gfcones

Gluten-Free Ice Cream Cones

Ice Cream Cone Recipe

  • 1/4 cup butter
  • 2 large egg whites
  • 3/4 cup sifted sweet rice flour
  • 1 cup sifted icing sugar (GF)
  • 1/8 tsp. salt
  • 1/2 tsp. vanilla
  • 1 egg yolk

Melt butter and refrigerate until cool but still liquid.

Beat egg whites with salt until very stiff; gradually and gently fold in dry ingredients.

Add vanilla and egg yolk to melted butter, stirring gently. Add to egg white mixture, stirring with a wire whip until smooth. It should have the consistency of thick pancake batter.

Cook about 90 seconds or until golden brown. Remove and roll into cone, pinching tip to seal.

We have the ice cream cone maker that we lend out to our members. If you are interested call 772-6979.

Link between gluten intolerance and infertility

Press Release

Gluten intolerance, an umbrella term that includes gluten sensitivity and celiac disease, doesn’t just affect the digestive system: it is linked to more than 300 diseases and conditions. Among the most common are those stemming from deficiencies, excesses and imbalances of female hormones. In fact, there’s a good chance that correct diagnosis and treatment of gluten intolerance may be all that’s needed to resolve hormone-related medical problems.

Dr Vikki Petersen D.C., C.C.N.Dr Vikki Petersen D.C., C.C.N.

What is the link between gluten intolerance and hormones? ”Gluten intolerance has many secondary effects, including adrenal fatigue,” according to Dr. Vikki Petersen, Certified Clinical Nutritionist, author of the book “The Gluten Effect” and co-founder of HealthNOW Medical Center. “The adrenals are responsible for maintaining a proper balance between DHEA, estrogen, testosterone and progesterone, which prevents conditions such as PMS and infertility. But these hormones are also responsible for a number of other, more basic, functions like regulating blood pressure and blood glucose levels and preventing dehydration.”

“When the adrenals are fatigued, as they often are when one is gluten intolerant, they can’t function fully and optimally. They have to choose between producing sex hormones or just keeping the body up and running,” she said.

Invariably, the functions that relate to basic survival are the priority and the production or regulation of the sex hormones suffers.

According to Dr. Petersen, the results can include such common conditions as:

– cramping
– heavy bleeding
– menstrual irregularity
– endometriosis
– polycystic ovaries
– fibrocystic breasts
– migraines
– PMS
– infertility
– miscarriage

“The link between adrenal stress and gluten intolerance is common, but rarely diagnosed,” said Dr. Petersen. “As a result, millions of women are suffering unnecessarily from conditions that really affect their quality of life but are easily remedied.”

HealthNOW is a medical clinic in Sunnyvale, California that combines internal medicine, clinical nutrition, naturopathy, physical therapy and chiropractic. The team of doctors from these disciplines work together to resolve patients’ unique health problems and conditions.

basket gf food

Newly Gluten-Free?

Are you new to Gluten-free living?  It can be overwhelming.  We have lots of information to help ease the transition.

Consider attending a Gluten-Free Lifestyles meeting to gain knowledge and ask questions.  For more information or to reserve a spot call the message line 772-6979.  If you leave your name and phone number we will get back to you quickly.

In the meantime, explore the information and resources on our site at your convenience.

#gfmuffins

Gluten-Free Pumpkin Applesauce Muffins

 

Brought to you by Life From Scratch

2 1/2 c. gluten free flour mix (I used 1 1/2 c. Brown rice flour and 1/2 c. sorghum flour, ½ c. tapioca)
1 tsp. xanthan gum
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. pumpkin pie spice (check to make sure it is GF)

1/4 c. butter, softened (or non-dairy alternative)
1 c. brown sugar
2 large eggs
1 c. unsweetened applesauce (I used homemade)

½ pumpkin puree (not pumpkin pie filling)
1/2 c. water
1 tsp. vanilla extract
1 c. raisins (optional)(I left these out)

Preheat the oven to 350 degrees.

In a small bowl combine the flour and next five ingredients. In your mixing bowl, beat the butter and sugar. Add the eggs and mix. Add the applesauce, pumpkin, water, and vanilla and blend. Add the flour mix and beat just until incorporated. With a large spoon, fold in the raisins.

Scoop into muffin tins, about ¾ full. They do puff up slightly.

Mini muffins: 15-20 mins

Regular muffins: 20-30mins

no gluten

Cross-contamination

People who need to eat gluten free need to check both the ingredients in food and any cross-contamination with gluten-containing ingredients that might happen when the food is manufactured, packaged and prepared for eating.

When you think about avoiding cross-contamination, you need to realize that crumbs matter. Look around your kitchen to see where there are crumbs – on the counter top, in the microwave, on the cutting board or in the corners of your metal baking dishes? Anywhere you see crumbs is a potential place for cross-contamination.

At home the following practices will go a long way toward avoiding cross contamination:

  • A celiac should have their own butter dish and a cutting board that is used for gluten free foods only.
  • A celiac should have their own toaster. A toaster oven, where the rack can be removed and washed if others have used it may be a good alternative. If you do not have access to a separate toaster, try a toaster bag, a silicon bag that holds the bread while it is toasted. The bread toasts right through the bag.
  • If it is not practical to have a section of the counter top set aside for preparing gluten free food only, always make sure that the counter space you are using to prepare gluten free food is freshly washed to ensure it is free from crumbs or flour dust.
  • Do gluten free baking first, and have it well wrapped and stored before doing anything with regular flours. Flour dust (in the air) from regular flours could settle on the gluten free products, thus contaminating them.
  • Note: Although this doesn’t fall into the cross contamination area, it is worth noting that a Celiac should take precautions against breathing in flour dust when using other than gluten free flours. Flour dust that settles on the nasal passages may eventually get swallowed and end up being digested.
  • When making sandwiches, do the gluten free ones first – otherwise be sure to wash your hands after touching regular bread and before touching gluten free supplies.
  • Use clean utensils and avoid “double dipping” – knives or spoons are OK the first time, but once they have touched food with gluten, they can contaminate the food in the container if used again. If it is too difficult to train other family members in this regard, it would be wise for the celiac to have their own jar of jam, peanut butter, mustard, etc.
  • Be especially alert and cautious when you have guests helping in the kitchen – they will not have your gluten awareness. Also, it is when you are otherwise distracted that you are more likely to make a gluten error.
  • Make sure any pots, utensils, etc. that are used for other foods are thoroughly scrubbed before using for gluten free foods. In the case of something like muffin tins, paper liners may be a worthwhile consideration.
  • It is best to have a separate set of utensils with porous surfaces, such as wooden spoons, for your gluten free baking. These utensils might retain some gluten particles after cleaning.
  • If using lentils, be sure to meticulously pick them over before putting in the pot to cook. Even if you buy them packaged, it is not uncommon to find kernels of wheat or oats (or pebbles) in with the lentils.

Away from home, be aware of sources of cross contamination:

  • Products in bulk bins can become contaminated by using the scoops in more than one bin. There is no assurance that the other customers will be as cautious as you. Also, flour dust in the air around these bins can cause a problem.
  • At the deli counter, where gluten free meats are being cut using the same utensils without cleaning in between or where cut meats often overlap on the counter.
  • Buffet lunches, where the chef tests the temperatures in all the dishes using one thermometer, or spoons are used for more than one dish.
  • French fries cooked in oil where battered foods have been fried.
  • Meat cooked on a grill which hasn’t been cleaned after cooking regular food with gluten.
  • Gluten-free pasta may be cooked in water used for regular pasta and rice may be cooked in broth containing gluten.
  • Milling of gluten free grains on equipment that has been used for regular grains.
  • In product production where a gluten free product is not produced on a dedicated line. Cereals and candy bars that have gluten free ingredients may be produced after a non GF item without having the equipment cleaned thoroughly in between.

Adapted from an article prepared by the CCA Calgary Chapter.

wpgbridge

Welcome to the Manitoba Chapter

Overwhelmed with gluten-free??

 Have you recently been diagnosed with Celiac Disease?

 Do you suffer from Dermatitis Herpetiformis (DH)?

 Are you gluten-intolerant or just prefer to eat wheat-free?

Join the hundreds of gluten-free Manitobans who understand what it’s like to live gluten-free. Attend a meeting and receive advice on how to cope, meet our team of medical advisors and listen to their groundbreaking research, receive regular newsletters, discover that cooking gluten-free is easier than you thought, learn how to ask for gluten-free meals both locally and abroad, share with seniors, unite with parents, hang with teens, and meet kids just like you!

Be part of a nation-wide organization that has changed the food ingredient labelling regulations in Canada and is currently introducing the Gluten-Free Certification Program for food manufactures.

Contact us today. We can help.