Link Between Vitamin D Deficiency And Higher Mortality In Female Nursing Home Residents
Older folks need to have their vitamin D level checked. All people with Celiac disease would be high risk too.
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Wednesday, March 7, 2012
Friday, February 25, 2011
Matzo-Style Squares: the gluten-free way
Linda Goldkrantz a gluten-free advocate shared this recipe and graciously gave me permission to bring it to you on The Mature Celiac Blog.
This recipe is a gluten-free staple in her house when matzo are needed. Not Kosher for passover though. Originally developed by Betsy Carus over 15 years ago and tweeked thanks to Linda!
Makes approximately 14 - 2 inch round crackers.
> 1/3 cup potato starch flour
> 1/3 cup (50g) ground almonds (see NOTE)
> 2 Tablespoons olive oil (use any oil available)
> 4 Tablespoons water (keep 2 in reserve) pinch of salt (optional)
Preheat the oven to 450F.
Cover a cookie sheet with greased aluminum foil.
Prepare almonds by coarsely grinding, commercial almond flour is too fine. (Take your frustrations out with a hammer on whole raw almonds)
In a small bowl blend the potato starch flour, ground almonds and salt.
In a 2-quart bowel mix together the oil and 2 Tablespoons of water.
Slowly add the dry ingredients using a fork to mix the dough (add the reserved water if too dry, dough should hold together but not be sticky).
Knead the mixture and form a ball (if sticky, add a little potato starch flour).
Use a tablespoon for walnut size pieces of the dough and flatten onto the cookie sheet to 2 inches rounds.
Prick with fork and bake for 10 minutes. (Linda says she now does not usually prick them like the original instructions.)
DO NOT OVERBAKE. They taste better when they appear slightly undercooked--the top should still be white with the edges just browning.
The Olive oil may give a yellowish tint so try other vegetable oils, vegetable shortening or solid coconut oil. If using almond meal, a tablespoon of flax seed and a generous pinch of salt is a variation.
If baking is not your thing, your local store may have Yehuda Gluten-free Matzo-Style Squares. Linda Goldkrantz reviewed and shared her thoughts!
1. It tastes really good. (My non-gf husband said it would be great with
dips.)
2. It's only about $5.50 a box for a 10.5 ounce box. (In Marlton NJ)
3. It's kosher for Passover.
4. It's gluten-free.
The only drawback is they can not be used as a substitute for matzah during the seder. Last year, I tried the Shmura oat matzah from Israel, which is about $30 a box and tastes awful. While the shmura matzah can be used for the seder, I'm skipping it this year.
A google search brought me to http://www.glutenfreematzo.com/. The web ordering was not working but the icons for Amazon and Whole Foods along with the Gluten-Free Mall were listed.
Have a safe and healthy Passover!
This recipe is a gluten-free staple in her house when matzo are needed. Not Kosher for passover though. Originally developed by Betsy Carus over 15 years ago and tweeked thanks to Linda!
Mock Matzo made the Gluten-Free way:
> 1/3 cup potato starch flour
> 1/3 cup (50g) ground almonds (see NOTE)
> 2 Tablespoons olive oil (use any oil available)
> 4 Tablespoons water (keep 2 in reserve) pinch of salt (optional)
Preheat the oven to 450F.
Cover a cookie sheet with greased aluminum foil.
Prepare almonds by coarsely grinding, commercial almond flour is too fine. (Take your frustrations out with a hammer on whole raw almonds)
In a small bowl blend the potato starch flour, ground almonds and salt.
In a 2-quart bowel mix together the oil and 2 Tablespoons of water.
Slowly add the dry ingredients using a fork to mix the dough (add the reserved water if too dry, dough should hold together but not be sticky).
Knead the mixture and form a ball (if sticky, add a little potato starch flour).
Use a tablespoon for walnut size pieces of the dough and flatten onto the cookie sheet to 2 inches rounds.
Prick with fork and bake for 10 minutes. (Linda says she now does not usually prick them like the original instructions.)
DO NOT OVERBAKE. They taste better when they appear slightly undercooked--the top should still be white with the edges just browning.
The Olive oil may give a yellowish tint so try other vegetable oils, vegetable shortening or solid coconut oil. If using almond meal, a tablespoon of flax seed and a generous pinch of salt is a variation.
If baking is not your thing, your local store may have Yehuda Gluten-free Matzo-Style Squares. Linda Goldkrantz reviewed and shared her thoughts!
1. It tastes really good. (My non-gf husband said it would be great with
dips.)
2. It's only about $5.50 a box for a 10.5 ounce box. (In Marlton NJ)
3. It's kosher for Passover.
4. It's gluten-free.
The only drawback is they can not be used as a substitute for matzah during the seder. Last year, I tried the Shmura oat matzah from Israel, which is about $30 a box and tastes awful. While the shmura matzah can be used for the seder, I'm skipping it this year.
A google search brought me to http://www.glutenfreematzo.com/. The web ordering was not working but the icons for Amazon and Whole Foods along with the Gluten-Free Mall were listed.
Have a safe and healthy Passover!
Thursday, February 17, 2011
New Celiac Support Group in Jacksonville to hold first meeting Saturday | jacksonville.com
New Celiac Support Group in Jacksonville to hold first meeting Saturday | jacksonville.com
This is being hosted by Sunrise Assisted living marketing. They have a few Gluten-Free diets in residence and I can only assume they are doing a good job with foodservice keeping them safe.
Checking a few ingredients can make your Assisted Living menu much more gluten-free friendly. The most common hidden gluten is in the soup base and there are several now that are gluten-free. Most foodservice distributors will stock them. A good gravy recipe is easy to make gluten-free, although sometimes more shiny then wheat-based ones due to the cornstarch.
This is great news for mature celiacs for aging gracefully- thank you Sunrise!
Tuesday, February 15, 2011
http://myemail.constantcontact.com/Older-Adults-and-Foodborne-Illness.html?soid=1101147341205&aid=fuOQOxDFeIU
http://myemail.constantcontact.com/Older-Adults-and-Foodborne-Illness.html?soid=1101147341205&aid=fuOQOxDFeIU
This link will bring you to an excellent food safety brochure. FBI (food borne illness) and being glutenized may look very similar!
This link will bring you to an excellent food safety brochure. FBI (food borne illness) and being glutenized may look very similar!
Wednesday, December 8, 2010
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