Being Gluten Free

For those who know me, you  were probably wondering when I would get to this subject. Well, the time has finally arrived!

I have celiac disease which means, in my case, I can not digest gluten in wheat, rye, oats or barley. I also have contact issues so I can not even touch items with gluten in it. I spent years with recurring digestive issues before finally getting the correct diagnosis. Since I went gluten free several years ago, there has been more of an awareness of gluten's link to autism. That link, more than anything, has really pushed the food industry into better labeling and creating gluten-free versions of their foods. General Mills was wonderful enough to make four cereals- the Chex brand- gluten free. Those cereals are more affordable than the other gluten free brands out there. I will say that I am more of a Holly Homemaker than I ever was before. I have been really creative in creating gluten free versions of some of my favorite foods. Rice noodles are easily substituted in any pasta dish. My husband does get tired of some of the staples (rice and potatoes) but he has adapted. The best part is that his diabetes is under control, but he will not tell you it is because of my cooking healthier versions of his favorites, he will say that he is watching what he is eating (yeah, from the plate to his mouth).

My daughter seems to have my issues as well. I have gone to a specialist who ordered extensive blood work for her. I must admit to having drug my feet here. As long as she is gluten free, her rashes and sore bottom stays away. I feel like I need to wait a little longer before I do all the blood work. Yes, I am chicken, you have not seen my daughter's terror of needles. The amount of blood needed will mean that she will have to be strapped down and I am not feeling well enough to have a traumatized 2 year old along with a colicky son.

The worst part of going gluten free is the expense. I pay $7.99 for a loaf of bread! Yes, I am looking into getting a bread machine, I was going to get one before Andy lost his job, now I just limit my bread use. I hope to get a bread machine soon but the ingredients are still pretty pricey. I will say that my favorite all purpose baking flour is Pamela's Ultimate baking and pancake mix. I use it for loads of things from pancakes to banana bread. It can replace most flour in standard recipes with little or no variations. One of my dear friends, who is also a creative baker, got a gluten free baking book with loads of recipes for cooking with coconut flour and rice flour. I loved the pie crust she created but have been chicken to try the recipe myself. If I was independently wealthy, I think having someone cook for me would be the way I would spend the money! I wish I could win the lottery to make that a reality, but of course I don't play the lottery.

Anywho, from time to time I will post a recipe that is a fave for anyone who is thinking about going gluten free and think you will starve. Trust me, I weigh too much for that to be true!