Gluten Free Foods List


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Gluten Free Cornbread Recipe

November 11, 2010 · Posted in Gluten Free Recipes · Comment

Cornbread in America

Corn is a staple food in many parts of the world including United States, South America and Africa. Corn has many food values necessary the body. They include calories for body metabolism, skin nourishing and care, boosting of the nervous system, maintaining low cholesterol levels and digestion. It is rich in selenium, manganese, phosphorus, iron, magnesium, zinc and copper. It also contains Vitamin B (Folate, Niacin, Vitamin B6, Riboflavin, and Thiamin) and traces of Vitamin E and Vitamin A. Above all cornbread is a natural gluten free food.

Cornbread Recipe

Americans natives used cornbread long before Europeans started migrating to the Americas. The earliest cornbreads were a simple mixture of cornmeal, water, and salt were called “pone”, from the Algonquin word “apan”. The ingredients for a quick and cheesy gluten-free cornbread include 2 eggs, 300 milliliters of milk, 150 grams cornmeal, 1500 grams of grated cheese, teaspoon of salt, 125 grams of chickpea flour, 2.5 teaspoons baking powder and 50 grams of butter. It is baked at 160 degrees centigrade for 30-35 minutes.

Treatment of Coeliac Disease



Gluten-free cornbread is suitable for people with gluten allergy or intolerant to wheat (gluten) and those suffering from coeliac disease or dermatitis herpetiformis. Successful treatment of coeliac disease is done by complete exclusion of gluten and is exclusively dietary. The patient to avoid high protein diet, all foods containing barley, rye and wheat must be avoided. To exclude gluten the patient must avoid a many manufactured and processed foods. This limits choice of food choice and variety. Food labeling does not confirm that the food is gluten-free. Gluten may be present in food from ingredients which are not labeled and contamination while processing. Foods in a jar can or packet are always suspect. Food that has been coated or modified in any way is also suspect.

Other Gluten Free Foods

Supermarkets and manufacturers identify gluten-free foods by providing information or a logo on the label. Coeliac Society publishes a continually up-dated list of manufactured foods which are free from gluten. Gluten-free foods such as flour mixes, flour, biscuits, cornbreads, crackers, and pasta are recommended for patients of coeliac disease or dermatitis herpetiformis. Their use is recommended and encouraged to reduce the risk of dietary imbalance or non-compliance. Luxury food items such as gluten-free fancy biscuits, chocolate and cakes are available but not recommended as they unnecessarily increase medical costs.

Author Bio:-

See how you can get rid of gluten allergy and ways to maintain for a healthy life.

Gluten Free Pizza Dough

July 17, 2010 · Posted in Gluten Free Recipes · 7 Comments

Looking for gluten free pizza dough recipes? Below is a great article on how to make your own gluten free pizza dough.

For many people, pizza is the perfect food. Combining meat, vegetables, dairy and relatively few carbs, pizzas can either be a healthy snack or a guilty pleasure depending entirely on how you make it. Unfortunately for many people, truly great pizza has been very hard to find – those who can’t tolerate gluten or wheat. This pizza dough recipe is the result of many experiments in combining various gluten free flours and gluten substitutes. The cooked base has a pleasant chewiness from the use of psyllium husks and a beautiful golden brown crust.

Ingredients :

140 grams Rice Flour (you can use white, brown, or a mix)
70 grams Tapioca Starch (can be substituted for Potato Starch)
70 grams Cornflour (make sure it’s a gluten free brand)
20 grams (2 tsp) Soy Flour (can substitute Millet Flour or Garbanzo Bean/Chickpea flour)
12 grams (1 heaped tbsp) Psyllium Husks (preferably powdered)
6 grams (1 tsp ) Guar Gum (Can be substituted for Xanthan Gum)
12 grams (2 tsp) Instant Dried Yeast
8 grams (1 tsp) Baking Powder
8 grams (1 tsp) Sea Salt
25 ml Olive Oil
20 grams (2 tsp) Sugar
10ml (2 tsp) Vinegar (gluten free)

Directions:



Mix together all of the dry ingredients. Add the oil, vinegar and water Stir together for about 1 minute, until all ingredients are well mixed. Separate the mixture into 2 equal lumps. Place each lump onto a separate square of oiled baking paper. Drizzle each lump of dough with plenty of oil to prevent sticking, then press the dough out with your fingertips to form the pizza base. Cover the bases with another piece of oiled baking paper or plastic wrap, and allow to rise for one hour. Add toppings and bake on a preheated pizza stone for best results. You will need to use a pizza peel or an upside down flat baking tray to slide the pizza on its sheet of baking paper into the oven. Enjoy!

This article was written by Tim from http://www.liveforpizza.com

Check out his website for more home made pizza recipes as well as information and photos about how to shape, bake and top gluten free pizza!

I hope you enjoyed this article and I wish you lots of fun and success on making your own gluten free pizza dough.