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The gluten-free diet is for people who have the Celiac disease-that is their small intestine does not have the ability to digest the gluten protein. Gluten are the particles that bond the fibers of wheat together so that-in the case of wheat flour-it can stay firm and rise without losing integrity. Let's take a look at a little background on the Celiac disease.
The Celiac disease, because glutens are insoluble and indigestible, is a disease afflicting millions of people. Barley, wheat, and rye can be very harmful to anyone with the disease, as well as a large number of products that are derived from the former. Typical symptoms are irritable or inflamed bowels; chronic weakness; mental/behavior problems; very dry skin; bone density loss and a prolonged, increased appetite. While that is not an exhaustive list, it contains most of the more-common symptoms.
Those, in addition to a variety of less-common symptoms, must be diagnosed by a doctor and treated with a gluten free diet with such things as gluten free flour. Anything that substitutes the gluten protein found in wheat, barley and rye for something else is good--generally speaking. In addition to gluten free flour, there are a ton of other products that are safe to cook with and eat.
Gluten free flour can come from a host of products. Soybeans and regular bean-made flour is gluten free, as is corn and cornstarch. Rice, potato starches, and other organic vegetables and fruits are completely safe as well. Wine and most other liqueurs are also permitted, as long as they do not include or contain beer.
Gluten free flour is one of the most important things to consider whilst cooking. Never use any flour that contains barley or rye; instead, things like gluten free flour, potato and/or corn starch, organic fruits and vegetables, and fresh meat (given that it's not marinated, breaded or coated in batter). Even wine and liquor is usually acceptable (beer is not, because it is not distilled).
Other kinds of gluten free flours include Almond meal flour, black/red bean, white cornmeal and "blue" cornmeal. Even more of these special flours include: brown flax-seed meal, millet flour, potato and potato starch flour. You didn't know so many wheat-free flours existed, did you?
The Amaranth plant gives amaranth flour (AKA Chinese or Indian spinach) its flavor and is a completely gluten free flour. Corn flour is a gluten free flour and used mainly in sauces and thickening agents, and is also called cornstarch. Also, potato starch flour and potato flour (two distinct products) are gluten/wheat free cooking supplies.
Here's a good recipe for rising-flour that you can even make right in your kitchen. Gather a half-teaspoon cream of tartar, a half-teaspoon of bicarbonate soft drink, two tablespoons potato flour + the difference left of a cup of rice flour (1 cup rice flour MINUS the 2 tablespoons potato flour it takes to fill it to the top), and finally-a teaspoon xanthan gum. As far as meats are concerned, you're covered! Pot roast, Peppercorn-flavored beef (that's 100% fresh, with all meat products), fresh turkey, fresh-unflavored pork and lightly-seasoned steak that has no marinades are usually good. Stay away from any breaded or fried foods though, stay far away.
...health-food stores. They can be light-years ahead of grocery stores when it comes to Celiac and finding what you need. That's because they are specialized not-only for the celiac patient, but also for vegetarians and people with other food allergies. However, even in a health food grocery store, always be alert and discerning about buying groceries. Make positively sure they do not contain gluten, and even call the manufacturer (almost always printed right there on the back of the package) to verify if you're uncertain. |
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