First, a quick update from the justice desk:

Remember that North Carolina man on trial for selling falsely labeled “gluten-free” bread?

He’s going to jail, according to The News and Observer. Good. I know some of you wanted to destroy his villi one by one, but…hey, a jail sentence isn’t a bad compromise, right?

The man claimed to get a lot of his products from the Amish, which got me thinking: what do the Amish eat? And how many of them have celiac disease?

Unsurprisingly, there wasn’t much information available online regarding the prevalence of celiac disease in Amish populations. Anecdotally, there was a study done that showed that yes, there are celiac patients within the community but the disease is likely quite under-diagnosed. This isn’t especially surprising, on either count.

To be gluten intolerant and Amish is, I imagine, a bit of a blessing and a curse. On the one hand, you’re likely to be far more aware of where your food is coming from, since most of it isn’t coming from very far away.

On the other hand, it’s not like you can pop over to the grocery store and pick up a microwavable gluten-free frozen burrito when you’re feeling lazy.

There’s a lot of wheat in the Amish diet – noodles, pies, breads, dumplings, etc. – but there are also a handful of naturally gluten-free recipes that you can try at home if you’re curious:

Scrapple. I’ve never had it, at first because I thought it sounded gross and then because I thought that it would be difficult to find one that’s gluten-free in a restaurant. My friends love it, though, so maybe one day I can convince them to make it from scratch with cornflour and buckwheat, like this gluten-free scrapple recipe calls for.

Like many of us who grew up in the suburban wilds of New Jersey I find the thought of long camping trips strangely exotic and compelling. Next time I go, I’m going to make this vegetarian Campfire Stew, which cooks up inside a cabbage leaf!

I’m not sure if this Fruit Slush is really Amish – but it does sound tasty and refreshing for those of us who are without ice cream makers over the summer. To be perfectly honest, it would sound more tasty and refreshing if it were spiked with a little vodka….

Sauerkraut Soup sounds like something children should be afraid of, but if I were to rename it Herbed Cabbage and Kielbasa Soup, would you be intrigued? One thing to note: the recipe here calls for a quarter cup of flour, but I see no reason why you couldn’t use your favorite GF blend or even just omit it and have your soup a bit thinner. Do make sure you’ve sourced a gluten-free kielbasa though.

Have you got any experience with Amish food? What do you eat, and where do you get it?