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GIG Eugene

Eugene Gluten Intolerance Group
Providing Support to Persons with Gluten Intolerance

Meetings are held the 2nd Thursday of the month
1800 Lakewood Court, Eugene, Oregon
6:30 pm - 8:30 pm

Contact Diane Connell for more information 541-343-0459   This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Restaurants interested in developing Gluten-Free Menu items contact Michelle Graff   541-505-6869

If you are starting on a gluten-free diet and would like to have someone go with you to Market of Choice at Delta Oaks to show you where to find all the gluten-free food choices that are now available to you, please contact Jody to set a time to meet at the store, where you will have more time talk about all the great options. 541-543-4100

Delta Market of Choice is a big help to GIG-Eugene and our gluten-free community.  Every aisle has gluten-free products, just look for purple gluten-free stickers on the shelf.  If you need help finding something, ask for Jessica or Teresa on Sat or Sun,  Ryun is the store manager and you can also ask Alena, Debbie, Jim or Ryun weekdays.  Any cashier can put you in touch with someone that can help you.



At our last meeting, on June 12, our first speaker was Paxton from Harvester Brewing in Portland. Paxton, a beer lover, and his business partner’s wife have been diagnosed with Celiac Disease, so this brewery is serious about keeping it all gluten free. The brewery itself is a dedicated gluten-free facility, which is not necessarily the case with all GF beers. The staff in the pubs and tap houses that sell Harvester are trained by Paxton to prevent cross contamination by serving in separate, marked glasses and by using separate bar towels for clean up. In addition, the taps and lines are also dedicated so those of us who avoid gluten can feel safe. In fact, Paxton said that some pubs simply can’t be bothered with these extra measures. In that case, Harvester will not sell their beer to them. Harvester Brewing takes pride in its reputation for being gluten safe. There’s nothing like someone who actually has CD to ensure the safety of food, beverages and facilities.

Now, on to the fun part. Harvester uses a variety of ingredients to make a variety of brews. They use Willamette Valley chestnuts and gluten-free oats, for example. Their hops are also Valley-grown. They regularly brew two India Pale Ales (IPA) as well as light and dark ales and every month or two they release a seasonal libation. The current seasonal, Tim Whit, was recently released. It is a Belgian Whit made with buckwheat (gluten-free in spite of its name). Paxton says it’s flavor profile changes as the beer warms up. This writer gave it a try recently at the Release Party at Tap ’n’ Growler on 5th Street, but I must confess I was enjoying it’s bright hoppyness too much to wait for it to warm up. Past seasonals have included an autumn brew made with squash as well as a coffee pale ale that was such a hit they will bring it back again. The upcoming summer seasonal will be made with cherries and apricots. It’s clear that the brewers at Harvester love what they do and have fun with the brewing.

When in Portland, stop by their restaurant, Harvester Gastropub at 2030 SE 7th at Lincoln (next to the brewery). It is a dedicated gluten-free restaurant with Chef Neil Davidson (formerly at The French Laundry) presiding in the kitchen. They offer taster trays and small plates in addition to dinner (Wed. 4-9 pm, Thu.-Sun. noon to 9 pm) and have special events like brewers dinners and cider pairings. And it’s entirely gluten free. When was the last time you ate in a restaurant and could order anything and everything from the menu? For more information, and a look at their interesting menu, check The website will also tell you which restaurants, pubs and grocery stores sell Harvester brews.

Our second speaker was John Carlile of, a membership-based interactive website for those with food allergies/sensitivities. In addition to being a best selling e-cookbook author, John has a degree in Environmental Studies from the U of O where his focus was on global food systems and related health issues. While doing research for a friend who was diagnosed with Celiac Disease, John realized that he had many of the symptoms himself and began his own gluten-free lifestyle. He spoke to us about hyperpermeable intestines or “leaky gut,” a term coined in the 1950s in relation to environmental toxins (pollution, pesticides and medications) that can start a reaction in the gut that can lead to other serious health problems.

Our intestines are supposed to be permeable to some extent to allow absorption of nutrients. When the guts are chronically inflamed, as with Celiac Disease for example, the epithelial cells break down allowing undigested food and toxins to sneak into the bloodstream. Once on the loose, these particles are hunted down by our immune system to be destroyed as the foreign invaders they are. When we are constantly exposed to offending foods and toxins our livers and immune system get overworked which may lead to autoimmune conditions. This becomes a self-perpetuating cycle of inflammation and illness and can lead to even more food sensitivities and yeast overgrowth.

But it’s not all bad news. John has a program to help heal leaky gut and restore health. First off, one must identify and eliminate the offending food(s) as well as unhealthy sugars, starches and grains. He recommends the Specific Carbohydrate Diet. Next, add in nutritional supplements because inflamed, leaking guts do not allow adequate absorption of nutrients and can lead to malnutrition which further debilitates health. John recommends chelated zinc, vitamin D, omega-3 fatty acids such as fish oil and probiotics (beneficial gut microbes). In addition, taking digestive enzymes at each meal will help break down food into absorbable bits to take some of the stress off our bodies.

John is also a public speaker and personal coach for those needing guidance and support with food sensitivities and other health issues. If you would like to know more about his workshops and cooking classes contact him at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

This month join Nutritional Therapist, Yaakov Levine, NTP from Oregon Optimal Health as we discuss the important roles healthy fats play in our path towards optimal health.  Learn some tips to support your body’s fat digesting process.  Bring your questions!


Our bookkeeper is moving and she says the bookkeeping is easy, not hard and will show you how to do it.  So... we desperately need a volunteer to do this.  We do not have very much bookkeeping to do, please let me know if you would be willing to talk to Emma to see what it involves.


Join the best gluten-free and allergy-friendly party Portland has ever seen!  Come visit us at the Gluten-Free Food Allergy Fest.

September 6th and 7th, 2014

Holiday Inn Portland Airport Hotel

Doors will be open from 10am to 4pm.  Meet your favorite gluten-free companies - and many new ones - and sample tons of great food.  Attend lectures and demos where you’ll get amazing advice and life-changing info, and meet others who share your lifestyle.  We are looking forward to seeing you there.

Visit for more info and to purchase tickets.



Today we're gonna talk quinoa. I want today to focus on the different types of quinoa, because each is so different and can be so fun to play around with. If you love experimenting in the kitchen, then this post is just for you!

Whether you're looking for a rice replacement, a whole wheat flour replacement, an oatmeal replacement, a wheat bran replacement, or even a rice crispy replacement, there is a type of quinoa that will work for you.

Here are the various forms of quinoa (some easier to find than others) that I use at home:

White (or golden) Quinoa

The most common form of quinoa (and one that I use most often), white quinoa can be found in most grocery stores in either the specialty food asile or sometimes the gluten-free asile. White quinoa has a beautiful, fluffy texture and a subtle nuttiness that makes it great for almost any kind of dish - both sweet and savory.

Red Quinoa

The second most common form of quinoa, red quinoa has a much crunchier texture and stronger flavor. I enjoy using red quinoa in savory dishes, especially salads and stir fries, and shy away from using red quinoa in baking.

Black Quinoa

The rarest form of quinoa, I don't cook often with black quinoa because I find that it's a) much more expensive than the other forms and b) has a similar flavor and texture to red quinoa. In fact, I'm not sure I've ever shared a recipe with black quinoa on the site, but if you do try it (which I recommend that you do, at least once!), black quinoa is wonderful in savory dishes or used as a garnish to a salad.

Rainbow (or tri color) Quinoa

Rainbow quinoa is simply a combination of the three types of quinoa (sometimes only red and white) and I have to say is a really great combination. It has the softness from the white quinoa, but the crunch from the red and black quinoa. I love adding rainbow quinoa to salads, meatballs and other dishes that can stand up to the crunch, but where adding some fluff really goes a long way.

Quinoa Flour

Quinoa flour is a gluten-free baker's best friend (well any baker really!). It's much more nutritious that regular old all purpose flour, with a higher protein content than many gluten-free flours. I like to use about 25% quinoa flour in my all purpose gluten-free flour blend. Untreated, quinoa flour has a slightly grassy taste which does well in savory dishes, but when slightly toasted (which I'll teach you how to do on Wednesday) quinoa flour is amazing in sweet baked goods. Everything from breads, to cookies, to cakes and cupcakes.

Quinoa Flakes

I love quinoa flakes. They're one of the standby ingredients in my pantry and I use them all the time. I enjoy them for breakfast as a hot cereal, mix them into my granola recipes, bake cookies with them, or even add them to savory scones and other baked goods. I'm often asked what quinoa flakes are, and my simple answer is that quinoa flakes are basically like rolled oats but made from quinoa.

Quinoa Bran

A fairly new-to-me product, which I've only found from Edison Grainery in California, quinoa bran is a lovely addition to baked goods. It's made from toasted quinoa and then ground into a bran-like texture, not as fine as a flour, but finer than the flakes. It adds a darker color and wonderful nutty quality to baked goods.

Quinoa Crispies

Last but not least, quinoa crispies. Quinoa crispies are awesome. They're the quinoa version of rice crispies and make delicious sweet treats, but have more healthy nutrients! I can officially say, I'll never return to Kellog's again. And I'm guessing you might feel the same way after you try these.


Vanilla Almond Overnight Quinoa

Yield: 2 servings


1 cup almond milk

1/2 cup cooked quinoa

1/2 cup almond pulp

4 tablespoons chia seeds

2 tablespoons maple syrup

1/4 teaspoon almond extract

1/4 teaspoon vanilla extract

Stevia to taste (optional)

Chopped almonds to garnish (optional)


Divide all ingredients between two mason jars. Stir until incorporated.

Place in refrigerator and let sit overnight.

Remove and garnish with chopped almonds. Enjoy!

Quinoa Tortillas

Yield: 10 - 12 tortillas


2 cups toasted quinoa flour

1/2 cup millet flour

3/4 cup - 1 cups water

Pinch of salt

1 teaspoon oil + more for cooking (optional)

Mix all ingredients in a bowl to form a thick dough. Divide dough into 10 - 12 equal parts and roll into balls.

Place each ball between two pieces of parchment. Place into a tortilla press or roll out with a rolling pin.

Remove one side of parchment and place into a skillet over medium heat. Remove other piece of parchment and cook until browned and small bubbles are starting to form, 1 - 2 minutes. Flip and cook for another 1 - 2 minutes.

Repeat until no more dough remains.

Vegan Cherry Ice Cream

Yield: 3 - 4 servings


3 frozen bananas

1 teaspoon pure vanilla extract

1/4 cup cooked quinoa

Almond milk, as needed

1 - 1 1/2 cup fresh cherries, pitted chopped


Add frozen bananas to the bowl of a food processor. Process until broken up.

Remove lid and add vanilla. Process again until starting to become smooth.

Remove lid and add quinoa. Process until completely smooth and creamy. Add splashes of almond milk to get the right consistency. You want it to me smooth like soft serve ice cream.

Remove lid, add cherries and pulse to combine (2 - 3 pulses).

Transfer to a freezer-safe container and freeze for 30 minutes. Remove and serve.

Garnish with chocolate chips (especially if you love Cherry Garcia!).


July 10th    Yaakov Levine     Nutritionist

Aug. 14th   Caren Liebman   Holistic Counselor

Becca Williams   Red Plate Foods

Sept 11    John Russell Ayurvedic Counselor