Rouxbe

This morning I'm enjoying a bowl of protein-packed popped amaranth for breakfast. Maybe you've never heard of amaranth...well now you have, and you should definitely try it! Along with quinoa (which is slowly gaining a reputation beyond being a hippie-dippie substitute for rice), millet, teff, sorghum, buckwheat (which has nothing to do with wheat), and over 30 other "alternative" seeds, grains and flours.

What do they all have in common? They don't contain wheat or, more importantly for me, gluten. Gluten intolerance and gluten allergy (celiac disease) are becoming more and more common around the world. Some people estimate that 10% of North Americans might have celiac; most just aren't diagnosed.

I've been eating a strict gluten-free diet for almost a year, and I feel great. No more getting sick after having a sandwich or a piece of pizza. Cutting out all of the coffee shop scones and muffins also helped me lose almost 20 pounds! Plus, I've learned about grains from around the world. Did you know that Ethiopian teff, the smallest grain in the world, is now grown in Idaho, or that Aztec amaranth almost went extinct when it was forbidden by the Spanish?

I think the switch has been relatively easy on me, since I enjoy cooking and prefer to cook from scratch anyway. That way, I control the ingredients that go into my food, and I'm not afraid to experiment. For someone who relies heavily on convenience and processed foods, it would be a much harder change due to all of the hidden gluten in packaged products.

Anyone else out there in the community living with celiac? Maybe you know someone who is? I'd love to hear your experiences or recipes!

Or do you have questions for me about gluten-free ingredients or recipes? I've learned a lot and I'm happy to share what I know! Ask away!

Hi Beth. I don't have celiac and I'm not gluten sensitive but I do have a niece who is autistic and I know that they would do better with gluten- and casein-free diet. I am also a few months or just a few weeks away on becoming a registered holistic nutritionist so I'm glad to hear that you are eating well and you even lost 20 lbs. Congratulations. There's not much grain growing in the Philippines. Most of them are imports from the States such as millet, quinoa, buckwheat, spelt. It would be great to see the different varieties of it. I've heard of those grains that you've mentioned but don't know what it taste like. Maybe you can also share some of your recipes in the test kitchen.

I've heard about the connection between gluten and autism, too, but don't know much about it. At the very least, I think it speaks to the importance and impact of what we put in our bodies!

Unfortunately, I can't get many of my grains locally, either, but I guess they're more local than a transpacific voyage! One quick clarification: millet, quinoa, and buckwheat are all GF, but spelt is not. It is an ancient form of wheat (as I understand it) and definitely does contain gluten. So do kamut, triticale, and mass-market oats. Oats are an interesting one... they don't contain gluten naturally, but because they are grown adjacent to wheat crops and processed on the same machinery, they end up with high levels of gluten just from cross-contamination. You can now get wheat/gluten-free oats, but they're still a specialty item.

For a great look at what gluten is and does, check out the Wheat and Gluten lesson in the new Rouxbe Cooking School: rouxbe.com/school/sections/81 . I love the little gluten drum! :)

I'm moving this month, but after I'm settled into my new place, I'd love to share some simple, delicious GF recipes!

I forgot the pseudograin part... another interesting thing about the gluten-free grains is that many of them aren't grains at all, they're seeds masquerading as grains! Amaranth, quinoa and buckwheat fit in this category. Did you know that buckwheat is related to rhubarb, but not wheat? Maybe I should develop a buckwheat-rhubarb pie...mmmm!

Thanks for all of te great info Beth. Very interesting. Can't wait for some of those recipes...good luck with your move :-)

I always actually referring to grain in general. I'm aware that spelt contains gluten. Great info, though. We'll be looking forward to some of your gluten-free recipes. I am sure that those people who are suffering from Celiac disease and even for some who are gluten-sensitive will have a much easier time with their lives. Thanks and hope to be hearing from you soon.