Groceries
All grocery stores in Stevens Point carry some gluten free items. Certain items are shelved with regular groceries and others are located in the natural foods sections.

Other businesses in Stevens Point carrying gluten free products include:
Stevens Point Area Cooperative
Nutrition Discount Center (NDC) 

The Free Market in Appleton carries gluten free, organic, and allergen free products
734 W. Wisconsin Ave.
Appleton, WI 54914
1-920-968-1260

People’s Meat Market
1765 County Road J
Stevens Point, WI 544481
715 592-6328

Sankey’s Berry Patch
6184 Shady Drive, Plover, WI
Strawberry Hotline:  715-570-9348

Choice Orchards
choiceorchards.com
920-743-8980
4594 Cty HH
Sturgeon Bay, WI 54235

Chet's Blueberry Farm
525 Cty J, Stevens Point, WI 54482
715-340-4989
info@chetsblueberryfarm.com
www.chetsblueberryfarm.com
On the right corner of Hwy J and 9th in Custer, WI
Open Approx. Mid July -Aug.They open 7 AM.



Recommended Websites  
Below are 3 additional Websites you might find helpful:

I Can Breathe! Masks / filter
www.icanbreathe.com
info@icanbreathe.com
773-643-1062
toll free 888-313-0123 in the US


http://www.cureceliacdisease.org/ 
University of Chicago Celiac Disease Center

http://www.massgeneral.org/children/services/treatmentprograms.aspx?id=1723           
Center for Celiac Research at Mass General Hospital

Celiac Disease Foundation 
20350 Ventura Boulevard, Suite 240
Woodland Hills, California 91364
818.716.1513 | info@celiac.org


 

Disclaimer
The Internet resources listed contain valuable and relevant information. These resources are intended only as general information resources and are not intended for use in diagnosis, treatment or any other medical application. Some of these sites are for commercial purposes and may be biased to promote purchases of their products/services. Sites listed do not constitute an endorsement by the Gluten Free Stevens Point.

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September note:

Dear Gluten Free Friends,

Recently I read a book that was suggested several years ago by Bonnie from our local group.  I thought I read the book when she first suggested it, but by mistake I read her other book that features recipes.  When I talked with Bonnie recently, I thought I would reread the book, and this time I read the correct book.  What a delight!  The book is titled Jennifer’s Way: My Journey with Celiac Disease, by Jennifer Esposito, copyright 2014.  The author is an actress that struggled with undiagnosed celiac for many years.  I think her life covered every situation with which someone with celiac or gluten struggles might deal.  I checked the book out from the Public Library.  As at times happens, the book had fragrances on it, so I read the book in a room with an air purifier, wore a mask with a filter for toxic scents, and wore gloves and read fast.  The book was so good, that I was motivated to read it even with so much care and effort and hardship.  The book dealt with specific helps but also many important generalizations about the celiac walk, putting a positive spin on navigating through gluten struggles.

The Public Library is open and has Covid guidelines and even curbside pick up, if desired.

That book was written in 2014.  Today Celiac Disease Foundation is working on a cure for Celiac, using medicine.  In the last little bit of time I was asked in an email if I wanted /qualified to try some of this medicine.  I don’t qualify, but I am part of the research as I gave my story as part of the research a while back.  Now they are looking for people to try the products in trials.  For more information check out:

Beyond Celiac
info@proactiveceliac.com

Celiac Disease Foundation
info@celiac.org
celiac.org
Check out the “Get Involved” section

This brings up another subject.  In the future, possibly near future, you will be able to make a choice in taking a product or being Gluten Free only by diet.  With foods allowing 20 parts per million, is it possible to be gluten free by diet?  I work at being gluten zero, but when I breathe in air fresheners or essential oils, I react as if I have eaten gluten.  So what is going on with that?  Also the above websites tell what is going on in the government concerning Celiac and how you can help.  So I ask these questions:

Are you interested in being part of the trials?
Are you going to ask to be part of the trials?
Would you like to choose to take a product to solve problems with gluten?

Would you like to choose to be gluten zero and eat clean of gluten and chemicals and grains and sugars and . . .?

If you would like, share your thoughts on the above and let me know if I can share your thoughts with the Gluten Free Stevens Point email list with or without your first name.

Due to Covid we are unable to meet yet, but we can share our thoughts through Gluten Free Stevens Point emails.

During this time, we encourage those on the email list to send Gluten Free recipes or Gluten Free product names that are helpful to them and those in their families that require Gluten Free meals.   We are especially looking for recipes that are quick GF meals and foods and products for during the busy school year.  Send the recipes, product names, and helpful ideas or book titles on being GF considering the upcoming winter months to Elaine Rubel at   glutenfreestevenspoint@gmail.com     715-347-2417.  They will be put on the website and sent out in an email.  There are many ways to be GF and, by your sharing, your ideas and thoughts, others will consider a number of ways to be GF and apply what works for them.
Sincerely,

Elaine Rubel

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August Note:

Dear Gluten Free Friends,

This company makes masks with a filter for people who struggle with toxic scents and that is to whom they market.

Because of covid, others have ordered masks and the website will say sold out.  Early Tuesdays, they work to be restocked for the website.  Call early Tuesday if you wish to order a mask to keep out the toxic scents.  These masks are sold and marketed for those who stuggle with toxic scents often found in products that have fragrances.  A filter is in the mask.

I Can Breathe! Masks / filter
www.icanbreathe.com
info@icanbreathe.com
773-643-1062
toll free 888-313-0123 in the US


July 2020 notes

Dear Gluten Free Friends,

I picked blueberries at Chet's Blueberry Farm yesterday.

We picked between 2 to 3 pails of blueberries.  Cost is $3 a lb.  We had enough to put about 25 ziplock bags kept flat to stack easy to put in the freezer to store for the winter.  I put in smoothies with other fruits and eat with homemade goat yogurt with other fruit or with almond flour and cheese, just eating a very few at a time.

525 Cty J, Stevens Point, WI 54482
715-340-4989
info@chetsblueberryfarm.com
www.chetsblueberryfarm.com
On the right corner of Hwy J and 9th in Custer, WI
Open Approx. Mid July -Aug.
They open 7 AM.

Always good ro call ahead.
****
See Cultures for Health.com for how to's and recipes for fermented vegetables and supplies for sale.

Recipes below come from Nourishing Traditions  by Sally Fallon,  Available at the public library.  Fermented Foods at the end of the book.  Gaps.me books suggest this book.

Here is the recipe for fermented ginger carrots: 

4 cups grated carrots (  I cut carrots in skinny sticks.
1 Tablespoon freshly grated ginger
1 Tablespoon sea salt4 Tablespoon whey, if not available use an additional 1 Tablespoon of sea salt. 
(I use the additional sea salt)  Whey comes from your homemade yogurt with the whey drained from the yogurt.  The leftover yogurt makes a thick cheese.  If you do not tolerate dairy or do not want dairy just use that extra sea salt.
Goes well with rich foods and spicy meats.

In a bowl, mix all ingredients and pound with wooden pounder or meat hammer to release juice.  Place in quart-sized wide mouth mason jar and push down firmly with pounder until juice covers the carrots.  The top of the carrots should be at least 1 inch below the top of the jar.  Use a weight like a plastic bag filled with water   (plastic has chemicals in plastics.) or a glass weight (for sale at Cultures for Health.com).  Cover tightly and leave at room temperature for about 3 days before transferring to cold storage (back of refrigerator).

Pickled CucumbersMakes a quart
4-5 pickling cucumbers or 15-20 gherkins
1  Tablespoon mustard seeds  (I leave out as I do not tolerate)
2 Tablespoons fresh dill, snipped
1 Tablespoon sea salt4 Tablespoons whey.  (If not available use an additional 1 Tablespoon sea salt)
1 cup filtered water

Wash cucumbers well and place in quart-sized wide-mouth jar.  Combine remaining ingredients and pour over cucumbers.  The top of the liquid should be a least 1 inch below the top of the jar.  Cover tightly and keep at room temperature  about 3 days before transferring to cold storage.

Variation:  Pickled Cucumber Slices

Same as above but slice cucumbers and keep at room temperature 2 days before transferring to cold storage.

I use a weight for each of these until after I open to use.  The weight keeps the pickles under the juice.

Sincerely,

Elaine Rubel

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Dear Gluten Free Friends,

About Berry picking:

Last week we picked 4 pails of cherries at Choice Orchards.  It worked very well with the Covid guidelines and the cherries this year were plentiful and fast to pick.  They were $14 a pail.   That was last Thursday.  It seems that during this Covid times, many people are picking their own. 

One year we found a Deluxe Cherry Pitter by Norpro that has a tray that funnels in the cherries making it a bit faster.  We found it at a hardware store in Door County.  As we were leaving Door County this time we saw a sign that said, "You pick, we pit".  One year we found a place that had a machine that pitted for you for an extra cost.  We liked that.  At Choice Orchards they sell the common jar ring pitter and it works well, just takes a bit more time.  With my 4 pails I pressure canned 16 quarts of cherries, dehydrated 8 trays, and froze 1 pint, and had some fresh.  When I eat dehydrated fruit I eat just a few at a time, often on a bike trip or trip.  I can tart cherries without any sugar, just the cherries with any juice that happens with them and may add a bit of water, if more liquid is needed.  I pack cold and raw in the pressure canner.  If anyone has questions about pressure canning, feel free to ask me.  It seems that in Plover, canner is to be set for high altitude.  Also the County Extension people know all the answers about canning.  I use the canned cherries in smoothies for my husband with other fruit along with a slice of avocado and a slice of apple and a leaf of spinach.  I will eat a very little fruit with a little of my homemade sugar-free goat yogurt.  I make cherry cheesecake for my husband with organic sour cream and organic cream cheese, an egg, and no sugar.  The recipe is on the website.  I do not tolerate the cheesecake.  It is always wise to eat / drink just small amounts of fruit at a time.  First thing in the morning is a good time to drink / eat fruit as it takes out of you toxins.  Eat your breakfast later and eat fruit at separate times than you eat meat.

Monday morning we plan to pick at Chet's Blueberry farm.  My blueberries in my yard are just starting to ripen.  I think Chet's may open at 7 AM, not sure.   It is always a good idea to call ahead when you go to pick berries.

I always add a disclaimer as what works for me may or may not work for you.  My husband and I are a good example for that as he and I require different beyond gluten free diets and it works well keeping that in mind.  Also we are not eating grains at this time and many healthy gluten free diets include grains and are tasty and you can then make that cherry pie GF.  See that recipe for Pie Crust way below in this resource section.  Yummy!

****

Below is an email from Choice Orchards in Door County:

“Things to please keep in mind if you plan on visiting Choice Orchards this season:

We will require face masks to be worn inside the market and social distancing practices will be in place. Please be considerate of others at this time to protect our at risk population.
The market will be open seven days a week from 9 a.m. to 5 p.m. starting July 1st through August 10th. Tart cherry picking will be from July 20th through August 9th. The market will open up again in the fall for apple season.
Orders for cherries and apples are welcome and encouraged but will need a 24 hour notice. Cherry orders will be taken starting July 20th and apple orders starting September 1st. Please visit the website to see the varieties we will have available.

We take cash or check payment only. There is an ATM on the property for your convenience.

Thank you and we hope to see you this summer!

Choice Orchards
choiceorchards.com
920-743-8980
4594 Cty HH
Sturgeon Bay, WI 54235  “
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Sincerely,

Elaine Rubel

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Another July Note:

Dear Gluten Free Friends,

Recipe for Strawberry (or fruit of your choice) Cheesecake:

Crust:

A bit less than 1 cup GF Almond Four
2 T. Melted butter,  Unsalted Organic Valley

Filling:

4 oz. Organic Valley Cream Cheese, full fat

1/3 Cup Organic sour cream; when I can, I use Kalona Supernatural (Amish farm)

    (I buy these dairy Products at the Free Market in Appleton.)

1 1/3 C. Strawberries or other berries such as blueberries  or tart cherries, or mixed berries that might also include cranberries, cherries, etc.    This can be fresh, or frozen berries.  If frozen freeze without sugars or syrup of any kind.  Cherries can be homemade canned with no additives.

    (It is important to not use more than 1/4 cup blueberries in a serving as that effects health of the heart.  That means for sweeter fruit it would be even less than 1/4 cup.  This information is shared in Track your Plaque Wheat Belly books.  For ingredients I use information from Dr. William Davis and the books listed from gaps.me.  These books you can get from the library.  It is important to not use a lot of even natural sugars at a time even from fruits.  I have adapted this recipe to be without chemicals, to be without refined sugars, to be low in all sugars.)

1 egg

A small drop of honey
    (Keep it without much sweetener.)

Directions:

Mix almond flour with melted butter and pat in pie pan.

In a Cuisinart or blender or whatever you use for mixing, do the following:

    1.  Blend / mash berries, add drop of honey
    2.  Add cream cheese and blend well with mashed berries
    3.  Add sour cream and blend for a very short time
    4.  Add egg, blend for a very short time
    5.  Pour into pie pan
    6.  Bake for 50 min. At 300 degrees
    7.  Take a knife and run it around the edge of the pie pan and turn off oven and leave in for 10 more min.
    8.  Open oven door and pull out rack and let set 10 more min.
    9.  Cool on counter until cooled
    10. Place in refrigerator for 4 hours before eating.

(Some of the above details help so the cheese cake does not sink.)

(I must note, I make this for my husband who requires to also be GF.  I can not eat this as I do not tolerate cow dairy or even that quantity of berries.  Below is how I do my pie in great moderation.)

****

My Strawberry or mixed berry pie:

1.    In very small iron skillet I place a small quantity of rhubarb, fresh or frozen or canned with a small quantity of strawberries or mixed berries, fresh or frozen or canned.  Frozen or canned berries are just pure berries with nothing added.  No sugar added.

2.    I bake in oven until done at 300 degrees.

3.    When out of the oven and warm I top with Caprine Supreme Chèvre goat cheese.

 4.    Yummy!  GF, simple,  chemical free, refined sugar free, small in quantity.  All to work with my low enzymes.  I do not eat this often.


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A few tips on dehydrating fruit and herbs:

Use the booklets that come with the dehydrator.

I use NESCO, American Harvest Gardenmastor Food dehydrator.  I bought mine at Fleet Farm.

I store the dehydrated fruit, packed tightly, in glass jars in a cool dark place.  I will use dark jars when I have them.  I store in a storeroom in my basement.  At times I will use small jars, ready for travel.  

I dehydrate each year the following fruits:  strawberries picked at Sankey’s berry Farm, tart cherries diced at Choice orchards in Door County, apples that are not real sweet such as Granny Smith, Wolf, or Whitney.  I have my own Whitney Dwarf Apple tree.

I set heat on the dehydrator at 135 degrees for fruit.  It takes about 25 hours.  I use no pretreatment or  chemicals, only using the pure fruit.

For strawberries I slice thin and put on trays.  For tart cherries I pit and then stretch out a bit.  (They have some wonderful pitters available, making it go faster,). For apples I peel/or not peel, core, and slice in rings.

I do not eat much dehydrated fruit at a time, as it is too much sugar (natural) for my digestive track to handle, not enough enzymes to deal with a large quantity.  Low sugar is needed for heart healthy and is helpful for the gut.  Yet dehydrated fruit is very healthy adding nutrients, just use in small quantities.  I will take a small amount on a bike trip or a road trip.  If I feel a little hunger, a few with some dried squash seeds and/or a little almond flour and/or a little cheese/goat cheese and/or a little “Real Salt” sea salt and/or some filtered water will satisfy and supply some needed nutrients.

I dehydrate herbs from by my garden.  Set temperature low on dehydrated  at 105 degrees.  Pick the herbs fresh early in the season.  Rinse and spin dry, put put on trays. Check for dryness before taking off trays.  Store in jars with label.  Dark jars or empty old herb and spice jars work well.  Store in cool dark place.  I put the herbs in a store room in the basement.

****

To keep bug holes out of my own Whitney Dwarf Apples, I am trying the following  procedure this year:

I hang a Gallon size milk or vinegar jug with large hole cut at top, in the tree.  In the jug I put the following:

1 C. White vinegar
1 C. Sugar
3/4 C water
2 banana peels, cut in strips

This does not harm the beneficial pollinators, but traps the moths that damage with worms from them, and another bug that causes damage.  Ask me if you want more details.

****

Notes on fruit in general:

gaps.me books talk about fruit juice fruit in the early morning helps to take out toxins.  For me, I use a little of my homemade goat yogurt with the fruit.  Prior to the fruit, I also use a part of a teaspoon of fermented cod liver oil in the morning.  Later in the morning I eat breakfast.

Remember for heart healthy and gut health use no more that 1/4 C. Blueberries at a time, which means for sweeter fruits, it might be less at a time.  Dehydrated fruit is concentrated, so much less at a time.  Do not eat fruit with meat meals, except for avocado and tomato type fruits that often go with meats.

I have a juicer and juicing books and will often juice carrots along with a thumb size of ginger (kept frozen in my freezer), a little spinach, a little fresh or frozen parsley, and a small slice of apple.  I also juice cranberries from the frozen ones I bought in season.

****

To put up for the winter:

I plan for my needs for the winter.

Canning cherries works well.  I use no sugar.
I dehydrate cherries too.

To make grape juice, can around a cup of grapes in a quart of water, leaving seeds in the grapes, using no sugar.  I drink the water/juice and leave the grapes.

I pressure can and consider with the canner that we are actually at a high altitude, so I set accordingly.

I freeze and dehydrate strawberries.

I freeze blueberries from my blueberry patch and Chet’s Blueberry Farm on J.

I buy cranberries in season and in the past People’s meat market will carry them if you ask.  I freeze them.  I take them out of the freezer and put in a small bowl covered with filtered water to thaw a bit.  I then put it through my juicer.

The solids that come out of my juicer I save during the week in glass jars and will add small amounts to a small bed of lettuce.  I may add to my salad a few chunks of fresh Granny Smith Apples, a couple cranberries, perhaps a bit of fermented juiced from Sauerkraut, or a tiny bit of fermented fruit such a fermented cucumbers or carrots, and a tiny bit of homemade goat yogurt.  This concoction is in a small salad bowl and is just a little.  It is eaten as a snack and not with meal.  

Fermented vegetable foods are eaten with using just a little added to a meal on the side.  Recipes of fermented foods can be found in the book, Nourishing Traditions by Sally Fallon.  It can be checked out from the library.  You may have to request it from interlibrary loan.  I just made a jar of fermented ginger carrots from one of her recipes.

 www.culturesforhealth.com is a company that sells some of the products for fermenting foods as well as yogurt starters that are sugar free, nonGMO, and GF.  Their website also includes some information on making fermented foods and they can be contacted if you have questions.

All this said about fruits and vegetables, I want to say that from the books (listed on gaps.me), Gut and Psychology Syndrome and Put Your Heart in Your Mouth by Dr. N. Campbell-McBride, (available at the library) I believe that it is important to include meat in your diet to live a long life.  So to store for the winter I also buy meat from the People’s Meat Market as needed.  They have wonderful healthy meats.  I will at times order a turkey in season, buy lamb, poultry without chemicals, beef, and pork, and bones for bone broth soup.


With all this said in this email, I put out this disclaimer, what is good for one person, may not be what is good for another.  Each person should use their own judgement on what they believe is the GF diet for them.  I do not have all the answers and thoughts on GF living.  There are many ways to be GF and many products that make tasty GF foods.  Also, as a disclaimer, I must admit some of what is in this email may take a bit of time and interest, and for another, one may not have that time or interest.  Most of all it is important to work with a good medical team which includes a dietician.  Also below is a website that includes recent research and wonderful researched based information on GF living and Celiac with present and future research and what is happening in the government and medical labs now and towards the future regarding celiac and celiac related issues.  They will answer your questions by contacting them.

Celiac Disease Foundation
20350 Ventura Boulevard, Suite 240
Woodland Hills, California 91364
818.716.1513 | info@celiac.org

****
I am offering to give away some herbs from my surplus.   I have a number of herbs by my garden that I can share and give away.  If you bring a small pot/pots and use social distancing with masks, I am happy to dig some out for you to take home for your garden.  You can ask ahead what herbs I have to share.  I also have some rhubarb to share.   You would need to bring a bigger pot for rhubarb.  This would be by appointment only.

I am happy to announce a garden tour opportunity from July 19th to July 31st.

I have a large garden and I will provide tours with social distancing and people wearing their masks.  This would  be only by appointment and include a number of individual tours for one to a few people at a time.  The tour would feature how I use my garden to feed us GF food.  It might be fun, interesting, and provide information on providing GF food from the garden to the table, from breakfast to supper, including putting up for the winter.  Recipes that are requested could follow in an email.

Please call or email for an appointment telling an exact time and day that works for you choosing from July 19th to July 31st  for the garden tour, if you are interested in attending.

 glutenfreestevenspoint@gmail.com     715-347-2417

For the garden tour to work, people must be willing to follow Covid-19 guidelines.  If you plan on coming and not follow these guidelines it will not work or be safe for others and you will not be able to stay.  The guidelines are simple and straightforward with wearing your mask and staying over 6 feet apart.  If you have symptoms of Covid-19 or have been doing something that puts you at a clear risk of carrying Covid-19, do not come.

For the garden tour I also request that you avoid wearing toxic scents, such as the use of dryer sheets,  scented laundry detergents, perfumes, or essential oils as they make me react as if I have eaten gluten, making for leaky gut.  See the gaps.me books for more information about that.

****
During this time, we encourage those on the email list to send Gluten Free recipes or Gluten Free product names,  information about opening up, or summer ideas that are helpful to them and those in their families that require Gluten Free meals.  Send the recipes, product names, and ideas to Elaine Rubel at   glutenfreestevenspoint@gmail.com     715-347-2417.  They will be put on the website and sent out in an email.  There are many ways to be GF and by your sharing your ideas and thoughts others will consider a number of ways to be GF and apply what works for them.

Sincerely,

Elaine Rubel
 
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Dear Gluten Free Friends,

June Strawberries:

Sankey’s Berry Patch
6184 Shady Drive, Plover, WI

Strawberry Hotline:  715-570-9348

I am happy to announce that the Sankey’s Strawberry Patch has been open and that they do not use sprays on their Berry Patch.   They open up at 7 AM and it is suggested that you come early as they have been picked out early on past days this berry season.  They are following guidelines for the Covid-19 including social distancing.  Sankey’s also sell honey, asparagus, and beef.  It is helpful to call their hotline to make sure they are open.

********
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Dear Gluten Free Friends,

Early in June I received a letter from Lori from Aspirus who leads the Celiac Support group in Wisconsin Rapids at the Aspirus Hospital.  After many days of weeding and planting my garden, I am finally sharing her information.

Below are some of her words:

“Dear Friends,

I hope this note finds you safe and well.  These past few months have been interesting to say the least.  Who would have ever thought we would be in this “predicament”!

We haven’t met since November 2019.  I was in the process of planning a meeting for March 2020, when everything was shut down.  Here we are in June!  I just want to say that I miss seeing all of you and hope we’ll be able to come together in the future.  I do not plan on meeting in June.  I am hoping to get a meeting together in the fall - I will keep you posted!”

. . . “Also -  did you know that IHOP has gluten-friendly pancakes and sandwiches (GF Bun)?  They can’t guarent the pancakes/sandwiches are gluten free, because it’s not a dedicated gluten free facility.  So use caution if you choose to try them!”

https://www.google.com/search?client=firefox-b-1-d&q=GLUTEN-FRIENDLY+AT+IHOP

“Hope to see you soon, and take care!

Lori Cesare
Celiac Support Group
Aspirus”


Added note from Elaine Rubel:

I added a link to IHOP.  It is not exactly the IHOP link Lori included, but it is what I could find on the IHOP website.

https://www.google.com/search?client=firefox-b-1-d&q=GLUTEN-FRIENDLY+AT+IHOP

I also want to note that IHOP does not say it is Gluten Free, just Gluten-Friendly.  I am one that would be sick eating just Gluten-friendly foods that might include contamination issues.  Some people do not require a gluten free diet medically and just want to eat gluten free, and this person may do well with gluten-friendly foods.

If anyone has tried IHOP gluten-friendly foods, let us know your thoughts.

*********

Dear Gluten Free Friends,

Restaurants are beginning to open up.

Qdoba is opening up using social distancing and good practices for safety during this time of the concern of spread of COVID-19.  They now have dining inside, outside, and drive-up with some tables not available to allow for social distancing, and lines with social distancing, and specific cleaning practices.  You can call for more details.  Qdoba does a good job for gluten free and now they are also working hard to be helpful with good practices related to COVID-19.

If you are aware of other situations that are opening up, please share the information, letting me know and I can send out an email and put the information on Gluten Free Stevens Point Website.

Restaurants are beginning to open up.  I am happy to announce that Out Back Steak House has opened up including indoor dining using great ways of using social distancing and procedures to make it a careful way of dining out during this situation of the virus.  Feel free to call ahead and make a reservation if needed and ask about what procedures they put in place.  They do a great job of providing GF food carefully as well as following guidelines for the virus including masks and gloves.  We ate there recently and ate at tables outside. Tables inside and outside involve social distancing with spacing between used tables. We go to the Outback in Appleton, WI.  We hope to go there as a delayed Father’s Day plan.  We will go earlier in the day making for fewer people.  If you go in the evening, they suggest making reservations due to the social distancing procedures set in place.  I was told they have a promotion going on now.  I always add a disclaimer as what works for one person, may not work for another.  I like to stop at the Free Market in Appleton when I stop at Out Back.

I have an idea.  I thought I would include my idea in this email to ask you what you think.  I have a number of herbs by my garden that I can share and give away.  If you bring a small pot/pots and use social distancing with masks, I am happy to dig some out for you to take home for your garden.  You can ask ahead what herbs I have to share.  I also have some rhubarb to share.

I have a large garden and I could give tours with social distancing and masks including individual tours of how I use my garden to feed us GF food.  It might be fun, interesting, and provide information on providing GF food from the garden to the table, from breakfast to supper, including putting up for the winter.  Recipes could follow in an email.

What do you think?  Please share your thoughts.

During this time, we encourage those on the email list to send Gluten Free recipes or Gluten Free product names, situations that are opening up, or summer ideas that are helpful to them and those in their families that require Gluten Free meals.  Send the recipes, product names, and ideas to Elaine Rubel at   glutenfreestevenspoint@gmail.com     715-347-2417.  They will be put on the website and sent out in an email.

Sincerely,

Elaine Rubel

********
********
Dear Gluten Free Friends,

Below are recipes and food ideas from Gluten Free Stevens Point.

From Elaine Rubel,  I add a disclaimer that one food or ingredient may work for some, but possibly not for all.  Over the years I have noted this for the following ingredients:  psyll-seed or powder, xanthan gum. (These prior 2 can be left out in most recipes), millet flour, oats, arrowroot starch, and coconut type ingredients such as coconut oil / flour.  Peanuts, peanut butter may have traces of gluten just through processing.  Always choose for yourself what ingredients work well for you.

Below are recipes and food ideas from Gluten Free Stevens Point.  There are many ways to be Gluten Free.  We encourage any / all of you to send favorite GF recipes, GF food ideas, or GF products to me in an email to share with others on our Gluten Free Stevens Point email list.

An added note with humor:  If the recipe does not turn out to your expectations do not blame the sender.

From Sunshine

I’ve gone way beyond just avoiding gluten due to many food intolerances I have. When I want a recipe for something new I usually search for a paleo version and substitute what I need to from that. Here are some of my usual substitutes:
·        Instead of eggs I use chia eggs (1 tbs chia seed + 3 tbs water = 1 egg) or Ener-G brand egg replacer
·        Instead of sugar I use maple syrup, honey, stevia or monk fruit sweetener. I’m especially fond of pure powdered monk fruit sweetener. It is pricy but I’m still using the original container I purchased years ago because you need to use very little at a time.
·        Instead of coconut oil I use applesauce or olive oil.
 
Products I use frequently include:
·        Infused olive oil (garlic, lemon, citrus habanero, etc.). These flavored oils greatly enhance many “plain” foods such as vegetables and chicken. Infused oils can be purchased at Diversi-Tea in downtown Stevens Point or ordered online from many suppliers.
·        Almond flour (I like Anthony’s brand). It serves as my main baking flour and I adjust recipes accordingly to account for it being heavier than traditional flours. I often mix it with cassava flour or tiger nut flour to create the consistency I desire.
 
I purchase many of my staples online from Vitacost. I’ve been shopping there for years and appreciate their selection and service. When they have sales I stock up on Bob’s Red Mill products, Now brand nuts, Annie’s brand dressings, Lundburg Rice products and many supplements.
 
I’ve used this recipe for Blueberry Crumb Bars (Paleo, Vegan) with raspberries as well: https://www.paleorunningmomma.com/blueberry-crumb-bars-paleo-vegan/. Even when I use substitutes for all the sweeteners and coconut products they turn out well.
 
If you find yourself with an abundance of kale here is my favorite use:
Baked Kale Chips
Ingredients:
·        2 bunches kale
·        2 heaping Tb. almond butter (or any savory nut butter)
·        1 Tb. olive oil
·        1/2 tsp. ground cumin
·        1/2 tsp. chili powder
·        1/2 tsp. garlic powder
·        1/8 tsp. cayenne pepper
·        1/2 tsp. salt
Directions:
1.      Preheat the oven to 350 degrees F. Wash the kale and dry thoroughly with paper towels. Pull the leaves off the center ribs in large pieces, and pile on a baking sheet. Discard the ribs.
2.      In a small bowl mix the nut butter, oil, spices, and salt. Pour over the kale. Use your hands to massage the kale leaves until each one is evenly coated with the spice mixture. You don't want any of the leaves to be drenched in the mixture, so take your time doing this. The more evenly the kale leaves are coated, the better they will bake.
3.      Lay the kale leaves out flat on 3-4 full sized baking sheets (work in batches if necessary.) Do not overlap. Bake for 10-11 minutes until crisp, but still green. (Watch them close, they go from almost done to burnt quickly.) Cool for a few minutes on the baking sheet before moving. If some kale chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Store in an air-tight container.
 

From Mary Louise

Last night I made this dish :     2 boneless pork ribs marinated in red wine for 24 hours. pour out the wine, put meat in clean baking dish which should have a cover. Spray clean pan with Pam. Add one large onion sliced thin to the pan. add 1/2 cup BBQ sauce and 1/2 cup water.
Bake in 400 oven, covered,  appr. 1hr. check to test tenderness. may need another 15 min.
I served it with baked beans and biscuits made with GF Bisquick.


From Mary

I know many people are not traveling much at the moment, but if someone is traveling to the Wausau area now or in the future they might be interested to know that The Bar in Rothschild seems to have expanded their gluten free menu options. There are also multiple other locations of The Bar including Appleton and Oshkosh. They have a dedicated deep fryer to not only make French fries, but they are also offering gluten free mozzarella sticks, cheese curds, chicken strips, wings and I learned recently they also have gluten-free fish. Other options include sandwiches with gluten-free buns, salads or pizzas. They are currently open for pick-up or delivery.  As always, be sure to speak to the server to clarify the options that are available that meet your specific dietary requirements.



From Jan

Healthy Peanut Butter Chocolate Chip Cookies

Beat 1 cup creamy peanut butter
         ½ cup maple syrup
          2 eggs
          1 teaspoon vanilla
In a separate bowl, combine 1 cup oats
                                              And ½ teaspoon baking powder
Add to liquid mixture and mix well.
Stir in 1 cup chocolate chips   (or substitute raisins, nuts, etc.)
Drop on cookie sheets. Bake 8-10 minutes at 350* or til center is set
Cookies will firm up as they cool.


GLUTEN-FREE BLUEBERRY BAKED OATMEAL

Combine 1 cup oatmeal (dry)
¼ cup walnuts
½ teaspoon baking powder
¾ teaspoon cinnamon

In separate bowl combine
¼ cup maple syrup
1 cup milk
1 egg
2 Tablespoons melted butter
1 teaspoon vanilla
Lightly grease a 2 quart baking dish
Spread 2-3 ripe banana slices on bottom
Top with ½ cup blueberries
Sprinkle dry mixture over berries
Pour liquid ingredients over
Sprinkle ½ cup blueberries on top
Bake 35-40 minutes at 375* until top is brown and oats are set.
Cool 10 minutes before serving.


GLUTEN FREE BANANA BREAD

Combine:
3 mashed, ripe bananas
1/3 cup applesauce
¼ cup milk
1 teaspoon cinnamon
2 cups rolled oats
1 teaspoon vanilla
Nuts, raisins (optional)

Pour in 2  3”x 6” loaf pans
Bake at 350* for 15-20 minutes or until done in middle.


PEANUT BUTTER COOKIES  (gluten free)   makes 24

Mix 1 cup peanut butter
       1 cup brown sugar
       1 teaspoon cinnamon
       1 egg
Roll in small balls and place on baking sheet
Criss cross with fork dipped in sugar
Bake 10 minutes at 350*
Will harden as they cool



GLUTEN FREE WHITE SAUCE

Melt 1 Tablespoon butter. Cool
Add 1 Tablespoon cornstarch and stir until smooth
Heat and stir until bubbly
Gradually add 1 cup milk, stirring constantly
Bring to boil, reduce heat, and cook 3 minutes
Add ¼ teaspoon thyme and ¼ teaspoon onion powder

           
To make Cream of chicken soup--
½ cup cooked chicken
¼ teaspoon each poultry seasoning, thyme, and sage 
Add to white sauce above
You may substitute ½ cup chicken broth and ½ milk in place of whole cup of milk
                                                                                                                                        

For Cream of mushroom soup--
Replace chicken with ½ cup chopped mushrooms or a 4 ounce can of mushrooms, drained

For Cream of celery soup--
Add finely chopped celery in place of mushrooms

For Cheese sauce--
Add 2-4 ounces grated cheese while sauce is warm enough to melt it.
Add a pinch of each paprika and dry mustard
Stir until smooth.



TAPIOCA  (gluten free)

In medium saucepan stir 2-3/4 cup milk
                                        ¼ cup sugar
                                        3 Tablespoons tapioca (not pearl)
Let stand 5 minutes.
Cook on medium heat to boiling, stirring constantly
Remove from heat and add 1 teaspoon vanilla
Cool 20 minutes.  Serve warm or cold




MICROWAVE CHOCOLATE PUDDING (gluten free)  2-4 servings

In glass bowl, combine ¼ cup cocoa powder
                                     2 Tablespoons cornstarch
Add 1-1/2 cups milk
Microwave on high for 2 minutes. Stir
Microwave on medium 2-1/2 to 4-1/2 minutes more, stirring every 1-1/2 minutes
Add ½ cup sugar
       1 teaspoon vanilla
       1/8 teaspoon cinnamon
Spoon into serving dishes.



From Martin

Here is the first recipe. Everybody loves noodles.


G-F NOODLE DOUGH                                                             

Dry Ingredients:
:
3/4 Cup Arrowroot starch, plus extra for
      dusting work surface.
1/2 Cup tapioca flour
1/4 Cup sweet rice flour
1/3 Cup millet flour
   3 Tablespoons whey protein or 3/4 Cup
      non-fat dry milk
   1 teaspoon xanthan gum
1/2 teaspoon fine salt

Wet Ingredients:

3 Large eggs
3-4 Tablespoons water

INSTRUCTIONS:   (You will need Parchment paper)

1   Measure and add all dry ingredients
     into a large bowl.
2   Add eggs and water and stir until
     dough is stiff.
3   Transfer dough to dusted work surface
     and knead the dough for about 3 min.
4   Wrap up dough in Parchment paper
     and let rest at room temp. for 30 min.
5   Get water to boil in a large pot
     (preferably 6 qt. or larger)
6   O a well dusted surface roll out dough
     to 1/16' thick. (You might need to roll
      out the dough in portions at a time.
      If you are making lasagna you will want
      the noodle thicker ( 1/8") and wider (2")).
7    Cut rolled out noodles to 1/4' widths.
8    Add your batch of noodles to boiling water.
      When noodles are done they
      rise to the top. Fish out with a drain-spoon
      and put on a platter to serve.




This recipe comes from
GRAIN FREE BAKING Made
Easy.  Page 44
It requires that you create and use the blend of the following All-Purpose Baking Mix:
     
        4 Cups almond meal/flour.
        1 Cup ground golden flax-
             seed.
    1/4 Cup coconut flour.
         2 teaspoons  baking soda.
         1 teaspoon ground psyll-
              seed or powder.

Added note from Martin and Elaine Rubel:  The above can be adapted using other baking mixes of your choice.  The recipe below can also be adapted to fit ingredients that work well for you.

Here is the recipe----

"CARROT CUPCAKES WITH
ORANGE FROSTING"

4 Cups all purpose Baking Mix (See above)
1/4 Cup finely Grated carrots
1/2 t. Sea salt
1 Cup buttermilk
1/4 Cup coconut oil or ghee melted
 3 eggs

Frosting:
8 oz. cream cheese
2 T. Ghee
Sweetener equivalent to 1/2 Cup sugar
2 t. Orange Juice
1 t. Orange zest

Directions for cupcakes.  Bake at 350 degrees using cupcake liners.  Mix baking mix, sweetener, carrots, and salt.  Mix in another bowl buttermilk, oil or ghee, and eggs.  Stir into flour and mix.  Bake 20 minutes or till toothpick come out clean.

Frosting:  Beat cream cheese, ghee, sweetener, orange juice and zest.  Spread over cooled cupcakes.


********

Recipes for Gluten Zero and grain free:


The next couple of recipes are wraps that I adapted from the Wheat Belly Books By Dr. William Davis and based on the Books from gaps.me in attempts to be gluten zero and free of chemicals.  Some of the recipes work well for my husband, but not me, and some work well for me but not my husband, all gluten free.  It is important to be aware of what foods beyond gluten work for you.  I always express a disclaimer as what may work for one, may not for another.

Flaxseed Wrap:

Flaxseed works for some, but not everyone.  It works for my husband, but not for me.

3 T. Ground  flaxseeds

1/4 t. Grated onion

1/4 t. Paprika

Pinch of sea salt

1 T. Water

1large egg

1 T. Ghee



(Bob’s Red Mill Organic Golden Flaxseed Meal, Nin GMO). I get it at the Free Market in Appleton.  I believe the Co-op also sells it and may be communion other stores.  Once home keep in refrigerator.

I use real salt and buy it by the case at The Free Market in Appleton.  It may be common other places.

I buy paprika from Penzeys spices, picking it up in Appleton or Madison, or it can be ordered.

I add the water, sometimes a little more than 1 T. to the flaxseed in a jar and let it set, sometimes making extra and keeping it in the refrigerator and spooning out the T. needed.

I buy Ghee at Aldi.

I  add the rest of the ingredients and mix with a pastry cutter and mash with a spoon until Ghee is mixed well with the rest of the ingredients.

I have a round baking board from Pampered Chef or use a cookie sheet and I place a piece of parchment paper (from Aldi or Walmart) on it.

With a spatula I smooth the mixture on the parchment paper.

Bake at 300 degrees for about 35 minutes..  This is the temperature used for the oven for gaps.me recipes.  Nothing is to be baked crisp or with oils as that causes inflammation.  As it gets close to being done I flip the wrap over for the last few minutes.

When finished top it with whatever you wish, perhaps put back in the oven to melt the cheese.


To use as a steak wrap:

Make wrap

Sliced left over steak
Ghee
Onion
Frozen or fresh mixed peppers
1 glove garlic
Salsa
Cheddar and/or Monterey Jack cheese

On top of stove warm at a low temperature left over steak in Ghee along with rest of ingredients except salsa and cheese.  When warm place on wrap with cheese and place back in oven just to melt the cheese. Take out of the oven and put on plate and add salsa and fold over.  If unsure if you can use Ghee, read books from gaps.me and learn how they may be introduced even if there are problems  normally with other dairy..  Do not use oils as oils cause inflammation.


Hamburger:

Make wrap

Brown hamburger

May brown side Pork topping with paprika, cayenne pepper, garlic, and sea salt
(This avoids the chemicals in bacon, but has the flavors of bacon.  I use “Real Salt” brand and penzeys spices for paprika and cayenne pepper.)

Put on wrap when adding cheese and place in oven to melt.

Put on plate and add ketchup or other desired ingredients  that might include lettuce and  tomato.  Fold over.  May still want to eat with a fork.

(I use Tessemae’s organic Ketchup or make my own using Tomato paste, A little Bragg’s organic Apple Cider vinegar, just a little honey, bay leaf, and salt and pepper to taste.
I use Chosen Foods Traditional Mayo that uses avocado oil and zero sugars.  I shop at the Free Market for the Ketchup and Mayo, often calling ahead to make sure they set them aside for me if possible as they are popular.)


If you make up other toppings for wraps, share and let me know and I can add it.


Lettuce wraps:

Egg and Tomato:

(This can be also on the Flaxseed wrap)

Romaine leaves or lettuce leaves
Hard boiled egg
Sliced cherry tomatoes
A few Spinach leaves
Chosen Foods Traditional Mayo



Turkey / Chicken - Avocado Wrap:

This can use the Flaxseed wrap or just a lettuce wrap

Roast chicken or left over turkey
Swiss cheese
Sliced avocado
A few spinach leaves
Chosen Foods Traditional Mayo
Mustard Girl , StoneGround Deli, all Natural (At the Free Market, call ahead to have it set aside for you as it is popular)

Put ingredients on lettuce or Romaine.  May still want to eat it with a fork.



(My husband enjoys the above lettuce wraps.  I adapt it for me using instead of Mayo, a little yogurt  mixed with olive oil and may put it on a plate in a small container for dipping.  I also put on the plate separate ingredients and include just a little fermented carrots, homemade sauerkraut, and homemade fermented pickles.  The book,  Nourishing Traditions  by Sally Fallon,  which you can check out of the public library, is mentioned in the books from gaps.me has these recipes or you can ask me for my recipes.  I do not tolerate mustard or hot spices or peppers or tomatoes, yet I adapt the recipes to fit what my tummy is able to take in based on working with my dietician and the beginning stages of the books from gaps.me.).


Always work with your medical team.  It is hoped that during the Coronavirus, perhaps those that need to be medially on a Gluten Free Diet can use the computer and telephone to reach out to their medical team.



Herbed Focaccia Bread:

Adapted by Elaine Rubel from the Wheat Belly books and gaps.me info

This recipe is adapted for a single serving meal and cooking at healthy temps and with healthy items.

1/3 Cup shredded mozzarella or other cheese

2/3 cup almond flour, Bob’s Red Mill is pure and I ordered  a pure almond flour online for larger amount, but many companies are not pure even though they say it is GF.  Be careful.

3 T. Of Flaxseed mixed with a bit of filtered water in a jar.  I use Bob’s Red Mill Organic Golden Flaxseed Meal, Non-GMO.

1/4 t. Sea salt, I use a brand called “Real Salt” from the Redmond Life.

1/4 t. One finely chopped onion in blender and freeze and cut off a piece as needed.

1/8 t. garlic powder or 1 clove garlic minced. I grow my own and dehydrate a little.

1/2 t. Dried rosemary, I use Penzeys Spices

1/2 t. Dried oregano,  I use Penzeys Spices or from what I dehydrate from my herb garden.

1/4 cup black olives cut up,  I buy mine from Whole Foods, the 365 brand, non-BPA lining, and just has olives, water, and sea salt for ingredients.

1/8 cup, cut up grape tomatoes

1 egg yolk or 1 egg white

1 T. Ghee

Bake in a 300 degree oven

Combine almond flour, Flaxseed in water, cheese, onion, salt, spices, egg, and Ghee mixing together with pastry cutter and spoon.  Add olives and tomatoes and continue to mix together with pastry cutter and spoon.  

Spread on parchment paper  with a spatula and table knife and bake at 300 degree oven for 35 min.  Just before done, take out of oven and sprinkle with sea salt and pat with large spoon on top.  Put back in oven for last bit of time.

This recipe works for my husband, but not for me.  Always consider what foods you tolerate beyond gluten.


Skillet Breakfast:

In an iron skillet brown homemade sausage without chemicals or other meat without chemicals or leave out meat.  Add any variety of vegetables such as broccoli, organic carrots, peas.  Add onions and mushrooms, whatever you have on hand or from the garden,  little garlic, sea salt,   Cook on low heat in Ghee (not any oil which can cause inflammation).  Can top with spinach and / or kale and soften over low heat.  Take off heat and add cheese such as from the cheese factory or goat cheese, perhaps a couple sliced cherry tomatoes, and an egg or two set on top.  Put in 300 degree oven for 17 to 25 Minutes or until egg is like you like it.  Take out of oven.  Can add salsa and a sour cream without chemicals or add a bit of homemade yogurt without sugars and perhaps a little sauerkraut, and perhaps a slice of avocado.

There are many ways to make a skillet breakfast.
.

********
Dear Gluten Free Friends,

I will be sending out several emails related to the gluten free walk and also encouraged by life at the moment with the coronavirus in the world / country.

I will also put this information on the Gluten Free Stevens Point website.

https://glutenfreestevenspoint.weebly.com/

I will start each email with the topic stated.  If it is of no interest to you, simply put it in your trash.  I am thinking some of the topics may be helpful to some.

I am also encouraging those who have ideas to share how they do their gluten free walk, share with me and I can send out an email with your thoughts without your name listed, if desired.  There are many ways to be gluten free.  I will try to remember to also put in a disclaimer as what works for one may not work or be correct for another.  Remember most of all, work with a good medical team.

Topics included:

Almonds

The Free Market

Toxic Scents

Celiac Podcast Link

People’s Meat Market

Cod Liver Oil

Fast food drive up

Caprine Supreme Goat Cheese

Yogurt

Beyondceliac.org

********

Dear Gluten Free Friend,

All but the disclaimer at the end in this email that was sent out was done as cut / paste from some on the Gluten Free Stevens Point email list.  Each paragraph is from a separate email with no order considered.

Thank you for your information and tireless devotion of sharing.  We have eaten at all the Culver's in town and have not had any reactions. We always ask them to change gloves, note it on the order, and talk to the manager. Our guilty vice is the Culvers by Menards as it has a dedicated fryer for just fries.  They add the disclaimer of cross contamination, but they are very aware of the allergen.  We make sure and talk to them and we have never had a reaction from these.  The only Culver's in town or that we know of that has a dedicated fryer is the one by Menards.  All the others are not even remotely safe, and we understand the one in the south is still a small risk.

We have been to both Culvers in Stevens Point as well as a few throughout the state on multiple occasions.  We typically look for one if we are traveling.  My daughter typically gets the GF bun and has gotten sick once last year (we have probably been there and eaten GF 50 or so times at various locations).  We always remind them about the gloves and such.  Their oil is shared, so she gets a butter burger with bacon and cheese and a side salad with no croutons.  If you just get a burger, you may want to get 2, as they are sort of thin.  That is her preferred “fast food” place though.  She  has been gluten free due to being diagnosed with Celiac’s 5 years ago

Yes.  I forgot to mention we also don’t eat at Burger King.  Our daughter always got really sick there.

We have done Culver’s multiple times for my daughter who has celiacs. She is 15 and was diagnosed at 2. She does not seem super sensitive but we still watch her diet very closely. She has not had a reaction at all after going to Culver’s that I know of. They ask if it’s a food preference or allergy when you order the GF bun and it’s still unopened in plastic pkg when they bring it.

Culvers G-F bun is good tasting and I have never had a problem with it. If you are hungry for a real hamburger bun this is the one. The g-f buns @ Amber grill are also very good.

I always try to add a disclaimer as what works for one or at one time may not work well for someone else.

Sincerely,

Elaine Rubel

********
Dear Gluten Free Friends,

This is just a note.  When discussion through email came about fast food / restaurants thoughts came into my mind about how a particular restaurant worked well for me and that same brand restaurant where when in or at the doors of the restaurant air fresheners or essential oils were used, I would be sick when I ate the food.  I remember being so happy when after this happened to me in the Chicago area, I found the same brand fast food in similar area that did not have the air fresheners, so when visiting family in the Chicago area I could eat that burger without bad reactions just by never going again to the one that welcomed you into the restaurant with air fresheners.  

Other restaurants have air fresheners in the restrooms.  When I know this, I can not use the restroom when I go to eat at that place, making it not a place of choice if I have an event following or am traveling or am not going home soon, as having to use a restroom with the air freshener would make the food to not be good for my tummy.

Another situation was a wonderful restaurant when traveling with really good GF food, but air fresheners and very strong were in the bathrooms.  When I asked about the air fresheners, the manager said she too did not do well with the air fresheners and wished they were not so strong and encouraged me to call the headquarters that said she must use them.  The headquarters said they would not change their policy and always have the air fresheners.  These same words I have heard from the headquarters of other places like stores and senior citizen housing.  In some of these other places workers likewise struggle with reactions to the toxic scents and at times from managers I am asked to call the headquarters to ask for a change and take out the air fresheners.  Some past reactions from headquarters reflected refusal.

These situations and knowing CDC guidelines are that workplaces should not have air fresheners, has encouraged me to speak out in hopes that education like found for tobacco  products would educate the public to ask / seek for healthy environments for the lungs / tummy (in regard to leaky gut) situations.  Air fresheners have chemicals that are toxic like  insecticides are toxic.  See links on toxic scents in this website.

Again I add a disclaimer as others may reflect other views or not be at all reactive to toxic scents.  I am aware that air fresheners are addicting and that those that market these products as well as chemical companies do not want people to know this information.

********

Dear Gluten Free Friends,

This email shares information about buying GF almond flour.  If you are not interested in this topic, you do not need to read any further.

I have been asked where to find GF Almond flour and also have asked where those on our email list have found GF Almond Flour.  

I would like to share that not all almond four is GF.  It may say GF, but it is best if you are unsure to call and check it out.  Because to be labeled GF a company can have trace amounts.  Gluten Zero is what it should be.  Ask companies what they do to make sure it is GF before you buy it.

Bob’s Red Mill has several kinds of GF almond flour.  Some stores will carry organic Bob’s Red Mill Gluten Free Flour.  Both are GF and will work for a celiac diet.

Some have asked where to get almond four locally.  The Stevens Point Co-op carries the pure organic (plus it is blanched) Bob's Red Mill almond flour.


Bob’s Red Mill Almond Flour can be purchased at Target and Walmart in Stevens Point and Plover.

One suggested buying Bob’s Red Mill almond flour at vitacost.com

(At this point I, Elaine Rubel, strive to be gluten zero and use many of the ideas from the books listed under gaps.me and finding being grain free is helpful.  It should be noted that nuts should be used in moderation.   If you have questions about that “moderation” feel free to ask me to provide you with details and references or refer to the books under gaps.me.  Nuts also provide good nutrition including magnesium so they are good for one’s diet.  It should also be noted that there are many ways to be gluten free and eating the GF grains is one of the many ways and can be very satisfying, nutritious, and healthy for the celiac.  I have needs beyond the celiac / non celiac gluten sensitivity needs, so grain free addresses those additional needs well.)

Of late I have purchased almond flour by bulk from the company listed below.  They sent me several documents stating that their almond products are GF and non GMO.  To order from them you buy 25 lbs. or more.  You also must have room to keep the almond flour in the freezer or refrigerator.  In the winter I keep it in glass jars in the garage.  Now they are in my freezer and refrigerator.  I have been happy to get my almond flour this way and from this company.  Check out their website.  If you want me to forward their certificates to you, I can do that.  They are also easy to talk with and they assured their product is GF.  They grow and process and ship the product on their almond farm.

I always add a disclaimer, as what works for me may be different for someone else.



From where I order my almond flour:


Joe Gardiner, Sales Manager of Treehouse California Almonds
1-559-757-5020

6914 Road 160
Earlimart, CA 93219

www.treehousealmonds.com
joe@treehousealmonds.com

All their almond products are GF and are non GMO

********

Dear Gluten Free Friends,

This email shares information about shopping at the Free Market in Appleton.  If you are not interested in this topic you need not read any further.


The Free Market in Appleton carries gluten free, organic, and allergen free products
734 W. Wisconsin Ave.
Appleton, WI 54914
1-920-968-1260

I find The free Market carries for me some great pure foods and is careful about avoiding toxic scents in the store.  I stay away from people wearing the scents and isles that carry scents.  They are willing to bring your purchase to your car if needed because of scents on people and most of the time it is not a problem because the number of people is usually not large at a time.  Due to the Coronavirus you can also ask to have your purchase brought out to the car if that is a need for you.  You can order ahead by the case and you can ask ahead for items set aside if you call ahead and plan when you are coming for you and for them.  By calling way ahead they can make sure that product is ordered enough for them to not be out of it for you, when possible.  They are kind to you and you can be kind to them.  They do have a great business that helps many people with a variety of needs.  

I buy my Goat milk by the case (9) ordering by phone ahead.  They call me back when it comes in and generally know ahead about when it will come in.

I buy my Real Salt there by the case.  I buy a great mayo, ketchup, mustard there and will sometimes ask to have it set aside so it will be there for me.  These products that I buy are clean of a lot of chemicals and sugars and are GF.  I buy produce for my juicing and pure and organic produce.

I buy Kalona Super Natural Organic Sour Cream (Amish). I buy by the case Organic Valley cultured butter unsalted and Organic Valley Cream Cheese.  My husband can use the cream cheese  and sour cream and I make him cheese cake with them, sugar free, of course for us.  Both of us can use the butter.  Dr. McBride’s books (gaps.me) taught me how to introduced butter to my diet and get it to work for me.  Biotin is in butter and this one is a pure choice.

It is a bit of a trip, so we go about every 2 months and that is why I purchase some things by the case.  That is how long the yogurt keeps.  I am not one to hoard.  They understand the miles we drive to them, so they are very kind and accommodating when possible and I call ahead to plan for them and for us.  There is a discount when ordering by the case.

I add a disclaimer, I benefit from the information I share.  Everyone is different and has different needs and may think differently than what is stated here.

********

Dear Gluten Free Friends,

I have a question regarding toxic scents.  Also chemicals in foods.  If you are not interested in this topic, please read no further.

I begin with a disclaimer, as my thinking / wondering / researching  about this topic, may be different than many, especially those who market the scents, are addicted to the scents, or just have a different opinion.

Not that long ago I had a wonderful conversation with my GI doctor on this.  It was so comforting how in his line of work they make the building scent free and see the need for that.

At one time I heard Dr. William Davis who wrote the Wheat Belly books  and Track Your Plaque talk about leaky gut as it relates to breathing in toxins.  Didn’t say much, but more with body language, taking a breath and relating about toxins.  His books talk about eating pure unprocessed foods.

Dr. Natasha Campbell-McBride MD wrote 2 books, Put Your Heart in Your Mouth, and Gut and Psychology Syndrome.  I noted pp. 96-102 in the first book listed here, and pp. 300 ff and p. 323 in the second book which talks about chemicals in food and the environment, “influences which damage Immunity”.

Following are a few notes from Dr. Natasha Campbell-McBride MD’s book, Put Your Heart in Your Mouth.  See pp. 37-105.  You will need to read the pages in her book to get the full understanding of her information.  Chemicals in food and the environment and personal care products on skin along with sugars in diet and processed foods can all cause the result of low Magnesium, effecting the bones, the metabolic syndrome, excessive insulin, excessive glucose in the blood, AGEs (Advanced Glycosylated End products) which are proteins that stick to the walls of the blood vessels starting the atherosclerotic process.  The low magnesium also puts the body’s minerals out of balance including calcium.  Calcium helps muscles to contract with magnesium helping muscles to relax, needing both.  A number of health problems are effected from low magnesium.

I recently reread Silent Spring by Rachel Carson.  I found that the chemicals listed effect the enzymes in the digestive track.  McBride’s books are written to heal the enzymes.  Beyond nonceliac gluten sensitivity, I have been tested to have problems with my enzymes.  I react to the chemicals in toxic scents like the birds, mammals, and people in Silent Spring reacted.   I noted the chemicals and the reactions animals and people had to them and noting what chemicals listed in that book and then compared how similar those chemicals to the ones listed in one of the following links, that is the first one I listed by googling the words:

Google: Building and environment, 10 questions concerning air fresheners and indoor built environments
The above link tells exactly what chemicals are in air fresheners and essential oils.

Like tobacco, I believe these chemicals will lead to education about their dangers.

Below are links to some of my research:
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Links regarding toxins in air fresheners, essential oils. Laundry and cleaning products, scents, etc. and how it effects people:
https://invisibledisabilities.org/          https://cleanerindoorair.org/

Air Fresheners are dangerous to everyone. Please Google: Air fresheners / adverse effects / Also can add Canada.   Be aware that those marketing essential oils will try to convince  you that essential oils are great, but that is because a lot of money is made by that marketing.  Essential oils are dangerous too.   Read the article that includes, “10 questions. . .”.
I am like the canary in the coal mine and must avoid air fresheners. Elaine Rubel 715-347-2417
https://www.ccohs.ca/oshanswers/hsprograms/ scent_free.html
www.cdc.gov/niosh/topics/indoorenv/chemicalsodors.html
Google: Building and environment, 10 questions concerning air fresheners and indoor built environments

Google: INDOOR AIR QUALITY: Scented Products Emit a Bouquet of VOCs

Google: Everyday chemicals surpass cars as source of urban air pollution                                 mcs-global.org         ewg.org         gaps.me         ADA regulations
Other links: http://www.pharmpress.com/files/docs/aromascich07.pdf
This last info tells the dangers of essential oils based on scientific data.  

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I and others have noted that reaction to these chemicals lead to symptoms like seen in the Coronavirus, especially effecting the fragile cells of the lungs.

So my question for those interested from Gluten Free Stevens Point is:
Have some of you also I found / experienced / noticed that with your gluten free walk that you need to avoid such chemicals for your well being and healthy life?

For me the toxic scents can effect me as if I have eaten gluten even with diarrhea or react like CDC describes can happen.  It can effect my lungs too.  This makes it hard to go into some stores, use bathrooms with air fresheners, etc.  Essential oils can make my tummy bad all day.  So I must avoid the toxic scents and am doing a pretty good job of doing that.  I believe my diet is gluten zero and just pure foods.  My husband and I walk a lot and I will at times need a mask over my nose when hit by dryer exhaust.  We avoid a number of grocery stores because they use the scents in the meat dept. and restrooms or have a diffuser with essential oils, so the scents are throughout the store.  I have talked with managers often with little help.  It often bothers workers in the stores,  Stores will say they can bring it to your home, but then it comes into the home with toxic scents on the food.  I must say I am very healthy, but must avoid the toxic scents.  People I know who avoid the toxic scents are often very healthy.

Three things I have heard concerning the toxic scents that make me think and wonder if soon education will come out about the dangers of Toxic scents. 1)  That the toxins are stored in the body’s fat cells making it hard to lose weight when present.  2)  The toxic scents can cause neurological problems including Alzheimer’s disease.   This means it is known that nursing homes for those with dementia should not use toxic scents.  3)  It is known that children with autism need to be in an environment free of toxic scents.   This makes me wonder why the toxic scents are used in apartments, senior living quarters, workplaces, stores, financial offices including banks, in restaurants, etc.  I have great compassion for many that struggle with this situation and I hear about it as people share their struggles.

I am happy to note that the CDC website for the toxic scents recommend not using scents in the workplace.  I am happy to note many medical buildings have policies to not use toxic scents in their buildings.  I am happy to note more and more public rest stops are not using toxic scents in their restrooms and are aware of the dangers of the toxic scents.  I am happy to note some businesses choose to have a scent free policy.

If others on the email list struggle with toxic scents, I would especially like to hear your story.  It might prove helpful to share and provide support for this situation, especially as it relates to the celiac walk (and / or autoimmune walk) .  If you do not have problems with the toxic scents, share that too.  I know the scents are addicting like alcohol, but I also wonder and would like to know how many with celiac have no problem with scents and for them appears the toxic scents do not cause leaky gut.

Thank you for your input.

Sincerely,
Elaine Rubel

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Dear Gluten Free Friends,

One from our email list shared the following celiac podcast link.  I too found it interesting, so it is shared in this email for anyone who is interested.

Again, I put a disclaimer as what some may like, others may think differently.

The Celiac Project Podcast
http://celiacprojectpodcast.libsyn.com

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Dear Gluten Free Friends,

This email is about People’s Meat Market.  If you have no interest in this topic, you do not need to read any further.

People’s Meat Market
1765 County Road J
Stevens Point, WI 544481
715 592-6328

The People’s Meat Market is a great place to get meat.  I had trouble with some meat at some stores and found the meat at Peoples meat market agrees with my tummy.  I do ask questions and get only the meat that is pure meat.  I do have recipes to make my own sausage.  Feel free to ask me how I prepare some of the meat for tasty GF meals.   They sell also local farm eggs, cranberries, and some garden produce in season.  When I do not have enough cabbage from my garden for my sauerkraut, I can buy it from them.  Yummy!

I buy plain ground pork and have a few recipes for Italian sausage and breakfast sausage.  I use Penzeys Spices.  If you want the recipes, just ask.

I buy Side Pork instead of bacon and add “Real Salt” and garlic, from my garden, and from Penzeys Spices Paprika and Cayenne red pepper and those you will see listed on a bacon package.  I then can avoid chemicals.  I brown the side pork a little more than you would bacon, but nothing in the Dr. McBride’s books  (gaps.me) is crispy as that causes plague.  My husband does well with the hot spices.  I leave that off mine as it does not work for me.

For Pork tenderloin, I use my husband’s mother’s recipe using the gaps.me way of baking.  I cut in parts and bake with onion slice and side pork with the spices above placed on top in 300 degree oven for about 1 1/2 hours.  For the last few minutes I top with a piece of cheddar cheese  for my husband.  I often use at the table my goat cheddar cheese from Caprine Supreme and a little  sauerkraut.

Again I add a disclaimer.  What I stated is what works for me.   People are different and what works for one, might not for another for different reasons.  Always ask questions to know what you are looking for in your food choices.

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Dear Gluten Free Friends,

I have been using Fermented Cod Liver Oil, ordering 1 bottle at a time from Green Pasture.  I order the unflavored.  I do not mind the taste.  I always call in my order.  It is a dietary supplement.

The books written by Dr. Campbel-McBride MD (gaps.me) suggest using fermented cod liver oil.  It does not give a brand, but explains the product.  Other than cod liver oil, her books generally do not suggest supplements.  Her books use old time ways of eating before all the chemicals were added that we see now. You can not buy it from a store as those have artificial vitamins added.  The product I order follows the directions of her books. I never tolerated Vit D supplements and was always low on Vit D.  With this product my Vit D is good as recorded in lab testing and I do not react seriously poorly as I do with any of the Vit D I tried before.

I must always add a disclaimer as everyone is different.  What works for me may not be best for someone else.  Always work with a good medical team.  I also use just part of a teaspoon each day.  I am very pleased.

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Dear Gluten Free Friends,

Hardee’s has drive up now at this time.  We tried it and asked if we can park and walk up to the window to place our gluten free order instead of driving up to the speaker to make sure they get the order correct for gluten free.  They were happy to do that and said they would do that for others that need that gluten free order.  We think we will ask them to put the lettuce separate because it would stay fresher looking for the ride home.  Then we will wrap it in the lettuce at home.  They do not have a bun, but as we are grain free, that works well for us.  I have never been sick at Hardee’s.  They are very careful in the past, but we remind them to change their gloves and tell them it is a medical diet and we will be sick if they are not careful.  
We often have a coupon.  The receipt also has a way to get a discount the next time.  Many of the specials are not gluten free items, so that does not work for us.

We saw a lot of people at Culver’s at their drive up.  Does anyone know how that is working for them.  Please let me know so I can share.  Culver’s has a  GF bun.  In the past I have heard some people will pay more to get an extra bun to use at home.  Let me know if that is what anyone is doing and works well.

I have been sick a number of times when I have used Burger King across the country, so I do not use them anymore.

Culver’s drive-thru:  Their speaker system for orders works well.  Place order, pull up, pay, and the employee will put a numbered sticker on your car window.  Pull ahead to a parking space and wait a few minutes.  Your order will be carried out to your car.  (Maybe wait 5 minutes during slow period, not sure how long during busy periods.)

Various people from different states where the virus is more aggressive said they often choose not to eat out or use drive up for eating out in order to be careful.

I always add a disclaimer as what works for me or does not work for me may not work or may work for someone else.

Please share your experiences for drive up, if you feel that can be helpful for Gluten Free Stevens Point.

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Dear Gluten Free Friends,


At this point Caprine Supreme for goat cheese is available in various ways.  He carries a number of varieties of goat cheese.  Yummy!   I often will pick up a lot and put it in my freezer.  Feel free to email to find out how best for you to pick some up if you would like and that is helpful for you:

caprinesupreme@yahoo.com

Woodman’s and the Free Market also carry the Caprine Supreme goat cheese.

I always express a disclaimer.  I do not do well with dairy, but the goat cheese works well for me.  Everyone is different.  It is good for my bones.  Always work with a good medical team.

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Dear Gluten Free Friends,

The topic of this email is Yogurt / dairy / fermented foods.  If you are not interested in this topic, you do not need to read any further.

I do not tolerate dairy, but I am able to use homemade yogurt starter using the company listed below and making it with goat milk that is non homogenized whole LaClare Brand:


https://www.culturesforhealth.com/

This yogurt starter does not use sugars.  My diet (gaps.me books) has a no refined sugars and no artificial sugars.

 I order a case (9) of the goat milk  from the Free market and make the yogurt one right after another using some starter from the last batch just made.  If you want information about making yogurt, just ask.  All this is good for my bones along with green leafy vegetables.  I grow different kind of Kale in my garden for fresh and freeze some for the winter.

If you have questions about what yogurt makers work well, just ask me.l

I started using their Mild Flavor Yogurt Starter Culture.  Now I use the Bulgarian Yogurt Starter as that one I can freeze a bit in a way they direct and keep using it without buying more every time.  The health food store in Waupaca carries this product.  I always order mine online.

Cultures for Health also has supplies for fermenting foods.  They also are very helpful when you have questions and have ideas and recipes listed online.

I now regularly ferment Kimchi, leaving out the hot stuff and other items I do not tolerate.  Dr. McBride (gaps.me) recommends a book for old time cooking called, Nourishing Traditions by Sally Fallon.  It can be checked out of the library when the library is open again.  I use a few recipes in this book.  Fallon’s book also includes old time ways of using grains.

I also have a recipe for making large amounts of sauerkraut.  Just ask if you would like the recipe.

I use a Redmond product called “Real Salt” as this is a salt without chemicals.  It is what I use for all my salt including fermenting.  Take a look at what is in the usual salt, sugars / bleach . . .   I am sure there are other healthy salts.  This is the one I use.

My husband does not tolerate yogurt or penicillin. (Both have some similarities.). He tolerates not a glass of milk, but cultured dairy in cheese and sour cream.  We buy Kalona Super Natural Organic Sour Cream (Amish) from the Free Market.  He also buys Sour Cream made by Friendly Farms (from Aldi’s) as it does not have many chemicals looking stuff in it.  I do not tolerate sour cream, but I tolerate goat cheese and goat yogurt.

We both use Ghee that we buy from Aldi.  I use ghee when I cook.  I do not use oils when I cook, just animal fat when I cook, following the guidelines of the McBride books (gaps.me).  I do use unheated oils, especially olive oil.

Again, I include a disclaimer as each person is different, both in how a person does a gluten free diet and how they think and perceive things.  There are many ways to be gluten free.  This is what I do.  Someone else may choose a wonderful diet that does not include this work.  Dr. McBride writes how to start using fermented foods in order for it to work well and always in moderation and how to work with dairy.  I do the dairy different than her directions but use goat milk and it works for me.  Her books are listed at gaps.me and can be checked out of the library when the library is open again.  Always work with a good medical team.

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Dear Gluten Free Friends,

Below is a website you might find helpful.  It covers a lot of issues for the gluten free walk and food ideas.  It includes information about the drug bill on making sure gluten is disclosed.  Also you can email at
 
info@beyondceliac.org

and ask a question and a dietician that has celiac will answer you in time. Dietitians rotate responding to these emails.  Some may answer right away, checking the email daily, and some may not check the email daily, but will answer in time.  Below is the link to the website:

https://www.beyondceliac.org/


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Recipes
 
If you weigh flours, 1 cup wheat flour = 140 grams.
 
Pie Crust recipe
1 C Tapioca flour                   140 grams
1 C cornstarch                       140 g
½ C potato starch                 70 g
1 ½ C sweet rice flour          210 g
1 C sugar
1 ½ t. baking powder
1 t. salt
1 t. xanthan gum
1 stick + 2 T butter, cut into small chunks
3 eggs
2  T vinegar
 
Cut in butter with mixer or by hand. Add eggs and vinegar. Mix. Press into pie pan by hand or with a small rolling tool.  For top crust may need to press on waxed paper and carefully transfer in parts to top of pie.
 
Recipe can be made as 1/3 recipe at a time or can be made fully and left over dough can be frozen and thawed when needed.
 
Tortilla Type Pie
Heat iron skillet in oven or use parchment paper on a baking dish and bake after mixture is placed in the oven on the parchment paper.
Add olive oil, lard, or butter to the skillet.
Mix any grains or GF almond flour you tolerate with water and (olive oil, ghee, or butter, or lard,) making a liquid slurry.
Add slurry to skillet in oven or on parchment paper in baking dish.
Bake at 300.
Check with toothpick to see if done.
Top with pure fresh or frozen fruit to Tortilla type crust, baking a bit longer.
Take out of the oven and may top with “Caprine Supreme” Chevre goat cheese or topping of your choice.
 
*Crackers and baked goods may also be made by this method and can add grated vegetables or even cheese to the slurry and items like caraway seed for added flavor.
 
Bagels
Rice flour 140 g
Tapioca Four 140 g  (May use some sweet rice flour in this measurement)
2 T Dry milk or “Dairy Free”
1 ¾ t. Xanthum Gum
1 t. salt
1T sugar
1 t. sugar
½ C warm water
1 T dry yeast
2 T butter, shortening, or lard
¼ C hot water
2 egg whites
 
Heat ¼ C water in saucepan with butter.  Add yeast to warm water with 1 t. sugar. Will become foamy.  Mix dry ingredients adding butter/water mixture. Then add water, yeast, 1 t. sugar. Then add egg whites. Mix well by hand or by mixer. May add brown sugar/cinnamon mixture and raisins at end, mixing lightly.  If adding brown sugar, do not add the 1 T sugar to the dry ingredients. Place on greased cookie sheet topped with corn grits if desired. Use a pastry press and form into circle or form into bagel shape by hand. Smooth rough joining spots with a wet spoon. Let rise 1 hr. After risen, use slotted spoon and place briefly one at a time in boiling water that has 1 t. sugar added to the water. Place back on the cookie sheet. May use pastry brush and top with egg yolk. 
 
Bake at 350 for 10 Min., then at 400 for another 10 min. 
 
May freeze. May slice and top with cream cheese.
 
*Weighing flour works well as wheat flour may weigh different from a variety of GF flours.
 
Gluten-Free Chocolate Chip Cookies
2/3 C Cornstarch 93g
1 C rice flour, 140g
¾ C sweet rice flour 105g
1 t. salt
1 ¼ baking soda
11 T butter
¾ C granulated sugar
¾ C packed brown sugar
1 t. vanilla (may use sugar from sugar stored with vanilla bean)
2 large eggs and1 egg yolk.
2 C (1 12 oz. Pkg.) semi- sweet Chocolate chips (Tollhouse)
 
Cream sugars, butter and eggs. Add dry ingredients. Add chocolate chips. May mix by hand or mixer.
 
Bake at 374 for 9-11 Min.

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The GF walk is different for different people.  The following provides information from various sources regarding various needs, some beyond gluten free needs.   Skim through.  Perhaps some of it may be helpful for your GF walk.  Some may not be helpful for you.

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Mary-Louise contributed the following suggestions including this updated bread recipe:

The cook book I use now (after all these years!) is put out by the American Test Kitchen. Mine is volume 2, for whole grains. Volume 1 is also available. I paid about (don't remember exactly) $19.00 on Amazon. I have Amazon Prime so I don't pay extra for shipping.
I can't say enough good things about it, for instance: My oldest son lives with me, now that my husband is gone. My husband was with me all through my struggle to find my problems, so he would put up with anything I made GF even if I didn't like it. Fast forward to my son who is not GF and has little patience with it. I made a pie crust with the recipe from my new cook book and he was amazed at the taste. He said it was like the pies I made when he was a child. So I felt I was on the right track at last.

The recipe for the whole grain brown bread is in two parts. First we mix the flours in a BIG bowl. From that one has a recipe for the bread. First I will give you the recipe for the bread mix:
24oz. teff flour    (this is one bag of teff)        
Mix all this together very well in large bowl and store in a container in fridge.
8oz brown rice flour   (1 3/4 cup)
8oz golden flaxseed   (2 1/3 cup)
5oz sweet rice flour     (1 cup)

 BREAD RECIPE
2 cups warm water with 1 pkg rapid rise yeast w/ 1 tsp sugar. Let stand till bubbly.
(almost forgot...….preheat oven 200 degrees when reaches 200 turn off and leave door closed.)
this is how I do it: mix dry ingredients in medium size bowl:
4 1/3 cups teff flour blend
1 1/2 tsp salt...…… 2 tsp of baking powder (make sure it's not expired)
3 Tblesp of psyillum husk
3 Tblesp of sugar        (of honey or maple syrup) if using liquid sweetener don't put it in with the dry ingredients. Mix dry ingredients well.
Now for the wet stuff:
3 eggs room temp,   2 Tblesp melted butter, I use oil.
beat eggs add liquid sweetener if using and oil and yeast.
add flour mixture in cupfuls beating well after each time. I use my hand mixer for this. Continue till dry ingredients are completely mixed. If dough looks too wet add a bit more flour one tblsp at a time. Put into your greased bread pan(s). Cover bread with wetted plastic wrap and put in pre-heated oven for 10 minutes. Remove and keep covered, put on stove to continue rising. App:30 minutes. Bake in Oven @
350. I have a glass pan so I bake @ 325 for 1 hour and 10 minutes. Then turn off oven and leave pan in for 20 min. with the oven door partly open. THEN !! you may remove from oven and set on rack to cool. I often leave to cool over nite covering with a plastic bag.
GOOD LUCK it reads horribly complicated, but after a few times there's nothing to it.

I purchase my supplies on Vitacost.com. I find their prices a bit cheaper than retail. If your order totals $50.00 you get free shipping. If you find you like this whole grain bread I suggest you buy several bags of teff, golden flax meal and one or two psyillum husk.

The bread pan was a gift. It is made by King Arthur Four for GF bread. It is Perhaps porcelain or some kind of glass, but not pyrex, but I'm sure Pyrex would do as well. The pan is long and narrow, allowing the heat to be distributed evenly when baking. I'm sure if one contacted Amazon or King Arthur a pan could be purchased. Perhaps a metal one would be less expensive.

(She says this bread recipe takes a bit of work, but if you are looking for a great GF bread, it can be worth the effort.)

(Teff and psyillum may not work for everyone that has to be gluten free.  They do not work for me, Elaine Rubel, and it may be because I have NCGS with symptoms just a bit different from celiac.)

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Another from the Stevens Point Gluten Free shares her favorite source for GF Baking flours and recipes:

(I, Elaine Rubel, talked with the owner and find her very careful and attentive to good procedures and sources for her GF products.)

430 FREE recipes are searchable on gfJules.com
https://gfjules.com/

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Another from Stevens Point Gluten Free shares a favorite GF Bakery:

HappyBelliesBakeShop.com
2107 Richmond St
Appleton WI 54911
1-920-730-2253

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Wisconsin Artisan Goat Cheese sold Saturdays at the Farmers Market in Appleton
and at the Free Market at 1000 W. Wisconsin Ave. in Appleton, WI

Caprine Supreme
 Further information
caprinesupreme@yahoo.com

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https://www.beyondceliac.org/
The 3rd Annual Research Symposium

This symposium allows you to hear speakers online report progress on upcoming ways to treat celiac and NCGS beyond the GF diet, reporting in 3 to 5 years treatments is hoped to be available for Celiac and NCGS.  

Beyond Celiac website includes more information on the research progress and how individuals can be part of the research by signing up for registries that involves taking a survey, telling your story of your gluten free walk.  Also information is available on the websites for how to take part in the clinical trials.

I, Elaine Rubel, did do a few registries, and found it very interesting to tell my story with my walk to gluten free and am hopeful that it might be helpful in the research taking information from many people who require a gluten free diet.

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At times some will find they need their diet to be gluten free and go even beyond gluten free due to other health issues.  The following books address some of the issues of that diet.  Also some dietitians, doctors, and speakers report that a diet is improved by reducing the sugars, using sea salt, a salt without the chemicals and dextrose added, using less processed foods, avoiding chemicals in foods and environments, using more pure foods, and using less grains of all kinds.  There are many versions and types of gluten free diets that address this issue.  The library is a good place to find the following books to take a peek at this type of diet.  These diets can address heart health , leaky gut, autism, and other diet related illnesses.  Above all it is important to work with a good medical team, especially a dietician.  Following are a few good books on this topic:

By Dr. Natasha Campbell-McBride MD

(See gaps.me)

Put Your Heart in Your Mouth
Gut and Psychology Syndrome

By Dr. Willaim Davis, MD, FACC

Track Your Plaque
Dr. William Davis’ Wheat Belly books include many tasty recipes for this grain free diet.

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A few notes on environmental issues, considering leaky gut due to what you breathe:

(I react to Air fresheners and essential oils and toxic scents as if I have eaten gluten.)

Links regarding toxins in air fresheners, essential oils. Laundry and cleaning products, scents, etc. and how it effects people:
https://invisibledisabilities.org/          https://cleanerindoorair.org/

https://www.ccohs.ca/oshanswers/hsprograms/ scent_free.html
www.cdc.gov/niosh/topics/indoorenv/chemicalsodors.html
Google: Building and environment, 10 questions concerning air fresheners and indoor built environments
(The one above includes the dangers of essential oils  and air fresheners)
Google: INDOOR AIR QUALITY: Scented Products Emit a Bouquet of VOCs
Google: Everyday chemicals surpass cars as source of urban air pollution                           
Other links: http://www.pharmpress.com/files/docs/aromascich07.pdf This above info tells the dangers of essential oils based on scientific data.
  ewg.org  

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A few notes on the lawn:

Corn Gluten Meal can be put on a lawn early in the spring and form a barrier that inhibits weeds from germinating.  It also adds nitrogen to the soil.  It does not kill weeds, just keeps them from sprouting, if put on early enough.  Jay Mar can tell you more about this product.  It is a way to avoid the chemicals in weed and feed products.


Here is a recipe for a weed killer without the typical chemicals in weed herbicides:

DIY Herbicide:
Effective and Safe:

Mix one gallon of vinegar  (you may want to use a high 30% or more acidity which can be ordered on Amazon), 2 cups off Epsom salt, and 1/4 cup Dawn dish soap.  Pour in a sprayer and spray on weeds.  It will kill them as well As Roundup does.  Best to spray after dew and when the sun is high.

(I did not find it worked on wild violets, even with spraying late in the fall.  They died in the fall, but were back in the spring.)

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