Transcript What is Gluten?

Gluten Free
Information and
recommendations for EH
What is Gluten?
• Protein found in grains
– Specifically found in Wheat, Barley, Rye
– Spelt, triticale and kamut, other cultivated wheat varieties
• What qualities does gluten give foods?
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The amount of gluten in a product affects the texture.
Elasticity (the sponginess of a muffin, chewiness of pasta)
Strength (the crustiness of a pizza crust)
Structure (the height of a yeast bread, the fluffiness of a
waffle)
WITHOUT GLUTEN…
• What is used?
– A variety of non wheat flours and gums are used in combinations to
approximate the texture of different baked goods.
– Examples of Gluten Free (GF) “flours” used include: rice, garbonzo
bean, coconut, amaranth, buckwheat, corn, millet, quinoa,
sorghum, teff, soy, almond, chestnut, potato, tapioca.
• What happens to the flavor and texture?
– The flavor and texture varies depending on the flour combination
and gums (guar gum, xanthan gum) used
– Texture often described as ‘gummy”, “cardboard”, “stale”, “dry”
– However, products are improving with increased demand and are
increasingly described as “good”.
Who needs gluten free food?
• People with …
– Sensitivity to gluten
• With symptoms that vary from minor discomfort to acute distress
– Celiac disease
• Genetic
• Autoimmune reaction to gluten
• Gluten damages the lining of the small intestine.
– Reduces ability to absorb nutrients
– Increases risk of malnutrition
• Up to 1 out of every 100 people in the US has celiac disease
• Because it is difficult to diagnose, it is often left to the patient to eliminate
gluten and monitor their symptoms
WHY? WHAT HAPPENS IF THEY EAT GLUTEN?
IS THERE A CURE?
• Symptoms
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Abdominal Pain
Diarrhea
Vitamin and mineral deficiencies
Malnutrition due to malabsorption over time
• There is no cure for celiac disease
• Treatment
• Avoidance of gluten!!!!!
Gluten Free in the
Kitchen
What foods are safe?
What foods contain
Gluten?
Naturally Gluten Free
 Whole foods are less likely to have hidden Gluten
• Fruits, vegetables, meat, poultry, fish, nuts, seeds, lentils
 Naturally Gluten Free Grains
• Corn (including polenta), Millet, Quinoa, Rice, Tapioca, Teff,
Aramanth, Buckwheat, Grits, Sorghum
• Gluten free grains can be served whole or ground to be used as
flour in baked goods.
 Gluten Free Labeling: some examples
Check the Ingredients Carefully
 “Gluten” is rarely, if ever, listed in ingredients
 These ingredients contain gluten:
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wheat
rye
barley
modified starch (some)
bulgur
couscous
graham
kamut
seitan
semolina,
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spelt,
wheat germ,
wheat germ oil,
malt,
maltose
triticale
oats (some)
caramel color
dextrin
malt vinegar
SURPRISE!
FOODS WITH INGREDIENTS CONTAINING GLUTEN
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Baked goods
Beer
Bullion
Breading and coating mixes
Broth
Candy
Coated popcorn and chips
Cereal
Corn tortillas
Crackers
Energy Bars
Flavored or coated nuts and seeds
Flavored Teas
Gravies, marinades, sauces
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Multigrain rice and corn cakes
Pepperoni
Prepared icings and frostings
Prepared salsas
Processed meats (hot dogs, sausage)
Salad dressings
Seasoning Mixes
Soups
Spices (If there is no ingredient list on
the label then it contains only the
pure spice)
 Teriyaki Sauce
 Worcestershire Sauce
 Yogurt (with granola)
Gluten “contamination”
 Some people have symptoms when exposed to even a very small amount
of gluten
 At manufacturer: places that use shared equipment for grinding different
flours
 At the store: In the bulk section there is possitle that the bins containing
gluten free flour or other product (rice or oats) have been contaminated by
someone using the wrong scoop or by the “dust” from a gluten containing
product that drifted into another bin
 In the kitchen: shared equipment (like a toaster, waffle iron, pan, spatula,
knife) that has been used with a gluten containing product must be
thoroughly washed with soap and hot water before being used with
gluten free foods. Ideally there would be no shared equipment, but
separate equipment used ONLY for gluten free food.
 Contamination can take place during preparation, cooking, storing, and
serving of foods
Gluten Free in the Kitchen
Best practices
Know sources of gluten and check ingredients
Prepare and store GF foods separately
Label GF foods clearly
Have dedicated equipment to avoid
contamination
TIPS FOR IMPROVING TEXTURE AND
ACCEPTANCE OF GLUTEN FREE FOODS
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Serve breads and rolls warm.
Don’t reheat more than once! Reheating makes starch go stale faster, so multiple
reheating creates a tough and dry bread.
Some gluten-free flours have a slightly gritty texture, especially brown rice flour,
corn flour, teff flour, and quinoa flours . Balance these with a more fine flour like
sweet rice flour or grind them in a food processor for a finer texture.
Some gluten-free baked goods can be dense. To adjust to this fact, bake recipes
that are naturally denser. In a dense ‘whole grain bread” this quality will not
stand out as much as in a lighter white bread, for example.
If the gluten free bread isn’t soft enough, serve them toasted.
Freezing can help firm up the structure and can help keep products moist for a
longer period. Some products, such as brownies and soft cookies can be frozen
and served partially thawed.
 What About?
• Are these foods ok for a gluten free patient?
• How can these be adjusted for a gluten free
patient?
 THANK YOU
• THANK YOU FOR ALL YOU DO TO FEED
OUR PATIENTS AND GUESTS HEALTHY,
SAFE FOOD !!!
SOURCES
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http://www.dummies.com/howto/content/key-differences-betweenwheat-and-glutenfree-baked.html
http://glutenfreecooking.about.com/od/g
lutenfreeingredients/tp/20-Gluten-FreeFlours.02.htm