Gluten Free Christmas Pizzelles
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Lucy made pizzelles for the feast day yesterday. They worked beautifully with Bob’s Red Mill 1 to 1 gluten free flour. I’m so grateful for the development of celiac-friendly products over the last ten years. It’s splurge food, not health food… but it sure does help make life a little gentler for people for whom so much beautiful food is off limits. Recipe we used HERE.
Many people mistakenly think that celiac disease is an allergy or a sensitivity. It’s actually an autoimmune condition—a chronic inflammatory disease—in which the body’s immune system attacks the small intestines. The trigger is gluten. This can result in unpleasant physical symptoms but also causes the body to be starved of nutrients since the villi responsible for nutrient absorption are damaged and can’t do their job.
I’ve seen and experienced the impact the disease can have. Very difficult. And healing is not really as simple as “don’t eat bread.” Gluten is everywhere. It’s hard to imagine how difficult it truly is to avoid until you have had to do it. It’s really in almost everything. Even “gluten-free” products are frequently contaminated. Yes, molecules matter...
Every restaurant. Every party dish. Everything on the shelves. It’s in many spices and ingredients and places you’d never think of.
Celiac disease used to be considered a wasting disease partially because it caused people to become thin and frail. Modern celiacs are often different (increasingly obese) since the body’s effort to increase nutrition can lead to strong cravings. But getting lots of calories doesn’t mean that you aren’t nutrient-starved.
Replacing gluten with gluten-free products is not a cure for disease. It’s not necessarily nutritious. In fact, it can contribute to weight gain and mask malnourishment. But…
It can contribute to an improved quality of life. I’m grateful for options for my kids, especially during times of celebration. The cookies were delicious and we were all able to eat them. Thanks be to God. ❤️
Final thought… celiac isn’t the only reaction to gluten that is cause for serious concern. What is called “sensitivity” is often an autoimmune response manifesting in other areas of the body.