The Emporia Gazette

February 13, 2012

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A few weeks back, Joyce Barr contacted me about a group she belongs to that has a lot to do with food: They all have to deal with something called celiac sprue.

I had a great visit with them (they meet monthly in a classroom at Newman Hospital). Several brought food for tasting, and everyone shared useful information on where to find gluten-free products.

Celiac sprue (CD) comes from an inherited gene. As many as one in 130 people may have it. It’s not an allergy, but a genetic intolerance to the glutens that come from wheat, barley, rye and possibly oats. CD causes damage to the intestines, which interferes with your body’s ability to absorb nutrition. There are plenty of nasty side effects to deal with as well.

Abnormal digestion patterns are one symptom. Severe skin rashes sometimes occur. You might not have any symptoms, or only start showing symptoms following a stressful life event. Doctors test by taking a blood sample, and sometimes a small intestine biopsy. People with CD sometimes develop other problems like chronic hepatitis, Type I diabetes, lupus and anemia.

The only sure way to counter CD is to not eat anything with gluten in it. That’s a tall order! It’s not like you can just swear off doughnuts and be okay. Gluten is used in lots of different ways, including thickeners, imitation seafood, even glue on envelopes. Barley malts (especially caramel) are used as sweeteners and flavorings.

One of the attendees, Jennifer Wellnitz, mentioned that several companies, including Kraft, Great Value and Con-Agra brands, will specify in the ingredient list where any gluten is from (rye, wheat corn, etc.). There are several gluten-free cereals and flours on the market, and if you aren’t sure you can call the “800” number on the box to find out.

Many chain restaurants have gluten information available (Outback and Chili’s were mentioned). Brenda Ulrich said that you end up eating fairly healthy when you go out because it’s safer to stick with salads and baked potatoes. Gary O’Neal talked about how he can even have a steak and potatoes at Applebee’s because there’s one that isn’t marinated (vinegar again). Just as long as they don’t put a roll on the plate, he’s good to go.

Everyone said that restaurateurs are usually willing to accommodate your needs. Java Cat will make you a panini if you bring your own bread. J’s Carryout will do the same with your burger — you just need to ask that the grill be wiped off before they cook it to avoid cross-contamination. El Palenque and Casa Ramos were both mentioned as really helpful.

Why is this so important? Tony Smith said that just one infraction means that your intestines will take 3 to 4 weeks to repair the lining. So, just one lapse can set your health back an entire month!

Brenda said that the end result is you end up doing a lot of cooking at home from scratch.

Now this does not mean you have to live a grain-free life. People with CD can have rice, sorghum, tapioca, corn, and things like potatoes, beans and nuts. Even buckwheat. All of these can be made into flours.

There are several helpful web sites: gluten.net, celiacsprue.org, and celiac.com are all good. Joyce also recommends a book by Bette Hagman, “The Gluten-Free Cookbook.” Hagman sells a line of gluten-free flours.

Debbie Smith has a delicious white bread recipe that will work in a bread machine. The sorghum and brown sugar add a nice layer of sweetness. “GF” stands for gluten-free. Jennifer Wellnitz says that xanthan gum is available in any health food store; although it’s pricey, a little goes a long way.

DEBBIE’S WHITE BREAD

3 large eggs (lightly beaten)

1 tsp. apple cider vinegar

3 Tbsp. olive oil

1-1/3 cps warm water

1 Tbsp. + 1/4 tsp. molasses

1/2 cup sweet sorghum flour

1/2 cup corn meal or GF corn flour

1 cup brown or white rice flour

1/2 cup tapioca flour

1/2 cup corn starch

4 tsp. xanthan gum

3 Tbsp. brown sugar

1-1/2 tsp. salt

1/2 cup powdered milk

2-1/4 tsp. active dry yeast

Combine the liquid ingredients and pour into bread machine pan. Combine the dry ingredients except for the yeast and add those to the pan. Make a little well in the top of the dry ingredients and pour the yeast in there.

Bake the bread on the normal/white cycle. Check when it starts kneading and scrape down any ingredients that stick to the sides with a rubber spatula. Remove the bread to cool on a rack when it’s done baking.

Joyce got an almond bread recipe from the celiac support group in Topeka that I thought was delicious. It works really well as a hamburger bun. Almonds are available in bulk in most health food stores. This recipe makes a one and a half pound loaf.

JOYCE’S ALMOND BREAD

1 cup tapioca flour

1/2 cup cornstarch

1 cup almond flour

1/2 cup sorghum grits

2-3/4 tsp. xanthan gum

3 eggs

2 Tbsp. honey

3 Tbsp. oil

1 tsp. cider vinegar

1-1/4 (less 1 Tbsp.) warm water

1 pkg. Red Star yeast

Sift all the dry ingredients except the yeast together. Combine the wet ingredients, put them in the bread machine pan, then add the dry ingredients. Joyce makes a well in the top for the yeast and then “Push the button and go read the paper.” Soon you’ll have a piping hot loaf of goodness!

If you want buns, choose the dough setting, form your buns and bake at 400 degrees for about 10 minutes.

Joyce also shared this GF cookie recipe. It’s so light and refreshing, and the dough can serve as a base for many variations. Joyce even uses it to build a fruit pizza.

JOYCE’S SUGAR

COOKIES

1 cup rice flour

3/4 cup tapioca flour

3/4 cup cornstarch

1 tsp. salt

2-1/2 tsp. xanthan gum

1 cup shortening

1 cup sugar

1 egg

2 tsp. vanilla

Preheat oven to 350 degrees. In a small bowl, whisk together the flours, cornstarch, xanthan gum and salt. Set aside.

Cream the sugar and shortening. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine dough. Roll the dough into one-inch balls and place on lined cookie sheets. Flatten slightly and bake about 10 minutes.

Variations? Joyce substitutes GF lemon flavoring for vanilla and adds 1 tsp. grated lemon zest. She then frosts the cookies with a mixture of powdered sugar and frozen lemonade concentrate. You could do the same with orange or almond, etc. She and her husband Bryan just love them and they freeze well, too.

There’s a lot to think about when you can’t eat certain items. It’s nice to know there are people out there to network with and get advice and support from. Thanks to everyone in the celiac sprue support group for giving us all a peek into this important problem.

Next week we’ll have some cabbage recipes. It won’t be long now before we have some strawberries to enjoy. What do you like to do with your strawberries? Do you have a great jelly recipe, or maybe a pie? Send it to me and I’ll share it with everybody. The addresses are murphysmenu@yahoo.com or The Emporia Gazette, P.O. Box C, Emporia, KS 66801. Let’s get cooking!