Last week, I shared that I have been performing a dietary science experiment on my own body. The experiment involved removing gluten from my diet.
I know this can skew blood test results but I wanted to see how I felt before I went any further. Several good friends who were recently diagnosed with both Celiac Disease and gluten sensitivity, shared their symptoms with me. As I listened to the list of issues that they were finding, I mentally ran through my own list of symptoms. Fatigue? Check. Stomach issues? Check. Nausea? Check. Digestive issues? Check. Unexplained aches? Check.
All of this from gluten? I thought it might be from turning the magic 4-0. Could it be that this was all in my head?
Almost immediately, I felt better after removing gluten. My energy improved and most all of the my symptoms started to go away. Of course, none of this is proven to be a result of Celiac Disease, especially since I removed gluten before I had blood work performed.
I would not recommend this to anyone as I am now faced with the daunting task of having to resume eating gluten and feeling possibly even worse than before just to confirm my hypothesis.
It makes me wonder why anyone would eat gluten, though. And why the heck is gluten in virtually everything we eat or use daily? As my dear friend Angela pointed out, it is even in the sticky part of envelope adhesive.
During my gluten free adventure, I discovered a delicious bread mix from Hodgson Mill. I am calling this a craft because this is something fun that you can do with your children as well as by yourself. Wrap it up in cellophane, add a pretty ribbon and you have a gift for a neighbor, relative or friend!
The bread mix reminds me a little of my beloved beer bread. The consistency is thick and the bread is heavy, with a good crunchy crust.
We made our version in a bread machine set at medium brown crust for breads that are 1 1/2 pounds.
1 package of Gluten Free Hodgson Mill Bread Mix
1 1/2 cups warm milk
1 whole eggs
1/4 cup melted butter
1 tsp. cider vinegar
1 packet fast rise yeast
Starting with wet ingredients, layer into the bread maker pan. Add dry ingredients and finish off with the packet of yeast. I believe our cycle took about three hours to make.
I had just made freezer jam during strawberry season, so we tried that as well as a jar of Georgia peach preserves that we had picked up from a farmer's market on the way back from Disney World this spring.
Both were delicious. As would be nut butters, honey or on the savory side, herbed cheese or olive oil with spices.
Anyway that you choose, it is nice to know that if you are going gluten-free, there are choices for bread that tastes much like any other variety that you are currently eating. Without a bread maker, consider trying UDI's breads. They even have bagels, hotdog and hamburger buns!
Wish me luck on blood testing! We've got some work to do to find out a few more answers.