Traditional Japanese desserts, such as Namagashi, Suama, Sakuramochi, Botamochi, Uiro are gluten-free. They are often made with rice flour and bean paste, And of course they are absolutely yummy!! But just what is gluten-free and is it good for you?
My talk tonight will help us answer this question.We will cover:The basics of what is gluten, who needs to eat gluten-free, why do people chose to follow a gluten-free dietWhat are the latest trends And a little about baking gluten-free and my recipes
What is gluten?
Gluten is the protein element in wheat, rye, barley
It gives baked goods elasticity, structure & texture
Low gluten-flours: Spelt, Kamut, Farro, Emmer
But some grains have NO Gluten: rice, quinoa, tapioca, cornmeal, oats Nut flours like almond or hazelnut have NO Gluten
If you follow a gluten-free diet, you need to learn to read labels.Not only do you need to look for wheat, barley & rye in products, but you also need to look for derivatives of these grains like barley malt, … Derivative products also contain gluten.The second thing you need to look at is the processing environment: was the product made in an environment that also processes wheat, barley or rye. Some products like oats are often processed on the same equipment that processes wheat, so it may become contaminated with wheat dust and become contaminated with gluten.
Some products surprising contain gluten: white chocolate chips, but not other chocolate chips or white chocolate bars, almond paste of some manufacturers, and blue cheese, because sometimes the mold is started on bread.If you have any questions about a product, go to the manufacturers website or call their hot line.
Many people today follow a gluten-free diet.
But many people who do, have no knowledge about what gluten is or why they should avoid it.We just covered “what is gluten” so you’ve got that covered, but >>>
Some people have NO OPTION & MUST eat gluten-free.
USA Numbers quotes from various reputable sources (NIH, Mayo clinic, Celiac Disease Center.) An estimated 1 in 133 people in the United States have celiac disease (a gluten-triggered autoimmune condition), while other estimates have put this number at 1 in 100. Another estimated 6 percent of the population (about 18 million people) experience non-celiac gluten intolerance or gluten sensitivity, according to research from the Center for Celiac Research & Treatment in Boston. And, Cynthia Kupper, RD, and executive director of the Gluten Intolerance Group (GIG) suggests the numbers could be as high as 24 million people in need of a gluten-free diet for medical reasons, even if they haven’t had a formal diagnosis.
Some people chose a gluten-free diet.They think it is healthier. They feel better when they eliminate gluten from their diet.They lose weight, have more energy.
Health benefits of going gluten-free, if you don’t need to for medical reasons, are controversial.Gluten contributes fiber and nutrients, so dropping gluten eliminates those benefits.Some gluten-free products may have more sugar or fat to compensate for flavor.
My belief is that if you feel better eliminating gluten from you diet do it.Many people benefit by reducing refined flours, but if you do so, you should look at your entire nutritional intake and consider adding more plant protein and fiber.
If you move to gluten-free products, you will be fueling one of the fastest growing food segments.
Grew 40% from 2008 to 2012 and is expected to grow almost 60% more from 2012 to 2017
In August of 2013, the U.S. Food and Drug Administration (FDA) issued a regulation that defines the term “gluten-free” for food labeling. This new definition provides consumers – especially those with celiac disease – the assurance that “gluten-free” claims on food products are consistent and reliable across the food industry, and gives them a standardized tool for managing their health and dietary intake. This level is consistent with those set by other countries and international bodies that set food safety standards.One year from Aug 5, 2013 for manufacturers to comply. Applies to inherently gluten-free as well. FDA will allow manufacturers to label a food "gluten-free" if the food does not contain any of the following:an ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains an ingredient derived from these grains and that has not been processed to remove gluten an ingredient derived from these grains and that has been processed to remove gluten, if it results in the food containing 20 or more parts per million (ppm) glutenFoods such as bottled spring water, fruits and vegetables, and eggs can also be labeled "gluten-free" if they inherently don't have any gluten.
Gluten free Marketplace Trends 2013
Gluten-Free Sweets With A
Japanese Twist: Simply Yummy
December 11, 2013
Who Must Eat Gluten-Free?
Celiac Disease: autoimmune condition triggered by
gluten, genetic predisposition, can only be managed by
Gluten-Sensitivity: similar symptoms to Celiac, but
not life threatening
Wheat Allergies: anaphylactic reaction and difficulty
breathing, potentially life threatening
Some People Chose Gluten-Free
Feel Better/More Energy
Reduce Arthritis Pain
Help with Mental Functioning
Health Benefits Are Controversial
Gluten-free diets tend to be lower in fiber as
well as B vitamins, calcium, iron and other
Gluten-free products may have more sugar and
fat to compensate for flavor
Many people benefit from minimizing refined
flours and eating more vegetables
Examine your nutritional intake, if you adopt a
USA Standard Announced
In Aug 2013, FDA defined gluten-free as gluten
limit of <20 parts per million (ppm)
Applies to all foods labeled “gluten-free,” “no
gluten,” “free of gluten,” or “without gluten”