Road Warrior and kevbro both asked about prepping for family members with gluten allergies. Gluten intolerance is on the rise. Many theories exist about why. WebMD has this to say, pulling from a study published this year in BMC Medicine
About 1% of the population has celiac disease, but celiac might be the “tip of the iceberg” for an “emerging problem…of a group of gluten-reactive patients, accounting for roughly 10% of the general population.”
People who can’t eat gluten – a protein in wheat and related grains such as barley, rye, spelt, kamut, and triticale – must choose their grains carefully. Gardening can provide a great buffer against both hard times and digestion problems. In your own garden you can grow every alternative grain that is suited to your micro-climate. Not only do you get the benefit of having food that won’t make you sick, you have a self replicating form of food security.
I highly recommend the book written by Carol Deppe, “The Resilient Gardener.” She has celiac disease and goes into quite a lot of detail about the varieties of celiac friendly foods she grows. It’s not all grains either. She recommends growing large amounts of squash, especially varieties that dry well for eating over winter. This is one of those skills that I’m determined to master. Growing squash requires space, and right now that means it goes in my community garden plot. 10×12 feet square means I’ve only got room for two hills, (and even that is a bit of a squish and requires me to manage my vines a bit. ) I’m going to try to plant at least one of the varieties she mentions really loving. I tried to grow the New England Pie pumpkin she mentions, but my fellow community gardeners kept picking them before they were fully ready on the vine. *sigh* I’m thinking I’ll have more luck if I grow something that isn’t as familiar looking. Maybe give Blue Hubbard another chance? Or try to find seeds for the Costata Romanesca squash she likes to dry. I’m sure I’ll report back if anything goes well.
So, don’t view the gluten allergy as too much of a hindrance. There is a lot of good food in a garden and a lot of it is gluten free. Preserving it will give you BOB ready foods that won’t make your loved ones sick.
– Calamity Jane