I first set out to discover lifestyle interventions to help me heal from Hashimoto’s shortly after being diagnosed. My doctor prescribed me thyroid medication. He told me I would be taking it for the rest of my life, and that was the end of the story. Intuitively, I knew there had to be a better […] The post Food Sensitivities and Hashimoto’s appeared first on Dr. Izabella Wentz, PharmD.| Dr. Izabella Wentz, PharmD
Mixing is one of the most critical and important operations in a bakery. The mixing stage allows “inert” dry and liquid ingredients to create a very reactive and dynamic system that can be then processed and transformed into value-added products.| BAKERpedia
Commercial vital wheat gluten is derived from the gluten protein of wheat flour, from which the starch and soluble components.| BAKERpedia
Flour is a fine powder made by grinding wheat kernels. It is the main component of foods such as bread, crackers, pasta, tortillas, cakes, cookies and pastries. Among other grains, wheat flour is unique due to its ability to form a gluten network when mixed with water.| BAKERpedia
Wondering if sourdough is better for IBS? Learn how its natural fermentation lowers FODMAPs, supports gut health & may ease digestive issues.| Good In Bread
A 504 plan can help children with celiac disease on a gluten-free diet participate more safely in school and school-related activities. The post Gluten-free diet: Managing in school appeared first on AGA GI Patient Center.| AGA GI Patient Center
When you have celiac disease, it is important to avoid cross-contact with gluten in food while at home and dining out. The post Gluten: Preventing cross-contact appeared first on AGA GI Patient Center.| AGA GI Patient Center
For people with celiac disease, it is essential to avoid gluten in foods and beverages even while dining out and traveling. The post Gluten-free diet: Dining out and traveling appeared first on AGA GI Patient Center.| AGA GI Patient Center
This post provides an overview of cooking and baking with Kernza, a perennial grain related to wheat. The post Cooking with Kernza 101 appeared first on grain of love co.| grain of love co
This post provides a recipe for a blueberry lemon smoothie as well as an easy smoothie formula using whole-food plant-based ingredients. The post Zingy Blueberry Lemon Smoothie appeared first on grain of love co.| grain of love co
May is Celiac Disease Awareness Month, a time where people with celiac disease, their families, and service providers can raise their voices and amplify the conversation to advance diagnosis, treatments, and a cure for the disease. May 16th is also … Continue reading →| Collection Spotlight from the National Rehabilitation Information Center
Mayo es el Mes de Concientización sobre la Enfermedad Celíaca (en inglés), un momento en el que las personas con enfermedad celíaca, sus familias, y proveedores de servicios pueden alzar la voz y amplificar la conversación para avanzar el diagnóstico, … Continue reading →| Collection Spotlight from the National Rehabilitation Information Center
Guest post by Steven Du Paste, the Latin Late antiquity translation for the word Pasta. [3] Eating spaghetti and meatballs today typically involves boiling some dried spaghetti pasta and pouring on some pasta sauce from a jar. But have you ever wondered how to make these golden silky strands of noodles? To start off, we … Continue reading →| scienceandfooducla
How Gluten and Glyphosate in American Wheat Impact Mental Health - the problem may not lie solely with gluten but also with glyphosate| The JEM Foundation
Water absorption is the amount of water taken up by flour to achieve the desired consistency and create a quality end-product. It is the optimal amount of water you can add to a dough before it becomes too sticky to process. Water absorption is usually defined by flour weight.| BAKERpedia
What's the difference between these types of flour? Gluten! Wondering about cake flour and self-rising flour? I've got information about those too.| Bread Machine Recipes, Troubleshooting and Tips
Gluten-free baked products are a challenge to produce due to the lack of the gluten proteins which provide the main structure for gas retention.| BAKERpedia
Since sharing my raw post about what it feels like to live with celiac disease, I’ve gotten hundreds of comments, emails, and DMs from the celiac community thanking me for putting some of what they feel into words. This year I wanted to share more of a community perspective, so I posted the following statement on my Facebook page and asked people to comment. “What I wish people knew about… The post What I wish people knew about celiac disease is ____. appeared first on Inspired RD.| Inspired RD
A few months ago I assisted at a Thermomix cooking class featuring superwoman baker Yoke Mardewi , who has developed her own proper gluten-free bread flours that not only makes gluten free sourdough, but now a new cake flour that can make superb scones. It's life changing.| Red Dirt Road Blog Gippsland
Is milk gluten-free? Let’s take a look at whether milk and some of your favorite dairy products contain gluten!| G-Free Foodie