INSIGHT - Celiac Disease Foundation...SPRING 2014 CDF INSIGHT • 7“The most significant problem in celiac disease is the inadequate rate of diagnosis. While the situation has improved,

Newsmagazine SPRING 2014 Vol. 24-1

Celiac Disease Foundation (CDF) released an interactive checklist to

help individuals and families accurately define and report their symptoms of celiac disease and gluten sensitivity to their doctor or other healthcare practitioner. This checklist not only will help individuals have clearer conversations with their healthcare providers, it will help more people with celiac disease get the proper diagnosis. This free checklist, developed with the help of CDF’s Medical Advisory Board, can be accessed at celiac.org/symptoms. “Undiagnosed celiac disease can lead to a lifetime of illness, including a four-fold risk of developing lymphoma,” said Marilyn G. Geller, CEO of Celiac Disease Foundation. “While there is no cure for celiac disease, early diagnosis is crucial. There is much that can be done to treat and help manage celiac disease and other

CDF National Conference & Gluten-Free EXPO. The nation’s largest patient conference for celiac disease and gluten sensitivity.

Bacterial strain typically found in the human gut linked to lower risk for developing celiac disease.

Through a generous gift from the Simon Family Foundation, Team Gluten-Free receives a new look. Join Team Gluten-Free 2.0 today.

continued on page 7

Stomach Bacteria and Celiac Disease Team Gluten-Free 2.0CDF National

Conference June 2014

page 10page 9 page 15

2013Year In Review

INSIGHTChecklist identifies nearly 100 symptoms of celiac disease, promoting more accurate doctor-patient communication and diagnosis

Celiac Disease Foundation Releases Celiac Symptoms Checklist

Checklist can be found at celiac.org/symptoms

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2 • CDF INSIGHT SPRING 2014

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SPRING 2014 CDF INSIGHT • 3

CDF INSIGHT is a quarterly publication of Celiac Disease Foundation. Reproduction of this newsletter in whole or in part is prohibited without the express written consent of the publisher. Opinions expressed in articles are those of the author and are not necessarily endorsed by CDF. Acceptance of advertising for products or services does not in any way contstitute endorsement by CDF. Tax deductible donations are appreciated. Please visit celiac.org for more information. ©2014 CELIAC DISEASE FOUNDATION. Editorial Team: Publisher: CDF; Editor: Saul Geller; Contributing Staff: Maya Blackburn, Megan Cofiell and Van C. Durrer, II; Advertising: Deborah Ceizler; Design: Kyle Marchand; Printing: Sundance Printing. Printed with soy ink on partially recycled paper.

20350 Ventura Blvd. Suite 240Woodland Hills, CA [email protected]

Board MembersBobbie Wasserman, ChairCarol Blymire, Vice ChairRuth Claire Black, SecretaryChristopher J. Holland, TreasurerElaine Monarch, Founder

DirectorsMarvin O. Berman, Van C. Durrer, Chad Hines, Sharri Lear, Michael Weiss, MD, Deb Wheaton

Medical Advisory BoardMarvin Ament, MDBetty Bernard, MDAlicia Calvo, MPH, RD, CDEShelley M. Case, BSc, RDSheila Crowe, MDEric Esrailian, MD, MPHAlessio Fasano, MDPeter H. R. Green, MDStefano Guandilini, MDIvor D. Hill, MDEdward J. Hoffenberg, MDMartin F. Kagnoff, MDDonald D. Kasarda, PhDDaniel Leffler, MD, MSTed Malahias, DDSJoseph A. Murray, MDCynthia S. Rudert, MDDan W. Thomas, MDKimberly Upton, MDJohn J. Zone, MD

INSIDE this issue5791013 15172022

W ith your support, Celiac Disease Foundation had an impactful 2013, making enormous strides in celiac

disease research, education, advocacy, and awareness. This year, we’re adding community fundraising to our arsenal with the new and improved Team Gluten-Free (TGF). With new tools and resources, TGF participants can easily raise funds in support of our mission. Community fundraising is a fun and easy way to get involved in CDF, especially if you are unable to make a significant donation on your own. As a member of Team Gluten-Free, you can host your own fundraising event or participate in an athletic race, you’ll get an online fundraising page to personalize and send to friends and family, and you’ll be part of a growing network of supporters who are affected by gluten intolerance in some way, and who want to make a difference. Team Gluten-Free is a fundraising engine that doubles as a support group, and the cornerstone to TGF — and all community fundraising programs — is the people: the fundraisers themselves and their donors, the estimated 1 in 100 people worldwide with celiac disease, and the 2.5 million in the U.S. who are still undiagnosed. As a member of TGF, you’ll galvanize awareness of an all too prevalent disease, and help CDF continue to move the needle on improving diagnoses, discovering better treatments, and finding a cure. Team Gluten-Free funds support tools and programs vital to the diagnosis and treatment of celiac disease, including CDF’s Symptoms and Conditions Checklist, Healthcare Practitioner Directory, Grand Rounds, National Education Conference and Gluten-Free EXPO, and nationwide network of support. We hope you’ll join the new and improved Team Gluten-Free today. To help get you started, we’ll be sharing registration how-to’s, fundraising tips, and much more at celiac.org/tgf. Be sure to like us on Facebook and visit our website for weekly updates. We can’t wait to welcome you to the team!

Marilyn G. GellerChief Executive Officer

Marilyn’s MessageDear CDF Friends:

Board Chair’s MessageSymptom Check List Cont. Stomach Bacteria & Celiac CDF National Conference Limited Serologic Testing Team Gluten-Free 2.0Have Your Cake & Eat It Too Spring Recipes Passover Recipes

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©2013 Blue Diamond Growers. All rights reserved. *Each production run is sampled and tested to confi rm gluten levels do not exceed 20 PPM.

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Board Chair’s Message

It is my honor to take on the role of Chair of CDF. The organization

is thriving — thanks to the staff ’s diligent work and dedication, the leadership of Marilyn Geller, the vision of Elaine Monarch, and the steadfast commitment of our Medical Advisory Board and the Board of Directors. Our goal this year is to sustain this impressive momentum for Celiac Disease Foundation. The board has committed itself to developing and implementing a new strategic framework that advances our mission. Last year we had a tremendous number of accomplishments outlined by Marc Riches, former board president, in his December President’s message. The great thing about those

accomplishments is that they opened up new avenues to the organization; avenues that we can now leverage. These include technology, national chapter growth, grand rounds and the re-invigoration of Team Gluten-Free. Those accomplishments – along with the dramatic increase in awareness – can be a powerful formula for action, as celiac disease remains one of the most under-diagnosed autoimmune diseases, affecting 1 in 100 people worldwide. Yet, it is difficult to move beyond “gluten-free cupcakes” when those with celiac disease appear healthy and lead “normal” lives, despite serious underlying health issues. As many people do not realize, those with undiagnosed celiac disease are at risk for infertility, malnutrition,

malignancy, and in children, growth failure and delayed puberty. We have a tremendous responsibility, as well as a unique opportunity, to advocate, educate and advance research into celiac disease. Working together, we can continue to meet our mission of driving early diagnosis and treatment of celiac disease, and to improve the quality of life for all people affected by gluten-related disorders.

I look forward to a great year ahead.

Bobbie WassermanChair of the Board of Directors

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“The most significant problem in celiac disease is the inadequate rate of diagnosis. While the situation has improved, with only 15% of people with celiac disease diagnosed currently in the United States, we have a great deal of work to do...Tools like the CDF Symptom Checklist are an important piece of the effort to educate patients and providers and increase testing for celiac disease in the United States.” Daniel Leffler, MD, MS, Beth Israel Deaconess Medical Center Medical Advisory Board Member, Celiac Disease Foundation

gluten-related disorders. Strict adherence to a gluten-free diet and routine medical follow up can improve symptoms and help prevent related medical conditions and diseases while enhancing the patient’s quality of life. We hope by using this checklist to understand and report symptoms to their physicians, patients will be diagnosed and treated in a timely manner and minimize further risk for disease.” As part of Celiac Disease Foundation’s commitment to drive early diagnosis of celiac disease, the checklist is integrated with the organization’s Healthcare Practitioner Directory. The Directory is the nation’s most comprehensive online directory for patients to find reliable information on healthcare practitioners familiar with diagnosing and treating celiac disease and other gluten-related

CONTINUED FROM FRONT COVER

In the worksMidwinter getaway, mini-getaways, cruises, and more. Check our website for updates.

Fall Foliage Cruise + BostonOct 4 to 11, 2014Join Bob & Ruth aboard Holland America’s elegant Veendam on this scenic cruise along the eastern Maritime coast bursting with Autumn colors and delectable fresh seafood. Plus the historic and always enchanting city of Boston.

India’s Golden CircleFebruary 2015Our inaugural grand tour of the Indian subcontinent will feature the must-see highlights of this exotic land incl. Bombay, Jaipur (Rajasthan desert), a game park (to see tigers), New Delhi & Agra (Taj Mahal). 5 star hotels, non spicy food available.

Ireland, Scotland & WalesMay 2015Bob & Ruth’s 3rd exciting tour of the Emerald Isle plus bonnie Scotland and, new next year, Dylan Thomas’s Wales with romantic and picturesque places named Swansea and Cardiff. Welsh rarebit, anyone?

Danube River Cruise& Bavaria Tour: Aug 24 to Sep 3, 2014Discover the best of Old World Europe – East & West – along the enchanted Danube plus post-cruise stay in Munich & Innsbruck. From Budapest to Vienna and beyond, cruise onboard Uniworld’s award-winning River Beatrice.

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disorders. Upon checklist completion, individuals may enter their ZIP code to view a list of practitioners in their local area with whom they can review checklist results to determine if they are a candidate for a celiac disease panel blood test or other diagnostic measures.

Celiac Disease Foundation Releases Celiac Symptoms Checklist

The public is encouraged to visit the CDF Symptoms and Conditions Checklist at celiac.org/symptoms and the CDF Healthcare Practitioner Directory at celiac.org/directory.

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1-800-896-2396 • [email protected]

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Stomach Bacteria Linked to Lower Risk of Celiac Disease

A recent study published by the American Journal of Epidemiology

by several scientists including Dr. Peter H. R. Green, the founder of the Columbia University Celiac Disease Center and a Medical Advisory Board member for the Celiac Disease Foundation, has found a link between a particular bacterial strain typically found in the human gut and a lower risk for developing celiac disease. Celiac Disease Foundation strongly encourages our community to support celiac disease research and the nation’s research centers. Celiac disease (CD) has become more common in the United States over the past several decades for reasons not yet established; in the last 50 years alone, the disease has had up to a four-fold increase in prevalence. Recent studies of stored blood serum have confirmed that this increase is due to a rise in the disease incidence rate, not just an increase in the disease detection rate. It is likely that environmental factors that can affect CD are responsible for this rise in prevalence. There are many proposed environmental factors such as infant feeding practices and time of dietary gluten introduction. Another potential factor is microbial exposure, as was the focus for a recent paper distributed by the American Journal of Epidemiology. The study, titled “Decreased Risk of Celiac Disease in Patients with Helicobacter pylori Colonization” was published in issue 12 of the 178th volume, in December of 2013. As the title suggests, it looked to find a relationship between the bacterium Helicobacter pylori and CD. The authors, led by first author Dr. Benjamin Lebwohl, the Assistant Professor of Clinical Medicine and Epidemiology at Columbia University, had multiple reasons to investigate H. pylori’s association with CD. It has previously been established that H. pylori present in the stomach can help protect against asthma and other atopic diseases,

CD is triggered by gluten digestion which might be affected by pH and the gastric mucosa, something H. pylori could modulate, and lastly, the increased CD prevalence in the U.S. coincides with declining rates of H. pylori. In order to determine the relationship between H. pylori and CD, Lebwohl and his colleagues looked at a large database of pathological data and primarily looked at those patients who had gastric and duodenal biopsies at the same time. The gastric biopsy tested for the presence of H. pylori and the duodenal biopsy looked for villous atrophy, signifying CD. The authors also looked at medical insurance and zip code data to account for race, gender, and socioeconomic status. In total, 136,179 patients who had duodenal and gastric biopsies at the same time were identified, including 2,689 patients with CD. Lebwohl and his colleagues found a strong, inverse association between H. pylori presence and CD. In patients without CD, H. pylori prevalence was found to be 8.8% while it was only 4.4% in patients with CD. The inverse relationship remained strong for all age groups, for both males and females, and when accounting for socioeconomic status. The bacteria H. pylori is typically acquired as an infant while CD can develop at any time, typically much later than infancy. This means that having H. pylori in your gut somehow decreases your chances of developing CD is more likely than the alternative explanation that having CD somehow causes lower rates of H. pylori presence.

There have been previous studies investigating the relationship between H. pylori and CD that have had conflicting results. Some studies have found no correlation between the two while one study even found increased rates of H. pylori presence in patients with CD. However, these were all much smaller studies that were not able to adjust for socioeconomic factors. The authors admit there are some limitations to this study despite its large size. It only incorporated patients who had duodenal and gastric biopsies at the same time. The population of people who undergo both those biopsies at the same time could have different characteristics than the general public, or patients who only underwent one biopsy at a time which could affect the results. The authors tried to account for the latter by also examining patients who had a duodenal biopsy and then a prior gastric biopsy on record. The inverse relationship between H. pylori and CD still remained strong in that repeated analysis. The authors conclude that there is a strong and robust, inverse relationship between H. pylori and CD. Patients with CD had lower rates of H. pylori presence when compared to patients without CD and that relationship remained after accounting for age, gender, and socioeconomic status. This conclusion suggests that H. pylori might be able to protect against CD. Future studies should investigate the bacterium’s effect on gluten in the gastrointestinal tract and also its effect on the immune system as possible methods of protection against CD. The article “Decreased Risk of Celiac Disease in Patients with Helicobacter pylori Colonization” can be found in volume 178, issue 12 of the American Journal of Epidemiology.

By Saul Geller

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Alessio Fasano, MD, CDF Medical Advisory Board, world-renowned expert and founder, Boston’s Center for Celiac Research

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Pamela A. Cureton, RD LDN, clinical and research dietitian, Boston’s Center for Celiac Research

Top Pharmaceutical Companies share cutting edge, emerging treatments for celiac disease and gluten sensitivity

Gluten-Free Superstars panel discussion about the gluten-free food industry and Q & A featuring company owners of your favorite gluten-free foods

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Gluten-free breakfast and lunch

Exclusive VIP, Private Access to the Gluten-Free EXPO

Gluten-Free EXPO S U N D AY, J U N E 8 , 2 0 1 4EXPO: 10AM – 4PM

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Try NEW products before they hit stores

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Leave with a bag full of gluten-free goodies and coupons

Cooking demonstrations, raffle, book signing, photo booth... plus so much more

For more information visit: celiac.org/registeror call 818.716.1513

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Danna KornCEO (Chief Energizing Officer)/Co-FounderSonic Boom Wellness

Known as “The Gluten-Free Guru,” Danna Korn is an author, motivational speaker, and renowned expert on the gluten-free diet and medical conditions that benefit. She is the author of seven bestselling books about living and loving the gluten-free lifestyle, including four in the prestigious “For Dummies” series. In 1991 she founded (and still runs) the world’s largest support group of its type, R.O.C.K. (Raising Our Celiac Kids), which has more than 140 chapters throughout the U.S. and Canada.

Alessio Fasano, MDCDF Medical Advisory Board World-renowned Expert and Founder, Boston’s Center for Celiac Research

Pediatric gastroenterologist, research scientist, and entrepreneur Alessio Fasano, MD, founded the Center for Celiac Research in 1996. The Center offers state-of-the art research, clinical expertise, and teaching for the diagnosis, treatment, and prevention of gluten-related disorders, including celiac disease, non-celiac gluten sensitivity, and wheat allergy. Trained in Naples, Italy, as a pediatric gastroenterologist, Dr. Fasano was recruited to the University of Maryland School of Medicine in 1993. In early 2013, Dr. Fasano was appointed Division Chief of Pediatric Gastroenterology and Nutrition at MassGeneral Hospital for Children. He brought the Center for Celiac Research to Boston, where he and his team of clinicians treat patients of all ages.

John J. Zone, MDCDF Medical Advisory Board Specialized Expertise In the Diagnosis and Treatment of Diseases of the Skin, University of Utah

John J. Zone, MD, has specialized expertise in the diagnosis and treatment of blistering diseases of the skin. He runs both a research and clinical laboratory dedicated to diagnosis, treatment and research of these blistering diseases. In addition, he is board certified in dermatology, immunodermatology and internal medicine. Dr. Zone has been Head of Dermatology at the University of Utah since 1987. Since that time, the Department has achieved national recognition for its clinical and educational programs as well as its basic and clinical research in diseases and cancer of the skin.

Pamela A. Cureton, RD, LDNCDF Medical Advisory Board Clinical and Research Dietitian, Boston’s Center for Celiac Research

Pam Cureton is a clinical and research dietitian specializing in the treatment of celiac disease. She has worked in the area of gluten-related disorders since 1993, when she joined the University of Maryland School of Medicine, working with the Division of Pediatric Gastroenterology and Nutrition alongside Dr. Alessio Fasano. Her current position includes working with Dr. Fasano at the Center for Celiac Research at Massachusetts General Hospital and for the University of Maryland celiac clinic. Her work includes coordinating the clinical management of patients with celiac disease and gluten intolerance, educational programs and lectures for the celiac community, physician, dietitians, and other health care providers, and involvement in research projects at the Center.

Pamela Giusto-Sorrells Pamela’s Products

Pamela Giusto-Sorrells is a third generation natural food industry pioneer who grew up in a family which included a natural food store proprietor and artisan bakers. In 1988, filled with compassion for eaters limited to tasteless food due to health considerations, she founded a company dedicated to baking gluten-free foods so delicious that no one would know the difference. To this day, she personally develops each of the products that bear her name, with new recipes continually under development, often based on customers’ desires and needs.

Lucy Gibney, MDDr. Lucy’s Gluten-Free Foods

Dr. Lucy Gibney is the founder and Chairman of “Lucy’s”, the gluten-free, allergy friendly, healthy snack brand. When her son was diagnosed with severe food allergies, Dr. Lucy Gibney tackled the challenges of finding high quality, delicious treats by starting her own line of cookies made especially for people with food allergies. Dr. Gibney is a physician, board certified in Emergency Medicine. As a physician and mother of a child with food allergies, her goal is to provide high quality, safe, healthy foods for snackers of all types.

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“Great opportunity to be around vendors and educators that care! Gluten-free may be a trend for some people, but I’ll be celiac forever. - Megan from California

2 0 3 5 0 V E N T U R A B LV D, S T E 2 4 0 , W O O D L A N D H I L L S , C A 9 1 3 6 4

CDF National CONFERENCE & Gluten-Free EXPOS AT U R D AY, J U N E 7 , 2 0 1 4 CONFERENCE: 7AM – 2PM | EXPO: 2PM – 5PM

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Get the latest information from medical and nutrition experts on celiac disease and gluten-free living that is guaranteed to help you and your loved ones live a happier, healthier gluten-free lifestyle

Network with hundreds of individuals to support you in your gluten-free journey including your favorite vendors, authors and bloggers

Alessio Fasano, MD, CDF Medical Advisory Board, world-renowned expert and founder, Boston’s Center for Celiac Research

John J. Zone, MD, CDF Medical Advisory Board, specialized expertise in the diagnosis and treatment of diseases of the skin, University of Utah

Pamela A. Cureton, RD LDN, clinical and research dietitian, Boston’s Center for Celiac Research

Top Pharmaceutical Companies share cutting edge, emerging treatments for celiac disease and gluten sensitivity

Gluten-Free Superstars panel discussion about the gluten-free food industry and Q & A featuring company owners of your favorite gluten-free foods

VIP Conference Swag Bag with gluten-free products, coupons and much more

Gluten-free breakfast and lunch

Exclusive VIP, Private Access to the Gluten-Free EXPO

Gluten-Free EXPO S U N D AY, J U N E 8 , 2 0 1 4EXPO: 10AM – 4PM

OPEN TO THE PUBLIC

100+ companies exhibiting

Sample the best & newest gluten-free products on the market

Try NEW products before they hit stores

Discounted products available for purchase

Leave with a bag full of gluten-free goodies and coupons

Cooking demonstrations, raffle, book signing, photo booth... plus so much more

For more information visit: celiac.org/registeror call 818.716.1513

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New Figgies & JammiesFlavorful fig bar cookies wrapped

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LIMITED UTILIZATION OF SEROLOGIC TESTING IN PATIENTS UNDERGOING DUODENAL BIOPSY FOR CELIAC DISEASE

The use of serological assays (blood tests) has been found to be a cost-effective first step in diagnosing celiac disease, typically

followed by a duodenal biopsy to confirm. The authors noted that most of the duodenal biopsies sent to their pathology department to look for signs of celiac disease were negative. In this study, they sought to find out why the diagnostic yield of these biopsies was so low.

The authors looked through their pathology database and found 1,432 duodenal biopsies submitted to “rule out celiac”

and matched those biopsies to serological test results.

They found that the majority of patients had no serologic tests before their duodenal biopsy. Only 5% of the patients had

positive serology results. The authors also found that most of the duodenal biopsies were actually part of a multi-site biopsy. They

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A more in-depth analysis of the article is available on our website celiac.org under the research category. The full article can be found in BMC Gastroenterology’s 13th volume, November issue.

Methods:

Results:

determined that not only did the 5% of patients with positive serology have a significantly higher diagnostic yield for celiac disease in the duodenum, but also had a much higher diagnostic yield in the other biopsy sites, if they had a multi-site biopsy.

The authors conclude that positive serology was a good indicator for celiac disease and also could help doctors

better choose other biopsy sites, but positive serology was not typically used prior to biopsy, which explains the low diagnostic yield.

Conclusion:

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Welcome to Team Gluten-Free 2.0!

There is a critical need to raise awareness and funds for celiac disease among doctors and patients. And that is where you come in.

With our new and improved community fundraising program, Team Gluten-Free (TGF), you can be part of our mission to increase awareness of celiac disease and help move the needle on better diagnoses and treatment.

Community fundraising makes supporting CDF easy, especially if you are unable to make a substantial contribution on your own. Existing and new TGF members will get a personal fundraising page, access to an abundance of fundraising tips and tricks, support from CDF staff, and entry into a growing virtual support group of individuals just like you who are affected by gluten intolerance in some way, and who want to make a difference.

Join today at www.celiac.org/teamglutenfree and receive your free TGF T-shirt. We can’t wait to welcome you to the team!

Help us raise $1 million for Celiac Disease Foundation in 2014!

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Having Your Cake and Eating It Too

No, this column is not about the latest, greatest recipe for

a gluten-free confection. Rather, we wanted to highlight a powerful tool to maximize the impact of your donations. Under the Internal Revenue Code, when you donate capital gain property which has appreciated in value, you may take a charitable deduction for the full value, without being subject to any capital gains tax for the appreciation. Capital gain property is generally capital property held for more than one year. Take this example: say you purchased 10 shares of stock in Facebook, Inc. last summer for around

$23 per share, or $230. Those same shares today are worth over $650. If you sold those shares, you would have capital gains of $420. However, if you donate those shares to a qualifying charity, you can deduct the full $650 value and never pay tax on the $420 gain. In other words, you will receive a deduction of $420 for property that you only

paid $230 to purchase—or, you get to have your cake and eat it too. This feature of US tax law is available for any capital property that can be donated. Because everyone’s situation is different, you should consult a tax advisor. For more information, consult http://www.irs.gov/publications/p526/ar02.html#en_US_2013_publink1000229755. Consult your broker for information on their programs. You can get more information about donating to the Celiac Disease Foundation at celiac.org.

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By Van C. Durrer, II

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For more delicious gluten-free recipes for spring visit massel.com/recipes To � nd out where to buy Massel’s gluten-free bouillons and seasonings visit massel.com/where-to-buy

Like us on Facebook for exclusive recipes, o� ers and events.Go to Facebook and search for Massel stock cubes bouillon powders and gravies

@Masselbouillon MasselBouillon MasselBouillon

REVOLUTIONARY

NEWPRODUCT

SIMPLY FRESH PEA SOUP

This is spring in a bowl, made in less than 15 minutes! Serve it as a fi rst course. Kids will love it with tiny pasta or rice. Or add fresh herbs like mint or dill. Serves 4-6 people.

Saute the shallots and garlic gently in olive oil in your soup pan until translucent. Add water, peas and ½ a pack of Massel Concentrated Liquid Stock (use our handy measuring window), bring to a boil, then turn down to simmer. When peas are tender after about 5-10 minutes, use an immersion blender to cream the soup. Leave some a little chunky if you like. Add freshly ground pepper to taste. If you want a really creamy soup, blend a little longer with butter (or vegan butter) and a touch of milk (unsweetened soy milk.)

INGREDIENTS

METHOD

PACK OF MASSEL CONCENTRATED LIQUID STOCK (VEGETABLE OR CHICKEN STYLE)*½

* OR YOU CAN USE 2 MASSEL ULTRACUBES OR 2 TEASPOONS ALL PURPOSE BOUILLON & SEASONING GRANULES

1 SHALLOT + 3 GARLIC CLOVES, FINELY CHOPPED

TABLESPOON OLIVE OIL3 ½ CUPS WATER • 1 LB OF FROZEN PEAS

FRESHLY GROUND PEPPER, TO TASTE

massel.com/recipes To � nd out where to buy Massel’s gluten-free bouillons and seasonings visit massel.com/where-to-buy

OR YOU CAN USE 2 MASSEL ULTRACUBES OR 2 TEASPOONS ALL PURPOSE BOUILLON &

FRESHLY GROUND PEPPER, TO TASTE

PRODUCT

SIMPLY FRESH

Why pay good money for water, and tire yourself out dragging heavy cartons of liquid broth/stock home, when this revolutionary new Concentrated Liquid Stock makes more stock, weighs less and tastes better!This versatile concentrated stock makes a sensational marinade, just a splash adds great avor to any dish, or simply add water to make a tasty fresh broth.

� Gluten-free, vegan, all natural, and no added MSG, like all Massel products

� Exceptional value for money, one small pack makes 2 quarts

� Compact lightweight pack easy to carry, use and store � Keeps for 10 days once open in your fridge

Buy on line at Veganessentials.com or go to massel.com/where-to-buy to � nd a store near you.

INTRODUCINGOUR DELICIOUS CONCENTRATEDLIQUID STOCK!

J001520 Massel CDF INSIGHT News Advert 7.5x9.5 FA.indd 1 11/02/14 2:37 PM

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To learn more, call toll-free

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You may qualify for the study if you:• Are diagnosed with celiac disease • Are on a gluten-free diet• Have experienced at least one moderate or severe symptom in the past month

ACTION™CELISTUDY

A research study for symptomatic celiac disease patients maintained on a gluten-free diet

© 2013 Copyright – CELIACTION STUDY

1-855-8141-ACT

If you are ready to take action,

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Managingceliac diseasemay be more than just a gluten-free diet.

or visit

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Hodgson Mill – Proud Sponsor of Celiac Disease Foundation. For more recipes, please visit celiac.org and choose the Live Gluten-Free tab.

Instructions

Ingredients• ⅓ cup Pamela’s Artisan Flour or Pamela’s Baking & Pancake Mix • ⅔ cup buckwheat flour* • ½ tsp salt

• 1 ¾ cup whole milk • 3 large eggs• 5 TBSP melted butter plus more for pan

• ¼ cup parsley-finely minced (optional)* Make sure the buckwheat flour is labeled gluten-free

Whisk dry ingredients together in small bowl. In blender jar combine eggs, milk, and melted butter (and parsley if using). Add dry ingredients and blend well. If you let the batter sit in a refrigerator before using you will need to add ¼ cup additional water to lighten the batter.

Heat 8” crepe on non-stick pan to medium heat. Melt 1 TBSP butter (or use oil) to coat the bottom of the pan, add ¼ cup batter, swirl to cover bottom of pan (don’t worry about air holes that develop as crepe is cooking), cook until edges start to turn brown and crisp, about two minutes, gently flip and cook on second side only about 30 seconds until sheen is gone from the crepe. Stack with clean tea towels or wax paper between as they come out of the pan. Repeat, adding more butter for each crepe.

Savory Buckwheat Crepes from Pamela’s ProductsThese crepes are delicious with spring asparagus, or served open-faced, a little crispy, with a light spread of crème fraiche, and thin slices of smoked salmon.

Instructions

Ingredients• 1 box (15 oz) Hodgson Mill Gluten Free Yellow Cake Mix• 2/3 cup water• 1/2 cup butter, softened• 1/2 tsp cinnamon• 1/4 tsp nutmeg• 2 tsp vanilla• 3 eggs• 1 cup carrots, finely shredded

• 1/4 cup pecans, or walnuts chopped• 4 oz cream cheese, softened• 2 Tbsp butter, softened• 1/2 tsp vanilla• 2 cups powdered sugar• 1-3 tsp milk• 1/4 cup coconut, optional

Frosting:• 4 oz. (half of 8 oz. package) cream cheese, softened• 2 tbsp. butter • ½ tsp. vanilla • 2 cups powdered sugar• 1 to 3 tsp. milk• ¼ cup coconut (optional)

Heat oven to 350º F. Grease bottom only of 8- or 9-inch square pan. In a bowl, beat cake mix, water, ½ cup butter, cinnamon, nutmeg, 2 tsp. vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan. Bake 36 to 41 min. for 8-inch pan or 33 to 38 min. for 9-inch pan or until toothpick comes out clean. Cool completely, approx 1 hour. In a bowl, beat cream cheese, 2 tbsp. butter, ½ tsp. vanilla and 1 tsp. milk until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut if desired. Spread frosting over cake.

Springtime Carrot Cake from Hodgson Mill

Spring Recipes Easter is a time of tradition, hope and renewal of life. Why not give your family and loved ones a refreshingly light meal that will revive their taste buds and bring them cheer. Mix it up with savory buckwheat crepes followed by traditional rich carrot cake.

Pamela’s Products – Proud Sponsor of Celiac Disease Foundation.

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Bob’s Red Mill - Proud Sponsor of Celiac Disease Foundation. For more recipes, please visit celiac.org and choose the Live Gluten-Free tab.

Instructions

Ingredients• 4 eggs• 2 teaspoons celtic sea salt • ¼ teaspoon pepper• 2 cups blanched almond flour, sifted

• 6 cups chicken stock or vegetable stock using Massel Gluten-Free and Kosher Bouillon Cubes, Granules or concentrated stock

In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes. Stir in the almond flour. Refrigerate the mixture 2-4 hours. Remove from refrigerator. Heat a large pot of water (with 1 teaspoon salt) and bring to a boil. Roll the batter into 1-inch balls then drop into the pot of boiling water. Reduce heat, cover and simmer for 20 minutes. Heat 6 cups chicken stock in a separate pot, according to Massel instructions. When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock. Ladle stock, plus 2-3 matzo balls into individual bowls and serve. Garnish as desired.

Matzo Ball Soup with Massel

Instructions

Ingredients• 1 cup Bob’s Red Mill GF All Purpose Baking Flour • 1/4 cup Gluten Free Oat Flour • 1/4 cup Almond Meal/Flour

• 1/2 tsp Salt • 1/2 tsp Onion Powder • 1/2 tsp Garlic Powder • 1/2 tsp dried Dill

• 4 Tbsp Olive Oil • 4-6 Tbsp Water

Preheat oven to 450ºF. Line two baking sheets with parchment paper. Combine flours, salt and seasonings in a food processor and pulse to combine. Remove cover and drizzle in olive oil and 4 tablespoons water. Process the mixture until well combined. Remove cover and pinch together some of the dough. If it holds together, it’s done. If it is still a bit crumbly, add more water, a teaspoon at a time, and continue processing, until dough holds together. Gather the dough into a ball. Generously flour work surface and rolling pin. Divide dough into five equal portions. Working with one at a time, roll as thinly as possible into a rustic round or oval shape. Gently lift and place on the parchment-lined baking sheet. Poke holes in horizontal rows with a fork. Repeat with remaining dough. Bake for 12-14 minutes, until browned and crisp.

Matzo with Onion, Garlic and Dill with Bob’s Red Mill

Passover Recipes Passover is eight days full of family, tradition, and food. Make each day delightful by giving the gift of gluten-free food that is both comforting and mouth-watering. Warm your stomach with traditional matzo ball soup with a side of matzo with onion, garlic, and dill.

Massel - Proud Sponsor of Celiac Disease Foundation.

Gluten-Free, High-Fiber, Lactose-Free, Low Sugar, Vegan.

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Documents

INSIGHT - Celiac Disease Foundation...SPRING 2014 CDF INSIGHT • 7“The most significant problem in celiac disease is the inadequate rate of diagnosis. While the situation has improved,