Being gluten free has become a major dietary issue for many of us. According to most reports, about 1 in 100 people {that’s 20 million in the U.S.} suffer from celiac disease, a serious condition that makes it impossible for you to digest gluten. Others are diagnosed with a wheat allergy. Countless thousands, diagnosed or not, might suffer from a gluten sensitivity. This New York Times article on the subject is quite a good read if you want to know more.
Regardless of which camp you fall into, there’s good news. Going gluten-free no longer means giving up the foods you love or eating things that taste like cardboard. Case in point, Lisa Thiele of the stunning and entirely gluten-free food blog, With Style & Grace.
Lisa has amassed so many mouth-watering original gluten free recipes since starting her blog that she just launched her first e-book and she’s giving us a sneak peek!
The husband and I went voluntarily gluten-free awhile ago amidst an attempt at eating Paleo {that should probably be another post!}. I actually really prefer gluten-free recipes. We don’t have any dietary restrictions that require us to eat this way, but I can attest I don’t miss the processed carbs. It also lets me justify the calories in that glass of red wine all while keeping weight off! I really prefer that!!
There are three things that I love about Lisa’s recipes in particular; they’re composed primarily of whole foods rather than processed ingredients, they’re really easy to make, and they are delicious!
I swear, it’s really not as hard as you think to eat gluten-free. Break a few simple habits and you’re there. Here’s a sample of the gluten-free ingredients that Lisa advises you have on hand.
And even though I like eating gluten free, that doesn’t mean I’m willing to give up my favorite, traditionally wheat based treats. Cookies, muffins, pancakes. They’re all still must haves! But luckily for us, Lisa has thought about that too. As a new mom herself, I know she needs a good treat now and then.
I don’t know about you, but I’m certainly drooling over this stack of Lisa’s Saturday Pancakes.
I don’t know about you, but I’m making a date for breakfast in bed asap!
This is only one tiny sample of the amazing recipes and super helpful tips {you’re going to want to to know what A.C.T. means!} about adapting to a gluten free life that you’ll find in Lisa’s book. If you’re on doctor’s orders to change your eating habits or are just interested in adapting a healthier lifestyle Lisa is going to help you.
So go and get your copy of Living a Gluten Free Life With Style & Grace now!!
this looks delish. I have toyed with paleo for a while but I always miss beans and grains.
Maybe I will try GF instead! Awesome idea!
Thanks for the introduction to Lisa’s site! We’ve been trying more and more GF recipes, since I’m sensitive to it and we just feel better generally without it. It’s definitely easier with recipes like these. I’m swooning over those pancakes! Beautiful photos.
I’ve lost track of how many people struggling with Celiac’s have told me that they wish people without allergies/sensitivities would just EAT GLUTEN. (This article is an example that’s being passed around a lot: http://jezebel.com/5991724/will-everyone-please-eat-gluten–please-because-you-are-literally-killing-me-kind-of). If you don’t have a medical reason for not eating it, the higher fat contents in most alternatives definitely outweighs any extra calories you think you’re cutting.
I actually think that people who aren’t Celiac or have a wheat allergy aren’t supposed to go on gluten free diets, that it’s not the healthy thing for us to do (as our bodies are able to get the nutrients from it.) I just read that article,and think that it’s very true about the “fad” for people who don’t need to eat gluten-free. Also, reading the comments are really frustrating.
I think you both bring up interesting points. I too have friends who have such serious Celiac that they never eat out because even at the most stringent of restaurants they’ll end up eating something tainted and be sick for days. I also think the health point here isn’t about eating gluten-free, as in don’t eat bread, instead eat rice crackers. I’m much more of a proponent of actually cooking your food, not buying processed, packaged items. My rule is to basically avoid the center isles of any grocery store. I am one of those people who actually prefer it that way and don’t feel deprived. What I do find is that I’ve had a much easier time maintaining my weight and feeling healthy since shunning processed carbs and sticking to a whole foods and primarily gluten-free way of eating. Of course at restaurants, all bets are off!
I have a friend with a serious gluten sensitivity. Watching her struggle has really made me take a closer look at the way I eat. I’m definitely in the low (whole) carb/no carb camp so a switch wouldn’t be too crazy. Now how to get the hubs on board? Hmm…
I always see everybody talking about this, yet nobody every explained it as good as you did.
Thanks for the info!
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Lisa did such a great job, her photography is truly delish but her passion and expertise are what lie at the heart of her ebook. Thanks for featuring her.
We started eating gluten-free voluntarily last year and I totally prefer it too. My fiance has an autoimmune condition that benefits from the GF diet and I’ve found that not only is it completely easy and just as much fun to cook, I am thoughtful and conscious of what I’m eating, which wasn’t always the case!
We also went starch free/Paleo last summer…that wasn’t so easy 😉 Thanks for this great post!
My sister-in-law and nephews also have auto-immune issues that really benefit from an anti-inflammatory diet, which eating GF really helps with. Since cutting gluten as well as dairy from their diets six months ago they’ve both seen major improvements in their conditions too!
Loved this post! Not vegan, but I am a vegetarian myself. Will definitely try these recipes 🙂
Thanks!!
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I’m glad that you shared a little bit about your experience trying to eat GF. I think it is a good idea for people to explore different dietary habits. I didn’t realize that milk and meat were having such a negative impact on me until I started eating vegan. I think people might have subtle reactions to different foods, but they necessarily wouldn’t qualify under intolerances or Celiac’s disease. I think food is suppose to make me feel good – positive energy. I hate feeling like something I ate made me upset, etc. I want food to add to my life, not take away.