Gluten-Free Buckwheat and Teff Flours Muffin

By: Flomo Yarkpawolo

In my quest to go gluten free, I've armed myself with a KitchenAid mixer and have been experimenting with some nutritional powerhouses – Buckwheat and Teff flours. In my recipe, I used the ratio of ¼ cup of teff flour to ¾ cup buckwheat flour with a small handful of Chia seed. Stay tune by following @ChocolateCity as I tweak the receipt.

Whether you have Celiac disease, or for whatever reason you require or desire a gluten free diet, cutting out gluten from one diet may seem like a difficult and limiting task. However, there are many other healthy and delicious foods that are naturally glutenfree: rice, cassava, corn (maize) soy, potato, tapioca, beans and sorghum.

According to the Mayo Clinic, “Celiac disease (gluten-sensitive enteropathy), sometimes called sprue or coeliac, is an immune reaction to eating gluten, a protein found in wheat, barley and rye. If you have celiac disease, eating gluten triggers an immune response in your small intestine.”

Celiac disease can be difficult to diagnose because it affects people differently. There are more than 200 known Celiac disease symptoms which may occur in the digestive system or other parts of the body. Some symptoms of Celiac are diarrhea, bloating, fatigue, malnutrition, and damage to the lining of the gut, with the potential to damage the small intestine if left untreated.

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