The supplier maintains that, unlike other formulations for gluten-free bakery that are composed of multiple flours and starches, its cassava flour can simply replace wheat flour and makes ingredient inventory and label declaration less time consuming.

Carter Foss, technical sales director at AKFP, said that the product, a year in development, has demonstrated in internal tests that it can provide the taste, texture, crumb and baking characteristics equivalent to wheat flour.

The global market for gluten-free food and drink products has grown exponentially in the past five years with a raft of new products hitting the market, and clear leaders are starting to emerge in what was once a niche.

On the consumer side, demand has been fuelled by greater diagnosis of coeliac disease, sufferers of which must avoid gluten in everything they eat. The disease currently affects an average of one in 300 people in Europe, one in 200 in Germany and one in 100 in the UK.

Manufacturers have been quick to seize upon the opportunity, bringing a raft of gluten-free products to market ranging from cereals and pasta to cookies, crackers, snacks and bread.

Read the full article by Jane Byrne, published 14-Jan-2010: www.foodnavigator-usa.com/Science-Nutrition/New-cassava-based-flour-boost-for-gluten-free-bakers-says-AKFP.

Flour mixes published by Tina Turbin: www.glutenfreehelp.info/recipes/best-home-made-gf-flour-mixes/gluten-free-flour-mixes-to-have-on-hand.

Check out their website, it’s full of great information! freerangecookies.com

Gluten is a protein found in wheat, rye and barley and sometimes found in oats. Registered dietician Lona Sandon said, even though only one percent of the population has a gluten sensitivity to things like bread, pasta and cereal, gluten-free dieting has become a fad, reports CBS station KTVT-TV.

Margaret Campbell switched to a gluten-free diet, even though she has no known sensitivity and the grocery products are more expensive. “It was a total transformation,” she said.

Read the full article: cbs2chicago.com/consumer/Gluten.Free.Diet.2.1281409.

The facility processes organic soft and hard red and white wheat, durum, spelt and rye among others in addition to its more than 60 varieties of bread, cookie and cake mixes and its all-purpose and gluten-free flour products. Currently under way and expected to be completed by August 2010, the expansion will increase the facility’s overall capacity from 23 million pounds to 185 million pounds per year.

News like this is promising for all of us who depend upon gluten-free products… read the full article: www.minotdailynews.com/page/content.detail/id/533691.

All of us love variety in our food, and cereals certainly are no exception. Unfortunately, consumers on a gluten-free diet often struggle finding a variety of cereal mixes that are both delicious and safe to eat because most cereals are based on wheat, rye, or barley and therefore contain gluten. Inspired by the lacking variety of gluten-free or wheat-free cereal products, a couple of students eager to alleviate this problem and change the marketplace developed a business plan for a gluten-free cereal company during their second year of the MBA program at UNC’s Kenan-Flagler Business School. And the rest, as they say, is history!

Please visit their website, and let us know what you think about their products! www.customchoicecereal.com

To be allergic to wheat in America is akin to being allergic to rice in China. In other words it is hard to find food to eat when you can’t eat gluten products. However, there are gluten free grains that can often be used as substitutions for gluten-laden foods. Rice is one of them.

Don’t Rely On Rice, However

Although any kind of rice is considered by most medical experts to be gluten free, the jury is still out by gluten intolerance sufferers. Some report that they get symptoms from rice, especially white rice.

There are many kinds of rice in the world, including red, brown and long grained wild rice. Try these as opposed to the white rice, you might have better results. There are also substitutions for rice, in case you become intolerant to rice in any of its forms.

The Major Gluten Free Grains

The following is some of the most popular gluten free grains available in most supermarkets, health food stores and ethnic specialty cooking supply stores in the real world and online:

* Quinoa: This is a nutty, rice-like grain from South America that can be used as a substitute in any rice, couscous and some pasta recipes. It takes a couple of tries to get used to it, but a little goes a long way.

* Corn: Yes, corn, and all of its wonderful variations. Not all of it has been converted to ethanol yet. Not only can you eat corn, but you can eat anything made from corn flour and you can substitute cornstarch for wheat flour in gravy recipes.

* Millet: Considered one of the first cultivated grains, let alone being one of the gluten free grains. This is cheap and plentiful.

* Buckwheat: Nice and confusing, isn’t it? Despite the name, buckwheat does not contain wheat, so it’s on the gluten free grains list. Some commercial products like frozen waffles are made of buckwheat and not wheat wheat.

* Sorghum: You see this more and more often in all kinds of foods, whether gluten-free or not. Gluten free beer is often made from fermented sorghum. It looks a lot like sugar cane. It’s a popular ingredient in commercial ice cream.

Other Gluten Free Grains

Other, less well known gluten free grains include amaranth, montina (otherwise known as Indian rice grass), teff (a tiny Ethipoian grain found in ancient Pyramids as well as modern dinner bowls) and wild rice. They may take a little more research to find. But if you see them as ingredients in any commercial foods or condiments, then you know they are safe.

Remember that if you are gluten intolerant the best way to tell if you can or can’t eat something is to read the ingredients. Look out for gluten, wheat, rye, oats or barley as ingredients.

If you are having a hard time finding gluten free foods, you can get a gluten free eating guide. They are easy to find in bookstores and on the Internet. These guides are loaded with all the info you need, as well as recipes, to make some of your favorite dishes at home, gluten free

About the Author:

Brue M. Baker, is an expert on natural health and fitness who has helped people from across the world sky-rocket their health and well-being. Rather than hitting your head against a wall trying to find unbiased health information let Brue take you by the hand and give you the best natural health information and resources on the web. Visit DietHealthAndFitness.com to learn more.

Author: Brue Baker Article Source: http://www.articlesbase.com/diseases-and-conditions-articles/what-grains-are-gluten-free-376843.html