Note to Budding Entrepreneurs
Self-Sabotaging the Healing Process
Holiday Recipes, Gluten-free!
How about a gluten-free feast with all the comfort foods of your family tradition... gluten-free lasagna, pizza, turkey stuffing, gravy, cornbread, biscuits, pita bread, matzo, pecan and pumpkin pie?!!
All dried beans and peas are gluten-free. Remove any mixed-in grain kernels, and rinse before soaking/cooking. Combining beans/peas with G-F grains makes complete protein btw, for example, chili beans and cornbread, or tofu and rice.
One well known company apparently still does this, grinding ten pounds of corn on wheat-contaminated stones; discarding it, and then marketing the subsequent cornmeal as G-F. Sometimes true, sometimes not, and not acceptable.
(A gluten-intolerant friend has urged me to name names here. To keep life defamation-free, I prefer to recommend intelligent reading of labels; see below. The company is otherwise excellent, based in Texas.)
Earlier G-F pasta renditions were simply, disgusting: mush. Now, there’s al dente!
A reasonable question, and a burning one, when we open up kitchen cabinets and fridge, stuffed with obvious and hidden gluten.
So, there' seems to be a problem with eating it. What to do?... Save it till it mummifies? Landfill? Donate to local food pantry, perhaps?
How did the gluten-glitch ever happen?
An Italian MD surmises that about 10,000 years ago, wheat- and barley-growing peoples from the Fertile Crescent (now known as the Middle East) began overrunning cultures which had subsisted on wild roots, berries and game.
Self-Sabotaging the Healing Process:
It takes weeks/months for gluten-damage to small intestine and other body systems to heal. But it DOES heal.
When folks start to feel better, they may decide, the heck with it, I want bakhlava/Oreo cookies/Campbell's chicken noodle soup/take-out pizza/sweet and sour prawns... or candlelight and Mama Luigi's eggplant parmigiana with my sweetie... whatever.
Eating gluten can then trigger a return to old symptoms, oh and much else, which will be discussed in Gluten Mishaps, Part 3.
Some clients in fact are maybe too familiar with drama, and eat gluten every 3 to 6 weeks or so, dancing into health, and then staggering back into old symptoms... Heroically recovering, to do it again. The 12-Step community is very familiar with that pattern.
Thanks to a friend's Chef-son! Substitute 2 c G-F flour, 1 tsp xanthan gum, for all-purpose flour in recipe:
Some sources recommend oat matzo; this nutritionist would not:
1) rice, tapioca, sorghum, or 2) teff
1/2 c Sucanat or honey
1/3 c cold-pressed sunflower or sesame oil
1+ c kefir or yoghurt or buttermilk or Rice Dream
sprinkle Himalayan or "Real Salt"
2 c G-F flour
1 tsp xanthan gum (if not in flour mix)
1 tsp cinnamon
2+ tsp ginger if gingerbread
1/2 tsp cloves
1-2 Tbs Lewis Labs (G-F) Brewer's Yeast
2 tsp Hain Featherweight (G-F) baking powder
1/2 tsp baking soda (if you've used kefir/yoghurt/buttermilk)
Mix dry into wet; add:
1/2 c raisins or chopped apricots or Tibetan GojiBerries
1/2 c walnuts or pecans or sunflower seeds (if no diverticulitis)
if gingerbread: 1/3 c chopped crystallized ginger
Bake 25-30 min. at 400 degrees
The Obligatory Disclaimer:
Public service info offered at this site should in no way be construed as medical advice. For any health concerns, see your health care professional.
Yeoman Gardener has published a book,
Whale Rider of the Tide