Saturday, August 2, 2014

September 6, 2014 Meeting

September meeting will feature PIZZA.
 We would like to celebrate the variety of Gluten Free Pizza's available, frozen, home maid, or restaurant.  Please bring your favorite 100% gluten free pizza, completely cooked and sliced.  If you have a gluten free toaster oven bring that as well.  We will re heat pizza at the meeting.  There will be a prize for the pizza that receives the most votes. 
Please let us know what you are bringing to the meeting.

Friday, August 1, 2014

Baked Kale Chips


 
                                                                 Baked Kale Chips
 
 
 
Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions:
1.
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Free Screening Day October 11th, 2014



Free Screening Day 2014
 
The University of Chicago Celiac Disease Center will hold its Annual Free Blood Screening, plus Q&A Panel and Gluten-Free Vendor Fair on October 11th, 2014, from 9 am to 1pm.
 
All are welcome! To be screened, you must consume gluten daily for 12 weeks prior to the test. Pre-registration is mandatory. Registration opens on September 15. You must have a risk factor such as a close relative with celiac disease, a related condition or a symptom in order to register. This test is not available for children under 2 years of age.

A more detailed list of related conditions is available here.
To learn more about symptoms of celiac disease, click here.
 
These events will be held at The University of Chicago Medicine, Duchossis Center for Advanced Medicine. Don't forget, the Q&A Panel and Gluten-Free Vendor Fair do not require registration and are free and open to all! Please stay tuned for further information and link to registration.

Thursday, January 30, 2014

Volunteer in a Clinical Trial


National Study to Help Advance Celiac Disease Research

The CeliAction Study is a clinical research study designed to evaluate an investigational drug for celiac disease. The study will explore whether the investigational drug is able to improve the damage in the lining of the intestine caused by ingesting even small traces of gluten. The study will also evaluate whether the investigational drug improves any symptoms of celiac disease.

You may qualify for the CeliAction Study if you:

  • Have been diagnosed with celiac disease by a healthcare professional
  • Are on a gluten-free diet
  • Have experienced at least one moderate to severe symptom of celiac disease in the past month
    There are other criteria that you must meet to qualify for participation. The study staff will explain the requirements to you and answer any of your questions.
    As a volunteer in a clinical trial, you may:

  • Participate in a research process that may lead to new treatment options
  • Learn new information about your health
  • Receive study-related care from qualified physicians
    To learn more about this research study, visit CeliActionStudy.com or call 1-855-3333-ACT

Thursday, October 31, 2013

November Meeting

Mexican Spice (Taco)
1/2 cup chili powder
1/4 cup paprika
1 Tablespoon cumin
1 1/2 teaspoons garlic powder
1 teaspoon crushed red pepper
2 teaspoons oregano
1 teaspoon sea salt


Creole Seasoning
3 Tablespoons paprika
2 Tablespoons sea salt
2 Tablespoons garlic powder
1 Tablespoons black pepper
1 Tablespoon onion powder
1 1/2 Tablespoons cayenne
1 Tablespoon oregano
1 Tablespoon thyme

Magic Dust
4 Tablespoons paprika
2 Tablespoons sea salt
2 Tablespoons sugar
1 1/2 teaspoon powdered mustard
2 Tablespoons chili powder
2 Tablespoons cumin
1 1/2 teaspoon black pepper
2 Tablespoons garlic
1 1/2 teaspoon cayenne

Emeril's Essence
1 Tablespoon paprika
1 Tablespoon sea salt
1 Tablespoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon oregano
1 1/2 teaspoon thyme
1 teaspoon black pepper
1 teaspoon cayenne

Onion Soup Mix
1/2 Cup minced onion
1 Tablespoon rice flour
1 teaspoon sea salt
1/2 teaspoon chicken bullion
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon ground celery seeds
1/4 teaspoon apple pectin


Monday, September 16, 2013

October Fest

Gluten Free Wikaduke will be celebrating October Fest Saturday October 5th, 2013.
Please feel free to bring a gluten free dish to pass.  If you are newly diagnosed or can't provide a 100% gluten free dish feel free to bring in a packaged item, drinks and cups, paper plates, napkins, plastic silverware...etc.  Everyone is welcome, with or with out a dish to pass. 

Think Twice Before You Eat Out!

I would like to share information regarding a visit to Chipotle. I don't want to single out this one company so please be aware this could happen at any restaurant. 
Several members of Gluten Free Wikaduke Celiac Support Group visited the newly opened Chipotle restaurant in May.  Please understand we did not simply say, "lets meet at Chipotle for lunch"  We are all Celiac or Gluten Intolerant.  We did our homework before going.  I contacted Chipotle's Corporate office and inquired about the gluten free menu.  I felt confident that it would be safe to eat there. 
There were 14 people who ate together. We all ordered bowls.  We all requested the servers wash their hands and put on fresh gloves.  Half of the people asked for cheese and lettuce from a "fresh" container.  A member of the group suggested that because she believed she was exposed to gluten because the servers use their gloved hand to collect the cheese and lettuce.  How many gloves have held the flour tortilla before they dip their hands in for your food? 
  Two people experienced signs of gluten exposure.  One very observant member of the group watched the servers make burritos and use the serving spoons to evenly distribute the salsa, corn, sour cream, beans...etc  onto the flour tortilla. (dragging the spoon across the flour tortilla)    The spoons were returned to the appropriate dishes containing gluten contaminates. 
I shared this information with Chipotle the response was: We are a quick serve restaurant and we may not always be able to completely swap out our line, cross contact is possible. If you come in at an off time, we may be able to swap out the spoons and other ingredients. 

I would like to thank Brandon, Chipotle Customer Service Consultant, for addressing this important issue.  I would feel better if all ingredients could be from 'fresh" containers.  www.chipotle.com

Thursday, September 5, 2013


Gluten-Free WiKaDuKe

September 7, 2013

AGENDA

 

 
 Gluten-free, Without Gluten, Free of Gluten, and No Gluten ALL SAFE

        www.fda.gov/Food/GuidanceRegulation

 Three Step Self-Management Program, by Jean Guest, PhD


Where do you find the best Gluten Free Recipes?

       Pintrest, magazines, cook books?


Simply Gluten Free Magazine

News stand price: $7.95  (1 year subscription price $26.95 = $3.33  each)


 

 

 Please keep in mind; we are a non-profit, strictly volunteer group. 

                  

Next meeting: October 5, 2013

 

 

Thursday, July 18, 2013

Brandy Slush

7 c. water
2 c. sugar
4 tea bags
1 (12oz) can orange juice
1 (12oz) can lemonade
2 c. brandy

Boil water, add sugar, stir to dissolve, add tea bags.  Let sit until cool.
Stir in orange juice, lemonade and brandy.  Freeze at least 24 hours.
Place two scoops in glass as Sprite, 7 UP or Ginger Ale on top.