Did you know that 1 in 100 people worldwide are affected by celiac disease? And 1 in 10 related family members are also have celiac disease? A celiac disease diagnosis does not mean you have to live in deprivation or with restriction. Actually it’s quite the opposite. When gluten is removed from your diet, over time, many of these symptoms subside and you are able to regain your health.
Today, nearly two decades after I was first diagnosed, living with celiac disease is immensely easier than it was at the beginning.
Looking back, I’m pretty stunned at how the doctor handled my diagnosis. He basically said “So, you can't eat gluten anymore. Do you have any questions?”
I'll never forget that day and how devastated I felt! Looking back I'm grateful for my family's baking background. As kids, my sister and I often helped in the kitchen with preparations and baking. We made everything homemade. From bread to cakes and cookies, it was always fun to make delicious treats. Though this diagnosis was a hard reality, I had a pretty good understanding of gluten which made the first steps in my journey much easier.
What is gluten? Gluten is a sticky, glue-like protein that is found in wheat, barley, and rye. These grains in their natural state or products that contain them (like breads and cereals) have elastic bands that hold baked-good together and allow for a light delicate pastry to have a chewiness and a delicate crumb. Gluten is also used as a binding agent in many products like processed BBQ sauces and soy sauces. When eating a strict gluten-free diet, it’s particularly important to read food labels on any packaged product.
Knowing how to avoid gluten, I first chose to not eat breads, cookies or the like, until my sweet tooth got the best of me. As my love for baking grew, I realized I could look at my diagnosis with pity or challenge myself to figure out a better gluten-free baked good option. In 2007, there were few GF options, so I decided to try making a gluten-free item that acted and tasted as a gluten-like product.
Over those next five to six years, I made and threw away as I was determined to make something taste good. I started first with other flour blends, then making my own. Trial after trial, I finally figured out the balance that worked! My family really began to enjoy my goodies again along with my friends. I soon recognized the previous 6 years paved the way for me to create a variety of unique gluten-free flour blends called MinusG. These baking mixes allowed me to remove gluten from my diet and for my body to heal, becoming healthy again.
If you are new to MinusG, I want to welcome you to our MinusG Family. Our team is dedicated to making 100% gluten-free baking mixes for you and your loved ones. We understand with celiac disease, often eating dairy-free becomes a must. This is why we purposefully removed dairy and the remaining top 9+ allergens from our mixes.
The top 9+ allergens we exclude: Dairy, Wheat, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, Sesame, Mustard, Gluten, Celery, and Lupins.
We hope you will give MinusG a try and find our mixes are delicious and easy to make. We've included how-to-videos to help our friends who feel less comfortable in the kitchen so they too experience success! Some of my personal favorites include pizza crust, cinnamon rolls, pie crust and pancakes. Not only do these taste amazing, but these mixes make more gluten-free recipes that can be found on our recipe blog.
Our hope is that with MinusG's mixes, you'll find; GF meal planning is hassle-free, you'll enjoying gluten-free foods that taste amazing and find it's easier living with celiac disease because you are saying healthy and loving every bite!
~ Katherine, the MinusG Baker
Gluten-free Resource: The Celiac Foundation