I am in good company; with Novak Djokovic, and many of my friends. We are talking about reducing or eliminating gluten. According to my nutrition therapist I am sensitive to gluten, and who am I to argue?
The problem is how to follow a Gluten-free diet. Practically every processed food contains one or another form of gluten: e.g. soups and pasta. So most purchases have to be made from health food shops, or the gluten-free areas in certain supermarkets, or online. I call it a low-BROW life, where BROW stands for barley, rye, oats and wheat.
The biggest impact on me is not being able to knead bread. Home-made gluten-free bread has to be made by a process that involves making a wet mixture of dough made with rice, maize and the like, tipping it into a loaf tin and hoping for the best: whereas real bread making involves a tussle with the dough using your bare hands. A struggle for existence, no less.