At Odell’s Gluten-Free, we appreciate the importance of being able to indulge in a delectable cookie or a moist chocolate cupcake. We are here to make that dream come true. That’s why all our products contain no wheat or gluten.
So what is gluten? Gluten is the name for the storage proteins found in wheat, rye, barley, spelt and other closely related cereal grains. It acts as a binder and gives lovely structure to breads and baked goods. Some people are either sensitive to gluten, or are afflicted with celiac disease which means they cannot digest gluten.
The prolamin portion of the gluten protein is the toxic component that triggers an inflammatory response, damaging the villi projections of the intestinal tract and resulting in malabsorption of valuable nutrients. There may be many symptoms, including anything from painful abdominal cramping and bloating, to skin rashes, to psychological distress; however, some people may report no physical symptoms at all.
Celiac disease affects about 1 in 100 people, and the only treatment is lifelong avoidance of eating gluten. Some of the many other conditions that could benefit from a gluten-free diet include diabetes, chronic fatigue syndrome, arthritis, irritable bowel syndrome, Crohn’s disease, ulcerative colitis, autism and attention deficit disorder (ADD).
Fortunately, there are many other nutritious gluten-free grains we can use in our delicious baking! Part of our vision is to help in the knowledge of gluten free products to our community, so we will be using this page to describe the ingredients we use and why we use them. We source the ingredients for our products from a number of local suppliers.
We recently changed to a new margarine. Does not contain Soy Oil in the (vegetable oils) but it does contain soy lecithin
Non-hydrogenated Canola Oil, Water, Modified Palm and Palm Kernel Oils, Salt, Dextrose, Monoglycerides, Soya Lecithin, Potassium Sorbate, Natural and Artificial Flavor, Vitamin A Palmitate, Vitamin D2. May Contain Colour.
"This information is provided from the supplier"
Coconut flour is a gluten free “flour” that is essentially dried coconut in powdered form. It is made from the coconut solids that are left over after the meat been used to produce coconut milk. The solids are ground into a very fine, flour-like powder. The flour is popular for gluten free and low-carb baking, since it is low in carbohydrates and very high in fiber.
The almond (Prunus dulcis, syn. Prunus amygdalus) is a species of tree native to the Middle East , the Indian subcontinent and North Africa.
Almond is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell (endocrap) surrounding the seed.
The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut, inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. (info supplied from wikipedia)
Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour.
Almond meal has recently become important in baking items for those on a gluten free or low carbohydrate diets. It adds moistness and a rich nutty taste to baked goods. Items baked with almond meal tend to be calorie-dense.
Almonds have high levels of polyunsaturated fats in them. Typically, the omega 6 fatty acids in almonds are protected from oxidation by the surface skin and vitamin E. When almonds are ground, this protective skin is broken and exposed surface area increases dramatically, greatly enhancing the nut's tendency to oxidize.
Sorghum, a relative of millet, is an ancient grain originating in Africa. Its neutral flavor lends it well to wheat-free baking, and its nutritional profile is also similar to that of wheat. It is high in iron, calcium and potassium, fairly high in protein and fibre, and is digested more slowly than other cereals, making it a good choice for diabetics.
Research shows this grain may have unique health benefits, due to being a rich source of various phytochemicals, including tannins, phenolic acids, anthocyanins, phytosterols and policosanols. Available evidence suggests that sorghum consumption reduces the risk of certain types of cancer in humans compared to other cereals, possibly thanks to sorghum’s high concentration of phytochemicals.
The tannin content is reported to reduce caloric availability, therefore weight gain, which would potentially help reduce obesity in humans. Sorghum's high anti-oxidant levels may prove to be important in human cardiac health.
Rice originated in Asia and is believed to have been cultivated in China up to 9000 years ago. Brown rice has had the inedible hull removed but still retains the healthy bran and germ, whereas white rice has had the bran and germ polished off.
White rice flour, while less nutritious, has a delicate neutral flavor and light texture great for use in more refined baked goods. It is still an excellent source of niacin (vitamin B3) and a moderate source of protein, thiamin (vitamin B1) and iron, and easier to digest for those with sensitive digestive systems.
Brown rice flour has a nuttier flavor, and, due to the bran, is high in insoluble fibre which helps regulate the bowels, and is believed to be vital in protecting the body against cancerous cells. It is rich in protein, iron, niacin, thiamin, vitamin D, calcium, thiamine, riboflavin, selenium, magnesium, and is an excellent source of manganese. Manganese aids in the formation of connective tissue, bones, blood-clotting factors, and sex hormones and plays a role in fat and carbohydrate metabolism, calcium absorption, and blood sugar regulation. It is also necessary for normal brain and nerve function, and is a component of the antioxidant MnSOD which helps rid the body of damaging free radicals.
Brown rice's high levels of neurotransmitter nutrients are also thought to prevent Alzheimer's Disease to a considerable extent.
Millet is one of the oldest grains known to us; it has been a staple food in Africa and India for thousands of years and was the prevalent grain in China before rice became the dominant food. It has a mildly sweet, nutty taste and creamy texture. It is one of the least allergenic and most digestible grains, helping to alkalize the body, and also helps heat the body in cold weather.
Millet is a good source of protein, fiber, B-complex vitamins, including cholesterol-lowering niacin, thiamin and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is also high in iron, body tissue-repairing phosphorus, potassium, and magnesium. Magnesium has been shown to reduce severity of asthma and the frequency of migraines, lower high blood pressure and reduce the risk of heart attacks. The seeds are also rich in phytochemicals, believed to help lower cholesterol and reduce the risk of cancer.
Whole Grain Pure Oats
It has come to our attention that there is confusion on the wording for Oats. When you see Pure Whole Grain Oats, Celiac Friendly Whole Grain Oats and Certified Gluten Free Whole Grain Rolled Oats you can be insured they come from a reputable company that insures Gluten Free. At Odell's Gluten Free we only use oats that are tested and Certified Gluten Free.
Once you've determined that our product is safe for your special dietary needs, you can take pleasure in great taste and health benefits. Oats are truly a superfood (quick or rolled) and here are some health reasons why you'll want to add them to your diet:
- 100% whole grain
- A high source of fibre with 5 g per 40 g serving
- High in iron and B vitamins
- Oats are a natural source of soluble fibre and have been shown to reduce cholesterol
- A recent Scandinavian study showed that oats may improve the nutritional profile of gluten free diets
- You’ve probably heard all about probiotics that are healthy bacteria that inhabit our digestive system but did you know that oats are a good prebiotic? All those little probiotics need to thrive and they do it by eating preobitics. So if you’ve been upping your probiotics through foods or supplements, giving them oats makes for a happy digestive system.
- The compound β-glucan found in oatmeal has been shown in recent studies to reduce appetite by increasing hunger-fighting hormones.
Quinoa has been cultivated in Peru, Chile and Bolivia for over 5000 years, and was the staple food of the Incas, who considered it sacred. In an attempt to control and destroy the population and its culture, the invading Spanish conquerors banned the cultivation and use of quinoa. Fortunately it didn’t completely disappear; people started rediscovering this nutritious grain in the 1980s, and it continues to become more popular as its benefits are realized.
Quinoa has a mildly nutty delicious taste, and is the seed of a plant with edible leaves related to leafy vegetables like spinach, Swiss chard and beets. It is a great source of manganese, magnesium, riboflavin (vitamin B2), iron, copper, phosphorus, making it a valuable grain for those with migraines, diabetes or atherosclerosis. It is not only high in protein, but supplies a complete protein containing all nine essential amino acids, including lysine, essential for tissue growth and repair.
Tapioca is the starchy powder extracted from the tuberous root of the cassava plant (also called yuca or manioc), which originated in the Americas and is now cultivated throughout the tropics, especially in Africa, Latin America and the Caribbean. Tapioca starch lacks significant nutritional value, but is useful in baking. It enhances the appearance, texture and natural flavour in baked goods, and helps to create a crispy outside and moist, expanded crumb like the regular bread consistency difficult to reproduce in gluten-free products.
Studies of cassava have found that a chemical produced by the plant may help combat viruses and help cure cancer. Eat your tapioca pudding, kids. Or drink your bubble tea.
Cornstarch is a flavourless powder created from the endosperm portion of corn, which is believed to have originated in Mexico or Guatemala, and constituted a considerable portion of the First Nations’ diet. Corn is a good source of vitamin A, manganese, potassium, heart-friendly fibre and folate, thiamin (important for energy production and brain function), pantothenic acid (B vitamin necessary for carbohydrate, protein and lipid metabolism, and support of adrenal glands), and beta-cryptoxanthin (a carotenoid which may significantly lower the risk of lung cancer).
Sounds great right? Don’t get excited, cornstarch itself imparts no nutritional value, but helps to produce a smooth, moist, more structured ‘bite’ needed in gluten-free baking, similar to the affect of tapioca.
Potatoes originated in the Andean mountains of South America, were brought to Europe in the 16th century by Spanish explorers, and were most likely brought to North America in the 18th century by Irish immigrants.
The potato belongs to the nightshade family of plants including tomatoes, eggplants, peppers and tomatillos.
They have a mild taste and creamy texture, and help give a higher volume, soft texture and crispy outside finish to baked goods, as well as extend their shelf-life. They are a very good source of vitamin C, and a good source of vitamin B6, copper, potassium, manganese, and fibre.
Potatoes contain various phytonutrients that have antioxidant activity and work against free radicals in the body. Their phenolic content includes flavonoids which protect against cardiovascular disease, respiratory problems and certain cancers. Scientists have also discovered compounds called kukoamines (only found in one other plant so far, the gogi berry) which have been shown to lower blood pressure.
This doesn’t mean you can eat fries every day for dinner.
The flax plant originated in Mesopotamia and has been known since the Stone Ages. Its benefits were widely praised by both ancient Greek and Roman civilizations, and eventually early colonists in the 17th century introduced it to Canada, the country that is currently its major producer.
Flaxseeds have an earthy nutty taste, and a hard, smooth, shiny shell. They release more nutrients to us in ground form, and are then a ridiculously high source of alpha linolenic acid (ALA), an omega-3 fat which is an anti-inflammatory hormone-like molecule that helps conditions such as asthma, osteoarthritis, rheumatoid arthritis, migraines, and osteoporosis. Omega 3 fats also produce substances that reduce the formation of blood clots, thus reducing the risk of heart attacks or strokes. They are needed to produce flexible cell membranes to allow necessary nutrient/waste exchanges, a process especially critical to diabetics, and help protect colon cells from toxins and free radicals, reducing the risk of colon cancer. Those on a diet high in omega-3 fatty acids exhibit lower blood pressure as well. Flaxseed is high in manganese, magnesium, phosphorus, copper, folate and vitamin B6, helps combat prostate cancer, its compounds called lignans guard against breast cancer, it relieves symptoms of menopause, and fends off dry eye syndrome (DES).
Canola, a member of the Brassicaceae family (like mustard, cabbage and turnip), is an oilseed plant with bright yellow flowers developed in Canada in the 1970's, using selective breeding and hybridization of rapeseed. Rapeseed has been around for thousands of years, and was used in recent history as lamp oil, and during WWII as steam engine lubricant.
Canola's name is a shortened derivative of the abbreviation “Can.O., L-A.” (Canadian Oilseed, Low-Acid), and as the name suggests, it was developed to contain lower amounts of erucic acid which naturally occurs in rapeseed. This made it more palatable, and suitable as a food product.
Certain varieties of rapeseed leaves and stems are also edible and sold as greens, similar to related bok choy or kale.
There are some cultivars of rapeseed that have been genetically engineered to be resistant to certain herbicides (Roundup, in particular); however, the Canola oil we use is from non-GMO rapeseed naturally developed through years of breeding.
Canola oil is neutral flavoured, low in saturated fat and high in monounsaturated fat, making it a popular cooking oil for a healthier diet. It is rich in omega-3 fatty acids (almost as much as flaxseed oil), which is healthy for your heart, and has been reported to reduce cholesterol levels, lower serum tryglyceride levels, and keep platelets from sticking together.
There are different ways of processing the oil; one is a more modern method of chemical extraction using solvents (commonly hexane), which is a quick and less expensive method. The other method is by mechanical extraction, a more traditional physical process. Oils produced this way are called 'expeller-pressed', and the Canola oil we use is all-natural, expeller-pressed.
Xanthan gum was discovered in the 1960's by researchers in the US Department of Agriculture. It is a microbial polysaccharide that results from using the bacterium Xanthomonax campestris in the natural fermentation of glucose or sucrose (typically sugar from corn or cabbage).
Due to its ability to greatly increase the viscosity of foods, xanthan gum plays an invaluable role in gluten-free baking. Just a very small amount provides a ‘stickiness' and structure to the dough, which, without gluten, could end up a flat crumbly mess.
Other products that commonly use xanthan gum are salad dressings, ice creams, sauces, toothpaste, cosmetics and Fake Blood.
Since the sugar used in the fermentation is often corn derived, some people allergic to corn may also react to it.
Please note that we have changed our baking powder to Fleshman's Gluten Free Baking Powder. It's the best on the market.
We use Coconut Milk in place of regular milk to produce dairy free products. INGREDIENTS: Coconut milk (Filtered Water, Coconut Cream), Cane Sugar, Natural Flavor, Carrageenan, Yam Flour. VITAMINS & MINERALS: Calcium Carbonate, Vitamin A Palmitate, Vitamin B12, Vitamin D2. Befefits: 50% more calcium than dairy milk, Excellent source of vitamin D, Free of dairy, soy, lactose, gluten, casein, egg and MSG, Verified by the Non-GMO Project’s product verification program, No artificial colors, flavors or funny business
Chia Seeds are a wonder seed to us. It help in the shelf life, nutrition and texture in all our breads.