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BTD Forums  /  Nonnie Clubhouse  /  Gluten Free free meal
Posted by: RedLilac, Tuesday, February 14, 2006, 3:40am
I was in whole Foods on Sunday looking at items in the gluten free section because I eat their rice products when a lady invited me to a gluten free support group.  She is a chef who heads the group and Thursday night another chef is coming to prepare food for the group.  It is free and held in the little private room at WF.  I’m thinking about going even though I don’t eat 100% gluten free.  She saw the spelt in my cart and said that was not allowed.  It is neutral for me and beneficial for my son.  I think I heard corn and soy are OK for gluten free people, but they are avoids for me.  So my question is:  Do you think I should go or will this free dinner have too many avoids for me in it?  ??)
Posted by: Laura P, Tuesday, February 14, 2006, 3:43am; Reply: 1
I would say no way you will spend the night inhaling gums and chemicals
Posted by: RedLilac, Tuesday, February 14, 2006, 3:50am; Reply: 2
Quoted from lkpetrolino
I would say no way you will spend the night inhaling gums and chemicals


OK, I'm confused, could you spell it out for me?
Posted by: 290 (Guest), Tuesday, February 14, 2006, 3:50am; Reply: 3
Well, I would probably go.  Just remember that a lot of the gluten free breads have things like cornstarch and gums (xanthum, guar) in them.  A good loaf of GF bread will have a blend of flours, never just white rice flour, so best check that as well!  

But, a gluten free meal will probably not focus much on breads.  I would think there would be a meat, salad, and vegetable.  Just be sure that nothing is thickened (gums and/or cornstarch), and you'll be fine.  It sounds like fun, and if WF sees interest in things like GF foods, maybe they will carry more of them!

I'm not a celiac, but am avoiding gluten for other reasons.  I was in a Dallas WF this weekend, the the selection of GF foods was terrible...almost non-existent.  When I asked one of the young men (you know you're showing your age when you refer to the staff as "young men"...), I mean this really cute guy, about the lack of gluten free foods, he responded blithely..."Oh, we don't specialize in GF foods."  I said, "Oh really, what store in the area does?"  

It's all about education, I guess....we need to educate retailers like WF that there is a real (and growing, I might add) market for those kinds of items.

Let us know about your night out!
Posted by: RedLilac, Saturday, February 18, 2006, 5:01am; Reply: 4
I decided to go to that Gluten-Free Support Group Thursday night.  I was surprised; there must have been at least 50 people there.  :o The leader/Founder of the group was a chef before she found out she had Celiac Disease and decided that she wanted to continue to eat delicious tasting food, so she came up with her own cook book.  I guess she’s pretty well known in the Chicago suburbs since when the McDonald’s fries admission came out, the papers approached her for comments.  MCD HQ is in Oak Brook. IL. (1 town over East from me).  She’s part of a group that lobbied for the allergy and Trans fat labeling on food that went in to affect 1/1/06.  The meeting was at the Whole Foods in Wheaton (1 town over West of me).  This WF has a Gluten Free bakery and a GF aisle with a guide book for reference.  A new business opened up in Naperville (a little bit further SW) that offers frozen meals that you pre-order the ingredients and you come to season yourself and a chef writes the preparation instructions.  Since there is no waste and you order 8 to 12 meals of 2-4 servings, the average price is $2.75 per serving.  There is no contamination of ingredients.  Another new business just opened in my town, Lombard, which is a bakery.  Every other Tuesday they will prepare gluten free bread to order after sanitizing their facility so there is no cross contamination.   One young man brought two types of beer made from sorghum for the group to taste test.  Our WF carries one of them after he introduced it to them in the past and the other comes from Canada and he has hopes that our WF will soon carry that one too.  Unfortunately I came away from this meeting with a stomach ache.   :-/ I avoid wheat and rye in common with these folks, but I can have spelt and barley.  What I can not have that they can is corn and soy.  I fear that some of the items I tasted that evening must have had those ingredients in them.   Maybe some day there will be enough of us BTD followers to have a support group that could garner some influence.  :K) Well I’m not going to have time to read any posts tonight since I have to go bed so I can go to Pilates in the AM.  I’ll have to spend a couple of hours Saturday catching up on this forum. (book2)
Posted by: 290 (Guest), Saturday, February 18, 2006, 12:39pm; Reply: 5
Arlene, I thought you were going to have an entire meal...all you sampled was the GF beer??  Let me know when there's one of those in Texas!  LOL

Seriously, what did you get to eat?  

And yes, the corn and soy is a major problem for me with anything GF.  It further limits the prepared GF foods, even breads, you can buy, but then I guess we're not supposed to be eating those anyway.

It would just be so nice to have one or two quickie meals on days I get to the kitchen late.
Posted by: 1436 (Guest), Saturday, February 18, 2006, 4:09pm; Reply: 6
;) Good Morning everyone. Can I get a little more detail on those 'gums' ? For A's and A nonsecretors? MY three year old is a potential celiac and I have been buying the gluten free breads for one simple reason:  lack of time.  lack of skill (my kids do not like my attempts at BTD compliant gluten free bread!)  

However, I am beginning to become motivated once again.  And it's great to find out there is a "whole foods" store in Wheaton, Illinois.  
Posted by: KimonoKat, Saturday, February 18, 2006, 4:50pm; Reply: 7
Quoted from Deborah
;) Good Morning everyone. Can I get a little more detail on those 'gums' ? For A's and A nonsecretors? MY three year old is a potential celiac and I have been buying the gluten free breads for one simple reason:  lack of time.  lack of skill (my kids do not like my attempts at BTD compliant gluten free bread!)  

However, I am beginning to become motivated once again.  And it's great to find out there is a "whole foods" store in Wheaton, Illinois.  


I would check the bread ingredients against the typebase.

Here is an example of some gums listed in the TYPEbase4  

CARRAGEENAN: AVOID FOR ALL TYPES
FRANCAIS: CARRAGHÉNANE
General Description:

Also called Irish moss , carrageen is a stubby, purplish seaweed found along the west coast of Ireland, as well as America's Atlantic coast. When dried, carrageen is used in cosmetics and medicines and is greatly valued as a thickening agent for foods such as puddings, ice cream and soups.

GUAR GUM: AVOID FOR ALL TYPES
FRANCAIS: GOMME DE GUAR
General Description:

A gummy substance obtained from legume-family plants, used as a thickener and STABILIZER in commercial food processing.

ACACIA (GUM ARABIC) AVOID FOR ALL TYPES
SCIENTIFIC NAME: ACACIA SPP.
FRANCAIS: ACACIA (GOMME ARABIQUE)
General Description:

A natural additive obtained from the bark of certain varieties of acacia tree. Gum arabic is colorless, tasteless and odorless and is used in commercial food processing to thicken, emulsify and stabilize foods such as candy, ice cream and sweet syrups.
Posted by: RedLilac, Sunday, February 19, 2006, 1:03am; Reply: 8
At the meeting they said Xanthan Gum is the wonder ingredient for gluten-free baking.  It lends stability and prevents crumbling in baked goods. I googled it and got this definition:
Xanthan gum (E415) is a microbial desiccation-resistant polymer prepared commercially by aerobic submerged fermentation from Xanthomonas campestris. It is naturally produced to stick the bacteria to the leaves of cabbage-like plants. It is relatively expensive by weight but becoming rather less so. As the media used to grow the Xanthomonas may contain corn, soy or other plant material, manufacturers should make clear if any residues may remain.
At the meeting they served quiche, pizza, bread, crackers, beer, tea and coffee.

Deborah, I see Rockford has a BTD practitioner, I wish my area had one.  There are a couple listed in Chicago, but I hate the traffic driving there.  I go into the big city only for special events.
Pinemeadows – I’m surprised about the Dallas WF.  When you look at the WF website, they tell about the WF Chef who got diagnosed with Celiac and started the WF dedicated gluten-free baking facility in the RaleighNC suburb of Morrisville.   They say these Gluten-Free Bakehouse products are now available at WF stores nation-wide (U.S. only).  I guess each WF is managed differently depending on what customers in their area buy.
Posted by: 290 (Guest), Sunday, February 19, 2006, 2:04am; Reply: 9
Quoted from Arlene
Pinemeadows – I’m surprised about the Dallas WF.  When you look at the WF website, they tell about the WF Chef who got diagnosed with Celiac and started the WF dedicated gluten-free baking facility in the RaleighNC suburb of Morrisville.   They say these Gluten-Free Bakehouse products are now available at WF stores nation-wide (U.S. only).  I guess each WF is managed differently depending on what customers in their area buy.


Yes, I know about the chef - heard about him at least 2 years ago, which is about how long it took for the Fort Collins, CO store to actually carry those GF baked goods!  (Used to live up there.)

But, as I took special care to find out which store in Dallas-Ft Worth had the largest WF, I was very surprised at the flippant/nonchalant response from the staff.  I specifically was looking for some gluten free products (more snack type rather than meal type) to check labels.

It seems that fresh is the only way to go, in more ways than one!


Posted by: Colleen, Sunday, February 19, 2006, 2:30am; Reply: 10
As an employee of WFs in Oakville, ON, I'm sorry to hear that the 'young man' was so flippant about gluten free products.  We, in our store, will give customers a printed list of the different gluten free products available or can be special ordered (more items available in USA than Canada).  We have gluten free baked goods like muffins, cookies and cakes in our bakery area.  We can't sell alcoholic beverages in Cdn stores other than licensed liquor/beer/wine stores so you wouldn't find the beer in our stores up here.  Our GF area is growing.
If, in the future, you have a WFs employee treat you with indifference or any other negative attitude, please go to Customer Service and report that person.  This 'old lady' wants to keep her job and good service keeps customers coming back!
This has been a really interesting thread to read and I've learned more.  Thank you.
Posted by: 290 (Guest), Monday, February 20, 2006, 3:25am; Reply: 11
Quoted from Colleen

If, in the future, you have a WFs employee treat you with indifference or any other negative attitude, please go to Customer Service and report that person.  This 'old lady' wants to keep her job and good service keeps customers coming back!
This has been a really interesting thread to read and I've learned more.  Thank you.


Hi Colleen - you are a good representative of WF!  I was just a little perturbed as it was a 200 mile trip to this particular store. :-/

Keep up with your great attitude!

Jeanne

Posted by: angel, Tuesday, February 21, 2006, 5:06am; Reply: 12
I have found that as fara s baking bread myslef when I do. I have found few breads that can be made with a bread maker that are GF and Corn free. They are Bette Hagmans books and I have substituted what needed to be to make them compliant.  Make up a mix on  the weekend then just combin with wet ingredients and let the bread maker take care of the restTheya re ok and at times I ahve to fight my kids to keep them from eating them before I can and sometimes Vice versa. If you are lucky enough to find someone who can make them for you it is easier.
Posted by: 1436 (Guest), Friday, March 3, 2006, 7:44pm; Reply: 13
Kimono Kat and everyone else - thank you!  I wish we had a face to face support group for the BTD here in town.  My internet connection is EXTREMELY slow and it takes forever to get answers.  I think I will experiment with BTD friendly biscuits tonight and see what happens.  If my three year old actually likes my rolls, I will post the recipe.  Anyway, it's time to turn it up a notch (no more gums......). :)
Posted by: Lola, Saturday, March 4, 2006, 1:34am; Reply: 14
angel,
mind giving us the recipe of your mix?
and what about amounts, of liquid for the bread maker, etc?
thanks! )
Posted by: gregburns60 (Guest), Sunday, March 19, 2006, 11:54pm; Reply: 15
A warning for celiacs about WF gluten-free breads:  some celiacs can do them, some cannot.  I cannot.  One issue is alcohol.  For instance, vanilla extracts in alcohol.  The alcohols used are almost always grain alcohols, e.g.,  a mix of wheat, barley, etc. (all gluten containing grains)

Grain alcohols bother some celiacs tremendously and dont seem to bother others.  I can't use any product with grain alcohol in it (and they are hard to ferret out---like vanilla extract in a bread).  I have one celiac friend who is also intolerant of grain alcohol (he's a DO).

Note that WF wheat free soy sauce contains alcohol, I cannot use it.

As for the bread at WF, I tried writing to their staff via email at their gluten-free bakery to ask them to use grated vanilla instead of extract...explained why...reply said they didn't see the need, said if was 'perfectly fine'.  LOL.

Greg
Posted by: Drea, Monday, March 20, 2006, 1:28am; Reply: 16
Quoted from gregburns60
Note that WF wheat free soy sauce contains alcohol, I cannot use it.


Greg, how did you find out that WF wheat-free tamari has alcohol? Is that the stuff that can be bought in bulk? I don't remember seeing the word 'alcohol' on the ingredient list, but next time I'm there, I'm going to check.
Posted by: gregburns60 (Guest), Monday, March 20, 2006, 1:39am; Reply: 17
Quoted from outdoordrea


how did you find out that WF wheat-free tamari has alcohol? Is that the stuff that can be bought in bulk?


The tamari sauce I'm referring to was bottled and had alcohol in the ingredient list.  I'll have to check the one sold in bulk...thx for making me aware of it.   I have yet to encounter a wheat AND alcohol free sauce (It would be a welcome thing!)

Greg
Posted by: Lola, Monday, March 20, 2006, 2:15am; Reply: 18
sun-j is the one without......
Posted by: angel, Friday, March 31, 2006, 6:46am; Reply: 19
Here is my experience with Soy suace. I use San-J Wheat free tamari or braggs liquid aminos( soy beans and water).
I also make my own vanilla (using vodka, gin, tequila and vanilla beans) or use vanilla powder in baking authentic foods.

My modification for bette mixes are as follows

GF mix  rice flour 2 parts, Arrowroot starch 2/3 part, tapioca 1/3 part
featherlight mix rice 1 pt, tapioca 1 pt, arroroot 1 pt, I am still looking for a good for this one potato flour 1 tsp per cup-I am going to try sweet rice flour.

Maybe you all can give me some suggestions for a substitute for potato flour, even though it is used in such small quantities and for Sorghum flour also. I really would like to replace them.

As far as the recipie for bread it is Bette's -I will tell you which book it is in and the page, but beyond that with copy right laws. I'm kinda sqeamish. Liquids in the bread maker. I use olive oil, eggs, water-this is the one I adjust I watch as it kneads and stir where I need to get the flour mixed completely. It is completely dependent on the recipe though some need less others need more . Also buy you flours as you need them I have just stumbled on some that have gone bad on me, It does not turm out good products that way. Don't forget to check the facility youa re buying it from. I uy flour from bob's red mill, Guaranteed gluten free(dedicated facility), but not guaranteed corn-free. I think my last bulk purchase froma no name company may have been  contaminated. Also don't buy flour from the bulk bins you never know whose kids were playing in them last mixing up the scoops. Become friends with you local store so they will call you when they have a special.
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