In people with coeliac disease the immune system reacts abnormally to gluten (a protein found in wheat, rye, barley and oats), causing small bowel damage. The tiny, finger-like projections which line the bowel (villi) become inflamed and flattened. This is referred to as villous atrophy. The surface area of the bowel available for nutrient absorption is markedly reduced which can lead to various gastrointestinal and malabsorptive symptoms.
A number of serious health consequences can result if the condition is not diagnosed and treated properly. However, the good news is you can create your own gluten free recipes to match your diet in your very own Vitamix blender.
Gluten Free Savings in the Vitamix
Whole food meals made in the Vitamix machine use fruits and vegetables in their entirety, so nothing is thrown away and the cost-savings on produce alone is substantial. Pre-packaged gluten-free flours, cereals, breads and cookies can be very expensive—if and when you can find them—so you’re saving time as well as money making your own freshly-ground mixes. A variety of grains, beans, and nuts take only a minute to grind and are easy to incorporate into all your favourite recipes. For even more savings, you can buy in bulk and grind large quantities of any fresh, gluten-free ingredients and store them in the refrigerator or freezer for future use.
Gluten Free Vitamix Convenience
When you buy gluten-free grains and grind your own flour, you get exactly what you need while capturing all the goodness of the grain at its nutritional peak. You can even crack grains for a nutritious whole grain, high fibre cereal. Freshly ground mixtures take only a minute to make in the Vitamix, which includes an extra container with blades that are specially designed for grinding dry ingredients. The standard “wet blade” container is used for making whole food juice, fruit smoothies, instant ice cream and fresh, hot soup. The most important benefit of preparing your meals in the Vitamix machine is that you can avoid the hidden gluten found in so many processed foods—and you’ll also avoid the added fat, sugar and preservatives. Why waste time reading labels when you can prepare nutritious meals from fresh whole foods in minutes with the Vitamix.
Try this delicious Gluten Free Bread recipe made in the Vitamix:
Baking Time: 45 minutes – Dry Container required
- 2 cups (315 g) rice flour (white or brown)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons (25 g) granulated or brown sugar
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 2 tablespoons (30 ml)
- olive oil (optional)
Preheat oven to 350F (180C).
- Place rice flour, baking powder, baking soda and sugar into the Vitamix dry blade container and secure lid.
- Select Variable and blend until well mixed.
- Stop the machine and remove the container from the motor base.
- Add eggs, buttermilk, olive oil and 1 cup of the flour mixture to the Vitamix wet blade container and secure lid.
- Select Variable 4.
- Turn machine on blend just until all the ingredients are moistened.
- Remove the lid plug and add the remaining rice flour mixture through the lid plug opening.
- (You may need to stop and use a rubber spatula to stir up the ingredients part way through the blending process, then continue. Do not over mix.)
- Spread the batter in a greased 8 1/2-inch x 4 1/2 inch (21.25 cm x 11.25 cm) loaf pan.
- Bake for 45 minutes. Cool on wire rack. Remove from pan.
Cook’s Note: When starting with whole kernel rice: Add white or brown rice to the Vitamix dry blade container and secure lid. Select High speed. Grind rice for 1 minute. (Do not over process.) Stop the machine and allow the flour to cool to room temperature. Measure 2 cups (316 g) rice flour and return it to the Vitamix dry blade container. Add baking powder, baking soda and sugar. Reduce the speed to Variable 4. Blend until well mixed. Stop the machine and remove the container from the motor base. Freshly ground flour must be cooled to room temperature before mixing. If grinding your own rice, do not use pre-processed rice (converted, parboiled or precooked). This loaf is best when served fresh.