Fall 2008 Gluten-Free Newsletter | Archived Newsletters

Hiller’s: Your Best Source For Gluten-Free

Pizza, beer, noodles, bread. The list of products containing gluten, a protein found in wheat, rye, barley and oats that gives the crumbly texture to bread, is long. And for the 1 in 133 Americans diagnosed with Celiac Disease – and many, many more who suffer stomach problems, headaches and other ailments when they ingest gluten – finding good foods to eat is a Herculean challenge.

It has long been my mission to make Hiller’s the national leader in gluten-free grocery products and fresh foods. We sell thousands of gluten-free items in every section of the store, including baked goods, beer, pizza and pasta. The list is long and we make it available in printed form to guide customers aisle by aisle toward a cart full of delicious, digestible foods.

Approximately 8 percent of Americans buy gluten-free foods - last year saw the launch of 700 new products, with many more on the horizon.

With Hiller’s as your partner, you no longer have to double over in pain after every bite. And you don’t have to spend hours in the grocery, squinting at ingredient labels, then walk away wondering if gluten might still be hidden somewhere inside. Hiller’s makes it easy to find good food for you.

Look for our gluten-free shelf tags, designating products safe for you to eat. If you can’t find something on our shelves, let us know and we’ll obtain it. It’s hard enough to find quality foods. No one wants to drive to five stores every week. Let Hiller’s be your partner in gluten-free living. At Hiller’s, you can find everything on your list and walk away happy.

Yours truly,

What’s New, Interesting, and Worthwhile...

Gluten-Free: Illness, Fad, or Both?

An estimated 15-25 percent of consumers want gluten-free foods – even though only 1 percent are officially diagnosed with Celiac Disease, the most severe form of gluten intolerance.

Gluten-free diets are even catching on among the college set, according to the American Dietetic Association. Perhaps it’s simply word-of-mouth inspiring such a fad. Think about it: In 2003, only 40,000 Americans were diagnosed with Celiac; today it’s more than 100,000 official diagnoses with many more suffering the symptoms.

Researchers believe many consumers have a problem with gluten. Many of the people who avoid the substance say they feel better because they’re eating fewer fast and processed foods and eating more fruits and vegetables.

Back To School Bummer

Parents of kids with Celiac Disease often don’t relish back-to-school time because it once again throws them the challenge of figuring out acceptable eats for their youngsters. School cafeterias, birthday parties and extracurricular activities often come with indigestible edibles.

Parents can do a lot behind the scenes to make their child’s school experience easy and gluten-free. Meet with the school principal, nurse and dietitian to inform them of your child’s dietary needs. The Americans with Disabilities Act encourages public schools to make reasonable accommodations for gluten-free students.

Ask teachers to let you know when a classmate will bring a birthday snack for the class – and provide a gluten-free alternative for your child. (Order gluten-free cupcakes from the Hiller’s bakery!)

Celiac Sprue Association’s website, www.csaceliacs.org.

Great Gluten-Free Websites and Resources

Gluten-Free Girl, Shauna James Ahern
www.glutenfreegirl.blogspot.com

Tri-County Celiac Support Group
www.tccsg.com

American Dietetic Association
(800) 877-1600 www.eatright.org

Gluten Intolerance Group of North America
www.gluten.net

National Foundation for Celiac Awareness
www.CeliacCentral.org

Miriam Cohen

Diagnosed with Celiac Disease in 2004
Bloomfield Hills resident

Before the diagnosis: “I lost a lot of weight, and I ate a lot of Tums. I thought that was just the way I was.”
After the diagnosis: “The doctor said, ‘Lots of luck.’ Even dietitians didn’t know what to tell me. I got on the Internet and started doing research. There were so many foods I could no longer eat.”
At a friend’s house for brunch, Cohen ate gluten-free English muffins, purchased at Hiller’s. “It was the first time I’d had that – I figured I wasn’t going to be able to eat anything. It was a revelation!”
Living with Celiac: “Each day is a story. I will not go to luncheons anymore. People don’t understand. You can’t just take croutons off a Caesar salad or a hot dog off the bun; it’s already contaminated.”
Why she shops at Hiller’s: “I’ve always been a Hiller’s shopper. Other stores have stuff, but not nearly as much as Hiller’s. Jim Hiller is more conscientious. There’s such a great variety.”

Product Profiles

Celiac Specialties LLC Frozen Pizza

Created by Michelle Fuller, a Chesterfield Township entrepreneur who operates an entirely gluten-free bakery and sells her products at Hiller’s.
Fuller developed her own gluten-free baking base comprised of rice, potato starch and tapioca starch. Her baking techniques ensure that gluten-free doughs provide supreme finished products.

Conte’s Pasta Co. Inc. Cheese-Filled Ravioli

Hiller’s is the only store in the Midwest carrying this great gluten-free ravioli (in the freezer section!)
Conte’s also produces gluten-free cheese-stuffed shells and gnocchi (which are also casein-free) and pierogies.
Made with all-natural ingredients, including Domata Living Flour. No WBRO or soy.

Lakefront New Grist Beer made from Sorghum Rice

This Milwaukee, Wisconsin microbrewery was the first in the nation to create beer without malted barley or gluten.
Each batch is tested for gluten prior to fermentation.
Made from sorghum, hops, water, rice and gluten-free yeast grown on molasses.

Gluten-Free Recipes

Quinoa with Black Beans and Feta

2 T. olive oil
1.5 c. diced onion
1 c. chopped red pepper
1 c. quinoa, rinsed and drained
2 t. mild chili pepper
1⁄2 t. ground cumin
1⁄2 t. kosher salt
1.5 c. water
1 15-oz. can black beans, rinsed and drained
1⁄2 c. crumbled Feta cheese

Heat oil in medium saucepan. Saute onions and peppers until soft, about 5 minutes. Stir in quinoa, spices, salt and water, and bring to a boil. Cover, reduce heat and simmer until quinoa is tender, about 15 minutes. Add beans and cook uncovered until liquid is fully absorbed. Transfer to a bowl and top with crumbled cheese.

Eggplant Caponata

2 lbs eggplant, unpeeled and diced
1⁄2 medium onion, diced
1 red pepper, diced
1 t. chopped garlic
1 c. chopped celery
1⁄4 c. sherry vinegar
1⁄4 c. olive oil
1 T. capers
1⁄2 c. chopped pitted Kalamata olives
1⁄2 c. golden raisins
2 c. diced tomatoes
1⁄2 c. fresh basil, chopped
1.5 t. kosher salt
1 t. black pepper

Saute onions in oil until soft. Add eggplant, garlic and peppers; sauté 5-7 minutes, stirring frequently. Add the rest of the ingredients. Stir, cover and simmer 12-15 minutes. Uncover and continue cooking until moisture evaporates. Cool and serve.

Chicken with Spinach, Peppers and Chevre

6 boneless chicken breasts

1 bag spinach
1⁄2 c. diced onion
3⁄4 c. diced red pepper
1 t. chopped garlic
2 T. pesto
2 T. unsalted butter
1⁄4 lb. goat cheese (chevre)

2 T. melted butter
salt, pepper, paprika

Filling: Rinse spinach, drain, and wilt in a pan. When cool, squeeze out excess moisture, then chop coarsely. Saute onion and garlic in butter. Add pepper. Cool and add to spinach, with pesto. Season with salt and pepper and add crumbled goat cheese. Set aside.

Spread filling on each chicken breast and roll up. Brush with melted butter and season with salt, pepper and paprika. Bake @ 350 degrees F 17-20 minutes.

Chill completely, then slice. Serve cold or room temperature.

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Archived Hiller's Gluten-Free Newsletters

2008

Fall 2008