Symptoms of Coeliac Disease & Lemon Shortbread

Updated: Oct 18, 2020

Coeliac Awareness Week Post 4:


So continuing on Coeliac Awareness, there are a number of symptoms of Coeliac Disease. They do vary on a case by case basis.


The National Institute for Health and Care Excellence (2015) and Dennis & Leffler (2010) state that CD often mirrors the symptoms of Irritable Bowel Syndrome (IBS). The common symptoms for both being indigestion, constipation, diarrhoea, bloating and stomach pain.


Coeliac Society of Ireland (2015b) defines the classic symptoms as steatorrhea, diarrhoea, abdominal cramps, weight loss and bloating. They have observed that a small group of coeliacs will have atypical symptoms such as alopecia, migraines, depression, recurrent mouth ulcers.


Some people go through life with minimal or no gastrointestinal symptoms.

(Dennis & Leffler (2010) Diagnosis of CD is made difficult because the symptoms can often be diagnosed as other illnesses or diseases. (Green & Jones (2010)

In order to make a correct diagnosis, adequate testing is essential. (Green & Jones (2010)



Gluten Free Lemon & Rosemary Shortbread



Temperature: 170°C Fan

Cooking Time: 8 minutes (for 4cm discs)

Preparation Time: 5 Minutes

Chilling Time: 50 Minutes


Ingredients:


375g Gluten Free Plain Flour (Dove's)

7g Xanthan Gum

2g Salt

90g Caster Sugar

1 Lemon Zest

250g Cold Butter, diced

1 Whole Egg (70g)


Method:

  1. In a stand mixer, using the paddle attachment, mix together all the dry ingredients & lemon zest to evenly disperse the sugar & xanthan gum.

  2. Add the cold diced butter and continue mixing with the paddle attachment until the mixture resembles fine breadcrumbs.

  3. Add the egg and mix until the dough just comes together. You can't overwork this dough because there is no gluten to develop or overwork.

  4. Roll the dough out between two sheets of baking parchment using two rulers as levels. Chill for 30 minutes.

  5. Preheat fan oven to 170°C.

  6. Put the cut out discs on the baking tray lined with baking parchment or a reusable silicone mat. Chill for another 10 minutes.

  7. Bake for 8 minutes for 4cm discs. Cooking time will vary depending on the size of the shortbread.

  8. Dust lightly with caster sugar when still warm. Store in an airtight container. This dough is also suitable for freezing when wrapped up.



Note: The chilling times are essential to make sure the dough holds it shape during the cooking.



Decoration: You can press in edible flowers such as pansies or rosemary flowers. Rosemary flowers go beautifully with the lemon zest. Press them in using a glass with a flat bottom to gently push the flowers into the shortbread.










References:

  1. Green, P.H.R. & Jones, R. (2010) Celiac Disease: A hidden epidemic. New York: HarperCollins Publishers.

  2. The National Institute for Health and Care Excellence, 2015. Coeliac disease: recognition, assessment and management. [pdf] Available at: < www.nice.org.uk/guidance/ng20/resources/coeliac-disease-recognition-assessment-and-management-1837325178565> [Accessed 10 October 2015]

  3. Dennis, M. & Leffler, D.A. (2010) Real life with Celiac Disease: Troubleshooting and Thriving Gluten Free. United States: AGA Press

  4. Coeliac Society of Ireland, 2015b. Prevalence and Diagnosis. [online] Available at: < www.coeliac-ireland.com/join-now/professional/prevalence-and-diagnosis/> [Accessed 26 October 2016]


#glutenfree #coeliacawareness #shortbread #coeliac

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