celiac

Celiac Awareness Day

September 13th is National Celiac Awareness Day. Being gluten-free doesn’t have to be miserable and cooking gluten-free can be exciting and delicious.

It’s not the science that’s slacking, it’s the resources consumers use to buy food.  The tricky part is knowing where you can find GF ingredients conveniently and affordable.

Almost any food can be made in a gluten-free variation and it’s time to spread the word. Google, Pinterest, and any gluten-free cook books can help get you started and trigger new GF meal creations.

Focus on what you CAN eat!

http://withstyleandgraceblog.com/2011/09/13/celiac-awareness-living-gluten-free/

http://www.gimmesomeoven.com/15-gluten-free-recipes/

http://mylifeandkids.com/gluten-free-recipes/#_a5y_p=2252149

http://www.celiaccentral.org/Resources/Printable-Guides/373/

 

 

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What is Gluten?

Do you know?

Gluten is a protein composite of gliadin (a prolamin protein) and glutenin (a glutelin protein). Primary sources of dietary gluten are wheat, rye, and barley. The word “gluten” comes from the latin meaning for “glue”, it is responsible for the elastic texture of dough.

Gluten refers to the proteins found in wheat endosperm (a type of tissue produced in seeds that’s ground to make flour). Gluten both nourishes plant embryos during germination and later affects the elasticity of dough, which in turn affects the chewiness of baked wheat products.

Celiac disease is the condition in which there is an abnormal small intestinal mucosa that improves with a gluten-free diet.

For whatever reason you choose to go gluten-free it is important to enlighten yourself with the benefits and risks, and there may be no difference for some.

 

Sources:

http://www.examiner.com/article/gluten-is-glue

http://www.livescience.com/39726-what-is-gluten.html

http://abc.go.com/shows/jimmy-kimmel-live/video/featured/VDKA0_ch1i11x5

“Management of Celiac Disease in Adults” Paul J Ciclitira. UpToDate. June 24, 2013.

Gluten Free Dining

“Do you have a gluten-free menu?”

And when the answer is no…  “Is — gluten-free?”, “Can you ask the cook if there’s wheat in this?”, “Sorry one more question, is the — gluten free?”…

Skipping over the basics, I’ve decided to blog specifically for the gluten-intolerant living in the Indy area, like myself. It is almost impossible to play it cool when going to lunch during the work week, and it can be embarrassing when going out to dinner.  I tend to over-think everything and never make quick decisions when it comes to food in the first place. Food is a cherished item in my opinion, and everyone deserves the convenience of a satisfying and smooth order.  So instead of going through the hassle of quizzing every server on their knowledge of gluten and their menu, I want to record and share my research to make everyone’s life a little easier.

Here’s a small list of some of my favorites so far;

Patachou Cafe

  • Offers Udi’s Gluten-Free bread with sandwiches or for toast

BRU Burger

  • Gluten Free buns for tasty burgers!
  • Salads – chopped salad is amazing
  • Hummus dip with cucumbers instead of bread

Bazbeaux’s

  • Gluten-Free crust and the pizza is just as outstanding as before

PF Chang’s

  • Gluten-Free menu is great

Scotty’s

  • Awesome Gluten-Free menu

Granite City

  • Has gluten free menu

California Pizza Kitchen

  • Good GF Pizza

Soupremacy

  • GF soup choices

Old Point Tavern

  • Meat Chili is GF and delicious (Vegetable Chili is NOT gf)
  • Chips as side or for Nachos

Qdoba

  • Chicken and meats are fine
  • Queso is GF
  • Shredded cheese is NOT- this made me sick

Blaze

  • Make your own pizza with Gluten-free crust
  • Vegan cheese is gluten-free

Bakersfield

  • Chips and guacamole/salsa
  • A few tacos; including the Rajas