Blog Archives

Food Innovation Center Tour

Home to Gluten-free Analysis by Dr. Steven Taylor

Home to Gluten-free Analysis by Dr. Steven Taylor

On Saturday, May 6, 2017, the Lincoln Celiac Support Group met at Innovation Campus, home to the Food Innovation Center. Dr. Steven Taylor, Head of the Department of Food Science and Technology and Director of the Food Processing Center, led us on a tour of the facility which included the Food Sensor Facility, Food Chemistry Lab, Microbiology Lab, Product Development Kitchen, Brewery System, and Processing Center with a Smoke house, Food seasoning tumbler, freeze drier and more. His staff performs gluten analysis on established and developing gluten free products for the marketplace. There was more than 54,000 products tested last year. Most of the established GF products do test well below the FDA regulation, 20 ppm, but some of the new products require several analysis before GF ingredients can be sourced correctly to manufacture a gluten-free product. He discussed the ways wheat and soy can cross contact with gluten-free foods and ways to avoid the problems. We learned about co-packing which means another facility maybe used to produce a product, making it difficult to know preparation and packing methods and risks for cross contact.  Always look for gluten-free labeling on packages and ask how questionable products are produced.  Bean products and malt products could be sources of gluten.

Posted in Meetings Tagged with:

Come learn about the Mediterranean Diet

Mediterranean Diet - BG.

Posted in Meetings

Come to the Stars GAME on April 7

Call John Notter for tickets!!

Call John Notter for tickets!! We need 25 or more to attend for this special pricing!

Posted in Uncategorized

2017 EVENTS

Lincoln Celiac Support Group Newsletter
February 2017

Venue

February 4, we will be meeting at the Venue for a 12:00 luncheon.  The menu will consist of the following:

Appetizer:
Queso Dip and Brussel Sprouts

Cup of Soup:  $4.00
Seafood Bisque
Wild Mushroom

Entree:
4 ounce Grilled Salmon with Parmesan Risotto  $12.00
Chicken Salad on a GF bun with Natural Cut Fries  $9.00
Meatball Sub on a GF Bun with Green Bean Amandine  $11.00

Dessert:
Vanilla Bean Panna Cotta with Fruit Compote $5.00

You MUST MUST MUST MUST MUST contact me to make a reservation.  So far we have six reservations.  We need around twenty for this event to happen.  You can call me at 402-904-4238 or e-mail me at
m.newcom@icloud.com 

Please let me know by Thursday, February 2.

It should be a great time. 


Making it Mediterranean

Our very own Becky Guittar, Hy-Vee Dietitian,  will be present at our March 4th meeting.  Becky will talk about how to make the Mediterranean diet Gluten Free.  She will talk about high fiber sources, oils, fighting inflammation and Omega 3 fats.  


Lincoln Stars

Celiac disease is being recognized at the Lincoln Stars hockey game on April 7th, 2017.  The game starts at 7:35.  Tickets are $12.00.  Two dollars of each ticket sold goes to our group.  We plan to use that money to provide some GF food to the Lincoln Food Bank.  Our group will be seated together.   In order to reserve tickets, you must call John Notter at 402-474-5827.  Your tickets will be held at will call.  

This will be a fabulous family event!

281 Food Innovation Center Tour

On April 1, 2016, Dr. Taylor will be giving us a tour of the 281 Food Innovation Center.  We will Tour the first floor and then go to Room 275 to tour the lab.  The innovation center is located at the old fair grounds . If you are driving west on Cornhusker Hwy, turn south on State Park Drive.
This event has been rescheduled for Saturday, May 6.  Dr. Taylor is away in China.
Hope to see you at all of these events.

Marj and Becky

View this email in your browser

Now that you’ve selected a template, you’ll define the layout of your email and give your content a place to live by adding, rearranging, and deleting content blocks.

When you’re ready to change the look of your email, take a look through the “design” tab to set background colors, borders, and other styles.

If you need a bit of inspiration, you can see what other MailChimp users are doing, or learn about email design and blaze your own trail.

Copyright © 2017 Lincoln Celiac Support Group, All rights reserved.
Your are a member with special diet restrictions

Our mailing address is:

Lincoln Celiac Support Group

254 South 77

Lincoln, NE 68510


Add us to your address book



Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list

Email Marketing Powered by MailChimp

Posted in Meetings

Gluten-free Candy List 2016

2016 Gluten-Free Halloween Candy List

 

This Halloween, don’t think your gluten-free little ones can’t enjoy trick-or-treating. The following is a list of gluten-free candy, although it’s not all-inclusive and there are other gluten-free goodies on the market. Always make sure to check a product’s label to verify its gluten-free status as manufacturers may change ingredients or facilities.

HERSHEY’S

Almond Joy and Mounds Bars (except Almond Joy Pieces candy)

Heath Bars

Hershey’s Air Delight (aerated milk chocolate bar)

Hershey’s Kisses (including milk chocolate and all filled varieties)

Hershey’s Milk Chocolate Bar and Milk Chocolate with Almonds Bar (1.55 oz or 1.45 oz only)

Hershey’s Milk Duds

Hershey’s Nuggets (including milk chocolate, milk chocolate with almonds, special dark chocolate with almonds and extra creamy milk chocolate with toffee and almonds)

Mound Bars

Payday Candy

Reese’s Peanut Butter Cups (except seasonal shapes and Unwrapped Minis)

Reese’s Pieces Candy (except Reese’s Pieces Eggs)

Rolo Caramels in Milk Chocolate Candies – All Except Rolo® Minis

Scharffen Berger Bars (including 70% bittersweet chocolate, 82% extra dark chocolate, 41% milk chocolate, 62% semisweet dark, 99% unsweetened dark chocolate baking, 70% bittersweet baking chunks)

SKOR and SKOR Toffee bar

York Peppermint Patties (except York Pieces candy, York minis and York shapes)

 

Just Born Inc.

Company states all candy this is gluten-free will be labeled gluten-free.

Goldenberg’s Peanut Chews (including Bite-Size Chewy Pieces Combo bag, Milk Chocolatey and Original Dark)

Mike and Ike (including Hot Tamales, Original Fruit, Tangy Twister, Zours Chewy Sour candy)

Peeps (including chocolate mousse-flavored cats, dark chocolate-covered pumpkins, dark chocolate-dipped orange chicks, ghosts marshmallow candy, milk chocolate-covered pumpkins, milk chocolate-dipped orange chicks, pumpkins marshmallow candy, sugar-free pumpkins marshmallow NOT including Peeps snack-size mini marshmallow chicks)

Teenee Beanee jelly beans

 

 

 

 

MARS

Mars encourages consumers to read the label before purchasing and look for the “May contain [allergen]” label. During Halloween some candy is produced at alternative facilities that may provide gluten cross-contamination risks.

3 Musketeers Bar (all flavors)

Dove Chocolate (all flavors except milk chocolate cinnamon graham, cookies & cream and roasted almonds covered in silky smooth milk chocolate or dark chocolate)

M&M’s (all flavors except M&M’s pretzel, M&M’s raspberry, M&M’s snack mix, M&M’s dark mint and M&M’s mega)

Milky Way Midnight Bar and Caramel Bar (except all Milky Way original and bite-size products (contains barley))

Snickers Bar (all flavors except Snickers Egg products)

 

NECCO

Banana Splits Chews

Canada Mints, Canada Wintergreen

Candy Buttons

Haviland Thin Mints, Wintergreen Patty

Skybar

Mary Jane (including Mary Jane peanut butter kisses)

Mint Julep Chews

Necco Chocolate Wafers

Necco Wafers

 

NESTLE USA

Baby Ruth

Butterfinger Bars, Bites and Mini’s (does not include Butterfinger Crisp, Butterfinger Giant Bar, Butterfinger Medallions, Butterfinger Pumpkins, Butterfinger Snackerz)

Nestle Goobers

Nestle Milk Chocolate

Nestle Nips (regular and sugar-free)

Nestle Oh Henry!

Nestle Raisinets

Nestle Sno-Caps

Wonka Bottlecaps

Wonka Laffy Taffy

Wonka Lik-M-Aid Fun Dip

Wonka Mix-Ups

Wonka Pixy Stix

Wonka Runts (including chewy and original)

Wonka Sweetarts Chewy (formerly Shockers)

  

ORGANIC BRANDS

Many will be labeled gluten-free – look for these brands in your Hy-Vee HealthMarket.

 

Candy Tree lollipops and licorice

 

Endangered Species Chocolate

Justin’s Nut Butters (dark chocolate peanut butter cups, milk chocolate peanut butter cups, white chocolate peanut butter cups, mini dark chocolate peanut butter cups, mini milk chocolate peanut butter cups)

Heavenly Organics (including Honey Pattie Chocolate Almond-Healthy Candy, Honey Pattie Chocolate Ginger-Healthy Candy, Honey Pattie Chocolate Mint-Healthy Candy, Honey Pattie Chocolate Pomegranate-Healthy Candy)

 

Righteously Raw Chocolates

 

Surf Sweets Gummies

 

Yummy Earth lollipops and gummies

 

Smarties

The entire Smarties line of products is gluten-free. Smarties suggests checking the UPC number. If it begins with “0 11206,” the product is manufactured in a gluten-free facility.

 

Tootsie Roll Industries

Company states all Tootsie products are gluten-free except for Andes Cookies.

 

WRIGLEY

All U.S. Wrigley products follow all FDA labeling regulations. If the use of gluten is critical to the taste of a Wrigley product, then gluten-containing ingredients are labeled. Wrigley advises consumers concerned with gluten sensitivities to read the label and check with their doctors if they have questions.

 

 

Updated 9/26/2016

Posted in Meetings, Recipes, Uncategorized Tagged with:

Gluten-free disorders and the Marketplace

Detective from Becky talk

This slide is a summary slide from a presentation done by Becky Guittar, RD, LMNT and Co-chair of the Lincoln Celiac Support Group.

Sometimes you have to do real detective work to determine if a product is gluten-free. Her advise is to purchase from reputable sources that can answer questions about gluten-free manufacturing processes, share established gluten-free testing results, follow all FDA guidelines and more.

Ask questions and keep good notes.  Come to a CSA meeting or meet with Becky at Hy-Vee for more dietary guidance.  Contact her at 402-467-5505 or bguittar@hy-vee.com

Posted in Meetings

Holiday Cookie Recipes from our Gluten-free Cookie Exchange

Chocolate Coconut Delight Bars

Chocolate Coconut Delight Bars

Gluten-Free Holiday Cookies

This is a collection of recipes from our last Gluten-free Cookie Exchange. The recipes are from members of the Celiac Support Group. You can enjoy tasty homemade cookies for the holiday with these recipes. Please double check the products are gluten-free, look for label or call customer service. You can not assume products are gluten-free from reading the labels.  If the company manufactures gluten-containing products there could be cross contact.

Almond Bark Oreo Balls

All you need:

  • 1 pkg. cream cheese (Hy-Vee is GF)
  • 2 pkg. gluten-free Chocolate Sandwich cookies (Glutino)
  • 2/3-1 pkg. Almond Bark (Plymouth Pantry)

All you do:

  1. Let cream cheese come to room temperature.
  2. Crush sandwich cookies. Mix with cream cheese.  Freeze 10 minutes.
  3. Roll into spoon size balls and dip into melted almond bark.
  4. Refrigerate until ready to eat.

M&M’s Milk Chocolate Minis Cookies All you need:

  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • ¾ cup firmly packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 ¼ cup all-purpose GF flour like Domata
  • 1/3 cup cocoa powder
  • 1 tsp. baking soda
  • ½ tsp salt
  • 1 ¾ cup M&M’s ® Milk Chocolate Minis Candies
  • 1 cup chopped walnuts (optional)

All you do:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream butter and both sugars until well blended. Add the egg and vanilla extract and mix into the butter mixture and stir until combined.
  3. In a separate bowl, stir flour, cocoa powder, baking soda, and salt together. Slowly add these ingredients into the butter mixture and stir until combined.
  4. Fold in M&M’s and walnuts, if desired. Chill dough 1 hour or overnight.
  5. Drop dough by rounded tablespoons onto a lightly greased tray, about 2 inches apart.
  6. Bake for 7-9 minutes for chewy cookies or 10-12 for crispy cookies. Enjoy!

Fudgy Pecan Cookies All you need:

  • 8 oz. semisweet chocolate, chopped
  • ¼ cup unsalted butter, cut up
  • 1 cup chopped pecans
  • ¾ cup packed dark brown sugar, divided
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 1 cup caramel bites

All you do:

  1. Heat oven to 375 F. Place chopped chocolate and butter in medium microwave safe bowl.  Microwave on high 30 seconds; stir.  Continue to microwave at 10 second intervals until chocolate is almost melted.  Stir until melted and smooth.  Cool to room temperature.
  2. Meanwhile, pulse pecans and ¼ cup of the brown sugar in the food processor until finely ground. Place in small bowl: whisk in baking powder and salt.  Beat remaining ½ cup brown sugar, eggs, and vanilla in large bowl at medium speed 3 minutes or until light and foamy.  This is important for the cookies to be shiny after baking.  Change to low speed, beat in chocolate mixture.  Beat in pecan mixture. Stir in caramel bits.  Drop 1 ½ tablespoons dough per cookie onto parchment lined sheet pans.
  3. Bake 9-10 minutes or until shiny and lightly cracked. Cool on sheet pan wire rack 3 minutes. Place cookies on rack; cool completely.

Melt-in-Your-Mouth Shortbread Cookies All you need:

  • ½ cup cornstarch
  • 1 cup rice flour
  • ½ cup powdered sugar
  • ¾ cup butter

All you do:

  1. Sift cornstarch, sugar, and rice flour together. Add in the butter and mix with hands until soft dough forms.  Refrigerate for one hour.
  2. Preheat oven to 300 degrees.
  3. Shape dough into 1 inch balls. Place about 1 ¼ inches apart on greased cookie sheet; flatten with lightly floured fork. Bake for 20-25 minutes or until edges are lightly browned.

Variations: form balls as above.  Roll in finely crushed cornflakes or crushed nuts.  Press top of ball with thumb.  Add a dab of jelly or chocolate.

 White Chocolate Chip Cranberry Cookies Makes 35 All you need:

  • 2 ¼ cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup (2 sticks) butter, softened
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 2 cups white chocolate chips
  • 1 cup dried cranberries

All you do:

  1. Preheat oven to 375 F. Mix flour, baking soda, and salt in small bowl. Set aside. Beat butter, sugar, brown sugar, and vanilla extract in large bowl until creamy.  Add eggs, one at a time, beating well after each addition.
  2. Gradually add flour mixture and beat until well blended. Stir in white chocolate chips and dried cranberries.
  3. Drop onto parchment lined sheet pan about 2 inches apart.
  4. Bake for 11-13 minutes or until golden brown.
  5. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely.

Chocolate Coconut Delight Bars Serves: 16 All you need:

  • 4 eggs
  • ¾ cup coconut milk (Thai Kitchen)
  • 2 tsp. almond extract
  • ¾ cup Hy-Vee HealthMarket coconut sugar
  • ¾ cup Hy-Vee semisweet chocolate chips
  • ½ cup Hy-Vee HealthMarket coconut flour
  • ½ cup Hy-Vee HealthMarket blanched almond flour
  • ¼ tsp sea salt
  • ½ tsp. baking soda
  • ¼ cup unsweetened shredded coconut

All you do:

  1. Preheat oven to 350 F and grease an 8×8 inch baking dish.
  2. In a large bowl, whisk together eggs, coconut milk, almond extract, and coconut sugar.
  3. In a smaller bowl, combine almond flour, coconut flour, salt, and baking soda.
  4. Mix dry ingredients into wet ingredients with a handheld mixer. Stir in ½ cup chocolate chunks.
  5. Pour batter into prepared dish and sprinkle shredded coconut and remaining chocolate chips on top.
  6. Bake at 350 F for 30 minutes. Cool 1 hour before serving. For dairy-free version, use Enjoy Life Chocolate chips.

Nutritional Facts: 170 calories; 8 g fat (4 g sat, 0 g trans); 45 mg cholesterol; 105 mg sodium; 21 g carbohydrate; 3 g fiber; 16 g sugars; 3 g protein

Posted in Recipes Tagged with: , ,

Gluten-free Sampling at all Lincoln Hy-Vee Stores!

GF sampling Oct 2015

Posted in Meetings

Summer Recipes from the Annual Picnic 2015

Grape Salad                   By  Lori

grapes ( about 1 lb.)

8 oz. sour cream

4 oz. philadelphia cream cheese

I sprinkle with cinnamon and lemon peel

pecans – optional

Mix together

 

Buttermilk Brownies

Dry ingredients                     Gluten Free Flours

2 c. sugar                            1/2 c. sweet Rice Flour

2 c. flour                              1/2 c. Rice Flour

1/4 tsp. salt                         1/2 c. Sorghum Flour

1 1/2 tsp. soda                     1/2 c. Tapioca Flour

1 tsp. Xanthan Gum

1 tsp Guar Gum

Mix first, bring to boil and cool

1 stick oleo

1/4 c. oil

4 TBSP cocoa

1 c. water

Add dry ingredients, 1/2 c. buttermilk, 3 eggs, and 1 tsp. vanilla.

This is a thin batter but ok. Bake in a greased cookie sheet for

40 min. at 350* or 375*. Sprinkle 1 c. nuts over batter in cookie sheet before baking. Mix nuts evenly, because nuts, if put in batter always go to top and are uneven in baking pan.

Soft Frosting

3/4 stick oleo

1 1/2 TBSP cocoa

4 1/2 TBSP milk

1 1/2 c. powdered sugar

1 tsp vanilla

 

Pasta salad         By   Jennie Wilson

1 box Barilla Gluten Free Penne (cook according to directions)

diced carrots

1 can chopped black olives

green onions

cheese cubes

baby tomatoes

cucumber sliced or diced

Mix together first 2 c. real mayonnaise and 1 ranch packet When this is mixed really well mix in with the other ingredients.

 

Strawberry Rhubarb Crisp    By   Ray Wilson

Filling:

6-8 cups cut rhubarb

3 cups slice strawberries

1 cup sugar

2 T GF flour

2 T corn starch

Topping:

2 cups GF flour mix

2 1/2 cups sugar

1 tsp salt

1 tsp cinnamon

1 tsp soda

1/2 cup real butter (room temp)

Mix all filling ingredients and pour  into 9 in. X 13 in. greased pan. Mix dry ingredients and then mix in soft butter to a crumble consistency. Sprinkle over fruit. Add thin slices of butter over top for a richer dessert. Serve warm or cooled.

Option: Use a GF yellow cake mix for the dry topping ingredients and sprinkle butter over top, then bake.

 

Posted in Recipes

Dr. Thompson also shared Gluten-free Elimination Diet

I had a few members request Dr. Thompson’s slide on the Gluten-free Elimination Diet. He kindly sent that to me to share with members on the website. He was discussing Refactory Celiac Disease. If GI symptoms do not improve on your strict gluten-free diet,  or you have evidence of  elevated TTG antibiodies not improving, you might consider this elimination diet for a trial period.

Food group Allowed Not Allowed
Grains Plain, unflavored, brown or white rice Millet, sorghum, buckwheat, or other inherently gluten-free grain, seeds or flours

 

Fruits and vegetables  

All Fresh fruits/vegetables

 

Frozen, canned or dried
Proteins Fresh meat, Fresh fish, eggs

Dried beans, unseasoned nuts in the shell

 

Other processed, self-basted, cured meat products
Dairy Butter, yogurt (unflavored), milk (unflavored), aged cheeses

 

Seasoned or flavored dairy products
Condiments Oil, vinegar, honey, salt Flavored and malt vinegars

 

Beverages 100% fruit or vegetable juice

Gluten-free supplemental formulas

Gatorade, Milk, Water

 

Source : Hallon et al. BMC Gastroenterology 2013:13:40.

 

Posted in Meetings