Going Gluten Free for 2010

Whether you suffer from celiac disease, or are simply exhibit gluten sensitivity (as many as 1 out of 7 people do), these tips, tricks, and receipts can help you maintain your gluten free diet in 2010. Those with celiac disease have intolerance to gluten protein that is found in wheat, barley, rye, and other grains. This auto immune disorder can destroy the sufferers' small intestines and lead to nutrient deficiencies as gluten cannot be properly digested. Celiac sufferers are frequently misdiagnosed with ailments and diseases such as osteoporosis, anemia, joint and bone pain, irregular menstrual symptoms, infertility, and depression. Often, these same individuals also have an intolerance to lactose, the sugar found in most dairy products.

One great online resource for those looking for gluten free recipes is the website: http://deliciouslivingmag.com/food/recipes/gluten-free/

Another resource or live demonstration you may be able to attend is that of Elizabeth Barbone, author of "Easy Gluten-Free Baking," (Lake Isle Press, $24.95) who will be demonstrating throughout various Price Choppers and Wegmans stores throughout the Northeast the art of baking gluten-free breads. You may also download her podcasts or her blog which offers information on where to buy gluten free products and gluten free brands.

Another excellent book to buy is 250 Gluten-Free favorites by Donna Washburn and Heather Butt (Robert Rose, 2009).

Some general gluten-free guidelines:

Gluten free baking ingredients to supplements for those you typically use are: flaxseeds, legume flours, but flours, starches, sugars, and often you can find ready made gluten free mixes for cakes, brownies, and other baked goods.

For celiac beer lovers, Anheuser-Busch now makes gluten-free Redbridge beer for $7.99 for a six pack. Rather than using barley, an alternative called sorghum is used.

Alternatives to flour: rice, quinoa, hazelnuts, and garbanzo beans can be ground into a powder and used as flour in products. There are also brown or white rice, tapioca, and soy flours.

Kid friendly gluten-free products now exist such as chicken nuggets, macaroni and cheese, fruit snacks, and cookies. It has come to light in recent years that children suffering from autism benefit greatly from a gluten free diet.

Pastas made from corn, rice, potatoes, and other gluten free grains and starches can be found at most basic supermarkets.

Natural ingredients can be purchases at health food stores or natural health stores to enhance the flavors and textures of products such as whey powder, guar gum, xanthan gum, and albumen (egg white derivative).

Using distilled alcohols and extracts instead of fermented ones are suggested.

Last, when buying all ingredients Chef Richard Coppedge writer of "Gluten free baking" recommends purchasing based on weight rather than volume.

Sources: Abraham, Lois."Gluten-free cookbook has 250 recipes, lots of tips." The Telegraph-Journal. Saint John, N.B. Nov. 11, 2009, pg. D.8.
Anonymous. The Washington Post. Washington, D.C., October 27, 2009, pg. E2.