texasmesquite

Cookbook makes it easy to be gluten-free
By JENNY MARTINEZ
San Antonio Express-News
Sept. 14, 2008, 10:00PM

It took visits with several doctors before Jennifer Cinquepalmi finally discovered what was stunting her daughter's growth and causing daily nosebleeds and stomach and leg pains. She had celiac disease, an intolerance to the gluten found in wheat, barley and rye.
After researching her daughter's condition, Cinquepalmi learned that if people with celiac disease consume even the smallest amount of gluten, parts of the small intestine become damaged and malnutrition occurs.
``Even one-eighth of a teaspoon has been determined to cause damage,'' she says. ``Even crumbs are harmful.''
She also learned that her husband had suffered from celiac disease for quite some time as well. The only remedies are sticking to a gluten-free diet, maintaining a set of cooking utensils for preparing gluten-free foods and meticulous cleansing of kitchen surfaces.
Cinquepalmi set out on a food odyssey, learning everything she could about celiac disease and gluten-free cooking to make sure her family was healthy and happy with their new lifestyle.
"It turns a person's life upside-down," she says. "I had to learn how to bake all over again. I went to the library and got all of the gluten-free cookbooks that I could find."
But she soon found that they were bland and boring.
"I come from grandmas who baked, and my mom baked. The cookbooks I found weren't satisfying," says Cinquepalmi. "I realized it wasn't going to work."
She also found out that many store-bought gluten-free products contained too much starch. "If you read the labels, they are all mostly starch," she says. "There is no nutrition at all in starches."
Cinquepalmi, who lives in Wylie, near Dallas, began experimenting with her own recipes. The result is The Complete Book of Gluten-Free Cooking (Aidant Books, $25), which features recipes for baked goods as well as Cajun, Italian and Mexican dishes.
"So many people get on (a gluten-free diet) and fall into this rut," she says.
The former children's clothing designer stuffed her cookbook with recipes for dishes such as spaghetti, enchiladas, burgers, baked ham, barbecue shrimp, roasted vegetables and, yes, cookies, cakes, pies and bread.
"We can eat what the average person (eats). All sources of protein and fresh fruit and vegetables are open to people with celiac disease. It's just a matter of re-educating ourselves and cooking with grains that we've never used before and adding unusual ingredients to make gluten-free flours," she says.
Cinquepalmi includes a glossary of grains, recipes for basic flour mixes and other kitchen tips in her cookbook to help make the transition as smooth and simple as possible.
To make life in the kitchen a little easier, the author suggests setting aside some space and setting up a baking station where ingredients are easy to reach. She also advises readers to invest in a heavy-duty mixer.
"It's a must for making gluten-free bread," she says.
To save money, ingredients can be bought in bulk. Shoppers should make sure that ingredients are prepared in gluten-free rooms.
"Some products have this information listed on the label, but to be sure, call the manufacturer," she advises.
Eating out is another issue. Diners should speak with waiters, managers and chefs to make them aware of the special needs of someone with celiac disease.
"It takes a little more time for prep, but a lot of restaurants are coming around as they become aware of gluten-free cooking," she says.
As Cinquepalmi continues to learn about celiac disease and experiment with gluten-free recipes, she also shares her knowledge by teaching gluten-free cooking classes. Her second gluten-free cookbook is in the works.
"There will be a fabulous new bread recipe," she says.
CONFETTI SPAGHETTI
2 garlic cloves, minced
4 tablespoons olive oil (divided use)
2 slices dry gluten-free bread, processed into crumbs, or 3/4 cup gluten-free bread crumbs
1/4 cup Parmesan cheese
2 small yellow squash, julienned
1 small zucchini, julienned
2 carrots, grated
1/2 sweet red bell pepper, julienned
1 teaspoon salt
1/2 teaspoon pepper
1 (32-ounce) package gluten-free rice or corn pasta
The Process Sauté garlic in 2 tablespoons olive oil over medium heat. Stir in bread crumbs and cook until lightly browned and crunchy. Transfer to a bowl and add Parmesan.
Add remaining 2 tablespoons olive oil to pan and sauté squash, zucchini, carrots and sweet red pepper with salt and pepper over medium-high heat until vegetables are tender-crisp, about 4 minutes.
Cook pasta until al dente; drain thoroughly.
In a warm serving bowl, toss pasta and vegetables. Add bread crumbs and toss gently. Serve immediately.
Makes 8 servings, each 460 calories (11.6 percent from fat), 21 grams protein, 83 grams carbohydrate, 3 grams sugar, 19 grams fiber, 6 grams fat, 5 milligrams cholesterol and 420 milligrams sodium.
HOMESTYLE BREAD
From The Complete Book of Gluten-Free Cooking by Jennifer Cinquepalmi.
3 cups Gluten-Free Brown Rice Flour Mix (recipe elsewhere on this page)
2 tablespoons sugar
1/2 teaspoon salt
2 1/4 teaspoons dry yeast granules
1 1/2 teaspoons egg replacement
2 teaspoons xanthan gum
3 tablespoons canola oil
2 eggs
1 teaspoon vinegar
1 tablespoon honey
Preheat oven to 200 degrees.
Spray 2 medium loaf pans with cooking spray.
Place Gluten-Free Brown Rice Flour Mix, sugar, salt, yeast, egg replacement and xanthan gum in mixing bowl, combine well. Add oil, 1 1/2 cups water, eggs, vinegar and honey. Turn mixer to high and beat 3 minutes, scraping the sides of bowl.
Spoon into prepared loaf pans.
Turn oven off and place pans in oven. Let rise 40 minutes or until bread reaches top of pan.
Without removing pans, turn oven to 400 degrees and bake about 40 minutes or until bread sounds hollow when tapped.
Makes 2 loaves or 16 to 20 slices, each slice 120 calories (24.1 percent calories from fat), 3 grams protein, 20 grams carbohydrates, 2 grams sugar, 1 gram fiber, 3.5 grams fat, 20 milligrams cholesterol and 70 milligrams sodium.
GLUTEN-FREE BROWN RICE FLOUR
7 cups brown rice flour
2 cups potato starch
1 cup tapioca flour
Mix together brown rice flour, potato starch and tapioca flour.
Makes 10 cups, each 6 1/4 -cup serving 130 calories (5.1 percent from fat), 2 grams protein, 30 grams carbohydrates, no sugar, 1 gram dietary fiber, 1 gram fat, no cholesterol and no sodium.