Controversy exists due to the FDA not having issued definitive gluten-free guidelines, but the simple fact is this: demand is growing, companies are listening, products are following. This is definite progress! In a country where an estimated 1 in 7 people suffer from some level of gluten intolerance, and 3 million from celiac disease, it is not a moment too soon.

“Perrigo Company Launches Labeling Initiative to Identify Gluten-free Products”, published December 7, 2009: www.prnewswire.com/news-releases/perrigo-company-launches-labeling-initiative-to-identify-gluten-free-products-78677092.

“Critics question value of Perrigo’s new ‘gluten free’ claim on drugs”, published on December 7, 2009: www.mlive.com/business/west-michigan/index.ssf/2009/12/critics_question_value_of_perr.

“Vitamer Starts ‘Double Verified Gluten Free’ Program”, published December 9, 2009: www.naturalproductsmarketplace.com/news/2009/12/vitamer-starts-double-verified-gluten-free.

“Our Quality Assurance Program provides delicious treats for you and your family while doing everything we can to safeguard you from these specific allergens: gluten, milk, eggs, peanuts and tree nuts.”

With Dr. Lucy’s certifications for gluten-free, kosher and vegan products – you’re certain to find the perfect treat! Let us know what you think… www.drlucys.com.

“The genesis for our business was to provide our own family with reasonably priced, yet healthy and wholesome foods — breads and snacks — free from preservatives, conditioners, and highly refined wheat and sugars that are commonly found in foods today.

In response to people asking us for gluten-free products, we responded and offer a selection of fresh-baked gluten-free breads and bakery items. Grains of Sense gluten-free breads and gluten-free bakery items are of the highest quality and made from all natural ingredients. We use separate baking pans, equipment and kitchen space to ensure cross-contamination with our wheat line is not an issue.”

Check out their gluten-free products, and let us know what you think! www.grainsofsense.com/bakery_glutenfree

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.

www.godairyfree.org/200910223783/News/Nutrition-Headlines/Gluten-Free-Vegan-2010-Calendar-Released-to-Support-Gluten-Intolerance-Group

Their Rice Chex Cereal is now gluten-free.

You can get more info and some great recipes on their website at this link:

Chex Rice Cereal Now Gluten-Free

A chocolate pudding cake that’s gluten-free. Get the recipe here:

Gluten-free chocolate self-saucing pudding

According to a recent article in The Scene titled  “Gluten Free on the Rise,” many cafe owners in Queensland are finding that people are requesting gluten-free items.

“Some people just choose to [avoid gluten] – they think it’s a lighter option.” says Queensland Forge Cafe owner Katherine Lawrenson.

Katherine shares her tips for gluten-free baking and a great recipe for Gluten-free chocolate & almond biscuits so make sure to check it out.

To cook appetizing gluten-free meals, it’s a good idea to be aware of what function the flour is performing in your recipe before you attempt to replace it. Wheat flour can perform multiple functions: thickening, binding, adding flavour, changing texture, and absorbing moisture. No alternative to wheat flour can do all these things in the same way as wheat flour. The most difficult behaviour to replicate is gluten’s binding ability.

For this reason it is commonly advised that you mix several flours or starches when substituting for wheat. Different mixtures are suggested: no one mixture is ideal in all cases, and experimentation and customization are advised.

Many, if not all, gluten-free products do not have preservatives, so it is important that they be kept frozen or used soon after purchase. Do not store cooked gluten-free breads, cakes or confections for days at a time, or they will rapidly degrade and mold. Foods containing a significant proportion of potato starch, a common ingredient in gluten-free breads, are particularly susceptible to spoilage.

You must also be aware of the presence of gluten on the surfaces and utensils you use. Flour gets in the air and can’t be cleaned. So avoid cooking one thing that is non-gluten free and gluten free in the same area when using flour. Also make sure you thoroughly clean all surfaces and utensils you use for both. Remember, you can never be too careful when it comes to your health.

Base meals around whole foods that are naturally gluten-free, such as meat, chicken, or fish, eggs, potatoes or rice, and plenty of fresh vegetables, salad and fruit.

When cooking gluten free, it is simplest to look for dishes that require the least customization. A pasta dish may only require the substitution of a rice pasta, for instance. Soups may only require a substitution for thickening (rice flour, cornstarch, or potatoes also thicken soup). Gravies and sauces can be made using arrowroot starch or sweet rice flour instead of wheat flour. Recipes calling for bread crumbs may be translated into gluten-free by using leftover gluten-free breads and crackers, and even baked items, processed into crumbs. Cooked rice or potatoes may also be substituted in many recipes calling for bread crumbs.

Sandwiches can be made with corn tortillas (grilled tuna melts, Mexican-style quesadillas, turkey and cheese, refried beans) — though the ingredients label of commercial tortillas should be checked, as some commercial firms include wheat flour in apparently “corn” tortillas — and also with salad leaf wraps (Boston and Romaine lettuce wrapped around filling such as egg salad, tuna, turkey, ham and Swiss, etc.), and moistened rice paper wraps.

Cuisines from cultures that rely less on wheat can simplify menu planning. Many Indian, Asian, Mexican, South American, Middle-Eastern and Pacific Fusion recipes use no gluten containing ingredients.

Cakes, cookies and brownies can be made with a mix of alternative flours; including nut meal. Nut meal/flours can lower the carbohydrate content in a recipe, and up the protein that is often lacking in alternative starches and gluten-free flours. Other higher protein gluten-free flours include quinoa, buckwheat, soy, and amaranth.

Pies require a gluten-free crust, and possibly a new thickening agent for the filling. Use packaged gluten-free cookies to create a crumb crust.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikibook  “Cookbook: Gluten-Free“.