When I spied Simple Treats at my local library I thought; "Yay! Another gluten-free cookbook! Later that day I looked through it, with high expectations, but I was very disappointed. I felt cheated.
Have a guess why!
What comes to mind when you hear the words "wheat-free"?
I asked one of the brothers this very question, and even though he has two sisters with coeliacs he still answered "gluten-free!"
I asked one of the brothers this very question, and even though he has two sisters with coeliacs he still answered "gluten-free!"
Seasoned coeliacs are unlikely to think that wheat-free = gluten-free, but they're still likely to imagine that there will be at least a few gluten-free recipes in the book.
But no! I searched through every recipe and found that the only recipes that were gluten free were some of the icings and sauces. Everything had barley in it. To me, barley = evil, so I still can't understand why somebody would shun the wheat yet embrace barley.
My coeliac sister and I were talking about that very subject the other day. We can't understand why people voluntarily reject gluten (or just wheat) without any actual health reasons. You know the kind, those people who think that 'gluten-free' is a weight loss or super health thing to do. Meanwhile we would do anything to be able to eat some soft white bread again, without having side-effects.
But different people do different things. I mean, isn't it great that everyone isn't like me? What an awful world that would be.
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| One of the semi-GF recipes. See the barley malt syrup? |
My coeliac sister and I were talking about that very subject the other day. We can't understand why people voluntarily reject gluten (or just wheat) without any actual health reasons. You know the kind, those people who think that 'gluten-free' is a weight loss or super health thing to do. Meanwhile we would do anything to be able to eat some soft white bread again, without having side-effects.
But different people do different things. I mean, isn't it great that everyone isn't like me? What an awful world that would be.
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| Wheat-free ≠ gluten-free. |
To many people wheat-free = gluten-free. Coeliacs have a hard enough time as it is, without this kind of confusion going on.
(Note: I understand that many people have to stop eating wheat for reasons that don't have anything to do with coeliacs or even gluten. Novak Djokovic is a great example of someone with a gluten allergy. I also understand that some people reject gluten because they believe it is a bad thing for humans to eat. That's ok. My only worry is when people get confused and give coeliacs barley.)
Now I've said my piece, what's your opinion on the whole wheat-free thing? Do you feel duped when wheat-free doesn't equal gluten-free? How do you educate your friends and family about this?
2 comments:
I'm allergic to a protein in wheat called omega-5 gliadin. I have (wait for it): Wheat dependent exercise induced urticaria, which means that if I eat wheat and do exercise, I break out in hives or could have an anaphylactic attack. Some people with this condition are also allergic to rye and barley. Luckily for me I am not, so my options are a little broader than yours, so I love food that is labelled "wheat free" because it means I can eat it even if it has barley or rye in it. I tend to tell people I require "gluten-free" food coz it's easier for them to get their head around. Most rye bread has wheat in it too, which us often hard to explain.
I have found that the gluten free labeling is more common than "wheat free" in Australia. I wish there was more "wheat free" labeling so that I could take advantage of the bonus foods I can eat.
On the whole though, I find that I always have to read the ingredients regardless of labelling because manufacturers are prone to making errors. I saw some "gluten free" rice crackers which listed "soy sauce" as an ingredient, so I know I can't it eat that. That happens a lot!!
I just thought I'd let you know that there a few genuinely wheat allergic people out there too... But I understand your frustrations.
Oh, I'm so sorry if you were offended or upset by my post! I fully understand (and appreciate how awful it must be) that many people are allergic to wheat. That's why I made sure to write a little note at the end of the post where I especially mentioned Novak Djokovic who is allergic to gluten but doesn't have coeliacs.
It's the labelling that disturbs me, and from your comment it looks like it disturbs you too. I just feel like it confuses people too much.
I don't know if there is a solution though.
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