January 2005

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src="/cgi-sys/Count.cgi?df=gfiowa.dat|display=Counter|ft=4|md=5|frgb=230;239;216|dd=B"> <bR> </td> <td valign="top" height=80 BGCOLOR="#CCCC99" TEXT="#080000" bgproperties="fixed" background="0708dfe1esnpes.jpg"> <div> <FONT SIZE="6" COLOR="#336699" FACE="Times New Roman" ><B><IMG SRC="187364d0.jpg" border=0 width="54" height="77" ALIGN="RIGHT" HSPACE="0" VSPACE="0"></B></FONT><FONT SIZE="4" COLOR="#000000" FACE="Arial" ><B>Central Iowa Gluten-Free Information</B></FONT><B>   |   </B><A HREF="index.htm" TARGET="_top" TITLE="Central Iowa GlutenFree Information"><U><B>home</B></U></A></div> <div> <B>January 2005</B><B>  |  </B><B> Barb Huyette</B></div> <div> </div> </td> <td valign="top" rowspan="2" width=16.25% BGCOLOR="#99CC99" TEXT="#080000" bgproperties="fixed" background="06f8dfc3.jpg"> <a href="http://www.gfmeals.com/?Click=975" target="_blank"><img border=0 src="http://www.gfmeals.com/v/vspfiles/templates/112/images/banners/banner2.gif"></a> <script type="text/javascript"></script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script> <bR> </td> </tr><tr> <td valign="top" height=400 BGCOLOR="#CCCC99" TEXT="#080000" bgproperties="fixed" background="0708dfc3.jpg"> <div> <I><B><U>CENTRAL IOWA CELIAC SUPPORT GROUP</U></B></I></div> <div> <B>JANUARY 2005 GF NEWSLETTER AND RECIPES</B></div> <div> Greetings to all our gluten free friends!</div> <div> It was great to see you all at the luncheon on Saturday, January 29<FONT SIZE="1" COLOR="#000000" FACE="Times New Roman" >th</FONT>. We had fabulous food, as usual! Over 80 of us enjoyed the excellent spread! I so look forward to these wonderful gatherings and sharing food and information. We have such a well informed group, and learn so much from each other. </div> <div> An update on Noah’s Ark – GF pasta is available, along with some other GF items on the menu, but Noah is still opposed to making GF pizza. Una asks that if anyone is still interested in writing letters to Noah, please write from a positive perspective. </div> <div> If you are interested in GF pizza we now have another option! J. Benjamin’s is a restaurant that is not usually open on Sun. They have offered to provide gluten free pasta and pizza every other Sunday, starting March 6<FONT SIZE="1" COLOR="#000000" FACE="Times New Roman" >th</FONT>, from 4:00 – 8:00 p.m. This will be a trial to see how it is received. They will wash down all their equipment very carefully and will offer many kinds of pizza, pasta and meatballs. Simon is the manager and said that he now makes toppings and sauces for some of our GF friends. He said the pizza will be baked on baking paper so it will not touch the oven shelf. They have been experimenting with pizza crust so I'm anxious to see what they come up with. The restaurant can seat up to 60 people. The address is 5800 Franklin Ave. It is on the corner of Merle Hay Rd. and Franklin, across from Video Warehouse. Their phone # is 255-3725. I believe they will also provide carry-out. Let’s show our support for those that support us!</div> <div> Another fun little tidbit of information: Gluten Free beer is soon to be at Hy-Vee Food Stores (at least some of them). It is Bard’s Tail, Golden Dragon. I spoke with the HV at 74<FONT SIZE="1" COLOR="#000000" FACE="Times New Roman" >th</FONT> St. in WDM and they thought they would have it in about Feb. 10<FONT SIZE="1" COLOR="#000000" FACE="Times New Roman" >th</FONT>, but as we all know, that could mean March 10<FONT SIZE="1" COLOR="#000000" FACE="Times New Roman" >th</FONT>! Just call and see if it’s in at the HV of your choice. Hy-Vee has also agreed to carry Progresso Creamy Mushroom Soup which is GF. So those of you who have missed having mushroom soup to put in your casseroles, it is now available here. The Hy-Vee at 35<FONT SIZE="1" COLOR="#000000" FACE="Times New Roman" >th</FONT> St. will keep it on the shelf with the soups, but if it is not there ask for it. The manager has said that he would keep some back just for the GF group! Of course, if we don't purchase the product then they will not continue to carry it.</div> <div> Those of you who tasted some of the Schar cookies and crackers at the state meeting last year know just how good they were. I tried to get them into Hy-Vee, but Glutino (who makes Schar) will not sell them through retailers, only directly to the consumers. I called Glutino and they said that is their policy. What’s worse is that their minimum shipping on an order is $11.00, so you would have to place a large enough order to make it worth your while. I don't understand why they are making it so difficult for us to buy their product! Their wafer cookies were better than regular ones! They come in vanilla and chocolate. And they offer white crackers that are very tender and tasty. We'll see if we can get them to come to the state meeting, or at least get their product here. For those interested, the phone # for Glutino is 1-800-363-3438, and the website is <FONT SIZE="3" COLOR="#0000FF" FACE="Times New Roman" ><U>www.glutino.com</U></FONT>. </div> <div> Lindsay Amadeo has completed the application for our group to become a chapter of the CSA/USA support groups. She has spent a great deal of time in coordinating this and we so appreciate her efforts. Lindsay has also purchased CFCR bracelets that will be sold for $2.00 to $3.00 each. These bracelets are sold for the purpose of raising money for the Center For Celiac Research (CFCR). They will be available at the next meeting and hopefully at the state meeting.</div> <div> Which brings us to the next exciting topic: The annual state Celiac Sprue meeting will be here in Des Moines at Lutheran Church of Hope in WDM on September 24. We will anticipate 300-400 people at this conference, so please mark your calendars now. You will be receiving sign up information in the mail during the summer. The meetings in the past have taken place in Iowa City and Waterloo. At our meeting last Saturday a number of people agreed to help with this meeting and I hope we will hear from many more of you. It takes a great deal of coordinating to put this together and manage the details. If you are interested in assisting with this venture please, please give me a call at 515-224-4145. We will need all the help we can get, I'm sure.</div> <div> Just to give you a heads up – the National Celiac Disease Conference will be the weekend after our state meeting, Sept. 29, 30, and Oct. 1. I believe it will be in Virginia, but I'll get you more information on that later.</div> <div> Thanks to all of you who came a little early on our meeting days this past year to help with the set-up. It is a big help to have assistance setting up the tables and chairs and table covers, getting the food organized, coffee made and water pitchers filled. Therefore Steve and I would like to show our appreciation to Una Morgan, Shirley McClain, Denny and Sharon Grimm, Mary Lee and Marty Phelan, and Gary Propstein, and any others I may have neglected to mention. Also, we really appreciate everyone helping with the take down of the tables and chairs. Many hands make a big job small! Thanks to Mary Lee Phelan for distributing fliers announcing our upcoming meetings at the health food stores. And a big thanks to my husband, Steve, for all the help he gives us emailing all the newsletters and recipes to our members. If any of you are having difficulty receiving our emails please give us a call so we can address the problem.</div> <div> Does anyone have any questions about the recommended follow-up testing that we are supposed to have done? If you do just give me a call.</div> <div> Meredith Drive Reformed Church is now offering GF communion at all services. The bread is guaranteed safe (since I make it!). The services are 8:10 and 10:50 am on Sundays at the Meredith Drive campus and 9:30 am Sun. at the Johnston site of the church.</div> <div> Wendy’s Chicken still is not GF and they don't know when it will be <FONT SIZE="3" COLOR="#000000" FACE="Wingdings" >L</FONT>!</div> <div> Great Harvest Bread Company in Omaha makes GF bread every Tues. at one of their satellite bakeries. They also make regular bread at that bakery other days of the week. They assured me that they wash down their equipment very well before making the GF product. The types of GF bread they offer are: Basic GF bread loaf, Cinnamon chip bread, cinnamon-raisin-walnut bread, and muffins, hamburger and hotdog buns, pizza crust and GF sugar cookies. Their phone # is 1-402-390-9988. Marion and Dennis Cihacek are the owners. You can order the bread and pay for shipping. I asked if they would come to the state meeting and they said they would send some product but would not have the people available to help. I know that there does exist the possibility of cross contamination, so you will have to be the judge as to whether you want to try this product. My sister gave me a loaf of the cinnamon chip bread for Christmas and it was so delicious!</div> <div> Our next meeting will be held April 2<FONT SIZE="1" COLOR="#000000" FACE="Times New Roman" >nd</FONT> at MDRC (Meredith Drive Reformed Church). Someone suggested that we start the meetings at 11:30 so we can eat by 12:00 noon. We took a vote on this and the majority of the people present thought we should try it. So, <U>the next meeting will start at 11:30.</U> Please try to arrive on time so we can eat by noon. As it is right now, there are a lot of people who come in right at 12:00 or after, so we really don't get started on lunch till 12:15, or 12:20. We'll try this and see if it works. If not we'll probably revert back to the present timing. Mark your calendar for April 2<FONT SIZE="1" COLOR="#000000" FACE="Times New Roman" >nd</FONT>! </div> <div> If anyone wants to buy the Gluten Free Guide to Shopping that was sold at the state meeting last year, call Bev Clearman at the U of I Hospitals and Clinics, Food and Nutrition Dept., the phone number is 319-353-6997. They cost $5.00 last year, so I would assume that is still the rate. Linsay Amadeo also has a GF list that she has compiled. You can ask her for a copy by emailing her at <FONT SIZE="3" COLOR="#0000FF" FACE="Times New Roman" ><U>llamadeo@yahoo.com</U></FONT>. For those who do not have e-mail access, Lindsay has agreed to bring some copies of her list to the next meeting in April. There is more information on our website, thanks to Steve McClellan, <FONT SIZE="3" COLOR="#0000FF" FACE="Times New Roman" ><U>www.gfiowa.us</U></FONT>. </div> <div> Lastly, The Nutrition Marketplace is having another GF food sampling on February 19<FONT SIZE="1" COLOR="#000000" FACE="Times New Roman" >th</FONT>, from 12:00 – 4:00 PM. Steve said he is planning to have approximately 100 items for us to sample! And many of them new! He called Glutino and he will be able to sell the Schar wafer cookies and crackers! See you there!</div> <div> Please excuse the length of these newsletters, but I want to be sure to pass along any information that might be useful. If any of you have any information to share, this is a great medium to use. Just let me know so I can add it to the newsletter. Have a great Spring!</div> <div> <B>Glutenfreely yours,</B></div> <div> <B>Barb Huyette</B></div> <div> <B>515-224-4145</B></div> <hr> <div> <I>Recipes from the </I><I>January 2005</I><I> newsletter moved to </I><A HREF="recipes.htm" TARGET="_top" TITLE="Recipes"><U><I>Recipes</I></U></A><I>.</I></div> <bR> </td> </tr></table></body>