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Note from Alice
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Celiac in the News
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App-etite for Awareness
As of last month, the number of smartphone users in the U.S. exceeded 100 million people. Also that month, Apple’s new iPad 3 reached 3 million sales the weekend it was released. With all this technology, we should be putting it to our advantage.
Smartphone apps are designed to make our lives easier, including how we manage our gluten-related disorders. I’m not a techie myself, so I asked NFCA’s Online Content Manager to offer some different types of apps she thinks gluten-free folks could benefit from.
You can never have too many recipes, and apps can put hundreds, if not thousands, in your hands. These apps, many of which are free, make it easy to find a recipe and hit the store without having to check your computer or write a list.
Try: Gluten-Free Recipes, Cook It Allergy-Free
Gluten-Free Shopping Guides
Not sure if a certain product is safe to eat? Check one of these apps before tossing the box into your cart. Depending on the app you choose, you can scan the barcode or search by name. Note: Some apps are not 100% accurate, so double check the ingredient list
Try: Is That Gluten-Free?, Triumph Dining Gluten-Free Groceries
Gluten-Free Restaurant Listings
These apps are particularly handy for travelers. With a simple search, you can find restaurants that are gluten-free friendly in your area. Depending on which app you choose, you can also see whether the restaurant has a dedicated gluten-free menu or read reviews from other gluten-free diners. AllergyEats and Find Me Gluten-Free also identify GREAT Kitchens - restaurants trained in gluten-free safety. Just look for the GREAT Kitchens logo.
Try: AllergyEats Mobile, Find Me Gluten-Free
Sometimes, despite all our efforts to stay gluten-free, we still end up feeling sick. Food journals can help you track what you eat, which could reveal a new food intolerance or a potential glutening incident. The app’s portability makes it easy to journal right after a meal. Many food journal apps are free or available at a small fee.
Try: Calorie Counter, iFoodDiary
Each of the top social media platforms - Facebook, Twitter, Pinterest and more - have a mobile app. Use them to share new food finds while you’re on the go. Post photos from a celiac awareness event or check in at your favorite gluten-free restaurant. Some even offer special discounts or perks for doing so.
Try: Facebook, Twitter, Pinterest
Which apps do you use to make gluten-free living easier? Discuss it on NFCA’s Facebook page.
The Farmers Market: A Must for Families with Celiac
By Miranda Jade Turbin
Have you ever been to a farmers market? When done right, a visit to the farmers market is not only a great way to save money on naturally gluten-free produce and whole foods, but also serves as an opportunity to get your celiac child excited about being gluten-free and motivated to eat healthy.
Before you head to the farmers market, visit the website for activities so you can time your visit to coincide with children’s performers, music entertainment, kids’ activities and other attractions that will appeal to your child.
When you arrive at the farmers market, give your celiac child a special shopping tote of his or her own and some spending money for picking out fresh produce.
After your trip to the farmers market, ask your child to help your make gluten-free meals using the produce he or she picked out. Vendors can offer helpful instructions and tips for cooking their fresh foods.
Here’s a delicious gluten-free recipe that your celiac child can help you prepare using fruits from your farmers market trip:
About Miranda Jade Turbin
Miranda Jade Turbin became extremely interested and involved in the subjects of celiac disease, non-celiac 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, developing gluten-free recipes and reviewing companies for celiac consumer safety at the award-winning website: GlutenFreeHelp.info.
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Gluten-Free Recipes for Spring Break
By Chef Oonagh Williams
Most people know their Easter menu from year to year. We cooks may get tired of the same holiday menu, but it reinforces family traditions. In fact, if we ever did change the menu, our kids would be the first ones to complain. So, I wish you a Happy Easter and a Happy Passover with your families.
Here, I offer gluten-free recipes to enjoy during the other holiday that falls this month: Spring Break. These recipes are easy, kid-friendly, and can be made in advance.
This recipe typically entails tearing tortillas to fit into a 9x13 pan, as you would do with sheets of lasagna. I use gluten-free corn tortillas. To me, once the tortillas are layered with the fillings and then cooked, the texture is very similar to pasta lasagna, but with Mexican flavors not Italian. I find the wetter filling gives a moister finished dish as the tortillas will absorb liquid the same way pasta does. Consider making this in several round containers, i.e. foil pie dishes, cake pans, so you can easily freeze the leftovers.
ENGLISH ‘HOBNOB’ BISCUITS (OATMEAL COOKIES)
Hobnobs are an English cookie made from oats and whole wheat flour. Crazy as it sounds, it took me two years to like what I baked when I came to America. Butter, flour, eggs just didn’t cook up to taste the same as in England. On top of that, I now have to make them gluten-free. Still, these gluten-free hobnobs are addictively good. Try them with some cheddar cheese, as well.
EGG-FREE CHOCOLATE PUDDING/CUSTARD
The original recipe for this dessert came from my friend, Connie. This has a lovely smooth silky texture, and it’s very sweet. You might want to try with less sugar in the beginning and add more once the sauce is cooked through. For adults, you can add some liqueur for extra flavor once the pudding is cooked.
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. To learn more, visit Chef Oonagh’s website at RoyalTemptations.com or ‘Like’ her at Gluten Free Cooking with Oonagh on Facebook.
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Last month, the National Foundation for Celiac Awareness (NFCA) interviewed family members of individuals with celiac disease in Part 1 of a research study. Now, we’re on to Part 2: the online survey. In this phase of the study, we are once again looking for relatives who are at risk for celiac disease but have not been tested.
Participants who complete the survey will be entered to win a gluten-free prize pack from the USA Rice Federation and Zatarain’s.
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You have a critical role in celiac disease research. Yes, you.
Don't believe us? Then read this article from Abigail Lefkowitz, one of the research investigators for a study on celiac disease and non-celiac gluten sensitivity that analyzed data from NFCA's Celiac Disease Symptoms Checklist. Diagnosed with celiac disease herself, Abigail explains why patient participation is essential for continued growth in celiac disease research and the gluten-free industry.
Introducing NFCA’s brand new resource: GREAT U. This special publication is designed specifically for prospective and current gluten-free college students. It is presented in a digital format, so you can flip through page after page of stories, tips and photos just as you would a magazine.
GREAT U was created to build gluten-free students’ confidence and empower them to take action on their own behalf while on campus. All students deserve a GREAT college experience, and this publication helps them do just that.
Here’s a taste of what’s inside:
GREAT U is sponsored by Udi’s Gluten Free Foods. Learn more about their products at udisglutenfree.com.
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Passover begins Friday, April 6. Easter is Sunday, April 8. Are you ready for the holidays? Here are a few resources to help you with any last-minute shopping or preparations:
[NFCA has partnered with Allergic Living, a print magazine dedicated to the celiac and food allergy communities. Each month, we’ll feature a Q&A, recipe or article excerpt from the Allergic Living team.]
This gluten-free, protein-packed salad is a delicious option for vegetarians and meat eaters alike. Bring this dish to a potluck, or make a big batch for a week’s worth of grab-and-go lunches.
Watch for a new recipe each month in Allergic Living’s Gluten-Free Recipe Box.
“You Did It!” is a new section of NFCA’s newsletter where we’ll share stories and advice from NFCA volunteers. We hope these articles will inspire you to take action and say “I did it!” today. For more volunteer stories, see NFCA's Awareness All-Stars blog.
Alexis C. has been in and out of the hospital since a glutening incident last summer. Doctors think she may have refractory celiac disease, a rare form of celiac disease that occurs when the body stops responding to a gluten-free diet.
Alexis is on a very strict diet and cannot go to school because of her illness. Despite the challenges, she is staying positive and wants to share her story with other kids. NFCA is letting her do just that by having her blog on Kids Central.
Alexis’ blog is updated every Friday. You can leave words of encouragement for Alexis by visiting NFCA’s Facebook page and commenting on her post each Friday.
Read Alexis’ blog: Celiac Girl
Support Alexis and NFCA: Alexis’ Fundraising Page
A special thank you to Kelly and Brianna Dougherty and Will Delaney for creating fundraising pages to support NFCA. Brianna marked her 6th birthday and 1st gluten-free anniversary in March. Will is celebrating his 12th birthday by asking for donations to NFCA instead of gifts.
See all of our fundraisers on NFCA’s FirstGiving page.
You can now follow NFCA’s boards and pins at www.Pinterest.com/CeliacCentral. We’ll pin our favorite gluten-free recipes, product reviews, celiac disease information, inspiring quotes and more.
A market research firm is looking for individuals in the Denver area who have been diagnosed with celiac disease or who follow a gluten-free diet for other health or lifestyle reasons. To be eligible, individuals must be between the ages 21-34 and must be able to attend the taste test at FlatIronCrossing Mall in Broomfield, CO.
Maintaining a Healthy Weight While Eating Gluten-Free: The Importance of Physical Activity and Mindful Eating
Join NFCA as Amy Jones, MS, RD, LD, Chief Clinical Dietitian and Celiac Support Group Facilitator, Mary Rutan Hospital, educate gluten-free individuals on how to manage their weight through a nutritious gluten-free diet using a healthy fitness regimen and a mindful approach to eating.
Sponsored by Blue Diamond and Vitacost, this webinar is free of charge.
NFCA will kick off Celiac Awareness Month with a 60-minute live, streaming broadcast featuring Alessio Fasano, MD, Stefano Guandalini, MD, and Cynthia Kupper, RD, CD. Moderated by Alice Bast, NFCA Founder and President, the panelists will provide a “State of the Union” on gluten-related disorders.
Supported by a generous anonymous donor with a passionate interest in health and wellness.
Tickets are now available! Join NFCA for a fun-filled night at the ballpark. Watch as the Philadelphia Phillies take on the San Francisco Giants while enjoying gluten-free food and drinks.
Use promotion code CELIAC when ordering tickets.
*For more gluten-free and celiac awareness events, visit our Upcoming Events page.
Last April, GREAT Kitchens had the opportunity to train several restaurants in Asheville, NC as a benefit to the Asheville Independent Restaurants (AIR) membership. AIR organized the GREAT training for 25 independent restaurants to promote Asheville as a gluten-free destination. (Read: Asheville Becomes Gluten-Free Destination) It was thrilling to see so many restaurants joining NFCA in the fight for gluten-free options and celiac awareness!
This past March, NFCA Director of Gluten-Free Industry Initiatives Beckee Moreland returned to Asheville to participate in the Asheville Gluten-Free Expo and to offer new restaurants the opportunity to join the NFCA’s GREAT Kitchens. Several current GREAT Kitchens also enrolled new employees in the training session.
Training was held at Neo Cantina in the Historic Biltmore Village near the famous Biltmore home and hosted by Sherrye Coggiola, board member of AIR.
“Spending the weekend in Asheville gave me the opportunity to see firsthand the growth in gluten-free awareness within the restaurant community. I was impressed with the number of gluten-free menus, GREAT logos, and the knowledge of the waitstaff when I questioned the kitchen practices for gluten-free,” Beckee Moreland commented. “At the Gluten-Free Expo, I heard positive comments from the celiac community about the effect GREAT Kitchens has had on their confidence in the restaurants’ abilities to provide safe options, as well as increase the number of dining options in the community.”
Please help NFCA welcome these new GREAT Kitchens:
Also attending GREAT Kitchens training to renew their status:
GREAT in the News
By Cheryl McEvoy, NFCA Online Content Manager
A portable, fruity snack comes to…Fruition. (Clever name, right?) These are snack bars, but they have a much stronger fruit flavor than the typical energy bar. They’re soft, not chewy, and just a tad bit grainy because they’re mixed with chia seeds along with gluten-free oats and cashews. The bars come in a wide variety of fruit flavors, including blueberry, strawberry and peach. The flavors are distinct, and the addition of dates adds a punch of sweetness. Personally, I could have done with less sugar. The Cran-Raspberry flavor easily can be a crowd-pleaser, but I actually found the Lemon flavor to be a unique and refreshing variety, especially for the summer.
Learn more about Fruition bars
With a simple switch, ReStart Yogurt has joined the gluten-free community. The yogurt is now packaged with Udi’s certified gluten-free granola, instead of a non-certified brand. This makes it a welcome choice for those who can tolerate gluten-free certified oats. The yogurt is dairy-based and thinner in texture than the Greek yogurts currently populating shelves. In addition to vanilla, there are several fruit flavors - my favorite being Blueberry. Udi’s granola is stored in the lid, so all you have to do is tear back the foil liners and dump the granola in. The packaging makes it ideal to pack for lunch (just remember to pop it in the fridge at work). It’s a bit high in sugar, but the granola also gives me a good boost of protein to get through the afternoon.
Learn more about ReStart Yogurt
Find Me Gluten-Free
Available on iPhone and Android, this app uses GPS to find gluten-free friendly restaurants in your area. Each entry lists the restaurant’s address, whether it has a gluten-free menu, and reviews from other gluten-free customers. With a simple search, I was able to find more than 15 dining options within 5 miles. You have to register to submit a review, then simply select a star rating and add your comments. (Don’t worry – it’s all free.) You can also see which restaurants have completed NFCA's GREAT Kitchens program, adding an extra level of assurance in the staff’s gluten-free knowledge.
Download Find Me Gluten-Free
The Gluten-Free Edge
This cookbook comes from a familiar name. Clinical nutritionist Gini Warner, who has contributed several articles to NFCA’s newsletter, co-authored this book with Chef Ross Harris. While the book's claim to be "The Weight-Loss Plan that Works for Anyone" plays into the gluten-free “fad,” the actual recipes inside do focus on eating a balanced whole foods diet, rather than chowing down on processed gluten-free alternatives. The book also includes a 7-day meal plan, which can help both new and longtime gluten-free individuals get a handle on their calories. If you’ve been spending too much time in the snack aisle, this cookbook can reintroduce you to the flavor of fresh produce.
Learn more about The Gluten-Free Edge
*Get Hot Products updates from NFCA every week!*
Visit our Gluten-Free Hot Products blog >>
By Wendy Kaho, NFCA Social Media Assistant
Students Expect Better Food on Campus
Campus dining services have been making a lot of news lately. From innovative global menus to sustainability and local food campaigns, students are driving changes in college dining halls. They also are bringing more sophisticated palates, concerns for the environment and higher expectations for healthy, high quality food choices, along with the growing awareness of the needs for special diets for those diagnosed with celiac disease or food intolerances. Dining halls are making efforts to accommodate students, as surveys show 44% of students said college dining hall offerings influenced their college choice.
Read more: Campus Dining Halls Offering World Cuisine, Emerging Food Trends
Article Asks: Do You Really Offer Gluten-Free Dishes?
Many gluten-free diners have experienced accidental gluten exposure from over-confident restaurant managers and chefs who express confidence that they know how to prepare a safe gluten-free meal. Several restaurant industry sites and national publications have been posting tips and cautions for chefs, owners and managers about catering to patrons with food allergies. Cross-contamination is a particular concern for customers and an area where many foodservice providers fail. Restaurant managers and staffs are discovering the need not only to read labels, but also to implement stricter procedures in the kitchen. Many offer training programs for staff to safely serve this growing population.
Read more: Do You Really Offer Gluten-Free Dishes?
Celiac Teen Profiled in Teen Vogue
Teen Vogue recently profiled Lauren McMillan of Celiac Teen along with 3 other teen food bloggers who are making a splash in the food blogging world. Lauren began her blog 3 months after her celiac disease diagnosis and quickly became a voice in both the online gluten-free community and the larger international food blogging community. Lauren is a great role model for teens with celiac disease as she embraces life. She is now in France doing an intensive French language course before starting college in the fall.
Read more: Teen Vogue: Young Food Bloggers
New Gluten-Free Beer Uses Barley, Tests Under 20ppm
The number of breweries producing gluten-free beers is increasing. While the quality of beers made with sorghum, rice, buckwheat and other substitutes has improved, beer fans still miss the character and flavor of traditional beers brewed with gluten-rich barley. A Northwest brewery is planning on changing that with a traditionally brewed, barley-based beer that tests well below the 20 parts per million standard. Omission Beer released the first of its beers on April 2. So far, it's only available in Oregon.
Read more: Omission Beer Brewed with Barley, Specially Crafted to be Gluten-Free
See test results on Omission Beer’s website
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