Friday, February 19, 2016

Grain Free Blueberry Muffins

GRAIN-FREE BLUEBERRY MUFFINS
 

PREP TIME
COOK TIME
TOTAL TIME
 
INGREDIENTS
INSTRUCTIONS
  1. Preheat oven to 400 ℉. Prepare a muffin pan with paper liners.
  2. Melt butter in a small pan. Then, whisk melted butter with eggs, coconut milk, honey, salt, and vanilla extract in a mixing bowl.
  3. Mix coconut flour and baking powder together in a separate bowl.
  4. Add to egg mixture and stir until just combined. Fold in blueberries.
  5. Spoon batter into muffin cups.
  6. Bake 20-25 minutes. Muffins are ready when a toothpick inserted into the center of each muffin comes out clean. Let muffins cool for about 10 minutes. Serve warm.

Sunday, February 14, 2016

Myths About Celiac Disease, Gluten Sensitivity and the Gluten-Free Diet

MYTHS ABOUT CELIAC DISEASE, GLUTEN SENSITIVITY AND THE GLUTEN-FREE DIET

Many myths exist surrounding celiac disease, non-celiac gluten sensitivity ('gluten sensitivity') and the gluten-free diet. Celiac disease expert and Beyond Celiac President and CEO Alice Bast debunks common myths in the article below, featured in an abbreviated form on AllergicLiving.com.

Myth Busters: Gluten-Free Edition
By Alice Bast

Alice Bast
Depending on how long you’ve been gluten-free, you have probably debunked a few myths. No, you did not go gluten-free just to lose weight. No, you really can’t “just try” a bite of that sandwich.
This time, the myths come from within the gluten-free community. Yes, with all the information and connections available on the Internet, even our own community struggles with misconceptions from time to time. Here are some of today’s top myths and the truth behind them:

If it says “Manufactured in a facility that also processes wheat,” it’s not safe for people with celiac disease.

The above is an example of what the FDA calls a voluntary allergen advisory statement. It is different from a “contains wheat” statement, which is required by law and means that the food definitely includes wheat. The voluntary warning, on the other hand, means that the product is not made with those allergens, but there may be a risk of cross-contact in the manufacturing process. The statement can seem alarming, but in some cases it may mean that the company is going above and beyond to let customers know about their processes.
If you find a product that is labeled gluten-free but bears a warning like this one, you can rest assured that the product must comply with the gluten-free labeling law. Even though foods can have an allergen advisory statements for wheat, if they are also labeled gluten-free, the product must meet the requirements of the gluten-free labeling rule. Basically, these labels are voluntary and the absence of an advisory statement does not automatically mean a product is produced in a dedicated gluten-free facility.
If you’d like to investigate a product further, Beyond Celiac suggests visiting the company’s website or calling their hotline to learn more about their manufacturing practices. It’s absolutely possible for a manufacturer to produce safe gluten-free food for people with celiac disease using shared equipment or a shared facility, as long as they have the proper sourcing, cleaning, storage, production and testing protocols in place to keep the food safe.  

Gluten-free food should contain zero gluten.

This seems like a simple expectation, but in reality it’s nearly an impossible feat – and one that would severely limit our food supply. Our current methods for gluten detection will test to 3 parts per million (ppm) at the lowest and other more reliable tests will detect as low as 5 ppm. Even if we are able to test for zero ppm in the future, that level would be so strict that it would be likely that many manufacturers simply couldn’t reach it – and those that do would potentially carry an even higher price tag. Most importantly, researchers agree that most people with celiac disease can safely tolerate up to 20 ppm of gluten. Even so, many manufacturers are testing at even lower levels so they can be accessible to more sensitive individuals.
Based on testing hundreds of samples of food products labeled gluten-free through Tricia Thompson’s Gluten-Free Watchdog using the formally validated sandwich R5 ELISA Mendez Method, the vast majority of product samples are testing well below 20 ppm.

You can diagnose gluten sensitivity through a blood, saliva or stool test.

While these tests may be on the market, it’s very important to know that these tests have not been validated and are therefore not accepted by the scientific community. Currently, biomarkers (a specific indicator of disease) for gluten sensitivity have not been identified, which means that gluten sensitivity remains a diagnosis of exclusion.
These types of tests oversimplify diagnosis and may lead to dietary restrictions or other changes in a person’s life that may not be necessary. Currently, the only way to confirm gluten sensitivity is through a process of elimination – by testing negative for celiac disease and wheat allergy and then eliminating gluten under the supervision of a physician or registered dietitian skilled in celiac disease.
Check out the dedicated web section from Beyond Celiac on gluten sensitivity to learn more, including interviews with leading celiac disease experts: www.BeyondCeliac.org/NCGS.

You should only use gluten-free shampoo and cosmetics.

This is a personal decision that each of us can make, but science indicates that gluten in shampoo and cosmetics is not a threat to those with celiac disease – except for those that may be easily ingested, like lipstick or potentially hand lotion. Researchers have found that unless you have a deep and open wound, gluten cannot absorbed through the skin making topical items acceptable for use. (A quick reminder: don’t forget to wash your hands after applying a gluten-containing hair or cosmetic product to avoid any unintentional ingestion.) If you have a reaction to a cosmetic or toiletry, consider an alternate culprit like an allergic reaction.  

You don’t have the same symptoms as your family member, so you don’t have celiac disease.

We all know that celiac disease can be quite a chameleon, and that can also be the case within a family. Just as it’s not uncommon for one person to have severe gastrointestinal problems, another to have anemia and another to have no symptoms at all, the same holds true for family members. Because first and second-degree relatives have an increased risk of developing celiac disease (1 in 22 for parents, siblings, children; 1 in 39 for aunts, uncles, nephews, nieces, cousins, grandparents, half-siblings), celiac disease experts recommend family member testing as a proactive approach to diagnosis.
Most celiac disease physicians suggest relatives get a blood test at the same time their family member is diagnosed and then every 2 to 3 years or anytime potential symptoms emerge. Because celiac disease can develop at any age, it’s possible for a relative to have an initial negative test result, but then test positive 12 years later. A genetic test can help to determine your risk and can even rule out celiac disease if a person is found to not carry the celiac disease genes.
Learn how to have an effective conversation with your family members about their genetic risk at www.SeriouslyCeliac.org.

If a restaurant has a gluten-free menu, they know how to serve me.

One day, we all hope to sit down to a gluten-free meal, no questions asked. Until then, don’t take gluten-free menus for granted. Unfortunately, some restaurants have introduced gluten-free options without doing their due diligence to learn and understand what it means to serve a gluten-free meal that’s safe for people requiring a medically necessary gluten-free diet. The reverse can also be true: Just because a restaurant doesn’t have a gluten-free menu doesn’t mean that they can’t serve you. I know several restaurants that will prepare fantastic and safe gluten-free meals upon request. The best thing you can do is call ahead and ask how they address gluten-free guests.

Celiac disease is on the rise because today’s wheat is different than it used to be.

There are many theories as to why celiac disease is becoming more and more prevalent. One of those theories is that wheat has been bred to contain higher amounts of gluten. According to Donald Kasarda, PhD, Collaborator, Agricultural Research Service, U.S. Department of Agriculture, and Beyond Celiac Scientific/Medical Advisory Council member, that theory falls flat. Dr. Kasarda published a study last year that found that wheat breeding was not to blame for the rise in celiac disease. Other factors, such as overall wheat consumption or an additive known as “vital wheat gluten,” are potential areas to explore in the future, but so far no definitive causes have been identified.
As research continues, you can expect to see more myths busted in the future. Take this as an opportunity to start reading more about the latest news in celiac disease and the gluten-free diet, and always choose credible sources!

Zucchini Hushpuppies


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ZUCCHINI HUSHPUPPIES
Makes 24 hushpuppies
Ingredients
  • 1 cup cornmeal
  • ½ cup (63 g) Artisan Gluten-Free Flour Blend
  • 1½ tsp GF baking powder
  • 2 tsp sugar
  • 1 tsp salt
  • 2 large eggs
  • 4 scallions, sliced
  • 2½ cups lightly packed, shredded zucchini (about 1 large)
  • Oil for frying (about 48 fluid ounces or 1.5 liters)
Instructions
  1. Bring the oil to about 365 deg F in a wide, deep pot. (You want enough oil volume so that the temperature doesn't drop considerably when you add the hushpuppies.)
  2. Add the cornmeal, flour, baking powder, sugar, and salt to a bowl and whisk to combine.
  3. Add the eggs, scallions, and zucchini, and mix until incorporated. The batter will be like a thick pancake batter.
  4. Carefully place tablespoon-size dollops of batter into the oil, frying for about 5 minutes in batches until deep golden brown. (The hushpuppies puff while frying, so don't overcrowd the pot. They typically turn themselves while frying, but don't hesitate to rotate them for even browning.)
  5. Remove and set on a paper towel or brown paper bag to absorb any excess oil.
  6. Repeat the previous two steps until you've used all the batter.

Tuesday, February 9, 2016

Lemon Coconut Poppy Seed Muffins

High-Protein Lemon Coconut Poppy Seed Muffins

12 muffins

Ingredients

  • ¾ cup coconut flour
  • ½ teaspoon sea salt
  • 2 teaspoons baking powder
  • ¼ cup poppy seeds
  • ¼ cup cacao nibs
  • 7 eggs
  • Zest & juice of one Meyer lemon
  • 1⁄3 cup coconut oil, melted
  • ½ cup agave or maple syrup
  • 2 teaspoons vanilla extract
  • ½ cup plain fat-free Greek yogurt
  • Shredded coconut to garnish (optional)

Directions

Preheat oven to 350° F. Grease a 12-muffin tin.
In bowl, mix all dry ingredients.
In a separate bowl, mix the wet ingredients.
Pour the dry ingredients into the wet and stir to combine.
Evenly portion out the batter into muffin tin and bake for 20 minutes. Remove from oven and cool on cooling rack for 10 minutes. Remove muffins from tin and continue to cool on cooling rack.

Friday, February 5, 2016

Celiac Disease: Fast Facts

Great information from Beyond Celiac.org    * Awareness * Advocacy * Action *

CELIAC DISEASE: FAST FACTS

Here are some of the most staggering facts about celiac disease and the gluten-free marketplace. Each statement highlights the need for education and awareness among the medical and culinary communities as well as the general public.
Graphic comparing normal small intestine to one in a patient with celiac disease
  • Celiac disease is a serious genetic autoimmune disease that damages the villi of the small intestine and interferes with absorption of nutrients from food.
  • An estimated 1 in 133 Americans, or about 1% of the population, has celiac disease.
  • Celiac disease can affect men and women of all ages and races.
Chart showing 83% of celiac sufferers are misdiagnosed with other conditions
  • It is estimated that 83% of Americans who have celiac disease are undiagnosed or misdiagnosed with other conditions.
Chart showing average time a person waits to be accurately diagnosed with celiac disease
  • 6-10 years is the average time a person waits to be correctly diagnosed. (Source: Daniel Leffler, MD, MS, The Celiac Center at Beth Israel Deaconness Medical Center)
  • Celiac disease can lead to a number of other disorders including infertility, reduced bone density, neurological disorders, some cancers, and other autoimmune diseases.
    Over a four-year period, people with undiagnosed celiac disease cost an average of $3,964 more than healthy individuals. (Source: Long et al, 2010)
Graphic showing people with celiac disease have immediate family member who also has celiac disease
  • 5-22% of people with celiac disease have an immediate family member (first degree relative) who also has celiac disease.
Graphic showing no pharmaceutical treatments for celiac disease
  • There are no pharmaceutical treatments or cures for celiac disease.
  • 100% gluten-free diet is the only existing treatment for celiac disease today.
  • The celiac disease diagnosis rate may reach 50-60% by 2019, thanks to efforts to raise public awareness of celiac disease. (Source: Datamonitor Group, 2009)

Monday, February 1, 2016

Reading Food Labels

This link is has a great guide you can download with information about reading food labels. I would recommend it to read ~ it is helpful when purchasing food at the grocery store.

http://www.beyondceliac.org/SiteData/docs/Readinglab/f61478dfcafbedf6/Reading%20labels.pdf

READING FOOD LABELS

Beyond Celiac Reading Labels Guide

While label reading can seem overwhelming at first, you’ll become confident over time.  Download the Beyond Celiac Step by Step Guide to Reading Gluten-Free Labels to help you navigate the supermarket shelves.

 

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Download: Step by Step Guide to Reading Labels