Gluten-Free Read

Those of you who read my blog regularly know that I also suffer from gluten intolerance, an inabilGlutenfree_2ity to digest gluten (also called celiac disease) that affects an estimated 3 million Americans — 1 percent of the population. I read somewhere that upwards of 30% of Type 1 diabetics also suffer from this additional, genetic auto-immune disorder. Still, one hears very little about this potentially life-threatening syndrome.

Viola! My “local” newspaper, the San Francisco Chronicle, published a piece today explaining the condition and eating/shopping possibilities for those who have it. Read the article by clicking HERE. Be sure to scroll down to the bottom to check out the Q&A and the recipes. They even give carb counts per serving. As if they knew about me!!

5 Responses

  1. Nick
    Nick May 12, 2005 at 4:59 am | | Reply

    Which did you get first, Amy? Celiac disease or IDDM ?

    I used to cook everything for myself that I cared to eat–cheesecakes, pies, cookies, linguini, brownies, etc. Since I started following Bernstein’s diet and exercise program, the only kinds of “flours” I bake with have been soy flour, soy protein isolate, and almond flour (ground from almonds by me using a coffee grinder). (There’s also cake made from wheat protein isolate, but I haven’t tried that yet.)
    I’m wondering if soy flour is also toxic to you? I guess the “protein isolate” powder is just the protein part of the grain separated from most of its carbohydrate.

    I think this diet might work for you, since I already avoid most complex carbohydrate sources–rice, flour, pasta, etc. There’s a pasta made from a Vietnamese plant called “glucomannan noodles”, which are supposedly carb.-free. I haven’t tried them yet.

    Eating out must mean that you mostly bring all your own food. What a pain!

    Do you make (bake?) your own foods such as cookies, cakes, jellos, brownies, pies, etc? Or do you prefer to avoid processed foods and stick to whole, unprocessed foods?

  2. Nick
    Nick May 12, 2005 at 5:27 am | | Reply

    Have you ever tried substituting whipped egg whites for gluten in baking something? I’m assuming you can eat eggs–is that true?

  3. AmyT
    AmyT May 12, 2005 at 1:06 pm | | Reply

    Hi Nick,
    Lucky for me, mine is apparently a “severe wheat allergy,” so I’m not as sensitive as some to trace amounts of gluten in sauces, etc. I can do soy, sorghum, fava, almond and other flours, and I can eat eggs — thankfully. So I bake breads and make pancakes, and order gluten free crackers and such off the Web, mostly. I’m also always looking for new ideas, too, so thanks for chiming in here!!

  4. Nick
    Nick May 21, 2005 at 7:54 pm | | Reply

    You’re welcome, Amy.
    Here’s another thing that I just learned about–unsweetened coconut flour. It’s gluten-free, so it might work for you. I have yet to try it.
    Here’s the link http://simplycoconut.com/coconut%20flour%20learn%20more.htm
    Let us know if you try it.

    Good luck,
    Nick

  5. Bele
    Bele February 21, 2008 at 10:25 am | | Reply

    There is a grain called Teff, which grows mainley in Ethiopia. But it has been harvested here in the US for quite sometime now. It’s supposed to be gluten free.

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