Archive for gluten free recipes
Here’s a Challenge: Gluten Free Pumpkin Recipes?
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Question by Worshipful Heart: Here’s a challenge: gluten free pumpkin recipes?
I need some really good gluten free , corn free recipes for pumpkin -please give a recipe starting with what to do with the pumpkin from scratch.
Best answer:
Answer by ? Tracy ?
Fat-free Pumpkin Raisin Cake
Servings: 16
Ingredients:
Non-stick cooking spray
1 2/3 cups Flour
2/3 cup Sugar
1/4 cup Nonfat dry milk
1 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Salt
2 teaspoons Pumpkin pie spice
1/2 cup Raisins
2 Egg whites
1 cup Canned pumpkin
1/3 cup Corn syrup, light or dark
1/3 cup Orange juice
—–FAT-FREE CREAM SAUCE—–
1 cup Nonfat vanilla yogurt
1/2 cup Confectioner’s sugar
Directions:
Spray 9-inch square baking pan with cooking spray. In large bowl combine dry ingredients; stir until smooth. Pour into prepared pan. Bake in 350 degree F oven 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. If desired, serve with Fat-Free Yogurt Cream Sauce.
FAT-FREE YOGURT CREAM SAUCE: Line a strainer with paper coffee filter or cheesecloth layers. Add yogurt, set over bowl and refrigerate 4 hours. Discard drained liquid. Combine thickened yogurt and sifted confectioners’ sugar; stir until smooth. Makes about 1/2 cup sauce.
Know better? Leave your own answer in the comments!
Q&A: Where Can I Find Gluten-Free Recipes Online?
Posted by: | CommentsQuestion by ThisGirl: Where can I find Gluten-Free recipes online?
What are some good websites where I can find Gluten-Free recipes?
Best answer:
Answer by Charlie
I just did a web search, entered “gluten free recipes”, and a list of sites popped up!
Give your answer to this question below!
Can Anybody Help Me With Gluten Free Recipes?
Posted by: | CommentsQuestion by Millie J: Can anybody help me with gluten free recipes?
Can anybody give me some fantastic gluten free recipes for an afternoon tea sort of thing? I’m having a 12year-old girl over for a cooking afternoon, and she has celiac disease. We want to bake something like cookies and a fancy cake with coffee.
It needs to be fun and exciting! (preferably something that she can take home aswell)
Thanks
Best answer:
Answer by Jenni H
http://www.livingwithout.com/?p=glcd&s=gl_pd&st=ppc&gclid=CJrU0OSjnpgCFQETGgodmUX5mQ
What do you think? Answer below!
Nice Gluten Free Recipes Photos
Posted by: | CommentsCheck out these gluten free recipes images:
gluten free valentines day cake pops (dark chocolate)
Image by elana’s pantry
Here’s a recipe for dark chocolate gluten free Valentine’s Day heart shaped Cake Pops.
gluten free chocolate cupcakes
Image by elana’s pantry
In my quest for the perfect gluten free chocolate cupcake, I made these 5 times. Today. Luckily, my boys and their glutenoid friends happily scarfed the "failures." Here, I share with you my success.
Gluten-free ‘dough’
Image by nyxie
Unlike gluten-y bread, you need a cake-batter-like consistency. See how it pours off the spoon here? Like that.
In fact, I probably could have added a bit more flour or strarch to this. That might have given it a bit more structure and helped prevent it from falling inward as it baked.
Cooking Well: Wheat Allergies: Over 145 Delicious Gluten-Free Recipes
Posted by: | CommentsCooking Well: Wheat Allergies: Over 145 Delicious Gluten-Free Recipes
Today, living a gluten-free lifestyle is gaining popularity as more and more people around the world develop serious health aversions to wheat. Wheat intolerances and allergies are among the top food allergies in the United States.Cooking Well: Wheat Allergies features over 145 gluten-free recipes designed to improve daily functioning with a variety of delicious meal choices, including breakfast, soups, salads, entrees, snacks and desserts. Enjoy everything from orange pumpkin muffins, t
Related Gluten Free Recipes Products
Is There a Site Where I Can Get Some Gluten Free Recipes?
Posted by: | CommentsQuestion by Video_Production: Is there a site where I can get some gluten free recipes?
or if you have any gluten free recipes that would be great.
Best answer:
Answer by ~Susakins Makoozakins~
Here is 445 recipes in order from 5 Star to Not Yet Rated:
PLUS they are all wheat/gluten free!!!
http://allrecipes.com/Search/Recipes-Advanced.aspx?ST=All&Glu=1188&SortBy=Rating&Direction=Descending
Give your answer to this question below!
Going Gluten Free
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You probably have heard the term gluten free, but have you researched what that means? What is gluten and what is an allergic reaction to it. These are just a few things discussed in this article.
Gluten is the elastic, rubbery protein present in wheat, rye, barley and to a lesser degree in oats. It binds the dough in foods such as bread and other baked goods. It contributes to spongy consistency. Rice and maize do not contain gluten.
Wheat allergies can create many different symptoms or adverse reactions. What is wheat allergy? Wheat allergy refers specifically to adverse reactions involving immunoglobulin E (IgE) antibodies to one or more protein fractions of wheat, including albumin, globulin, gliadin and glutenin (gluten). Allergic reactions to wheat may be caused by ingestion of wheat-containing foods or by inhalation of flour containing wheat (Baker’s asthma).
Clinical experience suggests that wheat allergy is relatively uncommon, but there are no accurate figures for prevalence. The allergy is more prevalent in certain groups: e.g., wheat allergy is responsible for occupational asthma in up to 30% of individuals in the baking industry.
Allergic reactions to wheat usually begins within minutes or a few hours after eating or inhaling wheat. The more common symptoms involve the skin, hives, eczema, swelling, abdominal cramps, nausea and vomiting, oral allergy syndrome and the respiratory tract (asthma or allergic rhinitis).
The diagnosis of a wheat allergy may be easy if a person has the same reaction repeatedly after eating wheat-containing food. More often the diagnosis is difficult because wheat is usually consumed with other food. Diagnosis usually entails clinical evaluation (medical history, family history, food history) supported by appropriate laboratory tests (CAP® RAST blood tests, skin prick-testing). An elimination-challenge test may be employed to make the diagnosis.
Medication is ineffective in treating this condition. Avoidance of wheat and wheat-containing foods is the only treatment. This may be difficult to maintain, particularly as wheat protein may be “hidden” in other foods. Rice or maize may be substituted as alternative cereals. A dietician must supervise treatment. Wheat-allergic patients who have sensitivity to gluten (or gliadin) should avoid other gluten-containing cereals.
The majority of young children with wheat allergy will outgrow it. Individuals who develop the allergy later in life will probably retain it. There is some evidence that individuals who remove wheat from their diet for a year or longer may be able to tolerate wheat upon re-introduction.
What common foods are gluten-free? Foods such as soybean flour, tapioca flour, rice, corn, buckwheat and potatoes are usually safe for people with celiac disease. To follow a gluten-free diet, start by reading all labels on prepared foods. Do not eat any foods that contain the following:
* Hydrolyzed vegetable protein
* Flour or cereal products
* Vegetable protein
* Malt and malt flavorings
* Starches (unless specified as corn starch, which does not contain gluten)
* Various flavorings, which can be derived from cereals containing gluten
* Vegetable gum
* Emulsifiers, stabilizers derived from cereals containing gluten
Next, especially when eating at a restaurant, avoid the following:
* Breaded foods
* Creamed foods
* Meatloaf and gravies
It is a good idea to see a dietician or nutritionist on a regular basis to ensure that your gluten-free diet is well balanced and meeting nutritional needs. Your doctor may also prescribe various vitamin supplements to make up for any nutritional deficiencies.
Since bone loss is a common problem in people with celiac sprue (due in part to vitamin D deficiency), frequent monitoring with bone density scans is recommended.
Consider buying a cookbook with gluten-free recipe ideas, and visit various sites specializes in the support of people with celiac disease. Armed with information, you can be on your way to a healthier body.
R. Fredriksen is the Vice President of Nutrition Dome, a leading provider of Met-Rx, Met-Rx, Pioneer Nutritional Forumulas, Lipodrene and other quality supplements. For more information, please visit www.nutritiondome.com.
Article from articlesbase.com
The trick to making a gluten-free pizza dough is to replace regular flour with all-purpose gluten-free flour that is available at most grocery stores. Eliminate gluten from pizza dough with a demonstration from a professional cook in this free video on pizza recipes. Expert: Susan Walker Bio: Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company. Filmmaker: Luke Neumann
Video Rating: 4 / 5
A Gluten Free Christmas: How to Make It Happy for Your Celiac Child at School
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For the celiac child, Christmas can be a difficult time. It’s easier to manage at home, but making it a gluten free Christmas at school can be a tricky one. There are parties, students – and teachers- bringing in Christmas treats (few of which will be gluten free) and all sorts of challenges for the celiac child to find their way through.
You want your child to have fun, to not feel ‘different’ from the others, but in reality they are different in terms of their gluten free diet, and it is important to find ways to help them stick to the gluten free diet while still enjoying the treats of Christmas.
It is really important to get the class teacher on side for this. They will be up to their eyes in tinsel and school plays (believe me – I’ve done it!) and probably will not really want something extra to think about at this time of year, but a quick phone call, or chat in the playground at the end of the day, asking how you can help them to help your celiac child is necessary.
The three main danger areas I can think of (and it’s our first gluten free Christmas so if I’ve missed anything vital please comment) are:-
Parties
There is always a Christmas party. It is always a highlight. There will always be lots of delicious-looking gluteny food which your celiac child has to say no to.
Find out when it is early so you can get prepared!
Ask if the school would mind having a color coding system on plates of food: gluten free on holly plates, forbidden on Santa plates (or something!) Or even better, get your child a gluten free plate ready loaded before the start. (This is preferable as communal bowls of crisps etc. can be contaminated by gluteny fingers even if the crisps themselves are gluten free)
Make sure you provide gluten free alternatives to the sandwiches, sausage rolls, cakes and biscuits that the other kids are having.
Find out what the prizes are for the games (usually edible) and if the children will be given a party bag to take home. Hopefully the teacher will check the labels on the candy, because there is so much that is gluten free it is easy enough to do. If not you will again have to send in your own alternatives.
Baking
It seems that baking at school is a traditional part of Christmas these days, but this can be full of dangers for the celiac child. If the teacher is open to the idea you might want to suggest some easy, naturally gluten free recipe ideas for all the kids to have a go at – that would be easiest
But if they have decided to make Christmas Star Cookies (or something similarly gluten-full, as far as I can see it there are three choices:
1. Allow your child to cook what everyone else is cooking but not eat any of it (which is somewhat hard on the child but protects their tummy)
2. Ask for your child to be excused the baking, which is really hard if the whole class is baking together, but if it is done in small groups with other activities taking place at the same time is less noticeable.
3. Provide alternative flour, baking powder etc. and alternative baking tins, utensils etc. so your child can bake with the others. Bear in mind that flour gets everywhere, and even if your child is using their own flour there is no guarantee it will not be contaminated. This could make it difficult for the teacher in charge of the group, unless they are very understanding.
If you have the time spare, the best option might be to go in as a volunteer for the activity to help out.
Treats
The teachers bring them, the students bring them: Christmas is full of candy and biscuits. It is important that any celiac child, as soon as they can read sufficiently well, learns to read labels, and your child will have to put this skill into practice over the Christmas period. Hopefully a lot of it will be gluten free. If not, make sure your child’s teacher has a stash of gluten free alternatives that you have provided so your celiac child does not miss out.
For easy gluten free Christmas recipes and much more: http://www.MyGlutenFreeChild.com
Happy Christmas!
Article from articlesbase.com
One of the primary concepts was defined as ‘Celiac searches per month’. In short, this measure is a way of comparing the relative strength of the gluten free market across countries. It equates to the notional value of how many times on average, a celiac (diagnosed and undiagnosed) search online for gluten free associated terms each month. This research primarily uses the Google data sets.
COUNTRY…………..Celiac Searches/mth ….. Search volumes
Aust 08…………….…4.2………………………………….911,494
US Eng 08…………..3.1……………………………….…8,288,917
Canada Eng 08…..3.7………………………………….1,125,893
UK 08………………….2.2………………………………….1,363,949
Aust 09……………….4.8………………………………….1,018,681
US Eng 09…………..5.5………………………………….16,959,812
Canada Eng 09……4.8………………………………….1,616,217
UK 09………………….3.3…………………………………..2,035,719
What the celiac search values mean
The search volumes are the total gluten free associated term searches per month in each country and are adjusted for internet penetration and google market share.
The ‘celiac searches per month’ maybe explained by example. Assuming 1% of the population are celiac, then a value of 4.0 suggests that if every celiac was diagnosed, then on average they would be searching for gluten free associated terms 4 times per month. While this notational value may not be completely true in practice it does provide a base scale on which to measure and compare all countries. It is noted that America’s corporate marketing machine and search engine optimization tracking of keywords may also artificially increase their value to some degree.
Year 2009 Gluten Free Demand highlights
The USA has made one of the largest gluten free online demand gains over the last year (2009), probably as it recovers from the global financial crisis and more people get diagnosed and act on it. Increasing from 3.1 to 5.5 ‘celiac searches’ is a 77% increase in demand! Australia increased the least over this period (4.2 to 4.8 - a 14% increase), however with a low population ( 1 / 15th of USA) and nowhere near the marketing power that US food conglomerates can use to promote gluten free foods, it can be seen that this modest increase is still quite significant.
Both Canada (3.7 to 4.8 – a 30% increase) and UK (2.2 to 3.3 – a 50% increase) increased a similar amount in terms of raw searches per population.
All of these countries have at least 80% undiagnosed celiac in them, so a major driver of gluten free demand is the diagnosis of these people. This has to do with the affordability of a country’s healthcare, the propensity of people to follow up feeling unwell and the ability of GP’s and specialists to diagnose the disease (which on average can take up to ten years, from the forming of symptoms). This suggests that all gluten free markets under analysis may be very much in the ‘early adopter stage’, meaning that they are all looking for a ‘tipping point’ to turn them into ‘run-away’ growth success. This is vital for a large scale uptake in the supply of gluten free products and easy access to food for celiac.
Gluten free food group proportions
Another major concept of the GFP research is the composition of the major search phrases. With the top 50 phrases separated into seven groups, the changes in the proportions can give a good insight into how the markets are evolving. Previous research found that the leading demand developed countries tended to have a proportion profile that included a generic GF food group of around 60% and a celiac search proportion of around 20%.
The changes over 12 months for each of the leading countries shows a trend of gluten free generic searches remaining moderately stable (USA up 5%, Canada down 2%, Australia and UK unchanged). The one thing they all have in common is a significant DECREASE in ‘celiac related’ search terms. USA (-12%), Canada (-3%), Australia (-6%) and UK (-5%).
Research suggests that developing countries with very immature gluten free markets tended to have larger proportions of celiac searches due to newly diagnosed people spending a large proportion of time finding information on the disease rather than products. They also tend to have a larger proportion than developed markets for ‘GF diet’ information, and ‘wheat free’ searches.
Another article by Gluten Free Pages also looked at the long term trend of gluten free searches versus celiac searches and found that celiac searches remained relatively constant over the last five years while demand for gluten free information continued strong growth. It is likely that the increased maturity of the market (the diagnosed people no longer searching for celiac topics) and friends and family searching for gluten free foods (rather than celiac information) is behind the relative stagnation in the search volume of ’celiac related’ searches. Another consideration is that celiac searches may be made more by medical professionals than consumers or diagnosed celiac.
LONG TERM DEMAND
To assist the general understanding of the market, The following graph tracks the growth of the leading search phrases for each of the seven gluten free associated groups. It is proposed that while this information is specifically for the USA market, that due to the many similarities in market dynamics for the leading gluten free countries demand patterns, that analysis of the USA may act as a proxy for the others.
The trends for ‘celiac’ and ‘wheat free’ searches have remained steady over the last three years (little growth), while gluten free restaurants have increased dramatically in popularity since May 2008.
The four groups that have enjoyed the highest and similar growth patterns are: generic gluten free searches, gluten free recipes, gluten diet searches and specific gluten free foods. As the generic gluten free top two search terms usually comprise around 50% of the total group (for leading markets) and as the whole group comprises 60% of total gluten free associated searches, the stability of the ‘gluten free’ phrase is the most significant indicator of the likely continuing high growth of the whole market.
Gluten Free Market CONCLUSIONS
All of the top online demand countries in 2008 performed exceptionally well in the later half of 2009. The proportion of the major generic gluten free group remained relatively stable while the celiac term group fell in all markets. America grew the most in 2009 and Australia and Canada are now nearly equal second on the GFP Matrix ‘celiac searches per month’ metric.
Peak online demand levels are often found around December, so it will be interesting to see with a recovering global economy whether this extreme growth will be sustained globally into the new year of 2010.
In the last few years I have had a strong interest in e-marketing and website optimization. My strongest desire is to be working in the sustainability industry which causes large reductions in greenhouse gases. Save the planet, save the people. Find other great gluten free articles at www.glutenfreepages.com.au or visit my Market Analysis site www.brucedwyer.com CHEERS!
Article from articlesbase.com
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