Eating Gluten Free

A Family Goes Gluten Free. 

One family received a copy of Dr. Peter J. D’Adamo’s book “Eat Right 4 Your Type” in 1998 from a brilliant friend (he aced the SAT and GMAT).   The friend had eliminated his asthma by following Dr. D’Adamo’s advice to avoid wheat and eat foods for his blood type.

Upon receiving D’Adamo’s book, one family member, who had completed several immunology classes, placed the book upon a shelf because she was skeptical that food could be an allergen.  When a bout of pneumonia struck the family,  a second family member sporting a 40 year history of asthma was tired of being sick and determined to experiment with a wheat free diet.  Albeit, a wheat free diet was no easy task in 1998!

Breakfast:  Cereals made from rice, corn, and oats. Oatmeal, ezekiel raisin bread. Toast made from spelt, rice, or tapioca bread. Homemade pancakes/waffles using spelt and/or rice flour.  Gluten free purchased muffins. Eggs, bacon, sausage, fruit, yogurt.  Spelt flour has gluten but because it is an ancient grain, the gluten has not been modified to be as potent against our immune systems as the wheat gluten.  Three family members can eat spelt, the fourth member gets mucous in the throat and avoids spelt.

Pancake/Waffle Recipe:

     3 cups brown rice flour (or spelt/buckwheat/oat or some combination)

     1 tsp sea salt

     1/3 cup of raw sugar (can adjust to taste)

     2 tsp of baking powder

     2 free range brown eggs

     4 tbsp of melted butter or olive oil

     2 cups of organic milk

Mix all of these ingredients together, thin/thicken with additional milk/flour as needed.  Spray the hot griddle with canola oil and spoon batter into place.  For pancakes, when the top of the uncooked side is no longer doughy and the cooked side is browned, flip over.  Add fresh blueberries to make especially tasty and add a thin slice of butter while still on the griddle.  Use pure maple syrup for a delicious breakfast!

Lunch:  Sandwiches made from spelt or tapioca bread.  Fruit, chips, jello, yogurt, apple sauce, fruit cups, gluten free pretzels, nuts.  Salads, Mexican food, Chinese food, and sushi.  Having to avoid pizza and submarine sandwiches was difficult as they were regularly served in the children’s classroom and at social events. The family learned that once wheat gluten is eliminated from the diet, the reaction to inadvertent wheat ingestion is significant.  An antihistamine and/or aspirin is required immediately and every 4-6 hours for at least the next 24 hours. Over the counter anti-histamines were provided to the school and medical forms changed to list the wheat allergy.   Untreated ingestion resulted in infection.

Chocolate Chip Cookie Recipe:

     1/2 cup butter

     1/2 cup brown sugar

     1/2 cup raw sugar

     1 free range brown egg

     1/2 tsp vanilla

     Mix the above ingredients together.  Then Add:

     1 cup of brown rice flour (or spelt, oat, buckwheat)

     1/2 tsp of sea salt

     1/2 tsp of baking soda

     1/2 cup of walnuts or your favorite nuts

     1/2 cup of chocolate chips

Spray cookie sheet with Canola Oil.  Bake in hot oven at 375 for 8-10 minutes until light brown.  Let cool on cookie sheet for a few minutes until warmish, then transfer to a plastic bag to maintain softness.  These can be frozen for later.  Experiment with different flours to find one that best suits  your taste to make delicious wheat gluten free cookies.

Dinner:  Hors’d oeuvers served on rice crackers. Dinner meat and vegetables, soups, salads, brown rice, yams, french fries, and yam fries.  Many rice pizzas have been tried. Since wheat gluten confers the elasticity and rising properties to dough, matching that chewiness in a wheat free pizza has been difficult. Many restaurants are now selling a wheat gluten free pizza.  Use rice as a base for Italian sauces at home or at an Italian restaurant.  There are many excellent spelt or rice pastas now available at health food stores.

Dessert:  Ice cream, sherbet, some cheesecakes, wheat free chocolate cake, pumpkin pie, lemon meringue, crème brulee, jello, yogurt, chocolate.  Wheat free purchased cookies/brownies or homemade cookies/brownies/cakes using spelt/rice flour.  Trader Joe’s has an excellent gluten free brownie mix.  Betty Crocker has recognized the wheat gluten problems and is making an investment in gluten free products.  They have excellent brownie and chocolate chip cookie mixes available in the grocery story!

The public too is quickly realizing that the wheat gluten defense genes attack their bodies, because they feel better without their immune systems constantly fending off the harmful gluten glue.  (See the “Why Wheat Gluten Allergies and Intolerance” post on the website).  The sale of gluten free foods is up 54% over the past few years. A local resort waitress reports that 25% of her customers are requesting  gluten free meals and that her restaurant’s chef is experimenting.  Food choices may now improve at a rapid pace and some diseases may start disappearing (See the Home page, “The Educational Research Blog’s Vision – Wellness Wins and Brings on Economic Recovery” on the website).

Copyright © 2012.  All rights reserved.


Disclaimer:  The ERB is a literature research team presenting the findings of other researchers. The ERB is not licensed medical nor dietary clinicians and will not give medical nor dietary advice.   Any information presented on this website should not be substituted for the advice of a licensed physician or nutritionist.  Users of this website accept the sole responsibility to conduct their own due diligence on topics presented and to consult licensed medical professionals to review their material.  We make no warranties or representations on the information presented and should users utilize this research without consulting a professional, they assume all responsibility for their actions and the consequences.

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