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Posts highlighting group meetings or other special events.

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.



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

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 for questions.   Submitted by Becky Guittar, co-chair Lincoln Celiac Support Group

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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


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


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        (402) 467-5505


Other favorite recipes from support group members were also shared.


Cornbread or Corn Muffins

By: Dianne Heidtbrink     

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.


By: Diane Heidtbrink     

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   


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

Upcoming Events

  1. Celiac Support Group Meeting with Jaime Kabourek, MS, RD

    April 7 @ 10:00 am - 11:30 am

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