I was a bit concerned how I would manage a gluten-free diet here in Singapore but it looks like I’ll be okay. The grocery stores do have gluten-free products and Asian cuisine largely uses rice for starch instead of wheat.
Interestingly, I also know I’ve eaten wheat while here and it hasn’t caused a problem (yet). I’m wondering what the difference is…could it be a different wheat used here, or could it be a lack of processing for most of the foods I’ve had…or could it be a fluke and I’m going to pay the price soon?
I’m not sure, but so far I’m down with it!