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:
- Why Rebecca went gluten-free and the impact it's had on her.
- Examples of gluten-free breakfasts lunches and dinners.
- The mass of gluten-free carbohydrate options, and how we use them
- 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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To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.
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Meals at the Ancestral Hearth
Spelt Sourdough Every Day
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Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.
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Our podcast is supported by Patrons in ancestral kitchens around the world!
Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.
To read more about becoming a patron and explore the various levels, click 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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5* reviews on Apple Podcasts, mean the world to us!
Here's how you can leave one:
- Open the Apple Podcast app
- Find Ancestral Kitchen Podcast in your library
- Scroll down to 'ratings and reviews'
- Click on 'write a review', give us 5*s and then tell us why you love listening in the box below
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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? If so, we would love to hear from you! Visit our website here for how to share.
Thank you for listening - we'd love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen
The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay
