Celiac Disease Recipes
Celiac disease is a lifelong condition that prevents the absorption of foods containing gluten into the small intestines of those who suffer from the disease. Gluten, being a protein found in a variety of common grains such as barley, wheat and rye, is the specific culprit. In fact, some gluten sensitive individuals are also negatively affected by the protein found in oats.
Celiac disease sufferers have to be more diligent when cooking and shopping for foods because they need food items they can tolerate. Fortunately, just because you suffer from celiac disease does not mean your life is over or the quality of your life will be reduced. Nowadays, there are plenty of gluten free products being sold, and many celiac disease sufferers are able to eat relatively normal diets, as long as they use caution and heed their symptoms.
Manufacturers are now realising that there are thousands of gluten intolerant people out there. Thus, many products display information on the labels as to whether they contain gluten or not. There are still, however, many that do not, and it is these products specifically that celiac disease sufferers should watch for when purchasing their groceries.
Baked goods are notorious for causing a variety of problems for sufferers of celiac disease. Consequently, it is probably best that they are avoided unless the labels indicate otherwise. Often, store bought baked goods tend to be more expensive to buy, so making your own pastries and cakes from scratch makes good economic sense as well as giving you the safeguard of knowing exactly what ingredients have been used in the recipes.
Admittedly, gluten free baked goods do not have the same appeal as those containing gluten. This is due to the fact that gluten gives cakes and breads more texture and bounce. Also, gluten free flour can be a little more difficult to work with than regular flour. This can be overcome, though, with some perseverance, and it is actually quite realistic to bake delicious gluten free recipes.
Let’s review a couple gluten free ingredients and substitutions that can be used to make mouth-watering recipes.
* Gluten free flour Includes flours derived from rice, buckwheat, chickpea, potato and soy. Once the gluten is removed, anything baked with these flours tends to have a much crumblier texture. This should not be a problem, however, if some thought and consideration are given to the types of recipes planned when using these flours. Indeed, a very acceptable dish can be made.
* Xantham gum is a powder that can be used very favourably when baking with gluten free flours. The gum mimics the qualities of gluten and when a small amount is added to the recipe, it ensures the finished baked products, like pastries or breads, look more like other products baked with gluten flour.
* Gluten-free baking powder is quite useful when baking a cake. Ordinary baking powder contains gluten and cannot be used. But, gluten free baking powder makes an excellent substitute.
* Gluten free Pasta and Gluten Free Noodles are more widely available now, and can be bought Online or at specialty health food shops or in the specialist aisle of most larger supermarkets. Check labels and you will find there are products such as soba (the Japanese name for buckwheat) and rice noodles which are naturally gluten free.
* Grain usually contains gluten so take care when buying semolina or bulgur wheat, as many people mistakenly believe it is gluten free. Quinoa, polena and ground rice all make fairly nice substitutes.
There are more than plenty gluten free recipes sites on the Internet so do not assume your diet has to be boring, making the same dish over and over again. Just jump online and start exploring!
Places to visit for recipe ideas, as well as tips and hints for living on a gluten free diet include: