Flagstaff Celiac Support Group

Meeting Recap Archive

November 2009

Barb and Jeanette brought bread for tasting. Barb's bread was made from the Gluten Free Pantry French bread mix. Jeanette used Pamela's Gluten Free Bread mix and followed the directions for herb bread by adding two teaspoons of Italian seasoning and one half teaspoon onion powder. The Pamela's mix contains sorghum so could be problematic for anyone sensitive to sorghum.

Several members reported attending the bread and cookie tasting at Seasoned Kitchen featuring products made by a new gluten free bakery in town. The bakery does not have a store front but the owner will be selling products through the Village Baker and is exploring other outlets. He is interested in coming to talk to the group so Jeanette will contact him to see if he is available for the next meeting.

The draft brochure about celiac disease was reviewed and several more helpful suggestions were made. Distribution of the brochure was discussed. Barb wondered if it would be possible to put some in the pharmacy areas of the grocery stores. She will check with a couple of stores and report back next month. Brenda said she is willing to help with distributing the brochures.