If you are not intolerant to gluten, there is a valid case for saying why complicate your life unnecessarily by avoiding gluten, and also that such avoidance may even make you more sensitive. However, gluten intolerance in various forms in on the rise, and this is not a coincidence. Grains are acidic and inflammatory, even very nutritious grains like brown rice, though they can form a good part of a healthy diet for those who are not highly sensitive to them. My advice to everyone would be that it is wise to avoid heavily processed foods and highly refined grains, as they are inflammatory, bad for your digestive health and lack nutritional value. Pastas made from pseudo-grains such as quinoa, buckwheat and millet are nice alternatives, but remember that they too are processed, and it is far better for you to eat them in their natural state, so my advice would be not to rely on them too heavily. I think many people are, quite understandably, very anxious about foods. My advice would be to keep things simple, don’t avoid anything unless it makes you unwell but seek to eat a diet of wholefoods, foods as close to their natural form as possible, and organic too, packed with nutrients. Eat a balanced diet, include pulses, grains and pseudo-grains, raw and cooked fruit and vegetables, good fats, fermented foods, and sprout and soak grains, nuts and seeds where you can to gain the most nutritional value.
If you are not intolerant to gluten, where you can, choose ancient grains like spelt and kamut, and also sour-dough breads, which are more nutritious, tastier, and easier for the body to digest. Modern packaged breads are high in enzyme preservatives, and are highly processed. Where you can, eat fresh bread. Make your own, do a batch and freeze them for the week. Experiment with different flours, if you have a bread maker this is easy, but I used to really love making home-made bread. I find that buckwheat is a beautiful gluten-free flour to bake with, and coconut flour is fantastic in sweet baking especially. The great thing with gluten-free flours is that it is so easy, no kneading involved!
If you are intolerant to gluten, you have no alternative but to strictly avoid it, if you are a coeliac (celiac), you need to follow a coeliac (celiac) diet. But this doesn’t have to be as difficult as you imagine, as long as you are disciplined in your approach, educate those around you who you are sharing kitchen facilities with, and explore different routes to the processed food on offer to you. A specialist diet can open you up to a whole new connection with your food, and heal you in many ways.
Gluten-free bread is problematic for many, but it doesn’t have to be. The bought packaged bread is processed and very expensive, and often, especially for the beginner, home-made attempts can be really unappetising. Before I had to cut out grains and potato, and pursue a lower carb diet, I specialised in baking gluten-free bread; it was one of my greatest food loves. Try my buckwheat bread recipe for an easy, nutritious and delicious gluten-free bread.