Gluten+Free

=__**Gluten Free**__=

//__Definition:__//
A gluten free diet is a diet that removes gluten, a protein found in wheat, barley, oats and rye. This diet is mostly followed by people with intolerance to gluten or Coeliac Disease. When a person with Coeliac Disease eats food that contains gluten it inflames the small intestine. This can cause a variety of results such as vomiting or rashes on the skin, and has long-term health implications if not treated.

//__Why do people follow this diet?__//
Most people who follow a gluten free diet do it because they have Coeliac (Or celiac) Disease. This means that if they eat gluten it damages the lining of the gut which prevents them absorbing the proteins and vitamins of food that they eat. If they continue to eat gluten it can cause long term damage. Other reasons why people follow this diet are the point that nowadays wheat has been put through so many chemicals and modifications that it can now have negative affects on the body, and too much can cause the dormant Coeliac gene to appear. Gluten free diets are becoming more popular for this reason.

//__Foods that can/can't be eaten__//
Coeliacs need to avoid wheat, barley, oats and rye. Coeliac disease doesn't sound like it would restrict much. But when you consider that wheat is used to fatten meat and used in sauces, eating out becomes an issue. A large amount of food in it's 'purist' form is perfectly fine for Coeliacs and even if it's not there are substitutes for most things containing gluten. The foods that immediately comes to mind is bread, pasta, breakfast cereals, pastries and baked goods but the most dangerous foods can be ones with secret sauces or ones with filling. A person with coeliac always knows to avoid some things but when encountering a new food they should always be sure before trying it. A great site that can be used to find fun and tasty gluten free food is Gluten Free Goddess.

//__Benefits and constraints__//
There are many benefits of a gluten free diet as well as constraints. For one a gluten free diet is beneficial for those who have Coeliac disease but can have great affects on people who don't have any reason to go Gluten free as well. Some professional sport players have had their performance greatly improved when they switched to a gluten free diet. For example Novak Djokovic had undiagnosed Coeliac disease but after he went Gluten free late last year he skyrocketed to being the number one tennis player in the world and won an amazing 62 matches in a row. Since then many other sports players have followed suit.

But there is a counter to this. Following a Gluten free diet can constrain you in certain ways. For example as a person with Coeliac disease I find it hard to eat out, as I am unsure what may be in their foods or if cross contamination has occurred. This can occur when you share a surface or piece of cutlery when preparing both GF and Non GF food. But this is becoming easier as in restaurants in the US food has to be advertised whether or not it is okay for specific diets. = = =**//__Sweat and Savoury__//**=

Here is one Sweet and one Savoury beginners dish following the Gluten Free diet

Ingredients:
320g Gluten-Free bread Mix 2 teaspoons Xantham gum 1 teaspoon salt 7g sachet easy-blend dried yeast 1 small egg, at room temperature 225ml warm water 2 tablespoons olive oil Cornflour for dusting Vegetable oil, for oiling 1 egg, beaten, for brushing Proving time: 1 hour Cooking: 10-15 Minutes || 2 Bowls Jug Wooden spoon Board Oiled Clingfilm Baking sheets Baking parchment || Before cooking, wash hands thoroughly. || 1: Let yeast rise for 10-15 minutes in a warm room. 2: Put Baking mix, salt, sugar and yeast into a large bowl. 3: Mix thoroughly and make a well in the centre. 4: Stir the egg water and oil together in a jug and pour into flour. 5: Stir thoroughly with a wooden spoon until the mixture tightens. Turn it out onto a board, dust with cornflour. 6: Flour hands and knead dough for 5-10 mins until smooth. 7: Place in bowl and cover with clingfilm, leave to prove for an hour in a warm place. 8: Preheat the oven to 220 degrees Celsius. 9: Oil two baking sheets. 10: Prepare your area with Baking Parchment and dust it with cornflour. 11: Turn out the dough and make it into a rough rectangle about 25 X 15 X 1cm thick. 12: Cut it in half across and then into equal strips, like fingers. Gently roll each strip with the palm of your hand into long strip (thinner strip = Drier sticks) 13: Place onto a plate and brush with the beaten egg 14: Carefully lift them onto the oiled baking sheet. Cover the line with oiled clingfilm and they will rise at room temperature, leave for 10-20 minutes. 15: Bake for 10-15 until crisp.
 * Method || Time || Resources, equipment || Safety ||
 * See below. || Preparation: 30 Minutes

Ingredients:
5 ounces high quality dark chocolate 1/2 cup organic coconuts oil 1 cup plus 2 tablespoons organic light brown sugar 1/2 cup almond meal 1/4 cup brown rice flour 1/2 teaspoon fine sea salt 1/4 teaspoon baking soda 2 organic free-range eggs, beaten 1 tablespoon bourbon vanilla*
 * Method || Time || Resources, equipment || Safety ||
 * See below for the method. || When adding melted dark chocolate beat it on low-medium for 2 minutes.

Bake in the center of the preheated oven for 30-35 minutes. || 8 times 8 baking pan.

2 bowl.

beater.

oven.

spatula. || Wear glove before reaching in to the oven so you don’t burn yourself.

Always point knife to the ground and away from yourself and others. || -Preheat the oven to 350 degrees F.

-Line an 8x8-inch square baking pan with foil and lightly oil the bottom. -Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. - (Or melt in a microwave safe measuring cup and stir together to combine.) -In a mixing bowl whisk together the brown sugar, almond meal, brown rice flour, fine sea salt and baking soda. -Make a well in the centre and add the beaten eggs, vanilla extract and melted dark chocolate mixture. - Beat on low-medium for two minutes, until the batter begins to come together. - At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy. - Even out the batter with a silicone spatula. -Stud the top with some dark chocolate chips and press in slightly. -Bake in the centre of a preheated 350 degree F oven for 32 to 35 minutes, - or until the brownies are set. The top will crack, like a flourless chocolate cake. -Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole. -Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.)