Gluten free foods in Montreal or Canada, any online stores I can use paypal to order?

I’m having dificulty finding a large range of gluten free products in Montreal, and I don’t have a credit card which makes ordering online difficult. I was wondering if there were any online gluten free stores, that ship to montreal and which accept paypal? Hmm. I do not know about Ca persay but does Amazon take paypal? I am not sure if they do. I know ebay does and I have found some Gluten Free foods on Ebay. You can always request a catalog and some places will take money orders or checks. I like www.glutenfree.com. Request a catalog from them and see if they’ll accept a check or money order. I find they have a good selection. Also try gluten free trading company (not sure of web address). Good luck!

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I want to make gluten free bread in a bread maker. Can I use any bread maker?

In researching bread makers on the internet it appears that some have a special programme “gluten free”. Does this mean that any bread maker without this programme is not suitable for gluten free bread? Some bread makers come with a recipe for gluten free bread in the enclosed recipe book or leaflet, but all bread makers should be ok for making it. You should be able to find suitable recipes online by googling “gluten free bread for bread maker” which will bring up lots of likely looking sites. There are also GF bread mixes which are billed as suitable for bread making machines.

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What is the best bread machine for making gluten free bread?

I have to start a wheat free/gluten free diet. I wanted to purchase a bread machine for making homemade gluten free bread. But I know that gluten free bread is different and wanted to know what bread machines would be the best for making gluten free bread. Thanks in advance for your help! Ahhh The Dude has to be corrected. Oye. Idiot.

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Obviously gluten free bread as you know is free of wheat, rye, oats and barley but is still BREAD!

Here’s my suggestion: (I”m a lazy baker so I dont bake my own GF bread, so I”m passing on info I’ve gotten from other Celiacs.)

http://health.groups.yahoo.com/group/SillyYaks/

That is a great yahoo health group and they had a sort of academy awards for GF products. I looked but couldnt find the file, but they voted on best bread machine. Join the group, post a question (ask for Joy, she ran the awards) and ask their thoughts on bread machines. I have heard good things from Celiacs about the Cuisnart one and the Sunbeam!

I personally buy all m y bread premade! Im a preg mother of a 2 yr old, no time to bake from scratch!

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What exactly is gluten and why is it often talked about negatively?

I am a health consicous kind of girl. I work out daily, I TRY to eat healthy, and I think I’m pretty fit. However, recently I have been hearing a lot about gluten-free diets (never the benefits of this) and I am just curious – exactly what is gluten and why can it be bad for you?  Not ever one is gluten intolerant.

While the world is just beginning to understand gluten intolerance, scientists believe it developed hundreds of years ago when our ancestors – who used to forage for nuts and meat – first introduced grains, such as wheat, into their diets. Today, approximately two million Americans suffer from celiac disease alone.¹

Gluten intolerance is a malabsorption syndrome caused by a reaction to gliadin, a gluten protein found in wheat, rye, barley, and oats. People with gluten intolerance cannot digest this protein and, as a result, suffer from various bowel abnormalities.

The thread-like projections, known as villi, in their small intestines – normally responsible for absorbing fluids and nutrients – become flattened and deficient in digestive enzymes, severely reducing the area available for absorption of nutrients such as fat, protein, vitamins, and minerals.

One of the main reasons gluten enteropathy is so devastating is that the place in the small intestine where it wreaks the most havoc is the site where B12 is absorbed. This vitamin is critical for many cellular functions, including the body’s manufacture of red blood cells, nerves, and neurotransmitters.

The benefits of living on a gluten-free diet for me are pretty evident. While I still have the occasional pizza and beer away from home, I primarily eat food that is fresh, nutritious, and high in natural fiber and protein. It is much easier to stay lean and feel healthy when you are eating food that you prepare from scratch yourself!

Because the gluten-free diet dictates that you stay away from many fatty, fried, and pre-packaged foods, it has caught on in Hollywood and with the media as a fad diet. The fallacy of this fad diet is that I can eat just as unhealthy on a gluten-free diet as I can on a diet full of gluten — I can have beer brewed from sorghum, pizza made with a gluten-free crust (made with rice, potato, tapioca flours, or even cheese-based crusts), burgers (using gluten-free buns or lettuce buns), chicken fried in gluten-free batter, gluten-free cookies and pastries, etc.

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Is it necessary to use gluten when baking bread in a breadmaker?

I am a first time owner of a new breadmaker. I am having lots of fun experimenting and have had lots of success. I recently received a new breadmachine cookbook which calls for gluten in every recipe. However, all the recipes I’ve found online and those in the owner’s manual do not call for that ingredient. In fact, the owner’s manual also states that if I live in Canada, which I do, I can use all purpose flour instead of bread flour b/c it has a high amount of gluten. (I’ll still use bread flour though). I think that the loaves I’ve made have turned out nicely. However, does adding gluten really make that big of a difference?

I make bread in mine all of the time and have rarely used gluten. I live in the US and do use bread flour (which is higher in gluten than US AP). Yes, you can use AP flour instead of bread flour The four in Canada is harder (higher in gluten than in the US (is softer). You would add gluten to give a boost to soft wheat or other grains.

gluten is a mixture of proteins present in the cereal grains. The long molecules of gluten, insoluble in water, are strong and flexible and form many cross linkages. This gives flour its characteristic chewiness and permits breads and cakes to rise during baking as the gases within expand and are trapped in the gluten superstructure. Various flours have different ratios of gluten to starch (called hardness) and are appropriate for different types of foodstuffs. Thus soft flour is used for cakes, harder flour for pastry, hard flour for bread, and the hardest, or durum, for pasta.

Here is a link to more info on all types of flour:

http://joyofbaking.com/flour.html

Here is a link to Bread Machine Basics.

http://allrecipes.com/HowTo/Bread-Machine-Baking-The-Basics/detail.aspx

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Eating Out Gluten Free

If you have Celiac disease and need to maintain a gluten free lifestyle, eating out can be tricky, if not downright dangerous. For this reason, many people who live by this type of eating plan tend to steer clear of restaurants, unless they are specifically geared toward wheat free eating. However, eating out and remaining gluten free at regular restaurants is not impossible, nor does it have to be a frustrating experience. Keep these guidelines in mind when you must eat away from home.

1) Call ahead to the restaurant and talk to a manager or chef about their gluten free policy to determine if they have menu items they can guarantee are gluten free. They may be able to work out something specific for your personal circumstances.

2) When you explain your situation to a restaurant manager or server, some people are often confused by the word gluten. You can stress the word “wheat” in exchange for gluten in order to
explain to them that you must stay away from menu items that contains, word wheat, flour, bread crumbs, etc.

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3) When you order, choose dishes that are similar to ones you make at home. This means lots of whole foods, without complicated sauces and breading. In fact, steer clear of all sauces and breading, which often contain mysterious ingredients that are likely to contain gluten in some form. Also be careful with dessert items that say flourless…sometimes they still contain a small amount of flour.

4) While everyone else at your table is enjoying the breadbasket, order a fresh veggie appetizer. You could also bring your own gluten free bagel or crackers.

5) Try to visit the restaurant during off-peak hours, so you won’t feel rushed or stressed, and the manager/server won’t feel rushed or stressed

6) Be careful of alcohol, because beer is generally made from wheat. Many wines are ok because they are made of grapes. But it’s important to stress to the bartender that you cannot have any alcohol that uses wheat as part of the brewing process.

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How long after consuming gluten does dermatitis herpetiformis appear?

Okay… so after a gluten sensitive person consumes gluten, does dermatitis herpetiformis appear on the skin, an hour later, a day, a week… how long? There isn’t a definitive answer. It depends on how sensitive you are. Also not all gluten sensitive people develop DH. Here is a quote from Dr Green’s book, Celiac Disease- A Hidden Epidemic. “There is a definite spectrum of sensitivity to gluten in those with DH, and some people are exquisitely sensitve to even trace amounts. The occurrence of lesions after an ingestion of gluten (anywhere for several hours to several days) is another indication of this condition.”

Dermatitis herpetiformis (DH) is an intensely itchy skin eruption. It usually shows up inyoungadults, and is more common in men and people originally from some areas of northern Europe. The symptoms are intense burning, stinging and itching around the elbows, knees, scalp, buttocks and back. More locations can also be affected and the severity can vary.

DH looks like small clusters of red, itchy bumps. There are tiny water blisters, but these are quickly scratched off. Before they form, the area usually has a burning feeling. They scab and heal over one or two weeks, but new spots continue to appear. DH is a lifelong condition, but remission may occur in 10 to 20 percent of patients. The rash is caused when gluten in the diet combines with IgA, and together they enter the blood stream and circulate.

They eventually clog up the small blood vessels in the skin. This attracts white blood cells (neutrophils), and releases powerful chemicals called complements. They actually create the rash. Iodine is required for the reaction, so people with DH should avoid using Iodized salt.

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Diagnosis of DH usually requires at least one skin biopsy, and sometimes a blood test (looking for anti-gliadin, anti-reticulin and anti-endomysial antibodies). Once confirmed, treatment will be lifelong, although severity may wax and wane. Complete elimination of gluten is curative, but improvement takes months. The gluten-free diet is very difficult, as tiny amounts of gluten are in almost all restaurant and prepared foods, gum wrappers.

Cutting down on wheat and gluten are may reduce the amount of medication needed. Dapsone is a drug that will improve DH in days. Because there can be side effects, the dose of Dapsone is usually started at a small amount, and then raised up over a few weeks until all symptoms are suppressed. Dapsone may have adverse effects, so weekly or bi-weekly blood tests will be needed for the first three months

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