Gluten free: love it or hate it the diet has changed the food scene in the last few years. Tune in to this week’s Eat Your Words as host Cathy Erway chats with Camilla Saulsbury, author of “Bob’s Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes” about what it means to be gluten free. Even if you aren’t completely gluten free, Camilla explains that this cookbook also champions ancient grains that you can mix with your everyday diet. With more than 281 recipes in this new book that showcase the health benefits of a gluten free diet, the result is immensely delicious, creative and satisfying dishes. These sublime recipes are proof positive that good taste and gluten free options can be really tasty, too. After the break, Cathy and Camilla break down the gluten free sensation and agree that society has forgotten about the basics when it comes to grains. An easy and tasty way to expand your diet, this book is a great way to kick start a healthier life! This program was brought to you by Whole Foods Market.
“Gluten free is not just about people having to follow a gluten free diet, it’s about expanding your repertoire of really great foods that have been with us for a really long time that we’ve forgotten about.” [3:40]
“It’s not saying wheat is bad per se… it’s not saying that you need to give these up entirely but certainly few can deny that our diets have becoming highly depend of these highly refined white flours that have been stripped of nutrition.” [5:50]
—Camilla Saulsbury on Eat Your Words