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: :
: Excerpts from _Gluten-Free Friends_ :
: ----------------------------------- :
: Fall 2000 R. Jean Powell, editor :
: Montana Celiac Society :
: 1019 So. Bozeman Ave. #3 :
: Bozeman, MT 59715 :
:.......................................:
Cooking Philosophically
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by Carol Fenster, PhD
Carol Fenster, author, speaker, and food advisor, presented a program
at the Montana state convention in August. This article contains
highlights from her presentation.
Food Tips
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Bread:
* Use a mix of flours, not just one.
* Have all ingredients, except water, at room temperature.
* Warm the eggs with warm water and use large eggs.
* Use fresh, regular-rising yeast.
* Carol prefers mixing the dough by hand, but she also uses the
Welbilt bread machine.
* Water/yeast temperature should be 105 degrees F.
* The amount of moisture needed in the dough is important, and
depends on numerous factors such as preference, humidity, and
altitude.
* Allow the dough to rise in a room-temperature oven, not on the
counter or in the air where it can dry out.
* Gluten-free dough needs to rise only once, and shouldn't be
allowed to rise as high as possible, for it exhausts the energy of
the dough.
Pizza Crust:
* Carol uses Red Star Yeast and a non-dairy liquid called Soy Dream
(Rice Dream is not considered gluten-free). Together, heat them a
little to start the yeast; then add a touch of cider vinegar.
* Oil non-stick pans with a Misto-machine, which oils evenly.
* There is a palate adjustment that we must make in order to accept
the gluten-free taste. Add spices such as Italian seasoning to
ease the adjustment.
* If you decide that the dough needs more moisture, add one
tablespoon at a time.
* Use a shaker filled with brown rice flour for sprinkling on sticky
dough-it won't become tough, because it contains no gluten. (An
advantage--at last!)
* Tapioca flour gives more resistance and thus is chewy, whereas
potato starch is soft.
* Parchment paper may be used repeatedly and keeps pans clean.
Pizza Sauce:
* You may use either tomato sauce or tomato paste.
* It is the casein in cheese which makes it melt so beautifully.
* Non-cheese pizza is wonderful too, and there is non-dairy
parmesan available.
Philosophical Tips
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* There is a new trend in the United States toward eating less wheat;
we all want to make our voices heard and this trend suggests that
perhaps this is starting to happen. People can live very well
without wheat.
* In dealing with food sensitivities there is almost always an
appropriate substitute ingredient; the secret lies in knowing what
the substitute is and how to use it.
* Families who eat at home together have better adjusted children who
are better students; their nutrition is better.
* Family routines such as mealtimes provide a sense of predictability,
safety, and security.
* Food has sensual/social qualities: Look, touch, smell, hear,
create, CELEBRATE!
* We all eat too much! Restaurant plates have grown to 12-inch
diameter, while at home plates are 9-10 inches. The "serving size"
of a muffin is 1.5 ounces, but the muffins we buy are often three
times that size.
* One day, food sensitivities will attain the same level of attention
as fat-free and diabetic diets. Restaurants will accommodate our
special dietary needs. Government, industry, and the media will
recognize us.
* Would you rather spend money on prescription drugs and doctor
visits, or on good, wholesome, healthy food?
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