Celiac disease affects one in 150 people and often occurs with other conditions such as Down syndrome. It is an inherited condition and can appear at any time in a person's life. Celiac disease causes a person to have a permanent allergy to gluten, which is a protein found in various wheats (durum, kamut, spelt, barley, rye and triticale).
When gluten is eaten, it causes damage to the absorptive lining of the small intestine and can result in malnutrition, anemia, nutritional deficiences and an increased risk to other diseases including cancers of the digestive system.
Celiac disease cannot be cured. It is a permanent condition, but can be controlled without medications by eating a gluten-free diet which includes rice and corn flours, some ancient grains (ie. amaranth), as well as flours made from various beans, potato and tapioca.
Gluten-Free Flour Substitute:
Substitute in equal quantities, cup for cup, for white flour in your favourite recipes.
2 c. RICE FLOUR (white or brown)
2/3 c. POTATO STARCH (do not use potato flour)
1/3 c. TAPIOCA STARCH or TAPIOCA FLOUR
1/2 teaspoon XANTHUM GUM
Mix all ingredients well together and store in an airtight container.
You may double or triple the recipe, but mix well.
Use in place of white flour in your favourite recipes for cookies and cakes.
ALL gluten-free baked products taste best the day they are made. They are good the next day. They get quite dry by the third day. Therefore, it is best to set aside a few cookies, for example, for two days and freeze the remainder in an airtight container.
Substitute in equal quantities, cup for cup, for white flour in your favourite recipes.
2 c. RICE FLOUR (white or brown)
2/3 c. POTATO STARCH (do not use potato flour)
1/3 c. TAPIOCA STARCH or TAPIOCA FLOUR
1/2 teaspoon XANTHUM GUM
Mix all ingredients well together and store in an airtight container.
You may double or triple the recipe, but mix well.
Use in place of white flour in your favourite recipes for cookies and cakes.
ALL gluten-free baked products taste best the day they are made. They are good the next day. They get quite dry by the third day. Therefore, it is best to set aside a few cookies, for example, for two days and freeze the remainder in an airtight container.
(Information and recipe submitted by Addie Daabous.)
