Gluten Free Bread Recipe

I have heard of celiac disease but I never knew what it was. Celiac disease is an intolerance to gluten found in wheat, barley and rye. Some of the symptoms are nosebleeds, stomach and leg pains. If people with celiac disease consume even the smallest amount of gluten, parts of the small intestine become damanged and malnutrition occurs. According the Jennifer Cinquepalmi, the author of The Complete Book of Gluten Free Cookbook, the only remedy is a gluten free diet, maintaining a set of cooking utensils for preparing gluten free foods and meticulous cleansing of kitchen surfaces. Cinquepalmi also notes that many store bought gluten free products contained too much starch.

She says people with celiac disease can eat what the average person eats. All sources of protein and fresh fruit and vegetables are open to people with celiac disease. Cinquepalmi advises “It’s just a matter of re-educating ourselves and cooking with grains we have never used before and adding unusual ingredients to make gluten free flours.”

Her book includes a glossary of grains, recipes for basic flour mixes and other handy hints for your kitchen. One of those hints is to invest in a heavy duty mixer. She says it is a must for making gluten free bread.