Gluten free eating at its best
The term oxymoron, meaning mutually contradictory terms, comes to mind when folks think of gluten free and delicious. But that's the superficial reaction of someone who doesn't understand all that can be done with today's possibilities for eating gluten free.
Gluten is correctly associated with wheat, and wheat represents all the delicious breads, bakery items and breakfast meals that come from wheat or wheat products. And yes, anything with wheat (and a whole lot more of unsuspected gluten sources) have to be strictly avoided for the effective gluten free diet.
So the creative part of gluten free eating, the part that gets us to the two terms combined: gluten free and delicious, involved taking advantages of ways to substitute and re-combine safe food products in order to replicate old favorites and innovate for new ones! The great part is: you don't have to do this on your own.
There is an amazing number of experienced and knowledgeable folks out there that happily share about gluten free with the world. Books and the Internet readily yield great ideas, recipes and even menus that help you plan everything from snacks to full weeks of planned menus.
And the appealing food items that can be prepared, and still be gluten free, are remarkable. Sandwich bread, pizza dough, pastry favorites and even home-made cakes are easily within the gluten free-er's reach.
Gluten intolerance often accompanies other dietary concerns, so sometimes the value of a recipe is multiplied by the number of nutritional concerns it meets. Casein intolerance, kin to lactose intolerance, is a frequent side sensitivity to gluten sensitivity.
So how great is it to know that web sites offer recipes that meet both gluten free and casein needs! Mix in the idea of some great and healthy blueberries, and what can you find? A great gluten free scones recipe just waiting to be found. Fresh scones, a fresh cup of coffee, and you have yourself a great Saturday morning treat. This may be gluten free eating at its best.
