If You Give a Celiac a Coffee Grinder…

By Bridget

Exploring the different ways to make your own gluten-free products can be more exciting and surprising than you think. Gluten-free flour for baking can be incredibly expensive, so if you use a coffee grinder, you can actually make your own flours!

  1. Almonds

Grinding some almonds into flour adds a delicious nutty flavor to your old favorite cookie or pancake recipes. The texture of the flour will be a bit courser, but it will give a nice definition to your baked good. Plus, almonds are packed with healthy omega-3 fats and protein that you wouldn’t get from traditional wheat flour! Just be careful not to grind too long or you may end up making your own almond butter!

  1. Rice

You can make your own brown rice flour in the grinder! Be sure to add some cornstarch or potato starch and xanthan gum so your baked good still has some structure to it. You’ll also want to add some extra baking powder (or baking soda and cream of tartar) to ensure proper rising or your product.

  1. Oats

Buy your own gluten-free oats (I’ve used Bob’s Red Mill, or Irish Steel Cut and never had a problem). Again, be sure to grind into a fine powder, and use extra leavening agents.

You can have a lot of success making your own gluten-free banana bread bread using a combination of both oat flour and almond flour, along with a fair amount (3-4 tablespoons) of baking powder. A good rule of thumb I’ve discovered is the “3/4’s rule,” meaning you want to take your favorite gluten-filled recipe, and only go for ¾ the amount of gluten-free flour (i.e. if a recipe calls for 1 cup of wheat flour, only use ¾ cup of gluten-free flour, otherwise your product can get weighed down by the substitute).

Cappello’s Gluten-Free Pasta

By Laura (The Gluten-Free Traveller)

If you are both gluten-free and grain-free and find yourself craving a big bowl of delicious pasta then Cappello’s gourmet pasta may be just what you have been searching for.

Cappello’s are a Colorado based gourmet food company who specialize in high-end gluten-free and grain-free pasta. They use almond flour as the base ingredient for their fresh gnocchi, fettuccine and lasagna sheets.

Each of their products are made in a 100% gluten-free facility and additional gluten testing is done to ensure their products are truly gluten-free and safe for celiacs. They cook very quickly, especially the fettuccine which is ready to eat in a timed 45 seconds! The pasta is fresh but can be frozen to prolong its life.

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US Senate Recognizes National Celiac Awareness Day

By Laura (The Gluten-Free Traveller)

 Last week many celiacs across the United States were happy to hear that the US senate had designated September 13th, 2012 as “National Celiac Disease Awareness Day”.

September 13th was chosen as the date as it is the birth date of Samuel Gee. Samuel was a pediatrician who published the first complete clinical description of celiac disease back in 1888. He was also the first to recognize that the symptoms of celiac disease are related to the diet.

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Does Celiac Disease Affect Glycemic Control in Type 1 Diabetics?

By Laura (The Gluten-Free Traveller)

Last month we discussed the links between celiac disease and type 1 diabetes and unfortunately there are many people who must deal with both of these life-long autoimmune disorders. Researchers are finding rising rates of celiac disease in patients already coping with type 1 diabetes.

As a result of these rising figures, a research team from the Children’s Medical Center of Israel tried to assess what effect, if any, celiac disease has on growth and glycemic controls in patients with type 1 and the effects of sticking to a strict gluten-free diet on these parameters.

The researchers conducted a longitudinal retrospective case-control study using medical records of 68 patients with type 1 and biopsy confirmed celiac disease. They looked at weight, height, hemoglobin A1c, the frequency of diabetic ketoacidosis and severe hypoglycemic events both before and after diagnosis and changing to a strict gluten-free diet. The results from these findings were then compared with 131 patients with type 1 but without celiac disease.

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Gluten-full Guests in a Gluten-Free House

I was tickled pink — fluorescent, bubble gum, little girl pink — to welcome a dear old friend into my gluten-free home for a few days last week. She was passing through town for work and between her schedule and mine we didn’t get to see too much of each other, but I still wanted to make sure she had a comfortable stay. For not the first time since I moved into my own apartment, I found myself facing an unusual etiquette question:

What should a gluten-free host do about gluten-full guests?

Some questions are easier than others. If I am preparing a meal, I prepare a gluten-free meal – and I’ve never had anyone even hint at a desire to add some gluten to their plate. Of course, I have only excellent house-guests, which helps.

But what about quick, on-the-go breakfasts, or snacks? If you know a guest loves the bagels from that one bagel shop, do you bring a few into your home? If your guests might like to have some toast with breakfast do you get what they’d eat normally, or do you go ahead and get a gluten-free loaf? Not to mention the fact that some guests travel with their own food (whether to share with you, or just for them. I hear about this more with people’s visiting family members than their visiting friends)…
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