As part of our quick guide to gluten-free survival, I want to leave you with some handy sites that refer to all things gluten. I’ve found some great ones with restaurant reviews, ones with support groups and forums, and a bunch of them with cooking of all kinds, their recipes designed for baking and cooking gluten-free. I’m tossing in several sites on Celiac disease and other food allergy information and support, because a few of you may be Celiac without knowing it.Continue reading
There’s something you will notice after a while, when you stop eating gluten. You’re going to need less of the standby taste modifiers: salt, sugar and pepper. You may catch yourself wanting your coffee less intense, your chocolate not quite so dark – you may be surprised at how your taste buds will change.
Food is essential for life, and you’ll spend the rest of your life eating *something*. Why not make it worth your taste buds’ time?Continue reading
How food, diet, and dieting affected my writing and my life. And maybe effects yours… How are you holding up? Have you found stir-frys packed by your local grocery to make up quickly? They’re great with some whole grain rice … Continue reading
So you’re going along, thinking you are starting to get the hang of the gluten thing, and then – pow! You have a very bad reaction to something. Your intestines have a big argument with you, you break out in a rash, your hair starts to fall out, your scalp starts itching…and you wonder if something weird is going on.
Maybe not. Maybe you just are getting gluten in your system in a few less obvious ways.Continue reading
**Redesigning the kitchen?** You ask. **Huh? What do you mean?** Well, if you’re very careful about crumbs, and you scald and occasionally oil your cutting boards, etc. this does not have to be a big deal. If you are only doing the first two levels of the one month gluten-free experiment, just setting some things aside is both sufficient and good fiscal and gluten-free practice.
If you’re doing the third or fourth level of our Month Without Gluten you have several things to remove from your kitchen tools – and others to think about.Continue reading
Now, the good news and bad news about gluten-free beer. The good news? There are more and more brewed drinks out there all the time. Some of them, like pure rice sake, have been around for centuries. Even gluten-free beer is not new. There has been beer brewed from sorghum for centuries, as well as from other gluten-free grains. But you still need to check labels, because an African beer may also have wheat in it – wheat is cheaper to grow than some of the gluten-free grains, and adds a sweetness and smoothness to things. So African brewers have created some newer, mixed offerings.
Fortunately, in America people are experimenting with rarely-seen, new-to-America forms of alcohol. Here’s the bad news – these may not be available in your area. But thanks to the Internet, if it’s legal to ship to your state, chances are you can try many of these gluten-free offerings.Continue reading
How food, diet, and dieting affected my writing and my life. And maybe effects yours…
I thought we needed a post on one of the adult privileges of life, and how the specter of being gluten-free may put a chill in the heart of any individual threatened by gluten. We’re talking responsible drinking of alcoholic beverages.
What about beer? I hear you cry. And what about spirits? My vodka – wait…wasn’t vodka originally made from potatoes?
Good. You’re past the panic and starting to think.Continue reading
Here’s my current theory on gluten-free “snackage.” Have something to fill most gaps in your snack cravings, and then consciously work to eat them much, much slower than you normally go through something. At the least, you are trying to heal your body of an overload of gluten. At the worst? You have actual gluten damage that has messed with your digestion and slowed your ability to absorb nutrients. Remember that you may actually eat less once you stop eating gluten. Your stomach may be happy with less.Continue reading
I’m making the case for a diet experiment–going one month without gluten (or just without wheat, if that’s all your schedule can handle right now.) We’re got four different levels of trying this out, and a world of different grains to try in place of wheat, barley and rye (as well as oats, which are contaminated by gluten unless the package says “gluten-free.”) Now, we step over to an important topic–gluten hidden in condiments and other places you just don’t expect it. Such as–ice cream? Eggnog? Cheese?Continue reading
Okay, eating the world may be an exaggeration, but not by a lot. There are a ton of foods out there for the gluten sensitive individual to eat, and most of them you’ve probably never given a second glance. But they are waiting for you, bursting with flavor.Continue reading