Sunday, November 21, 2010
More than taste
Gluten is one of the new culprits in today's diets. This protein found in many grains has been hard to avoid through most of history. It was in our peanut butter and jelly sandwiches, and in Mama's biscuits and, except for those rare children who had celiac disease, we innocently grew up on it. As a yeast bread baker, I always preferred to use high gluten flour as it gave bread a better texture. Now however many adults have discovered their bodies do not tolerate it well, and it has become a no-no. Jessica said that in Austin giving your child something with gluten is like the most neglectful thing a mother can do. And today in the church bulletin was notice of a gluten free communion. What's next . . .