Gluten is a protein that is found in wheat, rye, barley and oats. Due to various reasons, such as genetics, immune reaction and lifestyle factors, plenty of people are affected by gluten-related illnesses. A diagnosis by a doctor is necessary so that the seriousness of the allergy or sensitivity can be determined.

To eliminate certain food types limits your choices and is initially confusing. A strict, unbalanced diet over an extended period can lead to a suppressed immune system and other health problems with long term consequences. People with gluten-related illnesses can follow a balanced eating pattern. Ask for advice and help from your nearest dietician on a balanced elimination diet.

This recipe book contains easy, gluten-free recipes with a high fibre content, limited saturated fat and sodium (salt), as well as a low glycaemic index (GI). The glycaemic index (GI) of food is a value that indicates how quickly blood sugar will be affected by carbohydrate-rich foods. The digestion and absorption of foods with a low GI take place at a slower rate. This leads to a sustained release of glucose into the bloodstream. Although a GI of 55 and below is considered low GI, a GI up to 62 is deemed ‘acceptable’ as the interaction of the ingredients slows digestion and absorption.