Gluten Intolerance <br />Picture supplied by:  http://www.clipartguide.com<br />
Gluten Intolerance? <br />What is Gluten Intolerance?<br />Gluten intolerance or sensitivity is a condition<br />where glu...
Modified  Recipes. <br />Indicates Modifications.<br />
Focaccia<br />750 g       Strong white flour<br />Replace with:<br />750 g       Gluten free All purpose Flour or Gluten f...
Spaghetti and Spicy Lamb Balls. <br />Spaghetti:<br /> 500 g        Spaghetti   Replace with:<br />500 g        Gluten fre...
TarteTatin <br />90 g       Butter<br />90 g       Brown sugar<br />1 kg       Green apples<br />1      Lemon,  juice and ...
Commercial Gluten Free Products. <br />Sample of Products Available:<br />Pasta—Spaghetti, Spirals, Lasagne.<br />Flours—A...
Trademark Logos for Gluten Free Products. <br />
References <br />Berry, M. (1995). The everyday cookbook. Collingwood, NSW, Australia: Dorling Kindersley Book.<br /> <br ...
Developed by: <br />Student ABC<br />Course:  WebQuest<br />
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Presentation Gluten Intorance

  1. 1. Gluten Intolerance <br />Picture supplied by: http://www.clipartguide.com<br />
  2. 2. Gluten Intolerance? <br />What is Gluten Intolerance?<br />Gluten intolerance or sensitivity is a condition<br />where gluten causes irritation to the small<br />intestine. This irritation is enough to interfere<br />with the production of digestive enzymes that<br />help break food down.<br />What is the difference between Gluten<br />Intolerance and Coeliac Disease?<br />Gluten Intolerance/sensitivity as mentioned<br />above causes an irritation in the small intestine, it<br />is also known as Non Coeliac Gluten Intolerance<br />(NCGI) or Non Coeliac Gluten Sensitivity (NCGS). <br />Coeliac Disease is a medical condition where <br />Gluten produces an immune response, which <br />damages the small intestine. The damage to the <br />small intestine can prevent the absorption of <br />nutrients.<br /> What is Dermatitis Herpetiformis (DH): <br />DH is another form of Gluten Intolerance<br />that affects the skin and causes lesions. <br />It is a genetically inherited disease.<br /> <br />What is Gluten?<br />Gluten is a protein component that is<br />found in wheat (all varieties), rye, barley<br />and oats. It is also present in any food<br />items that is derived from these grains<br />eg. malt.<br /> What foods products contain Gluten?<br />Examples:<br />  Flours <br />Bread <br />Cereals <br />Pastas<br />Beer <br />Vegemite<br /> <br />What are the symptoms of Gluten <br />Intolerance?<br />Diarrhea/constipation/bloating<br />Fatigue<br />Weight loss<br /> Mouth ulcers<br />Dermatitis or eczema<br />Anaemia<br /> <br /> <br />
  3. 3. Modified Recipes. <br />Indicates Modifications.<br />
  4. 4. Focaccia<br />750 g Strong white flour<br />Replace with:<br />750 g Gluten free All purpose Flour or Gluten free pre-packaged bread mix7g Fast acting dried yeast<br />3-4 tbsp Chopped fresh rosemary<br />3 tbsp Olive Oil<br />250 ml Tepid water<br />2 tsp Coarse sea salt<br />
  5. 5. Spaghetti and Spicy Lamb Balls. <br />Spaghetti:<br /> 500 g Spaghetti Replace with:<br />500 g Gluten free spaghetti or another pasta shape variety<br /> 2 tbsp Olive oil<br />Meatballs:<br />500 g Lamb mince<br />150 g Parmesan cheese, grated<br />1 Large egg<br />4 tbps Chopped parsley<br />90 ml Water<br /> Tomato Basil Sauce:<br />1 tbsp Olive oil<br />1 small Onion, diced<br />2x400 g Can whole Roma tomatoes<br />1 tbsp Basil, chopped<br /> Salt and Pepper<br /> <br /> <br /> <br />
  6. 6. TarteTatin <br />90 g Butter<br />90 g Brown sugar<br />1 kg Green apples<br />1  Lemon, juice and zest<br />175 g Plain flour Replace with:<br />175 g Gluten free Plain flour<br /> 125 g Chilled butter, cut into cubes<br />30 g Icing sugar<br />1  Egg yolk<br />1 tbsp Cold water<br />
  7. 7. Commercial Gluten Free Products. <br />Sample of Products Available:<br />Pasta—Spaghetti, Spirals, Lasagne.<br />Flours—All purpose, Plain, SR Flour.<br /> Bread Mixes—Wholemeal.<br />Soups—Vegetable, Tomato.<br />
  8. 8. Trademark Logos for Gluten Free Products. <br />
  9. 9. References <br />Berry, M. (1995). The everyday cookbook. Collingwood, NSW, Australia: Dorling Kindersley Book.<br /> <br />Coeliac Society of Australia. (n.d.) What is celiac disease. Retrieved September 8, 2009, from,<br />http://www.coeliacsociety.com.au/dis-what.html<br /> <br />Dietitians Association of Australia. (2006). Understanding the gluten-free diet for teaching in Australia. Retrieved September 6, 2009, from,<br />http://www.coeliac.com.au/documents GF_Diet_final.pdf<br /> <br />Food Reactions. (2005). Coeliac disease and gluten intolerance/sensitivity. Retrieved September 7,<br />2009, from, <br />http://www.foodreactions.org/gluten/<br /> <br />Shepherds Works Activities. (n.d.). Gluten free diet. Retrieved September 5, 2009, from, <br />http://www.coeliac.com.au/index.html<br /> <br />The Food Intolerant Consumer. (n.d.). Gluten intolerance and Celiac Disease. Retrieve September 5,2009, from <br />http://www.foodintol.com/<br /> <br />
  10. 10. Developed by: <br />Student ABC<br />Course: WebQuest<br />

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