What does it mean to be gluten-free? It is one of the most talked-about subjects in today’s society when it comes to weight loss and dieting. Many individuals go on diets with the hopes of losing weight or improving their health, but they never truly understand what gluten free means. Gluten-free is a simple word, yet it can be difficult to comprehend. Here are some gluten-free facts to keep in mind.
To begin, what exactly is gluten? Gluten is a protein found in wheat and related cereals such as barley and rye. Gluten is sometimes used as a stabilizing agent in foods, however it is usually removed throughout the manufacturing process (such as when bread is baked). Gluten-free means avoiding cross-contamination from barley flour or rye crumbs and adhering to a strict diet that excludes gluten from foods.
Gluten is typically found in meals such as breads, cookies, cakes, and pastries because it includes protein. Wheat flour, rice flour, maize flour, and tapioca starch are all common gluten-containing foods. When you see goods labeled “gluten-free” or “grain-free,” know that these are gluten-free items with trace quantities of gluten.
What makes being gluten-free so perplexing is that gluten can be found in a wide range of foods, but only a little quantity is actually consumed. If you’re going out to eat, you might have to make do with baked items instead of pizzas and desserts. This implies that if you make your bread crumbs with conventional baking soda, you will still absorb gluten. You’ll have to decide what you’re going to allow into your body versus what you’re going to keep out.
When following a gluten-free diet, many people make the mistake of eating too many tortillas. Even if you only eat one carb or food item containing breadcrumbs, you will be exposed to gluten. Many people unintentionally continue to eat these items despite learning that the tortilla contains gluten. If this is a problem for you, you must make an informed decision before eating.
Cookbooks for gluten-free cuisine, such as Paleo Cookbook, include suggestions for cooking with 20 parts per million of gluten. Pizza crusts, for example, have a gluten concentration of around 20 parts per million, which means you’d have to eat more than one slice to get all of the gluten you’re getting from the crust. Gluten-free products have their own gluten counts, so you should figure out how much gluten is in your favorite recipes before buying them. These cookbooks include simple directions for determining the gluten content of your recipes as well as a list of what you can and can’t consume on a gluten-free diet.
