University of Virginia Health System

Charlottesvilli Celiac Support Group - Meeting Highlights

Highlights from the December 6th Meeting

We want to send out a big THANK YOU to all who braved the inclement weather to attend the December meeting.  Our group was a bit smaller than usual, but we had a great time.   We had many generous companies who donated items for the meeting.

Those venders are as follows:

In the last edition of the Charlottesvilli Support Group Meeting minutes, we mentioned a number of “Celiac friendly” restaurants recommended by Dr. Ernst at our September meeting.  Two of those restaurants generously donated gift certificates.  We had a drawing at the December meeting and two lucky Support Group members went home with prizes to Bang and Blue Bird Café Restaurants.  Attend the next Support Group meeting in January when more restaurant gift certificates will be awarded.

One of our goals it is to educate staff in area restaurants about gluten free dining.  We would like to see menu items labeled correctly as gluten free.  Please help us in this effort by lending your knowledge when you dine out. 

During discussion time at the December meeting, we learned that a number of Support Group members reported positive experiences at local restaurants.  One restaurant that seems particularly receptive is Zazus at 2214 Ivy Road in Charlottesville.  The phone number is 293-3454.

As you do your holiday shopping, remember the generosity of some of these companies and restaurants.

Recipes

A few Support Group members brought some yummy items to the December meeting to share.   Here is a recipe you might want to keep to try for yourself:

Mint Chocolate Chip Bars (By Dan Wachspress)
Mix:

• 2 cups of gluten free graham cracker crumbs
• 1 can Borden’s Condensed milk (14 oz)
• 6 oz Semi sweet chocolate chips
• 2 tablespoons warm water

Place ingredients into a buttered 9X9 pan.  Cook in 350-degree oven for 25 minutes. Take out of oven and cover with York Peppermint Patties.  Melt in the oven for 3 minutes, take out and spread them across the top. 

Gluten Free Graham Crackers (makes 4 dozen crackers):

• 1-cup gluten free flour
• 1-cup brown rice flour
• ¼ cup Quinoa or soy flour
• ½ cup packed brown sugar
• 1 and 3/4 teaspoon cinnamon
• 1-teaspoon baking powder
• ¾ teaspoon xanthium gum
• ½ teaspoon baking soda
• ½ teaspoon salt
• 7 tablespoons unsalted butter, chilled and cut into pieces
• 3 tablespoons of cold water
• 3 tablespoon of honey
• 1-teaspoon vanilla

Mix together the flours, sugar, cinnamon, baking powder, baking soda, xanthium gum and salt, using your finger tips.  Work the butter into the dry ingredients.  Sir in 3 tablespoons water, honey and vanilla.  If the dough is too dry add a little more water. 

Form the dough into a ball, refrigerate for 1 hour.

Lightly grease cookie sheets.  Preheat the oven to 325 degrees.  Cut off a piece of dough; roll out between 2 pieces of lightly floured parchment paper. Roll out into 1/8 to ¼ inch thick, cut in 2X3 inch pieces, prick all over with fork tines.  Bake 12 to 15 minutes until browned.  When cool, can crush them in a food processor.  Freezes well.  

News and Updates

Attention: Beer Lovers
Gluten free beer may be in your not so distant future. 

A brewery in New York, Ramapo Valley Brewery, carries Gluten-Free Beer.  They are trying to spread the word about their product.  We hope to include them or information from them at a future Support Group meeting. 

According to the company the beer contains no barley or wheat.  It includes “honey notes” and a touch of molasses in the flavor. Only “noble” hops are used for flavor and aroma and it is brewed using kosher yeast.  The company is still in the process of setting prices and shipping cost.  

You may contact them directly at GNSRSES@aol.com

Their contact information for shipping is:
1-845-369-7827
http://www.ramapovalleybrewery.com/
Ramapo Valley Brewery
122 Orange Avenue
Suffern, NY 10901

The newest edition of Shelly Case’s book, Gluten-Free Diet A Comprehensive Resource Guide, is now available.  We will have it available at the next Support Group meeting in January.  The cost will be $12.00.  If you would like a copy before the next Support Group meeting and are in the Charlottesville area, feel free contact Carol Parrish or Laurie McCotter and see when you can pick one up. *Addendum: This edition (2003) no longer available as of  July 2006*

On December 18^th U-Krops and the Richmond Dietetic Association sponsored a celiac event.  It included basic information on gluten free eating presented by the University of Virginia Health System Digestive Health Dietitians, Emily Gasser and Laurie McCotter.  More importantly, there was terrific food tasting!  The West End U-Krops store in Richmond is making a sincere effort to carry more gluten free items and to identify gluten free items in their Kitchen and Bakery areas.  If you are in the Richmond area, drop by and see this new store. 

Directions to the U-Krops store from Charlottesville:

• Take 64 East to Broad Street/Short Pump Exit.
• Bear to the right.
• Take a left onto Pump Road.  (You will see a Walmart on the right hand side of the this intersection.)
• At the third light, turn right onto Ridgefield Parkway. 
• The store is at the intersection of Ridgefield Parkway and John Rolfe Parkway at 2250 John Rolfe Parkway.

Progresso Soups now have better labeling!  Their gluten free soups are now easier to recognize!   Check it out next time you go grocery shopping.  (As always, check labels carefully!).

Legislative Update:
One of our Support Group members contacted Virgil Goode and John Warren about improving labeling laws for gluten free items.  She received a positive response from both of them.  We encourage you to contact them as well.  If they hear from us enough, may be we will see progress.

Did you get to see the Today Show piece Matt Lauer did August 18^th?  If not, here is the link to view it: www.csaceliacs.org

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In the spring we may have a Support Group meeting at one of the area restaurants.  Let us know what you think.  Would it be fun to do something different from our regular, Saturday meeting?   Do you have any other ideas for future meetings?  What would you like to learn more about?  Let us know!

You will be meeting our new dietitian, April Crossman, who will be involved with me in future celiac meetings after Laurie McCotter moves on after the January 31 meeting.