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Gluten-Free Articles
The Canadian Celiac Society created a webinar with Dr Amelia Therrien affiliated with Beth Israel Deaconess Medical Centre in Boston Massachusetts. BIDMC is a teaching and research medical centre associated with the Harvard medical school. There was a lot of information in this webinar, here are a few interesting notes. Celiac’s take four years of visiting doctors and specialists before being diagnosed as a Celiac. Four years of doctor offices, tests and exams, poked and prodded after all this, most new Celiac’s are Self diagnose. This is the only reason the average is down to 4 years from the 11 years that it was when I first opened my gluten-free bakery in 2007. If your sibling has Celiac disease, you have a 15% chance of having it yourself. This surprised me, as the percentage of having Diabetes if your sibling has it is 5%. Both being autoimmune diseases I would have thought the numbers would be closer. One study that is being done, is using dairy cow colostrum, there seems to be some connection between colostrum and the protection of the Villi hairs in the small intestine. Colostrum has been shown to prevent the absorption of gluten in the small intestine. This study is being done now. Another study is trying to understand if a virus could cause the immune system to attack the Villi, the thinking is that one becomes sick from a virus and while the host body fighting the virus, the virus attacks the immune system changing it to attack the host body. There are strips available that can tell you if you have had cross contamination with gluten. You prick your finger and use the strip as diabetics use theirs, needing a blood sample. The manufacturer claims it can tell if you have eaten more than 20mg of gluten (two croutons) Doctor Therrien believes you would need to eat 60mg or more for an accurate test. Personally, I am not sure how this helps you unless you could test before you were going out, so you could decide yes or no to actually leaving the house. But even in this instant you would have to test right after you though you were contaminated. And do the strips work this quick, its an option but you would have to pick the time when it could be used. As most Celiac’s know within the first hour after encountering gluten. This is how a new drug in American comes to the market through the FDA. I expect Canada is much the same, just couldn’t find the Canadian steps. > Phase one pre-clinical trail > Phase two Clinical trail > Phase three drug application review I have been to meetings put on by the local celiac society, and this subject would come up often, “when is there going to be a pill that would allow me to eat gluten without the symptoms.” Dr Therrien spoke of drugs that may come on the market; a number are in phase two but there is no drug in Phase three. The drugs being tested are meant to deal with accidental contamination of 2 grams of gluten a ¼ slice of bread. In studies Celiacs who have been contaminated with 2 grams of gluten can take a pill and have very little to no reaction. Other drugs that are being studied are for people who follow a gluten free diet but still have the symptoms from gluten. These drugs are in phase two. At this time there are no magic pill, that would allow celiacs to eat gluten intentionally. A thank you too, Doctor Therrien as I thought the webinar was of great interest.
When you think of boiling oil, does your mind overflow with medieval images of orcs trying to break down a castle gate, while the barbarians inside pour scalding oil down the gutters to protect their home? Well, get that out of your head and instead, think of delicious doughnut pastries!
INGREDIENTS 1 Marcelle's Kitchen Sweet Potato Muffin Mix 3 1/2 cups sweet potato grated 1/2 cup sunflower oil 2/3 cup walnuts chopped 2/3 cup cranberries chopped 1 tbs vanilla extract 2 eggs INSTRUCTIONS 1. Empty bag of dry mix into a large bowl. Add sweet potato, sunflower oil, eggs and vanilla extract. 2. Stir in walnuts and cranberries. 2. Mix until well blended. 3. Spoon into greased muffin pan and bake at 350F for 30-40 minutes until a knife comes out clean.
INGREDIENTS 1 Marcelle's Kitchen Artisan Bread Dry Mix 2 eggs 1 cup water INSTRUCTIONS 1. In a bowl, add 2 eggs and 1 cup of water. Add Artisan Bread Dry Mix. 2. Use a dough hook attachment or mix by hand until well mixed. 3. We like to work with the dough warm, we place it on top of the warm oven for 2 plus hours. Until it rises by a third or half again, it is a sticky dough. It is easier to knead, and then make Bagels, Baguettes, dinner rolls. You can also place in the fridge overnight and knead it the next day and then make what you want. 4. Dust counter with corn starch and knead bread. 5. Add to a greased bread pan or roll up for dinner rolls. Brush top with egg before putting in the oven. 6. Cook at 350F for 50 mins or more until a knife comes out clean. N.B. The dough will last 4-5 days in the fridge tightly wrapped.
In this video John shows us an easy gluten free oatmeal cookies recipe. Printable Recipe available. Uses Marcelle's Kitchen Gluten Free Oatmeal Cookie Mix
It's true! You can have a wrap even if you suffer from celiac disease. In this video john shows you an easy gluten free recipe to make a wrap that will hold up to as many ingredients as you can pile on!
INGREDIENTS 1 Marcelle's Kitchen Potato Bread Dry Mix 1 teaspoon sugar 1 cup warm water 1 packet or 2 teaspoons bread yeast 1 egg 1 tbs white vinegar INSTRUCTIONS 1. Stir 1 tsp of sugar into the 1 cup warm water and add yeast. Leave somewhere warm to rise for a few minutes. 2. In a large bowl mix egg, vinegar, yeast water and beat lightly. Spoon in Dry Mix bag. Beat until well blended. 3. Grease a bread pan and add mixture. Cover with wax paper and allow to rise in a warm place until it has doubled in size (approx 25-60 minutes). 4. Bake at 350F for approximately 40 minutes. Test with a knife. 5. Allow to cool
Have questions about Celiac Disease? We are the experts in gluten free food. This helpful article will show you the ropes so you can enjoy great gluten free food.
Is gluten free the latest fad diet? " Gluten free " is certainly a buzz phrase at the moment. It's estimated that just under 2 million people in the United States alone follow a gluten free diet without ever having been diagnosed with celiac disease . But is this diet actually beneficial to our health? Gluten is a protein found in wheat, barley, rye and tricale (a cross between wheat and rye). It acts like a 'glue' in foods such as cereal, bread and pasta, helping to hold them together. It can also be found in some cosmetics such as lip balm and even in the glue on stamps and envelopes. Gluten causes illnesses in some individuals who prove to have a gluten intolerance (Non-celiac gluten sensitivity (NCGS)). It causes symptoms such as gas or bloating, diarrhea, fatigue, headaches, 'foggy' brains and itchy skin. Additionally around 1 in 100-200 people in North America have celiac disease (as many as 300,000 Canadians have the disease whilst many remain undiagnosed.) 30-40% of people have the genetic background to potentially develop celiac disease, but only about 1-3% of people actually do – it’s not clear why but it may have something to do with the gut microbiome. The gut microbiome is the collection of friendly bacteria that live in your gut. They help to regulate the immune system, control intestinal permeability, digest your food, synthesise nutrients and tell you when you're full. Celiac disease is a more serious form of gluten intolerance, where gluten triggers an autoimmune response that attacks the lining of the small intestine. This effectively renders the body incapable of absorbing nutrients such as iron, calcium, vitamins A, D, E, K and folate into the body. This can lead to anemia, delayed growth and severe weight loss. Left untreated celiac disease can lead to other conditions such as multiple sclerosis (MS), infertility, osteoporosis, thyroid disease and even some cancers. There is no cure. The only effective treatment for celiac disease is to adopt a strict lifelong gluten free diet. Should only celiac disease sufferers eat a gluten free diet? It seems that whilst recent trends have made many consumers restrict their gluten intake, there is limited evidence, outside of celiac disease, that gluten is bad for our health. Gaynor Bussell, a dietitian and spokesperson for the United Kingdom's Association for Nutrition, stated "Gluten is only bad for health if you are a celiac." However recent research has revealed that gluten may be playing a role in altered gut function, irritable bowel syndrome, gut microbiome changes and other symptoms, even in non-celiac sufferers. But some experts still claim following a gluten free diet, without being a celiac sufferer, may actually be detrimental to our health. According to the Mayo Clinic a gluten free diet can lead to lower levels of iron, calcium, fiber, folate, thiamin, riboflavin and niacin. Lisa Cimperman, a clinical dietitian at the University Hospitals Case Medical Center in Cleveland, OH, and a spokesperson for the Academy of Nutrition and Dietetics, stated: "Gluten is neither essential nor detrimental to one's health or quality of diet." However, some nutritionists believe that the focus on gluten free diets may also be driving awareness of celiac disease. "There is the possibility that those who remain unaware of celiac disease fail to appreciate the seriousness of the disease," said Cimperman. "My hope is that people with celiac disease and other knowledgeable individuals will see this as an opportunity to educate." What's the verdict? Should I adopt a gluten free diet? It's clear the jury is still out on adopting a gluten free diet for anyone that doesn't have a gluten intolerance. Cimperman offers a word of advice: "Any gastrointestinal symptoms, such as chronic or severe abdominal pain, bloating, or diarrhea should be discussed with a doctor. Your doctor will need to assess for many other conditions that may be causing symptoms. Self-treating may delay proper treatment. In addition, it is important to continue consuming gluten prior to being tested for celiac disease - following a gluten-free diet prior to being tested may result in a false negative. If you still want to follow a gluten-free diet after celiac disease or any other health problems have been ruled out, talk to a dietitian to make sure your diet contains all the essential nutrients." However, it's not an option for those suffering from celiac disease or any type of gluten intolerance. They need to avoid any gluten in their diet. Marcelle's Kitchen 's owner John Redman has a daughter with celiac disease and was fed up with the poor tasting gluten free options available. As a result he developed a range of great tasting gluten free products . You can drop in the bakery to buy ready made gluten free goods or order the dry mixes online to bake at home.
Summary: We explore the best gluten free flour available today. Thankfully the last decade has seen an increase in the availability of gluten free flour avilable for purchase. Great news for the bakers who want to try their favourite recipes but gluten free versions. The best gluten free flour! We're a little biaised! We've worked hard at Marcelle's Kitchen to come up with what we think are the best gluten free flour blends available for you to use at home. We tried and tested them so you don't have to. All our products are developed so that you don't have to sacrifice on taste or texture in order to enjoy that just baked goodness at home. Other gluten free flour options Gluten free flour options have been around for thousands of years. These ancient grains are natural and great tasting. Here's a rundown of the top ten most common gluten free flours. Top Ten Gluten Free Flours Rice Flour Almond Flour Coconut Flour Tapioca Flour Quinoa Flour Amaranth Flour Teff Flour Bean Flour Buckwheat Flour Corn Flour Of course there are other gluten free flours available including Sorghum Flour, Oat Flour, Sprouted Flour, Cassava Flour and Cricket (yes folks you read that right) Flour. Let's breakdown our top ten best gluten free flour types in a little more detail. 1. Rice Flour Rice Flour has a slightly grainy texture and a pale creamy colour. It is ground from high quality whole grain brown rice. It has a nutty flavour and is great for thickening sauces and gravies, used for breading and also in general baking. Rice Flour is high in protein, fiber, iron and Vitamin B and rich in manganese, which aids in the development of bones and cartilage. Despite the popularity and availability of Rice Flour, there are concerns about levels of arsenic being found in rice products all across the globe. So ensure you buy a quality brand of Rice Flour. 2. Almond Flour It's no surprise that Almond Flour comes from finely ground almonds. Almonds are a high fibre food packed with L-arginine, magnesium, copper, manganese and potasium. They have also been show to lower 'bad' cholesterol. They're also great for baking. Almond Flour is great for a breadcrumb substitute, making cakes and cookies and other baked goods. 3. Coconut Flour Coconut Flour is high in fiber and healthy fats and a great substitute for white flour. It's very popular with people following a low-card diet as well as gluten-free diets. The high level of healthy saturated fats in Coconut Flour are used as an energy source by the body and also work to support a healthy metabolism. Coconut Flour has a low glycemic index, which means the increase in blodd sugar is slower and more sustained, you feel fuller longer and you don't get that food crash associated wtih high GI foods. Studies have also shown that coconut Flour has the ability to help lower 'bad' cholesterol levels. It is excellent in baking recipes such as cookies, cakes and even panckaes and waffles. 4. Tapioca Flour Tapioca Flour originates from the starch of the cassava root and is one of the purest forms of starch available. It doesn't offer many nutrients other than carbohydrates (from starch) but it is a sugar free, low calorie option. It is mainly used as a thickening agent in recipes and makes an excellent coating for chicken wings if you like them crispy. 5. Quinoa (pronounced keen-wa) Flour Quinoa Flour is naturally gluten free and one of the only plant foods that's a complete protein. It is also an excellent source of potassium and provides all of the essential amino acids. It has a bold (almost earthy) and nutty flavour and is best used in smaller quantities and it works well in breads, muffins, waffles and pancakes. 6. Amaranth Flour Amaranth Flour comes from the Amaranth plant, which is a truly versatile plant. It can be consumed as a leaf, grain or flour. Amaranth Flour has a nutty, earthy flavour and is a buff colour. It contains all nine essential amino acids and lysine, a protein absent from most grains. It is also a good source of iron, phosphorous and magnesium. Bet used mixed with other flours in breads, waffles and pancakes. 7. Teff Flour Teff is the world's smallest grain and originates from North Africa. It is high in phosphorous, iron, B vitamins, calcium and other essential minerals. Teff is also a great source of dietary fiber. It is best used in combination with another flour as on its own it can make your baked goods dry and coarse. Our Marcelle's GMO Free Blend uses Teff Flour in combination with Bean Flour and Tapioca Flour. 8. Bean Flour Bean Flour, otherwise known as Chickpea Flour, Gram Flour or Besan Flour is one of the most nutrient packed gluten free flours available. It is made by grinding raw chickpeas and is full of healthy protein, fiber and vitamins. It also has benefits for pregnant women as it contains large amounts of folate. Bean Flour also has great binding power and is super useful in gluten free baking to improve texture. It is perfect in quick breads, muffins and cakes as well as pancakes and waffles. This one really is the Rolls Royce of the best gluten free flour on the market. 9. Buckwheat Flour Don't be fooled by the name Buckwheat is entirely gluten free. Buckwheat is a seed that contains B vitamins and minerals such manganese, magnesium, zinc, iron and folate. It is particularly suited to pancakes, waffles, crepes and home made noodles. 10. Corn Flour Corn in all its natural states is gluten-free, has a lovely golden colour and is high in fibre. It has a light, fine texture for use in baked goods but is best combined with other flours. It is widely used in the baking of cornbread. With corn flour, as with all the other flours, make sure you purchase flours that clearly state 'gluten free' to risk any products that could have cross contamination. You will find most of the above available in stores along with convenient flour blends. Typically, one cup of white flour or wheat flour can be substituted with one cup of the flour blends available. Marcelle's Kitchen has three flour blends available, Marcelle's GMO Blend, Marcelle's Potato Blend and Marcelle's Flour Blend along with a variety of convenient gluten free product mixes to bake at home. So, what's holding you back from trying gluten free baking at home. It really isn't as hard as you think. Armed with this list of the best gluten free flour available you can serve up gluten free delights for your whole family. Please feel free to download our infographic detailing our top ten best gluten free flour types.
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