Go Gluten-Free in 2011

Jan 30, 2011
If your New Year's resolution is to eat healthier by decreasing or eliminating gluten from your diet, you can learn how to get started from Whole Foods Market this month.

In-store educator Julie Pratt will walk you through the store, sharing her knowledge of gluten and how to avoid it in your everyday diet 7 to 8 p.m. Jan. 13 and 27.

A gluten-free diet is one without wheat, rye, spelt and barley.

The gluten in wheat products tends to be the most irritating. It's not uncommon for people to avoid wheat products. Those with celiac disease and more severe allergies avoid all products containing gluten (wheat, spelt, barley and rye).

Some people need to avoid oats, too. The grain is gluten free, but usually is grown and processed with wheat. So, those with celiac disease or severe allergies need to avoid oats, dietitians say. Some companies now offer gluten-free oats.

Pratt suggests cutting down on gluten even if you don't have celiac disease or allergies.

"Gluten is a heavy, sticky protein that takes a lot of energy to digest," she said. "This is why after you eat bagels and pastries your stomach tends to stick out a bit and feel uncomfortably fuller. Many of us consume more gluten than we need in our day-to-day diets."

Food Design Part II: Patterns

Jan 25, 2011
In part two of food and design, We feature food found in patterns.

How common is celiac disease?

Jan 22, 2011

Celiac disease affects people in all parts of the world. Originally thought to be a rare childhood syndrome, celiac disease is now known to be a common genetic disorder. More than 2 million people in the United States have the disease, or about 1 in 133 people.1 Among people who have a first-degree relative—a parent, sibling, or child—diagnosed with celiac disease, as many as 1 in 22 people may have the disease.2

Celiac disease is also more common among people with other genetic disorders including Down syndrome and Turner syndrome, a condition that affects girls’ development.
1Fasano A, Berti I, Gerarduzzi T, et al. Prevalence of celiac disease in at-risk and not-at-risk groups in the United States. Archives of Internal Medicine. 2003;163(3):268–292.

What is celiac disease?

Jan 20, 2011
Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in everyday products such as medicines, vitamins, and lip balms.

The small intestine is shaded above.
 When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging or destroying villi—the tiny, fingerlike protrusions lining the small intestine. Villi normally allow nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. Without healthy villi, a person becomes malnourished, no matter how much food one eats.

Villi on the lining of the small intestine help absorb nutrients.

Celiac disease is both a disease of malabsorption—meaning nutrients are not absorbed properly—and an abnormal immune reaction to gluten. Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy. Celiac disease is genetic, meaning it runs in families. Sometimes the disease is triggered—or becomes active for the first time—after surgery, pregnancy, childbirth, viral infection, or severe emotional stress.source

Food Design Part 1

Jan 18, 2011

Gluten Free Chocolate Chip cookies

Jan 15, 2011

By far these are the best recipe for gluten free chocalate chip cookies:


  • 3/4 cup butter, softened
  • 1 1/4 cups packed brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon gluten-free vanilla extract
  • 1/4 cup egg substitute
  • 2 1/4 cups gluten-free baking mix
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 12 ounces semisweet chocolate chips


  1. Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
  2. In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
  3. Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks. 

Food Inspire Part 1

Jan 10, 2011

Along with design with food, I would like to introduce you to this new series called food inspiration.


Subway testing gluten-free options

Jan 8, 2011

The Subway restaurant chain is currently testing two gluten-free menu items in the Dallas and Tyler, Texas markets. The trial options roll out Jan. 10.

According to celiac.com, the gluten-free rolls and brownies will come prepackaged and individually wrapped. Sandwich Artists in those two markets will be trained on how to cut the roll with a pre-wrapped knife for one use only.

Gluten-Free Ingredients to Cook With in the New Year: Daniel Bortnick

Jan 6, 2011

Whether you're one of the 1 in 133 Americans that is affected by a gluten intolerance, or just deciding to have a go at gluten-free, Chef Daniel Bortnick of Firefly restaurant has got the goods - and they're flourless.

1. Vegetables
"You can’t beat the range of flavors and textures that you can get simply from using a variety of vegetables and cooking techniques. For optimal flavor, I only use what’s in season and love nutrient-rich options like arugula and spinach for salads, squash and pumpkin for soups and pastas, and carrots and beans for healthier sides."
2. Quinoa
"One of the healthiest 'grains,' quinoa is delicious and can be used in many different ways. Quinoa cooks up as simple as rice and has a texture similar to couscous. At the moment, we serve green onion and fennel quinoa with pan-roasted fish at the restaurant. It can be added to salads for more texture and flavor, and quinoa flour is a great gluten-free substitute for baked goods."
3. Beans
"A great way to replace the starchy component of a meal with a healthy alternative. Not only are they gluten-free, but they are a great vegetarian source for protein. I love them in salads and soups (read: chili) and enjoy using your non-garden variety types like scarlet runner beans, French beans and pole varieties."
4. Eggs
"Eggs can be used to give stability, thicken and also set up baked goods like flourless chocolate cake. They are a really versatile ingredient: great for breakfast, lunch and dinner, starters, mains and desserts. The deviled eggs at Firefly are one of our most popular dishes - we spice them up with smoked paprika, caper powder and garlic chips. Who said gluten-free dishes can’t have great flavor?"
5. Nuts and seeds
"A healthy and crunchy substitution in place of croutons and breadcrumbs. Also great in salads, soups, and baked goods (with quinoa flour of course). A few of my go-to favorites include smoked almonds, pistachios, and sesame and pumpkin seeds, which are also great for making brittles for gluten-free desserts."
Are you adhering to a gluten-free diet? If so, tell us some of your favorite ingredients in the comments.
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.

Happy New Year from Glutenine

Jan 1, 2011
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