Gluten Intolerance

What is gluten?

Gluten is the protein aspect of wheat, rye, barley oats, spelt (dinkle), kamut (pharaoh).
In breadmaking it is the gluten that holds the ingredients together. In gluten-free baking guargum or xanthum gum will be a good alternative.

Why is gluten a problem?

Gluten allergies have become more common in recent times. This is most likely due to the over-use and hybridisation of wheat, and because it is introduced too early into the diet of most babies.
Dr Peter D’Adamo, in ‘The Eat Right Diet’ book explains that many people with the most common blood type - O - do not tolerate whole wheat products at all, and he suggests that wheat be completely eliminated from the O diet. Wheat contains lectins that react both with the blood and the digestive tract. Lectins interfere with the proper absorption of beneficial foods. ‘Inefficient or sluggish metabolism causes food to convert more slowly to energy - and so store itself as fat.’

Gluten can effect us all

Even if you do not suffer from a gluten allergy or intolerance, it is recommended that you include a variety of different grains and cereals in your diet, rather than always choosing wheat products.
Sprouted wheat does not contain gluten lectins - these are destroyed in the sprouting process, so Essene Bread is an excellent choice of bread for any blood type.
Consider trying different breads and pastas, in order to reduce the risk of allergies, and to get a variety of nutrients into your diet.

What does being Coeliac mean?

Coeliacs disease is a disorder caused by an intolerance to gluten. The disease leads to damage of the lining of the small intestine which results in the impairment of the absorption of fats and other nutrients from food into the bloodstream.

Coeliacs disease can present at any age and symptoms can range from classic features such as diarrhoea, weight loss, anaemia, and malnutrition, to latent symptoms such as isolated nutrient deficiencies but no gastrointestinal symptoms. Poor weight gain is a common symptom in young children.

It is imperative for suspected Coeliac sufferers to undergo an intestinal biopsy to confirm that Coeliacs disease is present. Anyone with suspected Coeliac condition requires referral to a gastroenterologist, then referral to a dietician specialising in Coeliac disease.
Coeliac sufferers are able to control this condition by following a gluten free diet for life.

People with Coeliacs disease may also develop problems associated with absorbing iron and vitamins (e.g. anaemia) which leads to general tiredness and sometimes shortness of breath or fluid retention.
Coeliac disease may cause problems in the bones by reducing the absorption of calcium and vitamin D from food. This may cause osteoporosis or osteomalacia.

There is a skin condition with a red blistery rash, known as Dermatitis Herpetiformis, which is associated with gluten sensitivity. This is also treated by adopting a gluten free diet,

Coeliacs are often deficient in calcium, iron, B1, folic acid, B12 and D.

Nutrient Sources

Calcium - almonds, sesame seeds, egg yolk, green leafy vegetables, molasses, sardines and soyabeans.
Iron - Apricots, mussels, liver, oysters, parsley, pine nuts, soybeans sunflower and pumpkin seeds.
Folic Acid - beans, eggs, green leafy vegetables, lentils, organ meats, yeasts
B1 (Thiamine) - legumes, liver, nuts, pork, whole-grains, yeast
B12 - egg yolk, herring, kidney, liver, red meat, milk, oysters, salmon and sardines.
D - Sunlight on skin, fish liver oils, egg yolk, milk, sprouted seeds.

Fatigue, Lethargy, Anxiety and Depression

Often symptoms of energy depletion are due to too much wheat or gluten in the diet. Stress, Anxiety and Depression greatly increase the demand of nutrients required by a healthy body and excess gluten has been linked to depressive disorders.

Candida

Candida albicans is a yeast type fungus that is responsible for a variety of health problems. This micro organism is found in the mouth and digestive tract living alongside other beneficial gut flora.
Often illness or antibiotic use, which kills competing fungi, allows Candida to overgrow and this increase generally leads to oral or vaginal thrush infection, digestive disorders and wheat, gluten & dairy food allergies.
Candida can form microperforation in the gut wall and the toxins it produces depress the immune system. This is a contributing factor to food intolerance and long tem diseases such as rheumatoid arthritis.

If any of the above conditions are symptomatic for you it is recommended to try following a wheat and gluten free diet for at least a month and consult a health care professional.

Gluten Free Products

At Huckleberry Farms we stock an extensive range of foods that are gluten free. Please feel free to ask for one of our gluten free product lists . There are a great number of delicious gluten free foods in store including breads, grains, flours, raising agents for baking, snacks, biscuits, crackers, cereals, sausages and much more. Remember to always check the ingredients list on a product to see if it contains gluten. You can often be surprised where it crops up. Please BE AWARE!

Making Your Own Bread

Anyone who has made their own gluten free bread, either the old fashioned way, or in a bread-maker, will tell you that you will need to experiment before you come up with a bread that suits your own taste. Here are a few tips:
• Use a combination of at least three different kinds of flours.
• Buckwheat flour bakes well but has a strong flavour.
• The method of cooking makes a lot of difference to the bread.
• The more economical Guar gum can be substituted for Xanthan gum however Coeliacs have found the digestion of guar gum to be more difficult.

Gluten Free White Bread Recipe

Using a Bread-Maker

3 large eggs mixed with lukewarm water to fill the measuring cup to 1¾cups
4 tablespoons melted butter
1 teaspoon cider vinegar
225g white rice flour
75g potato flour
25g tapioca flour
65g dried skimmed milk powder
1 tablespoon sugar
1 tablespoon xanthan gum
1½ teaspoons salt
1 teaspoon granulated yeast


Instructions

Place the eggs, water, butter and vinegar into the bread bucket.
Add the remaining ingredients, except the yeast.
Sprinkle the yeast evenly over the top.
Select the basic Bake Rapid programme and bake for 1 hour 55 minutes - medium sized loaf.
Remove bread and allow to cool.

Bread By Hand

2 cups rice flour 2 cups tapioca flour
¼ cup sugar 4 teaspoons xanthan gum
2/3 cup dried milk powder
1½ teaspoons salt
4 tablespoons melted butter
1 cup water 1 teaspoon cider vinegar
½ cup warm water mixed with 2 teaspoons sugar
4 teaspoons dried yeast
3 eggs

Instructions
Combine the first 6 ingredients in a large bowl. Add the yeast to the sugar water and let it stand for 15 mins. Mix butter, vinegar and 1 cup water, then beat in eggs. Add the butter mixture and then yeast mixture to the dry ingredients and beat with a heavy duty mixer - or by hand. The softer the dough, the softer the bread. Form the dough into buns, or place in a greased, loaf tin. Cover in oiled plastic and put in a warm place like the airing cupboard until it has risen. Sprinkle with tapioca flour to avoid burning. Bake until golden brown (approx. 50 minutes).