Title: Gluten-Sensitive Enteropathy
Categories: Info Bread Breadmaker Grain
Yield: 1 Servings

INFORMATION

Gluten-sensitive enteropathy is a group of disorders that result from a toxic reaction between certain amino acids found in grains and the lining of the intestine. The gliadin (found in wheat and rye) and the prolamin (found in barley and oats) in some way cause the destruction of the villi of the small intestine, resulting in severe malabsorption.

In celiac disease (celiac sprue), this toxic reaction manifests itself with symptoms of malabsorption including chronic iron-deficiency anemia, weight loss, constipation, diarrhea, and abdominal pain. In dermatitis herpetiformis, the toxicity is manifested on the skin, causing small, itchy water blisters on areas exposed to pressure. Transient gluten hypersensitivity is an extremely rare condition seen primarily in children under the age of two. Unlike celiac disease and dermatitis herpetiformis, which are inherited lifelong conditions, transient gluten hypersensitivity appears to be self-limiting, and eventually children with this problem seem to be able to tolerate gliadin and prolamin normally.

All forms of gluten-sensitive enteropathy are treated by adherence to a gliadin- and prolamin-free diet. This means that no wheat, rye, oats, or barley can be consumed. Avoiding these grains allows the intestinal villi and skin leasions to eventually heal.

Individuals with celiac disease can only eat breads made from rice flour, vegetable flours such as tapioca, potato, and potato starch flour, and legume flours such as chick-pea and soy flour. Since wheat can hide under many names, buy only ingredients that are labeled as gluten-free. Because these flours lack the gluten necessary to make the bread rise, special directions and ingredients must be used to make a satisfactory loaf.

Since only flours containing no gliadin and prolamin can be used to make bread for people with celiac disease or dermatitis herpetiformis, a substitute for gluten must be used to make the dough rise. An excellent substitute for gluten is xanthan gum, a natural product made from Xanthomonas campestris. This micro-organism is grown in the lab for its cell coat, which is dried and ground to form xanthan gum. Xanthan gum is added as a powder to the dry bread ingredients. One teaspoon is needed for every cup of gluten-free flour. You can buy this product at your local health-food store or order it from other sources.

From Bread Machine Baking for Better Health

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