CENTRAL IOWA CELIAC CONNECTION

JANUARY 2009 GF NEWSLETTER AND RECIPES

Greetings to all our gluten free friends!

We had another great gathering at Lutheran Church of Hope, where we are provided with a wonderful large room in which to meet. The sound system and kitchen are so beneficial for our meetings. We had a wide variety of delicious gluten free foods. What a treat to taste all the different recipes made by so many incredible GF cooks!

We had a children’s program during the meeting facilitated by Kathy Titus. Sam Amadeo and Lisa Huyette assisted. If anyone is interested in volunteering to help with the children’s program please let me know. Kathy always has plans for the program, but needs another 1-2 people to assist her.

There were many new samples of new products and give-aways:

A beautiful Valentine Basket full of GF items was donated by Kay Crow.

Kristy’s Kitchen sent graham cracker mix, bread mix and blueberry muffin mix. Their products are sold at several Hy-Vees. The graham mix (which is produced to make graham crackers) was used for graham cracker crust chocolate cream pie, and the bread and muffins were also made for sampling. This company is located in Nebraska, and their products are sold at some Hy-Vees. Call to see if your Hy-Vee carries them. You can also order on their website: www.kristyskitchen.com.

Dr. Lucy’s Cookies sent many boxes of different cookies to try.

Aunt Gussie’s also sent some cookies to sample.

Taste’s Like Real Food sent pancake and waffle mixes for give-a-ways. (All of their products are <20ppm. Most people can tolerate that much gluten without it causing any symptoms or damage.) Jenny Bosking has always been very generous in giving us these samples to offer.

We need to thank Colleen Meyer for donating the coffee for our luncheon from Friedrich’s.

Also thanks to Kathy and Tim Titus for making the copies of the newsletter I send out to those who don’t have email.

New member packets have been put together by Kay Crow. These go only to new members who have been diagnosed in the last few months. If you did not get one when you checked in please see Kay after the meeting.

I want to acknowledge the steering committee that helps make the CICC functional and helps with so many things to make the luncheons a success. They are Kay Crow, Kathy Titus, Terri Schreiber, Jan Steenson, Lindsay Amadeo, Angie Wagner, Mary Lee Phelan, and Tina Scarbrough. If anyone else would be interested in participating on this committee please contact me.

I also want to acknowledge that Barbara Moore and Lynne Humphries pick up the plates, napkins, cups and plasticware for our luncheons. What a team we have!

PRODUCT INFORMATION

For those who have not heard about this, Whole Foods has pulled 3 items from their GF children’s products: Dinosaur-Shaped Chicken Bites, Chicken Corn Dogs, and Beef Corn Dogs. These products are made by Wellshire Farms, and claimed clearly on the label to be GF. However, after numerous children became ill the Chicago Tribune did an investigation and found that these items contained between 116 and 2200 ppm! The FDA and USDA would not force a recall. Now Wellshire Farms says that they have a supplier of the batter that guarantees <20ppm. Don’t get this company confused with Hillshire Farms! There has been a lot of press lately about products that are labeled GF, but they are not. So if you find that you are reacting to a product this might be the problem. Just remember that there are other reasons for not feeling well, so please continue to support the companies that have been good enough to provide us with our GF products. There was an article in the DM Register on Sunday Nov. 23 that discussed the findings of the Chicago Tribune investigation. It is on the information table if anyone wants to see it. The FDA has still not come out with the recommendation for labeling a product GF, so we are still waiting for this. Hopefully once this is done the standard they set will need to be met to label something GF. Many companies now provide products we can use even though they are not labeled GF on the product. More and more, manufacturers are telling us that if there is any gluten in the product it will be obvious in the ingredient label. Remember, if in doubt leave it out! Or call the manufacturer.

I found a box of crackers at Sam’s Club and brought them to the meeting for tasting. They are Crunchmaster Multi-Grain Crackers, and are certified gluten free. I called the company to verify this and they told me that they belong to the Gluten Free Certification Organization (GFCO). These crackers are whole grain crackers and test out at less than 10 ppm. They are produced on brand new lines that have no wheat products manufactured on them. This is amazing because you would never believe these crackers are GF! They are very flavorful and healthy, and remind me of the wheat thins I used to eat! I found out that they are also sold at Costco (where you can also buy “Mary’s Gone Crackers” GF crackers. I am going to call Hy-Vee to see if they will consider carrying the Crunchmaster crackers.

Old El Paso traditional refried beans appear to be GF. The company says that “If the ingredient label does not list wheat, barley, rye, oats or gluten containing ingredients sourced from these grains, then the product would be GF. Sources of gluten are listed on the label even if the source of gluten is part of another ingredient (such as flavoring or spice).”

Godfather’s Pizza in Ankeny is successfully providing GF pizza and beer! I’ve heard from several people that the pizza is very good! This is still in the trial phase, so we hope that with our group’s support, the company will perhaps start offering the pizza at other stores in the metro area. It is important that we support the companies that are supporting us!

Someone at the pot luck mentioned that the Godfather’s on Ashworth will make GF pizza, but I called them after the meeting and they denied offering GF pizza. So please be careful and check things out when deciding on where you will be able to eat safely.

I spoke with the Rick, manager of the Godfather’s in Ankeny on 2/5/09 and he told me that the trial phase of the GF pizza will be over in several more weeks and that it has been quite successful. I asked if that means there will be other Godfather’s in the Metro area that could be selling them and he thought that might be possible as early as April 1!!! I hope that won’t be an April fool’s joke! So call the Godfather’s nearest you as that date approaches!

Mary Jo Whipple has said that Centro can now provide GF foods. The previous manager had CD and one of the kitchen staff has CD. She said they are careful about cross-contamination.

Apparently Dietary Specialties was out of operation for a while but now are back in business.

I received a long list of GF products offered by Heinz. It was on the information table, along with many other informational items and pamphlets on new products. Heinz makes all kinds of sauces and Mexican foods, Ore-Ida potatoes, and much more. If you want your own list they will email one to you. Call 1-800-255-5750.

Walmart’s Great Value soy sauce is GF.

Remember Ezekiel Bread is NOT GF!

Has anyone heard of Cornito Pasta? It is sold at some Hy-Vees, so call to see if yours carries it. It is made from corn.

Silvia Bergman found a new product at the Hy-Vee on 74^th St., WDM. It is Kettle Cuisine GF soups. They are in the frozen section in the Health Market. She said they are delicious.

Namaste has 4 new products: Perfect Flour Blend; Biscuits, Pie Crusts and More; Chocolate Fudge Frosting Mix; and Toffee Vanilla Frosting Mix.

Sweet Fiber is an all natural zero calorie sweetener and is a CSA seal of recognition product.

Pillsbury Frosting: They state all of their frostings are GF except Coconut Pecan, which contains wheat and is labeled as such. (From Waverly Newsletter.)

Duncan Hines: Their frostings are made on shared lines with gluten foods and have a high incidence of cross contamination. They do not consider these products GF. (From Waverly Newsletter.)

Ghiradelli Chocolates: In June, 2008, the Ghiradelli Chocolate Co. started production of a new milk chocolate bar, Luxe Milk Crisp, which has an ingredient containing barley malt. As a result, the line on which our chocolate bars and squares are produced will now share a common line with barley gluten. The company takes the following measures to reduce cross contamination on their production lines: lines are cleaned between the changing from one product to the next. The first two batches of any product made are disposed of and not packaged. The chocolate chips by Ghiradelli, 60% Bittersweet, Semi-sweet and Milk Chocolate line and powder line of hot chocolates and cocoas will remain free of gluten.

The following information is from the Beth Hillson newsletter:

1. Caramel flavor and caramel color- in the US, always derived from corn and therefore safe for a gluten-free diet;

2. Modified food starch - in the US, always from corn  - exceptions are specified on the label now that the FALCPA legislation is in effect.

3. Alcohol and vinegar - all are safe with these exceptions: alcohol that is fortified and some flavored alcohol which must be checked with the manufacturer and Malt Vinegar which is derived from barley.  Otherwise, the gluten molecules are too large to pass through in the distillation process.

4. Oats –allowed if they are from uncontaminated sources, tolerated by the patient and approved by the patient’s doctor.  Some patients cannot tolerate oats even if they are gluten-free, so please check with your physician before adding them to your diet.

5. Maltodextrin is made from corn and is safe for the gluten-free diet.

Roma Lewis forwarded this email dated Dec. 12, 2008 from Cecelia’s Marketplace:

Today we received many emails regarding the recent Product Alerts concerning
Campbell's brands; Pace, Prego and Swanson. We would like to confirm that Campbell's states that, due to recent ingredient changes, no Pace and Prego products are gluten-free.
In regards to Swanson, we would like to clarify which broths should be REMOVED from your guide and which broths are gluten-free.
Contains Gluten! (REMOVE From Guide):
Swanson:

REMOVE: Lower Sodium Beef Broth (14 oz can ONLY)
REMOVE: Organic Broths (All)
REMOVE: Ready To Serve Beef Broth (14 oz can ONLY)
Gluten-Free (SAFE):
Swanson:
Natural Goodness Chicken Broth (All)
Chicken Broth (All)
Vegetable Broth (14 oz can)
Chicken Broth Roasted Garlic (new product)
We have updated our website and 'Product Alerts' to reflect the correct information. Please check our 'Product Alerts' to make sure the correct products have been removed from your guide. Please remember to always double check labels as product ingredients change. If you have specific ingredients questions about these products please contact
Campbell's 1-800-257-8443. We wish you the best. Happy Holidays!
Sincerely,
Cecelia's Marketplace
www.CeceliasMarketplace.com
"Making Gluten-Free Living Easy!"

This is Barb speaking…I called the Campbell’s company on 2/4/2009. They told me that Prego and Pace are going through complete testing for gluten and this process will be complete by the end of February. At that time perhaps they will be able to tell us how many ppm of gluten is in each product. Please call the toll free # for up to date information.

Harold Morine said he found some Wishbone dressings that were marked gluten free on the back! Don’t forget to read the labels!

OTHER INFORMATION

Dr. Bob Anderson of the Autoimmunity and Transplantation Division of Australia’s Walter and Eliza Hall Institute has led a research team that has isolated the toxic elements of gluten, paving the way for a possible vaccine that will suppress or prevent gluten toxicity. The research indicates that the toxic, autoimmune response in celiac patients exposed to wheat is triggered by just few dominant peptides in the gluten protein. This small number of offending peptides makes it exponentially easier for researchers to develop a vaccine. Nexpep is currently raising capital for a clinical trial program for a peptide-based therapeutic vaccine and intends to commence a Phase 1 clinical trial in the first half of 2009.

Steve McClellan is the person who has so generously been working on our website. The updated website - This e-mail address is being protected from spambots, you need JavaScript enabled to view it - though still in its beginning stages, has a fresh new look and makes available many of our past newsletters and recipes. It also includes a link to the old website which has a lot of additional information on celiac disease.

According to the American Celiac Disease Alliance, CD is the world’s most common genetic auto-immune disease, and is estimated to affect at least 1% of the population. That’s more than 3 million people in the US alone!

Www.celiac.nih.gov has lots of information on celiac disease. Check it out.

The following information was taken from the CSA “Lifeline” Journal: In 2004, the NIH published its consensus panel statement on celiac disease calling for better education of health care providers. Unfortunately this did not happen. According to Dr. Joseph Murray of the Mayo Clinic, “The major challenge is not in confirming the diagnosis but in identifying those individuals who may have celiac disease and selecting the appropriate tests to screen for it. Many practitioners are not familiar with the many ways in which celiac disease presents, or with the noninvasive methods available for identifying the disease.”

That is why CSA is initiating the most ambitious celiac disease physician education program ever undertaken in the US…the CSA Celiac Disease and Gluten Sensitivity Physician Education Program, or CSA-PEP. The goal of CSA-PEP is to provide over 70,000 doctors and medical students the information and tools they need to quickly and successfully diagnose and treat their patients.

Researchers have identified common genetic mutations between type 1 diabetes and celiac disease, suggesting that the two inflammatory disorders may stem from a shared underlying mechanism. The finding also suggests that the two diseases may be triggered by similar environmental factors.

The NFCA (National Foundation for Celiac Awareness) has received a $45,000 grant for physician training about CD. According to the NFCA it still takes an average of 10 years for a person with CD to be diagnosed.

Martha Hawkins sent information on a Niagara Falls trip organized by Bob & Ruth's Gluten-free Dining & Travel Club (www.BobandRuths.com). I received a mailing from Dr. Alessio Fasano that they are offering a cruise/tour to Italy and the Mediterranean in May. Bob and Ruth’s offer different venues about every 2 months.

The January issue of the American Journal of Gastroenterology is recommending that routine serologic screening for CD should be pursued in many patients with IBS (irritable bowel syndrome). There are certain criteria that should be met before the testing is recommended, but this is definitely a start!

Some people have complained about getting sick at Jason’s Deli even though they say they can provide GF food. I received this email from the sister of one of our members. This is just FYI:

“Hello, my name is Lisa Jacobsen and my Sister is Tina Scarbrough (Chole & Ashley's mom).  Tina sends me the newsletter since I live in South Florida.  I was very shocked to see how uninformed the employees at Jason's Deli were and sometimes I was shocked as to how uninformed the Upper Management was as well.  Just for disclosure sake, I recently worked for Jason's Deli here in Florida.  The Potato Salad and Avocado (guac) spread has gluten in their spices.  I was also shocked to find gluten in the Chili of all things.  There is no training for the cross contamination issue which is why the potato was probably cut with the same knife that the sandwich was.  They do not have gluten free breads, but the ice cream is "safe" if eaten out of a bowl.  I always stuck to products like the salad bar that I could make my own lunch.  And be careful of the Fruit & yogurt on the salad bar, the yogurt is fat free (which sometimes include gluten).  There is no gluten free menu online so you have to rely on the staff to know the product.  The people who came into the restaurant with gluten issues were always referred to me.  So please let your local Jason's Deli know how serious the training of the staff is so that no one else gets sick.
Sincerely,
Lisa Jacobsen”

I received this email in Nov. from Steve Bosking at TastesLikeRealFood.com., but I had already sent out the Nov. newsletter. There are still some great recipes and info so here it is:

…“If you have members who celebrate a Scandinavian holiday, we also have a new recipe for Lefse that Jenny has created.  I tried it, and I can't tell the difference from regular Lefse!  Follow these links if you would like to try them:
Find a store near you
http://www.tasteslikerealfood.com/search-stores.html
Winning Recipes (incl Turkey Stuffing)
http://www.tasteslikerealfood.com/baking-contest-winners.html     
Gluten-Free Lefse
http://www.tasteslikerealfood.com/gluten-free-lefse.html  Thanks!”
Steve Bosking, CMO
TastesLikeRealFood.com
P.O. Box 2396
Cedar Rapids, IA 52406
+1 319-365-1718
This e-mail address is being protected from spambots, you need JavaScript enabled to view it

Just a helpful and tasty bit of information: Mercy Medical Center and Iowa Methodist Medical Center offer GF pizza for patients. Mercy uses the Domata Living Flour crust and tops it in the kitchen. It is very good. Methodist uses Amy’s Pizza, which is ready made and also available for visitors.

I was recently reminded about how much confusing information there is out there on gluten free products. Not only does the internet provide contradictory info, but books on CD do the same. A new member called last week and said one book says only white vinegar is ok and another says something else. One book says the only alcohol acceptable is rum and wine. Another says no alcohol is GF. In reality, all vinegar, except malt vinegar, is ok because it is so well distilled. And the latest info on alcohol is that higher end grain alcohols (such as Kettle One Vodka, Tanqueray Gin, etc.) are ok because they are so well distilled that there is no gluten in the end product. I have heard this at meetings for the last 3 or 4 years or so. This is one of the reasons we get together here to share information on new products, which ones are no longer GF, and changes in “GF rules”. We certainly don’t claim to have all the answers. We just try to help each other through the mire!

We have compiled a LIST OF RESTAURANTS here in the metro area that we know have GF menus or that tell us they can provide GF foods. Your safe dining experience always depends on how well you discuss the GF issue with your server and chef. You must make sure that your needs are clearly stated and ask about seasonings or rubs, marinated meats, safe handling and cross-contamination. This is the list we compiled:

Outback, Bravo, Biaggi’s, The Club Car, Shane’s Rib Shack, Bonefish Grill, Godfather’s Pizza in Ankeny, Centro, P.F. Chang’s, Christopher’s, MiMi’s Café (this is new, on Mills Civic Pkwy by Jordan Creek), Hu-Hot, Robin’s Wood Oven Grill, Red Robin, The Rice Bowl, Jimmy John’s (lettuce wrap - make sure it is made on clean paper, not the bread board), Café Su, Greenbriar, Applebee’s, Trostel’s Dish, The Radish, Red Lobster, The Flying Mango, Grand Piano Bistro, The Spice Restaurant in Ames, Ruby Tuesday, and Chili’s (they have changed their supplier for the loaded mashed potatoes and they are not sure they are GF). There are probably many more restaurants that can accommodate a GF diet if you talk to the chef and explain your needs.

I understand that Bob, in the bakery at the 35^th St. Hy-Vee will make you a GF birthday cake that is GF, but needs a 48 hour notice. I think he makes these in a safe kitchen. Ask him for details.

For those who do not know, we are a Chapter of the CSA/USA. Our Medical Director is Dr. Maria-Stella Serrano, a Pediatric Gastroenterologist at Blank Children’s Hospital. The Celiac Sprue Association, Inc (CSA) is a national, patient-based, non-profit organization with over 10,000 members. Dues and donations support education, research, outreach, and awareness on behalf of approximately 3 million people living with celiac disease and dermatitis herpetiformis. New membership is $33; Renewal is $25. P.O. Box 31700, Omaha, NE 68131-0700. 877-CSA-4-CSA; www.csaceliacs.org.

We had offered 30 copies of the DVDs from Dr. Alessio Fasano’s presentation here last June. We have sold all copies. If there is enough interest we’ll have more copies made. These DVDs cover 2 presentations: one to the general public and one to the medical professionals. Please call or email if you are interested in buying the set. They are $15 per set, or $18 if you want them mailed to you. My phone # is 515-224-4145.

Speaking of Dr. Fasano, who is the Professor of Pediatrics, Medicine and Physiology at the University of Maryland School of Medicine, Director of the Center for Celiac Research, and Director of the Mucosal Biology Research Center at the University of Maryland School of Medicine in Baltimore, Maryland, (WOW! What a mouthful!). My ladies golf league is hosting a charity event on June 30^th, and all proceeds are going to Dr. Fasano’s Research Center. We are looking for sponsors for this event and if you or someone you know, or a company you work for might be interested in this venture, please let me know. I will email or send the information to you, which includes a cover letter and sponsor page. I am excited about the response we have received so far, including financial donations, hotel nights and other prizes donated for the raffle to raise money. 100% of the proceeds will go directly to the Center for Celiac Research.

Lindsay Amadeo sent info on NFCA’s 2^nd GF Lifestyle Webinar, Parenting the Gluten-Free Child:

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February 27, 2009 at 9am PST OR 12pm EST. Registration limited to 200 persons per session.

These are some highlights from the national CSA convention held in Nebraska in October: this excerpt was taken from the Fox Valley Celiac newsletter:

Dr. Joseph Murray (Mayo Clinic) spoke on

 Some non-classical symptoms of celiac disease are infertility, neurological disease, short stature, mouth sores, and enamel defects on permanent teeth.

 Most symptoms are reversible by following a GF diet.

 Children heal more quickly than adults.

 The older one is when diagnosed, the longer it takes to heal—months, years, maybe never completely. Thus, having a 2nd biopsy that shows there is no improvement does not mean an adult does not have celiac disease.

 Check bone density for osteoporosis.

 Cereal should be introduced to babies at 4-6 months of age. Earlier or later can increase the development of celiac disease in children by age 7.

 4-6 biopsies should be taken for an accurate diagnosis.

 Family members should be tested soon after the first member in the family is diagnosed. The GF diet affects all family members. Thus, a low gluten diet may prevent an accurate diagnosis of CD in others.

 Take calcium and vitamin D supplements for deficiencies.

 Get involved in a support group.

 50% of people who put themselves on a GF diet do not have CD.

Dr. Peter Green (Department of Medicine at Columbia University) covered the methods of

diagnosing CD, interpretations of CD, and the prognosis of those living with CD.

 100% of those living with CD present with HLADQ2 and HLA-DQ8 (whereas 40% of the general population presents).

 Even with these genetic markers, the disease may never manifest itself.

 Those individuals that do not have DQ2/DQ8 markers will never develop CD.

 Biopsies must be properly interpreted. Ask what pathologist is reading the biopsies. Don’t hesitate to request a second opinion. Experience with CD is critical.

 Saliva and stool tests have not been validated.

 Mortality rate is higher in undiagnosed celiacs.

 Many celiacs are deficient in B vitamin and calcium.

 Obesity and elevated cholesterol can occur in celiacs because of the high fat and sugar content

of GF foods. Thus, being monitored by a knowledgeable nutritionist may be advisable.

 A new blood test, Deaminated Gliadin Peptide (DGP), has a high sensitivity and specificity in

detecting celiac disease.

 Diagnosis of CD is often delayed because many doctors stop learning once they graduate from

medical school.

 Diagnosis of CD will increase as older doctors reach retirement age and younger doctors enter

the medical field with more exposure to CD.

 Be careful about taking over-the-counter supplements. They are not regulated by the FDA.

 Celiac patients need to donate to celiac research centers. It can be as simple as taking a donation at meetings or having a fund-raising event.

 Each celiac has his own level of sensitivity to gluten. Some cannot tolerate 1 mg/day.

 Celiacs have a 10-fold increase in developing other autoimmune diseases.

 Medical persons heading up CD research in the US are foreign born. The US medical profession needs to recognize that CD is a serious disease.

Some of you have heard about the iceberg image associated with CD, but I copied this article from IMPACT, the newsletter from the University of Chicago Celiac Disease Center. Dr. Fasano spoke about this also, and it really helps in understanding some of the issues surrounding the reason it is so difficult to diagnose CD.

Exploring the Iceberg

By Stefano Guandalini, MD, University of Chicago, Celiac Disease Center

I

Above the water level

The visible peak of the iceberg represents the group of the different clinical manifestations of celiac disease. They include both gastrointes­tinal and extra-intestinal symptoms: the most common are chronic diarrhea, abdominal pain or bloating, vomiting, and weight loss. There are numerous and diverse extra-intestinal mani­festations as well, the best known of which are listed in the box.

A

• Dermatitis Herpetiformis and other skin dis­orders

Beneath the waves

The first submerged part of the iceberg repre­sents the patients who share, with those who have symptoms, the genetic asset, the damage to their intestinal lining and the elevated tTG. This section of celiac disease is also referred to as “silent” celiac disease. These patients show no or very minimal symptoms (hence their “invisibility”). Why is that? We don’t know. Perhaps their intestinal damage is very lim­ited (just enough for the biopsies taken in the early part of the small intestine to show it), or perhaps they need more gluten in their diet to become sick. We simply do not understand why some celiacs may have no symptoms in spite of having all the inflammatory changes that their counterparts who suffer have.

What we do know, however, is that if they con­tinue to eat gluten, they may in due time begin to experience symptoms, but also that they are exposing themselves to all the ominous com­plications that celiac patients can get if they choose not to go on a strict diet. In other words, the fact that they have no symptoms today is by no means a guarantee that they will stay healthy in the future.

Deep down

The lowest part of the floating rock is arguably the one that encompasses the largest number of celiac individuals. These persons share, again, the genetic marker of celiac disease, and may also have high levels of tTG in their blood. However, not only do they have no symptoms, but they also lack even the intestinal damage, as their biopsies (when done) are perfectly normal. This status is referred to as “latent” or “potential” celiac disease. Do these individu­als need a gluten-free diet? Are they at risk of developing complications later in life if they continue eating gluten? These extremely im­portant questions are still without an answer, and the scientific community is hotly debating them. In reality, research (as one of the projects currently going on at the University of Chicago Celiac Center) is looking into this with the aim of being able to detect intimate, subtle changes in the immune function of the intestine that would tell us who has the potential to develop celiac disease in the future, hence poised for prevention by a gluten-free diet; and who won’t. Stay tuned....

I have one more thing to say…It makes me sad to still hear from people who tell me that their doctor refuses to test them for celiac disease. If you or someone you know has symptoms and they do not get the testing they feel they need, advise them to get another doctor! Remember, no one cares more about your health than you do! And while we’re on the subject of testing, remember that once you are diagnosed you should have follow up blood tests at 6 months and a year to see that your antibodies are within normal. Then you should be tested every year. This can help recognize if you are getting inadvertent gluten.

NEXT MEETING

Our next meeting here at Lutheran Church of Hope will be April 18 at 11:30 am. Our theme for that meeting will be casseroles. We thought maybe those whose last names begin with A- H could bring some type of meat casserole. Last names starting with I-Q could bring side dishes or salads. Last names starting with R-Z could bring desserts. Now I want you to understand that this is only a suggestion, and if you would rather bring something else, that is perfectly fine. We just thought we would use this as a guideline. Sometimes coming up with a GF casserole is challenging, so we thought this would be fun and educational!

The Walk for Celiac Research will be held at George Wyth Park in Waterloo on Saturday, May 30. Registration forms can be found by contacting Kristi Simmerman at This e-mail address is being protected from spambots, you need JavaScript enabled to view it .

The next State Celiac meeting will be held in Fort Dodge on September 12, 2009. You will get more information later about this meeting. I would like to encourage all who are able to attend these very informative meetings. They always have a great line-up of guest speakers and a huge variety of vendors that bring their products for tasting.

Spring is almost here and the days are staying lighter! Hooray! We hope to see you in April! Please feel free to call me if you have any questions.

Glutenfreely Yours,

Barb Huyette

515-224-4145

Disclaimer: Information included in this CICC newsletter is intended for the benefit of its members. Food manufacturers may change the ingredients in their products or their manufacturing process at any time, so always check the ingredient labels. Consult your physician if you have any medical concerns.

RECIPES

TACO SALAD Martha Hawkins
Ingredients:
ground beef (1 lb.)
1/2 onion chopped
shredded lettuce
Hy-Vee shredded cheddar cheese (2 cups)
Hy-Vee thousand island dressing (16 fl. oz. bottle)
Doritos Taco Flavored Tortilla Chips
 
Brown and drain ground beef and onions. 
Add dressing and cheese.  Mix well.
Chill in refrigerator overnight or in freezer for a few hours.
Shortly before serving add lettuce and mix well.
Crush chips in bag and mix just before serving.
Serve with salsa and sour cream if desired.

ROCKIN RANCH DRESSING Cindy Horney

1 tsp vinegar Mix vinegar and milk; set aside. Whisk the

1 cup Dairy Ease milk remaining ingredients together. Mix in the milk

1 cup Kraft Miracle Whip mixture. Refrigerate for two hours before use to

1 ½ tsp salt let the flavors blend.

1 tsp onion powder

½ tsp garlic powder Cut up one cucumber, five roma tomatoes, and one

2 T dried parsley green pepper.

1 tsp dried marjoram

1 tsp dried thyme Cook one pound of your favorite pasta.

1 tsp cider vinegar I used Tinkyada Pasta Joy Brown Rice Pasta.

LEMON POPPY SEED BREAD Susan Kroska

1 GF yellow cake mix (Cause Your Special) 29 oz

1 package Jello coconut cream instant pudding 3 oz

4 eggs

½ cup oil

1 cup hot water

Beat for about 2 minutes

Add ¼ cup poppy seed

Grease 2 full size bread pans

Preheat oven to 350 degrees

Bake for about 50 minutes (depending on type of pan used), until toothpick comes out clean.

CHOCOLATE PIE WITH GRAHAM CRACKER CRUST Barb Huyette

1 Pkg Kristy’s Kitchen Artisan Graham Cracker Mix

7 T Butter

¼ C Sugar

¼ C Water

Mix well. Press into 8-9” pie pan (will make 2 pie crusts). Bake at 350 degrees for 7-8 min. Crust will be puffy after baking so press down with a large spoon. Cool. Fill with your favorite Jell-O Instant Pudding. I improvised making this crust using the mix. Kristy’s Graham Cracker Mix is produced to make graham crackers.

Chocolate Truffle Cheesecake Deb Umland

Crust:

1 Pkg KinniTOOS GF Chocolate Sandwich Cookie Crumbs

( remove most the filling before making into crumbs)

2 Tbs. Sugar

¼ C Melted Butter

Filling:

¼ C Semisweet Chocolate Chips

¼ C Whipping Cream

3) 8 oz pkgs Cream Cheese

1 C Sugar

1/3 C. Baking Cocoa

3 Eggs

1 tsp Vanilla

Topping:

1 ½ C Semisweet Chocolate Chips

¼ C Whipping Cream

1 tsp Vanilla

Whipped Cream for garnish

Combine cookie crumbs, sugar & butter. Press into a greased 9-in. springform pan. Bake at 350 degrees for 10 minutes. Cool on wire rack. Reduce heat to 325 degrees. For filling, melt chocolate chips, then stir in cream & mix well. Set aside. In mixing bowl beat cream cheese with sugar until smooth. Add cocoa & beat well. Add eggs beating in one at a time just until combined. Stir in vanilla & chocolate mixture until blended. Pour over crust. Bake for 50-55 minutes or until center is set. For topping, melt chocolate, remove from heat then stir in cream & vanilla. Spread filling over top of cheesecake. Refrigerate overnight. Carefully run knife around edge of pan to loosen. Remove sides of pan. Just before serving, garnish with whipped cream.

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 1 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, then add 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)

BLUEBERRY SOUR CREAM MUFFINS Barb Huyette

Use Kristy’s Kitchen Blueberry Muffin mix according to pkg. directions.

WHOLE GRAIN SANDWICH BREAD Barb Huyette

Use Kristy’s Kitchen GF whole Grain Sandwich Bread Mix.

APPLE CINNAMON CAKE Susan McCoy

(This recipe is gluten-free and casein-free) (found at Glutenfreeda.com).

CHOCOLATE CHERRY BARS Julane Fritz

2 Gluten Free Pantry Chocolate Truffle Brownie mixes

or Chocolate Cake mixes (not as rich)

1 can 21 oz. Cherry Pie Filling

3 eggs well beaten

1 tsp. Almond Extract

Stir together with spoon. Do no use mixer. Pour into well greased jelly roll pan 10 X 15.

Bake 25-30 minutes at 350. (may use 9 X 13 if you want thicker bars)

PAMELA'S PRODUCTS "WHEAT-FREE BREAD MIX". Shellie Knipfer

(This is the bread so many people wanted to know about.) The bread Shellie made for the luncheon was Pamela's Products "Wheat-Free Bread Mix". She makes it in a bread machine which has a gluten-free mode. The package includes a yeast packet. Directions: In a 2 cup liquid measuring cup, measure 1/4 cup oil, crack in 2 eggs, then fill with warm water up to 2 cups, plus add 2 TBSP additional water. Pour all liquids into bread maker, add bread mix and yeast. I’m assuming this bread can also be made in the oven.

GLUTEN FREE FRENCH BREAD AND MOCK RYE BREAD Kay Crow

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1. In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used). Blend with mixer on low.

2. In a small bowl dissolve the sugar and yeast in the water, and set aside

3. In another bowl, slightly beat egg whites, vinegar and melted margarine

4. Add contents of both bowls to mixer of dry ingredients and mix on high for 3 min

5. To form loaves, take a gallon size freezer bag and place in a small bowl about 6” wide with the top folded over to make a ‘cuff’. Spoon dough into bag, lift cuff and secure with a twisty. Cut 2” off the corner of the bag and dispense dough into French bread pans* which have been sprayed with oil and sprinkled with cornmeal (opt)

6. Slash diagonally every ½” with sharp knife dipped in water. Sprinkle with more cornmeal if desired.

7. Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.

8. Preheat oven to 400 degrees. Bake for 20 minutes, cover with foil, reduce heat to 350 and bake 20 more minutes.

9. Remove from pan to cool on rack and brush with melted margarine for a shiny gloss and softer crust.

* If you don’t have French bread pans, you can make your own by using double thickness of extra strength foil and using vegetable cans to form them. You want it to look like a cursive ‘w’ from the end. Place the foil forms on cookie sheets. I’ve done this and it works well. This bread freezes great. Just remove from freezer and pop in oven for a crispy crust; or you can use the microwave for a soft crust. Or you can slice and make great garlic toast or bruschetta or French toast. Or cut in 5” chunks and slice lengthwise for sub sandwiches.

The Mock Rye version is the same recipe with the following adjustments:

Change the sugar in the yeast mixture to brown sugar

To dry ingredients in bowl

Add 1 t orange peel

Add 3 T Caraway Seed

1 T Cocoa

To egg white mixture

Add 3 T Molasses and reduce water accordingly

Optional: if I still have morning coffee I substitute it for ½ of the water

For rye version, I sprinkled some caraway and sesame seed on top before baking

SEVEN LAYER BARS Lynnette Stout
¾ cup on crushed Enviro Kidz Koala Crisp

7 ounces flaked coconut

1 cup peanutbutter chips or butterscotch chips (verify NO barley!)

6 ounces semisweet chocolate chips

8 ounces unsalted peanuts

1/2 cup sliced almonds

1 (14 ounce) can sweetened condensed milk

DIRECTIONS

1. Preheat oven to 350 degrees F. GENEROUSLY grease one 13x9 inch baking pan.

1. Spread crushed cereal into pan, gently shaking to coat bottom of pan. Spread 2/3 of the flaked coconut evenly over cereal layer. Sprinkle the peanutbutter chips, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and the remaining coconut. Bake for 20 minutes in the preheated oven. Cool completely before cutting into squares.

 Hint: Without a cereal base the bars do not hold together well. By generously greasing with margarine or butter it helps the cereal create a nice crust.

MACAROONS                      Velma Roberts

 4 c. Shredded Coconut

1 1/2 c. Dried Fruit Chopped  ( I used  dates )

1c. Chopped Nuts 

1 tsp. Powdered Ginger

1 Small can Sweetened Condensed Milk.

 Preheat oven 325

Place all ingredients except milk in large bowl & mix with wooden spoon until well mixed.  Slowly add milk & stir vigorously until everything is mixed well.

Drop by teaspoon full onto nonstick sheet for about 15 to 20 min on higher rack in oven. Watch, it burns easily.  I use my clay pizza tray then they are not to dark on the bottom.

MERINGUE PIE SHELL Janice Croson
3 egg whites
1 tsp white vinegar
1/2 tsp sale
1 tsp vanilla
1/2 tsp baking powder
1 cup sugar
Preheat oven to 275 degrees.

Combine all ingredients except sugar. Whip until soft peaks form. Gradually add sugar and whip until stifd and glossy.  Spread in greased 9 to 10" pie plate,.  Bake in lower third of oven for 40 minutes.  Cool.
Chocolate Toffee Filling:
2 cups whipping cream
2 T cocoa
4 T sugar
2 tsp vanilla
4 Heath candy bars
Whip cream with cocoa, 2 T sugar and 1 tsp vanilla until soft peaks form.  Fold in 1/2 the candy.  Spread in pie shell. Whip remaining 1 cup cream with 2 T sugar and 1 tsp vanilla until soft peaks form.  Spread on top of chocolate filling.  Sprinkle remaining toffee on top.  Cover and refrigerate.

BLUEBERRY CRUMB PIE Kay Crow

Baked pie shell

2 Pints Blueberries

1 Cup Sugar

1 t lemon juice

2 T Minute Tapioca

Gluten Free sugar or shortbread cookie crumbs

Cinnamon

Process ½ pint blueberries in food processor to puree and combine with remainder of ingredients. In pan, bring to boil and then reduce heat and simmer over medium heat for about 10 minutes.

Pour into pie shell and sprinkle with cookie crumbs and cinnamon and chill.

Note: I used this method because I had a baked pie shell on hand, but have used the same filling and baked in the oven with raw pie dough instead of on top of the stove with the same results.

Apple Tart Cake Kendra Kelly
Recipe copied from http://blogspot.orangette.com and adapted to be gluten-free

For this cake, it is particularly important that your oven temperature is accurate. If it runs too hot, the base of the cake could burn before the apples are fully cooked, and the topping, too, could burn before it has time to set. Also, if your apples aren’t terribly tart, you might consider reducing the sugar in the base a little bit, down from 1 cup to maybe, say, ¾ cup.
Ingredients:
1 cup granulated sugar
1 cup all-purpose flour ( I substituted 1 cup Domata Living Flour)
1 tsp. baking powder
5 Tbsp. cold unsalted butter, cut into a few pieces
1 tsp. vanilla extract
1 large egg, lightly beaten
3 large Granny Smith apples, peeled, cored, and sliced very thinly
For topping:
3 Tbsp. granulated sugar
3 Tbsp. unsalted butter, melted and cooled slightly
1 tsp. ground cinnamon
1 large egg
Preheat oven to 350°. Butter and flour a 9-inch springform pan.
In the bowl of a food processor fitted with the steel blade attachment, combine the sugar, flour, and baking powder. Pulse to mix. Add the butter, and pulse until no large lumps remain. Add the vanilla and the egg, and blend well, until it resembles cornmeal. Dump it into the prepared springform pan. Nudge it around with your fingertips to distribute it evenly, and then gently press it along the bottom of the pan. You’re not trying to really tamp it down; you just want to compact it a little. At the edges, let it curve up ever so slightly, like a tart shell with a very low, subtle rim. Arrange the apple slices over the base in a tight circular pattern. It may seem as though you have too many apple slices to fit, but keep going. Really squeeze them in. Slide the pan into the oven, and bake for 45 minutes.
Meanwhile, make the topping. Combine the ingredients in a small bowl, and whisk to blend well. After the cake has baked for 45 minutes, remove it from the oven, and spoon the topping evenly over it. Bake for another 25 minutes or so, until the topping looks set. Transfer the pan to a wire rack, and cool for 20 minutes. Then run a thin knife around the edge to release any areas that may have stuck, and remove the sides of the pan. Cool completely before serving.
Note: This cake is even better on the second day. So if you can, make it a day ahead: just wrap it in plastic wrap and leave it at room temperature until you’re ready to eat it. We ate ours plain, but I think it would be great with vanilla ice cream.
Yield: about 8 servings

PECAN COOKIES OR SOME STORES CALL THEM PECAN TANSIES Crystal Bye

Crust
1/2 cup butter (soft)
3oz of soft cream cheese
1 cup gluten free flour

Filling
1 1/2 cup chopped pecans
2 TBS butter melted
3/4 cup brown sugar
1 egg
1 tsp vanilla

Combine all crust material until dough forms.  Refrigerate for 1 hour.  Combine all filling material well. Place walnut size dough pieces in Pam sprayed mini muffin pan slots.  Hollow out the center (you will need to use more Gluten Free flower for this part) I use a wooden pestle to hollow out center.  Fill hollowed out center with filling mixture above.  Cook at 350 for about 10-15 minutes.  You can dust them with powdered sugar once cooled.

FOUR CUP FRUIT SALAD Angie Barickman

1 c mandarin oranges, drained
1 c pineapple chucks, drained
1 c miniature marshmallows
1 c cool whip

Mix all ingredients together and refrigerate 1 hour before serving.

 CREAMY FRUIT SALAD Stacey Pellet

Step 1 Step 2________________________

1/2 c. Sugar 1 Apple

1/3 c. Flour (substitute Domada Living Flour) 2 Bananas

1/8 t. Salt 1 c. Grapes

1/3 c. Lemon or Lime Juice 1 c. Strawberries

1/2 c. Pineapple Juice 3/4 c. Diced Pineapple

3 Eggs (or eggsubstitute) 3/4 c. Chopped Pecans

1 1/2 c. Mini Marshmallows

1 8oz. Tub of Cool Whip

Beat eggs. Add lemon/lime and pineapple juices, sugar, flour and salt. Heat on stove over medium heat (stirring frequently) until thick and creamy. Cool. Add ingredients from step 2 and stir until mixed.  Keep refrigerated before and after serving.

PETITE PIES Jennifer Fritz

3 oz cream cheese (softened)

1/2 cup butter (softened)

1 cup flour (I used Domata)

1 can GF pie filling

Cream together the butter and cream cheese. Stir in flour. Roll mixture into small balls (approximately 1" in diameter) and place in mini muffin tins. Press each ball evenly onto the sides and bottom of the muffin cup, forming your "crust". Spoon canned pie filling into the formed crusts and bake until the crusts just begin to brown. Makes approximately 24 mini pies.

CINNAMON BREAD Marci Hayes
1 cup sugar
3 Tbsp. butter, softened and divided
1 cup milk
2 tsp. baking powder
1 3/4 cup flour, additional for dusting (I used Domata Living Flour)
cinnamon sugar for dusting (McCormick's)
1.  Cream sugar and 1 Tbsp. butter together, stirring vigorously.
2.  In a small bowl, mix milk and baking powder together.  Then stir 
into sugar/butter mixture.
3.  Blend in flour.
4.  Spoon dough into a lightly greased 8x8 baking pan.
5. Dust top of batter with flour.  Then sprinkle cinnamon sugar over 
top.  Dot with little cubes of remaining butter.
6.  Bake at 375 for 15-20 minutes or until toothpick inserted in 
center comes out clean.

CHEESY CREAMED CORN Brent and Christie Engelbert
From: Lutheran Church of Hope Cookbook (Jill Cory)
3 (16oz) packages frozen corn
1 (8oz) + 1 (3oz) packages cream cheese, cubed
1/4 Cup butter, cubed
3 Tablespoons water
3 Tablespoons milk
2 Tablespoons sugar
6 slices processed American cheese, cut into small pieces
Combine all ingredients in a large saucepan.  Mix well.  Cover and cook on low until heated and the cheese is melted.  Stir well before serving.
Yield: 12 servings
 We used the following products:
  Kraft Philadelphia 1/3 Less Fat Cream Cheese (8oz)
 Kraft Philadelphia Cream Cheese (3oz)
 HyVee American Singles

CHOCOLATE CHIP COOKIES                                  Dave Johanson.               

Marlene Schmidt’s Recipe from the April 2008 Newsletter.

Differences in recipe execution are underlined.

1 cup canola oil

¾ cup white sugar

¾ cup light brown sugar

½ cup egg substitute

1 tsp. vanilla

2 1/3 cups gluten free flour (DOMATA All Purpose Flour Blend)

1 tsp. baking soda

½tsp. salt

2 cups chocolate chips

Preheat oven to 350°.  Use Parchment Paper on baking sheets.  Combine oil and sugar in large bowl and beat with mixer on medium high speed.  Add egg substitute, mixing until creamy.  Add vanilla.  Reduce speed to low and gradually add flour, baking soda and salt.  Stir in chocolate chips.  Drop by level tablespoons 2 inches apart on baking sheet.  Flatten slightly.  Bake 10-12 minutes.  Cool on wire rack.

Betty Olivencia