How Safe is Quinoa for a Celiacs on a Gluten-free Diet?

O

ocean59

Dagobah Resident
http://www.celiac.com/articles/22998/1/How-Safe-is-Quinoa-for-a-Celiacs-on-a-Gluten-free-Diet/Page1.html

<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
Click to expand...
 
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.
 
Horseofadifferentcolor said:
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.
Click to expand...

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.
 
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.
Click to expand...

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!
 
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!!!
 
It tried cookies after laura's post, I seems to be enjoying them. I have the tendency to ignore the body's mild reactions though.
 
Ohh,ooh,ooh just thought of a flour to make. When the oak acorns fall I was going to dry them and make flour like the indians did. I want to learn how to live off of the stuff thats around me now before I might have to. So that led to another thought. I just ordered a bunch of mushrooom kits. We bought a small cardboard grow your own type thing at a health store and have had so much fun with it. So I started looking around for more ways to grow outdoors. I ended up going with this company......
fungiperfecti.com
I think the plugs are a great way to grow your own food type of thing . Lions main tastes like lobster and chicken of the woods... well like chicken!
Sorry to get side tracked but I hope these ideas will lead to great tasting and good for you options for cravings. Anywho, some of our mushrooms that grow from the kit dry up before I can use them and I was thinking of chopping them up fine into a powder and using it as flour. I looked on the web and some places do sell it but not for bakeing breads.
Laura, I will try that. I like cashes more than almond anyways. I'll have a look online for it. The stores I shop do not have cashew flour. Although I did read a blog that she uses cashew butter to help out with some bounce to her hamburger buns. Its an art to grind things without turning it to butter.


Thankyou for fixing my " "
 
Horseofadifferentcolor said:
Ohh,ooh,ooh just thought of a flour to make. When the oak acorns fall I was going to dry them and make flour like the indians did. I want to learn how to live off of the stuff thats around me now before I might have to.
Click to expand...

Please be careful with acorns. They contain tannins that can be a problem if not handled properly. Here are a few links for this:


http://www.wikihow.com/Make-Acorn-Flour

http://www.acornflour.org/

http://www.tacticalintelligence.net/blog/how-to-make-acorn-flour.htm


And if you have any kind of tree nut allergy, do NOT eat acorns. :flowers:
 
Gimpy said:
Horseofadifferentcolor said:
Ohh,ooh,ooh just thought of a flour to make. When the oak acorns fall I was going to dry them and make flour like the indians did. I want to learn how to live off of the stuff thats around me now before I might have to.
Click to expand...

Please be careful with acorns. They contain tannins that can be a problem if not handled properly. Here are a few links for this:


http://www.wikihow.com/Make-Acorn-Flour

http://www.acornflour.org/

http://www.tacticalintelligence.net/blog/how-to-make-acorn-flour.htm


And if you have any kind of tree nut allergy, do NOT eat acorns. :flowers:
Click to expand...


Hmmmn, yes thanks for the links. I knew it was a little work about boiling the tannins out but did not know it could take up to a week in a jar, repouring the water daily.I wonder wich one is better? Sounds kinda like making poke salad. I'm still going to try this though. So far so good but I'm ok with nuts. I'm part Indian from this area so mabey I have had some time for adapting to that food?

The quinoa and anything else I eat tells me rather fast these days wether I'm going to eat it or not. Try in moderation:)


Edit=Quote
 
Laura said:
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!!!
Click to expand...


Update on the tapioca flour. I have not made what I consider a good tortillas yet, but I have made some fabulous breads. I think I will not make these often though becuase it was almost emotional eating a ham sandwich! I must still have some eating programs still lurking quite in the background of my mind.

The tapioca has a lot of vitamens in it and has a really good shelf life. It is also alot cheaper than the other flours I have been working with. I have found that doubleing the eggs makes up a little bit for fluffyness. Also for tortillas it is easiest to bake on parchment paper in oven. If you put in fridge for storage it gets hard. You can put them under the water in sink for a few seconds and reheat in oven for it to taste fresh and hot. Mmmm sooo good
For the grease you can use bacon or any animal fat. I have even baked it on our cast iron pan that still had an inch of grease in it. It soaks Alot of fat up but the amazing thing is that it doesnt make the bread oily or mushy, just full of tastey fat!
Here is a link about health and storage of the tapioca......

http://www.offthegridnews.com/2011/05/06/tapioca-the-other-rice/
 
You must log in or register to reply here.

Trending content

Back
Top Bottom