MAY 2013 NEWSLETTER

For your information:  The Body Shop cosmetics store at Valley River Center has a big line of GF cosmetics.

CELEBRATING NATIONAL CELIAC AWARENESS MONTH

From www.gluten.net

The Gluten Intolerance Group celebrates National Celiac Awareness Month in May by holding an annual Chef to Plate Gluten-Free Restaurant Awareness Campaign.  Restaurants which participate in this campaign agree to post educational material about celiac disease in their establishments throughout the month.  You can find a listing of these restaurants on our website at http://www.gluten.net/ctp-participating-restaurants.

"The Chef to Plate program is another way we show our support for the gluten-free community, and it is our hope that programs such as this will increase awareness of the challenges faced by those with gluten intolerance issues."  Many restaurants want to serve the gluten-free community and programs like Chef to Plate give them the opportunity to do just that. Mike Nesbitt, of Papa's Pizza Parlors, explained that Papa's Pizza Parlors' "entire gluten-free program is based on our belief that providing gluten-free options to our customers is the right thing to do."

Ross Marzolf from Garlic Jim's was more than happy to explain that "Garlic Jim's has enjoyed our long-term partnership with GIG and their various programs.  GIG is truly a leader in the gluten-free community and their advocacy and effective programs serve the gluten-free community and all consumers.  The Chef to Plate program is unique and a great way of spreading the word that Garlic Jim's serves gluten-free pizza.  We are excited to participate every year."

And don't forget to visit participating restaurants this May.   A complete list of Chef to Plate restaurants will be posted on the GIG website in May.

When you are out to eat at your favorite restaurant and see the Chef to Plate materials, make sure to snap a photo and tell us about your experience. GIG would be delighted to hear about your gluten-free dining outings.

Please send to:   This e-mail address is being protected from spambots. You need JavaScript enabled to view it or post on our Facebook page www.facebook.com/glutenintolerancegroup.

UPDATE ON THE SEARCH FOR A GLUTEN FREE CURE

From www.glutenfreeclub.com

As researchers are learning more about what parts of the wheat proteins cause problems for people with celiac disease, there is a corresponding interest in trying to change the glutens into something people with celiac disease can digest.

Historically speaking, there are a higher percentage of people with celiac disease than in the past. There are a number of reasons for this. One is that better tests allow the diagnosis in people who have less severe symptoms and another is that wheat has changed, and this may be a reason why more people have celiac disease.

The wheat consumed today is mainly a hybrid of older wheat varieties. Perhaps trying to get a high-yield grain did something to make the grain more likely to activate celiac disease in genetically susceptible individuals.

Most of the wheat protein is broken down as it goes through the digestive tract, before it gets into the small intestine. However, there are large blocks of protein pieces, called peptides, that arrive at the small intestine in one piece. They contain more of the amino acids glutamine and proline than do most other proteins. This makes them sticky, and is one of the reasons for the texture of wheat.

Right now, a gluten-free diet is the only choice for treating celiac disease. Researchers, however, are looking at ways to select or treat wheat to make it less irritating (immunogenic, or stimulating to the immune system) to people with celiac disease.

Here are some of the directions of research:

• Select less immunogenic wheat.  Wheat has already been hybridized by wheat growers, who usually use a hexaploid wheat called Triticum aestivum, which is a hybrid of so-called “pasta wheat” and another wheat. “Pasta wheat” evolved from wild strains of wheat. Laboratory research has shown that partially digested “pasta wheat” gluten is less immunogenic than Triticum aestivum. 16 existing wheat varieties show different abilities to trigger celiac disease. There is active research looking at genetic modification of wheat glutens. It is possible to remove the immunogenic areas, but this leads to a loss of wheat’s baking properties. This research is still mainly in the laboratory phase.

• Pretreat the flour. Bacteria can be used to pretreat wheat, which is called fermentation. Bacteria can digest the proline/glutamine-rich peptides which makes the gluten less immunogenic. In one study, sourdough bread was made from 30% fermented wheat flour along with a mixture of buckwheat, oats and millet. The bread was similar in texture to regular sourdough bread. In the small study, 17 patients with celiac disease were able to eat this bread for two days. Much more research needs to be done, but this is certainly an area where there might be success. In addition, wheat germination naturally degrades the immunogenic parts of gluten. Enough germination might make gluten tolerable but also removes the properties it has that are needed for baking. There is also a way to pretreat wheat with enzymes from bacteria that link up the immunogenic parts of gluten.

• Give people with celiac disease something to take that will help break down the pieces of gluten that cause the problem. There are a number of molds that make enzymes which can break down gliadin peptides. There are current studies using some of these, including combinations. It seems likely that taking enzymes might prevent symptoms from accidental ingestion of small amounts of the gluten that finds its way into everything, but probably not enough to allow people with CD to eat a normal amount of wheat.

There have been successes in these areas of research and the good news is that it’s ongoing. It seems likely that one or more of these ways to deal with gluten will work well enough and be inexpensive enough that people with celiac disease will have a way to deal with accidentally eating gluten, or make bread that they can tolerate it. It certainly seems as though we are on the right road to finding a cure but for the time being the best therapy is sticking to eating a gluten-free diet.

Dr. Anna Kaplan

COOKING WITH COCONUT FLOUR

A tropical twist on gluten free goodness

From www.livingwithout.com

http://www.livingwithout.com/issues/4_7/cooking_with_coconut_flour-1955-1.html?ET=livingwithout:p121789:12830a:&st=pmail&s=p_tuesdaytip041613&t=B_TL_P

Are you looking for a great-tasting gluten-free flour that’s high in protein, high in fiber and low in carbs? Try coconut flour.

Hypoallergenic coconut flour has a pleasant flavor that’s slightly nutty and mildly sweet without a strong “coconut” taste. Cup for cup, it provides more protein than wheat flour and ten times more fiber, most of it the healthy soluble type. It has fewer net (absorbable) carbohydrates than any other flour. Plus, it contains lauric acid, a fatty acid found in mother’s milk that possesses antiviral, antifungal and antimicrobial properties.

Here’s what you should know about this flour’s baking properties: Its extraordinary high fiber content means that it absorbs considerably more liquid than other flours. Therefore, the more coconut flour you use in a recipe, the more liquid and eggs (for leavening and binding) you’ll need. While there are no exact formulas for substituting with coconut flour, these suggestions can serve as general guidelines.

• Use coconut flour to replace from 10 to 30 percent of the other flour (or flour blend) in recipes for muffins, loaf breads, dinner rolls, cookies, cakes, bars, and quick breads.

• For each portion of coconut flour used, add an equal amount of additional liquid in the form of water, coffee, milk, dairy-free milk or coconut milk. You can also try replacing a granulated sweetener (white or brown sugar) in the recipe with a liquid sweetener (honey, agave nectar or maple syrup). For example, I often replace 1 cup sugar with ¾ cup honey. I count this as part of the additional liquid needed when using coconut flour.

• In meatloaf and meatballs, replace crackers or breadcrumbs with half as much coconut flour. Then add an equal amount of water, milk, or dairy-free milk as coconut flour.

• If adding coconut flour to a conventional recipe, you may need to double the number of eggs to give the baked goods loft. If you're using egg replacer, add twice the amount you would normally use in a recipe.

As you begin working with coconut flour and modifying your favorite recipes, make a note of what you add, subtract or change so that you know how to improve on results or repeat your success the next time around. Expect to do a bit of experimenting. In some cases, you may need to make a recipe a few times to achieve the desired results—but getting the boost in nutrients and fiber is worth it.

We’ve done the work for you in these recipes:

http://www.livingwithout.com/issues/4_7/cooking_with_coconut_flour-1955-1.html?ET=livingwithout:p121789:12830a:&st=pmail&s=p_tuesdaytip041613&t=B_TL_P

They’re deliciously recreated with no gluten, dairy or sugar. They can be made egg free, too, with tasty results.

RECIPES

RHUBARB CUSTARD CAKE

This simple recipe results in a fabulous dessert that brings together the distinct textures of cake, custard and fruit.  A great way to use springtime rhubarb.

Two?layer gluten?free yellow cake mix

4 cups chopped rhubarb (or up to 5 cups if you like it even more rhubarb?y)

1 cup granulated sugar

1 pint whipping cream(2 cups)

Prepare batter for cake mix according to package directions.

Turn into greased and floured 9”x 13” pan.

Spoon the chopped rhubarb on top of the cake batter.

Sprinkle the sugar on top of the rhubarb.

Pour the whipping cream(un?whipped) on top.

Bake at 350 degrees for 50?60 minutes, until cake springs back when lightly touched.

ROASTED RHUBARB SALAD

From www.eatingwell.com

INGREDIENTS

2 cups 1/2-inch pieces fresh rhubarb

2 tablespoons sugar

2 tablespoons balsamic vinegar

1 tablespoon canola oil

1 tablespoon minced shallot

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

8 cups mixed baby greens

1/2 cup crumbled goat cheese or feta

1/4 cup chopped walnuts, toasted (see Tip)

1/4 cup golden raisins

PREPARATION

1. Preheat oven to 450°F.

2. Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about 10 minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes.

3. Meanwhile, whisk vinegar, oil, shallot, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts and raisins.

TIPS & NOTES

Tip: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring

Curtis from BJ’s will tell us about their new restaurant at Valley River Center

September 12:  Michelle Graf - Traveling GF and finding interesting things to see by GF

restaurants.

October 8th:  Miriam Mazure-Mitchell, ND