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
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.
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
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.
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
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.
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.
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)
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.)
Another from the Stevens Point Gluten Free NCA Local Partner 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
Another from the Stevens Point Gluten Free NCA Local Partner shares a favorite GF Bakery:
2107 Richmond St
Appleton WI 54911
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
Further information, call 920-209-9588
From NCA you will find another cookbook:
The Thrifty Gluten-Free Budget Recipe Book
If you were unable to view from Beyond Celiac the live online symposium, available on their website:
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 and NCA websites include 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.
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
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.
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:
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.
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:
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.)
The following template letter was sent from NCA to me to share with you .
So the goal is to contact representative who have not already co-sponsored the Bill. We want others to join. And, yes, each person wants to reach out to their local Congressman in their area. In the link to the website people can search for their reps.
Attached ( Actually printed by me) you will find an example of a template letter for your distribution and use to send to individuals in Congress regarding the Gluten in Medicine Disclosure Act of 2019. Also, here is the direct link to more information on our NCA website as well as a link to search for your representative.
BIG NEWS-If you didn't hear, there has been movement on the Congressional floor with the introduction of the Gluten in Medicine Disclosure Act of 2019 by Representative Tim Ryan of Ohio. This is the third time the Bill has been introduced so we are really hoping it will pass this time. We NEED YOUR HELP to get this co-sponsored by your House Representatives. Please consider calling, writing or emailing them to urge them to co-sponsor the Bill. Here is the link to the full text and information about how they can sign on: https://www.congress.gov/bill/116th-congress/house-bill/2074/committees and specifically, the committee who is responsible for it: https://energycommerce.house.gov/ If you look at those on this committee, please call them to urge them to support this Bill. THANK YOU!
Template Letter Below:
H.R. 2074: The Gluten in Medicine Disclosure Act of 2019:
Providing Transparency for Consumers
Dear Representative Name,
Celiac disease is a serious, genetic autoimmune disorder affecting 3 million Americans in which ingesting gluten causes damage to the villi of the small intestine. The only treatment is the total elimination of gluten-containing products, including all wheat, barley, and rye sources. For some, failure to avoid these can lead to life-threatening complications, including some cancers. Importantly, a Mayo Clinic study revealed that the rate of celiac disease has almost quadrupled over the past 50 years.
In 2004, the Food Allergen Labeling Consumer Protection Act required packaged food labels to identify all ingredients containing wheat and other allergens. This requirement does not extend to prescription drugs, making it nearly impossible for consumers to determine the presence of gluten in prescription medicine. After repeated efforts to shed light on this issue, the FDA initiated a draft guidance in 2017 (which is still being finalized), encouraging drug manufacturers to disclose the presence of gluten. While some manufacturers have taken this step already, many have not. This leads to anxiety of not knowing whether or not medication is doing more harm than good.
On April 3, 2019, Congressman Tim Ryan along with his colleague, Congressman Tom Cole, introduced the Gluten in Medicine Disclosure Act, which will require drug manufacturers to label medications intended for human use with a list of ingredients, their source, and whether gluten is present. A gluten-containing drug that does not meet these requirements would be considered misbranded under Section 502 of the Federal Food, Drug, and Cosmetic Act. This labeling will allow concerned consumers to know, for example, if the starch in their prescription medicine comes from wheat or corn, an important distinction.
Please join Representatives Ryan and Cole in cosponsoring this important piece of legislation to make it easier and safer for individuals with celiac disease or gluten sensitivity to make informed decisions of needed medications. For more information or to cosponsor, please contact Rachel Jenkins (firstname.lastname@example.org) in the office of Congressman Ryan. Thank you!
(I, Elaine Rubel, sent this out and found it easy to do. Hopefully others will try likewise and also find it was easy to do.)