Gluten Free RN RN On Call’s, Nadine Grzeskowiak is a national speaker and expert for Gluten Intolerance and Celiac Disease from Corvallis, Oregon

If you are avoiding casein, finding dairy substitutes that are gluten free can be tricky. A friend of mine with celiac disease who also avoids casein recently mentioned that she makes her own rice milk. Apparently, it’s a cinch. I did some more research and found the recipe on the website of Vegan Reader:

Ingredients and Supplies:
1 cup uncooked organic long grain brown rice
8 cups water for cooking
More water for diluting
1 tsp salt
Jars for storage
A Blender
Mesh strainer

Directions
Thoroughly wash the rice. Put 8 cups of water in a big pot and bring it to a boil over high heat. Pour in the rice. Cover the pot and lower the heat to let the water simmer. Cook for 3 hours.

You will end up with something that looks a bit like a soupy rice pudding. Add the salt.

In batches, fill your blender halfway with the rice mixture and halfway with water. Blend until very smooth. Strain twice through a fine mesh strainer into a mason jar. Continue on with the rest of the milk until you’re finished, filling jars and screwing the lids on good and tight.

Even with the extra water, the homemade rice milk ends up thicker- more like rice cream! You may want to dilute it further at the time of serving it. Just add a bit more water until it’s the desired consistency. Or if you would like it even creamier try adding 2 Tbsp of oil. 

For a blended rice and nut milk: at the blending stage, add some blanched raw almonds or hazelnuts, or some cashews for an even richer, creamier, more nutritious milk.

Yum!

Source:

“How to make rice milk and stop supporting rice dream.” Vegan Reader: Thoughtful Reading for a Compassionate Planet. 17 May 2009. Web. 16 Feb 2010. <http://www.veganreader.com/2009/05/17/how-to-make-rice-milk-and-stop-supporting-rice-dream/>.

Recently here at the Gluten Free RN, we purchased Annalise G. Roberts Gluten-Free Baking Classics. We have quite a collection of gluten free cookbooks so it remained on a shelf until a special occasion gave me cause to pull it down and take it home. The assignment- make a gluten free birthday cake for my younger sister that is so good, no one will be able to tell it apart from ”normal” cake.

I settled on a yellow cake that would make a nice double round recipe and set to work. A nice brown flour mix Ms. Roberts uses yielded cake batter unlike any other gluten free batter I had yet tasted. Sweet, no aftertaste, delectable. Upon baking, it rose to a normal cake height and sprung back when pressed. Topped with a simple chocolate frosting, it was the hit of the party. Not a person at our birthday celebration could tell it was gluten free, and most were excited when they found out it was.

The next morning, inspired by the yellow cake, I set to work. The same brown rice blend was used for breakfast crepes. A person would be hard pressed to tell the difference from normal crepes. They folded easily without the least bit of crumply texture found in some gluten free products. I stuffed them with left over potatoes, cheese and salsa and wolfed them down before heading back to the kitchen.

Next was a bread recipe. I tried the simple white bread, putting it in my bread machine where I am sure it did not rise to its full potential. The taste however, was again marvelous with an actual crust surrounding the outside crispy and brown. I tried it one more time in the oven as the recipe actually suggests. The top was just beginning to peak the top of the bread pan when I pulled it out. It was to my horror that I discovered it was not yet done and watched it quickly delapitate before my very eyes. The bread can most certainly be done, unfortunately, someone much more experienced at bread making than myself is going to need to try it.

Without losing hope, I switched to a brownie recipe. An avid chocolate lover I could not resist adding in an extra cup of chocolate chips. The brownies were chewy, dense and a chocolate lovers heaven. Similar, if not better than my pre-celiac diagnosis brownie recipe. The brownies lasted a day in my household before being devoured.

Entrigued by the “captivating chocolate chip” comment on the front of the book, I set out to prove it. Opening the oven half way through baking showed what appeared to be a melted mess. However, five minutes later the goo had turned into real cookies. The result left me delighted as my previous chocolate chip cookie recipe had always been flat and chewy as well.

Last but not least was a cornbread recipe. My father, who does not eat gluten free, proclaimed it was the best cornbread he had ever eaten.

I have yet to find a recipe that does not work from this book. If you are new to gluten free, or even if you are just looking to perfect a gf baking recipe, I suggest you check out Annalise G. Roberts Gluten-Free Baking Classics.

Are you interested in starting a gluten free restaurant in Corvallis? 

We will be holding a meeting to all who are interested in funding, supporting, supplying, cooking, baking or eating at a gluten free restaurant in Corvallis. Invite all those you know who fall into one of these 6 categories. Please bring ideas about menu options, food styles, location and food suppliers with you. We will be going over what all a gluten free restaurant will entail, what gluten free means, as well as what needs to be done to get the ball rolling. The meeting will be held on Saturday, February 20^th from 3-4pm in the board room at the Corvallis Public Library.

 We hope to see you all there!

Deprivation?

I think not! On a recent adventure up to Portland for a speaking engagement, The Gluten Free RN, her daughter and her assistant decided to stop at as many gluten free eateries as their stomachs would allow in one day.

First on the list was New Cascadia (www.newcascadiatraditional.com). Here they had gluten free cinnamon rolls, seeded bread, quiche, cupcakes, cookies and even crunchy biscottis. It is easy to see why Nadine could not wait!

Next the three headed to Corbett’s Fish House (www.corbettfishhouse.com/)- a gluten free Nirvana with fish and chips, hamburgers on GF buns, french fries, chicken strips, and even a cold Green’s GF beer to wash the whole lot down with. The fish was crunchy and salty, the hamburger buns not the least bit crumbly.

After a short shopping trip to walk off the two previous meals the three headed to Andina’s ( www.andinarestaurant.com/). Several peruvian dishes were offered off of their gluten free menu and since the bread basket was not possible, they were offered yucca with a spicy green dipping sauce as a starter. Their entrees included a scallop dish served on a potato parsnip puree and wilted spinach, a delicious pan roasted chicken dinner complete with a hearty sauce, quail egg and a sweet potato cooked in an unknown fashion, and lastly beef pan fried with vegetables and papas fritas and a (gluten free!) oyster sauce.

The three left the day with their gluten free stomachs full and satisfied dreaming of what the next gluten free adventure would bring.

Last week was the Celebrating Corvallis Celebration- a chance to recognize businesses and individuals who have had an impact on our community. I was looking forward to the event, but was dismayed that I would not be able to partake in the pre-ceremony dinner buffet. However, this led to an idea- bringing my own gluten free buffet to the event. I okayed it with those planning the event and then got to work…

…More accurately, the men behind the Gluten Free RN got to work. The Gluten Free Husband hand crafted a gluten free strawberry pie along with his delicious signature lemon bars. He prepared salmon three ways: smoked, roasted with an apricot jam, and diced in a chive/mayo dip. My assistant, Katy, had her fiance bake a gluten free rosemary, garlic foccacia. He hand rolled salmon sushi rolls and roasted bacon wrapped water chestnuts. We brought all of this along to the event with crackers, cucumbers and grapes, set it out on a table and waited…

…for about 5 minutes. Word spread like wild fire of the “Gluten Free Table”. Pretty soon we were surrounded by a large crowd of gluten intolerant individuals, people who were curious what we were, and ones who were shocked at how tasty it could all be. It was not long before the plates were empty and our bellies full- the men and our buffet were a hit!

What a fun way to enjoy a gluten free meal at a great event AND educate people on gluten intolerance at the same time!

As someone who has been diagnosed with Lofgren’s Syndrome in the past, I was curious as to whether this acute form of sarcoidosis might be linked to my more recently diagnosed gluten intolerance. Several studies have shown links between celiac disease and sarcoidosis, a multisystemic inflammatory disease of unknown cause. One article in particular does a great job linking together the similarities:

“There is evidence suggesting that both sarcoidosis and celiac disease may be the result of defective antigen processing. Genetically, sarcoidosis is a complex disease with varying gene polymorphisms determining susceptibility and phenotype. In particular, the class II haplotype, HLA-DR3/HLA-DQ2, has been shown to be increased in several cohorts with sarcoidosis, and has also been linked to other autoimmune disorders. Interestingly, susceptibility to celiac disease is linked to HLA-DQ2…”  (Hwang, McBride, Neugut, and Green 977-81)

Another study reviewing the presence of gluten intolerance and gastric immunity discovered these two conditions in a staggering 40% of their patients with sarcoidosis (Papadopoulos, Sjoberg, Lindgren, and Hallengren 525-31). And yet another earlier article found that intraepithelial lymphocytes (IELs) and circulating antibodies to alpha-gliadin (AGA) were significantly raised in sarcoidosis (McCormick, Feighery, Dolan, O’Farrelly, and Kelliher 1628-31). And in case you weren’t aware, increased IELs and AGAs are typical in celiac disease as well.

If you have sarcoidosis, or have dealt with this condition in the past you might want to bring up celiac disease with your doctor.

And, if you are in the area, Nadine will be presenting an “Introduction to Gluten Intolerance and Celiac Disease” at the Portland sarcoidosis support group meeting on Saturday, January 30th and to the Albany support group on Saturday, February 13th.

Resources

Hwang, Elizabeth, Russell McBride, Alfred I. Neugut, and Peter H.R. Green. “Sarcoidosis in Patients with Celiac Disease.” Dig Dis Sci. 53. (2008): 977-81. Print.

McCormick, P A, C Feighery, C Dolan, C O’Farrelly, P Kelliher, F Graeme-Cook, A Finch, K Ward, M X Fitzgerald, D P O’Donoghue, and D G Weir. “Altered gastrointestinal immune response in sarcoidosis.” Gut. 29. (1988): 1628-31. Print.

Papadopoulos, K.I., K. Sjoberg, S. Lindgren, B. Hallengren, and P Kelliher. “Altered gastrointestinal immune response in sarcoidosis.” Gut. 29. (1988): 1628-31. Print.

GIG is hosting two kid’s camps over the summer- one of which is right here in the North West! The camps operate “as a part of mainstream camping programs… Kids are playing and living in a real world situation, where they must still be aware of what foods are safe and not safe during different activities.” Counselors are trained by GIG staff, leaving parents worry free (or as worry free as a parent can get).  What a great opportunity for kids with celiac disease/gluten intolerance to get away and meet other children with similar lifestyles.

To find out more about GIG Kids Camp West at Camp Sealth, on Vashon Island, WA check out www.gluten.net.

If you are headed to Portland, I would recommend checking out www.GlutenFreePortland.org. This site has a great rating system for restaurants in the Portland area that serve gluten free items. I never knew there were so many! They let you know what locations are safe, where you have to be cautious, and which items on the menu taste the best. Check back often, as they update with schedules of gluten free cooking classes as well.

I think I will be scheduling a trip to Portland in the near future…

Currently, it is estimated that 1:100 Americans has celiac disease. Of those, only 3% have been diagnosed. Are you one of the 97% undiagnosed? This class will cover the basics of gluten intolerance and celiac disease and what it means to lead a gluten free lifestyle. Gluten free goodies will be provided. Class is held at the downtown office in Corvallis.

Change your diet and finally feel better!

1. For doctors to recognize Celiac Disease/Gluten Intolerance in their patients in all of its forms. And then, for doctors to actually recommend the GFD as a treatment instead of scoffing at it as being “too difficult” to follow.
2. For restaurants and food companies to understand the importance of adhering to gluten free regulations and guidelines if advertising their product as such. I am tired of getting excited over gluten free cookies and finding out upon testing that it is just not so (uh, what’s the deal Nana?)
3. And on that note, for the government to pass a law for real guidelines on the term “gluten free”.
4. For easy, cheap, over the counter testing. Why can those in New Zealand, Canada and England have this luxury but not those of us here in the United States?
5. A completely gluten free restaurant in Corvallis!
6. For all individuals with autoimmune disorders, infertility issues and rashes to be tested for Celiac Disease/Gluten Intolerance.
7. For insurance companies to cover Enterolab testing as well as a nutritionist and general support for those recently diagnosed. Don’t they realize the money they could save if they helped their clients get healthy?
8. For getting rid of “IBS” as a diagnosis. This is a symptom. Period.
9. For a bold, black ”CAUTION” to be put on all items containing gluten. Yes, even envelopes.
10. For subsidized nutritional education and gluten free food sources to be available to all, especially at locations such as food banks.