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Gluten-free market fills serious need

THE OLYMPIAN | • Published May 20, 2009

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In April 2006, Joe Spancic was diagnosed with celiac disease. That meant eating food containing gluten would damage his small intestines and limit his body’s absorption of vital nutrients.

Although it was helpful to get a definitive diagnosis, it also meant Spancic would have to find a whole new way to eat.

People with celiac disease can still eat many foods, including fruits, vegetables and meat, but it’s not as easy at is sounds. Chicken might be fine, but not with the bread crumbs that coated it before. Soup seems safe, but you have to be sure it was not thickened with flour.

Obviously, traditional breads, bagels, crackers, cakes, cookies and other baked goods are off the list. Eating in restaurants and understanding food labels pose endless challenges.

Spancic has spent the last few years carefully shopping at grocery stores, reading labels, and ordering goods online. He found that it took considerable time and energy to be sure the products he bought were truly gluten free.

That is when he and his wife, Kaylee, came up the idea of having a one-stop market where everything was gluten free.

A year ago, G.F. Joe’s Market opened in Tumwater. It might look like other small grocery stores, but all the canned foods, baked goods, seasoning packages, frozen entrees – every item – has been selected for its absence of gluten. The Spancics have been pleased to fill a great need in the community.

This is great news for those with celiac disease, as well as people who are gluten intolerant and have to limit the amount of gluten in their diets.

With people’s awareness growing about their health concerns, eating gluten free is no longer so strange or unusual.

Eliminating gluten has been shown to be helpful for some people with multiple sclerosis and other similar diseases.

To be sure, eliminating gluten is a challenge, especially for children who like to share in their friend’s parties and celebrations. An after-school pizza party with cake can spell disaster. A stop in G.F. Joe’s would allow party hosts to pick up ice cream cones, pizza dough and a brownie mix – all gluten free.

Spancic’s family recipe for Hungarian Potato Soup is a creamy concoction that can be appreciated on these cool spring evenings.

Because you can assemble it quickly, this soup could be prepared as a robust side dish for almost any dinner. Or it could star as the main course along with a salad.

My family likes salads with multiple add-ins – carrots, zucchini, apple, dried cranberries, peppers, nuts and a sprinkle of feta, to name a few. The extras add crunch and sweetness and liven up the lettuce.

When it comes to food, our best friends ought to be fruits and vegetables. Fresh produce is gluten free, and is packed with the nutrients our bodies need. But isn’t it fun to expand our options to include pasta, bread and a cookie once in a while? Even if you have celiac disease, you can still treat your taste buds and stay well. Bon appetit!

Mary Ellen Psaltis lives locally and eats globally. You can reach her at TheRecipeWriter@hotmail.com.

G.F. Joe’s Market

5739 Littlerock Road S.W., Suite 103, Tumwater

360-628-8010

www.gfjoes.com Hungarian Potato Soup

6-8 medium to large potatoes

1/2 cup chopped onion

2 cloves of garlic, minced

2 tablespoons butter

2 cups sour cream

1/2 cup gluten-free flour (the chef suggests Gluten Free Mama’s Rice Almond Blend)

2 teaspoons paprika

4-6 cups milk

2 cups shredded cheddar cheese (colby or jack is fine)

Salt and pepper to taste

Peel and cube the potatoes. In a large pot, melt butter and sauté the onions and garlic. Add a couple of pinches of salt and pepper.

Once the onions are tender, add the potatoes and mix well. Add enough water to cover the potatoes and boil until tender.

While the potatoes are cooking, mix together the sour cream, gluten-free flour and paprika in a medium mixing bowl. Mixture should be creamy and without lumps.

Once the potatoes are tender, reduce the heat and add the sour cream mixture; stir well. The sour cream will tend to clump up during this process, which is why it is important to stir well. Add the milk and bring the heat back up to medium.

Once the soup is warm enough, add the shredded cheese. Serve with Glutino Crackers or Schar Breadsticks.

Hints: Variations of this soup include adding sausage or diced ham. Crumbled bacon and andouille sausage also would add some great tastes.

I had leftover roasted potatoes in their skins that I used for the soup. Roasting brings sweetness to vegetables and the skins add dietary fiber, vitamins and minerals.