I can’t say this comes as a complete surprise to me, but I finally got the official diagnosis of gluten intolerant the other day. I’m still learning a bit about the range of conditions that can be caused by gluten – anything from a sensitivity to an allergy to full blown celiac disease. Although my bloodwork was negative for celiac, the biopsies taken during some other testing showed damage to my small intestine which is a pretty good indicator of some form of gluten issue. My gastroenterologist has settled on “gluten intolerance” as my particular label, and said that the more I can eat gluten free, the better off I’ll be.
Of course, many of the healthiest foods for us are naturally gluten free – lean proteins, fruits, veggies – but some of my favorite things are not. Fortunately, given that I don’t have celiac, I don’t have to worry quite as much about cross contamination, so I can still have my favorite oatmeal without too much concern. I do have to start looking out for certain tricky things on labels – anything that is related to wheat, barley, rye, spelt, and triticale (not that I know what triticale is anyway).
When I went through my first gluten free adventure a little over 2 years ago, I started a blog where I posted some recipes and reviews of gluten free products. Rather than reposting everything from there, or trying to maintain two blogs – which I just don’t have the time to do – I’ll link to some of my favorite things from that blog as we go along here. If you do want to check it out – feel free to head on over to Gluten-Free Newbie!
Thanksgiving was likely my last real gluten containing meal – and I really tried to keep it low-gluten. The only things that were heavy duty on the gluten were the stuffing and the crusts of the pies. I did make stuffed mushrooms, but I used gluten free breadcrumbs and nobody seemed to notice. One thing I did notice was that they sucked up quite a bit of moisture, so I think I’d make the stuffing mixture a little more wet next time.
Hopefully I’ll keep learning about this new challenge – and I’ll overcome it like everything else!
Do you have any dietary challenges or food intolerances?