Celiac Disease and Allergy Tips for the thoughtless snacking of Christmas cookies
Gluten intolerance: So nibbling Christmas cookies without hesitation
When Christmas treats are tempting during Advent and holidays, people with celiac disease have a particularly difficult time. Because most of the pastry is made with cereal flour and that is exactly what people with gluten intolerance should avoid in order to prevent health problems. Experts explain how sufferers can nibble Christmas cookies without hesitation.
Strict avoidance of gluten
According to health experts, about one to two percent of the German population suffers from gluten intolerance (celiac disease). Patients must pay close attention to their diet because eating gluten-containing foods causes inflammation of the small intestinal mucosa. This can result in symptoms such as abdominal pain, diarrhea and nausea. Especially in the Advent season, it is often difficult for people with celiac disease to resist temptations such as speculoos and gingerbread. However, the pastry is usually made with cereal flour that gluten contains gluten. Experts explain how those affected can still nibble Christmas cookies without hesitation.People with celiac disease do not have to do without Christmas cookies. Who bakes at home, can determine the ingredients for the treats themselves. (Image: Artem Shadrin / fotolia.com)
With a few tips, it also tastes gluten-free
Who bakes at home, can determine the ingredients for Christmas cookies themselves, writes the Federal Center for Nutrition (BZfE).
As the German Celiac Society explains, it tastes gluten-free with a few tricks. It is important to keep the gluten-free ingredients strictly separated. Even the smallest amounts of gluten can cause discomfort in those affected.
This means that worktops, baking pans and mixers must be free of residues of gluten-containing foods.
Gluten-free flours, such as millet, potatoes, chestnuts or buckwheat, react differently than conventional wheat flours.
You need more liquid and a thickening agent such as guar gum, psyllium husk or locust bean gum to make the dough supple and elastic.
In addition, gluten-free pastries are drying faster. However, this can be prevented by adding a grated apple or a grated carrot, some quark or an additional egg.
Because gluten-free doughs are very sticky, they are best processed with a food processor; or you put on disposable gloves.
You can also help to put the dough in the fridge for about an hour. To roll it is best placed between two layers of baking paper.
The experts point out that gluten can also be found in prepared spice mixtures, baking powder, vanilla sugar and vanilla flavor. Pure Christmas spices, however, are harmless.
Bake without milk and eggs
According to the BZfE, allergy sufferers must also be careful in the run up to Christmas. Most incompatible foods can be easily replaced.
Anyone who is allergic to hazelnuts and peanuts, for example, gives almonds, oatmeal, grated coconut or amaranth to the dough.
Many cookies also taste without milk. Milk alternatives include a soy, oat or rice drink.
And even without eggs you can bake. For example, a mixture of two tablespoons of water, one tablespoon of vegetable oil and half a teaspoon of baking powder is suitable as an egg substitute. (Ad)