Wheat & Gluten Free Recipes

At ABC Bakers, they believe everyone should have the capacity to support the Girl Scout Cookie Program. I only reduced sugar and used 2/3 cup of German Hammermuehle GF mixture (based on Gluten Free Protein Powder ) instead of potato starch, and the biscuits turned great! I even made it dairy free (substituting earth balance butter) and egg free (with Energ egg replacer…adding a bit additional water for moisture). I was so thrilled in order to taste genuine chocolate chip cookies on Christmas! These really are the very best GF chocolate chip cookies I have ever made – from scratch or a pre-made mix.

My boyfriend is allergic to gluten and so I have been trying many new recipies and simply making things up to make things that we have both always eaten into a gluten free variant. My co workers & I devoured them and they had no clue that they were gluten free.gluten free cookies in a jar

So I’ve tried many many chocolate chip cookie recipies they almost all have ended up having an uneasy flavor and spreading out. I ‘ve a cousin who has celiac and it is so fine to see a growing number of places releasing gluten free information. To ensure it is simple on myself I used King Arthur’s gluten free flour mix instead of mixing it myself. In addition, in appreciation for you doing these gluten free recipes, I’m using your Land Lakes merchandises in them. I could not stand anymore and had to have a cookie made in my own kitchen now. The only thing that I do different is I use Parchment Paper for all my gluten free baking.

She is also sensitive to eggs, so in this recipe I used an egg substitute mixture (1/4 cup milk, 1 teaspoon oil, 1 teaspoon baking powder). The three things I Have missed the most are white sandwich bread, hamburger rolls and chocolate chip cookies after being diagnosed with Celiac disease. I did use Better Batter Flour Blend from Whole Foods which is nearly the same as the recipe’s mixture. Why in the world any recipe says non greased cookie sheet is beyond me.I added some oatmeal and it added texture.

I learned that when baking gluten free before attempting to bake, it helps to refrigerate the dough for a period of time. I prepared the dough on Sunday, placed in an air-tight containter in the refrigerator, & baked on Monday evening.

Thus, these biscuits are melting down in the oven and you CAn’t pry them off of the cookie sheet. I tried again, adding enough flour to make the mixture more biscuit battery, and they “melted”, also. What I finally wound up doing was dumping it all on a cookie sheet, and when it was “done”, I scraped it away and crumbled it. We’ll use it on top of yogurt. I ‘ve made these biscuits several times and I can tell you they go fast by everybody gluten free eaters or not.

I had been hunting for a gluten free cookie recipe that tastes like nestles toll house chocolate chip cookies and I FOUND IT!!!!!!!! The secret will be to follow the recipe precisely the first time you make it so you can get the true feel in their opinion. I think making gluten free chocolate chip and I can wrap and freeze them individually.

If somebody had a problem with this recipe and it does not work out rite they should attempt to make them maybe you miss measured somewhere. I have quite a bit of experience with gluten-free baking, and this… well, it was awful. The biscuits were not chewy, and the potato starch in the flour mix gave a flavor that is really off to them. As I generally do when I make chocolate chip cookies, I doubled the vanilla in the recipe. I totally adore chocolate chip cookies and this is a big hit, since my fam is attempting not to consume plenty of gluten! I love using unsweetened or semisweet coarsely chopped baking chocolate along with the chocolate chips…gives variety!!

Katz has a number of distinct child favorite gluten free biscuits like colored sprinkle cookies, chocolate dipped chocolate chip cookies, cookies, and sugar free vanilla biscuits. Now active moms which have gluten intolerant kids can enjoy some time out from preparing special meals. Our products are created in a modern facility that is not only gluten free but it is also dairy free and nut free.

Kids are already finicky about food but can be close to impossible when they need to eat gluten dairy free that is tasteless, feeding them. Katz understands this and has made sure that our accredited gluten freefollow stringent guidelines and are certified by the Gluten Intolerance Group. Our choice of gluten dairy was created keeping in mind that flavor is, in addition, an essential section of eating. Everything is flavor tested so you may be certain that not only is our menu gluten dairy free but it is also delicious. Gluten Free Peanut Butter Oatmeal Cookies 1/2 C chunky peanut butter,1/2 C brown sugar,1 egg,1 1/4 C gluten free rolled oats 1/2 T baking soda Preheat oven to 350 degF.gluten free cookies with coconut flour

Our biscuit enables celiac disease sufferers and those attempting to avoid gluten as they love a merchandise created just for them, to support the efforts of Girl Scouts. Are ensured to have gluten free Trios biscuits for direct orders and booth sales. I use brown sugar and granulated sugar, and I add some baking soda, along with the cookies are incredible.

Interview With Dr Alessio-Fasano MD

Dr. Alessio Fasano is the director and founder of the Center for Celiac Research at the University of Maryland and a world renowned pediatric gastroenterologist, research scientist, and entrepreneur. The Center for Celiac Research offers state-of-the art research, teaching and clinical expertise for the diagnosis, treatment and prevention of gluten-related disorders, including celiac disease, wheat allergy and gluten sensitivity.

A native of Salerno, Italy, Dr. Fasano completed his medical training at the University of Naples and founded the University of Maryland School of Medicine’s Division of Pediatric Gastroenterology and Nutrition in 1993. Ten years later, he published the groundbreaking study in the Annals of Medicine that established the prevalence rate of celiac disease at one in 133 people in the U.S.

(University of Maryland School of Medicine (2011). Alessio Fasano M.D. Faculty Profile. Retrieved from http://medschool.umaryland.edu/facultyresearchprofile/viewprofile.aspx?id=1891)

I was nothing short of thrilled when they allowed me to interview Dr. Fasano.  Many of you have been asking about the latest research and where we are headed with vaccines, treatments, and cures.  I tried to cover questions from readers as well as some of my own.

Dana:

Do you see the possibility of a “cure” for Celiac disease in the next 10 years?
Dr. Alessio Fasano:

Seven to 10 years ago, the idea of a “cure” for celiac disease was unthinkable because we knew so little about the biological mechanism of celiac disease in genetically predisposed individuals.

Now our knowledge is much deeper, and there are several alternative approaches to the current treatment of the gluten-free diet currently being studied. The distinction needs to be made that these treatments are not a “cure” but alternative methods of treating the condition of celiac disease.

One promising approach is the development of a drug (called larazotide acetate) to regulate intestinal permeability or “leaky gut.” With this condition, large gluten peptides move across the intestinal barrier and trigger an inflammatory immune response. Phase IIB clinical trials are currently under way to test the efficacy and safety of larazotide acetate to block the opening of these molecular “tight junctions.”

Gluten-specific vaccines, proteases targeting gluten, tTG inhibitors (tissue transglutaminase inhibitors), and various other immune-modulatory therapies also are being explored to find alternative treatments for celiac disease.

Our center (the University of Maryland Center for Celiac Research) is also looking at how the body responds to gliadin, a complex protein in gluten, to tease out the earliest molecular events in the development of gluten-related disorders. This research could lead to therapeutic or preventive treatments. We’re also undertaking a study of 750 infants to see if delaying the introduction of gluten helps to prevent the development of celiac disease.
Dana:

Has the state of the economy slowed down the rate of research at your center, and how is the research funded?

Dr. Alessio Fasano:

Absolutely, the current economic has definitely had an impact as our center is funded mainly from fundraising donations from members of the celiac community. But we have very loyal supporters that even in challenging times continue to help us fund the research we need to help improve the quality of life for people diagnosed with gluten-related disorders.

Dana:

Have you had any recent major breakthroughs that came as a surprise to you?

Dr. Alessio Fasano:

We’ve had some surprising results from recent research studies. In September 2010, we identified rising rates of celiac disease, particularly among the elderly (http://somvweb.som.umaryland.edu/absolutenm/templates/?a=1422/z=5).

And in March 2011, we demonstrated molecular differences between celiac disease and gluten sensitivity, showing that gluten sensitivity is a different entity from celiac disease (http://somvweb.som.umaryland.edu/absolutenm/templates/?a=1474/z=5).

Our upcoming research looks at the role that microbiota of the gut plays in children with autism spectrum disorder. We’re very interested to see what the results of this study will bring. (http://www.celiaccenter.org/research.asp)

Dana:

What are the effects of cross contamination doing to those with celiac disease and are some more sensitive than others?

Dr. Alessio Fasano:

Nonresponsive celiac disease, when a person doesn’t respond to the gluten-free diet, can be caused by cross contamination. Finding the “culprit” can be tricky because gluten is found in so many foods.

And yes, in people affected by gluten sensitivity, there is a spectrum of reactivity to gluten that seems to vary with individuals. This is just one of the many areas about gluten sensitivity that we need to explore further.

Dana:
Is it still absolutely necessary to have a biopsy even after being confirmed through blood tests?

Dr. Alessio Fasano:

The intestinal biopsy has long been considered the diagnostic gold standard for confirming celiac disease. However, the wide variability of celiac disease findings creates a complicated diagnostic picture that can be simplified through the “4 out of 5 rule.”

If four of the five following elements are present, a diagnosis of celiac disease can be determined: typical clinical symptoms, positive blood tests, positive genetic tests, damage to the small intestine indicative of celiac disease, and improvement on the gluten-free diet.

Seehttp://www.celiaccenter.org/documents/CD%20Diagnosis,%20American%20Journal%20of%20Medicine%20August%202010.pdf
Dana:

Soon after being diagnosed with celiac disease, it was discovered that I had extremely low levels of B12 and folic acid.  I have found that doctors differ on their opinion of how to administer the B12 and folic acid to a patient with absorption problems.  Have you found that oral medication, injections, or the proper foods works best?

Dr. Alessio Fasano:

Many patients who have had undiagnosed celiac disease for some time develop B12 deficiency. When this happens, injections are usually needed. As always, consult with your physician or registered and knowledgeable dietitian about nutritional matters.

Dana:

Is there any test available to confirm celiac disease when the patient is already on a gluten-free diet?  If not, do you think that is a possibility in the future?

Dr. Alessio Fasano

No, there is currently no test to confirm celiac disease when the patient is on a gluten-free diet, but it is certainly something that is worth investigating.

Dana:

Do you feel that a gluten-free diet can be beneficial even to those without celiac disease or gluten allergies?
Dr. Alessio Fasano:

Anytime you make decisions about your health, there are pros and cons. There is no question that for someone with celiac disease, the gluten-free diet can improve health and quality of life.

For someone with gluten sensitivity, feeling better on the gluten-free diet is a plus for his or her quality of life. For someone without a gluten-related disorder, having a healthy diet that meets their nutritional needs is the most important consideration.

Please visit the Making Tracks for Celiacs website and see how you can get involved in raising money for this wonderful program!  The upcoming annual walk is in May 2012!

Why Cheating is NOT OK for a Person With Celiac Disease

There are some major misconceptions out there about celiac disease.  First, let’s take a look at the different reasons people eat a gluten-free diet.
The gluten-free “fad” diet misconception
Because of the fact that celiac disease is highly under-diagnosed, and awareness of the disease, although still very lacking, has been growing exponentially in recent years, many people mistakenly think of it as one of the latest diet trends.   The term “diet” actually refers to a way of eating, not a way to lose weight.  Although removing gluten from a diet can be beneficial to many people, it is by no means a weight loss program.  As a matter of fact, many people with celiac disease may gain weight as they begin healing, due to the fact that their bodies have been malnourished and are now absorbing nutrients that they have been lacking.  So, when people mistake this way of life for the latest trend in weight loss, cheating seems like no big deal.
Non-celiac gluten sensitivity
There are many people who have been diagnosed with an allergy to gluten or wheat, or who know on their own that they feel better without gluten in their diets.  Their overall health, or that of their child, improves with a gluten-free lifestyle, and therefore they stick to it as a general rule of thumb.  They may adhere strictly and diligently, and some may be somewhat lax on the rules.  This varies from case to case.  Some may be able to sneak a little gluten in without major repercussions, but others may not find the risk worth taking.  The range of reasons vary as widely as the enforcement of the diet, from stomach issues to improvements in the behavior of autistic children.  However, this condition is not be taken lightly!
Celiac disease
For those with celiac disease, cheating is simply not an option.  Many people do not understand how “just a little gluten” on a rare occasion could do much harm.  Simply put, each time even a very small amount of gluten is consumed, an autoimmune reaction is triggered and the person’s body does damage to itself.  The intestinal walls become damaged, and recovering and returning back to normal may take some time.  As an example, a person with celiac disease cannot use the same tub of butter as a gluten eating person who butters their toast.  The small amount of gluten that a person with celiac disease or even non-celiac gluten sensitivity can ingest from cross contamination can cause them to become sick for days or longer.  If the diet is not strictly adhered to, or cross contamination continues to be a problem, serious medical consequences may lay ahead.
Please note, I am in no way stating that non-celiac gluten sensitivity is any less serious than celiac disease.  The sensitivity levels may vary, and many times, be just as detrimental as celiac.  Awareness of both conditions is the key to a friendlier gluten-free environment.  There areseveral wonderful organizations dedicated to research and awareness, and I urge you to look at donating or volunteering some of your time to help.
My question for you is:
What do you find is the hardest thing for friends or family members to understand about your gluten-free lifestyle?