Resources
Individual/People Resources
Tiffany Jakubowski- Tiffany is the former Group Chair for the Boulder County Celiacs. She has been gluten-free for several years. She is a gluten-free blogger and writer for several websites and a gluten-free magazine. She lives in Longmont and is always available to help a BCC member or visitor to the area. Her home phone number is 303-834-8685.
Bill Eyl- The former President of the Celiac Sprue Association (CSA, our parent group) and a member of Boulder County Celiacs. He is a great local resource because he has been gluten-free for many, many years. He lives in Berthoud and would be especially helpful to people inquiring about gluten-free in that area. His phone number is 303-772-3155 and his email address is BillEyl@yahoo.com
Barbara Sanford- She lives in Boulder and has also been gluten-free for a long time. She has a lot of experience with gluten-free living in Boulder and would be helpful to people inquiring about gluten-free in the Boulder area. Her phone number is 303-499-7259 and her email is BarbaraSanford@comcast.net
Dr. Nuzhat Iqbal - local support physician. Dr. Iqbal is a local resource for BCC and providing her information does not imply endorsement:
1925 Mountain View Avenue
Longmont, CO 80501-3128
(720) 494-3123
Boulder County Celiacs Group Questions
If you have any questions about BCC or gluten-free in the area, please email BoulderCountyCeliacs@yahoo.com.
Information Lists
Sometimes a member or visitor will email the Group Chair with a question that is best answered with first-hand information from BCC members. In these cases there is an email sent to the members asking for their opinions and information. Below are the lists compiled by members (not ads or complete business information) about various topics. (BCC does not support or endorse the business' listed, nor do we take responsibility for the information shared by our members).
Boulder Area Dentists- A new celiac asked for information about a good dentist in Boulder. This is a compiled list of the responses from BCC members.
Website/Internet Resources
CSA- The Celiac Sprue Association is our parent group. CSA is a non-profit support, resource, and information group that works for gluten-free advocacy and education. Click Here to visit their home page. They have a lot of information about celiac disease, the gluten-free diet, news, and more. You can also click here to visit the CSA resource page for colorado.
GIG- The Gluten Intolerance Group is another national non-profit support, resource, and information group. They have local chapters throughout the country (though currently none in Colorado). Click here to visit their home page and scroll through their information.
Celiac.com- Celiac.com is a message board, information site, and gluten-free store. Some of the information is great to bookmark, like the Unsafe Food List, Safe Food List, and the Gluten-Free Alcohol List. Be aware that the message board/forum is written by members and may contain incorrect information, so use your best judgement.
Celiac-Disease- Celiac-Disease.com is a website with reviews on products, events, news, and opinions from gluten-free bloggers and writers. This information is the opinion of the writer, so keep that in mind when you read it.
There is a R.O.C.K. group (Raising Our Celiac Kids) that produces a gluten-free candy list for Halloween. Click Here to download the most recent Gluten-Free Halloween Candy List. It is a very large word document, please be patient while it downloads.
Gluten-Free in SD- Gluten-free in San Diego has a great website with lots of information about ingredients, menus, and more.
McDonald's French Fries Information- For those that don't know, there has been much controversy about McDonalds French Fries. Click Here to read information about the controversy and official statements from CSA, GIG, and McDonalds.
Recipes:
Below are some recipes from BCC members. For more glute-free recipes, please visit some of the websites listed below, or search "gluten-free recipes" online.
BCC 2009 Annual Cookie Exchange Recipes (in a word document, it is a large file so please be patient while it downloads)
CSA Recipe Page- Click here to visit the CSA recipe page
GIG Recipe Page- Click here to visit the GIG recipe page
Living With Magazine- Click here to visit the Living Without gluten-free magazine's recipe page.
More Recipes:
Gary's Bread
(Former CSA President, Gary Powers)
1ST BOWL
2 Cups Brown Rice Flour
½ Cup Tapioca Flour
½ Potato Starch
¼ Cup Garbanzo Bean Flour
2/3 Cup G/F Powdered Milk (or Soy substitute )
1 Tablespoon Xanthan Gum
3 Tablespoons Sugar
2 Packages Yeast – (41/2 teaspoons )
Whisk the above ingredients together
2ND BOWL
3 Eggs
1 ½ Cups Lukewarm Water ( max 110 degrees )
¼ Cup Canola Oil
1 teaspoon Cider Vinegar
Whisk the wet ingredients together
Add the dry ingredients to the wet, stirring with a spatula just enough to blend…(no dry ingredients left). Spoon out into Bread machine pan, push buttons for dark crust and the longest setting, time-wise. (Our setting is 4 hrs 10 minutes). Start machine.
* You might have to use more water in the winter and less in the summer…depending on the humidity. Practice, practice practice!
My Mother’s Bread Stuffing
GF variation by Lorraine Eyl
Serves 15-20 (one-cup servings)
In large skillet heat 1 cup oil (I used canola oil)
Add 2 cups chopped onion, cook until slightly transparent
Add 2 2/3 cups chopped celery
Cook until slightly tender.
While celery and onions are cooking:
Prepare15-16 cups of cubed gf bread
We used one loaf of Bette Hagman’s Basic Featherlight Rice Bread from GF Gourmet Bakes Bread
Combine bread with:
1 ½ tsp. salt
1 ½ tsp. pepper
1 tsp. poultry seasoning
Chopped flat leaf parsley, to taste
4 eggs slightly beaten
1 cup milk or water (I used 2% lactose-free milk—Lactaid brand)
1 1/3 cups chicken broth (I used Imagine organic gf broth)
Pour the onion-celery mixture over the bread mixture. Mix well.
Butter a 9 x 13 inch baking dish. Add dressing and bake for 40-60 minutes at 350 degrees. It should be brown on top. For a more moist dressing, cover with foil for half of the baking time. If you refrigerate before baking, be sure to add to the baking time.
Optional:add ½ to 1 cup of raisins or any other ingredient you enjoy in your dressing.
G-F Light Rice Bread
By Cheryl Koenig
Yeast mix:2 1/4 Tbls or 1 packet rapid yeast
1 ¼ C. warm water (105 deg.)
1 Tbls sugar
Mix yeast, warm water & sugar. Set aside to foam for 5 minutes.
Dry mix:1 C.Brown rice flour½ C. potato starch¼ C. tapioca starch¼ C. powder milk1 ½ tsp. xanthan gum
Mix with a wire whip in a mixing bowl.
Egg mix:1 egg + 2 egg whites½ tsp cider vinegar
Whip eggs & vinegar in a small bowl. With a stand mixer, combine the Dry mix, Egg mix & Yeast mix.
Beat on low 2 min.Scraping down sides as needed. Dough well is soft.In a large loaf pan, lightly oiled. Spread dough.Smooth top with a wet spatula.
**Optional, brush with egg white, for a glossy crust. Let rest for 30-45 min. in a warm place Bake on the middle rack in acold oven.
Then set temperature to 425* bake 30-35 min. Until the internal temperature is 190-200 degreases. Cool before slicing. Keeps well for 3 to 4 days. Best if lightly toasted.
Banana Bread
½ Cup Oil
¾ Cup Sugar
1 Cup Mashed Banana
3 Eggs, well-beaten
¾ Cup Rice flour
1 teaspoon Soda
½ teaspoon Salt
Grease bottom of loaf pan, bake at 375* 40 min. Cream the oil & sugar. Stir in the mashed bananas, Add eggs & blend thoroughly. Mix in rice flour, soda & salt.Blend well. Spread batter into loaf pan evenly & bake.Remove from pan & cool on rack
Granola Recipe
4 cups gluten free oats
½ cup flax seeds
½ cup sesame seeds
1 cup shredded coconut
1 cup sunflower seeds
1 cup sliced almonds ( or any kind of nuts)
MIX ALL IN A LARGE BOWL
mix together 1/4 cup salad oil, 3/4 cup honey, 1 tsp. Vanilla and dash salt.
Put into dry items and mix well together.
Spread ½ inch deep on a cookie sheet. Bake at 275 for 30 minutes or until golden brown.
Mix occasionally.
Remove from oven and add raisins and dates.
Pumpkin Bread
3/4 TSP. NUTMEG
3 EGGS
1 POUND CAN PUMPKIN
3/4 CUP VEGETABLE OIL
½ CUP WATER
MIX TOGETHER THEN ADD:
2 ½ CUP PAMELA BREAD AND PANCAKE FLOUR MIX
2 1/4 CUP SUGAR (OR HONEY)
1 ½ TSP. BAKING
3/4 TSP. CINNAMON
1 CUP GOLDEN RAISINS
DASH SALT
½ CUP WALNUTS
MIX WELL. POUR INTO 2 LOAF PANS. BAKE AT 350 FOR ONE HOUR, OR UNTIL A TOOTHPICK COMES OUT CLEAN.
Tiffany Jakubowski- Tiffany is the former Group Chair for the Boulder County Celiacs. She has been gluten-free for several years. She is a gluten-free blogger and writer for several websites and a gluten-free magazine. She lives in Longmont and is always available to help a BCC member or visitor to the area. Her home phone number is 303-834-8685.
Bill Eyl- The former President of the Celiac Sprue Association (CSA, our parent group) and a member of Boulder County Celiacs. He is a great local resource because he has been gluten-free for many, many years. He lives in Berthoud and would be especially helpful to people inquiring about gluten-free in that area. His phone number is 303-772-3155 and his email address is BillEyl@yahoo.com
Barbara Sanford- She lives in Boulder and has also been gluten-free for a long time. She has a lot of experience with gluten-free living in Boulder and would be helpful to people inquiring about gluten-free in the Boulder area. Her phone number is 303-499-7259 and her email is BarbaraSanford@comcast.net
Dr. Nuzhat Iqbal - local support physician. Dr. Iqbal is a local resource for BCC and providing her information does not imply endorsement:
1925 Mountain View Avenue
Longmont, CO 80501-3128
(720) 494-3123
Boulder County Celiacs Group Questions
If you have any questions about BCC or gluten-free in the area, please email BoulderCountyCeliacs@yahoo.com.
Information Lists
Sometimes a member or visitor will email the Group Chair with a question that is best answered with first-hand information from BCC members. In these cases there is an email sent to the members asking for their opinions and information. Below are the lists compiled by members (not ads or complete business information) about various topics. (BCC does not support or endorse the business' listed, nor do we take responsibility for the information shared by our members).
Boulder Area Dentists- A new celiac asked for information about a good dentist in Boulder. This is a compiled list of the responses from BCC members.
Website/Internet Resources
CSA- The Celiac Sprue Association is our parent group. CSA is a non-profit support, resource, and information group that works for gluten-free advocacy and education. Click Here to visit their home page. They have a lot of information about celiac disease, the gluten-free diet, news, and more. You can also click here to visit the CSA resource page for colorado.
GIG- The Gluten Intolerance Group is another national non-profit support, resource, and information group. They have local chapters throughout the country (though currently none in Colorado). Click here to visit their home page and scroll through their information.
Celiac.com- Celiac.com is a message board, information site, and gluten-free store. Some of the information is great to bookmark, like the Unsafe Food List, Safe Food List, and the Gluten-Free Alcohol List. Be aware that the message board/forum is written by members and may contain incorrect information, so use your best judgement.
Celiac-Disease- Celiac-Disease.com is a website with reviews on products, events, news, and opinions from gluten-free bloggers and writers. This information is the opinion of the writer, so keep that in mind when you read it.
There is a R.O.C.K. group (Raising Our Celiac Kids) that produces a gluten-free candy list for Halloween. Click Here to download the most recent Gluten-Free Halloween Candy List. It is a very large word document, please be patient while it downloads.
Gluten-Free in SD- Gluten-free in San Diego has a great website with lots of information about ingredients, menus, and more.
McDonald's French Fries Information- For those that don't know, there has been much controversy about McDonalds French Fries. Click Here to read information about the controversy and official statements from CSA, GIG, and McDonalds.
Recipes:
Below are some recipes from BCC members. For more glute-free recipes, please visit some of the websites listed below, or search "gluten-free recipes" online.
BCC 2009 Annual Cookie Exchange Recipes (in a word document, it is a large file so please be patient while it downloads)
CSA Recipe Page- Click here to visit the CSA recipe page
GIG Recipe Page- Click here to visit the GIG recipe page
Living With Magazine- Click here to visit the Living Without gluten-free magazine's recipe page.
More Recipes:
Gary's Bread
(Former CSA President, Gary Powers)
1ST BOWL
2 Cups Brown Rice Flour
½ Cup Tapioca Flour
½ Potato Starch
¼ Cup Garbanzo Bean Flour
2/3 Cup G/F Powdered Milk (or Soy substitute )
1 Tablespoon Xanthan Gum
3 Tablespoons Sugar
2 Packages Yeast – (41/2 teaspoons )
Whisk the above ingredients together
2ND BOWL
3 Eggs
1 ½ Cups Lukewarm Water ( max 110 degrees )
¼ Cup Canola Oil
1 teaspoon Cider Vinegar
Whisk the wet ingredients together
Add the dry ingredients to the wet, stirring with a spatula just enough to blend…(no dry ingredients left). Spoon out into Bread machine pan, push buttons for dark crust and the longest setting, time-wise. (Our setting is 4 hrs 10 minutes). Start machine.
* You might have to use more water in the winter and less in the summer…depending on the humidity. Practice, practice practice!
My Mother’s Bread Stuffing
GF variation by Lorraine Eyl
Serves 15-20 (one-cup servings)
In large skillet heat 1 cup oil (I used canola oil)
Add 2 cups chopped onion, cook until slightly transparent
Add 2 2/3 cups chopped celery
Cook until slightly tender.
While celery and onions are cooking:
Prepare15-16 cups of cubed gf bread
We used one loaf of Bette Hagman’s Basic Featherlight Rice Bread from GF Gourmet Bakes Bread
Combine bread with:
1 ½ tsp. salt
1 ½ tsp. pepper
1 tsp. poultry seasoning
Chopped flat leaf parsley, to taste
4 eggs slightly beaten
1 cup milk or water (I used 2% lactose-free milk—Lactaid brand)
1 1/3 cups chicken broth (I used Imagine organic gf broth)
Pour the onion-celery mixture over the bread mixture. Mix well.
Butter a 9 x 13 inch baking dish. Add dressing and bake for 40-60 minutes at 350 degrees. It should be brown on top. For a more moist dressing, cover with foil for half of the baking time. If you refrigerate before baking, be sure to add to the baking time.
Optional:add ½ to 1 cup of raisins or any other ingredient you enjoy in your dressing.
G-F Light Rice Bread
By Cheryl Koenig
Yeast mix:2 1/4 Tbls or 1 packet rapid yeast
1 ¼ C. warm water (105 deg.)
1 Tbls sugar
Mix yeast, warm water & sugar. Set aside to foam for 5 minutes.
Dry mix:1 C.Brown rice flour½ C. potato starch¼ C. tapioca starch¼ C. powder milk1 ½ tsp. xanthan gum
Mix with a wire whip in a mixing bowl.
Egg mix:1 egg + 2 egg whites½ tsp cider vinegar
Whip eggs & vinegar in a small bowl. With a stand mixer, combine the Dry mix, Egg mix & Yeast mix.
Beat on low 2 min.Scraping down sides as needed. Dough well is soft.In a large loaf pan, lightly oiled. Spread dough.Smooth top with a wet spatula.
**Optional, brush with egg white, for a glossy crust. Let rest for 30-45 min. in a warm place Bake on the middle rack in acold oven.
Then set temperature to 425* bake 30-35 min. Until the internal temperature is 190-200 degreases. Cool before slicing. Keeps well for 3 to 4 days. Best if lightly toasted.
Banana Bread
½ Cup Oil
¾ Cup Sugar
1 Cup Mashed Banana
3 Eggs, well-beaten
¾ Cup Rice flour
1 teaspoon Soda
½ teaspoon Salt
Grease bottom of loaf pan, bake at 375* 40 min. Cream the oil & sugar. Stir in the mashed bananas, Add eggs & blend thoroughly. Mix in rice flour, soda & salt.Blend well. Spread batter into loaf pan evenly & bake.Remove from pan & cool on rack
Granola Recipe
4 cups gluten free oats
½ cup flax seeds
½ cup sesame seeds
1 cup shredded coconut
1 cup sunflower seeds
1 cup sliced almonds ( or any kind of nuts)
MIX ALL IN A LARGE BOWL
mix together 1/4 cup salad oil, 3/4 cup honey, 1 tsp. Vanilla and dash salt.
Put into dry items and mix well together.
Spread ½ inch deep on a cookie sheet. Bake at 275 for 30 minutes or until golden brown.
Mix occasionally.
Remove from oven and add raisins and dates.
Pumpkin Bread
3/4 TSP. NUTMEG
3 EGGS
1 POUND CAN PUMPKIN
3/4 CUP VEGETABLE OIL
½ CUP WATER
MIX TOGETHER THEN ADD:
2 ½ CUP PAMELA BREAD AND PANCAKE FLOUR MIX
2 1/4 CUP SUGAR (OR HONEY)
1 ½ TSP. BAKING
3/4 TSP. CINNAMON
1 CUP GOLDEN RAISINS
DASH SALT
½ CUP WALNUTS
MIX WELL. POUR INTO 2 LOAF PANS. BAKE AT 350 FOR ONE HOUR, OR UNTIL A TOOTHPICK COMES OUT CLEAN.
