Shannon Sexton, guest blogger
Thinking about going gluten-free? The prospect can be daunting at first. It can be a challenge to find gluten-free dishes in restaurants, and cooking at home requires some creativity. But everyone can benefit from ditching gluten grains like wheat, barley, and rye and incorporating more nutritious grains like quinoa, millet, and teff into their diet, says Kripalu presenter Leslie Cerier (also known as “The Organic Gourmet”), and it’s a lot more fun (and delicious) that you may think.
Why Going Gluten-Free Is Good for You
According to Cerier, who is a national authority on gluten-free cooking and author of six cookbooks, including Gluten-Free Recipes for the Conscious Cook, gluten-free cooking provides “superior nutrition.” For starters, “There are so many minerals and vitamins in gluten-free grains, and they’re often higher fiber.” Gluten-free cooking gives foodies more flavors to work with, she says, and decreases the likelihood of consuming genetically modified strands of grains (with the exception of corn, which Cerier recommends buying organic.) Continue reading