Some of the foods that we associate with the USA such as crispy deep dish pizzas, the succulent new york deli sandwiches and juicy burgers are some treats that however are not gluten free. So this can leave a coeliac missing out and I do wonder how well the USA food establishments cater for coeliacs?
I read recently that researchers at Umeå University in Sweden and the University of the Witwatersrand in South Africa have found that approximately 2 million children worldwide suffer with coeliac disease, 40,000 of which die each year due to the failure of being diagnosed. A frightening figure. Full details of the figures can be seen in the journal PLOS ONE
One of the most common symptoms that sufferers of coeliac disease come across is a lack of vitality or energy. Feeling tired and a general lack of energy can be a classic symptom of coeliac disease. So if you are losing your mojo then maybe you need to see your Gp. Of course there are many other reasons tiredness can occur. Studies show that not all symptoms such as gut problems need be present for individuals with coeliac disease.
We all know how difficult it can be to find recipes for coeliacs that not only taste good but are tried and tested and are already enjoyed by many. Gluten free help is pleased to have sourced some wonderful recipes that will have you coming back for more!
We now have a section of the website dedicated to a selection of gluten free recipes from some of today’s most accomplished culinary talents.
We will be including, at a later date, recipes from an award winning, acclaimed italian chef. Watch this space!
Pippa Kendrick’s Chocolate Muffins
It is refreshing to see that many more people nowadays seem to be aware of gluten free products, influenced no doubt by supermarket free from aisles. Unfortunately it seems that not all catering industries reflect that. Hopefully thats changing as well.
Through trying many varieties of pasta and remembering what wheat based pasta tasted like, it can be said that much progress has been made in producing in a gluten fre alternative by different manufactuerers. Thankfully they are now a far cry from the early corn based abominations, some of them at least!
Although the taste is not bad, expect the water that the pasta is cooked in to become rather cloudy. I have also noticed that the cooking times do not allow for much margin of error. Italians expect their pasta to be cooked “al dente” which literally means to the tooth, so pasta should retain a firm bite when eaten. It should not represent a floury wallpaper like paste. The south of Italy, and commonly in the Campania region which includes the city of Naples, pasta is traditionally served with a tomato based sauce and basil. It is a dish that oozes freshness and simplicity, yet making fresh gluten free pasta is tricky.
Trying to prevent the dough from breaking up is difficult, but adding xanthan gum or even an egg to the gluten free flour is one way that can help. Delicateness and subtlety when handling the dough are the order of the day, and with perseverance it will work out! Don’t forget though that in Italy most people eat the dried variety of pasta and not fresh.