What is your favorite gluten free desert recipe?
October 9, 2011 by admin
Filed under Gluten Free
I have to stay on the gluten free diet and deserts are limited in my gluten free world. Any suggestions?
http://www.glutenfreeliving.co.nz/index.php/gluten_free_recipes/recipe/best_chocolate_brownie_ever/
The yummiest gluten free brownies ever!
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What is the difference between gluten intolerance and celiac disease?
October 7, 2011 by admin
Filed under Gluten Free
I have recently been diagnosed with gluten intolerance but does this mean I have celiac disease? I have always wondered this because after being diagnosed I have heard a lot about gluten intolerance but I haven’t heard much about celiac disease? Is this the same thing? Or are they entirely different?
If you have Celiac Disease you have a gluten intolerance, but if you have a gluten intolerance it doesn’t mean you have Celiac Disease.
Celiac Disease is an autoimmune disease (like Lupus, Hashimotos and Juvenile Diabetes). It basically means that your immune system confuses itself for a foreign body and attacks itself. Celiac Disease is a mostly genetic disease. There have been genetic markers found in the blood that are strongly linked to the condition (HLA-DQ2 and HLA-DQ8). People with Celiac Disease also produce antibodies which show that the disease is ‘active’ and damage to the villi. The villi are like tentacles in your intestine that wiggle around and absorb the nutrients from food. When these villi get damaged, you struggle to absorb fats and other nutrients and can become very sick. To diagnose Celiac Disease you will have to have blood tests done first. If these come back positive, you’ll then be sent for a biopsy of the villi (which isn’t pleasant). If these show signs of Celiac Disease, you will be diagnosed. The diagnosis has NOTHING to do with symptoms. You can have no symptoms and still have the condition.
Compared to Celiac Disease, very little is known about non-Celiac gluten intolerance. Basically because most doctors don’t care. If there are no serological tests to prove you have a disease, it doesn’t exist. Unfortunately this is the case here. But there has been a lot of ground breaking research done in the past year that shows non-Celiac gluten intolerance is a very real condition. If you do nothing else and don’t bother to read the rest of my answer, please read this website- http://celiacdisease.about.com/od/glutenintolerance/a/Gluten-Intolerance-Research.htm.
The tricky thing is that you’ve probably already begun a gluten free diet. So if you have not have the tests for Celiac Disease, unless you want to go back to eating gluten, it’s too late. For the doctors to observe the antibodies and damage caused by Celiac Disease, you must be eating gluten for at least 6 weeks before your tests. If you’re feeling a lot better now, you most likely don’t want to feel crap again! And at the end of the day, it doesn’t really matter. The outcomes will still be the same, if you test negative for Celiac Disease, then you’ll probably go back to eating gluten free because you feel better, if it comes back positive then you have no choice but to go back on a gluten free diet. If you feel better eating gluten free, then you have your answer.
But the main things you should be aware of, do not screw around with your diet. If you definitely have just a gluten intolerance, you could eat gluten every now and again and just put up with it. But if you have Celiac Disease, this a big no-no! You should also ask your doctor to test your iron, b12, foliate and vitamin D levels. These can be decreased in Celiac Disease. Also, if you’re prone to broken bones, then I’d recommend a bone density scan. Osteoporosis occurs in people with Celiac Disease at a higher rate than the general public. Also, people with Celiac Disease may have more problems with their teeth. So regular check ups are very important. And also be aware that having one autoimmune disease, makes you more likely to develop more.
But none of these ^^ problems occur in non-Celiac gluten intolerance, they ONLY occur in Celiac Disease. So this is not advice that you should go out and take/do. You probably don’t need a bone scan and it’s likely your teeth are fine, but it’s just something to keep in the back of your mind.
I hope that’s helpful.
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What can you added to gluten free cakes to increase shelf life?
May 8, 2011 by admin
Filed under Featured 3, Gluten Free
Found that cakes made with gluten free flour tend to turn dry in a day or two after being baked.
Please help.
My wife bakes delicious gluten-free cakes made with almond flour. They stay moist for several days, and have great shelf life. There’s a recipe here:
http://www.gluten-free-around-the-world.com/gluten-free-cake.html
How do you find gluten free poultry?
March 11, 2011 by admin
Filed under Featured 3, Gluten Free
So what I’ve read is that a lot of the chickens and turkeys in the stores, even the whole chickens or the breasts in the meat case, are injected with some kind of solution that has gluten in it. How do I find ones without gluten?
So I read that some stores are secretly owned by reptilian freemasons and have satanic symbols painted on their floor to let everyone know that they are part of the new world order. I also don’t believe everything I read! You shouldn’t believe everything you read either. I’ve been gluten free for seven years and the only time I’ve seen gluten used in chicken is in processed lunch meats and processed meats have content labels. I’ve read a lot of things too, and I try to research more when I read or hear something that doesn’t make sense when it comes to gluten free eating. . Chicken is sometimes washed and seasoned with salt water, especially frozen chickens and the chicken will be labeled. You must always READ LABELS. As for fresh from the meat counter it should not be altered with anything. Ask at the meat counter for air chilled chicken -it doesn’t even have saline solution in it and ASK questions. Also try farmer’s markets in your area for farm fresh organic chicken. I buy plain chicken and turkey from my local store and I have never had any trouble. It’s always been processed, boxed, or freezer boxed meats that have been an issue and the issue has been me not being diligent about labels.
A Gluten Free Corn Bread Recipe You Can Add To Any Meal
February 22, 2011 by admin
Filed under Gluten Free Whole Grains
If you’re reading this article, either you or someone you know has been diagnosed with Celiac Disease. If you love corn bread but didn’t think you’d ever be able to eat it again, you’ll want to read on.
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Corn bread is one of those foods that goes well with everything. Tasty by itself, it’s even better soups, chili, salads, meats, almost anything you can add cornbread to and it will enhance the meal. I’ve scoured the earth for something Gluten Free that makes an acceptable Substitute for Corn Bread. Not only did i find it, but I think this recipe is actually better than other, regular recipes that include Gluten.
Dry Ingredients:
2 cups yellow corn meal
1 ½ teaspoons of Gluten Free baking powder
2 tablespoons potato starch
½ teaspoons baking soda
1 teaspoon salt
2 tablespoons white sugar
1 teaspoon Xanthan gum
Wet Ingredients:
1 cup milk
½ cup corn oil
2 eggs
Begin by Pre-heating your oven to 400 Degrees.
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Grease an 8x8x2 inch baking pan with some butter. You can use cooking spray also.
Mix your dry ingredients in a good sized bowl.
Separate the Yokes from your egg whites, and beat them separately.
Mix together your egg whites, milk, and corn oil together. After blended nicely, stir in the egg yolk.
Mix your wet ingredients with your dry, make sure everything’s well blended.
Pour your batter into a pan and spread evenly.
Bake for 20 minutes or until it’s nice and golden.
And now you have a perfect Corn Bread Recipe to add to any meal.
If you enjoyed your Corn Bread, Click Here Today For more bread and butter recipes. All are 100% Gluten Free, and taste great!
Article Source: http://EzineArticles.com/?expert=Angie_Halten
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Gluten Free Bread Making Tips
February 22, 2011 by admin
Filed under Gluten Free Whole Grains
To look at gluten free recipes you would think anyone could do it but I quickly found it to be challenging and many times frustrating. I cannot tell you how many gluten free loaves of bread I threw out when I first began baking and I had been baking all my life, just not GF! It is no fun throwing anything you have spent time on baking out, but even less fun when it is gluten free because the ingredients are so expensive. Hopefully, after you read this, you will be on your way to baking beautiful loaves of GF bread!
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The most valuable lesson I learned when I began is there is really no need to go and purchase GF bread cookbooks. Unfortunately, I did not figure this out until after I had purchased several, but that aside, you can use any bread recipe for baking GF bread. In fact, I prefer some of my childhood favorites, such as my Mom’s cinnamon rolls or my Aunt’s sourdough bread, to any of the gluten free recipes I have tried!
The key to using “regular” recipes is finding an all purpose GF flour that you can substitute in the recipe. And believe me, this took awhile! Many blends that are on the market now are full of starches, which produce decent bread, but are full of empty carbs, and have no protein. The key to a good all purpose GF flour blend is one that contains small amounts of starches, flour that is higher in protein, and it is awesome if you can find one that contains xanthun gum, a dough enhancer that is vital in gluten free baking.
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Gluten free bread making is not like traditional bread making in that you do not need to allow the dough to have two rises. When you are mixing the bread dough you will notice that it is not the same consistency as regular dough, in fact it is more like a thick gooey cake batter! Once mixed you can just place it in a greased bread pan and let rise until almost to the top of pan and then pop in preheated oven to begin baking. Many bread machines today have a GF setting, which eliminates that second rise and cuts down on overall bread making time.
Once your bread is done, whether in bread machine or oven, you will want to remove it from the pan immediately. If it is left in the pan the crust will quickly become soggy and wet, ruining your bread, so make sure you are able to remove immediately so all your hard work does not go down the drain!
These gluten free baking tips should help to make your gluten free bread making enjoyable and less frustrating.
Gratefully Gluten Free began as a small GF business offering GF baked goods. It has since grown into a webstore offering three different all purpose GF flour’s for all your GF baking and cooking needs. Visit https://www.gratefullygf.com for more information.
Article Source: http://EzineArticles.com/?expert=Carmen_Siegfried
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The Best Yeast-Free, Gluten Free Bread
February 22, 2011 by admin
Filed under Featured 3, Gluten Free
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If you have recently given up eating yeast, there is probably one thing you’re worried that you will miss eating: bread. Yes, bread is such a common part of most people’s diets, that it seems almost unthinkable to not eat bread ever again. But there is a way round it.
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I have been eating yeast-free and gluten-free food for about 5 years now. I have tried most of the main brands of yeast-free and gluten-free breads out there, and one thing I can tell you is this: none of them are as nice as the homemade bread mix you can get.
Almost all good health food stores sell this special type of bread mix, and I’ve got to tell you, it’s the closest you’re probably going to come to “normal” bread if you’re avoiding yeast or gluten.
It comes as a powder, which you then add water or milk to, and basically just mix it up and then bake it in the oven in a bread tray. However, the first few times I made this bread, it came out really crumbly.
My advice to you is: substitute some of the water/milk for an egg, and also add some seeds into it. This will make for much more substantial/thicker bread, which you can enjoy just like you used to enjoy “normal” bread.
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The bread mix is made using corn and rice flower, so the end result looks like a typical loaf of white bread. But because it is made of corn and rice rather than refined wheat flour, it is much more nutritious than normal white bread.
There are still a lot of great, tasty foods that a person can enjoy once they have cut out yeast. It’s actually a lot easier than you might think. To receive your FREE monthly tips, tricks, recipes and product reviews, visit LivingWithoutYeast.info
Article Source: http://EzineArticles.com/?expert=M_Bournston
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What is a gluten free diet for a guinea pig?
February 22, 2011 by admin
Filed under Gluten Free
I want to own two guinea pigs, but I am allergic to wheat and gluten. Because I want to be able to play with my pets, they would also need to be gluten free. How can I feed them in a way that is gluten free? What foods? What brands? What fruits veggies would be extra important?
The staples of a guinea pig’s diet are:
Timothy Hay
Pellets
Fresh Veggies
Timothy Hay is a grass hay & contains no gluten. The pellets, however, are a different story. All of them contain wheat hulls, soybean hulls, etc. So the pellets would be an issue. The fresh veggies, of course, are not an issue.
I have *heard* of people that feed their piggies a pellet-less diet, but have no firsthand experience with it. You might want to search this topic on http://www.guinealynx.info/ and see what kind of info you can find. It seems that I remember it being very difficult to calculate the proper nutrient, vitamin, and caloric requirements they need each day without using pellets.
Below is a link to piggie-safe veggies that may be helpful:
http://www.guinealynx.info/diet.html#vegs
Good luck!
What is the difference between a gluten allergy/sensitivity and Celiac disease?
February 20, 2011 by admin
Filed under Gluten Free
Also, how long does it take for a gluten allergy/sensitivity into Celiac disease?
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If you are having difficulty with gluten, then the probability that you have Celiac disease is pretty certain. When you take in foods with gluten, you end up damaging your small intestine, particularly the villi. This is where a large percentage of your nutrients from food are absorbed, but if the villi are damaged, then you don’t absorb the nutrients.
Your body can suffer greatly from nutritional deficiencies and if continued, damage will occur. A common symptom is iron deficiency anemia, but there are several more symptoms, such as intestinal distress that accompany this disease. If you think you have gluten enteropathy (Celiac disease), then you need to go to an Gasteroenterologist for a endoscopy right away, or at least a medical doctor. The gluten free diets are difficult…almost everything has wheat, barely or rye! You think you are okay eating mashed potatoes, but the gravy may have wheat.
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You would have to have a gravy made with corn starch or another type of flour like rice flour or potato flour. There are several products that are now gluten free, in fact I just saw a whole area at Walmart dedicated to this. If you have this disease it is imperative that you visit a Registered Dietitian to learn what you can and can’t eat. Even the tiniest bit of gluten can cause problems. As far as your question, I believe if you have gluten allergy, then you already have Celiac disease. The amount of time that it causes minor or major damage is variable. I hope this has helped. There are plenty of websites with reputable information. You might try Web MD or the Mayo Clinic. Best wishes!
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Going Gluten Free in a Healthy Way
February 18, 2011 by admin
Filed under Gluten Free
Eating a gluten free diet was once a difficult task relegated only to those diagnosed with celiac disease. However, with celebrities like Rachel Weiss, Victoria Beckham, Chelsea Clinton, and Gwyneth Paltrow touting the benefits of this way of eating, it’s fast becoming the next big dieting craze. The gluten free diet boasts claims of increased energy levels, weight loss, reduced cholesterol levels and improved digestion, so it’s attractive to many people who are seeking a healthier body and lifestyle.
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Gluten is a protein found in the grains wheat, barley, rye, kamut, and spelt as well as any products that contain ingredients derived from these grains. Cross-contamination usually eliminates oats from the diet as well. Removing these grains from your diet can seem very restrictive because it virtually eliminates prepared sauces, deep fried foods (because of the batter), baked goods, most fast food and restaurant fare.
Though this might seem like the majority of the food consumed today, the diet does encourage eating plenty of fruits and vegetables, a moderate amount of protein, and the inclusion of gluten free grains like rice (brown or wild preferred), buckwheat, amaranth, cornmeal, millet, and quinoa. Herbs, spices, oils, vinegars and gluten free sauces can all be freely used to add flavor to meals. Within this broad array of whole foods, a variety of healthy and tasty dishes can be prepared and enjoyed.
As with any diet, cautions should be taken to avoid eating mainly processed foods. There are a variety of breads, pastas, baked goods and sauces on the market that are gluten free. Look for them in the natural department of your grocery store or your local health food shop. Don’t be afraid to ask at bakeries and restaurants about the ingredients they use, you’ll be surprised at how much is available!
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Like any other diet, a gluten-free diet is most beneficial if you eat as many whole foods as possible. Simply substituting gluten free cupcakes every day for the wheat-based ones will not yield any health benefits and in fact may lead to health complications because these processed foods often replace flour with starches and other artificial ingredients to achieve the flavor and texture we have come to expect. If you’re considering this way of eating, opt for the whole food approach to achieve the maximum benefit.
Going gluten free might feel like a daunting task, but as it gains in popularity more stores and restaurants are offering more products that cater to the GF crowd.
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Article Source: http://EzineArticles.com/?expert=Rachel_Assuncao
