Please Scroll down for information on the Gluten Free Diet, and Celiac's Disease
Gluten Free White Sandwich Bread
Ingredients:
1 1/2 cups rice flour
1 1/2 cups tapioca starch
2 Tbsp sugar
1Tbsp xanthan
1 Tbsp dry yeast
1 tsp salt
1 large egg
2 Tbsp oil
1 tsp apple cider vinegar
1 1/3 cup very warm milk*
Directions:
Combine rice flour, tapioca starch, sugar, yeast, xanthan, and salt in a heavy-duty mixer. I like Kitchen aid, use wisc attachement, not a dough hook as it will be a batter like consistancy.
Add in egg, oil, vinegar and milk. Beat on high (10) speed for 3 minutes to increase air volume in the batter.
Scoop dough/batter into an oil sprayed 8x4 inch loaf pan. You can also line a pan with baking paper or use muffin tin lined with cup cake liners for rolls.
Let rise on top of preheating oven for 30 minutes or until dough doubles in size.
Brush the top of the loaf with 1 Tbsp melted butter or
vegetable oil (Don't skip this step with this recipe or the crust will
be dry and chalky).
Bake in preheated 350 F oven for 50-60 minutes. Do not open the oven during baking time to "see" because the temp change will cause the bread to be really heavy.
bread is good for freezing, and I like it best toasted.
GLUTEN FREE 12/10/08
Celiac Disease Primer by Barbara Norris
A Celiac disease diagnosis is good news in a couple of ways. First of all, a label is finally attached to what has been ailing you. Most adults with celiac disease spend years trying to get a diagnosis. When medical tests are inconclusive, doctors often imply hypochondria. They suggest counseling for "stress." It is sweet vindication to know the doctors were wrong. Secondly, no drugs or other medical therapies are needed to treat celiac disease. The only known treatment for celiac disease is strict, life-long adherence to a gluten-free diet. Celiac disease sufferers are unable to digest the storage protein, called gluten, found in wheat, barley, and rye. Eating these grains causes damage to the small intestine and impairs the body's ability to absorb nutrients. The result of intestinal damage can be a whole host of diseases including anemia, osteoporosis, diabetes, and intestinal lymphoma.
In order for a person to remain gluten-free, he or she must learn which foods and additives are gluten-free and which ones are not gluten-free. Gluten is found in most processed foods and in many foods eaten away from home. Remaining gluten-free is a daunting assignment. People newly diagnosed with celiac disease have many resources to help with the transition.
Following are pointers and web-sites that helped me begin a gluten-free lifestyle:
CHOOSE GLUTEN-FREE FOODS CAREFULLY
When in doubt, eat only fresh meat, poultry, fish, vegetables, fruit, rice, and dairy products with no added gluten-containing ingredients.
When shopping, buy foods labeled "gluten-free." Accurate food labels on packaging make shopping so much easier for people with celiac disease. Walmart's Great Value® products are labeled gluten-free, if they are, right on the package.
In time, you will discover other products that are gluten-free, such as TOSTITOS® brand corn chips, many Sargento® cheeses, and McCormick's® spices. Sargento® and McCormick's® clearly label "wheat," if it is in their products. If you are not sure if a product is gluten-free, call the manufacturer or look at the product's website.
Health food stores and the health food section in grocery stores carry gluten-free products. Many manufacturers specialize in gluten-free convenience products, such as cookies, bread, cake mixes, and cereals. I find these gluten-free products useful, on occasion, but they often are not nutritious, and they can cause considerable weight gain. I try to stick to whole foods as much as possible, though a treat once in awhile is welcomed.
Many gluten-free food distributors are available on-line. To find them, Google "gluten-free foods." You can also go to www.celiac.com and highlight "Gluten-free Foods."
Remember, even when you are told a product is gluten-free, always read the label. Gluten-free ingredients are often replaced with gluten-containing ingredients without notice to consumers.
READ PRODUCT LABELS TO AVOID ACCIDENTAL GLUTEN INGESTION
Many products that are gluten-free are not labeled as such. To find out which products are gluten-free one must learn the language used on labels. Terms such as "malt," "bulgur," "hydrolyzed vegetable protein" (HPV), "natural and artificial flavors", "mono and di-glycerides," and "spices," indicate the product is, or may be, unsafe. A good site for learning the terms used on labels is http://www.nowheat.com/grfx/nowheat/primer/ingred.htm.
FIND A CELIAC DISEASE SUPPORT GROUP
Many communities have a Celiac Disease support group. To find one in your area, go to www.celiac.com and type "support groups" into the search engine. A listing will pop up of groups across the nation. A support group is a good way to learn more about celiac disease, a place to meet others with the same condition, and a way to get involved in Celiac Disease awareness activities, if so desired.
JOIN A CELIAC DISEASE LIST-SERVE
Join the Celiac Disease list-serve that can be found at http://listserv.icors.org/. Click "Online List Archives," scroll down to "Celiac," and click "Join the List." Over 3,000 people with celiac disease belong to the Celiac Disease list-serve and are ready to help you, via internet, with any questions or concerns that you may have. Before long, you will find yourself helping others with celiac disease.
FIND A DOCTOR WHO UNDERSTANDS CELIAC DISEASE
Finding a general practioner that knows about celiac disease and gluten-free eating is often difficult. Medical schools give very little attention to celiac disease. Though 1 out of 133 Americans have celiac disease, most go undiagnosed, and the disease is still treated as if it were rare in the United States. Ways to find a doctor include asking your gastroenterologist for a referral, going to www.celiac.com for a list, by state, of recommended doctors who specialize in celiac disease, or asking members of the Celiac Disease list-serve. Members of your local Celiac Disease support group may also be helpful in giving referrals.
The National Institute of Health (NIH) held a conference in 2004 that focused on the management of celiac disease. Its guidelines are found at http://health.nih.gov. Type "Celiac disease" into their search engine, find the title "Publications," click on "NIH Consensus Development Conference on Celiac Disease," and then scroll down to "What is the Management of Celiac Disease?" This is a good document to print and to take to your doctor. It can help your doctor develop a plan for managing your celiac disease.
MAKE SURE YOUR MEDICATIONS ARE GLUTEN-FREE
Medications often contain gluten that is used as filler or as a binder. To find gluten-free medications, go to http://www.glutenfreedrugs.com. Scroll about half way down the page and click "for an alphabetical list." If your medication is not gluten-free, you will need to substitute it with one that is. Taking the list to doctor's appointments helps him or her write a gluten-free prescription.
CHECK THAT TOILETRIES AND BEAUTY PRODUCTS ARE GLUTEN-FREE
Anything that touches your mouth must be gluten-free. People who have the skin form of celiac disease, called dermatitis herpetiformis, have to make sure that anything that touches the skin is gluten-free. I choose gluten-free lipsticks, lotions, toothpaste, and mouthwash. Finding gluten-free toiletries and beauty products involves calling manufacturers. Most products have toll-free numbers. Product websites and the Celiac Disease listserve are also helpful in finding gluten-free products of this sort. A website that addresses toiletries and beauty products is http://www.celiaccentral.org.
CHOOSE RESTAURANTS CAREFULLY FOR GLUTEN-FREE DINING OUT
Most people enjoy eating out on occasion, but people with Celiac disease have to make sure that they are eating gluten-free. The Gluten-Free Restaurant Program®, founded by the Gluten-Intolerance Group®, is a useful site for locating restaurants that have agreed to follow the guidelines necessary to serve a person with celiac disease. Their site is located at http://glutenfreerestaurants.org.
Most restaurants have websites that can be useful in determining their ability to provide a safe meal. Some sites list gluten-free meals. Others do not, but a phone call to the manager at non-busy times is usually welcomed. They can answer any questions you may have.
If you decide to go to a restaurant "cold turkey," be prepared to communicate your needs to the server. A gluten-free restaurant card, which helps identify dietary restrictions, is available through the Gluten-Intolerance Group®, http://www.gluten.net, or for free through http://www.celiactravel.com/restaurant-cards.html. The server is able to take this card to the chef and the chef usually offers a couple of gluten-free entrees for you to choose from. Be sure to ask questions if you have any concerns. I discovered that the vegetable garnish served with a gluten-free meal at "Bone Fish Grill" is not gluten-free. Another time I ordered lettuce wraps from a gluten-free menu at "PF Changs." When they arrived via a second server, I said, "Gluten-free, right?" He looked sheepish and said he better get a new batch from the kitchen. Mistakes are often made, so be "on your toes" when eating away from home.
REMAIN GLUTEN-FREE AT SOCIAL EVENTS
Social events, such as potluck dinners, buffets, and company dinners are the most difficult aspect of having celiac disease. People can become easily offended when you can not eat the food that is offered. I do not like being put in the spotlight, or asked questions, or given advice by people who do not understand my gluten-free food restrictions. It is tempting to avoid such occasions, but that is not my recommendation. Often there is something safe to eat. Salad is one obvious choice provided the dressing is served on the side. Sometimes I bring my own gluten-free food, though that makes me feel conspicuous. It is just hard. Do whatever makes you comfortable and remember to enjoy the company of others more than you miss the food!
