The Brits are Tootin Our Horn

Portlanders are used to praise. This little rainy hamlet has been getting accolades for many years now on our food, shopping, sights, and general quirkiness.

But it was surprisingly nevertheless to see that the Guardian, a big British news agency, would name Portland among their Top 5 Places To Live in the World! Now, if only they didn’t choose this photo, a view of housing development sprawl under a grey sky?!?

Via the Guardian:

Portland – the city has been the capital of liberal, hipster USA for decades. Photograph: Getty Images

Portland, Oregon

What’s going for it? Do you like letterpress? Do you like vintage clothes? Do you play in a nu-folk band? Then get ye to Boise, Eliot and Overlook in Portland. The city has been the capital of liberal, hipster USA for decades. The Dandy Warhols wrote Bohemian Like You about their very home town. There are some, indeed, round these parts who’d like the entire Pacific Northwest to break off from the rest of the US and go it alone. So very liberal is Portland that it’s a home from home to anyone from Europe, especially if they read the Guardian. Cyclists are loved, not loathed. There are planning restrictions on crappy developments. Portland has the highest number of microbreweries in the world. Everyone is lovely. My auntie lives there and will make you a nice cup of tea if you’re homesick. H.E.A.V.E.N. Shockingly, it still remains relatively good value. Especially the patch north of the Willamette river above the railyards. When I first visited in the early 90s, Boise, Eliot and Overlook were the kind of spots you sped through: always the first sign of a neighbourhood you should buy in. Now you can’t move for contemporary modern antiques shops and dinky record stores.

The case against Bit too cool for school. Everyone’s like you. Who will you have to hate? Oh, yes, everyone like you. The weather: like Britain, but more so… hotter and colder and danker.

Well connected? Unusually again for the US, cycle and walk without abuse: the most bike- and foot-friendly city in the country, packed with proper cycle routes (15 minutes to downtown from the northside). You may use the car. Occasionally. Perhaps for a surf trip to the coast, or a ski trip to the mountains (both 60-100 minutes).

Hang out at… A food cart: all the rage (check out foodcartsportland.com). Or, for the indulgent, Grand Central Bakery, in an old scrap metal yard. Artisan, innit.

Property The area is full of 1910s and 1920s bungalows that the local real estate guys call “craftsman style”, with handsome stoops and carved wood decoration. There are a fair few vacant lots, too, for the brave, plus 1960s and 1970s infill apartment blocks that, with a zuzz, could be nice. Look off the main drags, like Mississippi and Interstate regeneration projects. Huge detacheds, £415,000-£575,000; four-bed-plus detacheds, £225,000-£415,000; two- or three-bed detacheds, £140,000-£215,000. Condos below this.

Bargain of the week Two-bed detached on NE Sacramento, £128,000, with propertiesofportland.com.

Gluten Free Gourmand’s Blueberry Scones

Gina Kelley is a friend and she runs the site Gluten Free Gourmand.  Her recipe for gluten-free whole grain blueberry scones looked good enough that we had to share.

The Best Whole Grain Blueberry Scones

These whole-grain scones are gluten-free and delicious.  Have them with your afternoon tea or for a hearty breakfast treat.  These scones are made with the traditional method and all the traditional ingredients – minus the gluten.

What is gluten anyway, except an impediment to soft, delicate scones?  With wheat flour you have to be careful not to manipulate pastries too much for fear the gluten will make them tough.  You don’t have to worry about that with these gluten-free scones: they will come out soft and delicious.

Whole-grain Blueberry Scone Recipe

The secret to getting the right texture of scones is to keep everything cold while mixing.  Some people put the pastry cutter, butter, and bowl in the freezer for a few minutes before starting to keep everything cold enough. The coldness is necessary so the chunks of butter can form little pockets in the dough when they melt away in the oven.  This creates air space for the baking soda to do its work and rise.  The scone should come out a soft, flaky pastry.

I have provided the ingredients in metric for my international audience as well as those conscientious bakers who like to weigh their ingredients for better accuracy.

Heat oven to 400 F/ 205 C.

Mix together in a large bowl:

• 3/4 cup Teff flour (122 g)
• 3/4 cup Sorghum flour (106g)
• 2 Tablespoons Tapioca flour (12g)
• 2 Tablespoons Potato starch (17 g)
• 1/3 cup sugar (65g)
• 1 Tbsp baking powder (make sure it’s GF)
• 1/2 tsp salt
• 1/2 tsp xanthan gum

Cut into pieces and drop in:

• 6 Tbsp cold unsalted butter (90g)

Cut the butter in with a pastry blender or two knives, coating the pieces with flour as you go, until the largest pieces of butter are pea-sized. Keep this mixture cold, chilling it in the freezer if the butter starts to soften.

Whisk together in a separate bowl:

• 3/4 cup chilled cream (175 ml)
• 1 egg
• 1-2 tsp orange or lemon zest (optional)
• 1/3 cup fresh blueberries (55g)

Add the wet ingredients to dry the ingredients. Stir until the mixture starts to hold together, then gently knead the dough a few times with your hands. If the dough is too sticky to handle once it’s combined, you can add about a tablespoon of flour to coat the surface of the dough for easier handling. If the dough seems dry and won’t hold together easily, add 1-2 Tbsp more cream and knead it in, being careful that your butter chunks don’t melt into the dough.  If the dough starts to get too warm during mixing, chill it in the freezer for a few minutes before proceeding.

Put the dough on a large baking sheet. Gently push the dough into a flat disk about one inch high. Cut into eight equal pieces and arrange them on the baking sheet about one inch apart. Brush some cream onto the tops of the scones. Bake for 12 minutes, or until a toothpick inserted into the middle of one comes out clean.

Let cool slightly, then enjoy your scones!  These can be eaten warm out of the oven, or at room temperature.

Looking for a vegan scone recipe?  Try my my Gluten-free Vegan Scones.
If you liked this recipe, you might also like:

14 Colleges That Cater to Gluten-Free Students

The folks over at BestCollegesOnline.com got in touch with us recently to share their article on colleges that cater to gluten-free students.  We think it’s a great resource, and are happy to share it with you here.

Over the past few decades, rates of gluten intolerance, also known as celiac disease, have skyrocketed. Today, it is estimated that nearly one out of every 133 people may have some degree of gluten intolerance. Whether this is because of a rise in actual gluten intolerance or just better ways of understanding and diagnosing the disease has yet to be determined, but it does mean that more and more colleges are paying attention and providing for the needs of students who may suffer from a gluten intolerance. While there is still a long way to go in making the majority of schools safe and celiac-friendly, some colleges and universities are going above and beyond when it comes to providing gluten-free options. Here are just a few of the schools who are leading the way, though many, if not most, have programs to provide meals for students with any kind of dietary need.

1. Baylor University

   At Baylor University, students can find a wide range of gluten-free menu options through the school’s dining services. Due to demand from students, the university began offering more gluten-free options in 2010, and students can find out about which dining halls and menu items will meet their needs through the menus posted online each week.

2. University of Tennessee

   Students with gluten intolerance can get help through a student nutrition coordinator found on campus. These professionals can help to ensure that students get the nutrition they need without encountering any potentially harmful gluten. Additionally, Volunteer Dining offers a range of gluten-free options both in residential dining halls and in the stores found throughout the campus. For students who still can’t find what they need, the school offers the option to put in special orders, though this must be done ahead of time.

3. Georgetown University

   Georgetown University is working hard to meet the dietary needs of all the students on campus. While dining halls do not always have gluten-free options, students shouldn’t despair. The school has a registered dietician on staff who can help those with celiac to find the resources, tools, and food they need. This program can provide students with everything from gluten-free foods, to a gluten-free microwave to use, so that they’ll stay safe and healthy on campus.

4. Oregon State University

   Students at Oregon State don’t have to work hard to find gluten-free options in their dining halls. The school offers a list of all of the gluten-free options they serve in each on-campus dining hall or cafe. At some locations, these options may be limited, but in many of the larger dining halls, gluten-intolerant students should find a wide range of healthy and tasty foods that won’t irritate their digestive systems. If those items don’t suit student needs, there is always a registered dietician on hand to make sure that dietary considerations are met.

5. Bard College

   Bard College offers dining hall services that can meet a wide range of student dietary needs, from veganism to gluten intolerance. The school is currently working on renovations to one of their main dining halls that will include a new gluten-free section, keeping these foods separate from those that might contaminate them with gluten and cause reactions in some of the most sensitive students.

6. University of Wisconsin

   In addition to a thriving student club on campus advocating for gluten-free options, UW Madison is working hard to meet the needs of students who need meals that are vegetarian, vegan, or gluten-free. They’ve begun to label all food served in the cafeteria with symbols that are designed to make it simple to determine whether an item is OK to eat. Students can check with the weekly menus posted online to see what options will be gluten-free on any given day, with great choices like Thai noodles with tofu, tostadas, and enchiladas available.

7. Southern Methodist University

   Eating gluten-free on campus can be a challenge, but Southern Methodist works to ensure that the process is a little bit easier for students. There is a registered dietician on staff who can help to design a healthy eating program for students and provides gluten-free options and equipment to students. Additionally, the school has recently created a dining hall called Healthy on the Hilltop which serves vegan and gluten-free fare (among other healthy options) to students with these dietary restrictions.

8. University of Arizona

   Many people don’t realize the seriousness of gluten intolerance and how it is different from a food allergy, but students at the University of Arizona are working to change that. They have a large and growing group of advocates on campus who are pushing for greater gluten-free awareness. Dining services has taken notice, and in the fall of 2011 it began making changes to make it easier for gluten-free students on campus. This included switching to gluten-free food suppliers, choosing local foods, and educating staff on gluten-free preparation. Additionally, the school now offers several gluten-free entrées on campus, including pastas and breads that are totally gluten-free.

9. Ithaca College

   There are three dining halls on Ithaca College’s campus, and each offers varying levels of gluten-free accommodation. At the main dining hall in the student center, there are gluten-free menus available for both lunch and dinner every day, giving students a range of options to choose from. There is also the Gluten-Free Pantry, which provides gluten-free breads, pastas, and equipment like microwaves and toasters. The other two dining halls don’t have a running menu, but students can pre-order gluten-free meals at them by contacting the dining hall management.

10. Texas A&M, Corpus Christi

    Students at Texas A&M in Corpus Christi will find help from the school’s registered dietician in finding healthy and safe meal options. In the dining halls, students are provided with products like rice cereal, gluten-free pizza, soups, snacks, and desserts, as well as a whole host of veggies.

11. University of Notre Dame

    In order to make eating in the dining halls less complicated for students who need to stick to a gluten-free diet, Notre Dame has listed all the menu items they serve on campus that are free of gluten. Students can search by dining hall for entrées, sides, and snacks that are gluten-free. For students who want something different, the dining hall will prepare special meals on request to meet any dietary needs, including gluten-free.

12. University of New Hampshire

    Students can follow this link to an informative guide on eating gluten-free at UNH. With the help of the registered dietician and the director of culinary services, students shouldn’t have too hard a time finding gluten-free options. In each of the three dining halls on campus, students can find a gluten-free zone with restricted microwaves, toasters, and refrigerators, as well as a selection of prepackaged gluten-free items like cereal, bread, granola bars, waffles, desserts, and condiments. Students can also choose to pre-order meals or cook their own stir fry or omelets in separate gluten-restricted stations.

13. SUNY Potsdam

    SUNY Potsdam goes above and beyond when it comes to accommodating students who need to eat gluten-free. Students at SUNY can choose from a wide range of gluten-free prepackaged items for entrées or snacks. There are also separate stations in the dining halls that cater to gluten-free eaters, preventing cross-contamination while also ensuring celiac students have plenty of options to choose from. Even at the school’s deli, students can choose from a variety of gluten-free breads, making finding something to eat on campus much easier. Additionally, meals can be prepared on request for any student who needs or wants them.

14. Tufts University

    Tufts takes food allergies and intolerance quite seriously, and has tried to accommodate students with these special needs accordingly. The school has prepared a number of educational pamphlets on the issue that students can read through to learn what their dining options are on campus and how gluten-free meals are prepared. Students are advised to work with the school’s dietician, but can also find information on all menu items through “food fact cards.” The school also lists all foods served at dining halls across campus that are safe for celiacs to eat.

Expanding Diets, Creatively

Chef Aaron Woo prepares a melon and tomato salad at his Natural Selection in Northeast Portland.

Food creatives expand restricted diets’ horizons

Via the Oregonian:

For diners at Northeast Portland’s Natural Selection, the seasonal, vegetarian, mostly vegan, often gluten-free restaurant doesn’t always go far enough.

“I had one person call who couldn’t have any sugar of any kind, natural or refined,” says chef Aaron Woo. “I said I could make them something with agave, maple, all kinds of stuff, but I can’t do a dessert without anything. They couldn’t even have fruit juice.”

With a week’s notice, Woo is usually willing to design a menu for almost any diet, no matter how restrictive. That’s partially because the chef, who trained at four-star restaurants in San Francisco, believes in good customer service. It’s also because he’s been there himself.

Woo is one of a growing number of Oregon chefs, restaurant owners, bakers and brewers who, faced with their own allergies or serious health concerns, have decided to open businesses offering food they can eat. Accommodating special requests isn’t new — just think of the gluten-free pizza crusts available at many pizzerias — but some business owners are going further, with entire menus conforming to Paleolithic, vegan or (most frequently) gluten-free diets.

Three years ago, Woo lost the lease on his other Northeast Alberta Street restaurant, the Vita Cafe, and moved across the street. At the same time, the 42-year-old chef was diagnosed with Graves’ disease, a hyperthyroid condition that can be brought on by stress.

Woo’s naturopathic doctor suggested eliminating certain items from his diet — including gluten and dairy — then gradually bringing them back to figure out what was damaging his body.

“It was very vegan but not totally vegan,” he says of the diet. “No eggs. Very little fish. No red meat aside from wild game. Anti-inflammatory. No gluten. No corn. No nightshade vegetables, like peppers, eggplants.”

Woo stuck to the restrictive diet for more than four months. The most difficult part was finding places to eat out. Breakfast was doable, but most restaurants serving suitable dinner options were “all casual, really hippie-dippie,” he says.

“So I thought, why isn’t someone doing fine-dining, or upscale cooking, with a lot of care, that’s vegetarian or vegan-based but isn’t loaded with pasta or wheat?”

As Woo bounced around the idea, the space next door to Vita Cafe became available. He signed a lease, and, after a brief stint honing his skills at Napa, Calif.’s high-end vegetarian restaurant Ubuntu, opened Natural Selection at 3033 N.E. Alberta St. last March. The restaurant quickly earned accolades for transcending the limitations of its menu. In September, The Oregonian gave the restaurant an A- review.

Lisa Clark, 26, of Petunia's Pies & Pastries, holds one of her pumpkin-maple-gingerbread layer cakes. Clark's vegan and gluten-free baked goods are available at area cafes and Whole Foods stores.

Gluten-intolerant baker

Lisa Clark was a freshman at the University of Oregon when she found herself overcome with digestive problems. More than one gastroenterologist diagnosed her with IBS — Irritable Bowel Syndrome — but after doing her own dietary experimentation, she found that cutting gluten and dairy from her diet improved her digestion, energy level and even her skin. She lost 60 pounds.

Clark found that she had a gluten intolerance, meaning her body had difficulty digesting the substance found in wheat and other grains that gives bread its elasticity. She’s not alone. Diagnoses of gluten intolerance, and the more-extreme celiac disease, have been consistently rising. A 2003 study suggested as many as one in 133 Americans have the disease. Or, as Clark puts it, “Now everyone and their mom is gluten-free.”

After college, Clark moved to Portland and found work as a baker at Papa Haydn’s Southeast location.

“I learned a ton about production, but I couldn’t eat anything that I was making,” Clark says. “I was doing research on vegan and gluten-free baking, but when I first started, it was all based on potato flours, bean flours. I just thought, this stuff’s terrible, I’m going to do it another way.”

http://c.brightcove.com/services/viewer/federated_f9?isVid=1

Clark discovered flours, including quinoa and flax, and other ingredients, such as hazelnut meal and coconut oil, that could make moist, delicious vegan baked goods that didn’t taste like beans.

Her business, Petunia’s Pies & Pastries, sells vegan, gluten-free pastries (though Clark isn’t vegan: she skips dairy, but eats meat). After two years selling baked goods at area farmer’s markets and Last Thursday events on Northeast Alberta Street, today she’s scouting locations for a brick-and-mortar shop in the Pearl District or Northwest Portland.

Paleolithic restaurateurLaughing Planet Cafe owner Richard Satnick played rugby for 12 years. The grueling sport wreaked havoc with his joints, causing arthritis that he suspected was being exacerbated by his diet.

Doing his own research, he came across books, including Robb Wolf’s “The Paleo Solution,” advocating a return to the types of foods early humans would have eaten — the so-called caveman diet. Working with chef John Huyck, he developed a diner-style restaurant concept serving food designed to ease Satnick’s persistent inflammation.

The first Dick’s Kitchen opened at 3312 S.E. Belmont St. in 2010 with a menu heavy on fresh vegetables and light on grains. Since the concept is a diner, they even have a 100 percent grass-fed burger — just hold the bun. The concept has proved so popular that Satnick has already opened a second location, 704 N.W. 21st Ave.

Satnick, whose Laughing Planet now has 10 locations in Portland, Eugene and Corvallis, says he’s noticed the growing trend of diet-specific restaurants.

“It’s probably (due to) the sheer number of potentially knowledgeable consumers,” Satnick wrote from his hospital bed, where he was recovering from quadruple-bypass surgery (his doctor says he might have avoided surgery if he had started the Paleolithic diet earlier). “Either that or we’re a bunch hypochondriacs.”

Woo, Clark and Satnick each say their primary concern is making delicious food, no matter the dietary restriction. At Natural Selection, that means sometimes going beyond the already diet-friendly menu to accept customer requests.

To the diner looking for a sugar-free dessert, Woo made a suggestion:

“How about a clean, refreshing salad?”

– Michael Russell

Keeping a Sense of Humor

For all of the seriousness that comes along with a dietary concern, it’s good to not always take yourself too seriously. Luckily we have some friends over at Portlandia that have made a sketch at our own expense. Their “Allergy Pride Parade” is pretty spot on.

Here is a clip from Season 2 of Portlandia, which premieres tonight at 10pm on IFC.

Gluten Free Vacations

Here’s a discovery that makes the IFC show Portlandia look prescient. Row Adventures out of Medford, Oregon is offering a gluten free vacation adventure

Rogue River – Gluten Free Vacation:

Gluten intolerance is widespread and ROW Adventures is proud to offer this special trip to meet the needs of those people that are gluten intolerant. The trip is accompanied by registered nurse Nadine Grzeskowiak who is a gluten-free expert and has her own business, “Gluten Free RN.” In addition to Nadine, a special chef will accompany the trip to prepare delicious gluten free cuisine that will test to less than 10 parts per million. Fresh, organic and free of allergy substances, this trip is also ideal for anyone with food allergies.

Below you will find information on the trip offered this spring/summer in Oregon.

Rogue River – Gluten Free Itinerary

August 18, 2012  Adult $1,199 Youth $1,139

DAY 1 – We offer an orientation meeting the evening before the trip at our meeting point at Morrison’s Lodge, or meet us there at 8:15 a.m. the morning of the trip. We’ll transfer in our van to the Rand Boat launch on the Rogue River, just 15 minutes away. At the river’s edge we’ll provide a thorough safety orientation, fit everyone with a PFD (personal flotation device) and then board the rafts and inflatable kayaks. You’ll have your choice of riding in an oar-powered raft, paddle raft or inflatable kayak.

At first the river is gentle and gives us time to perfect our paddling skills and settle in. After an hour or so we reach Grave Creek where the road ends and the federally-protected Wild & Scenic section of the Rogue River begins. We stop for lunch near the impressive Class V rapid called “Rainie Falls.” Guides run the boats through a fish ladder while guests walk around the rapid. The day continues as we ride the waves through a number of fun Class II and Class III rapids. Around 4:30 we arrive at the Black Bar Lodge, check into our rooms and get settled in. You might want walk and explore the property, relax in the surrounding forest or even take a nap. There’s time to sit and visit with friends while our gluten free meal is prepared by our chef including some wonderful hors d’ oeuvres. Around 7:00 we assemble in the lodge’s charming dining room for a family-style dinner. The remainder of the evening is yours to enjoy in the lodge or outside under the stars.

DAY 2 – We meet about 7:30 a.m. for breakfast then pack up and head back to the river. We launch around 9:00 a.m. and begin another day of serenity and excitement rolled into one beautiful Rogue River canyon. We run a series of exhilarating Class II and Class III rapids, gaining confidence around every bend. Lunch is enjoyed on the river’s edge…usually at a historic site or a location where we can take a short walk. In the afternoon we visit the historic Rogue River Ranch that is a step back in time and a chance to learn about the early pioneers of the river.

We float just a little farther to Marial Lodge where we end our day of rafting. Just as they did the night before, Nadine and our chef prepare hors d’ oeuvres. Nadine is available to discuss the challenges of living a gluten free life and offers helpful tips and lively discussions. Our family-style dinner is served at 6:30. Then we head out on a nice hike on a gentle trail near the lodge to view the canyon and a lovely waterfall. Once back on the lodge, relax on the deck before heading to bed.

DAY 3 – Nothing is better than waking up to the song of birds and the quiet of the forest – such a soothing alternative to an alarm clock. Breakfast is served about 8:00 a.m. and then it’s time to pack up and head to the rafts once again. We start the day boating through Mule Creek Canyon, followed by Blossom Bar (considered by most to be the most thrilling rapids of our journey) and finally the Devil’s Staircase. Soon we’re floating in gentle waters and keeping eyes peeled for wildlife such as black bear, great blue herons, osprey and deer. We enjoy lunch on a sandy beach on river’s edge and then continue to the take-out at Foster Bar. Usually we arrive at Foster Bar at 3:00 p.m. Here we load our gear into the vans and then have a two-hour drive back to our starting point. We try to have guests back to their vehicles by 5:00 or 5:30 p.m.

• Trip is designed and accompanied by RN Nadin Grzeskowiak, an expert in gluten free food and diet who will monitor all foods to be sure that they do not exceed 10 parts gluten per million as well as share her tips for living a gluten free life.
• Food served will be organic, fresh and delicious and prepared by a knowledgeable chef.
• We provide talented whitewater guides as well as our gluten free experts.
• Lodge-to-lodge trip featuring fun, exciting whitewater during the day and comfortable, private cabins at night.

Thanks to Ashleigh Chatel for the tip!

Gluten Free Reality Check

Via the Atlantic:

Is gluten the latest dietary villain? It would seem so. Restaurant menus hype their gluten-free items. Food packages proclaim their gluten-free contents. Weight loss programs flaunt the purported benefits of avoiding gluten. And then there is the list of conditions apart from celiac disease that supposedly are helped by eliminating gluten from the diet. Such marketing tactics could lead a person to believe that the gluten-free diet is the greatest discovery since sliced bread.

So, let’s examine the facts. Does going gluten-free help a person lose weight? Does it improve overall health? Is it the cure-all for what ails you? Is gluten the new nutritional enemy? The answer is … well, it depends.

Gluten is a protein found in wheat, rye, and barley products. It gives an elastic consistency to flours made from these grains. Most breads, cereals, crackers, pasta, and baked goods contain gluten, and it is found in many processed and packaged foods disguised in ingredients like thickening agents and fillers made from these grains.

GLUTEN-FREE WEIGHT LOSS?

Many personal trainers, celebrities, and alternative health practitioners have joined the growing gluten-free trend and are recommending the diet for all sorts of inappropriate conditions. Weight loss is one example. There is no evidence that gluten-free foods promote weight loss, and no evidence that replacing a food that contains gluten with a gluten-free food can help a person lose weight. The gluten-free version has the same number of calories.

However, when a person avoids gluten, many foods must be avoided. Dee Sandquist, American Dietetic Association spokesperson and registered dietitian, says: ” When people choose to follow a gluten-free diet for weight loss, most likely they have changed their eating habits to include fewer gluten-containing products overall such as cakes, cookies, rolls, etc.” Cutting out those foods reduces calorie intake which will result in weight loss. Nothing magical there though. Reducing calories from any source results in weight loss.

The number of gluten-free products is limited, and trying to design a weight-loss plan around such few foods would be quite challenging to accomplish and difficult to stick to. In fact, a gluten-free diet may be high in calories and actually contribute to weight gain because food manufacturers often replace gluten with fat and sugar to impersonate the desirable qualities that gluten provides in baked goods.

Although a gluten-free diet may often be suggested for managing conditions like autism, irritable bowel syndrome, and attention deficit hyperactivity disorder, the research shows mixed results and further research is needed in these areas. There is also a lack of evidence that avoiding gluten boosts energy levels, improves digestion, or enhances attention span.

CELIAC DISEASE

The only condition that necessitates a gluten-free diet is celiac disease, an extreme manifestation of gluten intolerance or gluten sensitivity. Gluten really is the bad boy for people with this disease.

Celiac disease is a common genetic disorder affecting about 1 in 133 people in the United States. An autoimmune disorder characterized by an abnormal response to gluten, it causes severe damage to the mucosa that lines the small intestine. While the disease usually develops in early childhood, it is sometimes triggered by events such as surgery, pregnancy, childbirth, viral infection, or severe emotional stress.

When a person with celiac disease ingests gluten, the villi in the small intestine are damaged or destroyed. The result is a significant reduction in the surface area of the intestinal mucosa where the absorption of nutrients occurs. In addition, the secretion of intestinal enzymes that aid in digestion becomes impaired. Without healthy villi and adequate digestive enzymes, a person becomes malnourished regardless of how much they eat.

Symptoms of celiac disease vary between individuals. In childhood, celiac disease manifests itself primarily with digestive symptoms such as chronic diarrhea; vomiting; constipation; abdominal bloating and pain; pale, foul-smelling stools; and weight loss. Due to nutrient malabsorption, an infant or child may have other problems such as failure to thrive, delayed growth, short stature, delayed puberty, and defects in the enamel of the permanent teeth. Irritability is also a common symptom in children.

Just following a gluten-free diet to lose weight may not be the right approach.

Celiac Symptoms

If celiac disease develops in adulthood, it is less likely to cause digestive symptoms. More commonly, adults will develop symptoms such as fatigue, unexplained iron-deficiency anemia, bone and joint problems, depression or anxiety, canker sores in the mouth, infertility, or a skin rash known as dermatitis herpetiformis. It is entirely possible for someone with celiac disease to have no symptoms at all, but still develop complications of the disease such as malnutrition, anemia, osteoporosis, liver disease, and intestinal cancer.

Celiac disease has long been under-diagnosed or misdiagnosed. As noted in a 2009 study, the prevalence of undiagnosed celiac disease seems to have increased dramatically in the United States during the past 50 years. As more is learned about the variety of symptoms that people experience and as better blood tests are developed, more people are being diagnosed. If blood tests and a person’s symptoms are consistent with celiac disease, an intestinal biopsy is performed to confirm the diagnosis.

Celiac Treatment

“A gluten-free diet is the ‘prescription’ for someone with celiac disease,” Sandquist said. The diet will stop the symptoms, help to heal damaged areas of the intestine, and prevent further damage. A person with celiac disease must stay on the diet for the rest of their lives.

Eating gluten-free means excluding wheat, rye, barley, and all foods made with these grains. This includes most breads, pasta, cereals, and many processed foods. Instead of using wheat flour, potato, rice, soy, amaranth, quinoa, buckwheat, or bean flour must be substituted.

The inclusion of oats in a gluten-free diet has been an area of question in recent years, but according to Sandquist they can be included. “The source of oats needs to be gluten-free. It’s recommended to wait a year (after diagnosis of celiac disease) to introduce oats because there may be a subset of people with celiac disease who still may not be able to tolerate oats. In most cases, the gut is healed after a year on the gluten-free diet,” Sandquist said.

CELIAC AND GLUTEN SENSITIVITY

Recent research has acknowledged the possibility that celiac disease and gluten sensitivity or intolerance are two separate gluten-associated disorders. Some experts believe that gluten sensitivity may result from any of a variety of causes: human genetics, plant genetic modifications, the use of gluten as a food additive, environmental toxins, hormonal influences, intestinal infections, or autoimmune diseases. There currently is no clear definition or diagnosis for gluten sensitivity so diagnosing it may be delayed in people who exhibit symptoms. A gluten-free diet or an elimination diet may help people to determine if they are gluten sensitive.

The symptoms of gluten sensitivity are less severe than celiac disease and may include symptoms similar to those of irritable bowel syndrome, as well as fatigue, headache, a “foggy mind,” or tingling in the extremities. There is no clear definition of gluten sensitivity and no firm tests available for diagnosing it. In addition, dietary recommendations for gluten sensitivity aren’t clear-cut.

The only people who absolutely have to follow a strict gluten-free diet are those with celiac disease. If you think you may have a problem with gluten, see a medical professional before putting yourself on a gluten-free diet. One of the problems with self-diagnosis of celiac disease or gluten intolerance and putting oneself on a gluten-free diet is that it results in an inability to diagnose the disease. A person with celiac disease has increased levels of certain autoantibiodies circulating in their blood due to their intake of gluten. If someone stops eating a diet that includes gluten before being tested, the results may be negative for the disease even if the person has it.

Gluten-free foods are increasingly available in grocery stores and restaurants, making it easier for anyone with celiac disease to eat a more varied diet. Gluten-free foods may not be fortified with vitamins, may be low in fiber, and high in calories and fat. They are considered specialty foods so they are typically expensive.

Even though celebrities have reportedly eliminated gluten from their diet to “detox” their bodies, there is nothing inherently healthier about going gluten-free. People who cut gluten out of their diet often lose weight and begin to feel better, but it likely has nothing to do with avoiding gluten. They are probably eating a better diet by consuming less fast food and processed food, and eating more fruits and vegetables. The change toward a better diet makes the difference, not the gluten.

Following a gluten-free diet is very difficult and may put a person at risk for deficiencies of calcium, vitamin D, B vitamins, iron, magnesium, fiber, and zinc, according to Sandquist. She advises those who follow the diet by choice and not medical necessity to choose foods wisely to avoid nutrient deficiencies. She added: ” I have observed that people who do not have to follow the diet for celiac disease usually won’t stay on it very long.”

Garlic Jim’s Frozen GF Pizza

Some of us will readily admit that gluten-free baking can be a chore, sometimes you only have energy for a frozen pizza. Lately, that’s becoming a little bit more available to the gluten-free crowd.  Garlic Jim’s has a new line of pizzas that look good, inside and out.

Via Tricia and the Dieline:

As one of the first gluten-free pizzas within mainstream retailers, Garlic Jim’s wanted to initiate a conversation with potential consumers on-shelf.

Hornall Anderson took this direction and ran with it. Instead of doing the typical front of pack “beauty” shots of pizza that consumers are used to seeing when shopping the frozen pizza aisle, Hornall Anderson used an editorial tabloid-style approach on the packaging. Representing the “gluten-free movement” for those required and those choosing to make a healthier choice, the packaging design uses humorous slogans and tongue-in-cheek messaging that places emphasis on “owning” and “embracing” the gluten-free pizza, rather than being apologetic for it.

the packaging design uses humorous slogans and tongue-in-cheek messaging that places emphasis on “owning” and “embracing” the gluten-free pizza, rather than being apologetic for it.

New Gluten-Free Beer From Dogfish Head!

Via Huffington Post:

According to Dogfish Head, the beer customers request most often at its pub, brewery and website is a gluten-free beer. Ask and ye shall receive!

“It seems as if lots of folks who have gluten-tolerance issues are pining for an interesting beer,” says Dogfish Head founder Sam Calagione, “While there are a few well-made examples that mirror traditional beer styles, there aren’t any off-centered offerings.” Enter the fruit-forward, gluten-free beer Tweason’ale. The classic barley foundation of beer has been replaced with a mild sorghum base, according to a press release e-mailed to The Huffington Post. The beer contains hints of molasses and pit fruit, as well as strawberry notes and an added complexity thanks to buckwheat honey.

Celiac disease affects one in 133 Americans. According to Celiac.com, people with classic celiac disease are intolerant to barley, an ingredient typical of most beers.

Tweason’ale will be released in late January 2012 in 12-ounce four packs. It will be released four times a year. The full label is below.

Check back in after the New Year for behind-the-scenes look at this beer (and more!)

Gluten-Free Reading List

Laura B. Russell has a great list of books that cater to the gluten-free crowd.

Via OregonLive:

Gluten Freedom: New books will expand your wheat-free universe

If you’re hosting New Year’s Eve revelers, anyone — whether or not they’re gluten-intolerant — can enjoy this punchy Greek-inspired dip.

Serve it with celery sticks, cucumber slices and rice crackers for those who can’t eat wheat, and some bread or crackers for those who can. For a special holiday touch, arrange some large chilled boiled shrimp on a plate for dipping as well.

Recipe included with this story: Roasted Pepper and Feta Dip.

Gluten-free field trip: 2011 book roundup

It’s been a big year for gluten-free cookbook releases. Here are a few standouts:

“The Pure Kitchen” by Hallie Klecker (Pure Living Press, $22.95, 248 pages)

For those looking to transition to a healthier way of eating, “The Pure Kitchen” will be an indispensable addition to your cookbook collection. Each of the 100 recipes is free of gluten, dairy and refined sugar, and focuses instead on flavorful dishes based on vegetables, fruits, lean protein, gluten-free grains, and healthy fats.

Klecker presents a thoughtful and logical approach to “pure” eating, including the idea that home cooking is the key to a healthy lifestyle. She walks you through the steps of transitioning to a whole-foods diet, identifying which products to eliminate (refined flours, sugars, packaged foods) and how to rebuild your pantry with healthier choices.

Her recipes are also clean and simple. I’ll be starting the New Year off right with the energizing breakfast dishes, such as Cherry Ginger Smoothie and Pumpkin Oatmeal Breakfast Clusters. Many of the soups and stews, such as Moroccan Sweet Potato and Lentil Stew, and Black Bean and Butternut Squash Chili, sound perfect for a rainy Portland winter. And you can bet I’ll be serving those with Klecker’s Buckwheat and Olive Oil Flatbreads.

“Artisanal Gluten-Free Cupcakes” by Kelli and Peter Bronski (The Experiment, $16.95, 272 pages)

This new book from the Bronskis maintains the high bar set by their first book, “Artisanal Gluten-Free Cooking,”

For this volume, the authors divide their 50 appealing recipes into several enticing categories, including classics, fruity, nutty, “chocoholic” and “sweet surprises.” The cupcakes are based on the authors’ “artisan gluten-free flour blend,” which succeeds both with taste and texture.

The book also employs several general types of frostings (buttercream, cream cheese, ganache, whipped creams, glazes), which are customized to match the personality of each cupcake. One way the authors reinforce these flavor profiles is by using the main ingredient — such as fresh cherries — in both the cake and the frosting. In addition to the recipes, the book provides an easy-to-follow chart that clearly shows ingredient substitutions for people with dietary restrictions beyond gluten-free, such as refined sugar, dairy-free, egg-free or vegan lifestyles.

“Simply … Gluten-Free Desserts” by Carol Kicinski (St. Martin’s Press, $26.99, 304 pages)

This collection of 150 recipes for gluten-free cakes and cupcakes, cookies, pies and tarts, puddings, frozen treats and more is surely going to become one of my go-to cookbooks. In addition to being completely gluten-free, many of the recipes are also grain-free and dairy-free.

What I love about Kicinski’s book is that a high percentage of the recipes are naturally gluten-free, which is no small feat when it comes to baked goods. I’ve enjoyed Mexican Chocolate Cake With Cinnamon Whipped Cream, Italian Baci di Dama cookies made from ground hazelnuts, and a decadent Pumpkin Crème Brlée. For those recipes that aren’t naturally gluten-free, an all-purpose gluten-free flour blend containing rice flour, sweet rice flour, potato starch and tapioca stands in as a grit-free substitute for wheat flour.

“Quick-Fix Gluten Free” by Robert M. Landolphi (Andrews McMeel, $16.99, 184 pages)

This follow-up to Landolphi’s “Gluten Free Every Day” is another collection of accessible recipes that are great for families and weeknight cooking. Chef Rob covers many important gluten-free topics, such as “dusting, encrusting, battering, and frying” along with a detailed pie crust tutorial. Comfort fare such Chicken and Dumplings and the gluten-free Corn Dogs are sure to appeal to adults as well as kids.

The book contains a wide-ranging mix of recipes that are naturally gluten-free versus those adapted to fit the diet. The “Understanding Gluten Free Flours, Dough, and Batters” section offers great tips for anyone new to gluten-free cooking. The extremely addictive Jalapeño Cheddar Buttermilk Biscuits inspired me to work my way through the rest of the “Manna” chapter.

Laura Byrne Russell is a food writer, recipe developer and author of “The Gluten-Free Asian Kitchen.” Read her blog, Notes from a Gluten Free Kitchen, at www.laurabrussell.com.