The gluten-free diet has been criticized by many in the past for lacking in nutrients. Replacement flours such as white rice flour, potato starch flour & tapioca starch don’t have the nutrients that wheat flour does. When replacement foods are made strictly with those flours, they may indeed be lacking in nutrients. Enter whole grain gluten-free flours. There are so many available gluten-free flours these days – in fact, there are many more gluten-free flour options out there than there are gluten-filled flours. Sorghum, teff, quinoa, coconut and almond flours are just a few of the many choices. Using a variety of gluten-free flours in gluten-free baking helps make a better, more nutritious product.
The NFCA is hosting another free webinar on Thursday, October 7, 2010 at 1 p.m. Eastern/10 a.m. Pacific Time. The webinar is titled “Veggies & Beyond: Why Celiacs Need a Nutritionally Dense Diet”. Here is some more information about the webinar:
Join NFCA as GREAT Dietitian Melissa Marek, RD, from Axxya Systems explains how to get the most out of your gluten-free diet.
- Identify sources of minimal nutritional value that celiacs and those living gluten-free often face.
- Provide advice on how patients can approach this common challenge.
- Offer preparation and cooking tips.
More about Melissa:
Melissa Marek, RD, works as a Nutrition Associate at Axxya Systems, where she assists in the development of Nutritionist Pro. She also works with various restaurants and food manufacturers, providing them with nutrition analysis, allergen identification and Nutrition Facts labels. Melissa has completed the GREAT program through NFCA and uses this knowledge to help with gluten identification for her restaurant clients.
The webinar is sponsored by Blue Diamond Growers and is free of charge. To participate, all you have to do is register here.
Blue Diamond Growers manufactures a number of gluten-free products including Diamond Thins and Almond Breeze.