Little did I know how fond I was to become of my little rice cooker. I watched in awe as Emi nonchalantly dumped rice and then water into the pot. There were no settings, no dial, no timers, nothing to figure out.  A short time later there was a perfectly cooked batch of Asian rice.  After having experienced numerous stovetop rice failures, I found this fascinating. How did it work? 

I googled it and learned that the pot has a sensor which reacts to the disappearance of steam inside the pot. Clever!  But, would it work for quinoa? I put in my quinoa and water…………Voila!  a perfect pot! How about millet?……..Voila! another perfect pot!  This was a real find.  I could cook up a batch of Gluten Free grain, divide it in half and have some right away and  freeze the rest for another time. 

I have since moved up from my very basic model to the second tier model.  Rice cookers are very inexpensive. They can cost as little as $20. in your local discount chain.  The basic model with which I began,  has a tight fitting lid and simply cooks the rice. The next level up has a latch to insure tight seal on the lid. The next higher level of model will not only cook your grain but also keep it warm.  We are now the satisfied owners of this type of rice cooker.

After my bread machine, my rice cooker has become my favorite Gltuten Free appliance. Emi has since  returned to Japan.  I wonder if the Momotani family has purchased a Mr. Coffee? 

Lynn Cicero, M.S., R.D.

www.celiacdietitian.com

 The small intestine is beautifully designed to maximize absorption of nutrients from the diet. It maximizes absorptive surface in a remarkable way by having the greatest possible surface area in a small space.  It is ten feet long and coiled inside the abdomen - lots of surface area. The surface of the small intestine has folds - more surface area.  On these folds are small fingerlike projections called villi - still more surface area. The villi are the end of the line. Inside each villus are blood and lymphatic vessels that pick up the nutrients that cross it from the interior of the small intestine.  Nutrients, such as vitamins, are absorbed in specific sections of the small intestine.  Damage to any one  section leads to malabsorption of the nutrient which is absorbed there.

It is very comforting to know that the fog will burn off as healing progresses. Hang in there - and just don’t forget the vitamins!

Lynn Cicero, M.S., R.D.

www.celiacdietitian.com

 The question is why these gluten free products are so much more expensive - sometimes double the cost of the usual item.  Part of the explanation lies in the cost of the raw ingredients.  Wheat flour costs about $0.34/lb while brown rice flour costs $1.89/lb.  A second contributor to the cost lies in production.  If dedicated machinery is used to make the gluten free product, the profit from the use of the equipment is limited to the profit from only these items.  If it is necessary to order products online, the cost of shipping increases the cost to the consumer.

There are several strategies to reduce the impact of the cost of these products on the family food budget.  The first is to refrain from purchasing gluten free snack foods. It is more econoical and healther it choose foods that are naturally gluten free.  Rice cakes and popcorn make good munchies.  Rice cakes  can be topped with peanut butter, jam or in the case of popcorn grated cheese.  Rice based snack foods are also available in Asian markets. Fresh fruit is another naturally gluten free, healthy  snack.  Another strategy is to use manufacturers coupons. Most manufacturers of gluten free products offer coupons on their websites.  Coupons may also be available through support groups.  Whole Foods markets offer a “money back guarantee” for products that are returned. Since there is a steep learning curve for bread, being able to return the product for store credit is a big advantage. 

Its is also wise to find as many gluten free products in local supermarkets rather than relying on expense specialty stores.  Never discard mistakes.   Unused gluten free bread can be used for bread crumbs.  Rejected cookies can be use to make a cracker pie crust. 

The Celiac Disease Foundation of South Florida has begun a Gluten Free Food Assistance Program.   Phyllis Kessler, a member of that group, raised money to provide financial support to those who are not able to afford the gluten free substitutes.   To receive help from the program, families show that their income meets Federal poverty guidelines.  Those families receiving food stamps would qualify.  Hopefully, this is an idea that will catch on elsewhere.

Until then, shop the perimeter of the supermarket where all the naturally gluten free foods are placed and avoid convenience foods as much as possible.

Lynn Cicero, M.S., R.D.

www.celiacdietitian.com

I have become a convert to Asian rice. I haven’t taken to buying the 20 lb bags yet, but do like to keep a smaller bag on hand.  Put in the rice cooker, it makes an easy starch side dish. 

My big disappointment was the cracker aisle. I knew that the Japanese had many snack foods based on rice. Both sides of one aisle were stocked with these kind of crackers and snacks.  Unfortunately, most of them had flavors of unknown origin or soy sauce as ingredients. I did find a box of Want Want Rice Crackers (not a typo! that’s the name).  They tasted like Quaker rice cakes but without the bumps. They were also a good size - about 3 1/2 ” diameter - and packaged in twos in individual cellophane bags.  Another cracker by Little Farms tasted like Rice Krispie treats. Again it was conveniently individually packaged.

The fresh produce section had some exotic fruits and vegetables.  The fruit was cheaper than at my local supermarket. I am not sure how to prepare some of the other vegetables displayed.  I don’t have any cassava recipes. 

 Sometimes the English translation of the Asian names was humorous - e.g. “Want Want Crackers”  What on earth is “fried gluten”? Not something I could eat but what does one do with it?

 I look forward to my next adventure outing and some more gluten free discoveries.

Lynn Cicero, M.S.,R.D.

www.celiacdietitian.com

Emeril demonstrated a completely gluten free meal.  His guests were a wife who had recently been diagnosed with celiac and her husband. Guess what she missed most since her diagnosis? That’s right - pizza and beer!

As with gluten containing pizza, the recipe for the dough is only half of the story. Technique is very important.  If you have ever witnessed a pizza baker twirling dough over his head, you know that shaping the dough is an art.  Because gluten free pizza dough is very sticky, Emeril rolled it out between two sheets of oiled parchment paper.  The oil on the paper prevents it from sticking to the paper. The paper allows the baker to use a rolling pin to do the shaping. Emeril also cautioned against using toppings that were too moist or the dough would not cook thoroughly.

Although Emeril baked his pizza on a baking sheet, he told his guest that she could also use a pizza stone.   The ingredients for pizza dough  that Emeril used seemed to be the same as Bob’s Red Mill Pizza mix. There are always a lot of different flours in a gluten free recipe.  Each flour is necessary  to mimic one of the many characteristics of wheat.  A gluten free pizza mix would certainly be more convenient than mixing a number of flours from scratch.

Emeril also included an Italian salad and a pasta dish featuring vegetables.  The cooking tip for this dish was to put the sauce at the bottom of the serving dish and the pasta on top of it. Then it is easier to mix.

I think Emeril deserves a big thanks for featuring gluten free cooking on his show. Hopefully, other TV chefs will follow his lead.

 Lynn Cicero, M.S. R.D   www.celiacdietitian.com

Dean Lavornia is an Associate Professor at Johnson and Wales Univ. and was featured in a PBS series, “Master Class at Johnson and Wales.”  His Honey Pecan Tart with Gingerbread Crust was outstanding.  Joel Schaefer and his wife, Mary, work at Walt Disney Work Resort in Orlando, Fla.  His empahsis at Disney was on making gluten free versions of dishes familiar to Disney guests.  His presentation was on dumplings and stew. 

    No gluten free summit would be complete without Carol Fenster.  She is past master of gluten free bread baking.  In addition to her basic books on gluten free baking she has just published “One Thousand Gluten Free Recipes.”  Her book, “Gluten Free Quick and Easy” was available for review.  It not only contains recipes which are quick and simple but provides the brand names of ingredients that might possibly contain hidden gluten. Carol was gracious in answering all questions and provided a wealth of enthusiasm and encouragement to would-be bakers.   Her french baguette recipe and baking hints made it seem like a child could do it!

Lori Sobelson addressed the myriad types of flours available from Bob’s Red Mill Co. which was one of the summit sponsors. On display were samples of all the alternative flours that the company produces.  Kettle Cuisine provided delicious soups for lunch. 

Over all the conference was jam packed with practical information and resources for making recipes so good that you would never miss the gluten!

 After the manager has reviewed the gluten free options in the menu, it is time to think about a bread machine and microwave.  Bread machines have become a no-brainer to use. Pop in a mix from Trader Joe’s, Whole Foods or Breads by Anna and out comes a great loaf of bread.  Foodtek (www.foodtek.com) has microwavable foods that are great to have on hand at the dorm. They can assuage a last minute craving for chocolate brownies -like when you pull an all nighter before exams.

Hopefully Joe College has also contacted local support groups - GIG or Meetup.com  They can give guidance on local stores as well as hangouts that sell the all important gluten free beer.

 Pack  a box of favorite gluten free cereals and bars and you are good to go.  If you are lucky, your college may be the one with a support group on campus. With just a little preparation that first year can be a really positive gluten free experience.

I wanted it to be perfect. We shopped for the “right” lunchbox ( in those distant times it was Batman);  his clothes were the “cool” kind; we knew the location of the bus stop.  Still, I had a lump in my throat when I handed him, my firstborn, over to the big wide world. For the first time, he was going off somewhere without me, his Mom. 

I wanted it to be perfect.  But, what if he had had celiac disease? How much more the anxiety!  It would have meant meetings with the school staff and cafeteria personnel ahead of time. Would they really take my concerns seriously or just think I was overprotective? Would his teacher remember the cautions for birthday parties? Would the art teacher remember not to give him Play Doh or macaroni to string?  Would my child simply rebel against these restrictions?

 Life is never perfect.  That very first day away from us is an anxiety provoking event for any parent. So much more when a child has special needs.  We can only take all the reasonable precautions and hope for the best.  There are bound to be a few glitches along the way. Somehow though, our child will grow up in a less than perfect world and go on to be a happy functioning adult.  We have given them roots and now they simply have to fly.

Can Celiacs join in this traditional summertime fun? Of course! Ice creams are not generally labeled gluten free but most are.  According to the International Ice Cream Association, the most poplular flavor is plain vanilla and it is gluten free. 

Unless an ice cream has additives, such as cookies and cream or chocolate crumbles, it is most likely safe for celiacs.   Chocolate ice cream occasionally has malt flavoring. So always check the label.  Those strange sounding names like “guar gum, alginate ” etc that are often listed as ingredients are safe for celiacs.  They are used to prevent crystalization in the ice cream during storage and are extracts of plants.  There are rare exceptions where the gum is mixed with wheat but that would clearly we listed on the label with the Food Allergy Labeling Consumer Protection Act guidelines.

If you are tired of plain vanilla, just crumble some gluten free cookies and make your own additions. What about an ice cream sandwich made with vanilla ice cream layered between 2 gluten free  cookies?  Or the ultimate decadence - a gluten free brownie topped with vanilla ice cream? Foodtek Inc makes a microwavable brownie that can be made on the spur of the moment. Yummmmm!