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Ny Time Article Dec 14
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First the article on Happyhappyhappy a few weeks ago, and now this- NYtimes is def doing their part to get the word out, at least on what kind of baked goods we can eat! :)

For Wheat Watchers, a Chance to Indulge

By CATHERINE SAINT LOUIS

DURING the holidays, a woman cannot live on poached pears alone - even if she is allergic to wheat.

It is not known precisely how many people have trouble with wheat because food allergies are often underdiagnosed. Three million Americans also are believed to have celiac disease, a hereditary intolerance to gluten, according to a 2003 study from the Center for Celiac Research in Baltimore.

Rebecca Reilly, the author of "Gluten-Free Baking" (Simon & Schuster, 2002), scours health food shops wherever she travels to find new products she can bring home to her gluten-intolerant children. "When you're told you can't have something, then it becomes the focus," said Ms. Reilly, a chef who teaches at Torte Knox, a cooking school in Hawley, Pa. "It's like the forbidden fruit."

A decade ago, bakers who wanted gluten- and wheat-free baked goods had to hunt down rice, potato and bean flours and concoct substitutes for wheat flour. Those efforts usually resulted in cakes and cookies that were either bland, brick-hard or crumbly (baked goods can fall apart without gluten, which is a protein in wheat that gives kneaded dough its elasticity).

Gluten-Free Pantry (gluten free.com) and Pamela's Products (pamelasproducts.com) have been the standouts with the wheat-free crowd for years and are widely available. But now they have competition from hundreds of companies that make wheat- or gluten-free baked goods that are as moist and flavorful as the real thing.

I've tested many of them and found several that deserve to be singled out. Chip Rosenberg and his wife, Patsy, who has food allergies, started Cherrybrook Kitchen less than a year ago. Now the company sells mixes for chocolate cakes and sugar cookies nationwide at stores like Whole Foods and SuperTarget. Their light, crisp sugar cookies are perfect as holiday gifts or to dip in hot chocolate (cherrybrookkitchen.com).

The chocolate chunk brownies from a mix from www.123glutenfree.com are moist but not too gooey.

Those who prefer to bake from scratch can adapt conventional recipes to be made with alternative flours, like Heron Foods's versatile Organic Bread and Cake mix, which made delicious cakes that reliably rose and also browned well (www.jollygrub.com/OnLineStore). And Bob's Red Mill's flour blend from garbanzo and fava beans makes delicious cakes, if a bit hearty (www.bobsredmill.com).

But it helps to understand the advantages and disadvantages of the many flours now available.

A good place to start is Bette Hagman's book "The Gluten-Free Gourmet Makes Dessert" (Henry Holt and Co., 2002).

The book is like a decoder ring, clarifying why some cakes don't rise and others are too bland. Using xanthan gum, she explains, can keep gluten-free cakes from crumbling. Rice flour tends to be drier than bean flours, so it helps to add a little more fat. Tapioca flour can lessen the grittiness of rice flours. To overcome the fact that many gluten-free flours have less protein than wheat flour does, protein can be added in the form of eggs, milk, buttermilk or unflavored gelatin.

Learning to bake without wheat and gluten is a bit like learning another language. There is a steep curve at first, but once you understand how the elements combine, you no longer need to think through each step.

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rock on! thnx stefi

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Double ditto :D

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Thanks Stef!!! I owe you an e-mail to schedule or GTG don't I. I'm gonna log onto my e-mail now and do that : )

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I have that cookbook mentioned (Gluten Free baking by R. Reilly) and love it!

Nice to see more recognition of Celiacs!!!!

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anytime guys!... i actually owe the thank you to my mom who excitedly called me this AM to tell me about it...I love how excited other people i know get lately when they see things about gluten or celiacs in the news!!! :D

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LOL!! I second that. I've had so many people send me that WSJ article from last week. It really makes you feel loved : )

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Yes, thanks for posting the information, I would have never known otherwise! All this recent publicity is great!

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    • Thanks, I'll check that out. I may have to apply for my own Medicare card in order to get any kind of coeliac-testing done beyond the screen (see above post.)  No, nobody has even mentioned it. I'm unsure if my doctor knows that I do not need to use my hands to vomit, or if she knows about the involuntary vomiting.  I have a part time job at McDonald's and make around $150 per week, which is how I afford to smoke. Mostly, I spend my money on (generally gluten-containing) binge food and cigarettes. I did attempt to start saving money, but then my shifts were cut at work - which meant I had more time to study, but no money, which was kind of pointless. It's complicated. Here in Australia, cigarettes are $25 per pack. These aren't fancy cigarettes either, just your run-of-the-mill Marlboro 20s. Thanks for caring. I am trying to stop I've had the vomiting thing all my life, way before I started smoking. And no, I'm not sure. I know he had an endoscopy and the flattened villi, but I'm not sure if he got a blood test - I assume he would have done, don;t know if it was the full panel. Supposedly he has this FODMAP thing, which I'll admit that I know next to nothing about. Interestingly, people who have to follow low-FODMAP or no-FODMAP diets can't eat gluten either, so there's that. 
    • Would a coeliac screen be the same as a test for antibodies, then? I have no idea why it was even included in my list of tests. It could be my brother, or my symptoms, or both - regardless, I can't say I know too much about the testing.  It's possible that my brother has coeliac disease, I really do worry about it sometimes. He was told to follow a strict low-FODMAP diet by his doctor, and eventually my parents stopped caring. Occasionally they will remind him not to eat things like pasta, greasy foods, etc. because of his condition, but by and large they don't care. He basically just eats whatever he wants. I'm not sure if it affects him or not. However, he isn't shorter than other family members - my dad is 183cm, and my brother is 178cm at the age of 14. Our mother is 173cm.  I do think I have bad digestion, yes. I get gassy and very bloated often, as well as constipated phases (and then following that, diarrhea phases.)  I have tried to ask my mum to call the doctor to get the tests done, but I'm hesitant to mention anything to do with gluten as I know they won't believe me, solely because a good friend of mine has celiac disease. I know they'll think I'm doing it for attention, or to be trendy, when in actual fact I'm just tired of being sick and having no explanation for it other than diet. I'm positive it's not dairy, as I was vegan for a couple of months at one stage. When I went back to eating animal products, I had no issues whatsoever. 
    • He had the IgG ELISA done as well as other blood panels, fecal and saliva tests. He is on an elimination diet right now where foods that score above 0.2 are eliminated for 2-6 months depending on the score, then added back slowly after the detox period.  I am aware that there is a lot of controversy over the IgG, and I'm not here to go into that issue, but I can say with certainty that eliminating the additional foods he reacted to has seen a huge reduction in the symptoms that persisted after cutting gluten and dairy. We will be attempting to add rice back in around October, and see how he does but until then I still need a solution for a baking mix.  I tried to wing it a bit with pumpkin bread today and my attempt was okay but not great. The loaf sank a bit and was overly chewy.  So, to my original question....recipes?
    • Ask the doctor's office!  But usually you can eat right after if you feel like it.  But ask them!  Some of them will try to give you crackers, so you may want to bring some gluten-free applesauce or Rice Chex
    • I'm wondering if he doesn't have an oat problem. He was only dx'd several months ago and really shouldn't use oats for a year after dx. Just thinking out loud. I too am wondering how the rice was picked out of all those other flours to be determined to be affecting him.
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