WESTERN NEW YORK GLUTEN FREE DIET SUPPORT GROUP, INC

                                               GENERAL MEETING – Oct. 11, 2009

 

 

            The meeting opened at 10:08 a.m. by President Cliff Hauck.  He welcomed all in attendance (57signed in) and asked any newly diagnosed attendees (4) to self introduce.  He announced that a small group counseling session for the newly diagnosed follows the regular meeting. 

 

            After providing a brief overview of our organization, he indicated that representatives from GFL Foods (producer of gluten free pita) and of Vin Chet’s bakery would have product for sale.

 

            He then described upcoming events:

                        - Saturday, November 7 – annual baked goods auction at Lancaster Municipal Building.

                                    (Bakers are asked to bring a recipe for their donation.)

                        - Sunday, December 13 – Annual Holiday luncheon and cookie exchange at Curly’s.                                            Reservations are limited to 150.  Also, bring a recipe to put with your cookie                                               donation.

                        - February 14, 2010 – a Valentine’s Day gluten free dining event at a location to be                                                disclosed in the next Newsletter.

           

            Board member Susan Daubney then introduced Deanna Day, a Certified Executive Chef and Culinary Instructor in its Food Service Division at Rich Products.  She provided a brief history of how Rich’s got into gluten free products which are also lactose free.

            Chef Day announced that some products under the French Meadow label (subsidiary of Rich’s) were available for tasting on the baked goods table – brownie bites, iced cup cakes and muffins.  Rich’s has been very active in research and developing new products that are certified gluten free.  She also referred to the pizza crust, rolls and three new sliced breads (multi grain, white and cinnamon raisin).  A recipe book centered on pizza crusts and rolls that can be used for appetizers, stuffing and bread crumbs can be found at Ms. Daubney’s web site, www.gochiago.com on the gluten free page. 

            She indicated that, except for the pizza crusts, the French Meadow products are available (frozen) at the store at 1197 Niagara Street in Buffalo, across from Rich Product’s main facility.  The pizza crusts are available in bulk for restaurants.  Each crust has its own disposable pan to avoid cross contamination. Wegmans is starting to carry some products; they are working on Tops.  Nutrition information on all gluten free products is listed on French Meadow Bakery’s website in the Products section (click on gluten free).

            Chef Day recommended that the best way to use the frozen roll is to microwave it for one minute and let it cool well before slicing.  Thereafter, she demonstrated various uses for the pizza crust and rolls.  She baked two different pizzas which were later available for tasting.  She also made Panini from the sliced bread using cheese and cold cuts.  She also demonstrated making a Panini with a pizza crust.  Concern about cross contamination can be handled by folding the pan to cover the Panini (½ pizza crust size) before putting it on the grill.

            At the conclusion of her program, she provided cold cuts, cheeses and sliced breads so attendees could make sandwiches; she also grilled them for anyone who wished.  The presentation was most appreciated as were the samples and sandwiches. 

 

            Thereafter the raffle for a gluten free food basket from Wegmans occurred.  As a special bonus, the extra pizza crusts that Chef Day brought with her were also raffled.

 

            The meeting adjourned at 11:10 a.m., followed by the new patient counseling session.

 

 

Joanne M. Schwartzott

Secretary