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.

Here are some recipes from her book:

Gluten-Free Brown Rice Flour

7 cups brown rice flour
2 cups potato starch (You can find this sometimes in Kosher section of some grocery stores and in some health food stores)
1 cup tapioca flour

Mix together brown rice flour, potato starch and tapioca flour.

Homestyle Bread

3 cups Gluten-Free Brown Rice Flour Mix
2 tablespoons sugar
1/2 teaspoon salt
2 and 1/4 teaspoons (or one packet) dry yeast granules
1 1/2 teaspoons egg replacement
2 teaspoons xanthan gum
3 tablespoons canola oil
2 eggs
1 teaspoon vinegar
1 tablespoon honey

Preheat oven to 200 degrees.

Spray 2 medium loaf pans with cooking spray.

Place Gluten-Free Brown Rice Flour Mix, sugar, salt, yeast, egg replacement and xanthan gum in mixing bowl, combine well. Add oil, 1 and 1/2 cups water, eggs, vinegar and honey. Turn mixer to high and beat 3 minutes, scraping the sides of the bowl.

Spoon into prepared loaf pans.

Turn oven off and place pans in oven. Let rise 40 minutes or until bread reaches top of pan.

Without removing pans, turn oven to 400 degrees and bake 40 minutes or until bread sounds hollow when tapped.

Makes two loaves, each slice 120 calories (24.1 percent calories from fat), 3 grams portein, 20 grams carbohydrates, 2 grams sugar, 1 gram fiber, 3.5 grams fat, 20 milligrams cholesterol and 70 milligrams sodium.

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