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"You'll never look at food the same way again!" ™
- Roberta Dowling, CCP
Founder, Director,
and
Executive Chef of CSCA
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Welcome to the CSCA's new
Culinary Tip of the Week page! Each week we will add recipes, tips, and ideas to
help with all of your seasonal cooking and entertaining needs. Check back
often!!
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Gluten-Free Holiday Baking
For many of us, eating cake, cookies, pizza,
pasta, and breads can cause extreme discomfort in the digestion tract. Gluten
may be the culprit. Gluten in the diet triggers a reaction from the immune
system that causes the lining of the small intestine to become swollen and
inflamed.
We then loose the ability to digest and absorb nutrients from the food we eat.
Known as Celiac Disease, it affects more than 3 million people nationally. The
holidays can be a difficult time for those on gluten-free diets. We've provided
holiday baking recipes, gluten free of course!
Nutrition
People with Celiac Disease can have trouble absorbing nutrients from foods.
Malabsorbtion can deprive the
brain, nervous system, bones, liver, and other organs of nourishment and cause
vitamin deficiencies that may lead to other illnesses. Before embarking on a
gluten-free diet one should be under the guidance of his or her primary care
physician and dietician.
Gluten
Gluten is an inactive protein (gliadins and
glutenins) in flour. It is activated through liquid (water, egg, milk) and
mechanical action (stirring, beating, kneading). It provides elastic property to
dough and gives baked goods texture and structure. Gluten is primarily found in
wheat; however, other grains do not contain gluten.
Recipes:
Sour Cream Coffee Cake
Linzer Cookies
Chocolate Pecan Pie
Gluten-Free Replacements
Arrowroot:
used as a thickener for sauces.
Brown rice flour:
improves the nutritional value of baked goods; contains the same properties as
rice flour.
Chickpea flour:
is made from ground chickpeas and contains a high amount of protein. Has a
distinct nutty flavor. Can be combined with other flours.
Corn flour:
milled from corn. Best used in muffins, breads, cakes, and pancakes.
Cornstarch:
is derived from corn and is used in combination with other flours. Can be used
as a thickener for sauces.
Guar gum:
a plant derivative, it is used in baking to replace gluten found in wheat.
Potato flour:
it is heavier than potato starch and tastes distinctly like potatoes. Best used
for making breads.
Potato starch:
must be used with other flours.
Quinoa flour:
very high in protein. Blend with other flours for pancakes, breads, cookies,
cakes, and biscuits.
Rice flour:
the most common flour used in gluten-free baking.
Soy flour:
is a yellowish tan flour high in nutritional value.
Tapioca starch:
known as cassava or manoic, it works well combined with other flours for baking.
Xanthan gum:
derived from the bacteria in corn sugar, it is used in baking to replace the
gluten found in wheat.
Chef and gluten-free cookbook author Rebecca Reilly
teaches a number of gluten-free cooking classes in the Recreational Department.
Visit the Recreational Calendar to sign up for
classes.
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If you'd like to see a topic covered on the
CSCA's Culinary Tip of the Week page, please send your suggestion to
pr@cambridgeculinary.com
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