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Millions of people across the country have food allergies, and the number is rising, which is why every May, the gluten-free community celebrates Celiac Awareness Month and educates people who are seeking information or help. Thankfully, celiac Awareness Month is becoming more popular now that celiac disease and gluten intolerance are making mainstream news. To find out if you are allergic to gluten food, the “avoidance diet” is an important diagnostic tool. However, if you suspect that you have gluten intolerance or celiac disease, the first step is to visit your physician.

What is gluten?
Gluten is the common name for a protein found in wheat, rye, barley and all forms and hybrids of these grains. Some people cut out gluten as part of a diet regimen. Others while suffering from celiac disease, have a gluten allergy or simply are gluten intolerant. For people with celiac disease, gluten triggers an autoimmune response that causes damage to the intestines     and must be strictly avoided.  People with non-celiac gluten sensitivity (also known as “gluten sensitivity”) also need to avoid gluten.

A Friendly TIP
•    A gluten-free diet is essential to maintaining health and wellness for individuals with gluten-related disorders. The only treatment is a strict gluten-free diet. If the diet is followed, the intestinal damage will slowly heal. 

Wheat and others grains such, as corn, rice, oats, rye, and barley - are the staples of the human diet. Wheat flour contains gluten, which helps to give good structural to bread and cakes. Regular bakeries generally combine wheat and these other flours to make bread. Because most Americans eat wheat on a daily basis, avoiding gluten is difficult. 

Thankfully now you can easily find gluten-free baked goods at mainstream grocery natural food and health stores or on the Internet. Here is where we came across the eye-catching delights from the Three Bakers Gluten Free Bakery, a craft bakery, and producer of gluten-free products that offer certified gluten-free breads, buns, rolls and even delicious gluten-free pizza which are simply amazing and definitely worth trying. 

7 ANCIENT GRAINS WHOLE GRAIN BREAD  - A hearty bread made from 7 ancient whole grains: Amaranth, Hemp, Quinoa, Teff, Sorghum, Flax & Millet contains all natural grains, which are allowed in the gluten free diet. No need to toast to enjoy! For more grains, starches and foods, which are allowed on a gluten-free diet, check our list below.

The following grains and starches are allowed on a gluten-free diet.

•    Amaranth
•    Arrowroot
•    Beans/legume
•    Buckwheat
•    Corn
•    Millet
•    Nut Flours
•    Potato
•    Quinoa
•    Rice
•    Sorghum
•    Soy
•    Tapioca
•    Teff

The following foods are allowed on a gluten-free diet.

•    Vegetable oils, including canola.
•    Plain fruits, vegetables (fresh, frozen and canned) 
•    Meat, seafood 
•    Potatoes, eggs, 
•    Nuts, nut butter 
•    Beans and legumes
•    Milk, butter, margarine, plain yogurt
•    Real cheese, most ice cream without gluten-containing add-ins.
•    Spices* 
If you are intolerant to gluten it is worth checking certain products before eating them as some unlikely ingredients, such as certain brands of soy or spices*, can have traces of gluten. Spices* are gluten free as long as container contains only the pure spice noted on the label.

For a complete list of food containing gluten please click here.  

A Friendly TIP
•    According to the Gluten Intolerance Group, once a person diagnosed with celiac disease has begun a gluten-free diet, the small intestine will begin to heal and allow nutrients to be absorbed. It is important to give the gluten-free diet time to have its effect: it may take between 2-18 months until nutritional deficiencies are corrected. 

Whatever your reason for cutting out gluten, check the Three Bakers easy and tasty recipes by Angela Litzinger 

Kale Salad with Apple, Pear, and Homemade Gluten Free Croutons 


 

Serves 4

• 1 head curly kale

• 3 to 4 tablespoons balsamic vinaigrette

• 1 Opal apple cored and cut into sticks

• 2 Anjous pears, cored and thinly sliced

• 3 tablespoons dried cranberries

• 3 tablespoons pepitas

• 1 cup prepared Whole Grain Gluten Free Croutons (above)

Remove the kale leaves from their stems. Thinly slice leaves. Place in a large bowl with apple sticks. Drizzle with vinaigrette and toss until coated with dressing.

Divide kale mixture on four plates. Top salads with pear slices, cranberries, pepitas, and croutons. Enjoy!

Lemon Poppy Seed Bread Pudding with Lemon Curd Sauce 

Makes a 9×13 pan

Bread Pudding:

• 1 loaf Three Bakers gluten free Whole Grain White Bread, cut into 1” cubes

• 4 large eggs

• 1 cup half and half, cream or canned coconut milk

• 1 cup milk or unsweetened dairy free substitute (such as unsweetened almond milk) Zest of 2 large lemons, finely minced

• Juice of 2 large lemons, strained of seeds 3/4 cup sugar

• 1 tablespoon poppy seeds

Lemon Curd Sauce:

• 2 tablespoons water

• 1 tablespoons cornstarch

• 3 egg yolks

• 6 tablespoons sugar

• zest of one large lemon, finely minced

• juice of one large lemon strained of seeds

• 4 tablespoons cold butter or dairy-free substitute

Assemble bread pudding: Oil a 9”x13” pan. Pour the bread cubes into pan and level. Set aside.

Whisk together eggs, half and half, milk, lemon zest, lemon juice, sugar and poppy seeds until well blended and slightly frothy. Pour over bread cube in a pan.

Cover pan with foil and refrigerate for one hour or up to overnight.

When ready to bake, preheat oven to 350 degrees F. Leave foil on pan and bake for 30 minutes. Remove foil and bake for 15 minutes more, or until bread pudding is set.

Make Lemon curd sauce: In a small bowl whisk together water and cornstarch. Set aside.

In a saucepan whisk together egg yolks, the second measure of sugar, the second measure of lemon zest, and second measure of lemon juice. Cook over low heat, whisking constantly for 4 minutes until mixture thickens slightly.

Whisk in cornstarch and water mixture and cook for 4 more minutes until curd thickens. Remove from heat.

Whisk in one tablespoon of butter into hot curd at a time until all butter is incorporated. Serve immediately over baked bread pudding, or pour into a bowl, cover surface of lemon curd sauce with plastic wrap (to prevent a skin from forming) and chill in the refrigerator. When ready to serve, gently heat over low heat until warmed through.

Studded with poppy seeds, the bread pudding itself tastes lightly sweet and could double as a french toast casserole in a pinch. It is the lemon curd sauce that brings this into dessert territory, coating the pudding with sweet yet tangy goodness. You could also dollop the whole thing with a scoop of whipped cream, whipped coconut topping, or a scoop of your favorite vanilla ice cream to really bring it over the top!

Enjoy!

Source: www.threebakers.com