Maya, a 10-year old fifth grader, is a good shepherd. She cares for her two large pit bulls, and is nice enough to consider a scaredy cat visitor or two. (I won't mention any names.) For keeping me safe, I gave Maya a copy of Sydney Paige: Miss School, Miss Out. She has since shouted me out to friends and family. The book now sits prominently in the living room.
Maya eats a gluten-free diet due to Celiac disease. Celiac disease is defined as the body's inability to tolerate gluten. It is estimated about one in 100 people have celiac disease. In addition, a larger percentage of the population has gluten sensitivities that leave victims feeling achy, tired, and bloated.
The good news is there is no need to worry about variety in pursuant to good health; dinner mainstays such as lasagna, spaghetti, roast and potatoes, liver and onions, chicken fettucine with spinach or broccoli, ranch cheese and potatoes are all gluten free. The one rule? Eliminate bread. Gluten is a protein found in wheat, barley, rye and malts.
For the bread lovers out there, it may be hard to find a gluten-free bread suitable to your taste. Here's what a best gluten-free bread survey had to say.
I'll provide links to Maya's upcoming book, a collection of child-approved gluten free eats, as I find out more! For now, here are links to:
Crisp and airy gluten free waffles (Eat with maple syrup!)
Van's Variety Foods for those who don't have time for home-made.
Gluten-free pumpkin bread (Add your favorite nut if possible.)