QUESTIONS & ANSWERS

Q1. Hi, I have been following a GF diet for a number of years, and found that while there are sadly no really good substitutes for some things (like real french bread), that is not true for cheese crackers! At least to me, and I'm very picky, two companies make good, crispy cheese crackers that are readily available even in my sometimes limited market. They are: Blue Diamond Natural Almond Nut Thins, cheddar cheese flavor, sponsored by the Celiac Disease Foundation; and Edward and Sons Brown Rice Snaps, the cheese flavored ones, which are clearly also labeled gluten-free. Both are relatively inexpensive, and a lot lower in "bad" fat than a lot of conventional cheese snack crackers. Unfortunately they DON"T look like goldfish:) Hope this helps. Kelsay

A1. Dear Kelsay, Thanks for the tip. Beth

Q2. For those who may not have noticed, Caltrate has recently changed their labeling, which no longer includes the statement that the product is gluten-free. I called the 800 number on the package, and was told that the product is indeed still gluten-free. I also noted to the customer rep that having that information on the label is very helpful, and he said that he would pass that comment along. Thanks, Jan Doherty Kalamazoo, MI

A2. Thanks for the information. Being a consumer of this product, I am glad to have this update. Beth

Q3. Beth, You listed Baskin Robins as being gluten-free. I was under the impression they would no longer state which flavors were gluten-free. Do you know anything about this? Also, trying to plan a Harry Potter birthday party for my son who has celiac as well as being severely allergic to wheat, oats, most tree nuts, and shellfish. Saw something that said you could mix butterscotch sauce with cream soda and call it butterbeer (which is apparently big in the books). Any ideas on gluten-free butterscotch or cream soda? Marie

A3. Dear Marie, I believe Nestles butterscotch chips are gluten-free and I think all of the cream sodas in this country are gluten-free. As for Baskin Robbins Ice Cream you’ll find the information you seek on their web site. I did not click on the obvious offends like cookie dough ice cream. The rest appeared to all be wheat free. I don’t think ice cream usually contains any barley or oats so I believe they are still fine. However, if you find another source that contradicts this information, we would all like to know. Thanks, Beth

Q4. Hi! I love your newsletter. My daugther and I both are Celiac and I recently ran into an issue I can't seem to solve. She likes a certain brand of yogurt. I checked the website, and they confirm that the yogurt is GF but that the natural flavors are extracted with a "Blended grain alcohol" that includes wheat. They clain none of the protein gets through. So... is it safe? They were wishy-washy on that answer, saying we don't know about this stuff. Thanks, Stacey

A4. Hi Stacey, Technically, they are correct that the gluten protein cannot get through in the processing. To be on the safe side, however, you can use the company’s plain yogurt and add jam or jelly to flavor it yourself. Beth

Q5. Can you tell me if steel cut oatmeal if ok for a celiac to eat? Thanks. Diane Krol

A5. Dear Diane, Steel cut oatmeal falls into the same category as all other oats. If it is grown in uncontaminated fields it may be okay for your diet. Otherwise, cross-contamination makes it a no-no. Beth

Q6. I was reading the comments section of the newsletter and a Sandra Brown from AZ had mentioned she is having trouble with having to have large amounts of pain medication. Please send this comment into the news letter because I have also noticed that I need more pain meds then ever before since I have became a celiac. I really noticed at the dentist office. Sandra, I think we are on to something and you are not crazy. I am also having this problem!!!!! if there is anyone else having this problem please write into the newsletter and let us hear your story. Thank you! Lynn Wargo, Pittsburgh PA

A6. Dear Lynn, This has become a big topic. So many of our readers seem to have the same concerns. Several comments were run in one of our previous newsletters. I would imagine we will hear more from folks on this subject. Beth

Q7. Dear Beth, I am looking for a good sandwich, white bread recipe. Do you or your readers have any suggestions? Thank you, Vicki

A7. Dear Vicki, You might try one of two directions:  First, there are a number of great recipes available from gluten-free cookbook authors.  You could also try one of the recipes in our recipe section or a favorite of mine which starts with Beth’s All-Purpose Baking Mix.  (It is below.)  You could also try one of the fine bread mixes that are available these days rather than starting from scratch. 

Here are a few suggestions for items we carry:
GFP Favorite Sandwich Bread Mix (#126001M)
GFP French Bread Mix (#126057M)
GFP Tom’s Light Gluten-free Bread Mix (#126028)
Bob’s Red Mill Homemade Wonderful Bread Mix (#956002)
‘Cause You’re Special Homestyle White Bread Mix (#956028)
‘Cause You’re Special Traditional French Bread Mix (#956029)
Pamela’s Wheat-Free Bread Mix (#956041)
Really Great Food White Bread Mix (#956045)

Almond Bread Recipe

2 ¾ cups GFP Beth’s All-Purpose Mix (#126013M)
1 ¼ cups Bob’s Red Mill almond flour * (#956003)
1 cup powdered milk
½ teaspoon cider vinegar
1/3 cup brown sugar
1½ teaspoons salt
1 ¾ cups warm water
5 Tablespoons melted butter
2 eggs, lightly beaten
1 Tablespoon yeast
*or finely ground almonds

Bread Machine Method (1 1/2- 2 lb. capacity):
In a large bowl, combine dry ingredients, except yeast.  Combine wet ingredients in separate container.  Add dry, liquid, and yeast in order recommended for your bread machine.  Best if the machine can be programmed to omit one Knead and one rise cycle.

Oven method:
Preheat oven to 350 degrees.  In a large bowl, combine dry ingredients with yeast.  Beat in liquids and beat 2-3 minutes on medium speed until mixture is smooth.  It will be thick.  Scrape into a lightly-oiled 9-x-5-inch loaf pan.  Cover with oiled plastic wrap and let rise to the top of the pan.  Bake 40-45 minutes.  Transfer to a wire rack and cool completely before slicing.

Makes a 2 pound loaf

Q8. Hi Beth, Do you have a recipe for oatmeal bread? Thank you, Dee Wagner

A8. Dear Dee, It’s on my list to develop, but I don’t have one as yet. Stay tuned. Beth