Flagship KW Post
Written on Friday, 9 September 2011Do you have the same problem that I have?
Hello there, I’m Abigail! If you are like me, then you’re probably looking for answers to some of your digestive or esophageal problems by looking for gluten free foods and especially a gluten free breakfast.
For years I either thought I had a food allergy or was completely allergic to physical particles around me. I would make this “clearing of my throat” noise ALL THE TIME! My own boss calls me in for a raise and a promotion and says … “you don’t have to be nervous”. I wasn’t nervous; I do that every morning I replied. He simply thought it was a nervous cough.
Well I’ve never gotten tested for any allergies but I have narrowed it down to certain items I ingest which seem to almost instantly start the process. That process is simply what I’ve come to learn is the sinus cavities creating a very thin, clear mucous which is constantly flowing down our nasal passages – constantly clearing out any foreign born particulates or YES, that’s right anything which may be causing allergic reactions too.
You’ve heard of people allergic to dairy products or at least are lactose intolerant / sensitive? Well, gluten (which is in almost everything we eat from breads and recipes to any starches) ranks up there where people can’t digest it.
Thankfully, many people around the globe have come up with not only recipe ideas but meals and baking mixes which are gluten-free as well. Soybeans, buckwheat, amaranth, oats, quinoa are ALL naturally occurring gluten-free foods.
Did you know naturally gluten-free grains like OATS get contaminated with gluten?
Just What IS Gluten?
Gluten is a kind of protein that generally exists in grains like rye, wheat and barley. No, gluten is not a grain. It is however part of grain and is insoluble so if you knead bread dough long enough most of it is expunged. It’s simply the substance that gives pile of dough its shape. Without it, bread becomes a globular sticky pile of puddy. And baked no longer has that familiar chewy, bendy consistency we like.
Gluten is indeed tough. Ever tried to eat a hardened cookie? Well, it’s tough to digest as well. It makes bread absorbent and causes it to rise in the oven. This absorbency allows foods containing gluten to absorb liquid.
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