Pulse Canada is responding to the growing demand for gluten-free foods by releasing a resource booklet that includes recipes for meals, snacks and baked goods that feature gluten-free pulses and pulse ingredients (peas, beans, lentils and chickpeas).
Pulse Canada’sPulses and the Gluten-Free Diet: Cooking with Beans, Peas, Lentils and Chickpeas was developed in collaboration with Shelley Case, RD, dietitian and author and Carol Fenster, PhD, consultant author of several gluten-free cookbooks.
“Gluten free is one of the fastest-growing food market segments. As many as one in 133 people are affected by some level of gluten intolerance. Pulses and pulse ingredients are gluten free and easy to use in many recipes including baked goods, snacks and meals,” said Peter Watts, director of market innovation for Pulse Canada.
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“Celiac disease as yet has no known cure. The only treatment of celiac disease is strict adherence to a gluten-free diet,” said Jim McCarthy, executive director of the Canadian Celiac Association. “The guide is an excellent resource providing new nutritional choices.”
Pulses are a healthy, sustainable ingredient that offer excellent health benefits that can help reduce and prevent chronic health issues such as heart disease and diabetes. They are a rich source of vegetable protein, complex carbohydrates — including dietary fibre, as well as vitamins and minerals such as potassium and iron.
“Pulses are a natural prescription for healthy living and can play a key role in providing Canadians with the nutrition they need,” says Watts. “Combined with the contribution pulses make to environmental sustainability, pulses play a significant role in supporting healthy people and a healthy planet.”
To download a free copy visit www.pulsecanada.com/pulses-and- the-gluten-free-diet.
PulseCanadaisthenationalassociation representinggrowers,tradersand processorsofCanadianpulsecrops
