One of the few things eating advisers agree on is the value of eating foods without labels. Foods that look the same (or nearly so) when you prepare them as when they were grown: vegetables, meat, dairy, fruit, even fats. Everyone may quibble over the best kinds of these, or the “correct” ratios, but all will agree you will be stronger and healthier if these dominate your food-choices.
None of these whole foods contain gluten in their original form.
In point of fact, very few “real foods” contain gluten at all. Gluten is a specific protein that only appears in a limited number of grains: wheat, spelt, barley and rye.
That doesn’t sound too bad, right?
If you have a “whole foods” approach to eating– the type where you maximize label-less foods– you are well on your way to going gluten free “the easy way.”
Shirley Braden of gfe (gluten free easily) writes about this all the time. I heartily recommend her blog for food ideas and encouragement for the newly
shell-shocked GF transitioning, especially her (PDF) tip sheets that include such hope-inspiring titles as 50 GF foods you can eat today, and 50 meals that are gfe
GO. Benefit. Be encouraged.
The difficulty in going gluten free, then, isn’t the limited number of foods available. The difficulty comes down to relearning. New basics. New habits. Too many of our go-to food are contaminated, and most of the ostensible replacements are prohibitively expensive (if we’re being sensible) and/or a huge disappointment pleasure-wise.
Eventually, if you want to be happy as GF-for-life (GFFL), you’re going to have to make peace with your kitchen, and the amount of time you will spend there, for the rest of your life.
The food you make, the skills you will master, will strengthen you. You don’t have to embrace it right away, but prepare your mind for it. Anticipate it. Look forward to the time when the work that is hard now will become the invisible step to your new favorite meal.