The gluten-free diet is for people who have the Celiac disease-that is their small intestine does not have the ability to digest the gluten protein. Gluten are the particles that bond the fibers of wheat together so that-in the case of wheat flour-it can stay firm and rise without losing integrity. Let’s take a look at a little background on the Celiac disease.
It does not have to be: not at all. Well-known products like gluten free flour, organic fruits and veggies, and a huge range of meats/spices/flavorings are all approved for the Celiac. Gluten free flour comes in many forms-such as rice, soybeans, and cornstarch. In addition to that, there are even breads and other grains that are sold in health-food stores that contain no gluten proteins.
If you shop at a large grocery store chain or supermarket, you could be exposing yourself to additional risk. Since most of the breads, bagels, chips, candy, etc are wheat-based and are made with gluten, you have to take extra care to stay away from those products. Also, there are a ton of frozen foods, pasta and pasta mixes, and cake mixes that are full of preservatives-therefore, inevitably-glutens.
Gluten free flour can come from a host of products. Soybeans and regular bean-made flour is gluten free, as is corn and cornstarch. Rice, potato starches, and other organic vegetables and fruits are completely safe as well. Wine and most other liqueurs are also permitted, as long as they do not include or contain beer.
Let’s get back to the gluten-free good life, though. More varieties of gluten free flours exist than you may think. Corn flour is made from the corn’s kernel and may be combined with corn meal and other kinds of non-gluten flours. “Boil-in the Bag” rice is quite common; it’s cooked and packaged rice that is often sold in bags at health stores and some grocery stores. Even corn malt and coconut flour (ground coconut meat that’s high in fiber, protein and adds great taste) are gluten-free.
Sweet rice flour, glutinous flour or rice (don’t mind the word, which is different from “gluten” in this case), gram-flour from chick peas, and enriched rice are all excellent examples of gluten free flour. Furthermore, the enriched rice variety has a great supply of folic acid, iron, and B vitamins–niacin as well sometimes.
The Amaranth plant gives amaranth flour (AKA Chinese or Indian spinach) its flavor and is a completely gluten free flour. Corn flour is a gluten free flour and used mainly in sauces and thickening agents, and is also called cornstarch. Also, potato starch flour and potato flour (two distinct products) are gluten/wheat free cooking supplies.
Something else that is pertinent to the gluten-free individual: when replacing traditional grains, it’s very important to make sure you are compensating for the potential vitamin-loss. This is because most grain that’s sold contains vitamins, like fiber; folate; iron and calcium. Working in conjunction with your doctor and a dietitian, you can easily learn how to eat the right foods and make them taste great simultaneously.
…health-food stores. They can be light-years ahead of grocery stores when it comes to Celiac and finding what you need. That’s because they are specialized not-only for the celiac patient, but also for vegetarians and people with other food allergies. However, even in a health food grocery store, always be alert and discerning about buying groceries. Make positively sure they do not contain gluten, and even call the manufacturer (almost always printed right there on the back of the package) to verify if you’re uncertain.
Jazz Composers’ Symposium: Chuck Owen & the Jazz Surge
USF’s Distinguished Professor of Jazz Studies and nationally respected educator is equally recognized for his unique compositional voice; one steeped in the jazz tradition but drawing on a diverse array of influences from contemporary classical to American folk/roots music, Latin, and funk. He has released 5 recordings with the 18-piece Jazz Surge, the last two of which were nominated for Grammy Awards. Described as "riotous and joyous" (JazzTimes), "muscular" (Downbeat), and "deserving of universal attention" (All Music Guide), the Surge has worked with an incredible array of prominent guests: from Gerald Wilson, Benny Golson, & Slide Hampton to Randy Brecker, Chick Corea, & Dave Liebman. Chuck has been named a Guggenheim Fellow as well as serving as current President of ISJAC and past-President of IAJE.