Vacation Food

We've gotten a couple of emails lately asking for suggestions for food to take on vacation. What are some foods that you always pack when you'll be staying in a hotel with or without a microwave? Please post any suggestions in the 'comments.'

Big News at UCCDP

Having been without a program director for sometime, The University of Chicago Celiac Disease Program has hired Carol McCarthy Shilson a fellow celiac to lead the marketing and outreach efforts.

Chebe Crust Pizza

At the last meeting I mentioned my new love of Chebe crust pizzas. I have found that I much prefer the crust when made with the Chebe All Purpose Bread Mix or the Focaccia (Italian Flatbread) Mix instead of the Pizza Mix. The focaccia mix includes various herbs while the all purpose mix is plain. A few shakes of Italian Seasoning and the all purpose mix magically becomes the focaccia mix.

I've been buying my Chebe stash at Meijer's as of late, but if there is interest I'll gladly split a portion of a case of 48 with those who are intersted. Chebe is cheaper when purchased directly and they offer free shipping.

Thin and Crispy Chebe Crust Pizza
1 Chebe All Purpose Bread Mix or Focaccia (Italian Flatbread) Mix
2 eggs
2 tablespoons oil
5 1/2 tablespoons milk

Preheat oven to 375 degrees F. Add all wet ingredients and mix well. Then, add the Chebe mix and stir. When the mixture becomes too thick to stir, sort of knead it together with your hand until smooth and well combined.

Place the dough on a baking sheet, and roll to desired thickness. Normally I divide the dough into two pieces and roll each piece to 1/4 inch thick in the shape of a narrow rectangle. I prefer the edge pieces!

Bake for about 30 minutes or until the crust is browning in spots. Make sure the center is cooked before adding the toppings or else it will stay raw!

Remove the crust, add toppings and bake until the cheese is melted, bubbly and starting to brown on top.

McCormick's Labeling Policy

From McCormick to Trina on Saturday, March 17, 2007 8:43:48 PM:

Thank you for contacting us regarding your special allergies and intolerances to gluten. We understand that there are a growing number of people that have gluten concerns. We would like to take this opportunity to provide some additional information and let you know that there are many products available to you that will add the flavor you desire.

We often get the request for a list of our gluten-free products. We do not provide a list because we want you checking the ingredient statements of our products. McCormick can guarantee you the following:

1. All of our single ingredient spices are gluten-free. Our single ingredient spices are 100% pure, with nothing additional added to them.
2. All of our extracts are gluten-free. They are made with a synthetic Ethyl Alcohol, not a grain-based alcohol.
3. If our products have gluten in them, it will be listed clearly in the ingredient statement. We do not hide any allergens under "natural flavors" or "spices." This pertains mainly to our Dry Seasoning mixes and some blends. An example is our Beef Stew Seasoning Mix. This contains gluten, and states, "Wheat Gluten," in the ingredient statement.
4. McCormick goes a step further. If an ingredient is derived from wheat source, such as Maltodextrin, it will be listed as "Maltodextrin (WHEAT), in the ingredient statement.
5. McCormick follows good manufacturing practices at our plants and takes extra precautions to eliminate the possibility of mislabeling or cross-contamination.

If we can be of further assistance, please call us a 1-800-632-5847, Monday through Friday, 9:30AM to 5PM Eastern Time.

Glutenfreeda.com Free Subscription

The 90 day free subscription is still going on at Glutenfreeda. If you haven't already signed up, do yourself a favor and do so today. They claim to have over 4,000 gluten-free recipes posted on their site! Plus, hundreds of gluten-free culinary articles, menus and product reviews.

Sausage Anyone?

Wendy emailed us to let everyone know of a delicious gluten-free product made by Sausages by Amy she found while shopping at Costco--Apple and Gouda Cheese Chicken Sausage! Wendy says the label clearly states that the sausage is gluten free. Their products "contain 100% natural ingredients, no preservatives, gluten, MSG, nitrates/nitrites." They offer lots of different varieties and they ship!

Univ of Chicago CD Program Luncheon

The University of Chicago Celiac Disease Program's Annual Spring Benefit, Memoirs of A Celiac Gourmet Gluten-Free Luncheon will take place on Saturday, April 21st. Enjoy a delicious gourmet, gluten-free meal along with live and silent auctions and a fabulous raffle! The event takes place at Ben Pao Restaurant in Chicago from 11AM to 2:30PM. Tickets cost $75 and $50 for adults and children. Seating is limited and advanced tickets are required. To purchase tickets call 773-702-7593.

April 19th - Wheaton Gluten-Free Support Group

The Wheaton Gluten-Free Support Group will meet Thursday, April 19 from 7:30 to 9:00PM at Whole Foods located at 145 Rice Lake Square in Wheaton. Stephen Holland, MD, a gastroenterologist, will discuss the connection between celiac disease and osteoporosis.

Sueson Vess, the leader of the Wheaton group will be teaching cooking classes at Two Kitchens in Naperville on April 24, May 9 and May 24. For more information email Sueson.

We've Made it to the 21st Century!

Welcome to Gluten-Free Wikaduke's blog! It is here where you'll find information on upcoming meetings, local events, gluten-free shopping, cooking and much more. We'll also be posting meeting notes and other communications passed to us from group members instead of emailing them to everyone.

If you have any suggestions, comments, web addreses that would improve the blog, please feel free to leave the information in the comments section.

Stay tuned for more...