Symptoms Of A Gluten Intolerance And The Best Substitutes For Gluten In Baking

Gluten intolerance is a fairly common concern these days. Though often overlooked by a large majority of the population, a gluten intolerance can cause uncomfortable side effects, sure to reduce your quality of life.

All forms of gluten intolerance are characterized by negative reactions to a protein (gluten) found in barley, wheat, and rye. Sometimes, these intolerances are caused by celiac disease, or a wheat allergy.

Other times, people suffer from what is called “non-celiac gluten sensitivity”, which refers to a generic intolerance to gluten.

Interestingly, though many people are aware of the issue of gluten sensitivities and intolerances, there are still many who couldn’t identify the signs or symptoms.

If you think you may have a gluten intolerance, these are the signs you’ll need to watch out for.

Symptoms of Celiac Disease

The first symptoms to be aware of are those of celiac disease, the most severe form of gluten intolerance. This is an autoimmune condition which affects around 1% of the population overall.

If you have this condition, you may experience significant symptoms, and can even suffer from damage to the digestive system.

Celiac disease causes a variety of symptoms, from problems with your skin, to fatigue. Some of the most common symptoms to watch for are:

● Diarrhea and constipation: Inflammation in the small intestine is common, as are smelly bowel movements and severe discomfort.

● Fatigue: Feeling tired is common among those with celiac disease - several factors like chronic pain and sleep disruptions contribute to this.

● Skin conditions: Blistering psoriasis, alopecia, and chronic urticaria are all common.

● Anxiety and depression: People with digestive issues are more prone to issues with depression and anxiety.

● Iron-deficiency anemia: This condition can cause its own symptoms, like fatigue or shortness of breath, as well as pale skin.

● Sudden weight loss: Lack of ability to digest food correctly often leads to weight loss.

● Joint and muscle pain: People with celiac disease can sometimes suffer from pain in their joints and muscles caused by sensory neurons.

● Leg or arm numbness: This is common in individuals with vitamin B12 deficiencies as a result of their condition.

Symptoms of Non-Celiac Gluten Sensitivity

If you have gluten sensitivity without celiac disease, you may experience less traumatic symptoms. However, these conditions can still be extremely uncomfortable, and influence your quality of life.

It’s best to get guidance from a doctor if you encounter any of the following problems when eating gluten:

● Bloating: Bloating is very common with gluten intolerance because it is difficult for the body to process the protein correctly.

● Diarrhea and constipation: These issues are often triggered by the consumption of food which contain gluten.

● Stomach pain: Abdominal pain is a very common condition with numerous explanations, but it’s frequently connected to gluten issues.

● Headaches: Many people with a gluten intolerance experience headaches and migraine attacks. Studies show gluten intolerance can make these issues more common.

● Fatigue: Feeling tired is common and not usually linked to a specific condition. However, if you feel very tired, you should explore the possibility of underlying causes.

● Depression and anxiety: Depression and anxiety are common side effects of severe pain and discomfort for people with gluten intolerance.

● Brain fog: Some people with gluten intolerances struggle to focus on specific topics or tasks after consuming gluten. This is a condition referred to as “brain fog.”

Symptoms of a Wheat Allergy

A sensitivity is not the same thing as an allergy. If you have an allergic reaction to a substance, this is an immune system response caused when your body reacts poorly to a certain substance.

A wheat allergy can be potentially life threatening, so it’s important to avoid wheat at all costs if you have this condition.

Symptoms of a wheat allergy might include:

● Skin rashes: Rashes and itching are natural responses to all kinds of allergies, including wheat allergies. Redness and hives may also be common.

● Digestive issues: People with allergies to wheat often experience digestive issues, including cramping, pain, nausea, vomiting, and diarrhea.

● Nasal congestion: A runny nose, congestion, or sneezing can all be signs of a wheat allergy, particularly if you have a condition called “Baker’s asthma”.

● Anaphylaxis: This is a very severe form of allergic reaction which can be life threatening. It often causes a range of symptoms including swelling and difficulty breathing.

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Cheers, Helene Malmsio


Related Reading: Learn Healthy Cooking Guide




Did you find this post fun, informative and useful? If so, please share it with others!

If you have a comment, question or suggestion, please leave a comment below!

The Best Substitutes For Gluten In Baking

Gluten is an ingredient you’ll find in a huge range of common foods around the world. It’s packed into your cookies and cakes, as well as various breads, soups, pastas, and more.

It can also be a helpful part of a balanced diet, ensuring you get plenty of whole grains and fiber into your meals.

However, not everyone responds well to gluten. Recently, there’s been a rapid increase in the number of people discovering they may actually be gluten intolerant.

Around 6% of the U.S. population is diagnosed as gluten intolerant, and 1% has celiac disease.

The question is, if you can’t eat gluten, how are you supposed to bake?

Alternatives to Gluten in Baking

A huge number of baked goods, from cookies and muffins to buns and breads, contain gluten. This means if you’re an avid baker, you’re going to need to find an alternative way to enjoy your favorite pastime.

Fortunately, we’re here to help. Here are some of the top alternatives to gluten in baking.

Rice Flour

Rice flour is exactly what it sounds like: a brown or white rice grain ground finely to create a soft creamy flour. This alternative to gluten is a great choice for a range of foods because it has a very neutral taste.

It’s great for gluten-free baking on its own, or you can mix it with other gluten-free flours to create a slightly less gritty texture.

Corn flour

Corn flour is what you get when you remove and purify the starch at the center of sweetcorn kernels.

Otherwise known as corn starch, this bright and silky flour can be extremely useful for a range of cooking requirements, particularly if you want to lighten the texture of something.

If you’re creating gluten-free biscuits, cakes, and pastry from scratch, it’s definitely worth checking out the benefits of corn flour.

Maize flour

Created by grinding dried corn kernels to create a coarse, medium, or fine powder, maize flour varies in color and texture.

You’ll find this gluten alternative regularly in most regions of North, Central and South America, where it’s popular for making muffins, corn bread, and tortillas.

The great thing about adding maize flour to something is the bright and sunny color it brings into the mix. You can also get a wonderfully wholesome texture in your baking with this alternative.

Polenta

Polenta is an Italian version of ground maize, also known as corn meal. Similar to Maize flour, this is an excellent gluten alternative if you want to add texture and color to your baking.

You can produce a wide range of delicious breads and unique savory foods with this unique ingredient.

Polenta is particularly effective when used to make warming and hearty foods.

Potato flour

Potatoes are such a versatile vegetable, capable of creating everything from vodka to flour.

Potato flour is made by extracting the starch from the potato, then purifying it to create a bright white flour capable of adding a great level of softness to all kinds of foods.

Potato flour is a pretty flexible substance and can be added to a range of baking products without leaving any unwanted flavors in your foods. So, you don’t have to worry about brownies tasting like roast potatoes.

Ground nuts

Ground nuts used in conjunction with a combination of gluten-free flours can add extra flavor and texture to your baking.

For instance, ground almonds and cashews add a flexible and delicate flavor. Alternatively, hazelnuts and pistachios can really turn up the flavor.

As an added bonus, grinding nuts with the skins still on will create a more fibrous flour, which is great for keeping your gut in good condition.

Buckwheat flour

Despite the name, buckwheat flour doesn’t have any kind of wheat in it at all. The flour is made by milling buckwheat seeds into a soft, brown-gray flour with a unique and wholesome flavor.

Tapioca flour

Another excellent alternative to your standard flour, Tapioca flour is a fine, bright white starch powder, taken from the root of the tropical cassava plant.

This plant is a terrific source of minerals and vitamins, ideal for boosting your gut health.

When you mix Tapioca flour with liquids it does become a little sticky, which makes it a good choice if you need to combine various gluten-free mixtures.

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