Out of necessity or as a way to lose weight, it seems a lot of people are going gluten-free. But taking out gluten does not mean you have to take out taste.
In today's Health Report, you can learn an easy gluten-free recipe you can make at home.
Daniel says: "I love bread. I miss bread so much."
Allergy tests showed Daniel's allergic to a lot of foods. Now, he's on a strict, gluten-free diet.
Daniel, on a gluten-free diet,says: "Basically, no wheat, no bread, no crackers, no goodness."
Giving up gluten is common for people with certain food allergies or Celiac disease. A recent study by the American Journal of Gastroenterology found one in 144 Americans have the digestive disorder. And it can make mealtime a tough task.
Dietitian Amanda Holliday is teaching Daniel how to make some tasty gluten-free grub.
Amanda Holliday, MS, RD, LDN, The University of North Carolina at Chapel Hill says: "There are so many grains that are gluten-free. There are more grains that are gluten-free than have gluten. It's just a typical American diet doesn't know about them."
First, grab some quinoa.
Amanda, "Quinoa is an interesting grain, because it's very high in protein. We think of protein only coming from animal product."
It's also high in fiber and vitamins. Boil it, reduce the heat, and simmer for about 15 minutes.
Daniel, "Do I have to use water? Can I use like a beef stock?" Amanda, "definitely."
Chop up these veggies.
Amanda, "We've got the bell peppers. We've got the carrots, and we have the cilantro."
Mix lemon and lime juice, garlic and some gluten-free soy sauce. But remember gluten-free doesn't mean meat-free.
Amanda, "You can eat meat!"
For this recipe try baked salmon. Serve it on top of your quinoa salad. That's it! Daniel's got a new dish with no gluten, but plenty of goodness.
Amanda, "What do you think?" Daniel, "Actually, it's really good."