The Sudbury Star
Gluten Free in 2010?
Are you allergic to gluten or avoiding it because you believe its absence in your diet will provide health benefits? The Sudbury Star will explore the trend towards eliminating wheat from people's diets and the increase in numbers of people with Celiac disease in its Saturday paper.
If you would like to share your story contact Lara Bradley at lbradley@thesudburystar.com or 674-5271 ext. 237.
If you would like to contribute here you can contact The Sudbury Star
Tuesday, March 9, 2010
Gluten Free Bakery Opens in Oakville
Voila Gluten-Free Bakeree is a new bakery located in Oakville, Ontario. The bakery is family owned and operation by John & Julie Richer and is located in downtown Oakville at Lakeshore Rd. W. & Chisholm St.
Why Gluten Free?
Read more...
Why Gluten Free?
Read more...
Gluten Free Network
Gluten Chat
Talk about anything related to the gluten free diet.
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Latest news and updates regarding the forum.
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Have questions about the forum? Ask them here.
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Gluten-Free Eating
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Gluten free recipes
Child Boards: Appetizers , Beverages, Breads, Breakfast, Desserts, Dressings & Sauces, Entrees, Soup, Salad & Sides, Snacks
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Stores
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Restaurants
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Managing your gluten-free diet while away from home.
Celiac Disease
Symptoms & Diagnosis
Celiac Disease symptoms and diagnosis. Do you have Celiac Disease?
Specialists & Treatments
Finding a specialist to help you. Discuss various treatments.
Related Illnesses & Other Health Issues
Related illnesses/disorders associated with Celiac Disease.
Join the network now...
Talk about anything related to the gluten free diet.
Introduce Yourself
Welcome to the Gluten Free Network! Introduce yourself here
News & Announcements
Latest news and updates regarding the forum.
Help With The Forum
Have questions about the forum? Ask them here.
Tell us all about your business. Links allowed!
General Discussion
Talk about anything BUT the gluten free diet.
Link to Us!
Have a website or blog? Put one of GFN's banners on your site. No website? Post our flyer in your favorite hangout.
Gluten-Free Eating
Recipes
Gluten free recipes
Child Boards: Appetizers , Beverages, Breads, Breakfast, Desserts, Dressings & Sauces, Entrees, Soup, Salad & Sides, Snacks
Products & Ingredients
What gluten-free products have you discovered? Tell others about ingredients you've found in Food labeling
Stores
Gluten free stores in your country
USA, Canada, UK, Australia/New Zealand, Other
Restaurants
Gluten free restaurants where you live
Traveling
Managing your gluten-free diet while away from home.
Celiac Disease
Symptoms & Diagnosis
Celiac Disease symptoms and diagnosis. Do you have Celiac Disease?
Specialists & Treatments
Finding a specialist to help you. Discuss various treatments.
Related Illnesses & Other Health Issues
Related illnesses/disorders associated with Celiac Disease.
Join the network now...
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
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
Monday, March 8, 2010
My Quest ~ for a good home-baked loaf of bread
I can't seem to find a good recipe for G-Free bread. I am sick of buying bread it costs over six dollars a loaf. It lasts longer than a loaf of gluten bread but the price is still too high!
For that matter the mixes are expensive too and I can't afford the cost!
I have tried a few recipes with yeast and didn't like them very much. I wonder if I can find a recipe without yeast?
I am on the hunt...
If you have any ideas please send them my way. ~Thanx
For that matter the mixes are expensive too and I can't afford the cost!
I have tried a few recipes with yeast and didn't like them very much. I wonder if I can find a recipe without yeast?
I am on the hunt...
If you have any ideas please send them my way. ~Thanx
Monday, March 1, 2010
Quinoa an Ancient Grain
Quinoa (Pronounced : kinwa) comes from South America where it has been cultivated for 6000 years.
Quinoa is grown as a food crop. It is cooked like rice or milled into flour for use in gluten-free baked goods.
From : http://en.wikipedia.org/wiki/Quinoa
Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.
The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience.
A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).
Vegetables and seasonings can also be added to make a wide range of dishes. Chicken or vegetable stock can be substituted for water during cooking, adding flavor. It is also suited to vegetable pilafs, complementing bitter greens like kale.
Quinoa can serve as a high-protein breakfast food mixed with honey, almonds, or berries; it is also sold as a dry product, much like corn flakes.
Quinoa flour can be used in wheat-based and gluten-free baking. For the latter, it can be combined with sorghum flour, tapioca, and potato starch to create a nutritious gluten-free baking mix. A suggested mix is three parts quinoa flour, three parts sorghum flour, two parts potato starch, and one part tapioca starch. Quinoa flour can be used as a filling for chocolate.
Quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content. In fact, quinoa has a notably short germination period: Only 2–4 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours overnight with wheat. This process, besides its nutritional enhancements, softens the grains, making them suitable to be added to salads and other cold foods.
Price Comparison
Another Price Comparison
Great FAQ’s
Quinoa is grown as a food crop. It is cooked like rice or milled into flour for use in gluten-free baked goods.
From : http://en.wikipedia.org/wiki/Quinoa
Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.
The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience.
A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).
Vegetables and seasonings can also be added to make a wide range of dishes. Chicken or vegetable stock can be substituted for water during cooking, adding flavor. It is also suited to vegetable pilafs, complementing bitter greens like kale.
Quinoa can serve as a high-protein breakfast food mixed with honey, almonds, or berries; it is also sold as a dry product, much like corn flakes.
Quinoa flour can be used in wheat-based and gluten-free baking. For the latter, it can be combined with sorghum flour, tapioca, and potato starch to create a nutritious gluten-free baking mix. A suggested mix is three parts quinoa flour, three parts sorghum flour, two parts potato starch, and one part tapioca starch. Quinoa flour can be used as a filling for chocolate.
Quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content. In fact, quinoa has a notably short germination period: Only 2–4 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours overnight with wheat. This process, besides its nutritional enhancements, softens the grains, making them suitable to be added to salads and other cold foods.
Price Comparison
Another Price Comparison
Great FAQ’s
Contamination in the Kitchen is a big issue what’s the answer?
Contamination in the Kitchen
I have been G-Free for 7 years but this past Christmas I noticed that I had eaten something that effected me but couldn’t figure out what it was. Of course I had to solve the problem so it wouldn’t happen again. I wasn't aware that Confectioner’s sugar was gluten. Jumped onto the internet and searched away. I found a G-Free confectioner's sugar and I'm back on track.
Moral of the store: To research EVERY food before it goes into my mouth!
Washing dishes:
I wash dishes in a sink with a J-cloth I wash everything without Gluten first then soak the gluten dishes, scrub any if needed, empty the water, rinse sink and dishes then start over again to wash them.
Bulk Foods:
I don't shop at bulk food stores or from the bulk foods area at the grocery store because I am afraid of contamination from other bins. For example there are so many people who have no clue as to what they are doing by scooping pretzels then using the same scoop to in the Quinoa.
This screams contamination to me!
I have been G-Free for 7 years but this past Christmas I noticed that I had eaten something that effected me but couldn’t figure out what it was. Of course I had to solve the problem so it wouldn’t happen again. I wasn't aware that Confectioner’s sugar was gluten. Jumped onto the internet and searched away. I found a G-Free confectioner's sugar and I'm back on track.
Moral of the store: To research EVERY food before it goes into my mouth!
Washing dishes:
I wash dishes in a sink with a J-cloth I wash everything without Gluten first then soak the gluten dishes, scrub any if needed, empty the water, rinse sink and dishes then start over again to wash them.
Bulk Foods:
I don't shop at bulk food stores or from the bulk foods area at the grocery store because I am afraid of contamination from other bins. For example there are so many people who have no clue as to what they are doing by scooping pretzels then using the same scoop to in the Quinoa.
This screams contamination to me!
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