The Gluten-Free Diet

I was advised several years ago to eliminate gluten from my diet. I didn’t even know what that meant but soon learned. I followed the rules for a while, felt on top of the world, lost weight and thought my troubles were over.

They were, as long as I chose not to eat bread and all those other luscious goodies that contain the “glue” that holds many foods together.

Gluten is a type of protein commonly found in rye, wheat and barley. Therefore, it is found in most types of cereals and in many types of bread. Not all foods from the grain family, however, contain gluten, such as wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, oats, soybeans and sunflower seeds.

While most people who are told to cut gluten from their diets are diagnosed with celiac disease – a serious allergy to gluten – I never was. My body does not process “glutenous” foods easily and when I give in, I become puffy, without energy and ache all over. Those with the confirmed disease can suffer much more serious effects – even death if not treated properly.

Research indicates that while celiac cases vary from country to country, as many as one person in 150 has the disease.

While I was not familiar with gluten or celiac a decade ago, I have since met numerous people – even those I knew at the time – who have celiac disease and have to take extra care with their diet.

A good friend of mine has become an expert on celiac disease and creating, as well as preparing, gluten-free recipes for her husband, which makes him healthier and more able to deal with the disease.

Here are a few gluten-free recipes (from Celiac.com) that will help if you or your family members are dealing with celiac and its related problems.

Red Lobster Style Cheddar Bay Biscuits (Gluten-Free)

1/3 cup shortening
½ cup potato starch
¾ cup cornstarch
1 ¾ teaspoon xanthan gum
1 tablespoon baking powder
¼ teaspoon baking soda
1 tablespoon sugar
¾ cup milk
½ teaspoon salt
½ cup shredded sharp cheddar cheese
¼ cup butter, softened (optional—makes a very fattening biscuit!)
Another ¼ cup butter, melted, mixed with ¼ - ½ teaspoon garlic powder

Preheat oven to 375F. In medium bowl, blend all ingredients except for last two. Mix well to remove lumps. Dough will be quite soft and a bit sticky. Roll or pat out dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned. As soon as they come out of the oven, brush with melted butter/garlic combination.
Makes 6-8 large biscuits.

Dumplings (Gluten-Free)

1 cup rice flour or corn flour
2 teaspoons baking powder
2-3 eggs water as needed

Drop by spoonfuls into boiling soup or stew. Lower heat and cook uncovered for 10 minutes, then covered for 10 minutes.

Baked Pasta (Macaroni) and Cheese

2 cups uncooked Gluten-free pasta
8 oz. block mild cheddar, cut into cubes
1/4 cup diced onion
1/4 cup butter
2 cups milk
1/4 cup rice flour
1/2 teaspoon dried mustard
Salt and pepper
Gluten-free bread crumbs and parmesan for topping

Preheat oven to 350 degrees. Grease casserole dish. Cook gluten-free pasta – careful not to overcook. Heat butter on stove, add diced onion, cook until translucent. Add rice flour, dried mustard, salt and pepper; stir until bubbly and smooth. Gradually stir in milk and add cheese cubes. Whisk until cheese melts and sauce thickens. Combine cheese sauce and cooked pasta in casserole dish. Top with breadcrumbs and parmesan cheese. Cook for 25-30 minutes until bubbly.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.