Life-without-Wheat-A-Guide-to-Living-Gluten-Free
December 14, 2011
•Le Cordon Bleu
•Las Vegas
• 0 Comments
Life without Wheat: A Guide to Living Gluten Free
Grains of all varieties are a major source of calories for nearly all people around the world. There are some, however, who are not able to consume wheat grains without severe discomfort and illness. These people suffer from an autoimmune disease called Celiac. In Celiac sufferers, the small intestine is attacked by the immune system when wheat grains are present. It is caused by a reaction to prolamin, a gluten protein found in wheat, rye, barley, and other true cereal grains. Celiac is a genetic disorder and is not the same as having a wheat allergy.
There are no known cures or treatments for celiac other than avoiding wheat intake.
Gluten Is Everywhere
From bread to cakes to breading on fried foods, gluten is found wherever you find flour. As you can imagine, this makes it very difficult for celiac sufferers to enjoy regular meals. Caution must be taken at all times to drastically reduce or completely eliminate any intake of flour. To make things worse, food packaging labeled “gluten free” may actually contain wheat, a matter that is not regulated by the Food and Drug Administration.
So what can be done to live a healthy gluten-free lifestyle?
Gluten-Free Options
With the increased diagnosis of celiac and wheat allergies in children and adults, many new gluten-free products are hitting store shelves every day. One of the best alternatives to wheat, however, is as ancient as wheat itself, quinoa.
Quinoa is not a member of the grass family like most cultivated grains, but the seed of a plant closely related to beets, spinach, and tumbleweeds. Despite the distinction, quinoa is a nutritional powerhouse that can be milled for flour or served whole as a substitute for bulgar wheat. It is delicious as a stuffing for vegetables or simply served as a side or main dish. Nutritionally speaking, it is a complete protein that contains all essential amino acids, making it an excellent meat substitute for those pursuing a vegetarian lifestyle.
Those with celiac may also substitute gluten-free flours for wheat flours in order to enjoy baked goods. Gluten-free flours include those made from rice, millet, quinoa, and sorghum. Most grocery stores, and certainly all health food stores, will have a selection of gluten-free flours from which to choose. Just like their gluten-rich counterparts, gluten-free flours come in different types for different purposes from baking to being used as thickening agents. Check the packaging and online resources for determining their best uses.
Gluten-Free Pastry Classes
An excellent source for gluten-free education is a gluten-free pastry class. These classes will help you learn a lot about baking with gluten-free products. They will be a valuable source for finding products dedicated to supporting a gluten-free lifestyle. You don’t want to live without birthday cake do you?
Even if you are enrolled in your dream Las Vegas baking class, you must be careful in handling gluten-rich products. You may even want to consider wearing a paper face mask to avoid consumption or inhalation of wheat flour. Be sure to tell your instructors of your condition and the ways in which you wish to protect yourself. They will be very understanding.
Gluten Safety
Caution must be used in handling gluten-free flours in areas where regular flours have been used. Wheat flour particles can stay airborne for hours after being used. You should never use the same tools to handle gluten-free and gluten-rich flours, especially wooden utensils and sifters.
What about the Holidays?
One of the most difficult times to live with celiac is the holiday season with baked goods from pumpkin pies to Christmas cookies found everywhere you look. Careful planning and dedication are necessary to maintain your health throughout the holidays or other special occasions. Be sure to let party hosts know of your condition and suggest possible alternatives for wheat-based dishes. If that doesn’t work, inform them you’ll be bringing your own food.
If dining out, be assertive when ordering food. Tell the wait staff items you would like excluded from your dish, such as croutons from a salad. And be sure to send them back if they do not come as ordered.
When in Doubt, Go without
If you can’t read the label or find out all of the ingredients of a dish, you should always err on the side of caution and avoid eating it. Depending on sensitivity, even the slightest consumption of gluten can be very adverse to those with celiac.
Resources for living with celiac are widely available, both online and off. One of the best starting points is http://www.celiac.org. Just remember that you are not alone and that careful planning and preparation can keep you maintaining a lifestyle that you can enjoy without illness.
This article is presented by Le Cordon Bleu College of Culinary Arts in Las Vegas. Le Cordon Bleu College of Culinary Arts in Las Vegas offers culinary arts and pâtisserie and baking training programs in Las Vegas, Nevada. To learn more about the class offerings, please visit Chefs.edu/Las-Vegas for more information.
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