Getting a celiac diagnosis is life-changing, and managing your dietary needs can be challenging, especially during the season of summertime treats. Celiac disease is a serious autoimmune condition that affects 1 in 100 people worldwide. However, only 30% of individuals are accurately diagnosed. When celiac patients consume gluten, a protein found in wheat, barley, and rye, their body signals an immune response that targets the villi in the small intestines. The villi are tiny, finger-like projections that help our bodies absorb nutrients. When they are damaged, our bodies cannot properly absorb nutrients, leading to malnutrition. It is medically necessary that these individuals follow a lifelong gluten-free diet to avoid malnutrition and other serious health consequences.
A gluten-free diet is an eating plan that excludes foods that contain gluten. Celiac patients must go as far as to avoid cross-contamination with any gluten foods since even a couple of crumbs can cause small intestinal damage. A gluten-free diet should be rich in fruits and vegetables, lean protein, dairy, and eggs, and naturally gluten-free grains. Incorporating gluten-free grains helps meet nutritional gaps for B vitamins, fiber, and iron. Naturally gluten-free grains include quinoa (a complete protein source), sorghum, buckwheat, amaranth, teff, and brown or white rice. Oats should be cautioned since they often come in contact with wheat and, therefore, gluten. Ensure that the oats are "certified gluten-free" to avoid any potential exposure to gluten.
As mentioned, navigating a gluten-free diet can be challenging, especially when surrounded by delicious desserts. However, with a bit of trial and error (lots of it!), you will find plenty of delicious treats that fit into a celiac diet, like this Magnolia Bakery Inspired Gluten-free Banana Pudding. This recipe is based on the original recipe, which was posted by Magnolia Bakery, but is made using gluten-free, celiac-safe ingredients.
Magnolia Bakery Inspired Banana Pudding
Total time: 18 hours Yield: 18 oz (4 oz servings)
Ingredients:
14 oz can sweetened condensed milk
1 1/2 cups ice-cold water
3.4 oz package Jell-O instant vanilla pudding mix
3 cups heavy cream
12 oz box gluten-free vanilla wafers
3-4 ripe bananas, sliced
Instructions:
On medium speed, beat the can of sweetened condensed milk and cold water in a stand mixer for one minute until well combined. Add the pudding mix and continue beating for another two minutes until fully incorporated and no lumps occur. Transfer the mixture to a medium bowl and place in the fridge for 3-4 hours until set, preferably overnight, for best results.
In the stand mixing bowl, whip the heavy cream on medium-high until stiff peaks form. Then, add the pudding mixture and whip it together for two minutes or until thoroughly combined. For best results, wash, clean, and dry your stand mixing bowl and attachment after making the pudding mixture, then place them in the freezer overnight to ensure the equipment is ice cold before whipping the heavy cream.
To assemble the dessert, select a trifle dish or large bowl (4-5 qt capacity). Layer the cream, add the wafers and sliced bananas, and cover with more cream. Repeat this process until all the ingredients are used. Garnish with additional crushed wafers or bananas on the top layer of cream, cover tightly with plastic wrap or a lid, and allow the dessert to chill in the refrigerator for a minimum of 4 hours to help it set.
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