Gluten Concerns in Cooking

When cooking for others, gluten may be a consideration. Many people are discovering they are gluten sensitive or even worse, have celiac disease. Both can experience similar symptoms, however, celiac disease is a serious auto-immune disorder leading to long-term health consequences and a compromised small intestine. This is why it’s so important to know what you are doing when preparing food for those who have gluten concerns.

Gluten is found in anything with wheat, barley or rye. Oats can also be an issue for some. This sounds challenging enough but here comes the tricky part. When buying processed and packaged foods everything becomes a game of chance and here’s why.

The FDA has been working towards a meaningful gluten-free labeling law since 2006, however, no law has been passed as of now. Currently in our country if something is labeled gluten-free it is the responsibility of the manufacturer to back-up the validity of the claim. The consumer needs to ask questions. Is the food in question tested for gluten and/or produced in a gluten-free facility?

Many foods are inherently gluten-free, e.g. white rice and millet, however, a recent study shows over 30% of these foods were actually contaminated with gluten ranging from 25 ppm to 2,925 ppm!

So what does this come down to in regards to cooking?

• Use as many whole foods as possible.
  
  
• Buy certified gluten-free foods. Manufacturers must undergo rigorous standards and foods must test at 10 ppm or less
  
  
• Question manufacturers of products labeled gluten-free.

There are also companies who do not label their foods gluten-free which may actually be safe. Muir Glen has great labeling practices and will put any source of gluten on the products. Their tomato products are known to be safe in the celiac community (their soups are not gluten-free).

When you don’t have access to fresh tomatoes and want to make a quick, gluten-free sauce you can start by using the best blender (compare Blendtec vs. Vita-Mix) and Muir Glen tomatoes.

Two gluten-free sauces inspired by the Vita-Mix Recipes for Better Living cookbook are:

Fresh Tomato Sauce

1 large can (28 ounces) Muir Glen whole peeled plum tomatoes
1 small onion, quartered
2 tablespoons Muir Glen tomato paste
1 garlic clove
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed oregano
1/2 teaspoon fresh lemon juice
1/2 teaspoon brown sugar (packed)
1/4 teaspoon salt

1. Place all ingredients in the blender in the order listed.

2. Run on high 2 to 3 minutes.

3. Transfer to skillet or medium saucepan.

4. Simmer for 35 to 40 minutes.

Marinara Sauce

4 stalks of celery, cut in smaller pieces
4 carrots, peeled and cut in smaller pieces
1 tablespoon olive oil (optional)
3 medium garlic cloves
2 small onions, quartered
1 large can (28 ounces) Muir Glen whole peeled tomatoes
1/4 teaspoon dried crushed oregano
1 teaspoon dried crushed basil
1/4 teaspoon black pepper
Additional seasoning to taste (Extra black pepper gives this a kick)!

1. Place all ingredients in the blender in the order listed.

2. Run on high for 30 seconds.

3. Transfer to skillet or medium saucepan.

4. Simmer over low heat for 30 minutes, stirring occasionally.

Both sauces can be enjoyed on Tinkyada brown rice pasta. Many varieties are available. Serve with gluten-free garlic bread, a green salad with olive oil and balsamic vinegar and top off with a glass of wine. You now have a great Italian meal!

This article was contributed by April Jones, editor of a website featuring smoothie blender reviews, various healthy eating tips, and recipes Helping you find the  best blender for your needs.