Posts Categorized: Tummy love

she’s got the GF beat: deFloured

Our gal on the street got deFloured at the Dufferin Grove Farmers’ Market!

 

Gluten-free bakery Defloured sells its savoury and sweet baked goods at various farmers’ markets and cafes in Toronto. Defloured duo Krista Tobias and Chris Brown aim to make food that tastes good while not restricting customers who have food allergies or limitations. Everything they bake is gluten and nut free, and some of their products are also dairy free (they substitute coconut milk for cow’s milk). Krista began her business making gluten-free potpies during the winter months—a hearty staple that will be available at the Gluten Free Garage! Defloured is 70% organic and most of the ingredients come from local vendors at farmers’ markets across the city.  —Rebecca Feigelsohn

 

Mini peach pies

 

Sweet mini galettes

 

Chocolate brownies: decadent and rich with a strong chocolate flavour

 

Fruit turnovers

 

Buckwheat vegan chocolate chip cookies

 

Sweet and savoury galettes. We’ll take one of each!

 

Come get Defloured at the Gluten Free Garage!

Rebecca Feigelsohn is a recent graduate of McGill University who now works as a freelance writer interested in food, culture and social justice. Visit her blog at madaboutfood@tumblr.com to read about her gastronomic adventures.

house call: Dr. Jodi Larry

Toronto naturopath Dr. Jodi Larry practices family medicine, with a strong focus on mental health (anxiety, depression and stress management), women’s health and digestive health. All naturopathic treatments are used in her practice with an emphasis on nutrition, herbal remedies, counseling and acupuncture.

 

In the past five years gluten has become a word that pops up everywhere—celebs are going gluten free, gluten is a hot topic in the health world, and there are gluten-free stores, restaurants and products galore. But even with all the hype, gluten still remains a mystery for most.

What is gluten?

Gluten is a protein found in common grains like wheat, rye and barley. It is a component of most breads and carbohydrates (think pasta, pastries, pizza), but it can also be found in sauces, dressings and condiments. People with celiac disease must avoid gluten at all costs. They endure massive intestinal discomfort when ingesting gluten, as well as nutritional deficiencies that result from intestinal inflammation and malabsorption. People on a gluten-free diet who have celiac disease have adopted a gluten-free life without any other choice. They are at the extreme of the spectrum.

Gluten intolerance

There is another group of people (a massive group actually) that does not have celiac but suffers from gluten sensitivity or intolerance. When they ingest this protein, they may experience a range of symptoms, including:

  • bloating after eating
  • fatigue after eating
  • constipation (less than 1 bowel movement per day)
  • loose stools
  • stomach cramps
  • upset stomach
  • gas
  • Irritable Bowel Syndrome (IBS)

How to know if your symptoms are caused by gluten

Gluten is a very hard protein for the body to break down. It requires a strong digestive tract and a lot of energy. This poses a problem for people with an already sluggish or weak bowel. Since gluten is so challenging to break down, adding it to a compromised system will only make matters worse. If your colon has been symptomatic (with the above symptoms) for a period of time, ingesting gluten will almost always exacerbate it.

In the last six years of my practice, I have come to specialize in digestive health, specifically helping people overcome IBS. What I have seen from experience is that when people with IBS eliminate gluten fully from their diet, symptoms almost always get better! Gluten elimination also leads to increased energy, better skin and less inflammation and pain.

Beyond gluten

The culprit is not always gluten though. Sugar, dairy and processed foods can also be at the root of the problem. The best way to really dig deep and discover an answer for yourself is to embark on a cleanse program. When participating in a cleanse you eliminate all possible triggers for a 10-day period so the body can heal itself. Once symptoms are eliminated and digestion is restored, you slowly incorporate one food group at a time to see how your body reacts. This is experiential learning—it is the best way to get to the root of the problem and has the power to truly change your life!

What I have seen from leading and guiding hundreds of people through this process is that when people introduce gluten back into their diets they usually experience bloating, a sluggish feeling and fatigue right away. Since gluten takes a lot of energy and digestive power to break down, eliminating or reducing it from the system can improve digestion and save more energy for your system as a whole.

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keen on quinoa

We love quinoa (pronounced “keen-wah”). This superfood contains a perfect balance of all 8 essential amino acids, making it a complete protein. It also packs a nutritional punch of dietary fibre and calcium. Plus it’s gluten free and easy to digest! For this salad, first you make your quinoa. I made this salad for a dinner party so I doubled the recipe and used 2 cups. Follow the instructions on the package. If you have a rice cooker, make your quinoa in it!

 

Add edamame (about 2 cups, cooked) and chopped celery (about 2 cups).

 

Add 1/2 cup chopped green onion and 1/2 cup pomegranate seeds for a pop of colour and a burst of flavour.

 

Mix it all together with the dressing (see recipe below) for a pretty, festive quinoa salad. Eat copious amounts!

 

For the dressing:

1/2 cup canola oil
5 tbsp white vinegar
3 tbsp gluten-free tamari
3 tbsp curry powder
1 tsp salt
1 tsp sugar
1 tsp celery salt

Taste and adjust as needed. I usually play around with the amounts of tamari, salt and celery salt because I don’t want it to be too salty.

Check it out! Quinoa is very versatile; it can be the basis for either savoury or sweet dishes. For some really creative quinoa recipes, from appetizers to desserts, check out the Queen of Quinoa.