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by Kimberly Schaub | Nov 6, 2010 | Food Industry
I was a little bit too lazy to bake the muffins in muffin cups, so I poured them into two baking dishes instead. They still turned out wonderfully. This website was shared through facebook by a friend who also follows a gluten-free diet. Thanks, friend! Pear MuffinsBy...
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by Kimberly Schaub | Sep 21, 2010 | Food Science
Celiac disease affects about 1 in 133 people in the US (Gluten Intolerance Group, 2010, “Celiac Disease”), and SPINS, a natural products industry information company, reports that the gluten-free segment of the food industry is worth $921 million (2010,...
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by Kimberly Schaub | Jul 23, 2010 | Food Science
As you look at the length of the list of foods to avoid, you should be somewhat comforted. Other than basic bread foods, the rest of the items are all processed items, and they’re often higher in sodium, fat, and calories that you don’t need to eat anyway. Look to...
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by Kimberly Schaub | Jul 21, 2010 | Food Science
How do you treat individuals with celiac disease? Treatment for celiac disease, gluten sensitivity, and wheat allergy is following a gluten-free diet and avoiding gluten-containing products. The Gluten Intolerance Group, based in WA, publishes lists of foods that are...
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by Kimberly Schaub | Jul 20, 2010 | Food Science
What’s gluten? What are the different gluten and wheat allergic or intolerant conditions? Gluten is the name for a group of prolamine or storage proteins. It occurs in wheat, rye, and barley, and in grains related to wheat. Toxins produced by the gluten can cause a...
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