Posts Tagged gluten free
I am crazy busy today so instead of a detailed, well thought out post, I give you a recipe for pound cake. My friend Wendy and I made this in early October (or was it late September?) At any rate, it was incredibly popular with my gluten eating friends, to the point that one of them says it’s the best pound cake he’s ever had.
It’s very dense and moist, and goes beautifully with whipped cream and berries or ice cream or chocolate sauce. It doesn’t taste like the Sara Lee frozen pound cakes that I grew up on, so don’t expect that. But it does have a great pound cake crust. I snagged the recipe from The Happy Tummy.
After all the run around and nonsense I went through with Blue Shield (BS) over the last several months, I finally have my authorization to see a nutritionist. Mind you, this would have been more useful when I was re-embarking on the gluten free lifestyle back in July. Better late than never.
Long story short-ish: BS only covers nutrition services for diabetics. Anyone else is SOL.
Three months after my biopsy, my celiac blood test results are almost normal; which means I’ve been successful at avoiding gluten.
Only that first result is problematic, and even then, it’s in the equivocal range. Not outright bad.
I did, however, have a magnesium deficiency. And a chloride deficiency (I didn’t even know that was possible). I’m also skirting the edge of having a sodium deficiency, which seems utterly insane considering how much salt I pour onto my food.
The magnesium deficiency may explain the frequent muscle spasms and cramps I’ve been getting in my legs lately, the massive increase in migraines, and my recent chocolate cravings. The low sodium, no doubt, explains the light headedness when I stand.
I’m definitely not fully recovered. That could take up to a year. But I am making progress.
These are easy, open and serve kinds of foods. The kind that can show up at a potluck and no one will think – Oh, celiac! Also, the kinds that non-celiac friends can provide without driving themselves bonkers.
This is by no means a comprehensive list; I’m sure there are tons of things I don’t know about yet. But it’s a start. I’ve named specific brands when that sort of thing matters (not all tortilla chips are made equal). And, you know, it’s a good idea to check ingredients.
Betty Crocker Gluten Free Brownies – Awesome. These were dense and gooey, which is what I like in a brownie. Strong chocolate flavor. As good as regular gluten-full brownies.
Gluten Free Pantry Chocolate Truffle Brownies – Also awesome. As good as the Betty Crockers, certainly. These reminded me a lot of the Ghirardelli brownie mix that used to be my favorite. They’re slightly richer than the Betty Crockers. Gooey and dense. Very chocolatey. My gluten eating friends seem to really like them, too.
Enjoy Life: Perky’s Crunchy Flax Cereal — Honestly, I’m kinda neutral on this one. It’s all right. It is crunchy, and stays crunchy in milk for a surprisingly long time. The flavor is pretty bland. Not much sweetness, which is a good thing. And hey – flax. I added sliced up strawberries to it, and that worked out quite well. I don’t know that I’d really want to eat it without some sort of fruit.
A lot of friends have been asking me about the whole process of getting tested for celiac disease. Enough by now that I’m figuring I ought to do a full write-up instead of typing up a new answer each time. So, without further ado:
The Tests Themselves
I’ve taken to using Yelp to find local gluten free restaurants, and then Google Maps to mark them and make notes. So far I’ve got San Francisco:
First, a thank you. To everyone who has fed me and dealt with my dietary limitations. In particular mom and wshaffer. You are heroes of the revolution.
Now, an apology to anyone I’ve driven crazy by minutely examining their kitchen, or not eating the food they prepared, or whose trash can I’ve sifted through to find food wrappers. It’s not personal.
Feeding a celiac guest is hard. There are a lot of things that aren’t initially obvious. I made lots of mistakes in the early days. I’m probably still making some.
I will admit, I cheat. I haven’t actually made a pie crust since I went gluten free. Whole Paycheck has a great gluten free pie crust in their refrigerated section. I use that. You get two bottom crusts in one package. You can make a bottom crust into a top by letting it warm up, forming it into a ball again, and then rolling out on parchment or wax paper.
The filling, though. That I do make myself. I wish I could remember where I snagged this one from. I know it’s a combination of two different recipes, but I can’t recall the source for either. You can also make this into cream of chicken soup by adding broth or water to thin it. Read the rest of this entry »
I intended to make blueberry muffins. Really, truly did. But I was hanging out with a friend who, I learned, didn’t like muffins. So I made cinnamon rolls. Gluten free. But definitely not fat free or sugar free…