Simply mix the ingredients together in a bowl, roll into meatball-size balls and flatten! Then barbeque (make sure the BBQ is thoroughly cleaned of any gluten residue), until desired level is reached (I prefer well done).
“Avoiding certain ingredients goes in cycles: Back in the 70s, it was sugar. Then it was fat, then saturated fat. Then fat was in but carbs were out. Gluten is the pariah ingredient du jour, and there are a lot of healthy people shelling out big bucks for gluten-free food they probably don’t need.” ~Source: TIME: Business & Money, March 13, 2013
This event will feature presentations on Celiac Disease and Gluten Sensitivity from leading experts, including Dr. Stefano Guandalini and Shelley Case, with a pre-conference workshop featuring Bob and Ruth Levy of Bob & Ruth’s Gluten-Free Dining and Travel Club. Visit the gluten-free market in between presentations to try new products and meet gluten-free exhibitors.
“These days, lots of people are giving up gluten. Eighteen per cent of American adults buy gluten-free products, according to market researcher Packaged Facts. Some eat gluten-free to treat celiac disease, the autoimmune disorder triggered by gluten. Some are fad dieters who think it will help them lose weight. But Yeh is eating gluten-free for another reason. She is one of an increasing number who are reporting non-celiac gluten-sensitivity.” ~Source: CBC News Health
This week, my sister-in-law, Eva of Pastel Bakery, and I had the pleasure of attending a gluten-free, dairy-free, and vegetarian cooking class at Nature’s Emporium in Newmarket, with holistic nutritionists, Sherri Doak and Natasha Szauter. The hands-on class began with a tasting of goji berry tea with coconut sugar, and a demo of homemade vanilla almond milk and fresh thai spring rolls with spicy peanut sauce.
For the menu items, class participants were broken up into pairs with each pair responsible for preparing a few specific items on the menu (under the guidance of our trusty instructors), that the group shared ‘buffet-style’ at the end of the class. The menu items included: minted pea soup; buckwheat tabbouli; fennel, avocado and orange salad; masala millet cakes/patties with hot pepper mango salsa; walnut basil pesto with chickpea pasta and pine nut “parmesan”; dark chocolate quinoa cupcakes with toasted coconut frosting; cranberry bliss bars; and minty matcha banana mocktail.
The expanding spectrum of gluten-related disorders is a clear indication that the gluten protein can cause an immune response in bodily systems other than the small intestine. Interestingly, research has found that different gluten proteins are the source of the various abnormal immune responses.
Join the National Foundation for Celiac Awareness for a free webinar on Tuesday, April 9, 8:30 p.m. EDT/5:30 p.m. PDT, as Armin Alaedini, PhD of Columbia University Medical Center discusses the current research on the role of gluten in popular areas of interest such as schizophrenia, ataxia, autism and ADHD.
That is the core, draconian commandment of a gluten-free diet, a prohibition that excises wide swaths of American cuisine — cupcakes, pizza, bread and macaroni and cheese, to name a few things.
For the approximately one-in-a-hundred Americans who have a serious condition called celiac disease, that is an indisputably wise medical directive.
Now medical experts largely agree that there is a condition related to gluten other than celiac. In 2011 a panel of celiac experts convened in Oslo and settled on a medical term for this malady: non-celiac gluten sensitivity.” ~Source: New York Times Blog