“I decided to apply the scientific method to GF cooking when I started dating my husband, who is gluten intolerant,”
“People encouraged me to share what I’ve learned. So, after months of planning and development, I opened the website with my core collection of recipes. And, I am regularly posting new recipes along with product reviews,” she said.
The Gluten Free Test Kitchen specializes in formulating recipes that (1) taste exceptionally good, (2) provide the vital nutrients that GF consumers struggle to obtain, and (3) are easy to prepare. The Kitchen also tests and reviews prepared gluten-free products and mixes.
The site caters to people with gluten sensitivities, such as celiac sprue disease and gluten allergy, and to those who follow a gluten-free diet for other health reasons. Instead of wheat, barley, or rye, the recipes contain ingredients made from rice, tapioca, potato, millet, quinoa, and other GF grains. According to Jean Ann, “GF requires the recipe developer to throw out preconceived notions about cooking, and especially baking, with wheat. GF foods have a reputation of being dry, gritty, pasty, and often heavy, but it does not have to be that way. New ingredients simply require new processes.”
“Some of our GF recipes contain oat flour, which can be contaminated with gluten during harvesting and processing. For a person who is very sensitive to gluten, such as one with celiac disease, even a minute amount of gluten might cause serious problems. Therefore, I have included links to suppliers of gluten-free oats and oat flours on the website. But, I would caution all gluten-sensitive people to check with their doctors before consuming oats.”
Recipes on http://glutenfreetestkitchen.com include GF dinner rolls, flour tortillas, fudgie brownies, granola, pancakes, waffles, pumpkin bread, zucchini bread, Italian almond cake, and crumble pie crust. Product reviews include Udi breads, Betty Crocker Gluten Free Yellow and Devils Food cake mixes, and The Really Great Food Company’s banana bread.
“My husband introduced me to a world that I was unaware of, “Jean Ann said. “He hadn’t had a sandwich in twelve years, because most prepared GF breads were awful back then. A few are better now.
“He told me about a friend with celiac disease and the wretched effects even a small amount of wheat or ingredients derived from wheat would have on her. She could not eat at restaurants. She was always concerned about getting sick, malnourishment, and an increased risk of cancer.
“My heart went out to them,” Jean Ann continued, “and I knew that I had to do something. Although I am not a medical professional or dietician, I have been a student of both chemistry and cooking all of my life. So, I decided to apply my knowledge of food science to the problem.
“Up to 8% of the population may have some kind of sensitivity to gluten according to the Center for Celiac Research at the University of Maryland School of Medicine. When you give up gluten in the typical modern diet, you risk becoming deficient in fiber, Vitamin D, B-complex, folic acid, calcium, iron, magnesium, phosphorus, and potassium.
“To make sure you get these vital nutrients, you need recipes that supply them and taste so great you will want to eat them. It has become my mission to get this information out.”
Jean Ann said her mission is also about convenience. “It’s not like people with gluten sensitivities can order out or go to a restaurant with assurance, except in our largest cities,” she said. “And, like everyone else, we still have to cope with the break-neck pace of life in the 21st century.
“People should be able to open a package and prepare it quickly or assemble a recipe in short-order and still maintain a balanced diet.”
GF Articles coming soon include a sandwich bread, homemade banana bread, butternut squash soup, chocolate chip cookie review, blondie bars, alfredo pasta review, and banana cream pie.
# # #
Glutenfreetestkitchen.com is a website that tests and publishes recipes and reviews in blog format for the gluten-free community. Its mission is to improve the lives of gluten-sensitive people by providing trustworthy information based on research in the emerging field of gluten-free food technology.