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The Westchester Celiac Sprue Support Group is pleased to announce its participation in the Sixth International Walk for Celiac Disease. Our Walk will be held at Rockland Lake State Park along a 3-mile path in a beautiful wooded area. We invite you to join with us and thousands of other Walkers, in cities across the U.S. in supporting this great event.

Location: Rockland Lake State Park, Congers, N.Y.

The Park is on Route 9W, 3 miles north of the Tappan Zee Bridge

Date: Sunday June 3, 2007

Time: Registration - 9:00 A.M.

Walk Start - 10:00 A.M.

There will be plenty of gluten-free snacks and beverages. We will have resource information on hand especially helpful for newly-diagnosed Celiacs.

There will be a raffle, with many great prizes. T-shirts commemorating the event will be distributed to all participants.

Registration fees are $15 for adults and $10 for children. For a Registration Form/Pledge Sheet, email Arlene and Cliff Blaker at cblaker@millerblaker.com. Also, if you need directions to the Park, let us know and we will help you get there.

Over the last five years, the Westchester Celiac Sprue Support Group's participation in the International Celiac Walks have raised more than $100,000. Those proceeds were donated to fund research at the University of Maryland Center for Celiac Research and at the Celiac Disease Center at Columbia University.

Please join with us June 3 to help make a positive impact for Celiac Disease

Arlene & Cliff Blaker

cblaker@millerblak

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    • Stegosaurus
      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
    • Harris
      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
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