First thing's first. I am gluten-free because I have celiac disease and I miss the taste of delicious gluten-packed beer.
When I first got the news that gluten had a vendetta against me and was slowly plotting to kill me, I was bummed. Like, what did I ever do to you gluten? I thought we were cool. Guess not.
When I finally came to terms with the fact that I needed to lead a gluten-free life, my first thought was, what the hell do I eat now? A girl can only eat brown rice and veggies for so long, ya know?
So I had to get creative with my food, and this is what actually what sparked my love of nutrition and set forth a series of events that would lead me on the path of becoming a nutritionist.
A few years ago, there was no gluten-free aisle at grocery stores or gluten-free options at restaurants. Gluten-free was unexplored territory and even my own parents thought I put myself on a weird diet.
Because of the ongoing popularity and trendiness of going gluten-free, it sucks a little less to be celiac these days. But on the downside, there are a lot of funny looks and snarky remarks when asking about gluten-free options at a restaurant.
Take it from me, people, it’s inconvenient for both of us, please don’t make my food experience any harder that it already is. I’m not trendy, I’m allergic, so pass me the damn crumbly piece of gluten-free bread and let me go on with my day.
However, to the insufferable fad dieters who have jumped on the gluten-free bandwagon: so you read an article telling you that gluten is evil and now you are gluten free. Good for you! You have joined half the population that have started a fad diet for no good apparent reason. It’s like taking insulin shots when you don’t have diabetes (OK, that was an extreme example, but you get my point).
Gluten-free diets are made and recommended for people who have celiac disease or some sort of serious sensitivity (yes, there is such thing as a food sensitivity, and, yes, it differs from an allergy and, yes, it’s complicated). So please stop making us sick people look like trendy gluten-snobs due to our very specific (and medically necessary) dietary needs.
So what is gluten?
Gluten is a protein found in wheat, barley and rye, so, no, it’s not in potatoes and it’s not to be confused with starch. Gluten found in flour of baked good is what helps it from crumbling, that’s why some gluten-free products suck so much and don’t really bind together that well.
These days there are some great gluten-free products on the market, but beware, gluten-free doesn’t mean healthy. Remember that when something is taken from a food it needs to be replaced with something else, and companies love to add sugar and crazy preservatives and additives that have no business being on earth in the first place let alone in food for you to ingest.
When in doubt, here is my tip: If you can’t pronounce it, avoid it and do your research.
Celiac Disease or sensitivities?
Celiac disease is an autoimmune disorder in which the absorptive surface of the small intestine is damaged making it impossible for people to absorb nutrients, so yeah, it’s kind of a big deal. There is no cure, only relief by avoiding the nemesis that is gluten altogether. Symptoms vary from bloating, cramping, fatigue and anemia to name a few. Being celiac sucks.
But wait there is another complicated part to this puzzle! It’s called “gluten sensitivity”. So your blood tests or biopsy have come back negative for celiac but you still feel like crap? You may have a gluten sensitivity. Now with a sensitivity things get tricky, your symptoms can take a few days to show up which makes them harder to diagnose and impossible for people not to judge you and it sucks just as much as a full blown allergy.
So the next time you meet a person who is using a gluten-free diet because they heard it’s a great way to lose weight, kick them for all of us who are legitimately suffering (but not really, because I don’t condone violence).
RECIPE: Gluten-Free Potato Leek Pie
For the crust
1/2 cup cold unsalted butter
1/2 cup chickpea flour
2-4 tbs cold water
1 tsp salt
1 tbs sugar
1 tsp guar gum
1 tbs thyme
1 egg
1/2 cup of shredded cheese
Melted butter
For the filling
1 1/2 cups of vegetable broth
2 potatoes
1 leeks
4 cloves of garlic
1/2 chopped onion
1 tbs coconut oil
2 carrots
1 small zucchini
1 tsp cumin
1 tsp oregano
1 tsp sage
Salt and pepper
Directions
Mix together the ingredients for the pie crust (except for the cheese and melted butter) in a large bowl. You will have to use your hands as the dough will stick to your stirring apparatus.
When dough is thoroughly mixed, put in refrigerator for an hour.
Preheat oven to 375 F (190 C).
Sauté veggies and spices in coconut oil for 10 minutes.
Pour filling into ramekin or pie dish.
Mold dough over the top of the dish like in the photo above. Cut off any excess that hangs over the sides.
Brush top of pie crust with butter and sprinkle cheese on top.
Bake at 375F for 45-50 minutes.
