The only problem is that I am a procrastinator and I’ve been crazy busy.  Deanna sent me the most amazing cookies and I put the plate on my counter to remind myself to make the cookies.  Then my babysitter put the plate in the cabinet and I forgot.  Then I got a few very nice emails from the BeBetsy ladies asking about the cookies.  I promised I would make them.  Then I received a very nice email asking me to please return the plate.  I took the hint but was determined to make the cookies and basically begged to keep myself in the program.

Two months later I have finally made cookies.  Actually, I wrote the recipe and my babysitter made the cookies while I frantically answered phone calls and emails about next week’s Gluten & Allergen Free Expo in the suburbs of Chicago.

So thank you Deanna for your cookies, BeBetsy Ladies for being patient with me, and Jenna – babysitter extraordinaire!!

You will love these cookies.  They are a knock-off my chocolate chip cookies.  Yummy coconut, citrus, cherry, white chocolate….all great flavors.

Maureen from Hold The Gluten is going to be the recipient of my cookies.  Hopefully she will pass the plate faster than me!

Makes 16 cookies

1 cup GF flour blend with xanthan gum added (I used Andrea’s)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening (we used Spectrum brand)
1/2 cup maple sugar (you could use brown sugar)
1/4 cup granulated sugar
1 large egg
1 teaspoon GF vanilla extract
1 teaspoon GF orange extract
1 cup white chocolate chips
1/2 cup shredded coconut
1/2 cup dried cranberries or cherries

Preheat oven to 375.  Line two baking sheets with parchment paper or a Silpat mat.

In a large bowl mix together the orange extract, vanilla extract, egg and shortening with a fork.  Add the flour, baking powder, baking soda and sugars and combine.  Stir in the chocolate chips, coconut and fruit.

Using a small cookie scoop or a big rounded tablespoon, place cookies 2 inches apart on a cookie sheet.  Bake for 10 minutes or until slightly browned on the top.

Allow to cool on the cookie sheet for a few minutes and then transfer to a cooling rack.

If you really want to have a fun day and get to sample and purchase hundreds of gluten-free products, find a local gluten-free event in your area.

Here are some upcoming Gluten & Allergen Free Expos.  These Expos have hundreds of gluten-free products, educational classes and healthcare practitioners to answer your questions about gluten-free living.  Bring the whole family for a day of safe eating and fun!

Des Moines, IA on April 6-7 at the Adventureland Inn  Palace Theater

Schaumburg, IL on April 20-21 at the Schaumburg Convention Center

Secaucus, NJ on September 7-8 at the Meadowlands Expo Center

Plano, TX on October 26-27 at the Plano Center

What is coming your way?  Lots of GF pizza, a gazillion protein bars, healthier items (loaded with chia, flax and hemp), sprouted grains and many, many, many cookies.

There were so many items to tell you about but here are just a few of my favorites that I found.

Kinnikinnick Blueberry Bagels – tastes just like the real deal
World Peas – dried peas with a kick – a really nice snack
Apple Honee – tastes like honey but is made from apples
Lo Salt Salt – low sodium salt that tastes like the real thing
Red Lentil and Black Bean Pasta – delicious pasta made from black beans or red lentils
All Natural Gumballs – no artificial colors or flavors and it tastes great
Epic Bars – protein bars that taste like jerky
Nutiva Coconut Manna - coconut oil with the water removed – perfect for smoothies!
Evol Burritos – GF burritos and the wrapper is made from ancient grains and holds up well when heated

Here is a list of the major Celiac Disease Centers in the United States.  This list will help you locate the major sources for both diagnosis and research.  Most of the facilities also have excellent online resources to learn more about Celiac Disase.

Midwest Region:
The University of Chicago Celiac Disease Center
5839 S. Maryland Ave., MC 4065
Chicago, IL 60637
(773) 702-7593
www.CeliacDisease.net

Adult Celiac Disease Program 
Rush University Medical Center
1725 W. Harrison St., Suite 207
Chicago, IL 60612
(312) 942-8570
http://www.rush.edu/rumc/page-1175113041252.html

Celiac Disease Research Program and Celiac Disease Clinic
Division of Gastroenterology and Hepatology
Mayo Clinic
200 First St. SW
Rochester, MN 55905
(507) 284-2511
http://www.mayoclinic.org/celiac-disease/

East Coast:
Allegheny Center for Digestive Health Multi-Disciplinary Celiac Sprue Clinic
1307 Federal Street, Suite 301
Pittsburgh, PA  15212
412-359-8956    Fax – 412-359-8977
www.pittsburghceliac.org  -   follow to medical specialties, then gastroenterology

Celiac Center
Beth Israel Deaconess Medical Center
Harvard Medical School
330 Brookline Ave.
Boston, MA 02215
(617) 667-7000
www.bidmc.harvard.edu/display.asp?node_id=5449&leaf_id=9313

Celiac Disease Center at Columbia University
Harkness Pavilion
180 Fort Washington Ave.
Suite 934
New York, NY 10032
(212) 342-4529
www.celiacdiseasecenter.org

Center for Celiac Research
University of Maryland School of Medicine
22 S. Greene St., Box 140
Baltimore, MD 21201
(410) 706-8021
www.celiaccenter.org

West Coast:
Celiac Disease Research Center
Wm. K. Warren Medical Research Center for Celiac Disease
UCSD Medical Center, 200 W. Arbor Drive, #8825
San Diego, CA 92103-8825
http://celiaccenter.ucsd.edu/

Stanford Celiac Sprue Clinic
Stanford University Medical Center
300 Pasteur Dr.
Stanford, CA 94305
650-732-6961
www.stanfordhospital.com/clinicsmedservices/clinics/gastroenterology/celiacsprue

]]> http://gfreelife.com/2013/03/major-celiac-disease-centers-in-the-united-states/feed/ 0 http://gfreelife.com/2013/03/gluten-free-support-groups/ http://gfreelife.com/2013/03/gluten-free-support-groups/#comments Fri, 01 Mar 2013 14:27:38 +0000 Jen Cafferty http://gfreelife.com/?p=2602 Are you looking for a support group to help with your gluten-free lifestyle?

Here are some resources:

The Gluten Intolerance Group

The Celiac Disease Foundation

The Celiac Sprue Association

The National Foundation for Celiac Awareness

Many cities around the United States also have independent support groups.  You can find most of them online.

It is fairly safe to assume that unless a doctor or their family is gluten-free, they will not know much about the details of the diet.  They can tell you what to avoid (barley, rye, oats and wheat) but not what to actually consume.  Or more important, they may not be able to tell you how to eat a nutrient-dense gluten free diet for optimal health.

Some helpful resources to learn more about the gluten free diet are:

• Dietitians in Integrative and Functional Medicine
• National and Local Gluten Free Support Groups
• The Major Celiac Centers around the United States
• Many chiropractors and alternative medicine practices offer classes on gluten free living
• Health Coaches specializing in gluten free diets

One of the best resources out there are support groups.  Many states have independent support groups (you can google “gluten free support group” and your state or city to find one near you.  There are also national groups that have many regional support groups.  Check into The Gluten Intolerance Group, The Celiac Disease Foundation and The Celiac Sprue Association.  I also really like the work that Generation Rescue is doing, especially for those families with a child on the autism spectrum.

Beyond support groups, specialty magazines have come a long way in the last few years.  Here are some of my favorites.

Gluten-Free Living:  This bi-monthly magazine will help you learn what you can eat on the gluten-free diet, understand which ingredients are safe and which aren’t, and prepare gluten-free meals, travel, and dine out. You can subscribe to Gluten-Free Living for $34 (1 year, 6 issues) or $54 (2 years, 12 issues).

Living Without Magazine:  This bi-monthly magazine is a lifestyle  guide to achieving better health for those with allergies and food sensitivities. You can subscribe to Living Without Magazine for $23 (1 year, 6 issues) or $42 (2 years, 12 issues). You can also sign-up online for the FREE Recipe of the Week.

Delight Gluten-Free Magazine:  This bi-monthly magazine is full of in-depth articles, beautiful photographs, and delicious gourmet recipes that are perfect for those with food allergies and sensitivities. You can subscribe to Delight Gluten Free Magazine for $24 (1 year, 6 issues). They are also running a promotion for the digital edition — only $0.99 per issue!

Simply Gluten Free Magazine:  This bi-monthly magazine is written for people with food sensitivities by people with food sensitivities including several top allergen-free bloggers. You can subscribe to Simply Gluten-Free Magazine for $19.95 (1 year, 6 issues) or $29.95 (2 years, 12 issues).

Easy Eats:  This beautiful online magazine is full of great information and stunning photographs of the food too.  Edited by Silvana Nardone, this is one of my favorite mags!

My latest vegetable soup creation is one of my favorites.  My son has pleaded with me to not put any more broccoli in the soup so I listened this time.  I also made this last batch in about 5 minutes.  I had a total of 10 minutes to shop at the store earlier this week and then ran home and made my soup.  I bought my ingredients at Trader Joes, but you could get this at any grocery store — you might just have to do a little more prep work than I did.

1 container pre-chopped Mire Poix* from Trader Joe’s (If you can’t get to Trader Joe’s just chop up a small onion, a carrot or two and a stalk or two of celery)
2 bags frozen mixed vegetables
2 14 oz. cans diced tomatoes and liquid
2 14 oz. cans kidney beans, drained and rinsed
4-8 cups water
1 Tablespoon dried basil
1 Tablespoon dried oregano
1 Tablespoon dried thyme
Salt and pepper to taste

Put all ingredients in a large stock pot.  Cover with water.  If you want it more “soupy” add more water.  We like our soup to have more vegetables than liquid so we use less water.  I also like to add a little salt at the beginning (a few teaspoons) and then adjust the seasoning once the soup is cooked.

Bring the soup to a boil – if using frozen vegetables, this might take a little while.  Once boiling, turn down to a simmer and cover the pot.  Allow to simmer for 1 hour.

*Mire Poix is chopped up celery, carrots and onion.  Trader Joe’s carries this item already pre-chopped in the produce section.  I love that!!!

Just like the rest of you, I am kissing my kids an extra time or two or three.  I am trying to really embrace what the holidays are about.  I am trying to not think of all the horror of what happened and how a community can come together to help each other heal.

I pray that you all have a family to love during this holiday season.  I pray that you have your health and that you have a warm place to sleep at night.  And I pray that the families of those sweet children can somehow find peace in the future.

1.  Linwood Flax Seeds:  I’ve been putting these in my yogurt for breakfast and they are really amazing!

2.  Outrageous Baking Quick Breads:  The pumpkin, chocolate/zucchini and lemon poppy seed are some of the most moist and delicious treats we’ve had in our house in a long time.

3.  Trader Joe’s frozen gluten free pizza.  Fairly inexpensive, quick/easy, and tastes great!

4.  Udi’s frozen dinner rolls.  Pop these in the oven a few minutes before serving and you will think you are eating a “real” gluten-filled roll.  Toast them a little bit longer and the crust gets crunchy like crusty french bread.  Yum!!!

5.  Garden Fields garlic flavored crackers:  light, crisp and fabulous!