Gluten Free Revolution: Why YOU Should Buy Gluten-Free

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I know what you’re thinking. I can see the incredulous look on your face through your monitor, and it says “Has she lost her mind?”

The answer is No. Despite the title of this post, I am functioning at perfectly normal levels of partial-insanity.  So what then is The Bread Geek, lover and defender of wheat, doing with this kind of propaganda?

Just trying to help you protect your guts, same as always.

Let’s chat.

First and most important: Wheat is not evil. Gluten is not evil.

Dangerous if consumed improperly, yes. Deadly even.

But so is salt, (and a lot of other great stuff we eat) so don’t get your panties all in a ruffle.  I strongly contest the idea that wheat (and all its family relations) should be forever banished from even the slightest contact with human-kind.

Now that we’ve established that point, let’s get on to where I tell you about how all this Gluten Free hullabaloo is just possibly going to do you some huge gastrointestinal favors.


  3 Ways Gluten Free Will Save You

1. Wheat Monogamy Is Over

Folks, we’ve been eating way too much wheat. Considering the splendid variety of grains available to us on God’s Green Earth, this really is a shame. Many of them still contain gluten (barley, rye, spelt, kamut, etc.) but that gluten tends to be weaker and in smaller quantity. Gluten aside, there is an entire rainbow of flavor and nutrition out there we’ve been missing out on. Until now. Thanks to the GF food revolution, it is now uber-trendy to have your pantry stocked with super-grains like Quinoa, Millet, Amaranth, and seven kinds of Rice. Viva La Revolucion!

2. Wheat is in EVERYTHING (and now we know!)

Seriously. Enough is enough.

You think to yourself, “I can eat gluten free, I’ll have a salad for dinner.” Sure, go ahead,  just put down the dressing. “That’s ok,” you say, “I’ll have chicken instead.” Sorry, wheat in chicken too. “Forget dinner” you decide, “I’ll just go hop in the shower.” No problem. As long as you don’t wash yourself with anything. Or brush your teeth.

Get the picture?

Not only does this kind of mass-infiltration overload our bodies with unsafe quantities of wheat, the quality is just as bad. None of this wheat has been treated or neutralized.

Buying GF anything can be pricey, I know, but the market for these items is expanding and bringing down cost. If you are at the store and GF chicken breasts are only a dollar or two more than the regular ones, try out the GF version. Even one instance of easing the wheat-burden on our stomachs helps prevent damage from overuse, thereby protecting our ability to continue eating it in the right ways.

The cheapest/best option (what I do) is to make as much at home as is possible. Sauces, dressings, etc. are easy and inexpensive to make. This way you also avoid any GF pseudo-food starch/binder substitutes.

Note: Please, do not go broke flushing everything in your house that contains wheat today. Please DO be aware of what is in your food. Then as you make future purchases, your choices will be guided by knowledge and the healthy evolution of your home will come naturally.

3. Sick People Make Excellent Students

People are starting to CARE about what is in their food again. Huzzah! The wonderful effect of this is the same as when you go to clean one spot on a window and realize that the whole darn thing could use a good scrubbing.  We are waking up to the “dirtiness” of the western diet as a whole, because we are getting too sick to ignore it any more. YOU cared enough to read this post, which might not have been the case 10 years ago. Any obstacle can be a stepping stone, and the fear (or actuality) of wheat-related illness is driving us forcibly into education and healthier food choices.


Summing Up:

The goal (and my motive for this blog) is to PROTECT our digestive tracts, and PREVENT them from unintentional destruction, so we can continue safely enjoying wheat for generations to come.

Wheat is not bad for you when prepared properly, and eaten in the right quantity, but wheat-related illness and the GF food revolution has snapped the west out of junk-food coma and forced the Industry to take action. Wheat-eaters and abstainers can unite (*gasp*) in embracing healthy, whole-foods GF options.



  1. Karen says

    You’re right– 10 years ago I would not have clicked on this blog post to read it. Back then, I thought all the health-food people were extremists. Now I are one. 🙂 Progress is being made to open the public’s eyes to the complete and utter garbage we’ve been eating, some of us for our whole lives. No longer do I say “I grew up on that, and I’m fine….” Because we are NOT fine. Thank you for helping me in my crusade to get healthier. I’m pretty sad that you’re not in UT anymore. I really wanted to come down for a class (I’m in Idaho), but I never got the chance. Very much looking forward to your next book though!

  2. Peggy says

    Hi Melissa! We miss you guys! I love reading your posts on Facebook. You always make me smile and I learn so much too. I have been trying to cut back on my gluten intake for a while now. I was wondering about your statement that there’s wheat in chicken?? That is new to me! Can you explain? I’m still waiting to see Melissa’s Natural Yeast Bread appear some where so I can buy it- since I’m not much of a baker. Love you!

    • thebreadgeek says

      Hi Peggy! We miss you guys too!! As far as the chicken goes, most frozen chicken has been treated and frozen in a kind of a marinade/glaze that is like a broth. The broth contains wheat as a thickener. Even most ground beef or ground turkey uses wheat as a binder to help the ground meat hold its texture and look nice while frozen. Angie can give you some good tips on gluten free brands, or you can google them. Love you guys!

  3. Lorna Collette says

    Help – I am a mast bread maker but I can’t get this down. I’m not sure my yeast is working – I bought it from the site you mentioned and it didn’t do much – then I added a shake of sugar and some probiotics. It finally started to bubble. I have make pancakes etc – but just made my first loaf of bread – and it is horrible. I let it raise for about 6 hours and finally baked it – It did not raise to double….what is going on?

    • thebreadgeek says

      In order to help I would need to know a little more about what your starter is doing. How quickly does it bubble after a feeding, and how much does it bubble?

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