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Posts Tagged ‘Gluten-Free Baking’
Monday, January 30th, 2012
Celiac Symptoms in Children
The symptoms of celiac disease cover a wide range and are variable from person to person, but according to the Canadian Celiac Association, there are some symptoms that seem to be particularly common among celiac children.
These are: vomiting, irritability, behavioral changes, delayed growth or puberty, short stature, and dental enamel abnormalities.
According to Celiacs, Inc., the symptoms of celiac disease usually manifest in children after three to five months after they first ingest gluten, but this period of time may be shorter (“as short as one month”). Their website lists additional celiac symptoms commonly found in children, such as a large abdomen, abnormal stools (large, pale, or floating), flattened buttocks, and acute diarrhea and dehydration. Older children will experience “more subtle” symptoms such as: poor appetite, poor growth, and anemia.
Tina Turbin
http://www.GlutenFreeHelp.info
b.a.
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Monday, January 23rd, 2012
Associated Celiac Conditions
Celaic disease, which has a wide variety of symptoms in itself, often is attended by other health conditions. According to the Canadian Celiac Association, for this reason, it’s recommended that people with celiac disease symptoms or a family history of celiac disease get tested for the following associated conditions:
-Osteoporosis
-Type 1 diabetes mellitus
-Other autoimmune disease (such as autoimmune hepatitis or autoimmune thyroid disease)
-Down syndrome
-Turner syndrome
-Lymphoma
Tina Turbin
http://www.GlutenFreeHelp.info
b.a.
If you would like permission to reprint informaton from this page, please contact me.
Tuesday, January 17th, 2012
My Article on U.S. Gluten-Free Food Labeling to Appear in Journal of Gluten Sensitivity
You can order a copy of the Winter print edition of the Journal of Gluten Sensitivity to read my article, “U.S. Has Yet to Define ‘Gluten-Free’ for Food Labels,” in which I take up the critical subject of the FDA’s gluten-free labeling regulations.
The Journal of Gluten Sensitivity is a print and online quarterly newsletter co-edited by the founder of Celiac.com, Scott Adams. It publishes articles geared toward those on the gluten-free diet for reasons of celiac disease, gluten intolerance, as well as wheat allergies, keeping readers up-to-date on the latest scientific research and developments in the gluten-free arena. I am honored to have my article included in its Winter publication.
Check out the link below to subscribe to the newsletter:
Tina Turbin
www.GlutenFreeHelp.info
b.a.
If you would like permission to reprint informaton from this page, please contact me.
Friday, January 6th, 2012
My Gluten-Free Recipe Is Featured in the Canadian Celiac Association’s Newsletter!
I’m pleased to say that my popular Gluten-Free “No Pudge” Brownies in a Cup recipe has made it into the latest Vancouver Chapter Canadian Celiac Association’s Newsletter! My “No Pudge” brownies are one of my favorite quick gluten-free desserts. These babies are low-fat and don’t even taste gluten-free. The best part? They take just a minute to make in the microwave!
The CCA is a fantastic organization—what an honor to have my recipe featured by them.
Hungry for some delicious brownies? Check out my “No Pudge” Brownies in a Cup recipe here:
http://glutenfreehelp.info/20-minute-recipes/no-pudge-brownies-in-a-cup-2-points-weight-watchers/
Tina Turbin
www.GlutenFreeHelp.info
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Wednesday, January 4th, 2012
Cajun’s Choice- Shrimp, Crab & Crawfish Boil
One of my lovely readers purchased Cajun Choices Shrimp, Crab and Crawfish Boil and put her own spin on it. Take a look at what she has to say and check out the Cajun Choice review.
“I love to use my “Crab Boil” for other things besides a base for soups. I actually put it into a salt shaker and sprinkle it on top of chicken, fish, vegetables, etc. I also like to add it to my gluten free flour when i’m breading my chicken to make chicken tenders. I like to use it in replace of salt because of the added spices, which increases the flavor to any dish.”
Tina Turbin
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Saturday, December 10th, 2011
Food Review: Namaste Foods
Namaste Foods, L.L.C. prides itself on the concept and purpose of nourishing the body with good food, which in turn nourishes the mind and spirit. I think celiac and gluten-sensitive individuals can agree that this statement is true.
With my testers in Florida and L.A. licking their lips in satisfaction over their Namaste Chocolate Cake Mix outcomes, we had to try another adaptation, the black bottom cupcakes. Our adapted gluten-free black bottom cupcakes are filled with a delicious cream cheese middle, which blends into the entire cupcake through the baking process, making a truly decadent and moist cupcake overflowing on the top. For those of you who enjoy “muffin tops,” you’ll be pleased to know that you get both a whopping top and the cupcake in these desserts. We opted to use honey instead of the sugar called for in the Namaste recipe, and our topping was slightly altered as well. Just perfect!
The Chocolate Cake Mix really tastes exactly like the old gluten-laden chocolate cake mix we’ve all long forgotten and is a perfect mix for any of your cake or cupcake needs. Any frosting just adds to the delight, as you would expect.
We also tested the Taco Pasta, which comes with a premade mix of noodles. We followed the directions precisely yet added chopped tomatoes, chili pepper, and chicken breast as well as cilantro, fresh lemon juice, and a topping of cheddar cheese. It was delicious. It was a good, easy family meal that took less than 15 minutes to prepare.
Namaste offers 18 varieties of pasta and baking mixes, 8 of which are sugar-free and kosher. The owner, Daphne Taylor, has gone the extra step to ensure they are made in a facility that is gluten-, wheat-, potato-, soy-, corn-, dairy-, nut-, peanut- and cashew-free. She also ensures all ingredients are not genetically modified.
Namaste can sit on family tables that serve kids with multiple food allergies. We were pleased to know so many families are supporting Namaste with the results of happy, pain-free, symptom-free children.
Namaste products can be found in many health food stores and are easy to order online at www.NamasteFoods.com. Their site offers many additional recipes, as their mixes are really quite versatile.
With a single mom’s dream and vision, the help of support groups, recognition by health food stores, and word of mouth, Namaste is now run by 14 women from their own homes to its continued growth and success.
We really like their vision, their purpose, and their delicious mixes!
Tina Turbin
k.m.
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Saturday, October 22nd, 2011
Bakery on Main
In late 2003, Michael Smulders tasted a granola recipe one of his chefs had been working on at a natural foods market in Glastonbury, Connecticut. He had been hearing for years about the gluten-free needs of his customers, but had not yet had the opportunity to address them. Well, this day was different. He decided to grab some ingredients from around the store and help these gluten-free people out.
Two years later, Michael secured a gluten-free facility for Bakery on Main and all the gluten-free sources he needed to package up his own dairy-free and gluten-free granolas and bars.
Their granola immediately stands out for its superior taste. I could barely stop eating it (straight from the bag) long enough to top my bowl of yogurt with it. I’ve had their granolas tested by 12 people, some not celiac, and it is unanimous—all six flavors are exceptional. The granola flavors are not only delicious, but unique too, coming in creative combinations, such as Cranberry Orange Cashew Granola (I bet you’ve never had that before) and Rainforest Granola, a tropical flavor with dried bananas, coconut, and roasted Brazil nut slices. My favorite is the Extreme Fruit & Nut Granola, which contains almonds, pecans, walnuts, Brazil nuts, coconut, cranberries, and raisins. That’s a whole lot of nuts, and they complement each other perfectly!
The granola bars come in six flavors as well. Just as with Bakery on Main’s granolas, the bars come in flavors you’ve likely never come across, such as the ultimate kids snack, Peanut Butter & Jelly Soft & Chewy Bars, and the Extreme Trail Mix Granola Bars. I know that any adult or child who liked the old (gluten-containing) commercial granola bars is in for a treat with these delectable substitutes.
Tina Turbin
www.glutenfreehelp.info
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Friday, October 21st, 2011
Just Poppin’ “Crunchy Munchy”
This recipe is an adaptation of a recipe submitted to one of my testers, Miranda Jade. She loved some of the holiday treats that are on sale and decided to make a slight change and come up with her own recipe. Hint: her favorite starts with the word Moose.
After a couple tries- the below simple recipe was her winner! Thanks Miranda Jade!
Ingredients:
12 oz Chocolate Chips
12 oz Caramel
½ cup nuts crushed up
Sorghum- 6cups popped
Directions:
- Pop enough sorghum to fill up 6 cups.
- Spread sorghum on waxed paper evenly.
- Melt chocolate and drizzle evenly on top of half of the sorghum.
- Melt caramel and drizzle evenly over the other half of the sorghum.
- Sprinkle nuts evenly over all sorghum.
- Let sorghum cool completely.
- Peal sorghum off wax paper and put in a jar in hunks.
- Shake jar lightly to mix.
Enjoy!
Again, thanks Miranda Jade.
Check out the review I did on the company Just Poppin. They have the best sorghum!
Tina Turbin
mt
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Friday, October 14th, 2011
Cookies and Crème Sorghum Squares
These squares are just delightful and a treat for the whole family! Perfect for a sweet tooth after a savory dinner.
INGREDIENTS:
2 cups Popping Sorghum, popped
1 cup shredded coconut (preferably unsweetened)
1½ cup Faux-reo Cookie Wafers – roughly crushed (recipe below)
1 cup confectioners sugar
4 rounded tablespoons powdered milk
6 oz plain coconut oil
DIRECTIONS:
Lightly grease a 6” x 9” pan with butter
Mix together all dry ingredients in a bowl
Melt coconut oil in a saucepan over gentle heat until a clear liquid
Pour melted coconut oil into dry ingredients and thoroughly mix together
Evenly spread mixture into pan and press down very firmly with the back of a large spoon
Place pan into fridge and leave until set firm. When set, cut into small squares and serve.
TIP: Store in fridge to retain firm texture. Squares will crumble and fall apart in temperatures above 70F as the coconut oil starts to melt. Place back into fridge to re-harden.
Faux-reo Cookie Wafers Recipe
Makes 25 – 30 chocolate cookie wafers
INGREDIENTS:
1 ¼ cups sorghum flour
½ tablespoon corn or potato starch
½ cup unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
½ cup PLUS 2 tablespoons (1 ¼ sticks) room-temperature, unsalted butter
1 large egg
DIRECTIONS:
Set 2 racks in the middle of the oven. Preheat to 375F degrees.
In a food processor, or bowl of an electric mixer, thoroughly mix the sorghum flour, corn/potato starch, cocoa, baking soda and baking powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until the dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper lined baking sheet approx 2 inches apart. With moistened hands, slightly flatten the dough.
Bake for 9 minutes for a softer cookie or 13 minutes for a crunchier cookie, rotating once for even baking. Set baking sheets on a rack to cool.
Tina Turbin
k.m.
m.t.
If you would like permission to reprint informaton from this page, please contact me.
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About Me | see more
Tina Turbin became extremely interested and involved in the subjects of gluten free, gluten sensitive and celiac disease a number of years ago as a result of...
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