May 2014 Newsletter

Bread SRSLY: Authentic San Francisco Sourdough Made Gluten-Free

Photo credit: Kimberley Hasselbrink

By Vic Dolcourt When I spoke to Sadie Scheffer, the owner of Bread SRSLY, it became clear that she likes to take on difficult projects. That got her into MIT's mechanical engineering program and finally to San Francisco, but that is its own story. Sadie cooks gluten-free, bakes, likes to experiment with flavors and textures, is into pickling and fermentation, and is athletic. She put it all together and after a year of experimentation the outcome was Bread SRSLY. Read more

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The Celiac MD™

Amy Burkhart, MD, RD

Self-Diagnosis of Gluten Sensitivity: Four Alarming Trends

Ten years ago gluten was a foreign word to the general population. Today it is part of our mainstream culture. Unfortunately, online health advice in pop culture spreads faster than scientifically sound medical information.

Too frequently, the result is that people are skipping valid testing and self-diagnosing gluten sensitivity, sometimes with the encouragement of their practitioners. A new Australian study sheds light on self-diagnosis and the accompanying health risks, while an article in Scientific American assesses the state of knowledge about gluten sensitivity. Read more

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Yummy Supper: Three Cheers for Strawberries!

Erin Scott, the author and photographer behind the successful gluten-free blog Yummy Supper, and author of a gorgeous forthcoming cookbook titled with her blog's name,

shares three of her favorite recipes using the strawberries that are coming in to markets and heralding summer fruits: Strawberry Jam with Lemon Zest and Jam, Strawberry Rhubarb Crumble, and Strawberries dipped in Creme Fraiche and Brown Sugar. Read more

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Send us your favorite doctors and dietitians

In honor of Celiac Disease Awareness Month, we are updating our
physician list and dietitian list for Northern California. If there is a physician or dietitian who has been particularly helpful to you in diagnosing and treating celiac disease or gluten sensitivity, please send us their full name and the city in which they practice. Let us know if you have questions.

* If it's not easy to find them online, please include their contact info

* If you like, please tell us why you found them helpful. Your name and comments will not be published - it's just helpful to us in referring people as needed.

* At this time, we only provide listings for medical doctors (MDs) and registered dietitians (RDs)

* Our foundation supports evidence-based diagnostic tests and procedures. We list medical practitioners who use labs and medical practices that are used by celiac disease centers at major medical facilities.

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Celiac Community Foundation of Northern California + Whole Foods Santa Rosa

Upcoming support meetings and tastings:

Wednesday, May 21 6:00-7:00pm

Tuesday, June 17 12:00-1:00pm

Wednesday, July 30th 6:00-7:00pm

Coddingtown Whole Foods, Santa Rosa

Whole Foods will be sampling a healthy gluten-free recipe and our foundation will run a support meeting, answer questions and provide information on symptoms, testing and the gluten-free diet. We like to exchange information on favorite products, tips and restaurants. Free and open to the public; no sign-ups necessary. Newbies, the newly diagnosed and the experienced are all welcome. We always have free samples of products and magazines.

Please double check our Events Calendar for any changes to the schedule before you attend. We meet in the room next to the Customer Service desk.

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Listen to your heart and donate to our annual fundraiser!

Celiac Community Foundation of Northern California

If you enjoy our newsletter, articles, summer camp, website, advocacy, events and pure 100% volunteer enthusiasm, please support us while we support you.

Please donate $5, $10 or whatever you can. It's tax deductible and 100% goes directly to our community work, as we are all volunteers.

We would love to see lots of small donations (and a few big ones...).

Donate now

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Mariposa Baking and The University of Chicago Celiac Disease Center

Celebrate National Celiac Disease Awareness Month in May

Mariposa Baking of Oakland is again partnering with The University of Chicago Celiac Disease Center for National Celiac Disease Awareness Month in May. This unique partnership, formed through a strong desire to generate more awareness of celiac disease on the west coast and raise funds for research, brings together the Bay Area's popular 100% dedicated gluten-free bakery and a world-renowned leader in celiac disease research. Throughout the month of May, a portion of sales at Mariposa Baking's retail locations (Oakland and San Francisco) and online shop will go directly towards UChicago's celiac research.

Mariposa Baking is highlighting its newest pastry, a delicious butter croissant and newest bread offering, sandwich batard.

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GFF Magazine's Kickstarter reaches funding success

The project was funded at $94,587 with over 800 backers! The team of three women developing the new magazine, based in San Francisco, are getting to work immediately so the inaugural issue will be ready for fall. We are looking forward to seeing it. Keep up with them on Facebook and Twitter.

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Looking for a special way to say thank you to Mom?

Come visit Cate & Co., gluten free sandwich eatery and bakery, at the Oxbow Market in Napa! We want to help make Mother's day special with our celebration cakes. Pre-order our rockin' 2, 4 or 8 inch chocolate, vanilla or carrot layered rosette cakes. E-mail us at ali@cateandcobakeshop.com to place your order for in store pick up. Can't wait to see you at our shop!

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Job wanted: Brand manager

We met Marc Migdal when he represented a gluten-free brand at the S.F. Expo last year and enjoyed working with him. Now he is seeking to represent more brands and we are posting this on his behalf:

Please allow me to introduce myself. My name is Marc Migdal from MIG Consulting. I work as a brand manager

currently only working with four companies.

* Executive with a respected and outstanding career in the food industry.

* Extensive experience in sales management on a national and regional level, strategically positioning organizations to achieve significant growth as well as exceed revenue targets and expand into new markets.

* Successfully leveraged expertise to create new opportunities and build business.

* Extensive experience nationwide in the gluten free industry.

If I can be of any assistance to your company, please feel free to contact me.

Marc Migdal

MIG Consulting

Charlotte, North Carolina

704-573-2299

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New Chef at the Inn on Randolph

As Head Chef at the prestigious Inn on Randolph, Ethan Speizer is producing some of the freshest and most inspired local cuisine around. After all, he has the luxury of sourcing from the Inn's abundant garden to create innovative fare that is organic and sustainable whenever possible, and always gluten free.

The Inn's talented young gun spent his formative years in Napa Valley, where he developed a deep appreciation for quality food and wine. It was a passion he continued to pursue even while earning a bachelor's in Managerial Economics at UC Davis. While still in his final year in college, Chef Speizer combined his sharp business acumen and talents in the kitchen to establish a successful catering company. After graduation, he continued to hone his culinary skill at Oenotri, recognized as one of the Bay Area's top 100 restaurants by the San Francisco Chronicle, and noted for its outstanding Southern Italian fare. His resume also includes a post in the kitchen of popular San Francisco neighborhood hotspot Q Restaurant & Bar and a consulting chef position at Cate & Co Bakery.

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Participate in the CeliAction research study The CeliAction Study is a clinical research study evaluating an investigational medication for celiac disease. The study will explore whether the study medication is able to improve the damage in the lining of the intestine caused by even the smallest traces of gluten. The study will also evaluate whether the investigational medication improves any symptoms of celiac disease compared to a placebo. While enrolled in the study, you will be asked to maintain the gluten-free diet you are currently on.

The CeliAction Study is sponsored by Alvine Pharmaceuticals in San Carlos, CA. The investigational study medication is called ALV003. ALV003 is a mixture of two different enzymes, which in a test tube can break down gluten into smaller pieces of protein.

To learn more and see if you are eligible to participate, go to http://www.celiactionstudy.com/ or call 1-855-3226-ACT

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Attend the only celiac disease and gluten sensitivity conference in California!

Celiac Disease Foundation, Los Angeles

June 7th and 8th, 2014

Speakers include:

Alessio Fasano, MD (pictured at left)

John J. Zone, MD

Pamela A. Cureton, RD, LDN

Celiac Disease Foundation National Education Conference & Gluten-Free Expo in Los Angeles Details and registration

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Events for May