Dear Gluten Free friends,
Wisconsin Rapids Celiac group News:
Wisconsin Rapids Celiac Support Group Meeting
Tuesday, November 21, 6:30-7:30
At Water’s Edge Cafeteria at Aspirus Riverview Hospital, 410 Dewey St., Wisconsin Rapids
Topic: Holiday Baking Tips and Ideas
Feel free to bring a favorite holiday treat, along with the recipe, to share!
Free – No registration needed, New Members, all Ages and Family members Welcome
For More Information Call Lori at 715-421-7446
Wisconsin Rapids Celiac group News:
The Wisconsin Rapids Celiac group invites us to join them at their meetings:
The Celiac Support Group meets in Wisconsin Rapids at Aspirus Riverview Hospital Water’s Edge Cafeteria the 3rd Tuesday of April, May, June, September, October, and November from 6:30-7:30 p.m. For more information call Lori at 715-421-7446
Travel directions from Plover/Stevens Point area to Wisconsin Rapids and the Aspirus Riverview Hospital:
Take 54 to the East Riverview Expy. Go to 3rd St. just before the Wisconsin River. Aspirus Riverview Hospital is on the right on the corner. Turn at that corner and take the first hospital parking lot entrance. After driving past the Main door entrance (will see sign), there is a parking lot very close to that main door. Enter the main doors and follow signs for Water’s Edge Cafeteria at the lower level. The meeting starts at 6:30 pm.
(We are still looking for an evening meeting place for 4 meetings a year in Stevens Point or Plover, a place without air fresheners. We hope to be able to meet in the evening from 6:30-7:30 p.m. on the 3rd Thursday of the month of April, August, November, and January. Let us know if you know a place for us to meet.)
Meetings are held on occasion. Anyone is welcome to attend the meetings. We provide a comfortable environment for sharing information and asking questions.
To be notified about upcoming meetings or other local gluten free events/opportunities, join our email distribution list. We only send information pertaining to celiac/gluten free living and limit the number of emails. The list is not used for other purposes. To be added to the list, email email@example.com.
Nationally, We now look for information about Celiac with the help of NCA, National Celiac Association. Check out their web site. Some may want to join NCA.
Our local group provides opportunities to interact with others who live gluten free through social activities and informational meetings. The group is coordinated by Elaine Rubel. She can be contacted at 715-341-2204.
Mary Louise’s Bread recipe with adaptations possible
3 T oil
2 T powdered milk**
2 to 3 T sugar (coconut, cane, or 2 T honey)
Beat this well.
¼ cup Teff flour*
¼ cup quinoa flour
¼ cup Almond flour
Add enough white bread mix (Bob’s Red Mill), approx. 1 and 1/2 cups to make a stiff dough.
Soften 2 pkgs regular yeast in 1+1/3 cup water, add 1 tsp sugar and stir. Proofing yeast will let you know if the yeast is still viable, if it is, it will rise and bubble. Put into pan with other liquids
Also you must add 1 tsp of xanthan gum. IF you have a pkg of Bob's Red Mill that does NOT have xanathan in it you must add an additional 1 tsp to your mix.
Stir mixture very well. Add your protein flours first ex: 1) teff, 2)quinoa 3) almond, beat well after each addition, then add 1/2 cup of Bob's, stir,add enough Bob's to make a stiff batter. By stiff I mean it is hard to stir. Put into greased pans (or one pan if it is long and narrow). Put in warm place to raise for 60 minuits. Put pans in pre-heated oven 350, bake 50 miniuts.
When bread is raising it is good if you cover the loaves with a greased plastic wrap. remove before baking
Good luck! Call me, 715-498-1331, if you don't understand my directions or if you have a question.
Xanthan gum goes into batter after you've added 1 or 2 of your protein flours.
*Teff may not agree with everyone on a gluten free diet. You may also choose your favorite flours or flours that work well for you.
** Powdered ”Dairy Free”, a name of a product that is free of gluten, casein, fat, soy, rice, MSG, Protein, and cholesterol is available for purchase. It uses potatoes. And works well as a milk substitute in baking, using the same amount dry in the recipe.
***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
Add olive oil.
Mix any grains you tolerate with water and olive, making a liquid slurry.
Add slurry to skillet in oven
Bake at 350, temperature can be varied.
Bake to be crisp.
Top with pure fresh or frozen fruit to crisp 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 may also be made by this method and can add grated vegetables to 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 or shortening
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 93 g
1 C rice flour, 140 g
¾ C sweet rice flour 105 g
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.
May change recipe to oatmeal (if tolerated) raisin cookies by adding 2 C Bob’s Red mill Gluten Free oats and raisins at end of mixing. Always limit how often you use Gluten Free oats. Some people may not tolerate Gluten Free oats.
If you have questions about celiac disease or living gluten free please contact us. Email: firstname.lastname@example.org