Tuesday, March 24, 2009

Your Search for a Tasty Loaf of Gluten-Free Bread Might Finally Be Over...

If you're like me, finding a decent tasting loaf of gluten-free bread is about as easy as finding that good ol' needle in the haystack. After trying out SEVERAL gluten-free bread products, I eventually threw in the towel and began substituting gluten-free bagels for bread whenever I could.

After all, most gluten-free bread that you can buy in stores is frozen. By the time you finish the long process of defrosting, microwaving and toasting the bread, you finally go in to take a bite and...

POOF! It just disappears and crumbles in your hands!

You want to find a gluten-free loaf of bread that stays together AND tastes good, don't you?

I decided to try again to find a decent loaf of gluten-free bread and here's what I've discovered...

There are two types of gluten-free bread that not only taste pretty good, but also don't crumble in your hands and disappear before your very eyes. You should look for gluten-free breads made from either millet or quinoa.

Both millet and quinoa grains (quinoa isn't technically a grain, but it's close enough!) are highly nutricious, gluten-free and are non-acid forming, which makes them both soothing and easy to digest.

Typically, millet and quinoa are mixed with rice or tapioca flour in order to produce a heartier loaf that not only tastes great, but doesn't fall apart! At last, your search for a tasty loaf of gluten-free bread is over!

So from now on, check the ingredients to make sure that the gluten-free breads that you are purchasing have either millet or quinoa...you'll be surprised at the difference in taste and consistency!

Or, if you are feeling creative and adventurous and would like to bake your own loaf of gluten-free bread, I've posted a great recipe for you on my website. Click Here to take a look!

Friday, March 13, 2009

A Diagnosis Story That Might Hit Home...

I want to share a story with you about a friend of mine that is struggling to find answers for her one-year-old son, who has been extremely sick for quite some time. They have seen doctor after doctor, only to wind up more confused and frustrated.

Finally, a simple allergy test indicated that her son might have an intolerance to gluten AND dairy products. Double-Whammy. As if being intolerant to gluten wasn't enough, she now has to avoid gluten and dairy products.

Oh, and I forgot to mention that her one-year-old son who is ill has a twin brother and a 4-year-old sister! Needless to say, she and her husband have their hands full!

So, after they received the results of the allergy test, she called me in a complete panic! After a few deep breaths, she explained that the tests indicated that her son not only had an intolerance to gluten, but was also carrying the gene pre-disposing him to Celiac Sprue.

Right then, I had an "AHA" moment...

I explained to her that the lactose intolerance could be directly related to the gluten intolerance. If a biopsy indicates that the villi in the small intestine are flattened, then the Lactase enzymes that are responsible for splitting milk sugar (lactose) would be reduced; therefore causing her son to have a lactose intolerance. Once a gluten-free diet is implemented, the lactose intolerance should go away.

You could practically hear her smile on the other end of the phone, knowing that the lactose intolerance could potentially be treated with a gluten-free diet.

So, why am I sharing this story of a struggling mother trying to figure out how to help and treat her one-year-old son?

Because it hits home with so many individuals who either have Celiac Sprue or are intolerant to gluten.

I thought back to when I was diagnosed with Celiac Sprue and remembered all of the confusion and frustration that occurs. You see, people don't really understand gluten-intolerance or Celiac Sprue until they are exposed to it.

Thankfully, my friend has found support from others here on www.GlutenFreeHero.com and is dealing with the diagnosis process much better than before. I will keep you posted as to her son's diagnosis.

In the meantime, if you have any thoughts or insights that might help her through the diagnostic process, send me an email at glutenfreehero@gmail.com and I will be sure to pass along your message.


Chad Hines

Thursday, March 5, 2009

Restaurants and Grocers are FINALLY Listening to You...

Did you know that gluten-free food products are finding their way into more and more food isles and restaurants?

Gluten-free items are leading the trend for this year's grocery innovations. This trend comes as many grocers begin to see the increase in demand for gluten-free products.

So, what does this mean for you

It means that you might not have to buy gluten-fr
ee products online and wait 7-10 days for the shipment to arrive. Soon, you will be able to go to your local grocery store and find everything that you need to cook and eat gluten-free!

In fact, U. S. Natural foods giant Hain Celestial Group Inc. recently re-launched its Arrowhead Mills line of pastas, cakes and co
okie mixes - which had always been gluten-free - with large 'gluten free' lettering on its new packaging.

In addition to grocery stores, more and more restaurants are beginning to offer gluten-free menus. Several pizza restaurants now offer thei
r signature pizzas on gluten-free rice crust! Z Pizza, which was founded near my hometown, in Laguna Beach, California, now offers gluten-free pizza in most of their stores. Z Pizza has locations throughout the United States, so if you are lucky enough to live by one, I encourage you to stop by and have a taste. This is a very new concept for Z Pizza, as they have only been serving gluten-free pizza since January '09. All of their locations should have the crust, but you might want to double check before going.

I ordered my first gluten-free pizza at Z Pizza just last week and I must say, they did not disappoint! Sure, I've been eating the frozen, rice crust pizzas all my life, but there is something about ordering a pizza in an actual restaurant that brought a smile to my face.


Chad Hines