Intolerance? Imbalance? Allergy?

In recent months there has been a certain hype in the media over gluten-free celeb diets, particularly after comments made by Hunger Games star Jennifer Lawrence that it was a new "eating disorder". There are around 27 million people world-wide who suffer from Coeliac disease and for whom eating products with gluten in can be seriously detrimental to their health. Gluten is typically found in wheat and related grains such as spelt and durum but also in rye, barley and sometimes suffers are sensitive to oats too. 

Yet there is a growing trend in diets which suggest that avoiding wheat and other gluten products is beneficial to health. Many people seem to be finding that they have become intolerant, or have an increased sensitivity, to wheat resulting in bloating or an overfull feeling, which is not so surprising when you have a bran cereal for breakfast, sandwich for lunch and pasta for dinner. I know if I indulge in lots of fluffy white bread over the weekend that I can feel lethargic and bloated - that doesn't stop me eating it but I may well choose to avoid it when I have a dress I wish to fit into for a special occasion!

Wheat based products have become such a part of our regular diet that other grains are often over looked. The key is to seek a balance of different types that you eat each day. Quinoa has seen a resurgence from those seeking alternatives to wheat and rice, not only is it naturally gluten free but its lower on the glaecymic index and thus releases glucose into your body more slowly. Products such as quinoa can now be found in regular supermarkets not just the health food stores and there is plenty of shelf space now dedicated to wheat free and gluten free products - even here in Phuket the local store has got some wheat free items.

I found a yummy recipe on pinterest from CookingClassy.com for vegetable minestrone, in which the pasta was substituted with quinoa, I gave it a try and the result was a rich thick soup that both me and Mr E enjoyed.

Other options for reducing your wheat intake range from tasty vegetable substitutes in regular wheat based dishes, or simply skipping the starchy carbs altogether and enjoying a meal without grains or potatoes.

I love to eat salads, especially in this relentless heat, so always have plenty of ready items in the fridge. One of my favourites is tabouleh - a bulgur wheat, herb and vegetable dish from the Middle East. But lately I've been making this without the bulgur - substituting finely chopped raw cauliflower. The cauliflower has a slight crunch and absorbs the oil and vegetable juices very well without imparting too much of its own flavour and overpowering the dish.

Chop a medium sized cauliflower into florets then whizz to a fine breadcrumb like consistency in a food processor. Empty into a large bowl then stir in chopped roasted peppers, aubergine and courgette, 2 celery sticks finely chopped,1 minced garlic clove, a handful each of chopped fresh mint, basil and coriander. Mix with a good glug of extra virgin olive oil, a squeeze of lemon juice and season with salt and pepper

Back in November 2014 I tried out a pizza recipe which used cauliflower mixed with ground almonds as the base - that worked pretty well but it was a little soggy so i will roast the cauliflower a little bit before chopping and mixing to form the base next time.

So whilst for some avoiding gluten may be a fad, for others its a necessity, but we could all benefit from eating a little less of the same old boring meals!