Eating Wheat And Gluten Free With Corn Bread Products

Can people suffering with wheat allergies and celiac disease really eat corn bread? They can now.

Just imagine that you were told you couldn’t eat wheat products. None at all or you would suffer from diarrhea, continual weight loss and a constant feeling of being sick. Such is life for people with celiac disease and wheat allergies.

Celiac disease is a disease that makes it so that the intestines cannot absorb products with gluten in them. Gluten is a protein that is found most prevalently in wheat, but also in rye, barley, and possibly oat products. In people with celiac disease, an immune reaction to the gluten in foods occurs. As a result of the reaction, the immune system attacks its own intestinal walls, damaging them until they can no longer absorb nutrients. Food passes through the digestive tract only partially digested, thus the body gets very little nutrition from the foods it ingests.

This is similar to what happens in people with wheat or gluten allergies and/or intolerances. The good news is that celiac disease and gluten intolerance can be treated. In theory, the treatment is simple - don’t eat foods that contain gluten. That sounds easy enough.

Until you really stop and think about your daily diet and everything in it that contains wheat and gluten. Wheat is the basis of most flours. That means wheat is the basis of the majority of baked goods. And even products that don’t base their ingredients in wheat products and wheat flours may have small amounts of wheat or wheat flour in their ingredient list. If you really stop to read labels, you’ll find wheat (hence, gluten) is everywhere.

There are many foods that people with wheat allergies and gluten intolerance can eat. Fruits, vegetables, meats, and the like do not contain wheat or gluten. Neither do rice products. That opens up enough foods to base a gluten free diet on, but is makes the staples tough. Things like bread and treats like cookies, brownies, even crackers..

Corn bread does offer a pretty good replacement to wheat breads with gluten. The trick is that the corn bread cannot contain any wheat flours or gluten in the recipe. A gluten-free cornbread resembles something more like a tough brick than the soft, light, sweet corn bread it should be. You see, gluten is what reacts with leavening agents to trap gasses in baked goods and bread during baking. It lends that elastic nature that allows breads to rise and become light and airy.

So although you could bake a gluten-free corn bread at home, the result may not be worth eating.. However, there are more options today for gluten intolerant people. Entire food companies base their product lines on allergy-free foods. And because they have the time to develop recipes and processes that can replace the gluten attributes, these products can come pretty close to the real thing.

Here’s a list of gluten-free corn bread products that are available through allergy food products companies:

corn bread stuffing
corn bread dressing
Mexican corn bread
honey corn bread
southern corn bread

These companies also offer easy corn bread recipes so you can bake using their products. Some recipes to look for are:

easy corn bread dressing
southern corn bread stuffing
corn bread casserole
corn bread pudding
corn bread salad

Allergy food products like these corn bread offerings come in easy, ready to use packages you just pull from the freezer, thaw (warm if desired) and eat.

While nothing can really take the place of a true wheat flour bread or baked good, allergy food products like this line of corn bread and corn bread products come as close as you can get. Gluten-free allergy products make it possible for gluten intolerant persons to live and eat almost the same as everyone else.