YUM! I got the Pioneer Woman's cookbook for Christmas. I made her scones yesterday morning. We changed out the pecans for walnuts because we have TONS of walnuts from when M picked them in Napa. M is thrilled with this recipe. Maple & Walnuts! The only thing that could make this better for him would be bacon. This is a cruddy time for me not to be eating wheat*. I took one bite. But, I don't want to risk it with eating more.
*Healthwise* In December I gave up gluten. This wasn't some fad diet for me. In recent years, 2 of my cousins have given up gluten and felt tremendously better. For them it helps with the pain of Fibromyalgia. One horrible day in early December I ate a packet of instant oatmeal for breakfast (trying to use up things we have) and a flour tortilla (bean burrito) for lunch. I had the worst stomach pains ever. I know that instant oatmeal has added gluten. I'm sure the tortilla had all sorts of other bad things in it too. I felt like I'd eaten a bottle of glue...yes, that's gluten for you. The next day I gave up gluten. I felt SO much better 48 hours later. For 30 days I was gluten free. Then I added back oats (but only steel cut oats), so I'm not truly gluten free anymore. And I'll have soy sauce if a recipe calls for it. But, I'm still not eating wheat. At a birthday party on the 31st, I thought I'd try a cookie (my Italian friend makes the best Italian Almond Cookies with Icing). I paid for it the next day with a bloated tummy and a tummy ache. So that pretty much will keep me from trying to eat wheat for some time.
6 comments:
Wow. My hats off to you for giving up all the stuff with gluten in it. I think changing my diet would be the hardest thing ever.
It's good that you figured that out about the gluten! A friend of mine has celiac disease and is on a strict gluten free diet. She has felt so much better. She can't even have a crumb of wheat and takes gluten-free crackers to church for communion.
Hrmph. This keeps coming up, so I suppose it is something I need to consider too.
I'm actually using a gluten free menu for my final in my nutritional cooking class. Its definitely a diet that I have much interest in being able to cook for... so I'll share any good hints I come up with! (I did once make a fabulous gluten free gingersnap crust for a cheesecake... the gingersnaps weren't so good as cookies, but had the perfect texture for grinding up and making a crust - even those of us who could eat gluten loved it.) Good luck with the change!
They do make wheat free soy sauce. i've also seen gluten free oats, but that's mainly because Oats ar e a questionable grain, with little gluten, but most are processed in wheat factories. The "gluten free" ones are processed seperately.
One thing you can try as a test (if yo uare ever up to it again ;) )is TJ's organic sprouted wheat bread. it's a specific one and the only one I've found that is truely sprouted through and through with no added gluten. The sprouting allows for the grain to come to full maturity and lose it's enzyme blocker, allowing a person to digest it properly. Unlike all the other grains on the market today which have not been sprouted and are causing digestive issues; such as celiac. Once we switched to that, Sky's been fine.
For a little while this past summer, I took wheat out of my son's diet. We were testing to see if he had a wheat allergy.
Oh.my.word!
That was such a pain! Wheat is in EVERYTHING.
But, it didn't make a bit of difference, so we went back to life as usual. That was such a relief. *sigh*
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