Nancys Fruit Bars

This recipe is courtesy of Nancy Patin Falini, M.A., RD, LDN, a nutritionist and the author of Gluten-Free Friends An Activity Book for Kids. These bars are absolutely delicious and much tastier and heartier than the gluten-containing variety made with whole wheat flour and oats. The quinoa flakes add a crunchy, nutty texture andflavor that is especially nice for those unable to eat nuts in addition to gluten. 2 cups garbanzo bean flour (also known as chick-pea flour) 1 cup fruit spread, jam,...

Ingredient Labeling of Food Products

Most of the time, you can tell whether a food contains wheat, barley, rye, or oats by reading the ingredient list found on the food label. In many cases, ingredients that are sources of these grains will be obvious because the ingredient name will contain the words wheat, barley, rye, or oats. Sometimes, however, the ingredient name does not contain these words. For detailed information on specific ingredients, see Appendix B. In the United States, most of the time, if a food or an ingredient...

Eating Less Total Fat Saturated Fat Trans Fat and Cholesterol

The following guidelines should help you decrease the amount of total fat, saturated fat, trans fat, and cholesterol in your diet * Eat generous amounts of fruits, vegetables, and whole grains. In general, these foods contain very little, if any, fat. * Choose beans, fish, nuts, and seeds as your protein foods most of the time. These foods contain mostly polyunsaturated and monounsaturated fat. Fish that is fresh, plain frozen, or water packed is best. Wild salmon and lake trout contain...

Nutritional Quality of the Gluten Free Diet

Very few studies have been conducted on the nutritional adequacy of the gluten-free diet, and to date, only one of these studies has evaluated the diet in the United States. The U.S. study assessed the intake of fiber, iron, calcium, and grain foods of adults with celiac disease. Notable findings included below-recommended intake of dietary fiber, iron, calcium, and grain foods among the majority of female participants. In fact, recommended amounts of fiber, iron, and calcium were consumed by...

Other Products That Contain Gluten

Gluten may be found in many products, ranging from the obvious (food) to the less obvious, such as medication. This section provides an overview of the categories of products that may contain gluten. All processed foods can potentially contain wheat, barley, rye, or contaminated oats. Therefore, it is extremely important that you read the ingredient lists of all processed foods to look for sources of these grains. Manufacturers may change the ingredients they use to make a product, so it is...

Modified Food Starch CFR

Modified food starch is starch that has been altered through treatment with heat, acid, or enzymes. The CFR specifies what can be used to modify starch but not what starches may be modified. Therefore, modified food starch may be made from wheat. * For FDA-regulated foods, if a modified food starch used in a food product contains protein derived from wheat, the word wheat must be stated on the food label. * For USDA-regulated foods, modified food starch could contain protein derived from wheat,...

Use the Nutrition Facts Label to Help

* Make product comparisons, being careful to compare products with similar serving sizes. * Choose products that contain 0 grams of trans fat. * Choose products low in saturated fat those with a Daily Value of 5 percent or less. * Choose products that are good sources of fiber those with a Daily Value of 20 percent or more. * Choose products that are good sources of calcium those with a Daily Value of 20 percent or more. * Choose products that are good sources of iron those with a Daily Value...

Enriched Gluten Free Foods

The following are manufacturers of specially formulated enriched gluten-free foods Products A variety of breads, buns rolls muffins, pizza crust, and other cereal foods are enriched with thiamin, riboflavin, niacin, folic acid, and iron. Breads Seattle brown loaf, corn loaf, new light brown rice loaf, light white rice loaf, light tapioca loaf, raisin loaf with eggs, brown rice loaf, egg-free raisin loaf, Papas loaf, rice starch loaf, white rice loaf, four flour loaf, tapioca loaf, white rice...

Annes Sorghum and Chick Pea Banana Bread

Beans don't always have to be eaten whole. Using garbanzo bean flour in baked goods is an easy way to boost your intake of legumes. This recipe is courtesy of Anne Lee, M.S. Ed., RD, a nutritionist at the Celiac Disease Center at Columbia University. 1 cup garbanzo bean flour also known as chick-pea flour 1 cup mashed banana 2 to 3 ripe bananas Preheat oven to 350 F. Grease a loaf pan. Sift together the garbanzo bean and sorghum flours, salt, baking soda, cinnamon, and nutmeg. In a large mixing...

All About Wheat Starch

Worldwide, wheat starch is one of the most controversial foods in the gluten-free diet. If you live in the United States, you may be confused about why the Food and Drug Administration is considering allowing wheat starch in foods labeled gluten free. A large part of the controversy over wheat starch concerns the threshold level of tolerance for gluten what amount of gluten may be consumed daily over time without damaging the mucosa of the small intestine. Unfortunately, at this time, there...

Brooklyns Blueberry Banana Muffins

These muffins are a favorite of my niece Brooklyn, who eats gluten free, as well as her brother and sisters, who don't have to eat gluten free but sometimes do so anyway especially when delicious food is around . This recipe is courtesy of Judi Kopsack, Brooklyn's mother. V cup a little over 5 tablespoons butter, softened Preheat oven to 350 F. Line muffin pans with paper liners. In a large mixing bowl, cream together sugar and butter, using a hand mixer. Stir in eggs. Add bananas and water,...

Joint Fao Who Food Standards Program Codex Committee On Nutrition And Foods For Special Dietary Uses. Draft Revised

Narrative review Celiac disease Understanding a complex autoimmune disorder. Annals oflnternal Medicine 142 2005 289-98, available at www.annals.org cgi reprint 142 4 289 .pdf. American Dietetic Association. Dietary fiber An important link in the fight against heart disease. Nutrition Fact Sheet, www.eatright.org. American Heart Association AHA . Homocysteine, folic acid and cardiovascular disease. AHA website, www.americanheart.org pre senter.jhtml identifier 4677....

Maltodextrin CFR

According to the CFR, maltodextrin is a starch made from corn, potato, or rice. According to the FDA, other starches, including wheat, may be used by manufacturers as long as they are generally recognized as safe. For FDA-regulated foods, if maltodextrin used in a food product contains protein from wheat, the word wheat must be stated on the food label. For USDA-regulated foods, maltodextrin could contain protein derived from wheat, and this might not be stated on the food label. Bottom line If...

Natural Flavoring CFR

According to the CFR, natural flavorings may be made from a variety of sources, including wheat, barley, and rye. For FDA-regulated foods, if a natural flavoring contains protein derived from wheat, the word wheat must be stated on the food label. For FDA-regulated foods, natural flavoring could be derived from barley, but if so, it will most likely be listed as malt flavoring on the food label. For FDA-regulated foods, natural flavoring could be derived from rye. Products with rye flavoring...