http://www.HippyGourmet.com
http://www.JamCruise.com
In this segment from Organic Living TV with the Hippy Gourmet we’re on Jam Cruise 7 anchored off of Belize! In honor of our visit to Monkey Bay Wildlife Sanctuary, Chef MikeC prepares an awesome vegan, gluten-free samosa recipe, using a SolarOvens.org solar cooker! Yummy!
Duration : 0:5:33
Members of www.JoinMonica.com have access to information on allergy-causing foods including wheat substitutes, milk substitutes, corn substitutes, and refined white sugar substitutes. See the substitute area of JoinMonica.com.
Duration : 0:1:0
NFCA and Renegade Kitchen Presents: Gluten-free Chicken Wings. Chef Dan Kohler shares his secret recipe.
Duration : 0:5:42
How to plan and prepare your child with celiac disease to be at camp or live away from home.
Duration : 0:9:8
15 years of research and over 800 trial loaves and we can now make gluten free bread with a flexible wheat-like dough.
Anyone can easily make these breads at home with minimal equipment and just 2-3 minutes hand mix, a rise and a bake.
Soft light breads of any shape which are great for sandwiches even the day after baking were some of our aims to help solve kids lunch problems. For more photos check out http://www.flickr.com/photos/21535959@N06/
and FGRoberts who are our trusted distributors at GlutenFreeHealth.com.au
Duration : 0:3:1
I am Gluten Free and I can’t have donuts.:( I really want tnxo know how to make really good Gluten Free donuts. I have made some before but they aren’t that good. Plz let me know if u know any REALLY GOOD Gluten Free Donut recipes. Thnx.
Best Ever Gluten-Free Donuts
MAKES 2 DOZEN, 3-INCH DONUTS
1¼ cups white rice flour
1 cup granulated sugar
7/8 cup potato starch
½ cup tapioca starch
½ cup plus 1 tablespoon chickpea flour or soy flour
4 teaspoons xanthan gum
1 teaspoon salt
1 ¾ teaspoons baking powder
7 ½ teaspoons instant dry yeast
1 ¼ cups warm milk of choice or water
1 ½ sticks unsalted butter, melted
2 large eggs, lightly beaten
4 cups vegetable oil (or more)
– Extra sugar, powdered sugar or cinnamon, optional
1. Place rice flour, granulated sugar, potato starch, tapioca starch, chickpea flour, xanthan gum, salt, baking powder and dry yeast in a bowl of a stand mixer fitted with the paddle attachment. Beat briefly to combine.
2. Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at medium speed.
3. Let dough rest for 20 minutes in a warm, draft-free area.
4. Cut 5×5-inch squares of parchment paper. Spoon dough into a pastry bag fitted with the widest tip or use a plastic bag with the bottom corner cut to create a ¼ to 1/2-inch opening. Pipe a donut-shaped circle* onto each parchment square. Set squares on baking sheets and let proof for 20 minutes in a warm, humid environment. (See sidebar on creating a proofer at home.)
5. In a deep skillet or electric fryer, heat oil over medium heat until oil reaches 350 degrees. Gently slide 3 or 4 donut sheets into the oil and fry 4 to 6 minutes or until golden brown. Use a slotted spoon to remove the paper and gently turn donuts. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.
6. While still warm, sprinkle donuts with sugar, powdered sugar or cinnamon, if desired.
*To help form the donuts, shape them with plastic wrap that’s sprayed with vegetable oil
My symptoms of bloating,indigestion, heartburn (more) have improved since I have been gluten free after Xmas.
I had a few beers last night(coors light) and I am fine today. I found out Coors is wheat free but not gluten free.
There’s a chance that the problem is just wheat, but it is more likely that is with gluten. The amount of gluten in the beer may just have been small enough that it did not cause an obvious reaction.
If you have not been tested for gluten intolerance, it would be smart to go talk to a gastroenterologist who specializes in gluten sensitivity right away. Once you have been on a gluten-free diet for a while, it becomes impossible to use the normal tests to get a medical diagnosis. And that diagnosis can make things much, much easier for you and can be very important for your health in the long run.
So what is wheat/gluten intolerance?
A small percent of the population is allergic to wheat (and is fine when eating other sources of gluten). In an allergy, the body mounts an immune response against a harmless substance, like wheat or pet dander. A wheat allergy is more likely to come with typical allergic symptoms, like asthma, swelling, eczema, difficulty breathing/swallowing, rash/hives, and anaphylactic shock. And the symptoms are more likely to start sooner than those of an intolerance.
About one percent of the population has celiac disease, which is an autoimmune disease. When they eat gluten, it triggers an immune response in which the body attacks itself, eventually destroying the villi of the intestines and making it difficult or impossible for you to absorb the nutrients you need. Fortunately, a very strict gluten free diet almost always leads to a complete recovery. However, in rare cases, it can leave permanent nerve damage. Celiac disease can also lead to many other debilitating and even deadly conditions, from other autoimmune diseases to cancer. (And this is why even if you have no obvious symptoms, a celiac should never cheat on the gluten free diet. It harms the body in serious ways, even without symptoms).
About 12 percent of the population has elevated antibodies in their blood that indicate some form of immune/allergic response to eating gluten, but do not have the classic damage to the intestines that doctors in the U.S. use to define celiac disease. Some of these people (and even some who have negative blood tests) also have severe and wide-ranging symptoms similar to celiac disease. A recent study showed that even without the damaged villi of (the so-called "gold standard" for) celiac disease and even without symptoms, those who have these elevated antibodies to gluten still are more likely to die than the general population if they do not maintain a gluten free diet.
Beyond that, some medical practitioners (many alternative and whole health practitioners as well as some specialists) think that a much higher percent of the population (a few on the outskirts would say everyone) have negative health impacts (ranging from digestive problems to fatigue) from eating gluten. Grains are very hard to digest to begin with, and over time, through selective breeding in the agricultural industry, the gluten content in the grains we eat has grown, making them ever harder to digest and causing increasing negative reactions and problems in our bodies. (The incidence of celiac disease is much higher than it was just 50 years ago.) This idea that gluten affects a large percent of the population is often considered a far outfield idea. But almost everyone agrees that more research is needed to understand the full spectrum of gluten sensitivity; the doctors who study it believe that celiac disease is only the tip of the gluten syndrome iceburg. And most doctors would agree that if not eating gluten (or just wheat) makes you feel better, then don’t eat gluten (or wheat). Elimination diets are common for many disorders.
Because gluten sensitivity is a systemic response, it can be very hard to diagnose on symptoms alone. There are 200-300 different symptoms that can be caused by gluten sensitivity. They range from
–digestive issues (diarrhea, constipation, indigestion, reflux, weight gain, weight loss, bloating, abdominal pain…);
–to mental health issues (depression, anxiety, mood swings, behavior problems…);
–to inflammation issues (aching joints, bones, muscles, increased asthma…);
–to neurological issues (migraines, vertigo, tingling, numbness, weird sensations…);
–to a wide variety of malnutrition-related and other issues (fatigue, brain fog, canker sores, osteoporosis, infertility, enamel problems, missed periods, painful periods, night sweats, thyroid problems, frequent infections…)
I know people with celiacs do, but I am non-celiac gluten intolerant and incur the same types of expenses. Do I qualify for anything?
The only people that can answer that is the IRS and even if they say yes, I am not sure it would be worth it for one person. You would have to document how much more you paid for gluten free food than regular food and then spend more than the minimum for itemized medical deductions. So when you do your taxes this year, put 1000 dollars in medical expenses and see what happens if anything. Then take the 1000 out.
The team at Gotta Eat Sweets are the creators of high-quality, gluten-free desserts, including their highly-popular Truffipops, a “sublime fusion of truffle and brownie.” Enjoy the video and visit http://GlutenFreeHelp.info/contests to enter my Valentine’s contest to win a special gift box of these mouth-watering items. Contest ends 2/10/10.
Duration : 0:3:47
Discussion about celiac genetics and the discovery of 7 new factors And forums, of course. The truth of what a gluten free diet does for a celiac.
Duration : 0:5:25
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