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Beating Celiac Disease
Last Updated : Apr 29,2017
Beating Celiac Disease
Top 10 Indian Vegetarian Gluten Free Recipes
Knock off wheat and its products to cope with this condition
Several people suffer from gluten intolerance, which doesn’t allow them to eat wheat products and certain other foods. While it is not a serious ailment, it does restrict a person’s lifestyle. The good news is that by eating sensibly, the symptoms of celiac diseases can be contained, allowing a person to live a normal life.
What exactly is this condition? In medical terms it is also called celiac disease, gluten-sensitive enteropathy, or non-tropical sprue, Simply put, it is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy.
This damage is due to a reaction to eating gluten or gliadin, which is found in wheat, barley, rye, and possibly oats. Gliadin is a protein present in wheat and its products. Gluten, the elastic protein in wheat is the prime cause of wheat allergy. The soluble protein in gluten causes an IgE reaction, which is responsible for the food allergy.
Usually the disease is prevalent inn children though adults may also suffer from it. The most common symptoms in children 6 months to 3 years of age are diarrhoea, vomiting, a bloated abdomen, and stools that are abnormal in appearance, odour and quantity.
While celiac disease cannot really be cured, it is possible to control the symptoms. It’s simple really - the villi in the lining of the intestines will heal if you follow a lifelong gluten-free diet. So, do not eat foods, beverages, and medications that contain wheat, barley, rye, and possibly oats. Read food and medication labels carefully to look for hidden sources of these grains and other related ingredients. Don’t indulge in gluten containing diets even occasionally; the gluten restriction is lifelong! Be especially careful while eating meals outside.
Remember not to eat whole wheat flour and its product such as rawa, broken wheat and maida, rye, barley, or oats. Avoid food made from these products, such as noodles, Pastas, Bread, bread rolls, Pizzas, wheat flakes, breadcrumbs, soup sticks, semiyan, dalia, rusk, cake, burgers, upma, crackers, biscuits, kulcha, nan, Rotis, Parathas, poori, etc.
Food product made out from rice, maize flour, soya flour, Ragi Flour, tapioca, sago, Bajra, jowar, arrowroot and potato.
All pulses and dals.
Rice flakes, cornflakes, puffed rice, pop corn, rice noodles, rice papad, sago papad.
Freshly cooked vegetables, fresh fruits, any kind of fats and oils, whole/ ground spices and condiments.
Milk and milk products like paneer, cheese and curds.
Wheat flour is a major feature of Indian cooking, and many mothers of gluten intolerant children face a problem when it comes to making rotis. Here are a couple of recipes that use alternatives to wheat flour.
Beating Celiac Disease
Bland jowar flour complements the pungent taste of radish in these simple but wholesome rotis. Accompany the rotis with curds and enjoy it as a meal.
An enticingly spicy-sweet pancake made of a quick-mix rice flour batter sweetened with jaggery and spiced up with green chilli paste. Jaggery, which has a more rustic flavour, colour and aroma than white sugar lends the Jaggery Pancakes an intense aroma on cooking, which is sure to draw everybody to the table like bees to honey!
This tempting south indian version of chakli is made using rice flour enhanced with sesame seeds and cumin seeds (optional). Keep the snack handy for between-meals hunger pangs!
Green chillies add a pungent touch to these rustic maize flour and fenugreek rotis. Maize flour is difficult to roll so use a light hand while making the rotis.
Don’t know how to induce your kids to eat protein-rich rajma? offer them rice flour rolls with a lip-smacking rajma filling, topped with curd dressing, and watch them relish the experience. Make the rotis just before serving to prevent them from turning chewy.
Garlic, green chilli paste and sesame seeds add a distinctive flavour to these otherwise bland rotis. For best results, serve these easy-to-make rotis with a smattering of ghee.
The famous south Indian snack becomes unrecognisable in its new tava-cooked avatar! We have modified the traditional, deep-fried Masala Vadai recipe by adding iron and folic acid rich dill leaves, and tava-cooking the vadais. This delicious snack, made with chana dal is suitable for weight watchers and diabetics too, as it has a low glycemic index. Enjoy it with hot tea, and healthy green chutney for extra pep.
If you're bored of the regular breakfast dishes, try this new healthy recipe made using jowar. Jowar is a nutritious cereal with plenty of protein, iron and fibre. The vegetables improve its vitamin A, fibre, folic acid and iron. This vegetable porridge accompanied by a fruit is sure to keep you satiated till lunch and prevent you from bingeing on unhealthy mid-morning snacks like biscuits, nuts,chips etc.
Khakhras are usually made with wheat flour used alone or in combination with other flours. These bajra flour khakras embellished with methi are an interesting gluten free alternative. Follow the exact procedure to get perfectly crisp khakhras.
The pure taste of cooked rice flour is soothing and satiating at the same time! You will really enjoy this Maharashtrian delicacy made with a dough of cooked rice flour. The Chawal Bhakri is really soft and yummy, combining perfectly with spicy Red Chilli Thecha. Since rice flour has a tendency to harden over time, serve these bhakris immediately on preparation. Although you might have some slight difficulty in rolling the dough initially, you will get the hang of it within a few bhakris and then it will be a breeze!
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