Category:Tips
From CeliWiki
Share your tips for a gluten free recepie or gluten free lifestyle. Genius or not, they might help other Celis.
Be careful with Maltodextrin. It can be derived from any starch. In the US this starch is usually corn or potato, elsewhere such as in Europe it is commonly barley or wheat. This is important for celiacs since the wheat/barley derived maltodextrin can contain traces of gluten.
When I make gluten free Crepes I simply use corn flour with two additional teaspoons of potato starch (or corn starch). The batter doesn't have to be thick - it stays rather liquid. But as soon as the batter heats up in the pan the starch holds it all together. This makes deliciously moist crepes.
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Gelling Agents are food additives used to thicken and stabilize various foods, like gellies, desserts and candies. The agents provide the foods with texture through formation of a gel. Some stabilizers and thickening agents are gelling agents. Typical Gelling Agents are often based on polysaccharides or proteins.
Gluten free examples are:
Agar (E406) - a polysaccharide obtained form red seaweed
Carrageenan (E407) - a polysaccharide obtained from red seaweed
Locust Bean Gum (E410) - a natural gum from the seeds of the Carob tree
Pectin (E440) - a polysaccharide obtained from apple or citrus-fruit
Gelatin (E441) - made by partial hydrolysis of animal collagen
If you know the source of the gelling agents it is easy to determine if they are gluten free.
I use Psyllium Husks, a dietary fiber, to bake my gluten free bread (dissolve ca. 4 Tablespoons in 1cup water, let stand until thickend, mix it into the dough). This gel gives the gluten free bread more moisture.
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Chia is considered a gluten free superfood. The seeds have virtually no taste, but an amazing abundance of nutrients, and a unique quality of thickening - almost instantly - when mixed with any liquid.
- More Omega 3 than flax or salmon
- 5 x more calcium than milk
- Good source of fiber
- About 20% complete protein
- Great source of iron and other minerals
- Very low glycemic due to "gel quality"
How to eat Chia
- thicken any recipie without imparting taste
- add it to smoothies
- mix into muffins, cakes, pancakes and breads
- great for thickening sauces and soups
- use it to make pudding
- use in place of normal thickeners in pie - the chia absorbs the juice the fruit releases
- best to hydrate the seeds before consuming (or they'll dehydrate you!)
There is a ready-made breakfast cereal that you can buy at www.ruthsfoods.com
Oats
For over 20 years researchers have been investigating the safety of oats for people with Celiac Disease. Scientific studies have revealed that the majority of people with CD can tolerate oats - if the oats are pure and free of wheat, barley, rye, triticale, kamut, spelt and other grains that are closely related to wheat. A small number of individuals with CD may not tolerate even pure oats (the protein in oats).
Cream Hill Estates is a small, privately-owned business producing and distributing guaranteed pure oats as rolled oats, oat flour and whole oat kernels. Their products are certified gluten free.
www.creamhillestates.com
