Table Talk: May 19

Gluten-free eating

By Kim O'Donnel

May 16, 2011

(Editor’s note: This chat is over, but the transcript is available to read here. And join Kim for another Table Talk chat soon.)

May is National Celiac Awareness Month, which makes it a great time to talk about cooking, baking, and eating gluten-free food.

This week on Table Talk, Kim O’Donnel is doing just that. She has invited a few experts to answer your questions about gluten-free food. Join the chat, right here, on Thursday, May 19, at 10 a.m. PT/1 p.m. ET.

Jules Shepard is a gluten-free baker and author of three books, most recently Free For All Cooking. Shepard, who’s based outside of Baltimore, was diagnosed with celiac disease in 1999. Since then she’s gone on to develop her own gluten-free flour and baking mixes under the Jules Gluten Free label.

Jules Shepard recently baked the world’s tallest gluten-free cake.

John Forberger (@GlutenFreeTri) is an award-winning triathlete who has been eating gluten free for more than 14 years. He is an avid endurance athlete and blogger and works at Oxford Communications.

This spring, Shepard and Forberger founded 1in133.org, to help bring awareness for FDA-mandated gluten-free food labeling (the effort was so named because 1 in 133 people have celiac disease). Earlier this month, they organized the Gluten-Free Food Labeling Summit in Washington, D.C., where Shepard built the world’s tallest gluten-free cake (it stood more than 11 feet tall).

Both Shepard and Forberger will join Thursday’s chat, as will Jeanne Sauvage, the voice behind the popular blog The Art of Gluten-Free Baking. Based in Seattle, Sauvage was diagnosed with gluten intolerance after the birth of her daughter 11 years ago. Her first cookbook, Gluten-Free Holiday Baking, will be published in fall 2012 by Chronicle Books.

Sign up now for an email reminder of this week’s gluten-free chat, and bring your questions, suggestions, and links. If you can’t make it to the live chat, come back and read the transcript right here. And, you’re welcome to leave a comment below, which Kim will present during the chat.

See you Thursday!

Kim O’Donnel, a trained chef and cookbook author, hosts chats frequently, right here. You can always check the Table Talk page to see when the next chat will take place.

Table Talk with Kim O'Donnel - May 19, 2011

(05/19/2011)

  

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9:48	Kim ODonnel:  Coming up at the top of the hour: It's Celiac Awareness Month, so we've got a trio of gluten-free guests on hand to talk about what's happening in the world of gluten intolerance. Join us! Thursday May 19, 2011 9:48 Kim ODonnel

9:49	Jeanne Sauvage:  I'm here! Thursday May 19, 2011 9:49 Jeanne Sauvage

9:54	JohnForberger:  Hello all! Thursday May 19, 2011 9:54 JohnForberger

9:55	John Forberger:  I'm in! Thursday May 19, 2011 9:55 John Forberger

9:57	Jules Shepard:  I'm here! Thursday May 19, 2011 9:57 Jules Shepard

10:00

Kim ODonnel:  Hey everyone, I'm very excited to introduce today's panel -- yes, we have a panel -- to talk about gluten-free eating, cooking and living. On tap with me are: Jules Shepard, gluten-free baker, author and activist. She's joined by John Forberger, a gluten-free triathlete, and these two recently started an organization called 1in133.org, to bring awareness for the need for FDA mandated gluten-free food labels. Ask them about their humongous gluten-free cake they built recently in DC! Also joining us is Jeanne Sauvage, gluten free baker who's at work on a gluten-free holiday baking book for Chronicle Books. Welcome all! Thursday May 19, 2011 10:00 Kim ODonnel

10:00

[Comment From Dr. Jean Layton Dr. Jean Layton : ]  So great to see such an amazing trio brought together to share! Thursday May 19, 2011 10:00 Dr. Jean Layton

10:00

Jules Shepard:  So happy to be here, Kim! Thanks for having us! Thursday May 19, 2011 10:00 Jules Shepard

10:00

Jeanne Sauvage:  I'm honored to be here with Jules and John! Thursday May 19, 2011 10:00 Jeanne Sauvage

10:01

John Forberger:  What a true delight to connect! Thanks for the invite, Kim. Pleased to virtually meet you Jeanne! Hi Jules! Thursday May 19, 2011 10:01 John Forberger

10:02

Kim C.:  Welcome to Culinate Jules and John! Jeanne, I know you're a regular, but it's great to having you on the chat to talk about gluten-free, specifically. Thursday May 19, 2011 10:02 Kim C.

10:02

Kim ODonnel:  It's Celiac Awareness Month. For the newbies in the house, can y'all define what in the world is celiac -- and what's difference between that and gluten intolerance and wheat allergy? Thursday May 19, 2011 10:02 Kim ODonnel

10:02

Jeanne Sauvage:  Thanks, Kim C. So happy to be here! This is gonna be so great! Thursday May 19, 2011 10:02 Jeanne Sauvage

10:03

Jules Shepard:  Thanks for focusing on celiac and gluten-free, especially during May - Celiac Awareness Month! Thursday May 19, 2011 10:03 Jules Shepard

10:03

[Comment From Dr. Jean Layton Dr. Jean Layton : ]  Do you see the FDA moving toward Gluten-free labeling within then next year or so? Thursday May 19, 2011 10:03 Dr. Jean Layton

10:04

Jeanne Sauvage:  Celiac is an autoimmune disease. Your body attacks the small intenstine when you eat gluten. Gluten-intolerance is same symptoms, but it's not necessarily an autoimmune thing. And a wheat allergy is where your body reacts to wheat as an allergen--can lead, in bad cases, to anaphylaxis. Thursday May 19, 2011 10:04 Jeanne Sauvage

10:04

Jules Shepard:  Dr. Layton, the latest we have on the FDA's timing is that they hope to publish the revised safety assessment within "a few weeks" and at that point there will be another comment period. ... Thursday May 19, 2011 10:04 Jules Shepard

10:05

Jeanne Sauvage:  Jules: I think your and John's efforts have been an amazing gift to the gluten-free community. Thursday May 19, 2011 10:05 Jeanne Sauvage

10:05

Kim ODonnel:  Can one have all three -- celiac, intolerance and allergy? Thursday May 19, 2011 10:05 Kim ODonnel

10:05

Jules Shepard:  After the comment period, they will hopefully move forward to establish the standard, but then there will be a delay for it to take effect. We expect that could be as much as 1 -1 1/2 years, unfortunately. Thursday May 19, 2011 10:05 Jules Shepard

10:06

Kim ODonnel:  Jules & John, please tell us about your efforts w/ 1in133.org. How was the event in DC? How was the cake? How was the mood? Thursday May 19, 2011 10:06 Kim ODonnel

10:06

John Forberger:  At this very moment, Senator Jim Moran, of Virigina, is circulating a Dear Colleague letter around, wherein state representatives can sign on to support the request of the FDA to share their definition of gluten-free. Thursday May 19, 2011 10:06 John Forberger

10:06

[Comment From Dr. Jean Layton Dr. Jean Layton : ]  Just seems like the need is so great, and the regulation essential. Europe has such clear labeling for gluten free food. Thursday May 19, 2011 10:06 Dr. Jean Layton

10:07

Jeanne Sauvage:  Kim: Well, I have two: a gluten intolerance and a wheat allergy. I think if you have celiac, by definition you have gluten-intolerance. Many people who are labeled gluten intolerant might actually be celiac w/o the actual official diagnosis of celiac. A celiac diagnosis requires a bowel biopsy--many people say no to that and just live a gf life anyway. Thursday May 19, 2011 10:07 Jeanne Sauvage

10:07

Jules Shepard:  So, to answer your question entirely, we hope that the new rule will be effective in about 1 - 1/2 years, but that is a guess. The FDA's statements at the 1in133 event were recorded - and can be viewed at: http://www.youtube.com/user/1in133. Thursday May 19, 2011 10:07 Jules Shepard

10:07

Jeanne Sauvage:  I, for one, cannot wait for this legislation! It will make life so much easier! Thursday May 19, 2011 10:07 Jeanne Sauvage

10:08

John Forberger:  Sure, Kim. The event exceeded all expectations. Jules and her core team of bakers and pals from the Whole Foods Gluten-Free Bakehouse built the giant cake to symbolize the BIG deal that is the delay in the FDA's action. Thursday May 19, 2011 10:08 John Forberger

10:08

Jules Shepard:  Jeanne - thanks for your comments about John's and my efforts through 1in133. I really feel honored to have been able to help in any way to make all of us living gluten free have an easier and safer time at the store, at home and eating out. Thursday May 19, 2011 10:08 Jules Shepard

10:09

Kim ODonnel:  And it really was more than 11 feet tall? Thursday May 19, 2011 10:09 Kim ODonnel

10:09

Jules Shepard:  GF labeling is so very necessary and it's frankly, ridiculous that it's taken so long to get the FDA's attention on this matter. And yes, it took an 11ft 2 1/2 inch tall cake to get their attention! Thursday May 19, 2011 10:09 Jules Shepard

10:10

Kim ODonnel:  Jules, you've said to me that GF labeling is a food safety issue. Can you elaborate? Thursday May 19, 2011 10:10 Kim ODonnel

10:10

Jules Shepard:  Plus the 2 ft risers and some frosting on top! So it was a towering near 14 ft. tall confection! Thursday May 19, 2011 10:10 Jules Shepard

10:10

John Forberger:  Yes and the cake weighed in at over one ton. We had mini cakes placed around the giant cake for all attendees and guests and even the FDA's Deputy Commissioner to enjoy. Thursday May 19, 2011 10:10 John Forberger

10:10

[Comment From Amy Wilcox Amy Wilcox : ]  The cake was a fabulous idea! :) Thursday May 19, 2011 10:10 Amy Wilcox

10:10

Jules Shepard:  Sure thing, Kim. Thursday May 19, 2011 10:10 Jules Shepard

10:11

Jules Shepard:  GF labeling is complicated and many people misunderstand when we say that we are moving for a federal standard. Thursday May 19, 2011 10:11 Jules Shepard

10:11

John Forberger:  Thanks so much, Amy. The cake idea was ideated over one of my first phone calls with Jules late in the winter. We actually never met until the night before the event in DC. Wild! Thursday May 19, 2011 10:11 John Forberger

10:11

Jeanne Sauvage:  I think the main thing about labeling is that companies like the option of switching back and forth between what ingredients they use based on cost. So, sometimes those ingredients are made with gluten and sometimes not. Thursday May 19, 2011 10:11 Jeanne Sauvage

10:12

Jules Shepard:  We are actually at this point simply asking the FDA to follow through with the Congressional mandate set in the FALCPA legislation to set a "voluntary" labeling standard. What that means is that if a company chooses to label their product "Gluten-Free," it must meet whatever standard the FDA sets. ... Thursday May 19, 2011 10:12 Jules Shepard

10:13

Jules Shepard:  That standard looks like it will be the same as the EU's Codex standard of having less than 20 ppm *(parts per million) gluten, but we're not certain yet. If a company doesn't choose to label its product GF after that, the consumer won't know whether it meets that standard, but can assume it does not. Thursday May 19, 2011 10:13 Jules Shepard

10:13

Kim C.:  Obviously wheat flour, wheat berries, farro, etc. are big no-nos in a gluten-free diet, but I was surprised to read that soy sauce has gluten in it. Can someone give us a list of not-so-obvious kitchen ingredients that contain gluten? Thursday May 19, 2011 10:13 Kim C.

10:13

Kim ODonnel:  So it's Russian Roulette at the supermarket... Thursday May 19, 2011 10:13 Kim ODonnel

10:13

Jeanne Sauvage:  Jules: my only fear is that they will set a standard that allows enough gluten for me to react to (like in England) Thursday May 19, 2011 10:13 Jeanne Sauvage

10:13

Jules Shepard:  There are so many companies entering the GF market now (it's a 2.6 billion market that is growing at 30% year) that it is currently a no-man's land with what they each understand is "gluten-free." Thursday May 19, 2011 10:13 Jules Shepard

10:14

John Forberger:  We can only ask the FDA to provide a standard. Now, if certain manufacturers want to go above and beyond the standard, that would be a fantastic end result. Thursday May 19, 2011 10:14 John Forberger

10:14

Jules Shepard:  Some companies believe that just because they didn't ADD any gluten to a product, that it is "GF," which it isn't, necessarily, they don't understand cross-contamination risks which are very real and measurable. Thursday May 19, 2011 10:14 Jules Shepard

10:14

[Comment From Julie Whitehorn Julie Whitehorn : ]  Hi friends! As someone who can tolerate gluten but is happily losing weight and feeling better by cutting back on carbs, how does the carbohydrate hypothesis (or Paleo diet) intersect with the concerns of the GF community? Should grains of ALL kinds be limited for good health? Thursday May 19, 2011 10:14 Julie Whitehorn

10:14

[Comment From Dr. Jean Layton Dr. Jean Layton : ]  Jules, thanks for the link to the FDA statements Thursday May 19, 2011 10:14 Dr. Jean Layton

10:15

Jeanne Sauvage:  Kim C: Soy sauce, beer, many candies, sauces, shredded cheese, glazes, vinegar with the mash put back in, TVP, etc. The list of gluten-containing things goes on and on. Thursday May 19, 2011 10:15 Jeanne Sauvage

10:15

John Forberger:  Hi Julie! Welcome. Smart question about the paleo diet, of which I've been enjoying for about 5 years. Thursday May 19, 2011 10:15 John Forberger

10:15

Jules Shepard:  Jeanne, I totally understand your fears. We had this very discussion with Dr. Fasano and the FDA Dep. Commissioner. Thursday May 19, 2011 10:15 Jules Shepard

10:15

Kim ODonnel:  And what are some of the code words on food labels that mean gluten is hidden (but not mentioned)? Thursday May 19, 2011 10:15 Kim ODonnel

10:15

[Comment From Silvana Nardone Silvana Nardone : ]  I just want to say thanks to Jules and John for taking the gluten-free labeling issue all the way to Washington. What a wonderful community of everyday people and policymakers who have come together to make a huge change for America! Thursday May 19, 2011 10:15 Silvana Nardone

10:16

Jules Shepard:  Kim - the biggest code word for gluten is "malt" which is often a barley derivative (gluten). Thursday May 19, 2011 10:16 Jules Shepard

10:16

Jeanne Sauvage:  Julie: I think the Paleo diet is mostly gf friendly. And I think by going off of processed gluten products, you're cutting out many bad carbs: bread, pastries, etc. But, there's no sense in going off of gluten if you can tolerate gluten. Thursday May 19, 2011 10:16 Jeanne Sauvage

10:16

[Comment From Dr. Jean Layton Dr. Jean Layton : ]  The one ingredient that trips up many of my newly diagnosed patients is barley malt. This one small sweetener is used in so many products and since it isn't one of the big 8 there isn't any call out on the labels. It is the reason that Rice Krispies aren't Gfree Thursday May 19, 2011 10:16 Dr. Jean Layton

10:16

Jules Shepard:  Thanks Silvana! And thanks to YOU for coming all the way to Washington to help! Thursday May 19, 2011 10:16 Jules Shepard

10:17

John Forberger:  Hi there, Silvana. Thanks to fantastic clearly understood books like yours, people are enjoying safer meals at home with their family! Thursday May 19, 2011 10:17 John Forberger

10:17

Jeanne Sauvage:  Yes: anytime you see the word "malt" it is bad. Also, "smoke flavoring" and "caramel color" are usually codes for gluten. Thursday May 19, 2011 10:17 Jeanne Sauvage

10:17

Kim C.:  Shredded cheese? Whoa. So it doesn't clump, I suppose? I can see that diligence is needed when someone's embarking on a GF diet. Fortunately, fruits and veg are gluten-free. Right? Thursday May 19, 2011 10:17 Kim C.

10:17

Jeanne Sauvage:  Kim C: yes, fresh fruits and veg are gluten-free. Thank goodness! Thursday May 19, 2011 10:17 Jeanne Sauvage

10:18

Jules Shepard:  Jeanne - the other consideration Dr. Fasnano raised about the std is one I hadn't thought of before: trade. If we set a different standard from other countries, it will make trade more difficult. That compounds the problem for people shopping GF, because it further limits their choices. Thursday May 19, 2011 10:18 Jules Shepard

10:18

Kim ODonnel:  Jeanne & Jules, you've both come up with your own GF flour mixes -- and Jules, I know you sell your flour. What types of grains have proven reliable as GF alternatives when baking? Thursday May 19, 2011 10:18 Kim ODonnel

10:18

John Forberger:  Julie: Eating the paleo diet, I cut out all processed foods. The only way I can get sick is if I "play" with my food intake, which is a sure rarity. My natural sugars stem from fruits and vegetables, a very healthy and natural source. Thursday May 19, 2011 10:18 John Forberger

10:18

[Comment From Guest Guest : ]  @Kim C: You have to read the label. Many manufacturers (like Sargento) don't use wheat flour as their de-clumping ingredient. Thursday May 19, 2011 10:18 Guest

10:18

Jules Shepard:  Jeanne - also, the "Science" stands at less than 20ppm gluten is safe, which doesn't change the fact that some people still seem to react at that level. Thursday May 19, 2011 10:18 Jules Shepard

10:19

Kim C.:  Ah. Are most nuts OK for GF eaters? Thursday May 19, 2011 10:19 Kim C.

10:19

John Forberger:  Great questions pouring in! Thursday May 19, 2011 10:19 John Forberger

10:19

Jules Shepard:  Re: cheese. Most cheese companies use potato or corn starch (both GF) as anti-clumping agents. Nuts are usually safe, but you have to stay clear of honey roasted, dry roasted or others that use seasonings - read those labels!! Thursday May 19, 2011 10:19 Jules Shepard

10:19

Jeanne Sauvage:  Kim C: well, nuts don't have gluten. But many folks who are gluten-intolerant have other food sensitivities/allergies/intolerances. This makes life tough. Thursday May 19, 2011 10:19 Jeanne Sauvage

10:20

Jules Shepard:  Kim - as far as GF flours - you must use a blend to come close to approximateing glutenous flour's results, texture, flavor, etc. Thursday May 19, 2011 10:20 Jules Shepard

10:20

Jeanne Sauvage:  Jules: yes, I don't understand the acceptable science level. If folks react, then it's not safe. Gah. Thursday May 19, 2011 10:20 Jeanne Sauvage

10:20

[Comment From Silvana Nardone Silvana Nardone : ]  John, so you don't eat any unrefined sugars either, like palm sugar or agave or honey or maple syrup? Thursday May 19, 2011 10:20 Silvana Nardone

10:21

John Forberger:  Kim: If you look at the anatomy of a hard nut like walnuts or almonds, they are very tough to break down within our digestive systems. Crushing them down to make pizelles is a much easier way to digest them. Takes some work, but easier on the body. Thursday May 19, 2011 10:21 John Forberger

10:21

Jeanne Sauvage:  Yes, a blend of flours is a must. You want to mimic the taste and feel of wheat flour (or at least I do). Thursday May 19, 2011 10:21 Jeanne Sauvage

10:21

[Comment From Dr. Jean Layton Dr. Jean Layton : ]  The other problem is that of cross contamination. Lots of factories also handle wheat products. But the label will say made in a factory that also handles wheat. Biggest problem is that they don't have to have the disclaimer on barley or rye products Thursday May 19, 2011 10:21 Dr. Jean Layton

10:21

Kim ODonnel:  And what do you use to make GF flour "rise"? I've heard conflicting theories on the use of gums. Thoughts from the bakers? Thursday May 19, 2011 10:21 Kim ODonnel

10:21

Jules Shepard:  In my experience, I use a blend that has more starches than bulky flours + a gum as a binding agent, since the gluten was what held the wheat flour products together. Thursday May 19, 2011 10:21 Jules Shepard

10:21

[Comment From Janet Potts Janet Potts : ]  I've found some chopped nuts that also use wheat flour as a declumping additive, so be careful when buying other than the whole nut. Thursday May 19, 2011 10:21 Janet Potts

10:22

[Comment From Dr. Jean Layton Dr. Jean Layton : ]  The acceptable science level was set by sequential biopsies post reintroduction of gluten samples. 20 ppm was when they could see the damage again. Thursday May 19, 2011 10:22 Dr. Jean Layton

10:22

Jeanne Sauvage:  Yes! Jean has hit the nail on the head. Barley and rye both contain gluten, but are not required to be labeled right now. That's what this legislation will change. Thursday May 19, 2011 10:22 Jeanne Sauvage

10:22

Jules Shepard:  Dr. Layton, the "made in a same facility" statement is also VOLUNTARY. Very confusing for shoppers! Thursday May 19, 2011 10:22 Jules Shepard

10:23

John Forberger:  @Silvana: The only syrup I purchase is pure maple syrup. Prior to any workout, I'll pour a 60/40 mix of syrup to 6oz. of water. Super natural boost of energy. Thursday May 19, 2011 10:23 John Forberger

10:23

[Comment From Silvana Nardone Silvana Nardone : ]  I get questions all the time about the gums? What are your thoughts? Thursday May 19, 2011 10:23 Silvana Nardone

10:23

Jules Shepard:  To clarify, the legislation is not going to make manufacturers have to label barley and rye. That's what we'd all like to see happen, but the FDA standard we're all talking about is just to get the ball rolling - it will be volunary, unfortunatley. Thursday May 19, 2011 10:23 Jules Shepard

10:23

John Forberger:  @Silvana: Lots of gums are dusted in wheat flour, sadly. For me, I stick to Altoids. I cannot risk the chance of falling ill. Thursday May 19, 2011 10:23 John Forberger

10:24

Jules Shepard:  John, I believe Silvana is talking about xanthan and guar gum. Thursday May 19, 2011 10:24 Jules Shepard

10:24

[Comment From Julie Whitehorn Julie Whitehorn : ]  John, I am very interested in your experiences living both GF and Paleo. It seems folks may not get the health benefits of GF if they are still eating simple carbs? Thursday May 19, 2011 10:24 Julie Whitehorn

10:24

Jeanne Sauvage:  Kim and Silvana: gums are a big issue right now. I use xanthan gum as my "gluten-repacer". I think it works the best. But all gums and the seeds that folks use as "gluten-replacers" are all dietary fiber. That means that folks often react to them in if their body is not used to that kind of fiber. Thursday May 19, 2011 10:24 Jeanne Sauvage

10:24

[Comment From Britt Britt : ]  I prefer the results I get when I use the gums--more attractive, better structured baked goods. Tried baking without them when I was starting out...only started getting the results I really wanted when using xanthan gum. Thursday May 19, 2011 10:24 Britt

10:24

[Comment From Dr. Jean Layton Dr. Jean Layton : ]  I'm moving away from gums since my hubby reacts to them the same way he reacts to gluten. I've found that using 2/3 whole grain flours with only 1/3 starches works without xanthan and guar Thursday May 19, 2011 10:24 Dr. Jean Layton

10:24

John Forberger:  Sorry, Silvana. I thought you were speaking of chewing gums. Thanks for clarifying, Jules. Thursday May 19, 2011 10:24 John Forberger

10:25

Jeanne Sauvage:  Right now xanthan gum and guar gum are getting a bad rap from folks who are not quite clear on how they work and what they do. Some folks are recommending fibrous seeds: psyllium, chia, and flax as gluten-replacers. Those work a bit, but they act more like eggs than like gluten. Thursday May 19, 2011 10:25 Jeanne Sauvage

10:26

Jules Shepard:  Jeanne- great point about the gums. I also prefer xanthan gum, although some bloggers are giving it a bad name! I hear of more people being sensitive to guar, actually. Thursday May 19, 2011 10:26 Jules Shepard

10:26

John Forberger:  @Julie: The health benefits of eating a paleo diet are only as good as the quality of foods we are eating. Eating on the "hunter-gatherer" diet, we need to consume leaner fats and eat every 2-3 hours since our bodies are so clean. Thursday May 19, 2011 10:26 John Forberger

10:27

Jules Shepard:  Kim - back to your question about flours, one reason I developed my own "All Purpose" flour, was because I was overwhelmed each time I'd have to begin a recipe and have 6 different GF flours on hand. When I finally created ONE mixture that worked for me in everything I baked or cooked, I WANTED to get back in the kitchen again! Thursday May 19, 2011 10:27 Jules Shepard

10:28

Jeanne Sauvage:  I agree with Jules: I use my mix because it's easier than mixing different flours each time! Thursday May 19, 2011 10:28 Jeanne Sauvage

10:28

[Comment From Amy Wilcox Amy Wilcox : ]  (I so agree with this statement!!) Right now xanthan gum and guar gum are getting a bad rap from folks who are not quite clear on how they work and what they do. Some folks are recommending fibrous seeds: psyllium, chia, and flax as gluten-replacers. Those work a bit, but they act more like eggs than like gluten. Thursday May 19, 2011 10:28 Amy Wilcox

10:28

[Comment From Janet Potts Janet Potts : ]  I've seen some recipes that use a combination of both xanthan and guar gum. Anybody know why you would use both rather than one or the other? Thursday May 19, 2011 10:28 Janet Potts

10:28

[Comment From Silvana Nardone Silvana Nardone : ]  No worries! I honestly haven't experimented yet without xanthan or guar. Although, I accidentally left it out of some homemade pancakes and they were great! I think a larger structure like a cake, would need more help, though... Thursday May 19, 2011 10:28 Silvana Nardone

10:28

Jules Shepard:  Gluten-free foods can taste just as good (or better!) than their wheat flour counterparts, and that's what I try to convince people of every day, so that they accept the dietary restriction as an opportunity for good health, not as a death sentence from fun/tasty foods. Thursday May 19, 2011 10:28 Jules Shepard

10:29

Jeanne Sauvage:  John: I don't think using both is necessary. Xanthan seems to do the best job. Guar is a distant second, but it doesn't really work as effectively as xanthan. Thursday May 19, 2011 10:29 Jeanne Sauvage

10:29

Jeanne Sauvage:  John: but I have also seen those recommendations. I've done experiments and guar never seems to help the xanthan do anything. Thursday May 19, 2011 10:29 Jeanne Sauvage

10:29

Jules Shepard:  I agree with Jeanne about the gums. As far as guar, it tends to work best in cakes, but no need to add both. Early on in my GF baking career, I would use both sometimes, but I've learned it's not necessary. Thursday May 19, 2011 10:29 Jules Shepard

10:29

John Forberger:  Oh, and in case anyone wants to see great photos from the GF Summit featuring the world's largest gluten-free cake, you can click: http://www.flickr.com/photos/1in133. Thursday May 19, 2011 10:29 John Forberger

10:30

Kim ODonnel:  Jeanne I know you've been GF for 11 years, and Jules a dozen years. What about you, John? What changes in the world have you seen since your diagnosis? Thursday May 19, 2011 10:30 Kim ODonnel

10:30

Jules Shepard:  And by the way, the World's Tallest GF Cake was made with only xanthan gum, no guar! : ) Thursday May 19, 2011 10:30 Jules Shepard

10:30

Jules Shepard:  And it was dairy-free, too! Thursday May 19, 2011 10:30 Jules Shepard

10:30

[Comment From Britt Britt : ]  I've never used guar gum--xanthan only works just fine for me. Thursday May 19, 2011 10:30 Britt

10:31

[Comment From Amy Wilcox Amy Wilcox : ]  I love baking with Jeanne's flour mix. It has a core basic flours & I don't have to buy a bunch of different flours. Its also quite confussing Thursday May 19, 2011 10:31 Amy Wilcox

10:31

Jeanne Sauvage:  I've been testing for my gf baking book. And the guar always comes in a distant second with my testers. Thursday May 19, 2011 10:31 Jeanne Sauvage

10:31

Jeanne Sauvage:  Amy: Thanks! Thursday May 19, 2011 10:31 Jeanne Sauvage

10:31

Jules Shepard:  Amy - I think anytime a person has to reinvent the wheel with each new recipe, it's confusing and depressing! If you've found a good blend that works for you for each recipe, stick with it and keep baking ... happily! Thursday May 19, 2011 10:31 Jules Shepard

10:32

John Forberger:  @Kim: Since going GF 15 years ago, my energy has improved, digestion is much more a happy subject and my sleep has improved tremendously. Plus, my other auto-immune conditions have improved. Thursday May 19, 2011 10:32 John Forberger

10:32

Jules Shepard:  Kim, also back to something you pointed out earlier - beer is off the safe list for those eating GF, but there are now some great GF beers out there! Thursday May 19, 2011 10:32 Jules Shepard

10:32

Jeanne Sauvage:  Jules: it was dairy-free, too? That is awesome! Thursday May 19, 2011 10:32 Jeanne Sauvage

10:32

[Comment From Silvana Nardone Silvana Nardone : ]  Jeanne, I can't wait to bake out of your new book—so exciting! Thursday May 19, 2011 10:32 Silvana Nardone

10:33

Jeanne Sauvage:  Silvana: Aw, thanks! Thursday May 19, 2011 10:33 Jeanne Sauvage

10:33

Jules Shepard:  I use GF beer in my baking (beer battered fish, tempura, beer bread, chocolate beer cake!) and some are truly delicious too! Thursday May 19, 2011 10:33 Jules Shepard

10:33

Jeanne Sauvage:  I'm not a huge beer drinker, but my husband loves the gf beers. Thursday May 19, 2011 10:33 Jeanne Sauvage

10:33

Kim ODonnel:  Is it getting easier to dine out & get GF options? Thursday May 19, 2011 10:33 Kim ODonnel

10:33

Jules Shepard:  Jeanne - it was dairy-free! Everything I make can or is GF and dairy-free. So many of us who are celiac or gluten-sensitive also have to avoid dairy, so it makes sense. Thursday May 19, 2011 10:33 Jules Shepard

10:34

[Comment From Amy Wilcox Amy Wilcox : ]  Thanks Jules. I went GF 6 months ago & did not bake at all. Jeanne (@fourchickens) answered some of my questions on Twitter. I'm happy, and my kids are thrilled that I'm baking again. Thursday May 19, 2011 10:34 Amy Wilcox

10:34

John Forberger:  We were lucky enough to have Estrella DAMM Daura sponsor the GF Summit in DC. Ever try it? Thursday May 19, 2011 10:34 John Forberger

10:34

Jeanne Sauvage:  Also, a word about liquors. I am always asked about liquors made with gluten-containing grains (like vodka). As long as the "mash" is not added back in, you are safe. Gluten is too big to get through the distillation process. Same for vinegars made with gluten-contaning grains. Thursday May 19, 2011 10:34 Jeanne Sauvage

10:34

[Comment From Anna Anna : ]  what are your thoughts on the new things coming out that say all grains are bad for Celiacs? Thursday May 19, 2011 10:34 Anna

10:35

Jules Shepard:  Kim, it's much easier, but you still must be vigilent. Restaurants don't often understand cross-contamination either, and there's so much staff turn-over in restaurants. Just because they use GF pasta, doesn't mean that they boiled it in clean water that didn't just have gluten pasta in it ... see what I mean? Thursday May 19, 2011 10:35 Jules Shepard

10:35

[Comment From sunnie sunnie : ]  Most shreeded cheeses have potato starch now not flour anymore! There are soy sauces that are not made with wheat. Reading the label is key. Thursday May 19, 2011 10:35 sunnie

10:35

[Comment From Sharon S Sharon S : ]  Is there a supplement that is for Celiacs or those who are GF on the market? I hear a lot about B-12, D3, and magnesium deficiency? I used to be quite an athlete, but just never have energy now and would be interested in what gives you guys your boost, especially John. Thursday May 19, 2011 10:35 Sharon S

10:35

Jeanne Sauvage:  Anna: I think that is an inaccurate statement. Gluten-intolerance is just to wheat, rye, and barley. That said, a gluten--intolerant person may have other issues that make it hard to eat other grains, e.g., a corn allergy. Thursday May 19, 2011 10:35 Jeanne Sauvage

10:36

Jules Shepard:  Good point, Jeanne. There are lots of things like liquor, baking alcohols, vinegars, carmel coloring ... these are things we're now learning are nearly always GF in the US. Thursday May 19, 2011 10:36 Jules Shepard

10:36

[Comment From Amy Wilcox Amy Wilcox : ]  Im so glad that you bought up liquors. I was wondering if it was safe for me to drink any more. What about beers? Thursday May 19, 2011 10:36 Amy Wilcox

10:36

John Forberger:  When a master GF restaurant directory is created, lots of us will eat out feeling much safer. Even then, be sure to consult the chef if you have any questions. A great chef will answer all of your allergy-related questions on the spot! Thursday May 19, 2011 10:36 John Forberger

10:36

Jeanne Sauvage:  Amy: see the discussion above. There are now gf beers on the market! Thursday May 19, 2011 10:36 Jeanne Sauvage

10:36

Jules Shepard:  Amy, my favorite GF beers are Green's GF ales from Belgium and the new Estrella Daura Damm beer from Spain (Lager). They taste like REAL beer! Thursday May 19, 2011 10:36 Jules Shepard

10:37

[Comment From Anna Anna : ]  yes but I had a biopsy done after three years on a traditional GF diet and I show no improvement despite a strict GF diet Thursday May 19, 2011 10:37 Anna

10:37

Jeanne Sauvage:  My doc is always have to prescribe extra Vit. D for me--I don't absorb enough of it. I also have problems with iron Thursday May 19, 2011 10:37 Jeanne Sauvage

10:37

Jeanne Sauvage:  Anna: what did your doc say? That sounds like a problem that is different from, albeit a partner to, your gluten intolerance. Thursday May 19, 2011 10:37 Jeanne Sauvage

10:38

Jules Shepard:  And here is a link to several of my recipes using GF beer on my site: http://blog.julesglutenfree.com/?s=beer&subForm= Look for my tempura recipe, beer battered fish, beer bread and my chocolate beer cake (to DIE for!). Thursday May 19, 2011 10:38 Jules Shepard

10:38

John Forberger:  Anheuser-Busch actually produces the popular Red Bridge GF beer, a favorite of many at my house parties. Thursday May 19, 2011 10:38 John Forberger

10:38

[Comment From MamaMeGF MamaMeGF : ]  I second the Green's, Jules. Pretty good stuff! Thursday May 19, 2011 10:38 MamaMeGF

10:38

[Comment From Dr. Jean Layton Dr. Jean Layton : ]  I have found that the hard ciders are readily available too. Since they start from fruit, it make life simpler Thursday May 19, 2011 10:38 Dr. Jean Layton

10:38

[Comment From Amy Wilcox Amy Wilcox : ]  I have a question that is a bit off subject. What do you do when you take communion at church? Or do you not? Thursday May 19, 2011 10:38 Amy Wilcox

10:38

Jules Shepard:  Hi MamaMeGF! Nice to see you here! Thursday May 19, 2011 10:38 Jules Shepard

10:38

[Comment From Britt Britt : ]  I'm a Bard's girl. :) Thursday May 19, 2011 10:38 Britt

10:38

[Comment From Amy Wilcox Amy Wilcox : ]  Thanks for all the beer suggestions. I have been missing it Thursday May 19, 2011 10:38 Amy Wilcox

10:38

Jules Shepard:  Dr. Layton, there's also an organic GF cider - Samuel Smith's. Really good! Thursday May 19, 2011 10:38 Jules Shepard

10:38

[Comment From Laura B. Russell Laura B. Russell : ]  Is the Estrella Daura Damm hard to find? I haven't seen that one before. Thursday May 19, 2011 10:38 Laura B. Russell

10:39

[Comment From Anna Anna : ]  he said my biopsy when compared to the one before my GF diet showed no improvement but was not any worse either Thursday May 19, 2011 10:39 Anna

10:39

[Comment From MamaMeGF MamaMeGF : ]  Thanks! You all, too! I'm just now joining in. :) Thursday May 19, 2011 10:39 MamaMeGF

10:39

Jules Shepard:  Laura - it's new to the US, so ask for it at the store. It's distributed by US Bev. Thursday May 19, 2011 10:39 Jules Shepard

10:39

[Comment From Janet Potts Janet Potts : ]  @Anna, often just going gluten free won't solve the problem. You have to actively work on healing the gut. The years of eating gluten can damage the intestines. You should ask your doctor to test to see how your gut flora are doing. You may need pro/pre biotics to return your intestines back to normal working order. Thursday May 19, 2011 10:39 Janet Potts

10:39

Jules Shepard:  Estrella Daura Damm has won all kinds of beer awards in Europe, so we're happy to have it here now! Thursday May 19, 2011 10:39 Jules Shepard

10:39

Jeanne Sauvage:  Amy: you can bring your own. The big problem with communion wafers is that technically, they need to be made out of a gluten-containing grain (related to the Jewish law about the old grains). Thus, some churches are hard core and don't allow a gf wafer. Thursday May 19, 2011 10:39 Jeanne Sauvage

10:39

John Forberger:  @Laura Contact Estrella DAMM Daura GF beer here: http://www.estrelladamm.com/ Thursday May 19, 2011 10:39 John Forberger

10:40

Jules Shepard:  The Benedictine Sisters devised a "low gluten" host to solve that problem - it's accepted in the Catholic Church. Thursday May 19, 2011 10:40 Jules Shepard

10:41

Jeanne Sauvage:  Jules: I heard of those wafers. But they are made with "de-glutened wheat" right? That makes me nervous. Thursday May 19, 2011 10:41 Jeanne Sauvage

10:41

John Forberger:  @Amy: There are actually several churches serving GF communion wafers. I would call your Diocese and inquire there to be safe. Thursday May 19, 2011 10:41 John Forberger

10:41

[Comment From Amy Wilcox Amy Wilcox : ]  Jeanne: I thought about bringing my own. I would like to ask about GF wafers, but do not want to cause any issues. Thursday May 19, 2011 10:41 Amy Wilcox

10:41

Jules Shepard:  Here's the site for the Benedictine Sisters - they supposedly test to .01% gluten. http://benedictinesisters.org/bread/low_gluten.php Thursday May 19, 2011 10:41 Jules Shepard

10:41

[Comment From sophia sophia : ]  The low gluten hosts are available from benedictinesisters.org Thursday May 19, 2011 10:41 sophia

10:41

[Comment From MamaMeGF MamaMeGF : ]  @Jeanne, @Amy, our church isn't so hard-core and started using rice crackers. But it's kind of distracting to hear all the crunching, so I think I'm going to provide the wafers. Recommendations? Thursday May 19, 2011 10:41 MamaMeGF

10:41

[Comment From Amy Wilcox Amy Wilcox : ]  Thank you John Thursday May 19, 2011 10:41 Amy Wilcox

10:42

Jules Shepard:  Ener-G also has a communion wafer that's GF. Thursday May 19, 2011 10:42 Jules Shepard

10:42

Jeanne Sauvage:  Wow! So glad to hear about the gf wafers. I get questions about that all the time! Thursday May 19, 2011 10:42 Jeanne Sauvage

10:42

John Forberger:  @Amy: Sure thing. Glad to help in any way. Thursday May 19, 2011 10:42 John Forberger

10:42

[Comment From sophia sophia : ]  I believe the hosts are tested to be less than 20ppm Thursday May 19, 2011 10:42 sophia

10:42

[Comment From @MM98273 @MM98273 : ]  Several family members have Celiac . Its really hard for all of us to go out to eat together. More awareness is key for resturants to service this demo. Thanks for all you do to get the message out. Thursday May 19, 2011 10:42 @MM98273

10:43

Jules Shepard:  @MM98273 It's important for everyone eating out to educate their servers and chefs about contamtination where they can - it helps us all. Thursday May 19, 2011 10:43 Jules Shepard

10:43

Jeanne Sauvage:  This same issue comes up with matzah for Jewish holidays. Technically, they need to be made with an "old" grain that was around during the Old Testament. Right now they interpret this to mean a bunch of gluten-containing grains. But, lately, they've begun considering quinoa to maybe fit into the old category. Thursday May 19, 2011 10:43 Jeanne Sauvage

10:44

John Forberger:  @MM98273 Without a united community, we are only as strong as our bodies when digesting gluten, not solid steel right? Once we all support safer eateries and share the education, we are all living better. Thursday May 19, 2011 10:44 John Forberger

10:44

[Comment From Amy Wilcox Amy Wilcox : ]  I have heard that here in LA there is a group working on putting a GF guide together for restaurants. Thursday May 19, 2011 10:44 Amy Wilcox

10:44

[Comment From Sara Boswell Sara Boswell : ]  @Jeanne, Technically sorghum would be a better fit as an "Old Testament" grains since it has been consumed for the past 8,000 years Thursday May 19, 2011 10:44 Sara Boswell

10:45

Jules Shepard:  Jeanne- I actually make my own matzah using GF oat flour (one of the ancient grains) and brought my own to a friend's sader this year ... and they had already bought GF matzah! It was a bounty of GF matzah! Although none of it kosher for passover - that's the kicker. Thursday May 19, 2011 10:45 Jules Shepard

10:45

[Comment From MamaMeGF MamaMeGF : ]  @Jeanne - ooh, that's wonderful! I'd love to try some quinoa matzah - although I love the almond that I make! Thursday May 19, 2011 10:45 MamaMeGF

10:45

Jeanne Sauvage:  Right now, I'm not super keen on the gf restaurant guides that are out there. They mostly concentrate on chain restaurants that I don't go to. Thursday May 19, 2011 10:45 Jeanne Sauvage

10:45

John Forberger:  @Amy: There are a couple GF restaurant directory mobile apps in the works. I am anxious to get my hands on them soon. Thursday May 19, 2011 10:45 John Forberger

10:45

[Comment From sophia sophia : ]  For matzo check glutenfreematzo.org. Thursday May 19, 2011 10:45 sophia

10:45

[Comment From Amy Wilcox Amy Wilcox : ]  I have ask at many restaurants and have had no problems. I at first avoided dinning out. But, I have found that most ppl are very helpful. There is a restaurant in s Thursday May 19, 2011 10:45 Amy Wilcox

10:45

[Comment From Guest Guest : ]  GF in Austin is really on the rise. There are so many options for restaurants... I wish more cities in the US began to take this on. Thursday May 19, 2011 10:45 Guest

10:45

Jeanne Sauvage:  Sarah: well, there is a list of grains that were around in the Middle East during x time. It's quite specific and doesn't currently contain gf stuff. Thursday May 19, 2011 10:45 Jeanne Sauvage

10:46

[Comment From Dr. Jean Layton Dr. Jean Layton : ]  Thanks Jules, Need to go find the Samuel Smith's, Organic is what my body loves. Thursday May 19, 2011 10:46 Dr. Jean Layton

10:46

Jules Shepard:  Things change with restaurants to quickly that I think it's best to find a couple that you like to frequent and trust, and make sure they're doing it right and you thank them accordingly, with your dollars and your word-of-mouth recommendations. Thursday May 19, 2011 10:46 Jules Shepard

10:46

[Comment From Amy Wilcox Amy Wilcox : ]  There is a restaurant in Santa Monica that has GF options, and they are delicious! Thursday May 19, 2011 10:46 Amy Wilcox

10:46

[Comment From Laura B. Russell Laura B. Russell : ]  Portland, OR company Eena Kadeena makes a really delicious "Mock-zah Ball" mix: http://www.eenakadeena.com/Mixes.html Thursday May 19, 2011 10:46 Laura B. Russell

10:46

John Forberger:  @Jeanne: Great point about scary food chains. The chain restaurants are typically uninformed, but we must admit there has been an improvement in the food offerings. Big improvement compared to just 5 years ago. Thursday May 19, 2011 10:46 John Forberger

10:46

[Comment From MamaMeGF MamaMeGF : ]  @Guest - yes, Austin is doing a great job. We have no problems when we visit! Thursday May 19, 2011 10:46 MamaMeGF

10:47

Jules Shepard:  Traveling overseas is often very eye-opening for those living GF, as they're usually surprised to learn how far behind the times we in the US are, in terms of restaurants serving GF, at least. Oh yeah, and in GF Food Labeling too! Thursday May 19, 2011 10:47 Jules Shepard

10:47

Jeanne Sauvage:  The only chain I've had consistent good luck with is PF Changs. I go there when I travel. But, I normally don't eat at chains for a variety of reasons. Thursday May 19, 2011 10:47 Jeanne Sauvage

10:47

[Comment From Amy Wilcox Amy Wilcox : ]  I was shocked to see a GF food station at Dodger stadium. Thursday May 19, 2011 10:47 Amy Wilcox

10:47

[Comment From @bumblebar @bumblebar : ]  So happy to hear the food industry is starting to take gluten seriously! Thursday May 19, 2011 10:47 @bumblebar

10:47

[Comment From MamaMeGF MamaMeGF : ]  @Jeanne, I've been extremely pleased with PF Chang's and Bonefish, but cautious about the other national chains. And haven't eaten at any fast-food restaurant since being GF last two and a half years. Thursday May 19, 2011 10:47 MamaMeGF

10:48

[Comment From sunnie sunnie : ]  As part of Outback's training GF is included! They are all very knowledgeable about Gf! Thursday May 19, 2011 10:48 sunnie

10:48

[Comment From Sara Boswell Sara Boswell : ]  @Jules I've always had better luck traveling abroad than in the US, but then I haven't been out of the country in a few yrs though Thursday May 19, 2011 10:48 Sara Boswell

10:48

[Comment From Leslie Leslie : ]  @JulesShepard It's also very hard to live overseas and be gluten-free. When I lived in Belgium, everything was bread, dairy, etc. Beer is big. It's very hard. Thursday May 19, 2011 10:48 Leslie

10:48

Jeanne Sauvage:  One thing I always keep in mind: many smaller restaurants/food things say "gluten-free" because their ingredients don't contain gluten. But they forget to think about the cross-contamination issues. Thursday May 19, 2011 10:48 Jeanne Sauvage

10:48

[Comment From MamaMeGF MamaMeGF : ]  @sunnie @Jeanne, I forgot about Outback! Ate there once and they were very attentive. Thursday May 19, 2011 10:48 MamaMeGF

10:48

Jules Shepard:  @Sara - I haven't been lucky enough to get overseas in a few years, either! Kids! Thursday May 19, 2011 10:48 Jules Shepard

10:49

[Comment From Janet Potts Janet Potts : ]  Many of the ball parks are now offering GF foods. The ones in Chicago made a point of their new GF food options this year. Thursday May 19, 2011 10:49 Janet Potts

10:49

[Comment From Laura B. Russell Laura B. Russell : ]  Ordered gluten-free pizza at a local restaurant and they made me sign a legal waiver before they'd serve it. Thursday May 19, 2011 10:49 Laura B. Russell

10:49

John Forberger:  @Janet The Philadelphia Phillies always have gluten-free hot dogs and buns. Very impressive. Thursday May 19, 2011 10:49 John Forberger

10:49

[Comment From MamaMeGF MamaMeGF : ]  @Jules, @Sarah, same here. #kids But I hear Italy is a great place to visit for GF. It surprised me. Thursday May 19, 2011 10:49 MamaMeGF

10:50

[Comment From Britt Britt : ]  Citi Field now has GF hotdog buns and I think also GF beer. Hoping to make it to a Mets game this year to try it out! Thursday May 19, 2011 10:50 Britt

10:50

John Forberger:  @Laura: Can you share the restaurant name? I've never heard of this. Thursday May 19, 2011 10:50 John Forberger

10:50

[Comment From @MM98273 @MM98273 : ]  Is there a diff in GF and WF. Some I talk to haven't made this connection. Thursday May 19, 2011 10:50 @MM98273

10:50

Jules Shepard:  @Leslie - yes, I lived in Belgium as well. Lots of beer and bread! Germany is worse though, as far as regular fare, but the Pharmacies (where you buy GF foods) are good. Scandinavia is wonderful, as are the British Isles for the most part. Thursday May 19, 2011 10:50 Jules Shepard

10:50

[Comment From Leslie Leslie : ]  I went to a restaurant recently where the manager came out and specifically told me that their tortillas were NOT gluten-free because they make them on top of the flour. It was nice to have someone at least tell me, I could of ordered the corn tortillas thinking they were fine. It was Cafe Adobe, a chain in Texas. Thursday May 19, 2011 10:50 Leslie

10:50

Jules Shepard:  @MM98273 - yes - big difference! WF is NOT the same as GF, though GF covers WF. Thursday May 19, 2011 10:50 Jules Shepard

10:50

[Comment From MamaMeGF MamaMeGF : ]  @Laura - Wow! :/ Thursday May 19, 2011 10:50 MamaMeGF

10:50

Jeanne Sauvage:  Laura: that is so interesting. We had a pizza place here in town that offered gf crust. We ordered from them and I ate the pizza, only to have a huge reaction. Turns out they "forgot" to send the gf pizza. Never ate there again. Thursday May 19, 2011 10:50 Jeanne Sauvage

10:50

[Comment From Sara Boswell Sara Boswell : ]  @Jules Grad school is keeping me tied down for now! When I went abroad, I always went "grocery store dining" where I would go through every market/store/shop I could find just to investigate what gluten-free products were there, nerdy but true... Thursday May 19, 2011 10:50 Sara Boswell

10:51

[Comment From MamaMeGF MamaMeGF : ]  @MM98273 Yes. WF isn't necessarily GF but GF is always WF. Thursday May 19, 2011 10:51 MamaMeGF

10:51

[Comment From Leslie Leslie : ]  @Jules yes, I thought you might be talking about beautiful Scandinavia and Britain. We are so far behind them. Thursday May 19, 2011 10:51 Leslie

10:51

John Forberger:  @Jeanne: Sorry to hear of your pizza experience. What a disaster. Thursday May 19, 2011 10:51 John Forberger

10:51

[Comment From MamaMeGF MamaMeGF : ]  @Jeanne, that's horrible! Thursday May 19, 2011 10:51 MamaMeGF

10:51

[Comment From sunnie sunnie : ]  @laura, I get the CYA but I wouldn't have risked it. Thursday May 19, 2011 10:51 sunnie

10:51

[Comment From Dr. Jean Layton Dr. Jean Layton : ]  Wheat free can include Spelt, Barley, Rye but Gluten free excludes all those Thursday May 19, 2011 10:51 Dr. Jean Layton

10:51

Jeanne Sauvage:  It was truly awful. That's when I found out that I was wheat allergic in addition to gluten intolerant. I now carry an epi-pen. Sigh. Thursday May 19, 2011 10:51 Jeanne Sauvage

10:52

Jules Shepard:  @Jeanne - that's the worst feeling. So sorry, but unfortunately, we've all been there. I think that's why John and I are so passionate about the 1in133 movement ... it's at least a step in the right direction for education, awareness and standards. Thursday May 19, 2011 10:52 Jules Shepard

10:52

[Comment From Sara Boswell Sara Boswell : ]  Actually in the United States it is illegal to claim Spelt as Wheat free Thursday May 19, 2011 10:52 Sara Boswell

10:52

Jeanne Sauvage:  I get so crazy when bakeries label their spelt, kamut, einkorn pastries as gluten-free. Thursday May 19, 2011 10:52 Jeanne Sauvage

10:52

[Comment From @MM98273 @MM98273 : ]  Some of the labels now read WF which can be confus to some, like my husband lol. Thursday May 19, 2011 10:52 @MM98273

10:52

[Comment From Laura B. Russell Laura B. Russell : ]  Hot Lips pizza in Portland. From what I could tell, they actually did quite a good job preventing cross contamination: stored, prepared, and cooked separately. They must have had a bad experience somewhere along the line. I ate it with no reaction. Thursday May 19, 2011 10:52 Laura B. Russell

10:53

[Comment From Amy Wilcox Amy Wilcox : ]  Jeanne that is the worst feeling. Thursday May 19, 2011 10:53 Amy Wilcox

10:53

[Comment From Amy Wilcox Amy Wilcox : ]  What does WF stand for? Thursday May 19, 2011 10:53 Amy Wilcox

10:53

John Forberger:  @Jeanne: When I eat gluten or wheat accidentally it kicks my body into a pancreatic attack within 30 mins. Not researched much, but many national docs are reviewing this horrible reaction. 17 hospital visits later, Jules and I are trying to change our U.S. food selections. Thursday May 19, 2011 10:53 John Forberger

10:53

John Forberger:  @Amy: Wheat-free. Thursday May 19, 2011 10:53 John Forberger

10:54

[Comment From MamaMeGF MamaMeGF : ]  I hate going into a restaurant and wanting so badly to enjoy my meal but being anxious the entire time that despite my talks with staff, I'm going to start getting sick. Thursday May 19, 2011 10:54 MamaMeGF

10:54

[Comment From Sara Boswell Sara Boswell : ]  @John I'm glad I'm not the only one who gets unusual reactions... Thursday May 19, 2011 10:54 Sara Boswell

10:54

Jeanne Sauvage:  MamaMeGF: I'm with you. I'm also allergic/sensitive to so many things, eating out is kind of a crap shoot. Thursday May 19, 2011 10:54 Jeanne Sauvage

10:54

[Comment From Leslie Leslie : ]  I hate going to a restaurant and having to talk to the waiter, especially when I'm with lots of friends. Thursday May 19, 2011 10:54 Leslie

10:55

Jules Shepard:  My best experiences eating out are at ethnic restaurants: Thai, Vietnamese, Sushi ... places that don't have much/any gluten in their ingredients to begin with. Thursday May 19, 2011 10:55 Jules Shepard

10:55

[Comment From Janet Potts Janet Potts : ]  I was at a Greek restaurant with a group from work. They brought out a flaming cheese dish. I asked the waiter about what was in it and he swore it was only cheese so I ate some. Found out later that they dredged the cheese in flour before flaming it. I spent the entire next day overwhelmed with a migraine. Thursday May 19, 2011 10:55 Janet Potts

10:55

Jeanne Sauvage:  John: yikes! I remember when we talked about that over twitter. Thursday May 19, 2011 10:55 Jeanne Sauvage

10:55

Jeanne Sauvage:  Janet: yes, that Greek cheese dish gets a lot of people. I'm not sure why they aren't clued into it. Thursday May 19, 2011 10:55 Jeanne Sauvage

10:56

[Comment From Laura B. Russell Laura B. Russell : ]  You still have to be careful in those Asian restaurants. Gluten is lurking in most of the sauces. Thursday May 19, 2011 10:56 Laura B. Russell

10:56

John Forberger:  @Leslie @MamaMeGF: If you try to educate the staff, you will likely be talking for a week. Always try to direct them to reliable websites and choose a restaurant that already "gets it" so the worrying is erased. Thursday May 19, 2011 10:56 John Forberger

10:56

[Comment From Amy Wilcox Amy Wilcox : ]  Hostaria Del Piccolo is the restaurant in Santa Monica that has GF options. Since I'm GF b/c I feel better not b/c I react, I do not worry as much about cross contamination. Thursday May 19, 2011 10:56 Amy Wilcox

10:57

Jules Shepard:  Before we end this, I'd just like to ask everyone to keep up the pressure on the FDA to finalize those GF standards! We're far from done, and that's just the beginning really, since those standards will be voluntary. This is a long road, but one that will help us all and we need to make sure our voices are heard! http://1in133.org/you/ Thursday May 19, 2011 10:57 Jules Shepard

10:57

[Comment From sunnie sunnie : ]  My husband and I just started our own gluten free bake shop from our certified home kitchen. We have had people call and thank us for providing gf delicious treats. it feels so good to help! I am VERY sensitive so there is no risk of cross contamination Thursday May 19, 2011 10:57 sunnie

10:57

Kim ODonnel:  Sunnie, where are you based? Thursday May 19, 2011 10:57 Kim ODonnel

10:57

John Forberger:  @Laura @Jules As I just devoured a plate of sashimi, no gluten hit me. If I asked for sauces, which 9/10 have thickeners, I'd be asking for trouble. The cleaner your plate, the lower your anxiety. Thursday May 19, 2011 10:57 John Forberger

10:57

Jeanne Sauvage:  Asian restaurants are tough because many of the dishes are pre-seasoned with soy sauce. Indian is one of our favorite ethnic cuisines to eat out. Thursday May 19, 2011 10:57 Jeanne Sauvage

10:57

[Comment From MamaMeGF MamaMeGF : ]  We live in a smaller town that we just can't trust the restaurants. Two bad experiences, we don't eat out EVER in our town since the one restaurant that had good GF closed. I have talked with the chefs, given them written literature, etc. Doesn't matter. We just don't eat out here. Home is our restaurant. When we go to the bigger cities, we have some good options. A really special treat! Thursday May 19, 2011 10:57 MamaMeGF

10:58

[Comment From Laura B. Russell Laura B. Russell : ]  I just wrote a book called "The Gluten-Free Asian Kitchen". Will be out in August... Thursday May 19, 2011 10:58 Laura B. Russell

10:58

Jules Shepard:  John - good point. I never use restaurant sauces. No sense in risking it! Thursday May 19, 2011 10:58 Jules Shepard

10:58

John Forberger:  @MamaMeGF That's something to look forward to. I'm sure your house has amazing clean dinner parties, right? Congrats. Thursday May 19, 2011 10:58 John Forberger

10:58

[Comment From @MM98273 @MM98273 : ]  Is there SoP on GF WF labels in near future? Thursday May 19, 2011 10:58 @MM98273

10:58

[Comment From Andrea Levario Andrea Levario : ]  Yes, having everyone's help with the labeling issue is huge, the American Celiac DIsease Alliance is working its end with the FDA and Congress Thursday May 19, 2011 10:58 Andrea Levario

10:58

Jeanne Sauvage:  Laura: yay! Will look for that book! Thursday May 19, 2011 10:58 Jeanne Sauvage

10:59

Kim ODonnel:  Folks, we've got a minute to spare. Any closing thoughts? Thursday May 19, 2011 10:59 Kim ODonnel

10:59

[Comment From MamaMeGF MamaMeGF : ]  @Kim Thank you for this! @Jules, will keep up the pressure! Thursday May 19, 2011 10:59 MamaMeGF

10:59

[Comment From @bumblebar @bumblebar : ]  Thanks for all the great info!! Thursday May 19, 2011 10:59 @bumblebar

10:59

Jeanne Sauvage:  Keep up the good work on asking questions, reading labels, pushing local restaurants and stores to be gluten-friendly! Thursday May 19, 2011 10:59 Jeanne Sauvage

11:00

[Comment From Amy Wilcox Amy Wilcox : ]  Wonderful info! About the wafers & beer. Thanks so much! Thursday May 19, 2011 11:00 Amy Wilcox

11:00

[Comment From sunnie sunnie : ]  Lynchburg virginia. Not trying to advertise just was sharing my excitement!! Deliciouslygluten-free.com is our website Thursday May 19, 2011 11:00 sunnie

11:00

Jeanne Sauvage:  Thanks to Jules and John for being fab co-guests. And thanks to everyone who participated! And double thanks to Kim! Thursday May 19, 2011 11:00 Jeanne Sauvage

11:00

[Comment From Dr. Jean Layton Dr. Jean Layton : ]  Thanks Kim, for bringing together this amazing panel. Wish this could be a frequent event. So much we can learn from each other Thursday May 19, 2011 11:00 Dr. Jean Layton

11:00

Jules Shepard:  May is Celiac Awareness Month, so please do your part to make people aware of celiac disease and gluten intolerance. The more people you tell, the more people you are educating. Most people still don't know they are celiac or gluten sensitive! Thanks for hosting this Kim - hope to "chat" with you again the future! Thursday May 19, 2011 11:00 Jules Shepard

11:00

Jeanne Sauvage:  Sunnie: thanks for link! Thursday May 19, 2011 11:00 Jeanne Sauvage

11:00

Kim ODonnel:  Dr Layton, we may just do that... Thursday May 19, 2011 11:00 Kim ODonnel

11:00

John Forberger:  If it weren't for groups like the ACDA around, our efforts would be wishes. If you can please sign the petition on our website, http://www.1in133.org/you/ and Senator Jim Moran's Dear Colleague letter: http://www.capwiz.com/celiac/home/, that would be a huge boost. Thursday May 19, 2011 11:00 John Forberger

11:01

Jules Shepard:  Happy to do my part to share info and recipes! Great chatting with you too, Jeanne and John! Thanks for joining us, all! Thursday May 19, 2011 11:01 Jules Shepard

11:01

Jeanne Sauvage:  Thanks to Jules and John for their amazing efforts on the labeling issue. I am deeply grateful to you guys for this. Thursday May 19, 2011 11:01 Jeanne Sauvage

11:01

John Forberger:  If we can do anything during Celiac Awareness Month, it is to unite people living with CD and eating GF. Wiser, smarter consumers are here and without FDA standards and people like you all, we will be in limbo. Thursday May 19, 2011 11:01 John Forberger

11:01

[Comment From Andrea Levario Andrea Levario : ]  Representative Jim Moran from VA has the letter to FDA Thursday May 19, 2011 11:01 Andrea Levario

11:02

[Comment From @MM98273 @MM98273 : ]  Thanks all, esp shoutout @fourchickens :) Thursday May 19, 2011 11:02 @MM98273

11:02

John Forberger:  I am delighted to be a part fo this community and wouldn't trade it for anything. Thursday May 19, 2011 11:02 John Forberger

11:02

[Comment From sunnie sunnie : ]  Thanks for all you guys have done for the gf community! Thursday May 19, 2011 11:02 sunnie

11:02

Kim ODonnel:  Thank you Jeanne, Jules & John for joining us & sharing your wisdom and insight. Great hour. Next week: We're talking grilling with experts Dave Joachim & Andrew Schloss, just in time for Memorial Day weekend. Thursday May 19, 2011 11:02 Kim ODonnel

11:02

Jeanne Sauvage:  Aw, thanks MM98273! Thursday May 19, 2011 11:02 Jeanne Sauvage

11:02

Kim ODonnel:  Thanks again. All best. Thursday May 19, 2011 11:02 Kim ODonnel