Those familiar with buckwheat know that, despite its name, it contains no wheat or gluten, and is, in fact actually a kind of fruit. The sequencing of the buckwheat gene is exciting because it provides information necessary to develop new kinds of gluten-free noodles and other buckwheat-based foods that may be tastier and chewier than traditional gluten-free products.

Yasuo Yasui of Kyoto University and colleagues have sequenced the full buckwheat genome for the first time, identifying genes which could be modified for improved cultivation capabilities and taste appeal.

Buckwheat is a central ingredient in soba noodles -- a traditional Japanese favorite -- and is also used to make other noodles from China and Korea. In Italy, buckwheat is used in a dish called pizzoccheri, a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. Elsewhere in Europe, buckwheat is used in French gallettes, and Slovenian struklji, While in other regions of the world it appears in pancakes and other foods.

In the study, published in DNA Research, the Japanese team found genes related to "mochi-ness", which refers to the soft, chewy texture of foods like marshmallows or fresh bagels. Until now, scientists had not succeed in getting the distinctive 'mochi' texture with buckwheat," says Yasui.

"Since we've found the genes that could give buckwheat this texture, I think we can hope to see foods, including soba noodles and doughy European foods, with radical new sensations appearing on the market in the near future,” Yasui adds.

Some people are allergic to buckwheat, and Yasui says that the sequencing information may help to make buckwheat safe for those individuals as well.

So, stay tuned to learn more about the future of buckwheat in crafting new, chewier noodles, and more.

Source:

• Open Original Shared Link

For the unfamiliar, pulses are the dried, edible seeds of legume plants, which include things like pinto beans, kidney beans and navy beans; dry peas; lentils; and others. Throughout the year, the United Nations will be promoting 2016 as the International Year of Pulses.

Pulses are already a well-known food staple outside of the developed world. On average, pulses make up nearly 75 percent of the average diet in developing countries. India is the world's largest producer and the largest consumer of pulses. Pakistan, Canada, Burma, Australia and the United States, in that order, are significant pulse exporters and are India's most significant suppliers. Canada now accounts for approximately 35% of global pulse trade each year.

With 20-25 percent protein by weight, pulses have twice the protein of quinoa, making them an attractive replacement for meat-based protein. Pulses are also low-water plants, using 90% less water than beef production. Additionally, pulses actually fix nitrogen into the soil, reducing the need for commercial pesticides, and actually improving the soil between crops in fields that once merely laid fallow.

Furthermore, pulses also happen to be naturally gluten-free. That means that pulses are not only nutritious and environmentally beneficial, but that they are also suitable for people with celiac disease and gluten-sensitivity.

So, with their high protein, water efficiency, environmental benefits and gluten-free status, pulses are a perfect crop to be promoting across the globe as we move headlong into the 21st century.

Stay tuned to learn more about pulses and the effort to promote their growth and consumption in the U.S. and beyond.

Source:

Open Original Shared Link

Celiac.com 12/22/2015 - Kansas wheat farmers are funding genetic research to figure out exactly why some people struggle to digest wheat, and to try to produce an wheat-friendly alternative.

The Kansas Wheat Commission has put $200,000 toward the first two years of the project, which intends to identify anything in wheat DNA that can trigger an auto-immune reaction in people with celiac disease.

Ultimately, the project seeks to promote the development new wheat varieties that might be tolerated by celiac sufferers, and meet other gluten-free needs. This, at a time when the market for gluten-free goods has skyrocketed, driven partly by non-celiac sufferers who see such products as a healthier alternative, and is now worth nearly a billion dollars a year in just the US alone.

People with celiac disease need to eat a gluten-free diet, avoiding anything containing wheat, rye, or barley. So far, researchers have identified about 20 protein fragments in wheat that trigger celiac reactions, but no one has identified all of them, or bred a variety of wheat that is safe for celiac sufferers to eat.

Kansas researchers are hoping to be the first to establish a full screening of celiac-promoting proteins in wheat, then to develop a gluten-free wheat using traditional breeding methods.

"If you know you are producing a crop that is not tolerated well by people, then it's the right thing to do," said the project's lead researcher, Chris Miller, senior director of research for Engrain, a Kansas company that makes products to enhance the nutrition and appearance of products made by the milling and cereal industry.

Their plan however, has some skeptics. After reviewing the Kansas plan online, expert celiac researcher, Armin Alaedini, assistant professor of medical sciences at Columbia University and a researcher at the New York-based school's Celiac Disease Centre, said the plan may be "too simplistic," and ultimately fail to isolate all the toxic protein sequences that can trigger a celiac reaction.

Alaedini added that the project may result in a less toxic wheat product that isn't completely safe for all celiac disease patients, and may be no better in terms of nutritional value or baking properties and taste than current gluten-free alternatives.

So, what do you think about gluten-free wheat for celiac sufferers? Would you try it? Trust it? 

Source:

• au.finance.yahoo.com

The articles features short descriptions of the various commonly used grain flours, and their characteristics. The article includes flours made from wheat, of course, but the gluten free flours include millet, sorghum, amaranth, rice, soy and quinoa.

Wheat Flours (Contain Gluten of course!)
Most of the wheat or atta used in Indian cooking is culled from the semi-hard wheat varieties or durum, including, atta, cracked wheat/lapsi fada and semolina/sooji.

Millet Flours
Millet is a small-seeded grass that is also gluten-free. Millet flours are a great option for people with any kind of gluten sensitivity.

Sorghum Flours
Jowar is the Indian name for sorghum, which is also called white millet. This grain, and its close relative, bajra, both belong to the millet family, and are gluten-free.

Jowar has been linked to lowering the risk of heart diseases as well as cholesterol. It also has cancer-fighting properties because of the presence of antioxidants, and brims with protein, calcium and iron.

Bajra is a high energy food that is said to aid digestion, promote good heart-health, and to increase insulin sensitivity, making it a great option for diabetics.

Amaranth Flour
Rajgira is the Indian name for amaranth. Amaranth is a highly nutritious relative of quinoa, and also similarly described as a superfood. This tasty gluten-free grain is high in iron, calcium, protein and antioxidants.

Rice Flour
Used a great deal in Indian cooking, including dishes like neer dosa, rice flour is gluten-free, and makes a great substitute for wheat.

Soy Flour
Soy flour is made from ground soy beans, and is rich in vitamins and minerals, and vegetarian Omega-3 fatty acids. Soy protein is great for women in menopause, and also for elderly women.

Quinoa Flour
Quinoa is a 100% vegetarian reference protein, which means that the body absorbs 100% of quinoa's protein content.

Read more at the Open Original Shared Link

Kjaer points out that the gluten-free trend is huge right now, will only be sustainable if "bakery companies…can make gluten-free bread and cakes that are virtually indistinguishable from their conventional equivalents."

According to AFI, Nutrilac can be incorporated into standard gluten-free baked goods, and offers gluten-free bakers a similar baking quality to wheat flour, producing an elastic dough that can be handled like standard wheat flour dough. This eliminates the problem of dry, crumbly gluten-free baked goods.

Nutrilac uses completely natural milk proteins, which have a neutral, well-rounded milky taste, with no impact on overall product flavor.

Products made with Nutrilac do not require new machinery or a change in standard manufacturing procedures, making it easier for companies to enter the gluten-free market, AFI said.

AFI will be showcasing Nutrilac at IBA in Munich from the 12-17 September 2015.

Celiac.com 05/04/2015 - Kansas farmers grow a lot of wheat. People with celiac disease avoid wheat like the plague. Not only are people with celiac disease avoiding wheat, but the vast majority of people who avoid wheat now do so for non-medical reasons.

With celiac disease rates on the rise, and millions of non-celiacs now avoiding gluten for non-medical reasons, the gluten-free food industry is worth nearly a billion dollars a year in the U.S. alone.

This reality has wheat farmers and researchers scrambling to develop wheat strains and products that are safe for consumption by people who follow gluten-free diets.

If the The Kansas Wheat Commission has its way, people with and without celiac disease will eat gluten-free wheat in the future. The Commission is providing $200,000 in seed money to support a project intended to identify every component in wheat’s genetic sequence that might trigger adverse reactions in people with celiac disease.

The project is being led by researcher Chris Miller, senior director of research for Engrain, a Kansas company that makes products to enhance the nutrition and appearance of products made by the milling and cereal industry.

Understanding the causes of celiac disease and gluten intolerance is the goal of numerous researchers worldwide. Some researchers focus on human diagnosis and treatment, while others work on better understanding the 20 or so wheat protein fragments currently known to cause celiac reactions.

But no research team has identified every component in wheat that contributes to adverse reactions in people with celiac disease. No researcher or team has yet bred a variety of wheat that is safe for celiac sufferers to eat.

Miller says his team hopes to be "one of the first to establish this comprehensive screening of reactive proteins in wheat." The research began in July at the Wheat Innovation Center in Manhattan, Kansas, and remains in its early stages, with researchers extracting proteins from various varieties of wheat in the Kansas wheat repository that dates back to the 1900s in hopes of finding a variety that might already be low in reactivity for celiac sufferers.

Later on, the team intends to combine the proteins with anti-gluten antibodies produced by the human immune system to test for immune reactions. Eventually, researchers hope to develop a gluten-free wheat using traditional breeding methods.

What do you think? Will they succeed? Would you eat products made from gluten-free wheat?

Read more at Open Original Shared Link

Celiac.com 11/11/2014 - There have been claims that certain strains of wheat, especially ancient strains, such as einkorn, do not trigger adverse reactions in people with celiac disease, or that they trigger less severe reactions.

Until now, researchers haven't been able to say for certain that celiac disease patients react adversely to all varieties of wheat, or whether there may be differences in reactions to certain strains.

A research team recently evaluated the safety of ancient strains of wheat in celiac disease. The researchers included Tanja Šuligojemailemail, Armando Gregorinidemail, Mariastella Colombaeemail, H. Julia Elliscemail, and Paul J. Ciclitirac

To get a better idea of the nature of celiac factions to wheat, the team studied seven Triticum accessions showing different origin (ancient/modern) and ploidy (di-, tetra- hexaploid).

In all, they tested ancient Triticum monococcum precoce (AA genome) and Triticum speltoides (BB genome), accessions of Triticum turgidum durum (AABB genome) including two ancient (Graziella Ra and Kamut) and two modern (Senatore Cappelli and Svevo) durum strains of wheat and Triticum aestivum compactum (AABBDD genome).

They evaluated small intestinal gluten-specific T-cell lines generated from 13 celiac patients with wheat accessions by proliferation assays. They found that all strains of wheat they tested triggered a range of adverse responses, independent of ploidy or ancient/modern origin.

Based on these results, they suggest that all strains of wheat, even ancient strains previously suggested to be low or devoid of celiac toxicity, should be tested for immunogenicity using gluten-specific T-cell lines from multiple celiac patients rather than gluten-specific clones to assess their potential toxicity.

They also emphasize the need for celiac patients to follow a strict gluten-free diet, including avoidance of ancient strains of wheat.

Source:

• Open Original Shared Link

Celiac.com 10/21/2014 - Insects offer one of the most concentrated and efficient forms of protein on the planet, and they are a common food in many parts of the world.

So, could high-protein flour made out of crickets change the future of gluten-free foods? A San Francisco Bay Area company is looking to make that possibility a reality.

The company, Bitty Foods, is making flour from slow-roasted crickets that are then milled and combined with tapioca and cassava to make a high-protein flour that is gluten-free. According to the Bitty Foods website, a single cup of cricket flour contains a whopping 28 grams of protein.

So can Bitty Foods persuade gluten-free consumers to try their high protein gluten-free flour? Only time will tell. In the mean time, stay tuned for more cricket flour developments.

What do you think? Would you give it a try? If it worked well for baking, would you use it?

By genetically modifying wheat, researchers are looking to ‘silence’ proteins that trigger adverse immune reactions in people with celiac disease.

A research team working on just such a project recently published a report of their results in the Journal of Cereal Science. The team included researchers Cristina M. Rosella, Francisco Barrob, Carolina Sousac, and Ma Carmen Menad.

Their report acknowledges that creating strains of wheat with reduced gluten toxicity is difficult using conventional breeding methods, and that genetic modification, in particular a technology called RNA interference (RNAi), hold the greatest promise in reducing or ‘silencing’ the gluten proteins in wheat and other cereals. Such technology allows researchers to develop gluten-free wheat strains by adjusting the gluten fractions toxic to those with celiac disease.

They acknowledge that their efforts could face resistance fueled by global concerns around genetically modified foods. They also note that current and prior genetic modification efforts have not produced products with tangible benefits to the consumer. Rather, the main beneficiaries of such efforts have been large companies and/or farmers.

According to their report, the development of genetically modified wheat lines suitable for people with celiac disease or gluten intolerance could be a major turning point.

Their efforts to create celiac-friendly wheat varieties via genetic modification aims to “solve a health problem that directly affects a large proportion of consumers, in developed as well as developing countries, and with higher consumer awareness.”

What do you think? Is this a possible breakthrough? Would you be interested in wheat that had been genetically modified to be safe for people with celiac disease?

Source:

• Open Original Shared Link

Celiac.com 04/04/2014 - Many people looking for gluten-free grains that pack a big punch turn to ancient grains like quinoa, sorghum, and millet. Now, more and more people are expanding that list to include teff, the ancient grain that is a staple in the Ethiopian culture.

In fact, in some circles, teff is being called the next rival to quinoa. That may be due in part to the Ethiopian government's campaign to promote teff to western markets. The main selling points are that teff is gluten-free and nutritious, rich in amino acids, protein, iron and calcium. Teff also makes a good substitute for wheat flour in many recipes.

These facts, along with plans by the Ethiopian government to double the production of teff by next year could help feed the growing global demand for gluten-free grains.

I've known about teff since around the turn of the century. There was, and I think still is, a great little Ethiopian restaurant in town that, with a few days advance notice, would make injera, the spongy traditional bread using pure teff and no wheat. Their food was delicious, and I've remembered teff fondly ever since then.

Source:

• Open Original Shared Link

To better examine this issue, a team of researchers set out to evaluate the real-life effects of quinoa consumption in adult patients with celiac disease. The research team included Alberto Caminero, Alexandra R. Herrán, Esther Nistal, Jenifer Pérez-Andrés, Luis Vaquero, Santiago Vivas, José María G. Ruiz de Morales, Silvia M. Albillos, and Javier Casqueiro.

They are variously affiliated with the Instituto de Biología Molecular, Genómica y Proteómica (INBIOMIC), and the Instituto de Biomedicina (IBIOMED) Campus de Vegazana at the Universidad de León, the Área de Microbiología, Facultad de Biología y Ciencias Ambientales at the Universidad de León, the Departamento de Inmunología y Gastroenterología of the Hospital de León, and the Instituto de Biotecnología (INBIOTEC) de León, all in León, Spain.

The researchers looked at 19 treated celiac patients who ate 50 g of quinoa every day for 6 weeks as part of their regular gluten-free diet. The team evaluated diet, serology, and gastrointestinal parameters, and made histological assessments of 10 patients, bot before and after they consumed quinoa.

The team found normal gastrointestinal parameters. They also noticed that the ratio of villus height to crypt depth improved from slightly below normal values (2.8:1) to normal levels (3:1), surface-enterocyte cell height improved from 28.76 to 29.77 μm and the number of intra-epithelial lymphocytes per 100 enterocytes decreased from 30.3 to 29.7.

Results for all the blood tests remained within normal ranges, although total cholesterol (n=19) decreased from 4.6 to 4.3 mmol/l, low-density lipoprotein decreased from 2.46 to 2.45 mmol/l, high-density lipoprotein decreased from 1.8 to 1.68 mmol/l and triglycerides decreased from 0.80 to 0.79 mmol/l.

The results show that quinoa is well tolerated by celiac patients and does not worsen the condition. In fact, patients saw a general improvement histological and serological results, along with a mild reduction in blood pressure.

Overall, this is the first clinical data to indicate that celiac patients can safely tolerate up to 50 g of quinoa daily for 6 weeks. However, the team points out the need for further studies to determine the long-term effects of quinoa consumption.

Source:

• Open Original Shared Link

Whether or not buckwheat is tasty is a matter of opinion. However, with so much conflicting information available today, it can be hard to tell what’s gluten-free and what isn’t. Here’s the skinny on buckwheat.

The Facts

Good news! With its non-wheat status, buckwheat is safely gluten-free. Buckwheat and wheat are, come to find out, actually from completely different botanical families. Derived from the seeds of a flowering plant, buckwheat is not considered a grain or a cereal (though it may be called a pseudo-cereal—don’t let that scare you).

Buckwheat, in all of its gluten-free glory, is actually closely related to rhubarb. In addition, it is an excellent source of fiber and nutrients. In particular, buckwheat groats (the small, triangular seeds), when cooked, offer 17 grams of dietary fiber or 68% of the daily requirement for a 2,000 calorie per day diet, as well as 22 grams of protein.

Nutritionally beneficial and sometimes used in treating symptoms of type 2 diabetes and high blood pressure, buckwheat contains rutin. Rutin, a glycoside, has been known to strengthen capillary walls and improve circulation.

Like many grains, buckwheat can sometimes be cross-contaminated with wheat during processing, transportation or if it is used as a rotational crop with wheat, so it is important to find non-cross contaminated source of buckwheat—make sure the one you use is certified gluten-free.

Culinary Uses

Buckwheat groats make a healthy side dish. Also, if you grind the small seeds of the buckwheat plant, you can make buckwheat flour for use in noodles, crepes, and many other gluten-free products. Using buckwheat flour in your cooking will give a strong nut taste to your dishes. You can also contribute raw buckwheat groats to recipes for cookies, cakes, granola, crackers, or any other gluten-free, bread-like item.

If you’re feeling more creative, buckwheat makes a good binding agent, and becomes very gelatinous when soaked. If you soak, rinse, and then re-dry the groats you can produce a sort of buckwheat chip that is crunchy and can act as a nice side dish.

When toasted, buckwheat becomes kasha. You can pick out kasha—vs. raw buckwheat—by the color; it’s a darker reddish-brown. In addition, kasha has a strong toasted-nut scent. Conversely, raw buckwheat groats are typically light brown or green and have no aroma.

Buckwheat

So, there you have it. You can use buckwheat and kasha safely as a nutritional, gluten-free alternative to wheat, or to create fun and tasty side dishes with buckwheat groats.

If you’re looking to stock your pantry with all kinds of gluten-free wheat alternatives for your side dishes or even your main dishes, you can safely go for buckwheat in addition to cornmeal, millet, amaranth, cornstarch, garbanzo beans, arrowroot, quinoa or brown rice. Eating a gluten-free diet doesn’t mean you have to rely on the same old wheat alternative for every dish!