Bread flours are high in gluten; pastry flours are lower -- hence the more flaky texture.
CELIAC DISEASE
autoimmune disease -- reaction to gluten
Foods To Avoid
Grains and starches allowed in a gluten-free diet include:
- Corn
- Cornmeal
- Gluten-free flours (rice, soy, corn, potato, bean)
- Hominy grits
- Polenta
- Pure corn tortillas
- Quinoa
- Rice
- Tapioca
- Buckwheat
- Amaranth
- Arrowroot
- Is gluten-free healthy? Is it considered healthier than foods containing gluten?
- Did you know what gluten was until you started to become sick?
- How long have you been gluten-free?
- When did you find out about your gluten intolerance?
- Were you diagnosed with celiac disease? If yes, did you know what it was before you were diagnosed?
- Hereditary?
- If not diagnosed -- What made you go gluten-free?
- What were some symptoms you went through?
- What store do you buy groceries at?
- Are the prices for gluten-free food higher or the same as wheat-based food?
- Do you taste a difference in gluten-free products?
- What foods do you CONSTANTLY need to avoid?
- Do you ever crave products with gluten? If so, do you indulge knowing the risks?
- When going out to eat, where are your favorite gluten-free places? Are there enough, do you think?
- What is your favorite gluten-free recipe?
- Do you think people are now becoming more aware of gluten?