Celiac Disease and Gluten Free Diet | Celiac Corner

Stealth Health Lunches Kids Love: a new cookbook of kid-friendly, healthy (gluten-free) recipes – Review & Giveaway!

Paula — Sun, 16 Jun 2013 00:19:00 +0000

Parents, are your kids tired of the same old, same old sandwiches you are serving them for lunch? Need some fresh recipe ideas? Check out this wonderful new cookbook from bestselling Author and Chef Tracy Griffith called STEALTH HEALTH LUNCHES KIDS WILL LOVE: Irresistible and Nutritious Gluten-Free Sandwiches, Wraps and Other Easy Eats [Page Street Publishing, July 2013, $19.99 US/$21.99 CAN], featuring healthy, all gluten-free recipes (See Giveaway Below!). We all know it can be challenging at times to get our kids to eat healthy, well this book simplifies the task for everyone involved by including recipes that are not only fun and innovative to entice your little ones to the table, but they happen to be nutrient-packed! With recipe titles such as Fruity Patootie Pockets (see recipe below), The Wolverine, AI Caramba! Wrap and Pirate’s Booty Roll, among others, your little ones will be inspired to join you in the kitchen to create them! Have fun together rolling out the nori sushi rolls for “Flower Power Sushi” (includes cucumber and pickled carrots)! The cookbook is filled with colorful images along with detailed instructions for each “kid tested & approved” recipe. The author also includes chapters on Tips & Tricks, Pantry & Equipment and other helpful information.

Chapters include:

Pita Pockets

Tacos & Tortillas

Rolls

Gem Wraps

Rice Wrappers & Buns

Side Kicks & Nibbles

Dips & Spreads

Stealth Health Lunches Kids Will Love cookbook would be a great addition to the cookbook collection of families with a gluten-intolerant child(ren), autistic child(ren) following a gluten-free diet, or any family looking for healthy, fun food to prepare for the entire household.

The book will hit the bookstore shelves in July, but you can also pre-order it through our Amazon Store now!

Enjoy making this Fruity Patootie Pockets recipe which is included in the cookbook:

(Chicken, Grapes, Apples and Peanut Butter)

Makes 4 pitas

Ingredients:

½ cup/130 g crunchy peanut butter

2 tablespoons/30 g mayonnaise

2 tablespoons/30 ml honey

2 cups/250 g cooked chicken breast, shredded

½ cup/40 g green or red grapes, roughly chopped

1 crisp apple, cored and thinly sliced

In a medium bowl, mix peanut butter, mayonnaise and honey to combine well. Toss mixture with chicken and grapes. Spoon into whole pitas. Slip in a few slices of apple on top of the chicken mixture.

Serve with Bunny Nibbles or Origami Crisps.

More about the Author:

Tracy Griffith, who comes from a prominent Hollywood family, is a professional chef and the best-selling author of the cookbook Sushi American Style. She lives and works in Hong Kong, New York City and Napa, California. Ms. Griffith was the first woman to graduate from the California Sushi Academy, and is executive chef for New Gem Foods.

“Why did I make these recipes gluten-free? My own experience of going gluten-free (and I do not have celiac disease or gluten intolerance) was life-changing. The increased energy, better concentration and mood lift were remarkable. I got fired up with the challenge of preparing gluten-free gourmet dishes. I also learned that there are so many children who have to avoid gluten, and I felt for them, having to dig a little deeper to sort out their diets in a fast-food, cupcake world. These recipes—every one gluten-free—are fun to make and safe to eat for them and their whole families.”

Disclosure: I was provided a pre-release copy of this book to download and review. I was not compensated for this review, and the opinions expressed our my own. The Amazon link I provided above is a CeliacCorner Amazon link. CeliacCorner will receive a tiny amount if you purchase through this link .. your price does not increase.

XX GIVEAWAY XX

Courtesy of Tracy Griffith and Dalyn Miller Public Relations, LLC, one lucky CeliacCorner winner will have a chance to win one copy of “Stealth Health Lunches Kids Will Love” (list price $19.99). You can enter now through July 3rd 2013. Once the book is released end of July, early August, a copy will be sent to you directly from the PR company

Giveaway begins Saturday, June 15th 2013 at 8:00 pm (EST)

and ends Saturday, July 6th, 2013 at 8:00 pm (EST).

Giveaway Rules:

Tell us why (in comments section below) you would love to win this wonderful cookbook (note: be sure to enter CAPTCHA code before hitting submit).
LIKE Stealth Health Lunches Kids Will Love on Facebook.
LIKE CeliacCorner on Facebook
Follow CeliacCorner on Twitter, if you are a tweeter & please tweet about Giveaway at least once!

That is it! Good Luck.

Open to US residents only, entrants must be 18+ years old to enter.

One winner will be announced and contacted via email at the end of July. Winner will have up to 3 days to respond, otherwise a new winner will be chosen

Nuwi Quinoa Smoothie Now Available in Banana Flavor (gluten-free, dairy-free, vegan)

Paula — Mon, 10 Jun 2013 21:10:22 +0000

” … The NUWI® Quinoa Smoothie fulfills our dream of using quinoa in a pure, natural way that leads to a healthy, balanced diet. Because we believe that making wise choices about nourishing your body is key to health and wellbeing.” Nuwi Founder(s) statement

A few months ago we were super excited to introduce you to Nuwi Quinoa Smoothies! Made with the super food Quinoa, and a few simple, certified-organic ingredients, Nuwi Quinoa Smoothies are a convenient and refreshing way to get your daily intake of vegan protein, essential amino acids, fiber and iron, among other valuable nutrients. Nuwi premiered their Blueberry flavored smoothie several months ago. Though I found this flavor tasty, I also enjoy variety, so I was happy to recently discover that Nuwi is now offering a new BANANA flavored smoothie, which is absolutely delicious!

Both flavors are GLUTEN-FREE, LACTOSE-FREE, SOY-FREE, NON-GMO and CERTIFIED ORGANIC. Nuwi smoothies are a zero-cholesterol source of complex carbohydrates, and are sweetened with agave syrup.

Enjoy your BANANA flavored Nuwi Quinoa Smoothie at breakfast, as an afternoon treat, post workout or anytime you desire a healthy, refreshing beverage. I also love the convenience of grabbing one from the refrigerator as I’m heading out the door .. a much healthier snack choice than, say, a bag of salty chips! The smoothies can be enjoyed by vegans, vegetarians and those with gluten and/or lactose intolerance.

Nuwi Quinoa Smoothies are thick, smooth and satisfying! For the best flavor and texture be sure to refrigerate and shake well.

I wonder if there will be a third Nuwi flavor … I’ll let you know as soon as I hear of one!

To learn more about Nuwi Quinoa Smoothies and to order your 6-pack visit their website.

PRODUCT DETAILS:

Ingredients: filtered water, organic gluten-free quinoa flour, organic agave nectar, natural flavor & malic acid

Contains:

Organic ingredients

Complete Vegan Protein

High in Iron, Fiber, Calcium, Magnesium & Manganese

160 Calories

Essential/non-essential amino acids Lysine, Cysteine, and Methionine

FREE From:

Added Sugar (agave nectar used to sweeten)

Cholesterol

GMO ingredients

Preservatives

Gluten, Soy, Dairy/Lactose

More on Quinoa (from Nuwi website): Quinoa is one of the most protein-rich foods you can eat, and its vitamin and mineral content is exceptional. The entire plant is edible, and its tiny seeds alone contain all of the amino acids essential for human cell growth. Because of its extremely high nutritional value, it is considered a super food and is included by NASA in its CELS program.

Enter NUWIQUINOA at Checkout!

Mastering the Art of Creating Gluten-Free Classic French Pastries

Paula — Mon, 10 Jun 2013 15:56:07 +0000

by Orly Gottesman, guest author

After she discovered her passion for baking under the tutelage of a pastry Chef in

Paris, France, Orly Gottesman received her formal patisserie training from the Le Cordon Bleu Culinary Arts Institute in Sydney, Australia.

Orly is currently the resident Gluten-Free Head Baker at Chompies restaurants in Arizona. Orly is working with the baking team to further develop Chompies’ Gluten-Free Friendly bakery product offerings. Orly plans to move into a dedicated gluten-free facility and open her own gluten- free retail operation in the fall.

contact: orly@glutenfreechallenge.org

It all began in Paris with a French macaroon baking lesson and a husband who is a foodie with celiac. I moved from Manhattan to Paris with my husband in August 2010. I did not speak a word of French and I did not have a working visa. I searched for activities to pursue with all the free time that I had. My dabbling began with a beginner’s French course at The Sorbonne. I also took singing lessons with a former Broadway American actress who was living in Paris. But, my favorite pastime was venturing on self-guided French patisserie tours around the city. As I ate my way through the patisseries of Paris, I would ache for my husband who would pine for but couldn’t taste the buttery French pastries.

When I heard about a small patisserie in the 5^th arrondissement that offered private baking lessons, I signed up for a macaroon and a lemon tart lesson. I discovered then, that my passion for eating dessert was second to my love for baking them. For the remainder of the time that we lived in Paris, I shadowed and assisted the chef/owner of this patisserie. I even developed a line of cupcakes for her with popular French themed flavors.

When I realized that I wanted to pursue a career in baking, I applied and was accepted to Le Cordon Bleu (LCB) in Paris. Before classes commenced, my husband’s job required us to move to Sydney. I was disappointed that I wouldn’t be able to attend LCB Paris, but the move to Sydney ended up being a blessing in disguise. I began courses at LCB’s Sydney campus. During my first term at LCB Sydney, I began to wonder if I could adapt these beautiful French pastries to gluten-free versions.

I then designed an independent study where I worked with the head pastry chef to create gluten-free versions of classic French pastries. I called it “The Gluten Free Challenge.” I taught myself invaluable lessons about the properties of gluten-free flours and the key differences baking gluten-free. I even created my own original flour mixtures for each genre of pastries I produced. But the secret to my success in this challenge was my husband, who tasted the creations I brought home nightly and was my ruthlessly honest sampler. Some of my experiments were a quick success, but most required a number of trials before yielding a satisfactory product.

Baking gluten-free French pastry has its challenges. During my study, I discovered that making beautiful and delicious French gluten-free pastries is not a simple skill to master. You can read a detailed account of my challenges baking gluten-free French pastries on my blog www.glutenfreechallenge.org

I learned about the general properties of gluten-free baking while trying to master a gluten-free French tart crust. Tarts are one of the most popular French desserts and can be served with a variety of classic fillings. The first time I made a gluten-free French apple tart, I substituted the wheat flour with my gluten free “all purpose flour” mixture and followed the exact recipe that we did in class earlier in the term.

When I tried pinning out the dough, it immediately stuck to the rolling pin and broke apart. I had to repeatedly stick it in the fridge to solidify before carefully rolling it out with a ton of dusting flour to prevent it from sticking. As per my LCB recipe, I rolled it to a 4mm thickness and baked the tart at 190 degrees celcius (about 370 fahrenheit) for 15 minutes.

The tart was over-baked and had a strong unpleasant aftertaste. I discovered that gluten-free pastries bake more quickly than non-gluten free. Therefore, baking at a lower temperature is often the best solution to ensuring that the product doesn’t burn.

The subsequent trial, I made two tarts, one pinned out to a 2mm crust and one 4mm. Even though the delicate dough broke apart when I rolled it over the pie tin, I was able to stick it back together with my hands and mold it to the tin without a problem. This time, I baked the crusts at 180 degrees celcius for 10 minutes. The thinner crust was baked all the way through and had a nice buttery flavor and genuine tart texture. The thicker crust didn’t get baked enough on the bottom and tasted like raw gluten-free flour. I learned to pin out my dough as thin as possible so that the crust bakes all the way through and has an optimal flavor.

The gratification I feel from my many successes is inspiring because it allows people on a gluten-free diet who love desserts to indulge in a whole new world of delights. After baking over a dozen tarts, I’ve finally perfected a recipe that looks and tastes just as good as the tart you would purchase at a French patisserie.

Here is my recipe for my favorite French tart: “Tart au Pommes with Frangipane”

Ingredients

Sweet Paste:

250g all purpose gluten free flour

1.5 tsp xanthan gum

pinch of salt

125g sugar

125g butter

1 egg

1 tsp vanilla

1 tsp lemon juice or apple cider vinegar

½ lemon zest

Apple filling:

4 granny smith apples, peeled and cored

Cinnamon sugar to taste

Butter for sautéing

Frangipane filling:

100g butter

100g sugar

125g eggs (about 2.5)

100g almond meal

44g all purpose gluten-free flour

Instructions:

1) Make sweet pastry

-Combine gluten-free flour, xanthan gum, cold diced butter, pinch of salt, and lemon zest and mix on low speed until yielding a breadcrumb consistency

-Add egg, lemon juice, and vanilla and continue to mix to bring dough together.

-Roll the pastry up and flatten out. Wrap in cling and refrigerate until dough becomes cold.

-Flour the surface of the chilled sweet pasty and roll out between two pieces of silicon paper to 2.5mm.

-Roll the dough over a pie tin. If the dough breaks, you can use your hands to piece it back together.

-Bake on 350 fahrenheit for 10min

-Remove crust from the oven and eggwash the surface. Bake for another two minutes and remove to cool

2) Make Frangipane

- Cream butter and sugar together in a mixer. Combine gluten free flour and almond flour together. On a low speed, alternate adding the eggs and the flours until all ingredients are evenly incorporated

3) Prepare Apples

-Cut each apple quarter in three.

-Sweat the apples in a buttered frying pan and then add cinnamon sugar to taste. Make sure that apples are cooked enough with a slightly brown hue.

4) Arrange the Tart

-After the crust cools, pipe or spread a layer of frangipane into the crust to fill 60% of the way.

-Arrange sliced apples on top of the frangipane. Return to bake in the oven until frangipane is cooked (use a toothpick to gage whether the frangipane is cooked.)

-Cool on a rack before slicing and Bon Appetite!

Thanks Orly!

If you would like to learn more about adapting classic french recipes to gluten-free versions, be sure to check out Orly’s blogs: www.glutenfreechallenge.org www.orlythebaker.com.

Meet Orly via this ABC15 Phoenix segment: http://shar.es/wdHiF

Follow Orly

Facebook Twitter

Other links and resources:

http://elanacastle.wordpress.com/2013/02/15/the-gluten-free-challenge/

http://elanacastle.wordpress.com/2013/03/07/the-gfc-returns-but-not-as-you-know-it/

http://www.youtube.com/watch?v=wrz5B2KdsDQ

http://www.youtube.com/watch?v=syIlLuqCxfc

www.Chompies.com

High School Students in Belleville, MI Highlight Celiac Disease at Student Council Conference

Paula — Fri, 31 May 2013 19:02:51 +0000

The Belleville High School Student Council hosted a conference on 18 April for students of all Wayne County (WWAC) schools to attend. The Council holds meetings twice a year, and this year the students chose to focus on Celiac Disease, very timely considering May is Celiac Awareness Month.

Tracee Harris-Kloian began the meeting by providing information on Celiac Disease and the gluten-free diet. Ms. Harris-Kloian’s 3-year old daughter, Evee, who attended with her mom, was diagnosed with the disease.

During the conference, students were able to order gluten-free meals at a mock restaurant and sampled gluten free food. According to a Heritage.com article “The meeting proved to be very empowering, not only for students who left “wishing they went to Belleville,” but for our very own student council members, who became closer throughout the planning and carrying out of this event and who are proud to call themselves Tigers. Events such as these have put BHS on the map as a place where students want to be — a very enlightening and positive message for all Belleville community members.”

Way-to-Spread-Awareness-of-Celiac Tigers!

To view entire Heritage.com article open here.

Attend the 3rd Annual Gluten Free Living Now Expo: Carmel, Indiana – October 5, 2013

Paula — Wed, 22 May 2013 23:39:02 +0000

Gluten Free Living Now Expo 2013

Carmel, Indiana

When: Saturday, 5 October 2013 – 10:00 am to 6:00 pm

Where: The Fountains, 502 E. Carmel Drive, Carmel, IN 46032

Cost: $10 Adults $5 for children age 12 & older, children younger than 12 are free

The 3rd annual Gluten Free Living Now Expo will be held on October 5th, 2013 at The Fountains in Carmel, Indiana. Meet leading experts from around the country who will be lecturing and educating attendees on the topics of Celiac disease, gluten sensitivity and living a gluten-free lifestyle.

Speakers to include:

Charles P.B. Vanderpool, MD, Assistant Professor of Pediatrics, Riley Hospital for Children at IU Health

Craig Pinto, President, Kicking 4 Celiac Foundation

Brandy M.H. Wendler, RN, MSN, ACNP-BC (Mrs. Northwest International 2013)

Anne Roland Lee, MSEd, RD, LD, Director of Nutritional Services for Schar USA

Dr. Ellen Antoine, Vine Healthcare

(from expo flyer) “These experts will provide gluten-free cooking demonstrations, recipes and taste tests from our demo stage, as well as informative lectures and question/answer sessions in our lecture hall.

The 2013 Expo will be hosting over 100 gluten-free vendors this year from around the U.S and Canada. Vendors will be showcasing and selling their gluten-free foods and products. Free sampling is encouraged and offered to all Expo attendees.

For our younger attendees, Schar is sponsoring a “Kid’s Corner.” Children of all ages can come and color Schar t-shirts; play with Schar’s equivalent of gluten-free play dough; and sample Schar’s gluten-free snacks.

For our adult crowd, this year we are adding a special addition…a gluten-free Beer Garden. Gluten-free beer along with Udi’s delicious gluten-free pizza and Glutino’s gluten-free pretzels will be provided for your sampling and enjoyment.”

You may pre-register HERE:

Questions:

Sheila 317.771.6506 email: shelia@glutenfreelivingnow.org

Tina 317.379.2350 email: tina@glutenfreelivingnow.org

Visit website for registration updates and additional information.

AbbVie and Alvine Pharmaceuticals Collaborate on Oral Therapeutic Treatment (ALV003) for Celiac Patients

Paula — Tue, 14 May 2013 15:52:16 +0000

(copied in its entirety from www.marketwatch.com)

PRESS RELEASE

May 14, 2013, 9:15 a.m. EDT

AbbVie and Alvine to Collaborate on Investigational Oral Therapy for Celiac Disease

- AbbVie secures exclusive option to acquire global rights to ALV003

– ALV003 has the potential to be the first therapy to treat celiac disease

NORTH CHICAGO, Ill. and SAN CARLOS, Calif., May 14, 2013 /PRNewswire via COMTEX/ — AbbVie ABBV +1.73%and Alvine Pharmaceuticals, a leader in celiac disease therapeutics development, announced today that they have entered into a global collaboration to develop a novel oral treatment for patients with celiac disease, currently in Phase 2 development. This collaboration builds on AbbVie’s expertise and leadership in the field of gastroenterology with its on-market products to treat Crohn’s disease, ulcerative colitis, and diseases associated with exocrine pancreatic insufficiency.

ALV003 is an investigational oral therapy composed of two recombinant, gluten specific enzymes (a cysteine protease (EP-B2) and a prolyl endopeptidase (PEP)), that degrade gluten in-vitro and in human clinical testing, and may reduce the symptoms and intestinal injury associated with celiac disease in patients attempting to adhere to a gluten-free diet. Data from a Phase 2a study reported at Digestive Disease Week (DDW) 2012, showed reduction of intestinal inflammation in patients exposed to gluten and treated with ALV003 compared to patients treated with placebo.

“Celiac disease is an area with significant unmet medical need,” said Scott Brun, M.D., vice president, pharmaceutical development, AbbVie. “Patients who currently are unable to completely avoid gluten in their diets could potentially benefit from this promising investigational treatment. AbbVie has significant experience within immunology and gastroenterology and the exclusive option to acquire this asset complements AbbVie’s broad mid-stage pipeline.”

“A collaboration between Alvine and AbbVie combines our respective strengths and expertise in the development of what could become the first therapeutic option for this major unmet medical need,” said Abhay Joshi, Ph.D., president and chief executive officer, Alvine. “We are pleased to have an industry leader in gastroenterology as a collaborator, whose considerable global development reach can be focused on getting this novel therapy to more patients.”

Under the terms of the agreement, AbbVie will make an initial upfront payment of $70 million for an exclusive option to either acquire the assets relating to ALV003, or the equity of the company. Alvine will maintain responsibility for Phase 2 clinical development, and upon successful completion of the approximately 500 patient Phase 2b study, AbbVie may exercise its option for the agreed upon additional consideration. Alvine will also be entitled to receive a milestone payment upon AbbVie’s initiation of Phase 3 development. In collaboration with AbbVie Biotech Ventures, Inc., a subsidiary of AbbVie dedicated to making early investments in emerging biotech and pharmaceutical companies, AbbVie was an early investor in Alvine Pharmaceuticals.

About Celiac Disease

Celiac disease is the most common autoimmune disease, affecting approximately 6 million people in the U.S. and E.U. Celiac disease is an acquired autoimmune disorder that develops in genetically susceptible individuals after exposure to dietary gluten, the protein found in wheat, rye and barley that humans cannot fully digest. Celiac disease is a systemic illness that can affect many organ systems, causing chronic gastrointestinal symptoms, such as nausea, diarrhea, and constipation, and can potentially cause serious medical consequences, including malabsorption, osteoporosis, anemia, infections and malignancies. Currently there is no approved therapy for celiac disease and the only option for patients is to attempt to follow a strict, life-long gluten-free diet.

About Alvine Pharmaceuticals

Alvine Pharmaceuticals, Inc. is a private, clinical-stage, specialty biopharmaceutical company located in San Carlos, CA, focused on the development of biologics targeting autoimmune and inflammatory diseases, including celiac disease. Alvine is focusing clinical development efforts on ALV003, an investigational drug in Phase 2 trials that could potentially be the first approved therapeutic treatment for patients with celiac disease. For additional information about the company, please visit http://www.alvinepharma.com.

AbbVie Forward-Looking Statements

Some statements in this news release may be forward-looking statements for purposes of the Private Securities Litigation Reform Act of 1995. The words “believe,” “expect,” “anticipate,” “project” and similar expressions, among others, generally identify forward-looking statements. AbbVie cautions that these forward-looking statements are subject to risks and uncertainties that may cause actual results to differ materially from those indicated in the forward-looking statements. Such risks and uncertainties include, but are not limited to, challenges to intellectual property, competition from other products, difficulties inherent in the research and development process, adverse litigation or government action, and changes to laws and regulations applicable to our industry. Additional information about the economic, competitive, governmental, technological and other factors that may affect AbbVie’s operations is set forth in Item 1A, “Risk Factors,” in our 2012 Annual Report on Form 10-K/A, which has been filed with the Securities and Exchange Commission. AbbVie undertakes no obligation to release publicly any revisions to forward-looking statements as a result of subsequent events or developments, except as required by law.

About AbbVie

AbbVie is a global, research-based biopharmaceutical company formed in 2013 following separation from Abbott. The company’s mission is to use its expertise, dedicated people and unique approach to innovation to develop and market advanced therapies that address some of the world’s most complex and serious diseases. In 2013, AbbVie employs approximately 21,000 people worldwide and markets medicines in more than 170 countries. For further information on the company and its people, portfolio and commitments, please visit www.abbvie.com. Follow @abbvie on Twitter or view careers on our Facebook or LinkedIn page.

SOURCE AbbVie

http://rt.prnewswire.com/rt.gif?NewsItemId=CG13365&Transmission_Id=201305140915PR_NEWS_USPR_____CG13365&DateId=20130514

Gluten-free Beer Brewing Made Easy

Paula — Sun, 05 May 2013 00:05:05 +0000

by Joe Walker, MS, RD, guest author

Joe Walker MS, RD, is a registered dietitian, a homebrewer, and a woodworker with many more diverse interests. He holds a bachelor of science degree in nutrition and dietetics, a graduate certificate in dietetics, and a master of science degree in human development and leadership. His wife has multiple food allergies that have inspired him to specialize in food allergies as a means of helping her as well as others. He is the owner of Thinking Tree LLC, which provides a number of informative websites, such as GlutenFreeBeerBrew.com

If the only beer you can enjoy has to be gluten-free, home brewing will allow you to enjoy a variety of options and flavors that aren’t commercially available. Plus, home brewing gluten-free beer can be empowering for a person with Celiac Disease or gluten intolerance. It provides a means by which to overcome some of the dietary restrictions faced on a daily basis.

The hobby of home brewing isn’t something pursued by only a few select rebels in dimly lit basements. This is a hobby that has grown exponentially in popularity over the last decade among many diverse segments of the U.S. population. There is no “typical” homebrewer and there simply isn’t an accurate stereotype for those who brew beer at home. For example, I’m a Registered Dietitian, and I brew beer at home.

My background in nutrition gives me a unique perspective on this hobby, and my wife’s gluten intolerance has inspired me to experiment with gluten-free beer brewing. Can you really make beer that contains no gluten? The answer depends on how you define beer, but regardless of how beer is defined, you can absolutely make a beverage with carbonation, malty flavors, hop aromas and bitterness, and alcohol. There are some people that claim that beer must be made from barley and/or wheat, but very beer-like beverages can be made without the use of such gluten-rich grains.

This is great news for people with Celiac Disease or a gluten intolerance that previously appreciated the rich variety of craft beers available today. This is also great news for traditional homebrewers who might otherwise quit brewing beer when they learn that they, or a loved one, must avoid gluten. Sure, a person could just switch to drinking or brewing wine, but for a true beer lover, wine simply isn’t an equivalent substitute.

Why even bother with beer brewing at home anyway? After all, beer and gluten-free beers can be quickly and easily purchased in many liquor stores. Well, you can buy a cake in a store too, but people still bake cakes at home. Wooden tables, chairs, and other furniture items can be purchased in a store too, yet many people find joy in woodworking.

What draws a person to beer brewing at home can be very different among a group of homebrewers. Often there is an underling appreciation for beer and a do it yourself attitude that blends with curiosity, which compels a person to brew beer. Some people are also intrigued by the chemistry, biology/microbiology, historical significance, or food science of beer brewing. Are you? I’ll assume that since you’re still reading you must be at least a little curious. Let me feed your curiosity with a simple introduction to gluten-free beer brewing.

Home brewing any beer requires just a few equipment items that are often found in convenient home brew kits. A 5 gallon pot and a 5 gallon food-grade bucket often form the core of such kits. Other items, such as an air lock, specific gravity meter, thermometer, and bottle caper are usually found in such starter kits too. For a more in depth look at the equipment needed to start brewing your own beer, check out this link.

Along with a home brewing starter equipment kit, an aspiring gluten-free homebrewer needs ingredients and a recipe. For someone with no beer brewing experience, I’d recommend starting with a gluten-free beer ingredient kit before attempting to follow a special recipe or crafting a new recipe. Some very easy and affordable ingredient kits can be found at http://glutenfreebeerbrew.com/3-easy-gluten-free-beer-homebrewing-kits. Also, I’m providing a simple gluten-free beer recipe below. This is a good, yet very easy recipe to help new brewers get their feet wet.

Recipe for Gluten-Free Pale Ale: (5 Gallon Batch)

Ingredients:

6 lb. Briess White Sorghum Syrup

1 oz. Cascade hops** (boil for 60 minutes)

1 oz. Cascade hops** (boil 2 minutes)

1 oz. Cascade hops** (dry hop 3-7 days)

1 pkg. Fermentis US-05 dry yeast (gluten-free)

1 cup Honey (for bottling)

**Also, try this recipe with other American hops like Ahtanum, Amarillo, Glacier, Palisade, etc. If using high-alpha varieties, such as Columbus, use only 0.5 oz. for the bittering addition.

The process is super simple and you just need to follow a few steps, just as you would for any recipe. The sorghum syrup is dissolved in hot water which is then brought to a boil. Hops are added, and later in the boil more hops can be added to suite a person’s taste. Additional sugars can be added to provide more food for the yeast to later convert into carbon dioxide and alcohol. Honey, brown rice syrup, agave nectar, corn sugar (dextrose) and granulated sugar are some of the options regularly used.

At the end of the boiling process, which is typically 30 to 60 minutes long, you might add more hops for aroma and then let the whole pot of “wort” (unfermented beer) cool to under 80 degrees F. Then you dump it into a sanitized fermenting bucket, stir vigorously to add oxygen to the wort. Then toss in some dry yeast, seal up the bucket, and add the airlock. After allowing the bucket to sit in a cool dark place for anywhere from 1 to 3 weeks, a batch of beer will be born. Praise Ninkasi (the Sumerian goddess of beer)!

There are a few more steps involved, such as letting the beer “bottle condition”, which allows the yeast to make carbonation in the bottled beer. However, that is extract home brewing in a nutshell. It really is simple, and the process allows for a wide range of flavor and ingredient experimentation such as the addition of orange peel during the boil or even herbs and spices. Go ahead, give it a try. You might never buy beer from a store again!

Please Note: Always drink alcohol containing beverages in a responsible manner and in moderation. Joe Walker MS, RD does not advocate or promote binge drinking or excessive drinking that leads to altered mental status or physical/mental impairment. Simply put, be smart, be safe, and be responsible. If you don’t consume alcohol containing beverages, don’t start. GOVERNMENT WARNING: (1) According to the Surgeon General, women should not drink alcoholic beverages during pregnancy because of the risk of birth defects. (2) Consumption of alcoholic beverages impairs your ability to drive a car or operate machinery, and may cause health problems.

Thanks Joe!

Follow Joe:

GlutenFreeBeerBrew.com

Facebook Twitter YouTube

To read more CeliacCorner guest author articles click here.

Lavender & Coconut Scones (Gluten-free)

Paula — Fri, 03 May 2013 15:18:55 +0000

Recipe from Kristen Hedges, CHHC, RYT

of Live Nourished Blog & Live Nourished Coaching

CeliacCorner’s Featured Food (& health) Blogger for the month of May!

Kristen Hedges is a collector of nutritional knowledge & certificates. She studied at the Institute for Integrative Nutrition, where she became a Board Certified Holistic Health Coach in 2012. She is also a registered Yoga Instructor, and has studied at the California College of Ayurveda. Because of her own gluten intolerance, she works with folks from all over the globe to ditch the wheat & regain their natural bliss & balance. You can discover more about her & her many wellness services at livenourished.org.

makes 6 little triangles

Ingredients:

1/2 cup cold butter (1 stick) or coconut oil

2 cups of almond flour

3/4 cup arrowroot powder

3/4 cup coconut flour

2 eggs

3 tbsp raw honey

1/4 cup coconut milk

A bit of vanilla

2 tsp baking powder

1/2 cup shredded coconut

1 tbsp dried lavender

1/2 cup coconut flakes or chips (optional)

A pinch of sea salt

Directions:

Preheat the oven to 350.

Sift together the coconut flour, salt, arrowroot flour, baking powder, and almond flour.

In the food processor or blender, pulse the flour mix and butter until it’s crumbly. Add the eggs, honey, vanilla, and milk. Transfer this mixture into a bowl, and fold in the coconut shreds & lavender. Wet your hands, and form the dough into a smooth ball. Press it onto a greased baking sheet, and flatten until it’s about an inch and a half thick. Brush the top with a bit of coconut milk, and sprinkle with lavender.

Bake for 25 minutes, or until the top is a bit golden. Allow to cool, and slice into 6 pieces. Enjoy with tea and good friends.

Thanks Kristen!

To follow Kristen:

Live Nourished Blog (recipes, articles & more)

Facebook & Twitter

Kristen provides holistic nutrition, health coaching and preventive health services. Visit her website Live Nourished Coaching to learn more on the services she offers. Be sure to check out her wellness events & classes! She offers a wonderful “going grain-free” program that also involves meditation + mindfulness exercises! Check out her upcoming virtual “Blissful Belly” workshop on May 11th!

To see all CeliacCorner recipes click HERE.

Attention Gluten-Free Campers! Enter ‘Happy Camper’ Scholarship Contest by Rudi’s Gluten-Free Bakery (plus a Giveaway)!

Paula — Thu, 02 May 2013 00:40:33 +0000

We are thrilled to be a part of this Happy Camper contest being offered by the very generous folks at

Rudi’s Gluten-Free Bakery

in celebration of Celiac Awareness Month (May)!

Rudi’s will provide ten (10) lucky children between the ages of 8 – 17, a one-week scholarship to a gluten-free camp of choice … and they will cover travel related expenses! W.O.W.

Here is what you need to do to enter: Rudi’s Gluten-Free fans are encouraged to submit a 200-word essay from their child explaining what attending a gluten-free summer camp would mean to them (parents can help enter the essay, but it should be in the child’s words. Rudi’s will read over all the essays and will select 10 eligible and very lucky kids to win a week long gluten-free camp adventure! What a wonderful opportunity for your celiac or gluten-sensitive child!

Rudi’s Gluten-Free also promises to give the first 250 eligible fans that enter an official Rudi’s Gluten-Free Happy Camper water bottle … so head on over to their Facebook page to be one of the first 250!

Enter contest here: Rudi’s Gluten-Free Facebook Page

For more information on Rudi’s Gluten-Free Bakery, visit their website!

xx CAMPING PACKAGE GIVEAWAY xx

GIVEAWAY NOW CLOSED – THANKS FOR ENTERING!

(You are not required to enter the Scholarship Contest to enter our Giveaway)

To help spread the word of Rudi’s Happy Camping contest, we are excited to offer one lucky CeliacCorner winner a Summer Fun Camping Package!

(courtesy of Rudi’s Gluten-Free Bakery .. thanks Rudi’s!)

One lucky “camper” will receive a Coleman Sundome 7′x5′ Tent for 2, Chair & Mat (see photo above)

Giveaway begins Thursday, May 2 at 10:00 am (est) and ends Friday, May 10th at 10:00 pm (est)

Giveaway Rules:

1. Campers (or parents of campers) tell us why (in the comment section below) you would love to win this camping package and where you will use it (tell us your favorite place to camp!).

2. LIKE Rudi’s and CeliacCorner on Facebook (leave a message on CC’s Facebook that you have entered).

3. FOLLOW Rudi’s and CeliacCorner on Twitter (if you are a tweeter).

4. SHARE via your Facebook Page and Tweet about Giveaway.

Open to US residents only.

One winner will be notified by email and will have up to 3 days to claim prize, which will be mailed out directly from Rudi’s. If winner does not claim prize within 3 days, another winner will be chosen.

Good Luck!

You Can Make A Difference During Celiac Awareness Month (May 2013)

Paula — Wed, 01 May 2013 18:51:20 +0000

” … CD remains undiagnosed in most of the nearly 2 million Americans

estimated to have it” … Dr. Joseph Murray, Mayo Clinic.

Although more people than ever are being diagnosed with celiac or a gluten-sensitivity, many from all corners of the world continue to suffer due to lack of awareness.

As you see by the statistic above, spreading awareness needs to be a 365 day a year event! It’s wonderful though that during Celiac Awareness Month awareness is stepped up a bit, which surely must contribute to more people being diagnosed. How do I spread awareness? Fortunately I have CeliacCorner which I am 100% dedicated to (though I don’t always have 100% of my time to devote to it, I give my best effort when I do!). I would also like to thank the many, wonderful bloggers out there who also selflessly contribute their time and efforts to spread awareness … well done! So you don’t have a blog to spread awareness? No problem – all you need is a voice, and you can use that voice to make a difference in someone’s life. There are many ways to spread awareness, but I think it is best to start at home, with your family members. Continue to speak with parents, children, siblings, aunts, uncles, cousins who have been reluctant to get tested. Here is a very moving video from the National Foundation for Celiac Awareness that you may want to share with your family members. This “Family Talk” sheet will help you with your dialog. Move on to friends, people you meet in the grocery aisle and in your doctor’s office. Share your symptoms, explain the seriousness of this auto-immune disease. The other day I was in Panera (not enjoying one of their fresh baked croissants, of course!), and was chatting with the manager about celiac. She asked about my symptoms, and as I was describing them she was continuously nodding because she was experiencing many of them. By the end of the conversation she was convinced she had celiac and planned to make an appointment with her doctor the following week. A simple conversation … but one that can be life changing for the listener. This is one way of spreading awareness!

What else can you do? Visit the pages of all your favorite national celiac organizations to see what they have lined up for the month. The National Foundation for Celiac Awareness has a wonderful (free) TOOL KIT detailing how they will be “celebrating and educating” that you can download! Be sure to also check out NFCA’s “Blogger Campaign” featuring personal family stories from a few bloggers throughout May .. read my story HERE!

We have a few great Giveaways coming your way! Our (April) Featured Guest Author, Stasie John, generously donated 5 of her children’s book “The Gluten Glitch”. We will be giving away one (signed copy) per week! Click HERE for more details and to enter!

Also, Rudi’s Gluten-Free Bakery is beginning a fantastic Gluten-Free Camp Scholarship Contest over on their Facebook Page, and we will have a really fun Giveaway (courtesy of Rudi’s) to coincide with that! (our Giveaway is now closed, but you can still enter Rudi’s Scholarship Contest!)

So, during May, educate as many people on celiac disease (including your health care professionals if needed), as you can, but remember even if you have reached out to one person, you deserve to celebrate!

Thank you for checking in with CeliacCorner and for all your continued support.

Paula

If you have a suggestion for how to spread awareness, feel free to leave your comment below!