As you stroll down the aisles of your local market or peruse the case at your local bakery, there's a chance you've seen it, a sign advertising gluten-free products. While there's been an uptick in the general absence of gluten, we haven't found much talk about living a gluten-free lifestyle -- what it means, and what it can do. So, TLK asked gluten-free guru, Aran Goyoaga, author of Small Plates, Sweet Treats: My Family's Journey to Gluten-Free Cooking, to walk us through her experience with gluten-free living.
But first, some basics.
Gluten is a protein that is found in wheat, barley, and rye and gluten-related products like bulgar, faro, kamut, spelt, and trticale. Because of cross contamination, it can also be found in oat (thought oats don’t technically contain gluten). Anything made from these grains has gluten, and includes common items like bread, cereals, pasta, lunch meats, salad dressings, soups, snack items like tortilla chips, cookies, and crackers, and beer. About 1 percent of Americans suffer from Celiac disease, a gluten-intolerant condition that causes a painful inflammation in the small intestine, but many more suffer from gluten sensitivities that can go lead to uncomfortable symptoms.
Next, Goyoaga shares her family's story, talks about what foods to eliminate and why, and shares gluten-free recipes.