I am in process now of learning how to do without gluten, but I back slide frequently. I found it much easier to eliminate soda pop than gluten.
08/12/2010 - 11:44am
I bake with Spelt and Oat flour now. I only buy pasta that is either rice, spelt or of European origin. I like the sprouted grain breads too. Common wheat here in the US sometimes causes problems for me and my family. I have not been able to determine if it is additives in the bakery goods or if it is the wheat. Italian pasta causes no trouble. Could be less genetic modified food over there?
08/12/2010 - 1:00pm
No. Why would I unless I had Celiac disease or allergy?
08/12/2010 - 4:40pm
I am required to eat food free of all of the wheat family (wheat,spelt,rye ,Faro, Kamut,bulgar, etc). I get physically ill within 30 minutes of ingesting even a small amount of a product containing wheat.
It has become a lot easier to recreate the desserts and snacks that I once ate. One healthy outcome has been that I discovered healthier foods. I have found a new enjoyment for other whole grains and beans.
Prior to my becoming gluten free, I only ate white rice, now it is rare. I just love making dishes or serving as sides the 'new' whole grains. I have the following in my pantry: Black Japonica rice, Wehani, red, black and tan quinoa,buckwheat groats, amaranth and millet grains.
I hated red kidney beans when I was growing up, now I love them!
08/12/2010 - 7:30pm
Iuse whole wheat flour a lot and do not know how to remove gluten.
08/13/2010 - 7:41am
We just found out my 5 year old granddaughter may have Celiac Disease.
08/13/2010 - 1:49pm
I was tested and found that I have no celiac disease, so I contunue to eat this.
08/13/2010 - 10:11pm
My blood type (A+) diet advises to avoid wheat. My son's O+ blood diet advises to avoid wheat & gluten. He is being tested for Celiac Disease, so we will find out for sure, but I think he will benefit by not eating it so much.
08/14/2010 - 7:21am
We have been gf for 5.5 years now due to Celiac. It was tough at first but now there are so many options! Also, it is so easy to do it when you realize how sick the gluten makes you feel! Yuck!
08/14/2010 - 4:56pm
Gluten isn't the problem; it's refined, overly processed grains that we should be avoiding! Major props to Anonymous #1 who uses spelt flour. It's a fantastic alternative to the white stuff: Tastes and bakes similar and has a much better nutritional profile.