More and more French people are adopting gluten-free diets. If the prevalence of the population with this affection is not known, the figure of 1% is regularly quoted for France.
When serious, it can destroy the lining of the small intestine and cause various symptoms such as anemia or bone pain. To protect yourself from it, you have to ban foods that carry its proteins. Here are the ones that contain the most.
The bread
In the form of baguette or ball, bread is very present in the eating habits of the French at all stages of the meal. It still contains gluten. This mixture of proteins is also used to make it rise: “gluten” comes from the Latin “glue”. It is now possible to find gluten-free bread, made from rice or corn flour, but it will have to pay the price.
Flour
Flour is used to prepare many foods besides bread such as cakes. Gluten intolerant people should therefore be vigilant about the composition of pastries. Gluten-free flours are however commercially available, especially in supermarkets.
Pasta
Made from wheat, the pasta contains gluten. Intolerant people should therefore absolutely avoid them, whatever their form: spaghetti, penne, ravioli, etc. Many alternatives allow you to cook meals al dente. There are, for example, coral or green lentil pastes.
Beer
Drinks can also contain gluten. This is the case with beer. Its brewing uses cereals such as wheat or barley, therefore intolerant people will have to go their way. With the explosion of micro-breweries, there are a lot of gluten-free references available on the market. They bear the logo of the crossed out ear.
Pizza
Easy to prepare and even more to order, pizza is on the red list of foods containing gluten. Indeed, its dough is prepared from flour. But fortunately there are still alternatives. Many simple recipes, based on rice flour and cornstarch, allow you to prepare pizzas compatible with a strict diet.