When you decide you’ve had enough of ingredients that are unpronounceable so they couldn’t possibly be good for you, you might consider fewer ingredients and a return to the basics. For many people, when they make this decision, they also decide to take out the wheat, rye, or  barley as a first step. There are so many processed foods that our digestive systems are questioning what is entering and how it is affecting us. Simple may be best.

Grocers have heard the cry that more consumers are looking for gluten-free products and often publish an easily available list of their products that meet the gluten-free guidelines. What was once a savage search in numerous aisles has become less of a hunt for quality tastes. Two caveats before you go down the road to digestive health. You need to find the basics and do a lot of your own in-house baking. The minute a manufacturer attaches a gluten-free label to a new item, it seems costs far exceed products with so many unnecessary ingredients. Hardly logical!

As for cereals, the Chex family has numerous solutions to make shopping easy and less focused on how many changes are necessary. They list products and offer recipes. Several blogs including the “Gluten Free Goddess” are devoted to the issue and provide suggestions and approaches to healthier living. Look at her roasted acorn squash risotto recipe, and you’ll understand following the GF lifestyle is not that difficult. For those with a classified health issue such as Celiac Disease, The Celiac Foundation offers extensive lifestyle advice.

It’s not that difficult to be gluten-free. It just means paying better attention to ingredients in purchased products and adjusting your cooking strategies. With the web, there are plenty of opportunities to find resources to help educate and make shopping a less painful outing.

Stay with the basics.