Why Wheat??

What is Wheat? What is Gluten? Why wheat? Why Gluten? 

Gluten is a connector in Wheat flour. Wheat is the most commonly used flour in most grocery bread & grain products. Gluten was not meant to be easily digestible. Like other connecters such as Xanthum Gum, Gluten is used to conncet the flour together during the baking process allowing it to become chewy, moist and of a softer consistency upon eating. While it tastes good, these "connectors" get stuck in our stomachs and do not go down well.

Is there anything other than Wheat??
There are numerous grains outside of the oh so popular gluten-full Wheat flour.
-Brown Rice
-White Rice
-Quinoa
-Oat
-Amarynth
-Flax
-Tapioca
(Just to name a few)

Also there are Grain-Free flours!
-Almond
-Coconut
-Garbanzo (Bean)
(Just to name a few)

We have many more options than the general media and grocery store publicity lead us to believe. Join the movement @ Jacklyn's Gluten-Free Kitchen on Facebook: https://www.facebook.com/glutenfreeforu