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Note from Alice
Cooking with Oonagh
HEALTH & WELLNESS
Allergic Living Sneak Peek
Q&A with Dr. Joe Murray
Year in Review
Top research news, recipes & more!
Unlock the Secret Recipe
NEWS & UPDATES
In the Headlines & On the Shelves
Web & Social Media Manager
CHAT WITH NFCA:
NFCA President and CEO
Thanksgiving may have passed, but I for one am still feeling grateful. I have spent another year advocating for people living with celiac disease and non-celiac gluten sensitivity (‘gluten sensitivity’) and I have loved every minute of it.
At the risk of using a cliché, the old saying holds true for me: “If you love your job, you will never work a day in your life.” I am so grateful to be living proof of this adage. I spend a lot of time in the National Foundation for Celiac Awareness (NFCA) office and I travel all over the country to meet with leaders in our industry, learn about the most current celiac disease and gluten sensitivity research and – my favorite – meet with the people who make up the NFCA community. With the help of my team, I have been able to influence researchers, policy makers, foodservice professionals and others who have the power to create real change for those of us living with gluten-related disorders. I take great pride in my work and I am thankful that you, our community, have put your faith in me and our organization as we advocate for change on your behalf.
Of course, there are days that make me feel somewhat deflated. I am disappointed every time I go out to eat and quickly discover my food was not handled properly. I get frustrated when I see a gluten-free diet causing kids to miss out on parts of their childhood. And every time I hear someone call our disease a fad … well, you get the point.
For every frustration I experience, I remind myself of the giant strides we have made. While it might not seem so at times, there are many. We’re not mail-ordering gluten-free food that tastes like the cardboard it arrived in. We can walk into restaurants and see gluten-free items on the menu. When we’re feeling isolated and alone, we can turn to the online community for support, empathy and some invaluable advice. We even know now what that “gluten-free” label on a food package really means, thanks to the passing of the gluten-free labeling rule from the US Food and Drug Administration (FDA). And, a vaccine or supplementary treatment for celiac disease could be on the horizon.
That’s not to say that things are perfect. Food safety is still a concern and we struggle with being taken seriously by people who don’t see past the guise of the gluten-free fad diet. But, the conversation is shifting and NFCA is leading the way. With your help and support, I know that we can secure diagnoses for the 83% who remain undiagnosed or misdiagnosed. We will be able to eat without fear.
As 2014 comes to a close, I’d like to thank each and every one of you for standing beside us on our mission to restore health and reclaim lives. Big things are coming in 2015 and I can’t wait to tell you all about it!
During this holiday season, I also respectfully ask that you make a contribution to NFCA so we can continue to provide you with our free programs and abundant resources. NFCA is a nonprofit organization and we rely on donations from community members like you to move our mission forward.
To our GREAT health,
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GLUTEN FREE KAHLUA TIPSY CAKE
I found when I tried to make Kahlua Tipsy Cake the traditional way, the egg butter mix curdled too much. In England, we used to make this for weddings in a 16-inch square cake pan using a complete bottle of sherry or brandy until the cake was literally sitting in a puddle of alcohol-laced syrup.
I had three girlfriends taste test this for me for coffee and Kahlua strength. Linda was drinking strong coffee at the time so she said it took time for the coffee/Kahlua flavor to get to her. Amanda and Sheila were happy with the way it tasted and said it reminded them of Tiramisu. (Check out my cookbook, Delicious Gluten-Free Cooking for a from-scratch, gluten-free Tiramisu recipe.)
Other variations, such as coffee/Kahlua and orange/orange liqueur are available on my website, www.RoyalTemptations.com.
About Chef Oonagh Williams
Watch me on New Hampshire’s ABC TV on Friday December 12. I'll be making this gluten-free Kahlua tipsy cake at the producer’s request. I'll post the appearance on Gluten Free Cooking with Oonagh on Facebook.
Chef Oonagh's son was diagnosed with celiac disease over 5 years ago with no previous symptoms. She has celiac disease markers, and has cousins with celiac disease. Chef Oonagh is British, has a culinary arts degree, trained in London and Switzerland and lives in New Hampshire. Chef Oonagh spoke at the GFAF Expos in Springfield, Massachusetts in October and Dallas, Texas in November. Chef Oonagh has just returned from speaking and teaching gluten-free cooking classes to a support group covering the Dallas and Fort Worth areas. Chef Oonagh also does Corporate Lunch ‘n Learns. “Like” Chef Oonagh at Gluten-Free Cooking with Oonagh on Facebook, where she posts links to her recipes, her Delicious Gluten Free Cooking cookbook (over 200 pages), appearances on the local ABC station, products, her classes, and where you can meet her when she speaks at conferences nationwide. E-mail at [email protected].
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Q&A with Celiac Disease Expert Dr. Joseph Murray of the Mayo Clinic
By Lisa Fitterman
His patients call him ‘Doc’. Approachable and plainspoken, gastroenterologist Joseph Murray is an expert at making sure his patients understand in lay terms exactly what celiac disease is and how to treat it. Now, he and his colleagues have just published Mayo Clinic Going Gluten-Free: The Essential Guide to Managing Celiac Disease and Other Related Conditions.
It’s a compilation of the knowledge that the Mayo Clinic experts have accumulated over the years, sort of “everything you always wanted to know about gluten but didn’t know to ask.’ Allergic Living spoke with Dr. Murray about what promises to become a go-to book for those living with the autoimmune disease, gluten sensitivities and allergies.
Several trends prompted us, including the dramatic increase in the number of celiac disease cases and the media’s interest in all things gluten. The popular press has sensationalized gluten and it has become hard to avoid discussions of it wherever you go.
It's NFCA tradition to share the Year in Review in each December newsletter. Click the links below to see our picks for:
Be sure to tell us about your favorites on Facebook!
We’re bringing you delicious gluten-free holiday recipes all month long – but with a fun twist! You’ll have to figure out the recipe name using our picture puzzle clues. Just enter your guess into our guess-collecting form and you’ll unlock the secret recipe.
Special thanks to Canyon Bakehouse for being part of this campaign!
Tell us about your gluten-free product finds on Facebook every Sunday night at 7:45 p.m. EDT! Missed a post? Check out our trending product updates on the Gluten-Free Hot Products blog.
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