You hear a lot about gluten sensitivity these days. Store shelves are packed with new, gluten-free products. But that doesn’t mean people who have a wheat allergy are in the clear.
Gluten-free isn't the same as wheat-free. Gluten is a protein found in wheat and other grains like spelt (which is a form of wheat), barley, and rye. A baker might use wheat that’s had its gluten removed to make a loaf of bread. Read ingredients lists to avoid wheat.
Q: Atlanta is beautiful in the spring, but my allergies are so bad! Will moving to the desert make them go away?
A: Ragweed and grass pollens are triggers that are difficult to avoid almost everywhere in the continental United States during the spring and summer.
Although much of Arizona and New Mexico is arid, most people in the cities, suburbs, and small towns grow grass for lawns. Plus, the land has been disturbed by construction and landscaping, so weeds are widespread. Las Vegas, Tucson,...
You may be able to eat these grains instead. Check with your doctor before you try them:
Wheat flour. Use flour made from rice, potato starch, soy, tapioca, or corn instead. If you can't tolerate gluten, look for gluten-free baking powder. When you're baking, remember that wheat-free and gluten-free flour may be drier, may not rise as much, and may have a crumbly texture.
Noodles. Choose wheat-free pastas. They can be made from lots of different grains, including quinoa, corn, potato, rice, or beans.
Breadcrumbs. In recipes like casseroles, fried chicken, eggplant parmesan, or meat loaf, substitute shredded parmesan, crumbled wheat-free crackers, or cornmeal.
Thickeners. Bulk up sauces and gravies with cornstarch or rice flour. Pureed tofu can work, too.