<<Disclaimer: Verify this information before applying it to your situation.>> Newsletter Roundup ------------------ Compiled by Jim Lyles This section contains excerpts from newsletters produced by other celiac groups. ................................................................. : : : Excerpts from _CNY Celiac Newsletter_ : : ------------------------------------- : : Dec. 1997/Jan. 1998 Amy D. Eliezer, editor : : Central New York Celiac Support Group : : 4 Firtree Lane : : Jamesville, NY 13078 : :...............................................................: Tips for Living Well Without Wheat: * When a recipe calls for bread crumbs to coat something for frying, substitute potato flakes. (per Grace Bentley) * For a nutritious breakfast shake "on the run", try rice baby cereal mixed with milk and banana or other fruit. Can be sipped with a straw. * Gift-wrapped cookie tins filled with your choice of gluten-free (GF) cookies are available from G! Foods. They also make GF crackers. Call (415) 255-2139 to place an order or ask for a catalogue. * There is a celiac-diabetic cookbook available, written by Lilly Leicht. Write to L.T., RR#1, Box 54, Pender Island, BC V0N 2M0, CANADA. .......................................................... : : : Excerpts from _Gluten-Free Friends_ : : ----------------------------------- : : Winter 1997 (Vol. 3, No. 4) R. Jean Powell, editor : : Montana Celiac Society : : 1019 So. Bozeman Ave. #3 : : Bozeman, MT 59715 : :........................................................: Grief: A normal reaction to losses in one's life, the power of grief can be overlooked by family, friends, even physicians, when a diagnosis of celiac disease is given. "You're so fortunate!" Yes, and eventually you'll come to terms with your topsy-turvy universe, but first you suffer bereavement: You aren't the person you thought you were, and you grieve for your lost self; you've lost years of health, opportunities, peace of mind; family history may include pointless tragedies and unnecessary deaths. To top it off, how will you ever be able to survive without bread? If you were very ill, the relief from feeling better will soften the edges of your grief, but it is a process that each of us must experience. And as we wend our individual ways through the shock, denial, numbness, sadness, anger, to final acceptance, we need reassurance that soon we will approach our peculiar--and special--circumstance with gratitude. We've survived! This small journey can take as long as two years and should it remain unacknowledged by you, it can slip into a habitual depression. So be kind and loving to your own sadness. It may sneak up behind you throughout your life in unexpected small sorrows, but cherish the memories and "positiveness will triumph!".--R. Jean Powell -=-=- -=-=- "Gluten-Free Friends Recipe Collection", by Eloise Faber, comes unbound in two sections: Section One: Flours, Breads, & Breakfasts. It includes information on flour mixes, seasoning mixes, cornbreads, biscuits, muffins, quick breads, yeast breads, breakfast ideas and recipes, pancakes, waffles, jams, and jellies. 26 full-sized pages, punched for a 3-ring binder (not included). The cost is $3, postage included. Section Two: Lunch and Dinner. It includes sandwiches, pizza, soft tacos, condiments, salad dressings, relishes, sauces, meat, poultry, seafood, casseroles, and vegetables. The cost is $5, postage included. To order either or both sections, make you check payable to Eloise Faber and mail it to 911 Missouri Ave., Deer Lodge, MT 59722. -=-=- -=-=- "A Sweet Fairy Tale", by R. Jean Powell, is a children's story. The cast of characters includes: Gliadin, the bad witch; her cat Blacktoes; Tiny Crumb; Miss Diagnosis, the local school teacher; the good fairy Ricerella, and others. It is written to introduce children to a life-time of healthy attitudes toward the gluten-free diet. It is illustrated and has four 8-1/2 x 11 inch pages. It is $3.50 per coverboard set or $7.50 per laminated set, postage included. All proceeds go to the Montana Celiac Society. Mail to Montana Celiac Society, 1019 So. Bozeman #3, Bozeman, MT 59715. ........................................................... : : : Excerpts from _Gluten-Free News_ : : -------------------------------- : : Dec. 1997 Michigan Capitol Celiac/DH Support Group : : April 1997 PO Box 1482 : : East Lansing, MI 48826 : :.........................................................: Tips From Red Star Yeast: These are Red Star's latest suggestions for bread machines: Welbilt 3300, 3600, 4000, 4800, 6800 (1-800-372-1656); Regal 6750, 6751, 6760 (1-800-582-0510 or 1-414-626-8566); and Toastmaster 1195 (order direct at 1-800-947-3744). Also, the Red Star bread machine is now available at Walmart, Shopko, and Sears. Once a yeast package is opened, it must be kept refrigerated or frozen in an airtight container to maintain the yeast's activity. Under refrigeration, the life of the yeast is about six weeks; frozen it is six months. To freeze, close the foil-lined original bag as tightly as possible and place it in an airtight container to avoid moisture build-up. Yeast is packaged by weight, not volume. The average amount in a 1/4 oz packet is 2-1/4 tsp. [The remaining tips come from a pamphlet done jointly by a member of the Gluten Intolerance Group of Florida, Red Star Yeast, and the Missouri Soybean Merchandising Council.] Even the best of GF bread will become very solid after standing for a time. This does not mean it is stale. Just pop it into the microwave for a short time and it will appear to be freshly baked. If the bread falls after baking, there was too much liquid in proportion to the flour. Just use less liquid and/or increase the xanthan gum. On the other hand, if the bread is too dense, increase the sugar or yeast and increase the liquid. When trying a new recipe, hold back 2 tablespoons of the water and watch as the bread machine mixes the ingredients. If after a few minutes the dough looks dry, add the remaining water in, one tablespoon at a time, until the dough has the right consistency. If the dough is too thin, add rice flour one tablespoon at a time to thicken it. At the end of the baking cycle, if the bread is not quite done then leave it in the machine for an extra ten minutes as there is plenty of retained heat in the machine. At the end of that ten minutes, remove the bread from the machine and place it on a wire rack to cool. ........................................................ : : : Excerpts from _K.C. Gluten-Free Advocate_ : : ----------------------------------------- : : Oct. 1997 Helen & Gary Richards, editors : : Greater Kansas City Chapter of CSA/USA : : 6317 Goodman Dr. : : Merriam, KS 66202 : :......................................................: Ecotrin enteric coated aspirin is gluten-free per a Sept. 23, 1997 phone call to the manufacturer, SmithKline Beecham. ....................................................... : : : Excerpts from the Midlands Chapter 13 Support Group : : --------------------------------------------------- : : newsletter: Nov. 1997 Sandra K. Allen, editor : : Route 1 Box 707 : : Fort Calhoun, NE 68023 : :.....................................................: Denny's is currently using a wheat-based coating in some parts of the country for their potatoes in some skillet meals. This is a change from past procedure, so check before ordering. Dried-out Bread: When gluten-free (GF) bread has dried out and is crumbly, break it up and bake it in the oven for croutons, bread crumbs, or stuffing. On its own it tastes like melba toast. "Changing Features of Coeliac Disease" is the next scheduled scientific meeting to be held July 10-12, 1998, in Tampere, Finland. Speakers include the world's finest celiac researchers and attendance is NOT restricted to medical professionals. The program will be in English. Information is available on-line at <http://www.sci.fi/~keliakia/aoecs/>. ..................................................... : : : Excerpts from _The WNY Celiac News_ : : ----------------------------------- : : Dec. 1997 Peg Quinn, editor : : WNY Gluten-Free Diet Support Group : : PO Box 611 : : East Aurora, NY 14052 : :...................................................: Kids Corner: 'Tis the holiday season again! Something fun to do for the kids (parents too) is to make a gluten-free (GF) edible gingerbread house. You can use either Health Valley Rice Bran Crackers, Mock Graham Crackers from Bette Hagman's More From the Gluten-Free Gourmet (page 87), or the new Roll & Cut gingerbread cookie mix from Miss Robens's. For a base for the house, just rinse out a small or medium milk carton. You can make an ornamental frosting to hold the crackers on to the base and to stick the candy on the crackers. Here is a recipe for an ornamental frosting: Combine 1 cup Crisco and 1 tsp. GF vanilla. Slowly add 4 cups of confectionery sugar; beat until combined. Stir in 1-1/2 tsp. of milk or any lactose-free milk substitute. You can decorate it with GF candies such as M&M's, Lifesavers, Hershey Kisses, Tootsie Rolls, or any other favorite GF candies. The kids will enjoy this special activity and they can eat it too! Have a wonderful and healthy holiday.--Angela Roach -=-=- -=-=- Product News: * Oil of Olay moisturizing body wash and all eleven versions of Oil of Olay lotion are GF. Call (800) 652-9261. * Cheesebrough Ponds reports that Vaseline Lip Therapy is GF. Call (800) 243-5804. * Chapstick: A.H. Robins of Richmond, which manufactures Chapstick lip balm, reports that the product may contain gluten or gluten- related products. Call (800) 762-4672.