TEN TIPS WHEN SEARCHING FOR GREAT GLUTEN FREE BREAD

Introduction

If you’ve tested positive for gluten intolerance and have already begun your search for alternatives, chances are that you will be overwhelmed by the vast array of choices available.

In the section that follows, we’ve furnished a list of the ten top tips to guide you in your search and enable you to make the best possible choices when looking for gluten free bread.

1. 1. Look for ingredients

Make sure the breads you choose do not have any of the undesirable ingredients. It is always better to read labels and look for ingredients such as wheat, sye and barley in particular to avoid any reactions.

1. 2. Look for proper preparation methods

When looking for the best gluten free bread, make sure that it is has been manufactured using the right procedure. Everything from the temperature at which it is baked to the temperature at which the raw ingredients are stored makes a difference.

1. 3. Take references

When choosing a particular type of gluten free bread, make sure you seek references from people who’ve already used the same. The best of gluten free bread brands will usually have users who’ve given their testimonials and opinions on the products.

1. 4. Search the web

Look up the internet for suitable options. Nowadays, there are a vast number of providers selling good quality gluten free breads by the loaves both in retail and online.

1. 5. Look for variety

If you’ve considered where I can buy gluten free bread, it is mostly better to go for brands that offer maximum variety. There are many companies that offer the likes of sweet breads, pancakes and waffles in the gluten-free category.

1. 6. Search your area

When looking for options for eating out, look for restaurants that offer gluten-free breads and other similar options. In fact, it is better to use tools such as the Restaurant Finder on the web that helps you to locate appropriate restaurants and eateries offering gluten-free breads in your specific area.

7. Look for right ingredients

If you’ve already invested in a gluten free bread maker machine, it is important that you look for the right type of ingredients to make the breads on your own. Make sure you choose the best quality ingredients, store them in the right way and use them for cooking in the proper manner.

1. 8. Join forums and support groups

Since experiences can vary, it is often helpful to join support groups and forums with other individuals who might be gluten intolerant. This way, you can get better tips on how to look for the best gluten free bread and also decide on which type of bread will suit you the most.

1. 9. Take medical advice on your condition

When looking for gluten free bread, first take medical advice on your condition and know the exact problem you have. For instance, you could either have the Coeliac disease, the non-Coeliac gluten sensitivity or the wheat allergy symptoms.

10. Try different brands

With so many brands of gluten free breads available, it is often advisable to keep changing the brands you buy so that you know what suits your taste and health the most.

For all you Food Allergy needs go to What Can I Eat.

DO I NEED SODIUM IN MY DIET?

WHY IS TOO MUCH SODIUM BAD?

HOW MUCH SODIUM SHOULD MY CHILDREN AND I CONSUME?

To read more within this article.

Allergy Home website for food allergy training resources

AllergyHome.org is a new website that has been created and launched by two pediatric allergists based in the USA to provide training resources for those who care for children with food allergies. The objective is to bring food allergy awareness and education to the entire community.

AllergyHome has been developed to help a range of people include parents of children both with and without allergies, babysitters, relatives and children with and without allergies. Current training modules are freely accessible online and have been created in collaboration with relevant organizations and governmental agencies.

Current modules include: Camp staff training: Management of food allergies; How to use an EpiPen; What is a food allergy? (a short awareness module designed to teach children without food allergies what it means to live with a food allergy); An interactive quiz that addresses common myths and increases awareness; and Food Allergy Babysitter & Drop-Off Form. Additionally, Camps.AllergyHome.org includes modules created to train all camp staff as well as campers.

Visit www.AllergyHome.org for more information or to access the resources.

Australian researchers team up to tackle egg allergy

A collaboration between Deakin University, CSIRO and the Poultry Co-operative Research Centre is working to produce chicken eggs in which the four major allergenic egg white proteins have been ‘switched off’. The hypoallergenic eggs will reportedly produce chickens which lay allergy-free eggs.

According to a Deakin University media release, the proteins in the egg were being modified using RNAi technology that has previously been used by CSIRO to modify important traits in crops. The genes or DNA of the chickens was not being altered in the process, so the products were not classed as ‘genetically modified’.

The research aims to produce eggs for use in food consumption and the production of common vaccines such as flu vaccines. It is expected to take three years to complete the work, and vaccines made using the eggs may be available within five years. Hypoallergenic eggs could be available in supermarkets for human consumption within five to 10 years.

A full media release relating to this research is available from the Deakin University News Room.

Food allergen proficiency tests

Testing using an ELISA kit is one of the most widely used methods for determining the presence of allergens in food. It is well known that allergen test kits from different manufacturers give significantly different results, sometimes up to a factor of 2, and proficiency testing results are given different assigned values according to the type of kit used.

One of the major drawbacks of this approach is that a number of participating labs must all submit results for the same test kits in order to generate assigned values and z scores. Participants who use uncommon or in-house kits will not receive a score due to there not being enough data to generate consensus assigned values. Where assigned values have a high degree of variability, the z scores issued may be used for information only, rather than performance evaluation.

In recent Food Analysis Performance Assessment Scheme (FAPAS) proficiency testing rounds, a second spiked sample was sent to participating laboratories, in addition to the usual spiked and unspiked samples. The aim was to establish whether the use of a standardised calibrant could be used to normalise the complete data set.

The ratio of the submitted results for the two spiked samples yielded complete data sets which could be tested for normality of the distribution and demonstrated that the principle of applying a standardisation works. Certified reference calibration for food allergens would greatly assist in the performance evaluation of allergen testing laboratories.

Tannins may decrease peanut allergenicity in foods

Removing major peanut allergens by forming insoluble complexes with tannic acid may one day be used in the development of low-allergen peanut products. Early results of research conducted by the United States Department of Agriculture indicate that tannic acid forms insoluble complexes with peanut proteins and that these complexes are able to pass through the gut without release. Release of the allergens in the gut due to varying acidic conditions could lead to absorption and consequently an allergic reaction.

In the research, tannic acid formed complexes with peanut proteins in a peanut butter extract. These were tested at pH 2 and pH 8, equivalent to the pH of the gut. Despite these acidic conditions, the complexes did not release any of the major allergenic proteins found in peanut. Other complexes tested such as gallic acid released the peanut proteins under these pH conditions, indicating they are not as effective at removing proteins from the digestive system.

The authors note that animal or clinical studies are still needed before this work can be applied as a potential solution to peanut allergy.

Subscribe to their regular emails to keep yourself uptodate.

For all you Food Allergy needs go to What Can I Eat.

Liquorice root found to contain anti-diabetic substance

Researchers at the Max Planck Institute for Molecular Genetics, in Berlin, Germany, have discovered that liquorice root contains substances with an anti-diabetic effect.

The scientists identified a group of natural substances with an anti-diabetic effect, the amorfrutins, in the plant’s edible root.

According to their research, which was published this week, ‘amorfrutins’ not only reduce blood sugar, but also have an anti-inflammatory effect. The research also found that amorfrutins can help prevent fatty liver – a common disease caused by excessively fat-rich nutrition.

Milk recalled after foreign body “similar in appearance to hair” identified in product

New South Wales-based company a2 Dairy Products Australia has recalled batches of its full cream milk due to the presence of foreign synthetic fibre.

According to a2 Dairy Products, the product is being recalled after a consumer identified a piece of synthetic fibre, which was “similar in appearance to hair”, on Monday night.

The recalled products are a2 Full Cream Milk 1 litre and 2 litre sold in a plastic bottle, with ‘use by’ date of 01 MAY SG1. The recall applies only to products sold in Coles and IGA supermarkets in New South Wales and Victoria.

UK public underestimating sugar levels in popular drinks

People in the UK are significantly misjudging the amount of sugar in popular drinks, particularly those perceived as “healthy” options, according to new research by the University of Glasgow, in Scotland.

The researchers asked 2,005 people from across the UK to estimate how many teaspoons of sugar were in some of the UK’s most popular drinks.

Health warning to avoid Burmese traditional powders

NSW Health advises the community to avoid the use of Burmese traditional powders, often used for digestion and strength in babies, following new health concerns.

Health experts in America have found high levels of lead in Burmese children, and one of the causes is thought to be use of these traditional medicine powders.

NSW Health and the NSW Food Authority are investigating after samples of the same powders recently bought in Sydney have been found to contain dangerously high amounts of arsenic.

Almost a third of Australian “free range” eggs in breach of industry code

Almost a third of eggs labelled as “free range” in Australia are produced in conditions that breach the egg industry’s own regulations, according to new figures published by the Australian Egg Corporation Limited (AECL).

A media statement published on the AECL’s website states that 29 per cent of free range egg production in Australia is sourced from farms that stock free range hens at densities greater than two birds per square metre (20,000 per hectare).

For these stories and more, visit the Australia Food News Website.

To find New Products on the Market, visit the pantries of What Can I Eat.

Food Trap

What are some of the traps when following a wheat free diet?

Once you have been diagnosed with a wheat allergy or wheat intolerance it becomes extremely important to eat a wheat free diet. Wheat and wheat ingredients are present in a vast majority of food products, hence sometimes it becomes difficult to find out whether a particular food item has wheat ingredients or not, unless specified as wheat free. With a little practice you can easily develop the skills of distinguishing between wheat containing and wheat free food products.

Read food labels skillfully

For a wheat free living you should be skilled in reading food labels. Locate the label and read each ingredient carefully. Don’t get trapped if the word “wheat” is missing from the food label. Many of the wheat containing ingredients do not contain the word ‘wheat’.  Watch out for the following terms: Semolina, couscous, bran, soya sauce, wheat germ and hydrolyzed vegetable protein.

You should be aware of the various food ingredients which contain wheat. Keep a small list of such ingredients in your pocket for easy reference.

Eating out wheat free

One of the biggest challenges to wheat free living is eating in a restaurant. Wheat is a usual ingredient of many of the food items served at a restaurant. It is recommended to always ask questions regarding the ingredients and to request wheat free foods.

Some restaurants are starting to published their menus online, though often the ingredient list is not included. It is advisable to call the restaurant and enquire about the various wheat free food options available in advance. This will make it easier for you to order wheat free food when you are actually there.

Eating wheat free at a party

Wheat free eating can also be a challenge when you are invited to a friend’s place. In such situations, it is advisable to avoid all food products which usually contain wheat. Some such foods are sauces, cakes, pastries, cookies, pies, fried chicken, pizzas, burgers, soups etc.

Always ask for wheat free foods. It is still better to tell in advance about your preference for wheat free food products.

Visit our Wheat Free Diet Support Pages for more  interesting ‘Wheat Free Articles’  click here…

Enjoy Life is the largest allergy friendly manufacturer in the USA. As well as being free from all the major allergens, Enjoy Life products contain no artificial ingredients, no trans fats and no GMO`s.

Products Reviewed:   Enjoy Life Dairy Nut & Soy Free Chocolate Bar, Enjoy Life Choc Chip Cookies, Surf Sweets Jelly Beans, Surf Sweets Gummy Bears

Submitted by Helen Schafer on behalf of What Can I Eat

• Helen and her family had not heard of the
  Enjoy Life gluten free range before receiving them for review from Allergy Friendly Foods.
• We loved all these products , they really tasted so good and knowing they were gluten free and made with natural organic ingredients was fantastic.
• “We would absolutely recommend these gluten free products to anyone .

It is fantastic that the Enjoy Life products are available here in Australia.
I’m just learning more about all these great products so I’m not sure what items are stocked in the major supermarkets and which ones are in more specialised stores.

What Can I Eat website is great with a wealth of information. Thank you.

Thank you to Enjoy Life who participated in our Product of the Month Giveaway.

To source these products and more information about Enjoy LifeGluten Free Range click here…

Search here for more information on gluten free diets.

Peanut Alert

Peanut Alert
Food Product:  Breads and Bakery Products
Brand Name: Cookies with Mars large 4 pack
Best before date:  31st March 2012
APN/EAN/TUN Number: 9300633180508
Pack Description:  Clear plastic dome container, 180g
Country of Origin: Australia
Distribution: VIC
Reason for Recall: Undeclared peanut (Snickers flavoured cookies labelled as Mars flavoured)
Company Responsible: Woolworths Ltd
For Recall Information: 1800 638 434

Milk and Tree Nut Alert

Milk and Tree Nut Alert
Food Product:  Mixed and /or processed food
Brand Name:
1. Duncan Hines Moist Deluxe Devil’s Food Cupcakes (mix)
2. Duncan Hines Moist Deluxe Confetti Cupcakes (mix)
Best before date:  All best before dates currently sold by Woolworths
APN/EAN/TUN Number: 644209414109 and 644209414208
Pack Description:  Red cardboard box, 255g
Country of Origin: USA
Distribution: National
Reason for Recall:
1. Undeclared traces of tree nuts
2. Undeclared milk and undeclared traces of tree nuts
Company Responsible: Woolworths Ltd
For Recall Information: 1800 103 515

Milk Alert

Food Product:  mixed and/or processed food
Brand Name:  Snack Stacks Potato Crisps Barbeque
Best before date:  All best before dates up to and including 20/09/2012
APN/EAN/TUN Number:  22132895
Pack Description:   Cardboard tube, 160g
Country of Origin: China
Distribution: ACT, NSW, TAS, QLD, VIC, SA and WA
Reason for Recall:   Undeclared milk
Company Responsible: The Reject Shop Ltd
For Recall Information: 1800 633 886

Information sourced from Anaphylaxis Australia

Top stories for March 2012

• Regulatory change could bring ‘exotic meats’ to Australia’s supermarkets

A proposal to amend the Australia New Zealand Food Standards Code, if brought to fruition, means so called “exotic meats” such as bison, emu and crocodile could be sold in Australian supermarkets within a year.
Food Standards Australia New Zealand (FSANZ), which administers the Code, has begun consulting on a proposal to change regulations for producers and processors of minor meat species and wild game.

Read more…

• Australian study links insufficient red meat with anxiety in women

Researchers at Deakin University, in Victoria, have found that eating less than the recommended amount of red meat is related to depression and anxiety in women.

Deakin University’s Associate Professor Felice Jacka investigated the relationship between the consumption of beef and lamb and the presence of depressive and anxiety disorders in more than 1,000 women from the Geelong region of the State of Victoria.

Read more…

• Woolworths labelling error prompts nationwide recall

Australian supermarket chain Woolworths has recalled two cupcake mixes from stores nationwide over fears they contain undeclared traces of milk and nuts following a labelling error.

The products in question are Duncan Hines Moist Deluxe Devil’s Food Cupcakes (mix) and Duncan Hines Moist Deluxe Confetti Cupcakes (mix). Both products are available in Woolworths, Safeway, Food For Less, and Flemings Supermarkets nationwide.
The products in question are sold in 255g red cardboard boxes. They are imported from the USA but Woolworths said it is responsible for the labelling error. The recall applies to products with all ‘best before’ dates.

Food Standards Australia New Zealand (FSANZ) has advised that consumers with a milk or tree nut allergy or intolerance to return the product to one of the stores for a refund.

• Australian research identifies way to improve peanut allergy diagnosis

Researchers from Murdoch Children’s Research Institute and the University of Melbourne have identified a new way to accurately test for peanut allergy.

It is hoped the test will be more cost effective and convenient than standard approaches and minimise over-diagnosis of peanut allergy in the community. The research was published in the Journal of Allergy and Clinical Immunology this week.

Currently, an oral food challenge is the standard for diagnosing peanut allergy, and while an oral food challenge is definitive in diagnosing patients, it is time-consuming, costly and patients risk severe reactions such as anaphylaxis.

The new test researchers have identified uses part of the peanut protein called ‘Arah2’ and involves a two-step screening process. The researchers found they could perform a blood test, followed by the Arah2 test, which was more accurate and highly predictive than using one of the tests alone. They found the two-step testing process reduced the need for oral food challenges by four-fold.

Read more…

• Season commences for new apple varieties in Australia

Two new Australian-grown apple varieties, Kanzi and Greenstar, will be available throughout Australia as of early April 2012.

The Greenstar and Kanzi Marketing Group, made up of several key Australian growers in conjunction with Giston Consulting Services, are responsible for the new apple varieties.

They have been collectively working towards this season’s harvest for the past five years.

Both apple varieties are grown in Australia’s apple-producing regions including Batlow and Orange in NSW, Manjimup in WA, Adelaide Hills in SA and the Mornington Peninsula in VIC.

Read more…

For these stories and more, visit the Australia Food News Website.

To find New Products on the Market, visit the pantries of What Can I Eat.

CEO of I’m Not Fussy, Rebel Black has a quick chat with founder of the What Can I Eat? Network, Kylie Hollonds

During the interview we discussed:

• What the network offers people in the community who are managing specialty diets.
• What the needs are for people who are suffering with wheat free and gluten free diets.
• Kylie’s ongoing journey with food allergies and intolerances in her family.
• How she came to developing a unique product range to now importing GF Oats from the USA.
• Why she is so passionate to connect people to products who are searching for specialty foods.
• How and why she set up What Can I Eat and some of the exciting plans for the future!

To listen to this Podcast, go to the Home Page of I’m Not Fussy and  click on the Podcast Link

The gluten free choice in Easter Hot Cross Buns

Simply Wize Hot Cross Buns

If you’re gluten intolerant and envy the taste of delicious Hot Cross Buns or simply seeking a gluten-free alternative, this Easter indulge with pleasure!

The food innovator in the gluten free category, Simply Wize presents Simply Wize Gluten Free Hot Cross Buns. And, like the best of Easter buns, they’re truly delicious!

The delectable Hot Cross Buns are full of fruit and spicy flavour with the outstanding taste and soft texture of traditional Hot Cross Buns.

Baked to perfection and frozen immediately to seal in the freshness, simply heat the Gluten Free Hot Cross Buns in an oven or microwave as the pack indicates. The luscious aroma is complemented by the great taste, texture and quality of these ready-to-eat gluten-free Easter treats.

A perfect choice for the increasing number of those pursuing a gluten free lifestyle, the delicious Hot Cross Buns are the latest addition to the Simply Wize line-up of quality Australian-made and owned gluten-free products.

Simply Wize Gluten Free Hot Cross Buns are available in the frozen section at Coles nationally for a recommended retail price of $5.99. www.momentumfoods.com.au

To View more products from Simply Wize – Click Here…