As someone who recently had to make a strict change to my diet, I know it’s hard to find healthy foods. And what’s even harder? Finding gluten-free foods.
I didn’t really choose to go gluten free. I didn’t do it because of the trend and I don’t enjoy it. I have a huge sweet tooth and gluten free baked goods just aren’t the same.
Of course, fruits, vegetables and most grains are gluten-free, but after a week or two, you’re fed up. Salads start to taste like grass. You start craving gluten again, the ubiquitous ingredient in everything delicious.
Especially in a small town like Troy, it’s hard to find restaurants that offer gluten-free options. I find comfort in the little things, like gluten-free chicken nuggets at Walmart. I like grilled chicken, but it gets boring.
So why is gluten so hard to replace? Well, according to Johns Hopkins, gluten is a binding agent that holds processed foods together. So, like I said, pretty much everything ever was. There are several ingredients that can replace gluten in recipes, but they often don’t behave the same way, leaving behind strange textures and flavors.
Take pizza, for example. I’ve tried several gluten-free pizzas. Papa John’s is probably the worst I’ve had so far. The ancient grain dough is about as delicious as it sounds, and it was oddly chewy and crumbly at the same time. Most pizzas with cauliflower crust are fine.
Johns Hopkins goes on to say, “Humans have digestive enzymes that help us break down food. Protease is the enzyme that helps our body process proteins, but it cannot completely break down gluten. Undigested gluten passes into the small intestine. Most people can tolerate undigested gluten without any problems. However, in some people, gluten can trigger a severe autoimmune reaction or other unpleasant symptoms.”
Also worth mentioning are FODMAPs: fermentable oligosaccharides, disaccharides, monosaccharides and polyols. These can also be difficult to digest and gluten is very high in FODMAPs. Foods low in FODMAPs are easier to digest.
When foods are difficult to digest, they can cause all sorts of gastrointestinal problems, as well as many other seemingly unrelated symptoms. Like fatigue. So tired. All the time. It sucks.
I really just want more gluten-free food options! The best gluten-free pizza and cookies I’ve ever had are in Auburn, Alabama, but of course that’s a drive I can’t make every day.
Honestly, you don’t think about how many foods contain gluten until you have to avoid it. For example, certain flavors of instant rice. Soy sauce. Cereal. Gravy. Hash browns. It’s everywhere!
Not only is gluten in pretty much everything, but most foods are processed in factories that process gluten, so cross-contamination is a big factor. It’s not so much the case for me, but for people with celiac disease, it can cause a severe allergic reaction.
The best resource I’ve found so far for finding gluten-free restaurants is an app called Find Me Gluten-Free. It shows restaurants near you that offer gluten-free options and includes reviews from other gluten-free people who have tried them.
