edible how-to
GLUTEN-FREE LOWDOWN
Deconstructing the complexity of the gluten-free diet.
WRITTEN BY AIMEE R. EIGUREN
One of the most Googled search terms in the food and health industry since 2009 has been two words that conjure up very different sentiments, depending upon whether one has celiac disease (a life-threatening autoimmune disorder), a gluten sensitivity, or a desire for a healthier diet.
Any guess? Those two words are gluten free.
In fact, in November 2013, there were 100 nationwide news headlines — the highest volume of printed headlines around these search terms in the history of tracking, speaking volumes about the prevalence and popularity of “going gluten free” that’s sweeping our nation and food industry. Officials representing the University of Nevada, Reno football team even recently announced that players were going gluten free.
So why are so many Americans — even those without celiac disease or other diagnosed ailments — cutting out the gluten, otherwise known as the protein composite found in wheat and related grains, including barley and rye?
One documented theory, according to professor, founder, and medical director of the University of Chicago Celiac Disease Center Dr. Stefano Guandalini, could be “the celebrity leadership effect: After all, why were the South Beach, low-fat, or no-carb diets so fashionable in the past for non-scientific reasons?”
He explained that there is no medical evidence that gluten causes weight gain and adds, “Gluten is not making people fat. Their lifestyle is.”
“When people remove gluten from their diets,” Guandalini says, “they end up eliminating things like bread, pasta, pizza — in other words, foods that bring in a lot of calories — and typically replace them with lower calorie foods.”
But the fact remains that many people do feel better without gluten for a variety of physiological reasons, many of which still are being understood and researched at a pace that can’t keep up with the increased demand for gluten-free products now lining the shelves of even mainstream supermarkets.
Ultimately, it comes down to this: A person has either been medically diagnosed with celiac disease (or gluten sensitivity), and, therefore, living a gluten-free lifestyle is not a choice, but a requirement for survival. Or there are many who don’t feel well and are in search of a solution for their ailments through diet, hoping to cut back on inflammatory and gastrointestinal symptoms, and so eliminate gluten, which can provide relief for many.
Regardless of how one finds a gluten-free diet, it’s imperative that the tools and resources used to support that diet and lifestyle are reliable, not to mention delicious and call for only the freshest local, organic, and minimally processed ingredients.
Here are some favorite cookbooks for gluten-free dishes and other online resources trusted by many of us with celiac disease and gluten sensitivity. They provide a plethora of reliable information:
Small Plates and Sweet Treats
Written by Aran Goyoaga
When Basque blogger and trained pastry chef Aran Goyoaga started penning her well-received blog, Cannelle et Vanille, in 2008, it was clear that she had a talent for unique recipes, a flair for writing, and quite a photographer’s eye. Following a bout of illness, she was diagnosed as gluten intolerant in 2010, changing her approach to cooking.
Her inaugural cookbook is as delightful to read and browse through the gorgeously prepared dishes as it is practical for those who cook gluten free. The love of her childhood growing up in the Basque country is woven throughout the book, along with the appreciation she has for real food and her connection to the land and seasons. The unique selling point of this cookbook is the seasonal arrangement of recipes, beginning with autumn. And the sweet treats are adaptations of Goyoaga’s favorite desserts filled with varying textures and flavors.
Cristina’s of Sun Valley Con Gusto!
Written by Cristina Ceccatelli Cook
Restaurateur and author Cook’s third cookbook is absolutely bursting with visual flavors and earthy, Mediterranean recipes that are easy for the home cook to create. In this book, she reveals several of her famous gluten-free food recipes that only her celiac customers previously were privy to. Her wheat gluten-free brownies are notoriously moist and delicious, and this Italiana makes the best gluten-free breads, including an authentic pizza crust and wheat gluten-free ciabatta that will bring tears to the gluten intolerant and safe pleasure for the stomach.
Gluten-Free Girl and the Chef
Written by Shauna James Ahern
When gluten-free blogger extraordinaire Shauna James married well-known Seattle chef Daniel Ahern, it was a gluten-free match made in the kitchen! Ahern’s acclaimed blog, Glutenfreegirl.com, brings awareness to celiac disease and how to cook healthfully and without gluten. The cookbook conveys her knowledge of well-crafted recipes while communicating how the love of her husband/cooking partner has not only brought such joy to her heart but also helped inspire hundreds of chef-tested recipes and proper cooking techniques.
Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health
Written by Dr. William Davis
Davis, a cardiologist, explains how eliminating wheat from our diets can possibly prevent fat storage, shrink unsightly bulges, and reverse a myriad of health problems. His informal experiment of cutting out gluten doesn’t prove that wheat alone made the difference, but it inspired Davis to write this book. His book presents his theory that wheat is a main contributor to obesity, and that genetic modifications of wheat have made it harmful to our bodies.
Aimee Eiguren is a gluten-free food writer and founder of A.R.E. Public Relations (gluten-free PR and marketing at Arepublicrelations.com). She’s also a celiac disease advocate and advisory board member of the University of Chicago Celiac Disease Center. A former Reno resident, Eiguren now resides in the Bay Area.
Resources
University of Chicago Celiac Disease Center
http://www.Cureceliacdisease.org
UCCDC’s Gluten-Free Care Package is a basket of helpful, essential resources (delivered to your front door upon a physician’s diagnosis), including a guide to gluten-free foods, support group information, and food samples to introduce people with celiac disease to a gluten-free diet.
Celiac Disease: A Hidden Epidemic by Dr. Peter Green
Green is the director of the Celiac Disease Center at Columbia University. His comprehensive and accessible guide covers every aspect of the disease from symptoms and diagnosis to learning and maintaining the diet.
http://www.Glutenfreetravelsite.com
This website helps people on gluten-free diets find safe places to dine both in their area and when traveling. It’s a review-based site where people can search and submit reviews of restaurants, hotels/resorts, grocery stores, and cruise ships anywhere in the world that accommodate gluten-free diets.
