ¼ Hormel Turkey pepperoni Cook, Drain and Cool pasta. Toss all ingredients in a large bowl. Refrigerate at least 1 hour to blend flavors. Add or substitute vegetables as you like. GRANNY SMITH/SNICKERS BAR SALAD Leota Garwood 6 Granny Smith apples – diced 4 Snickers bars crumbled (not with almonds) 1 large can Dole tidbits, drained 1-12oz. carton Cool Whip Mix all ingredients well and refrigerate. 5 BEAN CASSEROLE no name From the Gluten Free Gourmet Cooks Comfort Foods (No other information given on this recipe.) GREEN BEAN CASSEROLE Barb Huyette 6 lbs green beans 2 cans Progresso Creamy Mushroom soup Bake at 325 for 45 min. or till hot. Top with Funyums for the last 10 min. of baking Lemon Poppy Seed Quick Bread Mix 1 package of Lemon Poppy Seed Quick Bread Mix 2 eggs ¼ cup vegetable oil ¾ cup milk Pre-heat oven to 350 degrees. Mix all ingredients. Bake 45 to 55 minutes. Let stand 10 minutes. Cool completely. May be frozen. Mix ingredients: white rice flour, poppy seeds, white sugar, tapioca starch, potato flour, baking soda, lemon flavor, xanthan gum. Chicken Salad 1 cooked chicken, boned, diced and salted ¼ c. chopped green onion ¼ c. chopped celery 2 T. chopped green pepper (optional) 1 large can chunk pineapple, drained 1 can water chestnuts, chopped 1 cup seedless grapes 1 can mandarin oranges, drained ¾ cup Hellmann’s Mayonnaise Salt to taste Combine all ingredients; chill several hours. Serves 10 to 12 Ground Turkey and Rice Dish 16 oz. frozen French cut green beans 1 c. wild rice 1 c. basmati rice 19.2 oz. Honeysuckle white ground turkey meat Seasonings to taste (gluten free light soy sauce) Cook green beans, rice and turkey separately, then combine. Season to taste. Serve immediately. If re-heating, place in baking dish, add chicken broth and top with crushed potato chips or gluten-free crackers. Namaste Chocolate Cake Frosting Shelly and Halley Stille 6 tablespoons butter, softened 2 2/3 cups powdered sugar ½ cup Hershey’s cocoa 1/3 cup milk 1 teaspoon vanilla extract
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Central Iowa Celiac Connection 
