The National Office has created the following survey to gather information on what our community is seeking when it comes to gluten-free resources.
2015 Gluten Free THANKSGIVING Potluck
Saturday, November 21st Noon
McMinnville First Baptist Church
RSVP by Nov 17 to firstname.lastname@example.org When you RSVP we will send you an ingredient list to fill out to help folks with multiple sensitivities.
We will provide turkey, ham, and rolls. We ask you to bring a side, salad or dessert to serve 10 people.
Multnomah Falls Restaurant and Lounge
Multnomah Falls, Highway 84, east of Portland
Menu items are marked as gluten-free, including bread for sandwiches, etc. I ordered prime rib, which was excellent, and a side salad, which was better than average. The service was impeccable. The price for prime rib was $20. A side salad by itself costs $3.
You can see the falls from many of the tables.
The Buckwheat Penne (Safeway brand ‘Eating Right For Gluten Free’) was surprisingly good! It cooked up similarly to brown rice and we feared it would be too dense but it was not. Comes in a 12 oz package. This is going to become a regular item in my pantry.
The January 2015 issue of Consumer Reports heeds a warning for everyone, but especially for those who are gluten free. Anyone who eats rice needs to be aware that they may be exposing themselves to inorganic arsenic, a carcinogen. Arsenic is a natural part of the earth’s crust, but has been released into the environment through use of pesticides and fertilizers. Rice tends to absorb more arsenic than other plants.
Consumer Reports used their new data to assign a point value to types of rice products and they recommend getting no more than 7 points per week. The article contains a detailed list, for example 1/4 cup uncooked White Basmati (grown in California, India or Pakistan) or Sushi Rice (grown in US) are assigned only 1.5 points while all other (including brown, organic, etc.) contain 80% more. They also assign points to rice pasta, cakes, crackers, muffins, etc.
The article proposes a strong warning for gluten free children because risk of arsenic is based on weight. For example 2 ounces of rice pasta that provides 3 points for adults amounts to 7.25 points for children – exceeding the weeks recommendation in one meal.
Other gluten free grains were tested and were found to have negligible levels of inorganic arsenic, emphasizing the importance for those who are gluten free to vary the types of grains they eat.
(article summarized by Susan Chambers)
1, 2 pound bag Bob’s Red Mill Gluten Free Quick Cooking Oats (about 10 cups)
1-2 cups roasted almonds, finely ground
1 cup unsweetened coconut that is finely shredded for baking (Let’s Do…Organic)
2/3 to 1 cup unrefined Coconut Sugar (or brown sugar)
2/3 – 1 cup oil (olive or canola)
2/3 to 1 cup pure maple syrup
Mix all dry ingredients in large bowl.
Add oil and maple syrup and mix well to moisten oats.
Divide onto two 12 x 18 baking sheets lined with parchment paper. Press lightly.
Bake 40 minutes at 325. Turn oats half way through baking and watch so they do not burn.
Angel Food Cake (adapted from Gluten Free Baking Classics by Annalise Roberts)
1 ¼ confectioners’ sugar
1 cup brown rice flour mix** (sifted 3 times)
½ teaspoon xantan or guar gum
1 ½ cups (about 12) egg whites at room temperature
1 ½ teaspoons cream of tartar
¼ teaspoon salt
2 ½ teaspoons pure vanilla extract (Annalise uses 2 tsps vanilla, ½ almond)
1 cup granulated sugar
** I use a GF Brown Rice Flour mix that is 6 parts super fine brown rice flour, 2 parts potato starch, 1 part tapioca starch (you just don’t want to use any bean flours for this cake ex. garbanzo, fava, etc.)
1. Preheat oven to 400˚F. Have an ungreased 10” tube pan with removable bottom ready.
2. Combine Flour Mix, confectioners’ sugar and zanthan gum and sift 3 times. Set aside.
3. Combine egg whites, cream of tartar, salt, and vanilla in large bowl of an electric mixer. Start at medium and beat until whites are foamy. Gradually increase speed to high adding sugar 2 tablespoons at a time and stiff white peaks form. The volume will double (or more) and sometimes seems as though it will run over the top! Wait for this to happen for the best results. Do not scrape bowl while beating.
4. Fold flour mixture into egg whites in three additions using a rubber spatula. Pour batter into ungreased tube pan. Use spatula to break any air bubbles.
5. Place cake in oven and reduce heat to 375˚F. Bake about 35 minutes until top springs back when lightly touched.
6. Invert cake (upside down – if your pan doesn’t have tabs on the top, you can invert on a narrow neck bottle) to cool completely. Loosen outside and inside circles of cake with a sharp knife. Pull out cake on removable bottom and use knife to loosen from pan bottom. Serve at room temperature. Cannot be frozen. Since it is high in protein and low in fat we eat this cake in the morning for breakfast – if there’s enough left over!
1101 NE HIGHWAY 99 WEST
MCMINNVILLE OR 97128
I ordered the half rack of ribs with the mashed potatoes and steamed broccoli. I always request the allergen menu from the host or server and order directly from this menu. Service was good. I let the server know that I am ordering from the gluten allergen menu. About $10-$15.