May, 2008
Premium Gluten-free Newsletter
from Wheat-free Gluten-free Cookbooks
by Connie Sarros
NO-COOK BREAKFAST
FOR MOM ON MOTHER’S DAY
Below is the perfect breakfast kids of all ages can prepare quickly and easily for Mom on her special day.
Banana Split Waffles
Toast 2 gluten-free waffles in the toaster. Top the hot waffles with a sliced banana and a spoonful of whipped topping, then drizzle the top with some chocolate syrup and a sprinkling of chopped nuts.
Strawberries and Powdered Sugar
Wash the berries well with water then let them dry on a paper towel. When they are dry, put them in a small dish and sprinkle them with powdered sugar.
Cinnamon Coffee
Add a drop of vanilla and a teaspoon of cinnamon to coffee grounds before brewing the coffee. Placing a cinnamon stick in the cup of coffee adds a nice touch.
The Finishing Touch
If you have a garden, pick a few fresh flowers. Wash them well with water then set them on a paper towel to dry. Lay the flowers on the side of the tray.
COOKING HINTS
uBefore returning an opened carton of ice cream to the freezer, press plastic wrap onto the surface to prevent ice crystals from forming.
uIf a recipe calls for 1 tablespoon prepared mustard, you may substitute 1 teaspoon dry mustard plus 1 tablespoon vinegar without a noticeable difference in taste.
uEggs should never be washed until ready to use because they are protected with a soluble film which protects the porous shell from bacteria.
uWhen baking, remember that every time you open the oven door, the temperature inside drops about 25 degrees.
uUnwaxed dental floss is good for trussing poultry because it will not burn in the oven.
uTo get really clear broth, strain the broth through a clean coffee filter.
uTo lessen the odor of turnips while cooking, add a teaspoon of sugar to the cooking water. Be sure to avoid salting turnips until they are finished cooking or they may become bitter.
tttttttttttttttttttt
GETTING SICK
AND DON’T KNOW WHY?
You watch everything you eat yet sometimes you still get those dreadful celiac reactions. The cause just may be from the water you are drinking. Federal law requires water providers to distribute annual “consumer confidence reports” that state the levels of regulated contaminants in the water supply. The catch is that there are no pharmaceuticals on the EPA list, so water providers are not required to tell people if there are medicinal contaminants in the water. Many medicines contain gluten.
According to a March 10, 2007, MSNBC report, there are several reasons why this information is not released to the public including:
Concerns about national securityFears of panicConfidentiality agreements The feeling that the public won’t know how to interpret the informationThe Associated Press documented a five-month investigation into the drinking water of 24 major metropolitan areas. In none of these cases were the public informed of the results.
Philadelphia – 56 pharmaceuticals were found in the drinking water, including those with active ingredients in drugs to treat depression, anxiety, high cholesterol, fever, and pain. Sixty three pharmaceuticals were found in the city’s watersheds. The spokesperson for the Philadelphia Water Department stated, “It would be irresponsible to communicate to the public about this issue, as doing so would only generate questions that scientific research has not yet answered.”
New York City – The U.S. Geological Survey detected heart medicine, infection fighters, estrogen, anti-convulsants, mood stabilizers, and anti-anxiety medication in the city’s watershed.
Arlington, TX – The mayor admitted that the water was contaminated with medications but refused to identify which ones, stating that to do so could cause a terrorist to intentionally release more of it, causing significant harm to residents.
Milwaukee – This is one of the few cities that is very open about the testing results. On that city’s water department web site, there is an 11-page detailed report that includes test results for 450 contaminants, including pharmaceuticals.
Apparently our water treatment plants are not filtering out as many contaminants as the public assumes they do. The EPA spokesman said that the agency encourages cities to reveal complete disclosure of water testing results, but there is no requirement to do so. Water utilities generally only allow scientists to test their water if they ensure confidentiality.
Peter Rogers, Harvard University professor of environmental engineering, said, “I think the government and utilities are quite right to be very skittish about telling people their results… If I were a water utility, I would stop those measurements right away because if you measure something, it will get out, and people will overreact.”
Does the possibility exist that, by drinking city water, you are digesting gluten contaminants from medicines? It appears that may indeed be the case.
tttttttttttttttttttt
CAJUN SCALLOPS
This recipe is from the
Wheat-free Gluten-free
Recipes for Special Diets Cookbook
The ingredients are gluten-free, dairy-free, egg-free, peanut and tree nut-free, and yeast-free.
For corn-free and soy-free diets, use balsamic vinegar in place of the soy sauce.
For the diabetic diet, omit the salt and use balsamic vinegar in place of the soy sauce.
¼ cup tomato sauce
1 teaspoon brown sugar
1 tablespoon molasses
2 teaspoons gluten-free soy sauce
¼ teaspoon garlic powder
¼ teaspoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon paprika
¼ teaspoon cumin
¼ teaspoon red pepper flakes
1 teaspoon cider vinegar
¼ teaspoon yellow mustard
1 pound sea scallops
½ green pepper, chopped
1 large onion, chopped
In a bowl, stir together the first 13 ingredients. Wash scallops well then stir them into the marinate; cover and refrigerate for several hours. Preheat broiler. Transfer scallops and marinade to a baking pan. Stir in the green pepper and onion. Broil quickly until scallops are opaque and just cooked through. Serve plain or over rice pilaf. Serves 4.
Calories: 144. Total fat: 0.6g; Saturated fat: 0.g; Cholesterol: 63mg; Sodium: 564mg; Carbohydrates: 8.5g; Fiber: 0.9g; Sugar: 4.2g; Protein: 20.4g
Click here to save 18%
on this book month now!
INSURANCE REIMBURSEMENT FOR GLUTEN-FREE FOODS?
Insurance companies are constantly on the look-out for ways to cut expenses. In the past, if a loaf of store-bought bread cost $2.25 and a loaf of gluten-free bread cost $6.00, some insurance companies would cover or pay a percentage of the $3.75 difference. Today, this procedure is getting very rare as insurance companies change their policies.
It is not unlikely for a family with CD to spend an extra $2000 a year on gluten-free foods. These specialty foods are prescribed by a doctor and, in a sense, are the “medication” for celiacs. Both Italy and Australia offer reimbursement funds to celiacs for higher food costs.
If left untreated, CD will cause further complications that the insurance will have to cover, so you would think that it is in the best interest of the insurance companies to help defray the costs of gluten-free foods so their clients can keep this disease under control. Most insurances pay for enteral therapy (tube-feeding), but why does it have to get to that extreme before a CD patient can get coverage?
The insurance companies claim that there are plenty of foods available at a regular grocery store that are gluten-free so excessive spending on specialty foods isn’t necessary. (They obviously have never had to shop for this diet.)
THE VERY BEST…OR NOT!!
Sign seen in a restaurant:
"Eat at this restaurant
and you'll never eat anywhere else again."
THE SCIENCE OF MAKING THE PERFECT CHICKEN SOUP
Sure, everyone makes chicken soup, but here are some hints to help you creating the BEST chicken soup that is truly delicious.
uAlways begin with cold water, never warm or hot water.
uWhen tasting to adjust flavors, use a stainless steel spoon. A wooden or plastic spoon disguises the
flavor.
uUse fresh chicken. Freezing forces moisture from the tissues so thawed chicken is a bit more dry
and tasteless than fresh.
uUse a heavy, non-reactive pot for making soup (not aluminum).
uSkimming the soup during cooking removes both nutrition and flavor. For a clear broth, you can
sieve the broth before adding vegetables.
uDon’t let the soup boil. It should simmer gently or the meat will become tough and broth cloudy.
uDark meat has more flavor than white meat, so consider using chicken parts instead of a
whole chicken.
uFor a richer broth, add additional neck bones to the water.
uMuch of the flavor of chicken soup comes from the vegetables that are added as the
broth simmers (carrots, onions, celery, fresh parsley).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
LOSE WEIGHT BEFORE SUMMER
Have you gained weight since going on the gluten-free diet? Usually weight gain is the
result of eating the wrong foods at the wrong times. Losing those extra pounds merely
involves eating the right foods at the right times. It’s as simple as that.
If you take in fewer calories more frequently during the day (instead of 3 set meals), your
body has a chance to burn those calories more efficiently rather than dealing with a sudden
overload at mealtime then converting those calories into fat.
Starvation diets don’t work because your metabolism drops which means you are burning fewer calories. Low fat diets don’t work because the fat is usually replaced with sugar or sodium which is equally as harmful to you. On a low carb diet, you never feel full so you are far more inclined to go off your diet.
If you have ever been on a diet that hasn’t worked, then you need to try something different. If you keep dieting the way you always have, don’t expect a different outcome.
If you normally eat a sandwich and a piece of fruit for lunch, divide that throughout the day. Eat half a sandwich perhaps at 10:30 a.m., the fruit at noon, and then the other half sandwich at 2:00. Your body will burn the calories more efficiently and you won’t get hunger pangs mid-afternoon.
The same applies at dinnertime. Instead of sitting down to a large meal at 6 p.m., eat a small snack at 4 p.m. – perhaps a bowl of fat-free cottage cheese with some fruit, or 6 low-fat crackers with thin slices of part-skim mozzarella cheese. Then at dinner, serve yourself a half portion. After trying this for a few days, you will be amazed that you rarely if ever get hungry because every couple of hours you are eating something.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
THE CHALLENGES OF MAINTAINING A GLUTEN-FREE DIET
The gluten-free diet requires a 100% commitment. While this sounds easy enough, it can be challenging. Below are just a few of the stumbling blocks celiac face regularly.
FINANCIAL BURDEN. Some foods are naturally gluten-free (fruits, vegetables, fish, meat). While these foods are healthier for you, they are more expensive than processed foods. Foods that are processed are a combination of ingredients (cereal, pasta, bread, snacks). Columbia University did a study that showed that gluten-free processed foods cost an average of 240% more than their wheat counterparts. This difference can cause quite a financial burden so that many people have to limit the amount of processed gluten-free products they buy.
DIFFICULTY LOCATING FOOD. While regular grocery stores are just now beginning to carry some packaged gluten-free foods, the selection is still very limited. Offerings differ considerably from city to city so what is available to one group of celiacs is not available to others. Most gluten-free items may be ordered online, but the prices are usually higher than local shopping… which brings us back to the “Financial Burden”.
THE TASTE TEST. Some gluten-free foods, especially breads, often don’t taste like their wheat counterparts. There are excellent products on the market (and homemade baked goods can be absolutely delicious), but finding the brands you like is often done by trial and error which takes time. That also means that you buy products that are sometimes rejected by your palate… which wastes money… which brings us back to the “Financial Burden”.
STICKING TO THE DIET? If you suffer the more common celiac symptoms each time you consume gluten, you are constantly reminded of the pain you suffered; those memories make it easier to stick to the diet. But if you have been diagnosed with CD yet never or rarely feel any discomfort when gluten is consumed, it’s easy to question why you can’t cheat periodically. Doctors and logic tell you that harm is being done each time gluten is introduced to your system, but it still is hard to convince yourself of the absolute necessity to never touch gluten again… And make no mistake, a 100% commitment to this diet IS absolutely essential.
GLUTEN IS HIDDEN. Many lipsticks have gluten, as do many medications. Corn that has been genetically altered with wheat genes may cause a gluten reaction. Cross-contamination is an issue. You ultimately have to take control of your own diet and question each and every ingredient in a product plus the methods of production to decide is something is “safe” to consume.
FLOUNDERING. Many newly diagnosed patients get little or no dietary guidance from their doctors other than “Stay away from gluten – wheat, barley and rye.” Some dietitians are very familiar with the diet, but some are not. Using the Internet to learn is wonderful, but much of the information found there is either wrong or out-of-date. Seek the help of area celiac support groups and use trusted, updated web sites to find viable information.
MISINFORMATION. There is a lot of misinformation being disseminated. You can find factual information at www.celiac.com, and the GIG, CSA, and CDF web sites. If you are looking for medical facts, try www.WebMD.comor the Mayo Clinic site.
THE RIGORS OF EATING OUT. Eating at a restaurant is challenging but, with a phone call to the chef ahead of time, it certainly can be a ‘safe’ and rewarding experience. Don’t become a hermit because you are afraid of venturing out. And don’t use eating out as an excuse to deviate from the diet.
FRIENDS DON’T UNDERSTAND. No, they don’t. They may try to understand the diet, but if they’re not on it, they won’t grasp the magnitude of cross-contamination, gluten in bouillon and flavorings, and the art of reading labels. Explain the diet and stick with the diet, but don’t let it define who you are.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PIZZA PREDICAMENTS
Isn’t it frustrating when you slice a pizza and get all excited about taking that first bite, only to have the toppings slide right off? There are several tricks you can do to avoid that from happening. First, make sure that your sauce is thick; too thin of a sauce contributes to the “sliding off” process. If you put too much sauce on your crust, again it will aid and abet the escape of the toppings.
Sprinkle a thin layer of grated Parmesan cheese on top of the crust before adding the sauce. Sprinkle another layer on top of the sauce before adding the toppings. Then sprinkle a final layer over the toppings. As the cheese melts in the oven, it will help hold everything in its place.
NOT ALL EGG REPLACER
IS GLUTEN-FREE
Egg replacer (not egg substitute that contains egg whites) is usually made primarily from potato flour or potato starch flour. However, read the ingredients on the label carefully because some brands contain wheat gluten.
The recipe below is from the newly published book
“Gluten-free Cooking for Dummies”
This book is filled with wonderful new and delicious recipes.
Get your book today by clicking here.
THE ULTIMATE MACARONI AND CHEESE
This macaroni and cheese is the most delicious version you’ll ever have the pleasure of consuming. The culinary gratification borders on the euphoric. You can assemble this dish ahead and freeze it (thaw it before baking), or you can cover and refrigerate it until shortly before dinner. Served with a side salad, it can double as an entrée.
8 oz. rice penne pasta
2 cups milk
½ cup whipping cream
4 tablespoons butter
1 teaspoon salt
¾ cup shredded Romano cheese, divided
Preheat oven to 350 degrees. Spray a 9-inch square pan with cooking spray. In a medium saucepan, cook the pasta as the package directs, boiling only for 6 minutes. Rinse and drain the pasta. In the same saucepan, stir together the milk and whipping cream. Remove ½ cup of the milk mixture and set it aside. Bring the remaining milk mixture to a simmer and add the drained pasta. Cook the milk and pasta over medium heat, stirring frequently, about 10 minutes or until the mixture thickens and most of the milk is absorbed. Add the butter and salt and stir until the butter melts. In the prepared baking dish, layer half of the macaroni, then half of the cheese. Repeat the layers. Pour the reserved milk over the top of the pasta. Bake for 30 minutes or until the top begins to brown around the edges. Let the dish cool for 10 minutes before serving.
GUIDELINES FOR AVOIDING
CROSS-CONTAMINATION
When gluten-free food comes in contact with food that contains gluten, it becomes contaminated. Here are a few tips to help prevent cross-contamination:
SThoroughly clean every surface before preparing gluten-free foods. In a restaurant, ask that your
entrée be cooked in a clean pan. If the meat or fish is to be grilled or boiled, ask that it be cooked on a piece of foil.
SThoroughly clean all utensils, mixers, blenders, and other small appliances after preparing foods that contain gluten.
SUse a separate toaster for gluten-free breads or use Toast-It Bags to prevent contamination. If you
toast breads in a toaster oven, line the tray with foil (or, better yet, get an extra tray from the manufacturer) for the gluten-free bread.
SWhen baking with gluten-free flours, use a dedicated sifter.
SGluten-free foods cannot be deep-fried in the same oil as foods containing gluten. This often presents a problem at restaurants. Be sure to ask if the oil they use to cook French fries is the same oil used to cook fried chicken or onion rings or fried pies. Even if there is a dedicated fryer for the fries, ask if the oil is combined at the end of the day with the remaining oil from the other fryers.
SCarefully monitor condiment jars. Either have duplicate jars for the celiacs in your household or make sure the non-celiacs always use a clean knife when dipping into a condiment jar.
SIf you bake for both celiacs and non-celiacs, remember that wheat flour will stay in the air for up to 24 hours. Prepare the gluten-free baked goods first to avoid cross-contamination.
SWhen eating out, avoid sauces as they are often thickened with wheat flour. Ask what is used to marinate foods since gluten broths and even beer is frequently used.
SWhen cooking on the grill, place the gluten-free items (meats, hamburger buns, etc.) on a piece of heavy duty foil to avoid cross contamination.
SWood cutting boards are porous. Plastic cutting boards are damaged with knife grooves. Both present a gluten breeding ground. It’s best to have dedicated cutting boards for gluten-free foods.
SLatex and rubber gloves are often dusted with wheat or oat flour. Make a phone call to your doctor, dentist, orthodontist and periodontist and request that they use unpowdered gloves.
GFRAP
(GLUTEN-FREE RESTAURANT AWARENESS PROGRAM)
The GFRAP program is under the management of GIG (Gluten Intolerance Group) and is designed to help celiacs recognize restaurants that are celiac-friendly. Restaurants that participate in the program gain increased patronage by those on a gluten-free diet. There are three levels of participation by restaurants:
One star means that the restaurant has been given a complete packed of training materials and the assistance of a resource person to answer questions.
Two stars indicates that the restaurant received intensive assistance in the menu review by
qualified nutrition experts.
The top level, three stars, includes all of the above plus a comprehensive restaurant training
program approved by GFRAP.
Real Mothers sometimes ask "why me?"
and get their answer when a little voice says,
"I love you best, Mommy."
Happy Mother's Day!
Sharing Information
I have been writing this newsletter for several years and have enjoyed every moment. It's fun to write. I also have learned a tremendous amount as I do research for the articles. However, if there is something specific you would like me to cover, or if you would like to submit an article or a recipe, I invite you do so.
I often get feedback from readers who share further details about a subject I've covered, and I thank you for that. I have a gluten-free survey on my web site. Some of the responses I have received have been thoughtful and profound, yet I cannot reprint any of this without breaking confidentiality. This got me to thinking... If you voluntarily share how you handle a specific event, how your family reacts to your diet, how your celiac child copes with parties, or anything else you think will benefit others, then I can reprint these stories in the newsletter so all can learn from your experience. When you submit this material to me, please add a note that it may be reprinted in the newsletter. Thanks and I look forward to your sharing.
Connie
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2008 UPCOMING EVENTS
May 3 - Celiac Disease Foundation Conference, Los Angeles, CA
The Good Samaritan Hospital Conference Center is the location for this conference and food fair which runs from 9 a.m. to 4 p.m. Click here for more information: www.celiac.org/
May 4 - Team Gluten-free in Long Branch, NJ
For more information about this marathon and half marathon, go to www.teamglutenfree.org/calendar.html
May 4 - Team Gluten-free in Cincinnati, OH
For more information about this "Flying Pig" marathon, half marathon, relay, 10K, 5K, and Kids Run, go to www.teamglutenfree.org/calendar.html
May 9-11 – Camp Celiac, Rutledge, GA
This new camp will be at Camp Twin Lakes and is for families (children may not attend without a parent). Take a look at the details at www.camptwinlakes.org. Some camp scholarships are being offered – send requests to celiacgroup@ccdhc.org. For more information, visit www.gaceliac.org/www/
May 9-11 -- Canadian Celiac Association Conference, Victoria, BC
Dr. Fasano will be the keynote speaker at the Fairmon Express Hotel.
For details, go to www.victoriaceliac.org
May 17 - Team Gluten-free in Fargo, ND
For more information about this marathon, half marathon, and 5K, go to www.teamglutenfree.org/calendar.html
May 18 - Team Gluten-free in Cleveland, OH
For more information about this Rite Aid marathon, half marathon, and 10K, go to
June 1 - Team Gluten-free in San Diego, CA
For more information about this Rock ‘N’ Roll Marathon, go to
June 6-7 -- National GIG Conference in Ft. Worth, TX
The Marriot Hotel at the Dallas/Ft. Worth Airport will host this conference.
More information will be posted in the future at www.gluten.net
June 15 - Team Gluten-free in Lake Placid, NY
For more information about this marathon, half marathon, and relay, go to www.teamglutenfree.org/calendar.html
June 15-20 -- Great Gluten Escape Camp, Gilmer, TX
The theme for Camp Gilmont will be "It's a Pirate's Life!" Ages 7-15 are welcome.
Find out more at www.dallasrock.org/gge.htm
June 16-21 -- Camp Manitou, Middlevild, MI
Registration for this gluten-free casein-free camp begins January 21st. You can register for the camp online at www.campmanitou-lin.org/main.php. A special thanks to Nicole VanZwoll for setting up all the arrangements that make this camp possible. You can contact Nicole at eclansingmi@yahoo.com.
June 17-20 -- BIO International Convention in San Diego, CA
More information will be posted in the future at www.csaceliacs.org
June 21 - Team Gluten-free in Duluth, MN
For more information about this marathon, half marathon, and 5K, go to www.teamglutenfree.org/calendar.html Events: Marathon, Half Marathon, 5K
June 28 -- Golf Benefit in Columbus, OH
More information about this annual event will be posted at www.glutenfreegang.org/calendar_of_events.htm
June 29 - July 4 - Intestinal Health Family Camp, Jemez Springs, NM
Sponsored by Dr. Fine, all food served at the YMCA Camp Shaver will be organic, healthy, and gluten-free. Open to all ages (children and adults). Learn more at www.intestinalhealth.org/camp
July 13 - 19 -- GIG Kids Camp East at Camp Kanata, NC
Under the direction of a registered dietician, kids will have fun at this weeklong camp. Please note on your application that your child is on a gluten free diet. Campers entering grades 2-12 are welcome. See www.ymcatriangle.org/kanata/index.html for more information.
July 14 - Vendor Fair, Denver, CO
The El Jebel Oasis is the site for this gluten-free food fair. Get more information from their web site at www.geocities.com/csadenver17 or by contacting Mary Anderies Mary@AnderiesConsulting.com
August 3 - Team Gluten-free in San Francisco, CA
For more information about this marathon, half marathon, and 5K, go to
August 3-8 -- CDF Summer Camp in Livermore, CA
Registration materials will be available for this camp beginning February 1, 2008 at www.celiaccamp.com
August 31 - Team Gluten-free in Virginia Beach, VA
For more information about this Rock 'n' Roll half marathon, go to www.teamglutenfree.org/calendar.html
September - ETPMI Golf Tournament in Knoxville, TN
Specific date TBA. Location will be Willow Creek Golf Club with proceeds going to the Celiac Disease Support Group at Children's Hospital. Get more details at www.etch.com/ucanhelp.cfm
September 4 – Gluten-free Food and Wellness Show, Goshen, IN
From 8 a.m. to 2 p.m., The Clinton Frame Mennonite Church will be the site for a large collection of gluten-free food vendors. Nutritionist Charlotte Weaver will speak and be available throughout most of the show to answer questions. Direct all questions to Tanya Slabach-Trick, dtdatrick@hotmail.com
September 12-13 – Gluten-free Cooking Expo, Oakbrook, IL
Two full days of cooking demos and vendor displays. Call 708-763-8255 for more information or check out the web site at www.glutenfreeclasses.com/contact_info.html
September 19-21 - Gluten-Free Culinary Summit, Providence, RI
This third annual Summit will feature leading culinary institute chef-instructors and their creations.
Get more details at www.theglutenfreelifestyle.com or call 303-368-9990.
September 27 - Team Gluten-free in Lake Tahoe, CA
For more information about the marathon, half marathon, 20-mile run, 10K, 5K, and Kids Fun Run, go to www.teamglutenfree.org/calendar.html
October is Celiac Awareness Month
October 4 -- Gluten Free Vendor Fair, Atlanta, GA
Huge gluten-free food fair from 9:30 - 1:30 at the Doubletree Hotel in Roswell. You can find more information about the fair at www.atlantametroceliacs.org or contact Jennifer Harris at jdubreeharris@bellsouth.net
October 5 - Team Gluten-free in Minneapolis, MN
Medtronic Twin Cities Marathon includes a marathon, 10-mile, 5K, and Kids Run. For more information, go to www.teamglutenfree.org/calendar.html
October 14 - Team Gluten-free in Long Beach, CA
For more information about this marathon, half marathon, bike tour, 5K, and Kids Fun Run, go to
October 17-19 - CSA Conference, La Vista, NE
For more information about this conference, go to
November 3 – Nationwide Children's Hospital Celiac Conference, Columbus, OH
Dr. Fasano will be the keynote speaker. Get more information at
tttttttttttttttttttttttttttttttttttttt
Posting Information
If you have information, a recipe, or a cooking hint you would like to share with other celiacs, I will be happy to include that information in my newsletter. The circulation is currently over 2000 people. The information must be submitted to me by the 10th of each month for the following month. Send your notices to mailto:gfcookbook@hotmail.com.
Copyright Information
All of my recipes have a copyright and may not be reproduced without contacting me first and getting my permission. If you would like to reprint any of the articles from the newsletters, please include a sentence or two stating that the article is from the "Gluten-free Newsletter" by Connie Sarros and adding a link to my web site at http://www.gfbooks.homestead.com. Thank you.
