Top 10 Gluten-Free Misconceptions in the USA

Over the 7 years I’ve been writing about thriving gluten-free I’ve found some pieces of celiac lore that just won’t die, even when completely disproven.
For October Unprocessed, I want to bring them up and put them out to pasture, permanently.
Carrie Vitt, Lillian Medville, Andrew Wilder, Suzanne Bogert Elizondo and I  chatted about them a bit on Monday during  our Hangout on Air. Actually,we chatted about a lot of gluten-free topics.

The reason so many of these urban legends continue to have life is because folks are searching for answers. They understand that they have to avoid wheat, rye and barley but don’t know the other names for them. Barley malt is frequently just called malt on the labels.

Dr. Google is a lousy diagnostician and historian. Everything on the web lives forever, so if you choose just the right search terms, you will pull information from long ago before the research was updated.

Click on over to Andrew’s blog for the Top 10 Gluten-Free Misconceptions in the USA.

And a great recipe for a October Unprocessed breakfast or dessert Gluten-Free Oats and Honey Crumble


  1. says

    I was tested for my intolerance through an auto-immunity blood test. That is more precise than an elimination diet. I find that elimination isn’t as hard as introducing regular non-GF foods back in.

    • says

      Hi Jane,
      The best way to determine food sensitivities is an elimination and challenge diet. Even when a blood test shows reactivity, the next step is to eliminate the possibly reactive foods, then reintroduce them.
      I’m unsure what you mean by “introducing regular non-GF foods back in”. Can you clarify?

  2. says

    This was so helpful! I’m interested in going gluten free to rule out an intolerance and this gave me so much info to start with! Thank you all!