Our January update from Gluten-Free and More
in 2004 offers more news and exclusive articles
from program partners the likes of Danna Korn,
Carol Fenster, LynnRae Ries, the Gluten Intolerance
Group of North America, The Celiac Disease Foundation,
the Celiac Sprue Association, Nu-World Amaranth
and Celiac.com. Our goal is to keep you informed
and offer support to help you achieve your New
Year’s resolutions!
Perfect Puffed Pie Crust
Bread Machine Tips, Tricks and
Techniques
CD – The Key to Better Health
Top 10 Gluten-Free Cooking Tips
Self-Management of Celiac Disease
Upcoming Events
Perfect
Puffed Pie Crust
By Nu-World Amaranth Inc.
www.nuworldfoods.com
1/4 cup honey
1 tablespoon sugar
1 tablespoon butter
3 cups puffed amaranth or puffed amaranth cereal
Butter 9" pie plate. Combine honey, sugar
and butter in saucepan. Cook over medium heat
stirring constantly until mixture comes to a boil.
Add puffed amaranth and stir to coat. Press evenly
onto bottom and sides of pie plate. Chill 15 minutes
or until firm. Just before serving fill with your
favorite pudding, yogurt or fresh fruit.
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Bread Machine
Tips, Tricks and Techniques
By LynnRae Ries
Author of Delicious Gluten-Free Wheat-Free Breads
for the Bread Machine and Oven, 2003 www.whatnowheat.com;
www.glutenfreecookingclub.com
Longing for soft, warm and delicious gluten-free
breads? Then consider a bread machine, one of
the most popular kitchen appliances – and
perfect for our home made gluten-free breads
When you think of it as a small oven, free of
drafts and temperature changes it is easy to understand
how it can turn out beautifully risen breads with
great texture and remarkable taste.
There are many benefits to using a bread machine.
- Frees up regular oven for other uses
- Keeps kitchen cooler
- Saves money on electricity
- Move it around the kitchen, put it in your
camper or take it to your dorm
- Avoids cross contamination
- Lends itself to creativity in the kitchen
- Safer for younger family members to use
- Less expensive than purchasing a second oven
- Perfect for those who have had difficulties
with yeast breads rising in the oven
Success Starts with Purchasing the
Right Bread Machine for your needs
Before you make your purchase, answer these questions:
- What is your budget?
Bread machines run from $29.99 through $249.99.
The good news is all price ranges offer the
required features for successful gluten-free
breads.
- How much space do you have?
Sizes vary considerably. Measure the space
where you will be using the bread machine.
Some machines have shorter cords than others
so notice the distance to electrical outlets.
Remember you must have enough clearance space
to be able to open the bread machine lid.
- Do you want a bread machine that is fully
programmable or one that may require you to
manually change the settings during the baking
process?
- The more programmable the machine, the
more money it will cost. The most programmable
machine is the Zojirushi BBCC-V20. Retail
is $249.00. Look for it on sale.
- Bread machines with less programmability,
such as Oster, Toastmaster, Welbilt, ( $50
- $60 price range) also bake great bread.
You will need to manually change the programming
from the one hour Dough Cycle to the one
hour Bake Cycle, unless you use the No-Knead
No-Rise Method.
Look for these features:
- The most important features are the two cycle
indicators: DOUGH CYCLE and BAKE CYCLE. You
will need both.
- Are indicators easy for you to locate and
read? Do not purchase a machine if the cycle
indicators are hidden under the lid or are too
small to read.
- Look for a large window. You will want to
know if the bread is mixing well, or if it has
risen to its full height, all without lifting
the lid.
- Purchase a bread machine that will handle
1½ to 2 pound loaves for the sake of
versatility.
- Open the box and look at the bread pan inside
the ‘oven’ (the bread machine).
Does it pop out or twist? Is the pan easy for
you to operate?
- Can you find the English instructions in
the manual? Does it say whether the wet or dry
ingredients are placed into the machine first?
Either way will work, but it is important for
you to know.
Some of the most common questions I receive
about purchasing a bread machine:
- Does gluten-free bread have to rise more
than once? No. One rise is sufficient. That
is why we recommend the Dough Cycle and the
Bake Cycle rather than the full cycles.
- Does gluten-free bread have to knead? This
is a matter of semantics. It does not have to
‘knead’ since there is no gluten.
However, it does have to be fully mixed. Our
experience, after baking over 500 loaves of
bread, all in bread machines, is that using
the Dough Cycle provides sufficient mixing time.
- What are your favorite bread machines? This
is tough since models keep changing. I have
used over 8 different styles of bread machines,
and every one of them has their good and their
“Gee, I wish this was different”
features. This is no different from the other
tools we use in the kitchen, our sewing machines
or even tools in our tool box. My three favorite
machines are the Zojirushi BBCC-V20, the Welbilt
ABYK and an old round bread machine that I purchased
at a garage sale. Prices I paid were $169.99,
$39.99 and $5.00, respectively.
- How long a Bake Time should I look for in
a bread machine? I recommend a 60 – 90
minute bake time option. This is not available
in every machine style. If the model you like
only has a 60 minute bake cycle, see if you
can restart the Bake Cycle after the 60 minutes
are over, just in case the bread is not done.
- Do breads usually take longer than 60 minutes
to bake in the bread machine? Just like your
full oven, it depends on the bread recipe. Fruits,
vegetables or heavy flours may take longer to
bake.
- Is the Add-in ‘Beep’ feature
necessary? My technique is to add all wet ingredients
in the beginning, this includes the fruits and
vegetables, since they contain water which will
affect the water to flour ratio. Dry ingredients,
such as nuts, seeds and cheese can be added
at the beep. You will develop your own style.
Making a decision on which machine to purchase
and learning how to operate your bread machine
may take about one to two hours of your time.
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Top 10 Gluten-Free
Cooking Tips
By Carol Fenster, Ph.D.
Author of Gluten-Free 101: Easy, Basic Dishes
without Wheat www.savorypalate.com
So . . . .your doctor says you shouldn’t
eat wheat. What now? Well, join the 10-15% of
Americans who routinely avoid wheat due to food
allergies, auto-immune diseases, autism, and celiac
disease. Here are our top 10 gluten-free cooking
tips to help you get started:
- Choose a cookbook specially designed for
wheat-sensitive persons. This assures early
success and builds confidence until you are
a pro.
- Replace wheat flour with a mix of flours,
not just one flour. Choose from a wide array
of flours to suit your preferences––amaranth,
rice, soy, others.
- Measure flour by loosely spooning it into
the measuring cup and leveling the top with
flat side of a knife.
- Use more spices, herbs, and flavorings to
compensate for the loss of wheat flavor. 1/3
to 1/2 more than normal does the trick.
- Use special ingredients such as xanthan gum,
which compensates for the lack of gluten, improves
texture, and ensures baked goods don’t
fall apart.
- Choose baking pans and utensils wisely. Use
smaller, non-stick baking pans, dry measuring
cups to measure dry ingredients; liquid measuring
cups for liquid ingredients.
- Take advantage of modern appliances and aids.
Invest in a bread machine for perfect wheat-free
bread every time. Food processors and heavy-duty
mixers are also effective.
- Read the recipe to make sure you have all
the ingredients you need in advance, along with
the right pans and utensils.
- Take time to measure ingredients correctly
or you can yield up to 20% more flour than you
need.
- Be creative. Gluten-free baking doesn’t
have to be boring. Mix your meals up with innovative
ingredients; just be sure they are on the gluten-free
safe list!
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Celiac Disease:
Giving
You the Key to Better Health ---
article from Danna Korn
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Self-Management
of Celiac Disease
By Jean E. Guest, MS, RD, LMNT and the
Celiac Sprue Association
www.csaceliacs.org
Self-Management
What a relief it is to be diagnosed with celiac
disease, and know that it was not all “Just
in your head.” Newly diagnosed individuals
quickly learn that not all medical personnel are
equal in their knowledge of celiac disease. They
also learn that today’s information may
not be tomorrow’s. No one individual can
know everything about celiac disease. That is
why many join with others in support groups.
The successful treatment of celiac disease requires
individuals to partner with their physician dietitian,
pharmacist, or other health care personnel with
expertise in celiac disease. These experts diagnose,
prescribe, and monitor celiac disease. However,
once an individual treatment plan is developed
the only way to assure success is through management
by the one individual who is always present –
you! Self-management involves taking information
provided by experts and applying it to your individual
circumstances.
Self-management is not a new idea. Probably the
most visible example of self-management is type1
diabetes. Clinical studies in type 1 diabetes
have demonstrated that tight control of blood
sugar levels can prevent complications associated
with this disease. Proper self-management of the
day-to-day dietary decisions for those with celiac
disease means living a full life minimizing the
risks of complications.
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Upcoming
Events
Each of the partners in the Gluten-Free and More
program have sponsored events in the upcoming
months. Check out each of the partner's web sites
for more information!
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