The Gluten free Bread Diet

The gluten free bread diet
By Sallingo lingo


Many people are suffering from obesity or being over weight all over the world and especially in United states where thousands of people are obese because of bad eating habits and of course unhealthy lifestyle. While some people who calls themselves diet experts but actually knows only a thing or two about diet and healthy lifestyle (Yes, there’s a lot of people like this) says that eating bread especially gluten free bread can only make you fat. Is what they are saying true? Certainly not, the real diet experts (professional nutritionists and other health pros) believed that eating bread and gluten free bread for those who have a celiac disease will not cause any unwanted fats if eaten in the right way.
There should be a proper planning of meals for an every day healthy diet that consist of more bread and other healthy treats especially for people with celiac disease and this is called the gluten free bread diet. The first thing to know is always the basic and when it comes to diet programs one must know about a body’s metabolism. In short fat people has a slow metabolism that’s why they grew big and has a lot of fats in their body because their body burns fat very in a very slow manner. Unlike fat people slim people have higher metabolism meaning they can burn fats a lot faster than fat people. After knowing the basic of any diet programs which is to increase a body’s metabolism, the second thing to know if you’re going to try a gluten free bread diet is to know the number of meals every day. In order to increase metabolism you must eat small or just the right amount of food every meal and each day consist of 6 meals. First is the breakfast then a little snack before lunch and after lunch before dinner and the last would be a delicious treat before bedtime. You can look at it as 6:am breakfast, 9:am snack, 12pm lunch, 3pm snack, 6pm dinner, 9pm snack. Basically in gluten free bread diet your meals must consist of healthy foods and a variety of gluten free bread in every meal.
You can eat any of your favorite foods and snacks in this diet program including ice creams, gluten free cake and other gluten free food for as long as you follow the right amount of food every meal and what time to eat. There’s a wide variety and choices of gluten free bread that you can include in your list of meals. There are a lot of gluten foods that can be dangerous for people who have celiac disease and there are also many kinds of gluten free food that they can eat in a gluten free bread diet. Here are some of my favorite; gluten free pizza crust, gluten free cookies, gluten free muffins, gluten free bread crumbs for any desserts and many more. By following these simple steps, you will have effective gluten free diet program for anyone especially for people with a gluten free lifestyle.


Related information for gluten free and gluten free bread

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Gluten-free recipes: How to make gluten-free brownies and cake

Susie's Cheesecake

A twist on a creamy New York Cheesecake.
Ingredients:

¼ pound GF sweet butter (unsalted butter)
1 ½ cup sugar
32 ounces whipped GF cream cheese
16 ounces GF sour cream
2 Tbsp corn starch
1 tsp GF vanilla
1 ½ tsp lemon juice
5 eggs

Directions:

Preheat oven to 375°F.

Let cream cheese, sour cream and butter stand at room temperature for 1 hour.

Cream together the butter and the sugar. Mix in cream cheese then add sour cream. Add remaining ingredients except eggs and mix until smooth.

Beat each egg individually and mix into batter one at a time (you can mix by hand or with a mixer on the lowest speed).

Line the pan with aluminium foil and pour the mixture into a 10 inch greased spring form pan. Place the spring form pan into a large roasting pan that is half filled with hot water.

Bake in oven until golden brown for an hour to an hour and a half. When it is golden brown, turn off the oven and let stay in oven for another hour. Remove spring form pan from oven and refrigerate until cold.

Remove from pan and serve.

Contributed by Angie Halten

Gluten-Free Best Chocolate Chip Cookies

Ingredients:

8 oz. unsalted butter, softened
1 tsp. salt
2 tsp. gluten-free vanilla
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 1/4 cups Jowar Flour
1 cup white rice flour
1 tsp. baking soda
2 cups walnuts, broken (optional)
2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 375°F.

Line baking sheets with parchment paper or aluminum foil. Beat butter until soft and fluffy. Add salt, vanilla, and both sugars. Beat until smooth. Add eggs and beat.

In a separate bowl combine both flours and baking soda. Add half the flour mixture to the butter mixture and beat on low. Scrape down bowl with a rubber spatula. Add remaining flour.

Fold in walnuts and chocolate chips. For best results, chill mixture for 2 hours.

Scoop into heaping tablespoon-size balls and set, 2 inches apart, on baking sheets. Flatten to about 1/2-inch thickness and bake 12-14 minutes or until browned all over.

These cookies should be crisp; do not under bake. Let baked cookies stand a few minutes before transferring to a wire rack to cool completely. These freeze well.


Contributed by Angie Halten
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Blueberry Muffins

Gluten-Free Blueberry Muffins

Ingredients:

1/2 cup sugar
2 eggs, beaten
3/4 cup milk
1/4 cup melted butter
1 Tbsp vinegar
1 cup rice flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
1/2 cup potato starch
1 1/4 tsp xanthan gum
1 Tbsp baking powder

1 cup blueberries (fresh or frozen)
2 Tbsp sugar

Directions:

Preheat oven to 400°F.

Thoroughly mix the baking powder, sugar, salt, rice flour, potato starch, tapioca flour, arrowroot flour and xanthan gum together.

Mix in the eggs, milk, melted butter and vinegar. Stir until they just begin to blend.

Finally, add the blueberries and stir in just until mixed.

Lightly grease muffin tins or use paper liners before you fill them with batter. Be sure to sprinkle a bit of sugar on top. Bake for about 20 to 25 minutes or until inserted toothpick comes out clean.

Gluten-Free Recipes:Cheese Strata

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Ingredients:

8 slices gluten-free bread
1 cup diced gluten-free smoked ham
1/4 cup chopped green onion
1/4 cup diced green or red peppers
2 cups grated mild cheddar or Swiss cheese (reduced fat cheese may be used)
6 eggs, lightly beaten
1 cup milk
1 tablespoon gluten-free Dijon mustard
Salt and pepper to taste

Directions:

Preheat oven to 350°F.

Butter a 9 x 13 baking dish and arrange the bread slices in one layer on the pan. Sprinkle ham, onion, peppers and cheese evenly over bread.

Whisk together eggs, milk, mustard and seasonings. Pour over bread slices. Bake 45-50 minutes or until bread is slightly puffed and edges are golden. Serve.

For a vegetarian variation, substitute 1 cup chopped frozen broccoli, thawed and drained
Contributed by Angie

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Gluten-Free Recipes and Info:Avoiding Certain Foods

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Celiac disease patients experience a digestive disorder that forces them to follow a specific diet. Celiac disease patients show digestive problem with food that has gluten in it, like wheat, barley and rye. Therefore cooking for patients with celiac disease patients can be a challenge.

A gluten-free diet means avoiding food that contains gluten like bread, pasta, cereal, cookies and a lot of processed food that has wheat, barley or rye. If that is your staple food then you have change your lifestyle or find alternative ingredients. To keep diversity in their diet, celiac patients can still enjoy bread and pasta made out of potato, rice, soy, or bean floor. Nowadays, it is easier since there are already manufacturers who sell gluten free bread, pasta and other food. Meat, fish, rice, fruits and vegetables does not contain gluten so these will be okay to include in your diet.

The disadvantage of having celiac disease is the difficulties of eating out. Following a strict diet makes it more difficult for celiac patients to buy lunch or food in the school cafeteria or food stalls near your work. The best way, therefore, is to prepare your own food to bring along with you. You could contact the manufacturers or restaurants that make gluten free food, but that can be quite troublesome if the location is quite far from you school or work.

Consulting a dietician or a health care professional specializing in food and nutrition can help people learn about the new diet. There are also support groups made of celiac patients and their families that can help the patients to establish their new life.

Some people may think that cooking food for celiac patients is very much boring and routine. This just means that you’ve been cooking the same food over and over again and have not actually expanded on your repertoire. There are many ways of cooking a great meal without risking the person’s health. Look at it this way, now is the time to explore other dishes.

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Some celiac patients still cook the food that they eat before they were diagnosed, but they replaced some ingredients with gluten content with ingredients that are pure, uncontaminated and gluten free. Celiac patients come up with different ways to make up an eventful meal without violating their diets. One example would be cooking a Blueberrry cake. Replacing the ingredients with Nearly Normal All Purpose Flour and gluten-free baking powder will be enough for persons with celiac disease.

So the rest of the ingredients like granulated cane sugar, eggs, milk, fresh blueberries, unsalted butter, and cinnamon will be fine. Celiac disease won’t be triggered by these ingredients.

Preparation would still be the same. Preheating the oven to 375 degrees or 350 degrees for convection an oiling a 9 inch springform pan and putting any extra in a small oiled 6 inch square baking pan or casserole would, of course be necessary. You need to combine Nearly Normal All Purpose Flour, baking powder and salt and set aside. Cream the butter and sugar until fluffy, approximately 3 minutes. Beat in the eggs. Add the flour mixture, alternating with the milk. Toss the berries, pour the batter into the prepared pans, and set aside. Bake the small pan for approximately 40 minutes and the springform for 50 minutes, or until a cake tester inserted into the center of each pan comes out clean. You get the point.

The trick is to determine which alternative ingredients to use and which food do not contain gluten. Cooking for persons with celiac disease can be challenging, but with enough research, trials, and imagination, you can come up with a meal that is enjoyed by everyone in the family.

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