University of Virginia Health System

January Newsletter

You’re Invited to the NextCharlottesvilli Celiac SupportGroup Meeting!

March 25^th, 2006

1:00 pm

Fellini’s #9 Restaurant

200 W. Market St

Just off Charlottesville ’s Downtown Mall

On the corner of W. Market St and 2^nd Ave NW

Please join us for a fabulous gluten-free meal and an afternoon out with friends! Please note this special event requires RSVP by March 17th and will cost $20 per person. A minimum of 20 people will be required for the event to take place so please let us know as soon as you know you can come.

Upcoming 2006 meetings

All meetings are supported by the University of Virginia ’s Digestive Health Center . Unless otherwise noted meetings are held from 10 am to noon in the Dining Conference Rooms at the UVA Main Hospital and are open to the public at no charge.

HIGHLIGHTS FROM THE JANUARY 28^th MEETING

A review of the Food Labeling and Consumer Protection Act

• As of January 1, 2006 all new food labels must clearly state, in common language, if it contains any of the top eight food allergens: milk, soy, wheat , peanuts, tree nuts, fish, shellfish, corn.  Expect some lag time though, as there are many items already stocked or on the shelf now that were produced before January 1^st.
  
• This law helps those with celiac disease because any product that contains wheat, even if it is hidden as a derivative of modified food starch for example, must be clearly identified. As wheat was the culprit behind most ‘hidden’ gluten, this new law will make label reading significantly easier.  Companies can identify the allergen in one of two ways:
  • List the common name in parentheses after the more technical term or ingredient.  For example:  modified food starch (wheat)
  • Put a ‘contains’ statement at the bottom of the food label.  For example: CONTAINS: Wheat, soy, peanuts

Please note: a company must choose either one form or the other for each food label .  They cannot use both forms within the same label.  Therefore, if you see a ‘contains’ statement you do not have to worry about looking for wheat in parentheses.

Also note: This law does NOT apply to barley or rye. 

• Rye is typically not a problem.  It is not a common ingredient and is usually clearly labeled if it is found in a product.
• Barley can also be found in malt, malt vinegar (but not other vinegars) and beer. Therefore you must look for these items on the ingredient list.

By August 2006, the FDA must have a draft definition of the term gluten-free.   Several important decisions will have to be made to create this definition.

• What is gluten?    Should oats be included or not?
• What is free ?   Should it be zero gluten, 20 parts per million (ppm) as used by Italy , 100 ppm as used by Finland or 200 ppm as used by the Codex Standard?  We are currently unable to actually measure zero gluten.
• How will this be measured and monitored?

We will keep you informed if we hear of any progress with this part of the act.  For further information on food labeling, check out these resources:

• http://www.americanceliac.org/latestnews.html

          Note the downloadable food labeling ‘fact sheet’

• http://www.cfsan.fda.gov/~dms/wh-alrgy.html

Here you will find the actual written act (which is very hard to read) plus frequently asked questions, an updated list of companies seeking exemptions and more.

Gluten-free pizza!!  

Thank you to Comfy Cuisine Inc. for providing us with samples of their gluten-free pizzas to enjoy at our meeting.  YUM!!  Comfy Cuisine’s products are all gluten-free and include frozen pizzas, ravioli and lasagna as well as cheese crisps.  In Virginia , Comfy Cuisine products are available at Wegman’s in Fairfax and Sterling .  As Fairfax is a far drive for most of us, you can also order these products online!  They are shipped frozen and packaged with dry ice. For more information, go to www.comfycuisine.com

Tips from other members:

Carol Donahue bought English muffin rings at the Happy Cook and has found that they work great for making gluten-free rolls.  *The bread recipe she uses is listed in the recipe section of this newsletter*  Here is Carol’s advice for using the rings with this recipe: “They come 4 to a box so I bought two as I make 8 rolls.  I put 4 rings on a cookie sheet then I spray the rings so that the sides are also greased so they slip off easily.  I divide the dough up equally into the rings, and then I brush the tops with egg white & sprinkle generously with poppy seeds, sesame seeds, caraway seeds & fennel seeds.  I let them rise as directed in instructions.  If it’s not very warm in the house I put the oven on warm while I'm making the dough, then turn it off & let them rise in the oven.  After they've risen I gently slip off the rings & bake (editor’s note: per Carol if you bake them in the rings you will get popovers instead of rolls!)  Take them off the pan immediately when done.” 

Cindy Brown uses amaranth flour as a replacement for all-purpose flour when making white sauce and finds it works quite well.  She also recommends Tinkyada® Brown Rice Pasta.  For more information, go to: http://www.tinkyada.com/

A local email list-serv for the support group!                                                            Several members requested a way to contact each other in between meetings to share gluten-free experiences and recipes and we are working on a way to make this happen! 

• How it works: A list-serv allows you to send one email to the list address and the email will be automatically sent to everyone who has signed up to be on the list!  Remember that this is your forum to share gluten-free experiences and recipes with each other.  You do not have to sign up for this list to continue to receive the newsletter and announcements!  All information from the UVAHS Digestive Health Center dietitians will continue the way it always has and we will not use the list-serv to send out information. 
• When everything is set, we will send out information on how to sign up for the list.

Please note!  The March and May meetings are at different times and/or places than our standard meetings.  Contact Amy if you have any questions.

March 25^th meeting:  Fellini’s #9 Restaurant, W. Market and 2^nd St NW , Downtown Charlottesville.  1:00 pm .   Fixed price meal for $20 per person.  RSVP required!!

• www.fellinis9.com
• From Route 29, take the 250 Bypass East (towards Downtown Cville and Richmond ).  Take the McIntire Rd Exit (not McIntire Park ) and veer to the left through the light.  Make a left onto Market Street . Fellini’s will be on the right at the corner of 2^nd St NW .  If needed, there is a parking garage on W. Market a few blocks farther down the road.

May 10^th meeting:  Dr. Alessio Fasano will be here!!  This is a Wednesday night at 7:15 pm in Dining Conference Rooms 1 and 2 (our standard spot).

GLUTEN-FREE NEWS, PRODUCTS AND SERVICES

• Richmond events:  If you don’t mind the drive to Richmond , you might want to check out some of the upcoming events hosted by the West End Gluten Intolerance Group at www.gigofrichmond.com.  In particular, you may want to set aside the date of May 6^th for the Moving Feet Without Wheat, Walk and Bake Sale for Awareness  - Deep Run Park, shelters 1&2, 10AM.  If anyone is interested in going, perhaps carpools can be discussed at our next meeting!
  
• Bonefish Grill is open!  The new Bonefish Grill opened in January in the Hollymead Towne Center on Route 29 North.  They have a gluten-free menu, which you can look at on their website www.bonefishgrill.com.  Click on Tasty Bites from the left column and look for the gluten free menu icon under the photo.  You can contact the restaurant at (434) 975-3474.  Remember, even if a restaurant has a GF menu it is important to still check in with the waitstaff, manager or chef to make sure they are aware of your needs and know what they are doing.
  
• Celica Disease on Voice America- Dr. Cynthia Rudert, MD, FACP, who is on the Medical Advisory Board for the Celiac Disease Foundation, spoke about celiac disease on Dr. Sara Rosenthal’s internet-based talk-radio program on February 23^rd.   To listen to the show, go to www.voiceamerica.com  and search for Cynthia Rudert on Voice America's health and Wellness Channel
   
• A New Dinning Out Guide: The makers of Triumph Dining Cards have just come out with the "Essential Gluten-free Restaurant Guide."  This book includes listings of restaurants across the country that either have a gluten-free menu or items OR have been recommended by other people with celiac disease for their willingness and ability to accommodate the GF diet.  For more information, go to www.triumphdining.com
  
• Gluten-free Menus: Connie Sarros, author of several gluten-free cookbooks, is now offering collections of gluten-free menus to help you plan out your meals for the week.  Each collection has recipes for 2 breakfasts, 2 lunches, 6 family dinners and 1 dinner for entertaining. Each of the 7 dinner menus includes salad, entree, side dishes, and dessert.  The collections come in a variety of options, such as low fat, high fiber, or for additional food allergies.  If interested, get more info at www.gfbooks.homestead.com/menu1.html
  
• Bob and Ruth’s Getaways: Their 2006 gluten-free vacations include an Alaskan Cruise and a Kenyan Safari!  To see details on all of their getaways, go to: www.bobandruths.com

RECIPES

Hamburger/Mini-Sub Buns

A favorite recipe of Carol Donahue, reproduced with permission from:

125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt

Publisher: Robert Rose Inc., 2003

1 ¾ cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
¼ cup dry milk powder
¼ cup granulated sugar
2 ½ tsp. xanthan gum
1 Tbsp. instant yeast
1 ½ tsp. salt
1 ¼ cups water
1 tsp cider vinegar
¼ cup vegetable oil
2 eggs
2 egg whites

1. In a large bowl or plastic bag, combine rice flour, potato starch, tapioca starch, milk powder, sugar, xanthan gum, yeast, and salt. Mix well and set aside.
2. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine water, vinegar, oil, eggs and egg whites until well blended.
3. With the mixer on lowest speed, slowly add the dry ingredients until combined. With a rubber spatula, scrape the bottom and sides of the bowl. With the mixer on medium speed, beat for 4 minutes.
4. Spoon into prepared pan (lightly greased hamburger or mini-sub pan), mounding toward the center of each individual bun. Let rise in a warm, draft-free place for 30 to 45 minutes or until the dough has almost doubled in volume. Do not allow the dough to over-rise. Bake in 350° F preheated oven for 15 to 20 minutes.  Remove immediately from pan to a cooling rack.

A bread machine version of this recipe is also available in the cookbook.

PLEASE FEEL FREE TO SEND US A FAVORITE RECIPE TO SHARE WITH THE GROUP.  

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