Read my published articles about being living and cooking gluten-free:
“Grasping Gluten Free“ Agawam Advertiser News, 2/11/11
“Gluten Free Living“ Springfield Republican, 6/2/11
What is Gluten?
Gluten are the elastic proteins found in grains such as wheat, barley, and rye. These proteins help give dough its structure and helps maintain baked goods consistency.
What is Celiac Disease?
Celiac Disease is a digestive disorder in which eating gluten weakens the body’s immune system and damages the villi of the small intestine. If someone with this disease eats wheat, barley, or rye, they will experience uncomfortable symptoms and get very sick.
What does gluten intolerant mean?
Gluten intolerant means that you do not have Celiac Disease but that you cannot digest foods made with wheat, barley, and rye. It is estimated that 1 in 133 Americans are gluten intolerant.
What can I use for gluten-free baking?
There are many gluten-free substitutes for the more traditional, gluten-full grains. Aramanth, arrowroot, buckwheat, corn meal, flaxmeal, gluten-free oats, legume, millet, nut, potato, quinoa, sorghum, soy, tapioca, teff, and white or brown rice.
Hey, wait…you said “buckwheat”…it’s that wheat?
No. Buckwheat isn’t wheat, it’s actually a relative of rhubarb.
Is there a difference between xanthan gum and guar gum?
Xanthan gum is made from corn. Guar gum is from the guar bean. Both are widely-used thickening agents. Careful with guar gum, though, as it is high in fiber and can have a laxative effect. Some bakers use a 50/50 mix to avoid this problem!
I found a wheat-free place in New York City that makes spelt crepes. Can I eat those?
Sure, if you don’t have an issue with gluten. Wheat-free means just that…wheat free not gluten-free. Spelt is a cousin of wheat and people with Celiac Disease or a gluten intolerance still have reactions to this grain because it contains gluten. Kamut and triticale are wheat hybrids and not gluten-free substitutions. Neither are bulgar, couscous, durum, farina, matzo, or semolina.
This is kind of depressing. Is there anything else I can’t eat?
Oats unless they’re certified gluten-free. Most oats in the United States are contaminated because they are processed on machinery that also processes wheat. Malt vinegar, flavoring, syrup, or extract because it’s made from barley. Maltodextrin is safe because it is made from corn but you still want to check. Soy and teriyaki sauces have wheat. Even thought you can’t eat it, beer is off limits because it’s basically liquid bread.
