As a lover of crusty bread, pizza, pasta and pastries of all kinds, giving up gluten has been a harrowing, yet interesting experience. Gluten is an elastic complex protein found in various grains, including wheat, rye and barley. It improves the texture of baked goods and pasta, and is elusively hidden as a stabilizer in certain brands of ice cream and ketchup and most brands of soy sauce. Going off gluten means staying away from all of these foods and more: crackers, breaded fried goodies (chicken strips, onion rings, batter-fried fish…), pizza, cookies, etc. etc.
Although there’s a lot of food I now can’t eat, there’s also a lot that I can eat, and with some creativity, time and patience, I don’t really feel like I’m missing out on much. I created this blog to be able to share delicious gluten-free recipe ideas, convincing alternatives/ substitutes to wheaty foods, and experiences at gluten-free friendly restaurants on my little island of Malta, as well as abroad (when I get the chance to visit).
It has been estimated that between 5% and 10% of all people suffer from a gluten sensitivity of some form, and there are currently no drugs that can treat Celiac disease, with the only relief from 300 known symptoms being the elimination of gluten from one’s diet (University of Chicago Celiac Disease Center). My hopes for this blog are to offer a helping hand to anyone who is gluten sensitive or intolerant or is otherwise compelled to make a transition to a gluten-free lifestyle. Hopefully the transition will be as smooth for you as it has been for me 🙂