Clinical nutritionist Ishi Khosla attempts to demystify celiac disease in her book, is wheat killing you, the essential cookbook and a guide to a wheat-free life. Excerpts from the book
Clinical nutritionist Ishi Khosla attempts to demystify celiac disease in her book,u00a0isu00a0wheatu00a0killing you, the essential cookbook and a guide to a wheat-free life. Excerpts from the book
What is Celiac Disease?
Celiac disease is a permanent condition that damages the lining of the small intestines. This limits the absorption of nutrients, particularly iron, folate, calcium and Vitamin D. It also increases intestinal permeability which permits entry of other toxins, which could induce autoimmune diseases.
Fast facts on Celiac Disease
>>u00a0Is a lifelong condition
>> Is genetically predisposed
>> Requires gluten to manifest itself
>> Can manifest with wide-ranging system (intestinal or extra-intestinal)
>> Has an age of onset ranging from early childhood through late adulthood
Easy apple cake
Serves: 12
Preparation time: 1 hour
Energy: 183.7;
Carbohydrates: 29;
Protein: 1.8;
Fat: 6.5;
Fibre: 0.3
2 cups apples, peeled and finely diced
1 cup (250 ml) partially refined sugar (brown)
1/4u00a0cup oil, preferably olive oil
1 egg, beaten
1 cup (250 ml) white or brown rice flour
1 tbsp cornflour or arrowroot flour (paniphal)
1 tsp (5 ml) powdered cinnamon
1 tsp (5 ml) baking soda
1/4 tsp salt
1 tsp (5 ml) vanilla essence
1/2u00a0cup walnuts, chopped oil for greasing cake tin
Place apples in a bowl, cover with sugar and stir. Let is stand for at least 30 minutes. Preheat oven to 180 degrees C/ 350 degrees F/ gas mark 4. Grease an 8" cake tin. Mix remaining ingredients into bowl containing apples, in the order listed. Stir well. Spoon batter into lightly greased cake tin. Bake in preheated over for 35 to 40 minutes. Test if done: a skewer inserted in the centre should come out clean. Bake for a few minutes more, if required.Turn out onto a wire rack to cool. Slice apples and arrange them on top of cake before baking.
5 tips for gluten-free baking:
1 Several recipes depend on wheat flour for their texture or rising power, so you may have to experiment a little to see which flours work best when interchanged.
2 Potato and soy flours are best used us combination with other flours. They have a strong flavour and soy flour has a darker colour. Rice flour gives a distinctively grainy texture to baked products.
3 If you simply take the gluten out of your baking, you're likely to have disappointing results. Bakers replace it with xanthan gum, guar gum or pre-gel starch.u00a0
4u00a0Xanthan gum is added as a powder to the dry flour and is available at health food stores. Xanthan gum can be replaced with guar gum, a vegetable gel, which is cheaper, and often more easily available than xanthan gum
5u00a0Use 1 teaspoon (5 ml) xanthan gum or guar gum for every cup (250 ml) of gluten-free flour
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