REFLECTIVE JOURNALING FOR GLUTEN-FREE & SPECIAL DIETARY SMALL DESSERTS & PASTRIES
Nowadays, Celiac disease has been very common, and more and more people begin to a vegetarian diet. It is very necessary for baker to understand more about the gluten-free and special dietary baking. I chose gluten-free baking as my signature product. I made Gluten-free Raspberry Chocolate Cake and Chestnut Rice Tarts for my signature products.
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From researching my gluten free products, I have deepened my understanding about the gluten free baking. Baking gluten-free products requires ingredient knowledge and an understanding of ingredient function in order to adapt existing baking formulas or to design new recipes. Not just ingredients, the shape
In my products, there are lots of eggs, cocoa powder, hazelnut flower, and chestnut paste in the recipe. These ingredient are expensive and rise the cost but I cannot reduce them because of the gluten-free baking. What I did was ignoring using fresh fruits for the decoration. Fresh fruit, like strawberry, raspberry are not in season and they are expensive.
Throughout the cost control, I have realized importance of the waste controlling and using seasonal ingredients. When we decorate, it is nice to use colorful fruit, but it rises the cost if you use them when they are not in season. Then I realized that we use lots of fresh fruit for decoration, and never concerned too much about the cost. VCC sells the baked products in lower price than outside. So we need a critical thinking about the cost as well. Otherwise, there will be no profit.
I also remember that in our walking cooler, there are a lot small containers piled up, with left filling or ingredients from the previous product. We did not throw away any left ingredients, but we rarely thinking about reuse them. We can make fruit bar or Rum ball with left over, but we also can make better or high-priced products using any left filling or
Chocolate cake was a four layer cake. It likes a normal chocolate cake, having a perfect structure.
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Raspberry jam goes well with chocolate flavor. Chestnut tarts didn’t feel any sandy and it was delicious. I am satisfied with my products. I think if I ignore the labour, both of my products are in acceptable price range. If there is a chance to try again I would like try lemon curd and passion fruit cream for filling of the both. I also want to put some fruit as a decoration in my tart.
I am very thankful of this chance, which makes me learn more about the gluten-free baking. I always misunderstand that gluten-free and special dietary baking are not tasty. Through this assembling I realized that we can make gluten-free or special dietary products as delicious as regular dessert. All we need is to understand well faction of the every ingredients including fruit and vegetable, and think how to substitute. Most of my classmates presented really nice products. I have got many useful information from them.
There is no one suffer from gluten problem around me, so I rarely pay attention to these products. I am not sure if there is more chance like this time that I can focus on gluten free or special dietary baking, so when I got the all printed recipe that we made, I feel like I got treasures because they worth to keep for
Shakeology ingredients do not contain gluten. There are some clients who complained about developing celiac symptoms after drinking Shakeology though. They may have bought a pack that was contaminated with gluten. They could also be allergic to some of the ingredients in gluten. If you have celiac disease, it is advisable to exercise caution. You could begin by using half of the dosage. If it does not work for you, remember there is a money back
Although, it can also brings social challenges as well. The availability of strictly gluten free foods have increased dramatically over the last few years. But, a struggle that many people face is the difference in taste in some of the foods. Since these foods don’t contain gluten, it lacks the texture gluten gives it and does not bind as well as foods do with gluten. Foods often taste bland and do not carry the same flavors as expected. Hoyt explains that the foods she tried were “dry, crumbly, tasted like cardboard, and had absolutely no positive nutritional value” (Hoyt 3). To compromise, a person can modify their own recipes or find foods that have always been gluten free. Another “common strategy for maintaining the gluten free diet is reading product ingredients” (Bacigalupe, Plocha 1). In order to be sure that every food that is being consumed does not contain gluten, reading food labels is necessary. Learning how to read labels is crucial to living gluten free. A person has to be conscience of what ingredients they can and cannot have. To name a few; wheat, barley, rye and malt. If not, a person can buy and eat a food that they cannot have, contaminate themselves, and become
...n and then all of a sudden it becomes a problem. It is important for one to access help if they suspect that they may have celiac disease. As explained, a gluten-free diet is the best approach to this disease. The sooner one seeks help, the better the outcome of treatment is. Not many people are affected by celiac disease and this is a good thing. If not treated properly, this disease can lead to other more life threatening diseases. There are many resources to help guide anyone who may have questions about the diet. Lots of books contain the necessary guidelines for a gluten-free diet. The treatment is simple and helps can help one drastically. Celiac disease should be taking seriously. One should also make sure that they are still getting enough nutrients because they are a necessary part of everyone’s diet. Celiac disease is a battle, but it is manageable.
The first factor for the rising number of gluten-free individuals, which is likely the leading cause of the increase, is due to the exponentially growing number of people with a gluten-related allergy. The current s...
Celiac disease is an autoimmune deficiency triggered by the consumption of gluten, a protein found in wheat, barley and rye. Thousands of years ago, when a person’s diet consisted of mainly meats, fruits and nuts, celiac did not exist. However, once humans began using seeds from plants to grow crops, agriculture was born and along with it came celiac disease (Fasano, A August 2009). In a person living with celia...
(Preview) By the end of this speech, you will have a better understanding of the preparation and the steps that go into baking, as well as a great recipe for chocolate chip cookies that you can try at home.
...n, the body is able to regenerate villi and gut physiology and functions should return to normality. However more research is being done on alternative treatments. Enzyme therapy is currently being studied, the treatment relies on enzymes such as gluten-specific endopeptidases and endoprotease reducing the antigenicity of gluten (Zingone, F., et al., 2010). tTg and inhibitors are also being investigated, although several gliadin epitopes have been shown to mount an immune response without being deaminated (Sollid, M.L., 2005). Another method that was under clinical trials depended on desensitising the body to gluten via a course of vaccines gradually increasing the concentration of gluten, (Zingone, F., et al., 2010) however none of the above methods have passed clinical trials so the only common treatment for coeliac disease remains leading a gluten free lifestyle.
There is medical condition where gluten destroys our bodies. One of these medical conditions is called Celica Disease it is estimated to affect 1 out of 100 people worldwide. The population that suffers Celica Disease cannot digest gluten leading to damage in there small intestines. How it damages the small intestines is when those who suffer from Celica Disease eat gluten products, then body’s natural immune response is to amount an attack on the villi leading to improper
You can eat high-fiber fruits, whole grains, legumes and meats such as lean meat, poultry, seafood and low-fat dairy products instead of eating fat-containing foods. You also have to stick with the good unsaturated fats oil found in olive oil and canola oil. Avoid empty-calorie foods and beverages: Some of the food and beverages, such as packaged baked goods and sugary sodas, are filled with empty calories. When you buy products, watch out for products labelled “gluten free”. Nutrition facts are important for this diet so, when you buy a product always read the nutrition list on all packaged products.
“I want to become gluten free.” Ever since that day, I have eaten gluten free. Those words affected me in a positive way. I will never forget the life changing day, and how it happened.
The first items I would like to discuss are: Sunbeam Bread and Simple Truth: 100% Whole Wheat Bread. I did notice that Sunbeam contained enriched and conditioner ingredients, such as Flour, DATEM, Stearoyl Lactylate, Calcium Lodate, and Monoglycerides/ Diglycerides. An ingredient that did stick out to me was the High Fructose Corn Syrup. The Whole Wheat Bread
The gluten-free diet has been around for many years. It was originally intended for people suffering from celiac disease. Celiac disease is an autoimmune disorder in which the ingestion of gluten, a protein found in wheat, barley, and rye, leads to damage of the small intestine. This disease often is genetic and is estimated to affect 1 in every 100 people. Many people are undiagnosed and therefore are at risk for many health complications. These health complications include type 1 diabetes, multiple sclerosis, anemia, osteoporosis, infertility, and even intestinal cancers. There
cost soon adds up and exceeds the cost of buying fresh ingredients. It also saves
Food advertisements, supermarket displays, and restaurant menus increasingly highlight foods, particularly bread, as being gluten-free. Gluten consists of two proteins, gliadin and glutamine, which combine and help produce light and fluffy bread (Lord, 2012). Wheat is bred for its high gluten content which serves efficiently well for all bakers and chefs. Today, gluten is becoming a problem in society since allergic reactions to the protein have increased. Bread is a worldwide staple food and gluten is a predominant aspect within the dough mixture. Gluten free bread is basically fixed as it was thousands of years ago without the fermentation of yeast and the mixture of sourdough.
A chocolate cake should be easy and fun to make at home with friends, family, or even your children. They could help you and learn how to make a chocolate cake too. It could be a perfect cake for a birthday party, friends to come over, or a Thanksgiving and Christmas party dessert. The decadent dessert is great for chocolate lovers and will be a hit at your next party. The cake shouldn 't take you long to make it, but you will make a lot of mess doing the cake. Making a decision chocolate cracks cake would be a great treat that you will enjoy.