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Living well without gluten

Last modified: 7/4/2012 12:00:00 AM
Welcome to Gluten-Free Living, a new monthly column focused on eating well without the gluten.

It's been about six years since I stopped eating gluten, a protein found in wheat, barley, rye and some other grains. My dietary situation is far from unique.

For the estimated 2.1 million Americans living with Celiac Disease, gluten can cause serious, even life-threatening, gastrointestinal problems. Millions of other people have a less-serious, but still significant, form of gluten intolerance that causes skin rashes, headaches, joint pain and other symptoms.

Living gluten-free means reading labels, asking all sorts of questions at restaurants and rethinking the way food comes together to form a meal. For me, giving up gluten has been an excuse to experiment in the kitchen. The results haven't always been perfect, but I've learned some tricks along the way. I'll be sharing those lessons and some of my favorite recipes here.

My goal is to make each dish good enough to satisfy people without gluten allergies and, whenever possible, I'll include suggestions for cooks also looking to avoid dairy.

If you have questions about gluten-free cooking (or any tricks you'd care to share) email them to me at mheckman@cmonitor.com.


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