March 2013

Irish Soda Bread–Gluten Free
This is a gluten-free version of the spoon bread I made for years BGFD (Before Gluten-Free Diet). I picked Bisquick for two reasons: price point and convenience. Using this flour is easy and almost foolproof. It is not quite as authentic as the Bakery's version, but I chose a moister, conventional loaf that holds together well and is easier to slice.

Join us at our Annual Health Fair!
Our next meeting is Saturday, March 23, 2013 from 3-4:30 p.m. in the Springboro Community Room. The topic is Fight Allergen Woes with a Strong Immune System by Matt Bail, New Chapter Account Executive. Come early and attend all of the presentations. Lori Kelch, M.S., HNU kicks off at 11 a.m. with Raising Healthy Kids and at 1 p.m. Mary Jo Mahoney, Sales Manager of King Bio, will present Homeopathy: The Smart and Natural Choice in Medicine. Click here to read about the Health Fair.
Gluten-Free Bisquick
Compared to the original, Gluten-Free Bisquick is a healthy alternative. Made from rice flour, this version allows you to choose your own fat. I used butter when I made my Irish Soda Bread, but you can use any fat that is a solid at room temperature. Coconut oil would be an excellent choice. There are many recipes on the Betty Crocker website

Click here to start looking.

Marburger Farm Dairy Gourmet Buttermilk
Marburger Farm’s classic buttermilk is naturally thick and rich with flakes of butter. Buttermilk is a leavening agent which makes the Irish Soda Bread rise better. It is acidic and reacts with baking soda, which is alkaline, to create carbon dioxide bubbles in the batter making it lighter. Beware: some brands use thickening agents and may not provide this extra natural lift.
St. Patty’s Day Dinner to Go
Featuring DLM’s own Storemade Corned Beef Brisket served with Steamed Cabbage and Red Skin Potatoes, these dinners are naturally gluten free and will complete your St. Patrick's Day celebration.

$12.99 Dinner for One • $22.99 Dinner for Two

Place your order by March 15 for pickup March 15–17.

Mucosal Healing and Mortality in Celiac Disease

Conclusions: Persistent villous atrophy is not associated with increased mortality in celiac disease. While a follow-up biopsy will allow detection of refractory disease in symptomatic patients, in the select population of patients who undergo repeat biopsy, persistent villous atrophy is not useful in predicting future mortality. BOTTOM LINE- intestinal linings that aren’t healing will not kill you faster, but that does not mean it is OK to cheat on your diet.

Click here to read the abstract.

Study: Dieters Who Ate Lunch Earlier Lost More Weight

This article caught my eye. I have been struggling to find the correct amount of carbohydrates for myself. Too much and I am slow, lethargic, and cannot think clearly. Too little and I crave sweets until every treat in the house is eaten. So I have been following this old adage: eat breakfast like a king, lunch like a prince, dinner like a pauper. Following this rule, I have been losing about a pound every six weeks. This article makes me think I am on the right track.

Click here to read this interesting article.
DLM Gluten-Free Food Lovers' Club
Prices and promotions in this newletter are only good for the dates listed and for items purchased in the store with your Club DLM card. Not responsible for typographical errors. Dorothy Lane Market, the Dorothy Lane Market logo, "the store that accommodates" and Killer Brownie® are registered trademarks of Dorothy Lane Market, Inc.

View Previous Newsletters