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Gluten Free Foods - Special Diet Solutions
Gluten-free foods and meals are increasingly popular today, because even though many who avoid gluten aren’t formerly diagnosed celiac, they have sensitivity to gluten. People who must avoid gluten suffer from celiac disease, an autoimmune disorder. When a celiac-afflicted person eats gluten, it triggers an immune reaction that can damage the intestinal tract leading to poor absorption of nutrients.
Finding nutritious substitutes for gluten is a challenge for celiac because gluten, a protein form in wheat and many other cereal grains, is found in a huge array of everyday foods. But growing consumer demand promises to fuel improved gluten-free products and pulses are poised to become a major player in this trend. Whole pulses, pulse flours, pulse starches, protein and fiber components offer great opportunity to make gluten-free foods more wholesome. In this section you will find great recipes to accommodate your special diet. Enjoy!
Tips: Many gluten-free baked good recipes call for more than one type of flour. The reason for this is because different gluten-free flours have different ratios of proteins and starches, not to mention flavors. Combining flours helps produce optimal end products in texture and taste.
Xanthan gum is a very common ingredient in gluten-free baking. Be sure to follow amounts listed exactly, as using too much could lead to chewier, dense products, while using too little could result in crumbly product.
How to prepare pulses
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