Coeliac Disease
Coeliac disease is an intolerance to gluten, this protein is treated by your body as harmful, and causes your bowel to become irritated and inflamed. Gluten damages the lining of the small intestine, and can result in deficiencies of both minerals and nutrients, as they are absorbed through this part of the bowel. There is a hereditary basis to coeliac disease, and it is known to run in families.
Managing coeliac disease involves the complete avoidance of gluten in all its forms. This means avoiding gluten for life which may be difficult. You will need to adapt all meals, and be very careful when going out for meals in restaurants.
Sticking to a completely gluten free diet will require perseverance and encouragement. You may need to consult a dietitian to begin with, this will ensure that you do not miss out on necessary nutrients.
There are four grains, wheat, barley, rye, oats, that contain gluten. These four grains are the most popular flours used in baking, which means that you will not be able to eat the majority of baked goods. However there are gluten-free options becoming more readily available.
Processed foods often use wheat flour as a binder or filler which means there is gluten present in these products. I have heard some people say that wheat starch is gluten-free as the protein is processed out of it, however it is not possible to remove it all and there are often traces left. Processed foods do not have to declare wheatflour as an ingredient when it is used in this way, so you should check with the manufacturer if you are unsure about its gluten-free status.
Meat, fish, cheese, fruit and vegetables are all foods that are naturally gluten-free. And although cross contamination may occur during processing, rice, beans and some cereals are also gluten-free.
There are several different kinds of gluten-free flour available to use, including potato flour, rice flour, and buckwheat, as well as corn flour. Wheat flour can be substituted with a blend of these gluten-free flours for any of your recipes.
It is not advisable to substitute a single gluten-free flour in the place of wheat flour, you should use a blend of two or three different gluten-free flours instead. Some gluten-free flour, such as pea flour or buckwheat, have strong flavours which may not taste very nice in some recipes.
There are some things you need to keep in mind when you are doing wheat free cooking. Cooking and baking with non-traditional flours requires some knowledge beyond your basic baking skills in order to get results that are not heavy...
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