I share a few reasons to lighten the amount of gluten in your meal plan. From experience, I know that a little less does a tummy good. Most of us are not technically celiacs and don’t need to ditch it completely, but here in the US, our wheat is not what it used to be even just 20.30, 50 years ago and our bodies are not happy about it.
Gluten is a sneaky ingredient and can be in items you wouldn’t expect it to be. In practice, I love subbing traditional ingredients with veggies that are naturally gluten-free. Baked eggplant for lasagna noodles, cauliflower for pizza crust, corn—not flour—tortillas, mushroom caps for buns, coconut wraps for tortillas, cabbage or zucchini for noodles, the list is long and you can keep trying until you find what you like.

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