Gluten Free Baking Week

(Google Image) 

By Chef/Nurse Diane

Holiday baking should be accessible for everyone.  Some people have food allergies that may prevent them from enjoying the holiday goodies.  One of these allergies causes Celiac Disease, an allergy to Gluten.  Gluten is a protein that is found on grains such as flour, wheat, bran and other grains.  Awareness about this disease has become more pronounced lately, there are even grocery aisle that contain gluten free products.  There are many cookbooks and recipe sites online that will teach you how to make the delicious holiday treats that will not affect your allergy to gluten.

(Google Image) 

This week is Gluten Free Baking week.  Yesterday I told you about cookie cutters, so today I found a recipe on julesglutenfree.com for gluten free holiday cut out cookies that you can enjoy with your family.  So, no more excuses...get out and bake!

(Google Image) 

Allergen-Friendly Sugar Cut-Out Cookies

Ingredients

• 1/2 cup shortening (Earth Balance® Shortening Sticks)
• 1 cup granulated cane sugar (Wholesome Sweeteners) or palm sugar
• 1 egg or egg substitute (e.g. Ener-G Egg® Replacer or whisk together: 1 Tbs. milk powder or DariFree Milk Powder + 1 Tbs. cornstarch + 2 Tbs. warm water)
• 1/4 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract, gluten-free
• Food coloring (optional)
• 2 1/4 cups Jules Gluten FreeTM All Purpose Flour
• 2 teaspoons gluten-free baking powder
• 1/2 teaspoon salt
• Gluten-free sprinkles or colored sugar (optional)

Directions

1. Cream shortening and sugar until very fluffy
2. Add egg (or egg replacer), vanilla extract, milk, and food coloring, beating until integrated. Add the dry ingredients last, mixing until evenly blended. Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate or freeze until cold and no longer sticky, at least 2 hours.
3. Preheat oven to 375ºF (static) or 350ºF (convection).
4. Lightly flour the rolling surface, rolling pin and cookie cutters with Jules Gluten FreeTM All Purpose Flour. Roll the dough to approximately 1/8-inch thickness and cut shapes, re-rolling dough to utilize all the dough.
5. Place cut-out cookies onto a parchment-lined cookie sheet and decorate with colored sugar or sprinkles, if desired. Bake approximately 8–10 minutes, but remove before they begin to brown at the edges. When baked and cooled, frost with Easy Cookie Icing, if desired.

Easy Cookie Icing

Ingredients

• 1 cup sifted confectioners’ sugar
• 1/4 teaspoon vanilla extract, gluten-free
• Milk (dairy or nondairy), as needed
• Liquid food coloring (optional) – Select is a natural & gluten-free food coloring option

Directions

1. Whisk together sugar, vanilla, and milk, adding 1 only tablespoon at time until a spreading consistency is achieved.
2. Add food coloring, if desired.
3. Store any leftover icing in a tightly sealed container in the refrigerator until the milk’s expiration date.

(Google Image) 

(Google Image) 

Gluten-Free Diet Awareness Month

(Google Image) 

By Nurse Diane

With the holiday season approaching, planning a family gathering can be difficult if you have a large group.  There are so many likes and dislikes that people have, some are vegetarians, and others have food allergies.  On food allergy that may not be as common as dairy or nuts, is gluten.  Gluten is a protein found in wheat, barley, rye and most oats. It basically binds starches together.  It is often used as filler for foods as well.

(Google Image) 

The ingestion of gluten causes stomach problems for people who suffer from Celiac Disease.  The problems that are seen - or felt include, bloating, headaches, dizziness, and is commonly misdiagnosed.  There are other medical conditions that people my need to follow a gluten free diet, and some include:

• Autism
• ADHD
• Diabetes
• Fibromyalgia
• Chronic Pain such as Arthritis, Nerve Damage and more
• Asthma
• Allergies
• Autoimmune Diseases
• Thyroid Problems
• Colitis
• Digestive Problems
• Fatigue
• IBS (Irritable Bowel Syndrome)
• Nervous Symptom Disorders
• Adrenal Exhaustion
• Hormonal Imbalance
• Cancer

(Google Image) 

Lately there has been an increase in gluten free products available at the grocery stores.  November is Gluten Free Diet Awareness Month.  As you plan your holiday menu and guest list, why not check out some gluten free products to have on hand just in case.  This site has a list of foods to avoid, and also some recipes to enjoy: http://glutenfreerecipebox.com/celiac-foods-to-avoid.  You will be sure to be named the hostess with the mostest!

(Google Image) 

Celiac Awareness Month

(Google Image)

By Diane Forrest, RN

When I was in nursing school we did a clinical at the pediatric hospital in Jackson, MS.  We spent a few weeks there learning about the problems, diseases, and how to care for children.  Taking care of children is a totally different ballgame.  Children are scared, confused, irritable, and would rather be outside playing instead of inside getting poked with needles or swallowing pills.   Many hospitals try to make the pediatric area as special as possible to keep the kids entertained while they receive their care.  The children also have the additional benefit of having a parent or other family member stay with them, which is always comforting for the child, but can be draining for the family.

(Google Image)

This was the case for one particular family, their child had several medical problems, and one of them was Celiac Disease.  This meant that the child was on a very restricted diet.  Back then, they didn't have as many gluten free products as they do today, so things were even more difficult.  Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats.

(Google Image)

The cause of Celiac is unknown.  It can occur at any time in a person's life, from infancy to adulthood.  It destroys the villi in the stomach lining and prevents the absorption of nutrients the body needs.  Symptoms include:

• Gastrointestinal problems such as diarrhea, constipation stomach cramps
• Bruising
• Fatigue
• Depression
• Hair lose
• Tooth damage
• Irregular Menstrual Cycles
• Poor weight gain
• Delayed Growth

Celiac disease is diagnosed with a blood test or genetic testing.  It usually runs in families.  It is treated with a gluten free diet.  It will usually heal itself within 3 to 6 months for children, and up to 2 to 3 years in adults.

(Google Image) 

May is Celiac Awareness Month.  For more information on ways you can help, click here:  http://www.celiac.org/index.php?option=com_content&view=article&id=86&Itemid=119

October is Celiac Disease Awareness Month

By Diane Forrest, RN

How many of you have walked down the aisle of your grocery store and seen packages that are marked Gluten Free? Raise your hands if you don't know what they are talking about. ( raising my hand)  I have heard of being a glutton for punishment, but had no clue to what gluten was.  So....I looked it up.  Gluten is  a protein composite found in foods processed from wheat and related species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.  Why am I talking about this?  Well because October is Celiac Disease awareness month, and Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats.

The exact cause of celiac disease is unknown. The lining of the intestines contains areas called villi, which help absorb nutrients. When people with celiac disease eat foods or use products that contain gluten, their immune system reacts by damaging these villi.

This damage affects the ability to absorb nutrients properly. A person becomes malnourished, no matter how much food he or she eats.

The disease can develop at any point in life, from infancy to late adulthood. People who have a family member with celiac disease are at greater risk for developing the disease. The disorder is most common in Caucasians and persons of European ancestry. Women are affected more often than men.

Some symptoms of Celiac disease include:

• Abdominal pain, bloating
• Constipation
• decreased appetite
• Diarrhea
• foul smelling stools, that float
• unexplained weigh loss

Children with celiac disease may have:

• Defects in the tooth enamel and changes in tooth color
• Delayed puberty
• Diarrhea, constipation, fatty or foul-smelling stools, nausea, or vomiting
• Irritable and fussy behavior
• Poor weight gain
• Slowed growth and shorter than normal height for their age

Celiac disease is diagnosed through blood tests.  Celiac disease cannot be cured. However, your symptoms will go away and the villi in the lining of the intestines will heal if you follow a lifelong gluten-free diet. Do not eat foods, beverages, and medications that contain wheat, barley, rye, and possibly oats.

You must read food and medication labels carefully to look for hidden sources of these grains and ingredients related to them. Because wheat and barley grains are common in the American diet, sticking with this diet is challenging. With education and planning, you will heal.

For more information go to this site:  http://www.celiaccentral.org/