Episode 7: To Gluten or Not To Gluten
Once upon a time, bread was something good. It was the staff of life, served in every dwelling. We pulled it from the oven, spread it thickly with butter, and ate it gladly. Bread was delicious and nourishing — and safe.
No one was scared of bread.
Needless to say, things have changed. Now, trumpeted from every corner are the dangers of modern grains and, specifically, gluten. Books, articles, and entire YouTube channels have sprung up to decry the humble loaf of bread. Many have stopped eating wheat or gluten altogether.
So, what is this all about? Why are people afraid of bread? And what does it mean for your family?
That’s exactly what this Kitchen Radio episode is all about. In it, Jamie and I discuss one of the biggest food questions of the past several years: to gluten…or not to gluten?
And you might be surprised to find that their answers — and tables — are different.
In this episode, you’ll learn why Jamie and I have made the decisions about wheat that we have. You’ll learn how we approach the topic in our kitchens, at our tables, with our families. You’ll learn how we serve wheat — and their philosophies for not serving wheat. You’ll learn about our specific challenges and how we overcame them.
And you’ll probably laugh a bit, too.
Join us as we talk about gluten and wheat — and come away with more confidence and clarity for your own table.