Living Gluten Free

Today I am giving this blog space to a dear friend Dawn Kiehl Beals.  Dawn has been living a Gluten-Free lifestyle for quite a while now, and I have enjoyed her treats just as much as any of my friends who bake traditional foods.  I have asked Dawn to guest blog for me in addressing the Gluten-Free concept.  I hope you enjoy her writings.  Thanks Dawn!  

Gluten Free.  Is it just the newest catch phrase?  It seems like every one is jumping on the band wagon.  Kraft Marshmallows - Now Gluten Free!!  Interesting, but weren't they always just made of sugar?  For most people, it's just another gimmick for companies to promote their products.  However, for those of us with a gluten intolerance, finding gluten free or GF on a label is vital information. 

To understand how to live gluten free you first have to know what gluten is and where it can be found.  Gluten is a protein found in wheat (including kamut and spelt), barley, rye, malts and triticale. It's also used as a food additive in the form of a flavoring, stabilizing or thickening agent.  Gluten intolerance can range from a mild allergy to full-blown celiac disease.  Allergies to gluten can cause common problems like inflammation, congestion, skin problems, acid reflux and constipation.  Ignoring these issues will cause wear and tear on your body that can lead to a higher risk of death from heart disease and cancer. 

The bad news is that gluten is found in most if not all processed foods.  The good news is that you can learn to live gluten free and still enjoy a healthy diet, full of delicious choices.  In fact, with a little creativity you can even create "gluten free" versions of your favorite treats.  The first thing you need to do when you or your doctor makes the decision for you to go gluten free is to become an educated label reader.  Wheat and other various forms of gluten are hidden in lots of products with deceiving names like dextrin.  It's found in all breads and pastries, most fast foods, canned soup and even beer. 

The easiest way to start is with a diet of fresh meats, fruits, vegetables and brown rice.  Gluten free doesn't have to be flavor free.  (Try my Crunchy Nut Chicken for a mouth full of texture and taste.)  Once you begin to feel better (and you will!) you can begin to add in pre-packaged gluten free products.  A wide variety of these products are now not only readily available at Cascio's but also very tasty.  Check out Sam Mills Corn Pasta if you're craving spaghetti or Bob's Red Mill Gluten Free Pancake Mix if you want high, fluffy pancakes like Mom used to make.  After you're an established GF, you may want to try your hand at creating your own combination of starches and gluten free flours for breads, pie crusts, cookies and other gluten free treats. 

I've been GF for over 17 years and thanks to all of the companies currently focusing on this "market", it's easier to go gluten free today than it ever was before.  By the way, I'm not only GF but DF, SF, PF and EF too!  What are you free from?  Changing the way you eat may very well free you from many of the aches and pains currently keeping you up at night and give you a healthier tomorrow!

Crunchy Nut Chicken

1-cup raw or roasted nuts (any combination - I use cashews, almonds and pecans)

1 clove garlic

1 thin slice ginger root

1-teaspoon salt

1-teaspoon paprika

¼ teaspoon ground cumin

¼ teaspoon black pepper

6 boneless skinless chicken breasts

1/3-cup butter (or dairy free substitute)

Place the nuts, garlic and ginger root in blender/food processor; cover and blend until finely ground.  Mix nut mixture, salt, paprika, cumin and pepper.  Dip chicken into butter or dairy free substitute; roll into nut mixture.  Place chicken in an ungreased oblong pan, 13 x 9 x 2 in.  Cook uncovered in 375-degree oven until thickest pieces are done, 55 to 60 minutes.  (I double the spices because I love the flavors and extra spiciness.  You can also make extra nut mixture to ensure the chicken is really covered.)