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

The Measuring Cup - Menu for May 12th - May 17th

Available TUESDAY after 6 pm:
-Chewy Chocolate Chip Cookies-Rice, potato, tapioca flour blend, egg, chocolate, butter, xanthan gum
-Chocolate Chip Cupcakes with Butter Cream Frosting-Rice, potato flour blend, chocolate chips, sugar, butter, eggRye-less Rye Bread- rice and potato flour, corn starch, milk, guar gum, yeast
-Buttermilk Cake Donuts (these can be made plain and kept frozen)- rice, potato, tapioca flour, buttermilk, almond meal, eggs, butter
-Herbed Olive Bread-Montina, bean, millet flour blend, egg, milk, xanthan gum, sugar, yeast, rosemary, olives

Available THURSDAY after 6 pm:
-Corn Cakes (Arepas)- corn flourSmore’s Brownies-Rice, potato, corn flour blend, sugar, egg, low-fat yogurt, marshmallows, cocoa
-Rhubarb Coffee Cake- rice, potato, tapioca flour, buttermilk, almond meal flour, eggs, butter, xanthan gum
-Deep Dish Pizza Crust- tapioca, rice, buckwheat, sorghum flour, yeast, eggs, milk, xanthan gum
-Sweet Coconut Mini Muffins- butter, eggs, sour cream, xanthan gum, rice, potato, tapioca flour

Available SATURDAY before noon:
-Cranberry White Chocolate Scones- Rice, potato, tapioca flour blend,, chocolate, xanthan gum, milk, eggsHamburger Buns- rice, potato, tapioca flour, yeast, egg, milk
-English Muffins-Rice, sorghum, corn, tapioca, potato flour blend, xanthan gum, yeast
-Soft Sorghum Sandwich Bread- rice, sorghum, tapioca, potato flour, xanthan gum, yeast, milk, eggs

*** We have had requests to develop a pricing list, we were in the process, but until I really sat down with a calculator, I had been estimating. So here’s a more accurate list.

English muffins/Corn Cakes: $1 each
Other muffins: $1.50 each
Cookies: $10/dozen
Frosted Cupcakes: $10/ half dozen
Doughnut Holes: $5/dozen
Buttermilk Cake Doughnuts: $5/ half dozen
Brownies: $1.50 each
Pizza crust (med): $6 each
Coffee Cake: $8/loaf
Wraps: $2 each
Breads: $8/2-pound loaf
Scones: $2 each

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.

Gluten struggles led to G.F. Joe’s

Jim Szymanski The Olympian
TUMWATER —

Three years ago this month, Joe Spancic's doctor diagnosed him with celiac disease, an intestinal disorder triggered by ingesting the food component gluten, found in wheat, rye and barley.

Unpleasant symptoms can include diarrhea, abdominal pain and bloating or skin disorders. Sometimes, people with the disease exhibit no gastrointestinal symptoms, according to the Mayo Clinic's Web site. Spancic found it time-consuming and expensive, sometimes traveling to Seattle or Portland, to find gluten-free products to avoid the disease's symptoms. Finally, he decided to start G.F. Joe's, a small Tumwater market that specializes in gluten-free products. Spancic and his wife, Kaylee, offer customers needing specialized diets about 1,300 gluten-free or wheat-free products in their store at 5739 Littlerock Road S.W. in the Tumwater Center. The store does not include a meat or produce department.

Here are excerpts from an interview with Spancic this week.
Question: When did you open and how has business been so far?
Answer: We opened April 12, and business has been fantastic. The community has just been outstanding.
Q: Before you opened the store, what did you find in the marketplace in terms of how well stores are responding to the illness by making products available?
A: Most of the mainstream stores have no clue as to what is really needed out there for the gluten and celiac community. Three years ago when I was first diagnosed, one store had a very limited selection and we have seen that grow. But the issue is that one week they'll have the product and then it will be gone. That's one of the reasons we opened the store. We had to go to so many stores just to find products to have a normal meal.
Q: What led to your diagnosis? Did you have symptoms that encouraged you to visit a doctor?
A: I've been suffering from multiple symptoms of celiac disease my entire life. My conditions ranged from intestinal to joint pains to headaches. I've been anemic my entire life, so my blood iron has been low. What led me to it was I was having chest pains and discomfort through my abdomen.
Q: What is the definition for celiac disease?
A: It's an autoimmune deficiency. It is hereditary, genetic. Most people who have it have family members who had it. It prevents your body from processing gluten found in wheat, rye and barley. It makes the insides of your small intestines completely smooth and can cause gas and bloating.
Q: Why did you say many doctors recommend a "meat and potatoes" only diet if you're diagnosed with celiac disease?
A: Most meats are natural so there's no wheat, rye or barley in them. And potatoes are a root so they are not in that family.
Q: How did you come up with the name of the store?
A: Our twin sons came up with it. Anything we had that was gluten free was G.F. and then it became, that's G.F. Joe. My family has been the driving force behind doing this store.
Q: Because you're a specialty store, are your products more expensive than similar items elsewhere?
A: Yes. Some things in the store are the same as normal products, but others are going to be higher. A lot of it has to do with carrying the organic label.
Q: Are there other illnesses that a gluten-free diet could help?
A: Absolutely. Besides celiac disease, there are wheat allergies.

Big Momma's Boy

This is an illustration from a Big Momma's Boy menu.

GF Toronto - Big Momma's Boy

The last restaurant I am going to spotlight is Big Momma's Boy. This restaurant is in the Cabbagetown district of Toronto I would recommend spending at least a whole day in this area, it is fun, vibrant and you can find many things to do. The restaurant is situated in an old Victorian house and the decor is absolutely beautiful. There is seating indoors and outdoors, but this place is very popular and I would get there early before the rush hits. The staff was very nice and very educated in the GF arts. Being it our first time, we asked for the gluten-free menu and he informed us that the entire menu is gluten-free. Again, Tommie and I just stared at each other. Now that I look back, most of the chefs and restaurant staff we encountered must have though we were a couple sandwiches short of a picnic by the way we reacted in their restaurants. It's not everyday you travel to a city that has countless gluten-free options, unless you live in Toronto of course. Needless to say, this restaurant is the real deal folks, everything (except the spring rolls) on the menu can be done gluten-free and let me tell you, I think we ordered at least half of the menu.

We had spent the day sightseeing and were exhausted and starving by the time we entered Big Momma's Boy. We didn't know the next time we'd be in Toronto so we figured we'd order a bunch of food and take the extra back to the hotel with us for the next day. We ordered pulled pork sandwiches, pizza (again) with Canadian sausage, chocolate cake, ...I don't want to make this blog too long so I'll stop there. Everything was delicious and even though we had managed to not hug or kiss any chefs or wait staff to this point, I couldn't handle it anymore - so I hugged the waiter. He just laughed and smiled, it appears they get a lot of people from outside of Toronto and their website even boast that their pizza is so good, people from other provinces come to Toronto just to eat at their restaurant. I believe it. Our bill only came up to around $65 and believe me, we ordered a TON of food, enough for at least four people (let me remind you there are only 2 of us). Next time you're in Toronto, make this restaurant a 'must' on your list because I guarantee a wonderful time and absolutely fabulous food!

http://www.bigmammasboy.ca/index.html

GF Toronto - The Creperie

Now I'm not one for crepes, it's a texture thing really, but you do not turn down an opportunity to go to a GF restaurant. The Creperie is located in the Distillery District of Toronto and when we were there in August it was a little hard to get to due to construction. If you are taking local transportation (such as the bus and subway) I would leave plenty of time in your schedule if you choose to venture to this restaurant. That being said, it is worth it. The whole area was an experience, not only were there restaurants, but art galleries and shops have also made their home in the old Distillery district. The setting is very casual and modern, your order food at the counter and they'll call your name when it is ready. It was lunch time when we got there so we both had a savory crepe and then shared a cinnamon and sugar crepe - which was so yummy! The portions were large and our lunch cost us around $23. I recommend not only The Creperie, but the entire experience of the Distillery District - good food, great art, nice people and an overall great time.
www.lacreperie.ca/

GF Toronto - The Cafe Next Door

Feel Good Food...That is the motto of the Café Next Door, which is exactly the café next door to The Magic Oven on Broadview Ave. When the guys at The Magic Oven sparked up a conversation about gluten-free foods we told them we were from Indiana and that we were amazed by the GF selection they had. They then invited us over to the café to try their breakfast options. Don't you just hate it when people twist your arm? Needless to say the next morning we jumped on the subway and walked into the Café Next Door. I had a yummy fruit salad and multi-grain BLT sandwich, but who cares about what I ate, right? Tommie had a bagel with butter and a 'Perfect Grilled Cheese Sandwich' with Swiss cheese of course. He absolutely loved the food! He kept smiling the whole time he ate and it, it definitely started our day of touristy fun off on the right foot. Another great GF place to try when you're in the area.