GF Newbies notes 12/10/12

Greetings,

Here are the notes from last week's GF Newbies meeting:

--With regards to the upcoming holidays: Eat first before attending the holiday event; plan ahead and talk with host/hostess before to find out what will be served.

--tip when baking: add 1 tsp. of xanthum gum to the GF flour mix to produce better results!

--Quick meals: Progresso and Wolfgang Puck have some GF canned soups(be sure to check the label); Trader Joe's haschicken Taquitos in the frozen section--make sure it's chicken, NOT the other kind of taquito-(beef?); Applegate Farms GF chicken nuggets and fingers

--Kinni-Kwik (Kinnikinnick) has a bread and bun mix (just add water) (dairy free and nut free)

--some downtown restaurants that have either a GF menu or are GF accommodating:  Dos Rios; Americana; Court Avenue; Djanga; Centro; Smokey D's.

--Next time when you are at Chick-fil-a ask about the fries being gluten free.  There seems to be mixed messages on this menu item.

--New York Pizza (by Walmart in WDM--George Mills) has GF pizza; so does Nick & Willy's in WDM--on Jordan Creek Pkwy across from the mall.  Also, Gusto's Pizza has GF pizza (not sure on location, sorry)

--some good products to try: Chebe pizza crust and bread mix; also Schaar products

I will post these notes on the website: www.iowaglutenfree.blogspot.com where you can find additional info and recipes.

Thanks everyone and have a Merry Christmas,

Marci

Here are some additional notes: 

--Gluten Ease was briefly discussed.  Here is Barb Huyette's response to the product:

GlutenEase, an enzyme supplement, has been out for some time.  People are always looking for something they can take so they can still eat gluten.  There is no truth to the claim that one can take this supplement and it will block the damage of gluten on the small bowel.  There have been claims that it may help decrease symptoms if someone is exposed to inadvertent gluten, for examples in a restaurant.  There are some medications and vaccines that are being researched at this time, and hopefully in the next 5 years or so we may see a product coming that can help block the damage to the small bowel from gluten.  But GlutenEase is not it.

 

The following information is off the GlutenEase website (they actually claim that it aids in better digesting and utilizing gluten containing foods!):

 

"Enzymedica GlutenEase™; supports people suffering with gluten or casein intolerance. GlutenEase is not formulated to prevent celiac symptoms. GlutenEase contains a modified Protease Thera-blend with an enzyme activity called DPP-IV. Proteases high in DPP-IV activity assist in normalizing inflammatory response to the gluten peptide, thus better digesting and utilizing gluten containing foods. This proactively supports the gut, allowing proteins to be properly broken down and absorbed in their digested state; broadening the potential food groups a person may eat. GlutenEase may also be used by those who wish to remain on the GFCF diet to ensure complete breakdown of proteins safe and effectively.". 

 

I personally would never use this supplement.  You really never know what you are getting when there are no controls over supplements, and people have to remember that you cannot take anything at this time that will prevent gluten from damaging the small bowel of a person with celiac disease.

The following is from Meredith (thank you!)

I read about DM area cooking classes in Wednesday DM Register. The class called, "Going totally nuts: Introduction to nut flours," caught my attention. I sent an email to the owner/chef and asked if this would be a good fit for someone who follows a gluten free food plan and she responded: "That is precisely the nature of this class. I, like many others am reducing my grain/gluten intake. Nut flours have been the saving grace!"

This particular class is offered Jan. 29, 30, and 31 at 6pm and also at 11am on Wednesday, Jan. 30. I have registered for the Wednesday morning class. I have continued to bake with almond flour and am very interested in getting new ideas and recipes. Hope someone will want to do this with me!  ~Meredith

For more information, you can check out her website. She says the class fills up quickly. Additional information below:

Deb Cazavilan, Chef/Instructor
Wooden Spoons Workshops and Cooking Classes
303 SW School St. Ankeny, Ia 50023
515-577-9937
www.canyoubakeacherrypie.com