Okay, so gluten my friends, is a type of protein that is found in rye, wheat, and barley. Hence its presence in a majority of cereals and bread. Not all foods from the grain family, however, contain gluten; like wild rice, corn, buckwheat, millet, quinoa (thank goodness!), soybeans, and sunflower seeds.
Now, although I am not allergic to gluten, my allergist and I have agreed that I am sensitive. And actually, only a small percent of individuals are truly intolerant of gluten, while a large amount are sensitive and will thus test negative for celiac (like mwah). Not always, but sometimes I’ll have symptoms such as (warning: TMI) bloating and gas after eating gluten-laden food. If this happens to you, you may be sensitive as well. There’s no cure, just a different diet. And if you’re not sure, try the elimination diet, and see how you feel after avoiding foods with gluten.
To cater to my bread needs, and in fact, many of my other allergy-needs, I dig “Food for Life” and their gluten-free, sprout bread. View their awesome site here. Also, I just discovered this food writer’s site this afternoon and her gluten-free recipes look divine. I can’t wait to trythem!
And in case you’ve never heard of chia seeds, read all about them here in an article I wrote for tablematters.com.
Are you gluten-sensitive? Allergic? What’s some of your favorite gluten-free recipes?
P & L,