|
|
|
WNYGFDSG - Newsletter Archive>
Fall, 2006
October 12, 2006
The WNY Celiac News
A Quarterly Publication of The WNY Gluten Free Diet Support
Group
WNY Gluten Free Diet Support Group, Inc.
PO Box 1835
Williamsville, NY 14231
(716) 636-6021
CSA/USA Chapter #33-1990
www.buffaloglutenfree.org
A Message from the President of WNYGFDSG, Pat Blackett
WHAT YOUR SUPPORT GROUP CAN DO/HAS DONE FOR YOU
Our support group has been an integral part of the Celiac
Disease community since the beginning of 1990. We have
survived and thrived on the dedicated service of our
members. Celiacs helping celiacs. Volunteers who have at
various times stepped up and taken on responsibilities to
make life easier for those of us living with CD. They are
all to be commended. But to continue doing all the various
things we have done, we need your continued support, both
monetarily and time wise.
What we have accomplished so far:
At our meetings:
We have refreshments presently organized by Jeff & Patti
Baehre and prior Ardyth Creasey.
Books and various other helpful items available at a
reduced rate for a donation and free information pamphlets
diligently overseen by Peg & Ron Welker.
Lunches & Breakfasts available for a nominal fee.
A library of books & magazines available for borrowing,
started by Pat Blackett with the help of Esther Eddy and
continued now by other volunteers.
Venders that sell GF products, presently Healthy
Essentials.
Speakers and demonstrations presently handled by Elaine
Rothfus, in order to keep our members up to date.
A newsletter, which is presently prepared by Sue Lex and
before that Peg Quinn
Outreach, which is presently coordinated by Elaine Rothfus.
Accomplishments include workshops for dietitians, booklet
developed for living GF in WNY, material sent to local
Doctors and tables at various health fairs. Pat Blackett
and Cliff Hauck have spoken at various venues about CD such
as radio, TV and various groups.
Research. We have participated in the 5 annual awareness
walks sponsored by the University of Maryland. We have
raised over $75,000 by the help of Melissa Brooks & Lisa
Lundy and Pat Blackett, Sherri Akiki & Marilyn Hauck
Other research money has been raised by split clubs,
chances on donated baskets and of course our yearly auction
of GF food coordinated by Marilyn Hauck.
Dining Out. This is an area that our group has excelled in
and at which support groups around the country have envied.
Our summer picnics and other dinners arranged by Melissa
Brooks and the many, many dinners that Marilyn Hauck has
arranged has made dinning out in WNY very easy. With the
work of other national dining groups there are now many
restaurants available to us. Years ago we could never
imagine having GF pizza in a restaurant.
And last, but most important our web site that was created
and continues to be maintained by the talented, Paula
McGirr.
None of these accomplishments could have happened without
the dedication of our members and Board who have taken the
time to help. Your continued support will enable future
diagnosed celiacs to have an easier life.
In this summary I may have missed an important
accomplishment or a person, my apologies ahead of time.
- - Pat Blackett, September 2006
With winter soon upon us, in the event we have to cancel
our Saturday
morning meeting, it will be announced on 930 AM WBEN radio
station.
Meeting and Event Schedule *
The WNY Gluten Free Diet Support Group, Inc. normally meets
one Saturday per month @ 10:00 a.m. at Mt. Mercy Academy
(MMA) in the cafeteria @ 8 Red Jacket Pkwy, just off
Abbott Rd Near South Buffalo’s Mercy Hospital. Meetings
always include special counseling and a grocery bag of
gluten-free items (courtesy of Wegmans) for the newly
diagnosed.
October 7, 2006 Bob Staelens (Executive Chef—Amherst St.
Wegman’s) and Jennifer Campagnolo (Manager of Nature’s
Market Place—Alberta Dr. Wegman’s) from Wegman’s will do a
GF cooking demonstration.
November 18, 2006 Annual baked goods auction. New format
this year—Baked goods will be offered in Chinese Auction,
plus surprise raffles. Tickets available at $5.00/sheet.
Meeting will be held at the Lancaster Village Municipal
Building (Broadway at Central Avenue, Lancaster)
December 3, 2006 Our annual Holiday Luncheon will be held
at the Rich Renaissance on Sunday, December 3rd. See page
9 for details.
January 20, 2006 Dr. Zielinski will speak about Celiac
Disease.
February 17, 2006 To be announced
*Note that special time is set aside at support meetings
for the newly diagnosed to provide assistance and answer
their questions about celiac disease and the gluten free
diet.
Beware: Packaged Kellogg’s Rice Krispie treats are not
gluten-free. The ingredients may say “does not contain
wheat”, but you must beware of barley, rye and oats also!
Correction to recipe in “Introduction to Gluten-Free Living
in Western New York” - page 15. Make Your Own Flour recipe
reads 2/3 cup potato flour—it should be 2/3 potato starch
flour.
Have you ordered your Wegman's Gluten Free Food List?
If not, you are making your shopping experience much more
difficult(and expensive) than it has to be.
Wegman's offers a list of many Wegman's brand products that
are gluten free.
Order yours today at 1-800-wegmans (934-6267)or click on
the products and information link on this website for the
electronic version of the list.
News from Around the Celiac World (Article)
Convincing Relatives to Consider Celiac Testing: The Secret
Ingredient
Food and family go together inextricably—recipes are passed
down from generation to generation, much like genetics.
When celiac disease interferes with everyone’s enjoyment of
Grandma’s famous lasagna, or the family pizza night has a
gluten-free version, things change. Those diagnosed with
celiac disease become concerned about relatives who show
symptoms, or who should otherwise be tested and choose not
to be.
Can this situation be addressed? Possibly.
Understanding, at least to a degree, the way that family
meals and mealtime traditions affect our loved ones can
provide some insight into why the idea of testing is
resisted, or what might help a loved one become more open
to considering testing. In addition, providing accurate
information about testing (the likelihood of having a
positive or negative test at a given appointment) also
helps.
What do family meal time traditions offer family members?
They offer predictability, a special connection with
family, feelings of love and worth; identity, and a larger
sense of belonging to a community. Food is an important
part of many common traditions. We look forward to these
experiences. Meals offer a time to bond with the family
and special meals, like Mother’s Day or a birthday,
heighten an individual’s feeling of worth. A gathering
will often include a special dish or a birthday cake.
Identity traditions often occur at family reunions, where
ethnic food might be the mainstay of the meal. It is
possible to experience these feelings of reliability,
connection and identity at events such as weddings where
traditions tie together ethnic, family and personal values.
General Testing Information
Testing is important because first degree family members of
biopsy-confirmed celiacs have a 10% lifetime risk. In
other words, there is a 90% chance of never getting celiac
disease.
Think of testing as having your blood pressure or
cholesterol level checked: it’s a good measure of health,
but most of the time it’s going to be normal. (Along those
lines, you can have high cholesterol without having
symptoms. So too a positive celiac test without symptoms
means further investigation is necessary.)
Second-degree family members have a 3-5% lifetime risk,
just slightly higher than the un-affected population.
Testing should occur every two years on average unless
symptoms develop.
What could be said to a relative who feels like this?
“Since Granny passed away, the main meal at family
gatherings holds even more significance than when she was
living. Each dish symbolizes her legacy. These are the
recipes she learned by sitting in the kitchen, watching her
mother and aunts, not by reading an index card with
chicken-scratch handwriting. We re-create her recipes
because they are tangible reminders of family history.”
If a family member is still hesitant to consider testing,
it might be convincing to speak to her in terms of what her
grandmother or another beloved relative would want her to
do. The prospect of losing her family history may be a
bigger barrier to testing than not being able to eat
Granny’s apple pie. Wouldn’t her grandmother want her to
be as healthy as possible?
Other examples come readily to mind; giving up beer might
really mean giving up Sunday afternoon football with the
guys, and giving up graham crackers might really mean
giving up S’mores around the fire at sleepaway camp. While
we know this isn’t the case, our relatives do not. Here
are some ways to overcome this obstacle to testing:
Other Suggestions:
If giving up one food or drink might be barrier to testing
(beer, bread, etc.), find the best one out there, and BOTH
of you try it! (If you don’t know the best one, here’s
your chance!)
Perceptions are crucial. Relatives often need to know that
the diet isn’t as hard as it can appear. Stress the
positives, even if you don't’ quite believe them yet.
Things are better than they used to be, and are improving
constantly!
Provide the best testing information (see above). Most
relatives think they are destined to develop celiac disease
and in fact the opposite is true!
Know when to stop. You’ll have a better chance, and a more
receptive family member, if you know that they are not
listening now and you come back to them later.
This issue is probably one of the most difficult and most
often asked about in the celiac community. We hope these
suggestions are helpful to you as you talk to your family
about testing for celiac disease. Fell free to visit
www.celiacdisease.net for fact sheets on testing that your
family members can take to their physician appointments.
- - Michelle Melin-Rogiovin, MA—Impact (University of
Chicago Celiac Disease Program), Summer 2006
Vin-Chet Bakeries – 2 locations:
2178 Kensington Ave., Snyder - 839-0871
4077 N. Buffalo Rd., Orchard Park - 662-2282
Gluten free items that they are presently making:
Plain Sandwich Bread Savory Bread
Banana Nut Bread Chocolate Chip Cookies
All of these items can be ordered and picked up on
Saturdays. They are working on other items as well. Stay
tuned for further info. The present owner is Joseph
Mangano. His son, Anthony, runs the Orchard Park store.
The area that they bake the g-f items is free of cross
contamination. Mr. Mangano has been doing a lot of research
on g-f baking. Thank you Mr. Mangano.
The Dessert Deli, Gourmet Bakery and Café - 716 Maple Rd
(Maple Forest Plaza) – 689-2115
The Gluten Free items that they presently carry:
Keylime Pie
Chocolate Raspberry Delight Cake/Tort
Coconut Macaroons
Chocolate Decadence (flourless chocolate cake)
They carry these items on a daily basis; but to be sure
that they are there at the time you go, you should order
ahead. The owner Trish Mullaney is checking about the
content of gluten on some of the other items they carry,
such as chocolate candy items.
Cooking Events w/Cathy Austin
Tops (formerly Martins)—3890 Maple Rd., Amherst, NY—call
515-2000
Friday, November 7th
Tops—355 Orchard Park Road, West Seneca, NY—call 515-3006
Friday, December 8th
The topic for both classes will be Gluten-Free Desserts to
include the following: Chocolate Crackle Cookies,
Florentine Toffee, Gianduia Tart (Chocolate and Hazelnut)
and Apple Walnut Upside Down Cake.
All classes start at 7pm, Fee—$25.00. You must
pre-register at the numbers listed above.
If you have any questions, please contact Cathy Austin via
phone @ 284-0089 or via email at cassaustin88@aol.com
Local Eatery Updates
Smokey Bones—new restaurant to WNY has a gluten-free menu.
Locations at:
2007 Walden Avenue, Cheektowaga, NY 14225, Phone: 683-0724;
and
4120 Maple Road, Amherst, NY 14226, Phone: 834-0148\
Mazia’s Pizza, 10225 Main St. Clarence, NY 14031, Phone:
759-2803—now offers gluten-free chicken wings on Thursdays.
My Tomato Pie, 3085 Sheridan Drive, Amherst, NY 14226,
Phone: 838-0969 - now serves gluten-free pasta.
Laurie’s Orchard Café, 4100 Victoria, Vineland, Ontario LOR
2CO, Phone: 905-562-7771—offers gluten-free meals.
Wendy’s—vanilla and chocolate smoothies are gluten-free.
Gluten-Free Beer:
Bardsdale Beer available at Premier Group stores
($13.95/six pack)
Several area Consumer Beverage locations
Outback Steakhouse in Hamburg, NY
Pizza Plant
Product Update
Tylenol Product Reformulation:
Some Tylenol products have been reformulated, including
Children’s Tylenol Suspension (Grape, Bubblegum and
Strawberry), Tylenol Allergy Sinus Caplets and Extra
Strength Tylenol Gelcaps. These products have new names as
follows:
Children’s Tylenol Suspension Grape is replaced by
Children’s Tylenol Suspension Grape Splash
Children’s Tylenol Suspension Bubblegum is replaced by
Children’s Tylenol Suspension Bubblegum Yum
Children’s Tylenol Suspension Strawberry is replaced by
Children’s Tylenol Suspension Very Berry Strawberry
Extra Strength Tylenol Gelcaps is replaced by Extra
Strength Tylenol Rapid Release Gels
Tylenol Allergy Sinus Caplets is replaced by Tylenol
Allergy Complete Caplets
The new formulations have not yet been tested for gluten
but eh company says “We would not expect to find gluten in
the new ingredient components necessary to reformulate
these products.” The manufacturer has a new list of gluten
free products, which you can request by calling
1-800-962-5357.
- - Lani K. Thompson Clan Thompson/Celiac
Listserv—Westchester Celiac Sprue Support Group Newsletter,
August 2006
WNY Gluten Free Diet Support Group Recipe Corner
The holidays will be here before we know it…why not bake
some holiday goodies:
Lemon Blueberry Pound Cakemakes 9-10 small breads)
1 cup gluten-free flour mix (see below)
1 cup sugar
1-1/2 cup almond flour
1 tsp. vanilla
1/2 tsp. xanthan gum
1 tbs. lemon zest
1/2 tsp. baking powder
4 ounces cream cheese
1/ tsp. salt 5 eggs
1/2 cup unsalted butter (1 stick)
1 cup frozen or fresh blueberries, tossed in
a tbs. of rice flour
Preheat oven to 350° F.
Butter 9-10 mini non-stick loaf pans.
1) Combine gluten-free flour mix with almond flour,
xanthan gum, baking powder and salt. Set aside.
2) In large bowl, cream butter until it is white. (This
may take up to 10 minutes). Add sugar and beat until
fluffy. (Again, this may take 10 minutes.) Add vanilla
and lemon zest.
Toss in the cream cheese and blend well. Add eggs one at a
time, making sure each one is incorporated before adding
the next. Beat until batter looks smooth.
On slow speed, slowly add dry ingredients to egg mixture.
As soon as all dry ingredients are added and blended, stop
the machine. Gently fold in blueberries.
Spoon batter into prepared pans
Bake for 1215 minutes.
Remove from oven and refrigerator—the longer the better.
Gluten-Free Flour Mix (makes 3-4 cups)
1-3/ Cup each gluten-free fine white flour and brown rice
flour (Authentic Foods - Extra-fine works well)
1-1/3 cup potato starch flour
1/2 cup sorghum flour 1/3 cup tapioca starch flour
- - Living Without, Winter 2005
Peanut Butter Bars (makes 6 bars)
Ingredients:
1 cup sugar
1 tsp. baking powder
1 cup white rice flour
1/2 tsp. baking soda
3/4 cup cornstarch
1 cup peanut butter, smooth or crunchy
3/4 tsp. guar or xanthan gum 1/2 cup melted butter
1/2 tsp. salt 2 eggs
Filling:
1 cup gluten-free chocolate chips
2 tbs. butter
1 (14 oz.) can sweetened condensed milk (may use low-fat
condensed milk)
Preheat oven to 350 degrees. In mixer, combine dry
ingredients and mix just to blend. Add peanut butter,
butter and eggs. Mix until dough forms a ball. Remove 1
cup of dough and set aside. Press remaining dough into the
bottom of a lightly oiled 9 x 13 baking pan.
In a microwavable bowl, combine chocolate chips, condensed
milk and butter. Microwave on medium heat 1-2 minutes or
until chips have melted. Stir to get a smooth consistency.
Pour chocolate over dough layer. Crumble remaining dough
and sprinkle over the chocolate filling.
Bake 25-30 minutes or until chocolate is no longer shiny.
Surface will look wrinkled. Remove from oven. Cool
completely or refrigerate before cutting into bars.
Holiday Luncheon & Cookie Exchange
Sunday, December 3, 2006
at
The Fabulous Rich’s Renaissance
One Robert Rich Way
(corner Niagara & West Ferry)
Buffalo, New York 14213
Luncheon starts at 12:30
Assorted rolls
First Course
Vegetable Minestrone Soup
Adult’s Main Course- (Choose One)
Tuscan Chicken
Or
Poached Salmon with Dill sauce
Or
Roast Loin of Pork
All entrees accompanied by oven roasted potatoes & Chef’s
vegetable
Dessert
Flourless Chocolate Cake
Coffee & Tea with Dessert & Cookie Exchange
(you bring the cookies!)
All-Inclusive Donation: Adults $ 25.00/per person
Children ten & under: $13.00/per person
(Child’s special menu of fruit cup, chicken w honey sauce &
French fries)
Powered by CityMax.com
|
|
