Not Even A Crumb

Final Chapter - Going Gluten-Free in Wheat Country - Beginnings of a Journey's End

 

The Gluten-Free Naked Oat Offers UPDATE:

 Responses to the Focus Group are coming in. The Free Offer is in the mail. I'm really excited for everyone to get their oats and I hope you will share your experience. Helping facilitate the GF Naked Oat offers has become a full-time effort for me, causing me to completely neglect Not Even A Crumb. And because of that, this post has been 2 months in the making.

 And now....(a little drum roll please) Following is the long overdue post wrapping up the "Going Gluten-Free in Wheat Country Road Trip"

 "Life is what happens to you when you're making other plans"  is a quote attributed to a few different authors, including John Barrie. But today I have to credit John Lennon, as the first time I heard it, it came from his lips. Today, It seems my paraphrase seems appropriate: "Life is what happens, when you just do what comes next". 

We wrapped up our Going Gluten-Free in Wheat Country Road Trip a few weeks ago just as Mother Nature flipped the switch casting the bright orange light of Fall across the Montana landscape. At that time I started this post and and the next one, intent on wrapping up our Gluten-Free Road Trip; anyhow, that was my intention. Such an interesting word, "intention". In fact it's among my favorite of the "tions". When I lived in the world of Perpetual Acting Class, we used the "tions" quite often. "Intention" ranked just below "motivation" in the actors vocabulary. The teachings of Sanford Meisner drive home the point that acting is "doing", not "showing". And so it is in life - action (and acting) occurs through intention and motivation. And then, we do what comes next. In Masters Class we worked through the concept: "The end is the beginning". Following simple story structure, at the end of a good story, hopefully some of the characters will have transformed, resolved their conflicts and moved onto a higher place. Others will remain in turmoil with no redeeming qualities and move on to suffer in a much lower place. Whether positive or negative (depending on your perspective) in a good story, nothing remains stagnant. The audience generally identifies with one or more of the characters and at the end....we want to know more. We want to know what comes next. (that's why, even if unconsciously, in our minds...the end is the beginning.) Hollywood figured that out a long time ago. That's why there will probably be at Star Trek 9 sequel.

Speaking of my tenure as an actor, reminds me of the reason that acting is no longer part of my life. I left the on-camera (TV Commercial) world partly because I was getting sick after almost every food commercial audition. I tried to keep my "issues" a secret, as revealing my need to be gluten-free would certainly be a liability to any producer, casting director or agent. One particular audition near the end of my career was for a popular brand of P-Nut butter served up on the whitest of all white bread. Things went horribly, and very quicky, wrong, if you get my Celiac drift, and there was no denying it: my TV commercial days were over. Today I celebrate my departure from that world knowing that all the years I spent in front of the camera hawking everything from Nike to Jello Pudding Popsm and McDonalds to Chevy Trucks has prepared me to seize the opportunity to raise awarenesss about the "The #1 Disease You've Never Heard Of".  And I am grateful that over the past couple of years my training has afforded me the tools to write, produce and appear in projects to raise awareness.

Just one more mention ( ha! another "tion" of the "tions), as in the last several weeks I have also fallen victim to the Mother of all "tions": DISTRACTION. (In this case, the Gluten-Free Naked Oats Focus Group and Give away.) Which is why life is what happens to you when you're making other plans, doing other things while doing what comes next.Get it?

 OK, focus Deb.

We were packing our bags for Yellowstone when we heard that "Oklahoma" was playing LIVE on stage at the Ellen Theater on Main Street in Downtown Bozeman. And, just like this post, our plans were temporarily derailed as we seized the moment. We were a party of 12 by showtime, and as usual, my dear friends looked to me to determine a safe place to dine prior to the show. I'm sure most of us can relate:   when dining out with friends, family and co-workers and one of us is gluten-free, it seems like everyone looks to accommodate the requirements of the GF diner. When you extrapolate it out, that translates to a lot of folks looking for a gluten-free friendly restaurant. ( Stepping up on my soap-box: Yet another great reason for restaurant management to take this movement seriously.) A few steps away from the theater were two dinner choices: Ted's Montana Grill and John Bozeman's Bistro. Ted's is a small chain owned by TV Network Icon Ted Turner. He also owns a huge ranch near Yellowstone, complete with a Bison herd . They serve gluten-free bison burgers - supposedly. Located in an old hotel, Ted's has a very cool ambiance and a gluten-free menu. Everyone thought it sounded great, but they looked to me and, unfortunately, based on a previous horrific dining experience I had to tell them that Ted's Montana Grill is permanently on my  "GF No Fly" list.  No need to report all the gory details, but basically, I had been there the week previous, and after ordering off their GF menu, they brought me the wrong food - 3 times! Yikes! At the end of the meal the manager brought over a $10.00 coupon. Then, handing it to me she said: "But you're never going to come back here again, are you?" Of course she was right.

Luckily, one of the loveliest gluten-free gems in all of Montana is also located within spitting distance of the Ellen (sorry, but that's what they say in Montana). John Bozeman's Bistro is a bit of an icon on Main Street. Unassuming at first glance,it looks settled and comfortable. One would never know that owners Ty and Carla totally restored this ancient brick building to it's former splendor. On "Oklahoma Night" co-owner Carla was our hostess. She hugged a stack of menus and gently herded the dozen of us to a large center table. I rehearsed my standard Celiac Dining Script in my head, and as I took my seat I said: "Ok, so I am completely gluten-free because I have Celiac..." she smiled and put her hand on my shoulder and handed me an open menu. "Over 80% of our menu is gluten-free or can be prepared gluten-free. I have serious dietary issues myself. By the way, your server is Celiac. So don't worry, we'll take care of you". (ahhhhh, if the first part was music to my ears, the last part was a symphony)

She handed out menus to the rest of our party stopping behind my seat: "Check out the Super Foods Platter, Chef Ty (husband and co-owner)  creates a new one every week. It's always completely gluten-free and he's only repeated one dish in a year".  We ordered 3 Super Food Platters for the table. Is it just me? It feels so special and normal to enjoy "family style" appetizers with friends. Maybe it's because, all too often, when dining out, we protect our food like a mother bear protecting her cubs. Hovering over it, making certain that no glutanized crumbs drop in as that steaming french bread is passed around the table. What a luxury to simply dig in with everyone else.

Carla floated by a few times during the course of our meal. When she stopped by to tell us about dessert, she felt like an old friend.  "Two favorites are the gluten-free pound cake and the GF Banana Dream". I hope these photos help tell the rest of story.This post is long enough, and I could not find words to describe the gluten-free goodness in brief.

(note: it's been several weeks since I wrote the above detailing our Bistro. My [non-celiac] friends tell me they've been back several times - introducing more friends and family to Bozeman's Best Bistro. Once again this should be a wake-up call to the Restaurant Moguls of the world. The message: Embracing your GF diners just makes good business sense)

And, yes, we did get to Yellowstone,
stopping along the way to stock up at
Oak Street Market in Bozeman. Oak Street is a gluten-free Wonderland and an essential stop if you're planning a road trip through Yellowstone. There are a few truck stops on the road to Yellowstone but unless Ding-Dong's and Ho-Ho's are a staple in your diet, then please, do yourself a favor and stop by Oak Street. Tell Robert I sent you.

Montana State Route 191 out of Bozeman is the most direct route into Yellowstone National Park. And be warned, highway 191 is arguably the most beautiful, and statistically the most dangerous, road in all of Montana. White crosses dot the road side to remind drivers of that fact. About 45 miles North of the Park is the turn off for the Big Sky Resort and, another high point of our trip: the Lone Mountain Dude Ranch.They gave us a tour of the grounds and we enjoyed a fantastic gluten-free meal. Alas, due to the delay in this post, our visit was several weeks ago. Today Summer in Montana is a distant memory; the Summer guests have departed now and they're preparing for the ski season. Since all of my photos and the meals were geared toward the Summer experience, I've decided to save their post for Spring, when the post and the photos will be relevant. But I understand they are a fabulous destination during the ski-season. If you're planning a ski-trip to Big Sky, or looking ahead to Summer 2012, I would highly recommend a visit to Lone Mountain. They are a full-service guest ranch with a very GF savvy chef.  Summer or Winter, they offer the whole package.

I learned a lot during the Going Gluten-Free in Wheat Country Road Trip. I met some wonderful new gluten-free friends who have completely convinced me that it can be easy to stay "safe"...even in the heart of wheat country . And finally here we are, at the end, and I am absolutely convinced that my acting teacher was right: "The end IS the beginning". And I can't wait to share what happens next.

Thanks for stopping by today,

Deb

 

 

 

Disclaimer: I am not a Doctor, lawyer, rocket scientist or King. My mission in life is to raise awareness about Celiac Disease. Everything on this website is provided for informational, educational and entertainment use only and should not be used for any diagnostic purpose. Always consult with your physician regarding your health concerns.

Do Gluten-Free Oats Look Better Naked? Part Deux - It's your turn to find out for yourself

Note: Montana Gluten-Free Naked Oat Offer Update: The focus group is full, the kits are in the mail. The Free Offer is available until 11-30-11.

Now called: "Montana Gluten-Free Naked Oats", they will have their new website up shortly. I'll post a link as soon as it goes live.

I never truly excelled in Science class. Maybe it just wasn't in my intellectual wheelhouse at the time. Or maybe it was because my teachers were completely as boring as fungus growing in a petri dish. Thankfully I was good at memorizing - a skill I learned in my acting class. Looking back, along with some serious help from my (1st real) boyfriend, and still (1st)  husband, I mostly bluffed my way through the sciences.

So no one was more surprised than I, when several decades later my daughter's and my diagnosis of Celiac Disease created a hunger for knowledge that I had never known before. I read every book and scientific study that I could find. The Celiac Disease Foundation proved to be a fabulous resource pointing me in several directions toward living a successful gluten-free lifestyle. Elaine Monarch, CDF founder was always available to answer my questions, and I was a sponge. Starving for solutions to our years of suffering, the answers were at hand, and I just couldn't get enough.Now, almost 7 years later, I realize, when it comes to Celiac or gluten-intolerance, that, if those words appear in the title of an article, study or scientific paper, no matter how heady, suddenly this mediocre science student becomes a genius.

Most of us have probably heard stories about how one great teacher can change a life forever. If that's true, and if they happen to be in the classroom with Dr. David Sands, there are some very lucky students at Montana State University. Passionate about his mission to find creative new ways to feed our world, he can also talk about dirt and weeds in a way that makes you want to know more.

As I mentioned in the previous post, it was Dr. Sands who, during our visit with the GF Naked Oat Folks, suggested a visit to the GF Naked Oat field. And remember, it was also Dr. Sands who spearheaded the production of the GF Naked Oat here in Montana.

As we approached the gluten-free naked oat field, I put on my "Investigative Reporter Hat" and issued my first question to Dr. Sands: "OK, we're in Montana, surrounded by (yikes) wheat fields. What about cross-contamination in the field???" He didn't blink an eye as he took me by the hand and pulled me into the middle of the oat field. "See this?" he said pointing to a plant that was several inches higher than the naked oats which dominated the field. "That's a rogue wheat plant!" he said yanking it out and casting it into the roadway. "We're selecting for these Naked Oats to grow shorter than the wheat. That way we can easily spot the rogues in the field, well before we go to harvest".

That's when I knew I was in the presence of gluten-free genius. Here was a simple solution for keeping their gluten-free Naked Oat fields safe. And since we already knew that the fields were all certified clean of gluten for at least 4 years prior to planting the Naked Oat, few questions remained. But remembering that their GF Naked Oat fields consistently test out at 1ppm, obviously this theory is working. We were getting ready to leave the field when, inspired by Dr. Sands' confidence and the science behind all of it, I had a little "moment" with the GF Naked Oats.

And as promised, over the course of the past couple of weeks, I have dug deep into the internet looking for more information about this Avena nuda L. species of oats. And, once again, I've tried to do the heavy lifting for you. And now you have a choice. You can wade through the studies, or blaze through my Cliff-Notes-Readers-Digest version. 

1) Diversity in oat potential immunogenicity: (Thanks to NEAC reader, Diane H. for this study): This study used the monoclonal antibody (moAb) G12 to determine the immunotoxicity of 9 varieties of oats (Avena sativa L.), which is not the Naked Oat.  It studied the reactivity of the G12 peptide - which is very low in the Naked Oat. The authors concluded that they have found a method to identify immunologically safe oats using the moAb G12.

2) Naked Oat: Nutrition Stripped Down to its Bare Essentials: This Canadian company reports on the attributes of the Naked Oat, suggesting that it may be more "green" (however, GF is not mentioned in this report). Still, unlike traditional oats, processing naked oats does not require expensive de-hulling and sorting equipment, making it an attractive option for smaller businesses. They also pack more densely, which requires less storage space and lowers transportation costs.

3) G12 Antibody identifies gluten in some oat varieties - More info on the G12 peptide - this one is very easy to read

 

All that thinking makes me hungry - and I think it's Larry's newest bread mix, the GF Naked Toasted Oat Bread Mix that gets my vote as the best I've tasted to date. This mix is created using their GF Naked Oatmeal and GF Naked Oat flour. Unlike many of the gluten-free "hors D'oeuvre" loaves we're used to, this mix creates a full-size fluffy loaf that truly smells and look like its fully-glutenized couterpart.  

At this point I think we can agree that we have come full circle with the Gluten-Free Naked Oat issue. Still, the question remains: "Are Gluten-Free Naked Oats the missing link in our quest for total gluten-freedom?" There's only one way to find out. The GF Naked Oat Folks have asked me to help facilitate a Nationwide Focus Group to determine the tolerability of these Naked Oats within the gluten-free community.

Together we have designed simple, specific protocols which we hope will cover all the bases. Here's an overview:

    1) If, like me and my daughter, you've had an issue with gluten-free oats in the past, we hope you'll consider joining the focus group to find out if the Gluten-Free Naked Oat might be the answer to getting oats back into your life.

    2) If you're currently enjoying gluten-free oats, the Naked Oat Folks don't want to leave you out. Besides being higher in protein and fiber, these "hull-less" oats are also very smooth and creamy. So, in keeping with their "try before you buy" philosophy, the Naked Oat Folks would love to send you your first bag. FREE! They'll even include the shipping.

As we go forward, I'll monitor all of it and keep everyone posted.

And now it's time to move on. Through several twists and turns, gravel roads and gluten-free guru's, it's been an interesting journey so far. Summer's almost over, and we still have three stops left before we have Old Faithful in our sights.

Next up we'll visit a few more very gluten-free friendly venues. Oak Street Natural Market in downtown Bozeman, John Bozeman's Bistro and Lone Mountain Dude Ranch.

I hope you'll stayed tuned for all of it.

Deb

Disclaimer: I am not a Doctor, lawyer, rocket scientist or King. My mission in life is to raise awareness about Celiac Disease. Everything on this website is provided for informational, educational and entertainment use only and should not be used for any diagnostic purpose. Always consult with your physician regarding your health concerns.

 

 

Do Gluten-Free Oats Look Better Naked?

WARNING: An unexpected event during our Gluten-Free Road Trip caused this post to be almost a month in the writing. The reason will become very clear at the end of this post. Just beware, the following might change your gluten-free life forever.

Today, I know it has certainly changed mine.

Thanks for stopping by.

We pointed the Subaru  west and headed along the interstate toward the next stop on our Gluten-Free Road Trip.   Just outside Bozeman is the tiny town of Belgrade, Montana whose claim to fame is probably the fact that Gallatin Field, Bozeman's International Airport is located here. So-called "International Airport" because of some random flights to and from Canada.

 

 Navigating through the small towns in these parts can be tricky. Luckily, Dean Miller was on the other end of the phone when I called. And with just the right mix of Montana Old West charm a very personalized GPS voice said: "If you hit the tracks, you've gone too far". Dean is President of Montana Gluten-Free Naked Oats. I have it on good authority that he is a mechanical genius who can build or fix anything. "Veer right at the Dead End sign and wind around all the way to the end and look for the the green roof. You can't miss us"  And he was right.

Little did I know that a slight right turn down a gravel country lane was about to change my gluten-free life forever.

 

 Seriously. It's a compelling story. Need to take a potty break? Or go out for popcorn? Do it now...

 

 I was first introduced to the these oats a few years back when a story about them and their gluten-free flours and mixes appeared in a local Montana newspaper. The story reported on this local, totally gluten-free mill that grows, harvests, transports and mills all of their own products. Let me say that again: Gluten-free flours, grown, harvested and milled in a designated gluten-free mill ...which is just a few miles from the gluten-free field- now that's special.  They call it "farm to fork". I made a mental note to stop by and check out their gluten-free products before returning to LA. But I never got around to it. The following summer I met Dean's son, grower/owner, Rob Miller at a local farmer's market in Manhattan, Montana. Rob was selling the GF Naked flours and bread mixes. Then, back in LA, I met them again! This time, growers Larry and Dean had driven 18 hours straight through from Montana to LA to share a booth at the Celiac Disease Foundation Educational Conference. Even as we were all bombarded by the hordes of gluten-free vendors, no one could resist the samples of the Processor's pumpkin (spice) muffins and Pizzelles. I think they ran out just before Dr. Fasano, our key-note speaker took the stage.  Then, earlier this summer, I was in Billings for the Montana Celiac Society Conference. I dedicated a blog post to it here: http://www.notevenacrumb.com/2011/07/going-gf-in-wheat-country-takes-a-detour-with-dr-alessio-fasano.html#tp Once again, Dean and Larry showed up with a delicious sample selection of their gluten-free product line.  Is the universe trying to tell me something? I just can't seem to get away from these guys.

Marketed mostly in Montana, the world has yet to discover the GF Naked Oat, yet I seem to be running into these guys everywhere I go. Even in California. So, of course it's obvious that they would be included on our Gluten-Free Road Trip.

Montana's GF Naked Oat Folks come is a variety of sizes, shapes and ages. A stand-out commonality among them is their joy. A few moments in their presence confirms that these guys simply love what they do. From the moment I met Dean Miller (appropriately named - as he keeps the mill...milling), Head of Food Research (and a Celiac) Larry Neville, and production manager Rob Miller I thought they could all be brothers from another mother. Sporting what can only be described as an irresistible perma-grin smile, their joy is infectious. They are seriously passionate about their crop and food research, manufacturing plant design and field agronomic work. Dean is a wealth of knowledge and has been an invaluable resource for me in my education about these oats

 

 Dr, David Sands is in a category all by himself. All business and oozing academia, Professor of Plant Pathology at Montana State University , Dr. Sands spearheaded the efforts to develop the GF Naked Oat. He is a scientist extraordinaire, principal supporter, primary cheerleader, international contact maker and best friend of the Montana Gluten-Free Processors.

The Naked Oat Folks were all in attendance when we arrived with our cameras.  Just inside the door, the entire product line was prominentaly displayed. Larry had also prepared his newest loaf of GF Toasted Naked Oat Bread along with his famous Pizzelles and Pumpkin Muffins.

Everything looked so tasty, but I think it was the bowls of GF Naked Oatmeal that really caught my eye and made my heart skip a beat.

Backstory:Until our diagnosis 6 years ago oats had always been a staple in my daughter's and my diets. Prior to her diagnosis, my daughter, Amy started her day with a bowl of Quaker oatmeal. Learning to bake, she perfected her own recipe for Oatmeal cookies. Connecting the dots backwards, (as so many of us do) we now know that our daily oatmeal regime was most likely contributing to our decline. Amy's slide down Celiac's slippery slope resulted in a 30 pound weight loss before we had our answer. Up to that point, we mistakenly thought that oatmeal was a good choice for our gut issues. Pretty much a perfect food, high in the fiber and B vitamins that are often missing in our gluten-free diets, Oats were very hard to give up.

Bottomline: For the last six years we have been on a quest to discover a gluten-free oat that we can tolerate...without much luck.

(back at the mill) I considered the bowl of oats and posed this question:

"Why are so many Celiac's still intolerant to gluten-free oats?"

 The answer went something like this: "It seems to be the G 12 protein in oats that causes an allergic reaction in some individuals. Some gluten-free oats test very high in this protein. So even if they are grown in a completely gluten-free environment, these oats can still be intolerable."

Here's the game-changer: GF Naked Oats are a different species of oats and are very low in this avenin peptide  - (which causes the allergic reaction.) Possibly even lower than some varieties of rice."

What??? Could Amy and I tolerate these new oats? Could this GF Naked Oatmeal be the Holy Grail of GF oats?

Dean Miller added a few more thoughts about what makes this oat so special and unique: "It's because they're neckhead", he snapped his head with a definitive nob and flashed his trademarked smile. "NECK HEAD???" I asked. Just then Larry appeared quietly over Dean's shoulder: "He means, um, ...naked"

Then everyone spoke at once. They filled in the blanks with the science behind the naked oats. Dr. Sands said we should visit the gluten-free naked- oat field a few miles away. Someone showed me a recent document from the U.S Senate: bestowing "The 2011 Special Agricutlture Operations Award"  for their "contributions to agriculture." Dean handed me a booklet with testamonials from satisfied customers around the country. And Larry offered up a bowl of steaming GF Naked Oatmeal.

Sorting it out now and boiling it all down, here is what I've come up with: The Gluten-Free Naked Oat comes from a hull-less ("Naked") oat. For some reason these Naked Oats are naturally very low in a protein that most resembles gluten, which is why sensitive Celiac's may be able to tolerate them. Larry (Celiac research baker) explained to me that he is very sensitive and eats these Gluten-Free Naked Oats daily. At that moment I could feel it. The perfect storm of my gluten-freedom was brewing right before me. And I hadn't even seen the mill yet. 

Touring the mill, Dean explained that the PrOatina gluten-free oat is grown in nearby fields that have been wheat-free for at least 4 years. Their farmers constantly scour the fields for any intruders and since these oats are shorter than wheat, intruders are easy to spot prior to harvest. The oats are harvested with dedicated combines, and NO wheat has ever been in the processing facility. NO wheat is allowed through the packaging doors. At the end of the tour Dean said that the GF Naked Oats consistently test out at 3 ppm.

I'm not sure exactly what happened next, but I'm sure it involved a leap of faith. And luckily it's all on film. We walked back into the front office, past Larry's samples of bread, muffins, pizzelles and...yes...those OATS! The next thing I knew, I scooped up the bowl of oatmeal and consumed several spoonfulls without giving it a second thought.

That was almost a month ago. So now you know why this post is so late.

Our visit with Montana's Gluten-Free Naked Oat Folks turned out to be so much more than just another wonderful and scenic stop on our Gluten-Free Road Trip, that I had to delve into the science (google is my friend) and give the Naked gluten-free oats a proper trial before issuing this post. I also issued a query on the Celiac ListServ to see how other Celiacs are faring in their search for a compatible gluten-free oat.

Following Larry's advice, I started out very slowly. He said that whether Celiac, gluten-intolerant or none of the above, all oats are very high in fiber and should be introduced slowly. He explained that many Celiacs get into gluten-free oats too quickly and mistake a bad reaction for an intolerance. After a week with NO ISSUES!!! I was feeling confident enough to send a couple of samples to Amy. She spent almost 2 weeks just looking at them. Then last week she called to order her first bag of PrOatina Gluten-Free Naked Oats. For the first time in over 6 years oats are back in our lives.

If you think this is an emotional moment, you are correct.

I've already made granola, a granola bar and a blueberry crumble. And I'm hoping that Amy sends me some of her Oatmeal cookies. Today, my daughter and I are thrilled to have this perfect food back in our lives.

Oh and by the way, we did visit the gluten-free naked oat field that day, but this post is long enough. Please stay tuned.  On my next post, Dr. Sands takes us on a tour of the gluten-free oat field. Back at the mill we'll be introduced to the GF Naked Oat flour and Larry will offer a sampling of his GF Naked Oat based mixes.

Finally, at this point I can only speak for my daugher and myself. But if a safe, tolerable, gluten-free oat is on your gluten-free bucket list, then these GF Naked Oats just might be worth a try.

Bonus: The GF Naked Oat policy is "try before you buy". They'd love to send you a free sample. Details to get your  free sample will be in the next post.

Again, all of  the details will be in my next post.

And, yes! We're still making our way to Yellowstone.

Thanks again for joining us on our journey to go gluten-free in wheat country.

Deb

 
Disclaimer: I am not a Doctor, lawyer, rocket scientist or King. My mission in life is to raise awareness about Celiac Disease. Everything on this website is provided for informational, educational and entertainment use only and should not be used for any diagnostic purpose. Always consult with your physician regarding your health concerns.

Interlude on the Gluten-Free Road to Enlightenment.

Note: The beginning of this post is my personal take on the FDA teleconference. If you've heard enough about it, I understand. Just make sure to scholl down to catch up with the visuals of our Gluten-Free Road Trip.

Last week marked the half-way point on our Gluten-Free Road Trip! The journey continues to provide us with new experiences, gluten-free inspiration and surprises at every turn. Recently I got a true taste of all of it...

 

All at once.

It all started simply enough. After some heavy-duty lobbying from some of the movers and shakers within the Celiac community, the FDA decided, via teleconference, to reopen the discussion regarding proposed thresholds of gluten in products labeled "gluten-free". (i.e. the new gluten-free labeling law). Celiacs from all over the country were invited to join in. We were provided a code and a call-in number. (thanks to Vanessa at Delight Magazine for getting me on the list!)

The time approached and I called in and listened to the FDA's version of music on hold -  a 2 sentence recording played over and over. First there was a disclaimer telling me that the conference would be recorded - and if I didn't approve I was to hang up immediately! Second...I was instructed to "please hold on to wait for the conference to start". Then the disclaimer played again. And then...well you get it. Over and over and over and over.

Being on hold was OK. I used the time wisely working on my next post about our experiences at Montana Gluten-Free Processors. Finally, the recording changed, and it was lights up! After all of the introductions and a little back-patting the discussion finally began. An easily digestible version of the teleconference can be found here:   http://www.notevenacrumb.com/celiac-in-the-news-1.html#tp

Also, a replay will be available until September 2, 2011. To listen to the entire conference, callers can dial 866-415-8391.

The teleconference was packed with information and ideas. It seemed that every area of our Nationwide Celiac community represented. Favorite Celiac Rock Stars including Dr.Fasano were among the speakers. The FDA accomplished their goal to restart the gluten-free labeling conversation, and better yet, they really want to hear from the gluten-free consumer. YOU & ME! 

I hope you'll get involved. Until November 3rd we can log in and post our comments and suggestions. All the info is on their press release: http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm265838.htm#.TjhkheNGGjM.email

Back at the conference things were winding up. The callers had just been asked to weigh in with their ideas, when - !BOOM!  !CRASH! A huge bolt of lighting hit our internet tower and my computer screen went black.  (Note: My Son Jeremy snapped this amazing photo. Today his post is all about Montana weather - including many more amazing lighting photos)

Great photos, but the internet was DEAD! Really dead....the power bolt fried much of the equipment at Little Appletech - our internet provider. Ultimately, we were down for three days (an eternity in cyberspace).

We knew a storm was coming that afternoon, the clouds had been boiling for a while. And we look forward to thunderstorms entertaining us almost everyday in the Summer, but this one was truly epic!

While the storm power-washed our home (bonus: windows too), I pondered life without the internet. Then, I had this "every cloud has a silver lining" sort of epiphany.

(start fantasy dream sequence music) This is a blessing, I thought. While the internet is down, I would finally have time to sort through all of the still photos from the gluten-free road trip. I could catch up on the growing stack of mail, and, oh yes, I could do laundry too - (whoo hoo)

Starting to sort the photos, categorizing the memories, great food, and new friends, this wave of gratitude washed over me. The work on this project to help educate the newly diagnosed and raise awareness along the way has been incredibly rewarding. In addition to helping restaurants fine-tune their gluten-free kitchens, several chance meetings have resulted in at least 3 families getting tested. We all know that the road to diagnosis is often a very rocky one. This trip constantly reminds me that it's this kind of "boots on the ground" contact that changes lives. Then, amidst the continuing barrage of lighting and thunder, another flash of insight:There are gluten-free bloggers all over this country...all over the world. Imagine if they all got together and created their own version of :

"Going Gluten-Free in _______" (fill in the blank - with your own little corner of your GF world).  

What do you think? Maybe you'd like to raise awareness in your neck of the woods. Think about it. In the meantime, the sky has cleared and I can't resist sharing a little visual inspiration, in the form of a photo journal of my internet downtime. Enjoy : (note: If not already featured, I'll be posting more about all of these venues throughout the Summer. Now it's back on the road. Next up we'll be visiting Montana Gluten-Free Processors where they grow, mill and process Timtana, and Proatina Gluten-Free Oats)

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Aftermath. The storm was over but the internet was still down. Perfect time to float the Gallatin River 

                Gotta love this! After all, we are deep in the Wheat Country of Southwest Montana

 

 "Public Filming Notice" warns the camera-shy and gives us a little more freedom to move about 
 

Yeah, I know, it looks like I'm holding my breath especially as I was surrounded by bags of WHEAT! (from Wheat, Montana's mill) Actually I was going over my lines in my head. This is a very clean space.Everything is very well sealed. No dust here, no flying flour. And they're considering serving gluten-free sandwiches

 

Oak Street Market in downtown Bozeman - right on the road to Yellowstone - is a wonderland for the gluten-free traveler

 

Homemade gluten-Free desserts at the Lone Mountain Guest Ranch - yummy!

 
                               

Gluten-Free Super Foods Platter  and prep at John Bozeman's Bistro

 

Presenting the FIRST-EVER Gluten-Free sandwich to be served at Wheat, Montana!Looking forward to more in the future.

 

Dr. Fasano's talk at the Montana Celiac Society Meeting remains a highlight of the journey 

Clean plate club with Deb & Chef Matt at Sacajawea Hotel

 

Visiting an experimental Gluten-Free Oat Field with MSU's Dr. David Sands 

Larry's newest gluten-free oat bread from Montana Gluten-Free Processors - simply amazing

 
   

                                  Working up an appetite at Lone Mountain Guest Ranch 
                                                  Y'all come back now, ya hear

Halibut Cheeks go Gluten-Free and Sacajawea Smiles

 NOTE: Is this is your first visit to Not Even A Crumb? We're currently on a gluten-free road trip through the wheat country of Southwest Montana. Wanna  join us? To start the journey, please scroll down to the July 10th post. You'll catch up quickly. Thanks, Deb

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Do our schools still teach about the adventures of Louis & Clark? I hope so.The stories of these amazing explorers  demonstrate the triumph of the human spirit to persevere  against incredible adversity, in order to blaze a trail looking for the Northwest Passage that would facilitate a trade route to Asia. Anyhow, that's the "Not Even A Crumb - Reader's Digest Version...in a nutshell... on the head of a pin."

 

And even though Lewis and Clark failed to find the Northwest Passage, they did discover a route to the Pacific Ocean.

Bonus: Along the way, the Expedition had the assistance of an amazing Native American woman: Sacajawea. On February 11, 1805  the explorers waited along the banks of the Missouri River while she popped out a kid. Lewis recorded the birth noting that one of the other interpreters "administered crushed rattlesnakes to speed the delivery". Shortly after the birth (seriously), it was back on the trail. The Party journeyed through Three Forks along the Jefferson River all the way to Twin Bridges, Montana.

Their accomplishment shows us what is possible when navigating through unchartered territory...relying on the kindness of strangers...if you're just willing to go for it knowing that it will change your life forever.

 So, ok, is is just me? Seems to me like most Celiacs can probably identify with the adventures of Louis & Clark. Think it's a stretch? Well, consider this: During our Celiac journey, we have braved the fully glutanized world, learned to navigate unchartered territory, often relying on the advice of strangers (or other Celiacs), on our way to living gluten-free, which has changed our lives forever. Right?

And we all know that crushed rattlesnakes are naturally gluten-free. So there.

Yeah, Celiacs and Louis & Clark - the similarities are unmistakable. I'm pretty sure.

The 101 year old Sacajawea Hotel  is located just off Hwy 90 in Three Forks, Montana. (bar area is pictured to the left) In the heart of Lewis and Clark Country, this stop on our Gluten-Free Road Trip features Pompey's Grill. And "Pompey" was the nickname of Sacajawea's son. See, it's all making sense.

Since the Hotel's renovation was completed last year,Chef Matt Israel has worked  diligently to reinvent Pompey's Grill. The Hotel is quite a standout in this sleepy little town, but who knew about what was hiding inside. We discovered Pompey's Grill quite by accident after a trip to the Three Forks Rodeo last year. Chef Matt impressed us with his GF modifications on our first visit and, like most loyal Celiac's, we've been back many times since. Also, twice a month they have an amazing Sunday Brunch with numerous GF choices.

NOTE: Pompey's Grill does not have a GF menu, but Matt is eagar to modify almost all the choices. The staff is extremely knowledgeable about Celiac Disease - elevating my comfort level even more. They also seem to know the ingredients in every dish.

On this trip Chef Matt was expecting us and he was ready when we arrived. He invited us to film in his kitchen. And on the menu today was Chef Matt's signature dish (GF modified): Alaskan Halibut Cheeks with Warm Red Skin Potato-Scallion Pesto-Crab Hash with Whole Grain Mustard-Caper Butter Sauce.  (**note: find complete recipe at end of post)

Matt was relaxed and confident on-camera, even as he prepared this very complicated dish. Of course, he made it look so easy as he danced from flame to flame.

Matt sent us into the dining room for the presentation. This visual tells a part of the story, because, as you might guess, there are a lot of flavors going on in this dish. But would someone please invent "smell-o-blog"? Because I'm at a loss to describe the aroma that accompanied Matt as he presented the dish to our table.   And yes, as you can see, I am offically a member of the gluten-free clean plate club. ( I had help from the crew).

We called it "a wrap" and packed up our equipment. It had been a very long day. On the way to our cars a thunderstorm treated us with an awesome lightshow. A perfect end to a perfect gluten-free day.

A short drive from Bozeman, we all agree, Pompey's Grill at the Sacajawea Hotel is another destination-worthy gluten-free gem in Wheat Country.

 

 

**Alaskan Halibut Cheeks with Warm Red Skin Potato-Scallion pesto-Crab Hash with Whole Grain Mustard-Caper Butter Sauce

By Chef Matthew Israel

 For the cheeks…

• 1 pound Fresh Alaskan Halibut Cheeks
• ¼ cup Rice Flour
• 6 cups baby spinach loosely packed, stems removed
• 4-6 red potatoes par cooked and cubed 
• ½ lb Dungeness Crab
• ¼ cup Olive oil
• 2 tablespoons unsalted butter plus a ½ pound of small cubed for the sauce
• 3 tablespoons of whole grain mustard
• ½ cup of Dry White Wine
• ¼ cup heavy cream
• Juice of 1 Lemon, zest reserved for the Pesto
• 2 tablespoons capers
• 1 teaspoon sel gris (course grey salt)
• 8 whole black peppercorns
• 1 teaspoon dried minced garlic
• ½ teaspoon smoked paprika
• 1 teaspoon dried minced onion

For the Pesto…

• 1oz Italian flat leaf parsley, stems removed
• ½ oz fresh basil, stems removed
• 2 oz spring onion, rough chopped
• 3 cloves garlic
• 1-1 ¼ cups extra virgin olive oil
• ¼ cup toasted pine nuts
• ½ teaspoon lemon zest
• Salt and pepper to taste

In a food processer, combine everything but the olive oil and pulse to break it down a bit.  With the processor running, slowly add in the olive oil until you have reached the desired consistency…not too thick, not too thin.

To finish…

 With a mortar and pestle, grind up the salt, peppercorns, garlic, smoked paprika and onion.  Trim any membrane or silver skin off the cheeks.  Evenly season both sides of the Halibut Cheeks and dredge them in the rice flour, make sure to knock off any excess. In a small sauce pot, add the lemon juice and white wine.  Cook over a medium flame until the liquid has reduced down to a quarter of the initial volume.  Add the heavy cream and simmer the sauce base until it has reduced down by three quarters.   Turn the heat down and slowly emulsify the butter into the sauce one or two cubes at a time until gone.  Whisk in the mustard and capers.  Season with salt and pepper to taste.  Note:  If the sauce boils or gets to hot it will break

Place a large cast iron skillet or heavy bottomed sauté pan over a medium flame; add the olive oil and butter.   When the butter has melted and is starting to lightly brown, add the halibut cheeks.  Depending on the thickness of the cheeks, they need to sear for about 2-3 minutes on each side.  Transfer to a warm plate.

Using the pan the cheeks were cooked in, sauté the potatoes with the desired amount of pesto.  When the salad is warmed through, toss in the spinach and cook until just wilted.  Finish with the crab and season with salt and pepper.

 

 

Disclaimer: I am not a Doctor, lawyer, rocket scientist or King. My mission in life is to raise awareness about Celiac Disease. Everything on this website is provided for informational, educational and entertainment use only and should not be used for any diagnostic purpose. Always consult with your physician regarding your health concerns.

 

 

 

 

 

 

 

 

 

 

 

Going GF in Wheat Country takes a detour with Dr. Alessio Fasano and 10,000 Harley-Davidson Fans

NOTE: Is this is your first visit to Not Even A Crumb? We're currently on a gluten-free road trip through the wheat country of Southwest Montana. Wanna  join us? To start the journey, please scroll down to the July 10th post. You'll catch up quickly. Thanks, Deb

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Located about  2 1/2 hours east of Bozeman, Billings, Montana is the BIG CITY. In the summer the drive from Bozeman is beautiful, through lush farmland, with long horn steer, horses and cows dotting the landscape.In the winter, it's not for the faint of heart. I've heard they call it: "Blood Alley".

And like most 'Big Cities', Billings is home to some world class health-care. Based on that, bringing the reigning rock star of Celiac Research to Montana makes perfect sense. And while I'm sure it was quite a feat, everyone seemed so relaxed, you'd never know how hard the Montana Celiac Society  and the Billings Support Group  worked to pull this off.

It was standing-room only as Dr. Fasano entered the room. Choosing not to take the stage, instead he positioned himself up close and personal, just in front of the first row. His lecture was full of colorful and descriptive slides. It's one thing to be in the presence of genius. It's another thing when one can impart some of that knowledge in layman's terms to those of lesser genius. Dr. Fasano possesses that gift.

He spoke for a solid hour and no one moved. We all learned so much - it would fill up an entire fan-book recounting it. Instead, I encourage every Celiac support group to consider a fundraiser to bring Dr. Fasano to your town. After his lecture, he patiently and thoughtfully answered every question, sometimes twice, from the audience. As he was wrapping it up he spoke about the importance of support groups and how being under the umbrella one of the larger organizations will give us a bigger voice.

Personal Note:I could not agree more! Funding for research gets tighter everyday. And I believe that the future of Celiac research is dependent on the activism of diagnosed Celiacs. We know that the delay in diagnosis (after onset of symptoms) is about 9 years in adults. Think how different your life would have been if your doctor had diagnosed you sooner? Or, connecting the dots backwards - how many of your family members died too young of one of the secondary diseases of Celiac due to lack of diagnosis? Success in living with Celiac is completely dependent on awareness and early diagnosis! If we're going to make a difference for our future generations we must unify to realize the potential of that huge voice that we all know we have...stepping down from my soap box... For now! But I'll jump back up there every chance I get if need be! You know how I am.

Back to Dr. Fasano. He had been talking non-stop for over an hour when, finally, his Executive Director, Pam King, gave him a sign and he said: "Ok, we have time for two more questions". Three hands went up, mine included. He wavered and then turned to me: "I have to take this one, because she is my friend" (he remembered me from the  CDFConference in May).  I was so touched by this acknowledgement that I stumbled trying to push back my chair. Thankfully I recovered quickly and addressed the crowd. "My name is Deb Wheaton" (silence). "That's right, Wheaton! (I heard a few chuckles) "Ironic, I know", I went on, "...but no one with Celiac or gluten-intolerance forgets my name." Lot of laughs followed. WHEW! Ok, I thought,  I was Ok with them. (big breath) And then I briefly explained my experience with Celiac disease, the Celiac Disease Foundation and, finally getting to my goal,  I discussed my opinion on what is possible in helping to raise awareness in Montana. I kept it short, ending with my thoughts on Celiac support groups and the value of a bigger voice. I pointed out that the CDF PSA  was available to anyone, no strings attached. I also offered  to help them prepare the documents needed to lobby the Montana State Legislature to declare May as Celiac Disease Awareness Month in Montana.

It was time for a break and we all walked to the back of the room where  Montana Gluten Free Processors  had set up a large table full of GF pumpkin muffins and home baked bread made with the amazing GF flours they they have created - right here in Montana!  This is the facility that created that bread that On the Rise used to bake our bread for the GF sandwich at Wheat Montana. That lived in the house...(wish I had more time today, I'm sure I could make that sound like a nursery rhyme)

Another table was packed with their mixes and flours (including their own GF oats) And there, sitting on the table, was a framed photo of the GF sandwich from our shoot at Wheat.The facinating story of Montana Gluten Free Processors deserves more than a mere mention. So, next week we'll be visiting their mill. I can't wait to learn more about them and see where their GF magic happens.

Stay tuned.

 

After the meeting, about 8 of us were invited to join Dr. Fasano and Pam King for dinner in Red Lodge. Meeting organizer, Carl Solberg, (on left of photo)is an energizer bunny of Celiac Support and VP of the Billings Support Group. Carl had arranged another fabulous outing for a few of us. Heading west, Red Lodge is a fun little western town located at the entrance of the Beartooth Highway. And it was especially colorful this weekend as we shared it with 10,000 Harley fans who were in town for their annual Beartooth Rally. I also learned that Dr. Fasano is also a Harley fan - apparently he has one in his garage. Maybe we can all go back next year - and get Not Even A Crumb tattoos. (that's called "product placement", I think)For now, I'm just thrilled to see Dr. Fasano wearing a Not Even A Crumb hat! Now that's special.

THANK YOU: To everyone with the Montana Celiac Society, Carl Solberg, Jean Powell, Dr. Fasano, and Pam King for making this weekend of awareness so special!

Back on the road now. Today we're headed to Lone Mountain Dude Ranch for another gluten-free experience.

As promised, the next post with feature our shoot at Sacajawea, including Chef Matt's signature recipe - modified GF for us!: Alaskan Halibut Cheeks with Warm Red Skin Potato-Scallion Pesto-Crab Hash with Whole Grain Mustard-Caper Butter Sauce.

YUM!

 

Disclaimer: I am not a Doctor, lawyer, rocket scientist or King. My mission in life is to raise awareness about Celiac Disease. Everything on this website is provided for informational, educational and entertainment use only and should not be used for any diagnostic purpose. Always consult with your physician regarding your health concerns.

 

 

 

Gluten-Free GRINS & CRINGES in Wheat Country - Video Shoot - DAY 1

The sun rose over the Bridger Mountains casting a rosy glow over the native grass and rock outcropings while little cloud puffs did that dance that morning clouds do. It was Monday, our first day of filming, and it was going to be another picture perfect day in Big Sky Country.

Then my alarm went off! I pulled back the blinds. And...I couldn't believe it.

It was raining! Not an early morning drizzle. It was socked in gray, raining and about 60 degrees.

What the #*ll??? This is summer in Montana.

None of us mentioned it. We all knew...we were doing this! So, we just loaded up the Subaru and hit the road toward our first location: Wheat, Montana. This huge truckstop also includes a sit down deli is famous for their home baked bread and wonderful sandwiches. Most of the stores in town, including Costco, carry bread from Wheat, MT.

The rain was letting up as we arrived. And the smell of the fresh bread baking permeated the entire parking lot. Just inside the silo intrance, Hillary Folkvord, daughter of owner Dean Folkvord, was waiting for us. We were just shaking hands when I realized that I was surrounded by stacks and stacks of 50# bags of various wheat flours. My logical brain knew the sacks were completely sealed. The floor was sparkling clean, no sign of flour dust. Still, I cringed and my primal celiac brain took over. WHAT IF??? What if some kids came in here....running with sissors? We all know how that happens.

Thankfully, logical brain won out and Hillary showed us around. We found a perfect table for our interview, set up the cameras, put on my mic and we were ready to rock and roll. We also got very lucky as my son, and professional photographer, Jeremy was available join us to shoot stills. Thank You Jeremy.

As the interview began, I learned some of the history of Wheat, MT, and about what this family has created from nothing. It was truly inspiring. But even more inspiring is their sincere committment to serving a safe product to their gluten-free patrons. We discussed the increase in gluten-free requests and what would be needed to create a safe kitchen. I was surprised by how much they already knew. Anxious to get into the kitchen, I moved through my questions quickly. When all were asked and answered, I nodded to our cameraman, Dan: "Let's go into the kitchen". Dan lowered the camera for the move. But then the interview took an unexpected turn and somehow, now I was the interviewee. Dean sincerely wanted a crash course in Celiac Disease. The cameras started to roll again. He was focused and direct in his questions and the information flowed. When we were done, I felt confident that Dean's desire to embrace his gluten-free patrons will translate into some safe and delecious choices

It was lunch time and the kitchen was very busy. Adding the cameras and extra people made for a very interesting dance. We found the area that would be designated gluten-free. I met the server who would prepared the GF sandwich. I set up the "color-coded" GF cutting boards and we discussed the protocols, the gloves, utensils, condiments, etc. Sarah put on clean gloves and I handed her the sealed GF bread (**baked by a local bakery - which be featured in another post on our GF road trip)

All of this was caught on tape. And voila! The first gluten-free sandwich in the history of Wheat Montana was about to reach my lips. Just one more little cringe as I noticed the Wheat Montana paper lining the sandwich basket.

**(Currently the folks at Wheat are not sure what GF bread they will use going forward. Today's sandwich was baked by On The Rise Bakery in Bozeman using GF flour from Montana Gluten Free Processors.)

Next Hillary took us out to the Wheat fields. The rain had stopped and it was GORGEOUS! The still-wet wheat sparkled in the sunlight. The camera would love this!

Just another little cringe as I stood in the wheat field. I wasn't concerned about the wheat. It was green, plus there wasn't a breath of wind. It was the SNAKES! Just before I walked in, Hillary had warned me. "Look out for those rattlers"

There's so much more to Day 1's story. Our 2nd stop, Pompey's Grill at the Sacajawea Hotel will get it's own post. Chef Matt's created his signature dish - gluten-free - just for us.

But right now I have to head to Billings, Montana where Dr. Fasano is speaking at the Montana Celiac SocietyConference tomorrow. We were going to drive over in the morning, but yesterday MCS Vice Pres. Carl Solberg called to invite us to join Dr. Fasano and a few others on a private tour along the famous Beartooth Highway leading into Yellowstone Park. I am honored to be included and excited to spend some quality time with Dr. Fasano while getting to know the Montana Celiacs.

And now it's back to the open road.

Going Gluten-Free in Wheat Country

I Love Summer!

Long before the kids came along, or Celiac was a glimmer in my gluten-free eye, camping has always been a Wheaton Family Vacation Favorite. Early in our camping careers we'd often stuff our 1970 VW Bus  like a sausage, point it North and sing theme songs from 60's TV shows until the trees were taller than the buildings and the water flowed along a stream instead of a gutter. Then, the five of us would pile out our clown car, and there we would pitch our tent. Unfortunately, between the s'mores sticks and tent poles, no one had a free hand to snap a photo.

At some point we added a tow-behind pop up tent trailer which we quickly outgrew and led us to upgrade to the 25 ft RV. With the addition of a hard-sided vehicle, the open road unfolded like a well-read novel and we were determined to get through as many chapters as possible before the boys discovered girls and the girl discovered there were boys other than her brothers. We barely made it.

One quick blink later, and they're all married as we flash forward to Summer, 2011.

Six years have passed since my daughter, Amy, and I were diagnosed with Celiac. And like all of us, our gluten-free lifestyle has presented some challenges along the way. But our love of the open road  remains a constant quest that should not be dictated by dietary restrictions. Right? RIGHT!

And now, with the success of the Celiac Awareness PSA's under our belt, Not Even A Crumb is moving on to the next phase of our raising awareness bucket list. To achieve that goal NEAC has, once again, partnered with the Celiac Disease Foundation to create a series of short, (3 min) on-line education videos to help raise awareness, increase diagnosis and save lives.
  And because I now live ½ of each year at our ranch in Montana,  I suggested that the first of the on-line series be an epic gluten-free road trip featuring one of the most beautiful spots on the planet...Montana. Located in the heart of wheat country, this area might also be considered as one of the most unlikely places to easily maintain a gluten-free lifestyle. My goal is to dispel that myth. Thus the inspiration for “Going Gluten-Free in Wheat Country”. Our gluten-free road trip will take us from Wheat, Montana, (yes, it’s a real town), to a 100 year old historic inn with a gluten-free friendly Chef, through some great gluten-free stops in downtown Bozeman, a gluten-free friendly dude ranch to our final destination, Old Faithful in Yellowstone National Park.

Why a gluten-free road trip? We all know that travelling gluten-free, especially with kids, can be extremely challenging. And every year we hear from gluten-free families who are starving for a solution to their gluten-free vacation questions. And who wouldn’t want to find the answers in the heart of Big Sky Country? The fact is that year after year many of these families avoid some of the most beautiful landscape on Earth because, unless they carry their own gluten-free food, they are afraid to venture outside of the big city. I have spent the past two years doing the research, and I cannot wait to share all of it with our gluten-free community. Be prepared for shock and awe. Against the backdrop of our amazing Big Sky and vast open roads my goal is raise awareness and increase the comfort level of the gluten-free traveler.

On Monday, July 11th the journey will begin.Depending on our shooting schedule and internet connection, I will try to blog about it and add video everyday.  Do you share our wanderlust for the gluten-free open road? If so, I hope you will join us. I'll do all the driving, you can simply settle into the passenger seat of this adventure, while we create a gluten-free trail of crumbs all the way to Yellowstone National Park. 

Just one more thing before we hit the road:

Continuing their support of Not Even a Crumb's efforts to raise awareness about Celiac Disease, Delight Gluten-Free Magazine (www.delightglutenfree.com)  has just extended their subscription discount and donation to the CDF/NEAC project!

Here is the message that I received from Delight Magazine:

"To continue raising celiac awareness through the month of August, Delight Gluten-Free Magazine is donating $.50 for each subscription ordered with the NEAC promotion to the Celiac Disease Foundation specifically for the NEAC Project". 

Additionally, this offer will include a discount to each subscription. The offer is valid through August 31, 2011.  Here are the details:

Please click on the link: http://delightglutenfree.3dcartstores.com/ .  Before your order is completed, put the promo code NEAC into the coupon code box.  (note: it is case sensitive) 

Thank you Delight Magazine for, once again, supporting our efforts to raise awareness... "one crumb at a time"

 

Disclaimer: I am not a Doctor, lawyer, rocket scientist or King. Everything on this website is provided for informational, educational and entertainment use only and should not be used for any diagnostic purpose. Always consult with your physician regarding your health concerns.