It has been a while since my last post, but I am going to make up for it with a few additions today. I have also decided to dedicate this blog to all of my friends and family who are suffering from some sort of gluten intolerance, allergy or celiac disease. This week I have discovered that almost every friend or family member of ours has a loved one who becomes very ill after eating gluten. We all know that the number of people with celiac disease is on the rise and the New York Times recently reported that “the prevalence of celiac disease is estimated to range between 0.6 and 1 percent of the world’s population“. I highly recommend this NYT Sunday Review article because it sites a number of different studies of autoimmune diseases around the world. I hope this information will be helpful.
And, of course, I am sharing a link to a blog, The Bread Kitchen, the my husband (who can eat gluten) found this morning while we were talking about buckwheat flour while eating our buckwheat pancakes. He is becoming a buckwheat fan and will be trying The Bread Kitchen’s gluten-free buckwheat loaf and The Bread Kitchen’s gluten-free white sandwich bread recipe which uses whole grain flours like sorghum and brown rice flour along with starches like potato flour and white rice flour. If this experiment goes well, we may become a gluten-free household to take advantage of the nutritional benefits of gluten-free flours like buckwheat, teff, sorghum, millet…We’ll let you know!