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FEBRUARY 2014 GF NEWSLETTER AND RECIPES

HELLO TO ALL OUR GLUTEN FREE FRIENDS!

Thank you all for coming out to our “Brunch” themed pot luck on February 1st. It wasn’t supposed to be

that cold! But we are a tough breed, aren’t we!? We had some really incredible casseroles and coffee cakes and

desserts, and lots of things in between. The pancakes were fantastic that were made by Lucy, Jan and Kay!

We had several of our members who offered to come and help us out for the pot luck, and I want to thank

them…Kathy and Ken Roth, Nancy Young and Micca Guyler, and Barbara Moore. Thanks to Angie for

organizing the sample tables, Christie for registration, Lisa, Ella and friends for the Children’s Program, and

Steve and Jeff for all their help. And we can always count on Colleen Meyer for donating the Friedrich’s

Coffee and Kathy Titus for planning the Children’s program and making the copies of the newsletter for

mailing to those without email. What a wonderful team we have!

Thanks to Lori Graff, RD LD, CPCC, Certified Professional Wellness Coach, AFFA Certified Group Fitness

Instructor Hy-Vee Waukee, IA. Lori spoke about probiotics and their benefit on our bodies. If you would like to contact Lori about probiotics or anything else call 515-216-2770 or email lgraff@hy-vee.com. We

appreciated the time Lori took to come to the meeting and share this information with us.

I do have 2 pairs of reading glasses that were left at our November pot luck. If anyone wants to claim them

just call me, 515-224-4145.

Samples and donations that were offered: Specialty Cakes and More

Pancake mixes from Maple Grove, Namaste, and Glutino.

Walden Farms donated maple and blueberry syrup.

Sam Mills Granola Bars

Bakery on Main Oatmeal

Bob’s Red Mill breakfast items

Probiotics from Lori Graff

Angie’s Popcorn

Essential Baking Company - cinnamon raisin bread and super seeded multi grain bread.

Kay Crow made 2 beautiful baskets to give away.

Thanks to all who emailed your recipes to me for the newsletter before and after the Feb. pot

luck! I really appreciated that, since it takes me several hours to retype all of them. I need to type all

the ones that don’t have email, so saving me time is really helpful!

Future Meetings

I don’t have a date for our next pot luck yet (Boo-Hiss!) because Hope did not have a date available in April.

That is when we usually have our Spring meeting, so we have to go out to June (since May is so busy with end

of school activities and graduations), and that date will probably be June 14th. This will need to be confirmed by

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Hope, and I will let you know as soon as I know. I will send out a special email so please watch for it. Those

who don’t have email will be notified by phone (please make sure I have your correct phone number!).

I have something really exciting to tell you! I’ve arranged for Dr. Alessio Fasano to come to

Des Moines for a presentation on Celiac Disease and gluten sensitivity, and all things associated with

gluten! This will take place the first week in November, with the firm date to follow. Dr. Fasano is a

world renowned pediatric gastroenterologist and research scientist who founded the Center for Celiac

Research at the University of Maryland in 1996, which moved in 2013 to Massachusetts General Hospital

in Boston. He will also talk to us about the most recent research on treatments for CD, and what kinds of

things we can expect in the future. Dr. Fasano is a very entertaining speaker whose presentations are

easy to understand (not over your head) and adds humor at the same time. This is truly an honor to have

such a prestigious speaker come to our community! Some of you may remember that he was here in 2008

and did 2 presentations at Iowa Methodist Medical Center. I hope you will all make an effort to attend

this rare opportunity to hear what this world famous expert on celiac disease has to say. Details on venue

are being made. We would like to have a fund raiser for Dr. Fasano’s Center for Celiac Research, so if

any of you have suggestions on a fundraiser I would love to hear them. We are thinking about having

another Making Tracks for Celiacs, and perhaps we could have a special dinner with Dr. Fasano the

evening after his presentation at one of our restaurants. Just some ideas. Airfare and hotel

accommodations will need to be covered, and the site of the event. Please call with your ideas for a fund

raiser at 515-224-4145. Thanks!

If any of you have ideas for a future pot luck theme, please contact any member of the steering committee so

we can see if that will be possible. Also, if you have ideas, requests, or contacts with a speaker for our

meetings, please let me know. We had one of our young members last time suggest an “awesome Italian

Theme”. He loves pasta! So that may be it for our June pot luck. Also, someone at this last pot luck thought it would be fun to have a “tail gating” theme for our Fall meeting. Sounds like fun! But if you have other ideas

let me know for future reference!

The Central Iowa Celiac Connection offers a “Newbie’s Group” for individuals during the first 6 months after being diagnosed with celiac disease. This group is held at Lutheran Church of Hope the second Monday of each month. This allows for a small group atmosphere to encourage questions. Christie Engelbert is the facilitator for this group and provides lots of valuable information. No need to sign up, you are just welcome to come at 7:00 pm.

For those who might be in Orlando, Florida in April this sounds like a fantastic opportunity to attend a great

conference. Here is the information on it. “Gluten-Free Living magazine, the nation’s largest gluten-free

publication helping people live a happy, healthy, gluten-free life is going live and coming to Orlando this

spring. During the weekend of April 5-6 the pages of the magazine will come alive at the first Gluten-Free

Living Conference.” For more information visit: www.gflconference.com

We have several new books added to our GF library including: The Gluten Free Italian Cookbook by Mary

Capone, Gluten Free Cooking For Dummies by Danna Korn, Wheat Belly Cookbook by William Davis, Grain

Brain by David Perlmutter, MD, and The Gluten Free Bible: A Comprehensive Guide to Cooking Delicious

Gluten Free Meals. They all have some interesting information in them, but you need to know that not all the

information is proven by research. Thanks to Barbara Moore for donating The Gluten Free Gourmet Cooks

Fast and Healthy.

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Did any of you have the opportunity to participate in the Gluten Summit in November? Dr. Tom O’Bryan,

gastroenterologist, interviewed 29 physicians and others on the subject of celiac disease and other gluten

issues, and how gluten affects our bodies. The program was offered for purchase in DVD, CD, and written

forms. Steve Huyette’s company, American Business Phones, purchased this full set of interviews from

the Gluten Summit and donated it to our CICC library. You will be able to check out the entire set of 29

interviews at one time in whatever form you choose. Arrangements will be made to have one month check out

times, and I know you will want to hear or read this material. We do have permission to use this information for

educational purposes. More on this at the next luncheon.

If any of you have books at home that you have checked out at previous luncheons, could you please make sure

to return those library books at the next luncheon?

Product Information

Sweet Rewards Gluten Free Bakery (Michelle Holtz) has a new location in a dedicated facility. It is in

Waukee at 85 NE Dartmoor Dr. just north of Hickman. Phone 515-493-8328, the website is

www.sweetrewardsbakery.com and the email is info@sweetrewardsbakery.com.

From Kathy Roth: The Essential Baking Company is selling GF super-seeded multigrain bread at Costco. It

is $7.99 for a 2 loaf package with a total weight of 2.16 pounds. It is gluten free, dairy free, nut free and soy

free. It is processed in a dedicated GF bakery. This company also offers white bread, rolls, hotdog and

hamburger buns. If stores in the area will not offer these products you can order straight from the company.

Check out their website: http://essentialbaking.com/ebc_product_type/breads/gluten-free/

Vidalia Sweet Onion Petals, 3.5 oz. “Vidalia Brands Sweet Onion Petals are made with Real Vidalia Onion

Puree offering your taste buds the superior quality, taste, and experience that you’ve come to expect from our

products. These delectable snacks are not only tasty, but they are baked, not fried, allowing for a sweet

indulgence that fits into any diet. Our Vidalia Brands Sweet Onion Petals are: 0g Trans Fat, Certified Gluten

Free and Kosher.” This product is sold in most Hy-Vees in the metro area. Wouldn’t they be good on green

bean casseroles!

You can now buy Bakery on Main gluten free, Non-GMO, dairy free granola in 1,300 Target stores across the

country!

Van’s has produced delicious gluten-free chips, and put a clever spin on the Village People’s classic hit “Macho

Man.” These multigrain chips are sure to satisfy any craving for a salty, cheesy snack. Unlike most traditional

chips, the Nacho, Nacho Man Chips don’t have a greasy taste or feel. They’re the perfect lunchbox

companion, after school snack or quick pick-me-up at the office. If barbecue flavored snacks are more your

style, you’ll be happy to know these chips come in a Mighty Good BBQ flavor, too. Learn more about Van’s

multigrain snacks at VansFoods.com.

Have you tried Schar Cocoa Wafers lately? They are SO good!!! Schar has so many wonderful products. Look them over at your local grocery stores.

Breton is offering a new GF cracker and they are quite good!

Costco is offering a few other GF items: Udi's Whole Grain bread (large loaf is 30 ounces!) for $6.79, and

Natural Origins Bars (3 flavors) for $13.99.

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From Bev Kendrick: Fareway brand hams are gluten free.

From Sydney Jacobson, RD, LD: 7101 University Ave | Windsor Heights, IA 50324 “We are currently

carrying the Katz cupcakes in addition to frosted and powdered sugar donuts. Kathy, our HealthMarket

Manager, also brought in a product line called “Grandma’s House”. This has been a great seller in other areas.

They have pie crusts, pumpkin pie, apple crumb pie, coffee cake & biscuits.” Sydney, that’s fantastic!

Barilla GF Pasta is Certified Gluten Free, Produced in a Dedicated Gluten Free Facility, No GMO

Ingredients, Real Pasta Taste and Texture, Delicious Blend of Corn and Rice, Pasta the Whole Family Can

Enjoy.

Maxwell's Kitchen Gravy Mixes come in chicken, turkey, brown gravy, and pork. They are free of gluten and

wheat and are produced in a dedicated facility.

From Norma Hamilton: Girl Scouts will be trialing GF cookies this year. The only council in Iowa is

Eastern Iowa/Western Illinois. I sent a message to the council asking if I could order online or via email GF

cookies. Here is the reply: “Normally we’d be more than happy to help any way we could. But these gluten

free cookies are so fragile, that they would be just crumbs if they were sent by USPS. We haven’t been taking

any requests to mail cookies because of that reason.” Marilyn Askelson, Product Sales Manager, Girl Scouts

of Eastern Iowa and Western Illinois.

California Pizza Kitchen has partnered with the Gluten Intolerance Group to bring safe gluten-free pizza

options to their menu through the Gluten-Free Food Service (GFFS) program. This program works to make safe

gluten-free menu choices a reality in food service establishments eager to meet this growing demand.

Gratify GF Pretzels Sesame Seed Thins are delicious and delicate pretzels that are sold at Dahl’s Stores.

Authentic Foods Vanilla Bean Cake Mix is gluten free, dairy free, soy free and nut free. Just add eggs, milk

or substitute, and oil. Call 800-806-4737 or www.authenticfoods.com. Many of their products are sold at

Campbell’s on University, and at the Hy-Vee on Fleur Drive.

If any of you are living in or going through the Quad Cities there is a bakery there called Ganson Inc. Gluten

Free Manufacturing Bakery. Products being made and sold at some of the area Hy-Vees there include brioche

sandwich bread, herb parmesan focaccia, brioche hamburger buns, apple and cherry Danish, cinnamon rolls,

chocolate cherry amaretto cheesecake, chocolate raspberry tuxedo cake, and pie crust. Contact 309-787-7878.

Mi Del Pie Crusts are sold at Hy-Vee. The flavors include Graham, Chocolate and Ginger Snap.

Aldi’s is offering more GF foods!

Other Information

We did update the CICC restaurant list last week, so if you have any additions or subtractions, let me know.

I’m sure there are a few other places we could add, and I’m sure there are some places that have not agreed with

some of you. But once in a while someone makes a mistake and hopefully they learned from it. Whenever you

feel that you were contaminated in a restaurant you should be sure to contact the manager and let them know.

Actually, I’m working on more additions as we speak.

The January Good Housekeeping Magazine had a 5 page spread on celiac disease and some of the best gluten

free snacks offered by many of the gluten free manufacturers. It was a great article!

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There is a new magazine called Simply Gluten Free.

The following information is a question and answer interview with Dr. Joseph Murray from Mayo

Clinic, talking about the potential medications for treating celiac disease, and I thought you might be interested in this information. It is from a webinar held in June by the NFCA (National Foundation For Celiac

Awareness). Some of this info may be a little difficult to grasp.

Potential Pharmaceutical Treatments for Celiac Disease: An Interview with Joseph Murray, MD The celiac disease patient community actively follows the news regarding non-dietary treatments for the

autoimmune disease. Of note, over the past year many patients have seen the various advertisements and news

announcements regarding three pharmaceutical therapies in clinical trials. These include ALV-003, a protease therapy that breaks down gluten; Larazotide acetate, a tight junction regulator; and NexVax2, a desensitizing

vaccine. As part of the National Foundation for Celiac Awareness’ (NFCA) programming for our June Webinar

“Celiac Disease: Immunology 101 and the Drug Development Process,” we wanted to learn more about these

three non-dietary treatments through the perspective of a leading celiac disease clinician. NFCA is excited to share with you an interview with Joseph Murray, MD*, Consultant, Division of Gastroenterology &

Hepatology, Professor of Medicine, Mayo Clinic College of Medicine and NFCA Scientific/Medical Advisory

Council Member.

Question 1

Q. Can you briefly summarize how these three drugs are hypothesized to work?

A. These three experimental approaches to treat celiac disease work in quite different ways. First, ALV-003 is

a protease therapy that breaks down the particular protein sequences that seem to trigger celiac disease.

Proteins, including gluten, are made up of building blocks called amino acids. The characteristics of each

protein are really determined by the sequence of amino acids or building blocks of which they are made. There are specific codes or sequences of amino acids, especially glutamine and proline that are present in the gluten

molecules that seem to trigger celiac response. These sequences are contained in the middle of those protein

segments, called peptides. In order to detoxify these, those segments need to be broken up. To do this requires an enzyme that will particularly target those sequences. ALV-003 is a combination of two different enzymes

that specifically target these damaging sequences present in the gluten molecules. The combination is

particularly designed to be highly efficient and effective, even in the context of the stomach. In order to

function, this combination of enzymes must rapidly and effectively break down these gluten proteins, cutting them at locations that will prevent or destroy any peptides that could trigger a response. The work published so

far suggests that this can be effective at greatly reducing the number of immunogenic or immune-stimulating

proteins remaining during digestion.

Larazotide acetate is a regulator of tight junctions. What this means is our intestine functions both as a barrier

and as a sieve. It needs to allow nutrients to pass into the body as well as exclude bugs that could be bad for us

or do us harm. It also allows for the careful sampling of what is going through our intestine by our immune system so it can test out to see if it is good or bad for us. The lining of the intestine is a single cell layer thick.

Crucial to the barrier function are the tight junctions. These are the connections between the cells; some would

liken them to rivets or spot welds that keep the cells together. But, really this concept of a spot weld or a rivet

doesn’t acknowledge the dynamic nature of these tight junctions—they can open and close in response to needs that may occur because of our need to let more in or exclude certain damaging bugs or molecules. An original

observation by Alessio Fasano showed that in the intestine when exposed to gluten there is a release of a

substance known as zonulin, now known to be pre-haptoglobin 2, and this seems to cause the tight junctions between cells to open, increasing intestinal permeability. Larazotide acetate is a particular peptide molecule that

prevents the zonulin effect, effectively tightening up the tight junctions between the cells and reducing the

permeability, what also might be known as a leaky gut. This is administered at or shortly before exposure to gluten and would mitigate the effect that gluten produces on the intestine. Hence, it would likely need to be

taken shortly prior to any potential exposure to gluten.

NexVax 2 takes advantage of the concept of tolerance and/or anergy in the immune system. Basically the

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concept is this—when the immune system is exposed to a foreign antigen, one to which it has already learned to

react badly or be sensitive to, that if the system is exposed to this on a continuous basis especially in the absence of danger signals, then the immune system may learn to tolerate or at least suppress its usual response to the

foreign antigen or entity. NexVax 2 is based on work performed by Dr. Robert Anderson to identify what

appear to be some of the most important peptides or small protein sequences that trigger a celiac response and, if

this works, it should not only suppress a response to those particular sequences, but also provide broader suppression even to other related sequences that are present within gluten and could trigger a response in celiac

disease. The broad concept has been previously tried with other allergens, such as cat allergen, and has shown

promise in those areas.

Question 2

Q. Can you explain whether these drugs are expected to allow a person with celiac disease to return to a normal gluten-containing diet or to act as a supplement to the gluten-free diet?

A. It is not likely that any of these three approaches will be “a passport to eating gluten with impunity.” Rather,

it will likely reduce the impact that inadvertent or low to moderate level gluten ingestion may have on the

patient. That said, it doesn’t completely preclude the possibility that, for example using an immunotherapy approach, a very robust level of tolerance could be achieved.

Question 3

Q. Are the drugs currently in development similar to any other drugs currently on the market for other

autoimmune diseases?

A. There are many drugs that have been in development or actually being used for autoimmune diseases, such as rheumatoid arthritis, multiple sclerosis, inflammatory bowel disease, and psoriasis. Some of these may have

applicability to celiac disease, though in general, because of their potential for immune suppression, celiac

disease might not be a logical target for such types of treatment. Because we know so much about how celiac

disease comes about, there are many other targets specific to the treatment of celiac disease that are in pre-clinical development.

Question 4

Q. Are you able to share what stages in the development or clinical trial process these drugs are currently in?

A. Virtually all the other potential treatments for celiac disease (outside of the three outlined above) are still in

what is called pre-clinical development, meaning that they have not yet entered human use. One exception is a

drug by a company, Chemocentryx, and this was the subject of a trial in humans in Finland, which was completed 3 years ago. The results have never been released or published and one can only assume that this was

at best a negative study. Other entities are involved in the various stages of testing—some before and some

already in commercialization pathways. These are inherently very slow development processes.

Question 5

Q. Do you think it would be possible to treat celiac disease with a combination of two or more of these drugs? How?

A. Combining different approaches may be possible; however, just like a long approval process is needed for

individual therapies, an almost very similar proven process will be necessary when looking at combinations of

therapies, not only for increasing the effectiveness, but also maintaining a low level of risk.

Question 6

Q. We know that very little is understood about non-celiac gluten sensitivity, but based on our understanding that these patients cannot tolerate gluten in a mechanism that is different from celiac disease, do you anticipate

that any of the pharmaceutical therapies currently under investigation might be able to treat patients with non-

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celiac gluten sensitivity?

A. The issue of non-celiac gluten sensitivity is difficult probably because of several reasons. It may not represent a single entity, but rather may be multiple different entities that could produce a similar symptom.

Until we know the mechanism(s) that underlie non-celiac gluten sensitivity, we really cannot come up with a

rationale therapy directed at this. More likely, we will continue to treat these patients on a symptomatic basis,

perhaps borrowing from medication used for conditions such as irritable bowel syndrome. Hence, it is unlikely that there are any pharmacological therapies under investigation to treat patients with non-celiac gluten

sensitivity.

Question 7

Q. We know that it is important that a pharmaceutical treatment for celiac disease be as safe and effective as a

gluten-free diet in order to be FDA approved. As a clinician, what are your major concerns about the current treatment for celiac disease (gluten-free diet), and how do you envision that a pharmaceutical treatment could

fill that void?

A. The gluten-free diet is the current foundation of treatment for celiac disease; however, it is neither user-

friendly nor is it totally effective for every patient because of ongoing gluten contamination that can occur inadvertently, cross-contact with foods that may contain gluten in processing or in the kitchens, especially

commercial kitchens, may be an issue, or indeed patients succumbing to temptation may also be a source of

gluten contamination of the diet. Hence, the therapy is less than ideal. Patient’s perception of the diet often is that of a very socially-restrictive, as well as substantial cost. This is a gluten-filled world—while we would

hope that patients with celiac disease who need to avoid gluten will be able to avoid it, we also must recognize

on a practical levels that some contact will occur, and this may occur to a level sufficient to cause ongoing or recurrent injury in the intestine. Hence, alternative or additional therapies are highly desirable for the

management of celiac disease. Of course, these therapies need to be safe—that means not in themselves

producing side effects nor should they mask symptoms while allowing ongoing damage to occur. This itself

could produce a hazard for later or delayed complications in a patient who may think, based on a lack of symptoms, that they are doing well. In addition, there is the potential moral hazard of perhaps permitting people

to become much more casual with their dietary restriction in such a way or to such an extent that actual damage

occurs despite the active treatment. I fully expect that there will be at least adjunctive therapies available for our patients within 5-10 years; hopefully, these will enable patients to live a freer lifestyle and whilst they may not

consist of a passport to eat gluten with impunity, it may at least allow for a higher level of safety, particularly

when the patient has less than complete control over gluten contamination of their diet.

*Disclosure Statement from Joseph Murray, MD: “I have advised Alvine Pharmaceuticals and ImmusanT and have undertaken several trials for Alba Therapeutics.”

Can you have celiac disease without having the genes for it?

This topic raises much debate. The current thought shared by the many physicians and scientists is that 1-2% of

celiacs may not possess the celiac-specific genes HLA-DQ2 and/or DQ8. Celiac Center Medical Director Dr.

Guandalini and Dr. Bob Anderson, chief scientific officer of ImmusanT, believe the genes are necessary to initiate the immunologic response of celiac disease, hence you cannot have celiac disease without them. Dr.

Anderson retrospectively reviewed hundreds of celiac patients, 2% who did not have the genes, and with each

he was able to conclude that the celiac diagnosis was actually wrong: some had Crohn’s disease, some Giardia

infection, and some had immune deficiencies.

Patients with fibromyalgia, IBS displayed underlying celiac disease

Rodrigo L. Arthritis Res Ther. 2013;doi:10.1186/ar4391. December 5, 2013

Patients who met criteria for fibromyalgia and irritable bowel syndrome displayed clinical evidence of celiac

disease that could contribute to their symptoms, according to recent research results.

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Researchers studied 104 patients (mean age, 50 years; 89.4% women) who fulfilled 1990 American College of

Rheumatology criteria for fibromyalgia syndrome (FMS) and Rome III criteria for irritable bowel syndrome (IBS) classification, along with 125 age- and sex-matched patients (mean age, 51 years; 84% women) with IBS

but not FMS from an outpatient gastroenterology clinic in Spain. Hematological, coagulation and biochemistry

tests were conducted, along with testing for serological and genetic markers for celiac disease (CD), multiple

gastric and duodenal biopsies, FMS tender points, Fibromyalgia Impact Questionnaire, Health Assessment Questionnaire, Short Form (36) Health Survey and visual analog scales (VAS) for tiredness and gastrointestinal

complaints.

Patients with IBS and FMS had much worse scores in values in quality of life and VAS compared with patients with IBS alone (P<.001). Major histocompatibility complex DQ2/DQ8 positivity, high TGt-2 serum levels and

duodenal villous atrophy, which were in agreement with CD, were observed in seven IBS/FMS patients (6.7%).

Almost 30% of IBS/FMS patients had a family history of CD. Once the patients began a gluten-free diet (GFD), they displayed improvement in digestive and systemic symptoms at follow-up.

“The findings of this case-finding study indicate that some of the misdiagnosed IBS/FMS cases could suffer

from an underlying CD, which can contribute to the IBS and FMS symptoms, development and maintenance,”

the researchers concluded. “[The patients] can improve symptoms and possibly prevent long-term, CD-related complications with a strict lifelong GFD.”

FDA Clarifies Gluten-Free Rules for Restaurants JEFFERSON ADAMS (Jefferson Adams is a freelance writer living in San Francisco. He is a member of both the National Writers Union, the International Federation of

Journalists, and covers San Francisco Health News for Examiner.com. )

Celiac.com 01/03/2014 - The United States Food and Drug Administration (FDA) has clarified what their recent gluten-free rule means for restaurants. When the FDA announced its gluten-free labeling standard in August, the

agency said that, for restaurants, “any use of an FDA-defined food labeling claim (such as “fat free” or “low

cholesterol”) on restaurant menus should be consistent with the respective regulatory definitions.

The agency noted this same approach would now be followed with respect to “gluten-free” claims made in

restaurants and other retail food service establishments.

The FDA's updated Question & Answer, #9 under ‘Labeling’, now reads:

FDA recognizes that compliance with the gluten-free rule in processed foods and food served in restaurants is important for the health of people with celiac disease.

In August 2013, FDA issued final rule that established a federal definition of the term ‘”gluten-free” for food

manufacturers that voluntarily label FDA-regulated foods as “gluten-free.”

This definition is intended to provide a reliable way for people with celiac disease to avoid gluten, and we

expect that restaurants’ use of “gluten-free” labeling will be consistent with the federal definition.

The deadline for compliance with the rule is not until August 2014, although we have encouraged the food industry to bring its labeling into compliance with the new definition as soon as possible.

Given the public health significance of “gluten-free” labeling, we encourage the restaurant industry to move

quickly to ensure that its use of “gluten-free” labeling is consistent with the federal definition and look forward

to working with the industry to support their education and outreach to restaurants.

In addition, state and local governments play an important role in oversight of restaurants. We expect to work

with our state and local government partners with respect to gluten-free labeling in restaurants. We will consider

enforcement action as needed, alone or with other agencies, to protect consumers.

Foods Other than Gluten that May Cause Stomach Upset

By Denise Reynolds RD G+ 2013-12-31 (Taken from GFree Connect Newsletter)

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I recently joined a Celiac Support Group that welcomes both the newly diagnosed and those who have been

dealing with the ups and downs of a gluten-free lifestyle for some time. One very common scenario, even among veterans, is despite being careful with your diet, you still experience abdominal cramping and other signs

of GI distress.

Most celiacs are well aware of the need to avoid both obvious and hidden sources of gluten. But there is always

the threat of accidental exposure, either through a new food that has snuck in some of the offending protein or by cross contamination where your formerly clean food has touched another containing gluten. After

experiencing pain, indigestion, diarrhea or other distressful symptoms, the first thing we do is diligently review

the past few hours and the foods we ate. But what if you truly haven’t been glutened? What if there is some other food you may be sensitive to? Here are some foods that may have caused the distress:

Dairy Damage to your small intestine may cause you to experience abdominal pain and diarrhea after eating lactose-containing dairy products, even though they don't contain gluten. Once your intestine has healed, you may be

able to tolerate dairy products again. However, some people continue to experience lactose intolerance despite

successful management of celiac disease.

Inulin Inulin is a starchy substance that is not only found in wheat, but also onions, bananas, leeks, artichokes and

asparagus. It is also used as a food additive to improve taste or increase fiber. Inulin (unless sourced from

wheat) is gluten free, but for those who are sensitive, it can cause digestive upset.

Sulfites Sulfites are a group of sulfur-based compounds that may occur naturally or may be added to food as an enhancer

and preservative. Although sulfites are no longer used on most fresh foods since a 1986 ban by the FDA, they still can be found in a variety of cooked and processed foods. They also occur naturally in the process of making

wine and beer. The FDA estimates that one out of 100 people is sensitive to the compounds which can develop

at any time during life.

Examples of food that may contain sulfites include soup mixes, canned vegetables, pickled foods, dried fruit, snack foods (potato chips, trail mix), and some juices. Look for these ingredients when avoiding sulfites: sulfur

dioxide, Potassium bisulfite or potassium metabisulfite, Sodium bisulfite, sodium metabisulfite, or sodium

sulfite

Sugar Alcohols Artificial sweeteners are notorious for leading to digestive troubles. Sorbitol, for example, has a laxative effect

which occurs as the ingredient draws water into the large intestine, stimulating bowel movements. Other sugar

alcohols include Erythritol, Glycerol (also known as glycerin or glycerine), hydrogenated starch hydrolysates, isomalt, lactitol, maltitol, mannitol, and xylitol.

Other causes Perhaps your GI distress is not due to a particular food sensitivity at all. Remember that there are other causes for stomach pain and diarrhea as well. Try to rule out the possibility of food poisoning, for example. Consider

the size of the meal you just consumed (large meals can cause pain, bloating, gas, etc.). Also, you may also just

be the unfortunate carrier of the latest stomach bug that is going around.

Keeping a food and symptom journal is the best way to determine what works for you and what does not as a

celiac.

The following letter is from THE CENTER FOR CELIAC RESEARCH:

Dear Friends,

As we mark our 18th anniversary in 2014 at our new home at Massachusetts General Hospital in Boston, we would like to thank our kind supporters for being a part of our history and for helping the CFCR to make such

significant medical advances for the celiac disease (CD) and other gluten related disorders (GRDs)

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communities. We are proud that our research and clinical care have brought hope and answers to many patients

and their families.

In coming to Mass General and joining forces with colleagues across the Harvard Medical School community,

the Center is poised to become a focal point and catalyst for an unprecedented effort to confront not only

CD/GRDs, but other autoimmune related disorders. Along with a goal to significantly expand clinical programs and services for the growing population of children and adults suffering with CD/GSDs through treatment and

education, the Center has an ambitious research agenda. Priorities for this next phase of discovery and treatment

breakthroughs include: Pinpointing biomarkers for non-celiac gluten sensitivity

Using CD as a model to improve understanding, and ultimately, prevent other autoimmune diseases

Developing novel treatments for those affected by these CD and GRDs Examining links between CD, GRDs and other disorders.

Establishing an affiliated research institute in Salerno, Italy to galvanize a world-wide network of researchers

and clinicians and facilitate multi-center clinical trials, while educating the next generation in best practices in

CD/GSD treatment and research.

Generous donors to the CFCR have always been a large part of our success. In order for the Center to continue

its quest for an alternative treatment and cure, we need your yearly support. We are reaching out to you today to invite you to continue to be our partner to advance our work in research, education and clinical care. If you have

given in the past, we are asking you to consider increasing your generous contribution this year.

If you have not given before, we are asking you to make a generous contribution. The Center has consistently led the field in the research and treatment of CD and other GRDs. Thank you for believing in us and helping us

to help you.

“Thanks for supporting the Mass General Center for Celiac Research this year”

Alessio Fasano, MD

Medical Director Pam King

Director of Development

I hope to see you all at our June pot luck! I’ll be in touch about the date! Let me

know if there is anything I can do for you!

Barb Huyette, 515-224-4145

The Central Iowa Celiac Connection Steering Committee Members: Barb Huyette, Angela Wagner, Lucy Newcomb, Jan Steenson, Kay Crow, Kathy Titus, Christie Engelbert The Central Iowa Celiac Connection is a chapter in good standing of the CSA/USA, the largest patient based celiac support system in the western hemisphere. We have attempted to compile accurate information in this newsletter for the benefit of the members of this group. However, food manufacturers may change the ingredients in their products or their manufacturing process at any time, so always check the ingredient labels. Call the manufacturer if you have questions about their product. Consult your physician if you have any medical concerns. _______________________________________________________________________________________________________________________

11

RECIPES

Someone brought a large plate of donuts that were fantastic! But I didn’t get a recipe emailed or

from the basket, and would love to share that with so many who loved them. Could that person

please call or email me so I can add that to my next email to our members? Thanks!

The Best Pumpkin Muffins Ever Aimee Thode

1 (15 ounce) can pureed pumpkin

4 eggs 1/2 cup vegetable oil (**I used coconut oil)

1/2 cup applesauce

2/3 cup water

2 teaspoons vanilla extract 1 1/4 cup granulated sugar or raw sugar (**I used

only 1 c sugar)

1 1/4 cup dark brown sugar, packed (**I used only 1 c sugar)

3 1/2 cups all purpose gluten free flour

2 teaspoons baking soda 1 teaspoon baking powder

1 teaspoon xanthan gum

1 1/2 teaspoons sea salt

2 tablespoons pumpkin pie spice (**1.5 t cinn, 1 t ginger, 1 t nutmeg, .5 t all spice, .5 t cloves)

1 teaspoon ginger (** I omitted)

1/4 cup roasted, unsalted pumpkin seeds (**I omitted seeds and used 1 cup mini choc chips)

1/4 cup roasted, unsalted sunflower seeds

Preheat oven to 350F. Grease muffin pan or two 8.5 x

4 x 2.5 loaf pans. Set aside. In a stand mixer, mix pumpkin, eggs, oil, applesauce, water, vanilla extract,

and sugars until well blended.

In a large bowl, mix flour, baking soda, baking

powder, xanthan gum, salt, and spices. Stirring slowly, add dry mixture to pumpkin mixture one cup at a time.

Mix sunflower seeds and pumpkin seeds together. Fill

muffin cups up 3/4 of the way with batter. Sprinkle seeds on each muffin. Bake for 20-25 minutes or until

a toothpick comes out clean. If using a loaf pan, bake

for 50 60 minutes or until a toothpick comes out clean. Store in a airtight container for up to 4 days. Reheat

muffins or a slice in the microwave for about 15

seconds. Yields: 24 muffins or 2 loaves (**24

muffins, and one loaf) C. 2013, HEATHER KNEISLER,

ASWEETSIMPLELIFE.COM

Peach Cobbler Deanna Wilson

2 lbs frozen fruit (peaches)

Gluten free yellow cake mix

1 can diet 7-up

9x13 pan sprayed. Layer frozen peaches then sprinkle

cake mix then pour 7-up over all. Cover with foil and

bake 20 min. at 350. Uncover bake 40 min. more.

Rice Custard Valerie Sarenpa

5 cups milk

1 cup sugar

(warm together in microwave - until just warm, not hot)

1 1/4 cup cooked rice (warm this as well unless it was

just cooked) 5 eggs - beat in dish you will bake in and add - (just

use a whipper, not a mixer)

3/4 tsp salt

1tbsp vanilla

Add the warmed milk , sugar and rice to the eggs,

slowly, whipping as you do so. When all is mixed

sprinkle the top with nutmeg and place custard in a pan with warm or hot water in it. Bake at 325 about

an hour or until a knife inserted comes out clean.

Remove from oven and pan and place on a cooling rack. Serve warm (best) or cold, whatever your

preference.

Personal Baked Oatmeal Cups Sarah and Denise Menzel

2 eggs

2 c. applesauce, unsweetened 5 c. GF oats

2 3/4 c. milk (dairy free works)

Optional toppings: raisins, nuts, chocolate chips,

granola, fresh or frozen fruit (We used fresh blueberries and craisins.) Preheat oven to 350. Mix

all ingredients, except toppings, together. Put

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1 1/2 t. sugar

1 T. cinnamon 3 t. baking powder

1 t. vanilla

1 t. salt

oatmeal into paper-lined muffin pans. Add toppings.

Bake for 30 minutes. Makes 30 individual cups.

Breakfast Quiche Dianna Kruse

1 lb. sausage, ham, or bacon browned

1 pkg. potatoes Obrien or regular hash browns

1 pkg. shredded cheese, your choice of flavor 1 dz. Eggs

Mix all together and bake in a 9 x 11 pan @ 350 for

approximately

30 – 45 min. You may cut the recipe in half and use a 9 x 9 pan.

Gluten Free Baked Breakfast Puffs Jeff George

1 ½ cup GF Bisquick or baking mix

½ cup Sugar

½ tsp Nutmeg

¼ cup Vegetable Oil 2 Large Eggs

1/2 cup Milk

½ tsp GF Vanilla Extract

Preheat oven to 350 F. Grease 12 wells of standard

muffin pan. Stir together dry ingredients in medium

bowl. Whisk together oil, eggs, milk and vanilla. Stir

the dry ingredients into the wet mixture. Scrape the bottom and sides of the bowl and continue to mix until

well blended. Some remaining small lumps are OK.

Fill 12 muffin cups evenly. Let muffins rest for 10 minutes.

Bake for 20 – 25 minutes until cake tester comes out

clean from center of a muffin. Transfer to cooling rack after 5 minutes.

1/3 cup melted Butter

1 cup Cinnamon sugar

While still warm, dip muffin quickly in melted butter then roll in cinnamon sugar.

Creamy Grape Salad with Candied Walnuts Ann Farley

Candied Walnuts: ½ cup walnuts, chopped – Gurley from Fareway

2 teaspoons water

1 tablespoon light brown sugar, C&H Pinch of salt

Grape Salad:

½ cup reduced-fat sour cream – I used Greek plain

yogurt, Great Value Wal-Mart 4 ounces Fareway reduced-fat cream cheese, at room

temperature

3 tablespoons honey, I used Agave, 365 Brand from Whole Foods

1 teaspoon vanilla extract – Tone’s

6 cups seedless grapes, preferably red and green (about

2 pounds)

1. To prepare walnuts: Line a small baking pan with parchment paper or foil; coat with cooking spray.

Preheat oven to 400 F.

2. Toss walnuts in a bowl with water. Sprinkle with brown sugar and salt: toss to coat well. Transfer to the

prepared pan. Bake until the sugar is melted and the

nuts are barely starting to brown, 6-8 minutes. Cool in

the pan until the sugar hardens, about 6 minutes. 3. To prepare salad: Meanwhile, combine sour cream,

cream cheese, agave and vanilla in a food processor;

puree until smooth and creamy. Transfer to a large bowl. Add grapes; gently stir to combine. Transfer to

a serving dish. Crumble the candied walnuts on top

just before serving.

4. Store candied walnuts at room temperature for up to 8 hours; refrigerate salad for up to 8 hours. Top the

salad with the walnuts just before serving. Serves: 12

(1/2 cup each)

Pumpkin Chocolate Chip Muffins Barbara Moore

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3/4 c. sugar

1/4 c. vegetable oil 2 eggs

3/4 c. pumpkin

1/4 c. water

1 1/2 c. flour 3/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. cloves 1/2 tsp. cinnamon

1/4 tsp. salt

1/4 tsp. nutmeg

1/2 c. mini chocolate chips

Preheat oven to 400 degrees. Grease and flour muffin

tins or use paper liners. Mix sugar, oil and eggs and mix well. Add pumpkin and water and mix until well

blended. In a separate bowl, mix together the flour,

soda, baking powder, spices and salt. Add wet

ingredients to the flour mixture and stir in chocolate chips. Fill muffin cups 2/3 full and bake 20 to 25

minutes.* *Only took 20 minutes in my oven.

Portuguese soup! David Johanson

6 cups chicken broth 1lb polish sausage sliced or diced

1lb potatoes

1/2 a green pepper diced 15oz can of kidney beans. [Drain juice from can]

1 can of diced tomatoes

1/2 head of cabbage coarsely chopped [can omit if you

don’t like] 1 med onion chopped

1 large carrot diced

2 garlic cloves-minced

Combine all in a large pot; bring to boil then simmer for about 90 min. stir occasionally.

Namaste Muffins Kim Bailey

Made according to package directions and added

Hershey chocolate chips Breakfast Casserole

1 12 oz. Jimmy Dean All Natural Sausage

32. oz. package Mr. Dells Shredded Hash Browns

8 oz. package HyVee Colby Jack shredded cheese 1 3/4 Cups Skim milk

5 eggs beaten

1/2 tsp pepper

Cook sausage until no longer pink. Drain grease. In a 9

X 13 pan layer half the potatoes, half of the cheese, and half of the sausage. Repeat layers. In a bowl

combine eggs, milk, and pepper. Pour over casserole.

Casserole may be covered and chilled overnight. Bake

covered 350 degrees for 50 to 55 minutes.

Muffins Ruth McCoy

King Arthur Gluten Free Muffin Mix

6 tablespoons butter 3 large eggs

1 cup milk

1 1/2 cups add-ins (optional)

(I used 1 cup finely chopped Granny Smith apples and 1/2 cup finely chopped English walnuts.)

Preheat oven to 375 degrees. Grease 12 (15 is using

add-ins) cups of standard muffin pan or use paper muffin cups. Stir together the melted butter, eggs and

milk. Add the mix and whisk until smooth. If

desired, add 1 1/2 cups of fresh berries, chopped nuts,

dried fruit or chips. Fill the muffin cups almost full. Let the batter rest for 10 minutes. Sprinkle with

cinnamon sugar or coarse sugar, if desired. Bake for

18-22 minutes, or until a cake tester inserted in the middle comes out clean. Let muffins rest for 5

minutes before transferring to a rack to cool.

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Hedgehog Cookies Ruth McCoy

1 cup flaked Coconut – divided

1 cup walnuts – finely chopped (I used pecans) 1/2 cup brown sugar

1/2 cup finely chopped dates

1 egg

Mix all except for 1/2 cup of the coconut. Form into

small balls, and roll in remainder of coconut. It works well to pack the mixture into a small Pampered Chef

cookie scoop before rolling. Bake at 350 degrees for

12-13 minutes. Yields 18-24 cookies.

Spaghetti Squash Lasagna Casserole Wendi Richtsmeier

1 medium spaghetti squash, cooked

1 ½ cups ricotta cheese ½ cup parmesan cheese

1 large egg

1 lbs. bulk sausage or ground beef, browned

1 ½ cups SF spaghetti sauce 1 cup mozzarella cheese

Scoop cooked squash out and layer at the bottom of a

9×9 baking pan. Mix ricotta and parmesan cheese with egg then spread mixture on top of squash. Layer meat

over cheese mixture then pour sauce over. Top with

mozzarella cheese. Bake at 350 degrees F for about 25

minutes. Makes 8 servings. Net carbs per serving: about 5 g.

QT’s Reese’s Cookies QT Havens

1 Box Betty Crocker Gluten Free Sugar Cookie Mix

1 stick butter (softened) 1 Tablespoon water

1 teaspoon vanilla

1 egg 1 10oz pkg. Reese’s Peanut Butter Chips

Heat oven to 350* F (325* F for dark or nonstick

cookie sheet). Follow mixing directions on cookie box. Add Reese’s chips. Bake 8 – 10 minutes for

regular sized cookies or 11 – 13 minutes for larger

cookie. Best if eaten while still warm! P.S. The cookie dough to chip ratio looks off, but they come out

really nice and tasty!

Buckwheat Chocolate Chip Cookies Recipe Amy Anderson

1 cup buckwheat flour

1 cup sorghum flour (can substitute brown rice flour or

oat flour)

1/2 cup potato starch or tapioca starch 1 1/2 teaspoons xanthan gum

1 1/2 teaspoons baking soda

1 teaspoon sea salt 1 cup vegan shortening or coconut oil (I would use a

tad less coconut oil)

1 1/2 cups light brown sugar, packed 1 tablespoon bourbon vanilla

1 tablespoon honey or agave nectar

2 eggs

2-5 tablespoons vanilla rice or coconut milk, as needed 1 10-oz bag dark chocolate chips

1/2 cup chopped nuts, coconut, or chopped dried fruit,

if desired

Whisk together the flours, tapioca starch, xanthan

gum, baking soda and sea salt in a big mixing bowl.

In a separate bowl, beat the Spectrum shortening,

brown sugar and vanilla extract until combined. Add in the eggs and beat to combine. Add in the dry

ingredients a little bit at a time and beat to combine,

until a dough forms, adding a tablespoon of vanilla rice milk at a time to achieve a sturdy, smooth dough.

Add in the chocolate chips by hand. Cover the bowl

with plastic wrap and chill the dough for an hour. Preheat the oven to 350ºF. Ready your baking sheet. I

use an Exopat liner on my baking sheet; you could

also line a baking sheet with parchment paper. Using

an ice cream scoop or spoon, scoop wads of dough and form them into twenty round balls; place them on the

lined cookie sheet, about two inches apart. Press down

on the dough balls ever so slightly, but keep a slightly mounded shape- not too flat, because they will spread.

Bake in the center of the oven for 12 to 15 minutes,

until the cookies are firm to the touch. Remove the

cookies with a thin spatula and place them on a cooling rack. They will crisp as they cool. This recipe

makes 20 large cookies. For some reason, the larger

size bakes up better than smaller- crispy good on the outside and tender-chewy in the middle.

Cinnamon Roll Cake Sue Vasey

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Cake:

· 3 cups Flour (I used Betty Crocker Gluten Free Rice Flour Blend)

· 1/4 teaspoon Salt (Morton)

· 1 cup Sugar (C&H)

· 4 teaspoons Baking Powder (Argo) · 1 1/2 cups Milk (AE 2%)

· 2 Eggs

· 2 teaspoons Vanilla (Allspice) · 1/2 cup ( 1 stick) Butter, melted (Hy-Vee)

Topping:

· 1 cup ( 2 sticks) Butter, softened (Hy-Vee)

· 1 cup Brown Sugar Hy-Vee) · 2 Tablespoons Flour (Betty Crocker Gluten Free

Rice Flour Blend)

· 1 Tablespoon Cinnamon (Tone’s) Glaze:

· 2 cups Powdered Sugar (Hy-Vee)

· 5 Tablespoons Milk (AE 2%) · 1 teaspoon Vanilla (Allspice)

Preheat oven to 350 degrees. Spray a 9x13 glass

baking pan with cooking spray. Set aside. In an electric or stand mixer add the flour, salt, sugar,

baking powder, milk, eggs, and vanilla. Once

combined well, slowly stir in the melted butter. Pour

into the prepared 9x13 baking pan. For topping, in a bowl mix the 2 sticks of butter, brown sugar, flour and

cinnamon together until well combined and creamy.

Drop evenly over the batter by the tablespoonful’s and use a knife to marble/swirl through the cake. Bake at

350 for 28-32 minutes or when a toothpick inserted

near the center comes out nearly clean. For Glaze: In

a bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm

cake. Serve warm or at room temperature.

Cinnamon-Topped Rhubarb Muffins Barb Mittman

Muffins:

2 1/2 cups GF flour (Domata) 1 1/2 cups packed brown sugar

1 teaspoon salt

1 teaspoon baking soda 1 teaspoon ground cinnamon

1 egg , beaten

1 cup buttermilk 2/3 cups vegetable oil (canola)

1 teaspoon vanilla extract

2 cups finely chopped rhubarb

Topping: 1/2 cup sugar

2 Tablespoons butter/margarine, melted

2 teaspoons ground cinnamon

In a large bowl, combine the first five ingredients.

Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill

greased or foil-lined muffin cups about 1/2 full.

Combine topping ingredients; sprinkle over each muffin. Bake at 375 degrees for 16-18 minutes or

until muffins test done.

Gluten Free Red Velvet Cake – from www.bettycrocker.com

Amber Cole

1 box Betty Crocker Gluten Free devil’s food cake mix 1 cup buttermilk

1 Tbsp gluten-free red food color

¼ tsp baking soda

½ cup butter, softened 3 eggs

1 ¼ cups Betty Crocker Whipped cream cheese

frosting

Heat oven to 350 degrees F. Generously spray bottom only of 8- or 9-inch square pan with cooking spray.

In large bowl, beat cake mix, buttermilk, food color,

baking soda, butter and eggs with electric mixer on

low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into

pan. Bake 40 to 45 minutes or until toothpick inserted

in center comes out clean. Cool on cooling rack 10 minutes. Run knife around edge of pan to loosen cake;

remove from pan to cooling rack. Cool completely.

Place cake on serving plate. Frost top and sides of cake with cream cheese frosting; sprinkle with cocoa.

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Cut into 4 rows by 3 rows. *For Red Velvet

Cupcakes, place a paper baking cup in each of 12 regular-size muffin cups. Make batter as directed and

divide evenly among muffin cups. Bake 18 to 23

minutes or until toothpick inserted in center comes out

clean. Cool 5 minutes; remove from pan to cooling rack. Frost cooled cupcakes.

Cocktail Weiners Kris Morine

1/3 C. A-1 Steak Sauce 2/3 C. Smucker’s grape jelly

2 TBSP French’s Yellow mustard

3 Pkg. Weimer’s little sausages

Gluten-Free Fruit Swirl Coffee Cake Lynnette Stout

Coffee Cake:

4 eggs

3/4 cup milk (I used almond milk) 1/2 cup butter, melted

2 teaspoons vanilla

1 box Bisquick® Gluten Free mix (3 cups) – option: Bakers Corner GF Baking Mix from Aldi’s

2/3 cup granulated sugar

1 can (21 oz.) fruit pie filling (any flavor, I used cherry) – Lucy Leaf states Gluten Free on label

Glaze:

1 cup powdered sugar

2 tablespoons milk ½ tsp Almond flavoring, optional

Heat oven to 375°F. Grease 1 (15x10x1-inch) pan or 2

(9-inch) square pans with shortening or cooking spray.

In large bowl, stir all coffee cake ingredients except pie filling until blended; beat vigorously 30 seconds.

Spread 2/3 of the batter (about 2 1/2 cups) in 15x10-

inch pan or 1/3 of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may

not cover batter completely). Drop remaining batter by

tablespoonful onto pie filling. Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl mix

glaze ingredients until smooth. Drizzle glaze over

warm coffee cake. Serve warm or cool.

Baked Oatmeal Norma Rohn

2 C. quick oats (gluten free oats) 1/4 tsp. baking soda

1/3 C. sugar

1/3 C. milk 1/3 C. brown sugar

2 eggs (beaten)

1/2 tsp. salt

3/4 C. milk

Mix all ingredients together EXCEPT the3/4 C. milk and pour into a greased 8X8 pan.

Pour 3/4 C. milk over top. Bake 350° for 30 minutes.

Optional: Mix handful of dried cranberries in before baking. From: LET’S EAT GLUTEN FREE, New

Hampton & Waverly Celiac Support Groups (Diane

Ebert – Waterloo, IA).

Chocolate Chip Cookies Julie Rohrdanz

Adapted from Alex Thomopoulis’ recipe, The Best

Gluten Free Chocolate Chip Cookies Oven 375 degrees F

8 oz unsalted butter, room temperature (2 sticks)

11 oz brown rice flour (approx. 2 cups) 2 oz cornstarch (approx. 1/3 cup)

1 tsp xanthan gum

1 tsp kosher salt

1 tsp baking soda 10 oz Dark brown sugar (approx. 1 ¾ c)

2 eggs

Cream butter and sugar. Add eggs and vanilla.

Separately, combine remaining dry ingredients. Add to butter mixture. Place in rounded balls on baking sheet.

Bake for 11 minutes. Remove, cool and eat.

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1 ½ tsp vanilla extract

10 oz semi sweet chocolate chips

Hash browns Judy Hammel

3 packages of Mr. Dell Hash Browns, fried in peanut oil and sprinkled in GF cheese and put in my crock-pot to

reheat for Sat. I used garlic sea salt and onion powder.

Hot Fruit Compote Judy Hammel

gluten free cans of peaches, pears , pineapple, fruit cocktail, and mandarin oranges. Then 1-2 cans of gluten free

apple pie filling. Add cinnamon stick and nutmeg, ginger or cloves. Let it simmer 2 hours on low in a crock

pot. Pour over pancakes or serve on side as a dessert. Amounts vary by size of crock pot or number serving, or what fruits you like best.

Chocolate Chip Scones

(Adapted from the Gluten Free Almond Cookbook by Elana Amsterdam)

Becky Wehrman-Andersen

2 ½ c Blanched almond flour (I use Honeyville,

Bob’s Mill does not work)

½ tsp Sea salt

½ tsp Baking soda

1/3 c Grapeseed oil

¼ c Agave nectare

2 Large eggs

1 ½ tsp Pure vanilla extract

1 c GF Chocolate chips

Preheat oven to 350F. Line 2 large baking

sheets with parchment paper. Combine flour,

salt, baking soda in a large bowl. Whisk together oil, agave nectar, eggs and vanilla.

Pour wet ingredients into dry ingredients and

mix well. Fold in the chocolate chips. Drop in scant ¼ cups, 2 inches apart onto prepared

baking sheets. Bake for 12-17 minutes until

golden brown, or toothpick comes out clean. Cool for 30 minutes. Serve.

Cinnamon Streusel Bundt cake Barb Huyette

Streusel:

1/3 C. lightly packed brown sugar

1 t. cinnamon

1/3 C. chopped pecans Cake:

Vegetable oil spray for misting the bundt pan

1 T. cinnamon sugar for dusting pan 1 pkg. GF yellow cake mix (I used Betty Crocker)

¼ C. vanilla instant pudding mix

1 C. milk ½ C. vegetable oil

3 large eggs

2 t. vanilla

Mix all the cinnamon streusel ingredients in a small

bowl and stir to mix. Set aside. Make the cake: Place

a rack in the center of the oven and preheat to 350.

Lightly mist a 12 cup bundt pan with vegetable oil spray, then dust with the cinnamon sugar. Shake out

the excess cinnamon sugar. Place the cake mix,

pudding mix, milk, oil, eggs and vanilla in large bowl and beat with electric mixer on low speed until

ingredients ate just incorporated, about 30 seconds.

Stop and scrape down the sides of the bowl with spatula. Beat on medium till batter is smooth, 1 ½ -2

minutes longer. Pour batter into 4 cup measuring cup.

You should have 4 cups of batter. Pour 1 1/3 cups of

batter into prepared bundt pan, smoothing with spatula. Sprinkle half of the streusel mix over the

batter. Pour another 1 1/3 cups of batter into the pan,

smoothing the top. Sprinkle remaining streusel mix over the top. Then pour the remaining batter over the

streusel, smoothing the top. Bake cake until it is

golden brown and the top springs back when lightly

pressed with a finger, approximately 35-40 min. Transfer the bundt pan to a wire rack and let cool for

10 min. Run a long knife around the edge of the cake,

shake the pan gently and invert the cake on wire rack

18

to cool completely, 15-20 min. longer. Make the glaze

and spread over the top of the bundt cake. I drizzled powdered sugar glaze over the cake. But here is

another glaze I have used:

Quick Caramel Frosting Glaze:

4 T. butter ¼ C. lightly packed light brown sugar

¼ C. lightly packed dark brown sugar

3 T. milk, plus another T. if needed

1 C. powdered sugar

Cook butter and brown sugars in medium sauce pan

over medium heat. Cook stirring until till mixture comes to a boil, about 2 min. (it caramelizes). Add

milk, stir and let mixture return to a boil. Remove pan

from heat. Add powdered sugar and whisk till

smooth. Drizzle over top of cake.

Sour Cream Coffee Cake (from Pamela’s website) Angie Wagner

Filling Ingredients:

1 C pecans or walnuts (I used pecans) 1/4 C white sugar

1/4 C light brown sugar

2 tsp. cinnamon 1/2 C Craisins, soaked in a cup of hot water for a

couple of minutes, drain. You can also use Currants

or raisins. Cake Ingredients:

2 C Pamela’s Baking & Pancake Mix

2/3 C butter

1 c white sugar 2 large eggs

1 tsp. vanilla

1 C sour cream Vanilla Glaze Ingredients:

1 1/2 C powdered sugar

2 TBSP boiling water

1 1/2 tsp. corn syrup 3/4 tsp. vanilla

Preheat oven to 350 degrees. Place all the filling

ingredients into a food processor and pulse until the nuts are medium pieces. Set aside. To make the cake,

soften butter, add sugar, then cream together on

medium for about 4 minutes or until well blended. Add eggs one at a time scraping the sides of the bowl

as necessary. Blend in vanilla. Reduce mixer to low

speed and alternately add Pamela’s Baking & Pancake Mix and sour cream three times each. Mix just enough

to incorporate. Butter or grease a 9-inch bundt or

spring pan. Spoon 1/3 of the cake batter into the pan,

completely covering the bottom of the pan. Save two tablespoons of filling for the top. Sprinkle 1/2 of the

remaining filling over the batter evenly, cover with

half of the remaining batter, cover with the remaining half of the filling. Spread evenly over the batter layer.

Top with a layer of the remaining batter. Sprinkle the

saved two tablespoons of filling over the top for looks.

Take a knife and insert straight down into batter and using a sawing motion, move up and down around the

pan in a zig-zag motion in 1-inch intervals to

marbelize the cake. Do not smooth out the batter. Bake for 45-50 minutes or until a toothpick in the

center comes out clean. Remove cake from oven and

while still warm run a knife around the edges/center of the pan. Let cool and remove from pan.

Make the glaze by mixing glaze ingredients together

until creamy. Glaze cake by pouring a thin stream of

icing back and forth for a stylish style.

Waldorf Salad No name

1 ½ C crisp apples

½ squeezed lemon

1 C celery ½ C vanilla yogurt

½ C chopped walnuts

½ C black grapes

Peel and core apples. Mix juice of lemon with apples.

Add yogurt, celery, grapes and chill. Top with

walnuts. Serve 4.

Quinoa Cold Salad Micca Guyler

19

1 C Bob’s Red Mill Quinoa

¼ C sliced almonds 1 C dried cherries or Craisins

¼ C coconut flakes (optional)

¼ C organic honey

2-4 T olive oil

Cook Quinoa in 2 cups of water for 12 minutes. Mix

all ingredients and chill. This can be made ahead. Serves 4-6.

Gluten Free Peanut Butter Cookies with frosting Terri Tennison

1 C peanut butter

1 C sugar

1 t. vanilla 1 egg

Mix and bake in 350 for 9 minutes. Cool. I used

Betty Crocker GF chocolate frosting.

Gluten Free Rippled Coffee Cake Terri Tennison

1 pkg. GF yellow cake mix

1 C sour cream 4 eggs

2/3 C vegetable oil

1 C packed brown sugar 1 T ground cinnamon

Icing:

2 C powdered sugar

¼ C milk 2 t. vanilla

Mix dry cake mix, sour cream, eggs, and oil. Beat

well. Spread 1/2 batter in 13x9 pan. Sprinkle brown sugar and cinnamon over layer then spread remaining

batter on too. Bake at 350 for 30-35 min. Combine

icing ingredients and drizzle over warm cake.

Easy Blueberry Muffins Nancy Young

2 C. Bella GF Baking Mix

½ C sugar 2 t. GF baking powder

½ C warm milk

2 eggs 1 stick melted butter

1 C blueberries

Preheat oven to 375. Mix dry ingredients together. Add milk, eggs and melted butter. Fold in blueberries. Fill lightly greased muffin tins ¾ full. With wet hands smooth muffin tops. Bake for 18-22 minutes. Makes 12 muffins.

Mini Blueberry Muffins No name

1 ½ C Bob’s Red Mill GF Pancake Mix 2 T. sugar

1 T. vegetable oil

½ C milk

2 C fresh blueberries

Bake at 350 for 15 minutes.

Blueberry Coffee Cake Michael Berryhill 1 egg

3 T. plus 1 t. orange juice

2/3 C vanilla ice cream 3 T. vegetable oil

2 t. vanilla

1 C sugar 2 C GF flour mixture

2 T. baking powder

½ t. salt 1 t. cinnamon

Preheat oven to 350. Spray a 9 inch square baking pan

with nonstick spray. Combine egg, orange juice, ice

cream, oil, vanilla and sugar in bowl. Mix well with a whisk. Add the flour mixture, baking powder, salt and

cinnamon. Stir till just blended. Spread the batter in

the pan. Sprinkle the blueberries on top of batter. In a small bowl, stir together the topping ingredients and

sprinkle on top of batter. Bake for 35 minutes or until

a toothpick inserted in center of coffee cake comes out clean. Makes 9 3-inch square servings.

20

1 ½ C blueberries

Topping: 3 T. sugar

¼ t. cinnamon

2 T chopped walnuts

Potato Salad No name

Russet potatoes or can use red

Boiled eggs

Mayo sour Cream Green onions

Green olives

Salt and pepper Dill weed

Mix all together.

Bacon Ranch Pasta Julie Morris

3 C Brown Rice Shell Pasta 1 pkg. dry Ranch mix

½ C Mayonnaise

½ C Ranch dressing

Bacon Bits (add to your tasting)

Cook pasta then cool. Once cool, mix all ingredients and serve. Very similar to Bacon Ranch Suddenly

Salad.

Zesty Quinoa Salad

(From allrecipes.com) Martha Pauley

1 C quinoa, rinsed and drained 1 ¾ C water

2 T. olive oil

2 limes, juiced 2 t. ground cumin

½ t. salt

½ t. red pepper flakes, or to taste

1 ½ C halved cherry tomatoes 1 can black beans, drained and rinsed

5 green onions, finely chopped

¼ C chopped fresh cilantro

Bring quinoa and water to a boil. Reduce heat, cover and boil gently for 10 minutes until al dente. Set aside

to cool. Whisk dressing ingredients in a small bowl

and drizzle over vegetables and quinoa, mixing gently. Stir in cilantro. Serves 6.

Sausage/Egg Casserole Barb Huyette

7 slices GF bread (I used Rotella’s)

9 eggs

1 C. shredded cheese (I used mild Mexican Velveeta) 2 C. milk

Chopped red and green peppers

¼ C chopped onions 1 ½ pounds Italian Sausage (Fareway)

Salt and pepper to taste

Fry sausage till browned and crumbles. Drain if any

excess grease and let rest. In 9x13 pan chop GF bread

in small pieces. Add peppers and shredded cheese and onions. Mix. Add beaten eggs, milk, salt and pepper.

Again mix well. Add sausage and mix to distribute

sausage evenly. Cover and refrigerate 2 hours or overnight. Bake uncovered at 325 for 60-75 minutes.

Leftovers freeze well.

Hash Brown and Ham Breakfast Casserole Linda Chamberlin

One 32 oz bag hash brown potatoes (I used Southern diced potato style)

One pound ham diced

Mix potatoes, ham, onion, sour cream, milk, cheese, salt and pepper. Place in a 9” by 13” baking pan. Melt

butter and mix with Corn Chex. Top the casserole

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One small onion diced

One 16 oz sour cream Two 12 oz cans evaporated milk

One pound shredded cheddar cheese

Salt and pepper to taste

One stick butter Two cups crushed Corn Chex cereal

with cereal mixture. Bake at 350 degrees for one to

one and a half hours or until bubbly. (Serves 12)

Gluten Free Cheesy Egg Casserole Lynn Louk

1/2 cup Domata gluten free flour 12 oz. grated Monterey Jack Cheese

1 tsp. baking powder

12 oz. cottage cheese, drained 3/4 tsp. salt

4 oz. can chopped green chilies or

1/2 cup chopped

8 eggs green pepper

1lb. sausage, cooked and crumbled

Mix dry ingredients in bowl. In large bowl, beat eggs 4 min. Add cheeses and pepper; mix with a spoon. Add

sausage and pour into buttered 9 x 13" baking dish.

Bake 40 min. at 350 degrees. Cool for 10 min. before cutting into squares and serving warm. Makes 12 - 15

servings.

Note: this can be baked in two smaller pans for

slightly less time and one frozen for later use.

Breakfast Casserole Jan Morgan

1 loaf (14 oz) Rotella’s GF Soft Deli White Bread;

cubed

8 oz diced ham (used Farmland GF) 2 C shredded cheddar cheese

2 C milk

6 eggs

1 tsp dry mustard ½ tsp black pepper

Mix all ingredients together. Pour into 9x13 pan

sprayed with Pam. Refrigerate overnight.

Bake uncovered at 350 degrees for 45-60 minutes.

Breakfast Casserole Angie Wagner

1 loaf of Rudi's bread, cubed 8 oz diced ham

1 3/4 c shredded mild cheddar cheese

2 c milk 6 eggs

1 tsp dry mustard

1/2 tsp black pepper

1 tsp salt (I omit if using ham)

Mix all ingredients together. Pour into 9X13 casserole dish sprayed with Pam spray. Refrigerate overnight.

Bake uncovered at 350 degrees for 45-60 minutes.

You can substitute 1 lb. of sausage (crumbled, cooked and drained) and/or any kind of shredded cheese.

GF Sausage Egg Casserole Mary Lee Phelan

1 dozen eggs

3 cloves garlic minced 1 t. pepper

1 t. salt

8 oz. canned Giorgio mushrooms/drained or fresh 8 oz. Soy Station lactose free shredded cheese

2 13 oz. cans of Popeye chopped spinach/drained or

fresh 12 oz. Pkg. of GF/MSG free Farmland breakfast

sausage links

2 slices of GF bread crumbs

Cook sausage in water about 25 minutes. When done

place on paper towels to degrease. Cut into small pieces. Wrap the garlic in wax paper and place in the

microwave for 2 minutes or until easy to break apart

and mince. Beat eggs. Gradually add the rest of the ingredients adding the milk last. Mix well. Pour into

a 9” x 13” greased pan. Bake 350 degrees for 1 hr. or

until a knife comes out clean. Cut into pieces and eat right away. Or place a few pieces in zip lock

sandwich bags and freeze. This makes a good quick

breakfast from the freezer.

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2 cups lactaid free milk

BREAKFAST CASSEROLE Kay Crow

4 Cups cubed bread (this is about a loaf with crusts

trimmed) I find it’s easier to cube bread while it’s still

partially frozen 1 C cooked meat (ham, sausage or bacon)

1 C shredded Colby Jack cheese and ½ cup Mozzarella

1 cup chopped onion, ½ cup chopped celery and ½ cup green pepper (or 1 package of frozen seasoning blend

by PictSweet that contains all)

Toss all of above together in sprayed casserole dish

with 1 t Poultry Seasoning, 1 t Salt and ¼ t Pepper

In blender, combine 5 eggs, 1 ¼ C milk, ¼ C sour cream 1 T Dijon Mustard; and pour over bread

mixture. Cover and chill for 2 to 24 hours. Bake

uncovered at 325 for 50/60 minutes, covering with foil towards end if browning too much. If desired, sprinkle

with a little cheese while still hot. Let stand 10

minutes before serving. Serves 6/8

Easy Sausage and Potato Casserole No name

1 whole bag Ore-Ida Potatoes Obrien with peppers

8 oz. Great Value Sour Cream

1 ½ C. Great Value Shredded Cheddar Cheese ½ stick Great Value Butter

½ can GF Cream of Chicken Soup (Health Valley)

1 pound Jimmy Dean Original Sausage Salt and pepper to taste

Mix all ingredients in bowl except sausage. Cook

sausage and mix in with other ingredients. Place in

baking pan and bake at 350 for 1 ½ hours. Cover for first hour of baking then uncover for last half hour.

Breakfast Casserole Velma Roberts

First Layer:

1 medium zucchini, shredded 1 medium yellow squash, shredded

6 medium potatoes shredded

Second layer: 3 pounds of sausage, browned

Third layer:

2 ½ dozen eggs

2 C shredded kale 1 C flax meal

1 ½ C milk (I used almond milk)

2 t. ground mustard Thyme to taste

2 t. dill

Mix well.

Bake at 350 for 30 minutes. Cover with cheese and bacon and bake for another 15 minutes or till done.

Crockpot Breakfast Casserole Sue and Becky Brinker 1 pound frozen hash brown potatoes (I used Potatoes O’Brien)

10-12 eggs

½ C milk

2 C shredded cheddar cheese 1 pound ham steak, cubed

3-4 C spinach, rinsed and chopped

1 onion, chopped

Pour potatoes into slow cooker. In a separate bowl, mix together eggs and milk. Add cheese, ham and

onion. Stir. Add spinach. Pour over potatoes. Cook

on low for 6-8 hours. You can leave out the spinach,

add green, red or yellow bell peppers. You can even make this into a taco breakfast casserole. Use taco

meat instead of ham, salsa instead of milk and serve on

tortillas.

Easy Gluten Free and Carb Free Egg Casserole Scott Riemenschneider 1 dozen eggs

1 pint heavy cream Mix all ingredients together and pour into a greased pan. Bake for 30-45 minutes (depending on desired

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2 C shredded sharp cheddar cheese

1 box of pre-cooked Hormel Bacon (cut up) Salt and pepper to taste

consistency) at 350 degrees.

Cherry Crumb Sue and Becky Brinker 1 pkg. Kinnikinnick frozen pit crust.

Filling:

2 cans cherry pie filling (Hy-Vee Country Fare) ¼ t. almond extract

Mix together and pour into crust.

Topping:

1 C. GF flour (Domata) 2 T. rolled oats (Bob’s Red Mill GF Oats)

2 T. butter, softened

1 T. almonds

Combine first 4 ingredients. Crumble over filling.

Sprinkle with almonds. Bake at 375 for about 35-40 minutes or until golden brown. Kinnikinnick crusts

are small so this recipe fills both crusts. Otherwise it

would be for a 9inch pie.

Mostaccioli Salad No name

1 pound box Mostaccioli, cooked and drained

1 ½ C vinegar

1 ½ C. sugar

1 T. prepared mustard 1 medium cucumber

1 t. garlic powder

1 t. salt 1 T. parsley

1 medium onion

Cook Mostaccioli according to pkg. directions. After

draining, toss with a significant amount of oil so pasta

doesn’t stick together. Blend all other ingredients and

pour over pasta. Refrigerate a day or two.

Fruit Salad No name

21 oz. can Peach Pie Filling (I used Lucky Leaf) 15 oz. can Mandarin Oranges, drained

15 oz. can pears, drained and cut into chunks

8 oz. can pineapple chunks, drained Fresh strawberries, cut in half

Sliced Banana

Mix all together.

Cancel Out Salad No name

1 3.4 oz. pkg. instant butterscotch pudding mix 1 C milk

1 8 oz. container Cool Whip

Snicker Bites, cut in half (as many as you like)

2 Granny Smith apples, 2 Fuji apples, cut into bite sized pieces

Whisk butterscotch pudding into milk in a bowl till dissolved. Stir Cool Whip into pudding mixture. Fold

candy bar pieces and apples into pudding mixture.

Mexican Dip No name

2 cans Mexicorn

1 small can chopped olives 1 chopped green onion

8 oz. sour cream

8 oz. Mayo ½ pkg. Mexican Cheese

Mix together and chill. Serve with tortilla chips.

Hash Brown Casserole Lucy Newcomb

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Hy-Vee Shredded Hash Browns

Sour Cream Mild and sharp cheddar cheese

Salt and Pepper

Mix all and bake at 350 for 30-45 minutes

Cheesy Hashbrowns Christie Engelbert 2 lbs. hash browns

1 can cream of chicken soup or cream of mushroom soup

1/2 C milk

12 oz sour cream 2 C shredded cheddar cheese

2 C shredded mozzarella cheese

2 lbs of pork sausage

Spray a 9x13 pan with cooking spray. Place half of

the hash browns in the bottom of pan. Brown sausage, drain & rinse. Pour 1/2 of the sausage over the hash

browns. Mix together soup, milk and sour cream.

Pour 1/2 of mixture over sausage and hash browns. Spread 1 cup of each of the cheeses on the mixture.

Layer the remaining hash browns, sausage, soup

mixture and cheese. Place in oven 350 for 50 minutes.

Smores Trail Mix Amber and Natalie Huber Use equal amounts of the following ingredients:

Kinnikritters Graham Style Animal Crackers

Chocolate Chips Mini Marshmallows

Mix and enjoy.

Small Burritos Milda Rodriguez

6 eggs

½ C milk 3 slices turkey

½ Jalapeno

½ Roma tomato

2 T onion 3 T olive oil

Pinch of pepper

½ t. salt 12 GF tortillas

Dice the jalapeno, onion, tomatoes and turkey. Fry

with olive oil till softened. Beat eggs with milk and add to the veggies. Add salt and pepper. Warm the

tortillas and wrap ingredients in the tortillas.

Apple Crisp No name

3 C diced apples

1 scant C cane sugar 1 T GF flour

¼ t salt

½ t. cinnamon

½ t. nutmeg

Combine ingredients and pack into 8x8 inch pan.

Top with the following:

¾ C GF flour

¼ t. soda ¼ t. baking powder

¼ t. salt

¾ C GF Oatmeal

¾ C Sucanat

Bake at 350 for about 40-45 minutes.

Gluten Free Chocolate Chip Cookie Layer Bars No name

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1 container Pillsbury GF Refrigerated Chocolate Chip

Cookie Dough 1 can (14 oz.) sweetened condensed milk (not

evaporated)

1 bag (12 oz.) white vanilla baking chips (2 cups)

1 C flaked coconut 1 C chopped walnuts

Heat oven to 350. Spoon cookie dough in greased or

sprayed 13x9 inch pan. Press evenly in bottom of pan. Bake 15 minutes. Drizzle condensed milk evenly over

partially baked crust. Sprinkle with remaining

ingredients. Bake 25-30 minutes longer or until

golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows. If you crave some

extra chocolate, substitute 1 cup milk chocolate or

semisweet chocolate chips for 1 cup of the vanilla baking chips.

Boston Cream Pie Andrea Goes

1 pkg. Betty Crocker GF yellow cake mix

1 pkg. Jello instant vanilla pudding 1 pkg. Jello Cook and Serve vanilla pudding

4 squares Baker’s unsweetened chocolate

3 T. butter

1 ½ C C&H powdered sugar

Bake cake according to package directions, adding the

instant vanilla pudding to mix. Cool completely. Make the Cook and Serve pudding according to the

package directions, reducing milk to 1 ½ cups. Cool

completely. To assemble, cut the cake in half. Layer

the pudding on top of the bottom half and replace the upper half of cake. Cool in refrigerator. For glaze,

melt Baker’s chocolate and butter. Stir in powdered

sugar and 3 tablespoons hot water. Stir in additional hot water as needed to make drizzling consistency.

Spoon over cake and allow excess to drip down sides.

Simply Scrumptious Cheesecake (From the Gluten Free Gourmet, Bette Hagman, page 79)

Donna Carroll

Crust:

2 C Kinnikinnick S’mores Graham Style Crackers

3 T. melted butter 2 T. sugar

Crush the crackers, add remaining ingredients, and

mix together in a bowl or shake together in a plastic

bag. Pat out into a 10 inch spring-form pan or large pie plate, reserving a tablespoon to top the cheesecake

before baking, if desired.

Cheesecake: 3 8-oz. pkgs. Cream cheese

4 eggs

1 C sugar

1 t. vanilla

Soften cream cheese and combine with eggs, sugar and vanilla. Beat with electric mixer till well blended.

Pour into prepared crust and top with remaining crumb

mixture. Bake in preheated oven for 35 -45 minutes or

until set. When cool, refrigerate several hours before serving with or without toppings (simple crushed fruit,

fresh or canned). This is a large cake and very rich, so

it will serve 12.

Gluten Free, Dairy Free Black Bean Brownies

(recipe by Matthew Kadey, RD, author of the Muffin

Tin Chef and the No-Cook, No-Bake Cookbook)

Velma Robert

1 15 oz. can black beans, drained and rinsed, or ¾ C

dried black beans

3 eggs

5 T. neutral-tasting oil, like canola or grapeseed oil 1 C sugar

½ C unsweetened cocoa powder

½ C bean flour or other GF flour 1 t. xanthan gum or guar gum

1 t. vanilla

If using dried black beans, soak them for several hours

and cook them until very tender. Preheat oven to 350.

Grease an 8 inch square baking pan. Add black beans

to a bowl of a food processor and process until a paste forms. Add eggs, oil, sugar, cocoa, flour, xanthan

gum, vanilla, baking powder and chili powder, if

using. Process until smooth and well combined. Add walnuts and process until they are mixed in. Spread

batter evenly in prepared pan. Top with chocolate

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½ t. baking powder

½ t. cayenne or chili powder, optional ½ C chopped walnuts, optional

½ C dark chocolate chips, optional

chips if using. Bake for about 30 minutes or until a

toothpick comes out clean. Makes 12.