The Wonders of Celiac Disease

Medical Health Advice.com

2011-03-10T19:20:00.000-08:00

Dr. Nancy Roberts sent me an email about a new Health Portal she has created. She graduated from NY University Hospital 2001. She freelance to many well known magazines such as Health, Self, and Shape. The site contains a medical dictionary, Drugs & Supplement resources, Diseases and Conditions resources, Health and so much more. Check it out: http://www.medicalhealthadvice.org/

Saffron's Gluten Free Store on Plainfield MI

2010-08-19T18:03:00.000-07:00

Saturday Aug 28th is their sample day. It starts at 11:00am-2:00pm. The theme is snacks and lunch items. Gluten Free items are expensive. It is heart breaking spending money on a GF food and end up not liking it. That is why I love the Sample events. I think that all stores should have these type of events.

In October they will have be having Sample Saturdays for Celiac Disease Month.

Address: 4196 Plainfield, MI

List of Gluten Free Restaurants

2010-08-17T16:58:00.000-07:00

1- Uccello's has a gluten-free menu. You will need to request at gluten-free menu. Also you will need to talk to he waiter and manager.

2- Chipotle's. Again make sure to ask for a gluten-free menu and make sure that waiter knows that you are gluten-free.

3- Olive Garden has many different meals that are gluten-free. Ask the greeter for a gluten-free menu. Also mention that you are gluten-free.

4- Ruby Tuesday

5- ABC Pizza offers gluten-free pizza

6- Boston's the one by Celebration Cinema North on the Beltline.

7- Noodles, also near Celebration Cinema North. I believe that all Noodles have gluten free items.

8- Red Robins- Ask the waiter not to but Red Robin's Seasoning.

9- Wendys. You can even eat the Chili.

Just remember where every eat always ask to speak with the manager. Ask the manager about using clean gloves, utensils, pans, etc. Don't be afraid to question your meal. If the meal isn't how you order it tell the manager and don't eat it.

Harvest Health Foods' Gluten Free Fair

2010-08-17T16:45:00.000-07:00

Harvest Health Foods is throwing their annual Mini Gluten Free Fair at the Hudsonville location on Saturday Aug 21,2010. It starts at 10:00am- 3:00pm. The address is: 4150 32nd Avenue in Hudsonville, MI

Family Estate Sale Business

2010-08-05T14:35:00.000-07:00

My mom's dream has always been starting an estate sale services. Now, that my health is getting back on track and things are starting to look good she has started her buisness- Legacy Estate Sale Services.

We have watched other Estate Sale companies ruin items and are only there for money. My mom has done estate sale for friends and enjoys helping people.

It is nice to watch my mom do what she wants to do and not have to worry about taking care of me.

Her website is http://www.legacyestatesaleservices.com/

We do travel, but fees will apply.

I love my mom so much and enjoy watching her do what she enjoys.

Celiac Disease Linked to Modestly Increased Mortality

2010-08-01T14:15:00.000-07:00

by Laurie Barclay, MD
September 15, 2009 — Mortality risk is modestly increased in patients with celiac disease, inflammation, or latent celiac disease, according to the results of a retrospective cohort study reported in the September 16 issue of the Journal of the American Medical Association.

"Studies of mortality in celiac disease have not taken small-intestinal pathology into account," write Jonas F. Ludvigsson, MD, PhD, from Karolinska Institutet in Stockholm, Sweden, and colleagues. "We used nationwide histopathology data to examine the overall risk of death in individuals with celiac disease and inflammation. Through regional data linkage, we were also able to examine mortality in latent celiac disease."

The investigators studied duodenal/jejunal biopsies performed at all 28 pathology departments in Sweden between July 1969 and February 2008 on celiac disease (Marsh stage III: villous atrophy; n = 29,096 individuals) and inflammation (Marsh stage I - II; n = 13,306).

A third cohort of 3719 individuals with latent celiac disease, defined as positive celiac disease serology results in individuals with normal-appearing mucosa (Marsh stage 0), was obtained from 8 university hospitals. All-cause mortality risk through August 31, 2008, vs age- and sex-matched control subjects from the general population, was estimated through linkage with the Swedish Total Population Register.

There were 3049 deaths among patients with celiac disease (hazard ratio [HR], 1.39; 95% confidence interval [CI], 1.33 - 1.45; median follow-up, 8.8 years), 2967 among patients with inflammation (HR, 1.72; 95% CI, 1.64 - 1.79; median follow-up, 7.2 years), and 183 deaths among patients with latent celiac disease (HR, 1.35; 95% CI, 1.14 - 1.58; median follow-up, 6.7 years).

Absolute mortality rate was 10.4 (95% CI, 10.0 - 10.8) per 1000 person-years in celiac disease, 25.9 (95% CI, 25.0 - 26.8) in inflammation, and 6.7 (95% CI, 5.7 - 7.6) in latent celiac disease; excess mortality rate was 2.9, 10.8, and 1.7, respectively. Similar risk increases also occurred in children. When the first year of follow-up was excluded, HRs were somewhat decreased.

"Risk of death among patients with celiac disease, inflammation, or latent celiac disease is modestly increased," the study authors write.

Limitations of this study include possible misclassification of some pathologic features, the possibility that some patients with inflammation did not have celiac disease, lack of adjustment for smoking, and lack of weight and height data.

"Individuals undergoing small-intestinal biopsy in childhood had increased HRs for death," the study authors conclude. "Cardiovascular disease and malignancy were the main causes of death in celiac disease."

In an accompanying editorial, Peter H.R. Green, MD, notes the increasing evidence for the presence of celiac disease in patients with various neurologic and psychiatric disorders.

"The study by Ludvigsson and colleagues reinforces the importance of celiac disease as a diagnosis that should be sought by physicians," Dr. Green writes. "It also suggests that more attention should be given to the lesser degrees of intestinal inflammation and gluten sensitivity."

The Swedish Society of Medicine, the Swedish Research Council, the Sven Jerring Foundation, the Örebro Society of Medicine, the Karolinska Institutet, the Clas Groschinsky Foundation, the Juhlin Foundation, the Majblomman Foundation, Uppsala-Örebro Regional Research Council, and the Swedish Celiac Society supported this study. The study authors and Dr. Green have disclosed no relevant financial relationships.

JAMA. 2009;302:1171-1178, 1225-1226.

Experts Identify Three Culprits for Gluten Allergy

2010-08-01T14:12:00.000-07:00

HONG KONG (Reuters) Jul 21 - Researchers have identified three fragments in gluten that appear to trigger the autoimmune response in people with celiac disease.

The findings, published online July 21st in Science Translational Medicine, may lead to a more targeted cure for the disease instead of what patients do now - abstain completely from food containing wheat, barley and rye and their by-products.

"If you can (narrow down) the toxicity of an allergen to a few components, that enables you to make a highly targeted therapy in a way that you no longer need to target the whole immune system," said researcher Dr. Robert Anderson of The Walter and Eliza Hall Institute of Medical Research in Victoria, Australia.

In the case of celiac disease, which is not an allergy but an autoimmune disorder, autoantibodies produced in response to gluten damage the lining of the small intestine.

In order to identify the antigenic peptides recognized by the T cells that cause this disease, the researchers asked 244 patients in Australia and Britain to eat gluten-containing cereals over three days. The researchers then analyzed blood samples from the patients to quantify their responses to all celiac toxic prolamins (a class of plant storage protein).

The peptides that stimulated the T cells "were the same among patients who ate the same cereal, but were different after wheat, barley and rye ingestion," the authors report. To their surprise, a sequence from wheat and barley "was immunodominant regardless of the grain consumed."

"Furthermore," they said, "T cells specific for just three peptides accounted for the majority of gluten-specific T cells, and their recognition of gluten peptides was highly redundant."

The surprising finding that "the majority of the immune response to gluten can fall back to just three components of gluten... means the immune response is highly focused on maybe some particular forbidden fragments of the gluten," Dr. Anderson said by telephone.

He and some colleagues have since gone on to design an experimental injectable vaccine containing very small doses of each of the three components.

SOURCE: http://link.reuters.com/gew78m

Sci Transl Med 2010.

New and Improved Products!

2010-06-08T14:02:00.001-07:00

I have been crazy busy with Graduation, Picnics, Family Reunions, and summer parties coming it is hard to spend hours of baking from scratch. These products have made my life simple for all these busy days. I use Pancakes for a sandwich wrap and hook it together with a tooth pick. Using pancake for bread reminds me of Oga’s Restaurant Sandwiches. I have always loved a fast spaghetti pasta salad that has noodles that taste good.

The best pasta in the world is:

1) De Boles Gluten-Free Multi-Grain Spaghetti Style Pasta- I love this pasta because it taste fantastic and doesn’t get mushy after a couple of days. The key is to make sure you don’t over boil the noodles. It is the only pasta out there that has great nutrition. It is made with Brown Rice Flour, Quinoa & Amaranth. Only has 1.5 grams of total fat, 12% Fiber, 30% Folic Acid, 15% Iron, 40% Thiamin, 30% Niacin, 15% Riboflavin. A quick pasta salad is putting together Olive Oil, Tomatoes, Black Olives (canned sliced), chop a small onion (the smallest you can find), and some parsley. When it comes to pasta salads you have to experiment. Also DeBoles has Gluten Free Mulit Grain Pasta in different shapes such as Penne.

Gluten Free Pantry has always had quick and easy dessert mixes and flours. Now with a different look and improved taste, this is a must in all pantries. Glutino & Gluten Free Pantry's mission is to provide a healthy lifestyle to all those with Celiac Disease and those who follow a gluten-free/wheat-free diet. They are the two brands of gluten-free foods made with the goodness of home. You can put your trust in this company because they make sure they use good quality gluten-free ingredients. They have more than 60 gluten-free products from meals- breads and even desserts. They also have a tasty All Purpose Flour that I use in all my recipes where I substitute the wheat all purpose flour with Gluten-Free Pantry's all purpose mix.

Some of the Gluten-Free Pantry that I most recently tried:

2) Gluten Free Pantry's Chocolate Chip Cookie Mix: This simple mix makes 25-36 delicious chocolate chip cookies depending on the scoop size. It contains chocolate chips. You can also make chocolate chip bars by putting the mix in a 7x11 inch pan. I also added Nestle's chocolate chunk chips to make it even more chocolate. The ingredients: White Rice Flour, Chocolate Chips (sugar, chocolate liquor, coca butter, soy lecithin, vanilla extract), brown sugar, sugar, potato starch, potato flour, sodium bicarbonate, salt, sodium acid, pyrophosphate, monocalcium phosphate.

3) Gluten Free Pantry's Chocolate Truffle Brownie Mix: This is one of their better products because they are chewy and is very moist. I like to eat it right out of the oven with a scoop of vanilla ice cream. Has an easy-to-follow recipe that even small kids can help with. Each package makes a single 9x13 pan of fudge brownies. It also has a recipe on the box to make it low-fat. Ingredients: Sugar, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanillin), Cocoa Powder, White Rice Flour, Potato Starch, Corn Starch, Xanthum Gum, Salt.

4) Gluten Free Pantry's Brown Rice Pancake Mix- Irish Soda Bread or two batches of delicious pancakes or waffles. The pancakes turn out soft and fluffy. I didn't get a chance, but there is a recipe on the box on how to make Irish Soda Bread. In my pancakes I like fresh blueberries, strawberries, chocolate chips, and even raisins with cinnamon. I have also used a pancake for making a turkey sandwich. If you make then big you can use it as a wrap or you can use them to make a peanut butter and jelly sandwich. Another way of using this mix is for making Muffins. Ingredients: Brown Rice Flour, White Rice Flour, Corn Starch, Buttermilk, Granulated Honey, Baking Powder (Corn), Sodium Bicarbonate, Salt, Xanthum Gum.

5) Beth's All-Purpose GF Baking Flour- I substitute this Gluten Free flour for Wheat All Purpose flour. Just remember to add 1 tsp of xanthium gum for every 1 cup of Gluten-Free flour. This mix is trans-fat free and cholesterol free. Ingredients: White Rice Flour, Potato Starch, Guar Gum, Salt.

6) Glutino Breakfast Bars Strawberry: I have never cared for these bars when they first came out. They have defiantly improved the taste. This bars reminds me of those Fruit and Grain bars except better. The improved taste is great. The one thing I would change about this product is adding more fiber and nutrition to it. This bar would be great for on the go, keeping in your purse, snacks, and even lunch for school and/or work. It is gluten-free, milk/dairy free, low in fat, no trans fatty acids, and no sugar added.

7) Erewhon Gluten Free Crispy Brown Rice Cereal: This cereal does crackle and pop like Kellog's Rice Crispies. It is made from whole grains of organically grown brown rice. It is also low fat, low sugar. It is great for making rice crispy treats. If you eat it for breakfast you may want to put some fruit in it. The only problem with this cereal is nutritional value because it doesn't have any fiber or vitamins and calcium. This has always been the problem with gluten-free foods.

8) Gluten Free Cafe Chicken Noodle Soup Can: I was so excited to see canned chicken noodle soup that is gluten-free. I have missed that fast and easy lunch. Gluten Free Cafe Soups are the only line of gluten-free foods fortified with vitamins and minerals to provide nutrients that may be missing from certain diets and pro-biotic to aid with digestion. It contains Vitamins B1, B2, B3, folic acid and vitamin D and minerals-- iron and calcium.

Pamela’s have been in business since 1988 because she wanted everyone to have delicious foods. Her product’s has had a far reaching impact on the gluten-free food market and the Natural Food Industry. They continue to take pleasure in finding new flavor combinations and creating tasty new products to celebrate with friends. These are a couple of new and new improved products that I have tried recently:

9) Pamela's Pancake Mix: Pamela' productss have always been my favorite because the taste is never gritty and is all natural. Plus this mix makes up light and fluffy. You can also use this mix as an All Purpose Flour Mix too. My friends don't even know that it is gluten-free because it taste just like regular wheat flour. On the package has a couple of recipes and baking tips.

10) Pamela's Cornbread Mix: I was excited to see that Pamela came out with a cornbread mix. I have always loved corn bread. This mix is made from organic corn. On the bag has many different recipes from buttermilk cornbread , Sweet Pepper Cornbread, Cranberry Orange Cornbread.. This is the best Cornbread mix I have tasted and I have tasted many cornbread mixes. It is even better then Jiffy’s cornbread. Pamela;s mix is very moist and sweet but not too sweet. I love pouring warm milk on it. This is a must in gluten-free pantries, but also non-gluten free pantries

11) Tropical Source’s Chocolate Chips: These chocolate chips taste have been improved. These are well worth it. I feel that Tropical Source taste the same as Nestle, Hershey’s, and store brand chocolate chips. If it were me I would get whatever chips are on sale or cheap. If you are dairy-free then you may want to get Tropical Source.

Grand Rapid's Michigan Whitecaps Gluten Free Menu!

2010-05-24T16:14:00.000-07:00

I have gone to Whitecaps games and watch my friends and family eat baseball game foods. I always felt left out. I won't be feeling left out any more because the Whitecaps has a gluten free menu!! All you have to do is ask to see the gluten free selections. Now you can cheer and eat just like your family and friends.

Starbucks Has GF Cookies!!

2010-05-24T16:08:00.000-07:00

I always go with friends to our local Starbucks and talk. I have always loved going to Starbucks and getting warm milk with french vanilla. My friends always order a cookie or a bagel. They always ask me why I don't like cookies. I have to remind them about me being gluten-free. I wish I could eat Starbucks cookies. I always feel like they think I am weird. But now some locations of Starbucks carry gluten-free cookies. According to the spokesperson, Starbucks will have gluten-free cookies at all corporation locations (freestanding locations). Any Starbucks in malls or stores may or may not carry GF cookies.

Suggestions on Baking Cookies

2010-05-24T15:59:00.000-07:00

Gluten-Free cookies can be a pain to make. I had a hard time with regular cookies. I don't know about you, but my GF cookies come on flat and hard. It spreads all over the pan even when I lessen the butter. I love switching out the butter and putting applesauce in the place. Applesauce is a work of art. You have to play around with it. Here are some suggestions that other gluten-freeers have told me:
-Bake on a Silpat mat placed onto your cookie sheet – this helps keep the dough from spreading too much.

- For cookies that are rolled out and cut out, place the dough between two Silpat mats, or between two sheets of plastic wrap. The plastic wrap can also be moistened to help it from slipping around on the counter and also water can help spread out the cookie dough.

- Use a small ice-cream scoop with a lever to help release the dough onto your cookie sheet.

- Use an offset spatula, moistened, to help smooth the batter after dropping it onto the cookie sheet.

- Refrigerate, or even freeze the cookie dough before baking.

- Place cookie dough into those paper cupcake paper liners and then place onto the cookie sheet to help keep cookies from spreading too much.

I have learned that you must use a flour blend not just one type of flour say white rice. There are many different blends online. If you are looking for blend you don't have to put together, Kinnkinnick All Purpose Flour. Using a blend of gluten free flour will make it taste and look better.

Combine some of these gluten- free flours. Experiment with them.: rice flour, brown rice flour, tapioca flour, Corn flour (Cornstarch), sorghum flour, amaranth flour, potato flour, and sweet potato flour.

My favorite flour is amaranth flour because it is high in fiber and has a great amount of nutrition.

All flour mixes or pre-made mixes should be in the refrigerator because they say it keeps them fresh longer.
I have always bought my rice flour, tapioca flour, cornstarch at my local oriental store because it was a lot cheaper. Just be careful if they are side by side to any of the gluten flours. I am very sensitive and I have no problem. All Oriental stores are different, so listen to your instincts. Try to find a clean, well organized oriental store.

Have fun baking your cookies and experimenting with gluten-free flour

Ian's Foods Now Has Animal Cookies

2010-05-24T15:20:00.000-07:00

Animal cookies have come in handy for children on the go, lunches, snacks, picnics, car rides. It has been very hard to find great tasting gluten free animal cookies that kids and parents like. Ian's Animal Cookies taste great. They taste a lot like the non-gluten free animal cookies. They are sweet and addicting. These animal cookies are not only good for kid, they are great for young adults and adults. They are handy not only for children, but also for adults on the run too. Ian's Animal Cookies are my favorite. It also has a sealable bag to keep them fresh. This is a must in your pantry!

New Gluten Free Products!

2010-05-17T16:40:00.000-07:00

Gluten Free Pantry has a new look and the same wonderful taste. I have always loved their All Purpose Flour and used it in every recipes I make. Gluten Free Pantry’s has some more wonderful mixes: the Chocolate Chip Cookie mix is simple and tasty. I love this mix. I am a college student and always busy, so this mix comes in handy for quick cookies. The cookie has no grittiness or weird tastes like some gluten free cookies have. I like them because my non-gluten free friends can’t tell the difference. This product is very nice for anyone who has a busy schedule or that doesn’t like to bake.
Another product that is simply and very tasty is the Gluten Free Pantry Brownie Mix. I have never been a brownie fan until I tried this mix. I like my brownies soft. I put them in a smaller pan then the box said because I like it soft. If I wanted it hard I would stick it into a larger pan. I also added some chocolate chunk chips because I love the melting chocolate. I liked this product because it is fast and easy. These brownies would be great for parties, picnics, or any event.
The third Gluten Free Pantry mix is the Pancake mix. My family has always did pancakes for dinner because it was quick and easy. When I was diagnosed with Celiac Disease pancake night stopped because it wasn't quick anymore. Now with this product cooking pancakes will be quick again. This pancake mix is different then any other pancakes mix because the pancakes are not gritty tasting and are fluffy. I love adding blueberries and even chocolate chips sometimes. IHop was are place for pancakes because of the cool creations they make. Now with this mix you can do the same. I like to take and cream cheese in the middle of the a pancake. Another thing I love to do with pancakes is make a warm turkey sandwich with lettuce, tomato, and mayo. Yummy!

The Multiseed Crackers are low in fat and good for you. These crackers are the best with melted cheese or for dips such as chicken salad, artichoke dip or just plan salsa. They have a wonderful light salty taste. I had a hard time stopping.

Gluten Free cereals that are healthy are hard to find. Barbara's Puffins Multi Grain Cereal is one of those cereals that call out healthy. The tast and texture reminds me alot of Post Shredded Wheat. I love eating it with strawberries! Another one of Barbara's cereal is the Brown Rice crisp. This cereal has a nice taste. It is great for making rice crispy treats.

Glutino has always been one of my favorite company because there is not one product I don't like. Glutino's Breakfest bars are great for snacks and great for kids lunches. These bars can also be used as a grab and go. My favorite part is the center. Last but not least is my favorite, Glutino's Chocolate Covered Pretzels. II have always loved their plain pretzels. I had these at a party and no one knew the difference. These pretzels are a must.

More people that know about Celiac Disease brings more gluten free products. It is nice watching new great tasting products coming out that is gluten free. With all these wonderful products out there I am not sad that I am gluten free. Just remember: the more products that you purchase the more new products you will get.

Annual Gluten Free Food Fair in Grand Rapids MI on May 8th

2010-04-26T16:43:00.000-07:00

Fourth Annual Gluten Free Fair is on Saturday May 8th 10:00-3:00.Free. Fun.Door Prizes every half hour. This is a not to miss event. You will gather lots of information. This is a wonderful opportunity to sample products so you don't have to waste your hard earn money. Please preregister if you can, at registration@glutenfreegr.com. If you would like to volunteer at the Food Fair, that address is foodfair@glutenfreegr.com.

Some of the Attending Businesses Include:
Boston's Gourmet Pizza
Gluten Free Sensations
Breads From Anna
Against the Grain
Celiac Specialties
Full Flavor Foods
Midge's Muffins
Meijer, Inc.
Food Tek
Spartan Stores
Harvest Health
French Meadow
Pamela's Products
Life Beyond Wheat
Qdoba's Mexican Grill
Making Thyme Kitchen
Dreams Specialty Bakery
Saffron's GF Marketplace
And Much More!

100% Gluten-Free Marketplace in Grand Rapids Michigan!

2010-04-26T16:32:00.000-07:00

Grand opening of the new gluten-free store, Saffrons Gluten Free Marketplace is onSaturday, May 1 at 12 noon.

Saffrons- A Gluten-Free Marketplace
4196 Plainfield NE-SuiteA
Grand Rapids, Michigan 49525
Website: saffronsglutenfree.com
616-447-9902

Please Take Time to Do This Survey!

2010-04-15T15:15:00.000-07:00

The U.S. Food and Drug Administration (FDA) is seeking adults diagnosed with celiac disease or gluten-intolerance or caregivers to such individuals to participate in a research study on their grocery shopping habits. Participants will be asked to take an Internet survey, which will take approximately 10 minutes to complete.

The survey is available at www.synovate.net/forgluten

Please contact Katherine Kosa at kkosa@rti.org or 1-800-334-8571, extension 23901, if you have any questions about the study. To request a paper copy of the survey, please call 1-877-4GLUTN1.

Guido's Premium Pizza's Working on Gluten Free Pizza

2010-03-19T18:35:00.000-07:00

The owner, Steven Pollard, from Guido's Premuim Pizza are working on making the best gluten-free pizza in all of Michigan. He owns the franchise location in Okemos/Haslett, MI. He has a personal connection to this cause. Steven is very passionate and committed to provideing safe and exceptional dining experience for people with Celiac Disease, gluten intolerence, and food allergies. He wants to make sure that the gluten-free community can have wonderful tasty pizzas.
“I started my gluten free business by making a gluten-free pizza for my mom. After a year of failed attempts and hundreds of hours of research, I finally created the best gluten-free pizza that I sell to the public.”

Guido’s Pizza of Okemos/Haslett, MI a gluten-free menu that features pizzas, pastas, salads, and even gluten-free garlic breadsticks! Guido’s Pizza also completed NFCA’s GREAT training in an effort to safeguard their gluten-free options by adopting safe serving practices.

By the many wonderful reactions from his customers, it’s safe to say Steven’s hard work has paid off!

“I was amazed at how good this pizza was, but I was more amazed at Steve's commitment to providing a quality product and knowing/researching everything gluten-free - You've done a great job, and again, this is hands-down the best gluten-free pizza ever (and I have searched!). I highly recommend to all!"

Decadent Gluten Free Brownies

2010-03-19T18:12:00.000-07:00

http://www.glutenfreeda.com/

Ingredients
3 sticks butter, sliced

24 ounces semisweet gf chocolate

6 eggs

2-1/4 cups sugar

1 Tablespoon gf vanilla

3/4 cup gf flour

3 cups walnuts, roasted & chopped

Powdered sugar as needed

Directions:
Preheat oven to 400ºF.
Bring a large pan of water to boil and reduce heat to low.
Place butter in a large bowl.
Put the bowl over the hot water but do not allow it to touch the water. Add the chocolate chips to the butter.
Heat the chocolate until it begins to look glossy.
Work the mixture with a rubber spatula. Remove the bowl from the hot water when the mixture is about half-way melted.
Continue to work the chocolate while off the heat until smooth and glossy.
In the large bowl, beat the eggs at high speed until slightly thickened. Gradually add the sugar to the eggs and beat until mixture is pale and thick, about 5 minutes.
On medium speed, add the cooled chocolate and vanilla to the eggs.
Reduce mixture speed to low and gradually add flour by spoonfuls.
Blend briefly and stir in the nuts.
Pour the batter into a buttered jelly roll pan and distribute it evenly using a rubber spatula.
Place pan on the middle rack of oven. Reduce heat to 375ºF.
Bake for 30 to 40 minutes (for a soft to firm texture) or until a toothpick comes out clean when inserted in center. Watch the brownies carefully towards the end of baking time to avoid burning edges.
Place the baking sheet over a wire rack to cool brownies.
Sprinkle them generously with powdered sugar. Cut and serve. Or, when cool, you may cover the brownies with plastic wrap and store them overnight.
Storing them overnight will result in a more chewy texture.

Tips:
These brownies are wonderfully rich and moist. You can divide the batter in half and spread the batter into a 9x9" baking pan. This results in 9 large, thick brownies.
They will keep a couple of days covered with saran wrap

Gluten Free Baking Tips

2010-03-19T17:36:00.000-07:00

Baking with gluten-free flours is another matter – a bit more complicated. There are some good basic gluten-free flour mixes on the market (Bob’s Red Mill, Hodson Mills,).
In order to substitute gluten-free flours for the wheat flour, you will need to have a good mix or variety of flours, such as Bette Hagman’s flour mix or any premixed Gluten Free All Purpose Mixes. This would be a mix consisting of perhaps rice flour, tapioca flour, potato starch flour as a basic mix. Then you can expand on that depending on what type of item you are making.

Millet flour: can make breads lighter,
sorghum flour: can add a bit of sweetness,
amaranth: holds moisture – which is good for quick breads like date bread.
Bean flours: add protein.

You can purchase Rice flour at your local Oriental Food Market. Orenital Flour is much finer, which makes it better for recipes. It is also a lot cheaper.

When you bake (cookies, breads, cakes, etc...) you will always need to put Xanthan Gum. For baking, the gum is of used to replace gluten. It can be used to replace gluten in wheat flour but you’ve got to mix the gum in a right amount to form a proportionate flour blend.

There is kind of a general guide as follows:

For 1 cup of flour mix, xanthan gum addition would be approximately:
Scant 1 teaspoon in breads,
½ teaspoon for cakes,
¼ teaspoon for cookies
¾ teaspoon for muffins
2 teaspoon for pizza
(You have to play with it)

You can also add an extra egg to your mix, or ½ to 1 teaspoon of unflavored gelatin. Or even a small package of instant vanilla pudding mix to your recipe.

And “bake with a pencil”. Write down what ingredient and what quantity you used in that particular recipe conversion, and then after you will know if it is OK as is, or needs to be tweaked a bit yet.

There will be baked goods that fail - - it has happened to all of us! Don’t let those discourage you - - keep trying and you’ll become a Gluten Free Baker!

O'Charleys Restaurant

2010-03-19T17:25:00.000-07:00

O’Charley’s now has a gluten-free menu also, and you can check out their website at www.ocharleys.com. They do show their allergen information on their website. O’Charley’s is located at 1600 E. Beltline, N.E.

Hungry? Good Food and Good Times. Whether you live in, or are just passing through, one of the twenty states with O'Charley's fun restaurants, your fantastic dining adventure awaits.

The steaks that we grill to perfection, seafood, chicken, salads, desserts and more. And on Sundays, O'Charley's is the brunch restaurant that starts your day full of flavor and lets you linger as long as you please. In a hurry? Enjoy brunch, lunch or dinner to-go. Don’t pass by without stopping in, even if it’s just for a few minutes.

New Facebook Site, but for Celiac

2010-03-02T11:58:00.000-08:00

This is a new fun site that is like Facebook, but for people who are suffering from Celiac Disease, Gluten Allergy or have just decided to stay away from gluten.

Sign up, start your profile on

http://www.glutenfreefaces.com/

Join and have fun. I love it.

Gorden Food Services

2010-01-23T14:14:00.001-08:00

Gordon Foods has come out with a list of their foods that are gluten free (brownies, pizza crust). If you shop at Gordon Foods, you can ask the manager about it, or go online to (and this is a long address!):

mpappsrvp.mps.gfs.com:8022/productInquuiry/app/search/productSearch.do

Gluten Free Food Fair

2010-01-23T14:10:00.000-08:00

It time for Grand Rapids Gluten Free Food Fair.

Saturday May 8, 2010
10:00am-3:00pm
Location: Kuyper College
3333 East Beltline NE
Grand Rapids, MI

More information will be posted.

Anchor Baptist Church sponsors the fourth annual Gluten Free Food Fair for people with Celiac Disease and those following a gluten free diet.

ZOUP! The Restaurants

2010-01-23T14:00:00.000-08:00

Most Zoup restaurants have training they go through to handle all types of dietary issues, gluten-free, dairy-free, nut allergies, preventing cross-contamination, etc.. They use designated areas, knives, cutting boards, new gloves etc.. They make hundreds of soups, usually twelve a day. They have several that are gluten-free.
They can also make gluten-free salad, and the Ranch dressing and Caesar dressing are both gluten-free. They are other soups that are gluten-free, you can go to their website to see other soups they have that are gluten-free.
Some locations in Grand Rapids Michigan are Byron Center in Wyoming,, Casacade Road in GR, MI.
to one of their locations to try them! They have two locations at the present timA new one will be opening up in Holland Michigan.

Couple GF soups are

A Fire-Roasted Tomato Bisque, and a Seven Bean.
Website : www.zoup.com.

Superbowl Party Menus

2010-01-14T18:05:00.000-08:00

I am not a Superbowl fan. I only like to beer commercials. But I know that there is my readers that like to throw Superbowl parties. I want to give you ideas to make your 2010 Superbowl gluten-free. Here is some recipes that is so good that your guest won't even relize that it is gluten free.

What a Superbowl without Bufflo Wing:
- 2 ibs chicken wings (about 12 wings)- make sure that the wings don't have any seasoning so check the labels.
- 3 Tablespoons unsalted butter, melted (if you don't have unslated regular works too)
-4 Tablespoons Gluten Free bottled hot pepper sauce
Some gf hot peppers that are GF are Franks Original Red Hot Sauce, TABASCO brand pepper sauce. Soland chili sauce, 365 organic hot sauce, Edward and Sons brand The Wizard's Organic Hot Sauce ( Please read labels and call company if you have questions)
- 1 Tablespoon of paprika
- 1/2 teaspoon salt
-1/2 teaspoon cayenne pepper
-1/4 teaspoon black pepper

Direction:
1.Cut the drummet portion of the chicken wings away from the rest of the wings. Use drummet portion only.
2.Combine all other ingredients in a sealable plastic bag and add drummets.
3.Let marinate over night in refrigerator.
4.Heat the oven to broil. Remove wings from marinade and shake off excess liquid. 5.Place on a broiler pan and broil about 6" from the heat for 10 minutes.
6.Turn wings over and broil for 10 more minutes.
7.Serve immediately.

Beef Stew:

2 Tablespoons unsalted butter
2 medium onions, chopped
3 pounds. beef stew meat, cut into 1 inch cubes
2 teaspoons fresh thyme
6 medium potatoes, peeled and cut into 1 inch cubes
3 cups gf Chicken Stock (Swason Chicken broth is Gluten-Free but read the label)
1/2 teaspoon of Worcestershire sauce (Lea & Perrins Worcestershire sauce is GF, but check label)
1 can diced tomatoes
1 Tablespoon tomato paste
8 medium carrots, peeled and cut into 1/2 inch pieces
1/4 cup heavy cream (can use milk)
Salt and freshly ground black pepper
( You can also add peas, corn)

Direction:
Preheat oven to 325°F

In a eat butter over medium heat. Add onions and sauté until tender. Add stew meat and thyme. When meat is browned on all sides add potatoes, chicken stock, Worcestershire sauce, tomatoes, tomato paste, and wine. Cover and bake for 1 hour.

Remove from oven and add carrots and cream. Cover and return to oven. Bake until meat is very tender, about 45 to 60 minutes longer. Adjust seasonings to taste with salt and freshly ground black pepper.

Spinach and Artichoke dip:

2 cups shredded gf mozzarella cheese, divided
1/2 cup gf sour cream (can use fat free, reduced fat)
1/4 cup parmesan cheese, grated & divided
1/4 teaspoon freshly ground black pepper
3 roasted garlic cloves
One 14 ounce can gf artichoke hearts (in water), drained & chopped
16 ounces cream cheese (Can use fat free, reduced fat)
5 ounces frozen spinach, thawed, drained & chopped
tortilla chips (Tostitioso scoop tortilla chips are GF, pretty much all of Tostitioso tortilla chips are GF just read labels.)
Can also use vegetables to dip instead of the tortilla chips

Directions:
Preheat oven to 350 degrees F.

In a large bowl, combine 1-1/2 cups mozzarella, sour cream, 2 tablespoons parmesan cheese, pepper, garlic, artichoke hearts, cream cheese and spinach. Stir until thoroughly blended.

Spoon mixture into a 1-1/2 quart baking dish. Sprinkle with remaining mozzarella and parmesan cheese.

Bake for 30 minutes or until bubbly and golden brown on top.

Chocolate Cinnimon Bars:
1 cup unsalted butter, at room temperature
1 cup sugar
1 large egg, separated
2 cups gf all purpose flour mix
1 teaspoon cinnamon
1 cup chopped pecans
1 cup Hershey’s semisweet chocolate chips

Direction:

Preheat oven to 275 degrees F. Butter a 13"x9" baking dish.
In the bowl of an electric mixer, beat together butter and sugar until smooth. Add egg yolk and beat until light. In a small bowl, mix the flour and cinnamon together. Add the flour mixture to the butter mixture and stir with a wooden spoon until a dough forms. Spread evenly into baking dish. In a medium bowl, beat the egg white until stiff. Spread over the dough. Sprinkle top with nuts, pressing them into the egg white. Bake for 1 hour or until the top is golden. Sprinkle the top with the chocolate chips and return to oven for 1 minute. Remove from oven and let stand 1 more minute. Swirl the chocolate with a knife. Cut into squares.

Please remember to always read labels and if you aren't sure if it is gluten free then call the company. Keep watching for more menus for Superbowl, holidays, or just plain good recipes.

Cream of Mushroom

2010-01-14T17:45:00.000-08:00

Cream of Mushroom can sometimes be hard to find Gluten-Free. Progresso's Cream of Muschroom is Gluten-Free,but check the label to make sure they have not changed it. But Progresso can be expensive if not on sale. This recipe gives you a natural perservative free cream of mushroom. You can make a batch up and freeze it in an airtight container. Here is a recipe that is quick and easy:

BASE:
-1 cup of mushrooms, sliced.
- 2 tablespoons onion, chopped
- 2 Tablespoons unsalted butter
-2 Tablespoons of a Gluten Free glour mix (All purpose Gluten Free mix such as Kinnikinnick mix which is my favorite. Another GF all purpose mix is BOB MILL, Arrowhead Mills)
- 2 cups of Gluten Free beef stock. I like to use Swason chicken broth because it is a better taste.
- Salt and freshly ground pepper.
Add when going to eat:
-1/2 cup of cream (Can use fat free milk, 2% milk, whole milk)
- can add a teaspon of nutmeg.

Direction:
1. Melt butter over medium heat in a medium saucepan
2. add mushrooms, onions
3. cook for about 5 minutes or until tender
4. Blend in flour
5. add broth
6. Cook and stir until slightly thickened about three minutes.
7. (If you are freezer it wait to do the cream until you are going to eat it) Slowly add cream over low heat and adjust seasonings to taste with salt, pepper, and nutmeg.
Note: if you want to freeze it them make the recipe without the cream and them add it when you are going to eat it.

To freeze the base soup, just freeze the BASE from the heat to cool once it cooled then put in an airtight container. When ready to eat simply add the cream (milk) rewarm.

It is a little bit of work,but when you need it and don't have a can availble then this is a great recipe to use.

Chocolate Thumbprint Cookies

2009-12-10T13:50:00.000-08:00

This recipe was from www.livingwithout.com

Makes 24 2-Inch Cookies

Chocolate Thumbprint Cookies
1¼ cups Gluten-Free Cookie Flour Blend
½ cup unsweetened cocoa powder
½ teaspoon xanthan gum
½ teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
⅓ cup canola oil
⅓ cup plain-flavored rice milk
2 teaspoons pure vanilla extract
⅔ cup sugar
½ cup semi-sweet chocolate chips*

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
Combine flour mix, cocoa powder, xanthan gum, baking soda, cream of tartar and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
Using an electric mixer set on medium speed, thoroughly combine canola oil and rice milk. Add vanilla extract and sugar. Mix well.
Add the dry ingredients to wet and mix on low speed, scraping sides of bowl.
Scoop out dough by heaping teaspoonfuls and place on prepared cookie sheets, 12 per sheet. Wet hands with a little water and roll dough into balls.
Bake in preheated oven on center rack for 5 minutes.
Put chocolate chips in a microwave-safe dish and melt. This will take about a minute; check chips every 15 seconds and stir. Once chips are melted, set them aside.
Remove cookies from oven. Wet your thumb slightly with cool water and, working quickly, make thumbprint marks in the center of each cookie. Fill thumbprints with ¼ teaspoon melted chocolate.
Return cookies to oven and bake an additional 8 minutes.
Let cookies cool 5 minutes on cookie sheets before transferring to a wire rack.
*Tip: Allergy-friendly chocolate chips are available from Enjoy Life Foods (enjoylifefoods.com).

Each cookie contains 104 calories, 5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 52mg sodium, 16g carbohydrate, 1g fiber, 1g protein.

This recipe by Cybele Pascal (cybelepascal.com), author of The Allergen-free Baker's Handbook (Random House/Ten Speed), was published in the December/January 2009 issue of Living Without magazine.

Gluten-Free Cookie Flour Blend
MAKES 6 CUPS

4 cups superfine brown rice flour**
1⅓ cups potato starch (not potato flour)
⅔ cup tapioca flour/starch

Combine all ingredients. Store in the refrigerator until ready to use.

**Tip: Superfine brown rice flour is available from Authentic Foods (authenticfoods.com). To make your own, process brown rice flour in a clean coffee grinder.

Chex Cereal

2009-11-19T16:06:00.000-08:00

Chex has been a great company for changing their cereals to gluten free. The Chocolate Chex, Honey Nut Chex,Cinniamon Chex, Rice Chex, Corn Chex, Strawberry Chex are gluten free.It is so exciting that food companies are starting to think about people who can't have wheat/gluten.

You can go to chex.com for cool snack recipes. When you get a chance email Chex to thank them for gluten free.

Thanksgiving Dinner Ideas

2009-11-19T15:36:00.000-08:00

STUFFING
Stuffing has been a tradition in many families. My family always have stuffing.
Here is the easiest gluten-free stuffing:
1. Take your favorite gluten free bread and chop it into cubes.

2. Put in other ingrediants such as: rasins, cranberrys,celery is what I usually put in it. But experiment and put other GF foods such as figs, corn, etc.

3. pour chicken broth (Swanson). pour just enough to help keep it moist.

3. put it in the oven at 350 degrees or until it is golden brown

PUMPKIN PIE
A quick and easy pumpkin pie:

1. Find GF cookies that you didn't really like or GF cookies you love and crumble them.

2. pour a little bit of melted butter to help spread the GF
cookie crumbs

3. Open a can of pumpkin filling. Most pumpkin filling is GF, but make sure to read labels and/or call the company. Put the filling in a bowl and pour a small amount of milk until it is easy to spread out on the GF Cookies. You may not even need to use the milk.

4. Put in the oven at 350 degrees until the pie is warm.

These recipes are fast and easy. Just have fun and experiment with GF foods.
There are many crust mixes that are GF. My favorite crust mix is Gluten Free Pantry.

If you are looking for some recipes this site has been my favorite Gluten-Free recipe site. This site is the largest collection of recipes for being gluten-free. http://www.glutenfreeda.com/index.asp
Hope this gives you some idea on where to start for your Thanksgiving dinner.

Gluten Free Turkeys

2009-11-19T15:14:00.000-08:00

It is time for Thanksgiving and time to pick the turkey.
1. Butterball turkeys are always on the top of the Gluten Free list.Pretty much all Butterball turkeys are Gluten Free unless they have seasoning on it. They will tell you if it contains wheat. You can call 1-800-butterball for information.

2. Don't use the seasoning package that it may come with. And avoid turkeys with seasoning already on it.

3. Most local stores have gluten free turkeys. Spartan Brand turkeys (Family Fare, D&w) should say if it contains wheat, but again it may say wheat on it, but it could be from the seasoning package so read labels slowly.

4. Costco and Sams Club turkeys should be ok, but again please read the labels slowly and ask the meat department if you are questioning it. Most meat department people don't know what is gluten free so ask for a number to call.

5. Also some turkeys come with a gravy package. The gravy Package is NOT gluten free!! The turkey should be ok, unless the gravy is on it already.

6. Turkeys are NOT gluten free is they are stuffed with non-gluten free stuffing. Ask your family or friends, if they are making the turkey to not put the stuffing in the turkey, unless it is gluten free.

Update on Bostons Restaurant GF Pizza

2009-11-19T15:09:00.000-08:00

Their gluten-free pizza crust arrives at the restaurant in sealed aluminum pans. Separate utensils are used in the preparation, knives, cutting boards, etc. Also separate food products are also used – so there is no “double dipping” of sauces, etc., from gluten free pizzas and gluten pizzas. The pizzas are 10” size, about 8 slices. You can go to their parent website, www.frenchmeadow.com, you can print a coupon for $1.00 off, which is good on any of their gluten-free pizzas. If you enjoyed their pizza, and if you stop in to their restaurant, be sure to mention how much you appreciate having gluten-free pizza available! They are also considering adding more gluten-free menu items in the future. Boston’s is located at 2024 Celebration Avenue, Grand Rapids. Actually, it is located just off the East Beltline in the Celebration Cinema plaza. Their phone number is 616-363-4948 and website www.bostons.com.

Bostons Gourmet Pizza and Sports restaurant

2009-11-11T15:10:00.000-08:00

The Grand Rapids restaurant is now serving gluten free pizza and other menu items.
Go to there website and click locations. Pick Grand Rapids.

http://www.bostonsgourmet.com

Come join us at Boston’s for the best food specials in Grand Rapids! In addition to our signature gourmet pizza and pasta, try our outstanding wings, ribs, salads, sandwiches, lunch specials and the best kids menu around. Want to catch the game? Check out our sports bar featuring great daily drink specials, flat screen TV’s and local team memorabilia.

Like dining outside? Enjoy our large wrap-around patio that can accommodate groups of any size. Or if you want to enjoy Boston’s in the comfort of your home, check out our Good To Go! Take Out Menu. Just call ahead, drive up, and we’ll meet you at the curb!

2024 Celebration Avenue NE
Grand Rapids, MI 49525
PHONE: (616) 363-4948
FAX: (616) 363-4815

Reflex Sympathetic Dystrophy

2009-11-11T14:50:00.000-08:00

My life has been crazy with a diagnoses of Reflex Sympathetic Dystropy which is a neurological condition that causes severe disabilitating pain in my legs and can even be in my whole entire body. The pain of this disease is said to be worse then cancer pain. I can believe it. I have had ten major painful surgery, but they were nothing compare to RSD pain. I could spend my day screaming in pain. The pain can last 24 hours seven days a week. Strong pain meds don't even touch it. Diludid shots don't even touch it. The pain is a shrap shooting pain with burning that feels like I am on fire. I have been getting nerve blocks every week for six or more weeks. Thoses injections have been a blessing. Everyone with this disease has different things that work for them. Some people take neurotin and that helps them. Broken legs, surgeries, car crashes, and many other issues can cause RSD. My was caused by a hospital error.
This is what I have been dealing with all fall.

The Expense of Eating with Celiac Disease

2009-09-11T17:56:00.000-07:00

The Expense of Eating With Celiac Disease
from New York Times

By LESLEY ALDERMAN
Published: August 14, 2009
YOU would think that after Kelly Oram broke more than 10 bones and experienced chronic stomach problems for most of his life, someone (a nurse? a doctor?) might have wondered if something fundamental was wrong with his health. But it wasn’t until Mr. Oram was in his early 40s that a doctor who was treating him for a neck injury became suspicious and ordered tests, including a bone scan.

It turned out that Mr. Oram, a music teacher who lives in White Plains, had celiac disease, an underdiagnosed immune disorder set off by eating foods containing gluten, a protein found in wheat, rye and barley.

Celiac disease damages the lining of the small intestine, making it difficult for the body to absorb nutrients. Victims may suffer from mild to serious malnutrition and a host of health problems, including anemia, low bone density and infertility. Celiac affects one out of 100 people in the United States, but a majority of those don’t know they have the disease, said Dr. Joseph A. Murray, a gastroenterologist at the Mayo Clinic in Minnesota who has been studying the disease for two decades. The disease can be detected by a simple blood test, followed by an endoscopy to check for damage to the small intestine.

Seven years after receiving his diagnosis, Mr. Oram, who is married and has one daughter, is symptom-free, but the cost of staying that way is high. That’s because the treatment for celiac does not come in the form of a pill that will be reimbursed or subsidized by an insurer. The treatment is to avoid eating products containing gluten. And gluten-free versions of products like bread, pizza and crackers are nearly three times as expensive as regular products, according to a study conducted by the Celiac Disease Center at Columbia University.

Unfortunately for celiac patients, the extra cost of a special diet is not reimbursed by health care plans. Nor do most policies pay for trips to a dietitian to receive nutritional guidance.

In Britain, by contrast, patients found to have celiac disease are prescribed gluten-free products. In Italy, sufferers are given a stipend to spend on gluten-free food.

Some doctors blame drug makers, in part, for the lack of awareness and the lack of support. “The drug makers have not been interested in celiac because, until very recently, there have been no medications to treat it,” said Dr. Peter Green, director of the Celiac Disease Center at Columbia University. “And since drug makers are responsible for so much of the education that doctors receive, the medical community is largely unaware of the disease.”

As awareness grows and the market expands, perhaps the prices of gluten-free products will come down. Meanwhile, if you suffer from the disease, here are some ways to keep your costs down.

When people first learn they have celiac disease, they tend to stock up on gluten-free versions of breads, crackers and pizza made from grains other than wheat, like rice, corn and buckwheat. But that can be expensive and might not even be that healthy, since most gluten-free products are not fortified with vitamins.

“The most important thing to do after being diagnosed is to get a dietary consultation,” Dr. Murray said. With planning, you can learn to base your diet on fruits, vegetables, rice and potatoes. “I have some patients who rarely use those special gluten-free products,” he said.

Get in the habit of reading labels, advises Elaine Monarch, executive director of the Celiac Disease Foundation, a nonprofit organization in Studio City, Calif. Soy sauce, for instance, often has wheat protein as a filler. But Ms. Monarch found a brand of light soy sauce at her local grocery with no wheat that cost much less than one specifically marked as gluten-free. “There are often alternatives to specialty products, but you have to look,” she said.

Gluten-free bread is more expensive than traditional bread and often less palatable. And that holds for many gluten-free items. Some people, including Mr. Oram, end up buying a bread machine and making their own loaves. Nicole Hunn, who cooks gluten-free meals for her family of five and just started the Web site glutenfreeonashoestring.com, avoids mixes, which she says are expensive and not that tasty, and instead bakes with an all-purpose gluten-free flour from a company called Bob’s Red Mill, which can be used in place of wheat flour in standard recipes.

If you’re too busy to cook, look for well-priced gluten-free food at large chains like Whole Foods Market and Trader Joe’s. “Trader Joe’s now carries fantastic brown rice pasta that is reasonably priced and brown rice flour tortillas that can sub for bread with a variety of things,” says Kelly Courson, co-founder of the advice site CeliacChicks.com. Ms. Courson put out a Twitter message to her followers and learned that many were fans of DeBoles gluten-free pastas, which can be bought in bulk on Amazon, and puffed brown rice cereal by Alf’s Natural Nutrition, just $1 a bag at Wal-Mart.

Finally, it may be worthwhile to join a celiac support group. You can swap cost-cutting tips, share recipes and learn about new products. Many groups invite vendors to bring gluten-free products to meetings for members to sample — members can buy items they like at a discount and skip the shipping charges. Support groups typically have meetings, as well as newsletters and Web sites where you can post questions. Groups to check out include the Celiac Disease Foundation and the Gluten Intolerance Group of North America.

Finally, if you itemize your tax return and your total medical expenses for the year exceed 7.5 percent of your adjusted gross income, you can write off certain expenses associated with celiac disease. You can deduct the excess cost of a gluten-free product over a comparable gluten-containing product.

Let’s say you spend $6.50 on a loaf of gluten-free bread, and a regular loaf costs $4; you can deduct $2.50. In addition, you can deduct the cost of products necessary to maintain a gluten-free diet, like xanthan gum for baking. If you mail order gluten-free products, the shipping costs may be deductible, too. If you have to travel extra miles to buy gluten-free goods, the mileage is also deductible. You’ll need a doctor’s letter to confirm your diagnosis and your need for a gluten-free diet, and you should save receipts in case of a tax audit.

Do you have a flexible spending account at work? Ask the plan administrator if you can use those flex spending dollars on the excess cost of gluten-free goods — many plans let you do this. For more on tax deductions, go to the tax section of the Celiac Disease Foundation’s Web site.

Yes, managing the disease is a hassle. But untreated celiac disease can wreak havoc with your health. A study published in the July issue of the journal Gastroenterology found that subjects who had undiagnosed celiac were nearly four times as likely to have died over a 45-year period than subjects who were celiac-free.

“Sometimes I resent how time-consuming it is to cook from scratch,” Ms. Courson of CeliacChicks.com said. “But I remind myself that my restrictions actually help keep me in line, more than the next person with unhealthy foods readily available.”

This is the site:
http://www.nytimes.com/2009/08/15/health/15patient.html?_r=1&hpw

School Time!

2009-09-01T14:47:00.000-07:00

It has been a year now since I started this blog. I wanted to thank you all for reading and emailing me with questions. It means a lot when I hear from you. It brightens my day when I recieve an email saying that they enjoy and learn a lot. Always feel free to email with any questions or worries.

School time is here again. If you have a newbie or experienced celiac child and trying to figure out what to make for his or her lunches. Here are some ideas that will keep lunch making easy.

Sandwiches:

Corn tortillas, with lettuce, tomatoes,mayo or salad dressing and Oscar Meyer meat.

Rice cakes makes a good peanut butter and jelly sandwich. Two plain rice cakes, put Jiffy peanut butter and Smuckers jelly in the middle. They maybe hard, but they taste great. You can even get apple Cinnamon rice cakes, which are good. Quacker ones are gluten free, but don't get the multi grain ones because they contain oats, which those oats are not gluten free.
You can use the rice cakes to make meat sandwiches too.

Lunchables
Oscar Meyers lunchables or any others are off limits, but you can create your own.
Glutino Crackers are the best. To make it more like the real thing, purchase a thinker meat. Get a small cookie circle cutter or shapes. Try to find a cookie cutter that is the size of the GF cracker. You can also use the cookie cutter to cut out the cheese.
For a side you can put applesauce.
For dessert you can put a fun size Hershey, Reeses.

A pizza lunchable- you can cut corn tortillas into a smaller circle. Or Gluten Free pizza crust mix or cut Kinninnick's frozen pizza crust.
Put canned tomato sauce and cheese on the side.

Hot dog type lunchables- you can use corn tortillas,Kinninnick's frozen pizza crust to wrap the hot dog. Cut it in a small circle.
Oscar Meyer hot dogs, cut them into half.

With any of these lunchables that I mentioned, you can find a container that has one big space and then three side spaces. This makes it feel like your child will have a real lunchable.

Making lunchables with your child is a great way to spend time with them.

If your child would like hot lunch, I would suggest telling the school early. I would bring information about celiac. You can go to sites like celiaccentral.org. Make sure they know about the contamination issue.

If you are a college student for lunches you can:

Chicken Salad- Mix celery, mayo or salad dressing, canned chicken, and use Glutino Crackers to dip. I puts cantaloupe in it.
Tuna Salad- can be done the same way like the chicken salad.

With any type of sandwiches you can use corn tortillas, make your own bread, find a bakery that bakes gluten free in a clean contamination free environment.

If you are in the Grand Rapids I would recommend Bread Stone Bakery.

Hope this helps.

Feel free to email me with any questions

Keep watch for the 2009 Halloween candy list which will be posted soon.

Brick Road Pizza Co. and JT'S Pizza GF

2009-08-20T17:43:00.000-07:00

Two pizza places I heard are starting to do Gluten Free Pizzas:

BRICK ROAD PIZZA CO.
1017 Wealthy Street
Grand Rapids, Michigan
(616) 719-2409

JT's Pizza
Their Cascade location are doing Gluten Free on Trial basis.
Cascade Ada Forest Hills
616-942-1552

Bavarian Inn at Frankenmuth Michigan GF Dinner Party

2009-08-20T17:38:00.000-07:00

The Bavarian Inn in Frankenmuth Michigan is having a gluten-free wine dinner on Friday, October 9. Five courses and five wines prepared by an award winning chef. They will also be hosting other gluten-free events in the future. If you would like more information on this, their website is www.bavarianinn.com or e-mail them at diningsales@bavarianinn.com.

Our Own Gluten Free Type Facebook.

2009-06-17T14:53:00.004-07:00

http://www.glutenfreefaces.com/

This site is amazing. It is the Gluten Free Facebook. This is a type of facebook where you don't feel alone. You meet people that have to deal with the same things that you have to deal with. Or if you are a parent, spouse or family member you can get meet and get advice too. Please try and sign up.

Busy with Wound Problem

2009-06-17T14:53:00.003-07:00

Just to keep everyone posted about dealing with a very bad wound on my right mid thigh that started mid-March and still dealing with it.

(his picture is after the wound surgery to clean it up and put the VAC Machine.)

How did I get this wound? Well, it is a long story so I will try to make it short. I went to the ER on Saturday morning because I got a pain shot in my back which triggered inflammation from my back surgery in December. The Doctor at the ER was not very nice to me. I went to the ER because I had a Theatre show to do. To make a long story short the nurse came in the room very arrogantly and jammed the shot in my leg and pushed the med very fast into my thigh. It hurt so much. The medication was Noraflex, a muscle relaxer. I had never had a shot hurt that much.
The next day (Sunday) my leg looked like someone beaten me with a bat very badly. Then on Monday it got worse and a ER doc said it looks like an allergic reaction to that medication. But then a couple days later it got uglier looking. Second to third week it took a burn look to it, but then by the fourth week blood rolled around on top of the skin. Then a ER doctor finally sent me to a wound clinic.
The Wound Clinic peeled the layers of skin where the scabs and blood where. It hurt so much. Then the following week the nurse practioner scrapped the wound clean. She had a surgeon look at me the following week and he scrapped a big hole to try to find the blood source. A couple of weeks I had it cleaned once a week and then the surgeon decided that it would be a good idea to go in for surgery to clean the wound and put a wound vac on. I would have to say that this wounds pain has been worse then my back surgery. The first time getting the VAC dressing clean, I almost passed out. Once the dressing was I saw the wound was so deep. I could see my muscle and tendon. Today is my 6 week anniversary of having the wound VAC on. The wound hole is getting better, but now they are letting me have the choice of getting a skin graft. The plastic surgeon told me that if I get the skin graft and if it takes I will most likely only have two-three weeks of healing. Where as, just having wound Vac could take four-six or more weeks to heal. The only thing that scares me about the skin graft is getting another wound. The doctor said that the skin graft area will hurt more then the wound.
If any of my readers have had a skin graft or even a wound VAC, is there a way you can give me information and what happen to yourself? I need help decided and I am scared. My email is sn11386@gmail.com please email if you had a VAC and/or a skin graft. Thanks

--
Stephanie Norton

My Celiac ID (Saliva Testing)

2009-06-17T14:53:00.002-07:00

Check out this site: https://myceliacid.com/default.aspx

Are you or a family member at risk for celiac disease?

Find out if you have the genes with MyCeliacID™ the first saliva based, do it yourself genetic test dedicated to celiac disease.
Approximately 1 in 100 Americans have celiac disease. Some have common symptoms, such as bloating, diarrhea, and general gastrointestinal distress, while others have symptoms like anemia, infertility, weight loss, or osteoporosis. It is estimated that 60% of children and 41% of adults newly dianosed with celiac disease had no symptoms at all.
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More Gluten Free Restaurants

2009-06-17T14:53:00.001-07:00

try Silver Beach Pizza in St. Joseph, or Willy O’s in South Haven. Here in Grand Rapids, Bostons restaurant on the East Beltline (in the Celebration Cinema plaza) makes gluten free pizza and other gluten free items.

National Foundation For Celiac Awareness

2009-06-08T14:54:00.000-07:00

The National Foundation for Celiac Awareness (NFCA) is a non profit organization to help raise awareness of Celiac Disease. I have volunteered for over two years by handing out their brochures at doctors offices and natural health food stores. The organization has a monthly email newsletter. I use to have write articles for the newsletter.
Their goal is to help reduce the time to diagnose and reduce te devastating impact of undiagnosed Celiac Disease, including the contraction of other diseases such as cancer, diabetes, osteoporosis, and 'autoimmune cascade.'
I was diagnosed late and ended up with many more medical issues. The peditrician didn't know anything about Celiac. I was told that I had Irritable Bowel Syndrome, but It was acutally Celiac for seventeen years. Now I am twenty-three with already ten surgeries.
The Foundation is always looking for volunteers. You can visit their website at: http://www.celiaccentral.org

Meijers Gluten Free Taste Testing

2009-05-15T15:55:00.000-07:00

Reading about the Meijers GF taste testing, I thought it would have lots of samples. Come to find out it wasn't much. I went to the Cascade Meijers and there was only one table with samples. It was Pamala's cookies, some type of pizza and the Glutino's pretzels. I went around 1:30pm and was surprise that they didn't have that much to sample. There was more regular samples then that.
The best place to samples Gluten Free items is Forest Hills Food, when they have Gluten Free Day. Meijers has alot to catch up compared to Forest Hills Food. At least Meijers was thinking about us gluten free people. Thank You Meijers!!

The Gluten Free Food Fair 2009

2009-05-12T16:50:00.000-07:00

The Gluten Free Fair was a blast, like always. I talk to some of you who went to the event. Most of you said that you liked Breadstone Stone Bakery the best. I have tried many different types of bread and I too agree with all of you at the Fair, that Breadstone Bakery is the best. There breads are so soft and tasty. Usually all the Gluten Free breads are dry and heavy, but their breads and cinnimon rolls are to dye for. Try their breads you wont regret it.Once you try it you won't want to buy any other breads. You can buy their breads at Forest Hills Foods Grand Rapids Michigan, Harvest Health on Cascade Grand Rapids Michigan,We will be delivering frozen products through Panecea in Rockford, as well.

This year there was two room, which helped keep the flow of people smooth. People didn't have to wait forever to move table to table. There was many resturants that had their menus out labeling what is Gluten Free. There was tons of Gluten Free items and samples to try. Every thirty minutes 10 drawing of prizes were given away.

Main health food stores were their giving away Gluten Free products. They were Harvest Health and Apple Valley. Then their was Celiac Specialties who's GF Foods who are always wonderful.
I was volunteering watching the Apple Valley table and had so much fun. I meant some new Gluten Free friends and got to see if I like the products without having to buy it. I was able to see if I like it before spending alot of money.

I am looking forward to next years. I hope that all of you Gluten Free people who went had a good time and learned about new products. If you weren't able to go, you missed out of alot of yummy treats. But there is always next year. I will keep you posted on where and when the Gluten Free Food Fair.

The Best Gluten Free Store in Grand Rapids MI

2009-04-27T16:09:00.000-07:00

Out all the Health Food stores around Grand Rapids area and even Lansing is Apple Valley Natural Foods. They have the best selection of Gluten Free items. Every week they get something new in.

I feel that Apple Valley has a better selection then Whole Foods and even Trader Joe's. If you are in the area stop in and you will be happy about going.

If you get a chance, drive to Apple Valley Natural Foods. The more you stop and buy the selection will keep getting bigger.

Apple Valley Will have some samples, free products and a list of what the store carries at the Grand Rapids Gluten Free Food Fair at Kyuper College on the Beltline at 10:00- 3:00.

Address:
(The Kentwood Apple Valley, I know has a big section of GF, The other I am not sure, because they are owned by different people.)
Apple Valley Natural Foods
6070 Kalamazoo Ave., SE
Kentwood, MI 49508
616-554-3205 (phone)
Website: http://www.avnf.com/locations.html

Hours:

Sunday: 11:00 am - 5:00 pm
Monday - Thursday: 9:00 am - 8:00 pm
Friday: 9:00 am - 6:00 pm
Saturday: Closed

Grand Rapids Gluten Free Food Fair 2009

2009-04-27T09:29:00.000-07:00

The annual Gluten Free Fair is back for hopefully another successful year.

On May 2nd at Kyuper College on the Beltline.
Time is at 10:00-3:00

They will have free samples and information about different companies. There will also be door prizes every 30 minutes.

Contact Information—616-363-9425
celiackidsofgr@yahoo.com

Sponsored by:
Anchor Baptist Church

Business that will be there are:
Tastefully Gluten Free
Bread Stone Bakery
Breads From Anna
Celiac Specialties
Full Flavor Foods
Best Breads
Enjoy Life
Meijer, Inc.
Food Tek
Organic Bistro
Coco Charlotte
Midge’s Muffins
Heartlands Finest
Forest Hills Foods
Pamela’s Products
It’s A Piece of Cake
Harvest Health Foods
Gluten Free Sensations
And More

Stars on a Gluten Free Diet

2009-04-24T08:42:00.001-07:00

I've heard that the following celebs avoid wheat. So they may or may not have Celiac Disease (some could just avoid wheat because they think it's healthier... or perhaps for religious reasons), but... they are supposedly on similar diets! Many of these I found on a message board at Celiac.com.

Billy Bob Thornton
Jim Carrey
Victoria Beckham (aka Posh Spice)
Rachel Weisz
Regis Philbin (from Regis and Kelly)
Goldie Hawn
Jude Law
Madonna
Elisabeth Hasselbeck (The View)
Juliette Lewis
Susie Essman
Sarah Vowell (Violet in The Incredibles)
Terence Stamp (Jor-El in Smallville)
Emmy Rossum
Keith Olbermann (MSNBC)
Dannii Minogue (Kylie Minogue's sister)
Amanda Donohoe

Scarlett Johansson said in an interview that she has a wheat allergy, referring to working in a wheat field. Not sure if she is on a wheat-free diet.
Gwyneth Paltrow has been on a GF diet in the past (not sure if she still is).

I thought that was pretty neat. I wish more would speak out about it though! I'm sure there are many more out there that we don't know about.

General Mills & Betty Crocker is going Gluten Free

2009-04-16T13:10:00.000-07:00

The following is an announcement from General Mills - great news!
General Mills Announcement
3/31/09

"Thank you for contacting General Mills regarding gluten in Corn Chex cereal. General Mills is reformulating the following Big G Cereals to gluten free status:

· Corn Chex
· Honey Nut Chex
· Strawberry Chex
· Chocolate Chex
· Cinnamon Chex

As was the case with Gluten Free Rice Chex, the barley malt ingredient was removed and replaced with another ingredient. Production has begun, so you may start seeing the gluten free formulas on store shelves now. All 5 products should be widely available across the U.S. by June 1, 2009. As with all reformulated products, both products may be on store shelves at the same time so please read labels/packaging carefully, examining the product packaging to ensure that the cereal inside the box is in fact the new, gluten free product. Look for "NOW GLUTEN FREE" or "GLUTEN FREE" on the front/side/back panels.

In addition, the following Betty Crocker Gluten Free mixes will be available at approximately the same time:

Betty Crocker Gluten Free Brownie Mix
Betty Crocker Gluten Free Chocolate Chip Cookie Mix
Betty Crocker Gluten Free Devils Food Cake Mix
Betty Crocker Gluten Free Yellow Cake Mix

It is our goal to help our consumers determine whether or not they can include our products in their diet when they are not labeled Gluten Free. To accurately accomplish this, we believe it is best to refer to the specific ingredients listed on each product package; and for this reason, we do not offer a gluten-free product list.

However, we do understand that ingredients can be confusing. We want you to be assured that if the ingredient label does not list wheat, barley, rye, oats or gluten containing ingredients sourced from these grains, then the product would be gluten-free. Sources of gluten are listed on the label even if the source of gluten is part of another ingredient (such as flavoring or spice). Because ingredients may vary from one package to another due to product reformulation, you should use the products ingredient label to provide you with current and accurate information. "

The Economic Impact Of Undiagnosed Celiac Disease Probed By Study

2009-04-07T17:48:00.000-07:00

A study published in Journal of Insurance Medicine by members of the Celiac Disease Center at Columbia University Medical Center has demonstrated an economic benefit to the diagnosis of celiac disease in a national managed-care population in the United States.

Peter HR Green, M.D., Professor of Clinical Medicine and Director, Celiac Disease Center at Columbia University Medical Center, had this to say about the study (Journal of Insurance Medicine, 2008;40:218-228) and the economic benefits of increased diagnosis of celiac disease: "We now have evidence that the increased awareness and diagnosis of celiac disease would benefit not only the patients but would result in health care costs savings."

Celiac disease occurs in genetically susceptible individuals due to the development of an immune response to gluten, the protein component of wheat, rye and barley. Studies have demonstrated that celiac disease occurs in about 1 percent of the U.S. population; however, most people with this condition remain undiagnosed. Those in whom it is diagnosed have a long duration of symptoms prior to diagnosis. Celiac disease is associated with the development of osteoporosis, anemia, a host of associated autoimmune conditions as well as several different malignancies.

The recent study that examined a large managed-care database revealed reduced health care costs after the diagnosis of celiac disease. The reductions in costs were attributable to decreasing trends in utilization of office visits, laboratory tests, diagnostic imaging and endoscopy procedures in those diagnosed with celiac disease.

As a result of the study, "there needs to be greater physician education in the various modes of presentation and manifestations of celiac disease and more use of the widely available screening blood tests that detect the disease," Dr. Green said.

Notes:

About the Celiac Disease Center at Columbia University Medical Center

The Celiac Disease Center at Columbia University Medical Center Medical Center was established within the Department of Medicine at Columbia University in 2001, Its mission: to redefine the future of celiac disease and treatment on an ongoing basis, through continuing advances in biomedical research, patient care, and physician and public education.

The Celiac Disease Center at Columbia University Medical Center is one of a few centers in the United States that provides comprehensive medical care, including nutrition, for adult and pediatric patients with celiac disease. Additional information is available online at http://www.celiacdiseasecenter.org.

Columbia University Medical Center provides international leadership in basic, pre-clinical and clinical research, in medical and health sciences education, and in patient care. The medical center trains future leaders and includes the dedicated work of many physicians, scientists, public health professionals, dentists, and nurses at the College of Physicians and Surgeons, the Mailman School of Public Health, the College of Dental Medicine, the School of Nursing, the biomedical departments of the Graduate School of Arts and Sciences, and allied research centers and institutions. Established in 1767, Columbia's College of Physicians and Surgeons was the first institution in the country to grant the M.D. degree and is now among the most selective medical schools in the country. Columbia University Medical Center is home to the most comprehensive medical research enterprise in New York City and state and one of the largest in the United States. Columbia University Medical Center is affiliated with NewYork-Presbyterian Hospital, the nation's largest not-for-profit hospital provider.

Source:
Cynthia Beckman
Columbia University Medical Center

http://www.medicalnewstoday.com/articles/144127.php

http://www.celiaccentral.org/News/NFCA-Newsletters/Online-Newsletter/205/

List of Celiac Symptoms

2009-03-29T16:50:00.001-07:00

http://www.glutenfreeworks.com/symptomology.php
Gluten Free Works Symptom Guide
How can I tell if I have a problem with gluten?
This is a common question people ask in the face of a bewildering array
of possible symptoms. We have developed a Symptom Guide below to
help you identify possible symptoms and health problems that you can
present to your doctor.
Here is the list of over 300 Signs, Symptoms, Associated Disorders and
Complications directly or indirectly resulting from celiac disease.
We were the first to present this information in our comprehensive book,
"Recognizing Celiac Disease." This list is now being used by celiac disease
centers, national celiac organizations and health organizations worldwide.

1. BLOOD SYSTEM PROBLEMS
Abnormal levels of blood components and quality of blood cells and
plasma, detected by blood studies ordered by a doctor.
Anemia, Folic acid deficiency
Anemia, Iron deficiency
Anemia, Vitamin B12 deficiency
Anti-endomysium (EMA) antibodies present
Anti-gliadin antibodies (AGA) present
Anti-tissue transglutaminase antibodies (tTG) present
Associated auto-immune antibodies present
Bone alkaline phosphatase, elevated level
Calcium, low
Cholesterol, too low - below 156
Coagulation factors, low
Copper, low
Hemochromatosis
Homocysteine, elevated
Hyperprolactinemia
Hypoprothrombinemia
Hypertransaminasemia
Hypoglycemia
Idiopathic thrombocytopenic purpura
Macroamylasemia
Macrocytosis
Macrolipasemia
Magnesium, low
Neutropenia
Phosphorous, low
Plasma proteins, low
Potassium, low
Prolonged prothrombin time
Transient erythroblastopenia
Zinc, low

2. BODY COMPOSITION PROBLEMS
Disorders of the body as a whole.
Anorexia
Appetite, increased
Cachexia
Obesity
Vitality, loss of
Weight gain, unexplained
Weight loss, unexplained

3. CARDIOVASCULAR SYSTEM PROBLEMS
Disorders of the heart and blood vessels.
Angina pectoris
Aortic vasculitis
Atherosclerosis
Cardiomegaly
Cardiomyopathy, idiopathic dilated
Coronary artery disease
Easy bruising (ecchymosis)
Hypertension, reversible
Nosebleeds, unexplained

4. DIGESTIVE SYSTEM PROBLEMS
The following symptoms in this section may be present alone or in any
combination in celiac disease. They result from inflammation, damage,
and interference with normal function caused by gluten exposure in the
digestive tract itself. As you see, problems can develop not only in the
small intestine where inflammation can be intense, but also in other
areas such as mucosal tissues of the mouth, esophagus, stomach and
colon.
Abdominal distention (bloating)
Abdominal pain
Abnormal appetite
Autoimmune cholangitis
Bacterial overgrowth (small intestine)
Bleeding unexplained
Cancer - adenocarcinoma of the small intestine
Cancer - esophagus
Cancer - esophageal small cell
Cancer - pharynx
Cancer - post-cricoid
Candida infections
Canker sores (aphthous ulcers) in mouth
Carbohydrate malabsorption
Cheilosis - (red lips, cracking/ oozing at corners of mouth)
Colitis - collagenous
Colitis - lymphocytic
Colitis - ulcerative
Colonic volvulus - (loop of bowel twists so as to strangulate it)
Constipation
Constipation alternating with diarrhea
Crohn's Disease
Delayed gastric emptying- (early fullness after eating)
Diarrhea, acute
Diarrhea, chronic
Duodenal erosions in the second part of duodenum
Dysphagia - (difficulty swallowing)
Edema of intestines
Esophageal motor abnormalities - (poor propelling of food)
Food allergies, IgE and non-IgE
Gas
Gastric ulcer - (stomach ulcers)
Gastric ulcerations, multiple
Gastritis, collagenous
Gastritis, lymphocytic
Gastro-esophageal reflux disease (GERD)
Gastro-intestinal bleeding, occult - (blood not visible)
Gluten sensitive enteritis
Gums, bleeding/ swollen - (purplish in adults/ red in children)
Heartburn
H. Pylori Bacter infection of stomach
Impaired gall bladder motility
Intestinal edema
Irritable bowel syndrome
Jejunitis, chronic
Lactose intolerance - (gas, bloating, loose stools from milk)
Laryngospasm
Leaky gut syndrome
Lymphoma
Malabsorption of nutrients (see below)
Maltose intolerance - (gas, bloating, loose stools from starch)
Milk intolerance, cow - (similar to gluten enteropathy)
Nausea
Non-alcoholic fatty liver disease
Oral mucosal lesions
Pale, smelly, floating stool - (hard to flush or sticks to toilet)
Plummer-Vinson syndrome
Primary biliary cirrhosis - (bile backs up in liver)
Primary sclerosing cholangitis - (scarring of bile ducts in liver)
Small bowel intussusception - (loop of bowel slips into another)
Sucrose intolerance - (gas, bloating, mucous in stool from sugar)
Swallowing - difficulty (dysphagia)
Tongue - beefy, red, smooth, burning
Tongue - fiery red, smooth, swollen, sore
Tongue - magenta, swollen
Tongue - pale, smooth, burning
Tooth defects - yellowing, white spots, missing enamel
Vomiting

5. GLANDULAR SYSTEM PROBLEMS
Disorders of the glands.
Addison's Disease - (adrenal gland failure)
Autoimmune hepatitis
Autoimmune thyroiditis - (hypothyroidism)
Diabetes mellitus type I - (pancreatic failure)
Diabetic instability
Gastro-intestinal complications of type 1 diabetes
Grave's Disease - (hyperthyroidism)
Hepatic granulomatous disease
Hyperparathroidism, Primary
Hypoparathyroidism, Idiopathic
Hypoparathyroidism, Secondary
Non-alcoholic fatty liver disease
Pancreatic insufficiency
Parathyroid carcinoma
Steatorrhea

6. IMMUNE SYSTEM PROBLEMS
Disorders of antibody production.
Allergic rhinitis
Antiphospholipid syndrome
Asthma
Autoimmune disorders in CD
Autoimmune disorders in dermatitis herpetiformis
Autoimmune polyglandular syndromes
Common variable immunodeficiency
IgA deficiency
Sarcoidosis
Sjogrens syndrome
Systemic lupus erythematosus
Urticaria, chronic - (hives)

7. INTEGUMENTARY SYSTEM PROBLEMS
Disorders of skin, hair, and nails.
Alopecea areata - (patches of hair loss)
Alopecia, diffuse - (balding)
Cutaneous vasculitis
Cutis laxa, generalized acquired
Dermatitis herpetiformis
Dermatomyositis
Eczema
Edema
Eythema elevatum diutinuum
Erythema nodosum
Follicular hyperkeratosis - (dry rough skin/ plugs on arms)
Ichthyosis, acquired
Itchy skin rash
Hangnail
Koilonychia - (thin nails that flatten then turn up or spoon)
Melanoma
Nails - dry and brittle that chip, peel, crack or break easily
Nails - horizontal and vertical ridges; fragile
Nail - rounded and curved down ends, dark, dry
Nails - white spots
Nails with splinter hemorrhages
Pityriasis rubra pilaris
Prurigo nodularis (Hyde's Prurigo)
Psoriasis
Scleroderma
Seborrhea
Thin hair
Vitiligo

8. LYMPATIC SYSTEM PROBLEMS
Disorders of the lymphocytes (white blood cells), lymph nodes
and spleen.
B-cell non-Hodgkin's Lymphoma
Cryptic intestinal T-cell lymphoma (refractory sprue)
Enteropathy associated T-cell Lymphoma (EATL)
Extraintestinal Lymphomas
Intraepithelial lymphocytosis in small bowel samples
Lymphadenopathy
Mesenteric lymph node cavitation
Hyposplenism - (atrophy of spleen leads to failure)

9. MUSCULAR SYSTEM PROBLEMS
Disorders of muscle structure and function.
Hypkalemic rhabdomyolysis - (acute, severe
potassium deficiency)
Muscle pain and tenderness
Muscle spasm and cramps
Muscle wasting
Muscle weakness
Osteomalcic myopathy
Polymyositis
Tetany

10. NERVOUS SYSTEM PROBLEMS
Disorders of nerves, brain and spinal cord structure and function.
Anxiety
Apathy
Ataxia, gait disturbance
Ataxia, gluten
Ataxia, progressive myoclonic
Brain atrophy
Cerebral perfusion abnormalities - (poor blood flow)
Chonic fatigue syndrome
Chorea
Cortical calcifying angiomatosis
Dementia
Depression
Epilepsy
Fatigue/ lassitude, chronic
Headache
Inability to concentrate
Insomnia
Irritability
Migraine
Multiple sclerosis
Nervous system disorders
Peripheral neuropathy
Progressive multifocal leukoencephalopathy
Schizophrenic spectrum disorders
Tremors
Vasculitis of the central nervous system

11. PULMONARY SYSTEM PROBLEMS
Disorders of lung tissue and broncheal tree structure and function.
Bronchiectasis
Bronchoalveolitis, Lymphocytic (bronchial pneumonia)
Idiopathic pulmonary hemosiderosis
Increased pulmonary permeability
Increasee susceptibility to tuberculosis
Lung cavities or abcess
Pneumococcal septicemia
Tuberculosis, non-response to treatment

12. SENSORY SYSTEM PROBLEMS
Disorders of sense organ structure and function.
Bitot's spots - (foamy patches on whites of eye)
Blepharitis, unexplained
Bloodshot eyes, chronic
Blurred vision, unexplaines
Cataracts
Keratoconjunctivitis sicca
Keratomalacia
Night blindness
Ocular myopathy
Uveitis, bilateral
Xerophthalmia
Loss of smell
Dysgeusia (loss of taste)

13. SKELETAL SYSTEM PROBLEMS
Disorders of bone, joints and teeth.
Bone fracture
Bone pain
Osteitis fibrosa
osteomalacia
Osteonecrosis
Osteoporosis
Arthritis, enteropathic
Arthritis, psoriatic
Arthritis, recurrent monoarthritis

14. URINARY SYSTEM PROBLEMS
Disorders of kidneys and urinaty tract structure and function.
Hypocalciuria
IgA nephropathy
Kidney stones
Urinary tract infection

15. REPRODUCTIVE SYSTEM PROBLEMS IN FEMALES
Disorders of organ structure and function.
Amenorrhea, secondary
Infertility
Late menache - (start of periods)
Menopause, early
Premenstrual syndrome
Dysmenorrhea (painful periods)
Dyspareunia - (painful intercouse)
Vaginitis

REPRODUCTIVE SYSTEM PROBLEMS IN MALES
Disorders of organ structure and function.
Hypogonadism, unexplained in adults
Impotence
Infertility
Sperm abnormalities

16. REPRODUCTION: PREGNANCY, LABOR & DELIVERY AND
PUERPERIUM PROBLEMS
Disorders of childbearing.
Severe iron deficiency anemia in pregnancy
Short duration of breast feeding
Miscarriages, spontaneous
Complications during pregnancy, labor and delivery
Complications after child birth

17. ZYGOTE DEVELOPMENT PROBLEMS
Disorders of chromosomes.
Down syndrome
Turner's syndrome

18. FETUS DEVELOPMENT PROBLEMS
Disorders of that occur before birth of the child.
Congenital anomalies
Intrauterine growth retardation
Cystic fibrosis
Spina bifida

19. CHILD DEVELOPMENT PROBLEMS
Disorders of children that occur after birth.
Autism and learning disorders
Attention deficit hyperactive disorder (ADHD)
Cancer predisposition in children
Chronic bullous dermatosis
Delayed puberty in boys
Delayed pubety in girls
Dermatitis herpetiformis
Developmental delay
Failure to thrive and growth retardation
Fecal occult blood in stool - (hidden)
Glycogenic acanthosis
Hypotonia
Juvenile autoimmune thyroid disease
Juvenile diabetes type 1
Juvenile idiopathic arthritis
Abnormal blood studies
Latent anemia in enzymopthies of small intestine - (lack
of enzymes that finish digestion of protein/ sugars)
Penicilllin V impaired absorption
Refractory anemia ( does not respond to iron therapy)
Osteopenia
Rickets
Short staure
Stroke in childhood
This ends the listing from "Recognizing Celiac Disease."

_____________________________________________________

Here are some other ways to look at problems:

BEHAVIOR PROBLEMS
Aloofness
Hyperactivity
Irritability is an early symptom. It is common in children.
Impatience
Lack of desire to get things done
Lack of feeling
Restlessness
Timid behavior
Violent behavior

NEUROLOGICAL ISSUES
Anxiety
Apathy
Bipolar disorder
Depression
Difficulty making friendships
Easy frustration and anger
Nervousness
Panic attacks
Sense of worthlessness
Overly self-criticism
Hysteria
Hypochondria

THINKING PROBLEMS
Confused/ faulty thinking
Confabulation
Delusional
Dementia
Disorientation
Faulty learning
Hallucination
Inability to concentrate
Inattentiveness
Loss of memory
Loss of immediate memory
Poor memory
Psychiatric disorders
Reduced learning
Slow thinking
Scattered thinking

ASSOCIATED DISORDERS IN CD
Addison's Disease
Allergic Rhinitis
Alopecia Areata
Angina Pectoris
Antiphospholipid Syndrome
Arthritis
Asthma
Ataxia
Autoimmune Hepatitis
Autoimmune Polyglandular Syndromes
Bitot's Spots (eyes)
Blepheritis (eyelids)
Bloodshot eyes
Bronchiectasis
Cardiomegaly
Chronic Bullous Dermatosis of Childhood
Chronic Hives
Chorea
Common Variable Immunodeficiency
Coronary Artery Disease (CAD)
Cortical Calcifying Angiomatosis
Dermatomyositis
Diabetes
Diabetic instability
Eczema
Erthema Elevatum Diutinum
Erythema Nodosum
Graves's Disease (hyperthyroidism
Hepatic granulomatous disease
Hypertension
Hypogonadism
Hypokalemic Rhabdomyolysis
Icthyosis, acquired
Idiopathic dilated cardiomyopathy
Idiopathic hypoparathyroidism
Idiopathic thrompbcytopenic purpura
IgA deficiency
IgA Nephropathy
Impotence
Kidney Stones
Loss of vitality
Multiple Sclerosis
Neutropenia
Osteomylacic Myopathy
Peripheral Neuropathy
Pityriasis Rubra Pilaris
Polymyositis
Primary hyperparathyroidism
Psoriasis
Sarcoidosis
Scleroderma
Seborrhea
Sjogren's syndrome
Systemic Lupus Erythomatosus
Tremors
Urinary Tract Infection
Vitiligo

COMPLICATIONS OF CD
Aortic vasculitis
Atherosclerosis
B-cell non-Hodgkin's lymphoma
Bone Fractures
Bone Pain
Brain Atrophy
Bronchial Pneumonia
Cancer Predisposition in Children
Cataracts
Chronic Fatigue Syndrome
Congenital Anomalies
Cystic Fibrosis
Dementia
Down Syndrome
Enteropathy associated T-cell Lymphoma (EATL)
Epilepsy
Extraintestinal Lymphomas
Hyposplenism
Infertillity, Female
Infertility, Male

Bunny Sugar Cookies

2009-03-26T17:18:00.001-07:00

Ingredients
Makes about 1 dozen
2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
Directions
Sift flour, baking powder, and salt together into a bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. With machine running, gradually add flour mixture; mix until combined. Shape into a disk, and wrap in plastic. Refrigerate until firm, at least 45 minutes (or up to 3 days).
Preheat oven to 325 degrees. Transfer dough to a lightly floured work surface. Roll to 1/8 inch thick. Using a 5-inch-tall bunny-shaped cookie cutter, cut out cookies. Space 2 inches apart on parchment-lined baking sheets. Reroll scraps, and cut out. Refrigerate until firm, about 15 minutes.
Bake until golden, 12 to 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

Easter Dinner Menu

2009-03-26T17:00:00.000-07:00

Roasted Spiral-Sliced Ham with Maple and Orange Marmalade Glaze

Serves 18 to 20
This holiday table centerpiece, sweet on the outside and savory on the inside, makes a memorable main course. Encourage guests to eat the sliced oranges along with the ham since the roasting makes their peels tender and sweet.

Ingredients
1 (8- to 9-pound) nitrite-free, boneless, pre-cooked spiral-sliced ham
1 cup grade B maple syrup
1/2 cup orange marmalade
2 tablespoons orange juice
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon black pepper
1/4 teaspoon ground cloves
2 oranges, sliced (optional)
6 cinnamon sticks (optional)

Method
Preheat oven to 325°F. Using a sharp paring knife, make shallow crosshatch cuts all over the outside of the ham. Arrange ham in a large roasting pan and bake for 30 minutes. Meanwhile, combine syrup, marmalade, juice, ground cinnamon, pepper and cloves in a small bowl to make a glaze. After ham has baked for 30 minutes, remove from oven; increase oven temperature to 425°F.

Arrange oranges and cinnamon sticks (if using) around ham in roasting pan, then brush ham and oranges liberally all over with glaze, pouring remaining glaze over the ham. Return to oven and bake, basting about every 10 minutes, until ham is hot throughout and caramelized on the outside, about 45 minute more.

Transfer ham to a cutting board or platter and set aside to let rest for 15 minutes. Arrange oranges and cinnamon sticks around ham and serve.

Nutrition
Per serving (about 9oz/242g-wt.): 370 calories (100 from fat), 11g total fat, 4g saturated fat, 140mg cholesterol, 1950mg sodium, 22g total carbohydrate (0g dietary fiber, 20g sugar), 43g protein

-Whole Foods-

Smashed Potatos:

Ingredients
Serves 8

3 pounds new red potatoes, cut into chunks
Salt
1 stick butter
3/4 cup milk
1/4 teaspoon pepper
3 tablespoons chopped chives or scallion greens, plus more for garnish
Directions
In a medium saucepan, cover potatoes with salted water; bring to a boil. Reduce heat; simmer until fork-tender, 10 to 15 minutes. Drain, and return to pot.
Add butter, milk, 3/4 teaspoon salt, and pepper to the potatoes. Using a potato masher or fork, mash potatoes until chunky. Mix in chives. Serve garnished with more chopped chives.

Scalloped Poatatos with Leeks
Ingredients
Serves 6 to 8
2 tablespoons unsalted butter, plus more for baking dish
2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)
6 russet potatoes (2 1/2 pounds), peeled and thinly sliced
1/2 teaspoon coarse salt
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper, to taste
8 ounces Gruyere cheese, shredded (about 3 cups)
1 cup heavy cream
1 cup homemade or low-sodium store-bought chicken stock
Directions
Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.

Steamed Aparparagus

Ingredients
1 1/2 pounds medium-thick asparagus
Coarse salt
Directions
Prepare 1 1/2 pounds medium-thick asparagus (see Rinse and Snap). In a large saucepan with a tight-fitting lid, pour enough water to reach a depth of 3/4 inch, and insert a collapsible steamer basket. Bring water to a boil, add asparagus, cover, and steam until tender, 4 to 6 minutes (depending on thickness). Season with coarse salt.

More Easter recipes will be posted

Its Easter Time- Egg Dying & Gift Basket

2009-03-26T16:18:00.000-07:00

Here are ways to help you get ready for Easter:

Color Eggs:
Coloring eggs was always my favorite thing to do with my mom. Once Easter was over we ate them. Most of the dye kits use vinegar, so as long as they are distilled vinegar you should be fine. Here is Paas website. http://www.paaseastereggs.com/products.htm

Here is directions on how to make natural dye for coloring eggs:

Here is the preferred method for using natural dyes:

1- Place the eggs in a single layer in a pan. Add water until the eggs are covered.
2- Add approximately one teaspoon of vinegar.
3- Add the natural dye. Use more dye material for more eggs or for a more intense color.
4- Bring water to a boil.
5- Reduce heat and simmer for 15 minutes.
6- If you are pleased with the color, remove the eggs from the liquid.
7- If you want more intensely colored eggs, temporarily remove the eggs from the liquid. Strain the dye through a coffee filter (unless you want speckled eggs).
8- Cover the eggs with the filtered dye and let them remain in the refrigerator overnight.

Naturally-colored eggs will not be glossy, but if you want a shiny appearance you can rub a bit of cooking oil onto the eggs once they are dry.
You can use fresh and frozen berries as 'paints', too. Simply crush the berries against dry boiled eggs. Try coloring on the eggs with crayons or wax pencils before boiling and dyeing them. Happy Easter!

Natural Easter Egg Dyes
Try both fresh and frozen produce. Canned produce will produce much paler colors. Boiling the colors with vinegar will result in deeper colors. Some materials need to be boiled to impart their color (name followed by 'boiled' in the table). Some of the fruits, vegetables, and spices can be used cold. To use a cold material, cover the boiled eggs with water, add dyeing materials, a teaspoon or less of vinegar, and let the eggs remain in the refrigerator until the desired color is achieved. In most cases, the longer you leave Easter eggs in the dye, the more deeply colored they will become.

Color Ingredients
Lavender: Small Quantity of Purple Grape Juice
Violet Blossoms plus 2 tsp Lemon Juice
Red Zinger Tea

Violet Blue: Violet Blossoms
Small Quantity of Red Onions Skins (boiled)
Hibiscus Tea
Red Wine

Blue: Canned Blueberries
Red Cabbage Leaves (boiled)
Purple Grape Juice

Green: Spinach Leaves (boiled)
Liquid Chlorophyll

Greenish Yellow: Yellow Delicious Apple Peels (boiled)
Yellow: Orange or Lemon Peels (boiled)
Carrot Tops (boiled)
Celery Seed (boiled)
Ground Cumin (boiled)
Ground Turmeric (boiled)
Chamomile Tea
Green Tea

Golden Brown: Dill Seeds

Brown: Strong Coffee
Instant Coffee
Black Walnut Shells (boiled)
Black Tea

Orange: Yellow Onion Skins (boiled)
Cooked Carrots
Chili Powder
Paprika

Pink: Beets
Cranberries or Juice
Raspberries
Red Grape Juice
Juice from Pickled Beets

Red: Lots of Red Onions Skins (boiled)
Canned Cherries with Juice
Pomegranate Juice
Raspberries

Treats:
Making the Easter gift baskets can be tricky, so the easy way is to have someone that can put together one for you. All Occasion Planning Services knows how to make you that special Gluten Free basket. You can reach her at 616-531-7770.

If you are scared, you can always just put toys in the basket (but not playdough)

Here are some of the brands of candies that are gluten free:

Just Born: MARSHMALLOW PEEPS Chicks and Bunnies, Strawberry, Vanilla and Orange Creme Flavored MARSHMALLOW PEEPS Eggs, MARSHMALLOW PEEPS Inside a Milk Chocolate Egg, MIKE AND IKE Easter Treats, JUST BORN Jelly Beans

Wonka/Nestle EASTER: Wonka Gobstopper Eggbreakers; Wonka Runts Freckled Eggs; Wonka Large Golden Egg (Milk Chocolate hollow egg with SweeTARTS candy inside); Wonka SweeTARTS Candy Canes; Nestlé Baby Ruth Crème Eggs; Nestlé Butterfinger Nesteggs and Crème Eggs; Nestlé Caramel Nesteggs; Nestlé Milk Chocolate Nesteggs; Nestlé Turtle Crème Eggs
Jelly Belly are gluten free.

Back Surgery

2009-03-26T16:03:00.000-07:00

I had a lower lumbar surgery on Dec 17th 2008. I have been meaning to tell you all about it, but kept forgetting to. It was amazing on how they went through the side instead of making a opening in the back. The procedure is called the Xlif. If you live in Grand Rapids Michigan, Dr. Timothy Spencer is an amazing doctor.

The reason why I had to have the surgery was because I was losing cartilage inbetween my disks. Also he straightened a little of my scoliosis. I was only in the hospital for one night, but was walking that same night after the surgery.

Everything was going ok, but my second day home I caught the stomach flu. That made everything worse.

I am on my third month and am done with physical therapy and am working out at the gym. I believe that surgery was not to bad was because I was physically fit before having the surgery.

My surgeon told me that my back problems most likely came from the Celiac.

This surgery has been a painful one and sometimes wish I didn't do it, but my surgeon told me that it takes up to nine months before feeling any results. So I am taking it day by day.

Pituitary Issues

2009-03-26T15:53:00.000-07:00

It has been a year and three months since I had the "time of month". It took me a whole year to get to an endocrinologist.
The symptoms I went through was early menopause(I'm only 23 years old), weight gain, tired, sensitivity to heat and cold, sweating, headaches and depression. My primary doctor kept telling me that it was up to my OBGYN, but my OBGYN told me that it was normal to not have the "time of the month". I am so frustrated because I feel so horrid. I went back to my primary doctor's office to see the nurse practitioner who told me that it isn't normal. I finally was refereed to see an endocrinologist. I have done a number of tests. My blood test came out that I am having pituitary issues, but now we have to figure out what is causing the pituitary to not work. It feels like it is taking for ever. In the mean time I have to be very careful on what I eat because I will gain weight pretty quick.

I am waiting to see the nurse practitioner at the endocrinologist's office. I feel like they are never going to fix it.

I will keep you posted.

Gluten Free Food Fair in Grand Rapids

2009-03-26T15:26:00.000-07:00

The annual Grand Rapids Michigan Gluten Free Food Fair is on May 2nd at Kuyper College on the Beltline.

http://myanchorbaptist.org/

Celiac Coach

2009-03-19T09:14:00.000-07:00

If you are trying to go on a Gluten Free diet and are having a hard time and feeling like all you can have is fruit and vegetables then you might what to think about having a Celiac Coach.

Here things a coach can do:
Walk you through a grocery store
Help you go through your food and other items in your home.
Answer your questions.
Help you understand how to eat at resturants.
And so much more!!

If you are interested please email me at sn1138@gmail.com
Tell me what are you needing help with.
Make you life easier with a coach.

**There is some charges with certain things**

Needing Help Shopping?

2009-01-10T07:25:00.000-08:00

Just diagnosed and need help with shopping for the first time or even if you have gone shopping and still need help. I can come and help you.

If you live in the West Michigan area please feel free to call.
Stephanie's Cell:616-490-2616

I will help you get more familiar with being Gluten Free, so it won't be so stressful.

Also I can help clean out cabinets or at least go through want you can and can not have.

Just give me a call and I will be glad to help you. Stephanie's 616-490-2616 and email is sn11386@gmail.com

New Allergy Food Shopping Site

2008-12-31T14:49:00.000-08:00

https://www.navanfoods.com

Turkeys that are Gluten Free

2008-12-31T14:47:00.000-08:00

Butterball: Butterball Fresh Turkey and Butterball Fresh Breast of Turkey are all-natural and contain no added ingredients. The gravy packets that come with some Butterball Turkey products contain gluten and are indicated on the gravy packet label.

Honeysuckle White: The All Natural Whole Turkey, Fresh Bone-In Turkey Breast, Frozen Whole Turkey, Frozen Bone-In Turkey Breast are gluten free.
Jennie-O: Jennie-O Prime Young Turkey—fresh or frozen (the gravy packet contains gluten), Jennie-O Turkey Oven Ready Turkey Breast (the gravy packet contains gluten).

Empire Kosher Turkey Products: Empire Whole Frozen Turkey, Empire Frozen Turkey Breast are gluten-free along with many other products. To see the complete list, visit: www.empirekosher.com

Perdue: According to Perdue, "All fresh, minimally processed chicken and turkey whole bird and parts, (legs, breasts, wings and giblets) are gluten free" To see the complete list, visit: www.perdue.com/util/Perdue-Gluten_Free_List_062408.pdf
Honey Baked Hams: According to their website, "they have reformulated their glaze to be considered free of allergens. This means their hams and turkey breasts do not contain gluten. www.honeybakedonline.com

Dietz & Watson Meats: Nearly all of their meats are gluten-free. To see the list of their few products that are NOT gluten-free so you can avoid them, visit: http://www.dietzandwatson.com/go/faq/health/

Christmas Cake

2008-12-18T15:09:00.000-08:00

Christmas Cake:
Ingredients
2 cups gf flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups unsalted butter, softened
2 cups sugar
4 eggs
1/2 cup sour cream
1 cup gf vanilla yogurt
1 teaspoon gf vanilla
1-1/2 Tablespoon cinnamon
1/4 cup brown sugar

Frosting:
1 cup granulated sugar
1/3 cup water
1/4 teaspoon cream of tartar
dash of salt
2 egg whites
1 teasoon gf vanilla

Directions
Cake:
Preheat the oven to 350°F. Grease and gf flour the bundt pan. In a large bowl, beat the butter and sugar until light and fluffy. Beat in eggs, sour cream, yogurt and vanilla.

In a separate bowl, combine gf flour, baking powder, and salt. Add dry ingredients to egg mixture and beat on high speed for about 3 minutes.

In a small bowl, combine cinnamon and brown sugar. Set aside.

Pour 1/2 of the batter into the prepared bundt pan. With a spoon make a groove in the center of the batter. Sprinkle cinnamon mixture into the groove. Pour remaining batter into the bundt pan. Bake at 350°F for 50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan. Remove from pan and cool completely.

Frosting the Cake:
In a small saucepan, combine sugar, water, cream of tartar and dash of salt. Bring mixture to a boil, stirring until sugar has completely dissolved. Very slowly, add the sugar syrup to 2 unbeaten egg whites. Beat constantly with an electric mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla. Frost cake and serve.

Crunchy Chocolate Dipper Sticks

2008-12-18T14:17:00.001-08:00

Crunchy Chocolate Dipper Sticks
Sunbutter Crunch snack bars dipped in chocolate. A perfect combination!
NO: wheat, gluten, dairy, peanuts, tree nuts, egg or soy.

Ingredients:
1 pkg Enjoy Life® Sunbutter Crunch snack bars
½ cup sunflower seeds, crushed (optional)
1-10 oz bag (1 1/2 cups) Enjoy Life® semi-sweet chocolate chips
1/2 tsp canola oil

Directions:
1.) Line a tray with parchment or wax paper, set aside.
2.) Cut Sunbutter Crunch snack bars in half lengthwise, set aside.
3.) To melt chocolate, place chocolate chips, and oil in a microwavable container. Heat for 1 minute, stir. Heat for 30 seconds, stir. Continue process until chips are melted. Be careful not to over heat: chocolate may scorch.
4.) Dip 1/2 of Sunbutter Crunch bar into chocolate. Gently tap dipped bar to remove excess chocolate. Dip into crushed sunflower seeds (optional)
5.) Set cut side down on lined tray. Set aside to cool until firm.
6.) Share and enjoy with your family and friends!

Coca Loco Peppermint Pleasers

2008-12-18T14:16:00.001-08:00

Cocoa Loco Peppermint Pleasers
A finger-friendly dessert for everyone!
NO: wheat, gluten, dairy, peanuts, tree nuts, egg or soy

Ingredients:
1 pkg Enjoy Life® Coco Loco Bars
1/2 cup Peppermint Candy Canes (crushed)
1-10oz bag Enjoy Life semi-sweet chocolate chips
1/2 tsp canola

Directions:
1.) Line a tray with parchment or wax paper, set aside.
2.) Cut Cocoa Loco bars in half lengthwise, set aside.
3.) Melt chocolate. Place chocolate chips and oil in a microwavable container. Heat for 1 minute, stir. Heat for 30 seconds, stir. Continue process until chips are melted. Be careful not to overheat: chocolate may scorch.
4.) Dip half of the Coco Loco snack bar into chocolate. Gently tap dipped bar to remove excess chocolate. Dip into or sprinkle on crushed peppermint candy cane. Set cut side down on tray. Set aside to cool until firm.
5.) Enjoy life and the holidays, with our Cocoa Loco Peppermint Pleasers!

Fudgey Swirly Bars

2008-12-18T14:13:00.000-08:00

Fudgey Swirly Bars
Chocolate fudge with sunbuttery swirls.
NO: wheat, gluten, dairy, peanuts, tree nuts, egg or soy

Ingredients
1/4 cup Sunbutter®
1/2 tsp canola oil
½ tsp brown rice syrup
2-10oz bags (3 cups) Enjoy Life® semi-sweet chocolate chips,
1 1/2 tsp canola oil
1/2 -1 tbsp sunflower seeds (optional)

Directions:
1.) Grease an 8'x8' pan. Set aside
2.) Mix Sunbutter with brown rice syrup, mixture will get thicker. Add the canola oil and mix until combined well, mixture should thin out. Set aside.
3.) Place chocolate chips, and oil in a microwavable container. Heat for one minute, stir. Heat for 30 seconds, stir. Continue process until chips are melted. Be careful not to over heat!
4.) Pour chocolate mixture into the greased pan and spread evenly.
5.) Using a tablespoon, dollop the Sunbutter mixture on top of the chocolate. With a FORK swirl the tines of the fork gently thru the Sunbutter dollops. Sprinkle with sun flower seeds, optional.
6.) Cover and set aside to cool until firm (overnite). To cool faster, place in refrigerator until firm (typically a couple hours). When removing from refrigerator, keep covered until candies reach room temperature. This will help keep the chocolate from blooming.
7.) Cut into desired piece size. Serve and enjoy!

Bistro Bella Vita Resturant

2008-12-18T14:00:00.000-08:00

Bistro Bella Vita Resturant has a gluten free menu.

44 Grandville Avem, Grand Rapids MI

Phone 616-222-4600

http://www.bistrobellavita.com/

My Thanksgiving

2008-12-02T16:00:00.000-08:00

I had a horrid Thanksgiving. My mother side of the family had totally ganged up on me. Their conversations were mainly about how horrid it is to be gluten free and that people are crazy for going on a gluten free diet. My grandmother told my dad, who has Celiac but hasn't done the blood test yet, that he was crazy for eating gluten free before getting a blood test. My dad likes the gluten free food. My family just does not what to take the time to learn about what the disease is and how to cook gluten free. Honestly it's not that hard to be gluten free. It is my 8th year and I found there is more and more gluten free items out there. Things taste alot better then when I was first diagnosed. My grandmother had the hardest time saying that the pumpkin pie is just a pumpkin pie, but she could not. She had to say the pumpkin pie was a gluten free pumpkin pie. The pumpkin pie was also sugarless, but that was ok.She didnt have to say that. My grandfather and my Uncle are both diabetic and have to be sugarless. I know that my mother side has Celiac Disease.
It got so bad I told my mother that we need to leave.

They really hurt my feelings. There is a part of me that never what to see or talk to them again!

All of you out there that have problems with your family, I understand.

Thanks for letting me blow of some steam!

Sweet Potato Biscuits

2008-12-02T15:58:00.001-08:00

Sweet Potato Biscuits

2 ½ cups all purpose gluten free flour
¼ cup packed brown sugar
1 tablespoon baking powder
1 ½ teaspoon xanthium gum
¾ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
½ cup vegetable shortening
¾ cup mashed canned sweet potatoes
½ cup milk

Preheat oven to 450 F. combine flour, sugar, baking powder salt, xanthium gum, cinnamon, ginger and allspice in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans.

Combine sweet potatoes and milk in separate medium bowl with wire whisk until smooth. Make well in center of dry ingredients. Add sweet potato mixture; stir until mixture forms soft dough that clings together and forms a ball.

Turn out dough onto well floured surface. Grease or wet hands well. Knead dough gently 10 to 12 times. Roll or pat dough to ½ inch thickness. Cut out dough with floured 2 ½ inch biscuit cutter. Place biscuits 2 inches apart on ungreased large baking sheet. Can cover baking sheet with parchment paper. Bake 12 to 14 minutes or until tops and bottoms are golden brown. Serve warm. Makes about 12 biscuits.

Da Lucianos

2008-11-17T17:13:00.000-08:00

http://glutenfree.dalucianos.com/index.aspx

If you are ever in Chicago this a must go to resturant. Order some frozen items to ship to your house and you will not regret it!!

Here is a Great Thanksgiving Menu

2008-11-11T15:19:00.001-08:00

Butterball Turkey (don't use season packet if it comes with one)
Gluten free stuffing
Tossed Salad
Bush Original Baked Beans
Jello salad with fruit
Mashed potatoes
Gravy
Cranberry sauce
Green bean casserole
Dinner rolls
Pumpkin Pie

Gluten Free Stuffing
3-4 cups gluten free bread cubes or crumbs
1 8 oz package mushrooms sliced
1 bunch celery chopped
2 medium onions chopped
1 cup raisins
1/2 cup butter cubed
1 can chicken broth (Meijer or Swanson brand is gf)
2 to 3 Tablespoons rubbed sage (McCormick is fine most will be ok just check the ingredients)
1 Tablespoon poultry seasoning (McCormick is fine most will be ok just check the ingredients)
1/2 teaspoon pepper

Melt butter in pan saute celery onions mushroom until tender. Stir in broth seasonings and raisins bring to a boil, reduce heat simmer uncovered for 10 minutes. remove from heat and fold cubed bread crumbs into mixture.

Loosely stuff the Turkey just before baking or baked the stuffing in a separate greased baking dish in the oven for 45-50 minutes at 350.
If you are going to stuff the turkey cook it like you would a normal stuffed bird.

Gravy
2 cups chicken broth (Meijer or Swanson is fine)
1/3 cups cornstarch
1/4 cups turkey drippings
pepper to taste

Stir water and cornstarch until smooth over medium heat. Stir in drippings until smooth cook until it boils and thickened stirring continuously. Cook until desired thickness. (If you need it thicker just add a little more cornstarch). Season with pepper.

Green Bean Casserole
1 large package green beans
1 can Progresso Cream of Mushroom soup
1 bag of Funions ( in the potato chip ales)

Make green bean casserole as usual. Use Funions in place of Frenches dried onions on the top. Bake at 350 for 30 minutes.

Dinner Rolls
4 tablespoon shorting
3 tablespoons honey
2 eggs
1 packet yeast (about 1 tablespoon)
1 cup sour cream
1/2 cup potato starch
1 cup cornstarch
1/2 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons Xantham gum
3/4 teaspoon salt
3/4 teaspoon vineger

Preheat oven to 350. Combine all ingredients. Mix well to remove all lumps.

the dough will be wet. Wet hands to handle dough. Take about 1/4 cup of dough and shape into a ball. Drop into greased muffin tin. repeat until all dough is used.

Bake 18 - 20 minutes until golden brown and tooth pick inserted in the middle test clean. Makes 9 rolls.

Pumpkin Pie

Make pie crust form Gluten Free Pantry pie crust mix (can find at Apple valley, Harvest Health, and sometimes Meijer)

1 15 to 16 ounce can pumpkin (Libby, Mejier, and Spartan is fine)
1 12 ounce can evaporated milk
3/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 eggs

Prepare 9 inch pie crust and set aside do not bake

In medium bowl combine all ingredients. Mix well to remove any lumps Pour batter into prepared pie crust. Bake 15 minutes. Reduce heat to 350. Bake an additional 45-50 minutes until knife inserted in middle of the pie tests clean. the filling will appear puffy.
Serves 6

Mississippi Mud Pie

2008-11-06T13:58:00.001-08:00

Living Without Magazine - Gluten Free Recipes

Click to Print This Page

Gluten-Free, Dairy Free Mississippi Mud Pie
Serves 8

This chocolate dessert is certain to be a hit with kids of all ages. It’s delicious served warm, straight from the oven, or at room temperature.

¾ cup granulated sugar
1 cup gluten-free flour blend of choice (Try our high-protein, gluten-free flour blend, below)
2 tablespoons plus ¼ cup unsweetened cocoa
2 teaspoons gluten-free baking powder
¼ teaspoon xanthan gum
Pinch salt
½ cup warm milk of choice (plain rice, soy, almond)
¼ cup vegetable oil
¾ cup light brown sugar
1½ cups boiling water

1. Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan.
2. Mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt.
3. Stir in warm milk and oil. Spoon mixture into pan.
4. In a separate bowl, mix brown sugar and remaining ¼ cup cocoa together. Sprinkle mixture over batter in the pan. Slowly pour boiling water over the top.
5. Bake on middle rack of preheated oven for 30 to 35 minutes. Dessert is done when the cake portion feels somewhat firm to the touch.

Each serving contains: 292 calories, 8g total fat, 2g saturated fat, 0g trans fat, 2mg cholesterol, 58g carbohydrate, 163mg sodium, 2g fiber, 2g protein

Living Without’s High-Protein, Gluten-Free Flour Blend
Makes 4¼ Cups

1¼ cups bean flour, chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour

Blend all ingredients together. Store in the refrigerator until used.

Recipe by Rebecca Reilly.

Red Velvet Cake

2008-11-06T13:55:00.001-08:00

Velvet Cake

Serves 6

4 tablespoons butter
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup Flour Blend Number 1 (recipe follows)
1/2 cup and 1 tablespoon Flour Blend Number 3 (recipe follows)
4 teaspoons cocoa powder
1/2 plus 2 tablespoons buttermilk
3/4 teaspoon baking soda
3/4 teaspoon vinegar
1 recipe Velvet Cake Frosting (recipe follows)

Preheat the oven to 350 degrees and grease one 6-inch layer cake pan.

Beat the butter on medium speed until fluffy. Gradually add the sugar, beating well. Add the egg and beat until blended. Add vanilla and blend well.

In separate medium bowl, combine flour blends and cocoa powder.

Add flour mixture to creamed shortening, alternating with buttermilk. After each addition, beat on low speed until blended. Take off mixer and fold in baking soda and vinegar until combined. Pour into the prepared pan and bake for 20 to 25 minutes.

Cool completely before unmolding, cutting in half and frosting.

Red Velvet Cake Frosting

Makes enough for 1 cake

1 cup softened cream cheese
1 stick softened butter
1 cup confectioner's sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder

Cream the cream cheese and butter until light and fluffy.

Sift the sugar into the cream cheese mixture and blend thoroughly. Add vanilla and cocoa powder and mix until combined. Chill until needed, then whip to desired consistency. Spread over cooled cake - one layer in between the two layers of cake and one on top.

Flour Blend Number 1

Makes 5 1/4 cups

1 3/4 cups white rice flour
2 cups potato starch
1 1/2 cups tapioca starch

Combine all ingredients and store in 2-quart container.

Flour Blend Number 3

Makes 5 1/2 cups

3/4 cup white rice flour
4 cups potato starch
5 tablespoons xanthum gum

1/2 cup albumen Combine all ingredients and store in a 2-quart container.
__._,_.___

Product Alert

2008-11-06T13:33:00.000-08:00

Bob's Red Mill Corn Grits are not Gluten Free anymore!

Emerils Gluten Free Pizza

2008-10-09T07:27:00.000-07:00

On Tuesday at 8:30 est on Green Channel. Emeril showed us how to make a gluten free pizza.
Here is the recipe

Emeril's Gluten-Free Pizza Dough, White And Red Pizzas
Recipes Courtesy of Emeril's Food of Love Productions, 2008

Yield: 2 16 to 18-inch pizza crusts

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

Method:
Preheat the oven to 400º F. Combine 1 cup of water (105 – 115 degrees

F), 2 tablespoons active dry yeast and sugar. Let the yeast "bloom" in

the water. Liberally spray two large baking pans with vegetable oil

and set aside. Combine the white rice flour, soy flour, rice flour,

milk powder, tapioca flour, xantham gum and salt in a bowl of a

standing mixer with a paddle and set on low. Mix the flour well and

then add the olive oil with the remaining 1/2 cup of water, slowly

pouring into the bowl. Add the egg whites slowly until the mixture is

well incorporated. Add the yeast mixture and increase the speed to

high and continue to mix for 4 minutes.

Remove the dough from the mixing bowl and evenly divide into two

balls. Place one of the dough balls onto each pan. Place a plastic

glove or a plastic sandwich bag onto one of your hands and spray some

of the vegetable oil onto the gloved hand. Using that hand, gently

press each dough ball into a 13-inch circle about 1/4 inch thick,

leaving the edges a bit thicker to prevent sauce from dripping onto

the pan. Set aside for 10 minutes to rise.

Place the dough into the oven and let cook for 5 minutes. Remove from

the oven and top with your favorite sauce (recipes below) and

ingredients. Place back into the oven and continue to cook until the

crust is golden brown and crispy, 10 to 12 minutes longer. (Note: if

the baking pan is not liberally greased, the dough will stick. If this

happens, use a flat metal spatula to separate the dough from the

baking pan.)

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

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

This recipe was featured on the Gluten Free Episode of Emeril Green.

Its Candy Time. List of Gluten Free Candy

2008-10-05T15:14:00.000-07:00

This list is updated in 2007. So watch labels!

3 Muskateers
After Eight Dinner Mints
Allan Brand Candy Canes
Almond Joy by Hershey's
Altoids - gluten will be listed on label as wheat, rye, barley, or oats (Kraft product)
Ande's Mints (March 2005)
ANDI Bars (Gluten Free and Casein Free) available through www.glutenfreepantry.com Astro Pops
Baby Ruth by Nestle (February 2004)
Bazooka Gum (August 2004)
Beechnut: Peppermint, Spearmint, Cinnamon flavors (September 2003)
Big League Chew Gum (Original, Grape, Strawberry)
Bit O Honey (February 2004)
Bottle caps
Break Bar by Glutino (looks/tastes like a Kit Kat, but it IS gluten-free, whereas KitKats are not) available at www.allergygrocer.com
Breath savers Mints (Sugar Free, Iced Mint, Mint Cinnamon, Peppermint, Spearmint, Vanilla Mint, WinterGreen)
Bubbilicious Gum (April 2003)
Bubble Yum Gum
Butterfinger (February 2004)
Butterfinger BBs (February 2004)
Butterfinger Poppables
Butterfinger: Pumpkins (September 2003)
Cadbury Candy Bars (Fundraising Bar, Bunnies, Caramilk, Caramilk Roll, Crunchie, Dairy Milk, Easter Egg Creams, Easter Parade, Fruit & Nut, Golden Caramel, Hazelnut, Mini Eggs, Roast Almond, Rum & Butter)
Cadbury List (March 2005)
o Bunny Eggs
o Bassetts American Hard Gums
o Bassetts and Beyond: (Big Bruiser Blackcurrant and Apple, Big Brusier Cherry, Bruiser Kola, Black Jack and fruit Salad Chews, Black Jack and Fruit Salad Lollies, Bootie Bags, Dolly Mixtures, Flumps, Frosties Fizzy, Frosties Fruit, Fruit Salad Chew Bar, Fruit Salad Chews, Fruitang, Grummy Fruit Gaces, Gummy Jungle Mix, Gummy Kola Bottles, Gummy Milk Bottles, Gummy Zingy Fruits, Mega Mix, Nougat, Refresher, Refresher Lollies, Refresher Cola. Refresher Gums, Sweet Treats)

o Bassetts (Aniseed Imperials, Assorted Toffeees, Cherry Drops, Everton Mints, Fruit BonBons, Fruit Favorites, Jelly Babies, Just Fruit Gums, Just Fruit Jellies, Lemon Bon Bons, Mint Creams, Mint Favourites, Mint Imperials, Murray Mints, Pear Drops, Shermon Lemon, Spearmint Imperials, Strawberry BonBons, Sweetshop Favorites, Toffee Bonbons, Toffees and Fudge Favorites, Traditions Favourites)

o Best English Mints Barket and Dobson

o Blackcurrant and Liquorice Barker/Craven/Sharps

o Blackcurrant Hacks

o Bonbons All Flavours Sharps

o Butterscotch Keiller

o Buttons

o Cadbury World Choco Notes

o Cafi 12 Truffles (Bucks Fizz, Cappuccino, Champagne, Cherry Brandy, Cointreau, Forest Fruits, Irish Cream, Lemon, Malibu, Orange, Rum, Tia Maria)

o Cafi 6 Truffles (Cappuccino, Champagne, Irish Cream, Malibu, Rum, Tia Maria)

o Cafi (Apple and Hazelnut, Apricot and Almond, Assorted Fudge, Caramelized Pecan, Chocolate Fudge, City of Bath, Classic Collection, Clotted Cream Fudge, Dairy Milk, Fondue, Football, Giant Curly Wurly, Giant Egg Milk, Giant Fudge, Large Egg Mik, Large Egg Plain, Lemon, Letters, Lime, Luxury Hearts, Mandarin, Mint Thins, Orange and Walnut, Papple and Macadamia, Pineapple, Rugby Ball, Rum and Raisin Fudge, Sorbet Thins, Vanilla Fudge, Vintage)

o Candy Bananas Barratt

o Candy Seafood Barratt

o Candy Shrimps Barratt

o Caramel

o Caramel Egg

o Caramelt Tree Novelties

o Caramels

o Chocolate Brazils Jamesons

o Chocolate Caramel Creams Jamesons

o Chocolate Limes Barket and Dobson

o Chocolate Limes Craven

o Chocolate Mint Crisp Barker and Dobs

o Chocolate Orange Creams Jamesons

o Chocolate Peanuts Jamesons

o Chocolate Raisins Jamesons

o Chocolate Strawb Creams Jamesons

o Chocolate Turkish Delight Jamesons

o Chomp

o Coconut Mushrooms Wilkinsons

o Comforters Barratt

o Cough Candy Twist Bassett Fundays

o Cream Toffees All Flavours Sharps

o Creamy White Buttons

o Crhme Egg

o Crunchie

o Crunchie Nuggets

o Curly Wurly

o Curly Wurly Squirlies

o Dairy Fudge All Flavours Sharps

o Dairy Milk (Advent Calendars, Milk Coins, Miniatures, Shots, Tasters, Tree Novelties, With Turkish,

o Dream Egg ( CREAMY WHITE)

o Easter Eggs Shells

o Everton Mints Barker and Dobson

o Flake/ Flake 99/ Flake 99 Family Box

o Flake Dipped

o Flake Snow

o Football

o Fruit and Nut Tasters

o Fruit Bonbons Pascall

o Frys (Chocolate Cream, Orange Cream, Peppermint Cream, Turkish Delight)

o Fudge (Fudge, All Flavours Keiller, Craven)

o Fundays (Buttermints, Chocolate Limes)

o Hazel Whirls

o Hazels in Caramel

o Heroes ( Caramel, Dairy Milk, Fudge, Nuts about Caramel, Twirl)

o Hollow Bunny

o Jelly Beans Bassetts

o Just Fruit (Gums Maynards, Jellies, Pastilles Bassett Fundays, Pastilles Maynards)

o Kola (Chews Barratt, Cubes Pascall, Drops Pascall)

o Kopp Kopps Pascall

o Marble

o Marshmallow Pascal

o Massive Chew Bars All Bassetts and Beyond

o Maynards (Sors, Wine Gums, Wine Gums Reds and Blacks, Wine Pastilles)

o Menthol and Eucalyptus Mints

o Merry Maid Caramels Jamesons

o Microwave Butter Butterkist

o Microwave Salty Butterkist

o Microwave Savoury Butterkist

o Microwave Savoury Butterkist

o Midget Gems Bassett (Fundays, Maynards)

o Milk Chocolate Coins

o Milk Gums Bassett FUndays

o Milk Gums Maynards

o Milk Teeth Barratt

o Milk Tray (Milk Tray Orange Truffle, Eastern Delight, Fudge Dream, Hazelnut Caress, Honey Love, Nut Secret, Soft Whisper, Strawberries Kiss, Caramel Charm, Caramel Hear, Hazelnut Heaven, Mocha Mystery)

o Mini Caramel Egg

o Mini Crhme Egg

o Mini Eggs

o Mint (Creams Clarnico Bassett Fundays, Crisp, Holldy, Humbugs Barker and Dobson)

o Mint Humbugs Craven

o Mint Imperials

o Milk Gums Bassett Fundays

o Murry Buttermints Bassett Fundays

o Mye

o Nuts about Caramel

o Original Hacks

o Peanut Brittel Trebor

o Pineapple Chunks Pascall

o Roses (Cadbury Dairy Milk, Hazel Whirl, Assortment, Brazilian Darkness, Caramel, Caramel Velvet, Chocolate Bite, Chunky Truffle, Country Fudge, Golden Barrel, Hazel in Caramel, Nutty Log, Praline Moment, Strawberries and Crhme, Tangy Orange

o Ruffles All Flavours Jamesons

o Salad Gums Maynards

o Sherbet (Dippers All Barratt, Fruits Pascal, Strawberrry Pascal)

o Snowbites

o Soft Fruit Centres Barker and Dobson

o Soft Fruit Centres Craven

o Spearmint Chews Barratt

o Spira

o Sugared Popcorn Butterkist

o Sweet Peanuts Pascall

o Toasted Teacakes Wilkinsons

o Toffee All Flavours (Bards, Butterkists, Pims)

o Toffee Lollies Barratt

o Trebor (24-7 Mighty Mints, Coolmints- contains Sorbitol, Extra Strong Mints, Extra Strong Mints Menthol and Eucalyptus, Extra Strong Mints Spearmint, Mightly Mints, Mini Softmints, Mints, Soft Fruits, Soft Mints Spearmint, Soft Minuts Peppermint)

o Tree Novelties Holly

o Turkish Delight (Jamesons, Selfline)

o Twirl

o Wholenut Taste

7 CAMBRIDGE BRANDS, INC. (March 2005) (thank you for contacting us. We are delighted to be able to inform you that, at this time, to the very best of our knowledge, all of our confections are gluten free. We do not use wheat, barley, rye, oats, triticale, spelt or any of their components and that includes our dusting on our conveyor belts. We do use corn and soy products in the manufacturing of our products.) Junior Mints, Charleston Chew, Junior Caramels

7 Candy Corn by Goelitz (October 2003) is also VEGETARIAN. Verified: 10/22/03

7 Carefree Gum (September 2003)

7 Carmel-a-lot by Cambridge (September 2003)

7 CELLA'S CONFECTIONS (March 2005) (thank you for contacting us. We are delighted to be able to inform you that, at this time, to the very best of our knowledge, all of our confections are gluten free. We do not use wheat, barley, rye, oats, triticale, spelt or any of their components and that includes our dusting on our conveyor belts. We do use corn and soy products in the manufacturing of our products.) Cella's Milk Chocolate Covered Cherries, Cella's Dark Chocolate Covered Cherries

7 Certs Mints

7 Charleston Chews by Cambridge (September 2003)

7 Charms Company (March 2005) (thank you for contacting us. We are delighted to be able to inform you that, at this time, to the very best of our knowledge, all of our confections are gluten free. We do not use wheat, barley, rye, oats, triticale, spelt or any of their components and that includes our dusting on our conveyor belts. We do use corn and soy products in the manufacturing of our products.) Blow Pops, Charms Squares, Super Blow Pops, Charms Sour Balls, Charms Pops, Family Fun, Zip-A-Dee-Doo-Da Pops, Pops Galore, Fluffy Stuff, Cotton Candy, Andes Mints, Sugar Daddy Pops, Sugar Babies)

7 Chicklets - regular and tiny size (January 2004)

7 Chunky by Nestle (February 2004)

7 Clark Bars (September 2003)

7 Clorets Gum

7 Clorets Mints

7 Crowes by Tootsie (March 2005)

7 Dentyne Gum all September 2003

7 Dots by Tootsie - Regular, Tropical, or Wild Berry are GF (March 2005)

7 Double Bubble Gum (October 2003)

7 Dove (September 2003)

7 Eclipse Gum by Wrigleys (is also vegetarian) (August 2003)

7 EnjoyLifeFoods BIG Cookies GF and available through www.glutenfreepantry.com

7 EnviroKidz Cereal Bars (marked gluten-free) (September 2004)

7 Extra Gum by Wrigleys (is also vegetarian) (August 2003)

7 Farley: Candy Corn, Harvest Mix, Jellybird Eggs, Holiday Creams (Christmas Easter) (September 2003)

7 Farley: Yogurt Raisins, Banana Chips, Pineapple Wedges, Fruit Snacks (September 2003)

7 Farley candies: Fruit Flavored Jells & JuJu & Bears, Giant Jellies, Gummy Bears, Jelly Bird Eggs, Jelly Rings, JuJu Coins, Jumbo Jelly Beans, Orange & Lemon Slices, Speckled Bird Eggs, Tiny Jelly Eggs

7 Ferrara Pan: all, including Red Hots, Lemonheads, Jaw Busters, Boston Baked Beans, Atomic Fireballs, Black Forest Gummies, Grape Heads, Jellybeans (March 2003)

7 Freedent: peppermint, spearmint, winter fresh (September 2003)

7 Fresh Fruit, Of course!!!!

7 Fruit Stripe gum - all (September 2003)

7 Fun Dip (March 2005)

7 General Mills general statement: read label. Wheat, rye, barley, oats will be listed

7 Glennys Potato Crisps and Soy Crisps (assorted flavors are gluten free and can be found at www.GlutenSolutions.com)

7 Gobstoppers

7 Goobers by Nestle (February 2004)

7 Heide products: all products made gluten-free in GF plant

7 Hersheys Almond Kisses

7 Hersheys Bites

7 Hersheys Plain Chocolate Bars

7 Hersheys Plain Kisses

7 Hersheys Kisses with Almonds

7 Hersheys Hugs (although I have had several people question this one)

7 Hersheys Giant Kiss

7 Hersheys Swoops (plain): check label. Gluten will be listed as wheat, rye, barley or oats

7 Hershey's general statement: check label. Gluten will be listed as wheat, rye, barley or oats

7 Honey Acres candies: Honey Gummies (are also vegetarian), and Honey Mints (are also vegetarian) (September 2003)

7 Hot Tamales (February 2004)

7 Ice Breakers Gum

7 Jelly Belly (except buttered toast flavor) (March 2005)

7 JollyRancher JellyBeans (March 2005)

7 Jolly Rancher Lollipops

7 Jolly Ranchers (Hershey's product. Check label. Gluten will be listed as wheat, rye, barley or oats)

7 Junior Mint & Junior Mint Chews by Cambridge (September 2003)

7 Just Born: Valentines Day Mike and Ike, Valentines Day Peep Hearts, Easter Peeps, Eggs, Bunnies, Easter Mike and Ike, Jelly Beans, Halloween Pumpkins, Ghosts, Cats, Christmas Trees, Snowmen, Teenie Beanie Holiday Mix (February 2004)

7 Kettle Valley brand Fruit Leather (apple, Tropical Blend, Watermelon, Strawberry, Raspberry, WildBerry) available at www.allergygrocer.com

7 Kraft Caramels (September 2003)

7 Kraft will list major allergens

7 Laffy Taffy by Willy Wonka (October 2003)

7 Lifesavers general statement: gluten will be listed on label as wheat, rye, barley or oats (Kraft product)

7 Lifesavers Gummies

7 M&Ms Plain (March 2005)

7 M&Ms Peanut (no date)

7 Manischewitz: Milk and Dark Chocolate Coins (January 2003)

7 Mars Bar

7 Marvel Candy Sticks (marked as gluten-free) and found at some Wal-Mart stores

7 Mega WarHeads (June 2003)

7 Mike and Ike (February 2004)

7 Milky Way Midnight (January 2004); note: other Milky Ways are NOT gluten-free

7 Mounds

7 Nabisco general statement: read label. Wheat, rye, barley, oats will be listed

7 Necco Brands (Canada Mints, Candy Stix, Haviland Peppermint Patties/Thin Mints, Mary Janes, Mary Janes Peanut Butter Kisses, Wafers, Talking Pumpkins, Wintergreen Lozenges, Conversation Hearts (September 2003)

7 Nerds by Willy Wonka (October 2003)

7 Nestle general statement: gluten will be listed as wheat, rye, barley oats (February 2004)

7 Newman's Own: all sweet dark chocolate products, choc bar, butter toffee crunch (January 2004)

7 Oh Henry by Nestle (February 2004)

7 Orbit Gum by Wrigleys (is also vegetarian) (August 2003)

7 Palmers Candy Note: All are produced on equipment that also produces Gluten containing products. (you will need to make an educated decision regarding these products). Palmers Info generously provided by: Mim Lush, East Coast Sales Rep, R.M. Palmer Co., (610) 372-8971 x 319, (610) 320-9366 fax, mim@rmpalmer.com

7 Palmers State Quarters Milk Chocolate UPS 100 41269 60156 7 (September 2004)

7 Palmers State Quarters- 1.75 oz Milk Chocolate UPC 0 41269 60155 3 (September 2004)

7 Palmers Chocolate Quarters-Bulk UPC 100 41269 70989 8 (September 2004)

7 Palmers Chocolate Half Dollars-Bulk UPC 100 41269 70990 4 (September 2004)

7 Palmers Coins of All Nations-Milk Chocolate 0.81 oz UPC 0 41269 70936 5 (September 2004)

7 Palmers Coins of All Nations-Milk Chocolate 1.9 oz UPC 0 41269 70941 9 (September 2004)

7 Palmers Solid Milk Chocolate Santa Pops UPC 0 41269 00730 0 (September 2004)

7 Palmers Solid Milk Chocolate Santa Pops 3-pack UPC 0 41269 00778 2 (September 2004)

7 Palmers Stak-Pak Milk Chocolate Balls UPC 0 41269 00357 9 (September 2004)

7 Palmers Stak-Pak Milk Chocolate Balls UPC 0 41269 20070 1 (September 2004)

7 Palmers Milk Chocolate Balls Bulk UPC 100 41269 22040 9 (September 2004)

7 Palmers Delux Milk Chocolate Mix UPC 0 41269 00370 8 (September 2004)

7 Palmers Santa & Friends Tray Assort. (Milk Chocolate) UPC 0 41269 00011 0 (September 2004)

7 Palmers Oddballs (Mugs w/Milk Chocolate Sport Balls) UPC 0 41269 20091 6 (September 2004)

7 Palmers Rudolph Jelly Pop 1 oz UPC 0 41269 23003 6 (September 2004)

7 Palmers Rudolph Jelly Pop 3-pack UPC 0 41269 23009 8 (September 2004)

7 Palmers NASCAR Hollow Milk Chocolate Car UPC 0 41269 60036 5 (September 2004)

7 Payday

7 Pearson Nips (by Nestle February 2004)

7 Pez (June 2004)

7 Pixie Sticks

7 Pretzel Packs made by Ener-G Foods or Glutino (specially marked gluten free) and are available at www.GlutenSolutions.com

7 Raisnettes by Nestle (February 2004)

7 Reeses Peanut Butter Cup Miniatures

7 Reeses Peanut Butter Cups

7 Rolo

7 Running Rabbit Licorice (confirm GF status) (Ingredients: corn syrup, turbinado sugar, cornstarch, dextrose, licorice root extract, tapioca dextrin, anise oil, salt, separating agents (mineral oil & bees wax). 5oz box (approx. 35 pieces) Free of: Wheat, Gluten, Dairy, Peanuts, Tree Nuts, Egg, Soy, Rice, Potato, Yeast, Sesame and is available at www.allergygrocer.com

7 Runts

7 Russell Stover: check label. Gluten will be listed as wheat, rye, barley or oats

7 Russell Stover: PB Ghost, Buzzard Nest, Marshmallow Pumpkins (September 2003)

7 Sees ( Almond Royal, Toffee-ettes, Asst Sugar Sticks, Sugar Twists, Dark Chocolate with Almonds Candy Bar, Candy Canes) (January 2003)

7 Skittles (September 2003)

7 Smarties Brand Smarties (October 2003)

7 Smarties Double Lolly, Mega Lolly (October 2003)

7 Snickers (No Crispy or No Poppables!!)

7 Snickers Pumpkins (September 2003)

7 SnoCaps by Nestle (February 2004)

7 Sour Patch Kids by Trebor Allen Swedish Fish (Sepetmber 2003)

7 Spangler LolliPops: Dum Dums, Astro Pops, Picture Pops (June 2004)

7 Spangler: all candy canes, xmas shop pops (December 2003)

7 Spree (February 2004)

7 St. Claires Sweets (All are gluten, casein, nut, egg, GMO, soy, corn, peanut, shell fish free and they are certified organic. They have certifications from all their suppliers that they are gluten and all the other allergens free. And available through www.econturalsolutions.com.

7 Starburst Fruit Chews (September 2003)

7 Starburst JellyBeans (March 2005)

7 Stretch Island 100% Fruit Snack (Apricot*, Berry, Blackberry, Great Grape, Rare Raspberry available at most East Coast Trader Joes) (September 2004)

7 Sugar Babies (September 2003)

7 Sugar Daddies (September 2003)

7 Sunkist chewy candies - Fruit Gems, Jelly Beans, Orange & Cream Chews, Super Sour Stars October 2003)

7 Sunkist Fruit Slices (April 2004)

7 Swedish Fish by Trebor Allen (September 2003)

7 SweetTarts (February 2004)

7 Swoops by Hersheys (Regular, Reeces, Almond Joy, York)

7 Tangy Taffy

7 Tart N Tiny

7 Teenee Beanie made by Just Born (February 2004)

7 TicTacs (April 2003)

7 Tootsie Roll Industries, Inc. (March 2005) (thank you for contacting us. We are delighted to be able to inform you that, at this time, to the very best of our knowledge, all of our confections are gluten free. We do not use wheat, barley, rye, oats, triticale, spelt or any of their components and that includes our dusting on our conveyor belts. We do use corn and soy products in the manufacturing of our products.) Tootsie Rolls, Tootsie Pops, Fruit Rolls,

7 Tops: all, including Ring Pops, Push Pops, Baby Bottle Pops, Juicy Drop Pops and Chews, etc. (August 2004)

7 Trident Gum all (June 2004)

7 Trolli Gummi: Peachie O's, Squiggles, Sour Bite Crawlers, Octopus (September 2003)

7 Turtles by Nestle (February 2004)

7 Welchs Fruit Snacks all (April 2004)

7 Werthers Originals

7 WonderBall by Nestle (February 2004)

7 Wonka: check label. Gluten will be listed as wheat, rye, barley or oats Wonka Statement: Thank you for contacting us. Your comments regarding Nestli & Wonka. Products are very important to us. In regards to your inquiry, there are eight major food allergens, including milk, eggs, peanuts, tree nuts (such as walnuts and almonds), soy, wheat, fish and shellfish. Labeling regulation requires that all ingredients added to products be listed in the ingredient statement. For these eight major allergens, Nestli ensures that they are labeled, regardless of the amount or whether a supplier may have added it to their ingredient. It is the responsibility of Nestli to ensure that these ingredients are properly labeled by their common or usual name in the ingredient statement. We want to help our consumers avoid inadvertent ingestion of their specific allergens of concern by accurately informing them about the product ingredients and by following Good Manufacturing Practices in our factories. All factories using a critical allergen as an ingredient must take all reasonable precautions to avoid cross-contact of products that do not normally contain these allergens and products that do not carry a specific mention in the ingredient statement. These precautionary measures include efficient cleaning of production lines and equipment And strict separation of materials that may contain critical allergens. If an allergen does not appear on the ingredient statement, then it has not been added to the product and the likelihood of cross-contamination contact is so extremely low that the risk is insignificant. We have also attached a copy of our gluten-free confection list. We hope you find it helpful. We appreciate the opportunity to be of service to you and hope your inquiry was handled to your satisfaction. Nestli Confections & Snacks Gluten Free Products: This information includes products, which, to the best of our knowledge, do not contain wheat, rye, or barley/malt ingredients. The list may not be complete subsequent to the date of issue due to formula changes and new product information. Please read each product ingredient statement for the most current information.: Candy Bars-Baby Ruth; Butterfinger; Chunky; Nestli Milk Chocolate; Oh Henry! Candy Pieces-Nestli Turtles; Sno-Caps; Butterfinger BB's; Goobers; Raisinets; Nestli Treasures; Bit O Honey Sugar Candy- SPREE; Nips Wonka Candy-Bottlecaps; Fun Dip (Lik-M-Aid); Gobstopper; Laffy Taffy; Mix Ups; Nerds; Shock Tarts; Tart N Tiny; Runts; Tangy Taffy; SweeTARTS Seasonal Candy/Easter-Milk Chocolate NestEggs; Caramel NestEggs; Peanut Butter NestEggs; Butterfinger NestEggs; Baby Ruth Crhme Egg Seasonal Candies/Christmas-Milk Chocolate Jingles; Baby Ruth Winter Wobbler; Spree and SweeTARTS Candy Canes; Butterfinger in Milk Chocolate Jingles Seasonal Candies/Valentine's-Milk Chocolate Hearts; Butterfinger in Milk Chocolate Hearts; Butterfinger in Milk Chocolate Solid Tigger; SweeTARTS Lollipop

7 Wrigleys Gum (all are GF June 2004)

7 York Peppermint Patties

7 Zours made by JustBorn (February 2004)

Online Support

2008-10-01T18:22:00.000-07:00

http://health.groups.yahoo.com/group/KentwoodCeliacSupport/

The Kentwood Celiac Support Group is know online. Sign up and get up coming event dates. If you could not make it to the meeting go online to the group and get the information we talked about.

Support Group Starting

2008-10-01T18:12:00.001-07:00

It time to celebrate! A great Celiac Disease, Gluten/Wheat Allergy/Intolerence support group is here. The meeting are the 1st mondays at 7:00pm at 1000 Slobey SE Kentwood MI 49508.

If you are in the area of Grand Rapids, Calendonia, Wyoming, Grandville,etc... are welcome to come. We will be having lots of baking lessons, hands on activities, resturant visiting, feild trips, and baking classes at Coco Charlotte Bakery.

This group is were you can get all your question answered and make friends!

I hope to see you at our first meeting on Oct 6, 2008 at 7:00pm

Feel free to email me any question at sn11386@gmail.com

Go to mapquest.com for directions (address: 1000 Slobey SE Kentwood, Mi 49508)

Roben Ryberg's Biscuits

2008-10-01T17:56:00.000-07:00

Roben Ryberg's Biscuits (Gluten-Free)
This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.

Roben Ryberg: This dough is great fun to work with. My kids like to play with the scraps. This dough is quite soft, and so are the biscuits.

Ingredients:

1/3 cup shortening
½ cup potato starch
¾ cup cornstarch
1 ¾ teaspoon xanthan gum
1 tablespoon baking powder
¼ teaspoon baking soda
1 tablespoon sugar
¾ cup milk
½ teaspoon salt

Directions:

Preheat oven to 375 . In medium bowl, blend all ingredients. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned.

Makes 6-8 large biscuits.

Email me and tell me if you like them: email me at sn11386@gmail.com

Twice Baked Potato

2008-09-12T16:04:00.000-07:00

Ingredients:
4 large baking potatoes

1/2 cup low fat milk

3 oz. gf cream cheese, softened

2 Tablespoons gf sour cream

2 teaspoons fresh oregano, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup green onions, thinly sliced

2 bacon slices, cooked and crumbled

Directions:
Preheat oven to 400 degrees F.

Pierce potatoes with a fork; bake at
400 degrees F. for 1 hour, or until tender. Cool slightly.

Cut each potato in half lengthwise; scoop out pulp, leaving 14" thick shells. Place potato pulp in a large bowl; mash with a potato masher or a fork. Add milk, cream cheese and sour cream to bowl and stir well with a whisk. Add oregano, salt and pepper; combine thoroughly.

Spoon potato mixture into shells. Place on a baking sheet; bake at 400 degrees F. for 15 minutes, or until thoroughly heated.
Garnish with with green onions and crumbled bacon bits.

Pizza Delivery

2008-09-12T15:29:00.000-07:00

http://www.stillridingpizza.com/At-Restaurants.aspx

Email:info@stillridingpizza.com (Tell them you want delievery in your area)

Pizza Delivery is finally on its way. This website will tell you the places that deliver. Call your local pizza place and bug them about delievering Gluten Free, by asking them to order pizza's from Coco Charlotte!!

Coco Charlotte information is on this blog so look around!

Kids Easy Bake Oven

2008-09-03T13:44:00.001-07:00

http://www.foodtek.com/Products/QBKids.html

THis is great for the Kids Easy Bake Oven!!

Gluten Free Elcairs

2008-09-03T13:38:00.000-07:00

Ingredients
Pierre Herm钳 Cream Puff Dough with Gluten-free variation and modified instructions

(makes 20-24 ɣlairs)

1/2 cup (125g) whole milk
1/2 cup (125g) water
1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
1/4 teaspoon sugar
1/4 teaspoon salt
*1 cup (140g) Rebecca Reilly GF flour mix
5 large eggs, at room temperature
1 tsp. vanilla

Chocolate glaze (see separate recipe)
Vanilla and/ or Espresso pastry cream (see separate recipe)

*Rebecca Reilly’s GF flour mix uses 2 cups brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch mixed together. Although you only use one cup in this recipe, I keep it on hand- it’s great for many different things.

Directions
1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it?s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the 飬airs as directed below. Once the dough is made you need to shape it immediately.

Baking the eclairs (directions for making about 10 eclairs and freezing 10 for later):
? Cream Puff Dough Recipe (above), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C). Position the rack in the lower half of the oven. Line two baking sheets with waxed or parchment paper.

2) Prepare a large Ziploc gallon or quart freezer bag by cutting out 2/3 of an inch slice out of the lower corner of the bag. Fill the bag with the warm cream puff dough and pipe the dough onto the baking sheets in long, 4 to 4 1/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. The dough should give you enough to pipe 20-24 飬airs. Put ONE of the baking sheets in the freezer and then once the eclair dough is frozen, put them in a plastic bag back in the freezer and wash the baking sheet.

3) Slide the OTHER baking sheets into the oven and bake for 15 minutes. Rotate the baking sheet so that the front is in the back and the back is in the front. Bake for another ten minutes or until eclairs are golden and sound hollow when you tap on them. It is really important that they not be undercooked as they will deflate if so. Turn off the oven and open the door, letting them cool slowly in the oven. Place on a rack to finish cooling.

Notes:
1) The 飬airs can be kept in a cool, dry place for several hours before filling, or stored in a tupperware overnight, making sure they are completely cool before you close the lid. If you store them overnight, re-crisp them in the oven for 5 minutes and let cool again before filling.

Assembling the 飬airs:

1) Slice the 飬airs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 ? 104 degrees F or 35 ? 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the 飬airs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the 飬airs. I made half with Vanilla pastry cream and half with Espresso pastry cream. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
and wriggle gently to settle them.

Notes
Notes on baking GF eclair dough:
1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking
sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the
piped shapes into freezer bags. They can be kept in the freezer for up to a month

Notes on assembling eclairs:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,
stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create
bubbles.

2) The 飬airs should be served as soon as they have been filled.

Ingredients
VANILLA PASTRY CREAM RECIPE

2 large eggs

2 egg yolks

1/2 cup sugar

1/3 cup cornstarch

2 cups half-and-half

2 tablespoons butter, softened

2 teaspoons vanilla extract

Directions
WHISK together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly. Remove from heat; whisk in butter and vanilla. Cover and chill 4 hours. Yield: 3 cups.
Notes

Peanut Butter Pastry Cream: Omit 2 tablespoons butter, and stir in 1/3 cup creamy peanut butter.

Coffee Pastry Cream: Stir 1 tablespoon shot of espresso in with half-and-half. (My version)

Ingredients
Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Herm鼢r />(makes 1 cup or 300g)

? 1/3 cup (80g) heavy cream
? 3? oz (100g) bittersweet chocolate, finely chopped
? 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
? 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

Directions

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly  in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Herm鼢r />(makes 1? cups or 525 g)

? 4? oz (130 g) bittersweet chocolate, finely chopped
? 1 cup (250 g) water
? ? cup (125 g) cr譥 frae, or heavy cream
? 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Notes
Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.
2) This sauce is also great for cakes, ice-cream and tarts.

Eat In Season

2008-08-06T08:18:00.000-07:00

What months is the best time to buy certain fruits and vegetables?

Janurary:
Kiwis
Kumquats
Leeks
Spinach
Sunchokes
Jersalem Artichokes

Febuary:
Grapefruit
Radishes
Red potatos

March:
Artichokes
Cabbage
Carrots
Cauliflower
Key Limes
Navel Oranges

April:
Asparagus
Broccoli
Celery
Mushrooms
Rhubarb

May:
Peas
Salad Greens
Strawberries
Vidalia Onions

June:
Apricots
Bell Peppers
Blackberries
Honeydew

July:
Blueberries
Cherries
Green Beans
Nectarines
Peaches
Red Onions
Summer Squash
Watermelon

August:
Avocados
Corn
Cucumbers
Grapes
Okra
Plums
Tomatoes

September:
Apples
Asian Pears
Cantaloupe
Eggplant
Garlic
Raspberries
Zucchini

October:
Acorn Squash
Parsnips
Persimmons
Pomegranates
Pumpkins
Radishes

November:
Beets
Bok Choy
Bosc Pears
Cranberries
Daikon
Rutabagas
Sweet Potatoes
Yams

December:
Brussels Sprouts
Butternut Squash
Dates
Mandarin Oranges
Red Currants
Tangerines
Turnips

Zoup Restuarant

2008-08-06T08:14:00.000-07:00

4021 Cascade Road SE Grand Rapids MI. Phone: 616-956-3052
3770 Alpine Ave NW Comstock Park MI Phone: 616-647-9902

Please call to see what soup they made for the day.

Gluten Free Soups are:

Chunky Tomato Chili
Spicy Italian Vegetable
Fire Roasted Tomato Bisque
Lentil with Roasted Garlic
Ginger Butternut Squash
Spicy Black Bean Chili
Vegetarian Split Pea
Gazpacho

Gluten Free Product of the Day

2008-07-28T18:56:00.000-07:00

Starburst Candy

Gluten Free Product

2008-07-28T18:55:00.000-07:00

Old El Paso

Spanish Rice

Coco Pebbles Crust For Ice Cream Pie

2008-07-28T18:41:00.000-07:00

2 c. Coco Pebbles
1/3 c. peanut butter
1/4 c. dark Karo syrup
Mix well. Grease 9 or 10 inch pie plate and press above mixture into bottom and up sides.
Add: 1/2 (1 qt.) chocolate chip mint or desired flavored, slightly softened
Top with slivered chocolate or chopped nuts. Freeze for 1 hour before serving.

CNN Celiac Disease Report

2008-07-23T11:08:00.000-07:00

http://youtube.com/watch?v=3Qjxg18YmLQ

This is really good to watch. Finally Celiac is getting out there!

Product of the Day

2008-07-23T10:47:00.000-07:00

Jenny O

Breakfast Lover’s

Turkey Sausage

Homemade Chocolate Chip Icecream

2008-07-22T17:25:00.000-07:00

Ingredients:

2 cups heavy cream, chilled
1 cup whole milk, chilled
3/4 cup sugar
1 teaspoon vanilla
1/2 Hershey's chocolate chips, chopped

Directions:

Place all ingredients except chocolate chips in a bowl and combine until well blended. Pour into freezer bowl and turn the machine on. Mix for 20-25 minutes. Mix in chocolate chips. Serve right away, or transfer to airtight container and freeze.

Product of the Day

2008-07-22T17:13:00.001-07:00

Hawaiian Punch

Gluten Free Product

2008-07-13T18:28:00.000-07:00

Kraft

Regular Cool Whip

Fat Free Cool Whip

No Sugar Added Cool Whip

Gluten Free Product

2008-07-13T18:27:00.001-07:00

Alexia

Waffle Fries

Crispy Waffle-Cut Potatoes with Seasoned Salt

South of the Border Burger

2008-07-13T18:24:00.000-07:00

Difficulty: Easy
Serves: four

Ingredients:

1 lb. ground beef
1 clove garlic, minced
1/2 onion, chopped
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 teaspoon salt
1 cup fresh salsa
1/4 cup sour cream
Lettuce
1 tomato, sliced
1 avocado, peeled and sliced

Directions:

Prepare a grill.In a small bowl, combine salsa and sour cream and mix well. Set aside.

In a large bowl, combine ground beef, garlic, onion, chili powder, cumin and salt.

Mix well with your hands. Form into 4 patties.

When grill is hot, grill burgers over high flame or hot coals for 5 minutes, then turn over and grill for 4-5 minutes more or until cooked through.

Meanwhile, place one or two lettuce leaves on each serving plate. Place one cooked burger on each plate of lettuce then top with a generous dollop of salsa mixture.

Top with a tomato slice and then two slices of avocado.

Serve immediately.Tips:

You can also pan fry the burgers.

Gluten Free Fortune Cookies

2008-06-27T16:15:00.000-07:00

Chinese Fortune Cookies (Gluten-Free)This recipe comes to us from Jay Perlman.
Yield: 12 cookies.
Ingredients:
l egg
1/3 cup sugar
2 tablespoons corn oil
2 tablespoons water
¼ cup cornstarch

Directions:
Have fortunes prepared in advance. Beat egg on low speed until frothy. Beat in sugar, a little at a time, and continue beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into cornstarch, then stir into the remaining egg mix.
Heat in a heavy, well seasoned griddle to 350F, or until drops of water bounce when dropped on the griddle (For griddles without temperature control, keep heat between low and medium), Drop heaping tablespoon of batter on the griddle and spread with the back of a spoon to about 4 inches wide and 1/8 inch thick. Cook until edges are slightly brown and cookies can be easily lifted from griddle with a spatula—about 5 to 8 minutes.. If they stick the bottoms need to cooked a little longer. Turn and cook the other side, until light brown. Be careful to keep temperature even.
Place fortune paper on cookie as soon as it is removed from the griddle. Folding is easier to do than to describe, but the end result is shaped like a horseshoe. Fold opposite edges together, forming a semicircle. Crease crosswise at the center of the straight edge to form a flattened side, then bend the opposing corners together for the traditional shape. Set in a small glass or muffin tin until cookie cools and holds its shape. Wipe griddle and stir batter. Repeat.

Roasted Strawberries w/Wine & Balsamic Vinegar Sauce

2008-06-22T18:18:00.000-07:00

Ingredients:

2 Tablespoons unsalted butter
1 teaspoon vanilla extract
2 pints fresh strawberries, tops removed
2 Tablespoons brown sugar
3 Tablespoons dry red wine
1-1/2 Tablespoons balsamic vinegar
1 Tablespoon unsalted butter, chilled
Gf vanilla ice cream

Directions:

Preheat oven to 400°F.Add 2 Tablespoons butter to an oven-safe skillet and melt butter in oven.

Add vanilla extract to butter and stir to combine.

Place strawberries, cut-sides down, in skillet and sprinkle with brown sugar. Bake at 400°F for 10 minutes or until berries are soft.

Remove pan from oven.With a slotted spoon, remove berries from pan and set aside to let cool.

Add wine and vinegar to skillet and simmer over medium heat until reduced slightly.

Remove from heat and whisk in chilled butter.

To serve, spoon ice cream into dessert bowls, top with warm strawberries and drizzle with sauce.

Enjoy Life Lemon Pucker Pie

2008-06-18T08:13:00.000-07:00

Let the Summer Celebrations Begin!Summertime is here! Celebrate summer's simple pleasures with our tempt-sational dessert that's allergy-friendly and gluten-free, so everyone can enjoy! It's rich and creamy, yet refreshing. It's the perfect treat for warm summer evenings.

Lemon-pucker Pie (Contains NO: wheat/gluten, egg, peanut, tree nut)

Ingredients:

Crust:
1 box Enjoy Life® Lively Lemon cookies, crumbled into small pieces
1/4 cup plus 1 Tbsp. butter or Spectrum shortening
1/2 cup brown rice flour
2 Tbsp. tapioca flour

Lemon Filling:
1 (.25 ounce) pkg. unflavored gelatin
1/2 cup lemon juice
1/4 cup water
2 tsp. grated lemon zest
1(12 oz.) pkg. SILKEN FIRM Tofu
1/4 cup plus
3 Tbsp. sugar
1 (10 oz) container frozen Cool Whip (contains casein)*
1 tsp lemon zest (optional)

Directions:
1) To prepare crust, mix together crumbled cookies, brown rice flour and tapioca flour.
2) With a fork, cut in butter until mixed.
3) Lightly spray a 9" pie plate. Press crumbs into bottom and sides. Bake for 12 minutes to set the crust.
4) To prepare filling, combine gelatin, sugar, lemon juice and water in a medium saucepan. Stir over medium heat until dissolved, scraping sides if needed. Set aside to cool, about 5 minutes.
5) With a food processor, blender, or hand mixer, beat tofu for 1 minute or until almost smooth. Blend in gelatin mixture. Refrigerate 15 minutes. Mixture will thicken.
6) Break frozen whipped topping into pieces and add to the gelatin/tofu mixture. Process until smooth. Add lemon zest if desired. Spoon filling into the baked crust. Refrigerate 1 hour or until firm.

Enjoy! Store any remaining pie in refrigerator.

Celiac Disease Research Needs You

2008-06-18T08:02:00.001-07:00

The Celiac Sprue Association, as a service to the membership and celiac community, provides the following opportunity to participate in Alba Therapeutics clinical trials with larazotide acetate (AT-1001). Of special interest to Alba are people who have been diagnosed within the past year. This is the first drug therapy to reach this stage of clinical trials. Participants from all parts of the United States are needed.

COCO CHARLOTTE GOURMET GLUTEN FREE BAKERY

2008-06-18T07:56:00.001-07:00

If you are looking for a gluten free bakery Coco Charlotte in Grand Rapids Michigan has the best GF Bake goods and you don't have to worry about contamination because she only cooks Gluten Free.
She is open on Wednesday 9:00am-6:00pm, Friday 9:00am-6:00pm, and Saturday 9:00am-4:00pm.
There address is: Coco Charlotte2481 32nd Street SEGrand Rapids, MI 49512
So if you are traveling in town or live in the area stop in and see. Also it is worth the trip!!
Website is:
http://www.coco-charlotte.com/contact.shtml

Walgreens OTC Gluten free List

2008-06-18T07:53:00.000-07:00

http://glutenfreedrugs.com/Walgreensgflist.pdf

Medication Gluten Free List

2008-06-18T07:51:00.000-07:00

All of the following medications are gluten free unless otherwise noted (Iwould still contact OTC companies to make sure nothing changed, and have Pharmacists contact prescribtion meds@@)

Abilify
Accolate
Accupril
Acetaminophen w Codeine 30 mg (Teva)
Aci-Jel
Aciphex
Actifed
Actonel
Actos
Acular
Acyclovir (Teva, Roxane,Schein, Novapharm)
Adalat
Adderal (all strengths)
Adrenalin inj
Advair
Advil
Aerobid
Afrin
Aggrenox
AK Mycin
Alamast
Alavert (all forms)
Albee w C
Albuterol tabs (Novapharm)
Aldactone
Aldoclor
Aldomet
Aldoril
Alesse
Aleve
Alka Seltzer Gold
Alkeran
Allegra
Allegra D
Allopurinol (Mylan)
Almora
Alocril
Alomide
Alprazolam (Novapharm)
Altace
Alupent (tabs/syrup)
Alupent inhaler
Amaryl
Ambien
Amerge
Amicar (tabs,syrup)
Aminophyllin tabs (West-Ward)
Amitriptyline (Geneva)
Amlodipine/Benazepril (Teva)
Amoxicillin (Apothecon,Novapharm,Teva)
Amoxicillin chewable (Novapharm,Teva)
Amox/Clavulanic Acid (Prasco)
Amoxil
Anafranil
Anaprox
Anaprox DS
Angiscein
Antivert
Anturan
Anusol HC Cream
Anusol HC Supp
Anzemet
Apligraf
Apresoline
Apri-28
AquaSite
Aquasol A
Aquasol E
Aranelle
Arava
Aredia
Aricept
Arimidex
Armour Thyroid
Arthrotec
Asacol
Aspirin Enteric Coated 325mg (Leiner,code #44/227, Watson)
Aspirin 81 mg chewable (Watson)
Atacand
Atacand HCT
Atarax
Atenolol (Novapharm)
Ativan (all strengths)
Atrovent
Attenuvax
Augmentin tabs and liquids
Avalide
Avandia
Avapro
Avelox
Aviane-28
Axert
Azithromycin (Teva, Pliva)
Azmacort
Azopt
Baby aspirin (Walgreens, Perrigo)
Bactrim (tabs & liq)
Bancaps HC
Basic vitamins
Baycol (now questionable)
Beclovent
Beconase
Beconase AQ
Bellaspas
Benadryl Elixir
Benicar
Bentyl (all forms)
Benzonatate (Pliva)
Betapace
Betaseron
Betoptic
Bextra
Biavax
Biaxin (tabs/liquid)
Bicillin
Brevital Inj
Bufferin-all products EXCEPT
Bufferin regular 325mg tablet
which does contain some gluten
Bugs Bunny Chewables
Bupropion Sustain Release (Purepac)
Buspar
Butazolidin
Cafergot
Cal-Quick
Caltrate
Camila
Cantil
Captopril (Novapharm)
Carafate (tabs & suspension)
Carbamazepine (Teva)
Carbatrol
Carbidopa/Levodopa tabs (Endo)
Cardizem SR
Carisoprodol (Watson, West-Ward)
Cardia XT (all strengths)
Casodex
Cataflam
Catapres patch
Catapres tablets
Ceclor
Cefaclor (Novapharm)
Cefadroxil tabs & caps (Ranbaxy)
Ceftin
Cefzil
Cefuroxime (Ranbaxy)
Celebrex
Celexa
Celontin
Centrum
Centrum Chewable(all)
Centrum Jr-possibly contains gluten
Centrum Liquid
Centrum Performance
Centrum Silver
Cephalexin (Teva, Novopharm)
Chibroxin
Chlortrimeton 4 mg tabs
Chlortrimeton 8mg and 12 mg extend tabs
Chlortrimeton liquid
Chromagen Forte
Chromagen Forte
Cibacalcin
Ciloxin
Cimetidine (Novapharm)
Cinobac
Cipro
Citrical (all forms)
Citrucel
Clarinex
Clarinex D
Clarinex Reditabs-company does not know source of starch
Claritin
Claritin D
Claritin D-24
Claritin liquid
Cleocin
Cleocin
Clinoril
Clofibrate (Novapharm)
Clomid
Clomipramate (Novapharm)
Clorazepate (Watson)
Clorpres
Clozaril
Codiclear DH (sugar and dye free)
Cognex
Colace
Colchicine (West-Ward)
Colested
Colestipol
Coly-Mycin M Inj
Coly-Mycin S Otic
Combipatch
Combipres
Combivent
Comtan
Comtrex (tabs/caplets/liquid)
Comtrex Deep Chest Cold
Comtrex Non Drowsy
Comvax
CoPyronil
Coreg
Corgard
Corizide (NOT GF)
Cortenema
Cortisone (West-Ward)
Cortisporin Cream & Oint
Cortisporin Ophth
Cortisporin Otic Solution
Cortone
Cosopt
Coumadin (all strengths)
Covera
Cozaar
Creomulsion
Creon
Crestor-contains no starch but company won't verify
that product is GF
Cromolyn (Teva)
Cryselle
Cyclobenzaprine (Mylan, Schein, Watson)
Cylert chewable
Cymbalta (all strengths)
Cystospaz
Cystospaz M
Cytadren
Cytomel
Cytomel
Danazol (Barr)
Dapsone
Daypro
Dayquil
DDAVP
Decadron
Deconamine caps
Deconamine SR
Deconsal
Demerol
Denavir
Depakote (all forms)
Desferal
Desogen
Desyrel
Detrol
Detrol LA
Dexacidin
Dexedrine (Smith-Kline-Beecham)
Dexone
Diabeta
Diastat
Dicloxacillin (Bristol-Myers-Squibb)
Dicyclomine (Lakeside, Mylan, Rugby, West-Ward)
Didronel
Diflucan
Diflucan tabs
Digel liquid & tabs
Digitek
Dihydergo
Dilantin
Dimetane tabs-contains gluten
Dimetapp elixir
Dimetapp tabs-contain gluten
Diovan / Diovan HCT
Disney Princess Gummies Vitamins
Ditorpan
Ditropan XL
Diuril
Dolobid
Doxycycline (Zenith/Goldline)
Drixoral
Duphalac
Durabac Forte
Duraflu
Durahist D caplets
Duraphen 100 caplets
Duraphen Forte
DuraTan DM Susp
DuraTan Forte Susp
Duricef
Dyazide
Ecotrin (all strengths)
Edecrin
Effexor (all strengths)
Elavil
Elidel
Elspar
Emadine
Enablex
Endafed
Endagen-D
Endocet
Endodan
Enpresse-28
Entex
Entex LA
Entocort EC
Entuss D
Errin
Erythromycin tabs (Abbott labs)
Esgic (all forms)
Esidrex
Eskalith
Eskalith CR
Estrace
Estraderm
Estratab-possible gluten in active ingredient
Estratest-possible gluten in active ingredient
Estrostep
Etodolac (Taro)
Eudal SR
Evista
Excedrin Extra Strength
Exelon
Extendryl syrup, JR and SR caps
Famvir (all strengths)
Feldene-contains gluten
Femara
Fenesin
Fenesin DM
Fenofexadine (Teva)
Feosol-traces of gluten
Feostat
FerInSol
Ferrous Gluconate (Paddock)
Ferrous Sulfate (Goldline)
FiberCon
Fiberlax
Fioricet / with Codeine
Fiorinal
Fiorinal caps-generic (West-Ward)
Fiorinal tabs-generic (West-Ward)
Fiorinal with Codeine
Flagyl tabs
Flexeril
Flomax
Flonase
Florinef
Flovent
Flovent Rotadisk
Floxin
Floxin
Flubriprofen (Novapharm)
Fluconazole (Apotex, Barr, Greenstone)
Flumadine
Fluoxetine-all strengths/forms(Barr, Par)
Flurazepam (West-Ward)
FML
FML Forte
Focalin
Folgard
Folgard RX
Folic Acid (Schein, West-Ward)
Foradil Aerolizer
Fosamax
Fosrenol
Freeda's Vitamins
Frova
Furosemide (Watson-doesn't test but uses corn starch)
Furosemide (Ivax,Sandoz)
Furoxone (tabs & liquid)
Gabitril (all strengths)
Gas-X
Gaviscon
GenTeal eye drops
GenTeal eye gel
Geodon
Gleevec
Glipizide (Novapharm)
Glivec
Glucophage
Glucotrol
Glucotrol XL
Glucovance (all strenghts)
Glyburide (Novapharm)
Glypyrrolate tab (URL, Mikart)
Glynase
Glyset (company not able to determine)
Gonisol
Grifulvin 5- "weak" gluten content
Guaifenesin (URL)
Guaifenesin LA 600 mg (URL/Mutual)
Haldol (tabs, concentrate)
Herplex
Humatin
Hycodan
Hycomine
Hydergine
Hydrochlorothiazide (Qualitest)
Hydrocodone/APAP all strengths (Mallinckrodt, Watson)
Hydrocortone
HydroDiuril
Hygroton
Hyoscyamine 0.375mg tab (Amide)
Hyzaar
Ibuprofen (Pharm. Formulations)
Imitrex
Imodium
Imodium AD Caplets
Inapamide (Novapharm)
Indocin
Indomethacin (Novapharm)
Intal inhalations
Isoniazid 100 & 300 mg (West-Ward labs)
Isosorbide Dinitrate (West-Ward)
Junel (all strengths)
Kaopectate
Kariva-28
Kayexalate
Keflex
Kemadrin
Keppra (all strengths)
Ketek
Ketoprofen XR (Andrx)
Kirkman (all products are GF)
Klor-Con
Lacrisert
Lactaid liquid drops
Lactaid original strength caplets
Lactaid ultra caplets
Lamictal
Lamisil
Lamprene
Lanoxin
Lasix
Leflunomide (Apotex, Sandoz)
Lescol / XL
Lessina-28
Leucovorin
Leurkeran-contains gluten
Levaquin (all strengths)
Levlin
Levora
Levothroid
Levothyroxine (Mova)
Levoxyl
Levsin
Levsinex
Lexapro
Lexxel
L'il Critters Gummy Bear Vitamins
Lioresal
Lioresal Intrathecal
Lipitor
Liqui-Char
Lisinopril (Apotex, Mylan, Teva, Watson, West-Ward; Ranbaxy is unsure of this specific product)
Lisinopril/HCTZ (Ranbaxy, West-Ward)
Lithobid
Lithonate
Lithotabs
Livostin
Lodine (tabs/caps/XL)
Loestrin
Logroton Retard
Lomir / SRO
Lomotil
Lomox
LoOvral
Loperamide tabs & caps (Novapharm)
Lopid
Lopressor / HCT
Lorabid
Lorazepam (Geneva contains gluten)
Lorazepam (Mylan, Ranbaxy, Watson are GF)
Lorcet 10/650
Lorcet Plus
Lortab
Lotemax
Lotensin
Lotensin HCT
Lotrel
Low Ogestrel
Lozol (1.25 & 2.5)
Ludiomil
Lunsesta (all strengths)
Lutera
Luvox
Lyrica
Macrobid
Maginex
Mag-Ox
Maxair
Maxalt
Maxalt-MLT
Maxzide
Mebaral-contains gluten
Medrol
Melaleuca Vitabears
Melleril
Menest (NOT GF)
Mephyton
Metamucil
Metformin (Teva)
Methergin
Methimazole (Monarch)
Metopirone
Metoprolol (Watson-doesn't test but uses potato starch)
Metoprolol (Apothecon, Novapharm)
Mevacor
Mexiletine (Novapharm)
Mexitil
Miacalcin
Micardis
Micogestrin
Micronase
Micronor
Midamor
Minocycline caps (Ranbaxy,Schein)
Mirapex
Mircette
M-M-R II
Moban
Mobic
Modicon
Moduretic
Monopril
Morphine Sulfate Ext Release Tab (Endo)
Motesan
Motrin (Children's) oral susp
Motrin Childrens DF Conc. Drops
Motrin Cold DF Berry
Motrin DF Oral Susp Berry
Motrin IB caplets
Motrin IB tabs
M-R-VAX II
Mucinex (all forms)
MultiTech Formula Isotonix
Mysoline
Mytussin AC
Mytussin DAC
Naldecon (tabs/syrup)
Naldecon DX Children's syrup
Naldecon DX ped drops-may contain gluten
Naldecon generic (Rugby)
Naphcon
Naphcon A
Naprelan
Naprosyn
Naproxen (Novapharm)
Nasacort
Nasacort AQ
Nasalcrom
Nasalide
Nasonex
Natalcare Advance
Natalins
Natalins RX
Nature Made brand multivits
Natures Plus Animal Parade
Necon
Neoral
Neosporin (all forms)
Nephrocaps
Nephro-Fer
Nepresol
Nestabs FA
Neurontin
Nexium
Nifedipine cap (Novapharm)
Nifedipine ER (Mylan)
Niferex 150
Nilandron
Nimotop
Niquil
Nitroderm TTS
Nitrogard
Nitroquick
Nitrostat
Nizoral
NoDoze
Nolvadex
Nordette
Noroxin
Norpramin
Norprolac
NorQD
Nortrel (all strengths)
Norvasc
Nucofed (all forms)
Nuprin
Nutrilite Corps Double X
Ocufen
Ocuflox
Ocuhist
Ogestrel
One A Day (entire line)
Orasone
Ortho Cept
Ortho Cyclen
Ortho Est
Ortho Novum (entire line)
Ortho Prefest
Ortho TriCyclen
OsCal Plus D
Osteo Bi-Flex
Otocain Drops
Ovcon 35
Ovral
Pancrease
Pancrease MT 10
Pancrease MT 16
Pancrease MT 20
Pancrease MT 4
Pangestine CN20
Parafon (generic from Lemmon Pharm)
Parafon DSC
Parlodel
Paroxetine (Apotex)
Patanol
Paxil
PCE
Pedvax HIB
Pentasa
Pepcid
Pepcid RPD
Pepto Bismol
Percocet
Percodan
Periactin
Permax
Persantine
Phazyme
Phen-Guai 25/900 (Prasco)
Phenergan w/ Codeine syrup
Phoslo
Pindolol (Novapharm)
Piroxicam (Novapharm)
Pitocin
Plaquenil
Plavix
Plendil
Pletal
Pneumovax 23
Poly Vi Flor
Poly Vi Flor w Iron
Poly Vi Sol
Polysporin
Polytrim
Ponstel
Portia
Prandin
Pravachol
Prazosin (Mylan)
Precose
Pred Forte
Pred G
Prednisone (West-Ward)
Premarin
Prenatal Advance
Prevacid (all forms)
Priftin
Prinivil
Prinzide
Pro-Banthine
Procaine Pen G (Monarch)
Procanbid
Proctocort
Proloprim (status unsure)
Promethazine (Breckenridge)
Promethazine w/ Codeine Syrup (Hi-Tech Pharmacal)
Propecia
Propoxyphene Napsylate (Mallinckrodt)
Propulcid
Proscar
Protonix
Proventil (tabs/syrup)
Proventil HFA
Proventil inhalation
Proventil solution
Provera
Prozac
Pulmicort
Purinethol
Questran/Questran Lite
Quibron
Quinaglute
Ranitidine (, Geneva,Novapharm)
Recombivax
Regitin
Reglan
Regranex Gel
Relafen
Relpax
Remeron
Renagel
Requip
RESCULA
Restoril
Retrovir
Retrovir
Rezulin
Rhinocort
Rhinocort AQ
Rifadin
Rifamate
Rifater
Rilutek
Risperdal
Ritalin (all strengths)
Ritalin LA
Ritalin SR
Robaxin
Robitussin Cold & Congestion Caplet
Robitussin Cold & Cough Liqui-Gels
Robitussin Cold Severe Congestion liqui-gels
Robitussin Cold, Cough & Flu Liqui-Gels
Robitussin line
Robitussin Multi Symptom Cold & Flu Caplets
Robitussin Night Time liqui-gels
Rolaids
Rowasa
Ryna C
Ryna D
Rynatan
Safetussin 30
Salsalate (Caraco)
Saluron
Salutensin
Sandimmune
Sandoglobulin
Sandostatin
Sansert
Scot-Tussin DM
Seldane
Seldane D
Selegiline (Novapharm)
Septra (tabs & liq)
Ser-Ap-Es
Serentil
Serevent Diskus
Serevnt Inhaler
Seroquel
Serzone
Sesame Street Complete Vitamins & Minerals
Silvadene
Silvadene
Simulect
Simvastatin (Ranbaxy, Teva)
Sinemet
Sinemet CR
Singulair (all stregnths)
Skelaxin
Slobid (all strengths)
Slo-Mag
Slow Fe
Slow-Mag
SMZ-TMP (generic Bactrim-Lemmon Pharm)
Solgar
Soma
Sonata
Sorbitrate
Spersallerg
Sporonox
Sprintec
Starlix
Strattera (all strengths)
Sudafed
Sudafed Cold & Sinus Liquid Caps
Sudafed Plus
Sulamyd
Sular
Sulf-10
Sunkist Multivit Complete
Suprax susp
Suprax tabs-contain gluten
Symmetrel
Synercid
Synthroid (all strengths)
Syntocinon
Tambacor
Tamiflu
Tamoxifen (Barr pharmaceuticals)
Tapazole
Tavist
Tavist D
Tegretol (tabs/chew tabs/suspension/XR tabs)
Tegretol / XR
Tenoretic
Tenormin
Tenuate
Tequin
Terazol (all forms)
Testosterone 2% cream
Tetracaine
Thalitone
Thalomid (all strengths)
TheraFlu Cough and Cold
Theragran
Theragran Heart Right
Theragran M
Theragran M Advance
Thrombin Inj
Thyrolar
Tiazac
Tigan (all forms)
Tigan (caps & suppositories)
Tilade
Timolide
Timolol tabs (Novapharm)
Timoptic
Timoptic XE
Tizanidine Purepac)
Tobradex
Tobrex
Tofranil
Tolectin (all strengths)
Tolmetin (Novapharm)
Topamax (all strengths)
Toprol XL
Tr iVi Sol
Tracleer
Trandate
Trazadone (Schein, Sidmak, Teva)
Trental
Tri Vi Flor
Triaminic AM
Triamterene/Hydrochlorothiazide cap (Barr,Duramed,Novartis,Watson)
Tricor-contains gluten on the coating
Triglide (all strengths)
Trileptal
Trilevlin
Trimox
Triostat Inj
TriPhasil
Tri-Sprintec
Trovan (all strengths)
Trusopt
Tums-all are GF except as noted below
Tums Smoothies-contain gluten
Tuss DM
Tussend
Tussigon
Tussin 30
Twin Lab Animal Friends Multivit wafers
Twin Lab Animal Parade Cherry
Tylenol allergy sinus caplets, maximum strength
Tylenol Arthritis Pain Extended Relief Caplets
Tylenol cherry suspension infants drops
Tylenol chewable fruit burst flavor tabs
Tylenol Childrens Susp Grape Liquid
Tylenol cold multi-symptom plus cough chewable tab
Tylenol Cold Plus Cough Chew Tab
Tylenol extended relief caplets
Tylenol extra strength caplets
Tylenol extra strength liquid
Tylenol extra strength PM gelcaps
Tylenol tabs
Tylenol ultratab
Tylenol with Codeine
Tylox
Ultracet
Ultram
Ultramega Gold (GNC)
Urised
Uro-Mag
Vancenase
Vancenase AQ
Vanceril
Vanex
Varivax
Vascor (all strengths)
Vaseretic
Vasocidin
Vasocon
Vasocon A
Vasosulf
Vasotec
Velivet
Venlafaxine (Teva)
Ventolin (tabs/syrup)
Ventolin inhaler
Ventolin solution
Verapamil (Mylan, Watson)
Vesicare
Vexol
Viactive
Viagra
Vibramycin (tabs & caps)
Vicodin
Viokase
Vioxx
Vira A
Viracept
Viroptic
Visine
Visine A
Visken
Vitamin D (Pliva)
VitaminShoppe brand all GF
Vitravene
Vivactil
Vivelle
Vivelle Dot
Voltaren
Voltaren / XR
Warfarin (Barr-all strengths)
Welbutrin
Welchol
Xalatan
Xanax
Xopenex
Xylociane Flavored Oint
Yasmin
Yaz
Zaditen
Zaditor
Zanaflex
Zantac (tabs/caps/liq/granules)
Zarontin
Zelnorm
Zemplar
Zenate Advanced Formula
Zestoretic
Zestril
Zetia
Ziac
Zithromax (caps & suspension)
Zocor
Zofran (all forms)
Zoladex
Zoloft
Zometa
Zomig
Zomig-ZMT
Zonegran
Zovia
Zovirax
Zovirax tabs and caps
Zydone
Zyloprim
Zyprexia
Zyrtec (tabs & liquid)
Zyrtec D