May Is National Celiac Disease Awareness Month

ANKENY, IowaIn honor of National Celiac Disease Awareness Month this month, The Soyfoods Council offers resources including two free brochures that offer gluten-free recipes and easy-to-understand information about celiac disease.

Recipes like Cheesy Polenta Casserole, an Italian-inspired layered dish to replace lasagna, Chicken and Noodle Toss made with tofu shirataki noodles, Curries Corn and Pepper Chowder with a protein boost from soymilk and Edamame and Walnut Salad are all featured in the "How to Eat and Live Gluten-Free" brochure, as well as suggestions for making gluten-free flour mixes and tips for baking with soy flour. The "Cookies for any Occasion" brochure includes an easy recipe for Gluten-Free Refrigerator Cookies made with soy flour and flavored with lemon or almond extract.

Many soyfoods are naturally gluten-free, an important factor for those with celiac disease. Tofu and edamame are common naturally gluten-free, soyfoods. Tofu works well in stir-fry dishes, smoothies and desserts while roasted soy nuts make a good tasting, gluten-free snack. Soy flour also can stand in for all-purpose wheat flour in baking or mixed be with other gluten-free flours for best results from baked goods.

Soyfoods also can add nutrients to gluten-free diets. Avoiding breads and cereals that have been fortified with vitamins and minerals can lead to a lack of nutrients like iron, calcium, fiber and B-vitamins; however, soyfoods replace many of these. For example, soybeans, soymilk and tofu provide calcium and soybeans, soy flour, textured vegetable protein (TVP) and flour provide B-vitamins and iron. Soy also offers complete protein and fiber.