Going Gluten-FreeMay 18, 2010

Bite into a Gluten-Free Weekend!

I’ve noticed there are two ways to go gluten free. One way is to stick to single-ingredient items—wholesome foods like fresh fruits and veggies, meats and gluten-free grains. The second way is to substitute gluten-free alternatives for all the wheat-filled breads, rolls, cakes, snacks, casseroles and sauces that you used to enjoy.  The first way is pure and simple. The second way is a lot more fun.

Last week, a guest at my place (I live on a farm that’s a weekend B&B) sheepishly admitted to me that he had "an issue with gluten." While his wife and children were settling in, he and I were discussing the time for breakfast the following morning. I inquired if there were any foods he avoided, a routine question I ask every guest.

"You probably never heard of it," he said, "but I have celiac disease. It means I can't eat wheat." I had to smile. Oh yes, I told him, I’ve heard of it. I’ve heard of it plenty.

This guest and his family had unwittingly stumbled into my little world of gluten-free abundance. I told him I work for this magazine (“Living Without. Ever heard of it?”) and then I gave him samples of gluten-free crackers and cookies.

For breakfast that weekend, I whipped up whole-grain gluten-free pancakes one morning and gluten-free muffins the next. These guests cleaned their plates and took the extra muffins home with them.

This lovely man with celiac disease had been living gluten free the first way. Diagnosed decades ago when there weren't many gluten-free products on the market, he ate nothing that traditionally contains gluten. It was a real pleasure for me to share the good news with him: There’s a delicious world out there—and it’s gluten free!

We’re spreading the word and want you to join us. This weekend, Living Without encourages you to invite your family and friends to go gluten free. To help you do this more deliciously, we share three reader-favorite recipes: Gluten-Free Pancakes, Gluten-Free, Dairy-Free Indian Lentil Crepes; and Gluten-Free Chocolate Cake with Buttercream Frosting. For more good-tasting options, click here.

Join us, the Gluten Intolerance Group and Pamela’s by signing up for the Gluten-Free Challenge. Click here.

 

 

Comments (7)

Try the website: www.glutenfreegoddess.com. Some really great recipes and stories.

Posted by: Lavenderra | May 22, 2010 5:32 PM    Report this comment

So many gf choices on the market have soy in them, in fact 90% of the food in the aisles in the grocery store have soy or corn or both and soy in particular is a major allergen. Since celiac disease is an autoimmunity issue, and food allergies are an immunity issue also, one might think that companies preparing gf foods might take this into account. But such is not the case, even though countless people with CD have other food allergies which appear on the Top 8 list. Just try and find a gf soy-free hamburger bun or an English muffin, or a box of crackers, and it's about impossible. You'd like a chocolate bar? Sorry. I am the full-time caregiver of a disabled husband, and while I can manage all the meals and everything else in the home, I am so frustrated by the choices left to me when it comes to just having a snack.

Posted by: Elisabeth W | May 21, 2010 4:50 PM    Report this comment

ABOUT FIBER - I checked with Beth Hillson, our Food Editor, who made this suggestion for increasing fiber: I would suggest adding 2 tbs. of ground flax meal and replace 50-100% of one of the "white" flours like rice with millet, teff, sorghum or quinoa flour. There should be very little if any adjustment in the liquids department, but you might need to add perhaps 1 Tbs. of liquid if using the flax meal. You can judge by whether the mixture is smooth or bumpy. (You're looking for smooth!) .............Keep in mind that experimentation is almost a must. If at first you don't succeed, figure out how to use what didn't work, and try again! Good luck, and enjoy the adventure.

Posted by: LW Moderator | May 21, 2010 12:59 PM    Report this comment

I want to know now to find your b&b!

Posted by: Lisa S | May 20, 2010 7:28 PM    Report this comment

Don't give up! There are some wonderful, easy muffin, cake and bread recipes, but you have to find them. For now, try one of the new gluten-free mixes -- Betty Crocker, 123-Gluten Free, Authenic Flour cake mixes, etc., etc. Lots of good mixes to try! Look for newer recipes in LIVING WITHOUT, and Gluten-free web sites ... I think the more recent recipes have improced from the older versions!

Posted by: Edith H | May 20, 2010 2:16 PM    Report this comment

I am also eating GF for about a year. Lost 25 lbs and my back pain went away. My main concern is cooking GF. I just tried another banana muffin recipe from a GF cook book and it was horrible. The batter was so thick and it said to pour into muffin cups and there was no way. I even held back from adding the baking powder til I had mixed the flour into the wet ingredients. Almost everything I have tried baking has turned out heavy and packed looking. They taste OK and I refuse to throw anything away as it is too expensive. Any idea what I am doing wrong? Thanks, Martha Cover

Posted by: Martha C | May 20, 2010 11:43 AM    Report this comment

I love your website and magazine! I would like to know what I can use to add the most fiber into cooking or baking gluten free.

Posted by: JOANNE T | May 20, 2010 11:16 AM    Report this comment

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