Combining gluten-free eating with ancestral eating need not be daunting. Today I talk with Rebecca Zipp, a beloved podcast guest and supporter. She's been gluten-free for the last 16 years – bringing her husband and her children along with her. In addition, for most of last year I ate gluten-free. Between the two of us we've a lot to talk about!

In this episode, we cover:

1. Why Rebecca went gluten-free and the impact it's had on her.
2. Examples of gluten-free breakfasts lunches and dinners.
3. The mass of gluten-free carbohydrate options, and how we use them
4. The basics of gluten-free breadmaking

...and Rebecca finishes the episode giving words of wisdom from her 16 years of gluten-free eating.

And remember, gluten doesn't necessarily have to be an all or nothing: making one of your meals a day gluten-free or several days a week gluten-free or going gluten-free for a short space of time can make a big difference to digestion. So even if you don't have to avoid gluten all the time the things we talk about in this episode will help lighten, change up and inspire your kitchen.

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One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.

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The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.

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Resources:

Rebecca’s monthly meal plans

Rebecca’s Teaching Cooking with Nourishing Traditions

Alison’s Millet and Sorghum bread recipe

Alison’s How to make a Gluten-Free Soudough Starter

Alison's Traditional Oatcakes recipe

Alison's Sourdough Oatcakes recipe

Alison's Fermented Oat Bake recipe

Alison's Millet Polenta video

Alison's Millet Polenta Bread video

Rebecca's first episode is #83 - Meal Planning and Ancestral Food Rhythms. It has a two recipe download for supporters that can be accessed via our website: Sausage & Potato Casserole and Baked Apple Oatmeal

The millet episode is #81 – Millet: How to Use this Sustainable, Gluten & Lectin-Free Grain

Rebecca uses this website: https://nourishingmeals.com

Rebecca's favourite Blender Oat Pancake recipe

Do you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to share.

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The podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay