Small Changes, Big Impact: Eating Gluten-Free Every Day

Lena Kwak
2013 American Made Winner

It’s hard to imagine how difficult it is to give up wheat, especially if you grew up enjoying lots of foods made with flour. While I don't have celiac disease, I do make a conscious effort to limit my gluten intake, as I believe that too much of anything can be bad.

Rather than focusing on how difficult and life-altering the dietary change is, ease your mind by telling yourself "these are small changes I am making for myself to feel better." Here are a few small tweaks I've incorporated into my daily routine:

Photography by: Andrew Purcell
  • Who doesn’t like a good mac and cheese? I am a big fan of using Ancient Harvest's corn-quinoa pasta for this dish. Don’t have Cup4Cup flour lying around to make the roux for the cheese sauce? Substitute fine rice flour instead.
Get the Gluten-Free Macaroni and Cheese Recipe
  • When it comes to starches and carbohydrates –– try new things. When I go grocery shopping, I buy a new variety of whole grain to cook with; quinoa, oats, millet, and rice are just some of the options. Did you know there are more than 40,000 varieties of rice that have different textures and flavor profiles?
Get the Quinoa Cereal Recipe
  • Remember there are so many great foods that are naturally gluten free. Go to a farmer’s market: While you can’t eat the fresh loaves of bread there; trust me, there are plenty of other delicious things to tempt you.

When it gets difficult, write out a list of foods that you are missing or giving up. Next to each item, make a list of reasons why you should be avoiding them. Taking the time to see what you're gaining by giving up foods that affect your health helps keep you on track.

Shop Cup4Cup Gluten-Free Flours in the American Made Marketplace, exclusively on eBay. 

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About the Author
A graduate of Rhode Island’s Johnson & Wales Culinary Institute, Cup4Cup President and Co-Founder, Lena Kwak, began her culinary career as a private chef and caterer. To explore a growing interest in nutritional science, she pursued an externship with Thomas Keller at The French Laundry. As a Research & Development Chef, Kwak was assigned to test and create new edible...


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