Celiac disease recipes

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Celiac disease is a lifelong condition that inhibits the sufferer from being able to absorb food containing gluten into their small intestine; Gluten is a protein that is found in a variety of common grains including wheat barley and rye. Some gluten sensitive people are also sensitive to the protein found in oats.

Celiac disease sufferers have to be extremely careful when shopping and cooking for the foods they can tolerate. Luckily just because you may be suffering from celiac disease, it doesn’t mean your life is over or the quality is reduced. Nowadays there are so many gluten free products on the market most celiac disease sufferers are able to eat a relatively normal diet as long as they take care.

Many manufacturers are catching up to the fact that there are thousands of gluten intolerant people out there and many products now display information as to whether they contain gluten or not. However there are many that don’t and it is this type of product that celiac disease sufferers should be careful about when making a purchase.

Baked goods can cause a variety of problems for celiac disease sufferers and its probably best that unless specifically labelled that prebaked goods are avoided by those with celiac disease. They can also tend to be quite expensive to buy, so making your own cakes and pastries from scratch often makes good economic sense as well as giving you the reassurance that you know exactly what has gone into the recipe.

Unfortunately gluten free baked goods don’t have 'quite' the same appeal as those containing gluten, this is because it is gluten that gives bread and cakes its texture and bounce. Gluten free flour can be a tad more difficult to work with than the normal type; however with some perseverance it is possible to bake delicious recipes that are gluten free.

Let’s look at a few gluten free ingredients and substitutions that can be used to make a delicious recipe.

* Gluten free flour
Includes flours made from buckwheat, rice, soy, potato and chickpea. Once the gluten is removed anything baked with them tends to have a much crumblier texture, however if careful thought and consideration is given to the types of recipes used when using these flours then a very acceptable dish can be made.

* Xantham gum is a powder that can be used very successfully when baking with gluten free flours. The gum mimics the qualities of gluten and when a small amount is added ensures the finished baked product (such as bread or pastry) looks more like those products baked with gluten flour.

* Gluten-free baking powder is very useful when baking a cake. Ordinary baking powder contains gluten and can’t be used; gluten free baking powder makes a satisfactory substitute.

* Gluten free pasta and noodles are now becoming more widely available and can be bought either at specialist health food shops or the specialist aisle in most big supermarkets. Check labels carefully as you’ll find there are products such as rice and soba noodles which are naturally gluten free.

* Grain usually contains gluten, be careful when buying bulgur wheat and semolina as many people think its gluten free (it’s not). Quinoa makes a fairly decent substitute so does polena and/or ground rice.

There are many gluten free recipes sites on the Internet so don’t think you have to be tied to making the same dish over and over again. Get online and start exploring,

Sites to visit for recipe ideas and tips and hints on how to live with a gluten free diet here.