Did you know that at least one out of every 133 Americans is allergic to gluten, a protein found in wheat, barley, rye and a multitude of food products that contain those grains? When so many of the foods that we eat every day contain gluten, it can be difficult to stick to a gluten-free diet.
If you’ve been diagnosed with celiac disease, an auto-immune disorder that can strike at any age and is caused by an intolerance to gluten, a gluten-free diet will prevent the bloating, cramping, constipation and other symptoms of this disease. It may seem like a difficult diet to follow, but we’ve got some great advice to help you with your gluten-free challenge.
You might be surprised to find out just how much of the food we eat is naturally gluten-free, from beans, nuts and seeds to eggs, fruits and vegetables, poultry, beef and seafood and most dairy products. You can even eat some grains, such as amaranth, buckwheat, cornmeal, millet, quinoa, rice, soy, sorghum and flax.
What you can’t eat is any kind of wheat, which can be challenging because wheat products have so many names and types, from enriched and self-rising to plain, bromated and phosphated. You want to avoid bulgur, farina, semolina, spelt, durum flour, kamut and graham flour.
And unless these products are labeled gluten-free, you should also avoid beer, breads, pasta, processed lunch meats, cereals, candy, cookies, crackers, sauces, gravy, French fries, salad dressings and croutons. You also want to steer clear of food additives and medication and vitamins that contain gluten as a binding agent.
You also have to take steps to avoid cross contamination of your gluten-free food, which can happen while the food is being manufactured if the same equipment is used to make foods containing gluten, or at home if you use the same utensils and cutting boards for gluten-free products as you do for foods containing gluten. One of the most common sources of cross contamination is the toaster, if you use it for both gluten-free breads and breads containing gluten.
Because grains are often enriched with vitamins, one of the downsides of a gluten-free diet is that you may not get enough vitamins and nutrients, You may want to take daily vitamins to ensure you’re getting sufficient amounts of iron, folate, niacin, fiber, calcium, riboflavin and thiamin.
Another downside to gluten-free diets is that some gluten-free products on the market can be unhealthy because they contain extra sugar and fat in order to simulate the texture and fullness provided by gluten. Be sure to look at the labels to see just how much sugar and fat are in the products before you buy them.
As Santa Fe’s only 100 percent gluten-free bakery, Revolution Bakery is a wonderful resource for your gluten-free foods. We serve delicious, fresh gluten-free breads, muffins, cakes, cookies, pies and other baked goods that contain absolutely no gluten. We prepare all of our products in a completely gluten-free environment, so there is no risk of cross contamination.
Even if you’re not on a gluten-free diet, you’re going to love our menu. Everything is made by scratch with the finest, freshest ingredients and loving care. We invite you to stop in for a visit and try our famous artisan bread, scones, mini pies, whoopee pies, bundt cakes, brownies, mint lavender cookies and other decadent treats. We make it easy for you to stick to your gluten-free diet and still enjoy amazing food!
Revolution Bakery offers gluten-free baked goods to accommodate the growing number of our customers who are gluten intolerant, and these are not your typical gluten-free foods! From fresh, artisan loaves of breads to muffins, cakes, cookies and more, Revolution Bakery’s baked goods are delicious.
