Measuring Cup Menu for June 23rd - June 28th

Available after TUESDAY @ 6 pm
-CHUNKY MONKEY CUPCAKES-Moist banana cupcake + chocolate chips = Chunky Monkey Cupcakes (Walnuts optional).
-SANDWICH WRAPS-Wraps have the convenience of a sandwich while offering more variety in fillings; perfect if you’re looking for an easy lunch on the go, or for new flavors at the dinner table.
-APPLE AND SPICE BREAKFAST BARS-A great choice for breakfast, a quick afternoon snack, or as a dessert topped with a scoop of vanilla bean ice cream

Available after THURSDAY @ 6 pm
-GHIRARDELLI CHOCOLATE CHIP COOKIES-Dark and milk chocolate chips combine in these crisp on the outside, chewy on the inside delights.
-APRICOT ALMOND CUPCAKES-Made with almond meal for a mild almond flavor, filled with apricot preserves, topped with Italian Butter cream frosting.
-LEMON BLUEBERRY MUFFINS- These lemony muffins are great for breakfast or a sweet brunch dessert.
-ISLAND BANANA BREAD-Pleasantly sweet bread with bananas, coconut, and pecans(optional, of course).

Available SATURDAY before noon:
-ALMOND BISCOTTI-Crispy and not to sweet, these are great with a cup of coffee after dinner.
-ICE CREAM SANDWICHES-Vanilla bean ice cream sandwiched between two chocolate chip cookies.
-BUCKWHEAT CRACKERS- A satisfying snack on its own, it would make a terrific cracker to use with dips and a healthy alternative to potato chips.
-CHOCOLATE DOUGHNUT HOLES- If you thought that doughnuts were one of those things you’d never be able to eat again, these little bits of heaven are for you.

If you are interested in anything, please give us a call at 590-8112 or reply to this email. If you know of anyone who is searching for GF baked products, please feel free to forward this. If you have questions about ingredients in any product, we will be happy to send a list. We are in Fishers near 116th and Allisonville. I can send directions as needed.
Everything we bake is GF and free of bean flour. IF NEEDED WE CAN DO DAIRY, EGG, CORN OR, NUT FREE.

*** We are in the process of developing a complete pricing list.
**Breads: $8/2-pound loaf-10-12 huge slices per loaf
English Muffins/Corn Cakes: $1 each
Other Muffins: $1.50 each
Hamburger Buns $1 each
Cookies: $10/dozen
Cupcakes: $10/ half dozen
Doughnut Holes: $5/dozen
Brownies: $1.50 each
Pizza crust (med): $6 each
Coffee Cake: $8/loaf
Wraps: $2 each
Scones: $2 each
Pound Cake $8.00
Breakfast Bars: $1.50 each

Brought to you by the lovely people at The Measuring Cup...Pam, Chris and the team.

To wheat or not to wheat: gluten-free products are gaining popularity

Courtesy Swirlz Cupcakes - A gluten-free red velvet cupcake from Swirlz Cupcakes.

by Molly Seltzer Jun 03, 2008

Americans are gluttons for gluten. Found naturally in wheat, barley and rye, we use the grain protein in everything from pet food to toothpaste to soy sauce. Even communion wafers. And 1 percent of the population can’t eat it. According to the University of Chicago Celiac Disease Center, more than 3 million Americans suffer from Celiac disease – an autoimmune disorder that results in gluten intolerance. The only treatment is life-long avoidance of wheat, barley or any substances that contain it.

Margot Chapman is co-owner of Lincoln Park’s Swirlz Cupcakes, a subsidiary of Four Unlikely Friends LLC. She was diagnosed with Celiac disease five years ago and insisted that gluten-free cupcakes be on the Swirlz menu every day. Chapman also owns a marketing company and has developed products for Fortune 500 companies, including Kellog Co. and Pepsico Inc.’s Quaker Oats and Frito-Lay.“I’ve done a lot of work in grains,” she said. “I’m called the ‘Queen of Grains.’ I’ve developed grain products for cereal and bread and cookies and cake.” She says she was shocked when she was diagnosed as gluten-intolerant.

Swirlz’s gluten-free goodies cost the same as the traditional options – $3 per cupcake – and Chapman said they’ve been a success because the bakery uses a special blend of flours to create a taste and texture similar to a normal cupcake.“Wheat, which is what you would normally bake with, has a lot of elasticity, which makes bread and cookies taste yummy. So when you take it out of a product, and you try to create something that tastes yummy and delicious, it’s really a challenge,” she said. “It’s not just a matter of taking something out, it’s what do you put in to create the taste and texture that doesn’t taste fringe and odd and strange.”

The Nielson Co. reports that revenues from items labeled gluten-free have soared almost 20 percent in the past year to $1.7 billion from $1.4 billion in May 2007. Sales have increased 74 percent compared with 2004. Some items, like gluten-free gum and pet food, only entered the market in 2008. The first mainstream food supplier to embrace gluten-free products was General Mills Inc. Last month, the world’s sixth-largest food company announced that its Rice Chex breakfast cereal is now gluten-free .Conventional grocery stores are stocking more gluten-free products, though truly tasty options can be elusive. Many Celiac sufferers cited Whole Foods Market IP LP and Trader Joe’s Co. as putting more options on their plates, but gluten-free food continues to be more expensive. “It takes a bit of doing to learn what’s out there, and then it takes awhile to sample all the different kinds, but there’s much more today than there was 20 years ago,” said Claudia Franz, president of the Celiac Sprue Association of Greater Chicago.

So with grain prices still rising, does it make fiscal sense to adopt a gluten-free diet? Maybe. As grain becomes more expensive, so will its dependent products. The United States Department of Agriculture reported that the April 2008 average price of U.S. wheat was $371 per metric ton, double the $180 per metric ton average wheat price in April 2007. Gluten is an element in thousands of frequently used food products, so paring it from your diet could help cut costs.And yet, gluten-free items remain more costly than wheat products and show little sign of dropping in price, despite growing interest and increasing need. For example, the number of people eating gluten-free diets may be larger than the number of Celiac sufferers. Because of the intensity of the intolerance, separate ovens, toasters and other appliances can be needed to reduce contamination. So, many families of sufferers lead gluten-less lives as well.

Chapman said the bakery has been hit hard by rising egg and butter prices, but the cost of baking with wheat and their special blend of gluten-free flours has remained about the same.“They’re probably comparable given the price of wheat and given the price of buying a number of ingredients to blend them into one thing,” she said. Franz expressed hope and doubt that the price of gluten-free food will drop dramatically. “As more and more people here are diagnosed [with Celiac], I think the volume of purchases will go up, and then I would hope food prices would come down. You can go as high as $8 for a loaf of gluten-free bread, depending on what you buy,” Franz said. “I don’t see it coming down in the near future, but I hope it does before I die."

The Measuring Cup - Menu for June 16th - June 21st

Available TUESDAY after 6 pm

-WHITE CHOCOLATE CHIP CRANBERRY COOKIES-White chocolate and cranberries are such a happy couple.
**CINNAMON RAISIN BREAD-Great for toasting and makes spectacular French toast.
-RHUBARB AND STRAWBERRY BREAKFAST BARS-Freshly picked, sweet strawberries, tart rhubarb, with an oatmeal crumble top. A healthy breakfast to start your day off right.
-EGG NOODLES- Just like my grandmother used to make, except GF. CF

Available THURSDAY after 6 pm
-SNAPPY GINGER COOKIES-A spicy ginger cookie with hints of molasses and brown sugar.
**BUCKWHEAT OAT BREAD-A moist, slightly sweet bread. You’d never guess this a GF bread.

-CHOCOLATE CHIP SCONES- A delicious treat for breakfast, with a cup of tea, or as a midnight snack.
-SWEET COCONUT TOASTING BREAD- Bread we first tasted while on vacation in the keys. A slice always takes me back to that luscious tropical island.

Available SATURDAY before noon:

-CHOCOLATE DOUGHNUT HOLES- If you thought that doughnuts were one of those things you’d never be able to eat again, these little bits of heaven are for you.

**RYE-LESS RYE BREAD-Wonderful for a grilled ham and swiss, or a Reuben sandwich.

-LOW-FAT CHOCOLATE CHOCOLATE CHIP MINI-MUFFINS-These are so chocolaty and yummy you won’t believe they are good for you.

-ENGLISH MUFFINS- These look like and TASTE like the real thing. White, flax, or cinnamon raisin. CF AND EGG FREE

If you know of anyone who is searching for GF baked products, please feel free to forward this. If you have questions about ingredients in any product, we will be happy to send a list.

*** We are in the process of developing a complete pricing list.
**Breads: $8/2-pound loaf-10-12 huge slices per loaf
English Muffins/Corn Cakes: $1 each
Other Muffins: $1.50 each
Hamburger Buns $1 each
Cookies: $10/dozen
Cupcakes: $10/ half dozen
Doughnut Holes: $5/dozen
Brownies: $1.50 each

Pizza crust (med): $6 each

Coffee Cake: $8/loaf

Wraps: $2 each

Scones: $2 each

Pound Cake $8.00

If you are interested in anything, please give us a call at 590-8112 or reply to this email. We are in Fishers near 116th and Allisonville. 121 Northland Street. I will send directions if needed.

THESE ARE ALL GLUTEN FREE, MADE WITH GLUTEN FREE PRODUCTS. IF YOU ARE ALLERGIC TO ANYTHING ELSE, PLEASE BE SURE TO LET ME KNOW! WE CAN MAKE SUBSTITUTIONS FOR DAIRY, EGGS, CORN. . .NUTS CAN BE OMITTED. CHOCOLATE CHIPS ARE GF but DAIRY FREE & GF can be used.

Brought to you by the lovely people at The Measuring Cup...Pam, Chris and the team.

CD and donating blood

My husband always donated blood to the IBC (Indiana Blood Center) and because he has type O positive they love him to donate whenever he is possible. After finding out he had CD he was very upset because he thought he would not be able to donate blood anymore. However, that is not the case - a person with CD can donate blood.

I found the following article on Clan Thompson's celiac site (http://www.clanthompson.com/):

QUESTION:

Yesterday my husband and I went to donate blood for the first time. He is type 0- which is always in demand, so we got up the courage to go! Well, imagine our surprise when they would not take his blood because he said he has Celiac Disease. Seems that's a reason to decline according to the FDA guidelines book they keep at the donation center. WHY? It's not contagious. Although celiac is genetic, I doubt a recipient would develop celiac from the blood.
DR. RUDERT:

In order to answer your question regarding Celiac disease and blood donations I contacted Ms. Debbie Bright, R.N., the Medical Assessment Coordinator for the American Red Cross. Celiac disease is not a contraindication in and of itself for individuals that would like to donate blood. It is in the list of disorders where blood is accepted. This was verified in the "Procedure Manual" dated January 2000. She was eager to correct any misconceptions that Celiacs have related to blood donation and they need to be aware they most certainly can donate blood if their hematocrits are least 38%. Anemia, of course, is a contraindication to donating blood. Prior to a blood donation, a drop of blood is obtained either from the ear or finger and must pass the copper sulfate test indicating a hematrocrit of at least 38%. If one fails, a more definitive test is performed. You need to also realize antibiotics are a cause for deferral and if you are a Celiac taking antibiotics for any reason, you are not eligible to donate blood at that time. Debbie Bright, R.N., was extremely helpful and is available to answer questions regarding blood donations and can be reached via e-mail at brightd@usa.redcross.org. For those of you who prefer the telephone, 1-800-884-2710, extension 5526.

The University of Maryland also notes that a patient with CD can donate blood. That is to say that there could be other medical factors keeping them from donating such as anemia or an insufficient iron count.

The Indiana Blood Center is in constant need of donations, you can find information at:

http://www.indianablood.org/donating/Pages/default.aspx