Archive for May, 2010
Celiac Disease
May 30th, 2010 | 
Author: 
I entered this video in the 2009 SEVAs (Student Educational Video Awards). I won the SEVA for the 9-12 grade documentary category. It is about Celiac Disease, which I was diagnosed with about three years ago. I hope you like it!
Duration : 0:2:36
Do you suffer from wheat allergies or have celiac disease?
Learn to enjoy meals again with Gluten Free recipes.
If you’ve just been told that you or a family member has celiac disease, it’s likely your head is spinning with information overload and you’re in a daze of disbelief. A celiac diagnosis isn’t the worst thing but it can feel like the end of your world—at first.
I was diagnosed over ten years ago by a gastroenterologist who didn’t offer any guidance about how to live my life gluten free. Although I commend him for finally discovering the reason behind the ailments that had stumped doctors for many years, when he informed me that I had to change my lifestyle, he didn’t include instructions on how to do it. Since then, I’ve spoken to celiac groups and taught gluten-free cooking classes around the country and I can confirm my experience was not unique. People are often left with more questions than answers after their diagnosis and they can feel woefully unsupported.
Fortunately, it’s never been easier to embark on a special-diet lifestyle. Follow these tried-and-true steps to be on your way to a happier and healthier gluten-free life.
Understand Your Disease
Make a point to learn all you can about your condition. Read recently published books written by acknowledged experts and turn to websites run by national celiac organizations, noted celiac research centers and trusted publications. The Internet offers a wealth of material but some of it is erroneous or, at minimum, conflicting. Be sure to verify data and make certain your sources are reliable. As you learn more about the disease and your new lifestyle, you can explore other resources with more confidence and better scrutinize the information being proffered.
Don’t Settle
Just because you are now eating gluten free doesn’t mean that you don’t have the right to enjoy delicious meals. Trust me. I’ve tasted more than my share of just plain awful gluten-free food. Don’t buy it. Don’t order it. Don’t make it. Once you know it’s possible that your food can be just as good as (if not better than!) wheat-based foods, you’ll become adamant about wanting only the best. If we all demand better, companies and restaurants will have to respond with delicious products.
Exhale
Relax. It’s going to be all right. Your diagnosis is a life sentence, not a death sentence. You’ve been handed the opportunity to largely control your health by what you choose to put into your body. Without a prescription, you can heal yourself simply by taking charge and changing a few of your foods. Now don’t you feel better already?
Get sample recipes on our recipe page.
It is possible for you to enjoy meals again with the Gluten Free Cookbook and recipes. Enjoy!
Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing
Ingredients:
Cake:
- 1/2 cup sorghum flour
- 1/2 cup tapioca flour
- 1/2 cup rice flour
- 1 cup cocoa powder, sifted
- 1 1/2 tablespoons xanthan gum
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 cup butter at room temperature
- 3/4 cup (packed) dark brown sugar
- 1 cup white sugar
- 3 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
Icing:
- 5 ounces chocolate chips
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan and set aside.
- In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
- In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
- To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.
Posted in Gluten Free Recipes | 
Tags: chocolate cake, gluten free cake, gluten free recipe, Gluten-Free, recipe | 
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Gluten Free White Bread For Bread Machine
Ingredients:
- 3 eggs
- 1 tablespoon cider vinegar
- 1/4 cup olive oil
- 1/4 cup honey
- 1 1/2 cups buttermilk, at room temperature
- 1 teaspoon salt
- 1 tablespoon xanthan gum
- 1/3 cup cornstarch
- 1/2 cup potato starch
- 1/2 cup soy flour
- 2 cups white rice flour
- 1 tablespoon active dry yeast
Directions:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
- Select the sweet dough cycle. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
- When bread is finished, let cool for 10 to 15 minutes before removing from pan
Going Gluten Free
| Written by Kristi Runyon |
| Thursday, 04 March 2010 18:52
Another problem associated with gluten is gluten sensitivity. Patients with gluten sensitivity have similar digestive symptoms as those with celiac disease. However, gluten sensitivity doesn’t appear to cause damage to the small intestine. Gluten Free Diet A gluten-free diet excludes all forms of wheat (including wheat germ, wheat bran, enriched flour, farina and semolina), barley, rye and a grain called triticale (a cross between wheat and rye). Patients and families must carefully read food labels to ensure that packaged and processed foods are gluten free. Some allowed grains include: arrowroot, buckwheat, corn, rice, soy and tapioca. In addition, gluten-free diets can generally include foods like potatoes, fresh or frozen vegetables (some canned vegetables are allowed), fresh, frozen or dried fruits and 100 percent fruit juices, milk, cheese, fresh meats and eggs.
Going Gluten Free To meet the growing demand for the foods, Whole Food Markets started making their own gluten-free products several years ago. In addition to being gluten-free, the products are also free of hydrogenated fats and artificial flavors, colors, sweeteners and preservatives. Putnam believes that the gluten-free trend is popular even among some people without celiac disease or gluten sensitivity. In fact, a report by the Hartman Group says 93 percent of people who are interested in gluten-free diets are not diagnosed with celiac disease. |
