There are many reasons you may decide to go gluten-free. Some people may be diagnosed with Celiac Disease, some are gluten intolerant, and some just want to feel healthier! For me, I decided to go gluten-free because of the bloating, brain fog, and terrible skin. My gluten intolerance and leaky gut are intimately tied, and I was sick of feeling crummy!
Nowadays, choosing to go gluten-free is easier than it has been.
There are lots of gluten-free options out there, but much like our conventional food supply, you still must be diligent about reading labels and knowing what is in your food! Just because the label says gluten-free, does not
necessarily mean healthy. So, when cooking or baking gluten-free considering whole food sources is ideal.
Traditional gluten-free all-purpose flours may still have a lot of the gums in them, still lending to your overall inflammatory load. My go-to for baking gluten-free are cassava flour, almond flour or almond meal, and coconut flour. Coconut flour is very dense and uses quite a bit of moisture. Caution when using it, as it is not a one-to-one exchange!
Almond flour and almond meal differ slightly in that almond flour is made from blanched (peeled) almonds and almond meals are made from raw (unpeeled) almonds. I typically will use the two interchangeably, but I am not a traditional hard-core baker. Some of your more serious bakers will tell you that almond flour is better for baking as it holds better and is moister. But you do you!! Ultimately, whatever your reasons for going gluten-free, we are here for it. And if you have any questions or interesting gluten-free recipes, please share! We are always looking to expand our repertoire.
