Wisconsin Potato and Vegetable Growers Association

Gluten-Free Potato Recipes

May 24th, 2011 | Posted in: Cooking, Health & Nutrition, News, Parents, Recipes, School Nutrition

According to the National Foundation for Celiac Awareness, over 3 million people suffer side effects after consuming foods with gluten (proteins found in specific grains). And there are a surprising number of American who aren’t aware that they have Celiac Disease.

Just what is Celiac Disease? According to the Celiac Disease Foundation, it’s an autoimmune condition in which a person’s body reacts to the proteins in specific grains (gluten), such as wheat (including durum, semolina, spelt, kamut, einkorn and faro) and rye, barley and triticale.  This reaction can damage the small intestine, preventing the body from absorbing nutrients.

Celiac Disease can appear at any time in someone’s life. There are a wide variety of symptoms with the most common being gastrointestinal — bloating, cramping, diarrhea, or constipation. Other symptoms include migraines, tingling in the hands or feet, osteoporosis or infertility. The Celiac Disease Foundation website has a more complete list of symptoms and the long-term effects of Celiac Disease.

Recently, the USPB partnered with Jen Cafferty, founder of the Gluten-Free Cooking Expo and President of Gluten-Free Life. The result is a database of 80 gluten-free potato recipes. “Potatoes are a great choice for people who otherwise have to cut carbs out of their diet,” adds Jen Cafferty.  “Potatoes are a gluten-free dieter’s dream.  They are fresh, natural and versatile, plus you know you’re whole family will enjoy them.”

This is great news for those who eat gluten-free as one medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, boasts more potassium (620g) than a banana, provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium or cholesterol.

Powered by Potatoes