G-Free, Is It For Me?
June 18, 2012
Is gluten-free the latest fad or the next health miracle? What is it, and can I live without it?
Many diseases can now be linked to gluten intolerance. Gluten itself is defined as a protein that appears in foods processed from wheat, barley, rye, etc. It gives breads and pastries that wonderful light texture and shape. It is also the "glue" that is used to give foods a longer shelf-life, and it's described by some as the "glue" that gunks up your gut. Your first thought might be to cut out breads and pasta, but gluten is that mystery item that can also be found in sauces, condiments, and even ice cream. If it is a processed food item, it probably has gluten.
The first step to going gluten-free is understanding the science behind cooking. Have fun! Experiment with different flours like coconut flour or rice flour for your baking. Add some xanthan gum to give it the right texture. When grandma made things from scratch, they were always so good fresh out of the oven. They weren’t meant to sit on a shelf for the next 6 months and still be edible.
If it is important to you to be gluten-free, be a label reader, shop the perimeter of the store, eat fresh, and do your homework. MCPL has some great books to help with understanding gluten and gluten-free cookbooks:
- The Everything Gluten-Free Cookbook by Rick Marx
- The Gluten-Free Gourmet Makes Dessert by Bette Hagman
- Make It Fast, Cook It Slow by Stephanie O’Dea
- Gluten-Free Baking For Dummies by Jean Mcfadden-Layton
- Deliciously G-Free by Elizabeth Hasselbeck
- Life After Bread by Eydi Bauer
Camden Point Branch