Let’s say you’ve been diligently reading labels since going gluten-free, ever mindful that gluten can often be sneaky – showing up where you’d least expect it.
But did you ever stop to wonder, now that you’ve given up gluten – what not-so-great choices you might be making instead?
In other words, what is the trade-off?
For example, back when I first became gluten-free, I started eating a lot more eggs.
That’s because I was baking my own gluten-free bread, and the standard recipe called for three or four eggs per loaf.
Since eggs are gluten-free, I thought nothing of it.
Also, at least once a week, we’d have omelets for dinner – or even breakfast.
On occasion, I’d even whip up a soufflé.
(Sounds fancy, I know, but soufflés are actually pretty easy to make).
Then almond meal hit the market, and it seemed like a wonderful alternative to gluten-free flours.
Being an almond lover myself, I was ecstatic!
In a given week, I poured almond milk on my breakfast cereal and snacked on almonds by the handful.
So guess what happened?
