As I walk around the grocery stores, I notice a variety of new package products that are gluten-free.
It’s a new trend offering more food choices for those who have Gluten sensitivity. Celiac disease is triggered by ingesting certain proteins, commonly referred to as "gluten," which are naturally present in some cereal grains.
While Celiac Disease cannot be cured, its symptoms can be controlled through diet. Celiac Disease is a genetic disorder and may occur in children as well as adults.
Approximately one in 133 people may have celiac disease; the majority of these individuals have not been diagnosed.
When someone with celiac disease eats gluten, an autoimmune response that damages the small intestine is set off. In turn, the small intestine loses its ability to absorb the nutrients in food, leading to malnutrition and other complications.
The symptoms vary widely among people. An extensive list of symptoms is given on the Celiac Sprue Association website.
Though gluten is commonly associated with wheat, foods made with barley and rye must also be avoided. The use of oats is questionable at this time.
For a comprehensive list of all the grains and flours currently considered consistent, questionable or not consistent with a gluten-free diet. Be sure to check out the Celiac Sprue Association website for more information.
The following is a Gluten-Free (G-F) recipe for you to try.
These bars are nutritious, delicious, and quite popular with the Lincoln, NE celiac support group and their families. They can be adapted to suit your taste and dietary restrictions.
Plus they are a great snack or quick breakfast while traveling! Adapted from a Lincoln Journal-Star recipe by the Celiac Sprue Association, Star City Chapter #40, Lincoln, Nebraska.
Gluten-Free (G-F) Power Bars Cereal Mixture:
• 2-1/2 cups of gluten-free (GF) cereal
• 2 cups toasted nuts (peanuts, almonds, mixed or soy nuts)
• 3/4 cup GF corn flakes
• 1 cup dried fruit (raisins, cranberries, cherries, apricots) (GF)
•1 tablespoon ground flaxseed
Caramel Mixture:
• 1/2 cup peanut butter
• 1/2 cup brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon GF vanilla
Grease a 9 x 13 baking pan. In a large bowl, moderately crush gluten-free cereal. Add toasted nuts, dried fruit, and flaxseed.
Set aside. In a medium saucepan, stir peanut butter, brown sugar, and corn syrup over LOW heat. Keep stirring until the mixture just starts to boil. (This may take time but once it starts to boil, remove from heat.)
Stir in vanilla. Pour over cereal mixture and gently combine until the cereal mixture is coated well. Pour into the pan.
Press evenly using your hands. Cool. Cut into squares and wrap individually in plastic wrap. Proper wrapping will maintain freshness for weeks. Place in a zip-top plastic bag.
Possible gluten-free choices: (Always check ingredients on labels. Manufacturers can change ingredients at any time) Enjoy Life Perky’s Crunchy Flax (contains sorghum), Nature's Path Corn Flakes or Mesa Sunrise cereal,EnviroKidz Gorilla Munch, Koala Crisp, Leapin’ Lemurs cereal,General Mills Rice Chex, Corn Chex, Honey Nut Chex, Frontier alcohol-free vanilla Authentic Foods vanilla powder, Jif, Skippy or Peter Pan peanut butter, C & H brown sugar, Karo light corn syrup
(Source: food.unl.edu)
This recipe is made available through a grant from the Nebraska Grain Sorghum Board. For more information about sorghum — where to purchase, recipes, and more — call the Sorghum Board at (402) 471-4276 or email [email protected]
Use of commercial and trade names does not imply approval or constitute endorsement by the University of Nebraska Lincoln-Extension or the NE Grain Sorghum Board. Nor is criticism implied of products not mentioned.
