Some of you have probably read about a study recently published in Gastroenterology — and subsequently picked up all over the Internet — that showed that 37 people with non-Celiac gluten sensitivity and irritable bowel syndrome did not show a change in symptoms in a double-blind trial that tested reactions to low-gluten, high-gluten and no-gluten diets.
It’s shaken things up in the nutritional world because it may overturn the idea that people with non-Celiac gastrointestinal issues could benefit from being on a gluten-free diet. While the patients in this study said they preferred a gluten-free diet, what they really reacted well to was a different kind of diet that reduced a certain type of carbohydrates found in things like wheat but also apples and cabbage.
The good news is, this study may end up ending the fad of people trying gluten-free diets as an attempt at weight loss. However. There are people who are pretty angry about the whole thing, because they genuinely experience symptoms when they ingest gluten, though they have not been diagnosed with Celiac disease. It’s complicated, I guess.
As for me, I still have another week to two weeks to go on an elimination diet to determine what, if anything, is causing my own…discomfort, shall we say. So, to those of you still going with the gluten-free thing, I raise a piece of this gluten-free, vegan and pretty much everything-free bread in a toast (HA) of solidarity.
The original recipe can be found in The Oh She Glows Cookbook by Angela Liddon, though she prefers to use raw seeds and buckwheat while I thought toasted made for a better flavor.
[Side note, for any of you wondering what it’s like to do an elimination diet to try and figure out if you’re sensitive to gluten or anything else, this describes it pretty clearly. In GIFs.]
- For topping:
- 4 tsp roasted pepitas
- 1 Tbsp roasted, salted sunflower seeds
- 1/2 tsp chia seeds
- 1/2 tsp sesame seeds
- For bread:
- 3/4 cup rolled gluten-free oats
- 1/2 cup kasha (toasted buckwheat groats)
- 1/4 cup roasted, salted sunflower seeds
- 1 Tbsp chia seeds
- 2 tsp maple syrup
- 1 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1 cup unsweetened almond milk
- 1 Tbsp olive oil
- Preheat oven to 350 degrees. Line a square 9-inch baking pan with foil. Set aside.
- For topping, combine all topping ingredients and stir. Set aside.
- For bread: Make the kasha and oats into a flour either by grinding in a coffee grinder or by processing in a high-speed blender or a food processor until finely milled. Combine these flours in a bowl with the sunflower seeds, chia, maple syrup, oregano, thyme, baking powder, garlic powder, and salt.
- Add milk and oil and stir until not clumpy. Pour into prepared pan, smooth the top, and sprinkle on the topping.
- Bake for 30 minutes or until firm to the touch. Cool on a cooling rack. Cut into six pieces. Best served toasted — it makes amazing avocado toast.