(In which Emily from Tanglewood reaches out into the NDiN for GF guidance…)
In the words of the great Liz Lemon, “Blerg.”
Three months ago I decided to drop gluten (and as a result, wheat) from my diet just as a sort of… experiment. I’d had a number of friends tell me I should give it a go, as I’ve always had issues with lethargy, anemia and general grumpy-wumpiness (official terms, here).
I had actually thought for a little while that I had blood sugar issues because, as I was constantly sampling a number of my very-sugar-oriented baked goods while balancing recipes (for the market-bakery business that lasted a season before I discovered the following) I would feel seriously ill… the only way I could describe it was feeling “poisoned”, like the effort to move the muscles in my body was too much to handle.
So, for whatever reason I never actually believed the problem could actually be wheat. In fact, I think I was in blatant denial.
I’ve now been almost three months without any wheat at all (cold turkey) and with only a handful of accidental-glutenings (damn, you barley malt!). I can’t tell you how amazing I feel physically, and how emotionally depressed I can get. HAH!
You have to understand, one of my favorite smells in the whole world has always been the warm wheaty smell of fresh bread. I’m one of those people who would shove my nose into the bread case at the store even if I wasn’t buying bread. I’m one of those people who pokes my finger into the crust of a baguette (after buying it of course) just to enjoy the crisp flakey crunch and squishy, webbed gluten-y interior. I’m one of those people who had a serious breakdown when I finally realized just-how-REAL this sensitivity to gluten thing is.
I’m being honest here. There was crying, moping, extra naps, slacking at work… in fact, there still are on occasion. (I admit, I’m a woman of serious tantrums.)
So today I come to you, readers, looking for others who might have suggestions for a GF newb.
I haven’t been tested for celiac because I can’t bring myself to go back on a wheat-diet that is going to make me sick for six weeks before getting tested. I just know that wheat=icky and gluten=also icky.
What are some of your favorite gluten free holiday recipes? I’ve been so depressed by this whole revelation that I’ve put all of my baking on hold and only today have I ventured into the realm of GF baking (with some uber-chewy banana bread muffins). I hope to get into more of the confections aspect of my love for sweets later this winter… (my plan is to learn to temper chocolate and then make the perfect truffles using local fruit jellies and creams).
Oh! I’ve heard that some people who are only wheat sensitive have found they can go back to stone-ground ancient-grain-wheat (as opposed to modern variety) after a long period of eating wheat-free. Has this been anybody’s experience?
I will admit, living gluten-free has been frustrating, but I have had serious health benefits from it. My chemical depressions is nearly absent (despite also being a SAD sufferer), I’ve lost 11 pounds in a very trim-and-healthy way, I have more energy than I’ve ever had and I am down to one migraine a month (where before I was having at least one a week). I’ve also got my regular headaches under control as well. Before all of this I found myself dreading taking on new horseback riding students. I put off answering emails, returning phone calls, accepting training clients… mostly because I couldn’t be sure that I wasn’t going to feel up to following through with the scheduling I was going to have to make.
Now I’m just about booked solid in a comfortable, healthy and energetic schedule, and as a result I have more inquiries than ever just from word of mouth. Obviously it’s worth it… but still… I could use some serious coaching in how to get past the longing… and craving… and daydreaming.
Anybody? Anybody?
Bueller?
Hey there! I’ve been grain-free for over a year now and feel great. Here is my pinterest board for grain free foods. You may find some fun holiday recipes there.
We are going to try a gluten free diet after Christmas specifically for my oldest (age 5) who complains of constant tummy aches. I’m glad you feel so much better! I’ve hesitated to go GF because I really love baking (and eating) bread! There are tons of blogs and recipes out there that are GF, you just have to get used to using alternate flours.
There is a website I go to just to look at the pictures (true confession), but I have noticed they have gluten free recipes on their site.
http://mennonitegirlscancookglutenfree.blogspot.ca/
I was put on a gluten-free diet at the beginning of December last year. I have ME and it was suggested that going gluten-free might help my energy levels. It does (I don’t have coeliac disease; I’ve previously been tested for that), so obviously I must have some sensitivity to it. Another effect I’ve noticed is that I’m taking fewer painkillers at that time of the month than I used to – not none, but definitely fewer and for a shorter time.
I have to say, I too miss bread. I miss baking bread – it’s such a tactile process! I’ve had a go at a few gluten-free bread recipes but have yet to find one that I’m happy to settle with. I’ve not yet found other recipes to become my go-to recipes to replace the glutenous ones I used to use, although I did make some rather nice brownies at the weekend using buckwheat flour and Xan has suggested I investigate Chinese pastries, which I most certainly will do.
For recipes, I recommend this blog: http://www.londonbakes.com/ Not all recipes are gluten-free, but quite a proportion are as the blogger has relatives who need gluten-free food. If you look on the recipes page there’s quite a good variety listed under gluten free
Am not gluten-free, but have cooked, mostly sweets, for friends and family members who are, so my 1 1/2 cents is: Have had success substituting chestnut flour for wheat in an Italian pudding tart family recipe; people liked it, even my picky husband. I didn’t — but I don’t much care for chestnuts. It worked fine, however, and I’ve read that chestnut flour is very good for substituting (if you like it!) and was used a lot in Italy at one time. Also expensive, unfortunately.
Some Italian cookies are made from finely ground almonds instead of flour. The specific chocolate almond cookie recipe I’m thinking of came from The Italian Baker and I think is the last recipe in the book (but delegate someone else to go to the library and find it for you or you’ll be sad and craving from looking at that book).
Might be worth experimenting with almond meal in your regular cookie and some pastry recipes? And of course, there are flourless cakes, some made with almond meal, and some with just chocolate, eggs and sugar. Like a giant truffle. I like the Cook’s Illustrated version; just the thing if you’re a fan of intense, not over-sweet chocolate.
I’ve also heard of pie crusts made with almond meal.
The bread craving seems harder to fix. The Laurel’s Kitchen Bread Book has a few recipes for rice breads in it; both yeast and quick breads. Disclaimer; I haven’t tried them.
Or have you thought about flat breads made with things like chickpea flour? It’s not the same, of course — but a freshly fried flat bread is still a damn fine thing, and might feel a little celebratory.
And also take a look at Carol Deppe’s book The Resilient Gardener; she talks in it about cooking with corn flour because she’s gluten-free, and gives some recipes.
Hope any of that helps.
This is GREAT gluten free bread… a little more dense than a french loaf, I’d liken it more to a good, hearty Italian loaf. Sooooo good! http://www.sweethomesteadalabama.blogspot.com/2011/03/best-gluten-free-sandwich-bread-ever.html We make it weekly and use it all the time. Smooshed flat and prebaked a bit for pizza, rolled into buns, really thin for crackers, and of coarse for sandwiches. Give it a go! And for baking, I can’t recommend enough Elizabeth Barbone’s Gluten Free Baking (get it from amazon). Best gf baked goods I’ve had to date. And all whole, REAL foods. Eggs and butter make me smile! There are many, many gf bloggers out there, so get searching! Blessings to you!
Oh, and sweet Ms. Barbone gives away a lot of recipes on her blog: http://glutenfreebaking.com/ so you can try her recipes before you buy her book. Her chocolate sheet cake (free recipe) is a family favorite and the very reason I purchased her book!
For years my husband–a wheat sufferer who loves wheat–lived a GF life, and by default, so did I. This was a very tough path for vegetarians where dishes are centered around pasta and grain, and even “wheat-meat” protein. Then about four years ago we discovered probiotics. If he drinks a probiotic yogurt drink each morning he is able to handle wheat in reasonable quantities. If he misses it and eats wheat he’ll get sick again. I just wanted to mention this, because it has greatly helped our situation. Best wishes in finding your solution!
How ironic! I gave up gluten because everything that contained it was helping me to maintain my enormous derierre not because of any sort of intolerance! I would gladly give you my gluten tolerance but alas, I don’t think that fate works like that :(
I was diagnosed nearly 11 years ago (by blood test) with a gluten intolerance and spent many years in denial before finally giving it up for good a little over 2 years ago. I suffered from many symptoms from “leaky gut syndrome” and had intolerances to 9 different foods including yeast, both baker’s and brewer’s. No yeast + no wheat = no bread which was my most favoritest thing in the entire world. It was by far the most difficult thing I’ve ever had to give up. It was not only a physiological loss where my body craved it for a long time but also an emotional loss of which you just cannot completely explain to someone who has never counted it as a loss. My tipping point was becoming sick three times in one week and I haven’t touched it since. I am fortunate that I can tolerate cross-contamination and very small amounts, I just can’t get myself to test it fully any more.
Even though I have been off of wheat for 2 years I still found myself becoming bloated and holding on to weight eating gluten-free foods so about 2 months ago I gave up grains all together. I eat a diet somewhere between Paleo and Weston A. Price parameters. Grass-fed meats, pastured dairy and clean, whole foods. I did not lose any weight but I have lost much inflammation resulting in loss of inches.
The craving for bread will subside over time. But, the smell will always remind you of days when you could enjoy that wonderful, wheaty flavor. I recently made a short fermented bread for my family. When it came out of the oven I pushed my nose into it and just stood there inhaling the heavenly smell for a few minutes. Then, I put it down. It’s no longer my friend.
I have purchased Einkorn wheat from Jovial foods. My hope is that someday I will be able to eat even a little bit of fermented, sourdough ancient wheat bread. I just don’t know if I’ll ever by brave enough to try it. I feel better feeding that to my family though than the hybridized modern wheat that is grown everywhere now.
Best of luck with the gluten-free diet. There are tons of great sites for new recipes. simplysugarandglutenfree.com is one place that I started.
I still eat gluten, but I’m a health coach and know tons of gluten-free bloggers and non-bloggers. Some favorite resources I send to clients:
http://www.gfdoctorrecipes.com (naturopath and author of Gluten-Free Baking for Dummies)
http://jenncuisine.com (hubby is gluten-intolerant, great blogroll and monthly roundups)
http://reciperenovator.com/ (g-free, vegan, refined sugar-free)
http://emilylevenson.com/recipes/gluten-free-recipes/ (a friend and fellow coach who has crazy food intolerances)
I think the bigger sites like Elana’s Pantry, Gluten-Free Girl, Canelle et Vanille, and Tartelette are better know and easier to find.
3 tips for elimination diets:
– Focus on adding other foods in (“I’m going to try millet!” instead of “WAHH BREAD”) to help alleviate feelings of deprivation.
– Write down a list of dishes you already make that are gluten-free (rice dishes, meat, salad, etc.)
– Make sure you’re staying hydrated to reduce carb cravings.
Sometimes there can be multiple intolerances compounding in your body, so by eliminating gluten (and/or other triggers – possible if you’re still getting migraines) you may be able to go back to eating some of it later. My sister-in-law stopped reacting to all sorts of things once she found the real culprit (dairy).
Good luck!
Thanks for the shout out, Stacy! (Sorry that I am just seeing this…)
A few other website suggestions, in addition to what was listed above:
Real Sustenance (Great for GF Baking) » http://realsustenance.com
Against All Grain » http://againstallgrain.com