Living gluten-free

More and more people are being diagnosed with celiac disease, which stems from the body not being able to absorb gluten. Gluten is an ancient product found in all forms of wheat, including durum, semolina, rye, oats, barley and hybrid grains.

An estimated 1.4 million people in the United States suffer from this disease, which is a genetic autoimmune disorder. The immune system of a person with this disease mistakenly beleives that a portion of the food eaten needs to be attacked, and as a side-effect of the attack, the lining of the small intestine is damaged. Breads, hamburgers -- even some sauces and beer -- contain gluten and become off limits for those who have the disease.

The good news is that research has led to understanding much more about the disease, so there is help for those who suffer from it.

Physicians find that initially the disease is difficult to diagnose. The symptoms range from mild weakness, bone pain, abdominal bloating and progressive weight loss. Fortunately, testing is fairly simple and involves either screening the patient's blood for antigliadin (AGA) and endomysium antibodies (EmA), or doing a biopsy on areas of the intestines.

One in seven people with untreated celiac disease are at risk for intestinal lymphoma. More than 100 disorders or diseases have been associated with celiac, including Attention Deficit Disorder, fibromyalgia, migraines and schizophrenia, among others, according to a Web site on the subject, Celiac.com.

The disease affects mostly people of European decent, and more rarely in Asian and African American populations.

Researchers say the only acceptable treatment for celiac disease is strict adherence to a 100 percent gluten-free diet. This can prevent almost all complications caused by the disease.

The challenge is that gluten is contained in certain unexpected products, making it important to distinguish through careful reading of the ingredients that go into a recipe.

Toward this end, those affected by celiac have banded together to form a lobby asking Congress to enact bills that would require foods containing spices, flavoring, or coloring derived from meat, poultry, other animal products, or known allergens to be clearly labeled.

Sen. Ted Kennedy D-MA, and Rep. Nita M. Lowey, D-NY have sponsored the most recent bills. Check the latest status on these as H.R. 1356 and H.R. 4704, and Senate Bill S.2499.

Several Web sites exist to help those suffering from celiac, both politically and personally. Using "gluten-free recipes" as a search engine turns up www.Celiac.com and www.glutenfree.com/recipes.html for starters. At www.nowheat.com, you can find recipes, information about gluten and wheat intolerance, and links to online support groups.

Other helpful information on what to watch out for in purchasing food products and understanding their labels can be obtained at these sites, which offer a chance to share any new secrets you may have learned that helps in the overall gluten-free diet.

Gluten-free recipes:

Cooking gluten-free can be a challenge. There are specialty stores that sell gluten-free ingredients, most of which can be costly. However, many ingredients can be found in local health or oriental stores. Following are just a few gluten-free recipes:

JOANNA'S CHICKEN CASSEROLE

Ingredients:

1.5 kg chicken pieces (for best flavor, leave the skin on)

4 teaspoons oil

2 large onions OR dried onion

4 cloves garlic OR garlic powder

2 teaspoons oil, extra

4 teaspoons lemon juice

2 teaspoons grated lemon rind

2 cups gluten-free tomato sauce (ketchup)

2 teaspoons brown sugar

2 teaspoons dry mustard

2 teaspoons gluten-free curry powder (some isn't GF)

4 teaspoons wine vinegar (NOT malt vinegar)

2 teaspoons teriyaki or gluten-free soy sauce (may be hard to find)

salt and freshly ground pepper

Method: SautŽ chicken in hot oil until golden brown, remove from pan, drain. Pour off oil from pan, add all other ingredients. Stir until pan brownings are dissolved. Add chicken. Cook on low heat until tender.

Nice served with rice.

Courtesy of celiac.com.

EASY SALMON FRITATA

The exact ingredients and proportions don't matter too much in this recipe, which is easily adapted to suit your taste buds and the ingredients you have. You can use tinned corn instead of frozen, tuna instead of salmon, and shallots instead of the onion.

If you don't have fresh mint or basil, you can use a tablespoon of dried basil. For vegetarians, the salmon is optional -- it still tastes great.

Ingredients:

4 eggs

6 oz can salmon

14 oz frozen corn kernels

1 onion, halved and then sliced

2 large tomatoes, chopped

1 bell pepper chopped

several sprigs fresh mint or basil, chopped

freshly ground black pepper

herb salt

1 teaspoon olive oil

Method: In the heavy frypan, heat the olive oil and cook the chopped onion till it softens. Add the corn, salmon (drained), chopped tomatoes and chopped bell pepper. Stir to combine but don't be too vigorous, you don't want the salmon mashed -- try to keep it in small pieces. Sprinkle with pepper, herb salt and chopped mint.

Beat the eggs lightly and pour over the mixture. Cook at very low heat until the eggs are cooked, which will be about 12 minutes.

Serve with fresh green salad.

Courtesy of celiac.com.

SAVORY RICE BAKE

Hot or cold, this is substantial enough to be a meal in itself. It's handy for lunches or snacks.

Ingredients:

5 cups cooked rice

4 beaten eggs

1 lb cottage cheese

8 oz mushrooms chopped

2 large chopped onions

4 or 5 medium size tomatoes, chopped

2 cups tasty grated cheese

2 tablespoons sharp parmesan

6 slices of bacon chopped

8 oz frozen corn kernels

salt and pepper to taste

3 medium tomatoes, sliced

Method: Mix everything (except for the sliced tomatoes and 1 cup of the grated cheese) well. Turn into greased oven-proof dish. Cover top with slices of tomato and then 1 cup of grated tasty cheese. Bake at 400 F for 50 minutes to one hour until firm and cooked through.

Serves 8 to 10. Great as leftovers, but if frozen it still tastes great, but goes soggy.

Note: You can have lots of fun with this recipe. If you like, leave out the mushrooms and experiment with other vegetables. Also, the amounts of the ingredients don't have to be exact. Vary them to suit your taste buds.

Courtesy of celiac.com.

CHOCOLATE NUT BROWNIES

Ingredients:

melted butter, for greasing

4 oz butter, chopped

1 cup, firmly packed soft brown sugar

6 1/2 oz good quality dark gluten-free chocolate, chopped

3 eggs, beaten

1/3 cup commercial gluten-free flour

1/3 cup cocoa powder

1/4 teaspoon gluten-free baking powder

1 1/4 cup mixed nuts: Almonds, hazelnuts and cashews.

Method: Turn on the oven to 360 F. Put butter, sugar and chocolate in a large microwave-safe bowl. Heat in microwave on Medium High (650 watts 70 percent) for one minute. Stir well. Repeat. Stir well. Repeat for maybe a total of four minutes, stirring well so the ingredients are properly combined. Sift gluten-free flour, cocoa and baking powder into the mixture and stir well. Add the beaten eggs. Stir. Add nuts.

Line a greased 11x17-inch cake tin with non-stick baking paper. Pour in mixture. Bake in preheated oven for about 35 minutes. Test with a skewer in the center to check that it's cooked.

Gently remove baking paper and place on rack to cool. Slice. (May be eaten as a dessert with ice cream.)

Note: Use good quality chocolate -- with a high proportion of cocoa. For hints on gluten-free baking powder and gluten-free flours, see baking hints page h!W://ozemail.com,au/-coeliac/cook.html.

Courtesy of celiac.com.

Alison's Gluten-

Free Bread

Yummy bread without a speck of gluten; made in a bread machine.

Makes 1 - 1.5 pound loaf

Prep Time: 5 Minutes

Cook Time: 3 Hours

Ready in: 3 Hours 5 Minutes

Ingredients:

1 egg

1/3 cup egg whites

1 tablespoon apple cider vinegar

1/4 cup canola oil

1/4 cup honey

1 1/2 cups warm skim milk

1 teaspoon salt

1 tablespoon xanthan gum

1/2 cup tapioca flour

1/4 cup garbanzo bean flour

1/4 cup millet flour

1 cup white rice flour

1 cup brown rice flour

1 tablespoon active dry yeast

Method: Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.

When bread is finished, let cool for 10 to 15 minutes before removing from pan.

Courtesy of http://bread.allrecipes.com.