Written by Natalie of Gluten a go go.
My kitchen has become a coveted rodent party palace. Who would’ve thought I’d need to keep mouse traps going year round? Or scour my pantry for signs of mini mammal nocturnal visitations every morning? If I have to purge my pantry and sanitize it one more time, I swear I’ll give into some primal scream therapy…oh, wait…I did that already.
Guess what made me so popular amongst the local rodentia? It isn’t my little garden, not my dog’s big bag of lamb kibble and not my bags of various types of sugars. No, it’s all because we had to go gluten free. Huh?! What has that got to do with anything you ask? Well, it’s all because of the grains I collected; sorghum, millet, amaranth and quinoa. Not to mention the buckwheat, corn, rice and sweet potato.
Have you ever been to a pizzeria and seen the person at the counter working the pizza dough? They knead the dough a little with their hands next they stretch it out and then flip the dough up in the air and let it spin a little, stretching out the disc of dough. Gluten is what holds the dough together as it is worked and spun in the air.
Pizza is problematic for the person with celiac disease, gluten sensitivity or intolerance and certain grain allergies. Since these people can’t tolerate gluten or wheat, they will need to find another way to hold their baked goods together, rather than gluten, as well as finding other flours to use.