Thursday, October 9

Popped Amaranth


My new favorite way to eat Amaranth is to pop it like popcorn, but without oil in the popping. Use dry heat and then toss with melted butter and salt to taste. It is a surprising treat!

I sprinkle these on salads as topping and dunk fruit in the popped seeds. Last night I scooped up leftover garlic smashed potatoes into potato patty balls, fried them lightly in a skillet sprayed with veg. oil and then rolled them in amaranth seeds. Hey, if it's good for you...




I find on the internet that:

Amaranth and quinoa are seeds called pseudograins that contain exceptionally complete proteins for plant sources and provide a good source of dietary fiber and dietary minerals such as iron, magnesium, , copper, and especially manganese. Amaranth has a 30% higher protein than wheat, oats or rye and contains lysine and methionine, essential amino acids that are usually NOT found in grains. It is 3 times high in fiber than wheat and 5x higher in Iron and 2 x more calcium than milk. It also contains potassium, phosphorus, and vitamins A and C. Using amaranth in combination with corn or brown rice results in a complete protein as high in food value as fish, red meat or poultry.

Amaranth also contains a form of vitamin E which has cholesterol-lowering activity in humans. Cooked amaranth is 90% digestible and because of this ease of digestion, it has traditionally been given to those recovering from an illness or ending a fasting period. Amaranth consists of 6-10% oil, predominantly unsaturated and is high in linoleic acid, which is important in human nutrition.

MOREOVER... MOREOVER...

This grain is used in the Himalaya and is known as kiwicha in the Andes today. It was a staple foodstuffs of the Incas used by the ancient Aztecs. The Peruvians use it to make beer. It is a popular Mexican snack toasted much like popcorn and mixed with honey or molasses to make a treat called alegría (literally "joy" in Spanish).

Amaranth grain can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted. The seeds can be cooked with other whole grains, added to stir-fry or to soups and stews as a nutrient-dense thickening agent. Pasta made from this flour has the color of whole-wheat noodles and is the consistency of regular pasta. This grain has a pleasant nutty flavor that makes good tasting bread, muffins, bagels, pasta, milk, nut butter, cookies, gravies, sauces, pancakes, flatbreads, doughnuts, dumplings and as sprouts on sandwiches and in salads, or just to munch on.

This traditional grain originated in Africa, and is related to spinach and beets. The parent plant is so beautiful that it has a color named after it.

CD affects other food allergies

50% of Celiacs are also casien allergic? Does that stat surprise you?

See this article. It's informative and gives lots of food for thought. (GF of course)

http://glutenfreegoddess.blogspot.com/2007/08/food-allergy-madness.html

Wednesday, October 8

Emeril's Gluten-Free Pizza

Just received this great link for PIZZA
http://www.beyondri%20cecakes.com/%20blog/2008/%2010/gluten-%20free-on-emeril-%20green-video.%20html

Recipes from Emeril GF Episode

Emeril's Gluten-Free Pizza
Yield: 2 16 to 18-inch pizza crusts

1 cup water (105 – 115 degrees F)
1 tablespoon sugar
2 tablespoons active dry yeast
1 1/2cups white rice flour
1/2 cup soy flour
1/2 cup rice flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder
3 teaspoons xantham gum
1 teaspoon salt
1/2 cup hot water
3 tablespoons olive oil
4 egg whites at room temperature
Vegetable oil spray

Method:Preheat the oven to 400º F.
Combine 1 cup of water (105 – 115 degrees F), 2 tablespoons active dry yeast and sugar. Let the yeast "bloom" in the water. Liberally spray two large baking pans with vegetable oil and set aside. Combine the white rice flour, soy flour, rice flour, milk powder, tapioca flour, xantham gum and salt in a bowl of a standing mixer with a paddle and set on low. Mix the flour well and then add the olive oil with the remaining 1/2 cup of water, slowly pouring into the bowl. Add the egg whites slowly until the mixture is well incorporated. Add the yeast mixture and increase the speed to high and continue to mix for 4 minutes.

Remove the dough from the mixing bowl and evenly divide into two balls. Place one of the dough balls onto each pan. Place a plastic glove or a plastic sandwich bag onto one of your hands and spray some of the vegetable oil onto the gloved hand. Using that hand, gently press each dough ball into a 13-inch circle about 1/4 inch thick, leaving the edges a bit thicker to prevent sauce from dripping onto the pan. Set aside for 10 minutes to rise.

Place the dough into the oven and let cook for 5 minutes. Remove from the oven and top with your favorite sauce (recipes below) and ingredients. Place back into the oven and continue to cook until the crust is golden brown and crispy, 10 to 12 minutes longer. (Note: if the baking pan is not liberally greased, the dough will stick. If this happens, use a flat metal spatula to separate the dough from the baking pan.)

For the White Sauce Pizza:Top the Gluten Free Pizza Dough with:
2 tablespoons olive oil
2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 cup crumbled ricotta salata

For the Red Sauce Pizza:Top the Gluten Free Pizza Dough with:
1 cup your favorite marinara sauce
1 cup grated mozzarella
1/2 cup basil leaves, torn
1/2 cup cubed fontina
****************************************************

Wednesday, October 1

Learning to be "Positive"

Happy Celiac Awareness Month

Okay, this is a good one about the grief process of this disease from the viewpoint of a teenager. Find it at

http://www.glu-teenfree.blogspot.com/

Tuesday, September 30

Gone Crackers!

Yay! I made great crackers! These are better than the last batch. We'll see how next week's modifications are even better! Meanwhile, HAPPY EATING! These are delicious.

3/4 cup brown rice flour
1/2 cup tapioca starch
1/4 cup potato starch
1 tsp. salt
2 t. xanthun gum
1 tsp. egg replacer
1 1/2 tsp. sugar
1/4 cup almond meal
1 Tbs. dry yeast granules

6 Tbs. butter (shortning for CF)
1/2 cup buttermilk (almond milk for CF)

Preheat oven to 350. Spray or butter an 11x17 jelly roll pan. Combine all ingredients in a mixing bowl, beating for 2 minutes to stiffen.

Drop ball onto pan, cover with sprayed plastic and roll out with a pastry roller or the edge of a smooth drinking glass. Remove plastic, score into small squares. Bake 20 minutes til lightly browned.

Cool in pan, break apart, (these popped apart during baking). Stores days--even weeks in an airtight container.
Batch doubles just fine.

Saturday, September 27

Bread Crumb Griddle Cakes


THE TEST

I made these. They turned out great! I halved the batch... just in case. Why ruin an entire batch? I used my wholegrain flour mix for the GF Flour, I substituted a splash of buttermilk, and a dash of baking soda to the dry ingredients. Oh, and banana. I added reconstituted banana chips because I had some that needed used up!

Even the devout "I hate gf pancakes" teen liked them!"

P.S. They are also good as a cold midmorning rush snack. (Gotta get to the school to volunteer, then to the office to make-up and dress the husband in drag for a charity thing.) _________________________

My daughter needed some college food to use up the failed bread she's gotten very adept at baking. Here honey, betcha never heard of these?

Crumb Griddle Cakes
1 cup GF flour 1 cup GF bread crumbs
1½ cups milk, scalded 2 eggs, beaten
4 tsp. baking powder 2 Tbsp shortening or butter, melted
Pinch of salt

1. Mix the melted fat and the scalded milk together.
2. Pour over the bread crumbs and let stand until bread crumbs are soft.
3. Add the beaten eggs, flour, salt and baking powder.
4. Mix and beat well.
5. Cook on slightly greased hot griddle on both sides

Friday, September 26

A Hankerin' for Ramen?

Children, parents, here is a new product brought to my attention by my college goer. She loves this on the go, in a pinch, late night snacks. RAMEN! Available in supermarkets everywhere.
Hey for all the gluten-free who have felt deprived of that sodium and fat filled ramen, here is our alternative. Five choices, curry, garlic, lemongrass, spring onion and ginger. Ready in the microwave. ALL CHOICES ARE GF

Not fried, but steamed noodles, they promise healthier, but don't look at the sodium content.

Hey, what da ya expect, it's ramen!!
http://www.worldpantry.com/cgi-bin/ncommerce3/CategoryDisplay?cgmenbr=1279010&cgrfnbr=1339444

Monday, September 22

Yogurt

Got Milk Issues?

I made my best experimental yogurt yet! And in spite of forgetting it and overprocessing it (9 hours), it turned out great! Once again, reaffirming to me that dumb animals are watched over.

I measured out enough milk to fill my old yogurt container (about 2 cups), poured it into a saucepan, sprinkled 1 tsp. unflavored gelatin over it and waited five minutes. I heated and stirred the mixture to a near boil and kept it at 180 degrees on low heat for 10 minutes. (as per instructions below).

I then added 4 TBS (1/4 cup) powdered milk, 1/2 tsp. vanilla, and 1/2 cup plain yogurt.

I put it into my yogurt maker (Salton 1 qt, Amazon.com) and left it for 9 hours. (That is not recommended).

It turned out great, and tasted wonderful. My family loved it and it didn't separate or thin after a day or two.

Yum! Try making yogurt.

Sunday, September 21

Go for Yogurt

Yogurt may help sufferers of milk allergies.

From one website I read, "In the yogurt making process, milk sugars are changed to lactic acid. Lactic acid is much easier for your body to digest than milk sugars, so even people who can't drink milk (lactose intolerant) can still "handle" yogurt."

We persons with stomach issues are always searching for ways to minimize stomach distress and one of the best ways is to eat yogurt.

From another site, "yogurt contains "Probiotic" cultures that are bacterium normally found in your intestines. Together these bacteria aid in digestion and the synthesis of vitamins. If you have stomach ills, you should eat plenty of yogurt to help replace the "good guys" in your digestive system."

Yum! It's great to be able to make yogurt, because it costs so much to buy in bulk... and by bulk I mean, a gallon a week. If I can make it, my kids will eat, drink, and slurp it up. I began with an easy recipe, 2 cups milk, heated to 140 degrees, cooled to 110 degrees. I stir gently and add 1/4 cup plain yogurt, 2 Tbsp. sugar, 1 tsp. vanilla, 1 Tbsp. powdered milk or nondairy creamer, and 1 Tbsp. modified corn starch. I incubated my bottle for six hours wrapped in a heating pad. This works well, but then I research yogurt making to the expert level.

_________________________________FROM THE INTERNET

If you use yogurt often, this is a great method using a cooler as an incubator and glass jars. http://biology.clc.uc.edu/Fankhauser/Cheese/yogurt_making/YOGURT2000.htm This recipe uses goat milk and then makes yogurt cheese and drinks. http://fiascofarm.com/dairy/yogurt.htm

Friday, September 19

Salmon Cakes

Gluten free salmon cakes sounds a tad fancier than I'm known for, but the recipe sounded so good that I had to at least attempt to modify it for us.

The boys love these with tarter sauce, of course... because of its similarity to ranch dressing.

Salmon Cakes

1 can (14.5 oz.) cooked boneless salmon fillet
1 egg, beaten
1/4 cup lemon juice
fresh dill, chopped or 2 tsp. dry dill
3 Tbsp horseradish sauce
¼ cup gluten-free bread crumbs

Mash the salmon in a large bowl with the egg, lemon juice, dill, horseradish, and bread crumbs. Add salt and pepper to taste.

COATING
1 cup GF Bread crumbs
1/8 cup butter
2 TBS. fresh dill, chopped, or 1 tsp. dry
Fresh ground black pepper
Olive oil

Heat butter and olive oil in a large skillet over medium high heat until just foamy.
Add the GF Bread Crumbs, dill, and some salt and pepper.
Fry until toasted and golden brown.
Drain on a plate lined with paper towels to let the extra grease drain away

Form small patties of the salmon mixture in your palms, and roll in the bread crumbs until well coated. Pan fry in olive oil until crispy and heated through - about five minutes - flipping halfway through.

Eat while hot - good crisped up the next day, too.

Thursday, September 18

GF Breakfast FAST!

GF ideas for breakfast? I'm stuck in the muffin rut because the batch makes enough for lunch too. So I'm treking into the unknown, I can now make:

Muffin Cake (muffin mix in a coffee cake pan)
Muffin Crepes (muffin mix poured into a crepe pan)
Muffin Patties (you can guess!)
Muffin Porridge (That's when the kids insist I might be pushing it!)

I've got to take a drastic detour onto the path least followed!

Thinking of the idea is the hardest! So here are mine (that I've now taped inside the kitchen cupboard):

Cold Cereal (I call it Flaked Gold, and with my boys, a box a day is conservative)
Hot Cereal, Mighty Good Cereal by Bob's Red Mill (YUM)
Grits, With enough cheese and butter, grits aren't the least bit gritty.
Scrambled Eggs and cheese on wrap bread (baked and frozen, then toasted)
Country Hashbrowns (cold boiled potatoes grated with peels on and fried in olive oil)
Ham Fried Rice, (ham and eggs with onion in rice)
Yogurt and fruit (homemade is best) See latest recipe on blog.

Thus far, none of these can be rewrapped for lunch at a school without a microwave.

If you have more GF ideas, please comment! The tummies are rumbling.

Appleby’s Bread Crumb Broccoli

broccoli (1 pound), cut small
2 tablespoons unsalted butter
3 TBS. GF dry bread, ground up
1/2 cup grated Parmesan
Freshly ground black pepper

COOK the broccoli in lightly salted boiling water until crisp-tender, 2 to 4 minutes. Drain.
TOAST: Melt the butter in a skillet over medium heat. Add the bread crumbs. Toast until golden, then remove from heat.
Add the Parmesan, broccoli, and a few grinds of pepper. Toss & Serve!

Bread Crumb Baking

Failing bread baking? That's inherant with GF baking. When your bread crumbles, or goes stale in moments, crumble, dry and grind in the blender or food processor, and try a new recipe!

Parmesan Creamed Spinach Chicken

3 10-ounce boxes chopped frozen spinach
5 tablespoons salted butter
1 small onion, minced
2 cloves garlic, minced
Pinch ground nutmeg
1 cup heavy cream
3/4 cup grated parmesan cheese
Salt and freshly ground black pepper
1 cup fresh bread crumbs

DIRECTIONS
Preheat the oven to 450 degrees F. Defrost the spinach and squeeze out the excess liquid. Set aside.

In a large frying pan over medium heat, melt 3 tablespoons of the butter. Add the onion and sauté for 5 minutes. Add the garlic and nutmeg and cook for 1 minute. Pour in the heavy cream, reduce the heat to medium low and simmer the mixture until it is reduced by half. Keep an eye on the cream as it reduces to prevent it from boiling over. The reduced cream will be very thick and turn a buttery yellow color when ready. Add a 1/4 cup of the cheese and stir constantly until it has completely melted. Remove the frying pan from the heat and add the spinach and cooked, diced chicken. Season to taste with the salt and pepper. Pour the spinach mixture into a baking dish with a 5-cup capacity.

In a small frying pan, melt the remaining 2 tablespoons of butter. In a mixing bowl, pour the melted butter over the breadcrumbs and toss until the bread is thoroughly coated. Sprinkle the buttered crumbs over the spinach then sprinkle on the remaining 1/2 cup of cheese.
Bake the creamed spinach for about 10 minutes, or until the cheese has melted and becomes golden brown. Serve hot.

Tuesday, September 16

GF Camp Food Ideas

The family loves to camp and so we go often.

Typical menu for the Cub Scout Water Boil-It Camper:


  • Instant potatoes with gravy and frozen, precooked hamburger thrown in.
  • Minute rice w/lemon pepper and canned tuna
  • Instant 3-minute GF Pasta see www.glutenfreebcg.com with cheese powder
  • If weight is not an issue, cans of soup or chili are good and easy-Progresso has some GF good ones EnerG crackers are delicious in place of saltines
  • Corn tortilla do not require refrigeration and are easily sprayed with Pam, fried and filled.



Snacks

Fruit Snacks are GF!
Granola is always good -- see recipe on blog
Peanut Butter Granola Bars are delicious! see recipe on blog
Jiffy Pop cooked over the fire is so fun.
Smores can be managed with Pams or Glutino cookies, chocolate, and marshmellows.
Gorp, nuts, dried fruit and M&M's are a fun and nutritious treat.

http://applevalleygirl.blogspot.com/2011/06/10-great-camping-recipes-tips-to-get.html

Friday, September 12

Graham Crackers BOTCHED!

I needed a great graham cracker for smores! Today I hope to bake a fabulous one. We'll see.

Didn't work! The graham crackers tasted okay, but crumbled away to nothingness. I will modify the recipe with more guar, more tapioca and some garbanzo and see if it's better today...

Meanwhile, graham cracker crumbs galore mean cheesecake for dessert!

Thursday, September 4

Grain Supplier

CC's Gluten Free Foods is now open for business on Friday and Saturdays 10-7. She can order all kinds of grains and flours from Bob's Red Mill.

Becky Campbell bakes there.
204 South Main Street in Wagoner OK
email her at http://www.ccsglutenfreefoods.com/
918-485-1090

You can order direct, I have ordered from http://www.bobsredmill.com/
and Walton Wheat in Idaho http://www.waltonfeed.com
I have ordered from Homegrown Harvest http://www.homegrownharvest.com
I have also ordered from Honeyville Grain http://store.honeyvillegrain.com
But my favorite spot ever is Blue Chip Foods, http://www.glutenfreebcg.com

Mixed Up and Off to College


Vacation is over and in two weeks the college-bound must be totally trained for living the gluten-free lifestyle. We opted for the dorm kitchen and now she must re-train for g-f cooking too.

Every waking moment is spent with caveats, "No, that's not GF." She wants to know Where are the Cliff Notes? Thank the Lord for blessed people who are her support and are willing to help her through this!


I hear the nine-year old--for whom celiac disease is old hat--telling her "Twix? That's not gluten-free? It's a cookie covered in chocolate, duh!"

Tuesday, September 2

More Food For Us!

Whole Bakers joins PacMoore in Gluten-free Venture
(Bakingbusiness.com, August 25, 2008)by Eric Schroeder

CHICAGO — Whole Bakers, a gluten-free specialty baked goods company, has partnered with Hammond, Ind.-based food packager PacMoore to deliver gluten-free baked goods. As part of the partnership, PacMoore is building a new gluten-free bakery to manufacture Whole Bakers’ entire baked foods line-up.

"We have been amazed at the demand growth for gluten-free products but are also aware that it has been an ongoing struggle to produce gluten-free items that deliver great taste," said Bill Moore, president of PacMoore. "Whole Bakers has done just that and we are excited to partner with them to help grow this extraordinary product line."

Whole Bakers’ products, which consist of 13 different cookie flavors and certified organic coffee, not only will be available on-line but also at many U.S. retail locations.

Saturday, August 30

Cheddar Crackers


I have eaten the yummiest crackers ever. Just like Cheese Nips.


It is Recipe #1 Page One from Bette Hagman's The Gluten Free Cooks Comfort Foods.

These are made from sharp cheddar and mixed easily in my food processor, and then formed into a roll and kept in the refrigerator until you slice off a panful and bake.


It's a great way to have fresh crackers whenever the party starts.


Tuesday, August 19

Devils Food Peanut Butter Delight

But, when it finally all comes together... it's fantastic!

This cake is a ganache covered, peanutbutter cream cheese bundt that is to die for. My friend Pam's friend makes it and it is the most requested cake in their office.

I used Bette Hagman's recipe for devils food cake in her "Baking Comfort Foods" recipe book and baked it in a bundt. Then I kneaded together 3/4 cup peanut butter, with 1 8oz. pkg cream cheese and about a cup of powdered sugar to form into balls.
Chocolate Ganache Frosting: Then I combined 16 oz. melted choc chips with 1 cup of warmed heavy whipping cream, vanilla and almond flavoring and then poured this ganache over the top.

I keep this refrigerated until time for serving and it feeds a lot. It is so rich and delicious!

Most fabulous was the response. My daughter was at a college send off and they brought out this cake. Her countenance fell as she saw it was a cake. Then someone said, "Your Mom made it! Her heart soared. "I CAN EAT IT?!!!!!"



Some rewards are worth two tries, four hours and one really bad bundt.

Monday, August 18

Devils Food Disaster


Accidents happen. Mistakes occur and baking Gluten Free is particularly risky when I'm doing it.
But last week one of my creations received the worst diss ever! The husband (remember the cast iron taste buds guy) declared one of my cakes a disaster, "This is beyond bad," he gagged.

I was baking a cake, and accidently grabbed the millet bread mix instead of the cake flour mix, and while I feel that courage in experimentation is one of the key phrases of celiac baking, this test failed. A cake with yeast as leavening is not successful.

Mark it down, so you don't have to try it too. Trust me.... it's bad.

Thursday, August 14

Caramel Butterscotch Crumble Torte


SALVAGE OPERATION!!!

A gluten-free foul-up made fantastic! Sometimes in the flurry of baking, we forget an ingredient, skip the salt, or hop right over the baking powder. One thing that cannot be forgotten when gluten-free baking is the xanthun gum. So, wouldn't you know, time and time again, I find myself with crumble muffins.

This time, it was a whole batch of pumpin spice... so I gave in and let the muffins crumble and left them one day to dry out (I was traveling in Utah, where dehydration occurs overnight.) I put them in the bottom of a cake pan, spatula-ed a layer of creamcheese filling over top, a butterscotch pudding/whipcream mixture over that and then topped it with whipcream and a drizzle of carmel icecream topping.

Can I just tell you it was fabulous? How could it go wrong? Fat and sugar is my favorite g-f food!

College Bound and Clueless

My eldest was just diagnosed this summer and as usual, I acted true to form, and broke it to her long distance.

I had listened to her litany of foul balls tossed her way on that particularly bad day and I thought, "Well, might as well toss her another curve. I'll bet I can't make it much worse now anyway," and this will knock the others out of the ballpark!

I blurted out, "In Other Bad News, You are a celiac."

Being in the immediate know, she cried and I cried and then I rang off and thought that I would let her get her mind around this miserable news and I'd just let her thoughts foment or ferment until I returned home a week later.

---------
In the ensuing week, I heard that first she announced it to the world, all her friends, neighbors, church group and maybe even the cross transit bus driver. After her initial denial phase had abated, she then jumped to bargaining---- no, instead it was whole hearted research.

I knew she would need a mentor and support... so she found one--a friend who was willing and able to delve in and research--an able bodied shopper who was adept at reading labels and who had a husband who was willing to sample and finish off the rejects and who read and digested my blog with apt thoroughness. (Who weirdly found out six months later her daughter was CD)

"What does it mean when it says celiacs should avoid mono-diglycerides?"

"Where did you read that?"

"On your blog."

"Oh,"

I'm thrilled to say that she has advanced to the acceptance stage, with no assistance from me and has adapted to the celiac world.

"Look Mom, blondies. Like brownies, but not. We found them by Namaste and they are sooo good. They are best cold. If you keep them in the freezer and just break off a chunk, then cover it with icecream, chocolate syrup, frozen blueberries... oooooh, it's just so good."

Yup, a perfect celiac who has discovered the universal truth, "Covered with enough topping, any GF food can be made palatable."

She'll be fine at college.



another FYI

Joanne Bradley
GF/CF since 2004
is the author of Gluten Free Success for the College Student
available at
GlutenFreeSuccess. com and GlutenFreeGrains. com

She is looking for help to fill out content on her new blog contact@glutenfreec ollegestudent. com

It's July and school's out... but I would like to enlist your help in creating content for a new website for gluten free college students. While I spent 12 years running college foodservices, the last time I slept in a dorm room was decades ago. So I am asking today for the student's perspective on eating gluten free at college.

The new site will feature:
Student questions and answers about foodservice in a blog form with questions submitted from the website.
Student submitted recipes and recipe sections and information on GF cooking.
Student authored articles on gluten free college living. A parent's question and answer blog about college foodservice
I am asking today for some help in getting the site off the ground in the following areas:

1) Your questions about college foodservice from students or parents.
2) Short articles or stories (500 words or less) about gluten-free campus living to share with others (author's tagline included, no copyrights, no remuneration)
3) Ideas for content from existing college students.

Please reply to
mailto:contact@ glutenfreecolleg estudent. com

Since there is so much interest and concern with students going to college, I felt that a dedicated website would be a great resource to both students and parents. The site will have advertisements to help support the operational costs of the website, but my time and knowledge as editor are free. I am intending to make a difference in creating SOLUTIONS for a special segment of the gluten free community. Thank you for your interest and response.

PS. The site www.GlutenFreeColle geStudent. com is UNDER CONSTRUCTION. Please do not judge the content or quality by the current condition. I will send out an email when the site is officially launched. Thanks again.

Wednesday, August 13

WHAT NOW????

What does it mean to have the allel for gluten intolerance, but not be a celiac?

Dia was just diagnosed with both the gene for celiac disease and the other for gluten intolerance, which means that both parents are involved and all of her children will have the genes?

WHAT DOES THAT MEAN?

HELP!

Terina



It says:

"Interpretation Of HLA-DQ Testing: HLA-DQB1 gene analysis reveals that you have one of the main genes that predisposes to gluten sensitivity and celiac sprue, HLA-DQB1*0201 or HLA-DQB1*0302. Each of your offspring has a 50% chance of receiving this gene from you, and at least one of your parents passed it to you.

You also have a non-celiac gene predisposing to gluten sensitivity (any DQ1, DQ2 not by HLA-DQB1*0201, or DQ3 not by HLA-DQB1*0302).

Having one celiac gene and one gluten sensitive gene, means that each of your parents, and all of your children (if you have them) will possess at least one copy of a gluten sensitive gene. Having two copies also means there is an even stronger predisposition to gluten sensitivity than having one gene and the resultant immunologic gluten sensitivity or celiac disease may be more severe."


It also says, call us if you have questions. Do they have a hour or two? I'm calling.

Auto Immune Supplement Help!

Certain nutrients can help ease symptoms of autoimmune disorders

By SUZY COHEN Dear Pharmacist 8/9/2008 Tulsa World

Q: I have MS and I've taken the medicine Copaxone. Last year, you said not to rev up my immune system with vitamins. Can you explain why and tell me what kinds of supplements are safe? — R.T., Decatur,Ill.

A: Imagine looking into the mirror, but instead of seeing your sweet self, you see a creepy robber and then start punching yourself — and it hurts. That's autoimmune disease — your immune system perceives its own tissue as an invader, then seeks to destroy it, little by little.

With rheumatoid arthritis, the joints are primarily affected;

Hashimoto's, it's the thyroid;

MS, it's the brain and spinal cord nerves, and so on.

Avoid high doses of vitamin C, beta carotene, cat's claw, echinacea and ginseng, among others. Why add fuel to the fire? Doing so may cause you to slip out of remission. Copaxone has become a popular prescription drug choice for MS sufferers because it seems to spark some relief in patients, plus its side effects are reportedly less disabling. . I'll share some tips in the space provided, but there are so many other nutrients.

For now, consider a gluten-free diet and any of these nutrients:

DHA: A type of essential fatty acid found in fish oils that helps nourish nerve cells and balance angry inflammatory chemicals.
Vitamin D: The sunlight vitamin seems to help with MS.
Melatonin: It's your sleep hormone, and people with MS seem to lack it.
Methylcobalamin: It's a form of vitamin B12 that helps you remyelinate.
Padma Basic: This centuries-old formula was handed down from Tibet. It's sold without a prescription in the United States, but overseas, it is called "Padma 28." It's all-natural, with 20 herbs and spices that balance your immune system and squash inflammation. It helps autoimmune sufferers because it's "cooling" to an immune system that's on fire. It's also great for the blood circulation and heart.

Friday, June 27

Autism Connection

Check out this book:

Changing the Course of Autism
by Bryan Jepson MD
a doctor with an autistic child

Here is the best quote from his interview

"True scientists should be questioning dogma... A physicians, you are often penalized for that."


____________
I love that quote! It's so related to CD.
____________
Bookshelf: Media News Story

A Brighter Future
Bryan Jepson’s recent book challenges doctors—and parents—to seek new ways to treat autism.
by Deborah Moeller

Bryan Jepson BA’91 MD’95 didn’t start his career as a physician trying to change people’s thinking about autism. After receiving his medical degree at the University of Utah, he became an emergency room physician and started a family. But in 2001, the circumstances of his life set him on an unexpected course.

That year, Jepson’s second son was diagnosed with autism. What Jepson learned in the wake of that diagnosis, he says, forced him out of his “comfort zone” as a physician. He describes his story, his findings, and more in his recent book Changing the Course of Autism: A Scientific
Approach for Parents and Physicians (Sentient Publications, July 2007).

In his introduction, Jepson describes the “bleak prognosis” doctors gave his son. Bryan and his wife, Laurie, were told that they could do little to improve their boy’s condition and would likely have to institutionalize him some day. While Bryan accepted the doctor’s prognosis, Laurie did not: she started investigating the treatments available for autism.

As Laurie searched, Bryan recalls, she began to find compelling information that led her to question some mainstream assumptions about autism, and Bryan soon found himself drawn into exploring the research as well. What he found changed his preconceived notions about autism and started him on a journey that has helped educate parents and physicians throughout the United States—and improved the lives of thousands of autistic children.

Bryan and Laurie initially founded and directed the Children’s Biomedical Center of Utah, a nonprofit organization dedicated to raising awareness about autism and other childhood developmental disorders throughout the Intermountain West. Today, Bryan Jepson is the director of medical services at Thoughtful House Center for Children in Austin, Texas, a multidisciplinary clinic dedicated to caring for children with autism and related conditions.
Jepson and his colleagues regard autism not as an untreatable brain disorder but as a systemic disease that affects multiple systems in the body, including the brain, the immune system, and the gastrointestinal system. And according to Jepson, their approach works. “Almost all the kids we’re treating are improving,” he says. Some of them are even able to drop the diagnosis of autism, meaning that most observers would not be able to distinguish these children from typical children.

This approach breaks from traditional definitions of autism as a brain disorder. The Autism Society of America states on its Web site that “Autism is a complex developmental disability that typically appears during the first three years of life and is the result of a neurological disorder that affects the normal functioning of the brain, impacting development in the areas of social interaction and communication skills.” The American Academy of Pediatrics (AAP) refers to autism as a “brain-based disorder.”

Autism was first identified in 1943 by physician Leo Kanner, who worked with a group of 11 children, all of whom displayed deficiencies in typical language and social development. After a period in the 1950s and ’60s when many purported experts blamed autism on what the noted child psychologist Bruno Bettleheim described as cold and detached “refrigerator mothers,” the medical establishment began to treat autism as a neurological disorder, which, like Down syndrome, had its origin in genetics. And until the 1980s, Jepson notes, most data showed that autism was rare: in the United States no more than five in 10,000 people were diagnosed with the disorder.

Today, however, research shows that the condition is not rare: a 2007 study by the Centers for Disease Control (CDC) estimates that roughly one in 150 American children has some form of Autism Spectrum Disorder (ASD), and that in Utah, it’s one child in 133—the third-highest rate among the 14 states studied, and a rate 20 times higher than was estimated in a 1980s study.

Part of the apparent rise may be due to changes in diagnosis—that is, people formerly undiagnosed or labeled with some other form of developmental delay are now being diagnosed with ASD. But the sharply rising number of children diagnosed with autism leads some people to blame vaccines or other environmental factors as the cause, although most medical institutions, including the AAP and CDC, insist that no persuasive link exists between vaccines and autism.
Jepson’s meticulously researched book tackles the issue of the autism upsurge head on, but it doesn’t point the finger at any one culprit. Jepson acknowledges that autism does seem to have a major genetic component and highlights research that shows higher rates of autism in families with auto-immune diseases. But, he notes, “There’s no such thing as a genetic epidemic.” He believes other factors influence the development of autism in individuals who are genetically susceptible to the disease, and that those factors may include vaccines.

After delving deeply into the research, Jepson says, “I realized this theory of a vaccine-autism link . was based on real science with a strong foundation of biological plausibility.”
No study as yet proves a causal relationship, and many studies refute the connection (including some work originating at the University of Utah; see link at bottom). And because of the mainstream medical community’s long-established position on autism’s nature and causes, Jepson maintains that many physicians don’t have a lot of new information for parents when they diagnose children with autism. “Most doctors have stayed within their comfort zone—myself included,” he says. “Personal experience pushed me out of my comfort zone . [I discovered] that much of what we ’know’ about autism is completely wrong.”

Jepson points out that there’s a big difference between the tasks required of scientists and physicians: “True scientists should be questioning dogma. As a physician, you’re often penalized for that.” He maintains that physicians don’t have much incentive to review research and try new approaches; in fact, their incentive is to provide services based on the standard of care accepted in their field. If they deviate from that standard, they can open themselves up to lawsuits. Unfortunately, according to Jepson, “The standard of care in autism is to do nothing.”
Even today, he says, parents still hear the same dismal prognosis from their pediatricians that his son received six years ago. Because autism has no “cure,” many pediatricians remain unaware of the numerous tested therapies available for children with autism, even though organizations like the AAP have extensive materials that outline those therapies. The climate of knowledge is changing, Jepson says, “but it still hasn’t quite taken off.”

“The thing that’s going to convince doctors is more research,” Jepson argues, noting that much of the research on autism by geneticists has yielded frustratingly vague findings (there is, as yet, no “autism gene”), while research by immunologists and gastroenterologists has shown exciting and persuasive information on mitigating the systemic problems many autistic patients experience.

Both Jepson’s work and his book focus on those systemic problems and how to treat them. Jepson has strong views about autism’s causes, but when it comes to patients, he’s much more interested in helping children get the treatment they need than in proving a point. He fully supports the educational therapies that the AAP recommends but argues that many children need medical intervention as well, and he helps them get it.

For example, he explains, many people with autism have gastrointestinal problems that cause them discomfort or pain, but they may not be able to articulate their symptoms. To help them be more physically comfortable and to improve their learning potential, Jepson and his colleagues suggest changes in diet, the addition of dietary supplements, and, in extreme cases, medical procedures. “We want [these treatments] to give their brains the best opportunity to learn,” Jepson says.

In many cases, it’s parents rather than physicians who seek out the resources available at Thoughtful House. “Doctors come with more strongly preconceived ideas about autism,” says Jepson. “Parents tend to look at things more on the surface and ask, ‘Does it make sense?’ ”
One of those parents is Katie Wright, the mother of a boy with autism and the daughter of the founders of Autism Speaks, a national advocacy organization. In the foreword to Jepson’s book, Wright recounts the heartbreaking story of her son’s slide into autism. In addition to a regression in language and social skills, he experienced severe, painful bowel problems. She took him to numerous specialists over the course of two years, but none of them were able to find a cause. Finally she found a doctor (now at Thoughtful House) who did a thorough scope of her son’s intestines and diagnosed him with colitis (a condition she says is not uncommon in people with autism). Now that he is receiving the right therapy, he is improving significantly and is no longer in constant pain.

Jepson hopes Changing the Course of Autism will help other parents get the therapies they need for their children. “My intention was to help parents have a tool to take to their doctors.” He compiled large chunks of relevant research and evidence in his book to save physicians the time required to do it themselves. “This book is my attempt to break into the system, to show doctors that this is mainstream medicine.”

With hundreds of thousands of American children now diagnosed as autistic and more being identified each day, Jepson warns that we need to be aggressive about getting thorough and appropriate treatments for them, requiring a national effort on all fronts. “Our government and our society need to realize that it’s a humongous investment in the future,” he says.
When it comes to his patients, though, Jepson’s outlook is hardly dire. “The kids that I’m treating are improving—I wouldn’t be doing this if they weren’t. It shows me that we’re on the right track. And I think the future’s bright.”

— Deborah Moeller BA’95 MA’04 is a senior editor with McKinnon-Mulherin and the mother of a 4-year-old son with ASD and a 1-year-old daughter.
To learn more about the research on autism being conducted at the University of Utah, visit http://www.utahautismfoundation.org/uofu.html.

Wednesday, June 25

Hummus


Resistant Starches are good for you! Easy and Yummus! Get your kids to gnosh on this for a healthy snack.

CHICKY DIP

Garbanzo beans, one can drained and rinsed
(or from your freezer where you store beans you have cooked in bulk and divided into ziplocks)
Garlic about a tsp.
Olive oil about a tablespoon
1/2 cup warm water or so.
1 TBS. Tahini if you have it
Salt
1/4 tsp. red pepper

Blend in your blender until white and fluffy and serve with tortilla chips, or veggies.





HEALTH BENEFITS of Resistant Starches for Gut Health

Tulsa World on Thursday, June 19, 2008

Overview: Resistant starches may burn more calories, but more importantly, studies show resistant starch may help protect against colon cancer, control blood sugars, act as a prebiotic, lower cholesterol and increase the absorption of minerals such as calcium. We celiacs are always looking to boost gut health.

Other good news, these starches aren't easily digested, therefore have fewer net calories than rapidly digested starches. Potatoes, corn and rice all contain resistant starch when cooked and cooled as well as beans and legumes, partly milled grains and seeds and underripe bananas.

Resistant starches make it past the stomach and small intestine before settling in the colon. There, bacteria use it as a fuel source, producing butyrate — a fatty acid desirable for its cancer-preventing qualities.

Because bacteria in the large intestine feed on these resistant starches, their digestion promotes the growth of healthy bacteria in your system, similar to live cultures in yogurt and probiotic foods, DeWitt said. Beans and legumes may be the best source of these resistant starches, because they contain the highest amounts of resistant starches, and the least empty calories, with all the protein and fiber they also pack per serving.

Include beans and lentils more often as salad toppings or pasta salad additions. Include a banana daily. Snack on chilled, low-fat bean dip with veggies. Add whole chilled beans to garden salads, or make a cold bean salad. Puree cooked white potatoes to create a chilled potato soup with garlic or leeks. Mix cooked, chilled lentils into tuna or chicken salad. Order your sushi made with brown rice, or try it in a chilled rice salad. Sprinkle cooked and chilled corn into salsa or salads.

Tuesday, June 24

I just want CEREAL

Rice Chex - the new one from General Mills is totally gluten free it says on the front of the package now. (in the last month!!! hurrah!!!) Now, Strawberry, Corn and Honey Chex are GF! IF they say on the label!

I know that there are several others that are gluten free, but don't label it yet. Trix? Cocoa Pebbles (I think) Fruity pebbles, Dora the Explorer cereal. (I know you have always wanted to eat Dora the Explorer cereal!)

We don't eat sugared cereals as much at our house, so I don't know for certain, but what you are looking to avoid on the label is malt extract ( from barley) and oatmeal aside from the regular listings of wheat products.

At the health food store, there are gluten free cereals everywhere. Expensive, five bucks or so.

Health Valley Corn and Rice CrunchEms is good for a Chex fix and Mesa Sunrise is a good sub for Wheaties. There is a brown rice krisp by Erewhon cereal that substitutes for Rice Krispies too.

These are just a few we have discovered.

Sunday, June 22

Tabouleh - No Bull-gar


Wow! Today we ate an Italian tabouleh salad - safely! When I cook creatively, I tend to cross cultures. Someone told me combining cultures can turn out some really beautiful creations. (They were speaking about babies, but the metaphor also works for food.)

I made it with cold cooked millet, (in the rice cooker, 1 cup millet grain, 2 cups water). To make it faster, I added italian dressing, extra italian spice mix, veggies, chopped fresh basil and spinach, diced tomatoes, vidalia onion, a can of artichoke hearts (because they were nearing their eat-by-date), the last bit of feta cheese, then I let it sit a couple hours.

It was so good! Today, it's even better!

Saturday, June 21

GF/CF What Next? Go To Disneyland!

Disneyland loves celiacs. Word has it that their chef set up a celiac program and most of the hotels know what to do and how to do it. So, after your diagnosis, Take a Vacation!

Gluten Free/Casien Free

Ian is 15 and happy. He's the happiest, easygoing, lackadaisical person I know. As a child, a tortilla and yogurt was his favorite meal. As a teenager, give him a pizza, a bowl of cereal or a grilled cheese for every meal and he will be in seventh heaven.

He was diagnosed as a child with high functioning aspergers. To see him one would never dream he has these problems, but when the test results came back this year, ALLERGIC TO GLUTEN And casien , no one who really knows him was surprised... hurt, angry, and increasing frustrated, but not surprised.

We take it day by day. Late diagnosis, (as a teen) is definitely proving more difficult than early (my 6 year old old). Habits die hard and resurrect easily. It seems we are consistently bashing the beast.

Hopefully this information will help other GF/CF sufferers with some basic substitutions for dairy to attempt a casien-free diet. We'll be there with you in thought, straightening that learning curve.


http://www.newdiets.com/Basic_Ingredients/Dairy_Substitutes.shtml

http://www.gfcfdiet.com/recipes.htm

Carol Fenster's book: Cooking Free

Friday, June 20

Wholegrain Gluten-free Flour Mix


Gluten Free Flours -- an ESSAY    Also see this Flour Table Link

First posted 6-20-08

For those of us that are gluten-free, this topic deserves some sifting through...  (bad, I know.)

There are four grains that celiacs must avoid and 24 others. Why are we not eating from the full spectrum! Let's be daring enough to investigate the 24! Be exciting, be gourmet, bake cutting edge cuisine!

Most celiac bakers settle on a flour, either a purchased mix or one that they combine themselves.  The perfect flour mix would be one that we could substitute in most applications. Unfortunately many of these that work well are not nutritious but are all made of starches. We are of the wholegrain generation! Let's use wholegrains whenever we can.

FYI: Useless statistic time? 12% of Americans do not know popcorn is a whole grain!

The wholegrain flour mix that I use seems complicated, but it's full of nutrients and fiber—it must be, it’s full of whole grains! During my initial GF morph transformation, I purchased a selection of flours (okay every one I stumbled upon) and one day my husband rummaging through the freezer could no longer identify any “real” food and that was when I realized I could stop hoarding my collection and start using the impressive array.

My best swap GF flour mix consists of a selection of  flours and if I run out of one, I swap in another.

1 c. Millet (Yes the popular bird seed was once considered people food—ask your grandma)

2 1/2 cups Rice flour – I try to use brown rice and grind, freeze and use it up before it goes rancid.

1 c Potato starch or corn starch (Bob’s Red Mill, or in 50 lb. bags at http://honeyvillegrain.com/) A STARCH!! WARNING, WARNING.

2 cups Tapioca starch also known as tapioca flour (I buy this at my neighborhood Asian or Indian store) I love the chew it gives food.

1 c. Sorghum flour (Bobs Red Mill or http://www.twinvalleymills.com/ in NE will ship) I buy it cheaper in grain and grind my own--and it lasts longer.

1 c. buckwheat flour I buy it online in groats and grind it myself.  waltonfeed.com

1 cup corn starch also cheapest at my Asian or Indian store


________________________________
________________________________
If I have an urge, I use one of the following in the mixture also.  Most bakery items are pretty forgiving.

Coconut flour (http://www.bobsredmill.com/ or simplycoconut.com or grind your own from unsweetened flaked coconut.

1/2 c. Gar-fava bean flour is a mix of garbanzo and fava bean flour mix (Bob’s Red Mill )

1/2 c. Montina wild rice flour (When I’m feeling cash poor, sometimes I substitute a ground up Honeyville's wild/white rice flour blend or skip this ingredient entirely)

1 c. Almond flour (blanched and ground) or just meal made in my K-Tec blender (see Will It Blend on youtube) by blending almonds with a touch of rice flour to keep the mix from becoming almond butter. It's better if you have a food processor. That works best.

I have swapped out amaranth, quinoa, white bean, arrowroot starch, and teff successfully. These alternate grains are really good and tremendously forgiving. Good luck with your mix.

I have a good grain grinder and this makes everything less expensive to buy and store as a whole grain for longer storage, in larger quantities.

Flours we can eat:

Almond, Amaranth, Arrowroot, Black Bean, Brown Rice, Buckwheat, Corn flour, Coconut, Garfava bean, Garbanzo bean, Green Pea, Hazelnut, Millet, Pinto bean, Potato Flour and Starch, Quinoa, Romano bean, Sorghum Soybean, Sweet Rice, Tapioca root, Teff, Wild rice, White bean.

Bette Hagman’s (Praise Be Her Name) recipe books have introductions to a diverse number of exotic flours. She explains and discusses their properties and their substitution ratios, as well as offers mixes that one can make up for different recipes. (I love her French bread/Pizza mixture from Bette's The Gluten Free Gourmet Bakes Bread Recipe Book)

Thursday, June 19

Traveling with CD

"Ah, Geeliaac! Ya, Ya."

"These Italians know their pasta and serve it gluten-free!" My children's response was ecstatic as they ended two weeks of traversing Europe in the pasta capital of the world.

From the first day, my daughter reported, "Europe knows celiac. No education necessary--no blank looks like in American restaurants. The offerings are still slim in cheap, mainstream student-frequented food joints, but they know their celiac.

The oft response in England was "Ah, a salad? Or meat and a potato?" And the things they deem appropriate as a potato topping?

France feigned indifference. "No bread? Baaahhhh, they dismissed as if to say, "What life is worth living without bread?" But, that's France.

The teenaged daughter and son wandered in Europe without ghastly gastro consequences in relative ease thanks to the Triumph dining cards, translated in language of origin. They handed over the appropriate card and waited to see what the staff would suggest.

They said breakfasts were the hardest. Baguettes were prolific throughout the entire continent, not just France and they resorted to fruit from a grocer most days.

The upside, they can now say, "No bread," in four different languages.

Wednesday, June 18

Xanthum or Guar, it's an Alien ingredient, but we need it.


Xanthum gum is made from a seaweed, no an cephalopod, no it's a rare derivitive of the seashell of a mollisk...

Actually,
Xanthan gum is a long chain polysaccharide - a polymer made up of sugar subunits, like starch or cellulose. Xanthan gum is composed of glucose, mannose, and glucuronic acid linked together to form a strand of cellulose with trisaccharide (three sugar) sidechains branching off every fifth cellulose sugar. This gives Xanthan gum the consistency of corn starch while making it undigestible (and thus more stable) like cellulose. Xanthan gum is produced by fermenting corn sugar with Xanthomonas campestris bacteria which produce Xanthan as part of their cell walls. This makes Xanthan gum a natural food just like wine, cheese, and yogurt which are also the products of bacterial fermentation
http://www.madsci.org/posts/archives/feb99/918851605.Bc.r.html

And, it's really difficult to spell, with an n or m, who knows, so I do it both ways.

Okay, that definition does go far to explain why this food additive is a pricy as gold. When we are checking labels, we find it is a lot of foods now. It's a common ingredient that common people eat, but common people didn't cook with. But, it is used by us Celiacs and in many diabetic recipes to add chew and durability to our "flour" products.

GUAR GUM is an equally good, and much less expensive alternative. Check for these in health food stores and large grocery stores in the baking aisle.

I'm sticking with the "from the sea" story. It is a great way to get my boys to eat GF food, "I Double Dog Dare ya", I challenge.

Tuesday, June 17

Quest for Perfect Pizza

Pizza, the best friend, counselor, constant companion of the teenage boy. But he's newly diagnosed with CD. What now? First he sets aside the diagnosis and suffers the repercussions, and finally, he asks Mom to experiment!!!

The Frozen GF Crust: We can pretend a trip to Italy was included with the price of the mediocre frozen crust, and hope it isn't freezer burnt, then we ignore the sell-by date--two years hence, and the nutritional label (but was original pizza that good for you anyway?)

AND Then VOILA, we can eat pizza, albeit a tiny one, sparce and rather lackluster.

BUT for a boy who could down 15 slices at the CiCi's free-for-all, we demand better!

One of the latest success? Bette Hagman's (praise be her name) Perfect Pizza made from her French Bread Mix, in her book The Gluten-Free Gourmet Bakes Bread.

Another really good alternative from the net, (my apologies, I know not where to give credit):

GF Pan Pizza

1 1/2 c. flour (GF)
1 tsp. xanthan gum
2 tsp. sugar
1 tsp. salt
2 envelopes Fleischmann' s Rapid Rise yeast
3/4 c. very warm water
1/4 c. olive or vegetable oil
Italian herb seasoning,

Sauce:
8-15 oz. of pizza sauce, depending upon size of pan used

Toppings:
12-18 slices pepperoni or
8-12 oz. ground beef and/or Italian sausage, cooked
1 c. shredded mozzarella or Italian-blend cheese
1/4 c. Parmesan cheese

• Do NOT preheat oven!•

Mix batter ingredients together in a bowl. Spread evenly into a greased baking pan. Use 9 x 13 for thick crust, or 12 x 20 for thinner crust.•

Spread sauce evenly over the dough.
• Distribute toppings and sprinkle with cheeses, and additional seasonings, if desired.

• Place in a COLD oven. Set temperature to 350 degrees. Bake for 30 minutes, until cooked through. Serves 6-8.

Thank you whomever.

Monday, June 16

GF Brownies


1 cup butter (2 cubes) or margarine (casien free)
2 cups sugar
4 eggs
1/2 cup cocoa
1 tsp vanilla
1 1/2 tsp. salt
1 1/2 cup gf flour (I used my wholegrain flour mix)
2 t. xanthum gum
nuts

This is a dump-it-all-together, mix it up recipe from Auntie Vicky next door, who is a food lover with a Celiac grandbaby. It was fabulous gluten-filled and is as fabulous gluten-free.

I bake it in a big 11 x 20 when I want thin and in a regular cake 9x13 when I want thick. either 25 or 45 minutes respectively at 350 degrees. 'til a skewer come out mostly clean.

It's yum! Want more tips on gluten-free baking from MSN's Epicurious http://www.msnbc.msn.com/id/23745224/

Sunday, June 15

I think I am, I think I am, I think I can,

"If you think you are a celiac, the true test is the diet," the doctor advises. "Just try the diet."

Or you might get the opposite response from doctors who have once advised the first way and have had patients fall off the examine table laughing.

"I could never put you on that diet until your diagnosis is confirmed. It's just too hard." That is the learned response of most doctors, or "Let's wait until you have more serious symptoms."

Symptoms like nonhodgekins lymphoma? Esophogeal cancer, Krones, IBS, and 280 different ones. All these symptoms warn that there is something is wrong.

It is hard. From what I've noticed, a person has to be pretty sick--(and somewhat desperate) to agree investigate and try the celiac diet, even for a month. And the results have to be pretty immediate and fantastic to dictate staying on such a strict diet for the rest of your life with no diagnosis.

One nice side-effect is that if you are a celiac and you stick to the diet strictly for any length of time, some people experience a terrible, horrible, no-good, very bad response when they resume a gluten-filled diet. Thereby giving a firm confirmation!

Saturday, June 14

DIAGNOSIS

It was to be a Christmas present for Mom. She requested a clean bill of health, particularly a negative result for Celiac Disease. Merry Christmas to all and to all... whatever.

That's how this all started. I am a celiac! It's confirmed, the bloodwork came back, the gastro says with my genetic history and my numbers there was no need for an upper GI to confirm!

(For those of us who live in our bodies 24/7 and would like to know more than our doctors who do a full-body eval. in 20 minutes or less, please feel free to learn more about EMA, tTg, IgG, and other letters of the Celiac alphabet at http://www.celiac.org/cd-diagnosis.php).

Friday, June 13

SO WHAT CAN I EAT RIGHT NOW?

SALADS: Green salads, bean salads, rice salads, fruit salads--but watch ingredient lists for suspicious seasonings.

SIDES:

Rice – homemade in all forms is okay. Fried or spanish (watch taco seasoning label)/ Beware, prefab rice packets can be dangerous (watch for wheat ingredient warning)

Potatoes, in all forms – mashed, roasted, fried, hashbrowns (again, watch for additives in prefab food),

Eggs, boiled, or in any other form are okay. Most dairy products are okay – watch label for wheat in modified food starch.

Cheese – most are okay. (Check - wheat flour is sometimes used to keep grated cheese free-flowing)

Meat of most kinds (watch label for fillers in processed meat--sausages etc.)

Gravies thickened with corn starch only. (gravy packets are usually a big no)

Sauces made with broth and cream and thickened with corn starch work great in place of condensed soups made with wheat flour ENTREES

Stir frys meat and veggie– made with only LACHOY soy sauce (all others have wheat)
Grilled lemon pepper chicken and rice with steamed veggies,
Hamburger patty with potatoes,
Tacos – burritos, all made with corn tortillas (watch label for added wheat flour)
Grilled, steamed, or baked veggies.
Homemade soups without fillers, (no rye or barley or pastas, or thickened with flour. (chicken with rice, etc.)
Chili – Hormel with beans – label should state GF or be wheatless.
Enchiladas made with corn tortillas if sauce is not wheat thickened.
Lasagna made with rice lasagna noodles (DeBoles rice lasagna is at some Walmarts) (no boil ahead, just layer and bake)
Rice Pastas in all shapes are okay, but bad brands fall apart (Tinkiyada brand is the one best brand)
Cornbread made with flourless cornmeal only and no flour added.

DESSERTS Jello fruit salads – whip cream is fine. Some puddings are gluten free (check label) Yogurts, cream cheese, check label. Frostings (one brand is GF another is not – check label)

NEWBIE CHEAT SHEET

NEWBIE CHEAT SHEET

So you might have Celiac Disease. Here is a quick and dirty list of dos and don'ts.

First, learn to check labels. As of 2006 all labels should state wheat as an allergen if it contains wheat flour in any form. In addition, rye, barley or oatmeal must be avoided—check specific ingredients for these as the government doesn't require their listings. Avoid additives like malt (barley) or modified food starch (unidentified by type).

No breads, biscuits, muffins, buns, stuffings, bread crumbs, or seasonings with flour. No salad dressings with flour (hidden valley ranch packet) No flour in crusts, no pastas, no battered foods, no sauces flavored with spices containing flour, no soups with pasta, barley, or thickened with flour. No cereals, (malt flavoring BAD) cookies, cakes, or desserts with flour crusts.

Some seasonings are okay, check the label. Most prefab foods (processed in the box) have wheat.

Children and CD

Yikes! Boys, a 15 and 8 year old with CD? What now?

http://archpedi.ama-assn.org/cgi/content/full/162/2/164

Saturday, May 31

Exotic & Gourmet Grains

Baking Gourmet with Whole Grains (news article)

At the house just round your corner or just up your street, wholegrain baking is returning and bread, the staff of life, is more popular than ever before.

Five or six times a week, Terina Darcey bakes hot, fragrant breadsticks, muffins, pancakes, and brownies, by hand, from scratch, from the whole grain by first grinding the grains, then mixing flours from recipes that have taken years to perfect.

Terina began this gourmet quest when she was diagnosed with an intolerance for wheat flour a key component in most baked foods in America. Her recipes have gourmet ingredients that are alien to most of us, amaranth, flax, millet, coconut, teff, montina, garbanzo and fava bean. These exotic flours have their origins all over the world. http://bobsredmill.com/ Some of these grains she buys in bulk over the internet and then grinds, but she also finds them in many typical supermarkets with gourmet sections where we find amaranth, quinoa and sorghum flours. http://www.twinvalleymills.com/

ConAgra, a major food supplier in America estimates their market in what they term ancient grain will increase 30% this year. ConAgra has introduced new flour mixes using wheat flour and a combination of what they term ancient grains. See article at http://www.conagramills.com/our_products/closer_look.jsp Ultragrain or Sustagrain.

"There may be four grains that I can’t have, but there are twenty-four that I can, and that was what opened my eyes to the world of exotic grains," She searched cookbooks and websites for recipes and adapted them. "I have a favorite recipe from a morning news show that was originally from PJ's at the Market (now closed) for the best chocolate chip cookies ever, and I substitute sorghum flour and add xanthun gum (a binder that mimics the gluten in wheat) and the cookies taste great."

Most exotic grains can be substituted in 1/3 increments for white flour adding nutrition to baked goods. Terina goes on, "My children and their friends can’t tell the difference. I make brownies, cream puffs and angel food cake and I substitute different flours the same way.”

"As long as the world continues baking from plain old wheat, I'll continue baking exotic."

Sunday, May 25

SYMPTOMS

2003 was a decade birthday year. When I advance past one decade, I automatically tell people I am the next round number of the decade older. Besides keeping me from having to do math on the fly, it's reassuring to me to know in the back of my mind that I am never as old as I say.

Besides, people should never announce their true age out loud because then the body can hear and start acting it's age. Well, 2003 was the year that mine overheard!!!!

My body was sure that this astronomically high number meant that it was entitled to every illness that the pharmaceuticals on TV advertised. I needed the pill for reflux, the pill for heart arrhythmia, the pill for restless leg syndrome, the pill for frequent urination, another for achy joints, for sleeplessness, for bloating! It was the year of the little purple pill and I didn't know or care what it was for. THE BODY WANTED IT!

I wondered if I was just getting older... but that old that fast? I was sure I'd be dead by Tuesday, or just wish I were.

Turns out, after a complete year of worsening symptoms, my tummy began to hurt and finally I recognized symptoms that were related to food.

FYI: an excellent article from the Los Angeles Times: "You Know What Makes Me Sick?" http://www.latimes.%20com/news/%20opinion/la-%20op-abel27may27,%200,7635487.%20story?coll=

Thursday, March 20

Custard Mochi

This is a GF Japanese American confection, made of MOCHIKO, also called sweet rice flour. The box she showed me is from KODA FARMS, also says Blue Star Brand on the box, also that the only ingredient is Rice and that their facility is dedicated to rice processing and suitable for gluten-free diets.

Buy it in an Oriental Store. In regular grocery stores, if you find it, it will cost three times as much.

Custard Mochi
5 eggs, beaten 1 t. baking powder
3 c. cold milk 2 cups Mochiko
2-1/2 c. sugar 1 cube butter, melted and cooled
1 t. vanilla

Combine beaten eggs, milk, vanilla, sugar, and baking powder. Add Mochiko. Combine until smooth. Mix in melted and cooled butter. Pour into 13” X 9” x 2” pan. Bake at 35O’ for 1 hour. Custard Mochi is ready when golden brown and edges are deep golden brown. Cut into 2” x 2” cubes.

From my gourmet mom-in-law, Pat

Wednesday, March 5

Utah Restaurants Find it Pays to Go Against the Grain

By Kathy Stephenson The Salt Lake Tribune
Article Last Updated: 03/04/2008 06:29:02 PM MST


Don Herrera got into the restaurant business several years ago hoping to please customers with great-tasting pizza. But it wasn't until the owner of Pier 49 Pizza started offering a special wheat-free crust for people with gluten intolerance that he experienced truly appreciative diners. Families from as far away as Spanish Fork and Brigham City regularly make the hour-plus drive to the restaurant at 238 S. Main St., in Salt Lake City, just to enjoy a pie that others can get delivered in 30 minutes or less. "On several different occasions people have started crying," said Herrera, who decided to offer the wheat-free crust nine months ago after a family member was diagnosed with celiac disease, the most severe form of intolerance. "One woman gave me a big hug and said, 'I haven't had pizza for 20 years,' " said Herrera. "She was thrilled to be able to enjoy pizza again."

Herrera's gluten-free offering is part of a growing dining trend, both in Utah and nationwide. "Five years ago, restaurants didn't really have gluten-free menus," explained Tim Coda, manager of the Salt Lake City branch of the Gluten Intolerance Group of Utah . "Today, there are more and more coming on every day." That's good news for the thousands of people unable to consume anything containing gluten, the protein found in wheat, barley and
rye.

Good business Providing a special gluten-free menu is not only a nice gesture but also makes good business sense. Potentially, one in every 133 people in the United States has a form of gluten-intolerance, according the National Institutes for Health. However, for many people the problem goes undiagnosed. "Restaurants don't understand how much business they might be losing," said Salt Lake City resident John Dawson, who was diagnosed with celiac disease about five years ago. "If one person in a family can't eat at a restaurant, then the whole family doesn't eat there." Dawson said living with gluten-intolerance requires diligence, and it is more work than just avoiding obvious foods such as bread, cereal, pancakes and cookies.

Food manufacturers add gluten as a thickener and binding agent to all sorts of products, from canned soups and bottled salad dressings to sausage and ice cream. Even most soy sauce is made from fermented wheat, not soy. To survive, those with the disease learn to read food labels and research food company information over the Internet.

Eating at a restaurant, where foods are often prepared off-site, creates added anxiety as many people fear eating something unintentionally that will make them sick. "Most places pre-prepare foods, so trying to get just a plain piece of fish or steak, that isn't already sauced or seasoned, is tough," said Dawson .

There also is the problem of cross contamination, explains Diane Bell , whose 10-year-old daughter, Jenni, was diagnosed with celiac disease three years ago. Not long after, Bell learned she also had the disease. A steak cooked on a grill after a breaded fish fillet will cause a reaction. So will potatoes deep-fried in the same oil as the chicken nuggets. "It's not just having a gluten-free menu, it's educating the staff to change their gloves and prepare things in a separate part of the kitchen," said Bell , who has helped her daughter and others deal with disease by opening a gluten-free grocery store, Against the Grain, in Taylorsville . Restaurant offerings

Gluten-free menus are most prevalent among chain restaurants. Many, such as Outback Steakhouse, Carrabba's Italian Grill and Z'Tejas have worked with The Gluten Intolerance Group of North America to ensure their menus are safe. At Against the Grain, 2292 W. 5400 South, Bell carries the Triumph Dining Restaurant Guide, a city-by-city listing of restaurants that either have gluten-free menus or are willing to adapt entrees already on the menu. It costs $21.95 and is a good resource when traveling. Several locally owned restaurants in Utah have shown a willingness to provide gluten-free options. Often, these restaurants, which make their food mostly from scratch, find it easier to make adjustments on a case-by-case basis.

For example, gluten-free diners praise Mazza, which has two locations in Salt Lake City . Most of the meat and vegetarian entrees at the Mediterranean restaurant can easily be made gluten-free by leaving off the bread or substituting rice. At the Mandarin in Bountiful, guests can substitute a wheat-free special sauce on several main courses including its beef in a black bean sauce and cashew chicken, while Salt Lake City's Vertical Dinner has gluten-free pancakes and biscuits and gravy.

And at Pier 49 Pizza, Don Herrera offers the 10-inch gluten-free pizza crust as well as sauces and toppings that are safe to eat. The crust is made from a rice-based flour and purchased pre-made from a company in Idaho to prevent cross-contamination. "I probably sell 25 gluten-free pizzas a week," said Herrera. "Families who never get to go out for pizza will come in to enjoy one and then buy a few to take home and put in the freezer for later." ---

Gluten-free dining options Here are a few Utah restaurants that offer a gluten-free menu.

AMERICAN: * 350 Main Brasserie, 350 Main St., Park City; 435-649-3140

ASIAN: *China Lily, 133 S. State St., Lindon; 801-796-9666 * Mandarin, 348 E. 900 North, Bountiful; 801-298-2406 * Pei Wei Asian Diner, locations in West Bountiful, Midvale, Sandy and Salt Lake City * P.F. Chang's China Bistro, locations in Salt Lake City and Orem * Thaifoon Taste of Asia, 7 N. 400 West (at The Gateway), Salt Lake City; 801-456-8424

ITALIAN: * Biaggi's Ristorante Italiano, 194 S. 400 West (at The Gateway), Salt Lake City; 801-596-7222 * Carrabba's Italian Grill, 683 E. University Parkway, Orem; 801-755-1222 * Spaghetti Mama's, 75 E. 9400 South, Sandy; 801-676-0662 * The Old Spaghetti Factory, locations in Salt Lake City, West Valley City and Orem

MIDDLE EASTERN: * Mazza, 912 E. 900 South, Salt Lake City; 801-521-4572 * Mazza, 1515 S. 1500 East, Salt Lake City; 801-484-9259

PIZZA: * Pier 49 Pizza, 238 S. Main St., Salt Lake City; 801-364-2974

SOUTHWESTERN: * Z'Tejas Southwestern Grill, 191 S. Rio Grande St. (at The Gateway) Salt Lake City; 801-456-0450

STEAKHOUSES: * Maddox Ranch House, 1900 S. Highway 89, Perry; 800-544-5474 * Outback Steakhouse, locations in Orem, Sandy, Layton and St. George

VEGETARIAN: * Sage's Café, 473 E. 300 South, Salt Lake City; 801-322-3790 * Vertical Diner, 2280 S. West Temple, South Salt Lake; 801-484-8378

Sunday, January 20

Makeup and Drugs--A G.F. necessity

Hey, I just got started getting it out of food and now I hear I'm supposed to remove it from my drugs and makeup! http://glutenfreedrugs.com/

I wonder how much of a risk makeup can be? I read on one site that the wheat molecule is too large to penetrate the skin, but I am the lipstick queen. I've been known to pick my brand because it surpasses all other in the wash-in-the-back-pocket test. Even in childbirth, I labored au natural, (without makeup) but the labor coach's primary job was to apply the lip smoother. I sometimes find myself habitually applying lipstick and then jaunting off to bed and so I am sure that I am eating my requisite 4 pounds a year (a different site).

I snagged a list of what to avoid on makeup lists and spent two hours of my consultants time reading the fineprint ingredients:

The medical relations department of a major cosmetic corporation wrote this: "The ingredient information below has been evaluated for those with Celiac Sprue and provided using our best efforts based on our current knowledge. Although we have attempted to be complete, because of the vast number of ingredients we receive from different sources, it is not possible to guarantee that our products are completely gluten-free. Additionally, the information below may change without prior notice, as we introduce or modify products. Ingredient listings can be found on our packaging material, in accordance with FDA regulations, using names which are standard throughout the cosmetic and fragrance industry. Please consult with your physician for guidance.

The following are examples of gluten ingredients, to the best of our knowledge, should be avoided: Barley, Dextrins, Hydrogenated Soy Glycerides, Hydrogenated Coco-Glycerides, Hydrogenated Palm Glycerides, Hydrogenated Palm Kernel Glycerides, Hydrogenated Tallow Glycerides, Hydrogenated Vegetable Glycerides, Hydrogenated Vegetable Oil, Hydrolyzed Wheat Protein, Hydrolyzed Wheat Protein Hydroxypropyl Polysiloxane, Hydrolyzed Whole Wheat Protein, PEG-6 Caprylic/Capric Glycerides, Sunflower Seed Oil Glycerides, Wheat Amino Acids, Wheat Bran Extract, Wheat Extract, Wheat Germ Glycerides, Wheat Germ Oil, Tall Oil Glycerides, Maltodextrin. Other ingredient information to be aware of:--Alcohol Denat.: source usually synthetic, but cannot guarantee not from a grain source.--Colorants: May utilize a grain ingredient in the manufacturing process.--Citric Acid: May utilize a grain ingredient in the manufacturing process.--Millet: May need to be avoided, pending further research.--Oat Flour: cross-contamination can occur during processing of oat and wheat.--Glycerides, monoglycerides, diglycerides, and triglycerides: May contain a potentially wheat-related carbohydrate chain used as a binding substance in their preparation.--Flavor/Flavour/Natural Flavoring: products containing flavors should be avoided."

Whew!

But then I learned that there are websites dedicated to identifying gluten in makeup: http://www.glutenfreecosmeticcounter@blogspot.com and things just got easier. For people with DH, (Dermatitis Herpetiformis) avoidance of gluten on skin and hair is even more important.

Wednesday, January 16

GREAT GRAIN

YUM!!!

Chef Brad (that fabulous grain guru) http://www.chefbrad.com/ recommends keeping whole grains cooked and refrigerated in the back of the fridge and incorporating these into your diet daily. His recommendation: "Toss cooked whole grains in until the family recognizes it and asks what's this. Then back off a little."

I've been quinoa'ing foods all week. The best success seems to be the fried rice combo. This grain went well in soups, and also (believe it or not) in scrambled eggs.

What else is it good in? Let me know!

Saturday, December 15

Christmas Cookies

Give it up! I really should, but I continue persisting. I don't know what other blog bakers do to get their cookies to turn out, but mine don't!

I tried to make beautiful bakers snickerdoodles and they turned out like puddledoodles that dissolved in crumbs as I scraped them off the pan. I added extra xanthum ( 1 more tsp.) and 1/2 cup more of my 8 flour GF mix to the next batch and finally, they held together enough to get off the pan, but then to eat them, was like sucking sand from the Sahara and try to gag it down.

What do I do wrong? I'm so grateful that cast-iron tastebuds are genetic. The son dipped them in milk and when they dissolved, he spooned out the sludge and slurped it down.

Back to the baking drawingboard.

The daughter called from college and recommended a mix. She says Bobs Red Mill mix for brownies kicks my recipe and that sugar cookies are fabulous even on day two when you bake them with the mix by: __________ (she had a final and couldn't remember the name so until I talk to her later... check back.)

Friday, April 6

The Best GF Books

I have been able to order all of these books from my Library.

Celiac Disease, A Hidden Epidemic" by Dr. Peter Green of Columbia University

Gluten-Free for Dummies by Donna Korn

Gluten Free Gourmet Cooks Fast & Healthy" by Bette Hagman
Gluten Free Gourmet Bakes Breads
Gluten Free Gourmet Comfort Foods
Bette Hagman has written several books. Go to Amazon.com and check out all of her books. I love them all.

"Against the Grain" and "The Gluten Free Bible" by Jax Peters Lowell
Excellent books (there are two books) for general information and especially the newly diagnosed.

"125 Best Gluten Free Recipes" by Donna Washburn & Heather Butt

Monday, June 20

Autism and CD

Yesterday, at celiac group they said celiac manifests so many weird ways. I've been reading Donna Korn's book Dealing with Children and Celiac. She quotes, "I'm convinced many cases of ADD in the nation can be attributed to undiagnosed celiac disease." My friend has a friend, Susan H., a child psychologist who has a child with autism. She can tell immediately when he gets gluten by his behavior. So I'm adding it all together still .

Thinking back at my oldest's attention perpetual problems, I'm beginning to see a pattern. Since birth the child has given clues and hints. He's always been allergic to something, remember the perpetual green nose? He goes on the diet when his stomach hurts too much to handle any more. So he's managing anyway. (2009 update, positive in genetic test and stool test).

The youngest went to school yesterday and there was a substitute. He ate a rice krispy treat, a big "Really big, Mom, not just one of those puny ones,". Last night he drove everyone insane at TKD, had disciplinary pushups over and over, he couldn't even stay in his chair for supper. His school teacher says she sees a big difference in his behavior when he's not on the diet.

The final straw that puts the youngest in the "group" is the comment from the lady at the celiac class last night. The gold standard isn't the tests, it's the kid. If he responds well to the diet, that is the gold standard.

ARTICLE TWO

Just talked to my friend the child psychologist with the Autistic child who is gluten intolerant.

She recommends finding a DAN (defeat autism now) doctor (MD) for testing of pica problems, aspergers and ADD symptoms. Her son had heavy metals in his body and yeast and was deficient in B12. She says aside from the GF diet she supplements and see huge differences in her kids. Her boy is no longer classified as autistic, but has asperger symptoms and her daughter is 100% different with essential fatty acids added to her diet--from flaky, flighty back to A's. ,

Wednesday, June 15

Home from the party HUNGRY!

I am sick and tired of coming home from dinner parties hungry!

I'm Sherlock, sniffing, microscopically down the buffet table at the church supper oogling the food and trying to discern it's contents or detect it's origin. If I can figure out who brought it, they don't usually remember the recipe, and for heaven sakes, does noone read labels?????

I remember a essay about a girl and her ignominy of having to explain to the hostess that she had already eaten before she came to the dinner party.

So, it's attitude again? In the end, I should feel like the girl stuffed with pancakes before the party in Gone With the Wind. and I think to myself in a long drawl, "Refined southern gals nevah go to a dinner party expectin' to eat."