Last I checked, more than three million Americans have celiac disease, and about eighteen million (6 percent of the population) experience gluten sensitivity or gluten intolerance (also known as non-celiac gluten sensitivity, or NCGS). Gluten is an elastic protein responsible for the elastic texture of dough. When it comes to the rapid rise of gluten […]
Tag Archives: gluten sensitivity
06
Oct
Oct
Heaven forbid that we should mention pasta. Why? Because the refined version is fattening, and it’s chock-full of simple carbohydrates and empty calories. In addition, the flour hasn’t been prepared properly by soaking it for easy digestion. To be honest, I’d not even thought of pasta for many years. But when a memory brought it […]
Ask Chef Phyllis
Chef’s Tips for Gluten-Free Treats: Peanut Butter Cookies and Almond Thumbprint Cookies
22
Oct
Oct
Ask Chef Phyllis: I need some recipes for gluten-free cookies or treats that will satisfy children and are really easy to make. I’ve already tried the prepackaged, store-bought products available, but I think they have unhealthy ingredients to make up for taste. The rice flour, tapioca flour, and almond flour that most supermarkets sell are […]
23
Sep
Sep
With a name like buckwheat, it would be understandable to assume it’s a form of wheat. Right? Well, if you were to make this assumption, you’d be completely wrong. Turns out that buckwheat isn’t a grain, like wheat. It’s actually a fruit seed related to rhubarb. The fact that buckwheat is a seed rather than […]
17
Sep
Sep
With summer holidays well behind us and school back in full swing, all of a sudden it seems like dinner is once again an issue. I don’t know if it’s the shorter days or the extra activity that hits in the fall—probably a little of each. But every year around this time I find myself […]
11
Oct
Oct
Ever hear, “I’m gluten free” or “I have adult-onset celiac disease”? Gluten-free this, gluten-free that…for the love of god! I thought bread was a nourishing staple. When it was properly prepared, which means germinated and fermented, wheat bread was once the staff of life, providing nourishing sustenance for thousands of people. But in recent years, […]
13
Jun
Jun
Gluten sensitivity is another demon in what seems an endless march of demons entering our lives each day that we eat farther from the Garden of Traditional Foods. Although many of us have become gluten sensitive, that is not the whole story. Gluten is formed from a combination of naturally occurring proteins in wheat and […]