Celiac disease, wheat allergies and the prevalence of gluten sensitivities are just a few reasons why people are incorporating gluten-free diets into their lives. In today’s society, there is a great deal of buzz surrounding the word gluten, but a lot of people don’t truly understand or know what gluten is.
Gluten is the name for the main proteins found in grains such as wheat, barley and rye. For individuals who have a wheat allergy or celiac disease, the body’s immune system has a negative reaction to these proteins, which can cause damage to the intestinal lining and make it difficult to absorb nutrients. By adapting a diet free of gluten, the body can work more efficiently, resulting in less discomfort for the individual.
Whether you’re switching to a gluten-free diet by choice or because of a health concern, here are some tips to consider to help bake following a gluten free diet.
This story is from the December 2020 edition of Delight Gluten Free.
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This story is from the December 2020 edition of Delight Gluten Free.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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