Grain Damaged, a home for GIG of Portland

New Guide to Who Really Shouldn't Eat Gluten - Wall St Journal Feb. 7, 2012

2012-02-07T08:22:00.000-08:00

New Guide to Who Really Shouldn't Eat Gluten

Wall Street Journal February 7, 2012

You've got abdominal pains, bloating, fatigue and foggy thinking. You feel worse after eating wheat or other foods with gluten, and better when you avoid them.

Is it a wheat allergy, celiac disease or the power of suggestion, given all the buzz around gluten-free diets? Or might it be an ailment medicine doesn't officially recognize yet?

Aiming to clarify the situation, a group of 15 experts from seven countries is proposing a new classification system for the gluten-related disorders plaguing a growing number of people around the world for unknown reasons.

The proposal defines a spectrum of illnesses based on the kind of immune defenses people mount to gluten, from wheat allergies to autoimmune responses, such as celiac disease, in which the body mistakenly attacks its own tissue.

Other autoimmune forms include dermatitis herpetiformis, which causes itchy skin lesions, and gluten ataxia, which affects brain tissue, resulting in unsteady gait and lack of motor control.

The experts also propose a third category for "gluten sensitivity," in which patients report the same symptoms as celiac disease but test negative for telltale antibodies. Some doctors have dismissed such complaints as imaginary, or fueled by the boom in gluten-free foods.

U.S. sales of gluten-free foods grew to $2.3 billion in 2010, more than doubling from 2006, according to Packaged Facts. The market-research firm surveyed 277 consumers of gluten-free products in 2010, and nearly half said they perceived them as "generally healthier."

"Confusion about gluten sensitivity has been rampant," says Alessio Fasano, director of the University of Maryland's Center for Celiac Research and a co-author of the proposal, published this week in the journal BMC Medicine. "That prompted a few of us to say, 'Let's put some facts on the table to assess what's known and what's not known.' "

The proposal—partly supported by a maker of gluten-free products, Italy's Dr. Schär AG—also spells out diagnostic criteria to help physicians determine which, if any, disorder a patient suffers from. "It is well possible that many individuals are on a gluten-free diet for no sound medical reasons," the authors note.

The American Gastroenterological Association says that much more needs to be known about gluten sensitivity before official guidelines can be devised—including how many people suffer from it and to what degree.

About 1% of people in the U.S. have celiac disease, a fourfold increase over the past 50 years. Some gastroenterologists say that for every patient with celiac disease, they see six to eight who have the same symptoms, but without the tell-tale antibodies or intestinal damage needed to confirm celiac.

Evidence is mounting that gluten sensitivity does exist. Dr. Fasano and colleagues last year compared blood samples and intestinal biopsies from people with suspected gluten sensitivity to those with confirmed celiac disease and healthy controls, and found distinct differences in each.

And in a study published last year, researchers in Australia showed in a double-blind, placebo-controlled trial that subjects with suspected gluten sensitivity had substantially fewer symptoms on a gluten-free diet than control subjects who unknowingly ingested gluten.

"Many physicians would roll their eyes and say, 'God, another crazy person with food sensitivities,' " says Peter Green, director of the Celiac Disease Center at Columbia University and a co-author of the proposal. "It's only now that studies are coming out showing that there's something real about gluten sensitivity." In fact, he notes that patients with gluten sensitivity often have even more severe symptoms than those with celiac disease, which is frequently "silent" or asymptomatic, even though antibodies to gluten are slowly damaging their intestinal tracts. That's partly why celiac disease is underdiagnosed, he says.

Confusing the picture further are private labs that offer tests of stool or saliva that they say can definitively diagnose gluten sensitivity. Experts say that such tests haven't been validated and shouldn't be relied on for a diagnosis. "If anyone claims they have a test that is specifically for gluten sensitivity, there is no such thing, though I'm not ruling it out in the future," says Dr. Fasano.

____________________________________________________________________

Classifying the Symptoms

Gluten-related disorders are rising around the world. One group of international experts has proposed classifying them based on the kind of defenses the body mounts.

Wheat allergy Can affect skin, gastrointestinal tract or respiratory tract

Symptoms: Hives, nasal and chest congestion, nausea, vomiting, anaphylaxis

Prevalence: Less than 1% of children, most outgrow it

Diagnosis: Blood and skin prick reveal IgE antibodies; food challenge

Treatment: Avoid wheat products

Celiac disease Antibodies to gluten damage intestinal villi needed to absorb food

Symptoms: Abdominal pain, bloating, diarrhea, fatigue, osteoporosis, cancer; can also be asymptomatic

Prevalence: 1% of adults of European descent, up fourfold in 50 years

Diagnosis: Gene tests show HLA-DQ2 or HLA-DQ8 variations; blood tests reveal tTGA or EMA antibodies; biopsy shows villi damage

Treatment: Strict gluten-free diet can reverse symptoms

Gluten ataxia Antibodies to gluten attack cerebellum

Symptoms: Loss of balance and coordination; few GI symptoms

Prevalence: Gluten may be the cause of ataxia in a fifth of all sufferers of the ailment

Diagnosis: Blood tests show tTG6 and AGA antibodies; brain images are abnormal

Treatment: Gluten-free diet may stabilize ataxia but some damage may be irreversible

Gluten Sensitivity Gluten may trigger a primitive immune defense

Symptoms: similar to celiac disease without villi damage; foggy thinking, mood swings

Prevalence: Unknown

Diagnosis: Rule out celiac disease and wheat allergies; possible AGA antibodies in blood; symptoms ease when avoiding gluten

Treatment: Avoiding gluten, though small amounts on occasion may not cause problems

Sources: BMC Medicine, WSJ reporting

_______________________________________________________________

He and other researchers are hoping to find a biomarker that can officially diagnose gluten sensitivity. But for now, the proposal notes, it can only be diagnosed by ruling out the other disorders. Specifically, it says that physicians should suspect gluten sensitivity when patients complain of abdominal pain, bloating, diarrhea, constipation, anemia and other celiac symptoms, but don't have wheat allergies or the antibodies seen with celiac disease. If a biopsy is done, it generally won't show damage to the intestinal villi.

Only about half of people with gluten sensitivity have one of the two gene variations seen in virtually all celiac patients, so gene tests can rule out celiac, but not diagnose gluten sensitivity conclusively. (The blood tests cost about $100; the gene test about $300, and the biopsy $600 or more.)

Ultimately, the best test for gluten sensitivity is to see whether symptoms improve on a gluten-free diet. To avoid the power of suggestion, some doctors give patients blind tests with foods that may or may not contain hidden gluten.

Experts urge people who suspect they have problems with gluten to be tested for celiac disease before going gluten-free on their own. Otherwise, with no gluten to react to, their blood tests will show false negatives.

"This is the single biggest problem I see, and I see it every day in practice," says Joseph Murray, a celiac expert at the Mayo Clinic in Rochester, Minn.

Convincing patients who feel better to go back on gluten for testing purposes may be a hard sell. But getting a firm diagnosis is crucial, experts say, because those with celiac disease need to be on a strict gluten-free diet for the rest of their lives, or risk long-term complications including osteoporosis, infertility and some cancers. Those with gluten sensitivity may be able to eat small quantities occasionally without problems.

Cynthia Kupper, executive director of the nonprofit Gluten Intolerance Group, suggests that rather than going gluten-free on their own, people who suspect they have a gluten disorder should first keep a food diary to see if their symptoms occur shortly after consuming it. She also notes that a gluten-free diet isn't necessarily healthier, with many gluten-free products having more fat and calories than the foods they replace.

She welcomes the new classification system—in part because she sees the range of gluten disorders in her own family: She has celiac disease. Her daughter shows no signs of it, but her granddaughter has severe symptoms whenever she eats anything with gluten in it, even though tests for celiac are negative.

"When you take her off gluten, she becomes a happy child again. She's not popping Pepto-Bismol like it's candy," Ms. Kupper says.

Write to Melinda Beck at HealthJournal@wsj.com

Chef to Plate - GF Awareness in Restaurants

2012-02-01T19:21:00.000-08:00

Chef to Plate Gluten-Free Awareness Campaign is starting now for May!

Do you know of any restaurants near you that have a gluten-free menu or a clear understanding of how to serve gluten-free foods?

The campaign is free for restaurants. All we are asking them to do is to post materials (which we will provide) that will educate diners about gluten intolerance for the month of May. See our website for more details here: http://www.gluten.net/programs/chef-to-plate.aspx

Please help us spread word of this campaign to more restaurants, so that we can spread awareness of gluten intolerance and celiac disease to more people than ever!

Do you own a restaurant that would like to participate? Please fill out the form on our website here: http://www.gluten.net/programs/add-your-restaurant.aspx

Come to our next GIG meeting on Feb 11, 10-12 at Emanuel Hospital Room # M.O.B (new location!) and get involved!

Harvester - Locally Brewed GF Beer

2012-01-17T23:45:00.000-08:00

There's been a lot happening since Harvester announced the initial release of their beer just shy of 3 weeks ago. Adding to Belmont Station and The BeerMongers they are now in 4 additional locations.

They have tasting events coming up at two of the new locations and excited to begin work on their next style of beer, Dark Ale.

New Locations Carrying Harvester Beer
In the past two days we've added 4 new locations around town that are carrying our beer:

Bridgetown Beerhouse - a bottle shop and beer bar in North Portland.
NorthWest Public House - a gastropub and sports bar in Northwest Portland that has a number of gluten-free menu options.
Beaumont Market - a neighborhood grocery store with a beer room in Northeast Portland
John's Market - a bottle shop with an attached deli in Southwest Portland

Upcoming Free Tasting Events
They have two tasting events coming up in the next few weeks. Harvester will be setup pouring samples of their GF beer at two of the locations that just recently started carrying the Pale Ale:

John's Market - January 20th - 5 to 7pm
Beaumont Market - January 27th - 4:30 to 7pm

New Style on the Horizon

The next style that Harvester plans to add to the standard line-up will be Harvester Brewing Dark Ale. This has been a consistent request of many of the people they talk to at tastings. The guys at Harvester are excited to expand the line past the existing Pale Ale. They roasted the chestnuts for this batch to a chocolaty brown today at the brewery and plan on brewing the first pilot batch of this beer tomorrow.

Don't hesitate to get in touch with any questions or comments.

James & John
Harvester Brewing

New Gluten-Free Bread by Glutino

2012-01-17T10:40:00.000-08:00

When it comes to gluten free bread, it's amazing what a little fresh thinking can do!
Say goodbye to small sandwich slices and say hello to Genius® by Glutino® Bread.
A soft and light, full size loaf of delicious bread that's perfect for sandwiches.

Change your world and save
a buck on bread!

1) Like Glutino on Facebook

2) Download a $1.00 coupon

3) Enjoy a big ol' sandwich

4) Check out delicious recipes and tips for gluten free living on Facebook

Glutino | 360 Merrimack Street | Lawrence | MA | 01843

Jan Mtg: GF 101 and Bridge City Baking

2012-01-09T11:06:00.000-08:00

January Meeting 1/14

Our next meeting will be held this Saturday, the 2nd Sat of the month in a new location. Our new regular meeting space is still at Emanuel Hospital, still on the 2nd Sat of every month. It is now on the south side of the hospital at 501 N. Graham, Portland OR 97227. The room is called MOB, which stands for Medical Office Building. It's a meeting space attached the the Medical Office Building.

The room is in between N. Graham and the sliding glass doors of the atrium. Look for the signs.

This month:

Gluten Free Q & A with Dr. Jan Gagnon, who has been gluten-free for 33 years, to start off the new year right. We will have a stimulating discussion on all things gluten-free. Bring all your questions, opinions and problems and let's figure them out together.

Samples by Bridge City Baking, the folks who bring you the frozen GF pies found at New Seasons and Whole Foods. They make both small hand-sized rectangular pies and large round pies for the whole family, parties and special occasions.

Stacie of Bridge City Baking has promised to bring a door prize for one lucky attendee. Not to be missed!

Stacie and Lou are the creators of the gluten-free Mango Cheesecake with Cardamom Graham Cracker Crust for the East India Grill on SW 11th and Taylor downtown.

Bridge City Baking is a 2011 Gold Level Sponsor of
the spring Gluten Free Food Fair.
Thank you, Bridge City Baking!

See you at 10am this Saturday.

Gluten in Medications Survey

2012-01-05T12:34:00.000-08:00

Last November, the National Foundation for Celiac Awareness (NFCA) announced that it would conduct a first-of-its-kind research study on gluten in medications, funded by the Food and Drug Administration (FDA). NFCA, partnering with St. John's University College of Pharmacy and Allied Health Professions, is conducting this research in two parts. The first part of the study is happening now: a survey of the celiac and gluten sensitive populations.

NFCA urges all people who are following a gluten-free diet to participate. Participants will be asked about their experiences taking medicine. They will also be asked to share information if they think they might have had a gluten-related reaction to an over-the-counter or prescription medicine.

Results from the survey will guide the second phase of the study: our team will test some of the medicines identified in the survey to see if they contain gluten.

This critically needed preliminary research aims to validate or nullify the anecdotal adverse experiences associated with gluten in medications that have been reported by people with celiac disease and gluten sensitivity. It is a first step to determine if more investigation is needed which may lead to additional research, labeling, and safe use guideline initiatives. More information about the Safe Use Initiative can be found at www.fda.gov/safeuseinitiative .

We are looking to generate as MANY responses as possible to strengthen our research. We need YOUR help in this effort. We ask that you circulate this message and invite all those who are gluten-free to complete this survey. You also can use the attached article in your organization’s newsletter.

To participate in the this survey, please go to www.CeliacCentral.org/Survey. The survey takes between 4-15 minutes to complete. It closes on February 28, 2012.

To learn more about Phase One of our Gluten in Medications research, visit NFCA’s website: http://www.celiaccentral.org/research-news/gluten-in-medications-survey-now-available-from-nfca/

Questions? Contact Nancy Ginter at nginter@CeliacCentral.org or at 215-325-1306, ext. 101. Many thanks for your consideration and assistance.

Sincerely,

The NFCA Team

national foundation for celiac awareness (nfca)
p.o. box 544
ambler, pa 19002
215-325-1306 ext. 103

Harvester Brewing GF Pale Ale 22 oz Bottles Available

2011-12-28T19:06:00.000-08:00

Harvester Brewing Gluten-Free Pale Ale Bottles

Available Now

Harvester Brewing, a Portland, Oregon dedicated gluten-free brewery, just bottled its first batch of Harvester Pale Ale. This flavorful pale ale is handcrafted from chestnuts, sorghum, oats, and pure cane sugar, and generously hopped with Nugget, Cascade, and Meridian hops. The chestnuts are sourced directly from an Oregon farmer and hand-roasted at the brewery. The certified gluten-free oats come from a Montana company that grows them in an area isolated from gluten-containing grains. With its true craft beer flavor this 6.8% ABV brew has been highly anticipated by those whose diets are gluten-free.

The first batch of this beer in 22 ounce bottles is available now at Belmont Station, 4500 SE Stark Street in Portland. As capacity increases we expect distribution of Harvester beers to many more beer specialty stores and natural food supermarkets. We are excited to finally share the first craft beer created in our dedicated gluten-free facility. In the next year we will be adding more styles to our regular line-up. Please continue to follow us on Facebook or sign-up to receive emails through our website so we can continue to share the latest news with you.

James Neumeister
John Dugan
Harvester Brewing

About Harvester Brewing
Harvester Brewing is a dedicated gluten-free craft brewery founded in 2011. Harvester Brewing’s facility is entirely gluten-free, no gluten is allowed on the premises. It is located at 715 SE Lincoln St. Portland, OR 97214 www.harvesterbrewing.com

About Belmont Station Belmont Station is a pioneering craft and import beer specialty store, founded in 1997. Belmont Station features the largest selection of craft beers available in Oregon, all carefully rotated, stored under UV filtered light, and monitored for freshness. It is located at 4500 SE Stark St. Portland, OR 97215 503-232-8538 www.belmont-station.com

Crave Bake Shop wins Cupcake Wars

2011-12-19T09:26:00.000-08:00

Local pastry chef becomes first-ever Gluten-Free champion—and first winner from the Northwest—of Food Network’s "Cupcake Wars!"

When: First airing Sunday, December 18, 2011, 8 PM PST

Rebroadcast: Tuesday, Dec 20, 2011 at 8:00 PM PT and Wednesday December 21^st at 3AM PT

The Challenge: Pastry chef Kyra Bussanich, owner of Crave Bake Shop in Portland, OR and the first baker from the Northwest—and first Gluten-Free pastry chef anywhere—to win Cupcake Wars, a highly rated show on The Food Network. She competed on taste, texture and appearance against traditional bakers who had no restrictions on their ingredients.

What’s at stake: Chef Bussanich was the first ever gluten-free baker to compete on the show in December 2010. Though judges crowed about her baking, she came in 2^nd place.

A year later, she was asked to compete again on the episode titled, “The Closer 100^th Episode.” As the winner, selected from 4 bakers who had all previously competed, Bussanich catered a party celebrating the 100^th episode of the hit TV show, The Closer, starring her namesake, actress Kyra Sedgewick.

Book and media appearances: Bussanich has appeared on several TV shows (in Portland and been interviewed in several newspapers and magazines and ezines (Oregonian, Gluten-Free Living). Bussanich is currently writing a book on gluten-free baking and lifestyle for Ten Speed Press, an imprint of Random House.

About Crave Bake Shop, LLC—Dedicated gluten-free gourmet bakery specializing in cupcakes and celebration cakes, but also offering cinnamon rolls, pies, cookies, cream puffs, scones and specialty desserts.

About Kyra: Portland native, lives in Lake Oswego. Graduated from University of Puget Sound in Tacoma. Then, after being diagnosed with an auto-immune disorder, she was forced to switch to a wheat- and gluten-free diet. Motivated to make high-end pastries that she could enjoy, Bussanich graduated with honors from the prestigious Le Cordon Bleu Patisserie program in Portland. Disappointed with most of the gluten-free pastries and cakes available on the market, Bussanich began experimenting with alternative flours and developed recipes that matched her dietary needs without compromising any of the classic bakery tastes and textures.

For more information, go to www.CraveBakeShop.com or contact Kyra Bussanich at info@cravebakeshop.com or 503-212-2979.

Crave Bake Shop is in downtown Lake Oswego, on 5th Street, between A & B Avenues.

Available for interviews.

GIG Kid's Club magazine - great child's gift

2011-12-09T05:00:00.000-08:00

Celiac Kid's Club magazine by kids for kids

Do you know a child with gluten intolerance? 9 year-old Callie has created a Celiac Kids Club magazine specifically for children dealing with gluten intolerance.

Consider giving your child a membership to the GIG Kids Club. As a member, your child will receive 4 issues of the Celiac Kids Club magazine (one every quarter) for the low price of $10 per year. You can call the office at 253-833-6655 to do so today.

See older issues of the magazine here: http://www.gluten.net/gig%20kids/celiac-kids-magazine.aspx

New In-Office Celiac Test in Europe

2011-12-08T05:00:00.000-08:00

This would be like an in-office strep test or pregnancy test. How exciting. I wonder how it differs from BioCard/CeliacSure which tests only for tTG IgAsays it has a 93% accuracy, and currently available to Canadian residents only.

Augurix Diagnostics Receives the 2011 'Debiopharm /Valais Award' for its Point-of-care Diagnostic Test for the Early Detection of Celiac Disease

LAUSANNE, Switzerland, November 9, 2011 /PRNewswire via COMTEX/ -- Debiopharm Group™ (Debiopharm), a Swiss-based global biopharmaceutical group with a focus on drug development and companion diagnostics, presents the 2011 'Debiopharm /Valais Award' to Augurix Diagnostics (Augurix), a privately held company based in Monthey (Valais), that focuses on point-of-care testing in the field of gastro-enterology and initially on Celiac disease. Debio R.P., the Martigny-based structure of Debiopharm, will award 20'000 Swiss francs to Augurix CEO Thierry Duvanel during the ceremony that will take place on November 10th during the Ark Innovation Day at BioArk.

Augurix has developed a diagnostic test (Simtomax®) used for the screening of Celiac disease. The test replicates existing expensive laboratory diagnostic procedures, using a fraction of the blood sample normally required, and it delivers results in 10 minutes with equivalent reliability. The intended use of Simtomax® is to exclude Celiac disease when performing large screening or differential diagnosis, thereby moving faster towards therapy. This diagnostic test significantly reduces the medical costs and use of healthcare services.

"It is an honour for Augurix to receive the 2011 Debiopharm /Valais Award," declared Thierry Duvanel, CEO of Augurix SA. "Our company is focused on point-of-care testing, which is one of the major trends shaping the future of medical diagnostics. Receiving this award reinforces our vision and is a great incentive for us to move it forward."

"The jury was unanimous in its decision to elect Augurix for the Award," said Rolland-Yves Mauvernay, President and founder of Debiopharm Group™. "We were seduced by their skills in the diagnostic area and by their ability to develop a point-of-care strategy, which we are sure will open new approaches for the treatment of the Celiac and other diseases. Debiopharm is committed to the development of life sciences in the 'Health Valley' and believes strongly in the Valais of tomorrow. We wish Augurix all the best in their future endeavours."

"Augurix is a five-year old company that has demonstrated its total commitment to patients suffering from Celiac disease. The attachment of the company to the canton of Valais and their commitment to innovate at their location is additional evidence that the canton can attract sophisticated industries," added Dr Jean-Claude Villettaz, Vice President of The Ark Foundation and President of the Award jury.

David's Vegan (and GF) Home Cooking cookbook

2011-12-07T05:00:00.000-08:00

David's Vegan Home Cooking
Gluten-free and Cholesterol-free recipes

Just a little reminder that the holidays are coming! And, what better gift to give friends and family than a copy of David Gabbe's new book David's Vegan Home Cooking.

All 250 quick & easy recipes are cholesterol and gluten-free, and you won't find a speck of saturated animal fat, white sugar, or white flour. Also, there's a practical glossary and an introductory section covering health and nutrition. It's perfect for know-it-alls as well as for first-timers to plant-based cooking.

If you'd like to order your copy at the special student price of $10 each (plus shipping), or to find out more about the book or my classes, please see DavidsVeganKitchen.com/student

Petunia's Pies and Pastries at the Farmer's Market

2011-12-06T05:00:00.000-08:00

Petunia's Pies and Pastries - Gluten-free and Vegan Treats
at the Portland Farmer's Market
December 10th and 17th

Petunia's Pies and Pastries offers a selection of exclusive cakes, pies, tarts, holiday cookies, sticky buns and cookie doughs just in time for all of your baking and celebration needs! They will be perfect for office parties, family gatherings, or fun dinners with friends this month. Our production calendar is filling up quickly with party orders, kid’s holiday classroom party special orders, anniversary and birthday parties, etc, so email us today before we are booked and we will go over the process with you! Contact Lisa for more info: lisa@petuniaspiesandpastries.com

Also, Petunia's will offer very special Petunia’s Holiday Gift Boxes! These gorgeous, lavish, super festive gifts will be filled with assorted holiday pastries and wrapped up ready for you to to pick up for your loved one, clients, office mates, family & friends. The perfect gluten free & vegan gift-the gift of Petunia’s!

Have you visited your neighborhood New Seasons market or Whole Foods stores yet to find Petunia’s goodies?! Make sure to stop in, pick up some goodies, tell stores how excited you are, and help support Petunia's! P.S.: brand new December flavors to debut soon!

Petunia's is offering a special promotion through next week on their famous Cowgirl Cookies! What more could you need than warm cookies on these cold winter nights at home? Order through them and get one dozen big size delectable sweet & salty chewy peanut buttery Cowgirl Cookies for $18! That is 50% off their regular retail price!

The PSU Farmers Market is only around until December 17! That means just a few more weeks to come see Petunia's. Make sure to come by as they end the season with a bang! Don’t worry, we are working on planning weekly pastry sales pick up times this winter so you guys don’t go into withdrawals.

Announcing their special weekend menu, available at the PSU farmers market only- Saturday 8:30-2.

Chocolate Banana Glazed Cake Doughnuts
Cranberry Orange Cinnamon Buns w/ Almond Icing
Maple Ginger Spice Layer Cake w/Molasses Cream Cheese Frosting
Banana Almond Layer Cake w/ Cream Cheese Frosting
Chocolate Dipped Peanut Butter Coconut Macaroons
Peppermint Patty Chocolate Cupcakes
Pumpkin Maple Gingerbread Cupcakes
Coconut Passionfruit Cupcakes
Pumpkin Cheesecake
Chocolate Peanut Butter Caramel Coconut Cream Pie
Pumpkin Chocolate Chip Whoopie Pies
Carrot Zucchini Babycakes w/Cream Cheese Frosting
Chocolate Salted Caramel Turtle Babycakes
Spoke Coffee's Biker Bar
Thin Mint Brownie
Salted Caramel Hazelnut Bar
Lemon Blueberry Pound Cake
Candy Girl Crème Sandwich Cookies

PS make sure to 'like' Petunia's Facebook page for the most up-to-date news, menus, events, offers, photos, and more!

December GF Gathering Sat Dec 10, 12-2

2011-12-05T05:00:00.000-08:00

Gluten-Free Gathering for the Holidays.
(No regular December 2011 Meeting)

Come to GIG of Portland's December Gluten-Free Gathering on December 10th at Jade Bistro and Tea House in Sellwood.

Jade has an extensive gluten-free menu for appetizers, soups & salads, entrees and desserts. Jade does not accept reservations, so you need to RSVP to Lisa Shaver (see below). Their menu is diverse, fresh, and 90% gluten-free. For those who aren't Asian food fanatics, they make a great burger on a GF bun, and carry a gluten-free beer from Colorado, New Planet Off Grid Pale Ale, as well as wine, and my favorite: their sipping vinegars - quite refreshing. Quite a selection of GF desserts including GF sesame balls to die for. Caution: at $1.50 each, these sesame balls are quite addicting.

The restaurant is four blocks North of the New Season's Market on Tacoma and 13th, and 2 blocks North of the Sellwood Pizza Kitchen (also known for it's GF menu - great pizza.)

7912 SE 13th
Portland OR
{map}
503.477.8985 (restaurant)

Coming?
RSVP by emailing Lisa Shaver, GIG of Portland branch manager.
Contact info on About Us tab, above.

Reminder: GIG of Portland meetings start again on Jan 14th in the new location in MOB - that's the room across from the glass sliding doors of the South entrance to the MOB (Medical Office Bldg) of Emanuel Hospital. The conference room is between the sliding doors and N. Graham street. Thank you, Emanuel Hospital for providing meeting space for us.

501 N. Graham is the address. Park in the free parking structures on the South side of the building. Usual time 10-12pm, on the second Saturdays. Meetings are every 2nd Saturday, 10-12pm. There will be a speaker, Dr.Jan Gagnon and samples from Bridge City Baking for January.

GF Events at Whole Foods in Tanasbourne

2011-12-04T16:56:00.000-08:00

December Gluten-Free Events hosted by Whole Foods Market, Tanasbourne

19440 NW Cornell Rd. Hillsboro, OR 97124

Saturday, December 10^th

Gluten-Free Holiday Hits Tour & Tasting 3:30-4:30. The holidays are upon us! Are you or members of your family looking to fulfill your Gluten-Free Shopping list to make necessary substitutions? If so, and if you are looking for help to navigate the many choices of products that we offer, let Erin help you! A ‘greatest hits’ Gluten-Free Holiday Shopping list will also be provided. All ages are welcome & advanced sign up is required; please inquire at Guest Services or email erin.rosvold@wholefoods.com to RSVP directly.

Monday, December 12^th

Gluten Free Holiday Treat Sampling 12pm

We’ll open some treats, we’ll bake up some sweets! Join us to investigate some tasty options for your Gluten-free Holiday events. To ensure plenty of samples, please email Erin.rosvold@wholefoods.com if you plan on attending.

Sunday, December 18^th

Gluten-Free Holiday Hits Tour & Tasting 2:30-3:30. The holidays are upon us! Are you or members of your family looking to fulfill your Gluten-Free Shopping list to make necessary substitutions? If so, and if you are looking for help to navigate the many choices of products that we offer, let Erin help you! A ‘greatest hits’ Gluten-Free Holiday Shopping list will also be provided. All ages are welcome & advanced sign up is required; please inquire at Guest Services or email erin.rosvold@wholefoods.com to RSVP directly.

Monday, December 19^th

Gluten Free Holiday Treat Sampling 12pm

Also, after purchasing any Gluten-Free item in December, we invite you to drop your receipt into our raffle with your name and phone number to enter to win a Gluten-Free holiday themed gift basket, brimming with wholesome & fun holiday staples, valued at $50! Drawing will be held mid-afternoon Monday the 19^th and winner need not be present.

Healthy Living and GF Expo this Sat 11/26 Salem

2011-11-21T19:56:00.000-08:00

Welcome to Healthy Living

The Healthy Living and Gluten-Free Expo is this Saturday, November 26th at the beautiful Salem Conference Center:

Healthy Living

Gluten Free Expo

November 26, 2011

10am - 5pm

Salem Conference Center in the heart of Salem’s downtown

200 Commercial Street SE
Salem, Oregon 97301

Samples from more than 40 vendors!

(vendor booth space still available)

Talks on:

Health & Nutrition – Dr. Peter Lind

Fitness – Olympic Athlete Amy Begley

Goal Setting – Shirley Fox

Special Diets for Autism – Denise McMerrick

Purchase your tickets online and save $3 each!

$10 at the door, $7 in advance

Kids 10 & under free - must be accompanied by an adult

www.healthylivingandglutenfreeexpo.com

info@hlgfexpo.com

Raffle to benefit the GIG Groups of NW Oregon

The Northwest Oregon Gluten Intolerance Groups of Portland, Mid-Willamette Valley -Salem and McMinnville, are 501c3 non-profit groups dedicated to supporting those with gluten-intolerance, gluten sensitivity and celiac disease.

Find more info on Facebook, or visit their website.

Living with gluten intolerance or any food sensitivity is a real challenge. The team at The Healthy Living and Gluten Free Expo has put together a wonderful group of local and national businesses that want to make life easier for those who live with dietary limitations. This event promises to be fun and informative for anyone who wants to increase their levels of health and life enjoyment.

Many people head into the winter months with the mindset of “It’s okay to overdo it during the holidays, I’ll get healthy in the spring.” The big question is “Why wait to be healthy?” The Healthy Living and Gluten Free Expo will be a high energy event filled with options and products that will help you choose wisely and lead you to the treasure in your quest for good health.

GIG National Conference 2012

2011-11-21T16:14:00.000-08:00

GIG Conference Is Changing

The 2012 GIG Conference is coming home to the Seattle area. The economy is not good and these factors require us to bring the conference closer to our headquarters to control costs and make it an excellent experience for those who attend.

The "conference" is growing from a traditional program to a Gluten-Free Health & Wellness Expo--a unique event promoting health and wellness, providing health screenings and opportunities to learn practical tips for living gluten-free.

More details will be available in the next few weeks. As you know, the economy has changed the way we all do business and this decision is one that will be in the best interest to our members, as well as gluten-intolerant individuals and families who will want to attend this event. Seattle is the headquarters for the Gluten Intolerance Group of North America (GIG) and an active health conscience community. These resources will make this one of the finest gluten-free event in 2012.

The greater Puget Sound area is home to thousands of gluten-free consumers, and many fabulous food companies, as well as an active medical community.

Thanks for your continued support and watch for more information in the coming weeks.

Sincerely,

Cynthia Kupper

GIG Executive Director

Thanksgiving Potluck GIG of Portland 11/12 10-12

2011-11-07T11:02:00.000-08:00

Our Annual November Meeting Thanksgiving Potluck and Recipe Contest

This Saturday's meeting of our GIG of Portland will be a Thanksgiving dinner potluck at our regular time, 10-12 at Emmanuel Hospital, rm 1075. Bring your fave GF dish to share PLUS the recipe (and 20-30 copies of the recipe). Come hungry!

Recipe contest and prizes for 1st, 2nd and 3rd place. If you are new to gluten-free, bring a vegetable side dish to be super safe! Lots of yummy dishes.

Our meetings are always free to all who are interested in the gluten-free lifestyle, eating and living gluten-free, whether you are gluten-sensitive, gluten-intolerant or have celiac disease or an auto-immune disease that necessitates a gluten-free diet.

Questions? Call Lisa Shaver 503.577.9339, GIG of Portland branch manager.

Potluck spread from a few years ago - all delish!

NW Oregon GF Thanksgiving Potluck 11/19 12-2pm

2011-11-03T09:34:00.000-07:00

5th Annual

Northwest Oregon Gluten Free Thanksgiving Potluck

Saturday, November 19^th 12-2pm

First Baptist Church, McMinnville Oregon

We provide turkey, ham, bread and drinks!

YOU BRING A SIDE DISH OR DESSERT TO SHARE

Please RSVP indicating side dish (stuffing, veggie, etc), salad, or dessert you will bring!

RSVP by November 16th to susan.chambers@linfield.edu or 503-435-9952

When you RSVP, Susan will send you a form to bring so people can do a quick check of ingredients. We want to respect folks with multiple food intolerances! Forms will also be available at the potluck.

Hosted in McMinnville by the Northwest Oregon Gluten Intolerance Groups

(Portland, Mid-Willamette Valley -Salem and McMinnville)

Allerbling allergy wrist bands

2011-10-24T16:44:00.000-07:00

Great looking bracelets for kids and adults to wear if they are allergic to foods. The band can come alone, or loaded with 8 different 'bling' which include all the common allergens, including wheat. They have just created a "gluten free" bling to add, too.

Created by concerned parents: allerbling.com

There was a recent study in the UK that found that many adults don't consider food allergies a serious condition and often label worried parents' behavior negatively. This lack of understanding of the actual risks involved for kids with severe allergies makes it even more important to have consistent tools and strategies to remind adults and peers of the risks of exposure at school, playdates, sporting events, and birthday parties.

Gluten Free Holiday Food Fair 10/22 NE Portland

2011-10-11T12:11:00.000-07:00

A Joyous Gluten Free Celebration!
Join us for the first annual

Gluten Free Holiday Food Fair

October 22nd, 2011 from 10am-2pm

Venue: The International Fellowship Family
4401 NE 122nd St., Portland, OR
(NE 122nd & Sandy, across from Kmart)

Cost: $5 per person, $10 per family, kids under 12 free

50 local and regional gluten-free vendors with yummy samples and products for purchase to be eaten or frozen; pre-order for your holiday needs. Coffee on site to go with all the gluten-free samples.

Seven talks to choose from offered by gluten-free professionals :

Gluten-Free Asian Cooking Ingredients with Laura B. Russell, author, Oregonian Gluten-Freedom colunmnist
Gluten 101 with Dr. Misty White
The Gluten Free Pantry with Abby Fammartino, chef, Abby's Table
How to Read Ingredient Labels by Kimberley Wilson, author, educator, Core Kitchen Cooking
Your Child’s Gluten Free Diet with Dr. Linda Grass

Vitamin Deficiencies in a GF Diet by Dr. Jan Gangon, 33 years gluten-free

Nutrient Deficiencies in Children with Dr. Robyn Kutka

A gluten-free Kid’s Korner with: Pumpkin Decoration
Story Time- “Adam’s Gluten Free Surprise”
Win a Whole Foods gift certificate prize by guessing the number of candy corn in the jar !

We will also provide containers from the Oregon Food Bank at the door for non-perishable donations. Please bring cans as a contribution to Oregon's hungry families.

This event is being organized by the Gluten Intolerance Groups of Portland, McMinnville and the Mid-Willamette Valley (Salem), 501c3 non-profit groups.

Contact Lisa Shaver (503) 577-9339) for questions.

View our event on Facebook.

GF Fridays at Lamb's Market at Palisades

2011-10-06T17:57:00.000-07:00

Gluten Free Fridays at Lamb's Market at Palisades.

Every Friday is GF Friday with samplings at Lamb's Market at Palisades. Part of their "Free From" program, Lamb's carries a long list of GF products. They also carry other allergen-free products.

They are having a round of Free From Vendor Fairs at their stores from 3:30-6:30.
October 5th Stroheckers - National Celiac Awareness Month
October 11th Garden Home - National Celiac Awareness Month
October 27th Wilsonville - National Celiac Awareness Month
November 15th Stroheckers - their annual holiday show + GF foods
December 8th Palisades - prepare for the holidays
January 11th Garden Home - New Year's resolutions
January 24th Scholls

Find Lamb's Market's Free From program also on Facebook.

Gluten Free Holiday Food Fair 10/22 10-2 in NE Portland

2011-09-29T12:19:00.000-07:00

Gluten Free Holiday Food Fair

Saturday, October 22nd, 2011 10am-2pm

$5 per person, $10 per family, Kids under 12 free!

Venue: The International Fellowship Family
4401 NE 122nd St., Portland, OR
(NE 122nd & Sandy, across from Kmart)
New larger venue with lots of easy parking.

Enjoy samples of gluten free products from over 40 local and regional vendors.
Purchase or pre-order items for your holiday needs - Halloween, Thanksgiving, Holiday events, New Years.

Four speakers on gluten issues.
Kids corner with activities for the children.
Oregon Food Bank barrels to help those who are hungry -
feel free to bring non-perishable groceries to feed Oregon's families.

This event is being organized by the Gluten Intolerance Groups of Portland, McMinnville and the Mid-Willamette Valley(Salem), 501c3 non-profit groups.

Attend this event to help those affected by gluten intolerance
through education, support and resources.

Contact Lisa Shaver (503-577-9339) for details or if you would like to be a vendor.

Bridge City Baking's Rugelach at Elephant's Deli Uptown

2011-09-21T20:13:00.000-07:00

Bridge City Baking Traditional Style Rugelach at Elephant's Deli Uptown

Bridge City Baking has a big launch with Elephant’s Deli Uptown, 115 NW 22^nd Ave right off of Burnside and NW22nd.

Elephant's will be selling Bridge City's Rugelach (gluten free!) in time for the Jewish holidays. Meet the owners, Lou and Stacie: September 24^th and again on October 6^th at Elephant's.

Rugelach means little twists in Yiddish, and is a traditional Eastern European dessert. Jewish in origin, rugelach was primarily served at the time of Hanukkah. There are two styles of rugelach, the first is crescent-shaped, some say relative to the French croissant. The second is “cut” in the style of rolled strudel.

Our rugelach is cut, each end resembling pinwheels. We begin with a sheet of gluten-free dough covered with one of our four traditional jams or spreads sprinkled with walnuts, cinnamon and sugar. Rolled tightly by hand, each sixteen inch roll is cut into approximately one ounce little beauties.

Bridge City Baking rugelach is available in three different ways; a 12 oz retail package or in a decorative glass jar (2 sizes available) perfect for coffee houses or cafes to be sold by the piece.

Varieties include: Raspberry, Cinnamon Raisin, Apricot & Chocolate Chip Raisin

GIG & U of Chicago Gluten Survey

2011-09-16T05:00:00.000-07:00

New survey – please take the time to participate:

Has Consumer Perception of GF Food Safety Changed Over Time?

The Gluten Intolerance Group & The University of Chicago Celiac Disease Center

August, 2011

The University of Chicago Celiac Disease Center has partnered with the Gluten Intolerance Group on an exciting initiative to further our understanding of consumer perception of gluten free food safety. If you have 20 minutes to participate and have been diagnosed with celiac disease or gluten intolerance/gluten sensitivity, please complete this food safety survey.

We hope to gain valuable information from this study that will identify education and purchasing behaviors within the gluten-free community that would be useful in advancing gluten-free products and dining; and identify education, training, and communication needs between and within the consumers and food manufacturing and food service industries.

To complete the survey, please visit this link and click to accept participation on the first page:

Consumers: http://survey.constantcontact.com/survey/a07e4m0yyolgrdqh65j/start

Bob's Red Mill Class with Laura B. Russell

2011-09-14T10:39:00.000-07:00

Laura B. Russell Teaches Gluten Free Class at Bob's Red Mill

Delicious International Soups

with Laura B. Russell
Thursday, October 20, 2011 5-7pm

Take a trip around the world with cookbook author and columnist Larua Russell as she incorporates gluten-free whole grains and beans into hearty, satisfying soups and accompaniments. We'll start in Africa with a Moroccan Lentil and Chickpea Soup followed by a layover in India for Creamy Curried Millet and Vegetable Soup. Two stops in South America bring us an addictive tapioca-based Brazilian Cheese Bread and Peruvian Quinoa Chowder. Back home in the US, we'll dig into wedges of Cornbread and chunky Wild Rice Soup with Smoked Sausage.

Laura writes The Oregonian's monthly FOODday Gluten-Freedom column, and is author of The Gluten Free Asian Kitchen.

Note: in addition to this menu being gluten-free, both breads are vegetarian, one soup is vegan, and one soup has a vegan option.

Supplies to bring: enjoy the sampling!

All Bob's Red Mill classes are taught at

Bob's Red Mill Whole Grain Store

5000 International Way
Milwaukie, OR 97222

A 10% shopping discount in the Whole Grain Store will be offered during and after classes.
Class Fee: $40.00 Make checks payable to Bob's Red Mill.

Please note new mailing address:
Classes - Bob's Red Mill
13521 SE Pheasant Ct.
Milwaukie, OR 97222

Class sizes are limited to call Bonnie at Bob's Red Mill (971) 206-2208 before sending in a payment to make sure space is available. Upon receiving your payment, a spot is held for you.

Food recall - undeclared wheat in salad roll

2011-09-12T08:45:00.000-07:00

PORTLAND, Ore. (AP) — A Portland natural foods company has recalled two of its products because of undeclared soy and wheat.

Bui Natural Foods announced the voluntary recall on Saturday of its Shrimp Salad Roll and Vegetarian Salad Roll.

The products carried the product codes 8 95467 00203 8 and 8 95467 00204 5. It was distributed in the Portland metro area.

Each contained soy and wheat, but didn't disclose that on the packaging. People with soy or wheat allergies risk serious or life-threatening reactions if they consume them.

No illnesses were reported by Saturday afternoon in association with the recall.

The mistake was discovered by the Oregon Department of Agriculture.

FDA re-opens gluten-free comment period for 60 days

2011-08-02T11:54:00.000-07:00

FDA NEWS RELEASE

For Immediate Release: Aug. 2, 2011

Media Inquiries: Siobhan DeLancey, 202-510-4177, siobhan.delancey@fda.hhs.gov

Trade Inquiries: Stephen King, 240-402-1407, stephen.king@fda.hhs.gov

Consumer Inquiries: 888-INFO-FDA

FDA reopens comment period on proposed ‘gluten-free’ food labeling rule

Rule would help by creating a uniform and enforceable definition

The U.S. Food and Drug Administration today reopened the comment period for its 2007 proposal on labeling foods as “gluten-free.” The agency is also making available a safety assessment of exposure to gluten for people with celiac disease (CD) and invites comment on these additional data.

One of the criteria proposed is that foods bearing the claim cannot contain 20 parts per million (ppm) or more gluten. The agency based the proposal, in part, on the available methods for gluten detection. The validated methods could not reliably detect the amount of gluten in a food when the level was less than 20 ppm. The threshold of less than 20 ppm also is similar to “gluten-free” labeling standards used by many other countries.

People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Celiac disease damages the small intestine and interferes with absorption of nutrients from food. About 1 percent of the United States population is estimated to have the disease.

“Before finalizing our gluten-free definition, we want up-to-date input from affected consumers, the food industry, and others to help assure that the label strikes the right balance,” said Michael Taylor, deputy commissioner for foods. “We must take into account the need to protect individuals with celiac disease from adverse health consequences while ensuring that food manufacturers can meet the needs of consumers by producing a wide variety of gluten-free foods.”

The proposed rule conforms to the standard set by the Codex Alimentarius Commission in 2008, which requires that foods labeled as “gluten-free” not contain more than 20 ppm gluten. This standard has been adopted in regulations by the 27 countries composing the Commission of European Communities.

The FDA encourages members of the food industry, state and local governments, consumers, and other interested parties to offer comments and suggestions about gluten-free labeling in docket number FDA-2005-N-0404 at www.regulations.gov. The docket will officially open for comments after noon on Aug 3, 2011 and will remain open for 60 days.

To submit your comments electronically to the docket go to www.regulations.gov

1. Choose “Submit a Comment” from the top task bar
2. Enter the docket number FDA-2005-N-0404 in the “Keyword” space
3. Select “Search”

To submit your comments to the docket by mail, use the following address:

The Division of Dockets Management
HFA-305
Food and Drug Administration
5630 Fishers Lane, Room 1061
Rockville, MD 20852

Include docket number FDA-2005-N-0404 on each page of your written comments.

For more information:

Federal Register Notice (scroll to FDA--temporary link will update when document publishes on Aug. 3):

http://www.ofr.gov/inspection.aspx?AspxAutoDetectCookieSupport=1

Gluten-Free Portal (scroll to Gluten-Free):

http://www.fda.gov/Food/LabelingNutrition/FoodLabelingGuidanceRegulatoryInformation/Topic-SpecificLabelingInformation/default.htm#gluten

FDA’s Proposed Rule on the Gluten-Free Labeling of Foods: http://www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm077926.htm

Questions and Answers on the Gluten-Free Labeling Proposed Rule:

http://www.fda.gov/Food/LabelingNutrition/FoodLabelingGuidanceRegulatoryInformation/Topic-SpecificLabelingInformation/ucm265309.htm

Consumer Update on the Gluten-Free Labeling Proposed Rule:

http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm265212.htm

The FDA, an agency within the U.S. Department of Health and Human Services, protects the public health by assuring the safety, effectiveness, and security of human and veterinary drugs, vaccines and other biological products for human use, and medical devices. The agency also is responsible for the safety and security of our nation’s food supply, cosmetics, dietary supplements, products that give off electronic radiation, and for regulating tobacco products.

Bridge City Baking Tastings of fresh hand pies

2011-07-29T09:28:00.000-07:00

Bridge City Baking Tastings in Portland

Portland's own Bridge City Baking will have sampling of their amazing baked goods at the following locations in the Portland area.

They make fresh baked hand pies with delicious local fruit (Marionberry! Hood River Blueberry!)filling, and delicious rugelach.

Come out and support your local businesses

8/4 Whole Foods Mill Plain 11-3
8/12 Lamb’s Palisades 11-3
8/13 Whole Foods Hollywood (time, TBD)
8/14 Whole Foods Pearl 11-3

Gluten-Free Baseball: Mariners v WhiteSox in Seattle

2011-07-26T01:00:00.000-07:00

Gluten-Free Awareness Night
White Sox vs. Mariners
Friday, August 26, 2011 - 7:10 p.m.

Safeco Field, in downtown Seattle, WA

Round up your friends and family members and join the Seattle Mariners and the Gluten Intolerance Group for Gluten-Free Awareness Night on Friday, August 26! Special discounted group seating has been reserved and is available for you to purchase online. More information regarding concessions coming soon. It's also Mariners Fleece Blanket Night for the first 15,000 fans (21 & over) through the gates, so be sure to arrive early!

The Gluten Intolerance Group will be at a table on the concourse outside Section 319 to answer any questions you may have. The Gluten Intolerance Group of North America is a 501c3 non-profit organization who is a leader in patient and professional support nationally through outreach programs and services. GIG fulfills its mission of supporting persons living with gluten intolerances through programs directed to consumers, health professionals and the public. GIG programs provide support and education, awareness and advocacy, research awareness and support.

DEADLINE TO PURCHASE: Thursday, August 25 at NOON
Game Date: Friday, August 26, 2011 - 7:10 p.m.
Pricing:
$15 View Reserved (normally $22)
$4 from each ticket sold will benefit the Gluten Intolerance Group!
The Portland to Seattle Amtrak train drops you off right near Safeco field - easy walking distance, or a quick taxi ride.

Please note: This special offer is online only and is not available at Team Stores or box office outlets. Please use the link below:

Purchase Tickets Here

Gluten Free Holiday Food Fair 10/22

2011-07-25T11:20:00.000-07:00

GLUTEN FREE HOLIDAY FOOD FAIR

Save the Date!

October 22nd, 10am-3pm

4401 NE 122nd, Portland OR

We have a new location for our very first holiday food fair. It's large, easy to get to, and has abundant parking. Easy access off of I-84 and I-205. It's just off of Sandy and NE 122nd.

If you are a gluten free vendor or have services for the gluten-free community, let us know about you!

This is an opportunity to purchase goods, and order items for the upcoming winter festivities, parties, get-togethers, for presents and for yourself.

Keep an eye here for more info to come.

Coupons for SUBWAY GF Sandwiches

2011-07-12T10:23:00.000-07:00

For a limited time, SUBWAY is offering a coupon on this link, as well as a BOGOF for July 20th for their gluten free sandwiches. You can also find which Subway restaurants offer the GF bread by entering your zipcode on the link. There are 100 in Oregon, and they are much more spread out than just the Portland area and Bend area.

The suggested retail price for their GF bread sandwich is $1 additional, and for their brownie is $2. Each Subway is individually owned, so prices may vary.

100 SUBWAYS in Oregon offer GF sandwich bread as of Monday July 11th

2011-07-06T14:19:00.001-07:00

Interesting news about SUBWAY! I went last night to the Subway on SW Bond in the South Waterfront to to try out their new GF sandwich offerings. I understood it to be test market event, looks like it's so much more. (See Big News below.)

I spoke to Katherine Orr, Director of Operations and Michelle, the DA (District Agent) in charge of Western Oregon, inc. Bend and SW Washington. Michelle also happens to own that Subway restaurant on SW Bond. The bread that they used was by Rich Products out of NY. Looks like they were a conventional bakery and then acquired a GF bakery. They look to be like a big food-service company offering GF items out of Buffalo.

The bread was more of a hamburger bun, smaller than the typical Subway roll. They washed their hands before every GF order, and put on new gloves. They open a bag that contains an individual GF bun, place it on a piece of paper, and sliced the roll/bun and toasted/warmed it. Then the toppings were added. Any meat is gluten-free except the teriyaki, meatball and seafood which contain gluten. They also offered samples of GF brownies. Some employees couldn't say if the brownies were also dairy free (they are) and were confused by that question.

I haven't eaten in a fast food restaurant in years, and before I was gluten free I rarely ate in one anyway, so I don't have much to compare it to. I think I ate one Subway sandwich ever in my life in the early 1990's. The GF bun was soft and not chewy or fragile/crumbly. My kids (19, 21) were happy with their meal. My daughter is also GF so she was happy. My husband ordered a sandwich which required double-toasting and felt that his bread fell apart a bit. One of my friends thought the bun was bland. Two non-GF folks like the sandwich and didn't have a problem with it at all.

Subway said that they test marketed this GF sandwich process in Texas for 1.5 years (since January 2010) with 300 restaurants offering GF sandwiches. They claim that they had zero complaints of contamination or sickness in the 1.5 years. Oregon is the second location to go GF for Subway. Though a quick internet search shows some have been in place in Texas since earlier this year only.

There were some attendees last night who were worried about crumbs of GF bread cross-contaminating w/ the meats and veggies. Valid point. Subway's response: we just dig deeper into the meats to get a piece without crumbs. What(???!!) As if crumbs can't fall deeper into the pan? Definitely a potential problem. And touching the handle of the oven, I could see some issues, too. So some cross-contamination issues are possible. Turns out the employee who made most of the GF sandwiches is a higher-up in the company. She was very efficient and was correcting some of the other employees on hand washing, etc.

A great turnout last night. When I left they thought they had passed out 120 sandwiches and were willing to continue throughout the night until the store closed at 11pm, or their inventory of 180 buns was gone. It was bustling when I got there.

Big News:

Next Monday, July 11th 100 Subway restaurants, (97 in the Portland Metro area and 13 in the Bend/Redmond area) will offer the GF bread for sandwiches. Each Subway restaurant is individually owned and operated, so I'm not sure which ones will offer GF. Last week there was a massive training of personnel on cross-contamination issues, and they used Texas' manual and procedures to get the same results. The sandwiches will be sold at $1 extra. Rich's GF brownies will be $2.

Portland Corporate Subway was told that they were the next test market two weeks ago, and I found out a day after that. They don't even have a website up, and advertising is scrambling.

I called the Irvington Subway store (NE 13th & Broadway) nearest my house and asked if they were going GF and they said, "I doubt it. I haven't heard anything about it." I then called the Park Ave Subway (near my office downtown) and they very excitedly and knowledgeably told me that all 6 downtown Subway stores "from Alder, down" have the goal of offering GF sandwiches on Monday 7/11 if their inventory arrives on time. I understand that that Subway inside PSU and the 24-hour one outside PSU will offer them also. (very smart to capture the university crowd).

Well, that's what I have to report. Pretty interesting, huh? A fast-food type restaurant offering a real GF option! Who'd a thunk it? And not just GF McDonald's french fries, but a meal (well, a fast-food meal). Feel free to share the info.
- Lisa, GIG of Portland branch manager

2011-07-01T20:21:00.000-07:00

SUBWAY COUPON BELOW TO PRINT!!

No need to travel anywhere for your coupon. Yay!

Corporate SUBWAY Oregon gave us the green light to post a pdf of the coupon for distribution. The first 150 people with a coupon will receive the trial GF sandwiches. See you there.

Subway employees were in a big training about cross-contamination all day Thursday. (yes!)

Hope to see you there. Lisa S. will also be there with some paper invites as well. Tell all your friends. Lisa M. is from SUBWAY Corporate. Thank her profusely for this opportunity to give feedback to corporate America that we need GF options.

2011-06-30T16:01:00.000-07:00

Please forward this info to any of your friends, acquaintances, family who are gluten-free!!

Free GF Sandwich at SUBWAY

on July 5th, 6-8pm
with presentation of coupon

Valid only at South Waterfront Subway
3656 SW Bond Ave in Portland

this Tue, day after 4th of July

Yes, SUBWAY sandwiches is test marketing their GF sandwiches (and GF brownies) in Portland. They already test-marketed in Texas. If Subway gets a good turn-out, they will consider offering GF bread at Subway locations. Please come out and support a national restaurant trying to offer a gluten-free option to our community. Give them feedback that the GF community wants this.

Offer is limited to the first 150 guests. There are coupons for a free sandwich at the front desk of Everyday Wellness in downtown Portland: 1033 SW Yamhill #300, Portland, OR 97205. (across from the Central Library, a few blocks up from Pioneer Square). Street parking, SmartPark on 10th & Yamhill, or it's on the MAX line (library/Galleria stops) or the Street Car (library/SW Taylor stops).

Feel free to come by and pick some up for friends and family. The more people who show up, the better. They have been given 50 coupons, and have access to more. Tell corporate America that GF options are needed!!

Education and precautions have been taught re: cross-contamination, we have been assured by Corporate.

Also Lisa S., a contributor to this blog and the branch manager for GIG of Portland will bring any remaining coupons with her to this Tuesday's event.

2011-06-20T12:19:00.000-07:00

Girl Scouts

Please let the Girl Scouts know we want Gluten Free cookies we can eat! A mom started this for her daughter with Celiac Disease. Click HERE for more info.

The Girl Scouts license their cookies to two companies: ABC Bakers and Little Brownie Bakers. Both companies have been contacted inquiring about producing an allergen free cookie. They advised that there isn’t enough of a market to support such a product. ABC Bakers even states on their website that there isn’t enough of a demand for a cookie that is free from either sugar or gluten. However, what these two bakers and the Girl Scouts have never tried is to market just one cookie that is free from the top eight food allergens.

The cookie manufacturers and Girl Scouts have indicated that when they see enough of a need, they will consider manufacturing such a cookie. If you or a member of your family have a food allergy and you have not been able to buy Girl Scout cookies because of this, please sign this petition letting the Girl Scouts know that they have lost out on your business but you would buy a box of cookies from them if they made a delicious cookie that is free from the top eight food allergens.

G.I.F.T.S. (Gluten Intolerant Families Teamwork and Support) Meeting

2011-06-15T10:49:00.000-07:00

Gluten Intolerant Families Teamwork and Support

The 3^rd meeting of G.I.F.T.S. this Saturday, June 18^th.

We know it is the day before Father’s Day, but the group is hoping there will be a good turnout for their fabulous speaker:

Dr. Julie Glass is speaking about “Neurological Effects in Gluten-Sensitive Children”.

(Other health practitioners interested in this topic are welcome to attend.)

· Gluten, Dairy, and Soy-Free snacks will be provided.

· As usual, the meeting will be from 2-4 pm, at 6108 NE 45^th Ave., Portland, OR, 97218. Our home is three blocks east of Fernhill Park, between NE Ainsworth and NE Holman. Lombard and Killingsworth are major E-W thoroughfares, and NE 42^nd is the nearest N-S major street.

· Children are of course welcome. GIFTS is for KIDS!

Please RSVP by email info@gifts-pdx.org or phone if you plan to attend: 503-977-2342

For more info see the GIFTS website www.gifts-pdx.org

Bob's Red Mill Cooking Classes in JUNE

2011-06-13T07:30:00.000-07:00

June Classes

Organizing Your Gluten-Free Kitchen with Tracy Rempel! Thursday June 16, 6:00-7:00 p.m. Are you new to the gluten-free lifestyle? Or have you gone gluten-free, but still feel overwhelmed with kitchen organization? This is the class you've been waiting for! Tracy Rempel, professional organizer and owner of Work in Progress Organizing, will show you organizing techniques that will protect your health from gluten, as well as five kitchen stations necessary to make cooking a simpler process. This is a lecture only class however; further consultation is available with Tracy by appointment.

Supplies to bring: Refreshments available during lecture. ........................................................................................Class fee $15.00

Delicious Desserts on the Go with Ivy Manning! Thursday, June 23, 2011 5:00-7:00 p.m. Summer is here and so is picnic season! Join cookbook author and national magazine writer Chef Ivy Manning and learn some great new recipes perfect for porting to your next picnic, potluck or barbecue! We'll explore alternative flours and make delicious vegan Spelt* Chocolate Cupcakes with Tofutti Cream Cheese Frosting, Individual Seasonal Berry Pies with an easy cream cheese crust, Coconut Tapioca Parfaits with Spiced Pineapple in a jar, and Multigrain Oatmeal Cookies with Cinnamon Drizzle.
*PLEASE NOTE: SPELT FLOUR IS NOT GLUTEN FREE.

Supplies to bring: enjoy the sampling! .........................................................................................................................Class Fee: $40.00

CLICK HERE FOR REGISTRATION FORM: Link will take you to registration form, class description and contact info if you have further questions.

BBQ is today - Hope to see you there!

2011-06-12T09:27:00.000-07:00

JUNE 12th: GF GATHERING: SUMMER
What: A Gluten Free BBQ!
Where: Millenium Park in Lake Oswego.
When: 11:00 am - 4:00 pm
Details: It is free and open to the public (all ages welcome). There will be live music and lots of lunchy foods, like Bratwurst, hamburgers, Sunshine GF veggie burgers, pnut butte & jelly sandwiches, grilled cheese, cinnamon raisin toast and Crave Bake Shop cupcakes. OMG - what a GF feast!!! GF buns for grilled foods will be supplied by Rudi's. Come early before they run out!

Baking Class From Petunia's Lisa Clark

2011-06-09T13:41:00.001-07:00

Here's your chance to learn some of Petunia's gluten free & vegan baking secrets!

Tuesday June 21st from 6-9pm @ Whole Foods in the Pearl Lisa Clark of Petunia's Pies and Pastries will hold a Summer Desserts Baking Class featuring fresh Oregon berries used in three different amazing desserts to wow your friends and family with.

You must sign up and pay through the Guest Services counter in the store, or call today before it's full! 503.525.4343

Find a list of Petunia's treats available this weekend at the PSU Farmer's Market to get an idea of what Lisa bakes:

Raspberry Lemon Glazed Cake Donuts
Chocolate Peanut Butter Caramel Cookie Cream Pie
Creamsicle Tart w/ fresh berries
Bumble Berry Pie
Chocolate Chip Cheesecake
Salted Caramel Chocolate Pretzel Cupcakes
Thin Mint Cookies & Cream Cupcakes
Coconut Passionfruit Cupcakes
Chocolate Almond Coconut Power Bar
Peanut Butter & Jelly Blondies
Blueberry Lemon Poundcake
Candy Girl Cookie
City Slicker Cookies
Banana Almond Bundt Cake
Peanut Butter Crispy Bars

GIG Summer Camp

2011-06-06T07:30:00.000-07:00

It is that time of year again when we need your help. School is getting near the end and our kids are planning their summer vacations. Those plans include summer camp.

We are looking for volunteers to help out at the following locations:

Camp Sealth
Vashon Island, Washington
Session 4: July 20 - 25, 2011
Session 5: July 26 - 29, 2011
Session 4/5: July 20 - 29, 2011

Volunteers will work in the kitchen and will work 6 hour shifts. If you are interested in helping to make this a great time for our celiac kids, please send an email to gigcamp@gluten.net with your name, contact information, and the day(s) you are available to volunteer.

Hope to see you at camp!

Stacey Juhnke
GIG Camp Coordinator

Annual GIG Education Conf discount

2011-06-05T15:59:00.000-07:00

GIG Conference Registration Special

-20% off the current registration rate.

Register by Friday, June 10^th and take 20% off the current registration fee. This special offer is open to non-GIG members, too.

To take advantage of this special offer register online. Any registration received before midnight June 10^th will receive a 20% discount.

You can also register by calling the national GIG office in Auburn, Washington at 253-833-6655 (M-F 8 to 4 PDT).

July 1-2, 2011 Gaylord Palms Hotel, Orlando, Florida

Learn About

Cutting edge research
Practical tips for living gluten-free and balancing your life for better health
Explore the food & tasting expo
Network with others living the gluten-free lifestyle
Hear from today's leading researchers, chefs & dietitians about upcoming trends

GF Foreign Exchange Student Needs a GF Home

2011-06-03T20:20:00.001-07:00

Ever thought of hosting an exchange student?

Your GF household is needed.

There is a 17 year old foreign exchange student from Germany who is in need of a family in the Portland-Vancouver- Beaverton area. The exchange program is called EF. Jacqueline is a modern dancer, and has been dancing for 8 years and wants to give a try at ballet. She has Celiac disease, for finding a safe household for her is important.

My own family hosted exchange students through EF for a few years while I was in high school, and it was fun for the whole family. While having a teenager in the house is a plus, it is by no means a necessity. I was inspired to take a year abroad on an exchange program in high schooo, and then later 4 years in Africa with Peace Corps. Who knows what exciting things might unfold for you and your family.

Interested? Want to know more information? Contact Jeana Beloga of EF 503-785-1219

A Lecture Series at New Cascadia Traditional

2011-05-27T07:30:00.000-07:00

In honor of the Celiac Awareness Month of May, New Cascadia Traditional Bakery will be hosting a series of weekly lectures on living gluten free.

Tuesday, May 31st
6:30-7:30 pm
Krista Anderson Ross, ND, will speak about
"What is the Link Between Gluten Intolerance, Stress and Women's Hormonal Health?"

Join us for this event which is full of information to help support your gluten-free lifestyle. This event is FREE and there will be samples and door prizes!

Please call to reserve your seat: 503.546.4901

Teresa Atkins & Chris Gumke
New Cascadia Traditional (tm)

Gluten Free For Me: A Celebration, Part 2!

2011-05-21T22:58:00.000-07:00

Gluten Free For Me: A Celebration, Part 2!

Sunday, May 22nd

2-5pm Free

Join us for this unique event that will be fun for one and all! We’ll have plenty of resources on hand to celebrate your Gluten-Free lifestyle. Featuring: Gluten Free Vendors and product samples, $100 Grocery Giveaway of Gluten-Free Items, Live music, Guest Speakers, A hands-on cooking demonstration and more! Please contact erin.rosvold@wholefoods.com for more detailed information & timetables of events, or keep an eye on our website for more details to come!

Whole Foods

19440 NW Cornell Rd. Hillsboro, Or. 97124

503.645.9200x260 for more information

Bob's Red Mill Cooking Classes in JUNE

2011-05-21T21:42:00.000-07:00

June Classes

Gluten-Free “Small-Bites” with Carol Fenster! Monday, June 6, 2011 5:00-7:00 p.m. Delicious food is even more fun in small bites; perfect for entertaining or those “just-one-bite is perfect” occasions. In this first class Carol Fenster, cookbook author and gluten-free expert will demonstrate delectable savory dishes as well as decadent sweet treats. She will also show how to incorporate wholesome flours and grains with her tried-and-true gluten-free techniques, and illustrate how to turn even the simplest dish into a work of art. Some of her recipes include: Portobello Sliders, Savory Mini-Quiches (perfect as appetizers), Itty-Bitty Pavlovas, Petite French Macaroons, and more!

Supplies to Bring: enjoy the sampling! .........................................................Class fee $50.00

Gluten-Free Baking and Cooking with Beans with Carol Fenster! Tuesday, June 7, 2011 3:00-5:00 p.m. In her second class Carol’s focus will be on beans – nature’s gift to mankind; high in fiber and crucial nutrients, yet low in fat and sodium. Beans become more than everyday food when Carol elevates them to delicious savory and sweet treats when she uses bean flours and bean purees to produce dishes that delight even the most discerning palate, while discreetly delivering vital fiber and nutrients. You will learn how beans lend increased moisture and extended shelf-life to gluten-free baked goods. Some of her recipes will be: Gingerbread Cupcakes, Chocolate Brownies, (made with bean puree) Greek Lentil Salad, Savory Mediterranean Muffins, and more!

Supplies to Bring: enjoy the sampling! .........................................................Class fee $50.00

Organizing Your Gluten-Free Kitchen with Tracy Rempel! Thursday June 16, 6:00-7:00 p.m. Are you new to the gluten-free lifestyle? Or have you gone gluten-free, but still feel overwhelmed with kitchen organization? This is the class you've been waiting for! Tracy Rempel, professional organizer and owner of Work in Progress Organizing, will show you organizing techniques that will protect your health from gluten, as well as five kitchen stations necessary to make cooking a simpler process. This is a lecture only class however; further consultation is available with Tracy by appointment.

Supplies to bring: Refreshments available during lecture. ..........................................Class fee $15.00

Delicious Desserts on the Go with Ivy Manning! Thursday, June 23, 2011 5:00-7:00 p.m. Summer is here and so is picnic season! Join cookbook author and national magazine writer Chef Ivy Manning and learn some great new recipes perfect for porting to your next picnic, potluck or barbecue! We'll explore alternative flours and make delicious vegan Spelt* Chocolate Cupcakes with Tofutti Cream Cheese Frosting, Individual Seasonal Berry Pies with an easy cream cheese crust, Coconut Tapioca Parfaits with Spiced Pineapple in a jar, and Multigrain Oatmeal Cookies with Cinnamon Drizzle.

*PLEASE NOTE: SPELT FLOUR IS NOT GLUTEN FREE.

Supplies to bring: enjoy the sampling! .........................................................Class Fee: $40.00

CLICK HERE FOR REGISTRATION FORM: Link will take you to registration form, class description and contact info if you have further questions.

Nana's Cookies

2011-05-20T07:30:00.000-07:00

"As you may or may not know, May is Celiac Disease Awareness month. At Nana's, we bake soft gluten free cookies, packed with only natural and delicious ingredients, so that those living with this challenge can enjoy a big, moist and chewy snack! Our facility is certified Gluten Free by the Gluten Intolerance Group of America, and our cookies are sweetened with 100% natural fruit juice, never refined sugar.

This month, Nana's is giving you 10% off your order of any of our original gluten free cookies. Additionally, we're donating a portion of sales to the Celiac Disease Foundations "Team Gluten-Free," and to the Gluten Intolerance Group's "Kids Summer Camps" programs. Team Gluten-Free raises money for both celiac disease research and other beneficial programs, including sending children to gluten free summer camp . The Gluten Intolerance Group camps, held during the summer months, focus on providing a safe and fun experience for kids with gluten intolerance.

As an added bonus, we'll throw in free shipping for all orders over $50. To receive your discount, simply enter promo code "GIG" for the Gluten Intolerance Group. Additionally, 10% of your sale will go directly to GIG National. This deal is only good while supplies last, so order some soft-baked delicious gluten free cookies from Nana's, while supporting a great cause at the same time.

All the Best,
Nana"

Gluten Free For Me: A Celebration, Part 2!

2011-05-19T07:30:00.000-07:00

Gluten Free For Me: A Celebration, Part 2!
Sunday, May 22nd
2-5pm Free

Join us for this unique event that will be fun for one and all! We’ll have plenty of resources on hand to celebrate your Gluten-Free lifestyle. Featuring: Gluten Free Vendors and product samples, $100 Grocery Giveaway of Gluten-Free Items, Live music, Guest Speakers, A hands-on cooking demonstration and more! Please contact erin.rosvold@wholefoods.com for more detailed information & timetables of events, or keep an eye on our website for more details to come!

Whole Foods
19440 NW Cornell Rd. Hillsboro, Or. 97124
503.645.9200x260 for more information

Lamb's Market - Free From Food Sample Fair Wilsonville May 19th

2011-05-18T07:30:00.000-07:00

A Lecture Series at New Cascadia Traditional

2011-05-17T07:30:00.000-07:00

In honor of the Celiac Awareness Month of May, New Cascadia Traditional Bakery will be hosting a series of weekly lectures on living gluten free.

Thursday, May 19th
6:30-8:00 pm
Christi Reed, BS, NTP, nutritionist at New Seasons Market, will give a lecture titled,
"Healthful Gluten-Free", followed by a lively Q&A session

Tuesday, May 31st
6:30-7:30 pm
Krista Anderson Ross, ND, will speak about
"What is the Link Between Gluten Intolerance, Stress and Women's Hormonal Health?"

Join us for these events that are full of information to help support your gluten-free lifestyle. All events are FREE and there will be samples and door prizes!

Please call to reserve your seat: 503.546.4901

Teresa Atkins & Chris Gumke
New Cascadia Traditional (tm)

Lamb's Market GF Taste Fair - May 19th

2011-05-16T07:30:00.000-07:00

A Lecture Series at New Cascadia Traditional

2011-05-15T07:30:00.000-07:00

In honor of the Celiac Awareness Month of May, New Cascadia Traditional Bakery will be hosting a series of weekly lectures on living gluten free.

Thursday, May 19th

6:30-8:00 pm

Christi Reed, BS, NTP, nutritionist at New Seasons Market, will give a lecture titled,

"Healthful Gluten-Free", followed by a lively Q&A session

Tuesday, May 31st

6:30-7:30 pm

Krista Anderson Ross, ND, will speak about

"What is the Link Between Gluten Intolerance, Stress and Women's Hormonal Health?"

Join us for these events that are full of information to help support your gluten-free lifestyle. All events are FREE and there will be samples and door prizes!

Please call to reserve your seat: 503.546.4901

Teresa Atkins & Chris Gumke

New Cascadia Traditional (tm)

MAY 14th: SUPPORT GROUP

2011-05-13T14:52:00.000-07:00

Don't forget the support group meeting is tomorrow!

Speaker: Joshua Patterson (http://www.learnhowtobeprepared.com/)
Topic: Joshua will demonstrate Emergency Preparedness for the gluten-free family. Have you thought what you would eat if an emergency arose?
Samples: Mariam MacDermott of Fairy Cakes will come and sample her decadent gluten-free cupcakes.

Meeting times are from 10:00am-12:00pm

Legacy Emanuel Hospital
2801 N Gantenbein Ave.
Portland, OR. 07227-1623
(503)413-2200
Room: E-1075/1077

Bob's Red Mill Cooking Classes in JUNE

2011-05-13T14:07:00.000-07:00

June Classes

Photo by Jim Miller http://millpictures.com

Gluten-Free “Small-Bites” with Carol Fenster! Monday, June 6, 2011 5:00-7:00 p.m. Delicious food is even more fun in small bites; perfect for entertaining or those “just-one-bite is perfect” occasions. In this first class Carol Fenster, cookbook author and gluten-free expert will demonstrate delectable savory dishes as well as decadent sweet treats. She will also show how to incorporate wholesome flours and grains with her tried-and-true gluten-free techniques, and illustrate how to turn even the simplest dish into a work of art. Some of her recipes include: Portobello Sliders, Savory Mini-Quiches (perfect as appetizers), Itty-Bitty Pavlovas, Petite French Macaroons, and more!

Supplies to Bring: enjoy the sampling! ................................Class fee $50.00

Gluten-Free Baking and Cooking with Beans with Carol Fenster! Tuesday, June 7, 2011 3:00-5:00 p.m. In her second class Carol’s focus will be on beans – nature’s gift to mankind; high in fiber and crucial nutrients, yet low in fat and sodium. Beans become more than everyday food when Carol elevates them to delicious savory and sweet treats when she uses bean flours and bean purees to produce dishes that delight even the most discerning palate, while discreetly delivering vital fiber and nutrients. You will learn how beans lend increased moisture and extended shelf-life to gluten-free baked goods. Some of her recipes will be: Gingerbread Cupcakes, Chocolate Brownies, (made with bean puree) Greek Lentil Salad, Savory Mediterranean Muffins, and more!

Supplies to Bring: enjoy the sampling! ...............................Class fee $50.00

Organizing Your Gluten-Free Kitchen with Tracy Rempel! Thursday June 16, 6:00-7:00 p.m. Are you new to the gluten-free lifestyle? Or have you gone gluten-free, but still feel overwhelmed with kitchen organization? This is the class you've been waiting for! Tracy Rempel, professional organizer and owner of Work in Progress Organizing, will show you organizing techniques that will protect your health from gluten, as well as five kitchen stations necessary to make cooking a simpler process. This is a lecture only class however; further consultation is available with Tracy by appointment.

Supplies to bring: Refreshments available during lecture. .................................Class fee $15.00

Delicious Desserts on the Go with Ivy Manning! Thursday, June 23, 2011 5:00-7:00 p.m. Summer is here and so is picnic season! Join cookbook author and national magazine writer Chef Ivy Manning and learn some great new recipes perfect for porting to your next picnic, potluck or barbecue! We'll explore alternative flours and make delicious vegan Spelt* Chocolate Cupcakes with Tofutti Cream Cheese Frosting, Individual Seasonal Berry Pies with an easy cream cheese crust, Coconut Tapioca Parfaits with Spiced Pineapple in a jar, and Multigrain Oatmeal Cookies with Cinnamon Drizzle.
*PLEASE NOTE: SPELT FLOUR IS NOT GLUTEN FREE.

Supplies to bring: enjoy the sampling! ...............................Class Fee: $40.00

CLICK HERE FOR REGISTRATION FORM: Link will take you to registration form, class description and contact info if you have further questions.

Follow Along with GIG of Portland!

2011-05-13T13:53:00.000-07:00

There are now TWO NEW WAYS to keep up to date with what's happening here at the GIG Portland Metro Branch and the wider celiac community. It's FREE!

E-MAIL!
Do you find it annoying having to go from site to site to read the latest info? Do you check your e-mail frequently and wish everything would just land happily in your in-box? Well now it's possible to have every post we make go right into your in-box! No more coming to us, all the info goes right to you! There are a few simple steps to sign up...

Show up at our blog, http://graindamaged.blogspot.com/
Scroll down the page and look in the right hand side bar till you see, FOLLOW BY E-MAIL
Enter in any e-mail address that you want our posts to go to. Click SUBMIT.
A pop up window will come up that should have the following message in it:
Email Subscription Request
Thank you for your request.
my.email@host.com (as an example of a made up e-mail, when you do this your e-mail address will be in this spot)
…will receive a verification message once you submit this form. FeedBurner activates your subscription to “Grain Damaged” once you respond to this verification message.
To help prevent spam, please type the text you see in the box above:
(There will be some of those squiggly letters here and they'll ask you to type them into a box. Do this and click SUBMIT)
Another pop up box will come up confirming your submission:
Email Subscription Request
Your request has been accepted!
Please check your inbox for a verification message from “FeedBurner Email Subscriptions”, the service that delivers email subscriptions for Grain Damaged. You will need to click a link listed in this message to activate your subscription. If you dont see a confirmation e-mail in a reasonable amount of time please check your bulk/spam folder.
Go to your e-mail and find the link, click it and that's all!

FACEBOOK!
Yes we finally have a Facebook page! You can sign up there one of two ways.

Cut and past the following URL into your web browser (or if you're reading this from the blog itself you can just click on it) http://www.facebook.com/GIGofPortland and it will take you to the GIG Portland Metro Branch page. Once there, click the LIKE button at the top of the page. It will feed right into your friends list on your own Facebook page.
The other way to sign up with us is go to our blog, http://graindamaged.blogspot.com/
Scroll down and stop when you get to the FIND US ON FACEBOOK section in the right hand column.
There is a button there that says, LIKE. Click it and follow the instructions. You're done!

Follow Along with the Portland Metro Area Branch of GIG!

2011-05-11T23:11:00.000-07:00

There are now TWO NEW WAYS to keep up to date with what's happening here at the GIG Portland Metro Branch and the wider celiac community. It's FREE!

E-MAIL!
Do you find it annoying having to go from site to site to read the latest info? Do you check your e-mail frequently and wish everything would just land happily in your in-box? Well now it's possible to have every post we make go right into your in-box! No more coming to us, all the info goes right to you! There are a few simple steps to sign up...

Show up at our blog, http://graindamaged.blogspot.com/
Scroll down the page and look in the right hand side bar till you see, FOLLOW BY E-MAIL
Enter in any e-mail address that you want our posts to go to. Click SUBMIT.
A pop up window will come up that should have the following message in it:
Email Subscription Request
Thank you for your request.
my.email@host.com (as an example of a made up e-mail, when you do this your e-mail address will be in this spot)
…will receive a verification message once you submit this form. FeedBurner activates your subscription to “Grain Damaged” once you respond to this verification message.
(There will be some of those squiggly letters here and they'll ask you to type them into a box. Do this and click SUBMIT)
To help prevent spam, please type the text you see in the box above:
Another pop up box will come up confirming your submission:
Email Subscription Request
Your request has been accepted!
Please check your inbox for a verification message from “FeedBurner Email Subscriptions”, the service that delivers email subscriptions for Grain Damaged. You will need to click a link listed in this message to activate your subscription. If you dont see a confirmation e-mail in a reasonable amount of time please check your bulk/spam folder.

Go to your e-mail and find the link, click it and that's all!

FACEBOOK!
Yes we finally have a Facebook page!

You can sign up there one of two ways, CLICK THIS LINK and it will take you to the GIG Portland Metro Branch page. Once there, click the LIKE button at the top of the page. It will feed right into your friends list on your own Facebook page.
The other way to sign up with us is go to our blog, http://graindamaged.blogspot.com/
Scroll down and stop when you get to the FIND US ON FACEBOOK section in the right hand column.
There is a button there that says, LIKE. Click it and follow the instructions. You're done!

A Lecture Series at New Cascadia Traditional

2011-05-11T17:00:00.000-07:00

In honor of the Celiac Awareness Month of May, New Cascadia Traditional Bakery will be hosting a series of weekly lectures on living gluten free.

Thursday, May 12th
6:30-7:30 pm
Lisa Shaver, ND, MSOM, LAc, (our local GIG Branch Manager) will give a lecture on
"Navigating the Gluten-Free Lifestyle: Tips, Tricks, How and When to Speak Up"

Thursday, May 19th
6:30-8:00 pm
Christi Reed, BS, NTP, nutritionist at New Seasons Market, will give a lecture titled,
"Healthful Gluten-Free", followed by a lively Q&A session

Tuesday, May 31st
6:30-7:30 pm
Krista Anderson Ross, ND, will speak about
"What is the Link Between Gluten Intolerance, Stress and Women's Hormonal Health?"

Join us for these events that are full of information to help support your gluten-free lifestyle. All events are FREE and there will be samples and door prizes!

Please call to reserve your seat: 503.546.4901

Teresa Atkins & Chris Gumke
New Cascadia Traditional (tm)

GF Food Fair - this coming Saturday!

2011-05-02T09:35:00.001-07:00

GLUTEN FREE FOOD FAIR - MAY 7, 2011 - SAVE THE DATE!

It is estimated that for each person diagnosed with gluten intolerance, celiac disease and dermatitis herpetiformis, 90 are undiagnosed and dealing with health consequences. The average time it takes to diagnose celiac disease from the onset of symptoms is 10 years. Having celiac disease but not being treated for it could lead to serious health problems from osteoporosis to lymphoma to stomach cancer. While other diseases may be treated with a prescription pill, celiac disease has one cure - complete avoidance of gluten, the protein found in wheat, barley, rye and contaminated oats. Gluten free foods are now more widely available, but generally at a higher cost then comparable wheat based products. Three of our local GIG branches have banded together to organize this annual food fair allowing folks to sample foods from over 25 vendors and hopefully find products they enjoy and want to buy regularly.

Food fair patrons from 2010, waiting for the door prize numbers to be called.

INFORMATION
The Gluten Free Food Fair is a family event, where one can enjoy meeting people and sampling delicious gluten free foods. There will also be a door prize drawing with an estimated 25-30 baskets of gluten free products. The GIG support groups will be distributing information about monthly meetings and other events in the area. There will be resource tables staffed by health care providers knowledgeable about gluten intolerance.

VENUE:
All Saints Catholic Church
3847 NE Glisan St. Portland Oregon
In the GYM

DATE:
Saturday, May 7th, 2011

TIME:
11:00 am - 2 pm

PRICE:
$5 per person
$10 per family (of two or more)

DRAWINGS FOR DOOR PRIZES:
Drawings to be held at 12 noon, 1 pm and 1:45 pm
The entrance fee includes one door prize ticket.
Additional tickets can be purchased once inside.

The proceeds from our sixth annual food fair will benifit the Portland Metro GIG, Mid-Willamette Valley GIG of Salem and Gluten Free Friends of McMinnville. Help us to help you.

Lamb's Markets Spring Events

2011-03-29T18:01:00.000-07:00

Come check out one of Lamb's Markets gluten free vendor fairs.
I went to one last fall and it was absolutely amazing! It is a great way to try new products from local and national vendors while accomplishing your grocery shopping.
These events are well worth checking out!

Mini Food Fair at Whole Foods

2011-03-22T18:16:00.000-07:00

Gluten-Free For Me. A Celebration!

Sunday, April 10 2-4 PM

At Whole Foods Market in Tanasbourne

Join us for this unique event that will be fun for one and all!

Games, activities and prizes for kids

Gluten-free vendors and samples

$100 grocery giveaway of gluten-free items

Live music

And more! Don't miss this!

WHOLE FOODS MARKET TANASBOURNE

19440 NW Cornell Rd. Hillsboro, OR • (503) 645-9200

Corbett Ave. Coffee Plant Closes

2011-02-26T20:31:00.000-08:00

Bittersweet news from Coffee Plant...

Yes, friends, we are counting it down. Corbett Avenue Coffee Plant will close at noon on Friday, March 11. As with our downtown store, it's a bittersweet experience, but take heart in the fact that CCP Gluten-Free Baking will carry on in a new space under the name Gluten-Free Gem.
Please give us the chance to thank you for your past support and celebrate these transitions on Wednesday, March 2, from 5-7 pm at the shop.
5915 SW Corbett Avenue, 97239
Gratefully,
Mike
Coffee Plant/CCP Gluten-Free Baking

Portland GIG Support Group Activities & Calendar for the Spring Quarter

2011-02-25T07:30:00.000-08:00

In case you haven't had a chance to stop by our blog in person and only get your updates through a feeder, here's what's going on with the Portland GIG support group for the Spring quarter. Remember you can always find this information quick and easy in the right hand side bar of our blog.

MARCH 12th: SUPPORT GROUP

Speaker: The New Seasons nutrition team

Topic: Karen Seibert, Christi Reed and Leah Kriewall, will come to present information on whole food nutrition and grain free meal ideas. Easy cooking demo, recipes and snacks provided.

Speaker: Tarte Desserts and Bakery

Topic: Phoenix Rainbird will come to sample and sell her breads and baked items from her dedicated gluten-free, soy-free facility in Eugene.

APRIL 9th: SUPPORT GROUP

Speaker: Jensen’s Bread and Bakeries

Topic: Owner, Dave Jensen will talk about the work behind the GF buns now at McMenamins’ hotels and pubs, and other restaurants and colleges in town. Jensen’s is a wholesale bakery creating the flexible and soft GF buns, Better Buns.

Samples: Jovial Pasta, a new gluten-free pasta from five-generation Tuscan Italian artisanal pasta makers made with brown rice will be sampled.

Willamette Valley Confectionary will sample their chocolates and candy, made from gluten-free ingredients including local nuts, berries, cream and butter.

MAY 14th: SUPPORT GROUP

Speakers: Ray & Mary Wilke

Topic: The Wilkes will demonstrate Emergency Preparedness for the gluten-free family. Have you thought what you would eat if an emergency arose?

Samples: Mariam MacDermott of Fairy Cakes will come and sample her decadent gluten-free cupcakes.

GLUTEN FREE GATHERING

There will be no quarterly Gluten Free Gathering this time around due to the large amount of work and attention that the food fair takes up. We look forward to holding another gathering sometime after June. Look here for the next date!

APRIL 6th: CORE COMMITTEE MEETING

Portland Metro GIG core group meeting. Come be involved in the planning of our GIG group, GF food fair and other activities. 6:30pm at the Berlin Inn, 3131 SE 12th & Powell in Portland, near the Aladdin Theater.

APRIL 16th: GIFTS MEETING

GIFTS (Gluten Intolerant Families Teamwork and Support) meeting for gluten-intolerant children and their families. The meetings will be held from 2 to 4 PM at the home of Wendy Cohan, RN. GIFTS meetings are every other month, even months, on the 3rd Saturday of the month.

LOCATION: 6108 NE 45th Ave, Portland OR 97218.

This is 1 block East of Fernhill Park, on 45th between Ainsworth and Holman.

THEME: Easter and Spring

SPEAKER: Children's allergy-free, gluten-free baking with guest speaker and baker, Mariam McDermott from Fairy Cakes.

MAY 7th: GLUTEN FREE FOOD FAIR

Held this year at All Saints Catholic Church in the gym. Find the church on the corner of NE 39th and NE Glisan. 11am to 2pm. For more details please visit the Gluten Free Food Fair tab at the top right hand side of our blog. Hope to see you there!

TAX DEDUCTION GUIDE FOR THOSE WITH CELIAC DISEASE

2011-02-24T21:26:00.001-08:00

If you or one of your dependents has celiac disease and you itemize your deductions, the extra costs due to gluten-free dietary restrictions may be taken as a medical expense.

Gluten-Free Food and Travel Expense

You may deduct the cost of Gluten-Free (GF) food that is in EXCESS of the cost of the gluten containing food that you are replacing. For example, if a loaf of gluten-free bread costs $5.00 and a comparable loaf of gluten containing bread costs $2.50, you may include in your medical expenses the excess cost of $2.50.

The full cost of special items needed for a GF diet may be deducted. An example is the cost of XANTHAN GUM (methyl cellulose) used in GF home baked items, which is completely different than anything used in a standard recipe.

If you make a special trip to a specialty store to purchase GF foods, the actual cost of your transportation to and from the store is deductible. If you used your vehicle for the trip during the year 2010, you may deduct 16.5 cents per mile for 2010. If you use your vehicle for this purpose during 2011, you may deduct 19 cents per mile. You may include tolls and parking fees.

The full cost of postage or other delivery expenses for GF foods made by mail order are deductible.

If you are audited you may need a letter from your doctor indicating that you have Celiac Disease and must adhere to a Gluten-free diet for life.

You will also need substantiation of the expenses in the form of receipts, cash register tapes or cancelled checks for your GF purchases and a schedule showing how you computed your deductions for the GF foods.

The total amount of your deduction for GF foods should be added to your other medical expenses that are reported on Schedule A of your form 1040. Do not include your doctor's letter, your receipts or your schedule showing how you computed your deduction. Save these documents which should be submitted only in the event you are audited by the IRS or your state's taxing authority.

Please consult your tax preparer when calculating your deductions, and refer them to the publication below. If you are audited and the auditor tells you that these items are not deductible, refer the auditor to the following:

IRS Publication 502
Revenue Ruling 55-261
Revenue Ruling 76-80
Cohen 38 TC 387
67 TC 481
Fleming TC MEMO 1980 583
Van Kalb TC MEMO 1978 366

Medical Education Expense

IRS Publication 502 provides that "...you may include expenses for admission and transportation to a medical conference relating the chronic disease of yourself, your spouse, or your dependent (if the costs are primarily for and essential to the medical care)." This has been ruled to include the registration of yourself, your spouse and your celiac dependent. However, you may not deduct the costs for meals and lodging while attending the medical conference.

For the final determination for what is tax deductible, refer to IRS ruling 2000-24 and IRS Publication 502.

Recall due to undeclared WHEAT and SOY

2011-02-16T22:26:00.001-08:00

Prime Choice Foods Corporation Voluntarily Recalls Certain Lots Of Garden Of Eatin'® Multi Grain Tortilla Chips Due To The Presence Of Undeclared Allergens
Wed, 16 Feb 2011 09:36:00 -0600

Prime Choice Foods announced that it is taking the precautionary measure of recalling certain lots of Garden of Eatin’® Multi Grain Sea Salt Tortilla Chips (9 oz bags), Garden of Eatin’® Multi Grain Everything Tortilla Chips (9 oz bags) and Garden of Eatin’® Multi Grain Blues Sea Salt Tortilla Chips (9 oz bags) due to the presence of undeclared wheat and soy. Consumers who have an allergy or severe sensitivity to wheat or soy run the risk of serious or life-threatening allergic reaction if they consume these products.

2011 GIG Conference in Orlando

2011-02-15T13:58:00.000-08:00

Theme: Treasures of the Gluten-Free World
Venue: Gaylord Palms Hotel & Convention Center, FLORIDA
Dates: July 1 & 2, 2011

Sign up before April 1st and get 10% off the conference price.

Don't forget to sign up for this wonderful educational conference. We will have many interesting speakers this year, including our keynote speaker, Thomas O'Bryan. We will also have a Demonstration Stage in the Exhibit Hall, where you can go to watch demonstations from various authors and sellers. We will also have a Treasure hunt each day of the conference, where you can win a great prize.

See the Program Brochure here: Program Brochure.

Cynthia Kupper, ED of GIG of North America in Salem

2011-02-14T15:31:00.000-08:00

Cynthia Kupper, the Executive Director of GIG of North American is coming to speak in Salem to the Mid-Willamette Valley GIG group on Saturday, Feb 19th 12:30-3:30pm at Marco Polo's.

There is still time to make a reservation for the gluten-free luncheon with Cynthia Kupper. Reservations must be made in advance. Payment must be received by February 16 to confirm your name on the reservation list.

Cynthia Kupper, Registered Dietitian and Executive Director of the Gluten Intolerance Group of North America, will speak at a special luncheon meeting of the Mid-Willamette Valley GIG on Saturday February 19. The meeting will take place at Marco Polo Global Restaurant from 12:30 to 3:30 and includes a gluten-free buffet luncheon. The restaurant is located at 300 Liberty Street in downtown Salem (Pringle Park Plaza). Marco Polo restaurant specializes in gluten-free food.

This event is open to the public, but reservations and pre-payment of $17 are required since space is limited. To make your reservation contact Becky Crooke at (503) 949-3779or beckycrooke@gmail.com, or contact Debra Olsen at 503-884-3402. Send checks to Mid-Willamette Valley GIG, P.O. Box 13886, Salem, OR 97309.

Cynthia will speak on the many aspects and activities of the national GIG organization and how those make a difference to the many gluten intolerant people in this country. She will also speak about U.S. labeling laws and the needs of the elderly.

A gluten-free, buffet-style luncheon will be served, followed by Cynthia Kupper’s presentation. The food will include Almond Chicken, Kung Pao Beef, Green Beans with Mushroom, Lemon Chicken, Rice, Rice Noodles, Tea and Dessert. Let us know of any other dietary needs.

Cynthia contributed the following introduction:

Cynthia Kupper, RD: I practiced clinical dietetics in large hospitals for 15 years in rehab, renal and as a diabetes educator. During that time, I was diagnosed with classic celiac disease. 13 years ago, I became the director of the Gluten Intolerance Group of North America. My job as the director includes consultations with patients throughout the country via phone, email and personal one-to-one consultations or classes. My job also requires extensive review of research and translating that into patient-friendly education materials. I am an international lecturer on celiac disease and the gluten-free lifestyle. The NIH, FDA, ACOA, and other regulatory agencies have called upon me to provide expert testimony about gluten-free consumer practices and nutrition. I developed and launched GIG's two industry programs: the Gluten-Free Certification Organization (GFCO) and the corporate side of the Gluten Free Restaurant Awareness Program (GFRAP). These programs compliment the social service programs services GIG offers to consumers with all types of gluten intolerances.

REMEMBER - YOU MUST REGISTER AND PAY IN ADVANCE TO ATTEND THIS EVENT (whether you plan to eat lunch or not). There is a limit to the number of seats available so be sure to send your payment in early.

Because of this special event, there will be no regular meeting of the Mid-Willamette Valley GIG on its usual meeting day of the third Saturday of February.

The Mid-Willamette Valley Gluten Intolerance Group is a branch of the Gluten Intolerance Group of North America, www.gluten.net.

2011-02-09T12:01:00.000-08:00

Can you imagine gluten-free onion rings? Well, see above and drool. Cain Credicott of CeliacManiac out of Bend, Oregon has and has created a mix.He has many other mixes, too. Here is a CeliacManiac review in Living Without magazine, below.

Cain Creditcott is going to be sampling his wares at our next Portland Metro GIG meeting on February 12th, 10am to noon. Come and support one of our gluten-free local entrepreneurs.

Living Without's Favorites: A Sweet Start

Hungry for a special breakfast treat? Something that’s homemade but quick and easy? Celiac Maniac's teff scones will make your morning. This dry mix, which contains whole-grain flours(teff, sorghum, brown rice) and evaporated cane juice, is produced in a dedicated gluten-free, dairy-free, egg-free facility. You stir in oil, coconut milk (or milk of choice), vanilla and a cup of frozen fruit, pop them in the oven and you’ve got hot, freshly baked scones in minutes. The mix makes about 16 scones so freeze leftovers (if there are any). Celiac Maniac also sells a brownie mix, a pancake mix and a batter mix (think fried chicken, onion rings). No white rice flour in sight.

541.350.6088, theceliacmaniac.com

Also find Cain on Gluten Free Online Radio.

$1 off Udi's

2011-02-09T07:30:00.000-08:00

Udi's is offering a $1 off Coupon. Click the link, fill out some info and get a coupon valid toward any of their gluten free products.

Jensen's Gluten Free Bread in Portland

2011-02-08T19:23:00.000-08:00

Do you want gluten-free buns at Burgerville? Burgerville and Dave Jensen of Jensen's Bread and Bakeries, under the name of Gluten Free Concepts, a dedicated gluten-free wholesale bakery in Portland, OR, are in discussion right now. You can make your voice heard.

Go to Facebook and on the Burgerville page, click the Discussions tab. Choose the Gluten Free Bun discussion and post a comment. Dave's buns are called Better Buns and they are getting rave reviews.

Want to try them out? They are at McMenamin's hotels and pubs/restaurants and pubs and at Dick's Kitchen on Belmont. See the full list of restaurants here.

RECALL - Salsa, BBQ Sauce & Roasting Sauce due to undeclared WHEAT

2011-02-08T18:19:00.000-08:00

American Spoon Foods Brand Apple Chipotle Salsa, Maple BBQ Grilling Sauce, And Pumpkin Chipotle Roasting Sauce May Contain Undeclared Wheat Flour And May Put Certain Consumers At Risk For Wheat Or Gluten Sensitivities Or Allergies.

Contact:
Justin Rashid
231-347-9030 x 3003

FOR IMMEDIATE RELEASE - February 3, 2011

Fast Facts:

· This is a firm initiated recall affecting certain lots (see below for details) of American Spoon Foods brand Apple Chipotle Salsa, Maple BBQ Grilling Sauce, and Pumpkin Chipotle Roasting Sauce.
· These recalled products may contain undeclared wheat flour which may be dangerous for wheat or gluten sensitive individuals.
· Consumers who have wheat or gluten sensitivities should discard the product and seek medical advice if they experience a food reaction after consuming the product.

What is the Problem? American Spoon Foods is voluntarily recalling Apple Chipotle Salsa, Maple BBQ Grilling Sauce, and Pumpkin Chipotle Roasting Sauce. These three products may have various lot codes. The lot codes are the first 4 numbers of the 12 digit code printed directly on the glass on the back of the jar below the “Best Flavor By” date. Affected products have the following codes:

• Apple Chipotle Salsa, 13.5 oz jar, UPC code 019363016047
• All codes from 9301 – 9363
• All codes from 0002 – 0365
• All codes from 1002 – 1034
• Maple BBQ Grilling Sauce, 15 oz jar, UPC Code 019363014371
• All codes from 9301 – 9363
• All codes from 0002 – 0365
• All codes from 1002 – 1034
• Pumpkin Chipotle Roasting Sauce, 14 oz jar, UPC Code 019363014173
• All codes from 9301 – 9363
• All codes from 0002 – 0365
• All codes from 1002 – 1034
• If you have trouble reading the code, err on the side of caution and discard the product.
These products may contain undeclared wheat which may cause reactions in those with wheat or gluten sensitivities.

What are the Symptoms of Illness/Injury? Symptoms could be any typical food sensitivity reaction such as swelling of the face or lips, rash, difficulty breathing. It is important to note there have been no consumer complaints or reports of adverse reactions from using these products.

Who is at Risk? Those with wheat and/or gluten sensitivities may be at risk from consuming these products. Although the undeclared wheat flour that may be present is in a very small quantity, those with wheat and/or gluten allergies or sensitivities could experience adverse health reactions.

What Do Consumers Need To Do? Consumers who feel they may be at risk should record the lot code for future reference and then discard the product. Consumers who experience a food sensitivity reaction after consuming the product should seek medical advice from their physician as appropriate.

What Does the Product Look Like? These three products are sold in glass jars as shown below. The lot numbers can be found on the back of the jars.

Where is it Distributed? This product is sold in American Spoon Foods stores in Michigan and via mail order from American Spoon Foods. It is also sold through specialty food retailers in Arkansas, Florida, Illinois, Indiana, Massachusetts, Michigan, North Carolina, New Hampshire, New Jersey, New York, Utah, Washington, and Wisconsin.

What is Being Done about the Problem? American Spoon has suspended production and sales of these products. Retailers are being notified by letter and press release. Retailers and customers should contact American Spoon Foods Customer Service Department (800-222-5886) or email to info@spoon.com with any questions.

How was the Problem Detected? This problem was identified by American Spoon Foods through an internal audit.

Who Should be Contacted? Consumers and other potentially affected parties should contact the following entities for information about the problem.
• American Spoon Foods, Justin Rashid 800-222-5886. Monday – Friday, 8:30 a.m. – 5:30 p.m.

###

Coupon Code for the GlutenFreeMall.com

2011-02-08T18:04:00.000-08:00

10% Off Everything - Order by 2/11/11 & Use Coupon: 7492e7
(10% off product total, offer not valid with other specials or promotions. Limit 1 use per customer)

To Support Celiac.com Purchase at:
www.GlutenFreeMall.com

SW Washington GIG "food-a-rama"

2011-02-03T17:59:00.000-08:00

- Gluten Intolerance Group of SouthWest Washington -

Join us for the next meeting which is on Saturday Feb 19th from 10am-12pm at Legacy Salmon Creek Hospital, rooms C-D. That will be our very first "Food-a-rama" Samplefest, where we will be tasting foods for the whole 2 hours from many different companies. So don't hesitate to bring your appetite, your family/friends and any questions or concerns that you might have.

See you there!

GIFTS - Gluten Intolerant Families Teamwork and Suppport, Portland

2011-01-30T18:17:00.000-08:00

February 19 will be the first meeting of GIFTS, a support group for gluten intolerant kids and their families.
The meetings will be held every other month on the third Saturday and will have an activity for the kids as well as speakers from various backgrounds.

Where:
The meetings will be held from 2 to 4 PM at Wendy Cohan's house.
6108 NE 45th Ave, Portland OR 97218. This is 1 block East of Fernhill Park, on 45th between Ainsworth and Holman. (This is also the location that we held our January GIG meeting).

More on GIFTS:
Wendy has an exciting schedule in the works with fun themes and activities. Check out the GIFTS website for the tenative schedule for 2011 and more information at http://www.gifts-pdx.org/

Topic:
The speaker of the February meeting will be Krista Anderson-Ross, ND. Her topic will be Nutritional Deficiencies in Gluten-Free Kids. Krista Anderson-Ross, ND, will present information about what symptoms to look out for and practical strategies for treating nutritional deficiencies in children, particularly those who are gluten intolerant. She’ll also give advice on how to plan ahead and deal successfully with: birthday parties, school and community events, holidays, etc..
Krista Anderson Ross ND is a licensed naturopathic physician with a fam

ily practice at Heartspace Center for Healing in Lake Os

wego. Dr. Krista is also a blogger, lecturer and mother of three gluten-free children.

http://wholefoodmatters.net and http://wholefoodmatters.net/blog

Save the Date...

2011-01-28T13:50:00.000-08:00

The Gluten Free Food Fair has a date: Saturday May 7, 2011.

This year it will be in the gym at All Saints Church on 39th and Glisan. The gym will allow us more space for the growing number of vendors and food tasters.

Watch for more information in the coming months!

Gluten smelling dog featured on USA Today

2011-01-27T20:50:00.000-08:00

Elias Mes Yeux Vigilants RN is AKC Grand Champion Beauceron and an amazing service dog. He accompanies his owner, Hollie Scott, 22 around the University of Missouri campus. His purpose - to detect gluten, even small amounts, in Hollie's meals.

The dog spent weeks in Slovenia completing gluten-detection training late last year (he and Scott returned at the very end of November, then rested a couple of days before heading out for the Long Beach competition), and now he can detect and warn her away from anything containing gluten, hot or cold, in all its many manifestations.

Check out the article here.

Betty Crocker Recipe Collection

2011-01-27T18:16:00.000-08:00

At our last meeting in January, we mentioned the Gluten Free Recipe Collection by Betty Crocker. These are recipes that use Betty Crocker mixes to make many yummy items. The cookbook is available in grocery stores in the magazine area. In case you can’t find it, here is a link to that recipe collection for purchase online.

http://bettycrocker.k-online.biz/?loadItem=MRB206

Ian's Voluntary Recall

2011-01-26T19:21:00.000-08:00

Ian’s Voluntarily Recalls Two GF Products Due to Risk of Contamination by Listeria Bacteria

January 24, 2011 by Nancy

Specific Lot Numbers of Wheat Free, Gluten Free Mac and No Cheese and Wheat Free, Gluten Free French Bread Pizza Affected

LAWRENCE, Mass., Jan. 25, 2011 /PRNewswire/ — Ian’s is voluntarily recalling specific lot numbers of two products due to a risk of contamination with Listeria monocytogenes. Listeria monocytogenes is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy persons may suffer only short-term symptoms such as high fever, severe headaches, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths in pregnant women.
The following two products with the specific use-by dates and UPC codes listed are being recalled because they may have been distributed to retailers nationwide and sold in the frozen foods section of the supermarket:

• 8-ounce boxes of Ian’s Wheat Free, Gluten Free Mac and No Cheese with a use-by date
of 26Aug2011 and UPC code 7-49512-43670-8 (372 packages impacted)
• 8-ounce boxes of Ian’s Wheat Free, Gluten Free French Bread Pizza with a use-by date
of 28Aug2011 and UPC code 7-49512-91572-2 (120 packages impacted)

A total of 492 individual boxes are potentially affected.
Consumers who purchased the above products with the specific use-by dates and UPC codes listed are asked to return the products to the place of purchase to receive a full refund. Products that do not contain the specific use-by dates and UPC codes listed are not affected by the recall, and can be used by consumers.

Consumers with questions can contact Ian’s at 1-800-543-6637 twenty-four hours a day, seven days a week, or at customerservice@iansnaturalfoods.com.

Hidden Gem in Portland

2011-01-24T08:00:00.000-08:00

Check out this hidden Gem in Southwest Portland. CCP or Corbet Coffee Plant, placed on Corbett Ave just next to the Corbett Fish House. CCP bakes yummy pastries, cakes and sandwich bread in a 100% gluten-free bakery. They also have quite the selection of lunch options from soups to wraps to quiche. Try a new place and have a cup of coffee and yummy GF treat!

Check out their website at http://www.ccpgf.com/

They also have a recipe sharing and conversion notebook in the back of the bakery. You can ask the pro's to help you convert grandma's favorite cookies to gluten-free.

Cookbook book signing

2011-01-12T18:53:00.000-08:00

Anne Byrn, author of The Cake Mix Doctor Bakes Gluten-Free will be signing her books February 2nd at 7:30PM at Powell's Bookstore on Burnside.

For more information check out Powell's website
And Anne's site http://www.cakemixdoctor.com/

Anne Byrn takes cake mixes and adds a twist to make all kinds of creations like the one above. (The picture was taken from her website). This is a great way to get started in baking gluten-free or to try something a little different.

about The Cake Mix Doctor Bakes Gluten-Free

Thirty million Americans are gluten-intolerant or have a gluten sensitivity, eliminating it from their diets because gluten—a protein found in wheat, rye, and barley—has been implicated in health issues ranging from respiratory problems and abdominal discomfort to anemia, anxiety, and infertility. The food industry has bullishly taken notice. Gluten-free baking products, including cake mixes from Betty Crocker, King Arthur, Whole Foods, and others, have increased sevenfold on grocery shelves in recent years, and the number of other gluten-free products has grown as well—832 were introduced in 2008 alone. And gluten-free options are on the menu of national restaurants like Boston Market, Chili’s, Ruby Tuesday, Outback Steakhouse, and others.

Now comes even sweeter news for people looking to cut gluten from their diets: Anne Byrn shows how to transform gluten-free cake mixes into 76 rich, decadent, easy-to-make, impossible-to-resist desserts. Performing the magic that’s made her a bestselling baking author with over 33 million copies of her books in print, she doctors mixes with additions like almond extract, fresh berries, cocoa powder, grated coconut, cinnamon, lime zest, and more—naturally, all gluten-free ingredients—and voilà: Tres Leches Cake with Whipped Cream and Summer Berries, Almond Cream Cheese Pound Cake, Chocolate Cupcakes with Milk Chocolate Ganache, Caramel Melted Ice Cream Cake, Warm Tarte Tatin Apple Cake, plus brownies, bars, muffins, and cookies. Dessert is back on the menu.

Reminder:

2011-01-06T12:00:00.000-08:00

Our monthly meeting is this coming Saturday, 1/8/11 from 10am to noon.

One change for this month only, the meeting will be held at 6108 NE 45th Ave, Portland OR.

Speakers for this month will be Ed O’Hanlon, CPA of Bottaini, Galluci and O’Hanlon. See the right hand column for more information on the location and the speaker.

Hope to see you there!

Rudi’s Gluten Free Bakery will be in Portland

2011-01-04T17:06:00.000-08:00

Rudi’s gluten free bakery will be visiting various Costco stores around the Pacific Northwest on January 7 -9, 2011.

They will also be in several Seattle Costco stores the following weekend, January 14-16.

Store 692 Hillsboro	1255 NE 48^th Ave, Hillsboro OR
Store 97 Clackamas	13130 SE 84^th Ave, Clackamas OR
Store 111 Tigard	7850 SW Dartmouth Rd, Tigard OR
Store 17 Eugene	2828 Chad Dr, Eugene OR
Store 1086 East Vancouver	19610 SE 1^st St, Camas WA

The Club Hours are:

Friday 10:00AM – 8:30PM

Saturday 9:30AM – 6:00PM

Sunday 10:00AM – 6:00PM

For more information about Rudi's bakery visit http://www.rudisbakery.com/

Red Lobster Introduces Gluten Free Menu

2010-12-17T18:20:00.000-08:00

In response to a letter from our past president, Mary Wikle, Red Lobster restaurants are introducing a gluten-free menu. Here is the letter:

Dear Mrs. Wikle,

Thank you once again for requesting that we develop a menu for people with food allergies. In response, we are introducing a new allergen menu that specifies whether each menu item contains any of the following ingredients:

Peanuts
Tree Nuts
Shellfish
Fish
Soy
Dairy
Wheat / Gluten
Eggs

As part of our ongoing commitment to transparency and choice in helping you meet your nutritional goals, we are also making available a downloadable and printable version of this menu at http://www.redlobster.com/health/allergy/ . While visiting our restaurants; you may obtain this menu from your server.

Since recipes sometimes change, we will update the allergen menu regularly. Please note the effective date printed on each menu, and visit your local Red Lobster or redlobster.com any time you want a current copy.

The allergen menu is now available in our restaurants in the U.S. only. We anticipate having an allergen menu ready for our Red Lobster restaurants in Canada in Spring 2011.

We hope you find this information useful. We appreciate having you as a valued guest at Red Lobster and invite you and your family to use this coupon the next time you dine with us. https://www.redlobster.com/promo/special_offer/

Sincerely,

Kim Lopdrup
President, Red Lobster

Recipe Conversion idea

2010-12-08T20:10:00.000-08:00

How to Convert a Traditional Recipe to Gluten and/or Dairy Free from Jean Duane, Alternative Cook.

1. Start with a combination of flours in these ratios: 50% grain flour (brown rice or sorghum), 25% starch (cornstarch, tapioca or potato starch) and 25% protein flour (navy, fava, garbanzo, soy, gafava flour) or a different grain flour. One cup of wheat flour translates into 1/4 cup of grain flour, 1/4 cup of bean flour and 1/4 cup of starch.

2. Add 25-50% more leavening (baking powder, baking soda or yeast).

3. Add 1/2 to 1 tsp. acid (vinegar, citric acid, ascorbic acid dough enhancer, cream of tartar or citrus juice).

4. Add 1/2 tsp. of either xanthan gum to the dry ingredients or guar gum to the wet ingredients for every cup of flour, or 1/4 tsp. of each. For smaller baked items, gums can be omitted.

5. Substitute butter with oil or ghee, cow’s milk with nut or rice milk (ideally with the same fat content).

6. Let the batter sit for a few minutes to absorb liquids before baking.

You can find one of Jean's recipes in the Better Homes and Gardens Christmas Cookies 2010 edition. With these notes, you can convert the rest to be gluten-free, dairy-free!

For more of Jean's creations and to see a conversion of a brownie recipe visit www.askjeanblog.com

Portland’s Gluten-Free Crave Bake Shop to Compete on Food Network’s Cupcake Wars Tuesday Night

2010-12-07T08:29:00.000-08:00

Local gourmet gluten-free baker Kyra Bussanich is getting some sweet national TV face time this week.

The Portland woman, owner of the custom order operation Crave Bake Shop, will compete on the holiday-themed season premiere of Food Network’s Cupcake Wars 9 pm Tuesday, Dec. 7.

The former Clarklewis pastry chef says she switched to a gluten-free diet after being diagnosed with an auto-immune disorder more than a decade ago. She’s the first gluten-free baker to ever compete on the show. She can’t reveal details on how she tempted the judges, but she does hint that she was “inspired by some of [her] favorite holiday party drinks.”

Want to taste test yourself? Come hang out with the Crave crew at Champions Sports Bar for a Cupcake Wars viewing party Tuesday night (see details below) or place an order at cravebakeshop.com. You may have more options come next year. Bussanich is looking at possible retail spaces and even thinking of launching Crave grocery store dry mixes in 2011.

Here are the details:

The Cupcake Wars episode, titled “Tree-Lighting,” will air on the Food Network at 9 pm PST, December 7, 2010. To celebrate, Crave Bake Shop will be having a viewing party at Champions Sports Bar located at 1401 Southwest Naito Parkway, Portland, OR 97201 from 8:30 to 10:30.

Stop by, watch the show, and try free samples of gluten-free cupcakes.

Source: Willamette Week

December holiday meeting/social

2010-12-01T11:41:00.000-08:00

Instead of our December meeting, the Portland-metro GIG will have a holiday party at Pastini Pastaria at Bridgeport Village.
The lunch will be Saturday December 11 from 12 noon to 2pm.

Cash will be helpful so that we won't have to split the check so many ways.
Reservations are not necessary but would be helpful so we can have an idea of the space we will need.

Please comment or email Kristina at kristina.squires@gmail.com if you plan to attend.

The address for Pastini Pastaria is: 7307 SW Bridgeport Rd, Tigard OR, 97224. They are located across from Crate & Barrel in the Bridgeport Village shopping center.
You can check out their website here: http://www.pastini.com/index.php
They cook a gluten-free pasta which is available on most of their menu options. They also have a gluten-free desert option (Tarimisu), so come hungry!

Please note that this lunch is in place of our regular meeting. We will NOT be meeting at Legacy Emanuel this month.

Wendy's Book Release: The Better Bladder Book!

2010-11-21T14:16:00.000-08:00

THE BETTER BLADDER BOOK
A Holistic Approach
To Healing Interstitial Cystitis & Chronic Pelvic Pain
Wendy L. Cohan, RN

This book reveals:

The signs and symptoms of interstitial cystitis
The natural way to a healthy bladder
What to do to alleviate pelvic pain if changes to your diet, lifestyle and the use of medications don’t work

Book Release Party at New Cascadia Traditional (on SE 6th and Market), December 11, beginning at 3PM. Check the website for more information: http://www.thebetterbladderbookinfo.com/

Why a Gluten-Free Diet Isn't Dangerous

2010-11-16T08:22:00.000-08:00

Dr. Vikki Petersen's response to ABC's Nightline segment stating that the gluten-free diet is "dangerous" for those that do not have celiac disease. Thanks Al for sharing this link!

New Links

2010-11-12T06:46:00.000-08:00

If you take a look down the side bar on this blog under USEFUL LINKS, you'll see we've added two new ones there. I've also linked the names here so you can go straight to the information just by clicking on them.

Over 60 Brochure
If you are over 60, just been diagnosed with gluten intolerance, or are moving into an Assisted Living Facility, this brochure is for you.

Nutrient Deficiencies
How to take care of nutritional deficiencies due to low intake or malabsorption...

Don't forget to take a minute to look at all the other helpful information we're keeping in the side bar. There's bound to be something there for everyone.
Thanks!

GF Thanksgiving Pies, Rolls and Stuffing Mix from New Cascadia Traditional

2010-11-11T07:13:00.000-08:00

Gluten-Free Thanksgiving Pies, Rolls & Stuffing Mix from New Cascadia Traditional TM

Order Your Gluten Free Pies Now!

This year we are excited to introduce a vegan pumpkin pie & a mini pecan pie to our line up of delicious gluten-free
Thanksgiving offerings. Of course we will have our apple pie with it's flaky, buttery crust and our distinctive pumpkin pie available, too. Stop by or call the bakery to place your order by Friday, November 19th for Thanksgiving week pick up: 503.546.4901. Order forms will be available at the seven corners New Seasons Market as well.

There will be some pies available on a first-come, first-served basis, but they usually go fast. Order your pies today!

9" Double-Crust Apple Pie: $20
9" Pumpkin Pie (same for vegan pie): $17
4" Mini Pecan Pie (TBD)

Gluten Free Stuffing Mix & Dinner Rolls
We are very excited to offer, for the first time, a stuffing mix just for you! Hurray! Our mix is a blend of our most popular vegan breads cubed and toasted to perfection, ready for use in your favorite stuffing recipe. The stuffing mix will only be available on a first-come, first-served basis: sorry, no pre-orders.

Oh, and dinner rolls are must-haves on the table, so don't forget to order those. We will have two varieties: vegan (plain or seeded) and traditional.

Pie, stuffing, dinner rolls all made in a dedicated gluten-free bakery. Besides the turkey, the cranberry sauce, family and friends...what more could you ask for? We hope you enjoy all that we've created for you and that your Thanksgiving celebration leaves you with a sense of abundance.

Chris and I are thankful for the business you've given us over the last three years and we are grateful to be a part of your holiday.

Sincerely,
Teresa Atkins & Chris Gumke
New Cascadia Traditional

Grain Damaged, a home for GIG of Portland

New Guide to Who Really Shouldn't Eat Gluten - Wall St Journal Feb. 7, 2012

New Guide to Who Really Shouldn't Eat Gluten

Wall Street Journal February 7, 2012

Classifying the Symptoms

Chef to Plate - GF Awareness in Restaurants

Harvester - Locally Brewed GF Beer

New Gluten-Free Bread by Glutino

Jan Mtg: GF 101 and Bridge City Baking

Gluten in Medications Survey

Harvester Brewing GF Pale Ale 22 oz Bottles Available

Crave Bake Shop wins Cupcake Wars

GIG Kid's Club magazine - great child's gift

New In-Office Celiac Test in Europe

Augurix Diagnostics Receives the 2011 'Debiopharm /Valais Award' for its Point-of-care Diagnostic Test for the Early Detection of Celiac Disease

David's Vegan (and GF) Home Cooking cookbook

Petunia's Pies and Pastries at the Farmer's Market

December GF Gathering Sat Dec 10, 12-2

GF Events at Whole Foods in Tanasbourne

Healthy Living and GF Expo this Sat 11/26 Salem

GIG National Conference 2012

Thanksgiving Potluck GIG of Portland 11/12 10-12

Our Annual November Meeting Thanksgiving Potluck and Recipe Contest

This Saturday's meeting of our GIG of Portland will be a Thanksgiving dinner potluck at our regular time, 10-12 at Emmanuel Hospital, rm 1075. Bring your fave GF dish to share PLUS the recipe (and 20-30 copies of the recipe). Come hungry!

Recipe contest and prizes for 1st, 2nd and 3rd place. If you are new to gluten-free, bring a vegetable side dish to be super safe! Lots of yummy dishes.

Questions? Call Lisa Shaver 503.577.9339, GIG of Portland branch manager.

NW Oregon GF Thanksgiving Potluck 11/19 12-2pm

Allerbling allergy wrist bands

Gluten Free Holiday Food Fair 10/22 NE Portland

GF Fridays at Lamb's Market at Palisades

Gluten Free Holiday Food Fair 10/22 10-2 in NE Portland

Bridge City Baking's Rugelach at Elephant's Deli Uptown

GIG & U of Chicago Gluten Survey

Bob's Red Mill Class with Laura B. Russell

Food recall - undeclared wheat in salad roll

FDA re-opens gluten-free comment period for 60 days

FDA NEWS RELEASE

Bridge City Baking Tastings of fresh hand pies

Portland's own Bridge City Baking will have sampling of their amazing baked goods at the following locations in the Portland area.

Come out and support your local businesses8/4 Whole Foods Mill Plain 11-38/12 Lamb’s Palisades 11-38/13 Whole Foods Hollywood (time, TBD)8/14 Whole Foods Pearl 11-3

Gluten-Free Baseball: Mariners v WhiteSox in Seattle

Gluten Free Holiday Food Fair 10/22

Coupons for SUBWAY GF Sandwiches

100 SUBWAYS in Oregon offer GF sandwich bread as of Monday July 11th

G.I.F.T.S. (Gluten Intolerant Families Teamwork and Support) Meeting

Bob's Red Mill Cooking Classes in JUNE

BBQ is today - Hope to see you there!

Baking Class From Petunia's Lisa Clark

GIG Summer Camp

Annual GIG Education Conf discount

Learn About

GF Foreign Exchange Student Needs a GF Home

A Lecture Series at New Cascadia Traditional

Gluten Free For Me: A Celebration, Part 2!

Bob's Red Mill Cooking Classes in JUNE

Nana's Cookies

Gluten Free For Me: A Celebration, Part 2!

Lamb's Market - Free From Food Sample Fair Wilsonville May 19th

A Lecture Series at New Cascadia Traditional

Lamb's Market GF Taste Fair - May 19th

A Lecture Series at New Cascadia Traditional

MAY 14th: SUPPORT GROUP

Bob's Red Mill Cooking Classes in JUNE

Follow Along with GIG of Portland!

Follow Along with the Portland Metro Area Branch of GIG!

A Lecture Series at New Cascadia Traditional

GF Food Fair - this coming Saturday!

Lamb's Markets Spring Events

Mini Food Fair at Whole Foods

Corbett Ave. Coffee Plant Closes

Portland GIG Support Group Activities & Calendar for the Spring Quarter

TAX DEDUCTION GUIDE FOR THOSE WITH CELIAC DISEASE

Recall due to undeclared WHEAT and SOY

2011 GIG Conference in Orlando

Cynthia Kupper, ED of GIG of North America in Salem

Living Without's Favorites: A Sweet Start

541.350.6088, theceliacmaniac.com

$1 off Udi's

Jensen's Gluten Free Bread in Portland

RECALL - Salsa, BBQ Sauce & Roasting Sauce due to undeclared WHEAT

Come out and support your local businesses

8/4 Whole Foods Mill Plain 11-3
8/12 Lamb’s Palisades 11-3
8/13 Whole Foods Hollywood (time, TBD)
8/14 Whole Foods Pearl 11-3