May is Celiac Awareness Month
The term gluten-free is becoming commonplace in grocery stores, restaurants and homes alike. Today, many folks choose to eat gluten free for various personal reasons. This has caused a surge in new food products and recipes that are hitting shelves, counters, cookbooks and inboxes on a daily basis.
If you are unfamiliar with a gluten-free lifestyle or even if you are a seasoned veteran in the area, we invite you to join us throughout the month of May for Celiac Awareness Month. We will be sharing information, tips and recipes for gluten-free living. Get ready as we all learn together and from each other about a gluten-free kitchen.
Our brand new complimentary Gluten-Free edition of Be Well Magazine is available for you to order online today! It is packed with recipes including the gluten-free sesame bread recipe (found below).
Do I have a gluten intolerance or sensitivity?
According to the Canadian Celiac Association, the term “gluten sensitive” describes people who get symptoms when they eat gluten but have not been diagnosed with celiac. Most of these individuals are self-diagnosed and find that a gluten-free diet works for them.
The term “gluten sensitive” technically also includes all individuals with celiac disease but they are referred to as “gluten intolerant” in cases where celiac disease has been diagnosed.
The phenomenon of gluten sensitivity is being researched and there is not yet a diagnostic test available to test gluten sensitivity. When in doubt, consult your physician so you can get tested for celiac disease.
If you are interested in reading more about “What is celiac disease and what are the symptom?” please visit this blog post from Shelley Case, RD on Allergic Living.
Making gluten-free bread at home
Today we are sharing a basic gluten-free bread recipe. If you are looking for an easy to make gluten-free bread, this is for you. This Gluten Free Sesame Bread can be eaten on its own or as part of a larger lunch or dinner.
Be Well…Jenn
Gluten Free Sesame Bread
Ingredients:
1 cup sorghum flour (250 mL)
3/4 cups tapioca starch (175 mL)
1/2 cup millet flour (125 mL)
2/3 cups almond meal (finely ground almonds) (150 mL)
1 Tbsp brown sugar (15 mL)
2 tsp xanthan gum (10 mL)
1 tsp salt (5 mL)
1 Tbsp rapid rise yeast (15 mL)
1 1/4 cup warm water (300 mL)
2 Tbsp canola oil (30 mL)
1/2 tsp lemon juice (2 mL)
2 eggs (2 )
2 Tbsp sesame seeds (30 mL)
Directions:
1. Preheat oven to 375°F (190°C).
2. Spray a 9×5 inch (23×13 cm) loaf pan with canola oil.
3. In large bowl, combine sorghum, tapioca, millet, almond meal, brown sugar, xanthan gum, salt and yeast. Mix well. Set aside.
4. Using a stand mixer with a flat paddle attachment, beat together water, canola oil, lemon juice and eggs until well mixed and frothy.
5. Add dry ingredients to the wet mixture and beat on low speed for about 4 minutes, or until mixture looks very smooth and very sticky.
6. Scrape the dough into oiled loaf pan. Smooth the surface. Sprinkle with sesame seeds.
7. Cover with an oiled piece of plastic wrap (oiled side down) and place pan in a warm place. Allow the dough to rise until almost double in size, about 30 – 40 minutes.
8. Remove plastic wrap and bake loaf for 40 – 45 minutes or until sounds hollow when tapped.
9. Remove from pan and place on wire rack to cool.
Nutritional Information:
| Serving Size: | 66 g | Trans Fat: | 0 g |
| Calories: | 170 | Cholesterol: | 25 mg |
| Total Fat: | 6 g | Carbohydrates: | 25 g |
| Fibre: | 4 g | Protein: | 6 g |
