gluten free

Gluten Busters: Top 3 Wheat-Free Diet Hacks

If you have tested positive for a wheat allergy, one of the hardest parts is adjusting to this new way of eating. Here are my top 3 delicious wheat-free replacements for patients who have been diagnosed with Coeliac’s – or those of you interested in mixing up your diet.


Don’t let the name fool you, this is great wheat-free grain that is dense and will keep you feeling full. Buckwheat bread is a hearty replacement for rye, and the flour is perfect for baking.


When it comes to pasta the most common replacement is corn - yet this so processed that many people with sensitive gut claim this can be as painful as the real thing. For a lighter alternative, try cooking strips of zucchini - or 'zoodles' as they're commonly known - or look out for pasta made from soya or back-beans.


Gluten free pastries are an oxymoron, as it is gluten that gives dough its elasticity. Instead of the usual spongecake fanfare, you’ll have to make do with flourless cakes and friands which have an almond-meal base.

It's important to keep in mind...

As Coeliac’s disease is life-threatening, the danger of cross contamination can still be pretty real.

If you are Coeliac, don’t be afraid to ask restaurants if the oil that they are frying in is contaminant free.

If you're ever in doubt about the status of your allergy, chat to you GP and get tested.

Gluten Busters: Why Gluten Intolerance Does Not Exist

In recent years, the words ‘gluten intolerance’ have become as ubiquitous as ‘skinny soy decaf latte’.

But here’s the truth about gluten intolerance from a medical perspective, which could shock you somewhat: it simply does not exist.

Mounting interest in health and wellness in the last few years has lead to increasing numbers of people incorrectly diagnosing themselves as Coeliac or as being gluten intolerant.

'Gluten intolerance’ is what many people who experience symptoms like bloating and constipation from wheat claim to have.

In most cases, it may not be the protein known ‘gluten’ that is giving you a reaction, but some other part of the grain – like the bran, germ or endosperm.

By cutting wheat entirely out of your diet, you might be missing out on the benefits of a balanced diet that includes some high quality wheat elements like wholegrain like spelt.

If you are experiencing allergy symptoms, the only way to know is to chat to your GP about seeing an immunologist to work out exactly what you are allergic to.

Don’t throw the baby out with the bathwater and avoid an entire category of nutrition in order to skip one small part of it.

Gluten Busters: The Truth About Coeliac’s Disease

Is Coeliac’s disease one of the biggest wellbeing hoaxes of our time?

Coeliac's disease is an audio immune disorder that means the lining of your small intestine is susceptible to attack from gluten - a protein found in wheat, rye and barley.

Although it’s been a buzzword in recent years, the symptoms of Coeliac’s has been written about as far back at the first century AD by a Greek physician named Aretaeus of Cappadocia.

As many people as there are who are claiming to be Coeliac, only 1% of the population has this auto-immune disease.

As this allergy is life-threatening - and the only way to know is to be tested - if you suffer any form of allergic reaction like swelling or pain in your gut or joints when eating wheat, chat to your GP right away who will recommend a blood test by an immunologist.

For patients who aren’t Coeliac but experience similar symptoms, learn more about gluten intolerance (and how it is often misdiagnosed) here.

#Superfoods: Amaranth Is The Ultimate Grain Replacement

Carbs are not a dirty word, I repeat: carbs are NOT a dirty word!

Carbohydrates are your body's preferred energy source, helping to process nutrients and maintain good gut health.

The good news is carbohydrate-rich foods like fruits, vegetables, legumes and whole-grains are a fantastic source of important nutrients like antioxidants.

The bad news is a lot of the carbs in the western diet are chockers full of sugar and refined grains.

My key takeaway message on carbs is this. You can replace many of the carbs you’re currently eating every day with healthier, more nutritious options that are far better for you!

We all know the health benefits of quinoa as a great go-to carb replacement (if not, read my previous article and discover why). Quinoa is also a dead simple grain to whip up during the busy working week.

But there’s a new grain in town taking quinoa head-on in the fight for superfood supremacy. It’s not exactly new – humans have been harvesting it since the Aztecs.

Meet Amaranth, your new grain replacement and all-round superfood. Here’s the skinny on all the good stuff inside!

Amaranth Is Gluten Free. It sure looks like a grain, but Amaranth is classified as a ‘pseudo-cereal’. Easy to cook on the stovetop, amaranth is a fabulous option to ‘bulk up’ soups and stews.

The oils and phytosterols in amaranth help lower cholesterol levels. Phytosterols are literally steroids from plants and can reduce heart disease and prevent alzheimers in the long term.

The anti-inflammatory properties of peptides and oils found amaranth can ease pain and reduce inflammation. This is especially important for chronic conditions, including diabetes, heart disease, and stroke.

The same peptides in amaranth that protect against inflammation may also help prevent cancer. The antioxidants may even help protect cells from other damage that can lead to cancer.

Cooking amaranth is comparable to cooking pasta or rice. Boil plenty of water (six cups of water per one cup of amaranth), measure the grain into it, cook and stir for 15 to 20 minutes, drain, rinse, and eat. Here are some delish recipes to get your started replacing those tired old starchy grains with something a bit sexier and South American!

Try these delicious and nutritious amaranth-based recipes and #getyourgrainon!

Mexican Ranchero Amaranth Stew

Popped Amaranth Protein Balls

Amaranth 'Risotto' with Mushroom