Tips for Managing Wheat Allergy and Gluten Intolerance

Having a gluten intolerance (also known as celiac disease) or a wheat allergy need not mean the end of the world. In fact, there’s never been an easier time to eat well thanks to a high availability of wheat-free and gluten-free foods.

Managing Wheat Allergy and Gluten Intolerance

Gluten is a combination of proteins found in wheat, rye, and barley. Gluten is the thing that allows bread and other products to maintain their shape and elasticity. If you are intolerant to gluten, though, it can be a source of misery. The same applies to a wheat allergy (an immune system’s revolt against proteins found in wheat). When someone has a wheat allergy, their body perceives wheat proteins as something bad—like a germ or bacteria—that needs to be destroyed. The body emits chemicals to “fight off” the wheat. The chemicals act as a catalyst to allergic reactions. Gluten intolerance wreaks a similar havoc on the body, though the main results occur in the form of intestinal problems.

Food.com, Allrecipes.com, and Pinterest all have great gluten-free offerings. Here’s a well-rated pizza crust recipe from the Internet (Allrecipes) that uses cauliflower as a flour substitute. Enjoy! And as you manage your health, keep in mind that there are now gluten and wheat allergy treatment options using sublingual immunotherapy (allergy drops). The drops work like allergy shots only they are taken as liquid drops under the tongue and can help the body develop a tolerance to trigger foods.

Ingredients:

  • 1 head cauliflower, cored and separated into florets
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 ounces fresh goat cheese
  • 1/2 ounce finely grated Parmigiano-Reggiano cheese
  • 1 large egg
  • 1 pinch cayenne pepper, or to taste

Directions:

-Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

-Puree cauliflower in a food processor until finely ground.

-Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely.

-Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp.

-Stir cauliflower, goat cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick.

-Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.