Archive for the 'Gluten Free Food' Category
Gluten Free Food | 5.08.2010 0:45 | No Comments
Gluten comes the Latin word for glue. Gluten is an elastic protein found in grain flours that gives dough elasticity and strength. Flours made from grains contain gluten. When cooking for a gluten-free diet, you need to substitute flours made from other foods. Because gluten-free flours do not have gluten, you need to add other ingredients such as xanthan gum or guar gum to replace the gluten. Both xanthan gum and guar gum help to hold the ingredients together.
Below is a list of various alternative flours used in gluten-free cooking.
Arrowroot Flour
This is a white flour that is ground from the root of the Arrowroot plant. It can be used in place of cornstarch.
Aramanth Flour
This flour is ground from the Aramanth seed. It is related to pigweed.
Brown Rice Flour
This flour is milled from unpolished brown rice and is higher in nutrients than white rice flour. It has a slight nutty flavor.
Buckwheat Flour
Despite the “wheat” name, buckwheat flour is not a wheat grain. It is related to rhubarb. It has a very strong flavor and is normally used in small quantities with other bland flours.
Cornstarch
This is a refined starch from the corn plant. It can be used to thicken liquids. If you are allergic to corn, replace it with arrowroot or potato starch.
Cornmeal
This grainy meal is ground from corn. You can purchase yellow or white cornmeal.
Corn Flour
This flour is milled from the corn plant and its consistency is that of other flours. It is not grainy like cornmeal.
Garbanzo Bean Flour
This is ground from garbanzo beans (also called chickpeas). It is very high in protein.
Garfava Flour
This is a combination of garbanzo beans and fava beans. It is not as grainy as rice flour and is high in protein.
Millet Flour
Millet is a grain in the same family as corn, rice and sorghum. This flour has been accepted in Canada as gluten-free. It is being accepted by many gluten-free groups in the US.
Potato Flour
This is a heavy flour and is normally used in small quantities with other lighter flours.
Potato Starch Flour
Do not confuse Potato Flour with Potato Starch Flour. This flour is a fine white flour. I use this flour on a regular basis, in combination with other flours such as rice flour and tapioca flour.
Quinoa Flour (pronounced “Keen-Wa”)
This flour is made from Quinoa seeds and is related to spinach and beets. The plant has a bitter-tasting coating, so always buy debittered quinoa flour. Quinoa flour has been accepted in Canada as gluten-free and is being accepted by many groups in the US.
Sorghum Flour
This flour is milled from the sorghum grain. Sorghum grain does NOT contain gluten. It has a strong flavor and is normally combined with other flours.
Soy Flour
This is a yellow flour with a nutty flavor that is high in protein. It is a heavy flour and is normally combined with other lighter, bland flours.
Tapioca Flour
This flour is made from the root of the cassava plant. It is a light, white flour. It gives texture to baked goods. This is a staple at our house.
Tef (Teff) Flour
Tef is a grain in the same family as corn, rice and sorghum. Tef flour has been accepted in Canada as gluten-free and many US groups are accepting it as a gluten-free flour.
White Rice Flour
This flour is milled from polished white rice and is very bland in taste. Since it tends to add a grainy texture to baked goods, I combine it with other softer flours.
Gluten Free Food | 4.08.2010 8:16 | No Comments
Food allergies are incredibly common and their prevalence is increasing. Gluten is one of the most common food allergens. What’s even more alarming is that so many people have undiagnosed food sensitivity or intolerance. These undiagnosed food sensitivities cause many to struggle with weight management. This article examines how you can lose weight gluten free – boost your slimming by avoiding allergenic foods.Food sensitivity runs in a spectrum from extreme allergy at one end to no reaction at the other. The extreme end of the spectrum is the easiest to diagnose and the medical profession has become more adept at doing just that in recent years. Food sensitivities, however, lie somewhere in the middle of that spectrum and are rarely diagnosed clinically. Undiagnosed food sensitivities can be behind a multitude of chronic conditions that so many of us have learned to “put up with”.The fact that food intolerance can cause such a wide variety of chronic conditions makes them especially difficult to diagnose. Symptoms such as digestive disorders, unexplained weight gain/loss, fatigue, poor concentration and brain fog, headaches and migraines, mood swings and hormone imbalances, skin rashes, aches and pains as well as heart palpitations can all be attributed to food intolerance.Food that we are sensitive to is a toxin in our bodies. These toxins contribute to weight gain in a number of ways. They decrease our metabolic rate and reduce our energy levels. They also increase water retention and fatty deposits as the body tries to either flush out the toxins or store those toxins that it cannot flush out.With all these chronic conditions and a toxic metabolism, it is no wonder that many people can struggle to lose weight. Are you having problems keeping weight off? Perhaps hidden food sensitivities are sabotaging your efforts.Gluten is a food allergen for many people. Why not cut out common allergens and lose weight gluten free? Your whole body will benefit from removing the toxins as the weight falls off.
Gluten Free Food | 3.08.2010 8:51 | No Comments
Personally, I have always been an advocate of whole wheat, but I have been seeing a lot of Gluten-Free-Diet ads and labels about lately. At the grocery store, on the internet, in restaurant menus and even at the Bakery with BIG exclamation points at the end (!!!) the signs are all around me. I’ve even seen gluten free pet foods. But if you had asked me, even a month ago, ‘exactly what is Gluten?’ I would’ve replied, ‘ I think it’s an ingredient in wood glue.’Since then I decided to do some research on the issue and look into what all the hype was about. I found out that not only is gluten used as a stabilizing agent in some foods (Ketchup and Ice Cream) but that ‘Gluten’ actually comes from the Latin word for ‘Glue’. (I was close!)Gluten is a protein that is found in many commonly consumed grains, including Barley, Wheat and Rye. It is what gives breads their chewy and absorbent qualities. When separated from the grain, it is used in some vegetarian diets, because it absorbs the flavor of the broth it is boiled or cooked in. For this reason it is used as a base for imitation meats that are made in China. It is also used to improve the protein content in pet foods.So, what’s wrong with this common component of whole grain? Well, lets start with Celiac Disease. Celiac disease is an inherited autoimmune disease that causes the immune system to attack the villi (small finger-like protrusions) in the small intestine whenever gluten is introduced into the system. This prevents nutrient absorption into the body which causes symptoms such as anemia and fatigue.If you aren’t afflicted with celiac disease, you may still be able to benefit from a gluten free diet. Studies have been done recently linking gluten to a number of negatives. If you suffer from Neuromyelitis, Osteoporosis, Multiple Sclerosis, Rheumatoid Arthritis, Anemia, Ataxia, even Brain Fog or difficulty concentrating, you may be able to benefit dramatically by eliminating gluten from your diet! Even if a loved one suffers from Downs Syndrome or Autism they could benefit from ditching gluten!Basically, if you suffer from Celiac disease, any chronic pain issues or cognitive fogginess, you should at least give a gluten free diet a try. This can be a bit tricky if you like to eat breads, pastas and cereals or drink beer, but it IS possible. In fact, it’s getting easier and easier as the gluten free diet is gaining momentum and manufacturers, restaurants and bakeries are all producing products with this new diet option in mind. There are gluten free breads, pastas, cereals as well as beers that are available. There are also grain alternatives such as quinoa, soy, rice, potato and buckwheat. Oh, and vegetables and fruits are gluten free so there is no need for concern there as long as they are whole and fresh.In conclusion, though whole wheat definitely has it’s benefits, (like the fact that it is a great source of fiber, protein, iron, calcium and minerals,) for some people, it may be worth a shot to avoid it. If you have celiac disease, whole wheat and grains should be avoided entirely. If you happen to have any of the other issues listed earlier I would recommend giving gluten a seat on the sidelines for at least a few weeks. See if you start feeling any better. If not well, then enjoy your whole wheat toast and bowl of Crunch Berries.
Gluten Free Food | 2.08.2010 9:10 | No Comments
If you have found out that you need to live without gluten in your diet because of gluten intolerance, or if you are dealing with the sensitivity to the gluten in wheat or other wheat-like grains, I am sure you are confused filled with questions and do not know how to get started. The most difficult component for most people is the fact that they think that they need to give up the foods that they love. That could not be farther from the truth. It is really not that hard to live gluten free every day. You do have to be careful to avoid eating gluten or wheat products in your every day diet. Figuring out where the gluten in your foods is coming from is the key to your success.
Ask yourself this basic question. How do I keep eating the foods that I love with this condition? Start with something basic that many people have in their kitchens at home. I used to always have a loaf of whole wheat bread in my house at all times. That is simply a luxury that you cannot afford with your gluten issues, right? Replace the bread that you love with something just as tasty and that works with your gluten free diet. Find bread made completely wheat free. There is a whole world of wheat free bread out there just waiting for you to discover.
Putting wheat free bread in your diet is one of the most important steps you can take on your way to living gluten free every day. Tapioca may not be the first thing that you think about when you think of bread, but it is not just for pudding anymore. Tapioca bread is a tasty and healthy alternative to wheat based bread. It is completely gluten and wheat free and when it is toasted, its texture and taste becomes a little bit closer to wheat bread with every bite.
What else can I do to remove gluten from my diet?
Fill your diet with fresh fruits and vegetables. If you are not lactose intolerant, do not forget to add yogurts and cheese. Think of starches as a supplement to your diet, not as a staple. If you love pasta and want to keep starch based foods at the center of you meal, try rice based pasta. They can be very similar to the taste and texture of wheat based pasta.
Living gluten free and keeping the foods that you love in your diet can be difficult when you are first getting started. If you are fortunate to live near a high end grocery store, you will have no trouble finding tasty alternatives to add to your wheat free diet.
Gluten Free Food | 1.08.2010 9:54 | No Comments
Its 2010, people are trying to stick to New Year’s diet resolutions, but it is difficult when bombarded with pizza commercials throughout various media outlets. You cannot turn on the television without seeing a pizza company advertise a new and improved pizza crust and/or ingredients. When you click on the internet, there are viral videos plastered by pizza corporations. It is one of the most common foods found in American households today. There is carryout, delivery, restaurants, and at-home recipes. It is quick, easy, reasonably priced, and the whole family loves it. Thus, what happens if you love pizza, but are living a gluten-free diet? How do you balance eating hot, piping, steamy, delicious pizza and maintain your health? It is tough, but more options available to consumers make it easier each day.
Gluten protein is a protein found in parts of wheat, rye, barley and other related grains. Some people are unable to digest gluten proteins forcing gluten-free diets to occur. Others may suffer from Celiac disease, a digestive disease damaging the small intestines that obstructs the absorption of nutrients from food. As a result, gluten intake must be avoided at all costs. One must instill an overall, well-balanced, gluten-free lifestyle. Initially, making the transition to live gluten-free may seem overwhelming, but many restaurants are accommodating to you. For many restaurants, currently, offer gluten-free menu items, including gluten-free pizza. Just keep in mind, when ordering a gluten-free pizza there are a few necessary precautions the restaurant must implement ensuring no damage transpires to your physical condition.
First, you need to make sure when ordering gluten-free pizza that it is not served on the identical serving pans as regular pizza. This will cause you to have a reaction when eating the food. You need to be certain all knives, serving utensils, and cooking preparation pots and saucepans are not the exact matches as the ones utilized with gluten menu items. The cross contamination is a serious issue and needs to be checked in the varied stages ranging from cooking the ingredients to serving the pizza. For even the sifters need to be changed before using to prepare a gluten-free pizza.
Additionally, when you order gluten-free pizza, the protein is removed from natural dough ingredients. The gluten-free dough has no protein. Therefore, you should think about adding protein to the pizza with toppings. Supplement the protein guaranteeing you receive proper nutrients even when it is gluten-free. Nevertheless, be cautious and ask questions. For some meats may use gluten as bread fillers or binding material before cooking. Hence, be safe and question what items are gluten-free before ordering.
Knowing there are numerous options available to accommodate a gluten-free diet provides instant peace of mind. You no longer have to worry about it. If you crave a pizza, you are able to order it allowing you to stay on track adhering to the new regimen. It is a great thing. You are finally able to eat include pizza into a gluten-free diet.
The gluten-free pizza is growing in popularity and you should be able to find a restaurant and/or recipe available to you today.
Gluten Free Food | 31.07.2010 23:14 | No Comments
So, you have decided to switch to a gluten free diet either out of concern for your own health or at the recommendation of a doctor. This can feel very overwhelming initially since there are so many foods in our modern diet which contain gluten, but rest assured this is completely reasonable and many people have made the change before you.List ItGo through your kitchen and make a list of all the foods you currently eat which contain gluten. This may feel like an act of punishment as you realize these are things you are now giving up, but look at it as an adventurous chance for change.Replace ItSpend some time online and in your favorite local stores finding possible replacements for the listed item. There are many gluten free products on the shelves right now with many more selling through online retailers, so most items in your kitchen should be replaceable. This way, you aren’t giving up your favorite foods entirely!Gluten free versions of common products are typically found in the appropriate sections of the store, rather than in the health food aisle. For instance, gluten free pasta can be found in the pasta aisle. If you find more than one product that is similar to something on your list, make note of all options. If you don’t like the taste or texture of one product you can always try another.Step by StepNow that you have your list of possible replacements, pick a few and make the official substitution in your kitchen. Some gluten free products may have a different taste than you are used to, but give it a few tries before you completely rule it out. Your taste buds will start to adjust faster than you expect and you will find that you do enjoy many substitutions or hardly recognize the difference. This is especially true when using gluten free products in recipes with other foods you enjoy.Once you have worked out those replacements try making a couple more substitutions. This is a way of easing yourself into the dietary changes without going all the way right away. You are more likely to adjust to the change and stick with it long term if it is done gradually.Shake It UpGo through your favorite recipes and come up with alternative gluten free ways of creating them. If a recipe is extremely difficult to do without gluten products, consider alternative ways of creating a new dish that will be very similar. Most recipes will be easy to accommodate, especially if you take advantage of many gluten free products on the shelves.Plan AheadThe biggest challenge to gluten free eating is eating out at restaurants or at someone else’s house where you don’t have complete control over what is offered. The best way to handle this is to always have something gluten free on hand so you never get hungry enough to require rushing through a drive-thru. Look ahead to restaurants you may be visiting and see if there are any gluten free entrees. You can always ask for substitutions if necessary or go with a simple salad until you get home.Adjusting to a gluten free diet does take some work, but if you take it one step at a time you will find it manageable!
Gluten Free Food | 30.07.2010 16:17 | No Comments
A gluten-free diet is recommended for those with celiac disease, a digestive disorder due to severe gluten sensitivity. As celiac disease affects 1 in every 133 Americans, a gluten-free diet has been widely recognized for its health benefits and lessening of symptoms of other neurologic and auto-immune disorders.
There is no cure for celiac disease, but most peoples’ intestines can heal over a certain amount of time if they adhere to a strict gluten-free diet.
The long-term effects of consuming gluten while living with celiac disease includes damage to the intestines, increased risk of colon and other cancers, malnutrition, anemia, low energy, and other health complications.
Gluten is a protein compound found in many grains, including wheat, oats, rye, spelt and barley. Normally those with celiac disease are advised to avoid these foods, as well as foods and products made from these grains including pasta, cereal, beer and other processed foods.
But the food industry has been rapidly advancing to provide gluten-free versions of these products, from gluten-free pastas to lesser-known carriers of gluten, such as ready-made soups and stocks. Gluten-free versions of pizza, restaurant entrees, beer and baked goods are being pushed into the American market. Nowadays, food manufacturers even provide meat and vegetable-based, gluten-free stocks to aid chefs cooking with celiac disease.
Others that may benefit from a gluten-free diet include those suffering from joint pain, brain fog, loss of balance, seizures, arthritis and other neurologic and auto-immune disorders. Specialized diets of gluten and dairy-free (primarily bread and milk) diets have been proven to help lessen autistic behaviors including impulsive behavior, lack of focus and speech problems. Those with wheat allergies can also alleviate their side effects by choosing gluten-free products at the grocery store.
Gluten-free diets also improve digestive health, which can assist in the recovery and reduction of symptoms of these conditions. People suffering from migraines can also find pain relief through eliminating gluten.
Gluten Free Food | 29.07.2010 2:28 | No Comments
You may have noticed your local grocery store carrying a larger variety of gluten free cookies and other gluten free snack products than they did a few years ago. This is most likely due to the increase in awareness of Celiac disease and information regarding measures that individuals can take to ease the effects of the condition.
Celiac disease is considered to be both an autoimmune disorder and a digestive disorder. The body becomes unable to absorb much-needed vitamins and nutrients, such as calcium, fats and iron, when the small intestine’s lining becomes damaged from ingesting products containing gluten. Oftentimes this will cause the eater to become very sick, sick enough to end up in the hospital. In rare instances, Celiac disease is even fatal.
Because gluten is a type of protein contained in many grains, eating a diet without any gluten products was once very difficult. Today, more and more products like gluten free crackers are making an appearance on the market. Products such as these allow individuals living with Celiac disease to continue to enjoy many of their favorite foods, without the health risks associated with eating traditional gluten filled products.
However, grocery store shelves are not the only place that individuals with this disorder can find their favorite cookies and gluten free snack products. Many bakers are now providing fresh baked gluten free bakery products to their patrons, allowing a larger variety of items to be available. These gluten free cookies and snacks are also vegetarian friendly.
It’s important to remember that Celiac disease is more than just an annoyance to those individuals who have it. If this disorder goes unattended, it can cause severe health issues for patients. In order to function properly, the human body must absorb vitamins and minerals effectively. If it does not, malnutrition can occur, as well as severe damage to the small intestine. For this reason alone, individuals who cannot properly tolerate gluten products should be sure that they are only ingesting foods that will not exaggerate their condition.
Of course, living with Celiac disease can become a little easier if the individual is not completely deprived of the all of their favorite foods, allowing them to keep some normalcy in their lives. Having products such as gluten free snack foods and wheat free cookies can go a long way in helping those facing this disorder lead not only a healthier life, but a happier one as well.
Now, people with Celiac disease can still eat what they love, but rest assured that these products in particular are gluten free and safe for them to eat. It’s always a good idea to make sure the company or business you buy the food from is ELISA tested and certified by the CSA (Celiac Sprue Association). This insures that the gluten free snack items are as safe as the store or website is claiming.
Gluten Free Food | 28.07.2010 6:51 | No Comments
Looking back to before you gained the complaint it’s easy to think back to a time when you didn’t know it existed. Remembering this might make it easier to have an emotional connection to a stranger (the server) who is about to help you. Before your waiter/ server go to ask someone else, inform them of how essential it is to you not getting unwell, and that it’s just like an allergy. This might trigger a duty of care a waiter.
Take your time
If you are shy, asking a food service person when they are pressed for time and your table is full of hungry people will only put more difficulty on both of you. Usually you will want to make a request about gluten free options from the drink server (assuming they appear first), getting them to ask the most appropriate person to talk to you. You may also make your request after a server has read out the nightly specials, or after everyone else at the table have chosen.
Let’s accept that you have had promises from the waiter etc and are somewhat believing that they know what they need to. I understand that following this up is going to seem like a real bother to you, but this is where most celiac become complacent and end up getting sick. So now is not the time to get complacent. Even with the best intentions, even an accredited gluten free restaurant can get this wrong.
You need to select a few items that you want, and ask for the actual ingredients – particularly in the dressings. Sometimes its just best to order dishes without things that are likely to get you sick like sauces. Because if they can’t tell you what the ingredients are, you need to thank them and inform them that you and your group will have to leave. Hey, this is too dangerous for you isn’t it? Don’t let them trick you into believing everything will be alright when it is unclear if they really know anything about gluten free. Don’t go all compliant now, you almost have that scrumptious meal before of you.
If they have your laminated gluten free alert card, they can always ask the cook to confirm the gluten foods in the ingredients list are not on your don’t eat list. Chances are the waiter may think that gluten is only wheat. Let them know about a few of the other grains that contain gluten and that it might be disguised in soy cans etc.
Important and common Gluten free mistakes
Now this is a very non exhaustive list of the sorts of queries you may need to ask about your actual meal. But once you have had you favourite food a few times and asked chefs what typically goes into it, you will soon uncover what the likely traps are. Things you may want to ask are:
· How do you put together the soup? Use your own stock? Is it made only from meat and vegetables or do you make use of a few cans or bottled ingredients?
· Has the plate been rested in any sauce or covered with any sauce? Sauces are often places for gluten contamination. Be stringent.
· Are any meats or seafood that are used made from meat substitutes or food like salamis etc – these often contain gluten.
Cross contamination
Well congratulations, you have read this far, and you are almost there. But apart from ingredients, the biggest pitfall for new players is CROSS CONTAMINATION. This is a problem where the food in your selection is gluten free, but your menu selection has been contaminated with gluten from another place.
You need to know that the dish has been prepared on a sanitized cooking surface with cleanly washed knives etc. You may want to avoid offending the cook by letting them know that by spotless, you mean cutting boards and knives were not used for preparing any other meal that contained gluten. All it needs is a grain of breadcrumb that ruins all of their diligent efforts.
Do not fall for the salesman’s methods
In the realm of sales, the longer they can keep a potential customer around asking questions, the more involved they will become in buying a product that they initially were only window shopping for. This is because wasting time usually means people wont cut their losses and walk away. You are growing familiar with this particular shop and maybe even getting an irrational connection to a sales person. The same connection also goes for the potential gluten free restaurant. After you have gotten settled, asking all of the questions, got maybe some of them mostly answered, you may end up with a chef who does not speak English so well, now you have to make a choice. Should I stay or should I escape?
Initially if you bring along a card explaining standard ingredients you can’t digest, about cross contamination etc, and have a thirty second talk rehearsed in a stress free break between a food server’s spiel about his foods, you can feel much more happy about the attempting to find gluten free restaurants. The worst that can happen, is you can always eat steak or fish (no sauce) with vegetables, with or without the dressing that you have enquired about.
In Conclusion
With so many allergic reactions surfacing these days, It’s likely that most food servers have had more complex issues to deal with than your simple GF requests. The restaurant makes money on good word of mouth and if you enjoy your experience, they should flourish out of servicing you well. Get all of this easy training sorted at the start so you can sit with your companions and unwind knowing you are eating safely.
Gluten Free Food | 27.07.2010 19:12 | No Comments
Are you one of the few people that are allergic to gluten? Maybe you have diabetes and need to limit your sugar intake. Whatever the case, having to block gluten in your diet can really limit your choices on the kinds of food you can eat. This is a very annoying problem but there are some great gluten free diet and dairy free solutions (more on that later).
First, let’s talk about how gluten affects people that are allergic to it. As you know, gluten is a protein component that is found in foods like barley, flour, and other grains. Because these grains are a normal part of our everyday diet, it’s very difficult to avoid gluten and it’s made harder by the fact that many people do not eat at home.
People that develop sensitivity to gluten face serious health consequences. Minor symptoms may include mood swings, sensitivity to light, loss of concentration, and stomach pain. Some of the major effects can be nerve damage, difficulty breathing and damage to the intestines.
What makes gluten problems so hard to diagnose is that the symptoms usually mimic depression. The person may feel low in energy, moody, depressed, and deflated. People close to you may sometimes ask you why you are not your usual self. Are you born with Gluten sensitivity, no really not. It can start affecting you out of nowhere so a gluten allergy is the last thing that people suspect.
Once you find out that you are sensitive to gluten, you may want to start on a gluten free diet as well as a dairy free diet. You have to think about what kind of ingredients may include gluten in the foods that you eat. Gluten is used in a lot of processed foods but simple foods like bagels, ketchup, and rye bread can also have gluten in it.
It becomes easier for you to identify foods that cause problems if you prepare a check list. Start planning about replacing your diet with new foods as you go through the checklist. After all, you may find that most of your diet consists of gluten foods and you will have nothing to eat.
In the beginning, you should start by eliminating only some foods with gluten. you should replace your meals one by one until it is completely gluten free by doing some research. There are foods that do not contain gluten in it like potatoes, rice and corn so you can start there.
The best way to come up with a list of foods that are gluten free is to buy a gluten free diet cookbook. To help you succeed in the transition to a dairy free and gluten free diet, look for a cookbook that has recipes for meat-eaters, organic food eaters and vegans.
You may also want to look for a cookbook with recipes with a low glycemic index if you have a problem with diabetes. To allow you to change your diet without limiting yourself from delicious foods and meals, the best thing would be to buy a cookbook. So I urge you to take the leap and buy a cookbook as soon as possible.