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How Safe is Quinoa for a Celiacs on a Gluten-free Diet?
Jason (ocean59):
http://www.celiac.com/articles/22998/1/How-Safe-is-Quinoa-for-a-Celiacs-on-a-Gluten-free-Diet/Page1.html
--- Quote ---<snip>
For their test, the team used 15 cultivars of quinoa provided by Irene Herencia in coordination with the germoplasm bank at INIA Peru, millet and sorghum provided by F Janssen of the regional food inspection service in Zuppen, Netherlands, and peptic/tryptic digested wheat gliadin donated by Herbert Wieser German Institute for Food Chemistry in Garching, Germany.
<snip>
Of the fifteen quinoa strains tested, the researchers found that four strains had measurable concentrations of celiac-toxic epitopes, but that these levels were below the maximum permitted for a gluten-free food.
Notably, the Ayacuchana and Pasankalla strains triggered T cells at levels similar to those for gliadin and caused secretion of cytokines from cultured biopsy samples at levels comparable with those for gliadin.
The end result was that most quinoa strains are safe for celiacs, and do not possess measurable amounts of celiac-toxic epitopes. However, 2 strains do contain celiac-toxic proteins that might trigger adverse immune responses in some patients with celiac disease.
Because so many people with celiac disease turn to quinoa as an important source of nutrients, more study is needed to determine if all strains are safe, or if certain strains need to be avoided.
Source: American Society for Nutrition
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Horseofadifferentcolor:
I have been grain free for about 8 months now. When I bake anything I use coconut flour or almond. The other day I was trying to figure out how to make tortillas for my husband who has really missed them. I tried using the quinoa for the first time to make them a little lighter. Man oh man my body reacted almost right away, heartburn and a stomach ache. A girl at the health food store told me people get leaky gut from to much quinoa. It is a no no for me anyways.
Laura:
--- Quote from: Horseofadifferentcolor on August 07, 2012, 09:53:35 PM ---I have been grain free for about 8 months now. When I bake anything I use coconut flour or almond. The other day I was trying to figure out how to make tortillas for my husband who has really missed them. I tried using the quinoa for the first time to make them a little lighter. Man oh man my body reacted almost right away, heartburn and a stomach ache. A girl at the health food store told me people get leaky gut from to much quinoa. It is a no no for me anyways.
--- End quote ---
I had the same reaction to quinoa in taboule last week. It was horrible.
I did make some cookies for Ark using ground cashews and tapioca starch. They worked very well and I ate two of them with no bad reaction at all.
Horseofadifferentcolor:
--- Quote ---
I had the same reaction to quinoa in taboule last week. It was horrible.
I did make some cookies for Ark using ground cashews and tapioca starch. They worked very well and I ate two of them with no bad reaction at all.
--- End quote ---
I have not tried tapioca( I thought rice was bad). I would really like to find a way to make good tortillas. I have looked on the internet and played around with different batches but it always comes out like flat bread or chips!
Laura:
I fixed your quote.
I think you could make a sorta tortilla with tapioca starch (tapioca is a root, not a grain) and ground cashews, oil and salt and water. You'd have to experiment with proportions, maybe make the dough and leave it in the fridge for awhile. There's also a possibility that you could pre-cook the tapioca and then knead in the ground nuts, separate into balls, roll them out and fry or bake them.
Okay, I paused to use google... took a bit but found a recipe that looks good and am presenting it here modified.
What you’ll need:
1/3 cup (48g) tapioca starch
1/4 cup (1 oz) coconut flour or ground nuts
1 cup of eggs (however many it takes to make a cup)
2 TBSP apple cider vinegar
1 teaspoon gluten-free Hain sodium-free baking powder
1 TBSP D-ribose
1/2 cup water
1/2 teaspoon salt or to taste
2 TBSP cooking fat for cooking (melted butter is excellent)
Well-seasoned crepe pan
Spatula
Mixing spoon and ladle
Pastry brush
What you’ll do:
1. Add all dry ingredients to blender; blend on high speed for 20-30 seconds to sift and combine dry ingredients thoroughly.
2. Dump in all other ingredients except for the cooking fat. Blend until thin batter forms and all dry ingredients are incorporated.
3. Preheat frying pan on low heat. Dip your pastry brush in the melted butter or lard and brush a thin coating all over your frying pan, coat it thoroughly, and don’t skip around the edges. The oil will go very far when you spread it thinly.
4. Pour about 1/4 cup of the batter into the greased frying pan and swirl it around to spread it out in the pan until it’s the size you want. Try not to stretch it too thin or it might tear or cook unevenly.
5. Cook until lightly browned and firm on one side, gently flip over and cook other side until also lightly browned and firm.
6. After each flatbread, remove it from the pan onto a plate and brush with cooking fat before each ladle goes in. I don’t recommend cooking more than one at a time unless you use a large griddle.
7. Repeat until all batter is used.
Don't know if it will work perfectly with my modifications, but try it and report back!!!
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