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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

What is Refactory Celiac Disease?

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2861306/

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2861306/

Causes of persistent problems

Causes of persistent problems

  1. Dewar DH, Donnelly SC, McLaughlin SD, et al. Celiac disease: management of persistent symptoms in patients on a gluten-free diet. World J Gastroenterol 2012;18:1348–56

 

Dr. Thompson made some good points about Refactory Celiac Disease.  Table 2 is from his slide presentation.

The top chart is what I found on the government website, including the text below.

Celiac disease (CD) is an immune-mediated disorder affecting genetically
predisposed subjects, caused by the ingestion of gluten present in cereals such
as wheat, barley and rye.1 CD affects around 1% of the general population in
developed and developing countries, with increasing prevalence over time
reported in the United States and Europe.2–4 Lifelong gluten-free diet (GFD) is
the only effective treatment to alleviate the symptoms, normalize antibodies and
the intestinal mucosa in patients with CD.5

Clinical response is observed in most patients with CD after only few weeks on a
GFD .6 However, complete clinical response and mucosal recovery does not occur in
all patients with treated CD. 7 Indeed, a subgroup of patients with CD may have
persistent or recurrent symptoms (e.g., diarrhea, abdominal pain, and weight
loss), inflammation of the intestine, and villous atrophy despite strict
adherence to a GFD.8, 9 Symptoms are often severe and require additional
therapeutic intervention besides GFD.5, 8 Refractory celiac disease (RCD) is
defined by persistent or recurrent malabsorptive symptoms and villous atrophy
despite strict adherence to a gluten-free diet (GFD) for at least 6–12 months in
the absence of other causes of non-responsive treated celiac disease (CD) and
overt malignancy.10–12 The aims of this article are (1) to review recent
advances in the diagnosis and management of patients with RCD and (2) to
describe current and novel methods for classification of patients with RCD into
categories that are useful to predict outcome and direct treatment. See the chart above*

Epidemiology (How often does it occur?)

The real prevalence of RCD is unknown but is probably rare. Evidence of the
rarity of RCD is the low number of cases reported in the literature, most often
from major CD referral centers.13–18 However, RCD may be the cause underlying
persistent or recurrent symptoms in treated CD in just 10 to 18% of the patients
evaluated in referral centers.10, 11

Estimates of the occurrence of RCD in non-referral, population-based cohorts are
very scarce. RCD was diagnosed in only 5 (0.7%) of 713 patients with CD from the
Derby cohort (United Kingdom) from 1978 to 2005.19 From 204 biopsy-confirmed CD
residents of Olmsted County (Minnesota, United States) identified from 1950 to
2006, only 3 (1.47%, 95% CI: 0.3%–4.2%) had a subsequent diagnosis of RCD type 1
(n=2) or type 2 (n=1). The incidence per 100,000 person-years was 0.06 (95% CI:
0.0–0.12) adjusted for age and gender to the 2000 US white population. (A.R-T,
unpublished data 2009) Thus, RCD appears to be an uncommon condition but with a
poor outcome.1

RCD affects two to three times as many women than men,13, 15, 17 consistent with
the predominance of diagnosed CD in adult women.1 The predominance of disease in
women diminishes somewhat in those patients with both RCD and EATL.13, 17 RCD
diagnosis is exceptional before the age of 30 years and most cases are diagnosed
around the age of 50 years or thereafter.15, 17

Clinical manifestations (What are the symptoms?)

Persistent diarrhea, abdominal pain, and involuntary loss of weight are the most
common symptoms in RCD.20 Multiple vitamin deficiencies, anemia, fatigue, and
malaise are also frequent.8, 20 Thromboembolic events and coexisting autoimmune
disorders are frequent in RCD.14 The majority of patients with RCD are diagnosed
because of the development of new symptoms or recurrence of diarrhea after
initial clinical response to GFD for years (“secondary” RCD).15, 17 However, a
subgroup of patients is diagnosed because of the necessity of early intervention
to control their symptoms due to lack of response after 6–12 months of GFD
(“primary” RCD).15, 17

Laboratory Findings (What the doctor  may see in lab?)

Low hemoglobin and hypoalbuminemia are frequent findings and may indicate a poor
prognosis

Posted in Meetings Tagged with: ,

Dr. David Thompson on Celiac Disease and Dietary Supplements

 

Dr. David Thompson "Getting off to a good start with Celiac Disease"

Dr. David Thompson
“Getting off to a good start with Celiac Disease”

.

One to the many good points that Dr. Thompson made at the last meeting was about Dietary Supplements more precisely herbal supplements. I wanted to make sure members knew the dietary supplements that were investigated.  What the research showed was that 5 of the 24 samples contained wheat!  And only 5 of the 24 samples truly had the DNA or genetic materials for the herb.  The dietary supplements included ginko, ginseng, garlic, valerian root, saw palmetto, St. John’s wort and Echinacea. The research did not include mulit-vitamins, Calcium  or Vitamin D supplements. The dietary supplments or herbs investigated make claims that they are  used for the immune system, for energy, memory, sleep and depression disorders. Here is a link to the story.

http://well.blogs.nytimes.com/2015/02/03/sidebar-whats-in-those-supplements/?_r=0

 

 

Posted in Meetings

Chef Trevor prepares the Venue’s Hungarian Wild Mushroom Soup!

 Hungarian Wild Mushroom Soup From the Venue Restaurant

We had a fun and educational meeting for the Lincoln Celiac Support Group!
Chef Trevor prepared the Venues’ famous Hungarian Wild Mushroom Soup.  A mixture of spices like minced garlic, GF San-J soy sauce, balsamic vinegar, paprika, dill weed,  marjoram, clove, pepper and salt were paired with sliced mushrooms, truffle oil  and minced shallots for a mushroom reduction sauce. A rice flour slurry was carefully added to 190 degrees of warm milk and cream. An immersion blender provided the necessary smoothness. Chef Trevor prepares many of the soups on the menu and has totally converted the recipes to use rice flour.  He commented he really likes Bob’s Red Mill version for its smooth and fine texture. Most of the products were purchased at Hy-Vee for his absolutely wonderful food demonstration. Be sure to try-out the other Gluten-free options at the Venue Restaurant, 4111 Pioneer Woods Drive,  Lincoln, Ne  68516 (402)488-8368 www.yourvenue.net

Other Hy-Vee samples included Schar baguettes and Against the Grain baguettes found in the Hy-Vee Healthmarket.  Our dessert sampling was made with Schar shortbread cookies, Betty Crocker cherry frosting and Dove’s dark chocolate hearts.

Hope you can attend the next meeting on Saturday, March 21 with Dr. Steven Taylor 10:00 a.m. Club room

Hy-Vee 1601 N. 84th St. Lincoln, Ne. Call Becky at 402-467-5505 or email at bguittar@hy-vee.com for questions.   Submitted by Becky Guittar, co-chair Lincoln Celiac Support Group

Posted in Meetings Tagged with: , , ,

Favorite Thanksgiving Menu

acorn squash and wild riceOf course, the Thanksgiving Dinner can be one of the most important food holidays and what do you do if you can not have gluten? There is many new GF products that have developed just for the holidays. We made use of some of them in the recipes that follow.  We sampled the first two recipes during the last Celiac Support Meeting on November 22.

 

Gluten-Free Turkey Stuffing Casserole

All you need:

1- 1.5# turkey tenderloin (about 2 cups)

¼ cup water

6 Tablespoons butter

½ onion, diced

2 ribs celery, diced (about 1 cup)

1 large carrot, diced

1 bag (12 oz.) Aleia’s Gluten Free Stuffing or Glutino Stuffing (new to our store this year)

2 – 3 cups Kitchen Basics Chicken broth, No salt added.

All you do:

  1. In a large pot with tight fitting lid, add turkey and water. Add to preheated oven at 325 degrees. Bake for 40 minutes to 1 hour until internal temperature is 165 degrees.
  2. Meanwhile, in a large skillet, on medium heat, melt butter add onions, celery and carrots. Sauté until vegetables are tender. Add broth and bring to a boil. Add stuffing to mixture. Cut turkey roast into large cubes and add to mixture.
  3. Toss lightly until mixed. Pour mixture in greased casserole dish. Cover with foil and bake for 20minutes or until hot. For a crispy top, remove foil and bake uncovered for additional 10 minutes. Serve with Imagine Roasted Turkey Gravy. Serves 8

The following recipe is one my daugher Michelle found, it has become one of our favorite squash recipe that goes well with turkey, ham, salmon  or smoked chicken.   You can substitute walnuts for the Sahale mix, if you know they are Gluten-free.  Hy-Vee took off their brand of walnut and pecans from the GF Product listing.

Also new this year, the Funjuns used in the Green Bean Casserole were not GF anymore, so we found alternatives. See recipe below.

Gluten-Free Acorn Squash stuffed with Wild Rice

Serves 6-8

All you need:

1 3/4 cups water

1 cups Lundberg wild blend rice® (HealthMarket)

1 small acorn squash, cut in half and seeded

2 tablespoons canola oil

1 finely chopped onion

2 teaspoons crumbled sage leaves or ¾ teaspoon ground sage

1 tablespoons lemon juice

1 cup Sahale crunchers® cranberries, sesame, honey mix

(HealthMarket)

½ cup Newman’s own dried cranberries

All you do:

  1. Prepare rice according to package directions. Transfer to large bowl.
  2. Preheat oven to 375 degrees. Oil large baking sheet. Place squash, cut side down, on sheet. Bake until tender about 40 minutes. Cool. Using spoon, scoop out pulp, leaving ¼ inch shell. Reserve shells for serving. You can also microwave squash for 8 minutes.
  3. Preheat oven to 350 degrees.
  4. In large skillet, add oil, when warm, saute onion until tender about 15 minutes. Add sage and stir. Add rice, squash and lemon juice until mixed well. Mix in Sahale crunchers with almonds, cranberries and sesame seeds and dried cranberries.

5.Place stuffing in squash shells or on baking sheet. Bake for about 25 minutes

Gluten-Free Green Bean Casserole                                

All you need:

1 can (18 ounces) Progresso Vegetable GF classic creamy mushroom soup

1 teaspoon gluten-free soy sauce (San-J)

Dash ground black pepper

4 cups Hy-Vee cut green beans, divided (or 2 [14 oz] cans)*

1 1/3 cups crushed Kettle brand Sweet Onion potato chips or

Pop chips –sour cream onion or Piknik shoe string potatoes or TGI Friday’s onion

Rings.

All you do:

  1. Stir the soup, soy sauce, black pepper, beans and 2/3 cup potato/onion rings in a 1-1/2-quart casserole.
  2. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining potato/onion rings.
  3. Bake for 5 minutes or until the onions are golden brown. Makes 12 servings.

Recipe Tips

  • *Tip: Use 1 bag (16- to 20-ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans (drained) or about 1 1/2 pounds fresh green beans for this recipe.
  • For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
  • For cheese lovers, stir in 1/2 cup shredded cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup shredded cheddar cheese when adding the remaining potato chips or onion rings. To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
  • Nutritional Facts: 1 serving contains, 60 calories, 3 g. fat, .5g.saturated fat, 480 mg. sodium, 7 g. carbohydrate, 2 g. fiber, 1 g. protein.

GF Spice Pumpkin Cake            

Serves 24

All You Need:

1 pkg Full Circle GF Spice Cake Mix

3 large omega-enriched eggs

3 Tablespoon Hodgson Mills Milled Flax seed

½ cup Hy-Vee canola oil

1 cup Libby’s 100% Pure Pumpkin or Farmer’s Market organic pumpkin (15 oz. can)

1 tub Betty Crocker Rich & Creamy Cream Cheese Frosting or Whipped Cream Cheese Frosting

 

All You Do:

Preheat oven to 350˚F. Grease and flour 9×13 inch pan. Combine cake mix, eggs, oil, flax seed and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake 36 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. Frost cake with Betty Crocker cream cheese frosting.

Recipes developed by Becky Guittar, RD, LMNT           bguittar@hy-vee.com       (402) 467-5505

 

Other favorite recipes from support group members were also shared.

 

Cornbread or Corn Muffins

By: Dianne Heidtbrink               dihbrink@gmail.com

Makes 9 muffins or one 8-inch round bread

All you need:

  • 1 cup cornmeal
  • 1 cup Brown Rice Flour (can use any Gluten-free flour)
  • ½ teaspoon xanthum gum
  • ¼ cup granulated sugar
  • 3 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup canola oil
  • 1 cup milk minus 1 tablespoon
  • 1 large egg, well beaten
  • ¼ teaspoon pure vanilla extract

All you do:

  1. Preheat oven to 400˚F. Position rack in center of oven. Spray muffin pan or 8-inch round cake pan with cooking spray.
  2. Mix dry ingredients in medium mixing bowl. Combine oil, milk, egg, and vanilla in another small bowl. Add wet ingredients to dry and gently stir to combine. Do not over mix. Pour batter into muffin pan or 8-inch round cake pan.
  3. Bake about 20 minutes for muffins or about 25 minutes for bread. Remove from pan and serve immediately.

Dressing

By: Diane Heidtbrink               dihbrink@gmail.com

All you need:

  • 4 quarts (16 cups) bread crumbs or cornbread
  • ½ cup fat
  • ½ cup onion
  • 1 ¾ cups celery
  • 1 ¾ tsp salt
  • ¾ tsp pepper
  • 1 ¾ tsp sage
  • ¾ tsp poultry seasoning
  • 1 ½ — 2 cups stock

All you do:

  1. Preheat oven to 350°F.
  2. Sauté onion and celery in fat; add seasonings.
  3. Add stock and bread crumbs. May need to add more stock to be moist.
  4. Cover and bake for 30-40 minutes

Green Bean Casserole

By: Marj Newcomer             m.newcome@icloud.com

 

All you need:

  • Pik-Nik Shoestring Potatoes (stated as Gluten-Free on label) ORG.I. Fridays Onion Rings
  • 2 tablespoons butter or margarine
  • 2 tablespoons corn starch
  • 1 ½ cups sour cream
  • 1 teaspoon salt
  • ¼ teaspoon sugar
  • ½ lb Swiss cheese, grated
  • 3 16 oz cans green beans, drained

 

All you do:

  1. Preheat oven to 400 degrees and grease a casserole dish.
  2. Heat the butter or margarine, and add corn starch to make a roux. Once the corn starch is incorporated and thickened, turn to a low heat and add the sour cream. Then add the salt and sugar to complete the white sauce.
  3. Layer the green beans and Swiss cheese in the casserole dish. Pour the white sauce over the top. Bake for 15-20 minutes or until bubbly. Remove from oven.
  4. Sprinkle on either the shoestring potatoes, Potatoes or T.G.I.F’s onion rings over the top.
  5. Bake another 5 minutes and serve.

 

 

Posted in Meetings

Tailgating fun with healthy gluten-free foods

GF Fruschetta Pizza and Rotellas pizza, sampling at meeting.

GF Fruschetta Pizza and Rotellas pizza, sampling at meeting.

Sorry if you missed our last meeting on September 27, we had a good turnout. We  sampled various kinds of pizza. Several members had not gotten a chance to taste the new  GF Frushetta Pizza.  We added spinach, Italian chicken sausage and feta cheese, pizza on the left.  The pizza on the right is Rotella’s pizza crust with Hy-Vee pasta sauce, diced bell pepper and tomatoes.

For the next meeting, we are planning to prepare various types of stuffing, just in time for the holidays.  The group decided to meet on Saturday, November 22 at 10:00 a.m. at Hy-Vee on 84th and Holdrege. Call Becky Guittar at  402-467-5505   for questions or comments.

Here is the slide presentation that I presented to the group.  Click link below.

–Becky Guittar, RD, LMNT

Simple Swaps for Tailgate fun CSA

Posted in Meetings

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