Gluten Free Food Fair

Please join the
Bellingham Gluten Intolerance Group for the 4th Annual . . . .

Gluten Free Food Fair

Saturday, May 21, 2011         12 noon to 4 pm

Bellingham Public Market,    1530 Cornwall
        at the corner of Cornwall and York
Gluten Free food sampling from local dedicated facilities as well as other manufacturers, even some old favorites! Store tours to help you find all the gluten free products you know and love. Healthcare practitioners to answer your questions or help with further medical questions.  Cookbook author, Karen Robertson, answering your cooking questions and selling her new digital cookbook.
A BGIG information table with our BGIG team members and the new survey we are working on with Dr. Stevenson, PhD.


If you have a few hours on Saturday and would like to help out, we could use about 6-7 individuals who are interested in lending a hand. Please call Kelle 332-7435 or email to volunteer.
Thanks ! we look forward to seeing you at the Food Fair !

Next Meeting

Tues., June 7,  7-9 pm
St. Luke’s HEC

Topic – Planning for
October Community
Awareness Event

No meetings for July
and August.
BGIG Coffee meetings
continue on the 3rd
Wednesday of every
month 9:30-11 am at
the Bellingham Public

Copyright © 2011 Bellingham Gluten Intolerance Group, All rights reserved. 
You attended one of our awareness activities and signed up to be contacted for future events. 
Our mailing address is: 
Bellingham Gluten Intolerance Group
P.O. Box 28894

Bellingham, Washington 98228

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Lemon Caesar Dressing for Artichokes GF – CF if desired

My sister encouraged me to steam artichokes oh so many years ago. I think it was the caesar dressing that really caught my fancy. I love the combination of creamy, salty, garlicy flavors with the potent undertone of anchovy in well made caesar.

So when I saw these lovelies in the store, I knew just what was for dinner.
The one drawback is that this dressing is truly better a day after it is made. Otherwise the garlic can be a bit harsh. But we made do and thoroughly enjoyed it today. I added lemon juice for a level of acid balance and kalamata olive oil (from Trader Jo’s) for the depth of flavor. Feel free to use any good olive oil.

If you want it to be casien free as well- eliminate the parmesan cheese, add one tablespoon of brewers yeast and cut the olive oil back to 3 tablespoons and reduce the lemon juice by 1 tablespoon as well.

My daughter Fiona said during dinner “that we unwrap artichokes like a Christmas present to get to the heart but we get to eat it bit by bit while we do it.”

Lemon Caesar Salad Dressing
3 cloves of garlic
3 Tablespoons of parmesan cheese
1 teaspoon anchovy paste
1 tablespoon dijon mustard
1/2 cup mayonnaise
1/4 cup kalamata olive oil
1/4 cup lemon juice (I use Santa Cruz organics bottled)

Ode to an Egg McMuffin

Once upon a time in a world far away, this woman-child was a McDonald’s worker.
Although she knew even then that she wouldn’t eat most of the food, it was a job close to home and so she worked hard to do her best.
She worked so hard that they made her a teacher of other young people. She taught them how to fill and clean the shake machine. How to stack together the two all beef patties special sauce lettuce cheese, pickles, onions on the sesame seed bun to create a Big Mac.
But most of all, she worked the breakfast shift.
Creating more than her share of Big Breakfasts (scrambled eggs, hash browns, pancakes and sausage) and especially Egg McMuffins.

Eating a hot Egg McMuffin after a long shift was one of the precious joys of working.
A fried egg shaped by a ring to be 3/4 inch thick, melted american cheese (or not since I HATED american cheese, even then I knew it was plastic food) a piece of Canadian bacon all layered in a toasted english muffin.

Once I grew up, learned more about food and nutrition, I still enjoyed that kind of sandwich. It was far more likely that I would layer a slice of aged cheddar cheese atop a slice of farmer ham. I loved those english muffins, full of nooks and crannies just to hold the butter.

So once I went gluten-free, finding a terrific english muffin was important.
Kinnickinnick has one that is lovely in a pinch, but I find it too thick for this sandwich.
So I began my search for a recipe and the rings to form the buns.

I found a recipe first. You just have to love Google. Just type in Gluten-free english muffin recipe and presto a few idea sites within reach.

This one on GlutenFreeSoxFan is my inspiration:

But she uses a muffin top pan. I wanted to use an open ring to make sure that the dough got enough contact to brown lightly on both sides. Also I wanted to make at least 8 english muffins at one time since we are a family of 4. How would we split the last two otherwise?

So the search continued till I found these Norpro rings at the Bob’s Red mill store when I drove down to Portland for some continuing education. Couldn’t go all that way and not restock the bookcase in my office that I use to help the members of the Bellingham Gluten Intolerant community. It was fun to see the new store, well new to me since I left Portland 5 years ago.

I love these rings. They worked perfectly with just a bit of oiling. Of course once I looked on Amazon, there they were again:

But I also noticed that these rings qualify for free shipping if you order over $25. Since that is rarely a problem, I might just get a foursome of these on my next order.

I am so glad that they are not non stick. The chemicals in non stick cookware are just frightening. This is an excerpt from the Environmental Working Group:

Why avoid nonstick coatings?

According to the Environmental Working Group (EWG), every time an empty nonstick coated pan is used on medium to high heat the surface emits a toxic chemical called perfluorooctanoic acid, or PFOA. PFOA has recently been labeled a likely human carcinogen by the US Environmental Protection Agency.

DuPont was fined by the Environmental Protection Agency for allegedly hiding data for years on serious health effects of exposure to PFOA.

PFOA has been found in the blood of almost all North Americans, including newborn babies.
Canada has negotiated an agreement with manufacturers of nonstick coatings to reformulate their coatings and their manufacturing process to decrease release of PFOA by 95% by 2010.

Then I just had to adjust the recipe for the number of english muffins I wanted to make, add back in the millet flour for a lovely crumb and tweak it a bit to avoid the cornstarch and xanthan gum as much as I can. I seem to react to too much cornstarch and xanthan.
And Voila!

Gluten-free English Muffins
Makes 8

3/4 cup sorghum flour
1/2 cup millet flour
3/4 cup tapioca flour
3/4 cup potato starch
2 tablespoons sweet rice flour
3/4 teaspoon xanthan gum
1 tablespoon sugar
1 tablespoon yeast
1 tablespoon oil
1/2 teaspoon salt
1 1/4 cup warm water
cornmeal to sprinkle into rings

1. Place 8 rings on sheet pan. brush rings with oil or use spray oil to coat. sprinkle a bit of corn meal into each ring.
2. Mix all dry ingredients in bowl of mixer.
3. Add oil and water and mix till well blended, scrape sides down occasionally.
4. Beat on high for 2 minutes.
5. spoon into rings. sprinkle in a tiny bit of cornmeal. Cover and let rest in cool area for 20 minutes to develop flavor and then 20 minutes in warmer area to let rise.
6. Bake in a preheated 375 degree oven for 15 minutes. They should be barely browned.
6. Let cool and split with a fork.
Toast and enjoy.

Quinoa Corp

This is the time of year when pasta becomes dinner at least twice a week. When the number of events to attend each night multiplies to fill all available time from school dismissal to bedtime.
Events that are so precious as they create the memories of the season.
Like the Bellingham Port Festival, Haggen’s Sing from the Heart, Choir performances, singing at St. Francis for the convalescents and of course lots of gift creations.

So we make pasta for dinner and enjoy every bite.
With simple vegetable based sauces straight from the freezer. Like this one that I made at the height of the fall season and froze for this time. This recipe was one I created for my GF pasta class for Whatcom Community College.

Roasted Vegetable Sauce-Roast at 400 degrees.
Ingredients – All of these are finely diced and Tossed with 1/4 cup olive oil.
3 carrots
1 stalk broccoli
1 onion
2 stalks celery
2 Anaheim peppers
1 pasilla pepper
1 large sweet pepper
1 yam
Place in roasting pan with 6-8 cloves of garlic.

In separate roasting pan place
1 pound tomatillos

2 tablespoons thyme
2 teaspoons Italian seasoning

Pinch of hot pepper flakes if desired
1teaspoon herbs de Provence

Roast both pans at 400 degrees for 1/2 hour, stirring occasionally.

Remove from oven, take out 1 cup of diced veggies and reserve.

Place remaining diced veggies and tomatillos in the food processor with the herbs and blend until smooth,

Check seasonings and flavor intensity. If desired add cream to smooth and round the flavors or add veggie broth if needed for consistency.

Stir in the reserved veggies and serve over pasta, fish or chicken.

Can be frozen easily, just place in container and cover with veggie broth.

And I served it over the amazing quinoa pasta pagodas from Ancient Harvest. So simple and satisfying.

American Celiac Disease Alliance

The American Celiac Disease Alliance (ACDA) recently sent this letter to The Chicago Tribune in response to the paper’s expose on poor food labeling practices.

Dear Chicago Tribune Editor:

On behalf of the American Celiac Disease Alliance (ACDA) and the thousands of Americans now affected by Celiac Disease, thank you for publishing the two-part investigative series on food labeling and food manufacturing oversight entitled Allergy Threat: A Tribune Investigation” (Nov. 21 and Nov 23, 2008).

Mr. Roe’s thorough and well researched article exposes the serious and sometimes life-threatening problems that can be caused by mislabeled food products. His article paints a compelling and very personal portrait of the challenges people with Celiac Disease, food allergies and other health concerns face each and every time they shop the grocery store aisles.

Celiac Disease is the world’s most common autoimmune disease. Although most have yet to be diagnosed, it is estimated that at least 1% of the U.S. population has this inherited disease. Today, the only known treatment is strict adherence to a gluten-free diet for life.

On behalf of those living with Celiac Disease, the ACDA applauds the Chicago Tribune’s efforts to raise awareness of the issue and to demand stricter oversight of food labeling and enforcement by the U.S. Food and Drug Administration (FDA). The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) was an important first step in protecting celiac, gluten intolerant and food-allergic consumers. Mr. Roe’s article clearly indicates that more stringent oversight is necessary. We agree.

In January 2007, the FDA proposed a standard for “gluten-free” labeling. Under its proposal the maximum threshold level for gluten would be set at 20 parts per million (ppm). When finalized these regulations will help to ensure that individuals with Celiac Disease are not misled by incorrect food labels and that they have truthful, accurate and easily accessible information on processed food labels.

Until this regulation goes into effect and FDA oversight is strengthened, food-sensitive consumers will be left wondering what products they and their families can safely consume. In the case of those with celiac disease, they will also be questioning the safety of adhering to the gluten-free diet, their only medical treatment.

Andrea Levario, Executive Director
American Celiac Disease Alliance (ACDA)

Perhaps we should all send a big thank you to the Chicago Tribune? That certainly is one way to increase awareness about our gluten-intolerance.

Bellingham Gluten Intolerance Group Annual Community Awareness event

Once a year the Bellingham Washington Gluten Intolerance Group hosts a Community Awareness Event.

This year we have quite the line up of events to entertain and inform. Spread over THREE days, Kelle Rankin-Sunter and her crew of volunteers are hosting some amazing people.

Best of All is that this is a FREE event to the attendees.
So come and see the amazing line up of speakers, taste the equally amazing samples and ask the questions that have been percolating in your mind.

If you are a Gluten-Free vendor and would like to host a table, feel free to contact me to arrange the details.

The Bellingham Gluten Intolerance Group is pleased to be able to offer to the general public

FREE of charge this annual event which features speaker/cooking demonstrations,

gluten free products/manufacturers samples, local restaurants GF samples,

gluten free book sale, silent auction, donors’ drawing, a panel discussion,

children’s GF meeting area (R.O.C.K. – Raising Our Celiac Kids),

a “Ask the Nutritionist” and “Ask the Naturopathic Physician” reference tables

and many other exciting and educational opportunities regarding

a gluten free lifestyle. Please Join Us !


Oct. 30 thru Nov. 1, 2008 at St. Luke’s Health Education Center

Bellingham, WA

Thurs., Oct. 30 – 6:30 to 8:30 PM – St. Lukes HEC – Meeting Room A

Dr. Thomas O’Bryan, DC, CCN, DACBN – “How Gluten Affects the Brain”

to read more about Dr. O’Bryan, click here to visit his website

Friday, Oct. 31 – 9 AM to 4:30 PM, St. Luke’s HEC – Meeting Room C

9:30 AM – Gluten 101 – Kelle A. Rankin-Sunter, BGIG Team Support Leader

11 AM – Making the Chef Your Ally – Chef Sean, Trumpeter Public House in Mt. Vernon

1 PM – Cruising Gluten Free – Heino Sunter, experienced “cruiser”, GF advocate

2:30 PM – Developing a GF Emergency/Travel Kit – Mary Jensen, educator/gluten free traveller

SATURDAY, November 1, 10:30 AM to 3:30 PM – St. Lukes HEC

11 AM – Speaker – Shauna Ahern and “Chef” – Cooking Demonstration

Shauna is The Gluten Free Girl , awarded “Best New Blog of 2006″ as well as Amazon Books

2007 Best New Cookbook for 2007. Her entertaining style will surely entertain as well as

educate while she and Chef demonstrate a gluten free cooking technique. Chef Dan’s creations

can be found at The Impromptu Wine Bar Cafe in Seattle.

10:30 – 11 AM (closed during speaker presentation) then 12 Noon to 3:30 PM – Food Sampling – Representatives from Local Restaurants, Meal Preparation Companies, GF Manufacturers, all will be set up to offer samples of their GF products and answer questions. There will also be a “static samples” area.

Ongoing – Ask a “Health Question” – Tom Maltere, Certified Nutritionist and

Dr. Jean Layton, Naturopathic Physician will be on hand in our “health room” along with BGIG

members to help answer your questions on health and the gluten free diet.

Ongoing – R.O.C.K. Meeting Room – Raising Our Celiac Kids- Bring the kids along to meet others their own age who are learning how to live gluten free. Specific to kids, GF food samples will be available as well as GF kids activities. A great place to find our more about our local ROCK group.

1:30 PM – Panel Discussion – Members from our BGIG Board and a special guest or two will be ready to answer your questions in a open forum a great place to get answers – even if you didn’t think of the question !

On-Going – Silent Auction, GF Book Sale, Donors’ Drawing, BGIG Reference Table