Random Facts About Celiac And Gluten Day 1

Here are some random facts about Celiac and gluten.


1.Celiac disease is an auto immune disease, meaning
you are born with the gene.

2.  The cause of the disease is unknown.  It can show
up at any time in your life.

3. There are about 3 million Americans that suffer from
Celiac  disease. 

4.  There is no cure, only treatment is a strict gluten free
diet.

Gluten Free Apps Day 2

Find Me Gluten Free
This is a great app and its free.  This app locates the
nearest eatery offering gluten free food.  You either
enter the zip code or let it find your location, and it
will supply a list of nearby gluten free eateries with
directions, hours, phone and reviews. 

Gluten Free Apps Day 1

A great function of the cell phone, other than texting and
emojis, is its ability to provide us with helpful information
in seconds.  Many rely on apps to tell them where to eat,
what is gluten free and not.
Gluten Free Scanner app- Finding gluten free products can
take some time.  Many labels are long and tedious to read.
By the time you translate a box of soup, you forgot what's
on your list. 
This app is available in the app store and with a scan of a
barcode, it gives you a green check for gluten free or a red
exclamation mark for contains gluten.
It offers more than half million products and worth the $3.99.
I feel it is a great app to have.

Subsitutes For Wheat Flour In Recipes

Any one of the following may be substituted for 1 cup of wheat
flour in recipes:

• 1 Cup corn flour
• 3/4 Cup coarse cornmeal
• 1 Cup fine cornmeal
• 5/8ths Cup potato flour (10 Tbsp.)
• 7/8ths cup rice flour (14 Tbsp.)
• 1 Cup soy flour plus 1/4 Cup potato flour
• 1/2 Cup soy flour plus 1/2 Cup potato flour

For thickening, 1 tablespoon of wheat flour may be replaced by:

• 1/2 Tbsp. cornstarch, potato flour, rice starch, or arrowroot
• 2 Tbsp. of quick cooking tapioca

Baking With Gluten Free Flour

Here are some helpful hints on baking with gluten free flour.

1.  Rice flour and cornmeal tend to have a grainy texture.  You can
make a smoother texture by mixing the rice flour or cornmeal with
the liquid called for in the recipe.  Bring this mixer to a boil. Cool
and then add the other ingredients. 

2.  Always use soy flour with another type of flour, not as the only
flour in a recipe.

3.  Longer baking times and lower temperatures are usually required,
especially when the product is make without milk and/or eggs.

4.  When using coarse meals and flours in place of wheat flour, use
2 1/2 tsp. of baking powder for each cup of coarse flour to help the
product rise.

5.  Keep muffins or biscuits small for better texture.

6.  Keep cakes moist by frosting and storing in closed containers.

Is Your Gluten Free Diet Healthy?

We have already established, the gluten free diet is for
people with Celiac disease or are gluten intolerant.
In reality, diets that eliminate certain foods, tend to be
inadequate.  The gluten free diet is deficient in B vitamins
and phytochemicals, that help regulate metabolism and
cholesterol levels.
Here are a few questions to ask yourself, if you are
following a healthy gluten free diet.
1.  Are you choosing whole grains?  When possible
use whole grain gluten free products.  These tend to
be higher in fiber and vitamins.  Use brown rice over
white rice.
2.  Are you eating balanced with variety?
Try and eat from all food groups, healthy grains,
protein, fruits, and vegetables.  Try and eat from these
food groups at each meal.  If any questions arise, best
bet see a Registered Dietitian for assistance.
Make sure you follow up with your doctor for blood
work, check for vitamin deficiences.  If needed
supplements should be taken.

What If A Gluten Free Diet Isn't Working?

You are following, what you think is a gluten free diet,
however, you still don't feel great.  You may still be
eating gluten, or ingesting small amounts.
It may take some time to feel great, but once all gluten
is removed, you'll notice a difference.  Hidden sources
of gluten include additives made with wheat, such as
modified food starch, malt flavoring, and stabilzers.

You also need to look at your home enviroment, for
cross contaimination.  You will need your own toaster,
butter and any jar where a knife goes.  If not a gluten free
house, it is easy to have cross contaimination.
Once all of this is in place, your symptoms should disappear.