FoodReference.com Logo

FoodReference.com   (Since 1999)

Food Articles, News & Features Section

 

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Cookbooks   ·   Food Posters   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals & Shows  

 

  You are here > 

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

See also: Food Safety Videos

RICE AND ALLERGIES

 

Over 100,000 people are unable to eat foods from grains such as wheat, barley, rye and oats. Others may also react to millet and buckwheat. This condition is known as Celiac Sprue Disease and is basically a problem of malabsorption. The primary treatment calls for the omission of any product that contains certain proteins, namely gluten.
 

Note from Chef James:
Rice can be ideal for the gluten-free diet. However, rice is not a non-allergic food, although rice allergies are rare in the U.S. (Rice allergy is not unusual in Japan and other countries where rice is a staple food, and rice allergy can be extremely serious.)
 

Rice is fat, sodium, and cholesterol free. Rice comes in many forms including white and brown rice, flours, rice bran, and rice oil. It is also very versatile: rice can be served as a snack or at any meal, as an appetizer, entree or dessert.

If you are following a special allergy diet, remember to read labels carefully. Ingredients often change from one product to another, and even from batch to batch from the same manufacturer. If the label is not clear, write or call the manufacturer (look on the label) for specific ingredient information.

For a copy of our brochure containing recipes that are wheat-free and gluten-free, as well as suggestions for ingredient substitutes for those avoiding milk and eggs, please send a self-addressed, stamped envelope to the: "Basic Rice Recipes for Those with Allergies", c/o USA Rice, 4301 N. Fairfax Dr., Ste. 425, Arlington, VA 22203.

More information on allergies can be found at the Food Allergy Network www.foodallergy.org

When wheat and wheat flour are not used in baking recipes the final product tends to be coarser and denser. Here are some hints and ingredient substitutions that will yield a higher quality product:
 

SUGGESTIONS

• Include brown rice flour and rice bran in soups, casseroles, and baked goods to add more fiber.

• Add dried fruits, nuts or chocolate chips to batters to improve flavor and moisture retaining quality of baked goods.

• Bake gluten-free items in smaller sizes - like cupcakes, muffins, and biscuits; bake quick breads in mini loaf pans for better texture.
 

SUBSTITUTIONS

• Thicken sauces, gravies, and cream pies with rice flour. Use the same amount of rice flour as wheat flour. Whisk rice flour and liquid together and heat over medium heat until bubbles first appear for a smoother mixture.

• Combine dry cream of rice or dry crushed rice cereal with dried herbs and spices to make a tasty breading for fish, meat or poultry.

• Substitute the following for each cup of wheat flour in recipes:
7/8 cup brown or white rice flour (1 cup minus two tablespoons)

• Use Amasake, pure rice liquids; or Eden Soy, Lacto-Free, Tofu White (all contain soy); Nut Quick (made from Almonds) to use in place of milk. Several infant formulas are made from a base of soy or corn, check the labels to be sure they fit your needs.

• Some flavored rice drinks contain trace amounts of barley enzymes. Check for a gluten-free approval on the product packaging if you have a gluten intolerance.

 

• Replace milk with fruit or vegetable juices; and experiment with yogurt; many people who are allergic to milk are able to tolerate yogurt and other cultured dairy products.

• Add EggBeaters (found in the refrigerated egg section and in the freezer case) or EggReplacer (free of egg, dairy, corn, soy, and gluten) a dried product, to replace eggs and lower fat and cholesterol in recipes.

• Use buttermilk or yogurt in place of milk for lighter finer-textured products.
 

FOR MORE INFORMATION

Throughout the United States there are several organizations that offer information and assistance for patients and families with celiac disease

      The Gluten Intolerance Group of North America
      15110 10th Avenue SW
      Seattle, WA 98166
      206-246-6652
      www.gluten.net

      Celiac Sprue Association/United States of America (CSA/USA)
      P.O. Box 31700
      Omaha, NE 68131-0700
      402-558-0600
      www.csaceliacs.org

      Celiac Disease Foundation
      13251 Ventura Blvd. Ste. 1
      Studio City, CA 91604-1838
      818-990-2354
      www.celiac.org
       

There are several excellent cookbooks and pamphlets devoted entirely to gluten-free recipes. Many of them also include adaptations to other allergies as well. The best selection include:

    ‘The Gluten-Free Gourmet: Living Well Without Wheat’
    Bette Hagman
    Henry Holt and Company, 1990

    ‘More from the Gluten-Free Gourment: Delicious Dining Without Wheat’
    Bette Hagman
    Henery Holt and Company, 2000

    ‘The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free Recipes With Less Fuss and Less Fat’
    Bette Hagman and Joseph Murray
    Henery Holt and Company, 2000

    ‘Freedom From Allergy Cookbook’
    Ron Greenburg and Angela Nori
    Blue Poppy Press, 1996
     

® Copyright 2004 USA Rice Federation, used with permission
 

 

RELATED ARTICLES

  Food Allergies & Dangerous Foods   ·   Allergies, Food Allergies   ·   Molds on Food   ·   Yeast & Mold Allergies   ·   Nanoparticles In Our Food Supply   ·   Teflon: Non-stick Cookware   ·   Perchlorate And Drinking Water   ·   Ciguatera Poisoning   ·   Ergotism: A Witch in the Rye   ·   Farm Raised Fish Safety   ·   Fish and Pregnancy   ·   Food Colorings, Are They Safe?   ·   Freezing Foods Without Plastic   ·   Gluten Intolerance & Wheat Allergies   ·   Growth Hormones & Milk   ·   Mercury and Seafood   ·   MSG, Food Safety & Allergies   ·   Non Dairy Milk & Cheese   ·   Nut Allergies   ·   Pesticides: Are Any in My Food?   ·   Plastic and Microwave Ovens   ·   Plastic Food Steamers   ·   Pork and Trichinosis   ·   Red Kidney Bean Poisoning   ·   Rice and Allergies   ·   Soy Beans and Soy Products  
  Home   ·   About & Contact Us   ·   Recipe Contests   ·   Food Timeline   ·   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.