Alright, let’s talk about this suji stuff. You know, the stuff they use to make all them fancy dishes. I hear folks talkin’ about “gluten-free” this and “gluten-free” that, so I figured I’d get to the bottom of it. Is suji gluten-free? Well, lemme tell ya what I found out.
First off, they call it semolina flour too, or sometimes even rava. Sounds all highfalutin, don’t it? But don’t let them fancy words fool ya. It’s just flour, made from somethin’ called durum wheat. Now, this durum wheat, that’s where the trouble starts, if you’re one of them folks who can’t eat gluten.
So, is suji gluten-free? Nope, it ain’t. Not one bit. That durum wheat is packed with gluten, that protein stuff that makes bread all nice and chewy. But for some folks, it makes their stomachs all knotted up and gives ’em a heap of trouble.
- They say if you got somethin’ called celiac disease, you best stay away from suji.
- And if you just got a sensitive belly, it might not sit so well with you neither.
Now, I ain’t no doctor, mind you, but I know a thing or two about food. And if somethin’ makes you feel bad, you shouldn’t be eatin’ it. Simple as that. There’s plenty of other flours out there that don’t got that gluten stuff in ’em.
Some folks get suji mixed up with cornmeal, ’cause they both kinda yellow. But don’t you go makin’ that mistake! Cornmeal’s made from corn, and suji’s made from wheat. Two different things altogether. It’s like thinkin’ a chicken is a duck just ’cause they both got feathers.
Suji’s good for makin’ all sorts of things, like that upma stuff and them rava idli things. I tried ’em once at a potluck. Not bad, but not my cup of tea, if you know what I mean. Too much fuss for me. I like my food simple and plain.
If you’re lookin’ for somethin’ that’s gluten-free, you gotta look for flours made from other things. I hear tell they make flour outta rice and even corn. Now, that’s somethin’ I can understand. Good ol’ rice and corn, been eatin’ them my whole life.
So, there you have it. Suji ain’t gluten-free. It’s made from wheat, and wheat’s got gluten. If you gotta watch out for that gluten stuff, you best steer clear of suji. Plenty of other good eatin’ out there that won’t make your stomach do flip-flops.
And don’t let them fancy websites and cookbooks confuse ya. They use all them big words and complicated recipes, but it all boils down to the same thing. Just good, plain food. And knowin’ what’s in it.
Now, if you’ll excuse me, I gotta go make myself some supper. Think I’ll have some good old-fashioned cornbread. No gluten in that, I tell ya!
And one more thing, if you are lookin’ for more info on what’s good to eat and what ain’t, there’s plenty of places you can look. Just don’t get yourself all tangled up in knots tryin’ to understand all them fancy words. Just keep it simple, and you’ll be just fine.
Remember: Suji equals wheat, and wheat equals gluten. Plain and simple. Now go on and eat somethin’ good!
Tags：[suji, semolina, gluten-free, rava, durum wheat, celiac disease, gluten sensitivity, flour, cooking, food, health]