The Other White Milks

"There's more to non-dairy milk than soy. Whether you
are lactose-Intolerant, vegan or simply in search of a
little dietary variety, you're in luck. "Faux milk" choices
are increasingly available at your local health food stores
and grocery stores. The most popular is soy milk, made from
soybeans and water, but there are other tasty varieties."

"Almond Milk is produced by mixing water with ground almonds,
almond milk is slightly sweet and creamy. A one-cup serving
provides nearly half the daily requirements of vitamin E, and
is just 40 to 60 calories - less than most dairy and non-dairy
milk varieties. *Add almond milk to muffins and quick breads for
richer flavor.

Hemp Milk is made by blending hemp seeds and water, hemp milk has
an unmistakable nutty flavor and is creamy but slightly grainy.
It boasts omega-3 fatty acids and iron. *Bring one cup of hemp milk
to a simmer and stir in 1 ounce of dark chocolate for a rich hot cocoa."

-Lingonberries Market has a great selection of milk.

-Arthritis Today Magazine July/August 2010

Gluten-Free News

"Gling.com, a social networking site dedicated to Gluten-Free
Living - complete with recipes and food information - recently
partnered with the University of Maryland's Center for Celiac
Research (CCR). At least once a month, CCR feeds the site news
and other information about celiac disease. "We try to figure out
what information isn't getting to our readers and make sure they
have it," says Gling.com founder Mike Lee. "CCR is one of a few
content partnerships we're working on; hopefully there will be
more soon."

-Arthritis Today Magazine July/August 2010

Falafel Chips

"Falafel Chips are made with a mix of beans like chickpeas
and fava. You can pair them with hummus for a delicious double
dose of fiber."
Come pick up a bag or two at Lingonberries, they are good!

-Food Network Magazine January/February 2011

Avena Farms, Inc.

Avena Farms, Inc., is a WBENC (Women's Business Enterprise
National Council) a woman owned company, formed by Terri &
Donna, 2 mom's who wanted better snack choices. Their Avena
Naturale bars are Gluten Free and are baked in a small commercial
bakery in southern Alabama.
We have contacted them and they will be sending us some
of their products to sample at our February GIG meeting.
Check out their story.
Avena Naturale

Overdue the Exercise? Try Ginger.

"A spoonful of this fresh spice might root out muscle
pain. It could be time to find more culinary uses for fresh
ginger. Spicing your meals with a little less than a tablespoon
of grated ginger each day might be enough to reduce muscle pain
caused by exercise, say researchers at Georgia College and State
University in Milledgeville and the University of Georgia in Athens.
Try sprinkling grated ginger into fruit salad or adding it to stir-fry
to help reach a tablespoon a day."

-Arthritis Today Magazine January-February 2011

Sweet-And-Salty Ice Cream

"Soften 1 pint vanilla, ginger or cinnamon ice cream at
room temperature, about 15 minutes. Transfer to a large bowl;
use a spoon to mash in 1/2 cup chopped gluten free chocolate-
covered pretzels. Cover and freeze until firm. Serve topped
with more gluten free chocolate-covered pretzels."

-Food Network Magazine November 2010

Frozen Vegetables

"Give frozen vegetables a chance. Frozen vegetables
have a bad reputation, but don't rule them out! They're
picked and frozen at the height of freshness, so they
retain a lot of their nutrients and great flavor. Beans,
like blackeyed peas, and okra are surprisingly great
frozen, too."

-Food Network Magazine December 2009

Chai-Spiced Hot Cocoa

1 envelope Swiss Miss hot cocoa mix (or any gluten free brand)
3/4 cup hot (not boiling ) water
1 chai spiced tea bag
Reddi Whip or whip your own cream
Ground cinnamon

Place cocoa mix in a cup. Gradually stir hot water into
mix until blended. Add tea bag. Let stand 1 to 2 minutes,
based on desired strength of chai spice. Remove tea bag and
discard. Top with a serving of whipped cream and sprinkle
with cinnamon.

-Food Network Magazine December 2009

Blackeyed Peas

"11. The total grams of fiber in a cup of blackeyed peas,
an ingredient in Hoppin' John, a Southern New Year tradition.
These little legumes are also packed with protein plus 10
percent of the daily value of magnesium, which helps keep you
and your bones strong."

-Arthritis Today Magazine January-February 2011

T.G.I. Friday's

Yes they have a Gluten Free menu available upon request.
Now you can enjoy their New York Strip or an Italian Wedge salad,
along with other delicious choices. Enjoy.

Christina
Guest Relations

Wise Words

"Problems are not stop signs, they are guidelines."
-Robert H. Schuller

Yummy Side Dish

"In a large skillet, saute 2 tbs. of tomato paste and
6 chopped scallions in 1 Tbs. of extra-virgin olive oil.
Toss in 1 lb. of baby spinach leaves and cook until tender.
Season with freshly ground pepper and a pinch of oregano."

Enjoy!

-Nutrition Action Healthletter September 2009

Happy New Year!

It's almost here...2011!
The more information we share the stronger we become,
so let's get HEALTHY!

Superfood Spotlight Lentils!

"One-quarter cup of these tiny legumes is crammed with 13g of protein,
11g of belly-filling fiber, and 5g of fatigue-fighting iron-all for only
161 calories! Harvard School of Public Health researchers found that women
who ate lentils at least twice a week were 24% less likely to develop breast
cancer than women who ate them less than once a month. And because lentils
keep blood sugar steady, they may even cut back on hunger, boosting weight
loss, according to a review of 6 studies."
"Buy brown or green varieties and try adding to soups or salads, or mixing
with whole grains."

Follow cooking directions and package.

-Lisa Hoehn, Prevention Magazine January 2010

A Brown Rice Tip

"Boil your brown rice in plenty of water,just like you boil pasta. When the rice is soft, pour off the remaining water. You'll slash the cooking time (from 50 minutes to a half hour), and you won't have to worry about scorching the
pot.

-Nutrition Action Healthletter April 2009

Twitter

Gluten Intolerance Group of Southwest Washington now has a Twitter Profile, http://twitter.com/gigswwa.

Triumph Dining Blog and Newsletter

Triumph Dining

Natural Remedies for Migraines

"Try to identify what sets off your headaches. Keep
a journal for a few months, and track your diet, exercise
and stress levels, as well as your symptoms. Alcohol, hormonal
changes, stress, weather, strong odors, and certain foods
and food additives (such as nitrates, aspartame, and MSG) are
all recognized catalysts. Avoid your triggers when possible,
and practice relaxation techniques like deep breathing to
relieve stress. You may also want to try acupuncture and
biofeedback."
"As for supplements, studies show that taking the herb
butterbur regularly can significantly decrease migraine
frequency. Choose products that are labeled free of pyrrolizidine
alkaloids, compounds toxic to the liver, and follow package
dosage directions. In addition, vitamin B2 may help reduce
the frequency and duration of migraines, but the high doses used
in studies (400mg a day) require a doctor's prescription."
Make sure to consult with your doctor before trying anything.

-Dr. Andrew Weil, MD, is a director of the Arizona Center for
Integrative Medicine at the University of Arizona and is a
pioneer in the use of natural healing therapies. He received his
medical training at Harvard University.

-Prevention Magazine January 2010

Dress a Salad

Combine 1 tablespoon apricot preserves, 1 1/2 tablespoons
red wine vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt,
and 1/4 teaspoon cracked black pepper. Whisk in 1/4 cup extra-
virgin olive oil. Toss with a salad of mixed greens, chicken breast
raspberries, goat cheese, and almonds.

February GIG Meeting

Here are some of the foods that we will be tasting
at our February meeting:

Andean Dream - Quinoa Cookies and Pasta
Attune Probiotic Chocolate bars
Avena Naturale Bars
Bakery on Main - Granola Bars and Granola
Betty Lou's Fruit Bars
Crave Bake Shop
Crunchmaster Multiseed crackers
DoMore Bars
Emilio's Antipasto
Emmy's Organics macaroons
Eena Kadeena
EnerG - Biscotti, Bread, Crackers and Donut holes
Fairycakes - Cake and cupcakes
Fearless Chocolate bars
Flamous Falafel chips
Food Should Taste Good Chips
Jennies macaroons
Jensen's Bread
Kettle Cuisine soup - Coconut Curry and White Chicken Chili
King Harvest Hummus
Marys Gone Crackers - Crackers and Sticks & Twigs
Muruku Southern Indian Tidbits
Namaste - Spice cake and mini muffins
Nonni's - New York Style Risotto Chips
Oh Goodness Baking
Pirate's Booty snacks
Purefit High Protein bars
Rudi's bread
Wellaby's snacks
Wylde pretzels
Yes! To Cookies
Zing bars

Keep checking as we will be updating this list
as the samples come in. Thank you.

Cooking with Quinoa

"This tiny gluten-free grain offers big benefits.
A marvelous thing about going gluten free is that it
encourages exploration into the delicious, nutritious
world of alternative grains and seeds. And in that
world, quinoa (pronounced KEEN wah) is a shining star.
This ancient food is a complete protein that contains
all essential amino acids, making it a meat substitute.
What's more, it offers twice the protein of most cereal
grains, along with impressive amounts of fiber, calcium,
iron, magnesium, phosphorus and riboflavin. Quinoa's
slow-releasing complex carbs keep you fuller longer and
help ward off sugar cravings.)"

-Living Without Magazine June/July 2010

Celiac Facts

"Celiac disease affects at least 3 million Americans,
97% of whom are undiagnosed. Here is the prevalence of
celiac disease in the United States:

1 in 133 In average healthy people.
1 in 56 In people with related symptoms.
1 in 39 In people with 2nd degree relatives (aunt, uncle, cousin)
who are celiac.
1 in 22 In people with first-degree relatives (parent, child, sibling)
who are celiac."

-Living Without Magazine June/July 2010

Easy Thai Chicken

"Pull meat from a store bought rotisserie chicken,
(make sure it's gluten free.) Spoon a few tablespoons
from the top of a 13.5-ounce can of coconut milk into
a medium skillet over medium-high heat. Stir in 1 to 2
tablespoons of curry paste. Add 4 teaspoons of sugar,
remaining coconut milk, and salt and pepper to taste.
Bring to a simmer, add chicken, and warm through. Stir
in a cup of fresh basil leaves. Serve with rice and
lime wedges. (Serves 4.)"

-Prevention Magazine August 2010

Sesame is Sprouting into a Major Food Allergen

"Federal law does not require that sesame be labeled.
The following items usually contain sesame derivatives.
Read labels carefully. Contact the manufacturer directly
to be certain.

Benne/benne seed/benniseed
Gomasio (sesame salt)
Halvah
Hummus
Sesame oil (also known as gingelly or til oil)
Sesamol/sesamolina
Sesamum indicum
Sim sim
Tahini
Vegetable oil
Source:Food Allergy Initiative"

-Living Without Magazine June/July 2010

Gluten Sensitivity

"Gluten sensitivity is thought to be a condition
that's distinct from celiac disease. Unlike celiac
disease, gluten sensitivity causes no measurable
intestinal damage. The symptoms can include gastro-
intestinal discomfort, such as diarrhea, bloating
and constipation, as well as diverse symptoms ranging
from clumsiness, brain fog and depression to ADHD
and autistic-like behaviors."
"Currently, the diagnostic criteria for gluten
sensitivity are not well defined; there are no tests
to conclusively diagnose it. Typically, it's determined
a person has gluten sensitivity after celiac disease
has been definitively ruled out and the patient has
a positive response to the gluten-free diet. Gluten
sensitivity is believed to be as much as 6 to 7 times
more common than celiac disease."

-Living Without Magazine June/July 2010

Celiac and Genes

"Regardless of the environmental factors that may
contribute to the onset of celiac disease, a genetic
predisposition must exist in order for a person to
actually develop the condition. Ninety-nine percent
of celiacs have one of the genetic markers associated
with the disease - HLA-DQ2 or HLA-DQ8. It's important
to note that up to 40 percent of the general population
also tests positive for these two genes markers. Recently,
a team of British researchers scanned the genetic maps
of more than 9,400 celiac patients. Over a dozen new
genetic links to the disease were identified. Research
is ongoing."

-Living Without Magazine August/September 2010

Are You Pressed for Time?

These companies offer prepared breakfast foods that
are gluten free.

Bakery On Main
Eco-Planet
Erewhon
Nature's Path
Orgran Natural Foods
Van's Natural Foods

Check out the selection at Lingonberries Market.

Dessert Idea

"Simmer 1/2 cup brown sugar and 3 tablespoons of milk
(or dairy-free substitute) until sugar dissolves. Pour over
sliced bananas and strawberries, (or your favorite fruit.)"

-Prevention Magazine September 2010

Thai Tuna Salad

Mix tuna fish with thinly sliced red onion, fresh
ginger, red-pepper flakes, lots of lime juice, cilantro,
olive oil, salt, and pepper. Toss in a few peanuts (if
you are NOT allergic) and enjoy with rice crackers.
Crunchmaster rice crackers work well with this and can be
found at Lingonberries Market. Enjoy!

-Prevention Magazine September 2010

The Best Way To Eat Flaxseed

" Is to grind them up. It's easier to digest
and you absorb more of the nutritional benefits-
including omega-3s. The whole seeds may pass through
your system undigested. You can use a coffee grinder
to grind them up as you need them (the whole seeds can
last several months in the fridge or freezer.) Try
sprinkling ground flax on yogurt, salads, and soups."

-Prevention Magazine September 2010

Rosemary Chickpea Soup

"Soup is one of the ultimate comfort foods.
Here's one that is ready in minutes:
Saute a chopped onion in olive oil until
golden. Add a can of chickpeas and season with
fresh rosemary, salt and pepper. Mash some of
the chickpeas and add water for the consistency
you like. Simmer 15 minutes, drizzle with olive
oil and top with freshly grated Parmesan."

-Prevention Magazine November 2010

In-Season Superfood: Broccoli

"Buy local broccoli during the colder months. It's
at its freshest and most flavorful October through April.
Low in calories and high in vitamins A, C, and K. Broccoli
is easy to prepare and inexpensive. Many nutritionists think
it helps prevent and may even fight cancer. Try it from top
to bottom! The green florets get the glory, but the stalks are
just as tasty and nutritious. Many people even prefer them to
the tops. Just peel for tenderness."

-Prevention Magazine November 2010

Gluten Free Shampoo

Why not make your own...

"This basic shampoo for normal and dry
hair keeps your tresses healthy and shiny
and won't strip away natural oils. For oily
hair, omit the vegetable oil.

1/2 cup water
1/2 cup mild liquid soap*
1/2 teaspoon light oil (vegetable,
canola, sunflower)
Gently stir ingredients together. Don't
beat as this will cause mixture to foam. Pour
shampoo into a clean plastic bottle.
Shampoo as you normally do. Rinse well with
cool water. Makes 8 ounces.

*TIP Pure Castile-style vegetable soap works
nicely and is well tolerated by sensitive skin.
It's available at health food stores and drug stores.

Make your own conditioner by stirring together
2 tbsp. honey, 1 tbsp. olive oil and 1/2 cup water
until thoroughly blended. (If you have oily hair,
reduce the amount of oil or leave out.) Work a small
amount through wet, clean hair and rinse thoroughly."

-Living Without Magazine October/November 2010

Ask the Chef

"Is coconut milk a good replacement for eggs?
If so, how much should you use for each egg?

"Try replacing each egg with 1/4 cup coconut
milk mixed with 1 teaspoon lemon juice. If the
recipe calls for more than 1 egg, add 1 tablespoon
cornstarch or potato starch to the dry flour blend,
as well. If the recipe calls for baking powder, add
1 additional teaspoon of baking powder for the entire
recipe."

-Living Without magazine October/November 2010

-Food editor Beth Hillson is a chef and cooking instructor.
She is founder of Gluten-Free Pantry, one of the first
gluten-free companies in the United States, and creator
of Gluten-Free Pantry's gourmet baking mixes.

Additional Information

"For additional information about celiac disease
and the gluten-free diet, contact these organizations.

American Celiac Disease Alliance
americanceliac.org

Celiac Disease Foundation
celiac.org

Celiac Sprue Association
csaceliacs.org

Gluten Intolerance group
gluten.net

National Foundation for Celiac Awareness
celiaccentral.org"

-Living Without Magazine December/January 2011

Gluten-Free

"You may not think your cosmetics contain
wheat-based ingredients, but many do. While
that's fine for most, for those who suffer
from celiac disease, even a small amount is
problematic."
Try:
"Jason Kids Only! Toothpaste, $5
jason-natural.com

Johnson's Body Care Be Radiant
Exfoliating Body Wash, $5
drugstore.com

Kiss My Face Tinted Moisturizer, $10
kissmyface.com

Desert Essence Organics Pumpkin
Hand Cream, $9 desertessence.com"
Also at Lingonberries Market

-Whole Living Magazine October 2010

Creamy Cilantro sauce

"Pulse 1 bunch of cilantro, the juice of 1 lime,
1/4 cup of reduced-fat sour cream, and 1/4 tsp.
of salt in a food processor just until smooth.
Spoon over 1 1/2 lbs. of grilled or sauteed
boneless, skinless chicken breast or grilled
fish."

-Nutrition Action Healthletter September 2010

Quick Compote

"Peel, core, and chop 3 apples.
Put in a pot with 1/2 cup dried sour cherries,
1 cup apple cider, 2 Tbsp. lemon juice, 1/4 tsp.
ground cinnamon and a pinch of salt. Bring to a
boil over medium-high heat. Reduce heat, cover
partially, and simmer 20 minutes until softened.
Sweeten with honey if desired."

-Whole Living Magazine November 2010

Quick Spinach Salad

"Mix 1 Tbs. of raspberry vinaigrette dressing with
1 Tbs. of fresh lemon juice and 1 tsp. of olive oil.
Toss with a small bag of baby spinach and top with
a handful of cut-up fruit (try red grapes and
strawberries) and 1 or 2 Tbs. of nuts(try toasted
sliced almonds.)"

-Nutrition Action Healthletter December 2010

Xanthan gum vs. Guar gum

"Did you know that xanthan gum is fermented with corn;
the amount is very small but some corn-allergic people may
not be able to tolerate xanthan for this reason. Guar gum
and xanthan gum are interchangeable in gluten-free baking.
Some cookbook authors suggest using 1 1/2 teaspoons guar
gum for every 1 teaspoon xanthan gum. But replacing xanthan
with an equal amount of guar gum works just fine."

-Living Without Magazine December/January 2011

Happy Holidays!

Happy Holidays Everyone! Be safe!!

Living Without Magazine

A great place to pick up a copy of Living Without
Magazine is Lingonberries Market. This magazine is
chock full of great information! Don't miss the
Special Holiday issue.

Gluten-Free Diet Be a food detective

"Call First. You can verify ingredients by calling
or writing a food manufacturer and specifying the ingredient
and the lot number of the food in question. State your needs
clearly - be patient, persistent and polite.
"If In Doubt, Go Without. Don't eat a food if you are unable
to verify the ingredients or if the ingredient list is unavailable.
Regardless of the amount eaten,if you have celiac disease, damage
to the small intestine occurs every time gluten is consumed,
whether symptoms are present or not.
"Add One New Food At A Time. When adding a food item to your diet,
introduce only one new food at a time. Listen to your body for adverse
reactions before trying a second new food item.
"Wheat Free Is Not Gluten Free. Products labeled wheat free are
not necessarily gluten free. They may still contain spelt, rye, or
barley-based ingredients that are not gluten free. Spelt is a form
of wheat.
"Keep in mind. Starting the gluten-free diet before being tested
for celiac disease makes an accurate diagnosis difficult."

-Living Without Magazine February/March 2010

Too Much of a Good Thing

"Celiac disease is linked to a very rare genetic disease
of iron overload, hemochromatosis.(Symptoms include chronic
fatigue and abdominal pain, among others.) People with celiac
disease who also have hemochromatosis may not know it because
the malabsorption of celiac protects them from accumulating
too much iron - until they go gluten free. As they change their
diet, their intestines heal and their iron levels can rise
dangerously. Serum ferritin is the best test to screen for iron
overload."

-Living Without Magazine February/March 2010

Helpful Websites to take a look at

http://www.berkeleywellnessalerts.com/

http://www.hugginsappliedhealing.com/ (Dental Toxicity)

http://www.wrightnewsletter.com/ (Nutrition and Healing)

http://www.nutritionnews.com/ (Look good,feel good,be well)

http://www.hsibaltimore.com/ (Presents products before they hit the market)

http://www.glutenfreetravelsite.com/

Crazy for Coconut (Vinegar)

"The next time you are making a marinade, curry or soup,
you can boost the nutrients and give your dish an exotic flair
by adding coconut vinegar. A staple of Filipino cuisine, coconut
vinegar is made from the sap of the tree rather than the nut itself,
so it doesn't taste like something that belongs in a pina colada.
Rather, it's a milder and less acidic vinegar that delivers essential
B vitamins and amino acids. If you were still wondering how to use it,
try these swaps..."

"USE IN Vinaigrettes
INSTEAD OF Red wine or balsamic vinegar

USE IN Sweet-and-Sour sauce
INSTEAD OF Apple cider vinegar

USE IN Stir-fries
INSTEAD OF Rice wine vinegar

USE IN Pad Thai
INSTEAD OF White wine vinegar"

-Prevention Magazine December 2010

It's the Law

"Restaurants in Massachusetts have become a bit safer
for food-allergic guests, thanks to a state law that went
into effect in April. All restaurants in the state are now
required to display information about food allergies in their
kitchens and staff must be trained on the subject. In addition,
menus must remind guests to inform wait staff of any food-allergy
issues. Restaurants can be designated "Food Allergy Friendly"
if they voluntarily create a binder listing all ingredients
in every menu item."

"The law is the result of a four-year effort by Massachusetts
state Senator Cynthia Stone Creem and celebrity chef Ming Tsai,
owner of Blue Ginger restaurant in Wellesley. Tsai has a son
with multiple life-threatening food allergies."

-Living Without Magazine June/July 2009

Shouldn't we be pushing for the same law here?

University of Chicago Celiac Disease Center

"97% of people with celiac disease don't know they have it!"
"Symptoms include chronic diarrhea and/or constipation,
abdominal bloating and pain, fatigue and irritability.
"Doctors often fail to diagnose the disease in adults.
An average child visits eight pediatricians before being
correctly diagnosed. Undiagnosed celiac patients are at
greater risk of serious illnesses like osteoporosis,
anemia, infertility, and cancer."

Learn more at www.CeliacDisease.net

-Living Without Magazine June/July 2009

Our Facebook page

GIG SW WA on Facebook

Ask Dr. Etingin : What is "fructose intolerance"?

   "Fructose intolerance can exist in serious or mild forms. The more serious condition is known as hereditary fructose intolerance, a rare genetic disorder. People with that condition lack an enzyme needed to break down fructose during digestion. Liver and kidney damage can result.
Typically, hereditary fructose intolerance is identified and diagnosed at a younger age.
   "The less serious form of fructose intolerance is actually known as fructose malabsorption, which means a person has trouble digesting fructose. Symptoms include bloating, abdominal cramps, gas, and diarrhea, but not kidney or liver damage.
   "Fructose is a natural sugar found in fruits, nuts and honey. It is frequently added to sodas, sports and fruit drinks, flavored waters, and corn syrup. If you suspect you are fructose intolerant, consult with a doctor. The condition can be confirmed through testing.
   "A dietitian could help you map out an eating plan to help avoid fructose if you are fructose intolerant."

    -Weill Cornell Medical College Food and Fitness Advisor Volume 9G
   
   

Elmers Pancake & Steak House 7105 NE 40th St.

I decided to meet a friend for lunch at Elmers last week and had a very
pleasant experience. I asked the server if they had a Gluten Free menu
and was given not only a Gluten Free one, but it also included other Allergen
Free choices as well. What a nice surprise! I didn't order anything exciting,
just bacon and eggs, but the server said since I couldn't have the biscuit,
pancakes or toast that she would give me an extra serving of fruit. She was
very helpful and made the whole thing fast and easy. It was a good
experience for sure and a place I will be going back to again.

Dining Out - Helpful Tips

"Is it gluten free? Good question?
   Is the meat dusted with flour?
   Is the sauce thickened with a roux?
   Does the salad dressing contain soy sauce?
   Is the meat served on toast?
   Are there croutons in the salad?

 "Did you know?
   Fish stock can contain shellfish.
   Mayonnaise and meringue contain eggs.
   Marzipan contains almonds.
   Albumin is from egg.
   Whey is from milk.
   Cooking oils can contain peanut or soy.
   Crab can be imitation and contain eggs or wheat.
   Bar drinks can contain milk, egg or nut extracts.
   Specialty coffee drinks can contain eggs.
   Soup stocks can contain gluten.
   Meat marinades can contain gluten.
   Soy sauce contains gluten."

 Make sure you know what's in your food and drink.

               - Living Without Magazine June/July 2009
 

Menuzine

http://gling.com/menuzine/2010/christmas

Sweet News

   Ohgave!
   
   Now there are 2 NEW FLAVORS of syrup at Lingonberries to
help sweeten up your days...
 
   Breakfast Blueberry and Honey Vanilla...and of course they still have Maple...
 
   Enjoy!

Delicious Pies!

For all of those pie lovers out there...
  Make sure to go over to Lingonberries Market to pick up your FAVORITE pies
in 6 mouthwatering flavors...
                   
               Apple, Blueberry, Cherry, Lemon Meringue, Pecan and Pumpkin

 HURRY...get them before they are gone!

New Products at Lingonberries

Come check out some new products...
 
 1-2-3 GLUTEN FREE
   Try the new Lindsay's Lipsmackin' Roll-Out & Cut Sugar Cookie that is FREE of Gluten, Soy, Corn, Dairy, Eggs, Peanuts and Tree Nuts.
 
 COCONUT SECRET SAUCE 
   Raw Coconut Aminos to use in place of Soy or Tamari sauce, it's FREE of Soy, GMO, Dairy, Alcohol and has 65% less sodium.

 JENSENS
   Now offers a Golden Sandwich Bread, it is Gluten Free but DOES contain Dairy, Eggs and Soy
 
KINNIKINNICK
   If you love Fruit Cake, try their Festive Bread.

OLADE
   Now offers a delicious drink that is safe for Diabetics, is Low Carb and Caffeine Free. It comes in Ginger, Strawberry and Tropical flavors.

UDI'S
   Try their new Cinnamon Raisin Bagel, Cinnamon Raisin Bread and Multigrain Bagel.

Gluten Free Shopping

Whether you are new to the area or new to Gluten Free eating, Lingonberries Market at 6300 NE 117th Ave. Vancouver, WA, 98662 is the place to shop! EVERYTHING in the store is GLUTEN FREE so you can shop with ease and comfort. There is also a large selection of other ALLERGEN FREE food. The owner, Christina Almsted, is a real gem! Not only is she extremely knowledgeable about all of the products in the store, but she will go out of her way to help you find what you need and will try to bring in a product at your request. What more could you ask for? If you want to shop with confidence, shop Lingonberries!

The November GIG Meeting

Our last meeting was a big success. A special Thank You to Maureen and John for letting us take over their kitchen for our holiday baking with Judi. As usual, our "Master Chef" outdid herself. We all enjoyed freshly baked samples as well as some Dippity Doggies - mini corn dogs from Breeze Gluten Free Foods. The opinions were mixed, but the product taste was good enough so we are trying to bring them into Lingonberries Market.

 For those of you that couldn't make it to the last meeting, we missed you and hope that you will be able to join us for our next meeting on Saturday, February 19th, 10am-12pm at Legacy Salmon Creek Hospital, rooms C-D. That will be our very first "Food-A-Rama Samplefest". We will be tasting food for the duration of the meeting from various Gluten Free companies. So don't hesitate to bring your appetite, your family, your friends, and any questions or concerns that you might have. See you there!

Happy Holidays...stay healthy and safe!





 

A Bit of a Break

So sorry, our Blog took a bit of a break, but we are back, ready and strong. Please keep checking our site as we will continue to provide you with as much information as possible!

 Thank you for your patience and support!! 

GF Buttermilk Bisquick Mix

2 1/2 cups Rice Flour, Brown, White or Mixed
1 2/3 cups Potato Starch
3 teaspoons Baking Powder
2 1/2 teaspoons Salt
2 tablespoons sugar
1/2 cup buttermilk Powder, Dry, Dairy, or Baking Section
3 tablespoons Egg Replacer Powder, Over Dairy Section
1 cup Shortening, less1 tbl.

In a large bowl, wisk together all dry ingredients. Cut in the shortening until no lumps appear. Store in the refrigerator or freezer because of the shortening. The Bisquick Mix is from Bette Hagman.
Yield: 1 1/4 Quarts
Servings: 5

Pastini Pastaria Restaurant Review

I had the opportunity to eat at The Pastini Pastaria Restaurant at the NE Broadway location in Portland, Oregon. There is over 30 main pasta dishes that they will substitute the pasta for a penne pasta, which is their gluten-free pasta.

The restaurant is easy to get to, there is bus access and bike lanes. If you are going to drive there make sure you give yourself a little extra time because there is only street parking. Also the restaurant is close to The Rose Garden and The Coliseum. You can eat dinner there and then head on over to The Rose Garden to watch The Trail Blazer's play a basketball game or go to a concert.

My family and I had a great time there. We were warmly greeted. They took us to a table to sit down at. There was music playing in the background. The restaurant is very pleasant to the eyes and is kept very clean.

Yvette, The Director of Kitchen Operations gave me a tour of the kitchen. Yvette is terrific, she showed me where the gluten-free pasta is stored. It is stored in the refrigerator all wrapped up and kept separate from all the other food. Then she showed me the cooking area. The kitchen is kept very clean. She explained to me that the gluten-free pasta is cooked in a separate pan from the regular pasta and they use a tong that has a black rubber end. The tongs used for the regular pasta has no rubber end, so they can tell the difference. And the tongs are kept in a different area from each other.

The meat for the main dishes are kept wrapped up till they are ready to heat them up in a different pan from all other meats. They do a very good job of guarding against cross contamination. They educate there staff very well about celiac disease and gluten intolerance. When you order and tell them that you are gluten intolerant they touch the wheat free and gluten-free buttons on their computer to ring it up. When you get the receipt is says wheat free and gluten free right on the receipt.

Now I will tell you what we ordered. We ordered The Antipasto Platter off there Antipasti (appetizer) menu. Picture showing above. It is a spread of soprasetta, mortatdella, provolone, Italian olives, roasted eggplant spread, fresh mozzarella and marinated tomatoes with mixed greens dressed in balsamic-red wine vinaigrette. We dug into it. It was very delicious. A very good appetizer for the gluten intolerant.

Then for the main dish we ordered The Fusilli alla Roma from their Pasta Con Il Pollow (pastas with chicken) menu. It comes with gluten-free penne pasta tossed with grilled chicken, sun dried tomatoes, mushrooms and roasted garlic in a parmesan cream sauce. Oh talk about good, the pasta tasted very good, you would not know that is gluten-free. A very good gluten-free dish. Between the appetizer and the main dish we had plenty to eat. We ordered The Spaghetti Marinara off their kids menu for our son. My husband and our son are not gluten intolerant, I am the one who is gluten intolerant. So the guys did not have to have the gluten-free pasta.

For our beverages we ordered water of course and milk for our son. Coffee for my husband and I ordered the Strawberry Italian Soda. They have a terrific wine list.

Then for dessert we ordered Chocolate Tartufo. They separated it for us. I got the ice cream and the guys got the warm triple chocolate cake with a chocolate truffle center with whipped cream. Very decadent, yum. Yevette told me that they are working on getting gluten-free bread and gluten-free desserts to add to the gluten-free menu.

I give Pastini Pastaria 5 stars out of 5. I highly recommend this restaurant for when you want to got out to eat. Everything was excellent and the waitress did a wonderful job. Everything was clean. You don't have to worry about cross contamination at this restaurant. Pastini Pastaria has eight locations in the Oregon area. There are four locations in Portland. The other locations are located in Tigard, Beaverton, Bend and in Corvallis.

Thank-you Pastini Pastaria for the wonderful food and the amazing dining experience. Everything was excellent.

For more Gluten-Free Restaurants, we have a Gluten-Free Restaurant list on the top of our website.

This review was written by Lisa Morris who is a member of The Gluten Intolerance Group of South West Washington. Lisa has her own website at Lisa's Gluten-Free Advice and Healthy Living.

Comple eat Pizza Dough

 

I had the chance to try out Comple eat Pizza Dough.

It tastes very good, light and flakey. I had made a Hawaiian Pizza with the crust.
It was so yummy, I could not get enough of it. But I didn't over endulge.

Compl eat Pizza Dough is Wheat-Free, Gluten-Free, Dairy-Free, Casein-Free, Nut-Free, Corn-Free and Soy-Free. It is Ready to Go: Simply roll out and Bake. It can be stored in the freezer until you are ready to use it.

Compl eat pizza dough is made locally in Vancouver, Wa. You can e-mail the company at compleat@live.com

The Pizza Dough can be purchased at Lingonberries Market in Vancouver, Wa.

Thank-you Lingonberries Market for the wonderful opportunity of trying out this wonderful product.

Written by Lisa.
Lisa is a member of GIG of SW Washington 
She has a blog called,  Lisa's Gluten-Free Advice and Healthy Living

Gluten Free Breakfast and Snack Ideas

Breakfast Ideas
Low Carbohydrate, Low Glycemic Index Ideas

1) Apple slices dipped in almond butter
2) Apple with almond cheese slices (almond cheese can be found at Fred Meyers, Whole Foods or New Seasons)
3) Grainless Apple Pancakes
4) Cleanse shakes, Purification Shake Recipes or Breakfast in a Blender
5) Green Mix Protein Shake, Mix 1 scoop Greens First with 1 scoop Whey Pro Complete or 2 scoops Cleanse Shake.
6) Homemade Probiotics Yogurt
7) Handful of almonds with cucumbers or baby carrots
8) Chicken or Turkey Sausage with cucumber slices, grilled zucchini or other left over vegetables
9) Free Range Egg Omlete with spinach and tomatoe slices
10) Free Range hard or soft boiled eggs for a quick and easy breakfast.
11) Free Range scrambled eggs with quacamole salsa
12) To reduce the glycemic index of toast top with low glycemic index vegetables including mushrooms, asparagus, tomatoes or avocado

Snack Ideas
1) Fresh fruit, eat alone or with slices of almond cheese
2) Your favorite seeds and nuts (pumpkin seeds, sunflower seeds, sesame seeds, pecans, hazelnuts or almonds.
3) Sunflower crackers with cucumber slices or rice cake with zucchini and alfalfa sprouts
4) Crunchy Granola
5) Rice cakes, rye crackers, topped with avocado, almond butter, alfalfa sprouts, cucumber slices, Hummus or almond cheese.
6) Make a fruit smoothie with Protein Powder..
7) Fresh Vegetable Sticks with Tahini, Hummus, guacamole or almond butter.
8) Whole grain muffins, cookies or cakes made as wholesome as possible.
9) Gazpacho Soup
10) Millet Pudding
11) Gluten Free Almond cheese garlic bread
12) Free Range hard boiled eggs are a protein source.
13) Grated fresh coconut and grated carrots with vegetable sticks or healthy crackers, etc.
14) Chickpea crunches or Soybean nuts. Soak and cook legumes, spread on cookie sheet, brush with olive oil or butter and sprinkle with natural seasonings and herbs. Bake for 45 minutes at 350 degrees F.
15) Banana Chunks rolled in powered carob and or grated coconut.
16) Nut Butter Carob Balls or Halvah.

Other Ideas
1) Gluten Free Pancakes with applesauce
2) Crunchy Granola with Probiotics Yogurt
3) Millet Bread, Brown Rice Bread or Multi-Seed gluten-free bread with almond butter.
Some of these breads can be found at Fred Meyers in the nutrition center or at Whole Foods or New Seasons. For a more balanced meal eat with a Greens Mix Protein Shake.
4) Walrus Bread, Brown Bean Bread, Sandwich Bread with Almond Butter.
5) Probiotics Yogurt mixed with Crunchy Granola
6) Quinoa or brown rice porridge. For sweetness and some stewed apple, a few raisins and a sprinkle of cinnamon to quinoa or brown rice. Top with soy, rice or almond milk.

Gluten-Free Baking Tips

1) Bake thoroughly

2) Cool Completely before storing

3) Keep equipment and work surfaces clean

4) Use parchment paper for sticky products

5) Xanthan Gum is worth the purchase; a little goes a long way!

6) Yeast Breads:
Need only one rising in the pan they will bake in; also use less flour, soupy batter.
Ingredients should be room temperature except for water which should be lukewarm, 110 degrees or less; too hot it kills the yeast, too cold the yeast won't activate.
Adding extra protein in the form of eggs, egg substitutes, or milk solids help the yeast work in yeast breads as does cider vinegar.

7) Replacing sugar with honey, use about half the amount of honey; consider extra flour to balance liquid characteristic of honey.

8) Honey is a natural preservative and baked goods containing it will last longer before turning moldy.

9) Gluten Free baked goods freeze well.

10) Mixes can be worth the investment for time saved and a successful finished product.

11) Flour blends give a better result.

12) Some people taste the "bean" in bean flours.

13) "Plan your work and work your plan"

14) Converting recipes: Use a blend of gluten free flours to replace wheat flour, and 1/2 tsp. xanthan gum for one batch of muffins, cookies, quick breads; and extra leavening like aluminum-free baking powder or soda up to 1 tsp. per batch of baked goods.

15) Bake at a lower temperature for a longer time to ensure shelf life.

16) Store products in the refrigerator to ensure shelf life.

17) Label storage containers in a consistent but different manner than products containing gluten.

18) Experiment and try to have fun; it's a new adventure and you will feel better eventually if you get the gluten out of your system.

Easy Creamed Soup Base

INGREDIENTS

• 1 cup dry milk powder or substitute
• 1 cup white rice flour
• 2 tablespoons dried minced onions
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 3 tablespoons GF powdered soup base chicken or vegetable

Combine all ingredients and mix well. Store in airtight container. This mix is equivalent of 8-9 cans of soup.

DIRECTIONS

In a small saucepan blend 4 T of base with 1/4 C cold water. Add 1 C hot water (or chicken stock) cook over medium heat, stirring until soup thickens.

Cream of Mushroom: use the liquid from one 4-oz can of mushroom bits as part of the water. After soup thickens add mushrooms.

Cream of Tomato: follow above, replace 1-5.5oz can of V8 juice as part of liquid.

Cream of Cheese: follow above use using 1/4 C of the base and add 1/4 extra water stirring in 1/2-2/3 grated cheddar cheese.

Gluten-Free Flours, Binding Agents and Gluten

Gluten Free Flours

Almond Meal Flour

Amaranth Flour

Brown Rice Flour

Buckwheat Flour

Garbanzo Bean Flour

Millet Flour

Potato Starch

Quinoa Flour

Sorghum Flour

Soy Flour

Tapioca Flour/Starch

Arrowroot Flour

Teff Flour

Binding Agents

Arrowroot

Cornstarch

Guar Gum

Potato Starch

Tapioca Flour or Starch

Xanthan Gum

Gluten (to Avoid)

Wheat

Barley

Barley Malt

Rye

Spelt

Semolina

Graham Flour

Wheat Starch

Wheat Germ

Couscous

Bran

Kamut

Bulgur

Durum

Triticale
Oats ?  Oats are not guaranteed from cross contamination. 

Alcohol