Jan. 27--When Ray Wiman started adhering to a gluten-free diet five years ago after being diagnosed with celiac disease, he learned wheat is in just about everything.
Many store-bought french fries are off-limits to the Twin Falls man, as many companies dust the potatoes with flour to keep them from sticking together. Canned tomato soup often uses flour as a thickener, and dehydrated mashed potatoes have gluten, too -- a discovery made too late. Wiman's Thanksgiving dinner made him sick for three days.
Gluten is a protein in wheat, rye, barley and other grains. People withceliac disease react poorly to gluten, causing intestinal problems, chronic diarrhea, fatigue and other symptoms. The only effective treatment is giving up gluten, but celiac patients in south-central Idaho have plenty of options for wheat-free alternative foods.
Pat Corle, president of the Celiac Support Group of Magic Valley, said since Mercia's Natural Foods closed in 2009, she's had to widen her shopping for gluten-free foods. No problem: An increasing number of Magic Valley retailers are adding gluten-free foods to their shelves, and some -- like WinCo Foods -- will special-order products.
A downtown Twin Falls kitchen store is offering its first gluten-free cooking class this spring, and Susan Biermann, owner of The Nutrition Center in Burley, reports increased interest from gluten-wary shoppers.
Ray and his wife of50 years, Rose Wiman,tried several store-bought gluten-free breads but weren't satisfied with any of them. They tasted "heavy and icky,"Rose said.
So she started making her own. She sought out gluten-free recipes and tweaked them until they fit her and Ray's liking.
MikeHayes, general manager ofMaxie's Pizza &Pasta in Twin Falls, said his restaurant introduced a gluten-free 10-inch pizza crust last week. Before it offered its own, Maxie's encouraged customers with celiac disease to bring in their own wheat-free crusts so they could enjoy pizza with their families. Now, Maxie's orders pre-made gluten-free crusts -- it lacks the facilities to safely make them itself -- and prepares them in a sanitized area to avoid cross-contamination with flour.
Any pizza on the menu is fair game, he said; you won't find gluten in any of Maxie's toppings, sauces and cheeses.
Hayes said the gluten-free crust is drier than typical wheat-based crusts -- Maxie's compensates with extra sauce -- but he added that it doesn't matter to someone who hasn't been able to enjoy pizza for years.
"They think they're in heaven," he said. "To them, they think it's ideal."
And pizza isn't the only gluten-free food on Hayes' mind.
"We're actually toying with the idea of doing some gluten-free pasta,"he said.
BesidesMaxie's, other restaurants are willing to make accommodations, Ray said. Five Guys Burger &Fries in Twin Falls recently made him a bun-free burger wrapped in lettuce, and steak house menus have plenty of options for him.
So even if he can't indulge in breadsticks or traditional sandwiches, he is far from hungry.
"I eat probably as good as anybody else," he said.
Make your own
Rose Wiman of Twin Falls has been making gluten-free food for her husband, Ray, for five years. She has experimented with several kinds of bread and flour to find the best substitutes for wheat-based foods. Here are two of her favorites.
Rose's Gluten-Free Flour Mix
1 1/2 cup sorghum flour
1 1/2 cup potato starch
1 cup tapioca flour
Sift ingredients together. Use for any recipe that calls for gluten-free flour.
Gluten-Free Flax Bread
1 1/4 cups of Rose's Gluten-free Flour Mix (or other gluten-free flour)
1/4 cup garfava flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flaxseed meal
2 1/2 teaspoons xantham gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 egg whites
1 cup water or milk
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons vinegar
Combine flours, flax, starches, gum, yeast and salt, and set aside. Combine wet ingredients in a mixer, then add dry ingredients. Scrape sides of the bowl and mix on medium for four to five minutes.
Pour into 9-by-5-inch pan and let rise for about an hour and a half. Bake at 350 degrees for 40 minutes. (Adapted from Recipezaar.com.)
Melissa Davlin may be reached at 208-735-3234 or melissa.davlin@lee.net.
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