When I was younger, I used to love eating sourdough, rye and whole-wheat bread. I especially enjoyed whole loaves, fresh from the bakery, which I could slice into thick pieces and eat it with butter and cheese! But, when I was 15 years old, I started getting stomachaches fairly often. It turned out that I had a gluten sensitivity! Um, gluten? Gluten is a type of protein that is found in wheat, barley and rye (among other grains). I’m just sensitive to gluten, but there are also people who are gluten intolerant, which is referred to as celiac disease. People with celiac disease have to follow a strict, gluten-free diet, which can be really annoying sometimes. Just look at the ingredients of most packaged foods; you’ll see that many, many foods contain gluten.
Fortunately, there is an up-and-coming market for gluten-free food and you can find many gluten-free recipes on the Internet as well. Below is one of my favorite recipes this week: a delicious, healthy and gluten-free banana loaf!