Gluten-Free Research Papers

Figuring out how to cook Gluten-Free is completely different than cooking with Gluten. You will no longer be able to just use that same old flour in that kitchen cabinet. All of it will have to be disposed of and cleaned thoroughly to prevent cross contamination. You can make all the necessary changes and prepare your meal in the same place as that a Gluten meal was prepared and lose all your hard work. I will agree that switching the whole house over is easiest, but I will promise that there are die-hard Gluten eaters out there that will refuse profusely. Now comes the fun part, experimentation! Carefully read all your labels, wheat can be hidden in many forms. I began my trial and error (yes, there were errors) on making pie crusts. Seems simple enough right? Well, that would be a big fat negative. The dough was not binding and came out more like warmed powdery flour. The key was not to give up because, that is where Xanthum Gum comes in. Losing Gluten in your baking means that you lose the binding ingredient that makes your dough stretch and hold together, therefore, it has to be replaced with something. Xanthum Gum does just that, however, I did find that my cookie pie crust turned out better than my oat pie crust because it had an egg in it. Switching over to Gluten-Free isn’t as plain Jane and boring as good ole’ Gluten cooking either. I now know of thirty-one different flours that can be used for all kinds of yummy

1. Gluten-Free When you have a gluten intolerance, you can't grab a burger with a bun, eat pizza, or enjoy a bowl of pasta at your favorite Italian eatery.

Dr. Ford, a pediatrician in CHristchurch, New Zealand and author of The Gluten Syndrome, believes the leading causes of sickness is consumption of gluten products, which Ford concludes the numbers of gluten-sensitive people could be a huge margin of the American population, between 30% and 50%" (Franso). I myself, am

Gluten is a word that people see a lot more in supermarkets these days, and it's usually accompanied with the word "free". Even though gluten is a lot more on everyone's minds, there's still some mystery surrounding it. Here are some facts about gluten that many people don't know. Stay tuned for part 2, coming soon!

The label “gluten-free is everywhere, annual sales of these products were estimated at $10 billion in 2014, and are expected to reach $15 billion by 2016 (Bowden). In growing numbers, the world’s biggest food makeers and restaurant chains are retooling recipes and labels to tap into the concern, creating a multibillion-dollar out of gluten-free products

Dear Grandma, Since you have asked me for advice on a gluten free diet, I have done some research to help you determine what is best for you based on biological factors.

Graph 2 (GlutenFreePages) Gluten Free Market Challenges Though the gluten free market is expanding at a rapid rate there are still many challenges and obstacles that must be considered. The first major challenge is that gluten free foods are significantly more expensive then foods that contain gluten. The main reason for this is because replacing the ingredients that contain gluten with gluten free ingredients can lead to expensive production costs, which inevitably increases the products price. Furthermore, the alternate ingredients used are often times more expensive and many times additional ingredients are required. According to table one (see Appendix A), gluten free foods are often times more then double the price of their counterpart items. Though some individuals chose a gluten free diet because they feel it is healthier, for those that forced to maintain a gluten

When you are on gluten Unfortunately, there is no regulation that require manufacturers to disclose gluten on food labels (only wheat has to be disclosed), so determining if any product available on the market contains gluten takes some knowledge and serious work, unless that product is specifically labeled "gluten-free". In this section you will find two lists to help you detect gluten in products: List of Ingredients that Contain Gluten and List of Ingredients that Sometimes Contain Gluten. Use lists as a guide, but if in doubt, choose another product or check with the

Gluten-Free or Not Gluten-Free, That is the Question: The Pros or Cons of a Gluten-Free Diet Medically and Commercially.

How to Stop the Pain After Accidentally Eating Gluten You had a funny feeling at the restaurant that something wasn't quite right. Now, it's a few hours later, and your abdomen feels like someone is squeezing it with a belt, your brain is disappearing into a thick layer of fog,

Gluten 101 A diagnosis of gluten intolerance, gluten sensitivity or celiac disease can be scary. You were told to stop eating foods containing gluten. But, all too often, doctors talk in confusing medical lingo. Would it be a comfort if we explained all about gluten, in layman's language?

Low-Gluten Eating Plan Gluten is a protein found in wheat, barley, rye, and other grains. Some people have a condition that makes them unable to digest gluten. Eating just a small amount can damage their intestines. Other people just feel better when they eat less gluten. This low-gluten eating plan is

Have Celiac Disease but Want to Consume Rice or Rice Product? There are other grains and rice alternatives out there that can serve as a substitute for rice that are healthy and nutritious and will still be in line with your gluten-free diet. These grains can include quinoa, cauliflower rice, broccoli rice, couscous and freekeh, all of which

Does Butter Have Lactose? Lactose is a type of sugar found in milk and other milk products. In the body, lactose is broken down with the aid of an enzyme called lactase. However, some people are lactose-intolerant because they do not have enough of the enzyme, which causes them to experience

Diet myth Dairy products are fattening Truth Dairy products are actually packed with vitamins and nutrients like calcium (which helps us maintain a healthy weight) and vitamins like protein, zinc and Iron that your body needs. Did