Thursday, March 29, 2012

Attitudes about celiac disease study, Part 2


The second part of the National Foundation for Celiac Awareness study of how family members perceive celiac disease is now underway.

Family members who have not been tested for celiac disease can fill out the survey until Monday, April 9.

All survey participants* will be entered to win a gluten-free prize pack from the USA Rice Federation and Zatarain’s. Up for grabs are:
  • USA Rice and Zatarain's logosOne Digital Aroma Rice Cooker from the USA Rice Federation, a $120 value.
  • An assortment of gluten-free products from Zatarain’s, a $30 value. Mixes include: The Jambalaya and Dirty Rice varieties, plus Spanish Rice, Long Grain and Wild Rice, Yellow Rice, Garden Vegetable Rice, Rice Pudding and more!

The issue of getting tested for celiac disease can be tricky for a family. Once someone has been medically diagnosed, doctors recommend that close relatives also be tested even if they don't have any symptoms.

Close is defined as first-degree relatives -- sibling, parent or offspring  and second-degree -- grandparent, aunt, uncle or grandchild.

But many family members are reluctant. Now researchers from NFCA and Beth Deaconess Medical Center in Boston are looking into the attitudes and perceptions these un-tested, at-risk family members have about celiac disease.

To be eligible participants must:

  • Be 21 years or older
  • Speak fluent English
  • Have a biological relative (parent, sibling, child, aunt, uncle, grandparent, niece, nephew, cousin or half-sibling) who has been diagnosed with celiac disease
  • NOT have been tested for celiac disease
The survey is a 36-item questionnaire that takes between 10-15 minutes to complete.

If you are not eligible to take the survey, do you know of someone who is?
To refer someone potentially eligible to take the survey, please email the researcher at claudia_dolphin@emerson.eduMake sure to include an email address where you or your referral can be reached.

Tuesday, March 27, 2012

Food Ideas from Expo West

Two weekends ago I attended the Natural Food Products Expo in Anaheim, CA. This is always a treat because there are so many creative people who put their talents to work developing new products.

Once again, gluten-free food was a hot topic of the show and I ate non-stop for days. Gluten-Free Living will explore the new products in Vol 12, #2 and Vol 12, #3 as these products make their way to stores nationwide. One marketing director asked me not to write about a product until the fall because it doesn’t make consumers happy to learn about something if the product isn’t on store shelves…he called it “marketing to empty shelves.”

Since we are covering products in print, I thought I would tackle food ideas in the blog. The first idea was news to me in terms of distribution. A few brands were distributing through TJ Maxx. Those stores include Marshall’s, HomeGoods and TJ Maxx. I never thought to look in the food sections of those stores for gluten-free mixes or products! XO Baking is distributing that way. Right now her distribution is largely on the west coast but the products are really good and I like her use of coconut flour. Arnel’s Originals is another brand of mixes, largely on the West Coast but Arnel indicated that HomeGoods was shipping to the east coast. I said her bread would be perfect for a pastrami sandwich with spicy mustard!

Another idea that I noticed was that “gourmet” brands were taking their gourmet food knowledge and creating a gluten-free product. Russo’s New York Pizzeria launched a gluten-free pizza that brought me back to my days of living in Hoboken, NJ and eating at Benny Tudino’s or John’s in Greenwich Village. It was authentic NY pizza and really delicious.

Pappardelle’s Pasta was another gourmet pasta maker that introduced gluten-free flavor infused pasta. Garlic chive “rooster comb,” tomato basil “malfaldine” and porcini mushroom “ large trumpet” pastas are three examples of different flavors and shapes. Another really delicious pasta was RP’s Pasta, which is a fresh noodle that comes in the refrigerated section. I was just so excited to try pasta that had egg in it because I’ve been hearing about these noodles for a long time and they did not disappoint!

Breakfast-on-the-go was another idea this year. Van’s Natural Foods previewed Simply Delicious baked oatmeal bars and Amy’s Kitchen had a gluten-free Tofu Scramble Breakfast Wrap. I was very happy to dig through my bag and find the sample of Van’s Simply Delicious oatmeal bar when my plane landed at 5:30am Monday morning after a long red-eye flight back to New York.

Vegetable chips were huge! I tasted several brands of Kale chips and I liked all of them. I also tasted sweet potato chips, lentil chips and a whole variety of flavor infused tortilla chips. I think this section deserves its own write up at some point, should I feel virtuous eating Kale chips? Does it “count” as a serving of vegetables?

Meal replacement bars continue to be a big idea, but I am happy to report that fruits, nuts and gluten-free grains are becoming the main ingredients and honey or agave is taking the place of some of the sugar alcohols. My two personal favorites are the True Bar Walnut Cappuccino from Bakery on Main and the Manuka Newton by N.O.W. Bars. I had the opportunity to meet Phil Keoghan and he is certifiably a cool guy! I would happily snack on either one of those bars.

Ancient grains are an exciting idea because they add an important element of nutrition to a gluten-free product. They also add a texture, a chewiness and an earthy flavor to baked goods and pastas. I like the continued growth of multigrain brands such as Canyon Bakehouse and TruRoots Pasta. I heard about alternative flours at Bob’s Red Mill, such as hazelnut and teff flour.

Tea is always big at Expo West and I take many tea breaks to cleanse my palate as I snack my way through the convention center. Tea is pretty much always gluten-free so not really worth a commentary, but Honest Tea had a flavor of iced tea that was really refreshing. I tasted Honest Tea Heavenly Lemon Tulsi and was told that tulsi was an herb like basil. I braced myself for “yuck,” I was totally thinking “pesto flavor,” and then responded with “YUM.” I cannot wait to pick that up with lunch at my local Whole Foods!

It’s a great time to be on a gluten-free diet because the food gets better every year! Plus, Expo West is a fun event. Drew Brees was there, Ziggy Marley, Fabio and then there were other celebrities walking the show to find a product to endorse...it took me a few days to recover from all that walking and eating!

Kendall Egan

Friday, March 9, 2012

Gluten-Free Irish Soda Bread


Copyright Leslie Kahan Photography
 When a friend of advertising manager Kendall Egan called with an offer to make her a loaf of gluten-free Irish Soda bread, the only thing left decide was whether it should have caraway seeds or not.

"Caraway, for sure," was Kendall's answer. She and her family loved the bread so much, she decided to ask Kim Potter if we could share the recipe in the Spring issue of Gluten-Free Living. Kim generously said yes. But the more Kendall thought about it, the more she realized she wanted everyone to have the recipe.

So we include it here, just in time for you to make it for St. Patrick's Day. Kendall notes it is a little sweeter and cake-like than some traditional soda breads. She also says the flour you use is important. Kim used Mr. Ritt's flour, while Kendall made the loaf pictured here with King Arthur flour. She also recommends 1-2-3 Gluten Free Fortified flour, Cup 4 Cup flour or your own personal favorite.

Gluten-Free Irish Soda Bread

Preheat oven to 350
Spray one 9” round pan or two 6” round pans. Can also use loaf pans.

Mix wet and dry ingredients in separate bowls

Wet ingredients:
1 C raisins (let sit in wet ingredients to soften while dry ingredients are assembled)
2 eggs, lightly beaten
1 ½ C buttermilk
1 stick butter, melted and cooled

Dry ingredients
3 C high quality GF flour
¾ C sugar
1 tsp baking soda
1 tsp salt
1TBSP baking powder
1TBSP caraway seeds

Combine wet and dry ingredients and mix until just incorporated.

Split dough between two 6” round pans, leaving roughly heaped in center of pan.

Bake 50 minutes until lightly browned on top and cake tester comes out clean when inserted in center.
9” loaf will take approximately 60 minutes.

Recipe doubles easily, and freezes well after wrapping tightly in plastic wrap.

Thursday, March 8, 2012

Study: how family members perceive celiac disease

The issue of getting tested for celiac disease can be tricky for a family. Once someone has been medically diagnosed, doctors recommend that close relatives also be tested even if they don't have any symptoms.

Close is defined as first-degree relatives -- sibling, parent or offspring  and second-degree -- grandparent, aunt, uncle or grandchild.

But many family members are reluctant. Now researchers want to look into the attitudes and perceptions these un-tested, at-risk family members have about celiac disease.

The National Foundation for Celiac Awareness, in collaboration with Beth Israel Deaconess Medical Center in Boston, is conducting the research.

The study will have two phases: telephone focus groups and personal interviews, and an on-line survey. The telephone focus groups and personal interviews at phase one will impact and define the content of the on-line survey. This notice is for participation in phase 1, the telephone focus groups and personal interviews, which is now open.

All telephone focus group participants will receive a gift pack of coupons and/or healthy mainstream nutritional products with a gluten-free label valued at $15.

Results from the focus groups and personal interviews will guide the development of an online survey. The online survey will not open up until  after the first phase of this study is completed.

Taking Part in Stage One: Focus Group or Interview
To be eligible, participants must:
  • Be 21 years or older
  • Speak fluent English
  • Have a biological relative (parent, sibling, child, aunt, uncle, niece, nephew, cousin, grandparent, grandchild or half-sibling) who has been diagnosed with celiac disease. 
  • NOT have been tested for celiac disease.  
To express interest in participation or to refer someone potentially eligible, please email the researcher at claudia_dolphin@emerson.edu.  Make sure to include an email address where you or your referral can be reached. Indicate your preference for either a focus group or personal interview (which can be done over the phone). You or your referral may be sent a short 6-item questionnaire to confirm eligibility. If you do not hear from us, you can assume that phase one has been closed.

Taking Part in Stage Two: The Survey
If you are only interested in completing the survey, or know someone who might be interested in taking the survey, please email the researcher claudia_dolphin@emerson.edu. Make sure to include an email address where you or your referral can be reached. Also, include “Survey” in the subject line. Study investigators estimate that the survey will be available for two weeks sometime this month.

Gluten-free St. Patrick's Day favorites

I am a mix of ethnicities, but I do have a spot of Irish in me. That might explain why I like St. Patrick's Day as a holiday -- that and the fact that no presents are involved!

We have a neighbor who always makes corned beef and cabbage and invites us all over. (Every corned beef we checked was gluten free. Read ingredients in seasoning packets, though these are usually gluten free too.)

And I always make sure to have a loaf of Irish Soda bread (Check this blog soon for a gluten-free recipe). I also do a little decorating with green and bring out my Belleek vases and bowls.
But my children's favorite part of this holiday was always Irish Potatoes. I am not talking about the kind you bake in the oven and slather with butter. I mean those tiny little confections usually made with sugar, coconut and cream cheese, rolled into little balls and coated in cinnamon.

The end result is a candy that looks just like a tiny Russet potato. We first discovered them years ago in a local candy store and were thrilled they were gluten free. That meant my daughter who has celiac disease could enjoy them along with everyone else.

 I just ran across a similar box of Oh Ryan's Irish Potatoes at Wegmans. They appear to be gluten-free by the ingredients list and when I contacted the company, Dave Lamparelli confirmed they are gluten free. In fact a gluten free label will be added to the packaging next year, Lamparelli said.

If you want to make your own, you'll find a recipe at allrecipes. Original Irish potato candies did actually contain mashed potatoes and you'll find a recipe that includes them at group recipes.

Your children might also enjoy marking St. Patrick's Day with green marshmallow Peeps from Just Born company. The peeps are gluten free - the modified food starch is made from corn - but the company recommends always reading product labels for the most up-to-date information. The green peeps are really made for Easter but are perfect for the day of leprechauns and pots of gold.

You'll find a cute idea for a fresh fruit rainbow that ends with a pot of gold from Heidi Kelly at Adventures of a Gluten-Free Mom. Highly inventive Heidi also has recipes for shamrock smoothies and muffin tin shamrock snacks.

You can also "dust" your table with shamrock "glitter" and credit the  leprechauns. Children always seem to enjoy the mischievous antics of these magic fellows.  I remember my children coming home from elementary school with stories of how the leprechauns mysteriously created a disarray in their classrooms when the students were outside for free play -- upside down chairs, knocked over stacks of books and fairy dust everywhere. The teachers could never explain how the leprechauns got away with it.

Whatever you do to mark St. Patrick's Day in a gluten-free way, we hope you have fun, experience a little magic and get touched by a little luck.

Amy Ratner