Marni & Me Series: Why Marni is Wheat-Free

wheat free
Today I met Marni at Pizzeria Libretto on the Danforth. Since we’re both pizza-lovers (who isn’t!?) it just had to be one of our meeting spots. A year ago, I discovered I have intolerance to Wheat and it’s been a bummer because I haven’t been able to find a really good pizza place with wheat-free crust. Apparently, the smell of wood-fired, wheat-free pizza had been right underneath my nose the whole time- in two locations within the city!

After finishing our meals, we did a walk and talk around the neighbourhood.

Why are you wheat-free?

To be clear, I eat ancient grains, like spelt, so even though I may be wheat-free, I’m still able to eat other wholesome varieties of grains. Thank goodness! I choose to bake with ancient grains, because they are easier to digest. They come full of nutrients and are complex carbs, so they are usable calories. I don’t like to waste calories on nutrient-empty food.

Ok, don’t waste calories- good to know. So, what are some other ancient grains?

Kamut, Barley & Rye are are considered wheat-free. And then you can go even further and eat gluten-free grains like Quinoa, Rice, Millet, Teff & Amaranth. If someone has Celiac disease, then gluten free grains are their only option. However, the problem with most commercial wheat these days, is that it is heavily processed & hybridized- it isn’t created like it use to be. And while it lacks in nutrients, wheat also contributes to bloating and discomfort. So in this case, most people are finding they are just intolerant and sensitive to wheat, and this includes me.

Oh that makes sense. I love bread and before I stopped eating wheat, I would mow down on bread and butter before a meal. I would be bloated within an hour. I guess you could say the birth control equivalent to a bloated food-baby belly is abstinence from wheat.

Yes Erika- you could say that. But remember, you can still enjoy bread, just choose to use ancient grains for cooking and wholesome flours baking. Otherwise sprouted grain breads are also an option. This means the grains have been pre-digested and they have higher values of nutrients like protein, fiber and minerals, and to be honest they just taste better.

In the meantime, go to my blog where there are some recipes like my favourite Yam Pecan Loaf, for wheat-free goodies that are bloat-belly free. I also focus on using many of these natural and wholesome grains in my cooking classes.

**If you can’t bake a gluten-free or wheat-free goodie, check out Nature’s Qu for gluten-free products. Sample their granola at Marni’s Vegetarian Food Festival Booth

If you enjoyed this article, you’ll love the following cooking classes…

Gourmet & Gluten Free on Thursday October 10th

Grain Goodness on Thursday October 24th

Hearty & Healthy Italian on Monday October 28th


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