Scene from a Gluten Free Test Kitchen

Gluten free is so hot right now.  The Gluten free trend is exciting for those with celiacs disease (it means they actually have food options), and irritating to chefs everywhere. I know this for two reasons: 1. I am a Health Coach who works with people uncovering food sensitivities, like gluten intolerance and 2. I work in restaurants.

I am the understanding server who bends over backwards to make sure that everyone gets a dish they can enjoy and eat, rest assured that with the enjoyment comes freedom from digestational distress.  This works out famously for restaurant customers, though perhaps not so famously for the chefs, who sometimes have to get creative to feed the masses.  It is a dance of sorts keeping everyone happy, and my hope is that while we’re waltzing, the customer understands that we do the best we can, and the chef learns to be a little more understanding of these very real food limitations.

So what the hell does Gluten Free mean?  And what does it mean for you?

Let’s start with what it is.  Gluten is the sticky protein found in grains like wheat, rye, barley, and spelt.  It is what makes pasta have that nice springy texture, and gives pizza dough the ability to stretch and soar like a frisbee when thrown.  Gluten isn’t necessarily bad for you, BUT we have a lot of gluten in our standard American diets and it can be very irritating to the digestive track.  

An estimated 3 million Americans suffer from a disease called celiacs.  These people cannot digest gluten at all, and even grains that have come in contact with gluten can make them sick.  Turns out, the spectrum that gluten intolerance spans is far and wide, and many of us have a problem digesting too much of the sticky stuff.

So should I go Gluten Free?!

Zooey Deschanel, Kieth Olberman, Chelsea Clinton and Elizabeth Hasselback are doing it.  So I think the answer is obvious... Yes.  Ha!  Many people, including celebrities, are toting a gluten free diet as a really healthy option for them.  Weight loss, clear head, good digestion, and vibrant energy are all claims to a gluten free diet.  While these are obvious awesome results, I think it is always important to check in with your needs as an individual.  Wheat, barley, rye, and spelt in their whole forms all have nutritional values that are important not to ignore.  They are all good sources of protein, fiber, phytochemicals, B vitamins, folate, calcium, selenium, iron, and zinc--so don’t turn your back just yet!

Like all diet trends before it: Fat Free, Low Carb, Sugar Free, etc.  Just because something is gluten free doesn’t mean it’s healthy.  Companies are labeling any foods they can gluten free, and in a lot of cases making up for the lack of gluten with other stabilizers and chemical substitutes.  So like with all foods, it is best to read the ingredients list, and buy foods that have recognizable and few ingredients.  

How do I know if Gluten free is right for me?

Unless you are having obvious reactions, there is really only one way to find out.  Stop eating it and see how you feel.  Start eating it again, and see how you feel.  Obviously a big pasta dinner will make anyone feel full, bloated, and tired, that is to be expected from eating lots of white flour and cheese---so the answer may be in the more subtle changes.

Personally, I am not gluten intolerant, I can eat it without much of a reaction.  I have eliminated it, and added it in without noticing much a difference.  BUT too much of anything, tends to lean us towards imbalance and so, like with everything I think balance and awareness is best.  Elimating gluten tends to expand our options and horizons to a whole other list of new foods.  Not eating pasta, opens the door to eggplant parmesan over brown rice (so ridiculously delicious--no joke).  If you aren’t having cookies or crackers as a snack, you may be more apt to reach for fruits and vegetables to meet your crunch needs.  Gluten free can force a little creativity, and a little creativity is fun!

My Cleanse with Intention clients all have the opportunity to experience Gluten Free-ness for 10 days.  Having had experimented and created some pretty delicious foods while on the cleanse, I have decided to take the show on the road.  Well, kind of.  I’m not going too far, but my food will be traveling this summer to the Block Island Farmer’s market.  Travellers coming to Block Island, have very few healthy options and those with Celiacs or a Gluten Intolerance have even fewer.  This has got me thinking, experimenting, testing, baking, and cooking, creating options for my new business!

Test Kitchen Banana Bread(Gluten Free and Agave Sweetened!)

This was so much fun to make.  I haven’t created too much of my own GF baked goods in the past, so to get some super yummy banana bread out of playing around, was a gift.  Another joy of cooking, the satisfaction of success--scratch to finish.

1 1/2 cups of Oats**
1 1/2 cups of Almond meal
4 eggs
4 large soft bananas mashed
1/4 cup apple sauce
1 tsp vanilla
1 tsp b. powder
1 tsp b. soda
1/2 tsp salt
1/3 cup coconut oil
2/3 cup agave
1/4 cup chopped walnuts (optional)
1/4 cup dried cranberries (optional)

In food processor--grind oats into flour.
Mix Oat flour, almond meal, b.powder, b.soda, salt, walnuts and cranberries.
In small pan melt coconut oil, set aside.
In large bowl beat eggs, mashed bananas, vanilla, apple sauce and agave.
Slowly add dry ingredients to wet, and mix.
Lastly, fold in coconut oil.

Pour in greased muffin tin or loaf pan and bake at 350*
20-30 minutes for muffins
30-40 minutes for loaf

**Oats-- oats are naturally gluten free, though in many cases they are processed in way where they come in contact with gluteness grains.  Those with celiacs should only buy oats labeled gluten free.

I fell in love with and then bought this small, bright orange, cast iron pan at a yard sale.  It's perfect for melting butter or oil and heating up small bits o' things.

Here Wes is displaying the Misto oil sprayer.  Say bye-bye to Pam baking spray and all it's CO2's and hello to a healthier more environmental option.

Think you may have a gluten intolerance?  Want to explore your dietary options or do some testing?  Contact me for a consultation, and we'll get you hooked up and in touch with your individual needs.