Monday, September 19, 2011

Gluten-free Oats offer

Can you tolerate gluten-free oats? It’s estimated that 4-8% of gluten-free consumers cannot tolerate gluten-free oats.
My friend, Debbie Wheaton of the Not Even a Crumb™ Foundation, found a company in Montana (Montana Gluten-Free Processors) that grows, harvests, mills and packages a different species of GF oats that are very low on the allergen scale (and consistently test out at 1 ppm). She started eating them a month ago - with NO issues. The company is getting similar testimonials from around the country. They, (Montana Gluten-Free Processors) have asked Debbie to facilitate a nationwide focus group to determine if this is truly the Holy Grail of gluten-free oats.

If you or anyone in your group has had issues with gluten-free oats, I would love them to be a part of this focus group. The Processors will send free product and specific protocols for the group and they’ll also do a huge giveaway at the end. Check out their site to see their entire line of amazing GF mixes

Monday, September 12, 2011

CDF Anchorage Gluten-free Support Group Meeting

The Anchorage Gluten-free Support group meets Thursday night 9/15/2011
Please join us from 6-8pm at Natural Pantry on Old Seward Highway in the University Center.
For more information please feel free to e-mail me at I look forward to seeing you there!

Celebrate National Celiac Awareness Day

The following post was stolen from a brillant Celiac with her own blog, Erin Smith. For the original copy and more of her amazing insight, visit:
Tomorrow is Celiac Awareness Day. In 2010, a resolution was passed in the U. S. Senate, making September 13 National Celiac Disease Awareness Day. 
How are you going to celebrate Celiac Awareness day?
Here is a list of ways to celebrate from the NFCA:

1. Share the Celiac Symptoms Checklist. Send the checklist to 10 friends. Odds are, at least one of them will have an “Aha!” moment and recognize the symptoms in a family member, neighbor or friend.

2. Play a role in research. The Celiac Center at Beth Israel Deaconess Medical Center (BIDMC) is looking for relatives of celiacs to test a new self-administered blood test. It’s your chance to finally convince your mother, brother, or another family member to take the test once and for all. (Update: Study has been filled. Thank you to all who signed up!)

3. Go for a run. Restoring health isn’t just about making the dietary switch to gluten-free; it’s also about embracing your new lease on life. I’ll be here when you get back.

4. Or, support a fellow Celiac while he runs. On September 24, Athlete for Awareness Peter Bronski will run 50 miles and scale 10,000 feet for the 2nd year in a row – all to raise money for NFCA. Donate to help him reach his goal.

5. Tell your doctor “Sorry” isn’t good enough. How many doctor appointments did you waste complaining of symptoms before you finally got diagnosed? End the cycle of misdiagnosis once and for all: Print the Celiac CME postcard from our website and urge your doctor to take NFCA’s free course on celiac disease.

6. Expand your dining options. If you know a restaurant that needs gluten-free training, now’s the time to act. Print the GREAT Kitchens information sheet from our website and bring it to the restaurant. As an incentive, tell the manager how many friends and support group members are just waiting to find a new gluten-free hot spot.

7. Be a part of something big. Sign's Letter to the FDA regarding the proposed gluten-free labeling rule. It’s one way to tell the FDA to keep moving and stop stalling when it comes to gluten-free safety.

8. Have a party. Bake some gluten-free cupcakes. Put out a bowl for donations. Voila! Instant Cupcake Party Fundraiser. (It’s really that easy.)

9. Head to class. Ask your child’s teacher if you can have a special Celiac Awareness Day at school. Read a celiac disease children’s book, then take questions from the kids. If your child’s school allows it, bring in gluten-free snacks for everyone to try. While you’re there, encourage the cafeteria staff to get gluten-free training through NFCA’s GREAT Schools program.

10. Sharpen your cooking skills. You never stop learning, so take advantage of NFCA’s library of free gluten-free cooking videos. The videos not only have step-by-step instructions, but also give you helpful tips, like how to sneak veggies into a dessert.

11. Make a new friend. If you’re not on Facebook or Twitter yet, get moving! The staff and I have met tons of new people through social media, and there’s sure to be a lot of exciting chats and activities for Celiac Awareness Day.

12. Try something GREAT. NFCA’s GREAT Business Association members are huge supporters of the celiac and gluten-free community. Encourage their continued involvement by picking up one of their products. (Make sure to tweet about it!)

13. Prepare future advocates. We’ve made incredible progress, but it’s up to our kids to keep that going. Teach them the joy of volunteering and advocacy by helping them contribute to Kids Central. They can sign up for the Letter Writing Fundraiser, share a gluten-free recipe, or submit a product review for kids.

Saturday, September 3, 2011

September Recipe of the month

The end of August and the beginning of September marks the start of the Alaska State Fair. My husband and I attended last year and it was very rainy so we stayed inside and didn't stay very long. However, this year we were blessed with a very sunny day and had a wonderful experience. I ate some cotton candy and John had a green apple covered with caramel. I really w anted a corn dog because it is my favorite fair food. However, most of the vendors couldn't tell me what was in their mix so, to be safe, I refrained from eating fair food. However, I do have a handy recipe to make gluten-free corn dogs so, I thought I would share it!

Gluten-free Corn dogs

Serves 8
1 cup yellow corn meal
2/3 cup gluten-free all-purpose flour (I've used Bobs Red Mill with success!)
1/3 cup cornstarch
1 tsp. salt
3/4 tsp. baking powder
2 tbsp. sugar
1 egg
1 cup buttermilk (I use ricemilk or almond milk - add a little at a time until good consistency reached)
1 package of good quality hot dogs (such as Sabrett Skinless Beef Franks)
2 quarts of vegetable oil (for frying)
8 wooden popsicle sticks or skewers
1. Line a rimmed sheet tray or large plate with paper towels. Remove hot dogs from their package and dry completely with paper towels. Place a wooden stick into the length of each hot dog, leaving enough length at the end to use as a handle. Heat oil in a 10"-12" heavy pot over medium heat until temperature reaches 350°. You can also use a deep fryer if you have one.

2. Whisk dry ingredients together in a medium bowl and make a well in the center. Whisk together egg and milk in the well and combine with dry ingredients, mixing until smooth.  Pour batter into a pint glass or other tall, skinny container, leaving a 1-inch space between the top of the batter and the rim of the glass.

3. Dip prepared hot dogs into batter, coating completely, and fry for 2–3 minutes, turning halfway through fry time, until deep golden brown on all sides. Drain corn dogs on prepared tray (either let the paper towels absorb the oil or put a wire rack over the paper towels). Repeat with remaining hot dogs.

Note: You can use up any leftover corndog mixture by frying up some corn fritters. Just drop tablespoons of remaining batter into the oil and fry 2-3 minutes, turning halfway, until puffed and golden. For an added kick, add 1 tbsp. chopped jalapeƱo plus 3 tbsp. grated cheddar to the leftover batter before frying.