In the December 2010/January 2011 issue of Living Without magazine, there is an interesting article detailing all the experimental treatments in development for Celiac Disease.
While the treatments becoming mainstream appear to be far off (10 years or more) it’s interesting to see the different approaches taken to solve the same problem.
Unfortunately, Living Without doesn’t offer an online version of the article that I can link to, so you’ll have to check out your newsstand or local library for more details.
Meanwhile, below is a table from the 6 page article that summarizes the treatments in development. You may wish to Google some of the treatment terms in the left margin for more information.
Click for a larger more readable version. (Table courtesy Living Without)
By Jen Formo
My husband and two children have Celiac disease, and I wanted to share a bread recipe that we use since I know how difficult it is to find a decent loaf of gluten free bread (at least it was for us).
I got this recipe from Living Without Magazine and it works wonderfully for us. Both my kids and husband enjoy eating fresh bread again!
Champion Sandwich Bread
- 2 cups white or brown rice flour
- 1 cup tapioca starch
- 1 cup potato starch
- 1 Tbsp Xantham Gum
- 1 Tbsp Gluten Free Egg replacer
- 2 tsp salt
- ½ cup powdered milk
- 2 ¼ tsp active dry yeast
- 3 large eggs
- ¼ cup melted butter
- 2 tsp cider vinegar
- 1/3 cup honey
- 2 cups warm water (110-115 F)
- Grease and flour two small bread pans
- Mix all dry ingredients (including yeast) together in a medium sized bowl. Set aside.
- Place eggs, butter, vinegar and honey in a mixing bowl (stand mixer), with the paddle attachment mix ingredients for about 30 sec until blended.
- Add ½ of the dry ingredients into the wet ingredients, mix until well blended, add the remaining dry ingredients.
- With the mixer on low, slowly add warm water until well absorbed, blend for 4 min. on high.
- Spoon dough into pans and let rise for 50-60 min (I put mine on top of the oven while it’s heating and cover with saran wrap and a towel).
- Bake at 375 for 35-50 min (mine seems to cook in about 40 min?). Cool in pan for 10 min. then transfer to rack.
See variations of this recipe at http://www.livingwithout.com/recipes/Dairy-Free-Bread-Recipe-1528-1.html