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July 2019 GF Newsletter and Recipes

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July 2019 GF Newsletter and Recipes THE CENTRAL IOWA CELIAC CONNECTION Education and Support for Those with Celiac Disease And Other Gluten Intolerance Issues June 2019 Newsletter and Recipes Thank you all who came to our summer potluck! We had a great crowd for our Summer Picnic theme, even though it was the July 4th weekend. I was a little concerned if we would have a good turnout, but we always have our great group of members who want to share our wonderful gluten free potlucks. The steering committee provided Ball Park Franks and gluten free sausages, as well as hash brown potatoes and tater tots. The sausages from Costco were Gilbert’s Chicken Sausage (cheddar), Amylu Chicken Sausage (apple and Gouda) and Sabatino’s Chicken Sausage (Mozzarella and roasted garlic). The sides and desserts were fabulous!!! I just know there are no better gluten free cooks and bakers anywhere than we have in our Central Iowa Celiac Connection!!! We had a fun bread challenge that was organized by Ashley Danielson from the West Des Moines Hy-Vee Health Market. Ashley set out several different types of bread for you to vote on - Rotella's, Udi's white bread loaf, Glutino, Canyon Bakehouse, and Schar. This was a great chance to taste 4 or 5 different breads! We wanted everyone's input! Udi's new white bread loaf won first place! Second place was the Canyon Bakehouse Heritage Bread. Thanks to all who emailed your recipes to me for the newsletter before and after this pot luck! I really appreciate that since it takes much time for me to retype all those that were not sent, along with all the ones that don’t have email! There are lots of information (and pictures!) on the Central Iowa Celiac Connection website! Go to www.celiacsconnect.com. Don't forget to check out the Gluten Free Library organized by Amber Huber. It is available for you to use any of the books, magazines and CDs at no charge. However, these items are not to be taken permanently, but rather should be returned at the next potluck. If you won't be able to come to the next meeting just let Barb know and we can make arrangements to get the item you checked out. Thank you so much for your cooperation! Thanks always to the steering committee for making the great entrees. We have such a great committee that makes these potlucks so fabulous! That includes the following: Kathy Titus for making copies of the newsletters that need to be mailed to those without email; Kathy also coordinates the Children’s Program! Angie and Jeff Wagner for organizing the room and sample tables, and Jeff for his expertise with the production equipment; Jan Morgan for all she does with the room set up and assisting with samples; Lucy Newcomb for being our "professional chef in residence"; Christie Engelbert for registration and coordinating the Newbies Group; Diana Heard for coordinating the Celiac Walk and the new kids/teens group; Lisa Huyette Smith and Micca Guyler for help with everything needed. Also, thanks to some of our other dedicated volunteers; Adam Gudenkauf as our webmaster; Steve Huyette for help with set up, clean up, making all the drinks and all other odd jobs needed; Amber Huber for organizing the gluten free library; Barbara Moore for her help with registration and providing the cups and plastic ware. Oh, and I (Barb Huyette) am usually running around trying to get something (or maybe anything!) done! We appreciate the samples and donations from the following companies and individuals: 1 Gift basket made and donated by Angie and Jeff Wagner. Rebecca VanDorpe (beccasglutenfreebakery@gmail.com) brought cinnamon rolls, pumpkin bread, white and chocolate cakes. Becca’s Gluten Free Bakery, check out her Facebook page; she delivers to the Des Moines area a couple times a month; $5 extra travel free; can ship things also; she will be at the Celiac Walk on Sept 28! Some of the breads were donated for the bread challenge. Sue Horning donated a giveaway (bag with maple syrup, gf oats and blueberries). Thank you, Sue! Lisanatti Foods provided some soy based cheese samples. It is cholesterol and lactose free while having less than half the fat of conventional cheese. Colleen Meyer from Friedrich's Coffee donated the coffee and a $10 gift card for the door prize. Smart Baking Company is giving a 10% online discount on their products (see information below). FUTURE MEETINGS AND EVENTS Our next pot luck will be the Holiday potluck in November. I am waiting for a date from Lutheran Church of Hope for that event. I will let you all know as soon as I get it. The Central Iowa Celiac Connection offers a “Newbie’s Group” for individuals during the first 6 months after being diagnosed with celiac disease. This group is held at Lutheran Church of Hope the second Monday of each month, 7:00 pm. This allows for a small group atmosphere to encourage questions and discussion. Christie Engelbert is the facilitator for this group and provides lots of valuable information. Gluten-Free Newbies for Kids and Teens: Second Monday of the month (April 8 – Aug. 12), 7:00-8:00 pm. This new small group is designed for any child or teenager (age 5 and up) in their first year of being gluten-free (although all are welcome!). We will focus on safe foods, eating out, and being gluten-free at school and in social situations. There will be plenty of time to share, ask questions and get ideas from each other. Diana Heard let people know kids and teens can meet at the same time the adult Newbies meet, and she and her daughter organize that group. You can contact Diana at dheard@mchsi.com, or call 515-259-9157. From Diana Heard: Mark your calendars! Please join us on September 28th, 2019 for the 7th Annual Celiac Disease Awareness Walk in central Iowa! Iowans from around the state will gather to raise funds for researching this disease. The walk will take place at Jordan Creek Town Center amphitheater outside the mall (on the lake) from 9-11am. Should there be inclement weather, we will move inside the mall, between the movie theater and the food court. Registration is $25 (tax deductible) for ages 14 and up. We will have some fabulous prizes for the raffle, which will take place before the walk! Registration begins at 9am. More details will follow. We would love to see you there! Contact the chair of the walk, Diana, at 831-332-3306, or email dheard@mchsi.com if you would like to volunteer your time or have ideas for raffle prizes. Any connections to local businesses that may want to donate would be very welcome! PRODUCT INFORMATION From Angie, the following products were from Costco: Gilbert’s Chicken Sausage (2 flavors – cheddar, caprese) – 16 links for $12.99; Amylu Chicken Sausage (1 flavor – apple and Gouda) – 18 links for $13.99; Sabatino’s Chicken Sausage (1 flavor – basil and black pepper) – 12 links for $13.89; Kirkland Original Brats (1/4 lb. links) – 14 links for $8.99. 2 From Jan: I sent an inquiry to the company that makes SmartCakes asking if they could send me brochures for the new member packets along with samples for our next meeting. Their response is below: We cannot offer free samples, but will be able to offer a coupon code as a take home flyer for the event. The coupon discount will be valid towards 10% off anything in our shop on smartbakingco.com. The coupon code is smart10. They told me most people they work with just create a simple Word document with their logo (which they emailed to me) to let people know how to get the 10% discount. I will go ahead and do that for the new member packets and can also copy a large number of those for the sample table if that’s okay with you. I have found the SmartCakes at the Waukee Hy-Vee along with their SmartBUN hamburger buns. I have only tried the SmartCakes. I have not found them at the West Lakes Hy-Vee on University. Peanut Butter Chex is a new item. Canyon Bakehouse's English Muffins are soft on the inside and crunchy on the outside, available in Original and Honey Whole Grain. Whole Grain muffins are sold in stay fresh packaging to stay fresh longer, certified gluten free, soy free, nut and dairy free, non-GMO, $5.49 per package. Kris Morine talked about the restaurant she found while a family member was at Mayo Clinic at Rochester. The restaurant name is Twigs Tavern and Grille. It was located about 5 blocks from Mayo. It has a 4 page GF menu. Aldi has been adding more gluten-free products starting May 8, 2019. In addition to the many products they already carry, Aldi will have gluten-free donuts, ravioli, skillet meals, snacks, linguini and fettucine, a new seed and grain bread, cinnamon raisin bread, hamburger and hot dog buns, cheesecake sampler, croutons and empanadas. Jolovelies is no longer doing business in Indianola. Haylee has moved to Idaho! GIG (Gluten Intolerance Group) recently announced that their Gluten-Free Food Service Certification no longer certifies the gluten-free pizzas at Pizza Hut. Pizza Hut does not recommend their pizzas on GF crusts for customers with celiac disease. Barilla has two new pastas that are made of beans: Red Lentil Rotini or Penne and Chickpea Casarece or Rotini. In addition to being gluten free, these pastas have anywhere from 11 – 13 grams of protein and 6 – 8 grams of fiber! Franz Gluten Free 7 Grain Bread is available at Costco, two 20-ounce loaves for $8.99.
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