Gluten is found in all forms of wheat, rye, and barley. This also includes kamut, spelt, malts, and triticale. It is often used as a food additive in the form of flavoring, stabilizing, or as a thickening agent, such as dextrin. A gluten free diet works wonders for people who have celiac disease, but there are an increasing number of people who have wheat or grain allergies. Through an elimination diet, these people must test all grains to see which ones effect their allergies.
Many doctors agree that grain allergies are more common now then in the past. The question is, what has changed in our environment and our lifestyles that is causing this? Tell us what you think. Why are there more grain allergies today? Leave your feedback in the comment section below this article.
Gluten free peanut butter cookies (makes 32 cookies)
- 1 cup of peanut butter (Check labels to make sure there are no other additives in the peanut butter.)
- 1 cup of sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- course sea salt
- Preheat the oven to 350 degrees.
- In a large bowl, mix well the peanut butter, sugar, egg, and vanilla.
- Do not grease the baking sheets.
- Spoon 1 tablespoon of the batter 1 inch apart onto the baking sheets.
- Using a fork, flatten the cookies.
- Sprinkle a bit of the course sea salt on top of the cookies.
- Bake until the cookies are golden brown, about 10 minutes.
- Transfer your gluten free cookies to wire racks to cool.