Make Fluffy Quinoa

Note: it may contain trace amounts of gluten if processed in a factory using gluten-containing products – like wheat. Be sure to read the labels for gluten-free status.
How-to Make Fluffy Quinoa Every Time: Tips
Tip 1: Rinse it.
Rinse your dry quinoa in water before cooking. This removes some of the ‘mush-promoting’ grit on the grain.
Tip 2: Less is More. (Water)
Most boxes of quinoa say to add 2 cups of water for every one cup of dry quinoa. I say that is too much! And remember if you are rinsing your quinoa you will be adding a bit more water anyways. For fluffy quinoa, less water is more. I do 1 part dry quinoa : 1 1/2 parts water ratio – then I rinse the quinoa and drain as much water as I can. For the Spiced Quinoa recipe below I added in some dry spices so the water amount increases a tad.
Tip 3: No Peeking!
Once you close that pot lid over your cooking quinoa – no peeking! And no stirring! You don’t want to disturb the quinoa fluff factory bubbling inside.
Tip 4: Let it Sit.
After cooking and before you lift the lid, turn OFF the stove and in the words of Kelly Clarkson, “Just Walk Away.” Let the quinoa sit for a good 5-10 minutes. Again – no peeking!
Tip 5: Stick a Fork in it.
Fluff your cooked quinoa with a fork. No mush-enhancing spoons allowed. source

Gluten-Free Bistro Now Sold at Whole Food

The Gluten Free Bistro’s line of products are now available retail at Whole Foods Market in the Rocky Mountain Region. The launch will begin with five stores and shortly after include the entire region. The first five stores include: Pearl St., Alpine Ideal, Baseline, Tamarac and Superior. The line offers an array of gluten-free products, including: frozen pizza crust, dough ball (prepared food), fresh-style (frozen) penne and fettuccine, and Bistro Blend all-purpose flour.
This product launch contains a refrigerated gluten-free dough ball that can be found in the prepared food area and toppings for easy make-at-home pizza.
Barb Verson, C.N, COO for The Gluten Free Bistro, said: “We are so excited to offer our whole-grain line of products retail and give everyone a chance to try healthy and delicious gluten-free foods. All of our products are made with our nutritious Bistro Blend, which was designed to have 76 percent whole-grain flours and contain only 22 percent starch. We look forward to announcing more retail locations soon and hope to be nationwide by the end of this year."
 All the products are made with whole-grain, non-GMO, gluten-free flours that provide protein, fiber, minerals, antioxidants and B vitamins. They are also low in sodium and sugar. 

Gluten-Free Diet is the Future says Pulse Canada

Gluten-Free Diet is being promoted by Pulse Canada as a response to the increasing demand by ordinary consumers. They have just released a downloadable PDF that contains recipes for foods that are free of the protein gluten.The eBook contains food preparation instructions for meals, baked goods and even snacks that are totally gluten-free.This project was developed by Shelley Case, RD, a renowned author and expert dietitian and Carol Fenster, PhD, a specialist on health and the so-called authority on gluten-free diet. Fernster has written several gluten-free recipe manuals over the past years.

Peter Watts, Director of Market Innovation for Pulse Canada stressed the importance of the book in an interview. “Gluten-free is one of the fastest growing food market segments. As many as one in 133 people are affected by some level of gluten intolerance. Pulses and pulse ingredients are gluten-free and easy to use in many recipes including baked goods, snacks and meals,” said Watts.
Chronic health issues can be avoided by taking in healthy diet according to experts. This explains why gluten-free diet is fast rising in popularity. This food type is characterized by having a good amount of vegetable protein and the much needed complex carbohydrates. Dietary fibers which are needed for good digestion and other minerals and vitamins like iron and potassium can also be found in these foods. source

Researchers Find Differences in Celiac Disease, Gluten Sensitivity

Molecular-level differences change immune response



Researchers at the University of Maryland say they have proven that gluten sensitivity is different from celiac disease.

According to a research published online in BMC Medicine, scientific evidence shows a difference at the molecular level and in the response elicited from the immune system; however, it also shows that both are part of a spectrum of gluten-related disorders.

Dr. Alessio Fasano, professor of pediatrics, medicine and physiology at the University of Maryland School of Medicine and director of the Center for Celiac Research, said that the differences were seen in intestinal complications and genes that regulate immune response in the digestive tract.

“Identifying and isolating specific ‘biomarkers’ in the immune response of people with gluten sensitivity could lead to diagnostic tools for the condition,” says Dr. Fasano, who also directs the University of Maryland School of Medicine Mucosal Biology Research Center.

Color Coordinated...

All featured work by linda lundgren