<<Disclaimer: Verify this information before applying it to your situation.>>
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: :
: Excerpts from the Greater Philadelphia CS Support Group :
: ------------------------------------------------------- :
: newsletter: Sep. 1998 Phyllis J. Brogden :
: 6318 Farmar Lane :
: Flourtown, PA 19031 :
:.........................................................:
Solving Bread Machine Problems, by Teresa Masterson
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* Many bread machines can be programmed to eliminate unwanted cycles.
Gluten-free (GF) breads only require one kneading and one rising.
The loaf has a lighter and airier texture when extra kneading/rising
cycles are eliminated.
* Look for a machine with a strong paddle to thoroughly mix all
ingredients.
* Do not use the recipes that come with your machine unless they are
specifically designed for making GF bread.
* Combine all liquid ingredients and stir lightly with a fork before
placing them in the bread pan. Do likewise with the dry
ingredients. Add the ingredients in the order recommended by the
bread machine manufacturer.
* Have all liquid ingredients at room temperature. Though most bread
machines have a preheat cycle, I have better results when using warm
water (100-110 degrees F) and room temperature eggs.
* Use Active Dry yeast, not Rapid Rise yeast unless the recipe
specifically states otherwise. Also, only use fresh yeast.
* Storing xanthan gum in the freezer keeps it fresher.
* Use large eggs unless the recipe specifically states otherwise.
* Remove the bread from the pan immediately to keep the crust from
getting too dark. Let it cool on a wire rack before slicing.
* I slice the entire loaf and put each slice in individual small
freezer bags. These can be placed in a larger freezer container and
placed in the freezer. This makes it easy to pull the slices apart
when frozen.
* If your bread machine is also being used to bake breads which
contain gluten, make sure all parts (paddle, rubber ring, pan, etc.)
are thoroughly cleaned after each use.
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Medical Conditions Associated With Celiac Disease, Nancy Patin Falini,
------------------------------------------------- MA, RD
What effects does active Celiac Disease (CD) have on the body as a
whole? Undiagnosed, untreated, or poorly treated CD can do more than
run havoc on the small intestinal mucosa/lining. Living gluten free
(GF) can rejuvenate the small intestine and lessen the severity of
related conditions or completely resolve them.
Those with CD are at higher risk for abnormalities of bone and mineral
metabolism. In fact, the celiac population is considered to be the
highest risk group for developing osteoporosis (porous bones).
Osteopenia (thin bones), osteomalacia (soft bones), rickets (bowing of
the legs--usually seen in Asian CD or very severe cases) and just bone
pain can be caused by active CD. Bone deformities, multiple
fractures, hair line fractures and short stature can result. Bone
mineral deficiency or bone problems are less likely to occur in early
diagnosed CD. Bone disease is more prominent in latent CD and in
those noncompliant to the GF meal plan. How is bone health affected
by living GF? Treated celiac adults have been seen to have bone
mineral density greater than untreated celiacs, but less than that of
non-celiac adults. GF living can actually significantly increase bone
mineral density without the use of medication. When CD is diagnosed
during childhood and the child is compliant to the meal plan their ann
ual increase of bone mineral density is greater than that of
non-celiac children. And in adulthood their bone mineral density is
similar to that of non-celiac adults.
Type 1 Diabetes and CD are both autoimmune diseases. [CD occurs in
approximately 6% of Type 1 Diabetics.--Dr. Alexander] Therefore, it
is wise for all those with Type 1 Diabetes to be screened for CD.
Clues suggesting CD in Type 1 Diabetes may include any of the
following:
1) Failure to thrive in children.
2) A delay in height and weight in children and adolescents.
3) Steatorrhea (fat malabsorption).
4) "Brittle" diabetes or labile blood sugar.
The management of diabetes through GF living can improve. Diabetic
celiacs must keep on hand plenty of GF carbohydrates for sick days and
the control of low blood sugar.
Anemia usually due to iron deficiency is frequently seen in
undiagnosed, untreated CD while low folate levels tend to occur
simultaneously. Anemia due to CD is often unresponsive to iron
supplementation. A history of childhood anemia may suggest CD.
Anemia caused by active CD can respond to the GF meal plan but often
iron supplementation is taken after diagnosis to replenish iron stores
more rapidly. Supplementing the diet with folic acid (the
supplemental form of folate/folacin) may be beneficial to hasten
repletion.
Pancreatic insufficiency can occur in undiagnosed, untreated CD and is
usually accompanied by diarrhea. Celiac intestinal damage altering
digestive hormone function, as well as prolonged malnutrition, can
contribute to the cause of pancreatic insufficiency. Pancreatic
insufficiency usually resolves by gluten withdrawal alone and
improvement in the intestinal mucosa/lining. However, it can be the
cause of poor response to the GF meal plan, thereby warranting the
need to analyze pancreatic function and take oral pancreatic enzymes
as necessary. Additionally, fat soluble vitamins in a water
miscible/soluble base should be taken, while dietary fat modification,
possibly requiring medium chain triglycerides may be required. Then
after continuous gluten abstinence and intestinal healing the
pancreatic insufficiency should resolve with no further need for the
above described therapy.
Active CD can result in liver dysfunction which can be reversible.
Abnormal liver function tests can be seen upon diagnosis and are
sometimes the only abnormal biochemical marker. Consequently, this
can actually be an early indicator of CD. In most cases abnormal
liver biochemical markers resolve spontaneously 1 to 12 months after
beginning the GF meal plan.
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