July makes us think of those wonderful days of summer. Freedom to relax with a good book, time off to enjoy the long summer afternoons, and delicious fresh naturally gluten-free summer foods. July is also the month that marks our country independence. In the spirit of independence and freedom let’s celebrate gluten-free freedom:
- Delicious summer meals free from all gluten!
- Summer camps for kids with no worries about cross contamination.
- Travel where you can enjoy the journey and not worry.

So for July we have a lot of freedom inspired information recipes and links to events. Let’s start with good news about summer Camps. Several support groups’ hosts summer camps for kids with celiac disease. These are camps that allow children to be children and enjoy camp. Bar-B-Q’s, hikes, S’mores – all gluten-free. The camps are held at different times during the summer and in different locations across the country. Each camp has a staff that is trained on gluten-free food preparation, cross contamination issues, and the gluten-free diet. On our calendar we have listed the various camps we know of – there could even be more – but it gives you a place to start exploring for some good summer fun!

For our next summer topic we have delicious naturally gluten-free summer bounty. Check your local farmers market or even the grocery store for seasonal fresh fruits and vegetables of the summer. There is a cornucopia of delight: Berries, apricots, peaches, plums, watermelon just to name a few of the wonderful fruits that are in season. That is just the fruits think of the vegetable choices; fresh greens; spinach, kale, Swiss chard, cilantro, tomatoes, summer squash, peppers, radishes, mushrooms. You can just imagine the possibilities of taste and nutrients – Did we say nutrients – Yes indeed! All these summer goodies are packed full of nutrition too.

We have included a chart below highlighting the different nutrients found in our summer harvest.

Nutrient Foods
Vitamin A Peaches, peppers, cantaloupe, yellow squash
Vitamin C Kale, tomatoes, strawberries. Peppers, radishes, Swiss chard
Vitamin E Dark green leafy vegetables, nuts, seeds
Calcium In addition to dairy products, mustard greens, almonds, broccoli
Iron Peaches, dates, almonds, also meats, legumes
Magnesium Apricots, peaches, avocado, green leafy vegetables, figs
Manganese Berries, dark green leafy vegetables
Potassium Figs, apricots, avocado, dates

Besides being packed with nutrients they are also packed with taste. We have included some recipes that include these wonderful summer treats. But recipes alone aren’t enough so we decided to tempt you with a complete backyard Bar-B-Q menu. We included everything from appetizers to desserts!

MENU

Appetizer
Fresh veggie sticks with dill yogurt dip
Fruit salad in watermelon bowl
Main Course
Fresh baby green salad with radishes and tomato
Grilled Vegetable Kabobs
Hamburgers on Classic White Rolls
Pasta Salad ( gluten-free – of course!)
Dessert
Fresh Berry Shortcake

Featuring Classic White Rolls
A Bar-B-Q is not complete without buns. Our rolls offer more than just good taste. The Classic White Roll is great for picnic or school lunches, hamburger, or even a Sloppy Joe. It is perfect also because in each roll you are getting great nutrition in every bite. Did you know our rolls are a high source of fiber, providing 5 grams per serving? These delectable rolls also offer 2 grams of protein. Believe or not they also have 2% of the Daily value for Calcium and Iron. Now that is a bun that is hard to beat!

TRAVEL
Now for those of you who have decided not to stay home we have some great travel ideas!

Resources for Dining Out and Travel

Gluten-free Restaurant Awareness Program: www.glutenfreerestaurants.org
Gluten-free Passport: www.glutenfreepassport.com
Bob and Ruth’s Dining and Travel Club: info@bobandruths.com
Gluten-free Travel Agency: www.glutenfreetravel.com
Gluten-free travel information: www.celiactravel.com
Gluten Intolerance Group: www.gluten.net
Celiac Disease Foundation: www.celiac.org
Celiac Disease Awareness Campaign: www.celiac.nih.gov
American Celiac Disease Alliance: www.americanceliac.org
National Foundation for Celiac Awareness: www.celiaccentral.org
Celiac Sprue Association: www.csaceliacs.org
American Dietetic Association: www.eatright.org

RECIPES

Vegetable Kabobs
2 Peppers, seeded and cut into 1 inch slices
2 Zucchini, cut into 1 inch coins
12 grape tomatoes
6 mushrooms
6 Pearl or boiling onion
Olive oil
Garlic salt, pepper to taste

Prepare vegetables
Alternating vegetables place on skewers
Brush with olive oil and sprinkle with garlic salt, pepper
Place on grill, turning frequently so vegetables get golden but not burnt.


Pasta Salad with Tarragon Dressing
½ cup mayonnaise
2Tablespoons olive oil
2 Tablespoons white wine or tarragon vinegar
2 Tablespoons fresh tarragon, Chopped
1 pound gluten-free pasta, cooked until al dente drained and cooled
1 medium bell pepper seeded and diced
4 scallions, thinly sliced
1 cup frozen green peas, defrosted
Salt and pepper to taste

Using a fork, combine mayonnaise, olive oil, vinegar, and tarragon together in a small bowl, whisking until smooth. In a large bowl combine pasta, bell pepper, scallions, and peas. Spoon dressing over pasta and veggies, and toss to coat evenly. Season with salt and pepper to taste.
(Rachel Ray’s 30 minute Veggie Meals)

Yogurt Dip
1 8- ounce container low fat plain yogurt
1 cucumber

Garlic powder to taste. Dash Worcestershire sauce. Scrub cucumber to remove any wax. Grate the unpeeled cucumber, and drain well – until almost dry. Combine all ingredients together.
Chill. Serve with fresh vegetables (American Heart Association Cookbook)

Gluten-free Sweet Shortcake Biscuits
1 ¼ cups gluten-free Biscuit Mix
1 Tablespoon sugar
1 teaspoon Vanilla
1 egg beaten with ¼ cup water

Preheat oven to 400° F. Mix all ingredients in a bowl – stirring just until ingredients are mixed. Spoon dough onto ungreased cookie sheet. Bake for 12 to 15 minutes. Makes 8 biscuits