"A perfect glass-of-milk kind of snacking cake." [Photographs: Lucy Baker] Many would argue that gluten-free is the new cholesterol-free, fat-free, or carb-free. That is to say, it's the latest diet trend. Maybe gluten-free products are currently having their glitter moment, but there is no denying the facts: as many as three million Americans have celiac disease, and the number of gluten-intolerant people is even greater—about one in 133. That means they cannot comfortably digest gluten, the main protein found in wheat, rye, and barley. Can you imagine a life without pasta? Or warm crusty bread? Cereal? Fortunately you don't have to. Right now, markets are stocked with gluten-free versions of many favorite foods, including waffles, pizza, and even beer. Out...
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[Photographs: Leslie Kelly, unless otherwise noted] ASP members Matt Hansen, Mitch Halliday, and Richard Sherman. [Photograph: Darlene Barnes] A month into my gig as the second banana at the Alpha Sigma Phi's frat house kitchen at the University of Washington, I continue to be blown away by the quality of the ingredients chef Darlene Barnes sources, and the care and integrity with which she prepares the surprisingly exotic meals for 70 perpetually hungry young men, including those who may have dietary restrictions. After a scary trip to the ER this summer, sophomore Matt Hansen found out he couldn't tolerate gluten. So, Darlene has been making adjustments to recipes, cooking as gluten-freely as possible. Although it's no small feat, "It's...
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After rinsing the noodles and even after cooking them, they still smell very "authentic." Said "authenticity" is best described as
slightly fishy with hints of ammonia.
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Last week's episode of Top Chef Masters was a real insight into the limitations of a gluten-free diet. The challenge was to create a vegan, soy-free, and gluten-free dish for guest judge and actress Zooey Deschanel. When the completing chefs heard about Deschanel's dietary limitations they were flummoxed. Without meat, dairy, wheat, or soy, coming up with a tasty recipe was a challenge indeed. Michael Chiarello was the big winner with his quinoa pasta with salsa verde and gremolata, tomatoes, and crispy basil leaf. Art Smith's strawberry rice milk ice cream with almond brittle was the least favorite dish of the episode and sadly, got Smith eliminated. It's not surprising that dessert proved to be the most difficult course to...
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Photograph from WordRidden on Flickr Your first reaction to this headline might have been, "What do you mean, is blue cheese gluten-free? Isn't all cheese gluten-free?" Well, the short answer is yes. But blue cheese is a potential corner-case that needs some investigation. The reason is that there are steps in the production process of blue cheese where the potential for cross-contamination of gluten is definitely a possibility. Most people know that the blue in blue cheese is actually mold—penicillium mold to be exact, which during aging breaks down the fats and the proteins in the cheese to change its texture to a silky smooth, and to add depth and piquancy to its flavor. Originally the mold would have...
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Violence in Kenya spreads to tea plantations: Arson and attacks at tea plantations are latest incidents in the post-election violence. Kenya is the world's third-largest exporter of tea. [The Telegraph] New communion wafers! Gluten-free wafers so parishioners can take communion without having an allergic reaction (see: coeliac disease). [The Daily Mail] Useful sites to help you eat green: Find local farms, markets, and restaurants that use locally grown ingredients. [The Daily Green] Jellyfish a boon to shrimpers in Florida: Unique Asian tastes are helping Florida's shrimpers stay afloat in the off season. [The Sun-Sentinel] China's eating more as farms struggle: With the shrinking availability of land and migration to cities, the country's farms in having trouble meeting the demand of...
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The Denver Post recently posted an excellent primer on celiac disease and how to deal with it by Ellen Sweets: For some, being unable to eat fried catfish, macaroni and cheese, pastrami on rye or chicken barley soup borders on truly bad news. For millions of Americans, however, eating those foods is actually dangerous. They are living with celiac (pronounced "SEAL-ee-ack") disease, which means that anything with gluten - wheat, barley, rye or oats - wreaks havoc with the body. Ingesting gluten jump-starts a reaction that causes certain immune system cells to attack the intestine, leaving the gluten-intolerant unable to properly absorb nutrients. Celiac disease affects about one in every 133 people and has been described as "the most common...
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