Friday, December 19, 2014

Best way to stay in touch with GIG of Portland --> Facebook!

Happy Holidays and Seasons Greetings to Everyone!



The Gluten Intolerance Group of Portland's blog and website is in need of a volunteer to help maintain it up to date and post events on a bi weekly or monthly basis. 

In the meantime head over to GIG of Portland's Facebook page (click on the link HERE). You do not need to be signed up for Facebook or "on" Facebook to scroll through our page. You will need to sign in to comment. 

It's easy for GIG of Portland to post DAILY on Facebook and to keep all sorts of activities, recipes, events, research, articles and comments going on a daily basis on Facebook. Keep an eye out for everything gluten-free over there until we find a Blog Czar. :)

If you want to receive updates when an entry is made on this page, which we'd like to do about once a month, then enter your email address in the upper right corner and you'll get entered. 

If you want to receive our monthly newsletter by email, then contact Cece, our newsletter editor at ceceglutenfree@yahoo.com and in the subject line write: "add me to the GIG newsletter list." It's that easy. 

If you'd like to volunteer to help out with the Gluten Intolerance Group of Portland, please come to one of our monthly meetings and let's chat about how we can work together to get the word out to help people living the gluten-free lifestyle. 

In the meantime, our monthly meetings are every second Saturday (except every December) at Providence Portland Medical Center (hospital) in the lower level in the classroom (HCC 2, 3). Parking is free and covered in the parking structure off of NE Glisan and 47th. Park on the South side of the parking building, and walk over the covered sky bridge to the HOSPITAL (not the Professional Plaza). Take the elevator or stairs down and we're right there in a large classroom. 

Hope you're wintery days are healthy and happy and as always, safely and deliciously gluten-free, 

~ Lisa Shaver, branch manager GIG of Portland



Thursday, September 4, 2014

Gluten Free Food Allergy Fest Sept 6-7 in Portland

Gluten-Free Food Allergy Fest 
brought to you by 
Living Without Magazine

Get out of the heat this weekend into air conditioning and enjoy all the samples and companies from all over the states! Living Without's Gluten-Free Food Allergy Fest is in Portland this weekend at the airport Holiday Inn. Saturday and Sunday both. Courtesy of Living Without Magazine, now called Gluten Free and More magazine. 


September 6-7, 2014
Saturday: 10am to 4pm
Sunday: 10am to 4pm


Holiday Inn Portland Airport Hotel
8439 NE Columbia Blvd
Portland, OR 97220

Buy tickets online in advance and avoid standing outside in a line! 
http://www.glutenfreefoodallergyfest.com/purchase-tickets/

They are still looking for volunteers - get in free! All volunteers who provide 4 hours of work are given free access to the exhibit hall and lectures/demos all weekend. You can fill out this form with your availability and preferences:http://www.glutenfreefoodallergyfest.com/volunteer/

We'll see you there! Stop by the GIG of Portland table and say hi! You'll also see our national headquarters represented, the Gluten Intolerance Group of North America.


Tuesday, August 5, 2014

New GF FDA Regulations Effective Today



              


New FDA Regulations Effective Today

The Gluten Intolerance Group (GIG) is happy to report that all Food and Drug Administration (FDA) regulated products produced on August 5th, 2014 or later, and that claim to be "gluten-free", are required to contain less than 20 ppm of gluten. Products that are produced on, or after, this date must meet the definition laid out by the FDA regulation or they will be considered misbranded. 

Essentially this means that if a FDA-regulated product is labeled "gluten-free" and has a production date of August 5, 2014 or later, it is considered safe to consume. The rule also applies to the terms "no gluten", "free of gluten", and "without gluten". This is great news for the gluten-free consumer and should make label-reading even easier.

Consumers will still need to be careful as the regulation is voluntary. Manufacturers may still produce a gluten-free product but choose not to label it as "gluten-free". For products which are neither certified nor labeled "gluten-free", it is essential to read the ingredient list. It is important to remember that "wheat-free" is not the same as "gluten-free". Ingredients that are not gluten-free and should raise a red flag to you, the consumer, include:
  • Wheat (including all types of wheat such as spelt)
  • Rye
  • Barley
  • Oats (unless specifically labelled gluten-free)
  • Malt
  • Brewer's yeast
Note that products manufactured before August 5, 2014 may still be on retail shelves after that date. These products were not required to comply with the regulation. This means that there is a possibility that some products will still be on the shelf on August 5th that do not meet the regulation definition. Should the manufactured date not be listed on the package, consumers can confirm production date by contacting the manufacturer. 

These changes will also apply to dietary supplements but not to prescription or over-the-counter medications. Restaurant foods are also not covered by this new regulation but the FDA is encouraging the restaurant industry to move towards similar, consistent, gluten-free labeling.

The safest consumer decision will be to look for the GFCO Certified Gluten-Free logo on the product packaging. A product that carries a certification from GIG's Gluten-Free Certification Organization (GFCO) is held to higher standards than those regulated by the FDA. GFCO certified items are required to have no more than 10 ppm (parts per million) of gluten in comparison to the FDA regulation which requires less than 20 ppm. All products certified by GFCO are considered safe for gluten-free consumers, regardless of the production date. 

Wednesday, June 25, 2014

GIG of Portland events 2014: July thru Dec

Schedule of Events for GIG of Portland
2nd half of 2014

All GIG of Portland meetings are at the 
Providence Portland Medical Center
4805 NE Glisan St, Portland OR 97213
Room HCC 2, 3 in the lower level of the hospital 
(NOT the Professional Plaza)
Free parking in the parking garage

For updates always keep up with changes 
We post to the page daily! 

Sunday July 6, 20141pm to 3pm

Mickey Tescott - AutoImmune Paleo and Russ Crandall The Ancestral Table/The Domestic Man

Mickey Trescott author of AutoImmune Paleo Cookbook  and Russ Crandall, author of The Ancestral Table, will be pairing up for a talk and book signing and Q &A at the brand new Cultured Caveman restaurant. 
 8233 N Denver Ave
Portland OR





Mickey Trescott is a Nutritional Therapy Practitioner, chef, photographer, and has two autoimmune diseases. She has a passion for developing nutrient-dense recipes for the autoimmune protocol, which she used to recover from her autoimmune diseases. (Her story here.) She maintains the blog, Autoimmune Paleo

Russ Crandall, AKA The Domestic Man, is a chef, blogger, and US Navy Russian translator. in 2010 he decided to reconnect with nature by chronicling his cooking adventures. In late 2010 he discovered and adopted a new dietary lifestyle modeled after the Paleo diet, which focuses on natural, unprocessed foods.He focuses on fundamental, traditional dishes that are historically relevant.

RSVP and reserve your free tickets on Event Brite.


 Saturday July 12, 201410am to noon

GIG of Portland meeting



Lisa Angst, author, Living Well With Diet Restrictions: A Leading Diet Coach's Tips on Dining Out, Relationships, Travel and Grocery Shopping For all Diet Types


• Do you or an adult you care about have diet restrictions? 

• Are you overwhelmed trying to fit a specialized diet into your daily life? 

• Are you dealing with fear, grief, or sadness that your life may never be normal again due to your diet restrictions? 

• Do you feel like no one understands or seems to care about your specialized diet? 

• Do you have difficulty communicating dietary needs while on a date or with friends and family? 

• Do you feel embarrassment or shame when eating out or shopping for food? 
• Have you become more isolated or less social because of your dietary needs? 
• Do you wish grocery shopping were less cumbersome and challenging? 
• Would you like to learn how to dine out with fewer problems? 
• Would you be interested in tips and tricks for traveling with diet restrictions? 
• Would you like to help support someone with his or her dietary needs and protocols? 

If you answered yes to any of these questions, this is the right book for you. Paleo, gluten-free, sugar-free, dairy-free, grain-free, Specific Carbohydrate Diet, G.A.P.S., Fodmaps, low-sulfur and low-salt diets, as well as avoiding inflammatory foods and watching your weight, are just some of the food challenges that this book can help with. The details in these pages can help you navigate any of these protocols, and help almost anyone who is searching for help in integrating a specialized diet into daily life. 


Living Well with Diet Restrictions at Powell's Books 
Living Well with Diet Restriction Kindle Version on Amazon 
Living Well with Diet Restriction on Nook Book at Barnes & Noble 


Sunday July 27, 2014Orchard Banquet


SUNDAY SUPPERS TO BENEFIT 
PORTLAND FRUIT TREE PROJECT
100% of proceeds support Portland Fruit Tree Project’s efforts to make fresh, healthy food available to all.

Enjoy the flavors of the season at these multi-course, fruit-themed dinners. Featuring fresh, organic ingredients prepared by outstanding local chefs, and held in five beautiful home orchard settings - each event will be unique, memorable, and delicious!





Chef ABBY FAMMARTINO (Abby’s Table) Sunday July 27, 2014
Hosted by the Jarvis family at their gorgeous waterfront home and orchard on Sauvie Island. 
Get your tickets today! Early bird discounts expire July 3rd.  Orchard Banquet #2 

Monday July 7, 2014

If the Sunday Portland Fruit Tree Project Supper is sold out, Abby Fammartino will be hosting a pop up dinner on July 7th, at a location to be determined. ALWAYS 100% gluten-free. Her pop-up dinner with Chef Neil of Harvester Gastropub was amazing! 

Saturday August 9, 201410am to noon 

GIG of Portland meeting


Kelli Edson of Thrive


You might have met Kelli at the April Gluten-Free Food Fair at the Portland DoubleTree by Hilton. Thrive is a food system of dehyrdated, fresh food that is certified gluten-free, offering some organic foods. Made to make everyday eating easy, and to have a rotating food system in your pantry, it's also perfect for emergency preparedness for us who are gluten-free! There will always be a source of vegetable, fruit, grains and protein in your basement. 
(Note: see the pre-assembled kits here). 



Gluten-Free Certified
Our gluten-free products and procedures are certified through the Gluten Intolerance Group. In fact, we test at 5 parts per million on our products, far below the required 20 ppm!

Outdoor Approved
THRIVE foods are lightweight and don’t need to be refrigerated, making them perfect for hiking, biking, boating, and camping.

Complete Food Freedom

A pantry full of THRIVE gives you complete food freedom—you’re not stuck making dinner with the five random ingredients that are left in your cupboard at the end of the week, or forced to go to the store if you want to make a certain recipe. Even unexpected events like injury or loss of a job won’t affect your ability to put food on the table. With a good supply of all the foods you need right at your fingertips, you won’t be dependent on anything, which means you’ll be ready for everything.  

Saturday/Sunday September 6-7, 201410am to 4pm

Gluten-Free Food Allergy Fest


Holiday Inn Portland Airport Hotel
8439 NE Columbia Blvd

Portland, OR 97220

Purchase tickets online in advance. 


September 13, 201410am to noon

GIG of Portland meeting


Chef Abby Fammartino of Cook With 

You know Chef Abby from Abby's Table, a family-style restaurant off of Burnside that served gourmet gluten-free/dairy-free/soy-free food for many years to the Portland community. Now Chef Abby has shifted gears and is in the midst of a special project of cooking with people in their own kitchens! 






"It’s about eating together. It’s about cooking together. And it’s most importantly about the joys of food culture. The love that homemade food brings to your life. It’s about a brand new idea that’s actually a very old idea: sharing food and good company around a table. A table brimming with freshly made food, made with love and made for every eater to eat."


Saturday October 11, 201410am to noon

GIG of Portland meeting




Miffy offers two 100% gluten-free muffin mixes that are packaged in a 100% gluten-free facility. Miffy has been baking muffins since 2003, and in 2012 she formally launched her Miffy's Marvelous Muffin Mix bringing a healthy twist to time-starved moms. Her mixes are now available at Nature's Choice Markets, Bob's Red Mill, on-line, and through other delicious retailers. In just 14 months, her raving fans have devoured over 75,000 muffins and counting.

As a media producer at Nike, Miffy filmed athletes such as Michael Jordan and LeBron James as they shared their passion with the world; they didn't shoot hoops to become famous - they were just compelled to do what they loved. From these superstars, she recognized the power of pursuing your passion. For Miffy, it is cooking and bringing a bite and a smile to all.

Find her mixes in these locations.  
More about her GF mixes


Friday, Saturday, Sunday October 10,11,12, 2014


Dr Rodney Ford 

We are very lucky to have Dr Ford return to the United States to come and talk to us about his expertise in his 35 years of treating those with celiac disease and food allergies. Dr Ford is a pediatric allergist and gastroenterologist, and author of Gluten Global Zero, The Gluten Syndrome, Gluten Brain - Full of It! and many other titles. Dr Ford campaigns tirelessly to get the word out on the harmful effects of gluten on our population. Dr Ford will be speaking in Portland and the Willamette Valley (McMinnville, Salem or Corvallis). Details to come. Save the dates for this dynamic international speaker. 



Saturday November 8, 2014

10am to noon


Annual Thanksgiving Potluck and Recipe Contest

Always fun, always delicious. Bring a 100% GF dish to share and about 20 copies of the recipe. Come hungry! We provide a GF turkey and some drinks. 
Fabulous contest prizes for First Place, Second Place and Third Place. 


Gluten-Free Update

Dr Lisa Shaver shared her updates in celiac disease and non-celiac gluten sensitivity last year from her trip to the 2013 International Celiac Disease Symposium in Chicago. The latest research and what it means, some new tips, trends and more. She will share what's new and the latest info while we dine on divine dishes. 

Dr Shaver is a primary care physician with a special interest in digestive disorders and celiac disease and non-celiac gluten sensitivity. She treats SIBO, Crohn's disease, ulcerative colitis, IBS, reflux and other intestinal conditions. 
She is a passionate advocate for those living the gluten-free lifestyle and has been 100% gluten-zero for over 6 years completely and half-heartedly before that for 7 years. 




Saturday December 13, 2014


Annual Christmas Meal Out

Join us for a meal out as we celebrate the winter season with a meal and sharing in camaraderie. 

Location TBD ~ somewhere super yummy! 


Happy New Year Everyone! 
We'll have a great line up for you for 2015! 

If you have a favorite GF topic that you want at a GIG of Portland meeting, please let us know! We'd be happy to oblige! 












Wednesday, April 16, 2014

4/12 GIG Meeting Notes - Nosh on This Presentation


Another good turn out for our April GIG meeting! Dr. Lisa Shaver returned to lead the April meeting at our Portland Providence Medical Center location in the Health Center classrooms. It was loaded with valuable gluten free knowledge sharing including an information packed presentation by Nosh on This cookbook authors Tim and Lisa Stander Horel (Gluten Free Canteen). After a short break with some Nutella Bites and Chocolate Chip Macaroons courtesy of Kyra's Crave Bake Shop (Thanks Kyra!), the second hour was filled with administrative news and notes from Dr. Shaver and attendees that I will cover in a separate post.

Speaker Presentation Notes
The highlight of the meeting was an excellent presentation from Tim and Lisa Stander Horel, cookbook authors of Nosh on This: Gluten Free Baking from a Jewish American Kitchen. They thought there are ways to improve gluten free baking (it "doesn't have to taste like a cardboard box") and set out to share their baking discoveries in their new book. This great cookbook offers 100 baking recipes with a variety of cakes, cookies, cupcakes, pies, tarts, brownies, pastries, sweets breads and donuts. All recipes are not only gluten free but free from nightshades and other allergens as well.

They shared baking tips and product recommendations for gluten free baking successfully including the following:
  • Bake by weight for improved accuracy and repeatability. Using measuring cups can vary weight by 25 pct.
  • Fats and liquids are different when baking gluten free.
  • Make recipes as written the first time, and then make adjustments as desired on subsequent batches.
  • Test your oven temp with an oven thermometer and then adjust accordingly.
  • For nut flours, it is recommended to buy blanched flour versus a meal flour (ie Almond Meal). The blanching process removes the nut skin that many people can be allergic to.
  • Arrowroot is a great alternative for tapioca starch.
  • Danishes and Croissants can be made gluten free contrary to what some people think! There are recipes in the book or on their website.
  • Wrap gf baked goods in plastic wrap before freezing.
  • GF cakes and cookies use different types of flours so they recommend to vary different type of flour to match your baked goods
  • Coconut flour is good as a "helper flour" but not as a main flour.
  • A person asked if it was possible to take an existing flour and grind/blend it to make it superfine, and the speakers did not recommend this. They noted this process would heat up the flour and therefore change the taste of the flour. 
  • Pie and pastry doughs should be chilled prior to rolling.
  • Xanthan Gum is not always necessary for a binder in GF baking. For example, GF cookies usually don't need it.
Product Recommendations: 
  • They suggested buying a kitchen scale which can cost ~ $25. Don't pay more than $40. Brands they recommend are: Oxo, Escali or Salter. Get scale with 5kg max and 2 gram increments for best accuracy.
  • They recommend Honeyville Almond Flour (available for purchase at Costco)
  • Recommended Authentic Foods Superfine Flours (AF Super Fine Flours on Amazon), They like Superfine because of the nutrient base of 2 parts brown rice, 1 part white rice and 1 part tapioca starch. Flour recommendations
  • Webstaurant has good kitchen equipment online.
  • If you are looking for a good bread box, a Polder bread box is good for gf storage.
  • Need some good nut flours, they recommend to check out Nuts.com. Many items are certified gluten free.  

Administrative News and Notes from the 4/12 Meeting


The Gluten Free Food Fair is coming up on Saturday, April 26th at the DoubleTree Lloyd Center. Lots of grass roots marketing efforts underway to get the word out about the fair. Posters were passed around for people to handout in the community. This is the annual fundraiser for GIG of Portland and we need your help.

During the Gluten Free Food Fair, there will be a silent auction to raise funds to send a kid to Camp Blue Spruce http://www.campbluespruce.org/, an in-state camp near Burns Oregon for kids 9-14 yrs old with food allergies on Aug 17-22. We are in need of donated items for the silent auction. Authors Patricia Harrington donated a La Petite Assiette cookbook and Tim and Lisa Stander Horel donated a Nosh on This cookbook for the event! Thank you all! If you can donate an item for the auction please contact Dr. Shaver at 503-222-1315. Dr. Shaver Contact Info

Social Media co-chair Cece produces the GFree Connect monthly newsletter in addition to the GIG of
Portland Monthly eNewsletter and sent around a sign-up sheet for anyone interested in receiving the GFree Connect enewsletter. If you are interested in signing up for either newsletter, please email her at ceceglutenfree AT yahoo.com and she will get you on the list.

Membership Coordinator Connie Poff mentioned a membership cost is $10 which includes a paper copy of the newsletter mailed to your home or business quarterly. Connie's Contact Info

The Vancouver GIG area is looking for leaders or a group of individuals to run group meetings since the group disbanded in January 2014. If interested please contact: Kristi Curtis: justus323 AT yahoo.com or 360-518-0464. GIG of SW Wa

Carol, a Nutritionist from New Seasons Market, joined us. She mentioned store tours and gluten free classes are available at their locations. She also mentioned there are grain free cooking classes in the works! More information will be available in store or online at New Seasons Events

Jen started the GF Supper Club this past November and organizes dedicated gluten free and gluten free friendly events at local gluten free restaurants. She is considering potlucks in the future. Flyers were available at the meeting. For more information, please visit her facebook page for the GF Supper Club or her website, GF Supper Club.

When dining in a restaurant be clear and articulate with the waitstaff that you are gluten free. You may need to say to several people, "I get sick when I eat gluten" or "I am allergic to gluten" to make your point clearly. 

In regards to some local restaurants, it was mentioned by a GIG member that PF Chang's has black rings around their plates to ID gluten free food. Another person mentioned that all Red Robin restaurants have dedicated fryers for gluten free food as well. 

If you are looking for some inexpensive lab tests (~$100-150), Glutenpro.com has a Gene Assure kit available that can be ordered without a doctors prescription to test for celiac genes. Entero Labs and Kasha Labs (DNA) also have tests available.

  

Monday, March 10, 2014

March GIG Meeting Recap


Our March 8th meeting marked the first meeting in our new location at Portland Providence Medical Center. GIG Mentor Coordinator, Greg Malby, filled in capably for our Branch Leader, Dr. Lisa Shaver, in her absence. Greg did a great job running the meeting and lots of useful information was shared by all. The meeting was well-attended with a number of first-time guests joining us. Hopefully some new memberships as well!

Patricia Harrington who wrote and self-published La Petite Assiste: Simple Gluten Free Baking gave a informative presentation to the group. She had catered for 30 years when she started to experiment with converting recipes to gluten free as a result of her own health issues and family members with digestive issues. Her cookbook offers basic and simple recipes and has a ton of beautiful pictures in her new book. She focuses on golden flax meal as a leavening agent and says the key is getting the leavening agent and starch to work together (rise and stabilize). She is working on a website with a blog and will have it up and running soon. Her book can be found on Amazon. La Petite Assiette

Upcoming April Events:
  • 4/6 America's Test Kitchen will be at Powell's Books, Inc. with a presentation by Jack Bishop, The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. Sunday, April 6, 2014, 7:30pm Powell’s City of Books (1005 W. Burnside St., Portland)
  • 4/12 The Authors from Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen will be at our April meeting to give a presentation on their new book. They will also be at Mittlemen Jewish Community Center on 4/10. 
  • 4/26 Our annual fund raiser, The Gluten Free Food Fair, will be at the DoubleTree by Portland Hilton from 11am to 3pm. Posters will be available soon. A sign-up sheet was passed around for volunteers to sign up for 1 or more shifts for the event and to help pass out posters in the community. Event volunteers will get free admission in exchange for their service to help make the event a success.
New Seasons Market offers gluten free classes and tours at their store locations for free. Check with their stores and online for location and availability. New Seasons Events.

There is a Gluten Free PDX group on Meetup.com, a community group self-organizing website, that has local gf restaurant outings and other events for members. Its a great way to try out local gluten free establishments with other gluten free members. Our Gluten Free Food Fair is listed on Meetup as well! A meetup membership is free.

Camp Blue Spruce is a camp for kids with food allergies. Their 2014 camp is August 17-22. Checkout their Facebook page at https: //www.facebok.com/CampBlueSpruce or website at http://www.campbluespruce.org for more details.

Harvester Brewing (Dedicated GF Brewing) and Brooklyn House (100% Gluten Free Restaurant) were mentioned as being great restaurants for gluten free. Members have reported great experiences there.