“Well, what do you eat then?” A common question directed toward vegetarians, vegans and anyone else who makes conscious dietary modifications that differ from the mainstream. Our celiac friends are no exception, and while gluten-free options have become much more popular and increasingly accessible, this week’s mock is dedicated to the meat free AND wheat free.
First things first, according to the Mayo Clinic, “celiac disease is a digestive condition triggered by consumption of the protein gluten, which is primarily found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley or rye. People with celiac disease who eat foods containing gluten experience an immune reaction in their small intestines, causing damage to the inner surface of the small intestine and an inability to absorb certain nutrients.”
Now that you’re subtracting wheat-based flours, spelt, oats, barley and rye from an already meat-free diet, the kicker is that most faux meat and soy meat products (including textured vegetable protein) are filled with gluten. But before you think the joy of eating is gone forever, check out some of these resources:
Vegiac, the online vegetarian and vegan celiac disease community and The Gluten-Free Registry by city (not exclusively vegetarian) offer specifically tailored information based on you and your location.
Our two favorite recipe/cookbooks are The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes by Donna Klein and 125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes For The Healthy Cook by Carol Fenster Ph.D.