Annes Sorghum and ChickPea 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 BlueberryBanana 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,...
References
Alaedini A, Green PHR. 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...