Gluten free recipies
Michael Cox offers a cursory look and guide to what is the maze of World foods, indicating what is and what is not suitable for someone on a wheat or

gluten-free diet

Gluten Free World | Recipies of the World

Gluten free cooking

Encouraged by the world-wide success of my first book, Great Healthy Eating - Gluten-Free, Michael Cox* I have written a second book where I explore wheat and gluten-free food and cooking in a more global context.

As a coeliac (gluten intolerant) myself, I have always found it difficult to know what to eat when travelling abroad or eating at an ethnic restaurant at home.

GLUTEN-FREE-WORLD informs, advises and discusses what is and what is not suitable for a coeliac sufferer when faced with unfamiliar cuisines.

GLUTEN-FREE-WORLD is where the coeliac or anyone wanting to cut out wheat and gluten is encouraged to cook and eat in a more global and adventurous way.

GLUTEN-FREE-WORLD through monthly recipes, hopes to help take the mystery out of cooking and eating foods from all around the world for the gluten-intolerant.


The Coeliac Condition

Coeliacs suffer from an intolerance to gluten, found in wheat, and to similar proteins found in related grains – rye, barley and oats. An adverse reaction to gluten results in the lining of the small intestine becoming damaged. This reduces the body’s ability to absorb enough nutrients from food to keep the body going. Besides uncomfortable abdominal symptoms, fatigue, breathlessness, anaemia and general nutritional deficiencies may arise. The only known cure, so far, is a strictly gluten-free diet.

The gluten-free diet

There are two guidelines to follow. The first is to identify and eliminate the foods that obviously contain gluten – Grains such as wheat, barley rye and oats, and their products such as pastas, cereals, noodles, bran, semolina, couscous, durum, bulgar, and, of course breads, pastries and cakes.

The second is to identify and avoid foods that contain gluten in a less obvious way: manufactured foods. Products as seemingly inoffensive as mustards, spreads or even yogurt may contain gluten in the form of starch. Always read the label. The Coeliac Society publish a very useful directory on gluten-free products in the UK.


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