Dietitian, author and speaker Shelley Case, BSc, RD, recently spoke on “The Importance of Pulses in Gluten-Free Foods” during a webinar for Pulse Canada. She shared the recording and related handouts with NFCA, and we’re passing them along to you.
Pulses are beans, peas, lentils and chickpeas – foods high in fiber and protein, but low in fat and sodium. Those health benefits are especially important when it comes to gluten-free food, Shelley noted. In fact, she said, adding pulses to gluten-free formulations can improve the nutritional content of prepared meals, baked goods and snacks.
NFCA is proud to note that Shelley will be a guest columnist in four editions of NFCA’s e-newsletter this year. Her first column will appear in the May 2012 newsletter, which will be released on May 3. Sign up to receive NFCA’s e-newsletter.
Listen to the Webinar:
Download the handouts:
- Pulses and the Gluten-Free Diet Cookbook
- Celiac Disease, Gluten Sensitivity and the Gluten-Free Diet
This article was originally posted by the National Foundation for Celiac Awareness, find it here.
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