It’s been an interesting month.
I wrote a blog post at the beginning of the year about my 30-day gluten-free experiment. It’s over.
But in so many ways, it’s just the beginning.
Some of you have asked how it’s been going, so here’s the story…
Around day 20 I decided to “test the waters” by reintroducing gluten into my diet. Specifically, I had two flour tortillas. Without sharing the dirty details, suffice to say that my body revolted–in a big way. I was actually surprised by how bad it was. I figured a few weeks sans gluten couldn’t really make much a difference. I’d been eating it my whole life, right? Apparently I was wrong, because reintroducing it felt like hell. And I didn’t feel normal again for about three days.
But, researcher that I am, I decided I needed to try gluten just one more time. Maybe it was a fluke, I thought.
I waited another 10 days or so, staying completely gluten free. And then last night we had drinks at a little wine bar in town, where the appetizer platter included–you guessed it–fresh, beautiful bread. My first love.
I tore off a small piece, inhaled it, and waited. Within about 20 minutes I was hurting. Bloated, painful cramping, knots in my stomach, and “more.” Again, I’ll spare you the details.
Not only was I shocked to find out just how ill I felt after eating gluten, but I was equally surprised by how much better I’ve felt since cutting it out. My whole life I’ve had really intense sugar cravings and mood-related problems due to food and blood sugar. I was a constant “snacker,” and never seemed to feel full enough even after a big meal. Magically, this seemed to have vanished with cutting out gluten. I’m eating three meals a day, rarely snacking, and haven’t had a ravenous craving once.I could go on and on, but the bottom line is that mentally and physically I feel much different. Much better.
I’m cured, I tell you!
So, you guys, I’ve come to a crossroads with this blog. I can’t say with any confidence that I’m willing to test out non-gluten free recipes anymore.
Unlike things I’ve given up in the past, like cheese or meat, this doesn’t feel like a choice. It feels like my body very clearly telling me that I shouldn’t be eating gluten. I don’t like to be definitive about things like this, because who knows what will happen in a year, 5 years, or 10 years from now, but right now? I’m nixing gluten. No mas.
Which delivers all sorts of fun challenges, like learning how to bake, cook pizza, and find myself a gluten free birthday cake that doesn’t taste like crap. And it also, inevitably, means that I’ll be disappointing some of you by changing my MO on the blog. From here on out, I’ll only be posting gluten-free recipes, but I still intend to make them cheap, simple, and vegan. (God help me, because so far that’s been freakin’ hard.)
One caveat to substitutions for my recipes: Gluten-free cooking is like, exponentially different than regular cooking (at least for baking). So as much as I’d like to say “just substitute regular flour for rice flour” (which I did in a previous post), I won’t do that without a clear warning first. I’ve learned the hard way that ingredients don’t often swap well.
I hope you’ll stick around and continue to enjoy my old recipes, while also joining me on this new journey. Thanks for all your support!
I’d love to hear your comments or questions, so share them below!