Giving up gluten? You don't have to give up good taste.

May 7, 2012 | By | Comments (4)

Special Publications Editor Mary Creel, RD is giving us insight into going gluten free, just in time for Celiac Disease Awareness Month. Mary, herself gluten-sensitive, has been exploring the vast, new world of gluten-free foods.

May is National Celiac Disease Awareness Month. Celiac disease affects 1 in 133 adults, but some experts believe that only 1 in 8 people are clinically diagnosed. That means 3 million people may have the disease and not know it. People with celiac disease react to foods made from and containing gluten, a protein found in wheat, rye, and barley. Symptoms vary from person to person, but most are gastrointestinal related.

The growing use of new wheat products—many with forms that are more difficult to digest—may be why “gluten sensitivity” is on the rise. As the gluten-free trend has become more popular and more of us are becoming aware of it, you may stop and wonder if a diet without gluten is worth biting into.

LUCYYou are doing yourself a favor if you replace heavily-processed gluten containing foods with more nutritious whole foods like fruits, vegetables, nuts, and beans. Some of the most nutrient-dense whole grains (buckwheat, amaranth, brown rice, and quinoa) are naturally gluten-free and loaded with fiber, protein, vitamins, and minerals. So if you hear people claim they’re feeling better, a big factor is that they’re simply choosing healthier foods.

As recently as 5 years ago, gluten-free products were only available in health food stores and on the Internet. Walk through the supermarket today, and you’ll notice more shelf space devoted to gluten-free foods, including cookies, crackers, and cereals. Read the label because not all are nutrition bell ringers.

One gluten-free food we like: Meet Dr. Lucy, an M.D. and mother of a child with severe allergies. What began as a mother’s tasty recipe for her child has today developed into a delicious alternative for people with or without special dietary considerations. Her cookies have a crisp flavor, delicate, light airy texture and don’t taste gritty. Oat and garbanzo bean flour make these a healthy, gluten-free treat for about 45 calories per cookie. The varieties include Sugar, Cinnamon Thin, Oatmeal, Chocolate Chip, Ginger Snap, Maple Bliss, and Chocolate. We preferred the Cinnamon Thin and Chocolate Chip, but we enjoyed trying all of the flavors. They’re available in over 7,000 stores nationwide, or you can go to You can also follow her on Facebook and Twitter.

Throughout Celiac Disease Awareness Month, we’d love to know what some of your favorite go-to gluten-free products are and what it is you like about them.



  1. K Sladek

    Today’s wheat is no longer the wheat we think it is. All is GMO and instead of being a gluten, it’s a gliadin. The body cannot process this substance, so we are all in a constant state of inflammation. I have been eliminating wheat (gluten/gliadin) from my diet and my system is finally coming around to functioning more normally. I am looking forward to being completely free of this inflammatory substance soon, and living a healthier, longer life.

    October 10, 2013 at 10:03 am
  2. yousafhaque

    I am somewhat Late to enter this discussion about Gluten problem.I came to know of gluten some two weeks back and had immediately quit taking wheat products (chapati/naan etc,)which is staple food in my part of the world (IndoPak).I have already started feeling better and shall like to share my experience after a period of 2 months.Please let me know how to keep in touch with you.A List of eastern recipes will be helpful if you may

    March 7, 2013 at 2:59 am
  3. Pat Guillaume-Kowalski`

    Seems that more people are gluten sensitive since GMO foods came on the market in the late 80’s.
    At age 72 I finally figured out what caused my back ache, foot pain, indigestion, and who knows what else.I sleep all night now and many other feel good improvements. Got a new Doctor, went gluten free and in one month lost 13 pounds without trying. feel like I might live to be 110, whereas 2 months ago I was making out my will and looking at prepaid funeral plans, Funny how in only 1 week I could feel the differance. This is not a diet, just not eating foods with gluten. Next I will give up sugar and try xylitol instead.
    Would love it if you would put a big GF by receipes in you magazine that don’t have gluten.
    a faithful subscriber
    pat kowalski

    September 15, 2012 at 6:50 pm
  4. Rachel Kokosenski

    Yes – you can absolutely eat VERY well without gluten! In fact, I think I eat much better than ever now that I got it out of my daily diet. It takes a little extra time and effort in the kitchen, but it’s worth it to feel and eat this good.
    Need recipe ideas? VIsit:

    May 8, 2012 at 2:46 pm

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