Gluten-free Gang

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Comment by Joz Lee 21 hours ago

Gluten/Wheat Free , Soy/Dairy Free Calzone? (soup, salad, and Chocolate Hazelnut Pie) you can learn to prepare this in Un-Cooking Class March 18th 5:30 p.m. cost $35 per person....class recipes and full meal of prepared food will be served after class.
@ Community Building behind Valley View SDA Church 3677 So Stage Rd. Medford.
pre-register by sending payment to Joz Lee 2247 Martin Dr. Medford 97501 call for more information 541-79-2804 or wyjozu2@aol.com

Comment by HealthFoodMart on December 1, 2009 at 3:15pm

Have to agree about the Udi's...but I would counter that we've been carrying it for about a month now. THE BEST Gluten-Free BREAD yet! This is so good, no toasting...stays nice and soft!

We have both the White Bread and their Multi-Grain.

Stop by the only dedicated Gluten-Free Health Food Store in Southern Oregon...Health Food Mart...next to Winco!

Comment by Phil & Dorothy Pastere on December 1, 2009 at 3:01pm

Hey all Gluten free friends, no need to do any of these things. What I found was first off a bread that is BREAD, Soft perfect for sandwich's for cold cuts, toast etc. Luckly that Food-4-Less has started carring it. It's named Udi's in the health food section of the store. It's no that sweet stuff that the local bread store tries to sell Yuck lol. Now on the cookies, what we do is buy the cookie and pie package stuff, that they sell and make our own cookies, just add bannans, or mince meat which is GREAT any kind of stuff in it and it comes out great. Don't waste time and money with the other stuff, it's all there for you.

Comment by HealthFoodMart on December 1, 2009 at 1:27pm

This weeks blog from Sarah Lemon offers information on a Gluten-Free Holiday cooking class...followed by a recipe that requires "just a little bit of wheat flour."

Again, I appreciate the mention of the Gluten-Free diet, but is it really that hard to get a recipe that doesn't require flour, or at least suggests a suitable alternative?!?

Granted, she qualifies that she was just curious about a lighter carb dessert recipe...but, it doesn't require a disease to abstain from eating gluten.

For those of us that are medically required to stay away from gluten, it seems rude to make mention of a recipe that is not suitable for the reader.

Wouldn't be much different from offering your family peanut butter cookie recipe to a new acquaintance who describes themselves as Allergic to Peanuts...and you counter with..."it just has a little peanuts!"

We offer several books that offer alternative general purpose flour recipes, as well as specific traditional holiday recipes for those that are looking for this information.

Comment by Jan Yost on October 31, 2009 at 6:06pm

Hi,
My family went to The Vine in Grants Pass last night and had a great meal at a good price. One of the owners in gluten intolerant. My son had pizza and buffalo wings and peach cobbler. Check it out!

http://www.dineatthevine.com/

Comment by Jan Yost on August 4, 2009 at 10:52am

Actually, there is a book called Beyond Rice Cakes. I use the Pamela mixes a lot and their website has some good recipes. I use it to make pizza, biscuts and rolls,to thicken sauces etc. Stir frys are also good and of course you can get gluten free soy sauce and teriyaki. I use gluten free dressings and sauces as marinades on various meats.

Comment by evie on August 2, 2009 at 4:25pm

new to tihs. any suggestions for gluten free easy meals. I've gotten cookbooks and most are more work than i want most days. so any quick fixes except rice cakes?

Comment by HealthFoodMart on July 31, 2009 at 10:05am

Sorry, I had posted the link to the Slate article...somehow it failed to show up?!?

As for the DPP-IV, it is taken like any other digestive enzyme, approximately 20 min before eating. There are no known side-effects and this enzyme is being tested for applications in tumor reduction, as it has shown to be effective at reducing several types of cancerous tumors. More info at Wikipedia (though not in plain English).

Swedish Celiac Youth Served Spelt

Here is a story about a Celiac Summer Camp that went on a trip where they were served a Spelt pasta for lunch that sent many of them running for the bathroom. This is one of the most common misunderstandings, that Spelt isn't wheat so it is safe...Nope! Even in Europe it isn't well understood. Seems some responsibility is required for chefs that prepare a Gluten-Free Dish for a group of celiac children, perhaps some additional certification? Food handlers should be required to receive some education about food allergies, especially in the case of Peanut and other life threatening allergies.

Comment by Jan Yost on July 31, 2009 at 9:26am

Hi,
I am interested in the DPP-IV for my son. Do you take it as needed or daily and how much do you take? Are there any side effects?

Comment by Javajabbers on July 31, 2009 at 6:21am

Okay, I had to search out the article. It is here: http://www.slate.com/id/2223745/

In reading the article, I don't really completely disagree with the article. There are people who will jump on any food fad they can, and those are the people who are being addressed. It is great for people like my mom who will benefit from the ease of finding products, but like the article says, what happens when the popular fad ends? I did Atkins myself for years and I still contend that I feel better on low carb. I don't follow it like I should, but restricting my sugar intake is now necessary for me for many reasons. I have a medical reason to watch my carbs. The point? Once everyone abandoned Atkins, it became more difficult to find the products that make my life easier. I simply can't have a glass of real milk, nor soy or rice. But the Carb Countdown that saved me from being milkless is almost impossible to find now. Ice cream? Forget it. Even the sugar free stuff makes me sick. All the low carb options from years ago are nearly impossible to find now.

I do worry that once this wave works it's way out and those who are just jumping on a bandwagon get bored, that those who really have celiac disease will start to suffer. I'm all for product development, but it would be a shame if the rug gets pulled out from under them in the process.

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