This has become one of my favorite holiday treats. I’ll make several batches for family, friends, and gatherings throughout the season, and everyone seems to love it.
At work, I love getting assignments that require me to debug a program or process. I love digging in and researching to figure out the cause of a problem. It’s a skill that God has blessed me with, but I never thought I’d be using that skill for something like this, tracking down what’s giving me gluten exposure symptoms. It’s something I’ve had to do again and again over the course of my gluten-free life to this point. I hate wasting food, and I’ve had to get used to throwing things away if I can’t give them away. I don’t even share a kitchen with gluten-eaters, and yet I feel I have to be as careful and cautious as someone who does because of my level of sensitivity. Dealing with gluten cross-contamination is the one thing that has made me want to give up and wave the white flag of surrender many times.
I hear about celebrities and others going gluten-free, and they tout it as a miracle. They’ve lost weight. They have a lot more energy. They feel better and more healthy in general. They may even have issues that have improved significantly or completely resolved. They make going gluten-free sound like the best thing since sliced (gluten-free) bread. They love being gluten-free and are eager to have others join them on the gluten-free diet. Read More →
My grandmother made delicious cornbread. It was always so moist while many others were always so dry. I hadn’t had it in a long time. My grandmother went into the nursing home nearly eight years ago, and she passed away five years ago. No one else made cornbread using that recipe. I’d really been missing it, and when I found the certified gluten-free instant corn masa mix and the recipe for corn masa cornbread which suggested the rule of three parts masa to one part flour, I wanted to try to make it gluten-free. Read More →
I feel like a crazy person at times. I get paranoid when my food or something that might come into contact with it, like my hand or a utensil, grazes a surface or an object that I know hasn’t been carefully cleaned or wiped down. What if there are traces of gluten on it, and what if I get symptoms from it? Some of the following are ways that I believe I’ve become exposed to gluten and gotten symptoms. Read More →
I’d been using Bob’s Red Mill Gluten-Free Pancake Mix to make pancakes, and I always had a hard time getting them to turn out. Even after adding quite a bit of extra liquid, the pancakes would still turn out thick and dry. I decided to try converting a pancake recipe in one of my church cookbooks to see how it would turn out. Read More →
Note: This post has been updated since it was first published.
I like to keep the following flours on hand for baking and other uses. They’ve worked really well for me, and I hope that you may find them useful as well. Read More →
At the beginning of the year, I saw my gastroenterologist and complained to her about some issues with bloating that I’d been having. She suggested I try a probiotic and gave me some samples of Restora. They made me feel awful. Thinking I was just experiencing effects from the good bacteria trying to colonize my gut, I tried to stick with them. Finally, I’d had enough and decided to try something else. Read More →
In previous posts, I’ve mentioned that living gluten-free has caused all kinds of inconveniences, difficulties, and frustrations in my life. I’ve listed some sources of those difficulties, inconveniences, and frustrations below. They form the basis of why I hate living the gluten-free life so much. Read More →
I hate having to be gluten-free and living the gluten-free life. It’s a necessary evil, a requirement to stay healthy, and not a choice for me. It is with me all day and everyday, for the rest of my life, and every meal can be a stress-filled event as I do my best to make sure that during preparation and eating I don’t contaminate my food. Read More →