Gluten is the generic name for certain types of sticky storage proteins contained in the common cereal grains wheat, barley, rye, and their derivatives.
Rice and its derivatives do not contain gluten. However, should your rice be milled in a facility that also mills wheat products, cross-contamination could occur.
These products of ours are guaranteed to be gluten free:
A gluten-free diet is required for those suffering from of Celiac Disease (CD), Dermatitis Herpetiformis (DH) and recommended for those with wheat allergies, and/or those who are sensitive to the gliadin protein in gluten. This diet is completely free of ingredients derived from grains and cereals containing gluten: wheat (including kamut and spelt), barley, and rye, as well as the inclusion of gluten as a food additive in the form of a flavouring, stabilizing or thickening agent.
CD is a lifelong genetic disorder that can affect both children and adults. When people with CD consume foods containing gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine. This does not allow food to be properly absorbed. Even small amounts of gluten in foods can affect those with CD and cause health problems. Damage can occur to the small bowel even when there are no symptoms present. Celiac Disease has no cure, but avoiding the consumption of gluten can resolve its symptoms, mitigate and possibly reverse damage, and reduce associated health risks.
Not all adverse reactions are due to Celiac Disease. The gluten-sensitive designation may not be appropriate in all cases, as wheat allergies are often directed toward albumins or globulins of wheat, or the person may have a sensitivity to proteins commonly found with wheat products (e.g. fungal amylase or bread-yeast mannins).
Lactose intolerance, food sensitivities, or allergies to soy, corn, other foods, or even the stomach flu, are common causes of symptoms similar to CD.
Consult your physician or dietician for more information regarding CD, wheat allergies, and gluten sensitivity.
When wheat and wheat flours are not used in baking recipes the final product tends to be coarser and denser.
Suggestions for Rice Flour:
Substitutions with Rice Flour:
Substitute rice flour for wheat flour in recipes: 7/8 cup brown or white rice flour (1 cup minus 2 Tbsp.) = 1 cup wheat flour.
These tasty little puffs are an ideal on-the-go meal or snack. Make them ahead, freeze them and toast as needed for a nutritious meal. This recipe, which uses vitamin and mineral-rich brown rice, provides baby with essential nutrients including magnesium, phosphorus, zinc, niacin and vitamin B6. Magnesium and phosphorus are factors in normal bone development, while zinc, niacin and vitamin B6 are factors in energy metabolism and tissue formation. Continue Reading
The Korean Rice Bowl is sure to dominate kitchen tables across the country. This dinner for four only costs $13 to make and family members will welcome the Asian-inspired flavours and change from the everyday casserole. Prepare pork and cabbage up to a day in advance and use leftover U.S. rice to cut back on prep time for a fast weeknight meal. Continue Reading
This fragrant and flavourful stuffing variation is sure to become a holiday favourite. Served as a side or as stuffing in your favourite meat, this recipe combines savoury Chorizo, sweet red pepper and nutty whole grain brown rice and is finished with smoked paprika, giving this dish a seasonal splash of colour. Continue Reading