I have a lot of people in my life that, in the past 10 years, have figured out they are allergic, intolerant or sensitive to wheat glutens. One of my best friends discovered she has celiac disease (also called celiac, nontropical sprue, gluten intolerant enteropathy, or gluten intolerance).

Many people discover that they feel better when they eliminate gluten from their life. For some people, it’s a matter of a personal preference. For others, a gluten-free diet is a medical necessity. 

Here are some reasons for choosing a gluten free diet:

-wheat allergies (wheat is one of the common allergies)

-gluten sensitivities, intolerance

-celiac disease 

-low carbohydrate dieting

-ADD/ADHD 

-digestive disorders, bloating

Studies have shown that persons with celiac disease may suffer chronic digestive reactions when ingesting food products with gluten. Wheat, barley and rye are grains that contain other ingredients (prolamines)that are irritating and cause immune reaction. All of these grains have been shown to trigger a negative response when consumed by people with celiac. Even though there may not be overt negative symptoms from consuming these grains, the gluten may negatively affect the digestive tract.

Gluten is everywhere! They sneak it into seasonings, sauces and soups. When transitioning to a gluten-free life, you must learn to read labels. Wheat-free products may not be gluten-free. Many “wheat alternative” also contain gluten and should be eaten with caution if you are avoiding gluten in your diet. 

If you are wanting to make the shift to a gluten-free lifestyle, a juice cleanse is a great way to transition into this way of eating. 

Here are some grains you can ABSOLUTELY have and ENJOY on a gluten-free diet:

-corn/blue corn-cornmeal,polenta

-arrowroot

-buckwheat

-quinoa

-rice

-potato

-teff

-amaranth

-millet

I also know some great gluten-free labels/brands out there for when you go shop. Ask if you have any questions! Remember, Gluten-free doesn’t have to be about LIMITING your life… it can be about expanding and exploring a variety of new grains! 

*If you are considering going gluten-free, please check with your healthcare practitioner

 

here is a great recipe for A Blueberry Breakfast Bread!

1 C egg whites

4 tablespoons light agave

2 tablespoons lemon juice

1/2 c Organic unsweetened apple sauce

2 droppers liquid stevia *clear

1 teaspoon cinnamon

1/2 C buckwheat groats, ground

1/2 C quinoa flakes

1/2 C quinoa flour

1 tsp gluten-free baking powder

1/2 tsp xanthan gum

1 C fresh or frozen organic blueberries

2 tsp quinoa flour

preheat oven to 350 degrees. In a medium bowl, whisk together egg whites,agave, lemon juice, applesauce, liquid stevia, and cinnamon. Stir in the quinoa flakes. Allow to sit for a minute. They will puff up and soak in the liquid.

In coffee grinder or blender, grind buckwheat groats until powdered.  In small bowl, sift together ground buckwheat groats, quinoa flour, baking powder, baking soda, and xanthan gum.  Add pre-mixed dry ingre- dients to wet mixture.  

Carefully dredge blueberries in 2 teaspoons quinoa flour and add to wet mixture.  Pour mixture in an 8×8 prepared glass baking dish that has been spray oiled and floured with quinoa flour.  Spread evenly with spray oiled spatula.  Bake for 30-35 minutes. 

Yield: 16 pieces 

 

Gluten and Dairy Free Bread!

 

This recipe is from a great gluten-free, sugar-free chef: Kelly E Keough. You can get her cookbook on Amazon: The Sweet Truth or watch her on her own cooking show! (on Veria network)