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Newsletter Roundup
------------------
Compiled by Jim Lyles
This section contains excerpts from newsletters produced by other
celiac groups.
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: :
: 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.
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: :
: 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.
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: :
: 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.
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: :
: 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.
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: :
: 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/>.
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: :
: 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.
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