According to the principle less is more, deprivation of certain things often opens our eyes to the existence of many alternatives. There is of course the possibility that the alternatives will turn out to be even better than the originals. Or, most likely, the absence of things we're used to will make us appreciate them even more. At any rate, deprivation is almost always an adventure, and at the very least an exercise in self-discipline.
This being said, I have decided to go gluten free (GF) for another week. Since we've been on the GF boat before and survived heroically, this time we embark upon it with no fear. This is the diary of an entirely home-cooked GF diet. For all you dabblers in cooking, remember that healthy meals don't have to be tasteless. In fact, as I pledge to demonstrate, they can be even more delicious than less-healthy ones.
First, my two cents on gluten. Gluten is a protein found in wheat (including spelt), barley, rye and malts. Sensitivity and intolerance to gluten are becoming more widespread, especially in North America. Celiac disease is a strong autoimmune response to gluten, but it must not be confused with wheat allergy. A person can be allergic to wheat without having celiac disease. Read more about the whys and hows of a gluten-free diet here and here.
And thus starts the journal. Yesterday we explored light non-gluten flours and decided to make pancakes the size of our heads. Needless to say, we ended up with much more than we could handle. Lesson learned: non-gluten flours can be just as filling and heavy as gluten flours.
Buttermilk pancakes from brown rice and coconut flour. Instead of buttermilk I used half whole milk and half rice milk. Fluffy suckers, still.
Brunch with pancakes, scrambled eggs, tomatoes and cheese. And of course tea.
For dinner, southwestern soup with lima beans and bacon. If I make this again, I would go lighter on the celery and onions since they tend to be overpowering. But overall, a soup with personality.
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