The gluten-free gourmet

I've met many people making similar adjustments to their diet because, as in Sandi's case, they were thought to have, or were diagnosed as having, celiac disease.

According to the Canadian Celiac Association (celiac.ca), it's a medical condition in which the absorptive surface of the small intestine is damaged by a substance called gluten that can prevent the body from absorbing important nutrients, such as protein, fat, carbohydrates, vitamins and minerals.

It is estimated the disease affects one in 133 persons in Canada. After being diagnosed, people can be overwhelmed when they realize a long list of foods are now off limits because they contain gluten, a protein found in wheat and other grains.

Gluten, found in such things as all-purpose flour, gives baked goods structure and texture. Sandi, of course, can't use that flour now, but there are a number of gluten-free flours and starches she could use to make the quick breads she spoke of, such as rice flour, potato flour, cornstarch and tapioca flour, to name just a few.

These ingredients are often used in combination to create a gluten-free flour mix, where the benefits of each work in unison to create a baked good with a nice texture, not a brick-like one. In many mixes you'll see xanthan gum or guar gum called for, which are natural gums that take on the role of gluten in helping to hold baked goods together.

Read more & his G-Free Biscuit recipe...

Eric Akis is the author of the recently published, Everyone Can Cook for Celebrations: Seasonal Recipes for Festive Occasions. His columns appear in Life Wednesday and Sunday. E-mail him at eakis@tc.canwest.com