Multigrain Bread

I am so excited!  There is a new gluten-free bakery in Provo, Utah called New Grains Gluten-Free Bakery. I just tried their multigrain bread; it was delicious.  It had a hearty flavor and spongy texture.  I could not tell that it was gluten-free. I especially liked toasting the bread and adding honey.  Here are some pictures of my favorite uses for this bread.

Here is a copy of their product list and information:

(All of their products sell for $5.75 unless otherwise marked)

801.687.5274 newgrainsgfbakery@gmail.com newgrainsglutenfreebakery.com

FRESH BAKED GLUTEN FREE PRODUCTS:

1. Multigrain Bread (9” x 5” full size loaf)
2. White Sour Dough Bread(9” x 5” full size loaf)
3. Multigrain Dinner Rolls (3.5” diameter) ½  dozen
4. SD Garlic/Parmesan Bread sticks (1.5” x 11”) ½  dozen
5. Cinnamon Bread Sticks w/glaze(1.5” x 11”) ½ dozen
6. Cinnamon Raisin Bread (9” x 5” full size loaf)
7. Banana Bread (9” x 5” full size loaf)
8. Corn Bread (8” x 8”)
9. Fudge Brownie bites – 2 dozen
10. Lemon Bars (8” x 8”)
11. Brown Rice Graham crackers (3” x 3”) 1 dozen
12. Sugar Cookies (3” diameter) 1 dozen
13. Macaroons (2” diameter) 1 dozen
14. Pumpkin Cookies (2” diameter) 1 dozen
15. Flour Tortillas (10” round) ½ dozen
16. Thin Pizza Crust (16” pre-cooked) 2 per package $8.75

GLUTEN FREE DRY MIXES

1. Multi-Grain Bread Mix (makes 2 – 9” x 5” loaves)  $6.75
2. Brown Rice Crepe Mix  13 oz. (makes 28 – 6” crepes)
3. Brown Rice Pancake Mix 32oz. (makes 48 – 4” pancakes)
4. Brown Rice Waffle Mix (makes about 6 – 7” Belgian waffles)
5. Brown Rice Pizza Crust  (makes 2 @16” thin crust)
6. Multi-Grain Garlic/Parmesan bread sticks  (makes 10-12)
7. Fudge Brownie Mix  (9”x13”)
8. Biscuit Mix  (makes  about 12 large biscuits)
9. Corn Bread Mix  (9”x13”)

FRESH STONE GROUND FLOURS & OTHER GOODS

1. White Rice Flour (2 lbs $3.80 – 5 lbs $9.50)
2. Brown Rice Flour (2 lbs $3.90 – 5 lbs $9.75)
3. GF All Purpose Baking Mix (2 lbs $4.75 – 5 lbs $11.75) used in place of flour for more moist baked goods
4. Custom Deep Drawn – 9” x 5 ” x 5” NSF Grade Aluminum Bread Pan  $35.00

Other products can be made upon request.  Our test kitchen is always open!  There is no limit to creativity!

Cheating

Some people with celiac disease say that they are not very sensitive to gluten. Thus, they still have some gluten (cheat on the diet) and do not worry about contamination.  This is a problem.  Everyone with celiac disease has varied symptoms and varied levels of symptom severity.  Some are even asymptomatic. However, even though a person may have no symptoms, the small intestine is still damaged when gluten is ingested. Those who continue to cheat will continue to have intestinal damage. This can lead to more severe complications such as anemia, vitamin/mineral deficiency, osteoporosis, nervous system disorders, pancreatic insufficiency, gall bladder malfunction, and cancer.

Weight Loss

If a person has celiac disease and one of their symptoms was weight gain, then going on a gluten-free diet would help them lose weight. However, for the general population, gluten itself does not cause weight gain. Thus, eliminating gluten will not cause weight loss. If weight loss does occur, it will most likely be due to an increased intake of nutritious foods in combination with an elimination of processed foods, sugary foods, and other high calorie-low nutrient foods.

This article gives an interesting perspective on this topic, calling GF the new craze diet.  Besides mentioning how a GF diet is necessary for those with celiac, it brings up the point that many GF products in the stores are not fortified. For the reason, a GF diet is not necessarily healthier (for the general population). This reminded me that those of us on a GF diet need to be extra conscious about meeting our vitamin/mineral and other dietary needs. It also states how elimination of gluten (in the general population) does not cause weight loss. Again, if weight loss does occur, it will most likely be due to a higher intake of fruits and vegetables.

I am always a little nervous to eat out.  I know I can trust my own cooking, but can I trust someone else to avoid gluten-contamination? Before I go out to a restaurant, I look on their website or call to see if they have a gluten-free menu.  I then ask, “how well do you avoid gluten contamination?”  Most often I hear, “We can not guarantee that this food is gluten-free.”  Another thing that tips me off to possible contamination is when their GF menu says things like ‘order this food but without this sauce/bun/etc.’ or ‘this food was fried in oil that was also used for wheat-containing items’. Fast food restaurants I avoid altogether. So, where can you go for gluten free food?

• P.F. Chang’s– I love this restaurant!  So far I have not had any problems with their food. They have great Asian food and a good-sized GF menu. When you go there, ask for the gluten-free soy sauce. Also, when you get your food, you will notice that they put GF items on a plate that has their logo printed around the rim.  This way, you know your meal is gluten-free. I especially love the lettuce wraps, spicy chicken, and garlic chicken.
• Pei Wei Asian Diner– I have never been here, but I have heard that it is like P.F. Chang’s.  If any of you have been, please comment and let us know how it is.
• Biaggi’s Ristorante Italiano– I sampled their food and it was delicious! Unlike most Italian restaurants with gluten-free menus, this place offers more than just salad on their GF menu.  They actually have rice noodles. Also, they have a special GF chef that cooks the food. I can not wait to actually go there and see how it is.
• Los Hermanos– This is a pretty good Mexican restaurant.  So far I have not had problems with their food. Even though P.F. Chang’s is still my favorite place to go out to eat, it is nice to go to Los Hermanos if I need some variety.

Starting and staying on a gluten-free diet is challenging. Lots of support from family and friends is needed. Here are some ways that family members and friends can help support:

• Be Understanding- Those who are celiac can not have even the slightest gluten. Try to understand when they turn down your delicious food.
• Be Clean- Try to clean up after you cook/eat. This was the hardest part about having roommates at college.  They did not quite understand how crumbs on the counter/table could be bad.
• Be Healthy- If you are throwing a party with snacks, try to provide some type of fruit or vegetable.  These are naturally gluten-free. If in doubt, though, ask your celiac guest what they can eat.
• Be Nice- Do not complain about how the GF turkey ruined the Thanksgiving. People with celiac may already feel embarrassed or like a burden. Let them know that they are not a burden and have no need to feel embarrassed.
• Be encouraging- Comment on how proud you are that your niece with celiac disease can eat gluten-free (or make some other supportive remark). It is good to know that others are thinking of you and cheering you on.
• Be knowledgeable- Research celiac disease. Ask your celiac friend about the disease. Try gluten-free food. The more you know, the more you can support your friend.

For those with celiac disease, here is a list of support groups:

• BYU Celiac Club
• Utah County Gluten Intolerance Group
• Gluten Intolerance Group of North America
• Utah Raising Our Celiac Kids
• Support for Teens & Young Adults with Celiac

I tend to go on spurts. One moment everything I do relates to celiac disease and the next moment I am sick of it and pretend that it does not exist. Overall though, I love being involved with celiac disease awareness and support. It amazes me how every time I meet someone with celiac, they become an immediate friend. This proves to me that interacting in support groups with others ‘like me’ is beneficial.  I get to connect with people, feel normal, exchange stories, learn new things, and collect recipes. Support from family/friends/clubs/support groups is especially nice when I am in a depressed-I-wish-I-could-eat-gluten mood. Being surrounded by those who love me and understand how hard it is,though, encourages me to continue with it and get back on the I-am-happy, food-is-good road again.

Going on a gluten-free diet can be very expensive. Here are some ways to save some money:

• Buy a grain mill and grind your own rice/beans into flour
• Coupons and sales!  Search ads in newspapers and on the internet for coupons and sales
• Buy bulk GF items online
• Buy vegetables in season and freeze them for use during the off season
• Buy and eat fresh vegetables and fruits- look into Bountiful Baskets and local farmer’s markets
• Prepare home-made meals from scratch
• Make a large meal, keep some for leftovers in the fridge, and freeze the rest to eat later
• For those of you who love to itemize your taxes, the Celiac Disease Foundation has information on tax deductions

In all, this takes some work and forethought. The savings, though, are worth it. When I first went on the GF diet, my food bill more than doubled.  By following these tips, however, I am able to keep my budget in check. Some of these suggestions cost a lot up front (like the grain mill), but pay off over time. For even more tips, check out this page. Also, if you have any other savings suggestions, please add them below.

Cooking gluten-free can get expensive, so I make most all of my food from scratch. When I first started the GF diet, though, all I ate was rice and vegetables.  Boring!  So, to help others out, here are some recipes that give food more variety.  Also, these blogs have a lot of good ideas to help get your creativity flowing.

Gluten-Free Goddess– Wonderful blog that includes gluten-free, sugar-free, nut-free, and vegan recipes

Check this page out for GF baking tips.

Gluten-Free Mommy– Another good blog with more GF blog links on the side

Large Green Salad

Ingredients:

2.5 quarts shredded lettuce (my favorite is romaine)
1.5 quarts spinach
2 1/2 Cups shredded cheese
2 Cups grated carrots (3 medium carrots)
4 Cups cubed tomatoes (2 large tomatoes)
6 green onions, diced
1 1/2 Cups cubed ham
2 small crowns of broccoli, cut into bite-sized pieces
4-6 boiled eggs, diced

Instructions:

Rinse all vegetables with cold water
Pat dry the vegetables with a clean cloth
Toss all ingredients into a large bowl and serve with your favorite GF salad dressing

Chicken Soup

Ingredients:

3 1/2 quarts water
1/2 Tbsp crushed rosemary
1/2 tsp salt
4 medium peeled potatoes, cubed (about 3 Cups)
6 medium peeled carrots, chopped (about 3 Cups)
1 large onion, diced (about 2 1/2 Cups)
3 medium peeled potatoes, cubed (about 2 1/2 Cups)
3 stalks of celery, chopped (about 3 1/2 Cups)
1/2 Tbsp salt
1/2 tsp ground black pepper
3 large raw chicken breasts, cubed
5-6 cloves of garlic, finely chopped
1/2 tsp onion powder

Instructions:

• Boil the water in a 5 quart pot
• Put crushed rosemary in a sieve and set inside the pot (far enough in for the rosemary to boil but not to escape the sieve)
• Let rosemary boil for 15 min. and then pull it out with the sieve
• Add the 1/2 tsp salt to the water with the 4 medium potatoes, cubed
• Let boil until the potatoes get mushy, stirring occasionally (These potatoes will be used to thicken the soup.)
• If you haven’t already washed and chopped/diced the other ingredients, you can do so while you wait for the potatoes to cook
• When the potatoes are mushy, add the carrots, the onion, the other 3 potatoes, the celery, salt, and black pepper
• Cook on a medium boil, stirring occasionally, until the vegetables are softened but still slightly crunchy
• Add the chicken and cook on a medium boil until the chicken is thoroughly done and the vegetables are soft
• Turn heat to low
• Add the garlic and onion powder
• Stir and taste (add any extra seasonings if desired)
• Turn heat off, and serve

What I like about these recipes is that they add some flair to plain salad and soup. Seriously, the iceberg lettuce plus maybe a tomato can get old.  Also, as for the soup, the potatoes do a great job at replacing wheat as the thickening agent.

While home-making meals takes some time, the food is generally healthier, more nutritious, and very delicious! So do not be afraid to make some mistakes (I have had plenty mess-ups). Feel free to post your own GF recipes and experiments gone wrong. I am sure that we can all relate and benefit from each other’s experiences.

A person with celiac disease must maintain a gluten-free diet.

The following items contain gluten and should be avoided:

• wheat
• barley
• rye
• derivatives of these items (such as malt)

Items to look out for:

• Modified food starch- Corn and potato starch are fine; however, if the label does not specify what food is modified, it could be wheat.  You should call the company to see if the product is gluten-free or just not buy it.
• Oats- Oats are gluten-free; however, they are usually processed with wheat.  For this reason, you should only get oats specifically labeled as gluten-free. Blue Chip Group has gluten free oats and so does Bob’s Red Mill.
• Medication- Always call the company or ask your doctor if a medication is gluten-free.  Be sure to let your doctor, dentist, etc. know that you can not have gluten.
• Processed in a factory with wheat-Don’t trust a product if it was processed in the same facility as wheat.  Contamination could have occurred.

If you are in doubt about a product, call the company.  Some stores and companies even have lists that they can give you that name all of their gluten-free products.

When shopping, some stores have bright labels that say gluten-free or a special health section with gluten-free products. This makes finding GF products faster and easier.  Personally, when I go to the grocery store, I shop along the edges of the store where the fruits, vegetables, meats, and dairy products are. Most of these items are naturally gluten-free and healthy. When I first started the GF diet, it was hard to find what other products I could eat.  I’ve since learned to never go the store hungry and to have plenty of time to read labels. Gradually, though, I’ve come to know which products are safe. (I still check the labels each time, though. Sometimes companies change recipes.)

Even though a person with celiac disease is eating a gluten-free diet, they may still be ingesting gluten.  This is because of contamination.  When I first heard the lengths people went through to avoid contamination, I thought that they were crazy. How could some invisible gluten particles get in me and make me sick? But they did.  After a year of being on a GF diet I was still sick, not as sick as I was before, but still sick.  So I took the plunge.  I became super conscious so I could avoid contamination, and now, I am doing much better.  Here are some things that those on a GF diet should look out for in order to avoid contamination.

Teflon and Cast Iron (Dutch Oven) Cookware- These items are porous and absorb gluten. If you want to cook in them, you must make sure that they are new and are only used for GF food.

Stainless Steel Cookware- These items do not absorb gluten. I would recommend cooking with them, especially if you live with others not on a GF diet.

Cutting boards- I would recommend using a glass cutting board or having one dedicated to GF food.

Utensils- Be aware of other utensils/cookware/dishes that may absorb gluten.

Toaster-Get your own toaster that is only used for GF foods.  It’s nice to also have a small, cheap one to take with you when you travel.

Sponges and dishrags- Wash your dishes with a sponge/washrag that is only used to clean your GF dishes/cookware.

Clean- Keep surfaces, counters, cupboards, refrigerators, stoves, microwaves, (you get the idea) clean.  You don’t want gluten particles getting in your food.

Wash your hands- wash your hands before you cook and eat.  You don’t want to open the fridge with your hands, touch “invisible” gluten crumbs, and then put those crumbs in your mouth.

Condiments/Multiple use foods- Have your own butter, peanut butter, jam, mayonnaise, etc.  You don’t want someone to butter their wheat bread, get crumbs in the butter, and then use that same butter on your GF bread. Another alternative is to have someone take whatever they need, put it on their plate, and just use that instead of ‘double dipping’.

Relationships- Before you kiss someone who has eaten gluten, make sure that they have brushed their teeth and washed their mouth out.

Breastfeeding- If your baby needs to be on a GF diet, then you need to be on a GF diet too while you breastfeed.

Body Products- Some shampoos, conditioners, soaps, makeup, etc. may contain gluten (usually in the form of wheat).  While you do not eat these products, they could get in your mouth.

Be on the lookout- Condition yourself to recognize other possible sources/situations where contamination might occur.

I know that this sounds like a lot, but your health is worth it!

I found this blog that gave similar suggestions as me, plus a couple more.  This site also gives some tips on avoiding contamination.

Spooky Brownies

This image reminded me that this is the holiday season.  Living a gluten-free diet makes eating traditional treats tricky! It is not much fun to wonder if you can eat your Halloween candy or constantly turn your relatives’ desserts down.  However, you can still enjoy holiday meals. This blog gives some great Thanksgiving recipes and tips.  Here are some of my own tips:

• Remind your relatives and friends before you visit that you must eat gluten-free
• Also, ask if there will be items that you can eat
• Let them know that you will be bringing some food for just you
• If they ask what you can have, fruits and vegetables are the easiest things to say
• If they still want to make you something, you will need to them exactly what you can and cannot have, that they need to use stainless steal (not teflon) for cooking, and that they cannot use anything that might be contaminated
• Cooking with your relatives and friends might be a good way to ensure that the food is safe

What tips or recipes do you have for eating gluten-free during the holidays?