{"id":13683,"date":"2011-05-24T17:00:11","date_gmt":"2011-05-24T17:00:11","guid":{"rendered":"http:\/\/production.ou.org\/life\/other\/kosher_celiac_cooking_gluten_free_part_ii\/"},"modified":"2017-04-16T04:31:59","modified_gmt":"2017-04-16T09:31:59","slug":"kosher_celiac_cooking_gluten_free_part_ii","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/kosher_celiac_cooking_gluten_free_part_ii\/","title":{"rendered":"Kosher Celiac & Cooking Gluten Free (Part II)"},"content":{"rendered":"

Part two of a series. If you missed part one from last week, please visit: Affliction from Within: Celiac Disease in the Jewish Community<\/a><\/i><\/p>\n

Please note: Shira Galston is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog, or web site.<\/em><\/p>\n

The Kosher Celiac<\/b><\/u><\/h3>\n

May is Celiac Awareness Month; for the kosher consumer, Celiac disease can be particularly difficult. For example, many kosher celiacs will either bring gluten-free challah to other peoples\u2019 homes on Shabbat, or will choose to skip hamotzi altogether. A large variety of other staples on the Yom Tov and Shabbat table often contain gluten: kugels, cholent, muffins, breaded chicken and meats, deli rolls, and desserts. Gluten-free guests must be careful to warn their hosts in advance. \u201cFirst rule is to always be straightforward and honest with a host, and offer to help,\u201d says Ben*. \u201cBaruch Hashem for the mitzvah of hachnasat orchim because people love to accommodate others. However, if you think everyone would prefer that you don’t mention anything and just eat around the gluten, it usually ends up being embarrassing and disappointing for both sides. Also, siyums and parties are mezonot fests – I recommend BYOGFB – bring your own gluten free bread.\u201d<\/p>\n

Eating matzah on Passover presents a particular difficulty, but there is now a special variety of oat matzah that is digestible though it is often expensive and difficult to obtain. Of course, eating matzah is forbidden if it will make someone ill (9). Passover in general, however, can also be liberating, since flour is nixed from all recipes. As Ben puts it, \u201cit’s nice that people can once in a year appreciate our own avdut, and we definitely feel cheirut during [Passover].\u201d<\/p>\n

While the kosher food industry is becoming more aware of celiac, it is far from perfect in listing all the necessary warnings and ingredients on products. The double limitations of kashrut and celiac disease make it difficult to find food at the supermarket.<\/p>\n

The realities of living a gluten-free and kosher lifestyle can also be socially debilitating. \u201cYou are basically dealing with an extra obstacle every day. I hate being a trouble for other people, and being unable to go out to grab a pizza, a sandwich, Chinese food, or just being unable to eat the same mezonot snacks\u2026.but Celiac’s is manageable, as long as one jumps through the hurdles,\u201d Ben assures.<\/p>\n

Many foods are naturally gluten-free, such as meat & dairy, oils, fruits & vegetables, and much more. All manufactured and processed foods must be checked to ensure they are gluten-free, and the more home-cooking one can accomplish, the better. This way, each ingredient can be monitored, and less processing means healthier food and less opportunity for gluten contamination.<\/p>\n

Safety in the Kitchen<\/b><\/u><\/h3>\n

Families with gluten-free eaters take many additional precautions in the kitchen to prevent cross-contamination of gluten with other foods. These are even more imposing in a kosher home, which already has separated sets of dishes and utensils. For some, even trace amounts of glutinous grains are dangerous. Duplicates of kitchen items can be helpful: an extra colander, spatula, cooking spoons, flour sifter, toaster, pans, and cutting boards for use only with gluten-free foods can prevent cross-contamination (10). Some families go so far as to have a separate gluten-free set of dishes and utensils.<\/p>\n

In addition, any home with a gluten-free eater must always keep counters and table tops clean and crumb-free, wiping them down after each meal. When using spreads such as peanut butter, jellies, and cream cheese, everyone must watch out for crumbs left over, or perhaps even transfer all condiments to a plate with a clean knife. Small changes like this can make gluten-free living much easier.<\/p>\n

Cooking Gluten-Free<\/b><\/u><\/h3>\n

When choosing ingredients, remember that gluten is in ALL forms of wheat, barley, and rye. Oats are questionable, but most are processed in the same factories as other grains, so many people avoid them as well. Gluten is also in wheat-additives, which is the most common additive used in American food products (3)<\/p>\n

The gluten-free cook should try to use recipes filled with vegetables, fruits, meats, dairy, beans, and legumes. The more basic and down-to-earth a recipe is, the less likely it is to be somehow contaminated with gluten. For baking, there are several gluten-free alternatives, such as cornstarch, almond meal flour, potato flour, white rice flour, and more. Also, many groceries carry packaged gluten-free baking mixtures. After trying some of these, one can get a sense of which alternative flours and substitutes taste best.<\/p>\n

A good gluten-free cookbook is helpful to use as a reference and guide in gluten-free cooking. The Kosher Celiac\u2019s Passover Cookbook by Anne Luder is helpful for specifically kosher recipes, but many of the non-kosher collections have recipes that are adaptable for kashrut. The internet is also a great resource for finding gluten-free recipes and tips that can easily be adapted to kosher standards as well.<\/p>\n

A great way to enhance the gluten-free lifestyle is to find recipes that taste traditional but still meet the dietary restrictions of celiac disease. Below is a selection of tried and true kosher gluten-free recipes and baking mixes that the whole family can enjoy. Recipes like these can help bring taste, texture, and familiarity to the gluten-free diet. While the challenge of living with a gluten-free restricted diet is great, it’s not insurmountable. For those with celiac, life can find its way back to normalcy with enough effort and positive energy from family and friends.<\/p>\n

It is important to read all labels. Avoid all canned, frozen food and mixed spices unless marked gluten free or you have checked on the internet or contacted the manufacturer. Even dried grain such as rice or beans can be cross contaminated during harvest or packaging.<\/i><\/p>\n

Oven Fried Chicken<\/b><\/u><\/h3>\n

\"image\"Corn Chex\u00ae whirled in a food processor makes a wonderful coating for baking or pan frying. It also can be used to top casseroles. If topping a sweet kugel, add a little sugar. Wonderful, moist oven fried chicken. Coating for one chicken:<\/em><\/p>\n

    \n
  1. Prepare a low sided baking pan or cookie sheet. Lightly coat with shortening or use baking paper.<\/li>\n
  2. Place entire contents of a box of Corn Chex\u00ae through a food processor, small parts at a time until the texture is as fine as can be obtained.<\/li>\n
  3. Estimate enough crumbs to coat your chicken parts in a bowl and reserve the rest in a waterproof container. It will then be available immediately for any other needs.<\/li>\n
  4. Add a small amount of garlic salt and paprika to the crumbs in the bowl.<\/li>\n
  5. Blend 2 Tablespoons\u00a0of Hellman’s \u00ae Mayo with enough water to easily coat chicken part.<\/li>\n
  6. Immerse chicken part into mayo mixture drain and remove and then dip in crumbs until well coated.<\/li>\n
  7. Place on baking sheet and bake at 350\u00b0F until nicely browned and a meat thermometer in the heavy part of the breast registers 160\u00b0F.<\/li>\n<\/ol>\n

    Rice\u00a0Flour Mix<\/b><\/u><\/h3>\n

    This mixture can be used to replace the flour in a cake recipe cup for cup. If you are converting an old recipe to gluten free be sure to add \u00bd or \u00bc teaspoon of xanthan\u00a0gum to the whole recipe or your product will be grainy and fall apart. This helps to take the place of the gluten available in regular flour.<\/em><\/p>\n

    Mix together well, for 9 cups:<\/p>\n