Gluten is a protein found in rye, wheat, barley and sometimes oats (oats can come from cross contamination with wheat as wheat and oat grains look very much alike).
The most common reason people choose to be on a gluten free diet is they get a diagnosis of Celiac Disease. Celiac Disease is an autoimmune disease that doesn't allow the gluten to be digested properly in the intestines. A whole host of health challenges and disease can be caused by the inability of the body to digest the gluten. Many people feel tremendously better after going gluten free. Intestinal pain can vanish, joint pains can lessen or vanish and headaches/migraines/sinus issues can also become a thing of the past!
Gluten free flours can be made from non gluten grains (rice, buckwheat, millet, amaranth, quinoa, teff and gluten free oats) as well as beans, nuts and seeds.
In class we will create meals, breads and desserts such as pizza, pasta, waffles, muffins and more. All recipes will be gluten free and dairy free, most will be egg free also.
Celiac Disease is only one of the diseases that is associated with gluten intolerance, there are many others that have been implicated such as Lupus, MS, Autism, Crohn's Disease, Irritable Bowel, Diabetes, and more.
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