Gluten-Free Made Easy: Learn How to Go (and Stay) Gluten-Free the Easy Way!
Are you thinking about going gluten-free but have no idea where to start? Are you already on a gluten-free diet but find it almost impossible to stick to?
It’s hard, right? So many products contain gluten these days; the list just goes on and on. It really does seem like an impossible challenge to cut gluten out of your diet.
However, it can definitely be done. With the help of this book, you will be quickly on your way to go AND stay gluten-free!
The Complete Guide to Jump-Start Your Gluten-Free Diet
Gluten-Free Made Easy will make your transition to a gluten-free lifestyle as easy and effortless as possible. It contains all the tips and tricks you need to know to successfully jump-start your gluten-free diet.
You will learn how to:
– Know what foods you can and cannot eat
– Start with gluten-free cooking the easy way
– Save time with gluten-free meal and snack preparations
– Safely dine out gluten-free
– Successfully stick to your gluten-free diet
– Go gluten-free without breaking the bank
Including 25 Simple and Delicious Gluten-Free Recipes
Gluten-Free Made Easy contains 25 simple and delicious gluten-free recipes for you to try. These recipes will give you plenty of tasty options for a gluten-free breakfast, lunch, dinner, dessert or snack.
Here’s a preview of some of the recipes you’ll find inside:
– Chocolate quinoa muffins
– Zucchini noodles with sun-dried tomato and avocado
– Pecan crusted salmon with pineapple salsa
– Chicken coconut curry with spinach and sweet potatoes
– Banana and blueberry chocolate pudding
What Inspired You to Write Your Book?
Being gluten sensitive myself, I know how difficult it can be to remove gluten from your diet. A lot of products contain gluten and it’s difficult to have to give up a lot of the things you were used to eating. With this book, I wanted to make going gluten-free a little easier. I share the best tips and tricks to make the transition to a gluten-free lifestyle as easy and effortless as possible.
Going gluten-free is all the rage these days. Millions of people around the world follow a gluten-free diet. Many celebrities and professional athletes have switched to a gluten-free lifestyle. And grocery stores offer an increasingly wide selection of gluten-free food items.
What’s all the fuss about? Is this just another fad diet or could it actually be the solution to some of your health problems? Should YOU go gluten-free too?
This book will give you the answers to these questions. And it will also shed light on many other questions you may have about going gluten-free.
We will start off by looking at what gluten is, where it can be found and what it is commonly used for. Then, we will discuss the three different gluten-related disorders, their symptoms, diagnosis and treatment.
In chapter 3, we will list the reasons for following a gluten-free diet. If you do decide to go gluten-free, the rest of the book will show you how to do it. You will learn all the tips and tricks you need to know to successfully adopt a gluten-free lifestyle, including:
• Which foods you can and cannot eat
• Useful tips on gluten-free cooking
• How to safely dine out gluten-free
• How to save time with gluten-free meal and snack preparations, and
• How to go gluten-free on a budget
Many products contain gluten these days, so following a strictly gluten-free diet can be difficult. However, with the right information, mindset and some determination, it can definitely be done.
This book was written to make going gluten-free as easy as possible for you. You will learn all about how to eliminate gluten from your diet. And you will understand what it truly means to go gluten-free and how to accomplish this.
A book on gluten-free living wouldn’t be complete without recipes. Chapter 10 contains 25 simple and delicious gluten-free recipes for you to try. These recipes will give you plenty of tasty options for a gluten-free breakfast, lunch, dinner, dessert or snack.
I hope that Gluten-Free Made Easy will help you to successfully make the switch to a gluten-free lifestyle. And, more importantly, I hope that your new gluten-free diet will make you feel better so you can enjoy the optimal health you deserve!
1. Understanding Gluten
Gluten is a protein composite found in certain grains. The growing plant embryo within the grain uses gluten as food during germination.
The two major proteins in gluten are a type of prolamin protein called gliadin and a glutelin protein called glutenin. Gliadin and glutelin are the proteins responsible for the negative reactions in people with an intolerance to gluten.
Sources of Gluten
Gluten can be found in wheat, barley, rye, triticale and derivatives of these grains. Wheat is the most problematic of glutens because it contains the highest proportion of gliadins and glutelins that can cause hypersensitivity reactions. In addition, it is the most common gluten used in a wide range of products: from food to cosmetics and pharmaceuticals. It is a common ingredient in baked goods such as cakes, breads and pies.
Barley and rye also contain gluten, and in addition to baked goods, these can be found in some beverages as well.
Triticale is a wheat-rye hybrid and a relatively new kind of grain. It has the same tolerance for harsh climates as rye and combines this with the beneficial properties of wheat, which is why it is quickly gaining popularity.
Uses of Gluten
Over the years, people have found several uses for gluten, such as:
• To help food maintain its shape
• As a filler for foods and medications
• As stabilizer and thickener in many products, like sauces, soups and gravies
• To enhance the texture of foods
The most common use of gluten is in baking, especially breads. Gluten greatly improves the texture of bread by enhancing the strength of the dough, and it also improves the retention of gas from yeast fermentation. Gluten makes bread dough more elastic, thus allowing it to double or even triple in size. Furthermore, gluten helps the dough retain its shape while baking and prolongs the shelf life of bread.
Gluten is also an important ingredient in pasta. It allows the pasta dough to stretch, but retain its shape and texture. It also allows pasta to remain intact while absorbing water during the cooking process.
Another common source of gluten is imitation meat and imitation seafood. When cooked, gluten absorbs water and gives imitation meat and imitation seafood the consistency and texture of the real thing.
Mike Moreland is an author and life coach. His drive is to help people improve their lives and attain better health, wellness and balance. His specific interests include Emotional Freedom Technique (EFT), self-help, fitness and nutrition.
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