1. Gluten Intolerance Picture supplied by: http://www.clipartguide.com

2. Gluten Intolerance? What is Gluten Intolerance? Gluten intolerance or sensitivity is a condition where gluten causes irritation to the small intestine. This irritation is enough to interfere with the production of digestive enzymes that help break food down. What is the difference between Gluten Intolerance and Coeliac Disease? Gluten Intolerance/sensitivity as mentioned above causes an irritation in the small intestine, it is also known as Non Coeliac Gluten Intolerance (NCGI) or Non Coeliac Gluten Sensitivity (NCGS). Coeliac Disease is a medical condition where Gluten produces an immune response, which damages the small intestine. The damage to the small intestine can prevent the absorption of nutrients. What is Dermatitis Herpetiformis (DH): DH is another form of Gluten Intolerance that affects the skin and causes lesions. It is a genetically inherited disease. What is Gluten? Gluten is a protein component that is found in wheat (all varieties), rye, barley and oats. It is also present in any food items that is derived from these grains eg. malt. What foods products contain Gluten? Examples: Flours Bread Cereals Pastas Beer Vegemite What are the symptoms of Gluten Intolerance? Diarrhea/constipation/bloating Fatigue Weight loss Mouth ulcers Dermatitis or eczema Anaemia

3. Modified Recipes. Indicates Modifications.

4. Focaccia 750 g Strong white flour Replace with: 750 g Gluten free All purpose Flour or Gluten free pre-packaged bread mix7g Fast acting dried yeast 3-4 tbsp Chopped fresh rosemary 3 tbsp Olive Oil 250 ml Tepid water 2 tsp Coarse sea salt

5. Spaghetti and Spicy Lamb Balls. Spaghetti: 500 g Spaghetti Replace with: 500 g Gluten free spaghetti or another pasta shape variety 2 tbsp Olive oil Meatballs: 500 g Lamb mince 150 g Parmesan cheese, grated 1 Large egg 4 tbps Chopped parsley 90 ml Water Tomato Basil Sauce: 1 tbsp Olive oil 1 small Onion, diced 2x400 g Can whole Roma tomatoes 1 tbsp Basil, chopped Salt and Pepper

6. TarteTatin 90 g Butter 90 g Brown sugar 1 kg Green apples 1 Lemon, juice and zest 175 g Plain flour Replace with: 175 g Gluten free Plain flour 125 g Chilled butter, cut into cubes 30 g Icing sugar 1 Egg yolk 1 tbsp Cold water

7. Commercial Gluten Free Products. Sample of Products Available: Pasta—Spaghetti, Spirals, Lasagne. Flours—All purpose, Plain, SR Flour. Bread Mixes—Wholemeal. Soups—Vegetable, Tomato.

8. Trademark Logos for Gluten Free Products.

9. References Berry, M. (1995). The everyday cookbook. Collingwood, NSW, Australia: Dorling Kindersley Book. Coeliac Society of Australia. (n.d.) What is celiac disease. Retrieved September 8, 2009, from, http://www.coeliacsociety.com.au/dis-what.html Dietitians Association of Australia. (2006). Understanding the gluten-free diet for teaching in Australia. Retrieved September 6, 2009, from, http://www.coeliac.com.au/documents GF_Diet_final.pdf Food Reactions. (2005). Coeliac disease and gluten intolerance/sensitivity. Retrieved September 7, 2009, from, http://www.foodreactions.org/gluten/ Shepherds Works Activities. (n.d.). Gluten free diet. Retrieved September 5, 2009, from, http://www.coeliac.com.au/index.html The Food Intolerant Consumer. (n.d.). Gluten intolerance and Celiac Disease. Retrieve September 5,2009, from http://www.foodintol.com/

10. Developed by: Student ABC Course: WebQuest