Friday, 08 October 2010

• Gluten-free diet

  

  I have been diagnosed since the age of 2 with a wheat allergy. Fortunately for me, the consequences of consuming or coming into contact with wheat are not severe. In fact, since the body changes every seven years, I am now able to eat wheat quite frequently and for a time, I did not worry at all about whether or not products were gluten free.

  However, I have come to find that my body functions much better with less gluten consumption.  Living in the Seattle area, it has become less and less of a chore to find places that sell gluten free products, such as The Great Harvest Bread Company and Corina's Bakery. There are also several restaurants that have added gluten-free menus. 

  I used to bake all of my own bread and have considered doing so again since buying loaves from companies is all but cheap.  I have noticed though, that the gluten-free breads of today taste a whole lot better than the gluten free breads I remember 15 years ago, when no one had heard of such things as food allergies.

  Are you allergic to wheat/gluten? Do you have a great gluten-free bread recipe?

  The difference in comparing ingredients seems like it might be arrowroot powder but I have no idea of the proportions.

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