What is gluten-free?

I’ve been following a gluten-free diet for the past three years because my body can’t digest gluten, a protein found in wheat, rye, barley and contaminated oats. (Oats are gluten-free, but the way they’re processed in the mills means there can be a risk for cross contamination.)
 
The truth is, 1 in every 133 Americans cannot digest gluten, whether that’s because of Celiac Disease or another, similar gluten intolerance. Gluten intolerance can be at the root of many medical issues – for me, it was chronic migraines, acid reflux, bloating and severe fatigue. Others may experience symptoms like IBS or even infertility (1 out of 4 women has a gluten sensitivity, according to Dr. Christine Northrup, author of Women’s Bodies, Women’s Wisdom). Children with gluten sensitivities may display an inability to gain weight, irritability or other symptoms, according to the Celiac Sprue Association. Some studies have even shown that as many as 65% of autistic children have shown marked improvement when following a gluten-free diet.
 
You may be thinking, “there’s no way this can be me,” or even, “how can I live without so many of my favorite foods?” The good news is that if you’re considering trying or going gluten-free, it’s not nearly as difficult as it was even as recently as five years ago. Many restaurants now offer gluten-free menus, and the items are just as tasty. You can still enjoy an Italian meal at Maggiano’s or DeLuciano’s Restaurant in River Grove (which even has two separate kitchens to cook their gluten free meals – I love their garlic bread, pasta vodka sauce, mozzarella sticks and veggie pizza).
 
You can also find great eats at Adobe Grill and Vinci’s in the city. All of the Lettuce Entertain You Restaurants offer gluten-free menus, too. Ina's Kitchen on Randolph in the West Loop does a gluten-free fried chicken dinner one Wednesday night a month.
 
Yes…I know, we live in Chicago, home of the deep-dish pizza. Well, they’re jumping on the bandwagon too. Lou Malnati’s offers a sausage-based crust with all of your favorite toppings, a meat lover’s dream (just be sure to drink a ton of water). Marcello’s also offers a gluten-free menu, and Uno’s Chicago Grill just launched gluten-free pizzas in all of their restaurants nationwide.
 
And if you have a sweet tooth, Swirlz Bakery in Lincoln Park makes yummy, fluffy GF cupcakes. Rose’s Bakery in Evanston also offers a wide array of treats for those with gluten sensitivities.
 
Finally, I’ll leave you with my favorite gluten-free brownie recipe. The original is from Mother’s Magazine; however, I changed it to make it healthier by adding agave nectar syrup, fewer chocolate chips and adding a tsp of vanilla. It sounds weird, but everyone I know eats it with amazement!
 
Gluten-free Brownies
 
1 can garbanzo beans (soaked overnight in fresh water, 2c of water per 1 cup of beans)
4 eggs
1 tsp of vanilla
½ tsp baking powder
12 oz chocolate chips
¼ c agave nectar syrup
1 T of coconut oil to oil the glass dish 
 
Puree beans, eggs and vanilla together. Melt 10oz chocolate chips in a double boiler or in microwave. Add agave nectar syrup to melted chocolate. Fold the puree with the chocolate mixture. Sprinkle remaining chocolate chips on top. Bake at 350 degrees for 40 minutes.
 
Healthy Regards,
 
Jasmine
 
Chicago Examiner Family Health Expert
http://www.examiner.com/x-7158-Chicago-Family-Health-Examiner