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Easy Gluten-Free Slow Cooker REcipes – 60 Gluten-Free Recipes Made Simple | Jeff Thornton
DEFINITION
A gluten-free diet is a diet that excludes foods containing gluten. Gluten is a protein complex found in wheat (including kamut and spelt), barley, rye and triticale. Corn and rice also contain gluten, but are considered gluten-free, as the gluten in these species do not cause celiac disease[citation needed]. A gluten-free diet is the only medically accepted treatment for celiac disease,[1] the related condition dermatitis herpetiformis,[2] and wheat allergy,[1] but not gluten allergy.
Gluten-free diets have greatly risen in popularity, and have been accused of being a fad diet. Perhaps due to breeding wheat with higher protein,[3] there appears to be an increasing incidence of celiac disease, with one study which looked for antibodies from 1950s American blood samples finding that celiac disease is about four times as common as it was.[3] Celiac disease was underdiagnosed in the United States.[3] In addition, recent studies show that people without celiac disease may be affected by gluten, which is referred to as gluten sensitivity.[4] However, for those without celiac disease or gluten sensitivity, the diet is unnecessary.[5][6]
REVIEWS
5.0 out of 5 stars A little something for most gluten-free types March 16, 2013
By G. Wild
Amazon Verified Purchase
I love that the author gives a brief overview of what gluten is without bogging the bulk of the book down with all the details that most gluten-free books have before you can get on to the good stuff. For those of us who have been gluten-free for years, this is good.
I can’t have eggs or dairy, either, so I was a little dismayed that this was yet again another cookbook laden with these dangers. I was wrong! Once I got past the opening chapter of recipes, there was so much in here that looks so good and use “safe” ingredients. i was so pleasantly surprised to find bread recipes that don’t call for eggs (dairy is much easier to replace than eggs) and am anxious to give them a go. Also, they don’t use almond flour (another no-no) but peanut flour. That will be a new twist for me. All in all, this looks very promising and simple. Thank you!
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