Things that affect you that you may not know about are listed here.
New gluten-free products and recipes are listed here as well.
We would like to start a data base of your favorite gluten free-products. Whether it is something you use daily or just on special occasions, if you like it, we want to know about it. Share the love. Send us an email with the subject: "My favorite GF products" and we will list them here. A short description would be great but is not necessary.
If you have a recipe you would like to share sent it to us with the subject "My GF recipe for the website" and we will post it here as well.
Send submissions to firstname.lastname@example.org
Check back often to see what's new
2014 Celiac Support Association
Free Holiday eBook
Our FREE 64 page gluten-free guide for the holidays has so much more than just 40+ mouthwatering recipes! This tool will help equip you with everything needed to plan your gluten-free holiday meals. These recipes are for all skill levels.
Here are some of the features in this free Holiday eBook:
Click here to request the free Celiac Support Association gluten-free e-book.
Get the 64 page Free 2014 Gluten-Free
from the Celiac Support Association
* 40+ new tested recipes * Menu plans
*Holiday gluten-free candy list
* Tips from the CSA nutritionist & consultants
Thank you to all the Recipe consultants that participated in this project: Amber Roberts, Emily Roberts, Mary Schluckebier, Pauline Capece and Chef Holly Groninger.
A special thank you to Holly Groninger for all her delicious recipes she submitted.
Gluten-Free Bread Baking Information
The wonderful aroma that fills the kitchen as fresh gluten-free bread is baking is one of the most rewarding scents I can think of; but gluten-free bread baking can be intimating. Measuring and mixing several flours and adding the right amount of xanthan gum to the mix can be overwhelming. However, with patience, a little help from members of the Greater Cleveland Celiac Association, and a little experience, it will quickly become less daunting.
If you are a novice at gluten-free bread baking, I recommend using a pre-bought gluten-free bread mix; there are several readily available in your local stores or on-line. A bread machine with either a mix only and bake only cycle, or a dedicated gluten-free cycle can also save time. Remember you still have to be there when the bread is done baking and immediately remove it from the bread machine after it is finished, or else it will become soggy very quickly. I think it is just as easy and does not take much more time to mix the dough yourself in a mixer and bake it in the oven. One of the advantages of baking it yourself is that it gives you more flexibility to the shape the bread any way you want, i.e. loafs, rolls, buns, focaccia or even pizza and affords you the option to make more than one loaf at a time.
Below is a list, in alphabetical order, of some of the more popular gluten-free bread mixes followed by some gluten-free breads that are ready made for when you just don’t have time to bake. If I missed your favorite brand of gluten-free bread, let me know and I will add it. For those of you who are long time bakers, please send us your favorite bread recipe. Be sure to let us know where you got it or if it is an original recipe.
• Bob’s Red Mill: Bob’s makes a variety of gluten-free bread mixes including their most popular, and best selling GF Homemade Wonderful Bread Mix and GF Biscuit & Baking Mixes; GF Hearty Whole Grain Bread Mix, GF Cinnamon Raisin Bread Mix, and GF Cornbread Mix round out their current GF offerings. Bob’s also carries a full line of gluten-free flours as well as other GF products. Check them all out on Bob’s website.
• Breads From Anna: Breads From Anna® sells a selection of 6 different GF bread mixes as well as other GF baking mixes. All Breads from Anna mixes are packaged in a gluten-free and nut-free facility. All ingredients are sourced from gluten-free vendors, all natural and free of any additives or flavor enhancers, most are GMO Free. All mixes are kosher. Check out more details on the Breads From Anna®‘s website.
• Chebe: All Chebe mixes and frozen breads are certified gluten free and carry the Celiac Sprue Association (CSA) symbol. Chebe makes All-Purpose Bread Mix and as well as a new Focaccia Bread Mix and 4 other GF mixes all ready to eat in less than an hour; no mixer required! And if that is not quick enough, their frozen GF doughs including GF Ciabatta rolls are ready to eat in about 30 minutes. More information can be found on Chebe’s website.
• Gluten-Free Pantry: Gluten-Free Pantry is now owned by Glutino. You will still find the Gluten-Free Pantry’s Favorite Sandwich Bread Mix and the very versatile French Bread & Pizza Mix. Look in the frozen section of your favorite store for their new premade GF Genius Bread. Check out Gluten-Free Pantry’s many other gluten-free products from snacks, to mixes, to frozen products and more on Glutino’s website.
• Hodgson Mill: Hodgson Mill offers a basic gluten–free bread mix made with whole grain brown rice, a GF apple cinnamon muffin mix and a corn bread mix. Check out the other 22 gluten- free products they make on the Hodgson Mill website.
• King Arthur: King Arthur makes a gluten-free bread and pizza mix as well as a new GF bread mix that makes great sandwich bread. Check out King Arthur’s other gluten-free products on their website.
• Kinnikinnick: Kinnikinnick makes several gluten-free bread mixes including Kinni-Kwick Bread & Bun Mix, which is so easy all you do is add water mix and bake. In addition to their many mixes, Kinnikinnick also makes great ready made GF breads, and muffins as well as gluten-free Hotdog buns, GF Hamburger buns and dinner rolls, and my favorite, gluten-free bagels! Check out the full line of gluten-free Kinnikinnick products on their website.
• Namaste Foods: Namaste Foods makes a simple gluten-free bread mix as well as a GF muffin mix and several coating mixes, in addition to their cake, cookie and other heartier offerings. Learn more about Namaste Foods products on their website.
• Pamela’s Products: Pamela’s, perhaps best known for their cookies and cake mixes makes a GF Biscuit and Scone Mix, GF Cornbread and Muffin Mix and Gluten-Free Bread Mix. Pamela’s has recipes to make with these mixes on Pamela’s website.
When you are in a hurry and don’t have time to bake your own bread, stop into your favorite store for a selection of gluten-free breads from the following manufactures: Note, some of these breads may be found in the frozen section.
Whole Foods Market makes their own gluten free breads in their dedicated Gluten-Free Bake House in
Now that you have all this information... Start baking. The next Greater Cleveland Celiac Association Bread Baking Contest is Sunday February 10, 2013 at Parma Hospital.
Now that you have all this information... Start baking. The next Greater Cleveland Celiac Association Bread Baking Contest is Sunday February 10, 2013 at Parma Hospital.
Congratulations to Chandra for winning overall best GF bread!
Start practicing your bread baking skills- our next competition will be February 10, 2013
See details on the calendar page.
Thanks to our dietitian advisor, Tanna for sharing this wonderful recipe!
Combine wet ingredients below and mix well
ombine and mix wet ingredients very well:
5 eggs (beaten)
2 cups skim milk
1 small can plain pumpkin
¼ cup canola oil
Mix dry ingredients in a separate bowl
MiMix dry ingredients in separate bowl:
½ to ¾ cup sugar
1 cup GF instant oatmeal
1 cup GF ground flaxseed
2 cups GF Bisquick Mix (maybe you can use other brand, I have not tried yet)
2 tsp cinnamon
1 tsp nutmeg
Combine contents of both bowls, blend well and let rest for 5 minutes while skillet heats up to 300 degrees. Pour 4 to 6 inch diameter pancakes for 1` serving. They may be thick and needing to be spread out with a rubber spatula. Turn when edges are dry and center bubbles.
These pack a nutritional punch, but if you would like to add even more protein, substitute 1 can of evaporated milk and ¾ cup skim milk.
Also, due to high fiber content: drink plenty of water if you use all the ground flaxseed as granules from flax are known for their “swelling” property in our GI tract. This will likely cause stomach upset/bloating to those that are not adequately hydrated. J
…Leave it to a dietitian to have a “warning message” on a recipe.
Information on Tax Deductions for gluten-free food is now on our website- Click the Tax information tab for up-to-date information.
The Celiac Tax Deduction; What’s New?
By Howard J. Kass, CPA
When I first wrote about the tax treatments available to diagnosed Celiacs for the additional costs they incur by following a Gluten-Free diet fifteen years ago, the law was pretty well established and there were no significant changes in the works. The advent of Section 125 plans shortly thereafter, also known as Flexible Spending Arrangements (FSA) added a new twist to the quest for tax deductions. With all the hoopla that has taken place in the last year, both with health care reform and tax legislation, what has changed?
Overview of the Medical Expense Deduction
Before I talk about what has changed, it is important to review the basics of the medical expense deduction and how it relates to the additional costs of following a Gluten-Free diet. Section 213 of the Internal Revenue Code (IRC) provides an itemized deduction for qualified medical expenses incurred. Under present law, medical expenses are deductible to the extent that they exceed 7.5% of Adjusted Gross Income (AGI). AGI is the number shown on the last line of the first page of form 1040.
So, for an individual who has an AGI of $100,000, the “floor” they have to exceed is $7,500 before any of their medical expenses begin to be deductible. If one is in relatively good health and if their employer pays for their health insurance, it is unlikely that one would have enough qualified medical expenses to take the deduction.
The Gluten-Free Component
Now, let’s bring the cost of Gluten-Free food into the equation. Based on a variety of Revenue Rulings and court cases, sufficient precedent has been established for one who has been diagnosed with Celiac Disease (or any other medical condition requiring adherence to a Gluten-Free diet) to claim a medical deduction for the additional costs of following a Gluten-Free diet. I will cite the applicable law at the end of this article.
So, how does one calculate the cost of following the Gluten-Free diet and, equally important, how does one document those costs? Calculating the cost of following the diet is a matter of tracking the costs of purchasing food items that are necessary to the diet and subtracting the costs of comparable non-Gluten-Free versions of the same food. So, for example, if a loaf of Gluten-Free bread costs you $6.00 and a comparable loaf of “regular” bread costs $2.00, the deductible cost of the Gluten-Free bread would be $4.00.
What about those items for which there is no counterpart in the non-Gluten-Free community? One example of this would be Xantham Gum. In that event, the total cost of the product would be deductible.
It’s easy to discuss this process on an item by item basis, but how does one accumulate this data andperform the calculations for a year? First, it is important to collect and retain detailed receipts of every purchase you wish to deduct. You would then need to create a spreadsheet on which to track this data for the year. While I recommend the use of an electronic spreadsheet, pencil and paper will also serve the purpose. If cost is what stands in your way of using a product like Microsoft Excel, check out OpenOffice.org. It is a free Microsoft compatible office suite that should serve your purposes quite well. I would strongly encourage you to collect this data and update your spreadsheet after each shopping trip.
Where do Flexible Spending Arrangements Come In?
As mentioned earlier, depending on the amount of your AGI, you may still not have accumulated enough in deductible medical expenses to be able to take the deduction. However, under current law, if you participate in a Section 125 plan with an FSA and, if your FSA plan allows it, you may be able to reimburse yourself for the additional costs of following a Gluten-Free diet. If you can do that, you have effectively achieved an “above the line” deduction for following the Gluten-Free diet. Similarly, since Health Savings Accounts (HSAs) follow the same rules as FSAs, that may also provide you with an opportunity to get your medical deductions, including the additional costs of observing a Gluten-free diet above the line. For those who are unfamiliar with HSAs, they are only available to those who use them in conjunction with a high-deductible health insurance plan. See your tax advisor for more information or e-mail me with your questions.
Getting back to the discussion on FSAs, however, before you rejoice, there are a couple of caveats to be aware of. First, your 125 plan has to permit this reimbursement. You will need to check with your plan administrator and, perhaps, read the plan document yourself. Be prepared to educate the plan administrator on this issue. Also, after you read the effect that Health Care Reform is going to have on health care expenses in FSAs, you may determine that it isn’t worth the effort. More on that later.
So, What’s Changed?
Two significant changes that will affect one’s ability to deduct the costs of following a Gluten-Free diet are slated to occur in the name of Health Care Reform.
First, the floor for deducting medical expenses is scheduled to increase from 7.5% of AGI to 10% beginning in 2013. If you or your spouse will be age 65 or over at that time, the increase to 10% will take place in 2017. Going back to our example from before, if one has an AGI of $100,000, instead of medical expenses having to exceed a floor of $7,500 to be deductible, they would have to exceed $10,000. This increase would obviously make one think twice about accumulating all the data described earlier!
Another change slated to take place in 2013 would affect the strategy of paying for the costs of following a Gluten-Free diet from an FSA. Beginning in 2013, the maximum amount that could be contributed to a health FSA will be limited to $2,500. There is currently no limit! This cap will reduce the value of paying the costs of following a Gluten-Free diet because doing so will limit the amount available to pay for other health related expenses. Since HSAs are less restrictive, there may be an opportunity here to improve your deduction options. Be sure, however, to check with your plan administrator to make sure your plan allows such payments.
So, What’s the Bottom Line?
Until the end of 2012, as the law currently stands, it is business as usual in terms of how (if at all) you have been deducting your costs of following a Gluten-Free diet. You must have a diagnosis that requires you to follow a Gluten-Free diet and your costs are potentially deductible as an itemized deduction to the extent they exceed 7.5% of your AGI. If you participate in an FSA, you may be able to pay those expenses through your plan. Check with your plan administrator.
Beginning in 2013, however, the landscape changes. You will have a higher hurdle to overcome to take the itemized deduction and you will be subject to new restrictions in the amounts that can be paid through an FSA. That’s all true as of this writing. As you must certainly be aware, Health Care is a very volatile issue in Washington right now and there are many who believe that it will look very different than it does right now, by the time 2013 rolls around. Congress isn’t done tinkering yet – stay tuned.
Cites to the Law
For those who want to learn more, here are some of the more relevant cites to the tax law:
* §213 of the Internal Revenue Code
* Rev Rul 55-261
* Rev Rul 76-80
* Cohen v. Commissioner, 38 TC 387
* Randolph v. Commissioner, 67 TC 481
* Fleming, TC MEMO 1980 583
* Van Kelb, TC MEMO 1978 366
* §9013(a)-(b) of the Patient Protection and Affordable Care Act, P.L. 111-148, 3/23/2010
* §125(i)(1) of the Internal Revenue Code as amended by 2010 Health Care Act §10902(a)
* IRS information letter 2011-0035 (3/25/2011)
For more information, contact: Howard J. Kass, CPA, Tax Partner, Zinner & Co. LLP, 216-831-0733; begin_of_the_skype_highlighting 216-831-0733 email@example.com. Visitwww.zinnerco.com for more information.
GF Soy Sauce
Kikkoman now has a gluten-free soy sauce. If you go to buy it, make sure you chose the blue bottle that says "gluten-free," as they have several other Kikkoman options on the shelf which are not GF.
Reminder La Choy soy sauce and teriyaki sauce has always been gluten free. Both cost about $3/bottle.
Snyders of Hannover gluten-free Pretzels are now available locally. If you do not see them at your local store ask for them.
Udi's gluten free breads are now available locally at Heinen's, Nature's Bin, Mustard Seed Market and Whole Foods.
Goodbye Gluten Bread is available at Giant Eagle.
I am happy to announce all Eat’n Park Restaurants now carry gluten free buns. (October 1,2009) Regis Holden, CEC CCA Eat'n Park Hospitality Group
GF Baking Mixes
Gluten Free 1-2-3 mixes are now available at a Heinen's store near you. If you don't see them ask!
- Five varieties of Chex cereal, made by
- Look for specially marked packages of gluten-free Kellogg's Rice Krispies in your local stores. Now your gluten free children and all those who are children at heart will be able to enjoy Rice Krispie treats again!
- Nature's Path Organic makes several varieties of gluten-free cereals which are available at Marc's.
- Envirokidz cereals are also available at Marc's stores.
Does TUMS contain gluten?
The response below is directly from the TUMS website 12-05-2012
Although we do not use gluten as a filler in TUMS, there may be trace amounts of gluten
in TUMS Smoothies Cocoa and Cream flavor via ingredients that are supplied by
outside vendors. Other products of TUMS do not contain gluten. Review the “inactive ingredients” section on the bottle label to see if the variety you have selected contains gluten.
Smoothies Assorted Fruit is kosher dairy.
LAUNCHING A GLUTEN-FREE CULINARY INSTITUTE IN
The Celiac Sprue Association announces a joint fundraising venture with
New Grains Foundation to create first of its kind, culinary arts institute dedicated
exclusively to teaching gluten-free culinary arts. New Grains Bakery is a
continuing CSA Recognition Seal Member and an advocate for the CSA and
In pursuit of excellence and wellness, instructors will teach and mentor
students in how to create delicious, healthy gluten-free cuisine and prevent cross
contamination in the work place and at home. Health experts will educate the
students on the impact gluten causes the human body.
As part of the institute, New Grains intends to create a training Bistro that
will offer a dedicated gluten free experience to the general public, operated by
institute staff and students. New Grains has in its plan, specialized training
available at the institute for restaurant staff, schools, bakeries and the general
public onsite as well as online. This project will require 3000 sq feet and
additional equipment to become a reality with a groundbreaking June 1st, 2013.
New Grains Executives anticipate that the new Gluten Free Culinary Institute will increase awareness and
education throughout the Nation. The goal and focus is to accelerate the building of the Gluten-Free Institute to
keep up with the ever growing demand for a gluten free lifestyle.
Go to CSA’s website at www.csaceliacs.org for more information. Please consider supporting this project.
Let us raise the bar on education, knowledge and understanding of the gluten-free lifestyle.
CENTER FOR CELIAC RESEARCH TO JOIN MASS GENERAL IN BOSTON
After spending many years at the University of Maryland, and pioneering several groundbreaking studies on celiac disease, Dr Alessio Fasano and his staff are moving The Center for Celiac Research in Boston January 2013.
Friday, December 07, 2012
After 20 years of providing clinical care for patients and conducting breakthrough research in celiac disease and other gluten-related disorders in Baltimore, the Center for Celiac Research (CFCR) will be moving its operation to Mass General Hospital (Mass General) in Boston, MA effective January 7, 2013. The CFCR will also be working in partnership with the Celiac Center at Beth Israel Deaconess Medical Center (BIDMC) at Harvard Medical School. Dr. Fasano will continue to serve as director of the CFCR, and will become the new chief of the Division of Pediatric Gastroenterology and Nutrition (seeing both pediatric and adult patients) and director of the Mucosal Immunology and Biology Research Center. In addition, members of his research, clinical, and administrative team will be joining Dr. Fasano in Boston.
Congratulations and best of luck to Dr Fasano and his staff as well as The Healthy Villi and others in the Boston area.