KELOWNA CHAPTER CELIAC NEWS · 3/12/2009 · Page 2 March 2010 Kelowna Celiac Chapter of CCA IS COMING Kelowna Celiac Chapter Executive-President Irene Thompson 832-7738

Page 1March 2010 Kelowna Celiac Chapter of CCA

KELOWNA CHAPTER CELIAC NEWS

MARCH 2010

Serving the Shuswap, Okanagan and KootenaysOUR NEXT CELIAC MEETING

Will be at noon on Sunday, March 14th, 2010 at the Lake Country[Winfield] Seniors Activity Centre, 9832 Bottom Lake Rd.===================================================Bring your potluck dishes, with recipes &/or sources, for everyone to try!

We ask adults to each donate a toonie [$2} to help defray the hall rental costs!Unless otherwise indicated all meetings are potluck luncheons.

They are USUALLY held the second Sunday of the months indicated!NOTE: We are trying to be ‘green’ so please bring your own dishes

mugs and cutlery!********************************************************Penticton Satellite information;

Meetings will be at the Penticton Interior Health Centre, [740 Carmi]. in themultipurpose room. The next date will be March 16th. at 1pm. It is a coffeemeeting.Other dates are: June 22, Sept 21 and Nov.16.

We also welcome Vincent Ziccarelli to Penticton as the new dietitian.===========================================================

May is Celiac awareness month!


IS COMING

Kelowna Celiac Chapter Executive-

President Irene Thompson 832-7738 <[email protected]>

Vice–President& Helpline Eleanore Beattie 763-5649 [email protected]

Advertising Katrina Enoch, 546-3298 [email protected]

Past President Eric McIvor 766-4205 [email protected]

Treasurer Ann Paterson 763-6105 [email protected]

Secretary Rachel Richardson 832-8301 <[email protected]>

Membership Elaine Lowe 838-0283 <[email protected]

Editor & Helpline 763-7159 M. Marie [Loyst] Ablett UE [email protected]

Hospitality Shae & Jason McCormick [email protected]

Supplies Jodie Stevens [email protected] Info. & Penticton Satellite contacts; Bill Titheridge [email protected]

Dietitians; Penticton: Vincent <[email protected]> Kelowna: Penny <[email protected]

Mavis< [email protected] Vernon; Robyn<robyn.cawley@ interiorhealth.ca Trail Larry <[email protected] Nelson Marlene <[email protected]>

**************************************************************************************

PRESIDENT’S MESSAGE FOR MARCH 2010

I am looking forward to seeing everyone at the meeting on March 14th. It seems like along time since we have had a meeting. I hope that you all enjoyed the Olympics. And what awinter or should I say non winter we have had. It’s Feb. and the trees are starting to bud.

Just to keep you all up to date this is what has been happening. Have you all seen ournew web-site? We are also on Face Book and Twitter so have fun twittering and tweeting atKelownaceliac.org. I want to say THANK-YOU to David Fowler for setting this up for us.David plans to be at the meeting and will I hope fill us in on our web-site.

Don Lyon with the help of Jane Merks are having meeting in Nelson to try and get aSatellite group going there. This would cover the Kootenay area. I want to say THANK-YOUto Don for getting this all started.

Awareness at the National level will be approved at the Board of Directors meeting atthe end of Feb. Angela is working with Choices at the local level. I am sure that she will beasking for help from some of the members for this event. This will be a fun day with greatspeakers, store tours etc.

The world is full of friend waiting to meet you. (Marion C. Garretty)Kelowna Chapter PresidentIrene Thompson


Gluten Free Kids!One of the challenges we have encountered recently is how to party gluten-free. When Kate goes to birthday

parties or we attend holiday get-togethers we are finding it a challenge to ensure that we have gluten free foodavailable for her. Some of the ideas we have learned along the way are:

- Ordering Dairy Queen ice cream cakes (minus the chocolate cookie layer) – we found that the dozens ofdesign choices are very appealing to kids. There are three sizes, we went for the middle round size“Hello Kitty” cake for Kate’s 4th birthday it was more than enough and a big hit with the kids.

- Something we tried for New Year’s was a chocolate fondue. Basically fruit dipped in chocolate, theadults and kids thought it was a great treat!

- Koala Krispy (Cereal) Squares – we took a container full to a holiday potluck and had the kids put theirown red or green sprinkles on top.

- We thought long and hard about what might be a kid friendly gluten-free dinner recently and came upwith Tacos. Although a bit messy, Kate and her friends enjoyed creating their own (gluten free) dinners.

- Another kid-friendly snack or appetizer we have done is fruit kabobs, kids can build their own kaboband dip it in yogurt. Not so good for younger kids because of the poke-factor but a good activity for theright group.

- Although not the healthiest, when we realised that both types of Cheesies are GF we were pretty excited– easily recognisable for kids and something that is often available at parties.

If you have your own GF party ideas please send them along: [email protected] - Heather

------------------------------------------

Proposed Meeting Dates for 2010 are:Mar. 14, May 9, Sept.12 & Nov.14 Barbecue-June 13 & Xmas

Nov.28?

RUSS & HILDA SKINNER / Owner Operators

Large Selection of Gluten Free ProductsCentenoka Park Mall – 441, 360 Trans Canada Hwy.

Salmon Arm B.C. V1E 1B7Tel. (250) 833-0144 Fax (250) 833-0149


K.T.’s HERITAGE RESTAURANT3127 – 30 Ave, VERNON. B. C.

250-545-3228All of our pizzas are available on an 8” gluten free crust

Our gluten free pasta choices are: Lasagna, vegetarian lasagna,Spaghetti, fettuccini and penne and they are available with meat sauce, Alfredo sauce, marinarasauce, spicy tomato sauce, Rose sauce and Bombay sauce.

We also have gluten free chicken fingers and fries, burgers, desserts like applecinnamon pie and butter tarts.

Our children’s menu includes kid’s 6’ pizza, kid’s chicken fingers and kid’smacaroni and cheese.

For our adult customers we also carry a gluten free beer.We are located on 30 Ave [Main Street] next to the Royal Bank building

on highway 97 (32nd street) Takeout and delivery available!

When donations are given directly to our chapter, we then issue a receiptfor income tax purposes.

Cheques can be given to our treasurer, Ann, at our meetings or mailed.Our mailing address is; Kelowna Chapter of CCA,

PO Box 21031-Kelowna, B.C, V1Y 9N8

___________________________________________________________________CELIAC PAMPHLETS ON LINE

You can now go on the CCA website www.celiac.ca to download printer-friendly versions of the full line of CCA pamphlets….good news

READ EVERY LABEL EVERY TIME

Do not assume that once a product is gluten free it will always begluten free


Advertising opportunity

We email/ mail to over 220 members plus dietitians.Our area includes Salmon Arm to US border to Alberta border to Hope!

Our circulation includes all CCA chapters, as well, as National..We accept ads on a first come basis.

They must be received “print ready” by email, Our advertising Rates are:Full page for $75, Half Page $40, Quarter Page $30,Business Card Size $15

Special Advertising Rates for prepaid:Prepay By March of the year and get the Nov. ad free!

We have four [4] newsletters a year.Meeting dates will be March, May, Sept. and Nov.,

Ads are needed mid month of the month before the meeting!Do you know of someone who would like to advertise in our celiac newsletter?

Let me know! [email protected]

==========================================================DISCLAIMER AND EXCLUSION OF LIABILITY:

The contents of this publication provided in good faith for information purposesonly and using the most current information available subject to amendment, should notbe used as a substitute for the advice of a qualified health professional. The ProfessionalAdvisory Board of the Canadian Celiac Association (the “CCA”) has not reviewed thispublication. Use of the information in this publication is at your own risk. The CCA doesnot endorse any product referenced in this publication.

To the fullest extent permitted by law, the CCA, its local Chapters and allpersons involved in compiling this publication disclaim any responsibility for, and makeno representations or warranties regarding, the information provided in this publication.In no event will the CCA, its Chapters, or those persons involved in compiling thispublication are liable for any damages of any kind resulting from the use of theinformation in this publication.

Please review the CCA’s disclaimer policy on its website at http://www.celiac.ca/

Our next meeting is on March 14th, will be at held at theLake Country [Winfield] Seniors Activity Centre, 9832 Bottom Lake Road.


MEMBERSHIPHi everyone:

Most people have renewed their memberships, thanks!Currently I have 213 members according to my current spreadsheet.

Have you renewed your membership? If not, do so you will remainon the mailing/emailing list!We welcome two new members;Lois Haywood from West Kelowna and Lindsey Flavia from Kelowna.Hope to see you both at the March 14th meeting!

If you are moving, please let us know your new address!Elaine==========================================================================

Supplies and booksJodie will be at the meeting with these supplies!Her contact info Jodie Stevens [email protected]


HOW DO I KEEP MY CAKES FROM FALLING APART?[Clan Thompson Celiac Newsletter Issue #148 December 28, 2009

Hi Connie,I have been dealing with Celiac Disease for 13 yrs. I still haven't found a cure-all for bread and especially

cakes that fall after coming out of the oven.I use 1/2 teas. of zanthan gum per cup of GF flour. I wonder if I would be better off using more or keeping

the liquid to a minimum.Are there any other tips or combinations of enhancers that might work to hold the mixure together once it's

out of the oven? I have also tried to keep it in the oven to cool more slowly, but that doesn't work.Would appreciate your expertise. Doris

Doris,Keeping the cake in the oven so it will cool more slowly will most often dry out the cake, but I commend

you on trying new techniques!The 1/2 teaspoon xanthan gum per cup of flour is the correct amount. The gum helps to hold the

ingredients together so your cake won't crumble when you cut it, but you don't want to use too much of it.If your cakes fall once they start to cool, my guess is that the batter has too much liquid - try cutting back on

the liquid just a bit. Add a little more baking powder or baking soda.When I convert a wheat recipe, I usually double the amount of baking powder and/or baking soda because

the heavier flours need the extra leavening to help them rise.Not knowing the ingredients you are using or their amounts makes it a little difficult for me to second guess

the exact cause, but what you may want to do is look up a gluten-free cake recipe, then compare theingredients.

Compare the total amount of liquid used in your recipe to the recipe you looked up; then compare that to theamount of flour and leavening used in both recipes. This may help you correct the proportion of ingredients.

Having said all this, I have to add the qualifier that all cakes are not created equal. There's nomagic formula that works with every single recipe, so don't be afraid to experiment and change a fewingredients as you deem necessary. Connie+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Apple braised chickenServings 4 Cooking Time 35 minLevel of Difficulty | Easy Preparation Time | 20 min

Ingredients:2 tsp vegetable oil 2 Tbsp GF flour1 large onion(s), sliced 2 medium apple(s), firm, cored and sliced1 cup apple cider 1 cup fat-free chicken broth1/2 tsp table salt 1/2 tsp ground ginger2 tsp cornstarch 1 pound boneless, skinless chicken breast(s), four 4 oz piecesInstructions

In a large, heavy-bottomed skillet, warm oil over high heat. Toss chicken with flour, patting offexcess. Place in pan and brown well on both sides.

Remove chicken from pan, reduce heat to low and add onion. Sauté, stirring often, until onion is tenderand lightly browned.

Stir in apples, cider, chicken broth, salt, ginger and chicken. Bring to a simmer, cover and cook for 30minutes. Use a slotted spoon to transfer chicken, onions and apples to a serving dish.

In a small bowl, whisk together cornstarch and 2 to 3 tablespoons of pan juices. Combine cornstarchmixture with remaining pan juices, whisking constantly. Simmer for one minute. Pour sauce over chicken andserve. WW-5 points


Remember to encourage you local stores to carry more Gluten Free products, so you can

shop at their store!+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++=

Info from SmuckersFrom: [email protected]: Mon, 30 Nov 2009 08:51:31 -0500Dear M. Stewart,

This letter is in reference to your recent contact with Smucker Foods of Canada Co.We appreciate the time you have taken to contact us and most certainly enjoy hearing

from Consumers who enjoy our products.In response to your inquiry, our Folgers Coffee, Bick's pickles and relishes, Smucker's

jam, Carnation Milk, Eagle Brand Condensed Milk, Crisco oil and shortening are glutenfree.

Again, thank you for taking the time to contact us. If you should have further questions orneed additional information, please contact us at 1-800-567-1897, Monday to Friday, between9:00am and 7pm EST. Sincerely, Thérèse Hachem Consumer Services Representative


PRODUCT INFO

It pays to ask!A member asked for this information and this is their response!

Safeway thanks you for contacting us with your request for a gluten free list of our products. Weappreciate the opportunity to respond.

Our suppliers have confirmed the following products as gluten free.If you have any questions on our products that are not listed below, please call us at 1-800-922-6716.[Remember ‘select’ in a brand name.]

Drinks: all select pop, Edwards Coffee,-Safeway Nutritional shakes, Lucerne and SafewaySelect eggnogs,- Safeway apple juice (cartons from concentrate),-Safeway frozen juices, SelectEuropean café style dark chocolate cocoa,-evaporated milk, lemon iced tea mix.Dairy; all Lucerne/Select yogurt, Lucerne cottage cheese, Lucerne grated parmesan cheese(canister), all Lucerne sour cream,- Lucerne cheesetime- regular and light,-all Lucerne shreddedcheese blends (400g/800g packs)Meats, fish: select all beef and regular franks, select bacon,-Safeway packaged ham slices(375g), Primo Taglio deli meats- honey maple turkey and ham, sundried tomato turkey, peppercoated salami, black forest ham, all packaged lunch meat except for sliced roast beef,barbequed chickens from the deli (ready to serve- regular and lemon herb), Safeway sockeyesalmon, canned tuna, -Safeway 4kg boneless, skinless, seasoned chicken breast (frozen), allSafeway Select ham halvesCrackers & starches: all rice cakes, generic chips-ripple and plain onlyDesserts/Fruits:-generic fruit snacks,-Safeway white & fruit marshmallows, all Safeway readyto serve pudding cups, apple sauce, all Empress jams, peanut butterVegetables: frozen French fries, hash brown, and tater treats,-all canned tomatoes, tomatosauce, and tomato paste, Safeway instant mashed potatoes, canned mushrooms, Safeway darkred kidney beans,-Safeway beans in tomato sauceBaking supplies:- Safeway Cornstarch & baking powder, candied cherries & fruit peel,artificial & pure vanilla extract, artificial almond extract, shredded coconut, all pie fillingsexcept pumpkin,-Safeway chocolate chips, Safeway mincemeat, regular & w/ brandy,Condiments/spices: prepared mustard,-Dijon mustard, all pure spices including (whole blackpepper, bay leaves, chilli powder, onion powder, onion salt, garlic powder, garlic salt, poultryseasoning, ground cumin, ground oregano, curry powder, minced onion, dill weed, thyme, basil,lemon pepper spice, Italian seasoning, cinnamon, marjoram, sesame seeds, nutmeg, cloves,rosemary, paprika, ginger, dry mustard, barbeque spice, allspice), southwest salsa,-all picklesexcept hamburger relish ,-Safeway soya sauce, select pizza sauce,-select pasta sauces in glassjars, -Safeway spaghetti sauce (canned),Soups:-Safeway home style soups-Chicken Corn Chowder & Clam Chowder,Drugs: Safeway regular strength sinus pain/nasal congestion relief caplets, all SafewayIbuprofen, Safeway acetaminophen w/ codeine and caffeine (bar code 58200 00291)

We hope the information will be helpful. If you would like to discuss this further, please email or callour toll free number at 1-800-723-3929 and reference contact I.D. 16225858. One of our associates will behappy to assist you.<[email protected]>

We appreciate your business and look forward to seeing you soon. Thank you for shopping atSafeway. Sincerely, Safeway Customer Service Team


Shedding Light On The Word "Wheat"When you are gluten intolerant, you have to do your own research or verify what you read

or hear. Don't assume you know what a word or term means without actually looking it up.Wheat is the perfect example. Wheat likes to go incognito in food. The new labelling laws

have helped, but they don't cover every situation. And if you travel out of the country, the USAlabelling laws don't apply.

Just because something says it's wheat-free doesn't mean it has no gluten proteins. That's amisconception some people have and it's a dangerous one. For example, Kamut is a wheatfamily member. It has low gluten levels, but it does contain gluten, and Celiacs should not eatit. You look at the word Kamut and there's no way to know it's wheat unless you have learnedthe definition.

Another word for wheat is Spelt. Spelt is wheat - period. You should never eat anythingwith Spelt in it. But once again, you can't look at the word and know its wheat. It's a trick!

There are other words you should know because they're safe ingredients as long as they'renot mixed with anything containing gluten. For example, Amaranth is an ancient grain and isusually eaten as a breakfast cereal.

Another tricky word that uses "wheat" is Buckwheat. Just to make matters completelyconfusing, Buckwheat is not wheat. Buckwheat is a fruit. How's that for tricky? You can eatBuckwheat as long as it hasn't been contaminated with wheat gluten in any way.

You can also eat Quinoa, Mochi, Teff and Tempeh. If you now feel as if we've just traveledthe world through language - you're right. Quinoa is an Incan word. Mochi is Japanese stickyrice. Teff is used in Ethiopian bread and Tempeh -- well Tempeh is used around the world.

So take the time to learn your gluten and wheat terminology. You will find a little wordpower goes a long way in staying healthy.

Just like these words require a bit of digging to find out what they really mean the samegoes for this soup recipe. You will have to dig a little deeper to find out what kind of soup it is..

Cabbage Soup: Vitamin packed with loads of veggies.Ingredients:1lb ground beef 1 medium onion, chopped1/2 cup diced celery 1/2 green pepper2 tsp salt 1/4 tsp pepper1/2 tsp paprika 1-28oz. can of tomatoes, chopped2-51/2 oz. cans tomato paste 4 cups hot water (or beef broth)2-4 chilli peppers (optional) 3 tbsp chopped parsley2 cups raw potatoes, cubed 1 cup raw carrots, diced6 cups green cabbage (chopped)Directions:

In a skillet brown the ground beef, and then add the onion, celery and green pepper andsaute until transparent.

Transfer to a large soup pot and add the remaining ingredients except for the cabbage.Cook 1 hour uncovered then add the cabbage. Cook one more hour then serve hot.

From * Angie - GlutenFreeClub.com * <[email protected]


BREAD BAKING FOR CELIACSWhen I first was diagnosed with gluten intolerance I did not like the idea of having to make homemade

bread. Much to my surprise, I learned that the new gluten free flours and recipes are designed to make breadmaking from scratch much easier than it was for the pioneers.

I'm here to tell you that you can bake bread from scratch without a whole lot of effort. If I tell youit's true, you can trust me because I'm still no pioneer!

===================================================================

Here are some tips to make your scratch bread making easier. Make big batches of your flour mixtures and store them so you don't have to mix flours together every

time you want to make a loaf of bread Use a flour like potato starch as one of the flour mix ingredients because it keeps bread from getting too

dry Don't stress when you run out of a particular flour ingredient because you can make up the difference

with any gluten free flour you have on hand Add the xanthan gum to your flour mix only when you're ready to bake bread; don't add it to the stored

flour mix because then you can't use it for other baking Make sure you use a mixer with a paddle that can handle dough; it gets really ugly in the kitchen when

the paddle won't budge and you're standing there with a bunch of dough only half-mixed Only let your dough rise to the top of the pan because any higher could cause the bread to collapse in the

oven Remove your bread from the pan as soon as you take it out of the oven so the loaf doesn't get soggy. I often bake enough bread at one time to last 2 to 4 weeks. Then I freeze the loaves. I hope these tips

help you approach scratch bread baking with the right attitude. I have to admit baking bread takes more time but it's well worth the effort when you bite into a piece of

fresh baked bread in your own kitchen. Crank up your oven here comes a delicious Brown Bread recipe:

Brown Bread Fairly dense in texture. A healthy choice.Grease two bread pans (13" x 4 1/2" is good)Ingredients: 2 Tbsp sugar + 2 cups warm water + 1 packet of traditional yeast granules.Directions: Put 2 T. sugar in 2 cups warm water and stir. Add yeast and stir.Leave in a warm place for a few minutes to develop yeast.Other Ingredients:2 ½ cups br. rice flour 2 cups white rice flour½ cup bean/ potato/tapioca or white rice flour¼ cup garbanzo bean flour 1 ½ tsp salt1 tsp. Cream of Tartar 1 tsp baking soda½ cup flax seed (fresh ground in blender)2 eggs (room temp ½ cup oil or melted butter1 cup warm water 2 Tbsp sugarDirections: Sift dry ingredients into large mixing bowl, except flax.Add flax to dry ingredients - do not sift it. Mix flax in well.

Add two eggs and 1/2 cup of oil or melted butter to warm yeast mixture. Whiskuntil frothy. Pour into dry ingredients and mix. Add another cup of warm water. Battershould be like a thick cake batter - just pourable.

Add water a bit at a time and continue stirring to get desired consistency. Donot over beat but be sure all ingredients are thoroughly mixed with no lumps.


Pour into greased pans and set in warm place to rise for about an hour. Bakeat 350° F for one hour.

Test with cake tester which should come out clean. Sides should be pullingaway from pan. Do not under bake. Up to 20 min. extra won't hurt it.

Turn pans upside down on cake racks for 5 min. Remove bread from pan andlet cool upside down on rack. When cool, slice with topside down and freeze. Thismakes about 20 slices per loaf. Contributed by Angie Halten

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++Suggestions for a bowl of hot cereal for breakfast!Here are a couple of suggestions from our members! Marie#1. I don't know if this will be any better but I like it..and my husband did and he wasn't celiac.I use the hot rice cereal (3 measures to 1 of each other stuff) with a bit of yellow corn meal, groundflax, sometimes I add some buckwheat groats, and always a handful of raisins when nearly cooked.**I never could enjoy quinoa as too gooey.The Bob's Red Mill Hot cereal has a recipe on it too.#2. What about Cream of Rice or Brown Rice Cereal. They are both good much like creamof wheat. I also add raisins, cinnamon and brown sugar before the milk!#3. I use 2 tablespoons of either rice cereal or coarse corn meal and add generousamount of cinnamon and a small handful of raisins. Add in about twice the quantity ofwater and micro-wave for 2 minutes. Stir and another minute or more depending on thestrength of your micro. **Use quite a deep bowl as it sometimes will boil over in ashallow cereal dish. [I use a deep 4 cup measuring cup ] For more than one servingI would use an 8 cup measuring cup.With Brown sugar and milk it is both palatable and cheap for me!If too thick add a little more water/milk and stir well and add 30 seconds----------------------------------------------------------------------------------------------------------------------------------

Popcorn with Pizza FlavouringThis is great as a snack while watching movies or anytime of the day!Ingredients:12 cups popcorn, freshly popped 1/4 to 1/2 cup butter1/2 tsp dried oregano 1/2 tsp dried basil1/8 tsp red pepper flakes 2 tablespoons grated Parmesan cheeseDirections: Pop the popcorn. You can use microwave popcorn, air popped,or pop it on the stove.

Melt the butter in a small saucepan. Add the oregano, basil, andred pepper and cook for a minute or two. Pour the butter over the popcornand add the cheese. Toss to coat. Eat right away or store in plastic bags.


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Campbell Gluten-Free Soups:Campbell's Broth : Vegetable Broth,Campbell's Condensed-Chicken Rice, Chicken with White and Wild Rice and Tomato with Basil andOreganoCampbell's Healthy Request; New England Clam ChowderChunky: Chicken & Sausage Gumbo, Homestyle Chili, Hot & Spicy Chili, Split Pea with Ham andTurkeyGardennay; Harvest Mushroom with Real Cream and Red Pepper Black BeanHabitant Pea with Garden Vegetables

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Not feeling well, start a food journal-you never know what might beupsetting your system! It’s not always celiac! Marie



RECIPESSlow cooker Ground Beef and Bean Chilli

Ingredients:4 lbs lean ground beef 2 (15 ounce) cans kidney beans1(15 ounce) can black beans 4 jalapenos, chopped2 tbsp. garlic, chopped 2 large onions, chopped2 tbsp. chilli powder 2 tbsp butter2 (14ounce) cans Mexican recipe stewed tomatoesDirections:

Saute onions and butter in large pan. Add jalapenos, and cook untiltender. Add ground beef and brown. Add beef, and all other ingredients toa slow cooker. Cook on low heat for 8 hours. SERVES 10 -12from Recipe Zaar

Rice and Chicken SaladA mild tartness, with crunch from the nutty cashews.Ingredients:1 ½ tbsp lemon juice 1 tbsp honey½ tsp salt 2 ½ cups cooked rice2 c. chopped, cooked chicken 1 gr. onion, finely sliced¾ c coarsely chopped cashews ¾ c mayonnaise½ c seedless grapes, cut in half ½ c sliced celery½ red bell pepper, thinly slicedDirections: Thoroughly mix all ingredients. Keep this in the refrigerator for about an hourbefore you decide to serve it. Contributed by Angie Halten

Sylvia’s yummy ‘quick’ pickled onions

4 large onions thinly sliced 1 ½ cups white vinegar1 ½ cups water 1 cup white sugar¼ cup lemon juice ¼ tsp Tabasco sauce1 tsp salt ½ tsp pepper2 cloves garlic minced 1 cup sour cream1 tsp celery seed

Slice onions in very thin slices. Combine all ingredients except sour cream and celery seed.Marinate for 1 to 3 days.

Then 3 hours before serving drain and stir in sour cream and celery seed. Sometimesshe mixes the sour cream ½ & ½ with Mayonnaise [Salad dressing]


Peanut Butter Vegetable Chicken Soup" The peanut butter adds something wonderful, without really tasting like itself.Prep Time: 15 Min, Cook Time: 35 Min, Ready In: 50 MinRecipe Yield 8 servingsIngredients:8 cups GF chicken broth 2 cups diced, cooked chicken meat1 cup peeled and cubed potatoes 1 cup diced carrots1 cup diced zucchini 1 cup broccoli florets1 cup chopped canned tomatoes, 1/2 cup chopped celery1/2 cup chopped onion 1/2 cup chopped green bell pepper2 cloves garlic, minced 1/2 cup peanut butter1 tbsp chopped fresh parsley salt & ground black pepper to tasteDirections:

In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soupto a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.

Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer forabout 8 minutes.

Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended.Simmer for 3 minutes longer.Nutritional: Amount Per Serving Calories: 230, Total Fat: 11.2g, Cholesterol: 26mg Sodium:929m, Total Carbs: 13.4g, Dietary Fiber: 3.2g and Protein: 20gFrom allrecipes.com

------------------------------------------------------------------------------------------------WEBSITE:

We now have a website for the Kelowna Celiac Chapter!Thanks to member David FowlerCheck it out at http://kelownaceliac.orgJOIN US; Info about the CCA and a downloadable PDF membership form.NEWSLETTERS PDF archive of 2009 and going forward Newsletters.

We may rename this "Publication" and add other documents to it over time.

WHERE TO EAT AND SHOP Just as it sounds! This is especially handy as oursite is mobile friendly. **Add Johnny’s Meat market on Hollywood Rd. All hiscold meats sausages etc are GF! Drop in and talk to him!

CONTACT US Just as it sounds. Please email me any ideas, photos, or commentsyou have. It's just a start for now but will undoubtedly improve as we figure it outas time goes on! David Fowler


Muffins with Orange Marmalade Contributed by Angie HaltenThe marmalade and cranberries are what makes these muffins scrumptious!

DRY INGREDIENTS;1 ½ cups rice flour 1/3 cups cornstarch1/3 cups tapioca starch 1 ½ teaspoons xanthan gum1 tbsp.GF baking powder ¾ teaspoon salt

WET INGREDIENTS2 eggs 2/3 cups cranberry juice1 tsp cider vinegar ¼ cups vegetable oil2/3 cups orange marmalade 1/3 cups water1 cup cranberries, fresh or frozen (don’t thaw)

Directions: Preheat oven to 350°F.Blend rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt until

smooth.Whisk the eggs, cranberry juice, vinegar, oil, marmalade and water, thoroughly with the

electric mixer.

Take this wet ingredients mix and combine it with the dry ingredients mixture. Fold inthe cranberries then pour in greased muffin tins or if you prefer use paper liners.

Let the mixture sit for about 30 minutes then bake for 25 minutes.

Banana BreadAdapted from Babycakes: vegan, gluten-free, and (mostly) sugar-free recipes from

New York's most talked-about bakery, by Erin McKenna.Ingredients:2 cups GF (celiac) all purpose baking flour 2 tsp. baking powder2 tsp. baking soda 1 tsp. xanthan gum1 tsp. salt 1 tsp. cinnamon½ cup coconut oil, plus more for the pan* 2/3 cup agave nectar1/3 cup rice milk* 1 tsp. pure vanilla extract3 medium bananas mashed

In a medium bowl, whisk together flour, baking powder, baking soda, xanthan gum,salt and cinnamon. In a separate bowl, whisk together oil, agave nectar, rice milk and vanilla.Beat into the dry ingredients until the batter is smooth. Using a rubber spatula, fold in thebananas until they are evenly distributed throughout the batter.

Scrape the batter into an oiled 7"x4"x3" loaf pan. Bake for 60 minutes or until a caketester inserted in the center comes out clean.

Let loaf cool in pan for 20 minutes, then gently run a knife around the edge and turn outonto a cooling rack. Serve warm or cool completely before storing.

**Alternative ingredients can be found at Nature's Fare.


250.862.4864

Kitsilano YaletownKerrisdaleCambie

2627 W. 16th Ave.Vancouver

604.736.0009

Kelowna1937 Harvey Ave.Kelowna

250.862.4864

South Surrey3248 King George Hwy.

South Surrey604.541.3902

Rice Bakery

2595 W. 16th Ave.

Vancouver

604.736.0301

Choices inthe Park1202 Richards St.

Vancouver

604.633.2392

1888 W. 57th Ave.Vancouver

604.263.4600

3493Cambie St.Vancouver

604.875.00996855 Station Hill Dr.

Burnaby604.522.6441

Choices atthe Crest8683 10th Ave.,

Burnaby604.522.0936

Dark Chocolate Crunch Hazelnut Crunch Maple Crunch Espresso Crunch Pistachio Crunch

Documents

KELOWNA CHAPTER CELIAC NEWS · 3/12/2009 · Page 2 March 2010 Kelowna Celiac Chapter of CCA IS COMING Kelowna Celiac Chapter Executive-President Irene Thompson 832-7738