Gluten intolerance VS Celiac disease
By Alison Barlow
Celebrity chef Giada de Laurentis, the Wicked Spatula website, and Bob’s Red Mill — these are some of the resources available for people with gluten intolerance as the holiday baking season approaches.
Gluten intolerance is similar to Celiac disease, an autoimmune disease that causes an inflammatory reaction to gluten. Gluten is a protein found in wheat, rye, and barley.
“People with gluten intolerance may tolerate minimal gluten,” said Allison Willette, a former naturopath who practiced for 10 years on the East Coast.
There is gluten in unexpected foods, including some spaghetti sauces, according to Willette. Therefore, it is important to read labels.
Rebecca Beck, a midwife with a gluten-intolerant child, said “It’s better to view going gluten-free as you’re going to feel better…as opposed to seeing it as a punishment.”
There are ways to work around gluten intolerance. Willette and Beck pointed to the importance of finding reliable products.
Willette suggested Bob’s Red Mill for recipes. The company is noted for avoiding cross-contamination.
Beck recommended King Arthur products.
Cross-contamination occurs when the same equipment is used for gluten-free products and products that contain gluten.
Resources for people who are gluten intolerant are important because, as Willette explained, “The holidays can be very hard for kids who cannot tolerate gluten.”
Willette suggested finding great recipes that taste good, as opposed to trying to find substitutes for every food, even if they’re not traditional holiday foods.
Beck recommended a cookbook by de Laurentis as a source for great gluten-free recipes for the holidays.
The Wicked Spatula website is another source for gluten-free recipes for the holidays, including a gluten-free pecan pie. “Healthy, gluten-free, dairy-free pecan pie is a dessert everyone…can enjoy.”
As the holiday baking season approaches, even people with gluten intolerance can find ways to enjoy the holidays with the right resources.
