Most people love bread. It’s one of the first foods humans learned to make and there are few things as comforting as hunk of fresh, warm French, Italian, Cuban or other excellent bread spread with butter, jam or whatever floats your boat. But if you have celiac disease, that bread is something to fear and avoid at all costs and gluten-free options used to be awful! Thankfully, that’s not the case now.
According to EverydayHealth.com, “Celiac disease is an autoimmune condition that prevents proper nutrient absorption and the digestion of gluten. When people diagnosed with celiac are exposed to gluten — a binding protein common in grains but also in makeup products — the immune system malfunctions and attacks the walls of the small intestine, which is responsible for absorbing nutrients from food.” The website says that about 1% of the U.S. population has celiac disease and that it is underdiagnosed.
Living with celiac disease isn’t easy, because gluten, which the Celiac Disease Foundation says is a protein found in wheat, rye, barley and triticale, is found in a LOT of things we eat regularly. As awareness of the condition has grown in recent years, more gluten-free products are becoming available. King Arthur, Bob’s Red Mill, Pillsbury and other companies have created 1 to 1 flours that are a blend of ingredients like peas, lentils and almonds and can be swapped out for regular flour in any recipe. The finished product may be slightly heavier than traditional, but they taste just as good and make gluten-free baking super easy! Single ingredient flours like coconut and almond can also be used, but they may require more tinkering with the recipe.
October is Celiac Disease Awareness Month in the U.S., so we wanted to share some of our favorite gluten-free recipes. If you’re looking for more great info on living gluten-free, whether you have celiac disease or other concerns, check out EverydayHealth for more information.