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JULY 2013 GF NEWSLETTER AND RECIPES

HELLO TO ALL OUR GLUTEN FREE FRIENDS!

We had a fantastic pot luck on July 13th! What a great turnout for our “summer picnic” pot luck! We

provided the delicious Costco hot dogs, chili dogs and home-style baked beans. Rotella donated all the

bread we used for the “dogs”, and it was so good! The texture reminded me of the Rotella bread I

remember from many years ago. It is so soft and pliable! We had so many wonderful desserts and sides!

Our sample tables were covered with bags of products from lots of different GF companies, and we had

over 150 give-aways left over from the Expo! Thank you all for such a great feast! And many thanks to

our steering committee, Angie Wagner, Lucy Newcomb, Kay Crow, Kathy Titus, Jan Morgan and

Christie Engelbert for all they do to make these pot lucks possible. Also thanks to Michelle Manning (GF

library), Barbara Moore (registration), and helpers with the children’s program (Lisa, Ella, Hannah).

Many of you remember Sharon Grimm, one of our long time members from Manning Iowa. Sharon struggled for a long time with health issues and passed away in March. She was a very sweet lady and a great

GF cook! We want to express our sincere condolences to Denny and his family. Denny Grimm has contributed

so much to our group over the years as well. In Sharon’s obituary Denny suggested memorial contributions to

be made to the Central Iowa Celiac Connection, and several of their friends did make donations to our group. Denny and Sharon have been dedicated members of this group for many years and we appreciate all they have

done for us. We wish Denny well, and it was great to see him at this pot luck, even though he is not gluten free!

Denny, you are welcome to come to our pot lucks any time!

The GFAF Expo was a great success. It would have been better if more of our members were able to attend,

but we had almost 2000 people and the Expo vendors and creators were pretty happy with that. The Central

Iowa Celiac Connection had a booth to share information on celiac disease. Kay Crow made a beautiful gift basket for a drawing. We ended up with 75 vendors and they thought all us Iowans were so friendly! If you

missed the Expo you really missed something special. What an honor that DM was chosen for this big event!

Jen Cafferty interviewed several of our restaurants and bakeries and speakers for her TV talk show called Living

Free. She is in negotiations with networks to put this show on the air. No doubt it will be on cable somewhere. I did hear from Jen and it doesn’t look like we will be able to host the Expo in 2014. She is looking to expand to

some new cities at this point, but will not rule out having it here again in 2015.

Samples and donations for this pot luck:

Amanda Simacek from Taste of Heaven Bakery brought monster cookies and banana bread for samples. She

has a dedicated GF bakery. You can reach her at 515-570-3283, or amanda78949@yahoo.com. Her bakery is located in Ft. Dodge, but her products are sold at Hy-Vee in Fort Dodge, both Ames stores, Marshalltown,

Ankeny, Windsor Heights, Urbandale, and the West lakes store in West Des Moines.

Friedrich’s Coffee from Colleen Meyer.

GFree Connect sent a Care Pack that we gave away. It was full of lots of GF products. There is more about

this product later in the newsletter.

Canyon Bakehouse sent flyers with coupons to hand out.

Rotella sent Bread and 4 kinds of cookies! The Rotella bakery is located in Omaha, but they have a distribution

center here in Urbandale. Louie Rotella III told me that every batch of their GF products are tested for gluten

and the levels are undetectable. The machinery they use is not shared with gluten containing products.

Rotella’s bread is sold at Hy-Vee in Urbandale. Lou told me that the cookies, hot dog and hamburger buns will be out on store shelves soon.

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OMGF Cookies sent 4 kinds of cookies for samples. They were fantastic! They are sold at the Hy-Vee in Ames or you can order at www.OMGFCookies.com.

Udi’s Everything Bagels. They are so tasty!

Glutino Toaster Pastries.

LeAnn Larick brought some information and gifts from BeautiControl, GF skin care products, and gave three

great door prizes for the drawing. You can contact LeAnn by: 770-367-7827 or llarick@hotmail.com.

LeAnn Larick, BeautiControl Independent Sales Consultant www.Beautipage.com/GlutenFreeGirl LarickGFBelle@Gmail.com Soy-Joy gave 20 backpacks that were given away to the kids in the Children’s Program.

Maple Grove GF Foods from Fontana, CA, sent 6 bags of their pasta and coupons.

Sarah Vorm from Sweet Treat Without Wheat brought mini New York Style Cheesecakes and cinnamon

sugar donuts. She has a booth offering GF items at the Farmer’s Market downtown. You can contact Sarah at

515-975-3286.

DiAnn Neumayer offered cake samples from Specialty Cakes and More.

Jim and Ruth Kellner from Dream Carriage Rides brought samples of foods they offer from their business,

including ham, baked beans and cheesy potatoes. Go on a relaxing horse drawn carriage ride on the Three

Rivers Trail, and then share a delicious meal at the Carriage House. Gluten free meals are available on request when making reservations. All rides begin in Rutland, IA. Drivers will be taken to their cars after the meal.

Dream Carriage Rides (515) 890-1661 PO Box 145 Rutland, IA 50582. The web page keeps people up to

date on the rides. For the most part rides and meals are customized to the people hiring Jim. The regular dinner

rides can be done anytime he has people who want to go. That is usually when weather is warmer. However, Jim also offers formal white carriage rides any time, and has Holiday rides from Thanksgiving till New Years!

Our website: www.celiacsconnect.com is up and running and Adam Gudenkauf, one of our members, has

done a fantastic job of designing it. Please take a look at this site. It contains more than two years of my

newsletters, as well as updated notices and announcements of upcoming events. There is also information for newly diagnosed individuals. We are able to offer the opportunity for people to advertize on our site as well. If

you or anyone you know might be interested in putting an ad on our site please call or email me. We have 3

ads on our site already: Britt Quigley from Sweets Minus Wheat; DiAnn Neumayer from Specialty Cakes

and More; Vicki Eide from OMGF Cookies.

A pair of reading glasses was left at the church following the pot luck. I also have a pair from the last pot luck.

Please call me if you are missing a pair. 515-224-4145.

FUTURE MEETINGS

I have asked for a date for our November Holiday pot luck but have not been able to get it from Lutheran

Church of Hope as yet. I’ll send it out as soon as I know. Please watch for this announcement for the pot

luck date, and you know you don’t want to miss our biggest and best!

There will be no state meeting this year since we had the Expo here in April.

The most important meeting on Celiac Disease is coming up soon. It is the International Celiac Disease

Symposium. It will be held in Chicago, Illinois, on September 22-25 at the Sheraton Chicago Hotel and Towers. The meeting will have two educational tracks: 1) The Clinical Forum, designed for clinicians,

physicians, RNs, dietitians, nutritionists and those living with celiac disease; and 2) The Scientific Forum,

designed for those in active research roles in the area of gluten-related disorders. I signed up for it, but it is so expensive I’m not sure if I will actually go. If I do I’ll bring back all the information I can.

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Denise and Sarah Menzel have been organizing a Walk for Celiac Research. It will be called “Making

Tracks for Celiacs: Des Moines”. This will take place on October 5th in the skywalk. You will not have to

worry about the weather there! Money collected will be donated to the Center for Celiac Research at

Massachusetts General Hospital in Boston. So mark your calendars and put together your teams! Here are the

details:

Time: 9:00 a.m. Location: Registration: Hotel Fort Des Moines, 10th and Walnut

Walk: Skywalk course

Park: Ramp west of the Hotel Fort Des Moines-Nationwide lot (free on Saturday) Register on line at: www.celiacwalk.org

Cost: $25 for anyone 18 and over; $15 for anyone under 18. The registration cost includes a T-shirt and goodie

bag. 75% goes to the CFCR for research; 25% stays with our group!

Please take fliers and post them (with permission) at your GI doctor's office, church/synagogue, alert friends to

form a team, employers, Newbie's Groups.

If a person is unable to participate in the walk, they can still raise money to be donated.

There will be the need for some volunteers so please consider this and contact Denise or Sarah at menzel5@q.com.

Sarah Menzel has set up a Facebook page.

PRODUCT INFORMATION

Dahl’s Stores are expanding their gluten free products. Angie and I met with Troy Bond at the E.P. True

store. They wanted to know what the best GF products were so they could stock them! Their plans are to have

Troy put together a core list of items that ALL Dahl’s stores will be required to carry and then they can expand

from it. Steve Taylor, store manager of Dahl's at 15500 Hickman Road in Clive, said when he first came to this store they had 2ft of GF products and no frozen or dairy. He has recently expanded the dry grocery from 12ft to

20ft and has many new items. They now have 4 frozen doors and are planning to put 4ft in my dairy sections in

the near future. They are excited to know what customers are looking for.

Iowa State Fair has some gluten free options that are listed on their website. This list is not all-inclusive so

you may want to continue to check the site as the Fair gets closer. Click on the site below, then click the first

Iowa State Fair. The next page will show “gluten free options”. Click on it and the options will be shown. The

site is: http://www.iowastatefair.org/fair-attractions/food/. This list is not all inclusive, and if you continue to check the Fair website updates may be added.

LeAnn Larick forwarded the following information from the Iowa Pork Producers: Enjoy gluten free options at

the Iowa State Fair from the Iowa Pork Tent August 8th-18th!

Pork Tent Hours: 10 a.m. – 9 p.m.

• Meat and dinner items are gluten free when served without the bun • No added flavor enhancer on grills, serving line or any grilled product

• Many items certified gluten free through supplier testing

• Additional allergen information will be available on location

Dinner options for all meat products can include any combination of applesauce, baked beans and potato chips. Pork Tent Menu items: Iowa Pork Chops, Ground Pork Burgers, Tenderized Pork Loins, Shredded BBQ Pork,

Pork Chop on a Stick (separate locations). For more information, contact the Iowa Pork Producers Association

at (515) 225-7675, tbettin@iowapork.org or visit us at the fair!

McDonald’s French Fries: The following information is provided by Jack Dalyl, Senior Vice President of

McDonald’s: The ingredient list for the French fries includes potatoes, vegetable oil (Canola oil, hydrogenated

soybean oil), natural beef flavor (wheat and milk derivative), citric acid (preservative), dextrose, sodium acid

pyrophosphate (maintain color), salt. They are prepared in vegetable oil (may contain one of the following: Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid to preserve freshness).

Dimathlpaysiloxan Added as an antifoaming agent. Contains wheat and milk. Natural beef flavor contains

hydrolyzed wheat and hydrolyzed milk as starter ingredients. Jack Dalyl states the oil is rendered out before it

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comes to the McDonald’s Restaurants. There has been no change in their method since the 1990s. The 2006

labeling law brought out the necessity to list all ingredients. Due to the processing of the oil, there is no gluten left in the final product. McDonald’s has tested the fries and they showed a negative result. But the fries and

hash browns have been taken off the gluten free menu because of lawsuits and controversy over the issue. There

has been scientific evaluation by Dr. Steve Taylor of the Food and Allergy Research and Resource Program of

the University of Nebraska to confirm gluten free and allergy free. McDonald’s uses a dedicated fryer for their French fries.

Michelle Holtz, who runs the Sweet Rewards Gluten Free Bakery, now provides the following businesses

with her fresh baked goods: Scratch Cupcakery in WDM (7450 Bridgewood Blvd. in WDM, 954-366) - Friday and Saturday morning deliveries; Dahl's on156th and Hickman in their bakery; Urbandale Hy-Vee; Gusto

Pizza Co. on Ingersoll; Waukee Farmers market on Wednesday evenings. Congratulations, Michelle!

Rotella GF bread is now available at some Hy-Vees. “After many formulas and 3 1/2 years they finally found

the perfect recipe. But it didn't end there. Knowing they could not make their bread in a regular bakery, Rotella's

took a 55,000 square foot building and transformed it into a new bakery, away from the contamination of their

regular flours (they do not even share the same parking lot!). They also, in order to ensure that there is no cross contamination, put in a custom air filtration system similar to those in hospitals. Not only is it Gluten Free, but

it is also nut free and dairy free! You get thick slices of soft, moist, non grainy bread! It will stay for 8-10 days

at room temperature. The fridge will extend that to 10-12 days, but by doing that you can actually dry the bread out because of the constant air flow. If you buy in bulk, the freezer will keep them for up to 6 months!”

Good Bye Gluten Bread is sold at some Hy-Vee stores. Kay crow said it is fantastic in texture and taste. I have

tasted it and I agree….it is fantastic! The texture and taste is incredible!

www.Suzie.uie offers GF graham crackers and grahamless pie crusts, along with other products.

Rudi’s Organic Bakery has added a dedicated facility for GF products with state-of-the-art equipment and

ovens. GF products can now be produced daily.

Most products from Jones are certified GF by the GFCO. They include Canadian bacon, all-natural pork and turkey sausage, traditional bacon, Braunschweiger, and hams. Browse their website for GF recipes and

ingredient information. www.jonesdairyfarm.com/

Pillsbury has introduced a GF pie and pastry crust, GF chocolate chip cookie dough, and GF thin crust pizza dough. The pie crusts have rice and sorghum flour, the cookie dough contains rice flour, and the thin pizza crust

contains tapioca starch, rice, millet, and sorghum flour. Look for these GF products in the refrigerated aisle of

your grocery store. For nutritional information and recipes, visit http://www.pillsbury.com/products/gluten-free

These products are sold at some Hy-Vees. Lucy tried the pizza dough and is going to ask for a refund, if that gives you an idea as to what she thought of that specific product.

Dunkin’ Donuts becomes the first fast-food chain to offer GF pastries on a national scale. GF blueberry

muffins and cinnamon-sugar doughnuts will soon be available nationwide. They will be in special packaging to prevent cross-contamination. The suggested prices are $1.89 for doughnuts and $2.39 for the muffins.

Big Lots carries a small number of GF items.

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Team Leader Become International, Inc. 515-201-5247.

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I received a newsletter from another group that said Crisco cooking spray was no longer GF. I called the

company and they told me there were no gluten ingredients in the product. They will not label the product GF because they don’t have control over ingredients prior to arriving at the plant. Also, that newsletter said that

Walmart’s Great Value Olive Oil Cooking Spray may contain gluten. I called about this and was told there

were no ingredients in the product but they can’t guarantee that the product is GF.

Wheat flour is a major ingredient in Play-Doh, and Hasbro has been slow to launch a gluten-free version of their Play-Doh. Soy-Yer Dough, makes a gluten-free product intended to replace Play-Doh. Last year, the

company says it sold 50,000 containers of Soy-Yer Doh. Great White Bottling also makes a Play-Doh-like

product, called Gluten-Free Wonder Dough. Another gluten-free version of sculpting clay is Max’s Mud, a gluten free sculpting dough sold at Whole Foods.

Some Udi’s GF products are now available at some Walmarts (found in the bakery freezer section):

The Walmarts in West Des Moines and Indianola do carry these. You need to look in the bakery section. They

have a small freezer there containing the Udi’s products.

Lucy Newcomb said her Hy-Vee in Indianola is carrying 2 types of GF frozen chicken products. They are

Tyson GF Chicken Nuggets, and Mr. Sitz Fully Cooked Chicken Chunks.

Naturally Laurie’s items are being featured in school fundraising catalogs now. So if a school in the metro has

this in their fundraising catalogs in the fall, support them for being proactive! One of the elementary schools is doing this in Fort Dodge!

Perdue® Simply Smart® Gluten Free Breaded Chicken Breast Tenders. I called the company and they told

me that this product was tested and is GF. I also asked about the ingredients. They contain “yellow corn flour

and yellow corn meal” in the breading.

Ball Park Franks don’t have any gluten listed on the label, but I called the manufacturer and they said they

cannot say they are gluten free. They said there is no wheat in them but they can’t confirm there is no rye or

barley in the franks.

GFree Connect has a Care Pack in which you can receive samples of gluten free products and coupons from their brand partners. This program allows you to save time, money and simplify your life. Over $110 value,

introductory price of $19.99 (+ S&H) for your first Care Pack. Each subsequent Care Pack is $29.99, and

remember, the value is $110.00! Three times per year, GFree Connect will send a gluten-free product “care

package” to your home. Each package will include approximately 25 gluten free items to sample, plus valuable coupons – some for free or heavily discounted items, professional/ organization information like celiac centers,

health care professionals, support groups, and more. Each care package mailing will contain different items, so

you will enjoy tasting different foods sent directly to your home three times per year.

Those who went to the Expo in April would remember Bella Gluten Free and her products and cook book.

Mary Capone has her flour mix in two Hy-Vees (Ames and Lincoln, NE) and is hoping to get it here in the Des

Moines area. She has sent this email: “Attention Iowa: Don't forget to ask your local Hy-Vee to bring in Bella

Gluten Free. Thanks for your help!”

Sue Brinker sent me a letter about Steak-Umm sliced steaks, which are identified as gluten free on the

website. She and Becky had this product for lunch on GF bread and both became very ill. They contacted the

company about the product and were told that there is definitely no gluten in the 100% beef product. This may have been a very unusual situation, but they wanted to share their experience.

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“Better4U Foods is the maker of five varieties of great-tasting all natural multigrain gluten-free frozen pizzas.

New from Better4U − Multigrain Gluten Free Pizza Crust (Shelf Stable). Perfect for creating gluten-free pizza exactly the way you like, with your favorite toppings! Better4U products are made in a Gluten-Free Certified

facility. In addition to superior taste, Better4U Pizzas are significantly lower in fat, saturated fat, calories and

sodium than competing products. Some Better4U products are vegan and Non-GMO Verified. At last, gluten-

free that doesn't taste gluten-free!” I could not find any stores in Iowa that carry these products.

I’m sure many of you have heard of the bakery called Crème Cupcake, 543 28th Street in Des Moines. They

offer “gluten free” cupcakes almost daily, depending on if they are selling out. I spoke with the owner, Jane,

about her process for making the cakes and how she assures that the cupcakes are GF. She said she “cannot assure that the cakes are completely GF, because this used to be a bread bakery”. Also, I asked if she makes the

GF items first thing in the day, but she said that she makes them any time of the day. She has never had her

products tested for gluten content. I told her about the gluten testing process to determine the ppm (parts per million) and she was very interested in doing that. I hope Jane does have her cupcakes tested, because they are

just beautiful. I know of some of our members who buy these cupcakes. I bought 4 of them in April and found

them to be very dry, but the frosting was delicious! They are $3.00 each! I’m not a good person to determine if

something contains gluten because, even though I have CD, I don’t react, so don’t go by me. I hope Jane will get the testing done so we can trust that her products are gluten free!

From Denise and Sarah Menzel: “Hy-Vee's brand of chopped nuts in the 2 oz. and the 6 oz. size packages do not mention wheat in the factory while the 8 oz. size does mention wheat in the factory. I called their

customer service line, explained my concern, and asked if the packages were processed in different factories. She said the 8 oz. size had up-to-date allergy information, but the 2 oz. and the 6 oz. size packages do not have

up-to-date allergy information. All of Hy-Vee's chopped nuts come from the same supplier.”

Hamburger Helper products will say “May contain wheat” if there is a possibility of cross-contamination in

that product.

Apparently the Iowa Cubs refreshment stands are offering gluten free pizza! Make sure they clean off the

cutter before using it on your GF pizza!

JoJo Cookies at Trader Joe’s are gluten free, according to one of our members at the pot luck. These are like Oreo cookies!

Chex Cereal now has a Vanilla Chex.

Monica’s in Iowa City has a great GF menu – sandwiches, pastas, bread,cinnamon rolls, pizza.

There are many On-The-Go Meals that are GF, but be sure you get the ones that are gluten free. Once in a

while the store might put a gluten containing item in the same area.

Lucy Newcomb told us that Biaggi’s is having “$10.00 Tuesdays” during the month of July for all their pasta

dishes, including gluten free pastas. Just so you know they are now charging $1.00 for every piece of gluten free focaccia bread.

OTHER INFORMATION

Dr. Tom Otrok, Gastroenterologist at the Iowa Clinic, our group’s Medical Director, told me that they suggest that all patients with IBS not only be tested for CD, but if that test is negative, it is recommended by the

Iowa Clinic Gastroenterologists that a patient go on a GF diet for 3 months to see if that makes a difference in

their symptoms.

The Hy-Vee Gluten-Free Listing has been updated on the Hy-Vee Web Site. You may access this listing at: http://www.hy-vee.com/webres/File/Gluten-Free-Listing0313.pdf

GlutenFreedomProject.com is an online, self-directed program that takes the guesswork out of going gluten-

free. Through short articles and videos you'll gradually learn how to prepare whole, healthy gluten-free meals,

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avoid accidental exposures, communicate with family and friends and enjoy a healthy gluten-free life. GFP

provides you with incredibly helpful, easy-to-use menu-planning tools, grocery lists, gluten-free product recommendations, and a great selection of healthy gluten-free recipes. Visit us online at

www.glutenfreedomproject.com for a 4-day free trial and grocery list. Jan Phillips, M.Ed Co-Founder

jan@glutenfreedomproject.com

Beverly Kendrick emailed me saying she thinks carrageenan makes her sick. She thought it was made of soy. In fact, IT IS IN a lot of soy products. I Googled to find out if it was gluten free and here is what I learned:

“There is no official statement from the FDA on carrageenan. However, many people have bad reactions to it

when it is consumed. It is extracted from red seaweed. Living-Deliberately.com states “it is not natural due to powerful alkali solvents being used to extract it from the seaweed. Still not sure about it? Consider this -

carrageenan is used to de-ice frozen airplanes sitting on tarmacs during winter storms.” Yikes!!!

One of our members, Melissa Coffman, has developed a Facebook page to share information from her experiences with her 2 daughters being diagnosed with celiac disease. Her page is

https://www.facebook.com/BeingCeliac.

I received a suggestion from one of our new members, Pauline. She and her mother get a rash on their legs

every time they eat gluten (sound like DH – Dermatitis Herpetiformis maybe?). What Pauline does is use a blow dryer on the itchy rash. This decreases the itching and dries the rash.

'Gluten-free' labeling rules head to White House! By Megan R. Wilson - 02/26/13 11:46 AM ET

New rules dictating what foods can be labeled “gluten free” have arrived at the White House for final review,

according to federal records. The Food and Drug Administration (FDA) has been working on the labelling requirements for gluten-free foods

since 2005. The regulation has been named “economically significant,” meaning it has a benefit of $100 million

or more on the economy. On Monday, the rule headed to the White House’s Office of Information and Regulatory Affairs (OIRA), which

it will need to pass through before being enacted.

“Establishing a definition of the term 'gluten-free' and uniform conditions for its use in the labelling of foods is

necessary to ensure that individuals with celiac disease are not misled and are provided with truthful and accurate information with respect to foods so labelled,” FDA said in a 2011 re-opening of the proposal.

In the rule, the FDA defines a product as “gluten free” if it does not contain the following: wheat, rye, barley, or

any hybrid of these grains; ingredients such as wheat flour that have not been processed to remove gluten; or any item made up of more than 20 parts per million of gluten.

Celiac disease is a genetic disorder, also known as gluten intolerance, affecting at least 1 in 133 Americans,

according to Celiac.com. There are currently 143 rules and proposals sitting at OIRA, 84 of which have been sitting for more than the 90-

day review limit imposed on the White House.

Read more: http://thehill.com/blogs/regwatch/healthcare/284929-gluten-free-labeling-rules-head-to-white-

house#ixzz2MKDS5SZ8. Follow us: @thehill on Twitter | TheHill on Facebook

Envisioning an End to the Gluten-Free Diet?

By Tamara Duker Freuman, February 26, 2013 RSS Feed Print Each time a patient newly diagnosed with Celiac Disease comes to me for counseling on the gluten-free diet, I

can see the mental gears turning as his or her new reality sets in. Inevitably, the question arises: "Will I never be

able to eat gluten again?"

On the record, I repeat the party line: A strict, gluten-free diet for life is the only treatment to manage Celiac disease. For many patients, this restricted diet is a small price to pay for relief from often-debilitating symptoms

that may have plagued them for years before diagnosis. But for others, the prospect of life without a good New

York bagel, a flaky croissant, or a slice of pizza from their favorite neighborhood joint is a very tough pill to swallow.

Off the record, I've been following several promising research directions that may someday "soften" the need for

a strict gluten-free diet to manage Celiac disease. While none of the research under way offers hope of a cure for

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the underlying autoimmune dysfunction itself, it all suggests the possibility that people with Celiac disease may

one day have the ability to tolerate at least some amount of wheat without having a harmful autoimmune reaction.

Migraines Increased in Celiac and Inflammatory Bowel Disease Medscape Medical News > Neurology

Sue Hughes Feb 28, 2013

Patients with celiac disease or inflammatory bowel disease appear to have an increased prevalence of migraine,

a new study shows. Senior author Peter H. Green, MD, Columbia University, New York, said he was expecting to see a higher incidence of migraine in patients with celiac disease, but the increased migraine rate in those with

inflammatory bowel disease was a "complete surprise." "We primarily wanted to study migraine rates in celiac

patients as there have been several reports suggesting celiac patients may have an increased prevalence of headaches, but no studies have included a control group," Dr. Green told Medscape Medical News. "We

included two control groups — one made up of healthy volunteers and another made up of patients with

inflammatory bowel disease because we wanted a GI [gastrointestinal] disease control as well. We didn't think the inflammatory bowel disease group would actually show a high rate of migraine too." The study is published

in the February issue of Headache.

Mechanism Could Be Inflammation? Dr. Green said the results generated some interesting ideas about the

mechanisms involved. "Celiac disease is known to have some neurologic manifestations, such as peripheral neuropathy and ataxia. Migraine may be another one of these symptoms. But we don't know whether gluten is

the link, or if it is inflammation mediated," he said. "The fact that we also found an increased risk of headache in

inflammatory bowel disease patients suggests it could be inflammation, unless there is a different mechanism associated with each condition."

The current study included 502 participants: 188 with celiac disease, 111 with inflammatory bowel disease, 25

with gluten sensitivity, and 178 controls. They undertook a survey containing clinical, demographic, and dietary

data, as well as questions about headache type and frequency. The ID-Migraine screening tool and the Headache Impact Test (HIT-6) were also used. Results showed that chronic headaches were reported by 30% of patients

with celiac disease, 56% of gluten-sensitive participants, 23% of patients with inflammatory bowel disease, and

14% of controls. On multivariate logistic regression, those with celiac disease, gluten sensitivity, and irritable bowel disease all had significantly higher prevalence of migraine headaches compared with controls. Female

sex, depression, and anxiety were other independent predictors of migraine headaches, whereas age older than

65 years was protective.

Migraine was graded as severe by 72% of those with celiac disease, 60% of those with gluten sensitivity, 30%

of those with inflammatory bowel disease, and 50% of controls. "The migraines experienced by celiac disease

patients appear to be more debilitating compared with those in the other groups, and thus may represent a

separate phenotype," the researchers suggest. There was no correlation between years on gluten-free diet and migraine severity, but some patients reported migraine improvement or resolution after starting a gluten-free

diet.

Dr. Green said that this study did not focus on whether a gluten free diet is associated with an improvement in migraine, but he noted that several of his patients report that it does. "People often look to natural therapies for

migraine, they try giving up red wine and chocolate. Why not try giving up gluten? It is not an unreasonable

idea," he said. "Many people are trying gluten-free diets at the moment, and several people have noticed that their migraine appears to improve on this diet. But these are just anecdotal reports. We need more studies to

evaluate the gluten free diet as a possible prophylactic intervention for migraine both in celiac and nonceliac

patients."

Future studies should also test patients with migraine for celiac disease, particularly those with severe and treatment-resistant headaches, the researchers add.

Dr. Green has received personal compensation for activities with Alvine Pharmaceuticals and ImmusanT as a

participant on an advisory board.

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Gluten-free Makeovers cookbook, by Beth Hillson, offers over 175 recipes for both the seasoned and novice

chefs. Beth Hillson is the food editor for Living Without magazine, president of the American Celiac Disease Alliance, and the founder of Gluten-Free Pantry. Diagnosed with celiac disease in 1976, she has been living and

baking GF for 35 years. Look for these new Udi’s products: Granola Bars – including Ancient Grain,

Cranberry Almond, and Chocolate Chip Pizza - revamped recipes include single serve 3-Cheese, Spinach, Feta,

and Mozzarella Tortillas - Burritos, tacos, fajitas, and wraps.

www.Glutenfreeonashoestring is a website that has lots of recipes and helpful hints.

I thought it would be a good idea to list grains that are ok for a gluten free diet and those that are not!

We have so many new members that I thought this might be helpful. From the GIG (Gluten Intolerance Group) website: There are many wonderful gluten-free whole grains that can be enjoyed. Adding these grains

can add nutrients your diet that may be missing. Here are a few to try: (Remember we talked about checking to

be sure that specific grains you buy are gluten free and not cross-contaminated with gluten, including oats, quinoa, wild rice, etc.)

Amaranth - Once the sacred food of the Aztecs, amaranth is high in protein, calcium, iron, and fiber. Toasting

this tiny grain before cooking brings out its nutty flavor. Add to soups as a thickener or serve cooked with

berries.

Brown rice - Rice comes in many varieties: short grain, long grain, jasmine and basmati to name a few. Long

grain rice tends to be fluffier while short grain rice is stickier. Brown rice is highest in the B vitamins of all

grains. Add leftover rice to cold salads.

Buckwheat - Despite the name, buckwheat is a gluten free grain in the rhubarb family. This grain is also sold

unroasted as kasha. Buckwheat is high in B Vitamins, fiber, iron, magnesium, phosphorous, and zinc.

Buckwheat flour can be used to make delicious crepes.

Cornmeal, Polenta, Grits - Polenta is cooked cornmeal that can either be served moist as a porridge or left to

set and served in wedges. Grits are cornmeal that have had the germ and bran of the kernel removed. Corn is a

rich source of complex carbohydrates, B vitamins, and iron. Cooked Polenta makes a great alternative to pizza

crust – add vegetables, tomato sauce, and bake.

Millet - Best known as a main ingredient in birdseed, millet is also a versatile nutrient-dense grain. Millet is

high in the B vitamins, phosphorous, magnesium, and higher in protein than corn and rice. As a hot breakfast

cereal topped with peaches.

Quinoa - Technically a grass, quinoa is related to spinach. Quinoa is native to South America and comes in

several color varieties. Quinoa is high in protein, fiber, Vitamin E, magnesium, iron, phosphorous, copper and

zinc. Serve quinoa in a traditional salad with corn, tomatoes, bell peppers, and kidney

Sorghum - Unlike other grains, sorghum contains high amounts of anthocyanins, a powerful antioxidant also found in blueberries. This grain is also a good source of fiber, B Vitamins, iron, and potassium. Sorghum flour

mixes well with most other gluten free flours in baking.

Teff - A tiny grain with a sweet flavor. Teff is high in protein, calcium, iron, copper and zinc. Teff is traditionally used as flour but can also be cooked whole as a condiment. Cook teff on the stovetop and use as a

hot breakfast cereal or a seasoned side dish.

From the CSA: Grains not consistent with a gluten free diet:

Barley [Hordeum vulgare] The offending storage protein [prolamin] is known as hordein. Barley is present in

many commercial products as malt, flavorings, colorings, and/or flavor enhancers. May be a part of hydrolyzed

plant protein [HPP] or hydrolyzed vegetable protein [HVP].

Bulgur (WHEAT) A quick-cooking form of whole WHEAT that has been cleaned, parboiled, dried, crushed or ground into particles and sifted into distinct sizes.

Couscous (WHEAT) Granular semolina dish of steamed, crushed, cooked grain

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Dinkle (WHEAT, spelt) Common name for spelt.

Durum [Triticum dicoccum] (WHEAT) Variety of the Triticums; has high gluten content and is mainly used for pasta

Einkorn [Triticum monoccum] (WHEAT) Primitive small-grained WHEAT of Europe and Asia. Einkorn

WHEAT represented on some labels as non-glutinous, low-gluten or listed as a corn or maize product

Farina® (WHEAT) A hot WHEAT cereal.

Faro [Triticum dicoccum] (WHEAT) Another name for WHEAT.

Fu (WHEAT) Dried form of gluten, typically from WHEAT if made in Asian countries. (Should not be

confused with tofu, which is made from soy.)

Gliadin Naturally occurring simple proteins (gluten peptides) found in the gluten of WHEAT

Glutenin Naturally occurring simple proteins (gluten peptides) found in the gluten of WHEAT

Graham flour (WHEAT) Graham flours are WHEAT flours, not to be confused with gram flour from chickpeas

Kamut [Triticum polinicum] (WHEAT) Kernels are 2-3 times larger than WHEAT.

Matza, Matzo, Matzah (WHEAT) Traditional Jewish unleavened bread made from WHEAT.

Mir [Mironovskaya spp.] (WHEAT and RYE cross) Many variations

Rye [Secale cereale] The offending storage protein (prolamin) is secalin. Used as flour for baking bread. Grain

may be fermented to produce alcoholic beverages or industrial alcohol.

Seitan (WHEAT, wheat meat) Made from WHEAT gluten. Used in vegetarian and Asian dishes

Semolina (WHEAT) Coarsely ground durum WHEAT. Mainly used for pasta.

Spelt [Triticum spelta] (WHEAT, dinkle, farro, dinkel) Ancient cereal grain with a mellow nutty flavor. “Spelt

Is Wheat”

Triticale [Triticosecale sp.] (WHEAT, RYE) Hybrid cross of WHEAT and RYE

Wheat [Triticum aestivum, Triticum vulgare, Triticum dicoccum, Triticum monococcum] World's largest cereal

grass crop. Offending prolamins are glutenin and gliadin. All WHEAT and WHEAT products contain varying

amounts of these prolamins. Used whole, cracked, ground into flour, or processed into oil. There are many varieties of WHEAT, the triticums.

Wheat berry The kernel of WHEAT

Wheat germ The embryo of WHEAT

Wheat grass Leaves of WHEAT. There is no research available on the gluten content.

“Take Shape For Life offers a free health coach to anyone utilizing our lifestyle change program. With the

availability of a 30-day gluten free variety pack, this may be a wonderful opportunity for someone who is newly

diagnosed to utilize a portion-controlled meal replacement food variety. The 30-day gluten free choice would only require the addition of lean protein and vegetables to the daily program. Take Shape For Life would

provide a healthy alternative for anyone requiring low fat, low glycemic, nutritionally balanced, pharmaceutical

grade meal replacements.” Betty Mueller, Cell: 563-419-7203 Web Site: www.Mueller.tsfl.com Certified Health Coach 30053665 Regional Executive Director Email: Mueller@teamtsfl.com

Frequency of irritable bowel syndrome-type symptoms in celiac disease: Patients with celiac disease (CD)

often report symptoms compatible with irritable bowel syndrome (IBS). The prevalence of IBS is estimated to be as high as 20%. Because symptoms compatible with IBS are similar to those experienced among some

patients with CD, there is a potential for a delayed diagnosis of CD because of misclassification. The prevalence

of these symptoms in patients with CD and their relation to adherence to a gluten-free diet (GFD) had not

11

previously been assessed systematically. This study aimed to do just that, by considering data from 7 studies

which included over three thousand participants. Results suggest that symptoms compatible with IBS are common in patients with CD, occurring in almost 40% of patients. Even among patients who reported that they

were adherent to a GFD, the prevalence was almost 30%.

The odds of experiencing IBS-type symptoms were five times higher among all patients with CD, regardless of

adherence to a GFD, compared with controls without CD. The authors point out that additional research is required to explore the mechanistic link between gluten sensitivity and IBS-type symptoms and perhaps to

challenge the concept that IBS is a functional disorder that is completely distinct from CD. In cases where

individuals with CD with no evidence of either nonadherence or non-responsiveness to a GFD exhibit these symptoms, the existence of IBS should be considered.

Finally, the authors speculate that the high prevalence of symptoms compatible with IBS among CD patients

may indicate a shared pathophysiology between the two conditions.

Sainsbury A, Sanders DS, Ford AC. “Prevalence of Irritable Bowel Syndrome‐type Symptoms in Patients With

Celiac Disease: A Meta‐analysis.”Clin Gastroenterol Hepatol. 2013April 11(4).

Tooth damage may be a sign of celiac disease, dental professionals told: ADRIANA BARTON The Globe and Mail, Published Tuesday, Jun. 04 2013, 4:36 PM EDT

Sherry Lee DeMone suffered from allergies, depression and intestinal issues for more than seven years before she was diagnosed with celiac disease. Many of her symptoms improved after she eliminated gluten from her

diet, but her mouth shows permanent damage. At age 46, DeMone already wears dentures and is missing many

of her teeth. As her damaged teeth were extracted one by one, “dentists didn’t give any reasons for why my teeth were in terrible shape,” said DeMone, who lives outside Lunenburg, N.S.

Nevertheless, dental problems are common in people with celiac disease, studies have shown. But “if you talk to

most dentists, they would not know this connection,” said Dr. Mohsin Rashid, a gastroenterologist at the IWK

Health Centre in Halifax. Awareness of the link is crucial, since in some patients, tooth enamel defects and recurrent canker sores are the only manifestations of celiac disease, Rashid said. If a dentist notices

abnormalities in tooth enamel in a routine check-up, “this is a relatively easy way of suspecting or identifying

this condition,” he explained.

Celiac disease is a severe form of gluten intolerance. In patients with the disease, the surface of the small

intestine is damaged by gluten protein found in such grains as wheat, rye and barley. The disease interferes with

the body’s ability to absorb essential nutrients, including vitamins and minerals. Symptoms can include anemia,

diarrhea, weight loss and depression. Left untreated, the disease can lead to osteoporosis, serious vitamin and mineral deficiencies and an increased risk for lymphoma and other cancers.

Celiac disease affects about 1 in 100 Canadians, but according to Rashid, up to 90 per cent are undiagnosed.

Screening for celiac disease involves a blood test – which is covered by medicare in every province except Ontario – and an intestinal biopsy to confirm results. Although celiac disease affects the small intestine, more

than half of celiac patients have no gastrointestinal symptoms, Rashid said. Dental enamel defects, however, are

found in the majority of celiac patients, according to a study published in April in the European Journal of Internal Medicine. Researchers from the University of Pavia, Italy, detected enamel defects in 46 out of 54

patients with celiac disease – or 85 per cent.

The prevalence of enamel defects in the study is consistent with findings from previous studies, said Anthony

Iacopino, a spokesman for the Canadian Dental Association and dean of dentistry at the University of Manitoba. “Anywhere between 70 and 80 per cent of celiac patients do have some type of tooth abnormality.” In patients

with celiac disease, dental enamel may be rough and discoloured, with spots of yellow or brown. There may be

structural defects, include deep horizontal grooves and large pits, or the entire tooth may be irregular in shape.

Researchers have presented two possible explanations for the defects. Autoimmune responses triggered by

celiac disease may affect tooth development. Another theory is that malabsorption of nutrients such as calcium

and vitamin D may prevent patients from building healthy tooth enamel. Iacopino noted that patients may have

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dental enamel defects for other reasons, including a genetic predisposition or exposure to tetracycline

antibiotics. “Just because you see [enamel defects] doesn’t mean it’s celiac disease,” he said. But if the patient has tooth abnormalities as well as frequent canker sores, celiac disease is a likely culprit, he added. In patients

with no other symptoms, dentists and dental hygienists can play an important role in recommending screening

for celiac disease, noted a 2011 report in the Journal of the Canadian Dental Association.

Early diagnosis is especially important for children. Although celiac disease can strike at any age, dental-enamel defects “can only occur when teeth are forming,” Iacopino said. Children diagnosed with celiac disease before

their adult teeth are fully formed, at about age 7, have a good chance of developing healthy tooth enamel if the

disease is treated with a gluten-free diet, he said. A diagnosis in adulthood is too late to reverse the damage to a patient’s teeth, however. Treatment options for dental enamel defects include sanding the teeth into more regular

shapes and adding veneers and crowns, Iacopino said. In DeMone’s case, her teeth were so weak that one

dentist recommended extracting them all. DeMone refused, opting instead to wear upper dentures and live with gaps in the bottom row. The teeth that were lost, she said, “weren’t even worth fixing.”

Thanks to so many for coming to our summer pot luck! We had a great turnout, and I can’t wait till our

Holiday Potluck!!! Have a great Summer and Fall, and we’ll see you in November! Don’t hesitate to call

me if you need anything!

Glutenfreely Yours!

Barb Huyette 515-224-4145

__________________________________________________________________________________________

RECIPES

Spiced Apples – The Paleo Diet Cookbook Judy Downey

4 large apples of any variety, cored and sliced

4 T. freshly squeezed lemon juice ½ tsp. ground cloves

½ tsp. ground ginger

½ tsp. ground allspice 1 tsp. ground cinnamon

Place apple slices in a large bowl. Adding a splash of

lemon juice to the sliced apples will prevent browning. You can use tart or sweet apples. Combine remaining

ingredients in a small jar and pour over apple slices.

Toss gently to ensure even coating.

Cherry Pie Kim Bailey

Lucky Leaf brand cherry pie filling

Gluten Free Pantry perfect pie crust mix

Salad Kim Bailey

12 oz. Cool Whip whipped topping

1 small pkg. cheesecake pudding 3 6oz strawberry yogurt (Yoplait)

Mix these ingredients together and just before serving

add sliced fresh strawberries and 2 to 3 sliced bananas and 1 1/2 cups marshmallows. Mix all together and

serve.

Layered Bean Dip Angie Wagner

2 cans Fritos Bean Dip

1 - 16 oz Anderson Erickson Fat Free Sour Cream

1 pkg. Hy-Vee Taco Seasoning Sliced Black Olives

Diced Tomatoes

Diced Onion

2 c Kraft Fat Free Shredded Cheddar Cheese

In a 9 x 13 pan, spread bean dip in the bottom of the

pan. In a bowl, mix sour cream and taco seasoning,

then spread mixture on top of bean dip. Add black olives, onions and tomatoes, then top with cheese.

Chill. Serve with tortilla chips

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Penne BLT Pasta Salad Angie Wagner

1 pkg. (12 oz.) Heartland penne pasta 1 cup Hellman’s light mayo

2 TBSP cidar vinegar

1/2 tsp salt 1/4 tsp pepper

3 tomatoes, diced

3 green onions, diced

1 pkg. (2.52 oz.) Hormel fully cooked bacon

Berries with Mascarpone and Meringue Rosemary Graff

Giada de Leurentis Food Network

1 10oz container fresh strawberries, hulled and quartered

1 1/4 c fresh raspberries

1 1/4 c " blueberries 4 T Sugar

2 t fresh lemon juice

1/2 c mascarpone cheese 1/2 c whipping cream

4 meringue cookies coarsely crumbled

pinch ground cinnamon

Toss berries with 2 T sugar and lemon juice in a med.

bowl. Let stand until juices form, tossing occasionally about 30ms. Meanwhile stir the mascarpone cheese in

a lg. bowl to loosen. Using an electric mixer, beat the

cream, 2 T sugar and pinch of cinnamon in another lg. bowl to soft peaks. Fold 1/4 of the cream into

mascarpone cheese to lighten. Fold in rest of whipped

cream. Layer in lg. bowl, mascarpone, then whipped cream,

berries (using a slotted spoon), continue layering

ending with berries and cookies. Drizzle juice on top.

Serve immediately. Just used strawberries this time.

Fruit Salad with Dreamy Whipped Topping Carol Stayner Adapted from Elizabeth Hasselbeck’s Deliciously G-Free

1 Cup strawberry yogurt

½ Cup light sour cream 3 Tbs. powdered sugar

1 tsp. grated orange zest

1 Cup cubed cantaloupe 1 Cup strawberries

1 Cup blueberries

1 Cup raspberries

1 Cup red & green grapes , halved

1. Prepare whipped topping. Cover and refrigerate 1

day 2. Place fruit in a bowl, toss

3. Spoon fruit into small bowls; add whipped topping

Marinated Macaroni Salad Jan Morgan

1 large package spiral macaroni-cook as directed

(used 16 oz Tinkyada Brown Rice Pasta Spirals) Drain, cool & add toss with ½ C canola oil

Add 1 diced red onion, 1 diced green pepper,

1 diced cucumber & 1 C chopped celery Dressing:

1 ½ C white vinegar

1 ½ C sugar

2 tsp dry mustard 1 tsp garlic powder

1 tsp salt

1 tsp pepper 2 T parsley flakes

Mix together and add to macaroni & vegetables.

Cool several hours in refrigerator before serving.

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Pink Stuff (Frozen Fruit Salad – Modified) Judy Hammel

2 pkg. of your favorite Jello

1 1/2 c. boiling water 1/4 c plus 2 T. lemonade concentrate

1/2 c reserved juice from peaches and pears

1/2 c 7-up 1/2 c. orange juice frozen concentrate

1 1/2 cans (15 oz) peaches cut up

2 cans (15 oz.) pears cut up

16 oz cool whip thawed

Drain and chop fruit. Dissolve Jello. Add reserved

juice and 7-up and frozen lemonade and orange juice. Chill till slightly thickened, then fold in fruit

and cool whip. Freeze 4 hours in your choice of bowl.

Makes 24 servings. Can eat frozen or thawed and will refreeze and last 1 month in the freezer.

Snickerdoodles Christie Engelbert

1 c. (2 sticks) margarine

1 ½ c. sugar 2 eggs

2 tsp. cream of tarter

2 ¾ c. flour (Domata) 1 tsp. baking soda

½ tsp. salt

2 T. sugar 2 tsp. cinnamon

Mix margarine, sugar, and eggs; sift together dry

ingredients and add to margarine/sugar mixture. Chill dough. Roll into balls and roll in cinnamon/sugar

mixture. Bake 2 inches apart on cookie sheet at 400

for 8-10 minutes. Tops will look cracked. Cool on cookie sheet 2 minutes before removing.

GF Corn Dog Bites(by Dina Gibbons) Jeff George

1 ¾ cup gluten free corn meal

¾ cup all purpose gf flour 1 Tbsp baking powder

I tsp baking soda

½ tsp salt 2 large eggs

1 ½ cup buttermilk

¼ cup honey ¼ cup vegetable oil

6 hot dogs cut into 8 ½” coins each

(I used Aidells chicken hot dogs (no nitrate or nitrites)

GLUTEN FREE)

Preheat oven to 400 degrees. Whisk all dry

ingredients together and set aside. In a separate bowl whisk all wet ingredients together, then fold into dry.

Allow batter to rest for 10 minutes. Pour one Tbsp

(tablespoon) batter into mini muffin cups. Lay hot dog slice cut side down in each batter filled cup. Top

with an additional Tbsp of batter. Bake for 14 minutes

and serve warm.

Coconut Cream Three Layer Dessert Ruth McCoy

Crust:

1 cup King Arthur GF flour 1/4 cup brown sugar

5 Tablespoons + 1 Teaspoon cold butter, cut in pieces

1/2 cup finely chopped pecans. Spray cake pan with gluten free vegetable oil spray.

Mix the flour and brown sugar. Cut in butter until fine

crumbs form. Stir in nuts and press into bottom of

9x13 pan. Bake 350 degrees 12-15 minutes, or until golden brown. Cool before filling.

Filling:

8 oz. Philadelphia Cream Cheese 1 cup sifted powdered sugar.

8 oz. carton Cool Whip

2 – 3oz. packages of INSTANT pudding – any flavor

Cream the cream cheese and powdered sugar. Fold in

1 cup of whipped topping, and spread on crust. Beat pudding mix and milk for two minutes, and spread

over first layer. Top with remaining whipped topping.

Sprinkle with additional chopped pecans.

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3 cups 2% milk

Chocolate Chip Cookies Dave Johanson

1 Cup Canola oil

¾ Cup Brown Sugar

¾ Cup Sugar

2 Eggs 1 tsp vanilla

2 1/3 Cups of GF Flour

1 tsp baking soda ½ tsp salt

1 Cup of GF Chocolate Chips

Preheat Oven to 375 degrees.

(I use parchment paper on for easier clean-up)

Cream Oil, Sugars (mix in a mixer at slow to medium

speed). Add eggs. Mix until creamy,

Add vanilla and mix, Reduce to a lower speed and add dry ingredients until mix resembles cookie dough, add

chocolate chips. Bake for 8-10 minutes. Cool on wire

a rack, store covered or consume.

Baked Cake Donut Recipe Angie Belger

• 1/2 c. sorghum flour (I use Bob’s Red Mill)

• 1/2 c. Brown rice flour (Bob’s Red Mill)

• 1/4 c. potato or tapioca starch (not flour!)

• 1/4 c. arrowroot powder • 1/2 tsp xanthan gum

• 2 tsp baking powder

• 1/2 c. brown sugar • 1/4 tsp salt

• 1/4 tsp nutmeg

• 1/2 c. buttermilk (1/2 Tb apple cider vinegar +

1/2 c. non-dairy or dairy milk) • One Egg

• 1/4 c. canola oil

• 1/2 tsp vanilla extract Frosting:

½ cup powdered sugar

2 tbsp cocoa 1-2 tbsp milk

Splash of vanilla

Dec-A-Cake Sprinkles

Preheat oven to 350 degrees. Mix dry ingredients

together until fully combined.

Make a well in the center of the bowl. Add all the remainder of wet ingredients and stir with a wooden

spoon until just incorporated. Grease mini doughnut

pan, doughnut pan or mini muffin pan. Spoon into pan and wet fingers and smooth tops.

Bake 8-13 minutes, depending on what pan you use.

Allow to sit in the pan for 3 minutes after you take it out of the oven.

Boston Cream Pie Andrea Goes

1 pkg. Betty Crocker GF yellow cake mix

1 pkg. Jello instant vanilla pudding

1 pkg. Jello Cook & Serve vanilla pudding 4 squares Baker’s unsweetened chocolate

3 Tbs. butter

1 1/2 c. C & H powdered sugar

Bake cake according to package directions adding the

instant vanilla pudding to mix. Cool completely. Make

the Cook & Serve pudding according to the package directions reducing milk to 1 1/2 cups. Cool

completely. To assemble, cut cake in half. Layer

pudding on the top of the bottom half and replace upper half of cake. Cool in refrigerator. For glaze, melt

Baker’s chocolate and butter. Sir in powdered sugar

and 3 tablespoons hot water. Stir in additional hot

water as needed to make drizzling consistency. Spoon over cake and allow excess to drip down sides.

Homemade Antipasto Salad Jill Morgan-Taets

Serves 25

1 one-pound package spiral GF pasta

Cook pasta according to package directions. Drain;

rinse with cold water. Combine all salad ingredients.

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2 cups chopped green peppers

2 cups chopped seeded tomatoes 1-1/2 c. chopped onions

1 can (15 oz) garbanzo beans or chickpeas, rinsed and

drained

½ lb. thinly sliced Genoa salami, julienned ½ lb. slice pepperoni, julienned

¼ lb. cubed provolone cheese

½ c. pitted ripe olives, halved or sliced Dressing:

½ c. red wine vinegar

¼ c. sugar

1 T dried oregano 1 tsp. salt

½ tsp. pepper

¾ c. olive oil

Place dressing ingredients in a blender and while

processing, gradually add oil in a steady stream. Pour over pasta salad; toss to coat. Refrigerate covered 4

hours or overnight.

Gluten Free Strawberry Rhubarb Crunch Lynn Louk

3 cups rhubarb, cut up

2 cups strawberries, fresh or frozen, cut into quarters ½ cup sugar

Mix ingredients and spread in an 8” x 12” pan

½ cup butter

½ cup gluten free flour

1 tsp. gluten free vanilla ½ cup flaked coconut

3/4 cup brown sugar

2 ½ cups gluten free oatmeal

Mix ingredients and spread over first mixture. Bake at

350 degrees for 45 minutes, or until fruit is tender.

Serve warm or cold with whipped topping or ice cream.

Cucumber-Honeydew Salad with Feta Christa Pearson

2 tablespoons lemon juice

¼ cup extra-virgin olive oil 1 teaspoon honey

¼ teaspoon salt

1/8 teaspoon ground black pepper

¼ teaspoon poppy seed (optional) 1 medium honeydew melon (3 ½ to 4 lbs.) seeded and

cut in bite-size cubes (5 cups)

1 cucumber (12 oz.) unpeeled, and cubes (2 cups) 1/3 cup finely chopped red onion briefly rinsed

3 tablespoons chopped fresh dill weed

4 ounces feta cheese crumbled (1 cup)

In a large bowl pour lemon juice. Whisk in olive oil in

a slow, steady stream until incorporated. Whisk in honey, salt, pepper, poppy seed, if desired, and pepper.

Add melon, cucumber, onion, and dill weed. Toss to

combine. Just before serving top with feta.

Pasta Salad Barbara Moore

1 lb. package of pasta

1 ½ Tbsp. salad oil

1 ½ cups sugar 1 cup vinegar

1 tsp, salt

1 tsp. pepper 1 tsp. garlic salt

1 Tbsp. prepared mustard

1 medium onion, diced

Cook pasta according to package directions. Drain

and rinse. Coat with the salad oil. Mix remaining

ingredients well and pour over pasta and toss. Let set several hours or overnight. Keep covered in the

refrigerator. It keeps a few days.

17

1 cucumber, diced

1 green pepper, diced 1 small jar red pimento

Pickle Wraps Lue Ann Oder

2 Package 2.5oz of Hormel Dried Beef Circles

2 Tub of Philadelphia Regular Cream Cheese 12oz. 2 Jar of Clausen Whole Kosher dill Pickles 32 fl. Oz

Take 2 dried beef circles and spread cream cheese on

both, overlap on one edge, place whole pickle at one end and roll up! Place on paper plate and put in

refrigerator for 30 minutes. Take out and slice about a

½ inch wide place on tray and refrigerate until they are served!

Salsa Dip (Sweet and tangy) Michelle Manning

½ jar of "6 C's " Raspberry-Lime Salsa-Medium flavor (organically produced in Harlan, IA, may be purchased

at Fareway in Clive)

½ tub (1.5 lb) of Daisy Sour Cream

Mix well and refrigerate 1 hour prior to serving. May be used with chips, crackers or as a vegetable dip

Quinoa Tabouli Salad from Costco Deanna Wilson

Rice Refrigerator Salad Norma Rohn

2 cups cooked rice

1 small can crushed pineapple (drained)

1 package small marshmallows 1 cup cream whipped or 12 carton Cool Whip

Maraschino cherries as desired

Cook and cool rice, Add all other ingredients. Fold

together. Chill.

Raw Kale Salad, à la Tavern/Kayne Prime LeAnn Larick

Juice of 1 fresh squeezed lemon (about ⅛ cup) ⅛ cup (of your best) olive oil

½ cup freshly grated Parmesan (I like the really fine

crumbles because they coat better than the long strip-like grated Parm)

½ cup raisins or currants (I prefer the mix of

golden/red/black raisins — Sun-Maid makes a pack of them*)

¼ cup pine nuts or slivered almonds (I prefer pine

nuts)

1 teaspoon red pepper flakes Salt and black pepper to taste

1 bunch kale (preferably bought from that sweet lady

at Hardy’s Produce at the Nashville Farmer’s Market), washed, de-stemmed, and chopped finely to tabbouleh

texture

1. In a small bowl, whisk the lemon juice and olive oil until it is emulsified and drizzle over the washed and

chopped kale. Toss to coat all the greens.

2. Sprinkle the grated parmesan over kale and toss to coat.

3. Add in raisins/currants, pine nuts, and red pepper

flakes. Toss to distribute throughout. 4. Generously season with salt and black pepper.

Recipe makes about 2 side salads, 1 entree-sized salad.

I have been known to sextuple this recipe for parties.

Serve this as a side, entree, or midnight refrigerator snack.

Sweet Apple Cinnamon Baked Oatmeal Marianne Eivins

3 cups old fashioned oats (I used Bob's Red Mill)

1 (21 oz.) can apple pie filling (I used Lucky Leaf and

cut up the apple pieces more)

3/4 cup packed brown sugar 4 eggs, beaten

2 tsp. ground cinnamon

Preheat oven to 350 degrees. Combine oats, brown

sugar, cinnamon and salt. In a larger bowl, stir

together the eggs, milk, oil and vanilla. Add the pie

filling and mix well. Then, add the oat mixture and mix all together until well combined. Pour into a

greased 9 x 13 baking pan and bake 50-55 min or until

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3 cups fat-free milk

1 tsp. salt ¼ cup canola oil

1 Tbsp. vanilla

oatmeal is set. This recipe came from a Fareway flier.

It is really good and not real sweet. I think it is best served warm with some vanilla, or better yet,

cinnamon ice cream on top!

Strawberry Cupcakes Crystal Laux

2 cups Bob Red Mills Gluten Free Biscuit & Baking Mix.

1 Cup Bob Red Mills Gluten Free Baking Flour 1 TBLS baking powder

1 Jell-O package of instant vanilla pudding

¾ cup egg beaters 2 ¼ cup sugar

2 tsp vanilla

2 cups chopped strawberries (pureed or chopped as

small as possible) 1 cup almond milk

¼ cup Crisco

½ cup sugar free applesauce 1 container of strawberry Yoplait Greek 100

Mix all of the ingredients and put in sprayed cupcake pan. Bake in oven at 350 for about 20-25 minutes.

Frosting

4 TBLS of cream cheese

2 TBLS unsalted butter About 1½ cups of powdered sugar (keep adding a small amount until it thickens)

Cream together butter and cream cheese with hand mixer. Add 1 cup of powdered sugar. Continue to add

powdered sugar until you achieve frosting consistency.

M &M’s Ultimate Chocolate Cookies Heidi Wubben

1 cup butter

1 cup granulated sugar ¾ cup firmly packed brown sugar

2 large eggs

1 tsp. Vanilla extract

2¼ cups Cup For Cup gluten free flour 1/3 cup Hershey’s Cocoa Powder

1 tsp baking soda

½ tsp salt 1¾ cups M&M’s Milk chocolate candies

Preheat oven to 350 degrees.

In a large bowl cream butter and both sugars until well blended. Add egg and vanilla extract and mix to

combine. In a separate bowl sift flour, cocoa powder,

baking soda and salt together. Slowly add these

ingredients into the butter mixture and stir until combined.

Fold in M&M’s and chill dough 1 hour or overnight.

Drop by rounded teaspoons onto a lightly greased tray about 2 “ apart.

Bake 7-9 minutes for chewy cookies or 10-12 for

crispy cookies.

Fruit Pizza Dianna Kruse

1 box Betty Crocker Sugar Cookie Mix

8 oz Cream Cheese

¼ cup Confectioner’s Sugar

1 tsp Vanilla Topping:

½ cup Sugar

pinch Salt ½ cup Orange Juice

½ tsp Orange Zest

2 TBSP Lemon Juice

Mix cookies and bake on pizza pan. Cool. Frost with

cream cheese and arrange fruit of your choice. Cook

topping until thick and pour over fruit. Refrigerate

several hours or overnight. I used a 9X13 pan – a small round pizza pan would make a thicker crust. I

have made it both ways.

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¼ cup Water

2½ TBSP Corn Starch

Fruit Tray Kathy Titus

Zesty Quinoa Salad

1 cup quinoa

2 cups water

¼ cup extra-virgin olive oil

2 limes, juiced

2 teaspoons ground cumin

1 teaspoon salt

½ teaspoon red pepper flakes, or more to taste

1½ cups halved cherry tomatoes

1 (15 ounce) can black beans, drained

and rinsed

5 green onions, finely chopped

¼ cup chopped fresh cilantro

salt and ground black pepper to taste

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is

tender and water has been absorbed, 10 to 15 minutes.

Set aside to cool. Whisk olive oil, lime juice, cumin, 1

teaspoon Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over

quinoa mixture; toss to coat. Stir in cilantro; season

with salt and black pepper. Serve immediately or chill in refrigerator.

Simply Scrumptious Cheesecake Donna Evans

(From The Gluten Free Gourmet, Bette Hagman, page

79) Crust:

2 C. Kinnikinnick S’mores Graham Style Crackers

3 T. melted butter or margarine

2 T. sugar

Crush the crackers, add remaining ingredients and mix

together in a bowl or shake together in a plastic bag. Pat out into a 10” springform pan or large pie plate,

reserving a tablespoon to top the cheesecake before

baking, if desired.

Cheesecake:

3 8-ounce packages cream cheese

4 eggs 1 C. sugar

1 t. vanilla

Soften cream cheese and combine with eggs, sugar and

vanilla. Beat with electric mixer until well blended.

Pour into prepared crust and top with remaining crumb mixture. Bake in preheated 375 oven for 35-40 min.

or until set. When cool, refrigerate several hours

before serving with or without toppings (simple

crushed fruit, fresh or canned). This is a large cake and very rich, so it will serve 12.

Peanut butter Cookies Barb Huyette

1 C. Jif peanut butter 1 C. sugar

1 egg

1 t. baking soda

Combine all ingredients. Drop by teaspoon full on cookie sheet. Press with fork dipped in sugar in a

crisscross fashion. Bake in 350 oven for 10-11 min.

Let set for 2-3 min. before removing from cookie sheet.

Quick Baked Beans Barb Huyette

3 cans GF pork and beans (discard the liquid)

3 T. dark molasses 1 T. prepared yellow mustard

1 large onion, chopped

1 t. baking soda 1 C. ketchup

Combine above and pour into a baking dish. Make

sure there is head room so beans don’t cook over the edge. Cover with several slices of bacon and bake for

1 hour at 350. I did cook the bacon till it was partially

done before I put it on the beans.

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Glorified Rice Sue Globstad

1 C. cooked rice ½ C. sugar

1 t. vanilla

1 can crushed pineapple (21 oz.) 8 marshmallows, cut up

1 container Cool Whip – 8 oz.

Cook rice and cool. Combine all other ingredients. Can be used as salad or dessert.

Potato Salad No name

Russet potatoes or can use red ones (cooked)

Boiled eggs

Mayo

Sour Cream Green onions

Green olives

Salt and pepper Dill weed

Mix all together. We love lots of the dill weed.

Chocolate Peanut Butter Cookies No name

1 C. Skippy Peanut Butter with dark chocolate 2 eggs

1 C. sugar

Preheat oven to 350. Beat eggs in medium bowl. Stir in peanut butter and sugar. Mix. Drop dough from

spoon onto cookie sheet about 2 inches apart. Bake

for 10-12 min.

Macaroni Corn Bake No name

1 can creamed corn

1 can whole kernel corn

½ pound Velveeta ¼ C. milk

1 C. GF elbow macaroni

Mix all and stir well. Bake at 350 for 45 min. You

can refrigerate overnight and bake the next day if

desired.

Gluten Free Chocolate Chip Cookie Layer Bars No name

(From Pillsbury Kitchens) 1 container Pillsbury GF Refrigerated Chocolate Chip

Cookie Dough

1 can (14oz.) sweetened condensed milk (not evaporated milk)

1 bag (12 oz.) white vanilla baking chips

1 C. flaked coconut

1 C. chopped walnuts

Heat oven to 350. Spoon dough into greased or sprayed 9x13 inch pan. Press evenly in bottom of pan.

Bake 15 min. Drizzle condensed milk evenly over

partially baked crust. Sprinkle with remaining ingredients. Bake 25 to 30 min. longer or until golden

brown. Cool completely, about 2 hours. For bars, cut

into 6 rows by 6 rows. (If you crave chocolate,

substitute 1 C. milk chocolate or semi sweet chocolate chips for 1 C. of the vanilla baking chips.

Gluten Free Easy Grasshopper Bars No name

(From bettycrocker.com) Bars:

1 box Betty Crocker GF Devil’s Food Cake Mix

1/3 C. vegetable oil 2 T. water

1 egg

Frosting:

1 container Betty Crocker Rich and Creamy Cream Cheese Frosting

Heat oven to 350. Spray bottom only by 9x13 pan with cooking spray. In large bowl stir bar ingredients

until soft dough forms. Press dough in bottom of pan.

Bake 15 min. Cool about 10 min. In frosting container, stir in mint extract and food color. Spread

over bars. In small microwaveable bowl, microwave

glaze ingredients uncovered on High 30 seconds. Stir

until smooth. Drizzle over frosting. Refrigerate 30 min. or until set. For bars, cut into 6 rows by 6 rows.

21

¼ t. mint extract

3-4 drops green food coloring Glaze:

1 oz. unsweetened baking chocolate

1 T. butter

Turtle Brownies (Gluten Free) No name

(From bettycrocker.com)

1 box Betty Crocker GF brownie mix

Butter and eggs called for on brownie mix box 25 caramels, unwrapped

2 T. whipping cream

1 C. semisweet chocolate chips ½ C. coarsely chopped pecans

Heat oven to 350 (325 for dark or nonstick pan).

Grease bottom of 8 or 9 inch square pan. In medium

bowl, stir together brownie mix, butter and eggs until blended. Spread 2/3 of batter in pan. Bake 10 min.

Meanwhile, in medium microwavable bowl,

microwave caramels and whipping cream uncovered on High 1-2 min., stirring every 30 seconds, until

smooth. Drizzle caramel evenly over partially baked

brownie. Sprinkle with half the chocolate chips and

half the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with

remaining chocolate chips and pecans. Bake 20-30

min. longer or until top of brownie looks dry. Cool completely before cutting. Cut into squares, 4 rows by

4 rows. Makes 16 servings. Store at room

temperature.

Betty Crocker GF Banana Bread No name

1 Box Betty Crocker GF yellow cake mix.

1 C. mashed bananas

1/3 C. butter (softened) 3 eggs

½ C. chopped nuts

In large bowl beat cake mix, bananas, butter eggs for

30 seconds, and then 2 minutes on medium speed.

Pour into pan(s). Bake at 350 for 1 hour 15 min. Check every half hour. Cool 10 min before removing

from pan. Cool 1 hour before slicing.

Grape Dessert Lucy Newcomb

Lay grapes in bottom of pan.

Second layer:

Mix and beat until smooth: 2 pkgs. Cream cheese

½ C. powdered sugar

1 t. vanilla

3 T. milk Topping:

Mix:

Brown sugar Toasted chopped pecans

Flaked coconut

Heavenly Brownies (by Fahlstrom Farms) No name

Added butter and eggs to mix. Purchased at Hy-Vee in Urbandale.

Strawberry Shortcake Cupcakes Natalie Blackford

Make a batch of yellow GF cupcakes. (I used Betty Crocker Yellow GF Cake Mix.) I added eggs, water and

butter. Cut cooled cupcakes in half crosswise. Top with 1 T. strawberry jam and 1 T. Cool Whip. Repeat top with layers and garnish with fresh strawberry.

22

Salted Nut Roll Bars Ilene Brotherson

4 T. butter or margarine 1 pkg. peanut butter chips (12 oz.)

1 can sweetened condensed milk

1 pkg. miniature marshmallows (10 oz.) 1 16 oz. jar dry roasted peanuts (Planters)

Add butter and peanut butter chips to medium sauce pan and heat until melted together, stirring as they

melt. Remove from heat and add sweetened

condensed milk, stirring until well blended. Stir in marshmallows. Stir in peanuts. Spread into 9x13 pan

and press so they stick evenly in pan. Cut into bars.

Place in refrigerator to store. These keep for weeks in

the refrigerator.

German Cream Cheese Brownies No name

4 oz. German Sweet Chocolate (alternatively, use 4 oz.

semisweet chocolate plus 2 T. sugar) 5 T. butter

3 oz. cream cheese, softened

1 C. sugar 3 eggs

½ C. plus 1 T. GF all purpose flour

1 ½ t. vanilla ½ t. baking powder

¼ t salt

¼ t. xanthan gum

¼ t. almond extract ½ C. chopped pecans

Preheat oven to 350. Grease a 9 inch square pan. In a

medium saucepan over very low heat, melt the chocolate and 3 T. of the butter. Allow mixture to

cool. Beat the remaining butter and cream cheese

together, gradually adding ¼ C. of the sugar and beating until light and fluffy. Add 1 eggm 1 T. GF

flour, and ½ t. vanilla to the cream cheese mixture and

nix well to combine. Set aside. In medium bowl, beat remaining eggs till light and fluffy. Add the remaining

sugar, remaining flour, baking powder, salt, and

xanthan gum to eggs. Mix in the cooled chocolate

mixture, then add the almond extract and the remaining vanilla. Set 1 C. of the batter aside. Pour

the remaining batter into the prepared pan. Pour the

cream cheese mixture over the batter. Drop the reserved 1 C. of batter on top, in tablespoons, and

swirl it together with the cream cheese layer. Top the

batter evenly with chopped pecans. Bake for 30 min.

Makes 16 brownies.

Tomato Salad Jan Globuschutz

Cherry tomatoes – halved

Red onion – chopped

Cucumber – sliced 6 basil leaves

Makes large bowl

Dressing:

4 T red wine vinegar

2 T olive oil ½ tsp pepper

Pour over just before serving.

Cheesecake Fluff No name

12 oz whip cream

1 small pkg cheesecake pudding mix

3 (6 oz) Strawberry yogurt (Yoplait)

1 # fresh strawberries – sliced 3 bananas – sliced

1 ½ Cups marshmallows

Mix whip cream, pudding mix and yogurt. Add

strawberries, bananas and marshmallows before

serving.

Cherry Crumb Pie Sue & Becky Brinker

1 Pkg. Kinnikinnick frozen pie crust

Filling:

2 cases cherry pie filling – Hy-Vee Couny Fare

¼ t almond extract Mix together & pour in crust.

Topping:

1 Cup GF flour – Domata

2 T rolled oats – GF Bob’s Red Mill

2 T butter – softened 2 T sliced almonds

23

Note: Kinnikinnick crusts are small so this recipe fills both. Otherwise it would be for a 9” pie.

Directions for topping:

Combine first 4 ingredients. Crumble over filling. Sprinkle with almonds. Bake 375 about 35-40 min. or

until golden brown.

GF Spice Cake No name

1 Bag Namaste Spice Cake Mix 3 eggs

2/3 cup oil

¾ cup water

Mix all ingredients. Bake 350 30-35 min. in 2 9” pans, 35 – 40 min. in 9x13 pan, 20-25 min. for

cupcakes

Topping: 1 8oz Philadelphia Cream Cheese

¼ cup butter softened

2-3 t milk

1 t vanilla 4 cups powdered sugar

Broccoli Cheese Salad No name

1 pkg Broccoli Slaw

1 cup cubed Colby Jack cheese

½ cup cooked bacon

½ cup mayo ¼ cup lemon juice

½ t salt

¼ t pepper

Combine broccoli slaw, cheese, and bacon in a bowl.

In a second bowl comtine mayo, lemon juice, salt, and

pepper and mix until you have a smooth consistency

(will be a little clumpy due to mayo). Pour oil mixture over broccoli mixture and mix together until broccoli

is evenly coated. Serve immediately or refrigerate and

serve within 2 hrs. Serves 6. 5 grams of carbs/serving.

M&M’S Ultimate Chocolate Cookies Heidi Wubben

1 C. (2 sticks) butter 1 C. granulated sugar

¾ C. firmly packed light brown sugar

2 large eggs

1 t. vanilla extract 2 ¼ C. all purpose GF flour

1/3 C. cocoa powder

1 t. baking soda ½ t. salt

1 ¾ C. M&M’s brand minis milk chocolate candies

1 C. chopped walnuts (optional)

Preheat oven to 350. In large bowl cream butter and both sugars till well blended. Add the eggs and vanilla

and mix to combine. In a separate bowl sift flour,

cocoa powder, baking soda and salt together. Slowly

add these ingredients into the butter mixture and stir until combined. Fold in M&M minis and walnuts.

Chill dough 1 hour or overnight. Drop dough by

rounded tablespoons onto a lightly greased tray, about 2 inches apart. Bake for 7-9 minutes for chewy

cookies or 10-12 minutes for crispy cookies.