Unnaturally Gluten Free

Unnaturally Gluten Free foods SUCK

For whatever reasons – our household is now 100% Gluten Free.

While me, myself have been low-carb for the past several years, we really never differentiated between the grains/grasses. We tried to avoid them all (rice, corn, oats, barley, wheat, etc.) as best as we could. Wheat especially because of the uncomfortable inflammatory effects.

But now all these new gluten-free products have invaded our home. And they’re dangerous – and risky to deal with.

Dangerous because one might be fooled into believing just “gluten free” means “good for you.” Not quite. Many of those gluten-free products are laced with other bad things (especially the “packaged / processed” items.)

And most gluten-free products (that normally had gluten) are still dense with carbohydrates, which in turn raise your blood sugar, and affect your ability to burn stored body fat. Not good for you at all.

A lot of foods are naturally gluten-free

Aside from steak, eggs, cheese and veggies – there is other “naturally” gluten-free junk food (like corn chips, potato chips) and other high-carbohydrate choices (rice, etc.).

We feel it’s best to avoid things that *used to* taste good with gluten – but are being peddled as gluten-free. Especially BREADS, PASTAS and SWEETS.

They taste like crap, and the texture is disgusting – often “sticking to your teeth.” While gluten is bad for the body, it sure was a treasure for your mouth. That is the number one quagmire with both going gluten-free and low carb. Those are the breaks I guess.

glutino english muffins - Unnaturally Gluten FreeSome gluten-free breads have found their way into our ice-box, such as the ciabatta’s from Schar and the english muffins and other products from Glutino. They help our gluten-free sufferers live without their usual favorites for the most part.

But I tried making a gluten-free pizza the other day to see what happened. What a train wreck.

The pizza “looked” awesome! We used Bob’s Red Mill Gluten-free pizza mix and made it by hand (easy-peasy). It looked promising in fact. A tasty pizza without the gluten?

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The crust was so awful – even with seasonings and a super-tasty arrangement on top – it was dense, chewy and not pleasing whatsoever. No redeeming qualities at all. In fact it was so bad, I couldn’t enjoy the toppings until I REMOVED THEM AND ATE THEM ON THEIR OWN THE NEXT DAY. That bad.

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Why did I even bother, knowing full well that “bread” will never be bread without the wheat? Because I’m an eternal optimist like Charlie Brown trying to kick the football from Lucy.

Also, because while Cauliflower Crust Pizza is in fact very very good, the amount of work that has to go into it really sucks. And it never really got “crispy” like a nice thin slice of pizza got.

I’ll go back to the drawing board to try and figure out a way to crack the Cauliflower Crust Pizza code once and for all. There has to be a trick…

On the horizon: De-glutenized Wheat Starch

Something for the low-carb / gluten-free people to be aware of is this new thing going around called “wheat starch.”

Apparently someone figured out a way to “process” the wheat in order to remove all of the gluten from it, resulting in this wheat starch, which brings back the great texture of wheat without affecting celiacs and other wheat sensitive people. Apparently the limit is 2 parts per million (2ppm). It garnered FDA approval, for what it’s worth.

Some folks say that “it works!” and are happy to have the bread-like products back in their life, without the suck of gluten free. Many celiacs claim it does not harm them.

Schar bread uses it in some of their products in Europe (croissant anyone?), and we “heard” they were good. Is that a good or bad thing?

However, opponents of this are still leery about it. Many believe it’s the BigAg trying to weasel their way back into the gluten-free world because they feel threatened by the anti-wheat revolutionaries. A lot of celiac sufferers won’t even risk trying ANYTHING that has the word “wheat” on the ingredient list.

So we’ll see how far this wheat starch trend goes.

In the end: keep it simple – avoid grains

After all this fucking around with gluten free for the past year, I think it’s fair to say we’re going back to basics again.

Other than a corn-chip or two with fresh guacamole from time to time (Late July brand is good), the ultra low-carb lifestyle is better for your health. I could eat dishes like this all week and never feel crappy or complain:

  • Baked chicken thigh Parmesan
  • Stacks of crispy bacon
  • Beef tenderloin roasts
  • Fresh organic greens & veggies
  • Pork chops & eggs
  • 70%+ dark chocolate
  • Macadamia nuts
  • Spicy Chili & sour cream

Keeping your blood sugar low is not only good for your health, it removes the thought from eating. You’re less hungry and more easily satiated. And who doesn’t want more time to focus on other more important things?

Good luck with your diets in 2016!

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Thursday, January 14, 2016 1:39 pm

Good point that deglutinized wheat starch could be Big Ag worming their way back in. It does make a lot of sense and makes me trust this processed alternative even lot less.

Thursday, January 14, 2016 12:42 am

I agree that gluten free is a fad no one knows what it means. The number of celiac conditions is not as bad as gluten sensitivity. But we read the wheat belly series of books too, and you’re right, there is no reason for anyone to eat wheat ever. Amazing how many products have bad things in them. Manufacturing and profit is hurting so many millions of people but they don’t get it. Just because it’s for sale at the supermarket does not mean it is safe or healthy. Sad but true.

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