Hello Gluten Free World

From my position at the helm of Prescott’s most food sensitive restaurant and catering business, Prescott College’s Crossroads Café, I see gluten free food becoming more important every day. Virtually non-existent five years ago, gluten free food is now a daily constant request.  Catering groups now routinely request up to 10% gluten free meals. Why are all these people suddenly gluten free?  Is this a fad? Is it going away soon?  To find out, I consulted with three gluten free Prescott foodies and dug through 15 million gluten free diet links on the Internet.

Wikipedia describes gluten as “a protein composite that appears in foods processed from wheat and related species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.”  

Gluten proteins seem to play havoc with some people causing Celiac disease or allergic reactions.  Celiac disease is an autoimmune disorder of the small intestine resulting in damage and an inability to properly digest food, plus a long list of related serious complications and diseases (chronic fatigue, rashes, osteoporosis, depression, arthritis, nerve damage, anemia, lupus, type 1 diabetes, gastrointestinal cancers, retarded growth in children, and weight loss.)  Recent studies using blood samples show that since 1974, Celiac incidence has risen five fold, now affecting nearly one percent of adults.  New studies also show that it can be triggered later in life.  The prevalence in the elderly is over two times higher than the general population. By these statistics Celiac disease affects millions of Americans, but only a few percent are diagnosed (www.celiac.com).

A gluten allergy occurs when the body recognizes the proteins as alien invaders and produces attack cells to destroy them.  The results are stomach and intestinal upsets plus a host of other maladies.  Gluten allergies afflict nearly one percent of adults. (www.allergy-details.com/gluten-free-diet).

Why is this happening?  I read a theory that blames the Paleolithic revolution, the beginning of agriculture, 10,000 years ago. Others just say the information is just coming out, or blame the environment, or GMO’s.  I’d say…they don’t know. But, the chances are that someone we know and love is affected. The good news is the symptoms can be reversed and the complications avoided by eating a gluten free diet. That is the only treatment.

GLUTEN FREE AND LOVING IT

I’ve seen it all when it comes to special diets but I have never met a more positive, lively and enthusiastic group dedicated to making gluten free taste great. My three contacts, told the same story: Their health was poor and their lives were a struggle until they stopped eating gluten.

Chelsie Kane, Prescott College and Farmer’s Market baker, has not been medically diagnosed but she felt better right away after changing her diet. She de-gluttonized her kitchen—cleaned the drawers, cabinets, rolling pin, cutting board and toaster.  She found that many processed foods contain traces of gluten like barbecue potato chips, soy sauce, salad dressings, soups and sauces. (For a full listing see www.celiac.com.) She discovered rice flour and developed great gluten free brownies, a really great bread, and some intriguing baking mixes. In the future, she plans to build a portable gluten free bakery. You can sample her products at: Prescott College Crossroads Café, Prescott Farmer’s Market, and Prescott Public Library. Contact her at ckane@prescott.edu

Chelsie’s Gluten Free Banana Bread

Makes 1 loaf
3 ½ cups rice flour
2 ½ teaspoons baking powder
1 ½  teaspoon salt
1 teaspoon baking soda
1 1/3 cups sugar
½ cup + 2 tablespoon butter, soft, but not melted
4 eggs
¼ cup milk or milk alternative
2 cups mashed ripe banana-usually about 3 bananas
1 cup dk choc chips (optional)

Beat all ingredients together. Line the bottom of a loaf pan with parchment paper, and lightly grease the paper and pan sides. Pour batter into pan. Bake at 325 degrees for 60 min or until toothpick comes out clean.

The Very Best of Gluten Free and Wheat Free Cooking

After being sick for many years Diane Jacobs was diagnosed with Celiac disease at age 53.  Then she found nothing to eat! For survival  she had to become an excellent home cook (gluten free boot camp!) because there was no other place to eat. She dedicated herself to publishing a cookbook featuring gluten free, down home, whole food recipes. “Delicious! The Very Best of Gluten Free and Wheat Free Cooking,” is available on her web site or through amazon.com. You can find her book and writing at:
www.CeliacDiseaseInfo.org
www.glutenfreefoodieheaven.blogspot.com

Future plans: Support and bring together the gluten free community in Prescott

Anna Marx, nursing student and gluten free Farmer’s Market baker, loves cooking.  She worked as a chef and baker and supervised kitchens from Idaho to Prescott.  At 2 years of age she was diagnosed with celiac and her mother kept her on a gluten free diet. As a teenager she rebelled and found herself sick, depressed and angry at age 21.  Changing her diet back was like night and day.  Life was lovely and gluten free was just one more food challenge to master.
Specialties: Gluten free pizza crusts, pesto rolls, scones, extraordinary pies
Find her at: Fernhollow Bakery on Facebook, Prescott Farmer’s Market
Contact: fernhollowbakery@gmail

Gluten-Free PB&J Cookies from Anna Marx
 

1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 tablespoons jam
Mix together all ingredients except jam.  Divide dough into balls the size of a walnut and shape into balls. Flatten and put a small "thumbprint" into the center of each cookie. Fill indentation with a small amount of jam.  Bake at 350 for 10 minutes. Dough can be refrigerated for later use.

WEB SITES

www.celiac.com
www.allergy-details.com/gluten-free-diet
www.glutenfreegirl.com

GLUTEN FREE RESTAURANTS AND STORES IN PRESCOTT

Prescott College Crossroads Café
Bills Pizza
Streets of New York
The Raven Café
Baja Fresh
Olive Garden
Outback Grill
Taj Mahal
Thai and Chinese Restaurants
Donya Marias, Dewey
Costco (Rudy’s GF Breads, GF pasta, crackers, quinoa)
Super Walmart (gluten free section)
Red Bridge Beer, Anheuser-Busch