Welcome to Your Gluten Free Life
A while ago I posted about findings that some people exhibited symptoms after eating wheat but did not test positive to Celiac Disease. Scientists were puzzled as to what was happening and pretty much put it down to some people being more sensitive to gluten than others.
People were complaining of being bloated, nauseous and generally “blah” after eating wheat. But they didn’t necessarily get Celiac symptoms such as diarrhea, vomiting, weight loss and all those other fun things that us Celiacs get.
Now, further testing seems to indicate that these people are not actually sensitive to gluten. Instead, it’s something else in the wheat that is affecting them. The study by researchers from the University of Oslo and Monash University in Australia, was published in the journal Gastroenterology.
For the research, a group of non-celiacs complained of gluten sensitivity were asked to eat special cereal bars. One type contained gluten, another fructans, and the third had neither. The participants were split into three groups, with each person eating a different type of cereal bar a day for one week. The bars contained, gluten, fructans, or neither. At the end of the week they had a week’s break from eating the bars before eating the next bar. Importantly, no one knew which bar was which.
The really interesting results showed that the fructans bar triggered bloating 15 percent more than the control bar, and gastrointestinal symptoms 13 percent more. However, the gluten bar was found to be no different from the control bar.
So, if you find yourself suffering symptoms after eating wheat, have a look at a FODMAP diet instead of a gluten free diet. You may just find that your symptoms go away. Given how healthy the FODMAP diet is, it may have the side effect of giving your overall health a real boost.
Rustic Gluten Free French Bread
Last weekend we had the kids down for lunch. It’s always a great day when the family gets together, and I get to have fun in the kitchen. But one of the things I miss is my own bread rolls or garlic bread. So, when I have time, I knock together this recipe so I can enjoy either some French Bread, or I can then make it into garlic bread.
Depending on your flour mix, your dough may come out a bit more of a batter than mine does. It doesn’t matter, in fact it might rise a bit more than mine. And it will have a smoother finish that way, rather than the crusty rustic look of my loaf.
Here’s the recipe. At the bottom, as a bonus I’ve added my instructions to turn the loaf into garlic bread if that takes your fancy.
Gluten Free Lime and Coconut Meringue Pie
The other thing I love doing for the family get togethers is to knock up a couple of delicious deserts. One challenge is my son in law is lactose intolerant so I generally try to make at least one desert lactose free.
At this time of year Australia is loaded with lemons, and limes are just coming into season. I was going to make a traditional Lemon Meringue Pie, but then decided to have a go at making a more tropical flavour using limes and coconut.
The result was absolutely amazing! The only problem was that everyone loved it so much they almost completely finished it off. I generally rely on having some leftovers to treat myself with later, but I nearly lost out with this one.
Next time you want to have a taste of the tropics for desert, give my Gluten Free Lime and Coconut Meringue Pie a go.