You might choose to go gluten-free for your health, for taste, or for any other reason. The most common reason people go gluten-free is because of celiac disease. This is a condition that goes undiagnosed in 83% of people who are affected. A symptom of celiac disease and gluten intolerance is dermatitis herpetiformis. This is a skin rash that itches severely and is also known as the skin version of celiac disease.
If you have eczema, you may have considered going gluten-free. This may be a good idea if you’ve found gluten to be a food trigger. Doctors or allergists will typically recommend giving up gluten if you have severe, refractory eczema.
Start by eliminating gluten for a trial period. If you start feeling better and your skin is clearing up, it may be the right diet for you. It would be best if you contacted a dietician before cutting out gluten, but if you’re ready to go gluten-free, you’ll find great swaps to relieve your eczema.
- Almond Flour is a great alternative to white or whole wheat flour.
- Coconut milk is a good replacement for cow’s milk that contains gluten.
- Riced vegetables can be used in dishes that call for whole-grain or white rice.
- Beans are a unique swap for white flour. You can replace one cup of flour and two tablespoons of fat with one cup of pureed beans. Make sure to match the bean color to the final product.
