The gluten-free product market has exploded in the last few years with more and more people (celiac or not) adopting this diet.
While gluten intolerance and celiac disease is a serious issue for an increasing number of people, the gluten-free diet has somehow caught on as a weight-loss solution as well. Many of the clients at Revive Wellness have tried cutting gluten, or even just wheat, out of their diets with great success. But, this does not prove that these people were overweight just due to eating gluten or wheat. It could be the fact that as soon as you adopt this diet, almost all packaged goods are off limits (the whole centre of the grocery store!) and these goods happen to also be filled with sugar and/or fat. Adopting this diet also forces many to eat more whole foods like fruits, vegetables and proteins.
I do not follow a gluten-free diet but do tend to stay away from wheat. The wheat you and I are exposed to today is modified significantly from the wheat our ancestors once knew. The highly processed products lining the grocery store shelves usually contain a very processed wheat. On the other hand, many gluten-free products are no better for you- read the ingredient lists! Highly processed flours (white rice, corn and potato), gums, starches and fillers, and the same amount (or more to make them palatable) of sugar and fat.
So what do I do to stay away from wheat but also highly-processed products?
I bake my own goods. As I prefer to use natural and whole ingredients in my recipes as much as possible, I’ve been happily experimenting with almond and coconut flours. It takes a little more trial and error, and sometimes a few more eggs, but I now have great recipes for cake (see my very first post), zucchini muffins, cookies and banana bread, which I share with you today as I’ve been eating it for breakfast for weeks!