We will be meeting this Saturday, June 2nd from 10AM until 12 Noon at Edward Plainfield Outpatient Center located on the northwest corner of Van Dyke Road and 127th Street in Plainfield.
Recipes
With summer finally rearing it's head, we'll compile a list of gluten-free summer food. If you have a favorite salad, an effortless dessert or other summer food recipes that you would like to be added to the handout please email it to us. We'll need all recipes by 5pm on Thursday, May 31st. Sorry for the short notice!
Group Ordering
Last months order of Glutino Pretzels and Bob's Red Mill Xanthan Gum will be available for pick-up. If you will be unable to pick-up your order on Saturday, please let us know ahead of time. There are also a few extra bags of pretzels and xanthan gum available for sale. There will be no group order offered at the June meeting. Group ordering will resume in August.
Tuesday, May 29, 2007
Phenomenal Website
The University of Maryland Center for Celiac Research has a new website that is of course focused on Celiac Disease and following the gluten-free diet. Those who are new to the diet might find the the series of video that answers frequently asked questions most helpful. Those of us with CD might even want to refer family and friends to the site in order for them to get a better understanding of CD and the gluten-free diet.
Propel and Gatorade
Earlier this month Mary emailed Gatorade/Propel to get the GF status of their products. The following is the response they sent on May 15th.
Date: Tue, 15 May 2007 13:12:07 -0500
Subject: RE: Propel Fitness Water , REF.# 026098635A
RE: Propel Fitness Water , REF.# 026098635A
Mary:
We are happy to answer your question about gluten in Gatorade Thirst Quencher and Propel Fitness Water.
Gatorade products (Thirst Quencher, Endurance Formula, Energy Drink, Nutrition Shake and Propel Fitness Water) are all gluten free. We understand that individuals sensitive to gluten cannot digest even trace amounts and are concerned about its presence in the products they select. We always try to consider these concerns when developing Gatorade products.
The only products being made at our plants is Gatorade, so the environment is also gluten-free.
We hope this information is helpful, Mary.
Gina
Gatorade Consumer Response
Date: Tue, 15 May 2007 13:12:07 -0500
Subject: RE: Propel Fitness Water , REF.# 026098635A
RE: Propel Fitness Water , REF.# 026098635A
Mary:
We are happy to answer your question about gluten in Gatorade Thirst Quencher and Propel Fitness Water.
Gatorade products (Thirst Quencher, Endurance Formula, Energy Drink, Nutrition Shake and Propel Fitness Water) are all gluten free. We understand that individuals sensitive to gluten cannot digest even trace amounts and are concerned about its presence in the products they select. We always try to consider these concerns when developing Gatorade products.
The only products being made at our plants is Gatorade, so the environment is also gluten-free.
We hope this information is helpful, Mary.
Gina
Gatorade Consumer Response
Monday, May 7, 2007
Upcoming Spring & Summer Events
5/7/7 Updated!
August 17 – 19, 2007
The Second Annual Gluten-Free Culinary Summit™
Denver, Colorado
Information seems limited at this time, this link will take you to the website.
GIG Kid's Camp
Aug 1-6, 2007, Aug 7-10 & Aug 1-10
Camp, Sealth, WA
July 8-14, 2007
Camp, Kanata, NC
For more information on the camps visit the GIG website.
June 9, 2007
CSA Speaker Meeting featuring Dr. Stefano Guandalini
12 Noon to 4 Pm
West Suburban Medical Center, Lecture Hall
3 Erie Court, Oak Park
June 7-10, 2007
GIG Annual Education Conference
Richmond, VA
For more information on the conference visit GIG's website.
June 2nd, 2007
CSA’s Gluten-Free Gang Party
1:30 - 3:30 PM
Peg Bond Center, Batavia
For more information and to RSVP contact Nancy at
(847) 259-5589 or ragdollswimmom@yahoo.com
May 19, 2007
CSA's Sixth Annual Walk for Celiac Disease
Check in 9:00 AM; Walk starts at 10:00 AM
Fullersburg Woods Forest Preserve, Oak Brook
Early registration $15 per person; Late registration $20
For more information, a sign up sheet and a pledge sheet click here.
May 12, 2007
University of Chicago Celiac Disease Program's Pancake Breakfast
8:00AM to 11:00AM
Wild Oats, Hinsdale
Adults $7.00 Children $5.00
All proceeds go to UCCDP
September 28-30, 2007
30th Annual CSA Conference
Tuscon, Arizona
For more information on the CSA conference, visit this site.
August 17 – 19, 2007
The Second Annual Gluten-Free Culinary Summit™
Denver, Colorado
Information seems limited at this time, this link will take you to the website.
GIG Kid's Camp
Aug 1-6, 2007, Aug 7-10 & Aug 1-10
Camp, Sealth, WA
July 8-14, 2007
Camp, Kanata, NC
For more information on the camps visit the GIG website.
June 9, 2007
CSA Speaker Meeting featuring Dr. Stefano Guandalini
12 Noon to 4 Pm
West Suburban Medical Center, Lecture Hall
3 Erie Court, Oak Park
June 7-10, 2007
GIG Annual Education Conference
Richmond, VA
For more information on the conference visit GIG's website.
June 2nd, 2007
CSA’s Gluten-Free Gang Party
1:30 - 3:30 PM
Peg Bond Center, Batavia
For more information and to RSVP contact Nancy at
(847) 259-5589 or ragdollswimmom@yahoo.com
May 19, 2007
CSA's Sixth Annual Walk for Celiac Disease
Check in 9:00 AM; Walk starts at 10:00 AM
Fullersburg Woods Forest Preserve, Oak Brook
Early registration $15 per person; Late registration $20
For more information, a sign up sheet and a pledge sheet click here.
May 12, 2007
University of Chicago Celiac Disease Program's Pancake Breakfast
8:00AM to 11:00AM
Wild Oats, Hinsdale
Adults $7.00 Children $5.00
All proceeds go to UCCDP
Soy Joy Promotion
On Saturday, Jane mentioned the free Soy Joy promotion. According to the Soy Joy website "Due to an overwhelmingly positive response, the promotion you’re looking for is no longer available. Please check back soon for new offers!"
A day late and a dollar short...
A day late and a dollar short...
May Group Buying
5/7/7 Updated! The deadline for ordering the following products and product payment is May 11th.
The 20 cases of Chebe mix have arrived and will be distributed tomorrow at the meeting. So, it's time to post the May offerings!
1. Glutino Pretzel Sticks
12 - 14.1 ounce bags per case $ 5.77 per 14.1 ounce bag
We've seen these awesome pretzels sold locally for $7 + per bag. Once again the more we buy the less expensive they become! Must order bags in even numbers (2, 4, 6, etc.).
2. Xanthan Gum
6 - 8 ounce packages per case. $48.96 per case; $8.16 each from Amazon.com.
This is the best price we've seen on xanthan gum. It's often priced between $11 and $14 for an 8 ounce bag. Xanthan gum lasts forever so go ahead and order even if you have some left. We must sell the entire case to place the order.
The 20 cases of Chebe mix have arrived and will be distributed tomorrow at the meeting. So, it's time to post the May offerings!
1. Glutino Pretzel Sticks
12 - 14.1 ounce bags per case $ 5.77 per 14.1 ounce bag
We've seen these awesome pretzels sold locally for $7 + per bag. Once again the more we buy the less expensive they become! Must order bags in even numbers (2, 4, 6, etc.).
2. Xanthan Gum
6 - 8 ounce packages per case. $48.96 per case; $8.16 each from Amazon.com.
This is the best price we've seen on xanthan gum. It's often priced between $11 and $14 for an 8 ounce bag. Xanthan gum lasts forever so go ahead and order even if you have some left. We must sell the entire case to place the order.
National Celiac Awareness Month
The American Celiac Disease Alliance Advocacy Action Center has created a page to enourage celiacs to urge Congress to endorse May as National Celiac Awareness Month. If this initiative interests you, this link will take you to a form that can be easily completed and then sent to your representative.
Saturday, May 5, 2007
Aztec Brownies
Here's the recipe for the brownies I brought to the meeting. The addition of ground cinnamon and ground chipotle pepper give them a subtle Mexican flavor.
1 cup butter
1 3/4 cup sugar
1/2 cup cocoa
1 1-ounce square unsweetened chocolate (optional)
4 eggs, beaten
2/3 cup gluten-free flour mix (brown rice flour, potato starch and tapioca starch mix)
1/2 teaspoon iodized salt
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon ground cinnamon (optional)
1 1/4 teaspoon ground chipotle (optional)
2 teaspoons vanilla extract
1 cup chocolate chips
1/2 cup nuts (optional)
Heat oven to 350*F. Grease 13x9x2-inch baking pan.
Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat and let come to room temperature. Stir in Eggs. Stir together flour, salt, baking soda, cinnamon and ground chipotle. Stir in vanilla, chocolate chips and nuts (if using). Spread in prepared pan.
Bake 30-35 minutes or until brownies begin to pull away from sides of pan and begin to crack slightly; do not under bake. Cool completely in pan on wire rack. Cut into bars.
1 cup butter
1 3/4 cup sugar
1/2 cup cocoa
1 1-ounce square unsweetened chocolate (optional)
4 eggs, beaten
2/3 cup gluten-free flour mix (brown rice flour, potato starch and tapioca starch mix)
1/2 teaspoon iodized salt
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon ground cinnamon (optional)
1 1/4 teaspoon ground chipotle (optional)
2 teaspoons vanilla extract
1 cup chocolate chips
1/2 cup nuts (optional)
Heat oven to 350*F. Grease 13x9x2-inch baking pan.
Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat and let come to room temperature. Stir in Eggs. Stir together flour, salt, baking soda, cinnamon and ground chipotle. Stir in vanilla, chocolate chips and nuts (if using). Spread in prepared pan.
Bake 30-35 minutes or until brownies begin to pull away from sides of pan and begin to crack slightly; do not under bake. Cool completely in pan on wire rack. Cut into bars.
Wednesday, May 2, 2007
Favorite Mexican Recipes
Last week we put out a call for your favorite gluten-free Mexican recipes. Please email your favorites so we can add them to this posting!
The Following are from Trina:
5-Minute Guacamole - Allrecipes.com
1 medium ripe avocado, peeled and cubed
1 tablespoon salsa
1 clove of garlic, peeled and diced
1⁄4 teaspoon salt
Put everything in a food processor and process until smooth. Transfer to a small bowl; squirt with lime juice so it doesn’t discolor, serve immediately.
Homemade Salsa - Trina's friend Jane
3 large tomatoes (3 cups diced)
1 small green pepper (1/2 cup chopped)
8 green onions sliced
3 cloves of garlic chopped
2 tablespoons chopped cilantro
1 tablespoon (or more) chopped jalapeno pepper
2-3 tablespoons fresh lime juice
1⁄2 teaspoon salt
Combine and enjoy!
***Awesome*** Cheesy Corn Muffins - Glutenfreeda.com
1 1⁄4 cups GF flour or flour mix
1 cup milk
1 cup fine yellow cornmeal
2 tablespoons melted butter
1/3 cup sugar
1 cup frozen corn niblets, thawed
1⁄2 teaspoon salt
1⁄2 cup shredded cheddar or Monterey Jack cheese
1 egg, beaten
Preheat oven to 400 degrees. Oil a 12-muffin tin. Combine first seven ingredients and mix well. Fold in corn and cheese. Fill each cup 3⁄4 full. Bake 15-20 minutes or until toothpick comes out clean.
All Around Mexican Filling - McCormick.com
1 pound lean ground beef (have used chicken and turkey as well)
1 small chopped onion
1 tablespoon (McCormick GrillMates Salt Free Steak Seasoning (honestly, I use Montreal Steak Seasoning – any one will do)
1⁄2 teaspoon McCormick Ground Cumin
1⁄2 teaspoon sugar
1 tablespoon lime juice
Brown ground beef and chopped onion in large skillet. Drain excess fat. Stir in salt-free seasoning, cumin, sugar and lime juice. Simmer 2-3 minutes. Use for tacos, burritos or taco salads.
Nutritional Information: Calories: 248, Fat: 16 g, Cholesterol: 74 mg, Sodium: 68 mg, Carbohydrates: 4g, Protein: 22 g, Fiber (couldn’t read – cut off)
Classic Fritos® Pie
3 cups Fritos® brand corn chips, divided
1 large onion, chopped
1 cup grated American cheese
15 oz GF chili (Hormel® Chili with Beans: Regular, Chunky, Hot are GF according to their website)
Preheat oven to 350 degrees. Place 2 cups of corn chips in a baking dish. Arrange chopped onion and half of grated cheese on the corn chips. Pour chili over onion and cheese. Top with remaining corn chips and grated cheese. Bake for 15 to 20 minutes. Serves 4.
The Following are from Trina:
5-Minute Guacamole - Allrecipes.com
1 medium ripe avocado, peeled and cubed
1 tablespoon salsa
1 clove of garlic, peeled and diced
1⁄4 teaspoon salt
Put everything in a food processor and process until smooth. Transfer to a small bowl; squirt with lime juice so it doesn’t discolor, serve immediately.
Homemade Salsa - Trina's friend Jane
3 large tomatoes (3 cups diced)
1 small green pepper (1/2 cup chopped)
8 green onions sliced
3 cloves of garlic chopped
2 tablespoons chopped cilantro
1 tablespoon (or more) chopped jalapeno pepper
2-3 tablespoons fresh lime juice
1⁄2 teaspoon salt
Combine and enjoy!
***Awesome*** Cheesy Corn Muffins - Glutenfreeda.com
1 1⁄4 cups GF flour or flour mix
1 cup milk
1 cup fine yellow cornmeal
2 tablespoons melted butter
1/3 cup sugar
1 cup frozen corn niblets, thawed
1⁄2 teaspoon salt
1⁄2 cup shredded cheddar or Monterey Jack cheese
1 egg, beaten
Preheat oven to 400 degrees. Oil a 12-muffin tin. Combine first seven ingredients and mix well. Fold in corn and cheese. Fill each cup 3⁄4 full. Bake 15-20 minutes or until toothpick comes out clean.
All Around Mexican Filling - McCormick.com
1 pound lean ground beef (have used chicken and turkey as well)
1 small chopped onion
1 tablespoon (McCormick GrillMates Salt Free Steak Seasoning (honestly, I use Montreal Steak Seasoning – any one will do)
1⁄2 teaspoon McCormick Ground Cumin
1⁄2 teaspoon sugar
1 tablespoon lime juice
Brown ground beef and chopped onion in large skillet. Drain excess fat. Stir in salt-free seasoning, cumin, sugar and lime juice. Simmer 2-3 minutes. Use for tacos, burritos or taco salads.
Nutritional Information: Calories: 248, Fat: 16 g, Cholesterol: 74 mg, Sodium: 68 mg, Carbohydrates: 4g, Protein: 22 g, Fiber (couldn’t read – cut off)
Classic Fritos® Pie
3 cups Fritos® brand corn chips, divided
1 large onion, chopped
1 cup grated American cheese
15 oz GF chili (Hormel® Chili with Beans: Regular, Chunky, Hot are GF according to their website)
Preheat oven to 350 degrees. Place 2 cups of corn chips in a baking dish. Arrange chopped onion and half of grated cheese on the corn chips. Pour chili over onion and cheese. Top with remaining corn chips and grated cheese. Bake for 15 to 20 minutes. Serves 4.
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