GIG of Portland

27/04/2026

27/04/2026

Smiles for your Monday

25/04/2026

A new study shows that adding Grifola frondosa (maitake mushroom) to gluten-free bread significantly increases antioxidant activity and improves nutritional value, offering potential benefits for people with celiac disease.

Many gluten-free breads rely heavily on refined starches, which can result in lower fiber, protein, and micronutrient content. In addition, gluten-free baked goods sometimes lack natural antioxidant compounds that help protect the body from oxidative stress.

Researchers continue to explore natural ingredients that can improve both the nutritional value and functional properties of gluten-free products.

This study examined the effects of adding Grifola frondosa, an edible mushroom commonly known as maitake, to gluten-free bread. The researchers investigated whether incorporating this mushroom powder could enhance antioxidant activity, improve nutritional composition, and influence bread quality characteristics such as texture and structure.

Grifola frondosa is well known for its nutritional richness. It contains dietary fiber, protein, essential amino acids, vitamins, minerals, and a variety of biologically active compounds.

Many of these compounds have antioxidant properties, meaning they can help neutralize harmful molecules known as free radicals. Free radicals are unstable molecules that may contribute to inflammation and cellular damage.

One of the most significant findings of the study was the increase in antioxidant activity in breads containing Grifola frondosa. As the amount of mushroom powder increased, the antioxidant capacity of the bread rose accordingly.

Protein levels increased modestly, and dietary fiber content rose as well. The mushroom contributed valuable minerals that are sometimes lacking in refined gluten-free products. These improvements are important because many individuals with celiac disease experience nutrient deficiencies, particularly

This study demonstrates that incorporating natural, nutrient-dense ingredients such as Grifola frondosa can significantly enhance antioxidant capacity and improve nutritional value.

Because celiac disease involves immune activation and inflammation, increasing antioxidant intake through commonly consumed foods may provide supportive benefits.

Read article here: https://www.celiac.com/celiac-disease/maitake-mushroom-boosts-nutrition-and-antioxidants-in-gluten-free-bread-study-finds-r7171/

24/04/2026

Food Friday - Flower Yeasted Fried Doughnuts

You don’t need any special cutters or speciality equipment, and you’ll find helpful step-by-step process photos in the blog post.

The gluten free enriched brioche dough
handles beautifully, so you can easily shape the doughnuts without any issues.

It’s super easy to make with the help of a stand mixer fitted with a dough hook, though you can also make it by hand.

Recipe:
https://theloopywhisk.com/2023/03/31/gluten-free-flower-doughnuts/

24/04/2026

Increased Healthcare Costs in Celiac Disease

A study examined the economic burden and healthcare utilization of people with celiac disease (CeD) based on their “work ability” (the capacity to work due to health reasons) at the time of their diagnosis.

People who had impaired work ability at the time of their celiac diagnosis faced significantly higher healthcare costs; over a three-year period following diagnosis, their cumulative costs were 3.7 times higher than those of the general population.

For people with impaired work ability, the “adjusted excess cost” was approximately $10,000.

Patients who could still work effectively at diagnosis also had higher costs than the general public, at 1.39 times, or $1,637 in excess costs.

Reference: Health Care Costs in Patients According to Work Ability at Celiac Disease Diagnosis: A Nationwide Cost-of-illness Study Clin Gastroenterol Hepatol 2025 Dec 12:S1542-3565(25)01027-4.
Source: National Celiac Association

23/04/2026

Global Prevalence of Adherence to Gluten-Free Diet in Patients with Celiac Disease

A study looked at global adherence to a gluten-free diet among people with celiac disease (CeD) based on 69 studies including 27,641 people.

Researchers found that 1 in 3 people with CeD were unable to maintain a strict GF diet. Researchers stressed that there is a need to develop strategies to improve the adherence to GFD.

The highest rates of adherence were reported from European and North American countries.

There was no significant difference in the adherence rates with time since diagnosis or age of the participants.

Note: there is clear evidence of increased disease rates (cancer, heart disease, additional autoimmune disease, diabetes, osteoporosis, infertility, etc.), vitamin and mineral deficiencies and shortened life span in people with celiac disease who choose to eat gluten or how unintentionally ingest gluten on a regular basis.

Reference: Global Prevalence of Adherence to Gluten-Free Diet in Patients with Celiac Disease: A Systematic Review and Meta-Analysis Mehta, S. et al. The American Journal of Gastroenterology ():10.14309/ajg.0000000000003985, March 03, 2026
Source: National Celiac Association

22/04/2026

Could Antibiotics Alter Gut Microbiome Leading to Non-Celiac Gluten Sensitivity?

The researchers found that the gut microbiome plays a decisive role in how the immune system perceives gluten.

A healthy, diverse microbiome helps the body tolerate gluten, while a disrupted microbiome can cause the immune system to attack it.

Using mouse models, researchers demonstrated that antibiotics significantly altered the gut environment. When mice were subsequently exposed to gluten, they developed a heightened inflammatory response that was not present in mice with a healthy microbiome.

Researchers concluded that the microbiome may determine the capacity for gluten to induce an immune response and offers a valuable insight into the mechanism underlying non-celiac gluten/wheat sensitivity.

Reference: Antibiotics alter duodenal immune populations upon gluten exposure in mice: implications for non-coeliac gluten sensitivity. American Journal of Physiology-Gastrointestinal and Liver Physiology 2026 Volume 330, Issue 2
Source: National Celiac Association

21/04/2026

Last day to vote for Best of Portland!!

20/04/2026

Remember to stop by Mikiko Mochi Donuts at the Portland airport *before* going through security! It’s on the right hand side.

20/04/2026

Smiles for your Monday. 🌧️

20/04/2026

Lizzie asks: where can she find gluten-free schnitzel?
The Slide Inn is closing and she used to order it there.

19/04/2026

Your Side Chicks pdx made a favorite sauce top 9 allergen-free❣️✨