In a recent article addressing the rising cost of gluten-free products, Kathryn Monk points out that the discussion is often too narrow. While gluten-free bread and cereals are becoming luxuries, many traditional diets around the world are naturally free of gluten and highly nutritious.
Monk, who has lived across Africa, Asia, the Middle East, and South America, emphasizes that staples like rice, maize, millet, cassava, and pulses form the basis of meals for billions of people. These foods are not only affordable but also diverse and healthy.
She acknowledges the difficulties faced by those with coeliac disease in wheat-centric societies and the social value of sharing familiar foods. However, she suggests that culinary education could help integrate naturally gluten-free cuisines into everyday eating, rather than relying solely on expensive specialty products.
In multicultural Britain, ingredients and recipes from around the world are readily available. By expanding our culinary horizons, we can find cost-effective and delicious alternatives to wheat-based products.
