Wednesday, May 21, 2014

Batch of links - The gluten-free version

- 8 things I’ve learned about cooking without gluten, dairy, nuts and sugar, by The Kitchn’s Emily Ho.

- The best gluten-free pastas, according to Bon Appétit.

- If you have access to America’s Test Kitchen’s online cooking school, there’s a great course on how gluten-free baking works.

- The gluten-free flour replacement tool, which you can use to figure out what flour mix to use to replace wheat flour in your favorite recipe, depending on the results you are expecting.

- They’re making gluten-free flour from coffee, now! It’s made from the pulp of the coffee cherry, not from roasted coffee beans, so it tastes more neutral than you would think.

- I’m sure by now you’ve seen the video of Jimmy Kimmel making fun of people who say they avoid gluten but don’t actually know what gluten is. And, you know, it is somewhat funny when we’re talking about people who do it for no good reason. This isn’t news. The problem is that videos like this do a great disservice to people who have actual, diagnosable, medical conditions that can only be managed by avoiding gluten. (Jimmy Kimmel does acknowledge them briefly, but only to say that those people annoy him.) So I wanted to share Gluten-Free Girl’s thoughts on this, because celiac disease is no laughing matter. (Plus, when restaurateurs don’t take gluten intolerance seriously, they can really make people sick.)

- And while we’re at it, I probably can’t blame the general population for being this uninformed when the Wheat Council tells nutritionists that gluten intolerance is just a fad – at the annual conference of the California Dietetic Association, which was catered by McDonald’s (incidentally, one of the least celiac-friendly fast-food joints there is, as opposed to In-and-Out, for example). Do I need to explain how many levels of wrong that is?

- I mentioned before that non-celiac gluten sensitivity may in fact be a disease caused by exposure to various wheat proteins. There’s now more evidence, and it turns out that what we call non-celiac gluten sensitivity may actually be a reaction to FODMAPs, which are short-chain carbohydrates found in wheat as well as lactose, fructose and beans, among others.

- And an interesting article about professional bakers who must cope with gluten intolerance or wheat allergies.

No comments: