What is Gluten? There has been a lot of talk about gluten lately, but do you know what exactly is causing it? How harmful is it, when and why should we avoid it?

– Gluten or gluten
is actually a mixture of gliadin and glutenin, two proteins found in grains. This makes the dough soft and fluffy for baking.

–Gluten Trouble
Unfortunately, gluten is a major problem for celiac disease patients and those suffering from gluten allergies. In celiac disease, an inflammatory response is triggered as gluten passes through the intestine, which gradually destroys the structure of the small intestine. Therefore, once a doctor has diagnosed celiac disease, it is really important to strictly follow a gluten-free diet.

And now to the main question. What foods should we avoid and what substitutes should we find?

– Bread
Gluten is found in grains, so unfortunately all conventional breads must be omitted. More precisely, everything made from flour. Therefore, celiac patients have to put up with the smell and taste of freshly baked bread in the supermarket. If you are a good baker, you can bake gluten-free treats at home using commercially available ready-made mixes or your own recipes with sourdough starters. Don\’t worry if you don\’t have the courage to bake at home. Most gluten-free baked goods are easily available, especially in health food stores and supermarkets. Whether it\’s bread, rolls, or other bakery products.

–Christmas treats
Flour, of course, is also used for other purposes, such as baking Christmas treats. This can also be solved in the home. However, it can also be ordered or purchased directly from health food stores and some supermarkets.

–Pasta
Another food item is pasta. These, unfortunately, are also partially made of wheat flour. Therefore, corn pasta or the commonly used rice pasta must be substituted.

– Wheat flour
Of course, gluten-free flour must also be available. It is used to thicken sauces and to coat steaks.

But the list of confusing foods doesn\’t end here… Whether it is wafers, candy, spices or salami, one needs to read the ingredients of every product one intends to consume. We also need to think about eating at restaurants that may be laced with gluten.

In conclusion, gluten is a nuisance, not merely because it substitutes for these foods, but because gluten-free foods are several times more expensive, which of course is a financial burden on families. It is also a significant social burden, especially for young children who are in school or must go to school. There are few places that arrange specific meals. Thus, children are sort of excluded from the group when they go to the cafeteria, for example, or to school or other events in the countryside.