Gluten is a protein molecule primarily found in foods like wheat, barley, and rye. While gluten-free diets have become a fan favourite in the past few years, many people do not know where this preference originated from. In this blog, we shed some light on this dietary preference and hope to aid you in your journey of going gluten-free. 

Why go gluten-free?

A gluten-free diet involves cutting out foods that contain this protein and is preferred by people who suffer from celiac disease, which is an autoimmune disorder. In this syndrome, the body of the affected individual recognizes gluten as a threat and hyperactivates the immune system, resulting in an attack on body’s cells. This not only destroys healthy body cells, but also affects the way their bodies absorb other nutrients.  

Gluten can also be a hazard for people with wheat allergies. Apart from that, many people may also experience non-celiac gluten sensitivity, which is usually driven by the fact that gluten can be a dietary irritant and triggers uncomfortable symptoms in their gastrointestinal tracts. These symptoms include bloating, flatulence, diarrhoea and even cramps. These are general symptoms for the majority of the population and the reason why gluten-free diets have become such a norm. 

How to go gluten-free?

However, following a gluten-free diet is easier said than done. Due to the omnipresence of gluten in staples like wheat, barley, rye, etc., it is difficult for people to cut down on gluten without introducing major deficiencies in their nutrition. 

Whether it is roti in India, pasta in Italy, or bread in France, wheat is a staple in most households, regardless of their ethnicity and food preferences. Gluten has the ability to become a sticky, gel-like matrix when wet, giving it the name “gluten”, because it is the glue for food preparations. Hence, cutting out gluten means cutting out all potential carbohydrates from the diet. 

1. This is not a healthy precedent to set. It can affect your metabolism and fiber intake, causing other problems. Hence, the best way to initiate and maintain a gluten-free diet is to replace your wheat flour with gluten-free flours for roti that is free of gluten but maintains the properties of gluten-containing flours. 

Benefits of gluten-free flour:

High in protein

It is well clear by now that gluten is hazardous for people who suffer from celiac disease, gluten sensitivity, or wheat allergies. Due to its proteinaceous nature, avoiding gluten means cutting out healthy protein from the diets, which disrupts the nutritional process. Therefore, including gluten-free alternatives like organic quinoa – the superfood, gluten-free quinoa flours, almond quinoa, organic oat flour, organic sorghum flour, organic chickpea or organic coconut flour can help you keep your protein quota well intact without irritation. Alternatives for those who want to avoid gluten-free atta are vegan and gluten-free protein powders like hemp.

High in fiber

1. Gluten-free flours are rich in compounds that aid in digestion. This is because they do not contain gluten, a complex protein that contributes to the sluggishness of the digestive system. Therefore, adding gluten-free food products to your diet can help you process foods faster, improving your metabolism and aiding stool formation. This can be beneficial to those who have trouble with diarrhoea or flatulence after eating foods containing gluten. Examples include organic coconut flours, organic tapioca flours, and almond flour.  

Help improve gut diversity

One of the biggest benefits of going gluten-free is getting to explore diverse food options you would not explore before. This not only helps you develop a diverse palate, but also allows you to diversify your gut microbiome. It is well known that a healthy gut contributes to a healthy body and a healthy mind. A diverse gut can not only prevent Irritable Bowel Syndrome, but also allow you to prevent infections and mediate a healthy mind. Flours you can include to reap the benefits of these include jowar, ragi, or organic bajra flour. Gluten-free whole foods like red rice, corn starch, or potato flours are also healthy alternatives.