How to Live Gluten Free
Posted by Kirill Storch on 12/27/2010
to
Chestnuts
The only thing you really have to do is cut out a few highly processed foods (that you shouldn’t be eating anyway), and you’re on the road to dietary bliss!
First of all, you get to keep all the healthy stuff. Fruits and vegetables, even stir fried or in dessert form, are still a go! That means you don’t have to give up your jam or your yummy Chinese stir fry.
Meat is also fine. Steak, salmon, and chicken-- all okay.
Now comes the tricky part...baked goods. I know you still want your doughnuts and pizza. That chewy texture when you bite into a morning croissant is to die for!.
This is where you take charge a little bit and do one of two things.
1) Locate a gluten-free bakery. This can be easy if you live in a metropolitan area like New York or San Francisco. But it probably won’t work for us suburban masses.
2) Start *gulp* baking yourself.
This can be a really good choice for someone who has time to prepare a meal at home. Start with chestnut flour to create wonderful pasta dishes, as well as sweet breads for any occasion.
SO HOW DO I START?
It’s pretty easy.
First thing you do is go through your pantry and cupboards and toss anything with even a remote trace of gluten in it. That means crackers, cookies, bread, and pastas. Don’t save anything just because you like it! Stay committed.
Getting gluten out of your heart and mind is the only way to really succeed at this.
Then go out and buy gluten free substitutes like chestnuts, almonds, and peanuts.
This includes rice bread, soy bread, rice pasta, chestnut pasta, brown rice pasta and more.
Lastly, get a list of great gluten free recipes by signing up for our free e-book or getting them off the web.
Dealing with the family: The tricky part is convincing whoever you live with that gluten-free really benefits everyone. Y
ou will come up against a roar of protests, but probably from people who are getting the biggest favor of their life. Just assure them that the food will be better than ever, because there will be more home made dishes...but that they just have to try and experiment with some new recipes.
If the family refuses to cave and brings in smuggled gluten items from the store, just keep them out of sight from you and make sure you don’t share utensils or cutting boards with these culprits. Even a little bit could re-trigger the allergy.
Try this for starters, and as always, keep us in mind for gluten-free recipes as well as gluten-free flour and pasta.
