Why Gluten Free?

Most people have no need to cook gluten free. For those with wheat allergies or celiac disease, gluten-free cooking must become a way of life. People who choose to eat gluten free, may do so for a variety of reasons including dietary needs, allergies, it helps them feel better, etc.

Anyone who is looking for gluten-free recipes may already know why they cannot eat wheat, barley, rye or derivatives therefrom. The following information will be useful for educating your relatives and friends who wonder why in the world you eat the way you do.

Celiac disease (also known as celiac sprue and non-tropical sprue) is a genetic autoimmune disease that is found across all nationalities and races. Recent studies have shown the incidence of this disease in the U.S. to be 1 in 133 people.

First- and second-degree family members of someone with celiac have a much higher chance of having celiac disease, closer to a 1 in 20 chance. This percentage is high enough that first- and second-degree relatives of people with celiac should also be tested for celiac disease. After all, if you had a 1 in 20 chance of winning the lottery, how many tickets would you buy?

What is Celiac Disease?

It’s Not What it Seems

Symptoms of Celiac Disease

Symptoms Can Vary or include:

chronic diarrhea to chronic constipation

depression and anxiety

irritability

fatigue

unexplained anemia

failure to gain weight

unexplained weight loss

early onset osteoporosis

and More

This list is by no means all inclusive. For more complete information, please visit www.celiac.com or www.celiac.org

No one person has all the symptoms of celiac at the same time. Though the obvious symptoms vary, however, the challenge behind the symptoms is the same for all sufferers. People with celiac are gluten intolerant or sensitive: they cannot digest the protein found in wheat, barley, or rye. When your body detects gluten in the digestive tract, it attacks, trying to destroy the invader. Unfortunately, the result is that the intestines, especially the small intestines, are damaged in the fight.  

The way that each individual experiences symptoms can make it challenging to understand if you or a loved one has celiac. Through the diagnosis process, we encourage you to work with your doctor(s) and don’t give up even if it seems disheartening.

The interior of your small intestines have small, finger-like projections called villi. Villi are used to absorb nutrients from the food that passes through your digestive tract. When you, someone with celiac disease, ingests gluten, the villi become damaged when your body tries to destroy the gluten in the intestines. Through time, the villi become blunted and shorter, decreasing the surface area available for the absorption of nutrients.

Some people’s intestines are damaged badly enough that they cannot absorb any nutrients. They eat and eat and still look like they are starving to death. This is because they ARE starving to death. The food they eat cannot be absorbed by their bodies and basically passes right through them. 

Others with celiac seem to have “selective” absorption problems . . . fat is absorbed all right, but iron (or calcium, or other nutrients ) doesn’t seem to make it. When we first started Eating Gluten Free, many doctors refused to believe that a person might have celiac if they did not appear to be on the verge of starvation. THIS IS A MISCONCEPTION ON THE PART OF THE DOCTORS. My mother was about 25 pounds overweight when her diagnosis came through. One need not be at death’s door to be negatively affected by absorption problems.

In the past few years, doctors are becoming more aware of celiac, its symptoms, and the complex way it presents symptoms in each patient. Remember, the chance of a false negative celiac test tends to be higher than the chance of a false positive celiac test. 

Long Term Effects of Celiac Disease

GF Mixes

GF Flour

GF Recipes

Why We Started Making GF Flours & Mixes

After sharing recipes, and providing a variety of cooking classes between 2003 and 2006 our customers kept asking us to make mixes so they could enjoy their favorite gluten free recipes from Eating Gluten Free on a regular basis.

We found that having mixes and our flour already combined made it more convenient to cook our favorite meals, goodies, and desserts every day.

We hope you enjoy our mixes as much as we do, and if you have a mix you would like us to make please don’t hesitate to send us your suggestions.

Eating Gluten Free All Purpose Flour

Eating Gluten Free Pancake & Waffle Mix

Eating Gluten Free Cornbread Mix

Green Donut

Gluten Free Long Term Food Storage Options

Tips to Make GF Cooking Easy

Where to Find GF Ingredients & Products

Visit Us

2746 Battelle Blvd.

Richland, WA 99354

 

Call Us

(509) 554-2778

CONTACT US

Eating Gluten Free does not provide medical advice, diagnosis, or treatment.

The information found on this website is not intended to replace or substitute professional medical treatment or for professional medical advice relative to a specific medical condition.

We urge you to always seek the advice of your physician, or medical professional.