Gluten Free Kitchen and Restaurant Tips

Author: Gail Mercedes

One of the main concerns with a gluten free diet is cross-contamination. Gluten meals have to be prepared with no cross contamination from gluten products in your kitchen and in restaurants. Cross-contamination happens if gluten containing foods come in contact with gluten free foods. An example is commercial oaks. Oats are gluten free but can be processed in the same environment as wheat there for can become cross contaminated. For those that require a gluten-free diet oaks should not be consumed. Likewise, preparation of gluten free foods requires rules to eliminate cross-contamination with gluten produces in your home and in restaurant.

Here are a few kitchen tips:

1.Use two different sifter for gluten foods and gluten free foods. Label the two sifters one for gluten and the other for gluten-free.

2. Do not prepare gluten foods on same surface with gluten free foods. If the same surface is used it must be cleaned thoroughly before gluten free food preparation.

3. Use different utensils for gluten free foods and foods containing gluten. If the same utensils are used the utensils have to be cleaned thoroughly for gluten free products.

4. The same toaster cannot be used for gluten containing foods and gluten free foods. A separate toaster is needed for gluten free products.

5. Gluten free foods cannot be fried in the same oil used to fry gluten breaded items. One simple rule that can be easily overlooked.

6. Cross contamination can occur with jams, jelly, mustard, mayonnaise and butter. Watch out for gluten crumbs that can be shared. Have separate items for celiac persons.

Gluten Free Tips at Restaurants:

1. Check with waiter or owner of the restaurant to verify that fried foods are not cooked in same oil as gluten products.

2. In restaurant the grill has to be cleaned before preparing gluten free foods.

3. Verify that salad dressings, sauces, gravies and fried foods are gluten free.

Many everyday products contain GlutenGluten Free Safe Foods:

-Fish and meats (cannot be marinated, breaded or basted coated)
-Most dairy products
-Fresh fruit

-Fresh vegetables
-Rice
-Potatoes
-Gluten free flours (rice, soy, corn, potato)
-Wine and distilled liquors, ciders and spirits

Note: “Wheat-Free” does not mean gluten free. These products may still contain gluten.

-Fresh poultry

-Food additives, malt flavoring, modified food starch and etc.
-Many vitamins and medications use gluten as a binding agent
-Lipstick and lip balms
-Toothpaste
-Postage stamps (only used the self adhesive)
-Play dough

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About the Author

Like most people I am a multi-tasker. I am a wife, mom and businesswoman. Recently, I have been researching foods, ingredients and recipes. Different cultures have influenced our daily menus. I have a collection of favorite cookbooks. The cookbooks vary from copycat restaurant recipes, pizza secrets, authentic Chinese cooking, the Mediterranean Diet to specialty diets. We all have to eat. Why not learn to cook varied healthy meals. Hope you enjoy my article. I really enjoy writing them.

Gluten Free Wine, Gluten Free Beer And Gluten Free Liquor

Gluten Free Wine, Gluten Free Beer And Gluten Free Liquor, Do They Exist And Does It Matter?

Author: Bruce Scott Dwyer

GLUTEN FREE WINE, GLUTEN FREE BEER and GLUTEN FREE LIQUOR, Does it matter?

Eating only gluten free products is vital to any celiac or gluten intolerant person, so what about alcohol in general?

Firstly it appears that there are three distinct types: General liquor, gluten free beer and gluten free wines.

GLUTEN FREE ALCOHOL

Many articles suggest that as long as alcoholic beverages are not based on wheat or other gluten grains that they will be gluten free. They suggest using liquors such as grappa (made from grapes), ouzo (aniseed, fennel seed aromatic plants ) rum (sugar Cane ), sake (rice ) etc. Other articles have suggested that gluten is destroyed in the distillation process so that all alcoholic beverages will be gluten free.

However a 1992 Flemish Celiac Society report found gluten in several varieties of distilled liquor. The levels varied from zero to 200-mg gluten/liter with the highest amount in "Creme de Framboise" (200 mg/liter) and French brandy VSOP had 180 m g/liter. Subsequently, sites have speculated that the "gluten might be derived from the caramel coloring" and suggests that it is best for coeliacs to "abstain from brown colored liquor" (ref 1)

There is a note of caution that the detection of gluten in alcoholic drinks is very unreliable as "the gluten proteins could have been broken down to small (but still toxic) peptides and in that case a sandwich-type ELISA might produce false negative results because in that case you always need to two epitopes (binding sites for the antiserum) on one molecule to get a positive reaction." (ref 1)

The difficulty with general liqueurs is that since this has not been recognised as a major problem in society, and as testing is difficult and potentially expensive, liquor makers are unlikely to test and label their products as gluten free any time soon, even if they are gluten free.

Your best option appears to be either to avoid liquor altogether or choose types not based on gluten grains, such as whiskeys.

GLUTEN FREE BEER

The beer area seems relatively clear cut. In the same study as above "The beer test, which consisted of a set of 50 different brands, showed that most brands (35) did contain immunoreactive protein in amounts between 1 and 200 mg/liter. Only 15 contained less than 1 mg/liter. There was a strong correlation between the gluten content and whether wheat had been used as an ingredient!" (ref 1)

The Technical Officer of The Coeliac Society of Australia also agrees by saying that " the (beer) brewing process unfortunately does not render ‘normal' beer gluten free" (ref 3)

"Beer contains Gluten, either in the grains used within the brewing process, or even the yeast itself may be grown in a medium which contains Gluten. Therefore if you are a Coeliac, you can not drink Beer that contains Gluten otherwise you will become sick." (Ref 4)

All articles are definitive on the point that if a celiac wishes to drink beer, they must drink gluten free beer only.

GLUTEN FREE WINE

WINE is one of the most contentious areas of the gluten free alcohol industry. The majority of articles suggest that wine is naturally gluten free as it is made from grapes and no grains are involved in the preservative process. However other articles suggest a different story.

"Some wines are aged in barrels that once contained another substance that could have held a glutinous product. This is rare, but can happen. Also you will want to avoid Wine Coolers. Wine Coolers are NOT Gluten Free, because they contain barely malt." (Ref 3)

"There is also some concern with cross contamination with wines that involves the practice of sealing the barrels with a flour/water paste that is common with European Union barrel manufacturers. Most US based manufactures currently use a neutral food grade paraffin to seal the barrels during the construction process, but there are some manufacturers that import and use the flour/water based barrels."(Ref 3)

Reference 3 also mentions that the hard paste part of the wheat glue may not be fully removed in the cleaning process and that you can mostly trust wines that are "almost always" made without a barrel aging process such as: "Whites - Riesling, Sauvignon Blanc from New Zealand, Italian Pinot Grigio, Bag-In-The-Box wines; and Reds: Bag-In-The-Box wines." (Ref 3)

You will note that many of the wineries listed in the gluten free pages winery directory are there because their cafes provide gluten free food. And this is often a matter of just including gluten free bread in their offerings. While rare, but still in existence, are wineries that also sell wine labelled as gluten free. You may need to check that these carry the official gluten free authority symbols.

It is suggested that while gluten contamination of wines in America may be relatively rare that a celiac should consider asking wine makers if the wine is gluten free, if it is, then ask if it is certified by a gluten free authority. If they don't know if it is gluten free maybe you should ask what kind of barrels they use. The gluten free alcohol story is one of ‘better safe than sorry', especially if you have been so good with avoiding gluten in the rest of your diet!

References

Ref 1 http://www.celiac.com/articles/328/1/Does-Distillation-Remove-All-Gluten/Page1.html

Ref 3 http://gfkitchen.server101.com/GFAlcohol.htm

Article Source: http://www.articlesbase.com/food-and-beverage-articles/gluten-free-wine-gluten-free-beer-and-gluten-free-liquor-do-they-exist-and-does-it-matter-793789.html

About the Author

Original career in electronic engineering morphed into Corporate Marketing via MBA in 1998. In the Last few years I have had a strong interest in e-marketing and website optimisation. My strongest desire is to be working in the sustainability industry which causes large reductions in greenhouse gases. Save the planet, save the people www.glutenfreepages.com.au www.dogwalkersmelbourne.com.au

Sourdough Bread for a Gluten Free Diet

Sourdough Bread for a Gluten Free Diet-a Better Source of Minerals and Potentially

Better Tolerated by Persons with Wheat-Related Health Problems

Choose sourdough for the best nutrition among commercially

baked breads, suggests a study published in the journal Nutrition.

This animal study compared mineral absorption from different

breads: reconstituted whole wheat flour (white flour plus bran, a

typical formulation), yeast bread and sourdough bread. Of all

three breads, not only was the content of phytate, which prevents

absorption of calcium, lower in sourdough, but the absorption of

iron, zinc, and copper was enhanced. Another study, published in

Applied and Environmental Microbiology showed that

sourdough bread fermented with the help of selected Lactobacilli,

nontoxic flours, and a long fermentation time was fairly well

tolerated by a group of 17 persons previously diagnosed with

celiac disease. Although the purpose of this study was to help

develop a prototype wheat bread product that might be tolerated

by persons with wheat sensitivity, the results of this study seem

promising for future attempts to prepare wheat in a natural way

that may improve its teroperability.

Yeast-Free Pita Bread

3 cups flour
1 teaspoon salt
1 to 1 1/2 cup warm water
vegetable oil

combine flour and salt. stir in enough water to form a ball- and stir til smooth. knead on a floured board 5 min. divide into 12 portions and form into smooth balls. Cover with damp towels and let rest 10 minutes. Press each ball flat and roll out on a floured surface to 6 inch circles. Grill on a lightly oiled griddle, about a minute per side.

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