Gluten Free

Information and recommendations for EH

• Protein found in grains– Specifically found in Wheat, Barley, Rye– Spelt, triticale and kamut, other cultivated wheat varieties

• What qualities does gluten give foods?– The amount of gluten in a product affects the texture. – Elasticity (the sponginess of a muffin, chewiness of pasta)– Strength (the crustiness of a pizza crust)– Structure (the height of a yeast bread, the fluffiness of a

waffle)

What is Gluten?

• What is used?– A variety of non wheat flours and gums are used in combinations to

approximate the texture of different baked goods.– Examples of Gluten Free (GF) “flours” used include: rice, garbonzo

bean, coconut, amaranth, buckwheat, corn, millet, quinoa, sorghum, teff, soy, almond, chestnut, potato, tapioca.

• What happens to the flavor and texture?– The flavor and texture varies depending on the flour combination

and gums (guar gum, xanthan gum) used– Texture often described as ‘gummy”, “cardboard”, “stale”, “dry”– However, products are improving with increased demand and are

increasingly described as “good”.

WITHOUT GLUTEN…

Who needs gluten free food?• People with …

– Sensitivity to gluten• With symptoms that vary from minor discomfort to acute distress

– Celiac disease• Genetic• Autoimmune reaction to gluten• Gluten damages the lining of the small intestine.

– Reduces ability to absorb nutrients– Increases risk of malnutrition

• Up to 1 out of every 100 people in the US has celiac disease• Because it is difficult to diagnose, it is often left to the patient to eliminate

gluten and monitor their symptoms

WHY? WHAT HAPPENS IF THEY EAT GLUTEN? IS THERE A CURE?

• Symptoms• Abdominal Pain• Diarrhea• Vitamin and mineral deficiencies• Malnutrition due to malabsorption over time

• There is no cure for celiac disease• Treatment

• Avoidance of gluten!!!!!

What foods are safe?

What foods contain Gluten?

Gluten Free in the Kitchen

NATURALLY GLUTEN FREE

Whole foods are less likely to have hidden Gluten• Fruits, vegetables, meat, poultry, fish, nuts, seeds, lentils

Naturally Gluten Free Grains• Corn (including polenta), Millet, Quinoa, Rice, Tapioca, Teff,

Aramanth, Buckwheat, Grits, Sorghum• Gluten free grains can be served whole or ground to be used as

flour in baked goods. Gluten Free Labeling: some examples

CHECK THE INGREDIENTS CAREFULLY “Gluten” is rarely, if ever, listed in ingredients

These ingredients contain gluten:

wheat rye barley modified starch (some) bulgur couscous graham kamut seitan semolina,

spelt, wheat germ, wheat germ oil, malt, maltose triticale oats (some) caramel color dextrin malt vinegar

Baked goods Beer Bullion Breading and coating mixes Broth Candy Coated popcorn and chips Cereal Corn tortillas Crackers Energy Bars Flavored or coated nuts and seeds Flavored Teas Gravies, marinades, sauces

Hoisin sauce Licorice Ice Cream

Multigrain rice and corn cakes Pepperoni Prepared icings and frostings Prepared salsas Processed meats (hot dogs, sausage) Salad dressings Seasoning Mixes Soups Spices (If there is no ingredient list on

the label then it contains only the pure spice)

Teriyaki Sauce Worcestershire Sauce Yogurt (with granola)

SURPRISE!FOODS WITH INGREDIENTS CONTAINING GLUTEN

GLUTEN “CONTAMINATION”

Some people have symptoms when exposed to even a very small amount of gluten

At manufacturer: places that use shared equipment for grinding different flours

At the store: In the bulk section there is possitle that the bins containing gluten free flour or other product (rice or oats) have been contaminated by someone using the wrong scoop or by the “dust” from a gluten containing product that drifted into another bin

In the kitchen: shared equipment (like a toaster, waffle iron, pan, spatula, knife) that has been used with a gluten containing product must be thoroughly washed with soap and hot water before being used with gluten free foods. Ideally there would be no shared equipment, but separate equipment used ONLY for gluten free food.

Contamination can take place during preparation, cooking, storing, and serving of foods

GLUTEN FREE IN THE KITCHEN

Best practicesKnow sources of gluten and check ingredientsPrepare and store GF foods separatelyLabel GF foods clearlyHave dedicated equipment to avoid contamination

• Serve breads and rolls warm. • Don’t reheat more than once! Reheating makes starch go stale faster, so multiple

reheating creates a tough and dry bread.• Some gluten-free flours have a slightly gritty texture, especially brown rice flour,

corn flour, teff flour, and quinoa flours . Balance these with a more fine flour like sweet rice flour or grind them in a food processor for a finer texture.

• Some gluten-free baked goods can be dense. To adjust to this fact, bake recipes that are naturally denser. In a dense ‘whole grain bread” this quality will not stand out as much as in a lighter white bread, for example.

• If the gluten free bread isn’t soft enough, serve them toasted. • Freezing can help firm up the structure and can help keep products moist for a

longer period. Some products, such as brownies and soft cookies can be frozen and served partially thawed.

TIPS FOR IMPROVING TEXTURE AND ACCEPTANCE OF GLUTEN FREE FOODS

WHAT ABOUT?

• Are these foods ok for a gluten free patient?

• How can these be adjusted for a gluten free patient?

THANK YOU

• THANK YOU FOR ALL YOU DO TO FEED OUR PATIENTS AND GUESTS HEALTHY, SAFE FOOD !!!

• http://www.dummies.com/how-to/content/key-differences-between-wheat-and-glutenfree-baked.html

• http://glutenfreecooking.about.com/od/glutenfreeingredients/tp/20-Gluten-Free-Flours.02.htm

SOURCES