Glue

Gluten (from Latin for "glue") is a mixture of proteins found in wheat, barley, rye, some oats. It is truly like glue for baked goods. It holds the final product together, keeps the product from being crumbly, and gives the product it's airy texture and elasticity. Without gluten, it is exponentially harder to make baked goods that taste good, aren't as dense as a rock, don’t have double the calories, and don't crumble into a million pieces.

Gluten has recently become my biggest fear. The daily activity of eating used to be one of the highlights of my day. Currently I consider it a chore and one I dread. I’m confident it’ll get easier as time passes. Today, I am too scared to dine out. Not only do I have to explain to the staff what gluten is, but also how to avoid cross contamination. So far the majority of my dining out experiences have resulted with “gluten flu” as I call it. It’ll get easier. Right?

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