What To Eat If You're Gluten-free

In order to thrive and perform well when living with celiac disease, one must diligently avoid all food or products that contain gluten. Otherwise, the immune system (celiac is also an autoimmune disease) will respond by damaging or destroying villithe tiny, fingerlike protrusions lining the small intestine. The rest of the body relies on these villi to absorb nutrients from food, and when the villi are degraded or destroyed, malnutrition can set in. This malabsorption can be one of the celiac signs that prompts many to make an appointment with their doctor. Then again, symptoms vary from person to person, and some individuals with celiac have no symptoms at all. But according to the experts at NIDDK, common symptoms can include the following: abdominal bloating and pain; chronic diarrhea; vomiting; constipation; pale, foul-smelling, or fatty stool; and weight loss. Then again, some adults note that they never had any of these symptoms and instead suffered from one or more of the following: unexplained iron-deficiency, anemia, fatigue, bone or joint pain, arthritis, bone loss or osteoporosis, depression or anxiety, or more. Jan Kajzer, MS, RD, a scientist at Abbott Nutrition who specializes in allergy and food intolerances, notes that her diagnosis was completely unexpected, and the discovery took some time. She was feeling fatigued and suffering from low iron levels when a biopsy of her small intestine confirmed that she would need to avoid gluten if she ever wanted to feel like her old self once again. But even with a sound background in nutrition, Kajzer notes that it was still difficult to navigate the grocery store and confidently determine which foods she could and couldn't have. Some seemingly innocuous foods that didn't rise to the top of the list of "foods that absolutely, obviously must be avoided" still had traces of gluten. Take sauces, gravy, and condiments, for example. Outwardly innocent, these items often contain malt or are thickened with a wheat component. And such items with just a "hint" of gluten can send runners with celiac sprinting to the porta-john. So what's a runner who needs to avoid gluten to do? Luckily for runners following a fairly high-carb diet, food items that contain non-wheat flours such as tapioca or rice, are naturally chock-full of carbohydrates. description http://www.runnersworld.com/nutrition-for-runners/what-to-eat-if-youre-gluten-free?page=single

Testing gluten-free holiday recipes

___ GLUTEN-FREE MEXICAN WEDDING CAKES (RECIPE A) Prep time: 45 minutes plus cooling time for cookies. Chilling time is optional. Cook time: 30 minutes per batch Makes about 42 cookies This recipe is adapted by Kathy Morrison from one by Lida Frankel of Porter Ranch, Calif., who was among the 10 finalists in the 2012 Los Angeles Times holiday cookie contest. Note: Xanthan gum is available at health food stores, select well-stocked markets, and cooking and baking supply stores. To make your own gluten-free flour mix, combine 1/2 cup brown rice flour, 1/2 cup sweet rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour or starch (this makes about 2 cups flour, more than is needed for the recipe; the gluten-free flour will keep, tightly covered in a cool, dry place, up to 1 month). If you use this blend in the following recipe, increase xanthan gum to 1 teaspoon. INGREDIENTS 1 cup (2 sticks) butter, at room temperature 1/2 cup powdered sugar, plus extra for rolling 2 teaspoons gluten-free vanilla extract 1 cup raw, unsalted pecans or walnuts, finely chopped 1 3/4 cups Pamela's Gluten-Free Artisan Flour Blend (blue bag) 3/8 teaspoon xanthan gum 1/2 teaspoon finely ground sea salt INSTRUCTIONS Heat the oven to 300 degrees. Lightly grease cookie sheets or line them with parchment. (I used insulated sheets lined with parchment.) In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, cream together the butter and powdered sugar until well-blended. Beat in the vanilla and nuts to combine. In a medium bowl, whisk together the flour blend, xanthan gum and salt. Add this to the butter mixture and beat just until incorporated and a dough is formed. Scoop about 1 teaspoon of dough and roll into a small ball. discover this info here http://www.thestate.com/2013/12/16/3162134/testing-gluten-free-holiday-recipes.html

A Gluten-Free Chocolate Chip Cookie to Rule All Cookies

They were good. Pretty good. My mom is really good at baking, and every time Iam back at home, I try to cook and bake with her. I can only remember two pieces of advice sheas given me over the years: Baking is not cooking, so measure carefully. And if your recipe fails, tweak it and try again. Iave always been okay with the measuring part, but I hate trying again. I keep imagining Sisyphus telling himself that if he could just roll the boulder a little to the right, head get it up the hill. Whether it was the braggadocio I was spreading around the office in anticipation of the taste-off or the fact that I intended on keeping my cookieas wheatlessness a secret until the end, something in me changed. I tried again. I added a little more tapioca flour, a little less brown rice flour. I tried white rice flour, and a little more xanthan powder. I only made one more test batch before the final tasting, but it made all the difference in making the perfect chewy cookie. Xanthan powder is the gluten free bakeras miracle. A bacterial byproduct, tiny amounts cause liquids to thicken on an order of magnitude. The other chewy secret is the tapioca flour, made from the same root as the chewy balls in your bubble tea. A few secret ingredients may not be available, like my old, broke-ass oven. Older ovens are poorly insulated, so the leaking moisture tends to make baked goods crisper. If youave got a newer oven, try Altonas original recipe first, or try mine (below) with only half of an egg yolk. As for my bent-up bake pans, they definitely werenat intended for cookie use, though if they hold any secrets I canat see them. In general, Iave de-gadgetified Brownas recipe and added the volumetric measurements, because who has a kitchen scale? So, without further ado, WWas Third Cookie Openas winning recipe for a delicious, slightly salty and soft gluten-free chocolate chip cookie: Ingredients: A little less than 2 cups brown rice flour 1/4 cup cornstarch 2 A tablespoons tapioca flour 1 A teaspoon xanthan gum 1 teaspoon coarse sea salt 1 teaspoon baking soda 1 1/4 cups light brown sugar 1 whole egg 1 egg yolk (A if using a newer oven) 2 tablespoons whole milk 1 1/2 teaspoons vanilla extract 12 ounces semisweet chocolate chips (I used Ghirardelli) Directions: Preheat oven to 375. Melt the butter over low heat. look at this website http://www.wweek.com/portland/blog-31035-a_gluten_free_chocolate_chip_cookie_to_rule_all_cookies.html