Overview of "gluten-free"

In my previous post, I wrote that I chose the recipe of the week, Flank Steak Stir-Fry with Asparagus and Red Pepper, partially because it's low-carb. In addition to being low-carb, it's gluten-free. You might be wondering, "What's gluten and what's the significance of 'gluten-free'?" It's not significant for most of us, but it's a life-saving issue to others. I learned a bit about it earlier this year when my husband and I thought gluten might be causing him health problems and we tried a gluten-free diet.

Gluten is the binding agent in dough and is "commonly found in rye, wheat, and barley." It affects people with celiac disease, preventing their small intestines from absorbing nutrients, a problem that "can be fatal" (wisegeek). Safe products are labeled "gluten-free" because ingredient lists are not necessarily reliable. I linked to one site about celiac disease, but there are others. I'm not an expert, so if more needs to be written or you have a favorite site, please share.


Cooking gluten-free can be a challenge because when converting a recipe it's usually not as easy as replacing gluten-based flour with gluten-free flour. I was working on going the homemade route so I accumulated many different flours & special ingredients (pictured). Even soy sauce, as mentioned in the recipe, needs to be examined (read this post on Celiac Bites if you are looking for gluten-free soy sauce; there are many mixed reviews about La-Choy brand).

If you try this recipe and like it, be sure to keep it around and labeled as gluten-free. Recognition of celiac disease is on the rise (in 6 months I have learned of four people I know first-hand who have it), so one day you might be able to treat a friend with gluten-free needs to a home-cooked meal you can serve with confidence.