- Gluten-Free Cooking
The one condition that accounts for almost half of the patients who seek out gastroenterologists is IBS (Irritable Bowel Syndrome). Many celiacs suffer from this ailment. IBS is a ‘functional’ disorder, meaning that there is no damage to the digestive tract. Only the bowel’s function, not its structure, is disturbed.
Every year, life seems to get more hectic. There is never enough time to get the things done on the ever-growing “to-do” list, let alone find time to relax. Then you are diagnosed with celiac disease and suddenly realize you can no longer stop at Subway for a hoagie sandwich on your way home. You get a sinking feeling in the pit of your stomach as you acknowledge that you will have to actually cook most of your own meals at home!
The traditional food pyramid of the past shows breads, pasta, rice, cereals (all high in carbohydrates) at the base of the pyramid, the ‘staple’ of the diet. Recently, this assumption has come under attack. Experts are telling us that a diet high in carbohydrates is bad for us (Why is it that the things we love to eat are bad for us?).
The time is here again to celebrate all things green, all thing Irish, and all things gluten-free!
It's Thanksgiving time once again, and celiac.com is here with gluten-free information, tips and recipes to help you make the most of your gluten-free Thanksgiving and holiday celebrations!
A team of researchers recently looked at the influence of various proteins on the quality of gluten-free bread formulas. Specifically, the team looked at the influence of different concentrates or isolates of protein on the structure, properties and aging of gluten-free bread.
A team of researchers recently looked at the influence of grain size on the quality of maize-based gluten-free bread formulas. Specifically, the team looked at the influence of different maize flour types and their particle sizes on the quality of two types of gluten-free bread.
Does the way the dough is mixed have any effect on the quality of gluten-free bread? A team of researchers recently set out to answer just that question.
Over the past few years researchers have been experimenting with sourdough fermentation as a means for making traditional wheat bread safe for people with celiac disease.
Like many people, I associate the holidays with delicious desserts and yummy baked goods. As a child, holidays meant ovens warming the house, delicious smells filling the rooms, countertops brimming with wonderful treats.
Thanksgiving is upon us once again, and celiac.com is again offering gluten-free information, tips and recipes to help make your gluten-free Thanksgiving and holiday celebrations a smooth and delicious success!
Gluten-free diets are making headlines and trimming waistlines. For those with Celiac disease, gluten–free living is prescribed to ensure proper nutrient absorption, but just about everyone can benefit from eliminating gluten from their diet. While going gluten free may sound difficult, the benefits such as increased energy and a smaller belt size are well worth the effort.
Finding a slice of pre-packaged gluten-free bread that is 100% enjoyable seems to be the bane of many celiacs. So you finally decide to make your own. You read up on baking breads; you spend money to buy the ingredients; you take the time to prepare the mixture, then you put your creation in the oven.
What was your first reaction when your doctor told you that anything containing gluten had to be eliminated from your diet? After you stopped screaming, “But I HAVE to have my pizza!” did you begin to panic? Know this—there is almost NOTHING that you used to eat before being diagnosed that you cannot eat now; you just have to learn to make it a little differently.