Switching to a gluten-free diet is a big change and takes time to get used to. It can be frustrating at first, but you will find that many foods you already eat are Gluten-free, and tasty substitutes for gluten-containing foods are available.
Wheat is not the only flour, around the world, and often for thousands of years, people have been producing and using flours from non wheat grains, seeds, nuts, beans and vegetable.
Many types of grains naturally gluten-free such as corn, rice, tapioca, buckwheat, millet, quinoa, soy, sorghum, sago and teff.
Learning how to cook with these grains is the big challenge- you need get to know their distinctive qualities and create your favourite blend for baking. Going gluten-free is a great opportunity for many people to bake at home, especially for people like me who live in Asia where you can’t find safe gluten-free options. It is also an opportunity to discover a new world of tastes and texture. A gluten-free baker needs always to add extra ingredients to help the elasticity and texture. As well, bakers need to check the ingredients of raising agents such as baking powder or yeast and make sure these are gluten free.
As more people follow a gluten-free diet, the food industry has responded to their needs by developing an expanding range of gluten-free products, including cakes, biscuits, pasta, ready-made pastry, and bread. Always be aware whether the products labeled “gluten-free” have been packed from companies specialised in producing gluten-free food products and if these companies have been certified to gluten free standards. Make sure companies do not use the same machinery to process and package gluten-free foods as they do for gluten containing foods. Be aware as well that products labeled “wheat-free” may still contain gluten. Gluten can also be found in food additives like malt flavouring, modified food starch and others.