Dear Gluten Free Friends,
Our group has now made the connection with NCA, National Celiac Association. www.nationalceliac.org
Check out their website. We are called a local Partner with NCA. We will benefit from information and resources regarding the gluten free diet from NCA. We are grateful to NCA for this benefit.
Dear Gluten Free Friends,
Gluten Free Stevens Point meets the 2nd Thursday of August, August 9th, from 3:30 to 5:00 at Trinity Lutheran Church at 1410 Rogers St. All are welcome as we share information on Gluten Free diet. See website at glutenfreestevenspoint.weebly.com
Children and all are welcome. Share information about Gluten Free Stevens Point with others that may have an interest or need for a Gluten Free diet.
On August 9th we will discuss a Powerpoint information provided by NCA about information needed for a newly diagnosed celiac or one that needs to be gluten free. I will send the power point via email to those who request it so those who wish may view it prior to the meeting and then it will be a discussion rather than going in detail through the power point. This was a suggestion that it would be helpful to see the content of the meeting prior to the meeting, to help digest the information a bit easier. I will not be showing the power point at the meeting on a big screen, but will have the information that is in the power point with me. You do not need to be at the meeting to ask for me to send you the power point, but I will only send it to those who request it. It is the same Powerpoint as we began in July. Just send me a reply that you would like it sent to you. If you received it in July, but like me to send it to you again, I am happy to do that. We are using July and August to cover the discussion of the powerpoint, in July we covered to page 10, the first part, and in August covering the last part. If needed September might be helpful to wrap up discussion, depending on questions and discussion time that take place.
We also will briefly work with a meal menu / recipe. As always we will provide time to discuss and take your questions and concerns and successes.
Watch for information for Gluten Free Stevens Point on the Community Calendar on the Portage County Gazette online site.
We are grateful to Trinity Lutheran church opening their doors to us for Our Gluten Free Stevens Point meetings.
Please note below the listing upcoming meetings. With time we will see what fits well for our group and are hopeful of the participation of our dieticians over time. We are also happy to hear from you on what topics you feel would be helpful beyond what you have already shared. It is helpful if you send a reply with email or call if you are coming, so we can plan.
We meet to discuss the gluten free lifestyle and health related topics. Our conversations are open to anyone so feel free to bring a guest. New people are always welcome. We discuss gluten free topics such as research, new products, local restaurants, recipes, and the benefits and challenges of living gluten free.
We will meet the 2nd Thursday of the months of February, March, April, May, June, July, August, September, and November from 3:30 to 5:00 at Trinity Lutheran Church at 1410 Rogers St. (East of the Church), Stevens Point. The parking lot has an easy entrance on Ellis Street (South of the church), which runs parallel to Clark St. (north side of the church), which is State Hwy 66. You are also welcome to come towards the end of the meeting as needed due to working hours. Feel free to bring guests and children. You may wish to bring something for yourself to drink.
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. Lori is an Aspirus dietician and leads the group.
Take 54 to the East Riverview Expy (54) (at Home Depot Sign). It is 54 from Plover to 3rd St. Go to 3rd St. just before the Wisconsin River. Aspirus Riverview Hospital is on the right on the corner of 3rd and 54. Turn at that corner and take the first hospital parking lot entrance, but continue past the main Hospital doors to a parking lot just beyond the main doors. 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 in a medical facility in the evening from 6:30-7:30 p.m. on the 3rd Thursday of the months of April, August, November, and January.)
Sincerely,
Elaine Rubel
715-347-2417
http://glutenfreestevenspoint.weebly.com/
glutenfreestevenspoint@gmail.com
Email List
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 glutenfreestevenspoint@gmail.com.
About
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.
www.nationalceliac.org
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 715-347-2417.
Mary Louise’s Bread recipe with adaptations possible
3 eggs
3 T oil
2 T powdered milk**
2 to 3 T sugar (coconut, cane, or 2 T honey)
Beat this well.
Then add
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
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
Add olive oil, lard, or butter to the skillet.
Mix any grains you tolerate with water and (olive oil, ghee, or butter, or lard,) 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.
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 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.
Questions
If you have questions about celiac disease or living gluten free please contact us. Email: glutenfreestevenspoint@gmail.com
Our group has now made the connection with NCA, National Celiac Association. www.nationalceliac.org
Check out their website. We are called a local Partner with NCA. We will benefit from information and resources regarding the gluten free diet from NCA. We are grateful to NCA for this benefit.
Dear Gluten Free Friends,
Gluten Free Stevens Point meets the 2nd Thursday of August, August 9th, from 3:30 to 5:00 at Trinity Lutheran Church at 1410 Rogers St. All are welcome as we share information on Gluten Free diet. See website at glutenfreestevenspoint.weebly.com
Children and all are welcome. Share information about Gluten Free Stevens Point with others that may have an interest or need for a Gluten Free diet.
On August 9th we will discuss a Powerpoint information provided by NCA about information needed for a newly diagnosed celiac or one that needs to be gluten free. I will send the power point via email to those who request it so those who wish may view it prior to the meeting and then it will be a discussion rather than going in detail through the power point. This was a suggestion that it would be helpful to see the content of the meeting prior to the meeting, to help digest the information a bit easier. I will not be showing the power point at the meeting on a big screen, but will have the information that is in the power point with me. You do not need to be at the meeting to ask for me to send you the power point, but I will only send it to those who request it. It is the same Powerpoint as we began in July. Just send me a reply that you would like it sent to you. If you received it in July, but like me to send it to you again, I am happy to do that. We are using July and August to cover the discussion of the powerpoint, in July we covered to page 10, the first part, and in August covering the last part. If needed September might be helpful to wrap up discussion, depending on questions and discussion time that take place.
We also will briefly work with a meal menu / recipe. As always we will provide time to discuss and take your questions and concerns and successes.
Watch for information for Gluten Free Stevens Point on the Community Calendar on the Portage County Gazette online site.
We are grateful to Trinity Lutheran church opening their doors to us for Our Gluten Free Stevens Point meetings.
Please note below the listing upcoming meetings. With time we will see what fits well for our group and are hopeful of the participation of our dieticians over time. We are also happy to hear from you on what topics you feel would be helpful beyond what you have already shared. It is helpful if you send a reply with email or call if you are coming, so we can plan.
We meet to discuss the gluten free lifestyle and health related topics. Our conversations are open to anyone so feel free to bring a guest. New people are always welcome. We discuss gluten free topics such as research, new products, local restaurants, recipes, and the benefits and challenges of living gluten free.
We will meet the 2nd Thursday of the months of February, March, April, May, June, July, August, September, and November from 3:30 to 5:00 at Trinity Lutheran Church at 1410 Rogers St. (East of the Church), Stevens Point. The parking lot has an easy entrance on Ellis Street (South of the church), which runs parallel to Clark St. (north side of the church), which is State Hwy 66. You are also welcome to come towards the end of the meeting as needed due to working hours. Feel free to bring guests and children. You may wish to bring something for yourself to drink.
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. Lori is an Aspirus dietician and leads the group.
Take 54 to the East Riverview Expy (54) (at Home Depot Sign). It is 54 from Plover to 3rd St. Go to 3rd St. just before the Wisconsin River. Aspirus Riverview Hospital is on the right on the corner of 3rd and 54. Turn at that corner and take the first hospital parking lot entrance, but continue past the main Hospital doors to a parking lot just beyond the main doors. 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 in a medical facility in the evening from 6:30-7:30 p.m. on the 3rd Thursday of the months of April, August, November, and January.)
Sincerely,
Elaine Rubel
715-347-2417
http://glutenfreestevenspoint.weebly.com/
glutenfreestevenspoint@gmail.com
Email List
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 glutenfreestevenspoint@gmail.com.
About
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.
www.nationalceliac.org
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 715-347-2417.
Mary Louise’s Bread recipe with adaptations possible
3 eggs
3 T oil
2 T powdered milk**
2 to 3 T sugar (coconut, cane, or 2 T honey)
Beat this well.
Then add
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
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
Add olive oil, lard, or butter to the skillet.
Mix any grains you tolerate with water and (olive oil, ghee, or butter, or lard,) 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.
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 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.
Questions
If you have questions about celiac disease or living gluten free please contact us. Email: glutenfreestevenspoint@gmail.com
