NOTE FROM ALICE
NFCA Executive Director

As we all know, November is upon us and Thanksgiving is approaching. This year, NFCA has much to be thankful for, so I would like to use this article to express my sincere thanks to all those who have aided in our mission in the past year. NFCA is thankful for:

• All of our sponsors who supported Make a Difference Day! On October 27, through our partnerships with Wegman's, Whole Foods and ShopRite, we distributed more than 300,000 "Do I Have Celiac" brochures. The importance of getting the word out has never been so clear. Last week, I was approached in the grocery store by a woman who had taken the brochure and gotten herself and her daughter diagnosed. The work of our sponsors to distribute our brochures is helping people restore their health and reclaim their lives.
• Quest Diagnostics has distributed those same brochures in doctors offices across the country. With their hard work, we are getting more people diagnosed every day
• All of the vendors who have been so instrumental in all of our projects this year. Whether they funded the printing and distribution of those same brochures or funded one of NFCA's many programs, we could not do the work we are doing without them.
• The success of the cooking sprees. In Atlanta, several of our participating doctors approached me to report that since they had signed on, they, who had never diagnosed a single celiac patient, had diagnosed several. They are the proof that our efforts are working.

But most of all, NFCA is thankful for all our donors and supporters. Without you, we would be unable to even begin to accomplish our mission. Your support has been incredible this year, and we hope that you continue to support our mission in 2008.

Cheers,
Alice

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BEYOND RICE CAKES
Lights, Camera, Action: Atlanta Gluten-Free Cooking Spree a Huge Success

By Vanessa Maltin
NFCA Director of Outreach & Programming

Did you know that Dr. Sanjay Gupta is a surgeon; a news reporter; and he can cook?? That's right! On Friday October 19, 2007, Atlanta-area chefs, doctors and CNN news reporters invaded the CNN Center for one of our most exciting cooking sprees yet!

The participating chefs included: Lamar Thomas of East West Bistro, Robert Gerstenecker of Park 75 at the Four Seasons Atlanta, Eric Mulville of Maggiano's Little Italy, Ritter Jones of Ritter's Restaurant, Chris Lee of The Real Chow Baby and Leeann Chin of Leeann Chin Inc.

The participating medical professionals included: Dr. Spencer Rozin of Gwinnett Health System, Andrea Welter of Dekalb Medical Center, Gerald Erickson, Jr. of Children's Healthcare of Atlanta, Lisa Robbins of Robbins Health Care Alliance, Ronald Ito of Gwinnett Internal Medicine and L. Glen Lewis of Children's Healthcare of Atlanta.

The participating CNN personalities included: Dr. Sanjay Gupta (Chief Medical Correspondent), Chad Myers (Meteorologist), Don Lemon (Newsroom Anchor), Bonnie Schneider (Meteorologist), Mark Nelson (Vice-President, CNN Productions) and Reggie Aqui (CNN.com).

The Judges for the event were Dr. Cynthia Rudert (Atlanta Women's Health Alliance), Joy Johnston (Atlanta.About.Com), Riley Collins and Ryan Flynn (kids with celiac). The food was amazing! But there could only be one winner! And the winning team was…. Team Maggiano's!! They made Pine Nut Crusted Chicken with Herb Pesto and Mushroom Risotto that blew everyone away.

Congratulations to Chef Eric Mulville, Dr. Gerald Erickson, Jr. and Don Lemon. They made Pine Nut Crusted Chicken with Herb Pesto and Mushroom Risotto. Yummy! Everyone loved the dish, including the kids!

A room full of attendees was able to watch the teams prepare gluten-free delights and best of all, got to taste the high-class entrees. Attendees also enjoyed gluten-free pizza, chicken fingers, Brazilian Cheese Bread, noodle salad, flourless chocolate cake, Ostrich Skewers, Lobster Chili, Risotto, Stir-Fry, Salmon, pasta, rice chips, cinnamon rolls, bread, cookies, brownies, muffins, pies and of course gluten-free beer from Anheuser-Busch.

A HUGE thanks to Amerivents for all of their dedication and support and for helping us put on a fantastic event! And thank you to Whole Foods Market for providing all of the ingredients for the chefs to cook with.

A very, very special thanks to our spokeswoman, CNN Newsroom Anchor Heidi Collins. She has been an incredible advocate for celiac disease and has made it her mission to spread celiac awareness to all corners of the United States. She works tirelessly to educated her viewers about celiac disease and has brought celiac disease to the mainstream. THANK YOU HEIDI!

Be sure to check www.celiaccentral.org to make sure you don't miss the cooking spree in your area!

Here's the 2008 Gluten-Free Cooking Spree line-up:

• San Francisco, CA
• West Palm Beach, FL
• Washington, DC
• Boston, MA
• Buffalo, NY
  

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ASK-THE-CHEF
Giving Thanks without Gluten

By Edgar Steele
NFCA Chef Spokesman

Thanksgiving is the 4th Thursday of November when families and friends come together to enjoy the company of one another, and enjoy what is possibly the most anticipated feast of the year. While many regions and countries are built on varying tradition and basis for celebration, the common thread binding the festivities revolves around being with the ones we love and care for. Often times a family will spend the eve and day of together in preparation for the meal. This may involve a visit to the local farm or vegetable stand, the grocery store and of course kitchen bonding time. The kitchen is that medicinal place where relationships are healed and any problem or stress in the world can be solved or put into perspective, leading to the reason why everyone is so happy.

Over time, Thanksgiving has been influenced by many people and pivotal events in the United States. The first official recorded declaration of the holiday was made in 1777 by the Continental Congress. While in office, President Lincoln made two Thanksgiving proclamations at the time of the Civil War, and from that time up until present each President has made one of his own. Whether in grade school, college or one's profession, this day usually marks an extended weekend holiday and cooling weather. With great help from the Native Americans, the early Plymouth settlers to Massachusetts (or Pilgrims) deemed this monumental holiday after their first harvest in 1621.

The Native Americans used the crops they had at hand in preparation for the celebration which explains the regional background in commonly seen traditional dishes from place to place. For example, a Thanksgiving in Ohio when compared to one celebrated in California will have distinguishably different ingredients in their dishes; these variations credited to the difference in culture as well as local produce. Mashed potatoes, sweet potatoes, green beans, gravy, breads, salads, bread-based stuffing (sometimes called dressing) and of course the Turkey are general American staples. A variety of pies may be found as well, sweet potato, pumpkin and pecan being the list toppers of tradition. Roaming down to the south, the cornbread is prepared with cornbread as a binding base instead of wheat bread, making the south a better place to be for us celiacs.

While the centerpiece may change depending on where you are in the world, the turkey holds the spotlight in numbers. Turkey assumed this role in the United States in Civil War Time due to cost effectiveness. A turkey is larger, and therefore was able to feed more people than a chicken or duck. A USDA estimate of 269 million turkeys was reported to be raised in 2003 alone, a sixth of which were groomed for a Thanksgiving feast. So what to do with this bird? Popular tradition goes as follows: First, prepare a stuffing according to your preference. Wash the turkey very well both inside the cavity and on the outer skin, and remove any organs which may be held inside. Place some of the stuffing along with any available fresh herbs inside the bird. You may optionally coat the skin with butter to result in a darker more flavorful crust, and then season the entire surface with salt and pepper. Place the bird in an appropriately sized roasting pan, with a rack underneath. Fresh herbs may be placed as a bed for the bird as well if desired. Roast the turkey in the oven until the internal temperature at the thickest part of meat (the breast) reaches 180° Fahrenheit. This is the method I have been raised on but there are many different methods which can offer new flavors and textures to the turkey, to keep things interesting.

One method which has demanded a great amount of attention due both to its beautiful product and horrific headlines is the deep-frying method. You may find special deep-fryers at the market designed specially for this, and careful attention to the instructions comes highly recommended. Another technique which I have not personally tried but am very interested in is the turducken. This is a fascinating assembly is a turkey stuffed with a duck which is stuffed with a chicken, similar in style to the Russian nesting dolls. Vegetarians may indulge in a tofurkey, which is a dish mainly of tofu with imitation turkey flavor.

The side dishes that accompany the turkey vary again upon region, while a core base of dishes remain quite constant. Skimming through the bunch, the gravy thickened with flour, the stuffing bound together with bread and those delicious pies with flour crust stand out as ones which demand attention from the celiac community. The following recipes will provide some helpful tips and tricks you can use to prepare a delicious meal that everyone can enjoy.

Cornbread Stuffing

• 5 Cups cornbread, crumbled
• 3 1/2 Cups chicken broth
• 3/4 Teaspoon xantham gum
• 1 Medium onion, chopped into small cubes
• 3 Stalks celery, chopped into small cubes
• 1 Small bay leaf
• 1 Teaspoon fresh sage, chopped
• 1/2 Teaspoon fresh thyme, chopped
• 3 Whole eggs
• 1/4 Pound butter
• Salt to taste

1. Place the chicken stock into a small pan or cylinder. Mix the xantham gum into the stock using a hand blender (mixture should thicken noticeably).
2. Soak the crumbled cornbread in the chicken stock for 10 minutes.
3. Place one teaspoon of the butter into a large saucepot and heat over a medium flame. Add the chopped onion, sage, thyme and bay leaf to the pot and reduce the flame to low. Cook the onions, stirring occasionally, until they become translucent and sweet in aroma (about 25 minutes). Add the celery to the pot and increase the flame to medium. Cook the celery and onions, stirring frequently until the celery is tender and remove the bay leaf. Remove from the heat and allow the mixture to cool to room temperature. You may place it in the refrigerator to speed this process.
4. Place the cornbread / stock mix into the pan with the vegetables and mix gently until fully incorporated. Melt the remaining butter and add it to the mixture, and add salt to taste.
5. This mix may be placed into a turkey before stuffing, or baked in a buttered pan at 350° until just cooked through (approximately one hour).

Gluten Free Gravy

• Pan drippings from a roasted turkey, fat removed
• Chicken stock, as needed
• 1 Clove garlic, crushed
• 1 Medium onion, roughly chopped
• 1 Carrot, roughly chopped
• 1/4 Cup tomato paste
• 1 1/2 Cup dry white wine, such as chardonnay
• 1 Teaspoon parsley, chopped
• 1/2 Teaspoon fresh thyme, chopped
• Salt to taste
• 1/2 Teaspoon xantham gum

1. Using the pan that the turkey was roasted in, heat the oil over medium heat. Add the garlic, onion and carrot to the hot oil. Sauté the vegetables until they begin to brown slightly, then add the tomato paste and stir well, scraping the bottom of the pan.
2. Add the white wine to the pan, again scraping the bottom of the pan, and allow it to reduce until nearly evaporated. Add enough chicken stock to the turkey drippings to equal five fluid measuring cups of liquid. Add this liquid along with the fresh herbs to the pan and allow the liquid to simmer until reduced by about half.
3. Strain the liquid with a fine mesh strainer to remove any solids. Add the xantham gum to the liquid and completely dissolve it using a hand blender. Vigorous whisking may be done if no blender is available, but the hand blender works best. Season the gravy with salt.

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LIFESTYLE
Tasty & Nutritious Fall Baking

By Christina Gentile
NFCA Intern

Fall is a wonderful time of season for many delicious flavors like apple, pumpkin, maple, pecan, and cinnamon. Don't let a gluten-free lifestyle leave you behind from all the delicious treats. This is an excellent time to get creative with your baking—bunt cakes, iced leaf cookies, pumpkin muffins, caramel apple bars, and butter pecan cookies are some of the many possibilities we can create through the right combination of gluten-free flours!

I have found through many attempts that there are some flours that work great for thickening dough and not leaving a gritty taste to baked products. Bob's Red Mill Gluten-Free All Purpose Flour is an excellent base to any baked item, along with a combination of cornstarch, brown rice flour, and xanathan gum. If a recipe calls for 2 1/2 cups of flour, I will use 1 1/2 cups Bob's Red Mill All Purpose Flour, 1/2 cup cornstarch, 1/2 cup brown rice flour, and 2 tablespoons xanathan gum.

If you want to make a healthier, whole-grain flour mixture, substitute the cornstarch for whole grain corn flour or whole-grain sorghum flour and make sure the brown rice flour is also whole-grain. Remember, with celiac disease, we need to make sure that we incorporate as many whole-grains into our diet (at least 50% of our total carbohydrate intake should be whole-grain!). You can also reduce the fat content of a baked item by substituting margarine or butter for a healthier alternative like applesauce or Smart Balance Butter. However, if you use applesauce, you may want to still add about ¼ cup butter to give your product a good consistency. This type of substitution will give, for example, a more "cake-like" cookie.

If you are new to baking, I suggest you do not alter the recipe all at once. First see what type of flour combination works best for the recipe and what the results yield. Then test if you want to change the butter, use egg whites, or reduce the sugar content at individual trials this way you know how to better manipulate your recipe into your own tasty and nutritious treat! If you love pecans here is a great recipe to start you off with. I like to add these to muffins and incorporate them into butter cookies for a delightful fall experience.

Sugar-Roasted Pecans

• 4 cups pecan halves
• 2/3 cups sugar
• 2 Tbsp. pumpkin spice
• 2 egg whites
• 1 Tbsp. ginger
• 1 Tbsp. vanilla
• 2 tsp. salt
• 1 Tbsp. water

Preheat oven to 250 degrees F. Mix sugar, pumpkin spice, ginger, salt; set mixture aside. Line a large sheet pan with parchment paper. Beat the egg whites; add water and vanilla. Mix well. Toss nuts with egg white mixture until coated. Drain off excess egg mixture with a strainer. Toss nuts in sugar mixture, and again, shake off any excess. Bake for 1 hour and 15 minutes, tossing the pecans every half hour. Remove from oven. Take the parchment sheet topped with nuts off the hot baking sheet and set aside to cool.

Butter Pecan Cookies

• 3/4 cup chopped sugar-roasted pecans (see above recipe)
• 1/2 cup (1 stick) unsalted butter, room temperature*
• 1/3 cup sugar, plus more for coating
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups GF flour (3/4 cup Bob's Red Mill + 1/2 cup Whole Grain Sorghum)
• 1 Tbsp Xanathan Gum

1. Preheat oven to 350°. Finely chop sugar-roasted pecans.S
2. With an electric mixer, cream butter for a minute. Add 1/3-cup sugar and cream for one minute. Beat in vanilla, salt, GF flours, and xanathan gum, scraping the sides of bowl, just until dough comes together. Fold in pecans.
3. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet.
4. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.S
5. Bake until golden brown, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

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LIFESTYLE
A Celiac Advocate Without Celiac

By Stefanie Kleinman
NFCA Production Coordinator

My name is Stefanie Kleinman and I do not have celiac. Even after working at NFC A for more than two months, I did not think this was a big deal. But in the last week, in several conversations with people regarding my work with the foundation, this fact came up repeatedly. "You don't have celiac? Then why are you working here?" It took me a while to come up with an answer that did not sound forced or cheesy. But I finally did, and it's this – you don't have to have celiac to make a difference to people that do.

When I started working at NFCA, it was because I was intrigued by their programming. They had so many fun and exciting things going on! So what if it was all for a disease I knew very little about? I was going to be planning events, working on video podcasts and in the process, making a difference! For a young person, the opportunity to do all this was incredibly enticing. But as I began my work, I discovered that there was more to what I was doing then I had thought.

For people without celiac or other food allergies, eating is something they take for granted. They get hungry, they find something to eat. A lot of times, it's the first thing they see or the thing that takes the least amount of time to prepare. There are so many options out there that they begin to run into each other. I thought, people with celiac can't have one little ingredient. It cuts their list of options down. It's not that big of a deal. But then I started to think some more.

I became aware of exactly how many times a day I put something in my mouth. It was at least three and many times, it was more. Most times I don't even remember what I eat. But people with celiac have to think about what they're eating every time they put something in their mouths. Not only that, they have to know all the ingredients in what they are eating and what else is made in the factory. It actually is a really big deal. Every time people with celiac go to a restaurant, they have to fight with the kitchen staff to make sure they get food they can eat. But I don't have to tell all you that, you all have celiac. These are just some of the realizations I've come to since joining NFCA.

I have now heard countless personal stories of how people suffered with celiac before diagnosis. I have become convinced that at least half my family has the disease. Whether I am right or wrong about them makes little difference to me. The point is that my work with NFCA and the people I have met have affected my life. And it is my turn to do something for them.

We all know the statistics – three million Americans have celiac and less than 100,000 of them are diagnosed. It is my job as part of the NFCA team to help more people that are suffering get diagnosed and to help the diagnosed improve the quality of their lives. This is why I do it. It's more then the fun programs, the cooking sprees and the podcasts – it's the opportunity to help people. People whose experiences and stories may help me. My name is Stefanie Kleinman and I do not have celiac. But I am inspired by those who do.

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LIFESTYLE
Thanksgiving Products You Can Use

By Rachel Kay
NFCA Research Assistant

Turkey
Note: Most fresh and frozen turkey's are gluten free. Be VERY cautious with "self-basting" turkeys and do not use the included gravy packet that may come with a turkey.

• Butterball—no pre-stuffed Turkey. Also, do not use the package of gravy mix that comes with the turkey.
• Honeysuckle White
• Norbest
• Shadybrook Farms
• Perdue

Corn Bread

• Gluten-Free Pantry mix
• Bob's Red Mill mix
• 365 Whole Foods brand mix
• Really Great Food mix
• Whole Foods Gluten-Free Bakehouse premade

Stuffing (mixes)

• Gluten Free Pantry
• Orgran

Rolls/Bread

• Whole Foods Gluten-Free Bakehouse: Prairie Bread, Sandwich Bread, Sun-Dried Tomato Garlic Bread, Cream Biscuits
• Glutano rolls
• Kinnikinnick mix
• Pamela's Products Wheat-Free Bread mix or Baking and Pancake mix
• Breads by Anna
• Chebe mixes
• Glutino/Gluten Free Pantry mixes
• Any other recipe or mix that you like...

Casseroles and fixings

• Canned Green Beans—Del Monte, Hanover
• Mushroom Soup—Health Valley, Progresso, Glutino, Ener-g, Walnut Acres, Imagine
• Funyuns Fried Onions
• Liptons Onion soup mix
• Bread Crumbs—Gillian's Foods, Holgrain, Orgran, Schar,
• Marshmallows--Kraft Brand Jet Puffed Marshmallows, Sweet & Sara marshmallows (made WITHOUT gelatin)
• Stocks—Better Than Bullion, Glutino, several Whole Foods 365 brand, Imagine, Pacific Foods

Gravies

• Glutino
• Road's End—Golden, Savory Herb, Shitake Mushroom
• Maxwell's Kitchen

Desserts

• Ocean Spray Cranberry sauces
• Pie Crust—Gluten Free Pantry, Really Great Food, Cause You're Special, Authentic Foods, premade—Whole Foods Gluten-Free Bakehouse
• Libby's brand canned pumpkin—regular pumpkin and pumpkin pie mix
• Maple syrup—Aunt Jemima brand, Mrs. Butterworth and Log Cabin syrups are NOT gluten-free currently
• Whipped Topping—Cool Whip (any kind), Reddi Whip, Rod's Dairy-Free whipped topping
• Ice Cream—Breyers, Edy's, Blue Bunny, Perry's
• Carnation Evaporated milk

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RECIPES OF THE MONTH

It's Thanksgiving time! But Thanksgiving can be a tricky time for celiacs, as most of the traditional favorites contain loads of gluten. Below are some recipes for a fabulous gluten-free Thanksgiving.

Carrot Soup

• 3 tablespoons unsalted butter
• 1 medium Spanish onion, finely chopped
• 3 cloves garlic, finely chopped
• 10 medium carrots (about 1 3/4 pounds), peeled and cut into 1-inch slices (see note)
• 8 cups chicken broth, homemade or low-sodium canned
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly squeezed lemon juice
• Freshly ground black pepper to taste

Heat the butter in a large soup pot over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until soft, about 7 minutes. Add the carrots and cook, covered, stirring occasionally, until somewhat tender, about 3 minutes more.

Pour in the broth and the sugar. Season the soup with the salt. Bring to a boil, lower the heat, and simmer, covered, until the carrots are very soft, about 30 minutes. Remove from the heat and allow to cool. Working in batches, transfer the carrot mixture to a blender and puree until smooth. Return the carrot puree to the pot and reheat over medium heat. Stir in the lemon juice and season with pepper. Divide among warm soup bowls and serve immediately

Turkey with Gluten-free Stuffing

• 1 (8 to 10 pound) turkey
• Kosher salt and freshly ground black pepper
• 1 medium onion, quartered
• 1 head garlic, halved
• Several sprigs fresh herbs, such as; thyme, parsley, rosemary, and sage
• 2 bay leaves
• 8 tablespoons unsalted butter (1 stick), melted

Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter and season with salt and pepper. Tent the bird with foil. Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more. Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve with dressing.

Gravy

• 4 cups low-sodium chicken broth
• 1 shallot, minced
• 4 cloves garlic, smashed
• 1 sprig rosemary, minced (about 1 tablespoon)
• 1 sprig thyme leaves, minced (about 1 teaspoon)
• 1 bay leaf
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose gluten-free  flour

Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper. Cook until shallot is tender, about 3 minutes. Meanwhile, make a paste with the butter and flour in a small bowl; set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.

Stuffing

• 5-6 cups Gluten-Free bread torn in 2" pieces
• 2 Tbsp oil
• 3 cups chopped celery (or 1 Tbsp celery seed)
• 2 cups chopped onions
• 1 tsp. salt
• 1 tsp. cilantro
• 1 tsp. thyme
• 1 tsp. sage
• 1/4 tsp black pepper
• 2 cups chicken stock

Prepare bread mix as directed on package & let cool. Tear into pieces tomake 5-6 cups. Sauté chopped celery & onions in 2 Tbsp oil in large frying pan over medium heat until soft. Add spices & pepper as desired to taste. Pour in chicken stock & simmer over low heat for 15-20 min. Stir in bread until fully saturated in sauce & seasonings. Place in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. If placed inside turkey, remove stuffing from bird to store in fridge. Alternative, add sausage, nuts, fruits, pesto, to taste.

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AWARENESS ADVOCATES OF THE MONTH

By Nancy Ginter
NFCA Director of Operations

Executive Director Globally Gluten-free and NFCA Volunteer: Nancy Baker

She is great! In fact, she is G.R.E.A.T.!

This month, the National Foundation for Celiac Awareness (NFCA) is pleased to honor Nancy Baker as the Awareness Advocate of the Month. Nancy has become a true advocate for celiac disease in every way—as a celiac patient, the mother of children with celiac, a cookbook author, a founder of a program for expanding knowledge of celiac, and a volunteer for NFCA.

NFCA is most grateful for Nancy's long hours and hard work at the NFCA booth at the American Dietetic Association's annual Food & Nutrition Conference and Expo held in Philadelphia from September 29-October 2. Nancy did a fabulous job working with registered dietitians to help them become more aware of celiac disease and to gather tools to use in their practices.

Professionally, Nancy is the Executive Director of Globally Gluten Free. In this capacity, she has published a fabulous cookbook of the same name that features wheat-free and gluten-free recipes from around the world that can assist those on special needs diets and that also will please the palate.

Nancy's experience with international cuisine comes from her life living abroad as the wife of a US diplomat. Notably, she has lived in Hungary, the Czech Republic and, most recently, in Spain. In fact, she has moved 13 times in 14 years! Her experience with these menu choices stems from her diagnosis of celiac disease in 1999. Eight years on a gluten-free diet has helped her learn that the food that is good for you can taste good, as well.

But that's not all! Nancy has launched two other enterprises that focus on celiac disease.

Nancy's son Grant is the inspiration behind all of this work. Although he did not have the classic symptoms of celiac disease, he did suffer with ear infections and pneumonia. Grant tested positive for celiac disease at age five. Since that diagnosis, he is doing "great" on all levels.

When Grant wondered why there is no cure for celiac, Nancy got to work to help make that dream a reality. It started with a recipe exchange that became the Globally Gluten Free cookbook. Next came The Celiac Site and, then, the G.R.E.A.T. program.

The Celiac Site (www.theceliacsite.com) is an online resource for all things related to celiac disease, including the Gluten-Free Yellow Pages.

G.R.E.A.T. stands for Gluten-Free Resource Education Awareness Training. The goal is to provide educational materials to "kitchens and kids". At this time, there are two primary G.R.E.A.T. programs, GREAT Kitchens and GREAT Dietitians. The goal of GREAT Kitchens is to provide widespread gluten-free education for restaurants and the hospitality industry. GREAT Dieticians can expand their practices to include celiac disease. In addition, the American Dietetic Association has approved the GREAT Program for use in the education of dieticians so participants can gain continuing education credits. The materials for both programs were developed in cooperation with NFCA.

From her own experience, Nancy knows that the greatest impact is a social one. Before they are diagnosed, many people feel sick all of the time—an alienating experience. In Nancy's case, this meant dropping to 90 pounds, being hospitalized with malnutrition when she was pregnant, and delivering a baby with no soft spots in his head requiring surgery. It took two years for Nancy to recover, accompanied by the knowledge that she would not have other children.

Nancy and Jeff adopted two children while they were living in Europe. Marco is from the former Czechoslovakia and Maya is from the former Yugoslavia. Unbelievably, Marco has tested positive for celiac disease. He definitely is in the right family now!

Asked about her dream for those with celiac disease, she said simply, "I want a cure." Most importantly, she wants her children to be able to eat gluten again. If this means that they would take a pill, that would be fine.

Nancy believes that celiac disease offers a fabulous opportunity for researchers. Because so much is known about celiac disease, including the gene associated with this disorder, she is confident that if they "unlock" celiac disease, they can unlock a myriad of other autoimmune disorders.

In the meantime, Nancy is enjoying her life back in the US. Her experience with celiac disease in a variety of countries has taught her that the institutions in many European countries know what to do about celiac disease but there are not enough products available. In the US, there are many products but not enough knowledge. One day, with the help of people like Nancy Baker, we will bridge this gap.

Nancy, you are GREAT!

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Hot Products

Dr Praegers Gluten Free Littles
Dr. Praegers has launched several new gluten-free kids products, including Potato Littles, Spinach Littles, and Sweet Potato Littles. These fun shaped patties are a great way to get your child to eat vegetables! Note: Dr. Praeger's also has vegetable pancakes, but these are NOT gluten free, only the Kid's Vegetable Littles are gluten-free.
Check out these new products!

Bob's Red Mill GF Oats
Bob's Red Mill now has gluten-free oatmeal available! They have both steel cut oats and rolled oats. Bob's Red Mill oatmeal is processed in a dedicated gluten-free facility, and all oats are tested three times in order to ensure that they are gluten-free. Oatmeal is a very healthy addition to any diet, and now people with celiac disease can safely enjoy oatmeal as well!

The Gluten Free Kid, by Melissa London
The Gluten Free Kid is a book about a child with celiac disease, it simply explains the gluten-free diet, and shows that you can still be a "normal, cool kid," according to author Melissa London. This book is perfect to help a child with celiac disease cope with their new situation, and also to give to teachers, babysitters and family to help them understand more about celiac disease and the gluten-free diet. The Gluten Free Kid includes a list of brands and foods that are gluten-free to help make the transition to a gluten-free diet easier.

Buy The Gluten Free Kid online, or look for it in your local bookstore!

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Celiac in the News

"Correction of Celiac Disease after Allogeneic Hematopoietic Stem Cell Transplation for Acute Myelogenous Leukemia"
A 12 year old girl who received a bone marrow transplant subsequently had her celiac disease resolved and was able to eat a full diet including wheat, rye and barley. Blood tests and intestinal biopsies were taken for several years as follow up and no clinical evidence of celiac disease existed. The girl had been positively diagnosed with celiac disease when she was 2 years old.
pediatrics.aappublications.org/cgi/reprint/120/4/e1120

Pancreatic Enzyme Deficiency in Celiac Disease Patients
This study has found that a certain pancreatic deficiency is more common in patients with celiac disease than in the general population. This deficiency was often diagnosed after the celiac disease patients sought medical treatment for continuing diarrhea even while maintaining a strict gluten-free diet. The results of this study suggest that patients with celiac disease who still experience chronic diarrhea should be tested for possible pancreatic deficiencies, which can be treated by hormonal therapy.
www.pharmaceutical-int.com/categories/coeliac-disease/

"Fate of Five Celiac Disease Associated Antibodies During Normal Diet in Genetically At-Risk Children"
This study followed 1320 children at risk for celiac disease from birth, testing every 6-12 months for the presence of celiac related antibodies. They found that often the antibodies present in a child would fluctuate over time without any change in diet. This suggests that several other factors possibly contribute to the development of celiac disease. In some cases, antibodies were present and then subsequently were not detected, indicating that some children "fought off" the antibodies for gluten and were able to maintain their current diet.
American Journal of Gastroenterology. 2007; 102: 2026-2035

"Combination Enzyme Therapy for Gastric Digestion of Dietary Gluten in Patients with Celiac Sprue"
California based research has established that the treating gluten-products with a combination of endoprotease and prolyl-endopeptidase enzymes successfully detoxified whole-wheat bread gluten in an in vitro system.
Gastroenterology. 2007; 133: 472-480

"Transamidation of Wheat Flour Inhibits the Response to Gliadin of Intestinal T Cells in Celiac Disease"
This study examines the effectivity of treating wheat, rye and barley with enzymes in order to decrease the damage that they cause in patients with celiac disease.
Gastroenterology. 2007; 133: 780-789

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Celiac Fun Fact

Did you know there are other ways to eat Watermelon besides fresh off the rind or in fruit salad? Watermelon can be seared or grilled and added to many dishes for a unique twist on the old favorite. And it's naturally gluten-free! Here's a recipe for a fantastic seared watermelon salad.

Seared Watermelon Salad with Citrus Dressing

• 1/4 Watermelon, cubed
• 1/2 cup Baby greens or other lettuce as desired
• 1/4 cup Queso Fresco Cheese

For Dressing:

• 1/4 cup Lime Juice
• 1/2 cup Orange Juice
• 1/4 cup Lemon Juice
• 1/4 cup Sherry Vinegar
• 1 Quart Olive Oil
• 1/4 cup Honey
• 2 Tbsp Dijon Mustard
• Salt to Taste

To Make Dressing: In a mixing bowl, whisk the fruit juices, vinegar, honey and mustard together until smooth. While whisking briskly, slowly drizzle in oil until completely incorporated. Season the dressing with salt to taste. Keep refrigerated.

For Salad: Coat a frying pan with olive oil and turn heat on to medium. Sear watermelon until all sides are brown. Serve on a bed of baby greens. Sprinkle caso fresco on top and drizzle with citrus dressing.

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