Start Of A Gluten Free Healthy Diet

When we had to go wheat free and gluten free with our diet, we found it to be quite a journey. It takes time to learn how-to go gluten free, as well as how to shop, how to prepare food, and what you can and can't eat.

A documentation of our journey toward a healthier way of living -- gluten-free.

Recently, we were finally able to determine one of the things that has been triggering Denis' stomach issues, allergy symptoms, and other health concerns. The food which he can eat is a lot less than the food that he can't.

All of these challenges started around 20 years ago. Shortly after we came back from living in Germany for several years, he started having a nominal amount of hypersensitivity to some food and alcohol. As the years moved on, he accumulated more and more allergies.

Every three years or so, he would have an allergy examination done, and each time the list was a bit longer. His allergies consist of both foodstuff and environmental.

There was no help, no one had any real adice. He couldn't go on avoiding more and more of life, along with life's joys. It came time that we did something, so we began to research potential reasons, and exactly how we might put a stop to the expanding list of allergies.The things we found out with our groundwork was quite insightful.

We came across a book named Wheat Belly. The deeper we got into that book, the more we realized why and how he had been experiencing all these troubles.

What we found out is: * wheat is in just about everything that we ingest. * our present-day, genetically modified wheat is just not healthy for us. * how wheat is a concern for our system. * eating as much wheat as we do has long-lasting undesirable effects. * why, and the way we should be eating wheat free.

Approximately five months from the time we started on our journey to healthy eating, Denis started truly recognizing that he was beginning to feel much better than he had in years. In addition we both observed that we were losing inches around our middle - our stomach fat was diminishing.

Even though I don't have many stomach problems, I made a decision to back up Denis' decisions by reducing wheat too. Even though I am making the adjustments more slowly than he is, I have observed several changes in myself also. This has made me much more motivated to become more focused on getting wheat free.

Months later, plus a cross-Canada trip.

Throughout our trip, we got a little lazy with keeping up with our eating plan, and it showed in how we felt by the time we got to our destination. When we got here, we believed it was the perfect time to get back to our normal eating plan.

We have got back to the basics - removing wheat from the diet once again.

At this stage in our learning, we discovered another potential problem and answer for Denis. We learned that he's got all the symptoms of being gluten intolerant. So we began an additional journey - eliminating gluten from our diet

Since we've gone totally wheat free and gluten-free, the visible difference in how he looks and feels is just incredible.The best news is the fact that he is feeling fantastic. His system is winning the battle, and he is healing.

I see a change with me as well now. I never imagined that I had any difficulty with wheat or grains, yet now that I am mindful of exactly what I consume too, I really ntoice a heaviness and sometimes get indigestion after I have something that contains wheat.

Our bodies are slowly adjustingto a much better method of eating.

Gluten-Free Eating

There is no way for any individual to find out if they may be truly gluten intolerant other than to remove gluten from their diet, and then determining whether or not it makes them feel better. Once Denis did exactly that, and began feeling fantastic, that was more than enough to totally validate our diagnosis.

We're still learning. The approach to being fully and absolutely wheat and gluten free is gradual. We have had to adapt our shopping, our food preparation, and our eating routine.

The good news is, there are lots of excellent gluten free recipes and suggestions to be found.

For the moment, we are concentrating breakfast, lunch, and dinner dishes. Luckily for us neither of us really cares for baking, so that can easily hold off until we are much more settled in our new meal regimen.

There is no need for you to suffer with indigestion or a stomach upset. The problem is often due to intolerance to some food. It is a common problem, and it is happening to more and more people every day.

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Gluten free baking, a journey into new territory by Chris Rawstern

Gluten free foods take their place in the world these days. We are all more aware of gluten, celiac, coeliac (celiac) disease and what this means for so many people. While I am not celiac, I often cook and bake for functions, locally. Last year I was asked to give some parties for a princess party, put on by the Dacotah Prairie Museum. Accompanied by a Queen, where little girls from tots to teens are invited, to learn about the lives of real princesses. They were taught that the flap properly, and curtsey.

Little girls hear the word Princess and go dreamy eyes. The program was sold out. I made lots of candy, but found out at one of the little princesses and her Queen was gluten intolerant and was unable to take advantage of many of the small treats. This was an intolerable situation. I decided I needed to learn about this disease, be aware of what was involved and offer alternatives that would be good and exciting.

In the past year, I've been trying out different gluten-free flour blends, and making lots of goodies, mostly from my usual recipe, converted by simply substituting gluten-free flour and adding xanthan gum. They have mainly been a whopping success. In my honest opinion, as someone who has been baking for 42 years, some cookies, View fruit or nuts breads more moist and tender than when using wheat flour, a happy discovery, no doubt. The Queen mentioned above works at the museum, so I took an afternoon to talk to this young woman and find out more about what was involved. I had baked one of my favorite coffeecake recipe, gluten-free and took it for her and the Museum staff to try out. Everyone loved it, moist and tender and full of flavor. The young woman was happy with my experiment, as was I.

Another big help on the road was to find Shauna Ahern's Gluten free Girl home page. I have studied her site extensively and taught me all kinds of things there. I mixed up her gluten-free flour blend to experiment with, and try one of her bread recipes; another success. I took some of the bread to the woman at the Museum to sample, as well as a piece I slathered with homemade pesto and cheese and fried. She exclaimed, this is the best bread I've tasted since going gluten free.

This coffeecake recipe I got from my best friend to 54 years and is a fantastic recipe, no matter which meal you choose. This is the original recipe, gluten-free, I replaced a gluten-free flour blend consists of 6 cups brown rice flour, 2 cups potato starch and 1 cup tapioca starch. I used this mixture measure for measure in this recipe and 1 teaspoon of xanthan gum, add the sifted dry ingredients. Be sure to check the labels of the ingredients hidden wheat when you make this gluten-free.

Bundt Coffeecake

1 cup unsalted butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1/2 tsp baking soda
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts; walnuts or Pecans are good
2 tsp sugar
1/2 tsp cinnamon

Preheat oven to 350 degrees. Cream butter and sugar until light. Add the eggs, sour cream and vanilla and mix well. Sift together flour, soda, baking powder and salt. Add the dry ingredients to the wet and mix well. Grease a 10-inch tube or bundt pan.

Mix in chopped nuts, 2 tablespoons sugar and cinnamon. Sprinkle with 1/2 of this topping in greased pan. Put in half the batter-this requires plopping small spoonfuls of the batter into the Pan as the batter is very thick. Then gently flatten to fill in any gaps. It helps to press his forehead on the countertop. Pour on the rest of the topping and again PLoP spoons in the pan until all batter is used.

Bake for 1 hour or until a knife inserted in the Center comes out clean. Let cool on a rack for 10 minutes before removing from pan. Sprinkle icing sugar over the cake if desired. Serves 12-16.

Gluten-free options: Replace the flour with your preferred gluten-free flour mixture and add in 1 teaspoon xanthan gum. Mix and bake as directed. Sometimes baking is a little longer than normal, but because the texture and moisture is so wonderful, I can wait a few minutes.
Try this recipe, anyway, and you won't be sorry.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You'll find many more recipes and useful tips on my website. I'm on Facebook on a harmony of flavors and share a recipe or tip each day to the fans who have enjoyed my site. I hope to see you there soon.

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