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Note from Alice
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Cooking with Oonagh
Celiac & Mental Health: Part 2
Gluten-Free Holiday How-Tos
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Take a Break from Holiday Stress
The holidays are a time for family, food, and the joy of bringing those together. There’s a certain level of stress and frenzy to be expected, but if you're struggling with a sense of 'humbug' day after day, there could be more to that mood than meets the eye.
A recent study found that women with celiac disease on a gluten-free diet are at an increased risk for depression and disordered eating. It’s easy to see why. Celiac disease requires constant planning for meals, constant attention to food, and constant concern about whether that bit of indigestion is a glutening ready to rear its head. Even with that, about 60% of women with celiac disease report symptoms despite following a gluten-free diet, according to a Swedish study.
We do our best to get the nutrients we need, but balancing this, that and relearning how to cook while passing up another dinner invitation is no easy task. [Read more in Celiac and Mental Health: Part 2.]
I’ll be honest: My first gluten-free Thanksgiving was horrible. My family didn’t know much about it, and I wound up just feeling like a bother. That was a long time ago, and way before gluten-free food was as widely available as it is today. It got better. I got better. A LOT better.
As you’re preparing for the holidays, do a mental check-in. What are you looking forward to? What are you dreading? Whatever it is, focus on easing your stress rather than piling it on this holiday season. Here are some pointers:
Converting Your Child’s Favorite Recipes to Gluten-Free
By Tina Turbin
Just because your celiac child has gone gluten-free doesn’t mean it’s time to say goodbye to favorite recipes. On the contrary, you can make most of your child’s favorites gluten-free with a few simple tips.
There is a wide variety of gluten-free flour mixes available in stores and online. Many of these substitute wheat flour cup-for-cup. Some popular gluten-free flour companies are Bob’s Red Mill, which is great for making pizza dough, the Gluten Free Pantry, Pamela’s Products, and Dakota Prairie.
You can also make your own gluten-free flour. I make two easy-to-prepare mixtures, both of which can be substituted cup-for-cup for wheat flour in your recipes. The first mixture calls for ¼ cup soy flour, 14 cups tapioca flour, and ½ cup brown rice flour. The second one requires 6 cups of white rice flour, 2 cups potato starch, and 1 cup tapioca flour.
It’s important to add a teaspoon of xanthan gum to baked recipes such as breads, muffins, and cakes, to ensure that your goodies don’t crumble or fall apart. If you don’t have any xanthan gum, you can use ½ teaspoon of arrowroot powder for each cup of wheat flour required in a recipe.
Sometimes, you can get rid of the flour altogether. There are flourless recipes, such as Flourless Chocolate Cake, which your child will likely enjoy.
It will take some trial and error before perfecting gluten-free versions of your kids’ favorite recipes. For instance, you may find that you need extra water or oil to make foods moister or more baking powder may be required. Your child will enjoy spending time with you getting creative in the kitchen.
Flourless Chocolate Cake
1. Preheat oven to 375 degrees. Grease and line an 8” pan.
2. Melt chocolate with the butter in a saucepan, stirring until smooth. Remove from the heat and whisk in the sugar. Add the eggs and whisk well.
3. Sift cocoa powder over the chocolate mixture and whisk until just combined.
4. Bake in the middle of the oven for 20 minutes or until a thin crust has formed.
5. Cool for 5 minutes in pan.
6. Refrigerate between servings. When you’re ready to eat it, warm each piece in the microwave for 15 seconds. Serve with whipped cream and berries.
About Tina Turbin
Tina Turbin became extremely interested and involved in the subjects of celiac disease, gluten sensitivity and gluten issues a number of years ago, after being diagnosed as celiac after many years of unresolved troubles. Since then, she has engaged in diligent research and writing about these topics, weekly radio shows, developing gluten-free recipes and reviewing companies for celiac consumer safety.
Tina is an award-winning children's book author (DannyTheDragon.com) and donates her current children's audio book profits to the Celiac Disease Center at Columbia University Medical Center. To stay update to date on her projects, sign up for her newsletter at www.TinaTurbin.com.
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Gluten-Free Thanksgiving Recipes
By Chef Oonagh Williams
It’s that time of the year again when hosts everywhere are frantically planning for Thanksgiving and Christmas amid everything else they have to do. The funny thing is that certain dishes have to be included since many family members, especially the children, insist on having them each year as it’s “tradition.” The problem now is recreating familiar favorites so they’re gluten-free but taste the same as the originals. Here are a few that won my family over:
Please remember that brands quoted were gluten-free at time of writing, but you must check each and every time you buy and be aware of your own sensitivities.
(Plus recipes for CREAM CHEESE FROSTING and BROWN SUGAR FROSTING)
Slightly sweet quick breads are a tradition in my home, so I invite you to try this pumpkin bread. You’ll have most, if not all of the ingredients already in your cupboard. Instead of cooking the bread in the usual, boring loaf pan, try making mini Bundts. Six–hole mini Bundt tins are available for about $15 and make a very attractive addition to the dinner table. Or just make them in cupcake pans.
To see a video of this recipe, visit Gluten Free Cooking with Oonagh on Facebook.
SOUTHERN SWEET POTATO CASSEROLE
I found this recipe in an old church cookbook. It’s now a fixture at Thanksgiving and many times throughout the year. My husband and I have to make sure we get a serving the first night, otherwise our son will finish the dish before the following day’s dinner. It’s great with chicken, turkey, pork.
CORN BREAD (PLUS EGG-FREE VERSION)
This is a King Arthur wheat flour recipe that I adapted. I like to make my breads in muffin top pans (you can get them on Amazon.com). I find that in muffin top pans, they cook quicker and more evenly than in a muffin pan. And since they have the shape of mini focaccia bread, they can be easily packed or eaten as an open sandwich. I keep them in the freezer and toast them fresh from frozen as I want one. Top with a little peanut butter and jam or chocolate hazelnut spread.
About Chef Oonagh Williams
British-born award-winning chef Oonagh Williams has a culinary arts degree and was trained in London and Switzerland. Based in New Hampshire, Chef Oonagh began adapting meals to gluten-free versions after her son was diagnosed with gluten and lactose intolerance two years ago. Chef Oonagh gives presentations and classes on gluten-free cooking and living, consults and guides people in adapting to a gluten-free lifestyle. She appears most months on her local New Hampshire ABC station, WMUR, as the featured chef.
To learn more, visit Chef Oonagh’s website at www.RoyalTemptations.com or ‘Like’ her at Gluten Free Cooking with Oonagh on Facebook.
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Last month, we introduced you to some of the mental and behavioral health issues associated with celiac disease. This month, we’re diving deeper into two conditions that are common both in the general population and among individuals with celiac disease: depression and anxiety.
Learn about the different types and signs of depression and anxiety, plus some of the research investigating how these conditions are linked to celiac disease. Find out what may put you at risk and what to do if you are struggling with depression or anxiety.
By Dan Kohler of Renegade Kitchen
There were many years during which I did not eat stuffing. Those years, heretofore known as “the Dark Ages,” were miserable. What is better than bread soaked in stock and olive oil and cooked with aromatics? NOTHING.
Yeah. That’s how strongly I feel about stuffing. See, I don’t love turkey. Thanksgiving isn’t really my holiday, except for the stuffing. I used to load my plate with as much of the bready mass as possible and then top it with a slice of turkey to appease my mother. And then I stopped eating gluten, and then I stopped enjoying Thanksgiving.
The Dark Ages.
Well, now we have options. Our video sponsor, Rudi’s Gluten Free Bakery, provided loaves and loaves of their gluten-free bread for this tutorial on stuffing. If you don’t know this already, stuffing is anything you want. Seriously. Roasted garlic? Great. Fennel? Fantastic. Sausage and giblets and mushrooms and onions? Double duh. My obsession right now is a hazelnut sage stuffing bursting with mushrooms. Double the recipe. Make a giant batch. Eat it for breakfast for the next week.
Want the recipe? Find it on NFCA's Gluten-Free Recipe of the Week next Monday, Nov. 7.
Watch NFCA's Facebook page during the weeks of Nov. 7-11 and 14-18. When you see us post a link to this video, use the Share button to tell your Facebook friends about it. One lucky sharer will be selected to win a coupon for a free loaf of Rudi's Gluten-Free Bread, plus another coupon to share with a friend. There will be several chances to win, so visit our Facebook page frequently!
About Chef Dan Kohler
Dan Kohler is an actor and founder of Renegade Kitchen: Serious Food for the Allergy Bound, a blog chronicling his food adventures in the kitchen and on the street. Dan is also the host and producer of "Alternative Appetites," NFCA's online gluten-free cooking series.
Are you ready for the holiday season? NFCA wants to help you get prepared, so we’re hosting “Gluten-Free Holiday How-Tos,” a special 4-week event with tips, giveaways and advice from top gluten-free bloggers. The campaign kicks off on Monday, Nov. 21 and runs through Friday, Dec. 16. It’s sponsored by Crunchmaster, so you know there are free crackers involved.
Here’s what to expect:
Gluten-Free Entertaining “Tip of the Day”
Featuring quick fixes and creative ideas for gluten-free holiday entertaining.
“Gluten-Free Holiday How-To” Blogs
Each week, we’ll take on a different holiday challenge with help from a top gluten-free blogger.
“Gluten-Free Holiday How-To” Special Eblasts
In addition to the special blog posts, our blogger experts will share additional tips and recipes in a special email to readers.
Sign up for one or more of our Gluten-Free Holiday How-To Eblasts and you’ll be entered to win the weekly giveaway (free Crunchmaster crackers!) as well as the Grand Prize (free Crunchmaster crackers + $100 cash!).
For more details, visit our gluten-free holiday headquarters at www.beyondceliac.org/holiday.
Each month, "Pleased to Tweet You" will highlight an individual who chatted with @CeliacAwareness on Twitter. If you’d like to be featured, follow @CeliacAwareness and say hello!
Name: Alex Borsuk
Find her on Twitter: @alexborsuk
Tweeting since: May 2009
1. How long have you been gluten-free?
During my senior year of college (September 2010), I was diagnosed with celiac disease and have been gluten-free since. This was hard for me because I was at the point in my life where I had just started to become very interested in the food and microbrew scene. As a self-proclaimed foodie, I had to totally readjust my lifestyle and interests. I switched gears from being a part of the foodie and microbrew scene to learning how to cook completely gluten-free.
2. What do you like to tweet about?
I use Twitter to spread my love for nutrition and gluten-free food. Right now, I am studying to be a dietitian, so I love to incorporate nutrition with my passions: cooking, good food, and gluten-free food. I like to tweet about my blog that has gluten-free, mostly healthy recipes created by myself. People with celiac disease can be foodies, too! That’s why I’m always tweeting recipes, pictures, cooking tips, and nutrition tips with my followers.
3. Why do you follow NFCA (@CeliacAwareness)?
@CeliacAwareness always tweets about interesting information that I find useful in many aspects of my life. Following them is like being a part of a community. By following NFCA, I can share my recipes and my love for food with other celiacs who have similar interests to me, and pick up new tips along the way.
4. What's your favorite gluten-free dish?
This is such a tough one! I truly love so many types of food. When I want a dish that will warm my soul, I always go with my brie cheese fondue. It’s made with roasted garlic, a little white wine, and a bit of truffle oil, and it’s great to eat with Against The Grain’s baguette. It hits the spot every time.
5. What's one thing you can do now that you couldn't do before going gluten-free?
I can function without caffeine! Before I was diagnosed, I was always so tired and anemic. I had no energy for anything. I would drink cup after cup of caffeine a day, but I would still always feel so sluggish. After switching to a gluten-free diet, I can ditch the caffeine, and I feel like I have all of the energy in the world. I’m amazed with all of the things I can accomplish in one day. It is simply incredible.
6. In 140 characters or less, why should others join the gluten-free community on Twitter?
Being gluten-free can be very tough. Having a support group who is just as passionate about food as you are can do wonders for your soul.
Tweet us @CeliacAwareness »
Each month, "Face It" will highlight a popular post from NFCA’s Facebook page, including a sampling of the responses. “Like” NFCA on Facebook and join the conversation today!
The National Foundation for Celiac Awareness: More evidence of the link between celiac and ADHD - New Research: Celiac Disease and ADHD. Do you think celiac should be added to the list of symptoms for ADHD?
The Celiac Maniac: I think a list of symptoms for celiac is impossible since symptoms range so widely from person to person. In my family alone we have everything from stomach issues to skin rashes to depression to ADD. I wish doctors would pay more attention to issues that entire families are having and connect the dots.
Kylie E. Sorge: No, but I think ADHD should be added to the list of symptoms for celiac. I think ADHD is the most misdiagnosed disease in this country because most of the time, it ends up being an allergy of some sort that causes the same symptoms. Thyroid issues cause similar symptoms, too.
Kristi Fossier Gueho: I think ADHD should be added to a list for celiac and/or gluten and dairy allergies, not celiac added to ADHD. ADD and ADHD are often just as misdiagnosed as celiac disease and intolerances, but until doctors start treating the body as one, holistically instead of focusing on one main issue, all this will continue. My baby brother (I say baby, but he's 24 now) was on every hyperactive medicine since he was 4. Twenty years later, I was diagnosed with celiac and he also made a change to gluten-free to see what would happen. The first thing he told me was "I can process my thoughts, my brain isn't going 1000 mph 24/7, and I can actually process what someone is saying to me!" That's enough 'proof' for me.
Paul Whiteley: This association is perhaps part of a 'wider' association between celiac disease and other gluten 'spectrum' sensitivities and psychiatric or behavioral presentation. Celiac disease and autism perhaps? http://www.ncbi.nlm.nih.gov/pubmed/19564647
Join the Discussion »
NFCA is lucky to have the help of fantastic volunteers, and we’re always happy to share news about their accomplishments. This month, we have some exciting stories to report!
Celiac teen Kayla Lafi was one of 10 First Prize Winners in the “Be Big in Your Community Contest” hosted by Scholastic Inc. Kayla won for single-handedly organizing the Catwalk for Celiac Fundraiser benefiting NFCA. The event was a huge success, and we’re proud to see her put celiac disease in the spotlight once again!
See Kayla in slide 10 on the contest website.
Celiac advocate Sheila Horine recently spoke with us about her efforts to spread the word about NFCA’s educational programs in Asheville, NC. Sheila promotes restaurants that completed gluten-free training through NFCA’s GREAT Kitchens program and recently took an interest in NFCA’s free continuing education course for primary care providers (www.CeliacCMECentral.com).
Read more about Sheila Horine.
Don’t forget! NFCA's Awareness All-Stars fundraiser for kids is still open for sign-ups. Several kids are well on the way to their fundraising goals, and they’ll be receiving some sweet rewards for their hard work. Get started today for the chance to win gluten-free prize packs from Ian’s and Froose, plus a special feature story on NFCA’s Kids Central! Click the button to visit our fundraising page.
The Gluten Truth Meets the Circle of Life: A Tale of Two Hemispheres
Thursday, November 3 – Sunday, November 6
Westin Galleria Dallas Entertainment
Dr. Kenneth Fine, Director of the Intestinal Health Institute, invites you to this special “edutainment” event all about gluten sensitivity. Attendees will enjoy 4 days of informative presentations, gluten-free food and networking receptions. NFCA Founder & President Alice Bast will be among the noted guest speakers at the conference. She will present “Turning Celiac into Service: Unleashing Your Passion and Life Purpose” on Saturday, November 5, at 11:10 a.m. -12 p.m.
For more details and ticketing information, see the event listing.
“Top 10 Tips for Getting Gluten-Free Kids to Eat Healthy” is now available to download from NFCA’s Webinar Archives. Archived content includes full webinar recording, slides, and resource sheets.
Here's what one attendee said about our webinars:
"Thanks for offering these webinars; it's very helpful and I am really appreciate the supportive network, especially for children."
To download the Webinar: Visit NFCA’s Webinar Archives
For more gluten-free and celiac awareness events, visit our Upcoming Events page.
The Crackpot Seafood Restaurant in Towson, MD, which finished the GREAT Kitchens course last month, recently made a wonderful new addition to their gluten-free menu, gluten-free crabcakes!
A Maryland delicacy, crabcakes traditionally include breadcrumbs. Crackpot is using rice bread crumbs in their crabcakes, and it is working very well as the binder, according to owner Neil Smith. The restaurant has also been using a gluten test kit to check the crabcakes and have been getting consistently negative results on the readings.
The Crackpot features an impressively varied dinner menu that crosses the line from seafood to steaks, prime rib, pasta, sandwiches, burgers, ribs and more.
Learn more on their website: The Crackpot Seafood Restaurant
GREAT in the News
*Tell your restaurant it's time to get GREAT*
Learn more about gluten-free restaurant training from NFCA >>
By Cheryl McEvoy, NFCA Online Content Manager
The Grain Exchange Jar Full of Cupcakes
It’s your daughter’s birthday. She has celiac disease and is at college. You’d like to send a gluten-free treat, but a whole cake is excessive, not to mention expensive. That’s what I envisioned when eating the Grain Exchange’s Jar Full of Cupcakes. These convenient treats are exactly what they sound like – 2 gluten-free cupcakes (complete with frosting) stacked in a jelly jar. The cakes are a bit dry, but the generous layers of rich frosting more than make up for it. They’re ideal for shipping to a friend, whether it’s to say Happy Birthday, Congratulations, or just a sweet hello. The tops are even resealable, so you can save some for tomorrow – if you can pull yourself away.
I reviewed Venice Bakery’s gluten-free pizza crusts earlier this year. Now, they’ve expanded the line with mini gluten-free pizzas, focaccia and flatbreads. The pizzas had a similar flavor and texture to the larger pizzas, but were the perfect single serving. The focaccia looked different from what I was expecting – more like a large, thin-crust pizza in size and shape, but it has a lovely blend of Italian herbs and was fantastic when baked with a sprinkle of cheese on top. The flatbreads were my favorite, but they definitely need some time in the oven before serving. Fortunately, they quickly toast up to a golden crisp, and the flavor is very similar to a wheat-based flatbread. There’s a slight gumminess if you dunk it in something wet like soup, but the crunch stays intact when topped with veggies and sauce.
You may have heard the buzz about this product – mainly about the big restaurant chefs behind it, or the fact that it’s carried exclusively at Williams-Sonoma. I wanted to see if stood up to the hype, and I was lucky enough to score one of their last sample bags. I tried their recipe for Gluten-Free Buttermilk Fried Chicken, and in the words of my boyfriend (who isn’t gluten-free, mind you): “Oh my gosh. This fried chicken is amazing.” It had the visual appeal, too – crispy, flaky and golden. The flour also fared well in a batch of Italian wedding cookies, one of my favorite quick and easy recipes that typically calls for wheat-based flour. For those who haven’t mastered the art of making your own gluten-free flour blend, this is a convenient and effective option.
NuGo Slim Bars
There are plenty of gluten-free bars on the market, so I’m always trying to figure out what makes a certain bar different. NuGo Slim Bars are what I would consider more ‘adult.’ The wrapper is clean and simple – no bright colors or zany writing. The flavors are also sophisticated, with names like Raspberry Truffle, Brownie Crunch and Roasted Peanut, all dipped in dark chocolate. I especially liked the raspberry flavor, which was sweet, but had a touch of bitterness – almost like a wine and chocolate pairing. The texture is neither crunchy nor chewy, but somewhere in between. The Brownie Crunch has a particularly fudgy element, which makes it decadent but still reasonable at 180 calories. Best of all, each bar contains 15g of protein and 9g of fiber, so it’ll tide your sweet tooth over for a while.
GlutenLess Dining App
Created by two gluten-free sisters, the GlutenLess Dining App is designed for smartphones and tablets. The App lists 3,200+ gluten-free menu items offered by more than 150 top restaurants in the U.S. NFCA Vice President Jennifer North tested it out and had this to say: This application was quick and extremely easy to use and provided comprehensive information about restaurant choices at the top chains nationwide. You can search by price, type of restaurant, or cuisine, and you will see all menu items available to you. Some even provide special instructions for ordering. Unfortunately, there is no way to check which restaurants have been trained to avoid cross-contamination, so due diligence is still required to determine if these restaurants are safe.
*Get Hot Products updates from NFCA every week!*
Visit our Gluten-Free Hot Products blog »
By Cheryl McEvoy, NFCA Online Content Manager and Kelly Clayton, NFCA Volunteer
Critics Rumble Over Wheat Belly’s Controversial Remarks
Cardiologist and author of Wheat Belly, William Davis, believes that modern wheat is so destructive that more than 80% of us could benefit from giving it up all together. Davis looks at the rising prevalence of celiac disease and gluten allergies over the last few years and theorizes that wheat has changed genetically within the last century, causing blood sugar spikes, behavioral disorders and destructive inflammation. The New York Times Bestseller has prompted controversy and division in the nutrition and grain communities over its call to "lose the wheat."
Read the full article.
Dr. Green: “Tremendous” Promise in Therapeutic Drug for Celiac Population
A new drug may be a viable safety net against gluten contamination, according to clinical trial results. Patients who took ALV003 and consumed gluten (about ½ slice of bread) every day for 6 weeks had less intestinal damage and reported fewer symptoms than those who took a placebo. The potential therapeutic is now moving to the next phase of clinical trial. In a webcast about ALV003, celiac expert Dr. Peter Green said the drug has “tremendous” promise. “This is the first time this is being presented, that there's a medication that actually works," he said.
Read more about this study.
Hockey Stars Go Gluten-Free, Drink Redbridge
NHL players Karl Alzner and Jay Beagle kept quiet when they went gluten-free in the off-season, but now the Washington Capitals teammates are opening up about the switch. Alzner and Beagle went gluten-free based on a recommendation from their trainer. Since then, they’ve noticed improvements in their digestion and recovery time. While Beagle lauded a gluten-free sausage, Alzner cited Redbridge beer as a satisfying gluten-free option.
Read more on this story.
NFCA Presses for Celiac Disease Treatment as Essential Health Benefit
NFCA Healthcare Relations Manager Kristin Voorhees recently went to Washington, DC, for a special comment session on the Essential Health Benefits package to be included in the affordable health insurance program. NFCA recommended the inclusion of celiac disease treatment based on the diabetes model of medical nutrition therapy as an essential health benefit.
Read Kristin’s overview and comments.
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