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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Connie R-E

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About Connie R-E

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    Gf Homebrewing, Homeschooling, SCA....
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    Fayetteville, Arkansas
  1. Gluten Freedom Day

    And, on Face Book-- http://www.facebook.com/album.php?aid=17362&id=116494841704059&saved#!/event.php?eid=125382944164642&ref=ts Don't forget Face Book! :-) Connie
  2. This program is the 2nd Annual NWA Celiac Conference and will be held at the Embassy Suites, John Q. Hammond conference center in Rogers Arkansas. Gluten Freedom Day will include these topics:
  3. The CSA Northwest Arkansas Sprue Group #73 is hosting Gluten Freedom Day on July 23rd in Rogers, Arkansas at the Embassy Suite, John Q Hammond conference center. This event includes educational workshops, vendor fair, cooking demonstration and gluten-free food. Tickets can be purchased in advance or on the day of the event and include lunch(an Italian lunch sponsored by Schar), admission to workshops and the vendor fair. Festivities start at 8:30 a.m. and end at 5:00 p.m. Events for the day: * Rescue me, I was glutened! with Dr. Craig Brown, MD * Super Foods with Shelly Asplin, MA, RD, LMNT and Dr. Dennis Warren * Nutrition with Anne Roland Lee, MSEd, RD, LD * Gluten Free Lunch by Schar * Breakout sessions - hosted by support group members §Gluten Free Lifestyle (choose one of the following) Around the house (gluten free at home, hosting guests) Out and About (travel, restaurants, visiting others) § Coping with Celiac (choose one of the following) I’m new at this! (newly diagnosed) Now What? (seasoned Celiac) Vendor Fair from 9:00an until 4:00pm. Cooking demonstration special guest Chef Robert Landophi and author of Gluten Free Every Day Cookbook A block of hotel rooms has been reserved at a special rate for July 22, 2010 - July 23, 2010. The special room rate will be available until July 9th or until the group block is sold-out, whichever comes first. Use this link to make a hotel room reservations or call 479-254-8400, ask for reservations and reference group code CA2. If you are an interested vendor, the cost to participate in this event is $350 per table, which includes an 8 foot table with two chairs and a listing in event program. Vendors who are not able to travel to the event can contribute to the goodie bags: $150 gets your literate in the bags and $100 gets your product in the bags. If you have any questions regarding the event, please contact the organizers by calling 417-435-2193 or by emailing glutenfreefriendsnwa@gmail.com This event is right around the corner, so be sure to register in advance and make your travel reservations early for what promises to be a day filled of gluten-free education, socializing and food! Thanks!! Gluten Free Friends of NWA My link http://www.examiner.com/x-15981-Gwinnett-GlutenFree-Food-Examiner~y2010m6d21-Gluten-Freedom-Day-in-Arkansas-on-July-23rd
  4. They might not have control of the timeline. In August, the TTB (used to be the ATF) is supposed to rule on what category to classify what we like to term "gluten free beer". Right now they aren't sure what to do with it! I bet it is causing a few slow downs in the import area as well. We are about to have our labels approved, and the TTB will let us call it "Beer Brewed from Rice", and say, "Does not contain: Wheat, Oats, Rye, or Barley" on the bottle, but they are very picky! We hope to have beer by Christmas this year, from a totally gluten-free brewery, and we have 6 totally different kinds. Cheers! Connie Dark Hills Brewery www.darkhillsbrewery.com
  5. Okay! It's taken 2 years, but I figured it out! WoHoo! I answered my own question--Research, research, research!!! You buy a brewery planner, do a market research survey, contact every vendor you'll need, go to breweries and conventions, find a site, write a business plan, have a pro help with the Pro For mas, obtain capitol, go to the bank, and then build it! Easy? Not really! But, I'm doing it. I'm stuck on the "obtain capitol" part... (I've done the rest up to here) So, here is my question: Where should I go to look for investors who would want to buy shares in a gluten free brewery? I'd like to give some fellow Celiacs the chance, but where do the investor-types meet? Any ideas? I need help! Cheers! Connie www.darkhillsbrewery.com
  6. Hi Beer Lovers! Did you know you can order beer made without gluten (gluten free beer) online? http://randalls.stores.yahoo.net/glutenfree.html The shipping is expensive, but then again so is driving to the brewery! Cheers! Connie
  7. http://www.surveymonkey.com/s.asp?u=174781328174 Here is a link to take a short survey to help the brewery get started. Connie
  8. This is where I have trouble with the doctor's interpretations of these tests! If a test result is 0, then 0 it is. But, less than 3 might be 2.5 and still a positive... Less than 11(?) is still a positive to me. My son is allergic to eggs. He had a very low score, so he was negative by the doctor...but, the poor kid has such terrible reactions to eggs--even at a very low score--he can't possibly eat them!! Doctors don't know everything...especially about food sensitivites! I think that if a gluten-free diet helps, then where is the harm in eating healthy? Connie gluten-free since 1-'98
  9. Things I wish everyone knew about celiac: 1.) You're born with it, you will die having it, and you will live all your years inbetween being celiac--whether it shows itself or not! --You don't "outgrow" it, your body becomes stronger and "lives" with it better. That is why it is easier seen in the very young and the very old--their immune systems are not strong enough to handle it at all. 2.) If your baby has food related symptoms (diahorrea, bloating, gas, vomiting, constipation, rash, crankiness, failure to thrive, ect... , then consider celiac--quickly! 3.) If you breastfeed, gluten will "go thru" with the breastmilk. --The Mom has to be gluten-free for the baby to truely be gluten-free. 4.) After you stop eating gluten, secondary food allergies will have a chance to show their stuff! --You can have many food allergies, but the worse will be the one you notice. After you get the worse out of the way, the 2nd worse will be the new worse--and so on... ...Keep going! 5.) The tips of the villi is where dairy is digested. --You may have to let them grow back to consume dairy without unpleasentness. 6.) If you eat even a fraction of a gram of gluten, you will do damage to yourself!!!! --You might not notice it, but your villi will! (They detach, and your body goes thru a "gluten reaction" for upto a week--for each occurance.) 7.) In this country, doctors don't have a "celiac" clue! 8.) If your'e doctor diagnosed, you might have trouble obtaining or keeping health insurance. 9.) If you have trouble with any part of your digestive system, the food you have eaten should be suspect.... (it is a closed system, after all!) 10.) Just because a gluten ingredient isn't listed on the package doesn't mean the food is gluten-free! --Rice Dream uses a process that uses barley in the manufacturing of their milk, but barley isn't an ingredient! Cross-contamination is always an issue... 11.) Celiacs are great, friendly people who try to help from their experiences! Any other things to add?? Connie gluten-free since 1-'98 I'm not a doctor (obviously!) or anything above being an opinionated, well read, and experienced Celiac Mom of a Celiac Boy. Take all opinions with a lot of thought, common sense, and a grain of salt!! ;-)
  10. Gf Baking

    I have a favorite flour mix, if you can find the ingredients... It is all rice flour, no need for xanthan gum (or any other binder!), and it cooks just like wheat flour! http://www.glutenfreeforum.com/index.php?showtopic=2434&st=0 Happy baking! Connie gluten-free since 1-'98
  11. Dry Face Skin

    I'm not exactly a frou-frou girl, so I don't know technically what they are called, but the look kinda like a fiberous synthetic loofa... (or the center of a floor buffing pad)! And, they come with a sponge on the other side... ..mine is pink... LOL!! Does that help any? Connie
  12. Dry Face Skin

    One of those serious scrubby pads (for the skin) will take it away, but I think it is a skin reaction from a food allergy. I'm allergy to soy, and if I eat it, I get the flaky forehead skin, too. If I don't eat soy, I don't get it. Get it? Everyone has their own unique allergies! It probabily won't even be soy for you--but, it's as good as any to start with! Good luck narrowing it down! Connie gluten-free since 1-'98
  13. All Rice Flour Mix

    I make biscuts all the time! (sometimes twice in a day!) Connie's All Rice Biscuts 3 cups All Rice flour blend 5 level Tablespoons Baking powder 1 teasp salt 1/2 stick butter milk--just enough to make the dough right... (1/8 teasp chili powder 1/4 teasp mustard powder 1 teasp garlic powder All for flavor and can be omitted in a pinch) In your lage mixing bowl, add all dry ingredients and mix well. Cut in butter until it is well blended with the flour. Now, add milk --about a 1/4 cup, mix, add 1/4 c.(or less) Is it dry? Add more milk. Very important! You want your dough to be just like new Playdough... It's best to add just a bit too much milk, mix it well, and then "fix" it with more flour--that's my perfered method. (Otherwise it just doesn't taste best...) Now, you need to have a small square pan, greased. Divide the dough into 16 balls (keep halfing them). Bake at 350F for 20-25 min. They should brown nicely, fluff up, and be done in the middle. You can also grate up 1/2 lb. of sharp cheddar cheese, and mix it in last, then make sticks instead of balls. Yummy cheese stix!! Enjoy! Connie Ps. I make everything with this mix!! I don't use anything else--don't need to!!
  14. All Rice Flour Mix

    Hi Del, http://www.bobsredmill.com/catalog/index.p...&product_ID=417 This is the BRM white rice flour (I wish there was a picture of the bag!) http://www.arrowheadmills.com/products/pro...cat_name=flours This one is just as good as Bob's--and there is a picture! I use either and both. The bag you found that was just labled "Rice Four" at the Asian store is the right one. So is the "Glutenous Rice Four". Good shopping! Mix in equal amounts and bake! Connie gluten-free since 1-'98 ~doesn't like high prices either!
  15. All Rice Flour Mix

    Don't worry about the term! As long as it is rice gluten you will be fine. Besides, if you've ever eaten rice, you've eaten some rice gluten already. Connie