Like many, a new diet accompanied my new year. Only, mine wasn't a result of "I want to lose 5 pounds so I'm going to stick with a restrictive diet until I do." Instead, my new "diet" is the product of getting my Celiac panel blood test results. The tests confirmed what I (and my husband) already knew. Bread was not my friend. It hadn't been for quite some time - I had been showing symptoms for more than 1.5 years. But my love of all things glutenous (beer, pasta, cookies, bread, etc.) was worth it, or so I thought.
I didn't think that giving up gluten would be the end of the world. I've stood in front of my local grocery store's gluten free section in the health department. There seems to be a substitute for almost everything I loved. Unbeknownst to me at that time, the products are far inferior to their glutenous cousins.
After poking every single package of gluten free bread, I settled on the softest one I could find and unhappily tossed it into my cart. The light rice flour bread (which I will discuss shortly) felt like one of my normal loaves of bread, but after I had forgotten about it for a few weeks. It felt as light and fluffy as a rubber mallet.
After being just as unimpressed with a box of yummy-sounding cupcakes, I am now striving to find adequate replacements for the things I loved - only better because these products won't be accompanied by the pesky side effects.
So here I am. I am on a journey to make or find the tastiest gluten free products that I can.
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