Support Group Meeting (10/16/08) Summary

The following is the agenda from the last Greater North Raleigh Celiac Support Group meeting held on October 16th, 2008. This information has been provided by the organizer of our support group, Pat Berger, as a service to those not able to attend.

10-16-2008 Agenda

1. 2009 Meeting Dates

2. From Jeanne Hahn: 365 Days of Crock pot Recipes - http://crockpot365.blogspot.com

3. October Newsletter - www.Glutenfreeda.com - excellent cookie, muffin, cupcake recipes.

4. Holiday Gift Idea - www.glutenfreecookielady.com

5. Blood Tests for CD Diagnosis: Anti-gliadin antibody (IgA and IgG); Anti-reticulin antibody (ARA); Anti-tissue transglutaminase (tTG); Anti-endomysial antibody (EmA). "The EmA test is highly specific and sensitive to CD. One should never change his/her diet based on these results alone. Beginning on a g-f diet without all the facts can further complicate diagnosis." (CSA)

6. Grains - The Safe Ones: Buckwheat; Indian grass; Millet; Quinoa; Rice - brown, white, or wild; Teff; Amaranth; Corn, polenta; GF oats. (Celiac Disease Center, Columbia University)

7. Grain Glossary: AMARANTH: corn-like aroma and woodsy flavor. Best suited to porridge-type dishes or ground into flour for bread. High in protein, dietary fiber, iron, magnesium, zinc, calcium and B vitamins. Once a sacred food of the Aztecs. BUCKWHEAT: a member of the rhubarb family. In toasted form known as "kasha." A hearty grain commonly used in buckwheat pancakes and soba noodles. Add to salads and stuffings, as a hot cereal or dinner side dish, stir into soups, stews, and casseroles. Use as baking and thickening sauce. Rich in high-quality protein, magnesium, B6, dietary fiber, iron, niacin, thiamin and zinc. MILLET: dry and airy when cooked with a little water; moist and dense when cooked with extra water. Bland taste which readily takes on the flavors of foods cooked with it. Use in its grain form as hot cereal or side dish, in its flour form in baking. High in protein and fiber. QUINOA: a native South American grain with a soft, crunchy texture. Has the highest nutritional profile of all grains. Often called the "super grain." Offers more high-quality protein than other grains and cereals. High in iron, magnesium, B vitamins, calcium and fiber. WILD RICE: wild rice grown in the wild differs in taste, aroma, size and color from wild rice cultivated in farm fields. Growing region and processing method also influence the rice. Regardless of the version, wild rice makes great side dishes, with good dietary fiber, protein, potassium and zinc. TEFF: in grain form, use cold in salads, casseroles, or hot in cereal or as a side dish. In flour form, it thickens sauces. Also available as pasta. It is high in protein, calcium, iron and B vitamins. (Celiac Disease Center, Columbia University)

8. Bean Flours: have a high protein content and behave in baking much like wheat flour, resulting in classic texture and mouth feel of baked products. Beans are high in a wide variety of nutrients. CHICKPEA FLOUR: mild almost sweet taste, excellent for cookies, muffins, and quick breads. Can be substituted for regular flour in a one-to-one ratio without changes to original recipe or need for other additives. LENTIL FLOUR: slightly stronger flavor than chickpea; makes wonderful bread and pasta. ALMOND AND HAZELNUT FLOURS: adds great texture and superb flavor to foods. Excellent as a coating for chicken/fish; fantastic substitute for graham cracker crumbs in crusts and bars. High in protein, iron, calcium and fiber. (Celiac Disease Center, Columbia University)

9. Next meeting, November 20th - "Tasting" from Twins Kitchen

If you have any questions about the above agenda, please email Pat Berger.