Gluten-Free WiKaDuKe

Robin's Dip

2012-02-08T12:07:00.002-06:00

8oz Neufchatel Cheese (Great Valu)
1 Can Hormel Chili with Beans
1 Cup shredded Mexican Cheese (Great Valu)

Mix well, serve with corn chips

Yummy hummus Dip

2012-02-07T19:53:00.002-06:00

Yummy Hummus Dip
Betty Ann

1 can garbanzo beans
1 jar salsa
1 can black beans

Add all ingredients to blender and blend. Place in serving bowl. Serve with Tostitos.

Jello Pretzel Salad

2012-02-07T19:42:00.002-06:00

Gluten-free Jello Pretzel Salad
Pat

Layer 1
1 1/2 cups gf pretzels crushed
1/2 cup melted butter
1/4 cup sugar
1/4 teaspoon salt

Mix together and press into the bottom of a 13x9 pan. Bake at 350*F for 10 minutes. Let cool.

Layer 2
8 ounces Cool Whip
8 ounces cream cheese
1 cup sugar

Mix together and spread on top of the pretzel crust once the crust is cooled. Put in fridge to allow it to start setting up.

Layer 3
1 large package of strawberry Jello
2 cups boiling water
1 cup cold water
1 small box or tub of frozen strawberries

Mix together jello mix and boiling water. Stir into dissolved. Add cold water and thawed fruit. Let this sit in the fridge until it starts to set up. Pour over the top of the cream cheese layer. Let it set up in the fridge for 3-4 hours. The longer this sets up the better it is.

OMG...It's Gluten Free Groupon!

2012-02-05T20:42:00.003-06:00

OMG...It's Gluten Free is offering a $10 Groupon for only $5. It must be purchased by tomorrow and is good into June. You can buy two!http://www.blogger.com/img/blank.gif

Pizza Dip

2012-02-05T14:22:00.003-06:00

Pizza Dip
A Year of Slow Cooking (GF Crockpot Blog)http://www.blogger.com/img/blank.gif

1 cup pasta sauce
1/2 tsp Italian seasoning
10 pieces pepperoni, quartered
1 cup mozzarella cheese, shredded
a handful of black olives, sliced (optional)
a diced jalapeno (optional)

Add ingredients to crock pot and stir well. Cover and warm until melted. Eat with sliced bread or tortilla chips.

Sweet Potato Bites

2012-02-05T14:20:00.001-06:00

Eric's Sweet Potato Bites

1 pound sweet potatoes (cut into 1/2 inch thick rounds)
1teaspoon olive oil
1/8 t sea salt
1/8 t garlic powder
1/8 t cayenne pepper
2 ounces cheddar cheese (shredded)
4 t. Bacon bites
4 t chopped scallions

Preheat oven to 450*. Toss potato rounds until oil and potatoes are coated. Place rounds in a single layer; sprinkle with a salt, garlic & cayenne. Bake 10 minutes. Flip and bake 7 -9 minutes. Push potatoes rounds together and rope with cheddar, bacon and scallions. Bake an additional 2-3 minutes or until cheese is melted. Add a dollop of yogurt if desired.

NFCA's Webinar "GF and Heart Health"

2012-02-05T14:18:00.000-06:00

Space is limited.
Reserve your Webinar seat now at:
https://www3.gotomeeting.com/register/441165294

Announcing NFCA's Webinar, "Gluten-Free and Heart Health," on Tuesday, February 7, 2012 at 8:30pm Eastern/5:30pm Pacific.

Sponsored by Dr. Schar, USA, Inc., this hour-long webinar is free of charge and the only requirement is a working Internet connection!

In recognition of American Heart Month, NFCA will host a webinar about incorporating heart healthy foods and practices into your gluten-free diet. Join NFCA as Anne Roland Lee, MSEd, RD, LD, Director of Nutritional Services, Schar USA, serves as the guest speaker on this important topic.

Focusing on the positive aspects of living gluten-free while being heart healthy, Anne will:
- Define what a heart healthy lifestyle is really all about.
- Share recommendations for increasing the fiber and decreasing the fat without sacrificing any nutrients or flavor in the gluten-free diet.
- Explore ways to include healthy grains and still have time for exercise and activity.
- Identify ingredients that you want on your nutrition label.
- And more!

This webinar will include a Q&A session. Attendees can submit their questions on heart health and the gluten-free diet to Kristin Voorhees at kvoorhees@celiaccentral.org. Deadline for questions is Friday, January 20, 2012.

Continuing Education Credit: Registered Dietitians (RD) and Dietetic Technicians, Registered (DTR) are able to participate in this live 60-minute webinar to obtain CE credits regardless of this program's approval status as long as the webinar is professional in nature. RDs and DTRs need to retain a copy of the program evaluation available after their participation. Program participants will receive a link to complete the program evaluation one day after the close of the webinar.

Can’t attend? A recording of each webinar will be posted along with the webinar slides within 72 hours after the live webinar ends. To download recorded webinars and slides, visit the Archived Webinars page at CeliacCentral.org.

Title: Gluten-Free and Heart Health
Date: Tuesday, February 7, 2012
Time: 8:30 PM - 9:30 PM EST

After registering you will receive a confirmation email containing information about joining the Webinar.

System Requirements
PC-based attendees
Required: Windows® 7, Vista, XP or 2003 Server

Macintosh®-based attendees
Required: Mac OS® X 10.5 or newer

Gluten-Free Oreo Surprise Dessert

2012-02-05T14:15:00.003-06:00

Gluten-Free Oreo Surprise Dessert

Layer 1
28 GF Oreo-like cookies, crushed
1stick margarine, melted

Mix together and press into 9x13.

Layer 2
8 ounces cream cheese
1 cup powdered sugar
1/2 of 12 ounce container Cool Whip

Mix together these 3 ingredients and spread on top of crust.

Layer 3
1 chocolate instant pudding
1 vanilla instant pudding
3 cups milk

Mix and pour over second layer. May be soft at first but it will thicken.

Layer 4
Cover with remaining cool whip and sprinkle with nuts or more crushed Oreos or candy sprinkles.

Survey about Gluten in Medications

2012-02-02T12:39:00.000-06:00

Quick Survey about Gluten in Medications

The National Foundation for Celiac Awareness (NFCA), partnering with St. John's University College of Pharmacy and Allied Health Professions, is conducting the first-of-its-kind research study on gluten in medications, funded by the Food and Drug Administration (FDA). NFCA urges all people who are following a gluten-free diet to participate. Participants will be asked about their experiences taking medicine, and if they think they might have had a gluten-related reaction to an over-the-counter or prescription medicine. To participate in this survey, please go to www.CeliacCentral.org/Survey. The survey takes between 4-15 minutes to complete. It closes on February 28, 2012

February Meeting

2012-01-18T19:43:00.003-06:00

Saturday the 4Th, 10AM to Noon

The topic of discussion will include: vitamins, vitamin deficiencies, prebiotics, probiotics and how to best maintain a well balance gluten free diet.

Lets get ready for Super Bowl Sunday with some safe gluten free snacks. Feel free to bring your favorite gluten free snack, with a copy of the recipe to share.

Chocolate Candy Cane Swirl

2011-12-06T07:56:00.001-06:00

Chocolate Candy Cane Swirl

1 package Nestle Vanilla Chips
½ cup crushed candy canes
½ cup Andes mint flavored chips

Melt vanilla chips in microwave, about 90 seconds. Stir in candy canes.
Pour onto cookie sheet, spread out as thin as you like.
Melt mint chips, poor onto white chocolate/candy cane.

Toffee

2011-11-28T08:01:00.002-06:00

2 sticks butter
1 cup sugar
2 Tablespoon water
1 Tablespoon vanilla extract
4 Hershey Chocolate Bars

Melt butter in saucepan, add sugar, water and vanilla extract. Cook on high for
12 - 15 minutes, use a candy thermometer or test in a glass of ice water (drop a small amount in a glass of ice water, it should NOT stick to your teeth) The mixture should be dark brown, think of Hershey Toffee.
When done, poor on to a cookie sheet, spreed out, I like it thin.
Break up 4 Hershey bars and coat the top of the toffee. Do not delay, you need the heat from the toffee to melt the chocolate. Optional:Sprinkle with finely ground nuts.

December Meeting

2011-11-14T18:19:00.002-06:00

Christmas cookies!
We will kick off the holidays with cookies! Please bring your favorite gluten free Christmas cookies. Bring a copy of the recipe including the name brand of products used.

Double-Cherry Streusel Bars

2011-09-04T13:33:00.001-05:00

This is the recipe for the apricot bars that were brought to Saturday's meeting. Note I didn't add any dried fruit to the apricot version.

The recipe as posted on Epicurious.com can be found here.

Double CherryStreusel Bars
Filling:

4 ounces dried cherries

15 ounces tart red cherry preserves (or flavor of your choice)
1 tablespoon amaretto

Dough and Streusel:
Nonstick vegetable oil spray
274 grams original flour mix*
30 grams sweet rice flour

1/4 heaping teaspoon xanthan gum
2/3 cup sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 3/4 teaspoons vanilla extract
3 tablespoons whole milk

1 cup (packed) sweetened flaked coconut (about 3 ounces)
3/4 cup sliced almonds (about 3 ounces)

For filling:
Combine dried cherries, preserves, and liquor in food processor; blend to chunkypuree. (Filling can be made 1 day ahead.
Transfer to bowl; cover and refrigerate.)

For dough and streusel:
Preheat oven to 375°F. Line 13x9x2-inch metal baking pan with heavy-duty foil,leaving overhang. Spray foil with nonstick spray.

Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and vanillaextract.

Blend, using on/off turns, until mixture resembles coarse meal. Add milk andblend, using on/off turns, until mixture comes together in small clumps. Transfer1 cup (packed) mixture to medium bowl and reserve for streusel. Blend remainingmixture in processor until large moist clumps form. Gather dough together inlarge ball.

Press dough over bottom of prepared baking pan; pierce all over with fork. Bakedough until golden, about 17-20 minutes; cool crust 15 minutes. Maintain oventemperature.

Add sweetened coconut flakes and sliced almonds to reserved 1 cup dough. Mixdough with fork, breaking streusel topping into small clumps.

Spread cherry filling over baked crust. Sprinkle streusel topping over. Bakecookie until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool cookie in pan on rack. Usingfoil overhang as aid, lift cookie from pan. Peel off foil and discard**. Cutcookie lengthwise into thirds, then cut crosswise into eighths, forming totalof 24 bars. (Bars can be made 2 days ahead. Store bars in airtight containerand refrigerate.)

* Gluten Free Flour Mix was made of 6 cups brown rice flour, 2 cups potato starchand 1 cup tapioca starch.

** The filling boils and sticksterribly to the foil. After growing frustration, I cut a 1/2 inch edge off ofthe perimeter of the bars to remove the sticky portion. I was then able to cut them into pieces and liftthem from the foil.

Serious Eats - Gluten-Free Tuesday

2011-08-23T19:23:00.005-05:00

Whoopie Pies! Cheddar Biscuits! Tomato Tarts! Corn Dogs Too! Each of those as well as many others have been featured in Gluten-Free Tuesday at Serious Eats.

Elizabeth Barbone, gluten-free baker extraordinaire, posts a mouth watering photo, writes a short story and includes the recipe for fool proof dish.

This week Barbone posted a photo and recipe for gluten-free corn dogs. She wanted corn dogs that had the taste and texture like those at a county fair. She first used Bob's Red Mill cornmeal, but it was a too coarse. She then tried cornflour and it turned out a texture just like those at the fair. Who knew?!

If you haven't already checked out Serious Eat's gluten-free recipes, don't wait any longer!

Dr. Guandalini's Take on Labeling

2011-08-19T08:11:00.003-05:00

Dr. Guandalini, medical director of the University of Chicago Celiac Disease Center, weighs in on the gluten labeling in his FDA Safety Assessment Analysis.

Are you the one?

2011-06-03T23:47:00.005-05:00

Gluten-Free Sightings 'Up North'

2011-05-31T09:13:00.010-05:00

Having just spent the holiday weekend in the Northwoods I thought I would share with you some of our gluten-free sightings.

Shell Gas Station
Highway 70 between St. Germain and Arbor Vitae

The price of gas on the image may catch your attention but if you read on you'll see that the Shell's billboard advertises gluten-free food! Gluten-free food at a gas station?!?

While the station did carry some traditional gas station food it had a decidedly health food store feel too it. The store offers good selection of gluten-free pantry staples that one might easily forget at home. They offered quinoa, San-J Tamari, cake mix, meal replacement bars, macaroni and cheese, pasta, canned soup, a variety of Asian sauces and noodles 'kits' as well as some other items I failed to remember. Next time I'll take a picture.

The Sweet Beans
113 Railroad Street
Eagle River, WI
(715) 479-CAKE

Walking down Railroad Street I happened to notice a sign in a window of a new business that indicated the business offered gluten-free foods. Without thinking we stepped inside and lo and behold it was a coffee shop that offered baked goods and sandwiches too. The Sweet Beans offers bread for gluten-free sandwiches as well as other gluten-free baked goods. When I was there they had chocolate cookies but had sold all of the muffins.

I did ask how they protect against the risk of cross contact and learned that the equipment is used for gluten and gluten-free baking but "everything is washed and sanitized." You'll have to decide for yourself if that is enough for you. Regardless, it's a cozy little place to go for a morning cuppa or a quiet little place to hang out with free WIFI if you need a break from your vacation!

The Outdoorsman
Boulder Junction, WI
(715) 385-2826

The Outdoorsman has a wondering gluten-free dinner menu that you can read about my experience here. Unfortunately, a dinner at The Outdoorsman didn't work into our schedule. So, we inquired about lunch and was told they don't offer a gluten-free lunch menu but that the chef can fix something. We opted out of lunch but will definitely be there for dinner soon!

10 Ingredients You Don't Need to Worry About

2011-05-24T20:52:00.004-05:00

I've linked to a fantastic Gluten-Free Living article called Top 10 Ingredients You Don't Really Need to Worry About. It dispells myths, some very long standing myths, on the gluten-free status of common ingredients like maltodextrin and citric acid. The information presented in this article will help to speed up your shopping!

Celiac Disease Dated Back to 100 A.D.?

2011-05-17T21:13:00.003-05:00

Scientific American recently posted an article entitled "When, and Why, Did Everyone Stop Eating Gluten?" In it the author suggests that celiac disease was first described by the Greek doctor, Aretaeus in 100 A.D.!

Kellogg's Rice Krispies...Gluten Free

2011-05-17T18:50:00.004-05:00

In June, Kellogg's will offer a gluten-free version of the much loved family favorite, Rice Krispies.

In grocery stores, the gluten-free version will be located right next to the original version. The gluten-free version will retail at the same price as the gluten version.

The Kellogg's press release can be read.

May Meeting

2011-05-04T18:43:00.002-05:00

Gluten -Free Wikaduke will meet this Saturday from 10am until 12noon at Edward Plainfield Outpatient Center. We've got lots to chat about, plans to make and bites to taste. Looking forward to seeing you all on Saturday!

Really Good Cream of Mushroom Soup

2011-04-30T13:13:00.003-05:00

I came up with a brilliant and monkey easy way of making gluten-free cream of mushroom soup this morning! Plus it tastes way better than that Cream of $#%# soup. Trader Joes sells relatively inexpensive dried porcini mushrooms.

Cream of Mushroom Soup
Soak four dried porcini mushrooms in boiling water for ten minutes. Strain; reserving liquid to make cream of mushroom soup. Chop mushrooms into small pieces set aside.

Melt three tablespoons butter in sauce pan. Add three tablespoons of flour and cook until it starts to brown. Whisking vigorously; add 1/2 cup reserved mushroom liquid and 1/2 cup of milk. Whisking frequently, bring to a slow boil and allow to soup to thicken. Add chopped mushroom pieces.

Use as directed in recipes!
Tracy

Truly Gluten-Free Products

2011-04-28T19:59:00.003-05:00

Frito-Lay has tested many of its products to determine the gluten-free status. You will find a list of the products that test at less than 20ppm here. On the same page is a list of Frito-Lay products that contain no gluten ingredients, but have not yet been tested.

March Meeting..Is Upon Us!

2011-03-03T19:41:00.003-06:00

Gluten-Free Wikaduke will meet this Saturday, March 5 from 10am until 12noon at Edward Plainfield Outpatient Center in Plainfield. This should be a very unusual meeting and we've decided to keep the meeting topic underwraps. However, if you were at our February meeting, it's no secret to you.

Snyder's of Hanover has generously donated their new gluten-free pretzel sticks for us to sample. We hope to see you Saturday!

Celiac Disease Research

2011-02-03T14:53:00.001-06:00

RESEARCHERS SEEK ADULTS WITH CELIAC DISEASE

Adults that have been diagnosed with Celiac Disease are being sought for a study to identify factors associated with the development of Celiac Disease. The goal of the study is to find genes that may predispose individuals to develop this condition.

Adults eligible to participate in this study must have been diagnosed with Celiac Disease through a small intestinal biopsy. Spouses may also be eligible to participate.

Participants will be asked to provide a blood sample, complete a questionnaire, and provide medical records regarding their celiac diagnosis. There is no cost to participate. Necessary materials to have the blood drawn by the individual’s doctor, clinic, or lab will be sent. The study will pay for the cost of the blood draw, as well as overnight shipping to the lab. Participants will receive free antibody testing and be compensated $25 for their time to complete the questionnaire and provide a blood sample.

For further information, please contact Maryam Pirnazar at the City of Hope at 626-471-9264 or toll-free at 800-844-0049 or e-mail at mpirnazar@coh.org

Registered Dietitian at GFW Feb Meeting!

2011-02-03T11:37:00.002-06:00

Gluten-Free Wikaduke will kick off 2011 meetings on Saturday, February 5 by having registered dietitian and UCCDC Preceptorship program alum, Doreen Berard speak at our meeting. She will discuss the topic Losing Weight and Maximizing Nutrition. The meeting will take place from 10am until 12 noon at Edward Plainfield Outpatient Center which is located on the corner of 127th Street and Van Dyke Road. Thanks to Eric for securing a donation of baked goods from Sweet Ali's Bakery in Hinsdale!

We hope to see you all Saturday morning for this speaker meeting!

Gleeday Gluten-Free Week

2011-01-25T17:47:00.004-06:00

Various local bakeries and restaurants are participating selling their certificates on Gleeday, a Groupon-like site, during Gluten-Free Week with some of the proceeds being donated to the University of Chicago Celiac Disease Center.

Sweet Ali's Bakery in Hinsdale has a spend $12 get $25 worth of product certificate. By the way, Sweet Ali's Bakery is providing samples for our February meeting!

Deerfield's Bakery in, of course, Deerfield has a spend $10 and get $25 worth of product certificate.

Yova Cafe in Oak Park is participating as is Rose's Wheat Free Bakery in Evanston and Affresco Pizzeria/Lounge in Park Ridge. You can link to those restaurants through one of the above links. Watch the Gleeday website for more deals during Gluten-Free Week!

Chinese-style Pork Dumplings and Kikkoman Soy Sauce?!?

2011-01-22T22:04:00.008-06:00

Feel Goods Foods has developed a line of Chinese-style dumplings. The offerings include pork dumplings, shrimp dumplings, vegetable dumplings and chicken dumplings. You can purchase the dumplings in New York, New Jersey, Maryland and Florida. If those locations aren't convenient for you then you also can purchase them at glutenfreemall.com.

You might also want to pick up a bottle of Kikkoman's new gluten-free soy sauce to serve along with those dumplings!

Chili Party Chili Recipes

2011-01-17T12:25:00.002-06:00

Laura’s Red Chili

3 15oz cans Hunts fire roasted tomatoes

3 15oz cans GF Chili beans (I use Jewel brand)

2 4oz cans diced chili peppers

1 med. Yellow onion, diced

1 ½ lb ground beef

2 TBSP cumin

1 clove garlic diced

½ tsp ground red pepper

Salt & pepper to taste

In large pot brown ground beef until crumbly, drain, set aside.

Sauté diced onion until transparent, add chili pepper, cumin, garlic, red pepper, and a dash of salt, cook for 5 min.

Add ground beef and tomatoes and beans. Simmer for at least ½ hour. – The longer you let is simmer the better the flavor.

Serve with cheddar cheese and sour cream garnish.

Laura's White Chili

3 15oz cans white beans (Cannellini beans, Northern Beans and/or Garbanzo beans)

3 15oz cans (or 6 cups of homemade) GF Chicken broth

1 4oz cans diced chili peppers

1 4oz can diced jalapeno peppers

1 med. Yellow onion, diced

3 cups chopped cooked chicken

2 TBSP cumin

1 clove garlic diced

½ tsp ground red pepper

1 TBSP Oregano

2 Cup grated Cheddar Jack cheese

Sauté diced onion until transparent, add chili peppers, jalapeno peppers cook approx. 5 min.

Add cumin, garlic, red pepper, and oregano, cook for approx. 5 min.

Add chicken broth, beans and chicken. Simmer for at least ½ hour. – The longer you let it simmer the better the flavor.

Add cheese just prior to serving.

Something from Nothing

2011-01-14T19:52:00.005-06:00

Chicken stock definitely falls into the category of something from nothing. It's ridiculously easy to make, costs next to nothing and tastes much better than the commercial versions of the stuff. Plus, there are no labels to read or GF varieties to hunt down!

Simply take a few pounds of chicken bones* out of the freezer, place them in a 400F oven and roast them until they get browned, but not burned. Truth be told you can skip the roasting of the bones, but I think it adds some added flavor.

When done, place the bones along with the drippings in a crockpot, add a carrot (or a handful of baby carrots), an onion crudely cut in half and a couple of pieces of celery and fill it up to the top with cold water. If you want to get really fancy, add a few cloves of garlic, bay leaves or parsley. Then set the crockpot and cook for 12-14-16 hours or so. The cooking stock does tend to make the house smell like chicken. So, I place the crockpot in the garage to avoid that.

Once it's done cooking, remove the bones and strain the solids from the liquid. If you don't have a sieve, you might want to line a colander with a coffee filter to keep 'the gunk' out of your stock. Refrigerate until chilled and skim off any fat the rises to the top. Then use as desired or freeze. I like to freeze it in 1 cup and 4 cup portions.

* I 'collect' back bones, neck bones, rib bones, leg bones, breast bones, etc. and store them in a zip top bag in my freezer. Carcasses from a roasted chicken or turkey are great to use as well and they don't require the roasting step.

Gain Weight on the GF Diet?

2011-01-11T21:22:00.002-06:00

Doreen Berard, a registered dietitian, will discuss 'Losing Weight and Maximizing Nutrition While Following the Gluten-Free Diet' at our February 5 meeting. Doreen was trained on CD at UCCDC and is a registered dietitian at Edward Hospital.

CSA's list of Chicago Restaurants

2011-01-09T15:34:00.002-06:00

Looking for a GF friendly restaurant in Chicago? Check out CSA of Greater Chicagoland's gluten-free friendly restaurants here.

2nd Annual Chili Party Recipes

2011-01-09T10:28:00.003-06:00

Many thanks to Wayne, Laura, Ashley and Wayne for hosting us at their house for the 2nd Annual Chili Party. The chili was fantastic, the conversation delightful and all of the other food was wonderful. Many people asked for various recipes. As you send your recipes, I'll add them to this post.

Green Chile Cheese Arepas - Tracy
Adapted from the Book of Yum Arepa recipe

3/4 cup Bob's Red Mill Corn Flour
1/2 teaspoon salt
1 tablespoon butter
3/4 cup BOILING water
2 tablespoons canned (or roasted) green chiles (chipotles en adobo would also be good)
1/3 cup cheese (Monterrey Jack, Cheddar or whatever you want to use)
1 tablespoon butter

Combine the corn flour, salt and 1 tablespoon butter. Add the boiling water and mix well. Let sit a few minutes. Add the chiles and cheese and mix.

Preheat oven to 500F. Heat a seasoned cast iron skillet over medium heat on the stove and add 1 tablespoon butter. Once melted spread butter around the pan and wipe out any excess with a paper towel.

Form the dough mixture into balls. The dough may be somewhat loose. It should NOT crack around the edges. Drop the balls into the pan and cook until browning and then flip and brown on the other side. It takes about 5 minutes per side. Then place the skillet with the arepas in the oven for 15 minutes.

Once cooked, eat as is or with a sauce. The arepas split and can be filled with a variety of items. Shredded chicken, pork, beans, etc.

Chocolate Crinkle Cookies - Eric
This recipe can be found here.

Chocolate Cherry Cake - Mary
1 package Betty Crocker Chocolate Gluten-Free Cake Mix
1 can cherry pie filling
1 teaspoon almond extract
2 eggs (beaten)

Grease and flour (rice) a 13 x 9 pan, combine all ingredients in large bowl, mix by hand, stir until well blended. Pour into greased pan, bake 40 minutes at 350 degrees.

Frosting:
1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup semi-sweet chocolate chips

Combine in a small sauce pan: butter, sugar, and milk. Bring to a boil, (stir constantly). Boil one minute. Remove from heat stir in chocolate chips, continue stirring until smooth and thick. Frost cool cake.

Fudge-Filled Peanut Butter Bars - Tracy
1 box Betty Crocker GF Yellow Cake Mix
1 cup peanut butter
1/2 cup melted butter
2 eggs

Filling:
1 cup chocolate chips
2 tablespoons butter
1 1/3 cup sweetened condensed milk
1 package coconut pecan frosting

Preheat oven to 350F. Mix cake mix, peanut butter, melted butter and eggs. Press 2/3 of it into an ungreased 9 x 13-inch pan and bake for 6 minutes. Save rest for topping.

In heavy saucepan combine chocolate, sweet condensed milk and butter. Melt over low heat stirring constantly until smooth. Remove from heat. Stir in frosting mix. Spread filling over dough in pan. Crumble with reserved dough. Bake for 20 to 25 minutes or until light golden brown. Cool completely and cut into bars.

Big Cookie - Tracy

2 1/2 cups rice flour mix (2 cups brown or white rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon xanthan gum
1 cup (12 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips

Frosting:
1/2 cup butter (1 stick)
3 tablespoons cream cheese
1 teaspoon vanilla
pinch of salt
2 1/2 cups powdered sugar
1/3 cup (or so) milk

Combine flour, baking soda, salt and xanthan gum in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg beating well. Mix in flour mixture. Stir in chocolate chips. Cover the mixture and refrigerate overnight.

Preheat oven to 350 degrees F. Line an 8-inch spring form pan with parchment paper. Place half of the chilled dough into the pan and bake for 25 minutes or until golden brown and center seems to be set. When done remove from oven and let sit for five minutes. Take sides off of pan and carefully slide big cookie off of the bottom and let cool. Repeat the process with the remaining cookie dough.

While cookie cools make frosting. Combine butter, cream cheese and vanilla and mix until light and airy. Taking turns add powdered sugar and milk. You may need more (or even less) milk. The frosting should not be dense and heavy.

Put one cookie on a plate, top with frosting and place the second cookie on top. Serve.

Subway Tests GF Items!

2011-01-07T16:52:00.002-06:00

According to a Chicago Tribune article, two Subway stores in Texas are test marketing gluten-free sandwiches and brownies! This is fantastic news for celiacs everywhere provided Subway teaches employees how to guard against cross contact with gluten containing products. Thanks Subway for the effort!

Brown Rice Flour Deal

2011-01-06T14:21:00.003-06:00

Nothing makes a cold January day feel all toasty warm like an oven baking a loaf of bread or some chocolate chip cookies!

To aid you in your flour budget, Amazon.com is having a sale on the normally expensive Bob's Red Mill Brown Rice Flour. It's currently priced at $10.44 for four 24-ounce packages. If you choose to 'subscribe and save' you'll save 15% which brings the price $8.87. Plus, it qualifies for free shipping and there is no tax.

You can make a lot of chocolate chip cookies for $8.87!

Gluten-free Pebbles Cereals

2011-01-06T14:13:00.003-06:00

I'm certainly not advocating the regular consumption of Pebbles cereal but thought some of you may be interested to know that Post Fruity and Cocoa Pebbles are now certified gluten free. The gluten-free varieties were placed on store shelves on January 1, 2011 and are clearly labeled gluten free.

The Post press release announcing this can be found here.

December Meeting: Fudge Off & Cookies Too

2010-11-29T09:10:00.003-06:00

On an obnoxiously hot Saturday afternoon in July, GFW participants gathered at Nancy's house for food, fellowship and fun. At some point, the conversation turned to fudge. How this happened I have no idea as I wasn't involved. The next thing I knew someone laughed and said we should have a "Fudge Off." It was then decided that the "Fudge Off" would take place at our December meeting. So, if you would like to participate, please bring a batch of your best fudge cut into tiny little pieces. There will be a prize of some variety. Perhaps a bottle of Sangria in honor of Mary's brew because it seems plausible that the "Fudge Off" stemmed from that wickedly delicious stuff.

Some might refer to this as the holiday season, but to me this is cookie season. So, please bring a batch of your favorite gluten-free cookies and a copy of the recipe or just a tried and true recipe to the meeting on Saturday.

We'll have samples from Canyon Ranch Bakehouse to counter the sugar high. Fruitful Yield Oswego has generously donated a bag of gluten-free products for the raffle.

See you Saturday from ten to twelve at Edward Plainfield!

Do you know anyone in the 97%?

2010-11-29T08:53:00.002-06:00

Medill Reports Chicago just published an interesting article on celiac disease entitled, Are you one of the 97% of people with celiac disease who don't know it? by Tavaner K. Bushman and Virginia Brown. Carol Shilson who is the executive director of University of Chicago Celiac Disease Center is interviewed. The article can be found here.

Facebook

2010-11-12T20:49:00.002-06:00

Gluten-Free Wikaduke now has a Facebook page where we intend to post quick bits of information regarding the gluten-free diet and celiac disease. Feel free to 'friend' us!

French Bread Pan

2010-11-12T20:05:00.002-06:00

For those of you who are interested in purchasing a Fox Run 18" French bread pan like the one used to make the bread at the November meeting but didn't win the raffle, you can purchase one from a couple of different sources.

The fantastic independently-owned kitchen store Dish on the Square which is located in Mount Vernon, IL (and is well worth a side trip if near the area) sells the pan for $7.59 plus shipping.

For whatever reason if that option doesn't interest you, amazon.com sells the pan for $12.99 plus shipping.

Schar Classic White Bread Mix was used to make the bread. It's currently available at vitacost.com for $4.85.

More Recipes from the Feast

2010-11-07T13:28:00.005-06:00

For whatever reason, I didn't receive some of the recipes. If yours isn't included, please email it to the group email account and it will be added to this post.

Extra Spicy Linguini with Sausage, Chili Peppers, Cherry Tomatoes and Arugula - Mary
Serves 4

This sensational spicy sausage and pasta dish is a great meal with or without added cream or cheese! - Rachel Ray

Salt
1 pound linguini
1 tablespoon extra virgin olive oil (EVOO)
1 pound Italian sausage, sweet or hot
1 red chili pepper, very thinly sliced
3 large cloves garlic, very thinly sliced
1 pint cherry tomatoes or grape tomatoes
2 bundles arugula or 1/3 pound baby arugula
Salt and pepper, to taste
1/2 cup cream (optional)
1 cup mascarpone or ricotta cheese (optional)

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente, reserving about 1/2 cup of the starchy cooking water just before draining.

Meanwhile, heat a large skillet over medium-high heat with EVOO, one turn of the pan. To the hot pan, add the sausage and brown and crumble it for 5 minutes. Add the chili pepper and garlic and toss for 1-2 minutes. Add the cherry tomatoes and cover the pan with a tight-fitting lid to burst the tomatoes, 8-10 minutes. Shake the pan occasionally to move the tomatoes around a bit. When the skins start to burst, crack the softened tomatoes open with a cooking utensil.

Drain the pasta (remember to reserve 1/2 cup of the starchy cooking water) and toss it with the sausage, arugula and most of the starchy water, then season with salt and pepper, to taste. If you are using cream, toss the pasta for an additional minute to heat the cream through. If the sauce gets too tight, loosen it up with any remaining starchy water.

If you are serving the pasta with mascarpone or ricotta, place a dollop on top of each serving for mixing in. But remember, this dish is fantastic as-is as well!

Corn Casserole - Mary Ann

2 tablespoons melted butter
1 chopped sweet onion
1 cup chopped celery
1/4 teaspoon garlic powder
1/4 teaspoon poultry seasoning
1/8 teaspoon nutmeg
1 can cream corn
1 cup frozen corn
1 package of corn bread mix (Dietary Specialties or Pamela's)
1/4 cup of water until right consistency

Combine ingredients. Bake 1 hour at 350 degrees in an uncovered casserole or a square pan until done.

The Outdoorsman - Boulder Junction, WI

2010-11-06T18:45:00.003-05:00

The Outdoorsman is a charming and cozy Boulder Junction institution that eagerly serves gluten-free food at breakfast, lunch and dinner. Four years ago, the owner, Amy was diagnosed with celiac disease. Since then The Outdoorsman has welcomed gluten-free diners and provided a safe haven for tourists and locals alike. While the restaurant is not solely gluten free, the menu clearly labels its gluten-free options.

The breakfast and lunch options are what one would expect, but the dinner menu is what I would consider 'Northwoods Gourmet' complete with elk, buffalo, bison, pheasant, cornish hen, ostrich, etc. Those less adventurous will happily see the menu includes steak, chops, chicken and sandwiches too. Everything we ate was delicious. The soup, bone-in ribeye and pheasant (served with garlic mashed potatoes instead of pasta) was phenomenal. If you find yourself in the Northwoods, do yourself a favor and enjoy a safe meal at this charming restaurant

Reservations are encouraged and be sure to tell them you'll be eating gluten free.

The website and menu can be viewed here; their facebook page here.

The Outdoorsman
Boulder Junction, WI
715-385-2826

Cluck, Cluck, Cluck

2010-11-06T18:42:00.003-05:00

We failed to mention at today's meeting that Sam's Club Member's Mark Rotisserie Chickens are now gluten free. The 3 pound birds cost $4.99 and are likely to be labeled with a sticker that says 'gluten free.'

Dr. Green on Nightline

2010-11-06T18:38:00.003-05:00

We've located this link to the interview of Dr. Green on Nightline which appeared on Friday, November 5. It can be viewed here.

Onion Soup Mix

2010-11-06T18:28:00.000-05:00

Unfortunately, Lipton Onion Soup Mix is no longer gluten free. The product formulation now includes barley. Don't despair though, we've found (and tried) a onion soup mix recipe clone for you to use instead!

Lipton's Onion Soup Recipe Clone
About 5 tablespoons of mix are equal to one 1.25 oz. package.

3/4 cup minced onion
1/3 cup beef bouillon powder [Herb-Ox is gluten free]
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar

Combine all ingredients and store in a tight fitting container.

To make the classic Lipton's Onion Soup Dip, mix 5 tablespoons of soup mix with one pint of sour cream.

Recipes from the Feast!

2010-11-06T17:34:00.001-05:00

Nutty Stuffed Mushrooms - Laura

18 large fresh mushrooms/ or 36 white mushrooms for bite sized appetizers
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, diced
3 tablespoons butter
1/4 cup dry GF bread crumbs
1/4 cup finely chopped pecans
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried basil
dash cayenne pepper

1. Remove stems from mushrooms; set caps aside.

2. Toss Mushroom caps in large bowl with olive oil to lightly coat

3. Finely chop stems; place in a paper towel and squeeze to remove any liquid. In a skillet, saute chopped mushrooms, garlic and onion in butter for 5 minutes or until tender. Remove from the heat; set aside.

4. In a small bowl, combine the bread crumbs, pecans, Parmesan cheese, salt, basil and cayenne; add mushroom mixture. Stuff firmly into mushroom caps. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 15-18 minutes or until tender. Serve warm.

Chicken Enchiladas - Tracy
The Best Make-Ahead Recipes, From the Editors of Cooks Illustrated
Serves 4 to 6

2 tablespoons vegetable oil
1 medium onion, minced (about 1 cup)
3 tablespoons chili powder
3 medium garlic cloves, minced or pressed (about 1 tablespoon)
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons sugar
½ teaspoon salt
1 pound boneless, skinless chicken thighs (about 4), trimmed and cut into ¼ inch wide strips
2 (8-ounce) cans tomato sauce
1/3 cup water
½ cup minced fresh cilantro leaves
1 (4-ounce) can pickled jalapenos, drained and chopped (about ¼ cup)
10 ounces sharp cheddar cheese (or Monterrey Jack), shredded (about 2 ½ cups)
10 (6-inch) corn tortillas

1. Adjust and oven rack to the middle and heat the oven to 300 degrees. Heat the oil in a large saucepan over medium-high heat until shimmering. Add the onion and cook until softened and lightly browned, 5 -7 minutes. Stir in the chili powder, garlic, coriander, cumin, sugar and salt and cook, stirring constantly, until fragrant about 30 seconds. Stir in the chicken and coat thoroughly with the spices about 30 seconds.

2. Stir in the tomato sauce and water and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the chicken is cooked through and the flavors have melded, 8 - 10 minutes.

3. Pour the mixture through a medium-mesh strainer into a medium bowl, pressing on the strained chicken mixture to extract as much sauce as possible. Transfer the chicken mixture to a large plat and freeze for 10 minutes to cool: when cool, combine the chicken with the cilantro, jalapenos, and 2 cups of the cheddar in a medium bowl. Transfer the sauce to an airtight container.

4. Spray both sides of the tortillas with vegetable oil spray. Place five of the tortillas onto a baking sheet. Bake until the tortillas are soft and pliable, 2 to 4 minutes. Transfer the tortillas to a clean work surface. Place a heaping 1/3 cup filling onto the center of each warm, softened tortilla and roll it up tightly. Arrange the enchiladas, seam side down, in a single layer in a 13x9-inch baking dish. Repeat with the remaining tortillas.

5. To store: Cover the dish tightly with plastic wrap and then foil. Refrigerate the enchiladas, sauce and remaining ½ cup cheese separately for up to 3 days or freeze separately for up to 1 month. (Frozen enchiladas should NOT be thawed before reheating.)

6. To serve: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and spray the top of the enchiladas with vegetable oil spray. Bake uncovered (without the sauce) until lightly toasted on top, 10 -20 minutes. Meanwhile defrost the sauce if frozen.

7. Pour the sauce over the enchiladas, covering the tortillas completely, then sprinkle the remaining ½ cup cheese down the center of the enchiladas. Cover the dish with aluminum foil that has been sprayed with vegetable oil spray and bake until the sauce is bubbling and the cheese is melted, 20-25 minutes more.

To serve right away: Cover the enchiladas with the sauce and cheese and bake at 350 degrees as directed in step 7.

Pumpkin Pie Pudding - Mary

1 (15 ounce) can solid pack pumpkin
1 (12-ounce) can evaporated milk
3/4 cups sugar
1/2 cup Gluten-Free Bisquick
2 eggs, beaten
2 tablespoons butter, melted
2 1/2 teaspoons vanilla extract
whipped topping (optional)

In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees. Serve in bowls with whipped topping if desired.

Harvest Pumpkin-Spice Bars - Tiffany & April

1 box Betty Crocker Gluten-Free yellow cake mix
1 can (15-ounce) pumpkin (not pumpkin pie mix)
1/2 cup butter, softened
1/4 cup water
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 /4 teaspoon ground cloves
3 eggs
1 cup raisins, if desired
1 container Betty Crocker Rich & Creamy cream cheese frosting
1/4 cup chopped walnuts, if desired

1. Heat oven to 350 degrees F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
2. In a large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping occasionally. Stir in raisins. Spread in pan.
3. Bake 20-25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
4. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Snicker's Salad - Robyn

6 Snicker's candy bars
4 large (or more small) Granny Smith apples
1 container Cool Whip

Chop Snicker's bars into 1/4-1/2-inch pieces and place in a bowl. Core and chop apples into pieces about the same size as candy bars and add to the bowl. Add the Cool Whip and mix until combined. Serve cold.

Yummy Fruit Salad - Betty Ann

1 can sweetened condensed milk
1 container Cool Whip
3 tablespoons lemon or lime juice
Chopped fruit of your choice

Mix together and add any chopped fruit that y'all love.

Onion Roasted Potatoes - Betty Ann

1 envelope gluten-free onion soup mix
4 medium all purpose potatoes, cut into large chunks (about 2 pounds)
1/3 cup olive oil

Pre-heat oven to 425 degrees F in 9x13 inch pan. Combine all ingredients. Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown. Makes 4 servings.

Hot Artichoke Dip - Betty Ann

1 can artichoke hearts, drained and chopped
1 can grated (fresh) Parmesan cheese
1 cup mayonnaise
couple of shakes Worcestershire Sauce
couple of shakes of garlic salt
1 cup cubed Swiss cheese (or mozzarella) cheese

Combine mayonnaise and Parmesan until well mixed. Add other ingredients. Bake at 350 degrees F for 20-30 minutes.

Guacamole - Betty Ann

Avocados
Lemon juice
onion salt
garlic powder
chopped green onion (just white)
chopped tomatoes (1 or 2)
salsa (to taste)

Mash avocados. Add lemon juice, onion, salt and garlic powder, stir, add rest of ingredients. Refrigerate and use with chips or on salad or on sandwiches.

Supplement on CD in Chicago Tribune

2010-10-12T08:54:00.003-05:00

On Wednesday, October 6, 2010, the Chicago Tribune had an insert in its paper on Celiac Disease and the gluten-free diet. The insert included many different articles. If you have not yet read it, you can do so here.

NFCA Webinar: Psycological Impacts of CD

2010-10-12T08:22:00.002-05:00

NFCA (National Foundation for Celiac Awareness) will host its next webinar on Sunday, October 17 at 8pm. It's Not Just in Your Head: The Psycological Impacts of Celiac Disease will be discussed by Marie-Nathalie Beaudoin, Ph.D. at Bay Area Family Therapy and Training Associates.

Registration for the webinar is mandatory.

A Fantastic GF Food Find!

2010-10-11T17:45:00.007-05:00

Steve Veach, a food product specialist for CSA of Greater Chicago, sent me a photo of his most recent gluten-free food find....real deal gluten-free deep dish pizza.

The pizza you see pictured above and below is made by Chicago's Pizza. It is their gluten-free deep dish spinach and cheese pizza. Steve claimed, "The pizza is absolutely amazing and tasted just like the one I had 12 years ago at Uno's Pizzeria in Chicago!"

Chicago's Pizza prepares the gluten-free dough in a separate machine in a dedicated room. Gluten-free pizzas are only available at two of Chicago's Pizzas locations - 1919 W. Montrose and 3114 N. Lincoln locations.

Chicago's Pizza
(773) 477-2777

GFW 4th Annual Anniversary Potluck

2010-10-10T15:21:00.008-05:00

Edited to Add: We have created an Evite invitation for the 4th Annual Anniversary Potluck. Please RSVP directly to Evite by clicking here.

On November 4, 2006, Gluten-Free Wikaduke hosted its first meeting at Edward Plainfield Outpatient Center. Since then we as a group have had 41 meetings, a few informal gatherings, made some good friends and met countless people all because of celiac disease and our need to follow a gluten-free diet. To celebrate the milestone, we will host our 4th Annual Anniversary Potluck at the November 6 meeting from 10am until 12 noon.

In order to make this a grand eating occasion, we ask that everyone bring a dish to pass if you feel confident that you can safely prepare a meal for other celiacs. One of the best things about the potluck is giving those new to the gluten-free diet the opportunity to taste delicious gluten-free food. So, if you're stumped on what to bring, bring something that when you were diagnosed you thought you would never eat again or was sure it would never be as good. Please bring at least three copies of the recipe.

If you are leary of preparing food for the group, you might consider bringing a premade gluten free option (For example, Deerfield's Bakery cupcakes or OMG...It's Gluten Free lasagna), beverages and cups, plastic cutlery, small centerpieces, etc. For what it's worth, we have plenty of napkins and paper plates.

In the comments section, please share what you'll contribute to the potluck. If you have any questions, send us an email. We're looking forward to seeing you all soon!

Banana Bread

2010-10-04T20:54:00.009-05:00

3/4 cup sugar

1/3 cup vegetable oil

2 eggs
1 cup mashed ripe bananas

1 1/2 cup Pamala's Baking and Pancake Mix

1/2 cup chopped nuts (optional)

Pre-heat oven to 325 degrees.

Mix together sugar, oil, and eggs. Stir in bananas, add Pamala's and mix well. Fold in nuts.

Pour into a well greased and sugared 9x5x3 loaf pan. Bake 50-60 minutes or until done. Remove from pan to cool.

This recipe was provided by Mary.

Spinach Pie and Pita...Oh my!

2010-09-20T17:36:00.003-05:00

Fattoush, a delicious Lebanese restaurant in Chicago, offers an extensive gluten-free menu. The menu is filled with many Middle Eastern favorites and even has gluten-free pita bread to enjoy along with your kebabs, salad, hummus, etc.

Fattoush made the switch to mainly gluten free after chef Lina was diagnosed with Celiac Disease and later an anaphylactic reaction to wheat. You can read more about that here.

Gluten-Free Boom

2010-09-17T07:52:00.003-05:00

The Chicago Tribune has included another interesting article on gluten-free eating, Gluten free is big and is getting bigger, but why are so many avoiding the common protein?, in September 17, 2010 paper.

What do you, fellow Celiacs, think of the gluten-free diet as a diet trend? Is it good for us; bad for us? Please post your thoughts in the comments section.

Happy National Celiac Awareness Day!

2010-09-13T10:44:00.003-05:00

Did you know that on August 3, 2010 the Senate passed a resolution to designate September 13 as National Celiac Awareness Day?

How will you spread celiac awareness today?

Safe Baking - Chicago Tribune Article

2010-09-13T09:27:00.003-05:00

The image of this scrumptious gluten-free cake is featured in today's Chicago Tribune article, Safe Baking. Check out the article for the recipe and other tidbits on gluten free baking.

While the article is generally well done there is one mistake. Not all baking sprays contain gluten. Contact the manufacturer to determine if the one you might like to use is gluten free.

OMG...It's Gluten Free!

2010-09-11T13:18:00.006-05:00

Many thanks to OMG...It's Gluten Free for providing samples for our September meeting. OMG generously donated sausage pizza, cheese pizza, brownies and chocolate chip cookie dough which tasted fantastic even when we baked it! The OMG menu can be found here.

OMG...It's Gluten Free is conveniently located near I-80 and Harlem Avenue in Frankfort. Next time you need someone else to prepare your meal, dessert or breakfast OMG can come to your rescue!

OMG...It's Gluten Free
19810 South Harlem Avenue, Frankfort
815469-4900

A GF Cookie Swap?!?

2010-09-11T12:57:00.002-05:00

Imagine a huge table full of cookies, some simple, some complex but each tastes delicious, looks gorgeous and smells fantastic. Now imagine eating each of them because they are ALL gluten free and guaranteed to keep you healthy and make you happy. A gluten-free cookie swap can make that scenario come to life!

For those of you who don't know a cookie swap is an opportunity to bake one type of cookie but get several different varieties in return. Each person brings a predetermined number of cookies (the actual number is based on how many people participate and how many of each variety we want) and swaps for the same number of cookies. The swap can take place in an intimate location like one of our homes or even a public place like lunch at a restaurant.

If you're interested in taking place in the GFW cookie swap, please send us an email or post in the comments section of the blog!

Upcoming Meeting Topics

2010-09-11T11:58:00.003-05:00

At the September meeting we determined topics for the next several meetings. Your contributions to the upcoming meetings are encouraged and appreciated!

October 2:
We encourage everyone to attend the CSA CARE Walk which is also taking place on this day! For those who choose to attend the GFW meeting among other things will discuss Halloween candy.

November 6:
Gluten-Free Wikaduke's 4th anniversary annual potluck will take place at this meeting. Please bring a dish to pass. Check the blog in October for more info on the potluck.

With Thanksgiving just a couple of weeks away we'll distribute an updated Thanksgiving survival guide. If you would like to contribute any of your favorite Thanksgiving recipes, please email them to us!

December 4:
Cookies, cookies, cookies! Bring a tray of your favorite/best cookies to share at our annual cookie tasting. Don't forget to bring at least two copies of the recipes!

Those with stellar fudge making skills might also choose to enter a batch of fudge in this friendly but competive Fudge Off. Those in attendance will vote and the winner gets bragging rights as well as a nifty little prize. [Nifty little prize is yet to be determined!]

January 8:
A group dinner was suggested as GFW doesn't meet in January. We'll look into a meal at Biaggi's, Wildfire, etc. or even a 'Za and Beer gathering at one of our homes. More info to come!

February 5:
After months of food focused meetings it's time for something educational! A dietitian will speak about "Losing Weigh and Maximizing Nutrition While Following the GF Diet."

Tidbits of Info from the September Meeting

2010-09-10T09:30:00.003-05:00

Snyder's of Hanovers, O-Ke-Doke, Jay's, Eatsmart and Kruncher Made without Gluten List can be found here.
Target at Route 59 and 135th have recently expanded its gluten free section and it is much improved.
Wild Bran, a health food store, in Lisle has many GF products. It's located in the 'tallest building in Lisle' which is found at 4714 Main Street. The phone number is 630-541-7565.
Need a French fry fix? Five Guys fries are fried in a fryer that fries nothing else. [Say that five times!]
Gluten-free Bisquick is now on the shelves! Some of our participants like it; some don't. You be the judge.
A recipe for a homemade pie crust was requested. The Perfect Pie Crust recipe can be found here.

Pampered Chef

2010-09-10T09:13:00.002-05:00

On Saturday we discussed the microwave safe container that Lana demonstrated nearly a year ago to cook chicken quickly and easily in the microwave. Many of our participants have the container and it seems to be much loved and used by them. Unfortunately I couldn't find it on the PC website, but I'm certain Lana can direct you to it.

It appears that Pampered Chef and Lana have a 13" round pizza stone on sale for $15 if you're really interested. To get a crispy crust on that gluten-free frozen pizza you might consider using one too.

You can place an order through Lana at her website or by calling her at 815-467-2373.

Wildfire Wine Dinners

2010-09-07T21:34:00.003-05:00

Wildfire Restaurants are hosting five gluten-free wine dinners to raise funds for University of Chicago Celiac Disease Center. The event costs $75 per person with $25 being donated to UCCDC. The menu consists of four courses and each is paired with an appropriate wine.

Monday, November 8th – Wildfire Chicago
Tuesday, November 9th – Wildfire Oakbrook
Wednesday, November 10th – Wildfire Glenview
Thursday, November 11th – Wildfire Schaumburg
Friday, November 12th – Wildfire Lincolnshire

Limited reservations are available. To reserve your seats, call (312) 787-9000.

There was interest in putting together a Gluten-Free Wikaduke table so please leave a comment if you're planning on attending.

Celiac CARE Walk

2010-09-07T21:08:00.003-05:00

October 2 is gearing up to be a busy day for Gluten-Free Wikaduke! Gluten-Free Wikaduke will have its October meeting that day. However, we encourage you all to participate in CSA's 9th Celiac CARE Walk instead.

The walk will take place at Fullersburg Woods in Oak Brook on at 10am. Pre-registration is available or or one may register on the day of the walk at 9am. The walk costs $20 per person or $50 per family. Pledge sheets are available for those willing to and interested in securing pledges. Each participant will receive a t-shirt and goody bag. Samples will be provided.

Wildfire

2010-09-07T06:10:00.005-05:00

Wildfire and The University of Chicago Celiac Disease Center are teaming up for the first ever Gluten Free Wine Dinner Week! Beginning Monday, November 8 through Friday, November 12, each Illinois Wildfire location will be hosting a Gluten Free Wine Dinner one night of the week. These special dinners will feature all gluten free fare perfectly paired with wines hand-selected from Wildfire's very own wine list by Wine & Spirits Director, Brad Wermager. Each dinner will begin at 6:30 p.m. The dinner is priced at $75 per person, which includes a $25 donation to the University of Chicago Celiac Disease Center, tax and gratuity.Reservations are limited at each location. Please do not hesitate to give me a call if you have any questions or to make reservations at (312) 787-9000. If I am unavailable, you will be transferred to my voicemail and I will return your call at my earliest convenience.We hope to see you in November at the location nearest you for one of these exclusive dinners!Shannon RyanWildfire RestaurantsParties

Want South of the Border Flavors?

2010-08-14T13:29:00.005-05:00

Here's some good news that will allow you to quickly and easily add south of the border flavors to your gluten-free Mexican meals!

La Vict oria, Embasa and Herdez should be added to the list of companies that will clearly list all gluten containing ingredients on their label. The product lines mentioned above can be found at mainstream and Mexican grocery stores.

UCCDC Annual Free Screening

2010-08-14T12:57:00.005-05:00

The University of Chicago Celiac Disease Center will host its 2010 Annual Free Blood Screening on Saturday, October 9 from 8:30am until 12 noon. In addition to the screening, an Ask The Experts Question and Answer Session will take place from 10:30am until 11:30am and there will be an exhibit area for the sponsors.

To be eligible for the free screening you must have:

a close family member with Celiac Disease or Type-1 diabetes
Down Syndrome
a related autoimmune disease such as rheumatoid arthritis or Addison's Disease
digestive problems, chronic fatigue, osteopenia/osteoporosis
other related symptoms or conditions

Registration is mandatory and opens on August 16. To register call 773-702-7593.

Take Me Out to the Ball Game!

2010-08-07T15:15:00.004-05:00

The Chicago White Sox now offers a plethora of a gluten-free choices including beer, hot dogs WITH buns, sandwiches, nachos with various toppings, chocolate chip cookies and ice cream! Kudos to the Chicago White Sox for considering the needs of their gluten-free fans!

The Chicago White Sox Press Release announcing the gluten-free foods as well as the locations of those items within the park can be found here.

Many thanks to Heather for sharing this delightful news with us!

Biaggi's $10 Tuesdays!

2010-08-07T15:14:00.003-05:00

The promotion is only valid after 4pm.

Biaggi's
2752 Showplace Drive
Naperville, IL 60564
630-428-8500

Back to School Celiac Style

2010-08-07T15:13:00.000-05:00

Some say that knowledge is power; I think learning is power. With that in mind, we've found some resources that if read and shared will help your child have a healthy, enjoyable and productive school year.

The Gluten Intolerance Group (GIG) has created a handout entitled "Understanding Your Student" that will give your child's new teacher and the school administrators basic information on Celiac Disease and the gluten-free diet.

The American Celiac Disease Association has posted a very easy to understand overview of Section 504 of the Rehabilitation Act of 1973 which is what supports 504 Plan. The site also includes a model 504 Plan as well as a sample 504 Plan, a letter that can be signed by a physician to get the 504 Plan underway and a frequently asked questions regarding school provided lunches.

Udi's Coupon

2010-08-05T20:11:00.003-05:00

Udi's is offering a $1 coupon to be used on any of their gluten-free products!

To get your coupons, visit the Udi's website and follow the prompts to install the coupon printer software to print two copies of the coupon.

The Cheese Factory Restaurant - WI Dells

2010-08-05T10:39:00.000-05:00

If any of you find yourself in the Wisconsin Dells, be sure to check out the Cheese Factory Restaurant. It's a vegetarian restaurant that offers an interesting gluten-free options as well as vegan options in a peaceful setting right in the heart of the Wisconsin Dells.

The Cheese Factory makes what Rachel Ray claims to be one of four "over-the-top" grilled cheese sandwiches in the United States! It's a grilled cheese club sandwich consisting of three larges slices of bread, four different types of cheese, several slices of tomato and Italian seasoning.

In preparing for a recent visit to the Dells, I called ahead to see if they would make me their famous sandwich if I provided gluten-free bread. They agreed so long as they weren't busy when I was there as they wanted to make sure they could do so safely. We got there as soon as they opened while the grills were still clean and they made me their famous sandwich using SIX slices of Udi's bread. The sandwich turned out to be grilled cheese I've ever had in my life and much more than I could eat. Next time, yes, there will be a next time, I'll ask them to make it with three slices of bread. ;)

We're back...August 7 meeting information

2010-08-05T10:05:00.004-05:00

It's been two months since our last meeting so there's sure to be lots to talk about including camps, parties, fundraisers and vacations! We've got information to share about 504 Plans, samples of Udi's products and have a survey for each of you to complete.

We look forward to seeing you bright and early Saturday morning!
Tracy for Mary too

Nancy's Party Recipes

2010-07-24T09:43:00.003-05:00

Peanut Butter-Toffee Cheesecake Brownies
by Laura Hutton

Ingredients:
1 Box Betty Crocker GF Brownie Mix
1/4 Cup Butter-melted
2 Eggs
1-8oz pkg. Cream Cheese-softened
1-14oz can sweetened condensed milk
1/2 cup creamy peanut butter
1 bag heath bits (divided)
2 cups chocolate chips
6 Tbsp. heavy cream

Directions:
1. Heat oven to 350, lightly grease 9x13x2 pan.
2. In medium bowl prepare brownie mix according to directions on box, spread in pan, set aside.
3. In large bowl beat cream cheese until fluffy. Add milk and peanut butter, beat until smooth, stir in all but 1/2 cup of toffee bits. Spoon mixture over brownie batter, spread evenly.
4. Bake 40 min or until cheesecake is set and edges are light golden brown. Cool on rack 30 min. refrigerate 40 minutes.
5. In microwave safe bowl, microwave chocolate chips and cream uncovered for about 60 seconds or until chips are melted, stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee chips. Refrigerate at least 1 hour. Cut into bars. Store covered in refrigerator.

Pink Lemonade Jello
by MaryAnn Lukas

In order
2 Envelopes of Knox Gelatin
1 cup cold water
1/2 cup sugar
1 cup boiling water
1 120z. froxen pink raspberry lemonade

Mix in order with a whisk and chill 2 hours then whip until frothy. Fold in 16oz. cool whip in a large bowl. Refrigerate or freeze

Recipes from Nancy's Party

2010-07-20T17:22:00.004-05:00

Mary’s Sangria

2 navel oranges, thinly sliced
2 lemons, thinly sliced
2 limes, thinly sliced
1 kiwi, peeled and sliced
½ cup blueberries
1 cup fresh strawberries, sliced
1 fresh pineapple cut into chunks
1/2 cup white sugar
1/2 cup Cointreau
1 cup white rum
1/3 cup coconut-flavored rum
1 can frozen orange juice (concentrated)
2 (750 milliliter) bottles dry red wine, chilled
1 cup ginger ale (lemon lime soda)

Directions
Place the oranges, lemons, limes, kiwi, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for two hours, (I did this the night before).

Wash/dry strawberries and blueberries (I’m sure any frozen fruit will do) and freeze overnight. If you are serving to people who tend over indulge omit blueberries…choking hazard.

Add the red wine. Cover and refrigerate for 2 hours, or overnight.

Before serving, add the chilled soda, frozen orange juice and frozen berries. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.

The key is to make sure the wine and the soda are cold to prevent “bruising”, watery sangria.

Tracy’s Buffalo Chicken Dip

1.5 pounds cooked chicken breast, shredded
1 ½ cups chopped celery
1 cup Frank’s Red Hot Sauce (for hot use 1 ¼ cups)
12 ounces Litehouse Bleu Cheese Dressing (or less to taste)
1 package (250 g) cream cheese

1. In a large skillet sauté the celery in the Frank’s Red Hot Sauce until slightly softened. Stir in cream cheese and mix until smooth. Add Litehouse Bleu Cheese Dressing and shredded chicken and combine.

2. If not serving immediately, warm in a crockpot or microwave taking caution not to overheat and break the dip.

3. Serve with tortilla chips and celery sticks for an appetizer or over cooked rice for dinner.

We'll add the rest of the recipes to the bottom of this post as soon as we receive them.

Five Things Everyone Should Know About Celiac Disease and Quality of Life

2010-07-08T09:59:00.004-05:00

The National Foundation for Celiac Awareness recently posted this interesting paper written by Ursula Saqui, Ph.D.

Dr. Saqui's writes, "For many people, being diagnosed with celiac disease (CD) brings a feeling of relief and the end to a long, frustrating road of unknowns. However, along with the relief, the diagnosis can also bring more questions including, "What kind of life am I going to have now?"

The answer to that question is "It depends." The official recommendation of the American Gastroenterological Association Institute (2006) regarding the treatment of CD is strict compliance to a gluten-free diet (GFD). While being diagnosed with CD may be out of your hands, the quality of life you experience after diagnosis may be within your control largely based on your adherence to a GFD.

Based on research, following are five things you should know about CD and quality of life."

The remainder of the article can be found here.

Blood Screening - October 9, 2010

2010-07-01T08:11:00.008-05:00

The University of Chicago Celiac Disease Center will hold another successful free blood screening on Saturday, October 9, 2010. In addition to screening 500+ people for Celiac Disease--thanks to the generosity of Prometheus Laboratories--a panel of experts will take questions from the audience and exhibitors will showcase delicious gluten free products.

Registration is required for the screening. Please call UCCDC at (773) 702-7593 after September 1st to register. The Q&A and exhibits are open to the public; no registration is required.
Special thanks to Prometheus!

The (GF) Melting Pot

2010-06-29T13:12:00.004-05:00

Thanks to Jasenia for making us aware that The Melting Pot is now participating in GIG's Gluten-Free Restaurant Awareness Program. The Melting Pot's extensive gluten-free menu can be found here.

The Melting Pot
4931 S. Route 59
Naperville
630-717-8301

Allergen and Gluten-Free Offerings at Taste of Chicago

2010-06-28T09:13:00.006-05:00

If you are interested in exploring the Taste of Chicago this year take along the allergen and gluten-free listing that Lisa of Lisa Cooks Allergen Free compiled. Lisa contacted each restaurant to determine what foods are safe and there are a few stands that offer gluten-free items. Should you decide to go the the Taste, do yourself a favor and ask the appropriate questions before eating!

Lisa's listing can be found here.

Whatcha bringing to Nancy's?

2010-06-22T21:36:00.003-05:00

As most of you should now be aware, Nancy has graciously invited us to a gathering at her house on July 17th. If you weren't made aware it's because we're having some issues with our contact list so send us an email and we'll send you the details.

Beverages (wine, beer and soft drinks) will be provided. We do ask those attending to bring an appetizer or dessert to pass. To limit duplicates, please list your contribution in the comments section of this post.

What do I do? A Celiac is coming to dinner!

2010-06-11T09:34:00.004-05:00

We've all been in a situation where someone wants to feed us and goes to the effort to prepare 'gluten-free' food for us. However, despite their best intentions it may or may not be safe for us to eat. Caryn Talty, healthy-family.org website, wrote "Is a Celiac coming for Dinner? Some helpful tips for the busy host." This article would be most helpful to those wishing to have a Celiac friend or family member for dinner.

Gluten Free Kids Support Group

2010-06-04T20:44:00.002-05:00

GFree Kids is a new Celiac Disease support group for children. The meetings include art projects, age appropriate discussions and a product swap. A $5 per child fee is required.

June 13, 2010
4:00 pm to 5:30 pm
River Forest Community Center
500 Madision Street, River Forest, IL

June Tasting

2010-06-04T19:49:00.002-05:00

Many thanks to the following companies who provided us with samples to try at our June meeting:

1. King Arthur's Flour Gluten-Free Mixes

The tasting included: bread, brownies, chocolate cake, cookies and muffins. The donation also included pizza, pancakes and flour which a few of you got to take home. Thanks to those who prepared the delicious King Arthur mixes that we sampled!

2. Bob's Red Mill

Our friends at Bob's Red Mill sent us Quick Cooking Oats and Whole Grain Rolled Oats

3. Sandwich Petals

Warmed in a panini maker these interesting wraps were tasty and have lots of possibilities. We tried the Chimayo Red Chile, Agave Grain and Spinach Garlic Pesto.

If you should order any of these products please tell the manufacturer that you tried the samples they sent at a Gluten-Free Wikaduke meeting!

OMG It's Gluten Free!

2010-04-14T08:13:00.002-05:00

Susan and Alisa both mentioned it. Now it's my turn! OMG It's Gluten Free is a new gluten free bakery/cafe that opened in Frankfort. They offer several different baked goods as well as some savory items. The full menu can be viewed here. At the April meeting Susan waxed poetically about the pizza, lasagna, brownies and well nearly everything. OMG It's Gluten Free went above and beyond in the customer service by delivering a few forgotten items to her home in Plainfield! Alisa said "the take-and-bake pizza was really good!"

For those of you hosting a party, you might want to consider their lasagna. A HUGE pan (18 servings of 2 pieces per person) is $45.95; the 9 serving (2 pieces per person) is $24.95. They can even round out your menu with salad, rolls and dessert. The brownies are very good!

So if you find yourself near Frankfort and are hungry do yourself a favor and stop at OMG It's Gluten Free. You'll be happy you did...especially if you get a brownie!

Amazon Sale on GF Products

2010-04-14T08:05:00.003-05:00

It appears that many of us have gotten Amazon's email sales announcement on gluten-free products. Among many other items, the sale includes 6 boxes of Barbara's Bakery Organic Brown Rice Crisp Cereal for $16.87 and 6 packages of Montana's Chocolate Chip Cookies for $16.66.

Thanks Wendy for the reminder to post the sale on the blog!

Take the FDA's Survey!

2010-04-14T07:57:00.003-05:00

The FDA is searching for people with Celiac Disease, gluten intolerance or caregivers to people with either of those conditions to participate in a survey on grocery shopping habits and gluten-free label claims. The survey which takes approximately 10 minutes to complete may be found here.

If you have any questions about the survey, please contact Katherine Kosa at kkosa@rti.org or at 1-800-334-8571 extension 23901.

Another GF Bread Tasting!

2010-03-18T09:21:00.002-05:00

Free From Market is hosting another bread tasting on Saturday, April 24! The bread tasting will include a blind tasting of loaves from 30 different gluten-free bakeries. Many of the loaves are free from other allergens as well. At the last tasting, Udi's bread was introduced to the area and was a favorite among many. What delicious baked goods will Free From Market introduce us to this time?

For those of you who have not had the opportunity to test the new gluten-free entrees at P.F. Changs, this may be your opportunity. The restaurant is located just a few blocks from Free From Market.

Free From Market
14482 S. LaGrange Road, Orland Park

P.F. Changs
14135 S. LaGrange Road, Orland Park

Biaggi's, Naperville - GF Wine Dinner!

2010-03-12T20:08:00.001-06:00

They said they were going to do it, but I was skeptical. I should have known better! Biaggi's in Naperville will host a gluten-free wine dinner that will take place on Thursday, April 29 at 6:30 pm.

There wine dinner which costs $65 per person includes six courses each paired with wine or a gluten-free beer. Among many other dishes, the mouth watering menu includes lobster ravioli, squash blossoms stuffed with crab, braised rabbit, foie gras pate and smoked trout!

Reservations are limited to 42 people and must be secured with a credit card. Don't wait to make those reservations!

Biaggi's
2752 Showplace Drive, Naperville
630-428-8500

Udi's Tests Negative!

2010-03-12T19:43:00.002-06:00

When the group ordered the Udi's bread, many of us expressed surprise and disbelief that a gluten-free loaf of bread could really taste so good and have such a soft texture. After a short discussion, we decided to use the remaining Elisa's EZ Gluten Test to verify that the Udi's bread is indeed gluten free.

The test was not conducted at the meeting when we picked up our Udi's orders, but Tracy did run the test at her home. You all will be pleased to know that the Udi's Whole Grain Bread tested negative for gluten. So, all of you who placed orders yet still wondered if it was really possible for gluten free bread to taste so good, wonder no more!

Enjoy your Udi's!

Hershey Hating Is Over

2010-03-09T13:25:00.003-06:00

For a long while, I have been 'hating on' Hershey. Someone brings up Hershey and I instantly turn into a ranting lunatic. However, the hate is now over!

In a twenty minute phone call today, Jean who works in customer service at Hershey told me Hershey has changed their policy and that Hershey labels now clearly list any gluten containing ingredients. If for example, natural flavors included malt the label would read 'natural flavors(malt).'

We've got lots of catching up to do as there are only 4 weeks left of Easter Candy season!

It Was Greek to Me!

2010-03-09T11:13:00.003-06:00

For sometime, Venus which is located in Chicago's Greek town neighborhood has offered a gluten-free menu! It's shocking that we didn't know about this before, but better late than never.

Neither Mary nor Tracy have experienced Venus' GF service so we are simply reporting new information. If you give the restaurant a try, please post a comment and let us know how it goes!

Tidbits of Information from the March Meeting

2010-03-06T18:48:00.002-06:00

Fran purchased baked goods from The Little Aussie Bakery in San Antonio, Texas and suggested those that she tried were very good. She'll add comments to this post upon trying the others.

Laura and Wayne recently visited Charm Gaucha restaurant in Downers Grove and they had an excellent and perfectly safe gluten-free meal. Even the bread was gluten free!

Chama Gaucha
3008 Finley Road
Downers Grove, IL 60515
(630) 324-6002

Eric and Anne commented that Portland is a place where Celiacs can eat very well. Eric, please add names of the restaurants in the comments section.

Mixes from the Heartland

2010-03-01T11:40:00.006-06:00

Many thanks to Mixes from the Heartland for generously donating mixes to GFW to sample at our March meeting! Mixes from the Heartland's facility is free of wheat, rye, barley, oats, tree nuts, peanuts, soy and eggs. In addition no bean flours are used in any of the products. Mixes from the Heartland has its products tested by University of Nebraska in order to validate its gluten-free claim and is CSA certified.

The mixes we tasted at the meeting included:

Chocolate Pound Cake prepared by Mary Bell
Rice Pudding prepared by Wayne Jr.
Corn and Pasta Salad prepared by Nancy
Harvest Chicken and Rice Soup prepared by Cathy
Navy Bean Soup prepared by Eric
Sweet Corn Casserole prepared by Mary Ann

Mixes from the Heartland is offering a free package on all orders over $25 and free shipping on all orders over $99.

Thanks again to Mixes from the Heartland allowing us to sample your products!

March Madness!

2010-03-01T11:06:00.005-06:00

Who needs basketball when GFW can create its own March Madness? Our March meeting is jam packed full of important, tasty and fun stuff!

First, in order to have a better understanding of what you want from your CD support group, we have a group coming to the meeting to do some preliminary work on survey. We will spend approximately 15 minutes giving them the information they need to create a survey that will better help us create meetings that meet your needs. Please plan on sharing your thoughts and opinions of support groups and meeting topics with them.

Next, Mixes from the Heartland made a generous donation to GFW so we have lots of samples to try. If you volunteered to prepare a mix for the group, don't forget to do so. We're counting on you!

The Udi's bread order will be available for pick up on Saturday morning! Tracy will bring the last of the Elisa EZ Gluten Tests to verify the bread is as we all believe it to be....gluten free. If you've ordered bread and will be unable to make the meeting, please send us an email so we don't take it to the meeting.

Finally, we'll have a killer game of GF Bingo to play. Provided the creators of the game agree, Tracy has come up with a way to make it a game of skill as well as a game of luck. You may want to brush up on all things celiac related if you want to go home with the grand prize!

Plus we'll be raffling off two tickets to the Gluten-Free Vendor Fair and we have lots of samples of Bakery on Main to give away. In addition we've received our latest donation of Living Without magazines to give to those newly diagnosed.

We're looking forward to seeing you all Saturday morning!

PS...the Udi's bread order will be available for pick up on Saturday morning!

Discount at French Meadow Bakery

2010-03-01T10:32:00.003-06:00

Several months ago, Wendy arranged a group purchase of pizza crusts and other items from French Meadow Bakery. The pizza crusts are those that are used by our local Biaggi's restaurant. They are really quite tasty, to some of us, as long as they are pre-baked on a rack or pizza stone prior to topping.

Now may be the time to stock up on more 'za crusts or other items as French Meadow Bakery is offering a 20% discount on online orders for those willing to participate in a survey. The survey is visible upon entering the website.

More GF Options at P.F. Changs!

2010-03-01T10:00:00.004-06:00

On March 8, P.F. Changs will add a several new dishes to its gluten-free menu. The new entrees include:

Gluten-Free Beef with Broccoli
Gluten-Free Pepper Steak
Gluten-Free Beef a la Sichuan
Gluten-Free Hong Kong Beef with Snow Peas
Gluten-Free Dali Chicken
Gluten-Free Mongolian Beef

To view the new gluten-free menu, click here.

A Disappointing Night at Bolingbrook Golf Club

2010-02-19T10:53:00.004-06:00

Let me first start by saying that in the past Bolingbrook Golf Club has been able to provide safe, gluten-free meals for its Celiac guests. I know this because I enjoyed their gluten-free entree which consisted of a large serving of plain grilled chicken and steamed vegetables without reprecussions in May of last year.

Unfortunately, last weekend I didn't have the same luck. I made two phone calls to Bolingbrook Golf Club. My first call to Taryn was not returned so I called again. The second phone call connected me to Julie who told me she would forward my information to Taryn. Julie said that they would provide me with a gluten-free meal which would consist of grilled chicken and steamed vegetables. Julie also told me that they had the seating chart and that they knew where to deliver the meal so I wouldn't need to talk to anyone upon my arrival.

The first sign of trouble began when the salads were served. I asked if the salad dressing was gluten free and the waiter seemed unsure so he got help in the form of the captain. The captain had no record of a gluten-free meal being requested but said that they could accomodate me and would prepare a grilled chicken breast and vegetables. Perfect! As for the salad, before arriving at my table he asked the chef if the salad and dressing were gluten free and they were.

When the entrees were served the waiter placed a plate of zucchini and squash linguine in front of me and declared it gluten free. I immediately got up and questioned a supervisor who also proclaimed it was gluten free. So there were two people pointing at my food in front of 7 other people telling me it was gluten free. Needless to say, I didn't eat the pasta. Sadly, the chicken and vegetables never arrived and the captain who had helped me earlier was not to be seen again.

I had Chex Mix for dinner at 12:30am.

The next business day I called and spoke to Lisa who seemed very disappointed in my experience. She connected me to Randy, food and beverage manager, who said he would communicate with his staff. He wasn't willing to share what he was going to communicate nor did he offer any form of an apology.

My advice to those attending upcoming events at BGC, eat before you go or take a meal with you!

Market Day Gluten-Free List

2010-02-19T09:10:00.003-06:00

For those of you with access to Market Day, you might be interested to know that the Market Day website has a gluten-free section of products which will make your shopping significantly easier.

Many thanks to Jasenia for sharing this information!

Gluten-Free Brownie Mix Voted Best by Epicurious!

2010-02-15T23:58:00.003-06:00

Betty Crocker Gluten-Free Brownie Mix was voted 'best brownie overall' by Epicurious.com in a taste testing that ranked 21 gluten free and not gluten-free brownie mixes. Unfortunately, Epicurious.com listed the price incorrectly at $.99 per mix. It's sold locally for $3.89 - $4.99 per mix.

The Reallly Great Food Company Gluten-Free Brownie Mix also ranked in the top four!

Click here to read the entire article.

Tidbits of Information from the Meeting

2010-02-06T18:38:00.003-06:00

Custom Choice Cereal provides gluten-free cereal blends made to your specifications. Base cereals are combined with add ins of your choice to make cereal that tastes just like your favorite gluten versions.

Louie's Chop House in Shorewood now offers a gluten-free menu! The menu is available at the restaurant.

Mimic Creme is a gluten free, soy free and vegan friendly cream substitute made from nuts. For more information, click here.

Stashu's Pizza which Susan highly recommended is available at Free From Market.

Mary brought Aidell's sausages for show and taste today. Many of their products are gluten free. They can be purchased at many grocery stores in the area.

Wildfire Fundraiser for UCCDC

2010-02-06T18:28:00.002-06:00

According to the University of Chicago Celiac Disease Center there is only one event taking place on February 16 at Wildfire and that is the event at their Glenview location.

The four course meal with wine pairings costs $60 and that includes tax and gratuity. For each person in attendance, Wildfire will donate $25 to UCCDC. The menu for the event may be found here.

More information on the event may be found here.