If you've been noticing more and more gluten-free products on store shelves lately, there may be good reason. Celiac Disease (CD) is a medical condition in which the absorptive surface of the small intestine is damaged by gluten (a protein found in wheat & some other grains). A gluten-free diet is necessary for sufferers of CD.
One recent study (Rubio-Tapia, et. Al, Gastroenterology. 2009 Jul;137(1):88-93.) has shown that undiagnosed CD has increased 4 fold since the middle of the last century. Going gluten-free may help with digestive disturbances, eczema, multiple sclerosis, Parkinson's, cognitive function, seizures, arthritis, osteoporosis, autism, Down's syndrome, diabetes & loss of balance. Eliminating gluten from your diet is no small step, but luckily there are more products and baking alternatives to ease the transition. We have dedicated an entire section of our store to gluten-free products. So come on in and check it out!
If you have a bread maker & an oven, you can make homemade gluten-free bread that is tastier than any commercial brand.
GAUDAUR'S GLUTEN-FREE BREAD
1 1/4 C brown rice flour
1/2 C sorghum flour
1/2 C rice bran
1/4 C tapioca starch
1 Tbsp powdered egg replacer
1 Tbsp instant yeast
1 T xanthan gum
1 1/4 tsp sea salt
2 Tbsp black sesame seeds
2 Tbsp chia seeds
1 1/3 C water
2 Tbsp sunflower oil
2 Tbsp McCutcheon's honey (omit to make vegan)
1 Tbsp molasses
1 tsp apple cider vinegar
1. Combine dry ingredients in a large bowl. Mix well & set aside.
2. Put wet ingredients in your bread maker. Select the dough cycle & start it up. After a few seconds start adding your dry mix bit by bit. Use a spatula to keep the mixture off of the sides of the machine.
3. Preheat oven to 350°. At end of dough cycle, put mixture into prepared loaf pan. Bake for 45 minutes (or until loaf sounds hollow when you tab the bottom). The top can get quite dark. Remove from pan & cool on a wire rack. Enjoy!
Symphony in the Barn, August 2017
1 week ago