State College Celiac Support Group with Anne Roland Lee

Casey, Hailey, and I attended last night’s Celiac Support Group Meeting featuring guest speaker Anne Roland Lee from Schar Foods.  It was great to see such a huge turnout for this meeting too.  Thanks to all those that helped get the word.  Anne brought lots of free Schar Foods samples for the group to try out too.

Anne Roland Lee spoke about, “The Nutritional Aspects of the Gluten Free Diet”.  She spoke about some really interesting topics that Casey and I haven’t thought about, such as the topic of how a celiac might not be getting the nutrition that they need.  I didn’t think about it, but she mentioned how many of the gluten-free flours aren’t fortified like the glutenous ones, which are regulated by the FDA to be enriched.  This might be one reason Casey is still often fatigued… maybe Casey needs additional supplements to counter the less nutritious gluten-free flours… we’ll see.


Jules Shepard Gluten-Free Cooking Demo

Tonight I attended a Gluten-Free Cooking demo class by Jules Shepard.  It was sponsored and organized by the State College Celiac Support Group.  The turnout was pretty good; I think there were like 30 people at the event, many familiar faces as well as many new faces.  One woman made the trip in from Pittsburgh for the demo!

Jules did a great job and showed how easy it can be to make great tasting gluten free foods.  Jules brought already made items (day before) and also showed how to make each of these items live during the demo.  This was great because we could sample each item a day after it was made… as many celiacs know, most baked goods don’t taste that great the day after you make them.  Her items were all very delicious that she had made he day before.

Jules Shepard Demonstration

Jules Shepard Demonstration

So you are probably asking yourself, what did she prepare / demo?  Well she demonstrated how to make bread in a bread machine, pierogies, graham (like)  crackers, and finally a two-layer birthday cake.  All of which were very good.  The graham crackers were the best gluten-free ones I had ever had, light and crisp!

It was also nice to hear her talk about how you could vary the recipes to get different results… like how to make ravioli using almost the same recipe as the pierogies(for the dough).  I also enjoyed hearing about bread machines and makes me want to bust mine out of the closet again to start making breads.

At the end of the evening, she had a raffle and the group attendees could win one of three items: cake batter, graham cracker dough, or pierogi dough.  I won the cake batter, so I will be making that tomorrow night!  I also bought one her books: Nearly Normal Cooking for Gluten-Free Eating.  I definitely enjoyed the demonstration and encourage those of you that are near one of Jules’ demonstration locations to attend!

Thanks to Natures Pantry for providing water and the space for the demonstration.  Thanks to Karen from the State College Celiac Support Group for initiating and organizing this event.


Celiac Support Group Meeting

Tonight was my first time attending the State College Celiac Support Group.  I am just so excited to see a local group is now present because the next closest group is in Harrisburg, PA and that is just too far to drive.

Heidi Watson is the group organizer / contact person.  Kudos to her for getting the local support group started!  I enjoyed the meeting agenda.  I especially enjoyed the meeting’s inclusion of two local business owners: Natures Pantry Owner and Corrinado’s Pizza Owner. Continue reading