Many people who experience issues with gluten do not have celiac disease. Celiac is a “serious” auto immune disease that can be life shortening. Ironically, the trend for gluten sensitivity that is almost at global pandemic proportions has been linked to what the wheat berries are sprayed with fumigant or given a chemical coating to keep moisture out when being stored the the silos. Countries that don’t use these fungicides etc. are not experiencing these sensitivities. People are amazed that they can go to Italy and eat all the bread and pizza they want and not experience the usual, stomach cramping and bloating.
Being GF doesn’t mean that you have to miss out on anything, including bread and dessert. It just means that you have to be more creative. Over the last decade, necessity has proven to be the mother of invention. People have, through trial and error in their kitchens, created amazing combinations of grains that can take the place of wheat flour. Pasta, breads, cakes, cookies you name it are all readily available.
