Gluten-Free Casein-Free Oat Rolls for a Leaky Gut

In the past blogs, I have discussed how inflammation is the underlying cause of most chronic and autoimmune disorders. But for many who suffer from diseases such as arthritis, colitis and fibromyalgia, the big question is “What triggers the inflammatory reaction in the body?” Simply, the food we eat.

Food allergies and intolerances have been implicated in a wide range of medical conditions, affecting every part of the body: from mildly uncomfortable indigestion, to embarrassing diarrhea, to severe illnesses such as celiac disease and affecting over 60% of the U.S. population. The inflammatory reaction occurs when an ingested food molecule acts as an antigen, a substance that causes the immune system to produce antibodies against it. When you ingest something your immune system does not like or perceives as undesirable, it attacks by means of inflammation. When inflammation occurs, chemicals from the body’s white blood cells are released into the blood or affected tissues in an attempt to rid the body of foreign substances. This release of toxic chemicals increases blood flow to the area and may result in irritation, redness and swelling (think arthritis). The common thread in all these conditions is an unusually permeable gut caused by inflammation in the small intestine as a response to the food we eat- mostly wheat, sugar and acid forming foods like polyunsaturated oils and beef. With a leaky gut, undigested food proteins, bacteria, viruses, and even yeast can escape into our blood system thru the inflamed cell walls of the small intestine. The body recognizes these proteins as foreign invaders and our immune system attempts to fight them off causing more inflammation which sets the stage for various chronic and autoimmune disorders including IBD, lupus, allergies, asthma, even eczema. For more information go to http://www.foodphilosopher.com and The Gluten-Free Good Health Cookbook.

What can we do to heal a leaky gut? Eat a varied seasonal diet based on whole foods such as vegetables, fruits, nuts, seeds, lean protein, and monounsaturated fats that contain omega 3 oils. Avoid common foods that cause an inflammatory response in the body, such as wheat and sugar, which are commonly used in many processed foods. Other allergenic foods include soy, milk, eggs, and peanuts.

Below is a bread recipe free of common allergens but high in flavor. Each roll contains more than 3 grams of fiber (10% recommended daily intake) and almost 600 milligrams (50% of the minimum recommended daily intake) of anti-inflammatory omega-3 oils due to the chia seeds, oats and whole grain gluten-free flours. Chia seeds are a nutritional bonanza in a tiny package. Each tablespoon contains 65 calories, 2.5 grams protein, 4 grams of fiber and 1755 milligrams of omega-3 oils, plus they are chock full of antioxidants and alkalizing minerals such as phosphorous and manganese. Good health can be delicious and gluten-free. These rolls have a crispy crust, a delicate inside and a wonderful wholegrain flavor. I love them toasted and of course fresh from the oven. Enjoy!

GFCF Oatmeal Rolls with Chia Seeds

Makes 12 rolls

1 cup gluten free oat flour

1/2 cup teff flour

1/2 cup sorghum flour

1/2 cup potato starch

1/2 cup tapioca starch

3 tablespoons sugar

4 tablespoons chia seeds

2 teaspoons xanthan gum

1 1/2 teaspoons salt

1 packet (1/4 oz. each) dry yeast granules (not quick rise)

2 teaspoons olive oil

1 1/2 cups plus 2 tablespoons water (110 F)

Cornmeal

  1. Spray a 12-cupcake baking pan with baking spray and sprinkle with corn meal.
  2. Mix all dry ingredients in large bowl of electric mixer. Pour warm water (110°F) and olive oil into mixing bowl; mix until just blended. Scrape bowl and beaters, and then beat at high speed for 2 minutes.
  3. Scoop dough for rolls into prepared cupcake pan with an ice cream scoop. Cover with a light cloth and let rise in a warm place (about 80°F) for 40-50 minutes, until dough has slightly more than doubled in size.
  4. Place shelf in center of oven. Preheat oven to 400°F while bread is rising (do not use a convection oven).
  5. Bake in center of preheated oven for 15-25 minutes. Rolls should have a hollow sound when tapped on the sides and be light golden in color. Instant read thermometer should register about 200°F. You can bake them longer to make a thicker crust; the color will deepen, and the internal temperature will continue to rise. Remove rolls from pan and cool on a rack. Rolls can be stored in refrigerator for up to two days or freezer for up to three weeks; wrap well in plastic wrap and then foil. Refresh rolls with a sprinkle of water and rewarm in 350°F preheated oven; wrap in foil if you do not want a crisp crust (but open the foil for the last five minutes). Or microwave rolls for 15 seconds and then lightly toast.
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