Gluten-Free Flour

#5: Bob's Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Bags (Pack ...
Bob's Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Bags (Pack of 8)Bob's Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Bags (Pack of 8)
by Bob's Red Mill
Average Customer Review:

Buy new: $36.80 $26.71

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17 May 2008 at 6:58pm


#29: The Gluten-Free Pantry Beth's Gluten-Free All-Purpose Flour, 16-Ounce Bo...
The Gluten-Free Pantry Beth's Gluten-Free All-Purpose Flour, 16-Ounce Boxes (Pack of 6)The Gluten-Free Pantry Beth's Gluten-Free All-Purpose Flour, 16-Ounce Boxes (Pack of 6)
by The Gluten-Free Pantry
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17 May 2008 at 6:58pm


#30: Bob's Red Mill Gluten-Free Garbanzo Fava Flour, 22-Ounce Bags (Pack of 8)
Bob's Red Mill Gluten-Free Garbanzo Fava Flour, 22-Ounce Bags (Pack of 8)Bob's Red Mill Gluten-Free Garbanzo Fava Flour, 22-Ounce Bags (Pack of 8)
by Bob's Red Mill

Buy new: $47.29 $32.74

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17 May 2008 at 6:58pm


#41: OrgraN Gluten-Free Plain All-Purpose Flour, 17.5-Ounce Boxes (Pack of 8)
OrgraN Gluten-Free Plain All-Purpose Flour, 17.5-Ounce Boxes (Pack of 8)OrgraN Gluten-Free Plain All-Purpose Flour, 17.5-Ounce Boxes (Pack of 8)
by OrgraN
Average Customer Review:

Buy new: $49.78 $34.46

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17 May 2008 at 6:58pm


#42: Sylvan Border Farm Gluten-Free Flour, All-Purpose, 32-Ounce Package (Pac...
Sylvan Border Farm Gluten-Free Flour, All-Purpose, 32-Ounce Package (Pack of 4)Sylvan Border Farm Gluten-Free Flour, All-Purpose, 32-Ounce Package (Pack of 4)
by Sylvan
Average Customer Review:

Buy new: $33.78 $21.71

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17 May 2008 at 6:58pm


A Vegan Gluten Free Rosti

Posted on May 20, 2007 | Filed Under Gluten Free Food, gluten free diet, gluten free recipes

A Rosti is a Swiss dish consisting primarily of grated fried, or sometimes baked potatoes. Often there are other ingredients added, for example cheese.

I’ve discovered a way to make a Rosti that has a sort of fake cheese flavor. I often make this dish for breakfast on a weekend morning. It’s easy and tasty. The secret to the fake cheese flavor is the vinegar.

Cover the bottom of a 10 inch skillet with peanut or olive oil. Add about a half bag of frozen hash browns, it should be about an inch high in the skillet while still frozen. Add a tablespoon of turmeric, 2 tablespoons of apple cider vinegar, a teaspoon of salt, and pepper to taste. Mix all the ingredients to spread out the golden yellow color of the turmeric, then let it sizzle over medium heat until the bubbling of escaping moisture slows down.

Use a pizza sheet or other flat metal object to flip the Rosti, then slide it back into the skillet. If you have waited just the right length of time you’ll see a delightful golden brown color on the surface of what was the bottom.

Let it cook a few more minutes and enjoy with a fresh cup of coffee. Yum.

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Testing Proceeds for Possible Celiac Disease Drug

Posted on May 7, 2007 | Filed Under celiac disease, celiac living, celiac science, gluten free diet

BALTIMORE, May 7 /PRNewswire/ — Alba Therapeutics Corporation today announced preliminary results from its Phase IIa clinical trial for AT-1001 in subjects with Celiac Disease (CD), an autoimmune disease affecting over 3 million people in the United States. Alba’s study, the first Phase IIa trial in CD and the first to assess dosing requirements for AT-1001 in CD, was designed to evaluate the safety, tolerability and efficacy of multiple doses of AT-1001 in CD subjects during a 2-week gluten challenge.

The randomized, double-blind, placebo-controlled clinical trial enrolled 86 patients who were confirmed biopsy positive for CD and in compliance with a gluten-free diet for at least six months prior to enrollment. Patients were randomized into seven drug-treated and placebo groups and challenged three times a day with gluten during a 14-day period. Four doses of the enteric coated oral formulation of AT-1001, all less than 10 mg, were given prior to each gluten challenge. Study endpoints included intestinal permeability (IP) — a marker of disease state in CD — as well
as patient symptoms and outcomes, measured by two validated tests of gastrointestinal disease outcome: the Gastrointestinal Symptoms Rating Scale (GSRS) and the Psychological General Well-Being Index (PGWBI).

Preliminary analysis revealed the following:

  • At day 14, IP, as measured by the change in urinary lactulose-to-mannitol (LA/MA) ratio, exhibited a dose dependent response. On day 21, one week after the final drug dosing and gluten challenge, the dose dependent trend continued to statistically significant levels.
  • The GSRS and PGWBI provided additional efficacy signals that further support the IP observations. Patients on the AT-1001 drug arms performed better than those on the gluten/placebo arm. Analyses demonstrated that several symptoms and outcomes improved at statistically significant levels.
  • Safety and tolerability of multiple oral doses of AT-1001 in the patient population was demonstrated. There were no Severe Adverse Events and all Adverse Events were reported as mild or moderate.

“We are very encouraged by the preliminary data and look forward to applying the extensive knowledge gained in this Phase IIa exploratory clinical trial to a larger, highly powered Phase IIb gluten challenge study later this year” said Blake Paterson, M.D., Chief Executive Officer of Alba
Therapeutics. Using the highly complex and ambitious seven arm study design for the Phase IIa trial, we repeated the proof of concept from the Phase Ib study, showed a statistically significant effect across a variety of measures and are well prepared to move the celiac program forward.”

Based on these results, Alba will advance AT-1001 into a Phase IIb clinical study in CD subjects during the third quarter of 2007. The Phase IIb study, to be performed in multiple centers in the United States and Canada, will assess the efficacy of AT-1001 utilizing multiple endpoints,
including a composite index of disease activity. The first patient is expected to be enrolled into this study in the third quarter of 2007, and the study should conclude in early 2008.

About Celiac Disease
Celiac Disease is a T-cell mediated autoimmune disease that occurs in genetically susceptible individuals and is characterized by small intestinal inflammation, injury and intolerance to gluten. According to the National Institutes of Health, CD affects approximately 3 million Americans. The only current treatment for CD is complete elimination of gluten from the diet, which results in remission for some patients.

About Alba
Alba Therapeutics Corporation is a privately held biopharmaceutical company based in Baltimore, Maryland dedicated to the development and commercialization of disease modifying therapeutics to treat autoimmune and inflammatory diseases based upon the regulation of tight junctions. Alba’s lead compound, AT-1001, is targeted towards the treatment of Celiac Disease, Inflammatory Bowel Disease and Type 1 Diabetes

Contact: Stuart Sedlack, SVP, Corporate Development
Phone: +1-410-319-0780
E-mail: info@albatherapeutics.com
Web site: http://www.albatherapeutics.com

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Bread Machines with a Gluten Free Cycle

Posted on May 1, 2007 | Filed Under Gluten Free Food, celiac shopping, gluten free diet

With ordinary bread made using wheat flour it is the stretchy, sticky gluten proteins that allow the dough to rise and keep the gas bubbles created by yeast trapped inside the loaf. Since these sticky proteins are missing in gluten-free bread, it tends to be as flat and dense as a brick if the dough is allowed to rise for the same length of time as wheat bread. In order to properly process gluten-free bread in a bread machine it is necessary to use a much shorter rise cycle so that the gas bubbles created by the yeast do not escape - since there is no gluten to trap them in place.

Many years ago we bought a bread machine made by Zojirushi because it had a Quick Cycle that was suitable for gluten-free bread. Breadman TR8752 Bread machine with gluten free cycle But more recently several manufacturers of bread machines are including gluten-free cycles on their machines, including Breadman and Cuisinart. Cuisinart CBK-200 Bread Machine with gluten free cycle

I can’t tell you anything specific about using either of these machines, I have not tried them, but I have seen good reports on the Breadman model in celiac mailing lists to which I subscribe.

If you have used any of these new machines with an explicit gluten-free cycle, please lets us know what you think of yours by leaving a comment. Thanks!

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