Snapshot of the 15th International Celiac Disease Symposium

Last month several members of the National Foundation for Celiac Awareness (NFCA) team participated in the 15th International Celiac Disease Symposium (ICDS), the most comprehensive celiac disease meeting in the world. Held September 22-25, 2013, in Chicago, ICDS was a whirlwind conference with a chance to meet with NFCA’s distinguished Scientific/Medical Advisory Council and catch up with fellow colleagues from all walks of the celiac disease field. We also enjoyed the opportunity to meet new people and, finally, put faces to names of individuals we regularly work with remotely.

In her October 2013 newsletter note, NFCA President Alice Bast shared some highlights from NFCA’s experience at ICDS 2013. But this was just a sneak peek! Some of our NFCA staff have compiled an informal list of discussion topics and statistics that resonated the most. To give you an idea of individual interests, we’ve categorized the meeting highlights by staff member.

Head to NFCA’s Research News Feed on CeliacCentral.org to get all the highlights!

– Kristin

October 14, 2013 at 1:04 pm Leave a comment

10 Easy Ways to Celebrate Celiac Awareness Day 2013

Raising awareness is a prime focus here at the National Foundation for Celiac Awareness (NFCA).  So, you can image that we have lots of ideas for raising celiac disease awareness every day, but especially on Friday, September 13 – Celiac Awareness Day.

Even if you are short on time, we have ideas that will have a big impact if we all work together.  Check out our 10 suggestions for raising celiac disease awareness:

Share the Celiac Disease Symptoms Checklist

Did you know 83% of the estimated 3 million Americans living with celiac disease are still undiagnosed or misdiagnosed?  You can help put these people on the path to diagnosis by sharing the Celiac Disease Symptoms Checklist.  Share it on social media or print it out and hand it to a friend, coworker or family member.

Provide your insight for parents of gluten-free kids.

Maybe your child has been diagnosed with celiac disease or non-celiac gluten sensitivity (‘gluten sensitivity’) for a while.  Perhaps you have a newly diagnosed child, but found a great trick for making things easier for them and yourself.  Either way, share your tip with NFCA for the Back to School Gluten-Free Tip series.  When you do, you’ll automatically be entered to win two mixed cases of Crunchmaster Cheezy & Grammy Crisps.  Grab all the details here.

Try a new recipe.

Cook something new for dinner this weekend.  Not only will this help you find additional recipe options, but if you share it with a friend, you’ll be proving just how delicious gluten-free can be.

Wear green.

Show your support by wearing green – green pants, shirt, shoes, nail polish, hair ribbon, socks, whatever!  If you’re feeling extra adventurous, upload a picture of you and your friends wearing green to NFCA’s Facebook page.  We’ll add it to our “Wear Green” photo album.

Help get the facts out there.

NFCA has a section for printable guides.  Consider printing a few, like the “What is Celiac Disease?” information sheet, and leave them at your doctor’s office or favorite local store.

Use a hashtag.

Wouldn’t it be cool if we got #celiacawareness trending on Twitter?  Tweet a celiac disease statistic to spread the word to your followers.  Feel free to give NFCA a shout out at @CeliacAwareness, too!

Donate or make a purchase in honor of Celiac Awareness Day.

At NFCA, we appreciate every donation we receive, whether it’s for $10 or $1,000, it truly makes a difference in our ability to provide free programs and services to people living with gluten-related disorders.  If you live in the Philadelphia area, consider attending our 10 Year Anniversary Celebration, a fundraiser for the organization.  If you can’t attend, you can always share the details with someone you know.

Some organizations, like Scent-Sations, make a donation to NFCA when one of their products are purchased.  More details can be found here.

Talk to your family about celiac disease testing.

Since celiac disease is a genetic autoimmune disease, meaning that it runs in families, it’s important for family members to get tested, whether they have symptoms or not.  Raise awareness in your family by sharing the facts.  We have some tools to help you get the conversation started.

Make sure you are up to date on the latest celiac disease news and research.

Researchers are working hard to better understand various aspects of celiac disease.  Visit NFCA’s Research News Feed to stay up to date on their findings and check in periodically with the Drug Development and Clinical Research page to see how you can get involved in advancing research.

The U.S. Food and Drug Administration (FDA) officially ruled on gluten-free food labeling.  Learn what it means for you and your family by registering for the free NFCA webinar, “Understanding the FDA’s Gluten-Free Labeling Rule: What You Need to Know.”  NFCA will also compile an informational sheet with key details from the webinar in the weeks following the live airing.  If you can’t make it, don’t worry!  Just register for the webinar and we’ll e-mail you a link to the archived version when it becomes available.

Share your ideas with NFCA.

These are just some of the many ways we can all work together to raise awareness.  Tell us how you’re celebrating!  Leave a comment on this blog, tweet us at @CeliacAwareness or drop us a line on our Facebook page.

Thanks for reading!  I can’t wait to hear everyone’s ideas.  Happy Celiac Awareness Day!

–          Alicia

September 12, 2013 at 2:06 pm 3 comments

Chef Janet’s Time-Saving Tips for the Kitchen

The following guest post is from Chef Janet, a certified culinarian.

So many of my clients are new to a gluten-free diet, most due to celiac disease. They are people who used to eat out or do a lot of take out, so they don’t have a lot of confidence in the kitchen. Many think that cooking from scratch always takes a long time – but that’s not true. Yummy, interesting meals can be quick and easy. The key to easy meals is simply knowing how to plan your cooking. So here are some of my tips to remember.

  1. If you’re using the oven or the grill turn them on first, so they’re hot when you need them.
  2. To do your preparation, pick a spot that is as close as you can get to the stove/oven and the sink. If you have a small kitchen this is easy.
  3. Bring the trash can to that spot. I know some people use a garbage bowl, but that just means more dishes to wash. This will save you time walking around the kitchen.
  4. Next pull out all the ingredients AND tools you will need to prepare the meal – cutting boards, knives, pans, pots, cooking utensils etc. Take an extra minute to think about it so again, there is no extra time spent walking around the kitchen trying to track down the missing items.
  5. If there is any chopping or cutting to be done, do it all at once. Cut produce first, meat last so you can use the same cutting board – we like washing less dishes!
  6. Start with the items that take the longest to cook. Then while they’re cooking you can prepare the rest.
  7. Always cook more than you’ll eat in that one meal so that there are leftovers for tomorrow’s lunch or dinner. The only thing that I don’t like the next day is seafood, anything else can be eaten again. Items can always be re-purposed with a new sauce or by adding different ingredients. Throw extra veggies on a salad, make curry chicken salad from leftover plain chicken.
  8. If you have one day with a little extra time make an extra veggie dish, some extra rice or quinoa, a big green salad to last a couple of meals. All these items will store well in the fridge.

Remember just take a few minutes every week or every few days to think about how you can cook once and have enough for a couple of meals and meal planning will be a breeze!

About Chef Janet

Chef Janet

Chef Janet applies her culinary knowledge into creating gluten-free dishes that rival your favorites and will satisfy even the fussiest eaters.  She is a Certified Culinarian with the American Culinary Federation and is ServSafe Certified with the National Restaurant Association.  Janet has a Master’s Degree in Education from UCLA and more than 20 years of experience as a teacher and trainer.  She combines all her skills as a teacher and chef to design customized gluten-free recipes and menus and teaches clients to prepare them for their family and friends. Chef Janet has been gluten-free for 10 years.

September 6, 2013 at 3:26 pm 1 comment

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to NOLA

I knew when the Mardi Gras parade came down the main aisle of the exhibit hall with the band playing Dixieland and masked characters throwing beads that this was not going to be your typical food show. With lots of revelry and champagne, the 60th “Toast to Talent” Louisiana Restaurant Show was a full three days of fun, southern hospitality and amazing aromas and tastes. Fortunately, my husband Dave and son Cole agreed to come along. Since we are all in the foodservice business, we could learn a few things at the show and explore the city together at night.

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Toast to Talent Poster

Louisiana Restaurant Association Show 2013

When Sandy Riddle, Louisiana Restaurant Association (LRA) Exhibitors, called to invite me to speak at the LRA show this year I was so excited, but a bit sad too. I hadn’t been to New Orleans (NOLA) since my 20’s, before my celiac disease diagnosis (or as I like to call it “pre-CD”). I remembered all the amazing food like gumbo, etouffee, jambalaya and beignets, which of course all contain gluten, and all but the beignets contain roux. (Roux is a mixture of flour and butter cooked together until bubbly and brown. The desired color depends on what you are preparing and sometimes it can take a good long time of stirring and waiting to get the perfect color and taste.) But I was hopeful that I would find some new flavors and gluten-free foods while exploring the city.

I’ve met some really nice people at various shows across the US and always enjoy that first day when I’m able to meet fellow vendors setting up in the same aisle. It’s also a good time to check out which spots will have safe food choices when you need a nibble to keep up the energy and pass the time. Luckily, I happened to be smack dab next to one of the most popular exhibitors, Your Way Cuisines, a gluten-free roux company. Kristie Buford and her husband Chad are brand new to the gluten-free industry and saw a need and decided to fill it. They have created two roux bases made from corn and sorghum and they’re delicious. I have not had gumbo in 20 years and the gumbo they prepared with their product was full-flavored with a nice, smooth back heat.

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Beckee Moreland at GREAT Kitchens Booth

That’s me! I truly love getting restaurants to understand safe gluten-free food preparation through the GREAT Kitchens program.

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Presentation Poster

Speaking at expos like the LRA Show are amazing opportunities to raise awareness of celiac disease and the reason so many of us need gluten-free options.

Evenings consisted of strolls through the French Quarters from Bourbon Street to the Riverwalk. We tried to get the full NOLA experience, a concert at Preservation Hall, a ghost tour, shopping and people-watching on Bourbon Street.

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Ghost Tour

The start of the ghost tour – spooky!

Of course my guys had to find the bar, “Spirits” from the TV show Bar Rescue and purchase some kind of voodoo potion.  We did find some tremendous restaurants that offered gluten-free options. Red fish was a popular entrée at many spots especially at Redfish Grill. The chicken with jambalaya risotto was succulent and spicy at Bourbon House and the service was impeccable. We really loved the music, atmosphere and Caribbean flavors at Rum House in the Garden District.

Gluten-Free Gumbo, a Ghost Tour and GREAT Kitchens: My Trip to NOLA: Dave and Cole with Spirits

My husband Dave and son Cole at “Spirits,” enjoying their “voodoo” potions.

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Dave and Cole

Dave and Cole

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Concert at Preservation Hall

The Concert at Preservation Hall

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Tacos and Black Beans

Gluten-free tacos and black beans. Yum!

By day, I enjoyed meeting many of the chefs and restaurateurs from some of the famous and well-known establishments. We talked a great deal about the increasing demand and requests for gluten-free options, and how GREAT Kitchens, an online training course from NFCA, would be a valuable tool for staff to learn about safe preparation. When I was able to take a break from the exhibit, I found some tremendous booths showing off their gluten-free spice blends and recipes to create Cajun cuisine so I’m looking forward to putting my samples to good use. But by the end of the week, I was feeling a bit crabby; swampy heat can take its toll on a woman from Nebraska! NOLA certainly delivered new flavors, new recipes and new friends – even on a gluten-free diet.

Gluten-Free Gumbo, a Ghost Tour & GREAT Kitchens: My Trip to New Orleans: Beckee and the Giant Crab

By the end of the trip, I was a tad crabby…pun intended.

– Beckee

September 4, 2013 at 11:00 pm Leave a comment

Opinions Aside, Why We Should Celebrate the FDA Gluten-Free Labeling Rule

The U.S. Food and Drug Administration’s (FDA) rule on gluten-free labeling is an accomplishment. Whether you fully support it or have several criticisms, this is a milestone that has been years in the making, and that deserves some celebration.

Let’s all take a moment to take a breath, consider what we’ve collectively achieved, and thank ourselves and each other for all the hard work that brought us here.

I was diagnosed with celiac disease over 20 years ago, and in the 10 years since the National Foundation for Celiac Awareness (NFCA) opened its doors, we have been working to improve the safety of gluten-free food.  I have been waiting day-after-day for the FDA to set a standard for gluten-free labeling, just as you have.  The moment we’ve all been waiting for is finally here.

On August 2, 2013, the FDA ruling hit and I was ecstatic that NFCA could bring you the news.  Because this news, despite the mixed emotions among the gluten-free community, is huge.  You can imagine the feeling here at the office.  The news hit, there was a collective gasp through the office, followed by the sound of fingers pounding away on computer keyboards.  We’ve been waiting and we were ready.  We knew the rule would eventually come.  The question was when.

It took nine years.  But we did it.  All of us.  Every single member of the gluten-free community, whether you’ve been diagnosed for 20 years or 20 days.  We all played a role in getting the FDA to finalize a definition because people living with and affected by gluten-related disorders are not a small minority of people.  By speaking up together, we’ve proven that this community is large and we have a big voice. The final rule means that the gluten-free community has been heard.

“Gluten-free” has made headlines over the past few years because of the fad diet.  But, when the FDA ruled on that Friday, celiac disease went right alongside the words “gluten-free.”  The media took notice of the autoimmune disease and the reason the gluten-free diet exists in the first place.  The ruling and its implications for people with celiac disease have been in The Associated Press, The New York Times, The Los Angeles Times, the front page of Yahoo!, MSN… the list goes on. That itself is something to celebrate.

I have seen the comments, questions and concerns from all of you on social media, listservs and blogs.  Some of you are thrilled with the regulations, and others are worried.  NFCA is keeping track of these and we’re compiling them so we can tackle your questions.  We are actively working on a free webinar series and complementary fact sheets so we can break down the final rule and help you understand what it all means and how it’s going to affect your everyday life.  There is a lot to this ruling and let’s be honest; some of it is downright confusing.  Just know that NFCA will get you all the information you need to make informed decisions concerning your health.  This rule is important to the staff here, too.  We’re also affected by gluten-related disorders.

For those of you who are concerned by the gluten-free labeling rule and its implications, your feelings are totally justified.  But, do take comfort in knowing there will still be certified gluten-free products, and the naturally gluten-free products we eat regularly are just the same.  While the FDA has not required manufacturers to test their products to ensure they contain less than 20 ppm of gluten, there is now an accountability system in place.  By putting “gluten-free” on a package, manufacturers inherently agree to meet the FDA standards and, with an official definition, they will be held accountable if the products fail to meet those standards.  It’s up to us to remain diligent and continue to advocate for our own health.

Keep asking questions. Voice your concerns.  Continue to tell manufacturers what we as a gluten-free community need from them. It is the persistence of the gluten-free community that pushed this ruling in the first place. There’s more work to be done, and while the FDA rule is a key milestone, you can count on NFCA and all of the celiac disease patient advocacy organizations to continue pushing for better options, greater safety, wider education and more research.  We’re just getting started!

So, as we dissect, discuss and debate the gluten-free labeling rule, let’s also take a minute to step back and appreciate what we’ve accomplished.  We have come a long way since the days of having to special order gluten-free food, and that’s a testament to our strength.  I strongly encourage you to take advantage of the free resources being developed now by NFCA to explain this ruling.  To continue this progress, we need to understand the new standards.  Whether we realize it or not, we as consumers do play a major role in shaping policy.

Let’s celebrate!  Our voices have been heard and that means we as a community have power. Together, we can continue to make changes.  We will make things better.

Alice Bast
President
National Foundation for Celiac Awareness (NFCA)

NFCA welcomes your comments and questions on the FDA Gluten-Free Labeling Rule.  E-mail them to webinars@celiaccentral.org. Your questions and comments will guide the development of our webinar series and other free educational resources that explain the FDA rule.  For the current resources, visit www.CeliacCentral.org/fda.

September 4, 2013 at 10:00 pm Leave a comment

Finding Self-Empowerment despite Limitations

The following guest post is from National Foundation for Celiac Awareness (NFCA) volunteer, Candice Clifford of Embrace G-Free.

What does, “expect the unexpected,” mean to you? This was an exact interview question, which was given to me during my international service trip (ISP) interview.   As I heard these words I felt both fear and a thrill of excitement.  However, as I thought more about this central ISP theme, I began to realize this phrase could describe my life for the past eight years.

I don’t understand why certain events have happened in my life, but I certainly know that each hardship has taught me valuable life lessons. While dwelling on the “why question” was a part of my grief process when I was first diagnosed with non-celiac gluten sensitivity (‘gluten sensitivity’), I quickly realized this was not going to help me live my best life.

As Robin Roberts of “Good Morning America” says, “make your mess your message.” Whether big or small, we all have our own challenges.  In the end I truly feel that you will not be defined by your “something,” rather people will remember you for what you did with your life after you faced adversity.

Finding Self-Empowerment despite Limitations: Meeting the Group

That’s me starting my journey of empowerment (Keep reading, I’ll explain).

After I was diagnosed, I was full of fear. Food, going out to eat and getting sick again were fears hat controlled my life. However, in 2011 I made a choice to make a change by starting my blog, Embrace G-Free. Not only did this help get me back cooking in the kitchen, but it also empowered me.

Empowerment is one of the words which is continually tossed around in my counseling classes. However, I truly believe empowerment is a concept that you can’t fully understand until you personally experience it.   As a future counselor I feel blessed that I will have the opportunity to help my clients become empowered. However, it is possible to discover self-empowerment without the guidance of a professional.

One of the best things you can do to achieve self-empowerment is set a goal; big or small, size doesn’t matter. What makes the difference is your attitude. Throw the self-doubt out the door. “I can’t” isn’t an option. By no means am I saying you will achieve all your goals. I for sure haven’t; failing is part of life.  It is possible you may discover a barrier which prevents you from achieving your goal. However if you take all the proper steps and know you did everything in your power to try and achieve your goal, consider it a success. In taking action rather than letting your dreams pass you by, you will begin to feel more empowered.

If you haven’t picked up on it by now, self-empowerment is something I am so passionate about because becoming empowered has moved my life in such a positive direction and has provided me with experiences which I am forever grateful for. Finding empowerment through my diagnosis was one of life’s “unexpected” moments, eventually leading me to achieving a goal which I was ready to give up on. However, a long-term college dream was achieved this past May when I was blessed to go on an international service trip to El Salvador.

Finding Self-Empowerment despite Limitations:  ISP Group

Me and my fellow students in the El Salvador ISP group

It was a long process to see if this goal could even be achieved. I started back in April 2012 and continued when I returned to school in September to make sure the sites could accommodate my needs. It was one thing to want to go on an ISP trip, but I needed to ensure I could do it safely. Patience, diligence, determination and an incredible program director helped me get through step one. Once I got the green light, it was onto getting over the hurdles of application selections and an interview process.

I will never forget the day I received the e-mail notifying me that I was selected to travel to El Salvador. I cried and would have screamed if I wasn’t at work. The planning process was incredible and in May 2013, my group and I were ready to head off to El Salvador.

Finding Self-Empowerment despite Limitations: Candice Clifford

How amazing is that view?

While many people see a service trip as a way to serve others, I can honestly say that the people and experiences I had taught me more than I could ever give to the people I served. Although I felt empowered prior to ISP, this experience truly allowed me to take my feeling of empowerment to a new level.  Not only was I faced with the challenge of new food allergy diagnoses a month before the trip, but while in El Salvador all my fears that I had prior to leaving happened. Despite this, I was OK.

Finding Self-Empowerment despite Limitations:  Building

I can honestly say that the people and experiences I had taught me more than I could ever give the people I served.

I truly believe it was my individual choices, which helped me overcome the challenges I faced. For example, rather then crying when I walked in the first night and realized I couldn’t eat the main meal, I took a deep breath to calm myself down, told myself it was going to be OK, and made an almond butter sandwich.  Overall that was one of the only meals I couldn’t eat and when I was unsure, I did without and turned to a safe option I brought with me.

After going on this trip I really began to realize even though food is our medicine, it doesn’t have to make or break our experiences. Of course enjoying some of the cultural dishes was wonderful and delicious, however, when I look back 20 years from now, I will not remember the foods I ate. Rather my memories will be of all the wonderful relationships I built during those 7 special days in El Salvador.

Food is our medicine, but don’t let it stop you from achieving your goals.  Become Empowered!

– Candice

About Candice Clifford & Embrace G-Free

Visit Embrace G-Free where you can find empowering tools to live your happiest and healthiest gluten-free life! Browse through great recipes, product reviews and helpful resources. Candice Clifford started Embrace G-free in January 2011, after being diagnosed with non-celiac gluten sensitivity. Follow her journey as she rediscovers her passions for baking and cooking. Candice shares her story with others to spare them from years of misdiagnoses and to inspire hope.

Follow Candice on Twitter (@CandiceRose90) and like Embrace G-Free on Facebook.

August 19, 2013 at 4:10 pm 2 comments

Gluten Free Cranberry-Orange Scones

The following post is from National Foundation for Celiac Awareness (NFCA) volunteer Annette Marie of Best Life Gluten-Free.

I had no desserts or snacks on hand today, and for me, that’s a horrible situation! I have a tremendous sweet tooth. So…out came the measuring spoons, cups, and other essentials.

There are certain flavors that go so well together…and these two are a perfect example: Cranberry and Orange.

I had a Cranberry-Orange Scone that was commercially made, gluten-free of course, and loved those tastes together. So, rather than spend $5.00 on one (“gulp!”), I decided to experiment on a recipe at home.  And you know what? It didn’t involve that much work or even that much time.

So, if you have the desire, and a little bit of time, try my scone recipe. And I’ll bet you can even change up the flavors once you’ve made this recipe and come up with something special that you’ll like just as much as I love these.

Gluten-Free Cranberry Orange Scones

Gluten-Free Cranberry Orange Scones

Gluten-Free Cranberry Orange Scones

Ingredients:

  • 2 cups All Purpose Gluten-Free Flour Blend (such as Arrowhead Mill), plus additional for dusting your board or surface.
  • 1 tsp. xanthan gum (Omit if already added to flour blend)
  • 1 stick cold sweet butter (8 Tbsp.) cut into small pieces. Keep cold until ready to begin adding.
  • 1/3 cup granulated sugar
  • ¼ tsp. salt
  • 1 Tbsp. baking powder
  • ¼ tsp. baking soda
  • ½ cup milk
  • ¼ cup heavy cream (If you like, use ¾ cup Half &Half instead of milk & cream)
  • 1 egg1 tsp. gluten-free pure vanilla extract
  • 1 tsp. orange juice- from a fresh orange
  • 1 Tbsp. orange zest – from same orange of course.
  •  1/3 cup cranberries – dried
  • Small amount Demerara sugar for sprinkling on top.

Directions:

  1. Preheat oven to 400 degrees. Line your baking or cookie sheet with parchment paper. No need to grease or spray.
  2. In large bowl, place all dry ingredients. Mix by hand just to make sure they are all incorporated together. Add the zest and combine.
  3. Take out the cold butter and “cut in” to the dry ingredients with pastry cutter tool or forks. Don’t use mixer here.
  4. In another smaller bowl, hand blend the wet ingredients including the egg and orange juice.
  5. Add the wet to the bowl with the dry. If you use a hand mixer, don’t beat too much. Once it gets a little stiff, stop and use clean hands. Form 2 balls. It should be easy to do this, since the batter will stick. If you feel it’s really too dry and doesn’t “stick together,” add a drop or two more milk. But not a lot of additional milk.
  6. On the dusted surface, place the two balls and flatten into 2 discs. They should be about 7-8 inches wide.
  7. Brush top with a little bit of milk and sprinkle with Demerara sugar.
  8. Cut with a sharp knife into triangles and using a flat spatula, gently lift off board and place on the parchment paper on your baking sheet.
  9. Bake for about 10 to 12 minutes, or until light golden in color.
  10. Cool on the paper, and store in air-tight container when cooled. (Don’t cover while warm or moisture beads will form inside.)

This is really easy to do, and makes a great breakfast treat on a weekend morning! Actually, it’s a nice treat at any time of day!

– Annette

Annette Marie

Annette Marie of Best Life Gluten-Free


Annette Marie of Best Life Gluten-Free

Annette is a native New Yorker, now living in New Jersey.  Since she was diagnosed with celiac disease well after the age of 50, Annette has made it her mission to raise awareness in the hopes that others won’t have to live for years with unexplained symptoms as she did.  Some of Annette’s recipes are inspired by traditional Italian recipes, but she adds other original gluten-free recipes to the mix.  Her “semi-homemade” and from “scratch” recipes are meant for busy families eating gluten-free.  For more of Annette’s gluten-free recipes, visit her blog at www.BestLifeGlutenFree.com.

August 12, 2013 at 4:41 pm 1 comment

Easy Gluten-Free Recipes for a Summer Block Party

I have three criteria for the perfect block party food:

1)      It has to be handheld.

2)      It has to be tasty.

3)      It has to get people talking.

With those stipulations in mind, I embarked on creating two recipes – one savory, one sweet – for NFCA’s Virtual Summer Block Party. The only requirements were that I use Blue Diamond’s new Artisan Nut Thins and one of the many gluten-free products from Go Veggie! (I chose the dairy-free cream cheese alternative because it seemed the most versatile.)

Gluten-Free Summer Block Party: Blue Diamond and Go Veggie Recipe Ingredients

Just a few simple ingredients made for delicious gluten-free block party snacks!

Products in hand, I proceeded to take a “Chopped!” approach and made my dishes using only the ingredients I could find in my kitchen. Since the whole point of the Summer Block Party is to help everyone feel more confident and included at food-centric social events, I decided to make my recipes not only gluten-free, but also vegetarian.

First up, I created a spin on stuffed tomatoes. I have looked at a number of stuffed tomato recipes online, but never have tried them myself. Some call for baking the tomato, but for this batch, I left the oven off. Instead, I crumbled up the Artisan Nut Thins and toasted them in a pan, which added a nutty flavor and crunch to each bite.

I’m not one for exact measures when creating recipes, so you’ll have to bear with me when I say just wing it on the amounts. Everyone has their preferred veggies-to-cream cheese ratio, and I tend to use more pepper than salt in my seasoning. So, customize it to your liking.

For the sweet dish, I first tried blending strawberries with the Go Veggie! Cream Cheese Alternative. What I didn’t anticipate was that the water in the strawberries would thin the cream cheese out too much. It was delicious, but didn’t have the heft that I was looking for in a cracker topping. My guess is that it would make a fantastic pie filling, especially if mixed with a gluten-free, dairy-free vanilla pudding. Chilling the mixture in the fridge also helps it set up.

In my second attempt, I opted for a deconstructed strawberry cheesecake. I mixed the cream cheese alternative with agave nectar, spread it on Artisan Nut Thins, and then topped it with balsamic glazed strawberries. This recipe earned a verbal declaration: “Winner!” For an even sweeter bite, I would recommend dusting the Artisan Nut Thins with some cinnamon and sugar and giving them a quick bake in the oven before adding the toppings. (Make sure they are completely cool so the cream cheese spread doesn’t get runny.)

If you ask me, these recipes offer more interest than the standard chips, salsa and fruit salad, but I’m eager to hear what you think. Invite the neighbors over, give these recipes a whirl, and let us know how it goes!

Stuffed Tomatoes with Gluten-Free Cracker Topping

Stuffed Tomatoes with Cracker Topping

Easy & delicious!

Gluten-Free Strawberry Cheesecake Bites

Gluten-Free Summer Block Party Recipes: gluten-free strawberry cheesecake bites

A simple, bite-sized dessert.

– Cheryl

July 25, 2013 at 10:50 am Leave a comment

Playing a Role in Research: Celiac Disease Drug Development & the Drug Information Association

Last month I had the honor of participating in the Drug Information Association’s (DIA) 49th Annual Meeting as a 2013 DIA Patient Advocate Fellow.

Because the gluten-free diet is currently the only treatment for celiac disease, some of you may be curious as to why I was interested in attending a meeting focused on the pharmaceutical industry and regulatory sciences.

Today we know that the gluten-free diet isn’t perfect – cross-contamination, isolation, constant fear of being gluten-ed, worry about finding a safe meal when dining out or traveling, the list could go on.

But these truths have not always been recognized or established.

Celiac disease was once considered a rare childhood condition that could be wholly treated by eliminating dietary gluten and these misconceptions significantly hindered research into pharmaceutical therapies for decades.

As one of the most commonly occurring lifelong genetically-determined diseases with an increased risk of health complications such as bone disease, infertility and intestinal and bowel cancers if left untreated, it is critical that celiac disease be recognized as a chronic condition worthy of the pharmaceutical industry’s attention.

Although a pharmaceutical treatment is absent from today’s market, it is exciting to have three treatments currently undergoing clinical trials in the US, each offering the patient population a unique solution for their celiac disease.

As these trials, and hopefully one day others, progress, it is essential that celiac disease patient advocacy organizations know how to navigate the pharmaceutical industry and the regulatory science field. An alternative treatment for celiac disease is no longer a hope but a reality and patients must learn about their important role in scientific research, how drugs are discovered and developed, and how clinical trials are conducted. In this case, knowledge is truly power.

A sincere thanks to Donna Mayer, the DIA Board of Directors, the 2013 Fellows, DIA Fellow Alumni, and the many professionals involved in the selection process and planning of this year’s meeting. It was a transformative experience and an incredible learning opportunity and I look forward to applying my new found knowledge to my work as a health communications professional.

Want more info?

Stay on top of the latest news in the world of celiac disease drug development and clinical trials by visiting NFCA’s new web section on these very topics.

Learn more about DIA and the DIA Patient Advocate Fellow Program.

– Kristin

 

July 23, 2013 at 11:01 am Leave a comment

From School Nutritionists to Food Scientists: NFCA Educates Far and Wide

The next few days will be particularly busy for our president, Alice Bast. She’s speaking at two conferences – the School Nutrition Association (SNA) Annual National Conference and the Institute of Food Technologists (IFT) Annual Meeting and Food Expo – in the course of 48 hours.

The two audiences are vastly different, but they both play critical roles in keeping our community safe. School nutrition teams are key advocates in coordinating gluten-free school lunches for children with celiac disease and other gluten-related disorders. Food technologists make sure we have gluten-free options in the first place, spending months testing new formulations and making adjustments to create gluten-free products that are tasty and safe.

I’ve had the privilege to work on both presentations, gathering facts, creating slides and rehearsing with Alice to make sure we are delivering the most up-to-date information and explaining why this topic is so important. With so much attention on the gluten-free “fad,” we believe it’s more important than ever to emphasize the medical necessity of the gluten-free diet and the serious health concerns associated with that need.

Alice will not be alone in sharing this information. She’ll be joined by some incredible people who are leaders in their industries.

At the SNA Conference, Alice will be presenting with Gabriela Pacheco, RDN, LD, SNS, a school nutrition consultant with a keen interest in accommodating special dietary needs. You may remember Gabriela from last year’s Back-to-School webinar; she served as our panelist and shared a number of helpful tips that parents can use when working with school nutrition teams.

At the IFT Meeting and Expo, Alice will be presenting with Jennifer Williams of Penford Food Ingredients, which produces the gluten-free starches found in many of your favorite gluten-free foods. Penford is constantly developing new ingredients to help manufacturers improve the taste, texture and nutrition of gluten-free products. It falls under the category of “things I never knew existed before I worked at NFCA,” but it’s a critical step in making sure your gluten-free food is not only safe, but also something that you’ll want to eat.

Giri Veeramuthu of PacMoore Products, a contract manufacturer that works on gluten-free products, will also share his insights during the presentation.

Our trade show presentations are one of those behind-the-scenes functions that make a big difference in our mission to increase diagnoses and improve quality of life. It’s our chance to bring the voice of all people affected by celiac disease and gluten sensitivity to the forefront, and we wish we could bring you all along to see the education in action!

What are you interested in learning about the trade shows that NFCA attends? We are interested in hearing your thoughts, so leave a comment below!

– Cheryl

 

July 12, 2013 at 2:53 pm Leave a comment

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