Monday, April 25, 2011

Cyrex Labs Sponsors Dr. Alessio Fasano's lecture and lunch in Carmel, Indiana October 8, 2011

Cyrex Labs has signed on as a lunch and lecture sponsor for Dr. Alessio Fasano's lecture at the Gluten Free Living Now Expo in Carmel, Indiana October 7-9, 2011. Dr. Alessio Fasano is the world's leading researcher for Celiac Disease. He is currently the Director of the Center for Celiac Research (CFCR) at the University of Maryland.

Cyrex™ is an advanced clinical laboratory offering innovative mucosal, cellular, and humoral immunological assays based on the latest scientific research. Cyrex™ arrays are designed to assist health care practitioners in the evaluation of complex thyroid, gluten, and gut-associated disorders and related neurodysregulation. Cyrex™ continues to develop testing methodologies through collaboration with the top experts in medical research, education, and clinical practice.

You may read more information about Gluten Free Living Now's Expo being held in Carmel, Indiana October 7th-9th at

Gluten Free Chicken Pot Pie - Better than Grandma's!

Gluten Free Chicken Pot Pie Demo


When I make my chicken pot pies I like to freeze some for future meals. I have also found that if you put the bottom of the pot pie (after it has been filled) into the freezer and let it freeze completely first, it is easier to put the top on the frozen bottom. I still seal the top with a fork and cut the slits into the top and I brush on the egg wash before I put the pie back into the freezer. Once the pie is completely frozen again, I take it out and wrap in a plastic wrap making it convenient to store until I am ready to take it out and bake it.

I bake my frozen pies at 350 degrees also but I adjust my time to 50 – 55 minutes or until golden brown.


4 medium size boneless, skinless chicken breast halves – cubed and cooked

7 cups of Chicken Broth ( I like Pacific Foods)

2 cups of Half and Half or milk substitute

½ tsp finely ground black pepper

½ tsp garlic powder

¼ tsp onion powder

½ tsp Rosemary

2 tsp Sea Salt

½ tsp Thyme

2 tbsp of Lemon Juice

¼ Vidalia Onion finely chopped

¾ cup baby carrots chopped into small pieces

12 oz bag of frozen peas

2 ½ cups of potatoes cubed and cooked

8 tbsp of cornstarch(if you like your filling slightly thinner add 7 tbsp of cornstarch instead of 8)


1) Add broth, onions, seasonings, lemon juice and carrots into a large cooking pot or large deep saute pan.

2) Bring ingredients to a boil and then reduce the heat to simmer.

3) Add cooked potatoes and frozen peas.

4) Add the cooked chicken as you continue to simmer ingredients together.

5) Reserve ½ cup of half & half or milk substitute and add the remaining 1 ½ cups to the simmering pot stirring ingredients together.

6) Add cornstarch to remaining half & half or milk substitute mixing well, making sure there are no lumps.

7) Add half & half / cornstarch mixture into the pot, stirring frequently and increasing the heat to bring the mixture back to a boil. Stir frequently until the mixture shows signs of thickening, then turn the heat off.

8) Let the filling cool.

9) Add filling when it is completely cool into unbaked pie crust.

10) After rolling out the pie dough top, place the top directly on the filled pie bottom. Trim the edges of the pie dough top with a pairing knife and then go around the edges of the pie crust with a fork to make sure the top is securely fastened to the bottom.

11) Beat an egg to make an egg wash and brush it onto the top of the pie crust using a pastry brush.

12) Cut three tiny slits into the pie crust top.

13) Bake in a 350 degree oven for approximately 45 minutes.


(modified from Rebecca Reilly’s GF pie crust recipe)

1 cup white rice flour or brown rice flour

1/2 sorghum flour

1/2 cup potato starch

3 tablespoons sweet rice flour

3 teaspoons sugar

1/4 teaspoon salt

8 tablespoons (or, one stick) cold butter or cold Earth Balance Buttery Sticks or Butter Flavored Shortening (I have been using Willow Run Soybean Margarine…..for dairy free the taste is better)

1 large egg

2 tablespoons apple cider vinegar

1/4 ice-cold water, or enough to make the dough stick together


Mix together all the dry ingredients, including the sugar. Cut the butter into little pieces, about 1/4-inch thick and drop the pieces into the dry ingredients. Using a pastry cutter or fork, meld the butter into the dry ingredients until the butter has crumbled into pea-sized pieces.

Make a well in the dry ingredients. Drop the egg and apple cider vinegar in, stir them in with a fork, stirring from the center out. Once they are incorporated into the dry ingredients, slowly drizzle the ice-cold water into the mixture, a little at a time, stirring to see if it has become dough yet. You do not want this dough to be too wet. Add water only until it all coheres together. Knead the dough by hand to make sure you have a well incorporated mixture.

Break the dough into three or four small pieces, roll into a ball and refrigerate the ball of dough for as long as you can stand. Ideally, you would prepare the dough in the evening and refrigerate overnight. Take the dough out of the refrigerator about ten minutes before you want to work with it.

At this point, drop the ball of dough onto a large piece of parchment or wax paper. (Prepare this ahead, unless you want to wipe dough off the box of parchment paper later!) Place another piece of parchment or wax paper, the same size, on top of the dough. Gently, roll the dough outward adding flour as needed to keep from sticking to the paper, equally in all directions until it is a thin, round cake of dough, about the size of a pie plate. Roll it out as thin as you can, then strip the top piece of paper off the dough. Gently, lay your favorite pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You can crimp the edges at this point. If some of the dough falls off the sides, don't worry. Simply re-attach the pieces to the crust-to-be by pressing in with your fingers.

Mrs Alaska is raising awareness for Celiac Disease through her "Against the Grain" campaign

Mrs. Alaska is joining the Gluten Free Expo in Carmel Indiana on October 7-9th.  Come meet her, hear her speak and enjoy the great vendors who are participating. 

Mrs. Alaska 2011
Brandy M.H.
Wendler, RN, BSN, ACNP-BC

Brandy M.H. Wendler is a board-certified Nurse Practitioner for a local Anchorage hospital.  She is married to the love of her life, Lt. John Ross Wendler, a pilot in the United States Air Force.  They live in Eagle River, Alaska with their 2 beautiful dogs.  She enjoys rock climbing, photography and baking/cooking gluten-free meals.  Brandy was diagnosed with Celiac Disease over three years ago, and she is proud to represent her platform, "Against the Grain: Raising Awareness for Celiac Disease".  Follow her through her exciting year at


Friday, Oct. 7, 2011
Brandy M.H. Wendler, RN, MSN, ACNP-BC
Mrs. Alaska United States 2011
 3-4 pm
Lecture: How to make your household gluten free 
  Location: Demo Stage 1/Boticelli Room  Seating for 50
 4-5 pm
 Brandy signs photos for a donation for each photo. 
This donation goes to her platform: Against The Grain: Raising Awareness For Celiac Disease
 Location: table

 Saturday, Oct. 8th
 Brandy M.H. Wendler, RN, MSN, ACNP-BC
 Mrs. Alaska United States 2011
 3-4 pm
 Lecture: Comorbidities and other conditions/illnesses related to Celiac disease
 Location: Demo Stage 1/Boticelli Room
 4-5 pm
 Brandy signs photos for a donation for each photo. 
This donation goes to her platform: Against The Grain: Raising Awareness For Celiac Disease
 Location: table


  Sunday,Oct. 9th
 Brandy M.H. Wendler, RN, MSN, ACNP-BC
Mrs. Alaska United States 2011
 Brandy signs photos for a donation for each photo.
This donation goes to her platform: Against The Grain: Raising Awareness For Celiac Disease
 Location: table

Sunday, April 24, 2011

Carmen Siegfried, Dakota Prairie GF Flours Lends her expertise to the Gluten Free Living Now Expo!

We are excited to announce another Gluten Free Living Now Expo cooking demonstration.  See our site and read about Carmen's great cheese sticks and other goodies that she will be teaching us all to make!
Read all about it HERE.

Alice Bast, President/Founder Joins Speakers at the Gluten Free Living Now Expo in Carmel Indiana

Her itinerary will follow soon, but follow us so you don't miss any great information on our impressive, experienced and dynamic speakers!

Alice Bast founded the National Foundation for Celiac Awareness (NFCA) in 2003.  Her personal experience with celiac disease ignited her passion to help the estimated three million Americans suffering from the disease receive a prompt and accurate diagnosis. 
She is widely regarded as a celiac expert and has been a keynote speaker at many national medical and food industry events.  Her story has been featured in Good Housekeeping Magazing, Newsweek, USA Today, and on nationally televised programs such as ABC's  "The View" and CNN.  Among her recent accomplishments, Alice co-authored an article titled "Celiac Disease and Reproductive Health issues", which was published in the Journal of Practical Gastroenterology (October 2009).  In conjunction she was also featured in one of their MDTV segments. 

Her organization, NFCA, drives diagnosis of celiac disease, improves quality-of-life for children and families adhering to the gluten-free diet and advances science by facilitating collaborations within the healthcare community.  NFCA consults with top physicians across the country and in 2004 received limited funding from the National Institute of Health for their cause.  NFCA is a leading resource for celiac information.  NFCA's website offers free, comprehensive information and support materials for celiac patients, their families and health care providers (including a comprehensive Symptoms Checklist and a Getting Started Guide), accredited training for healthcare and food industry professionals and the latest news, recipes, videos and blogs to promote quality of life without compromise.  To learn more visit:

Stay tuned for her speaking itinerary 

Saturday, April 16, 2011

Alice Bast from the National Foundation for Celiac Awareness

Alice Bast will be speaking in Carmel at our Gluten Free Living Now Expo.  We are so excited.  Updates will be posted as her itinerary is finalized. 

Check out her impressive bio at

Look forward to seeing you all in Carmel, Indiana in October.

Gluten Free Living Now Update

We now have our Gluten Free Chicken Pot Pie demo up on our site with the fabulous recipe. Go check it out here:

Don't miss our incredible Apple Pie and Bunny Cookies coming up for Easter!  This video will be posted later in the week. 

Happy Gluten Free Dining!