Life moves on so rapidly: I just passed 9 years of eating totally gluten free. It is much easier than that first year. That was sure a lot to learn; terrifying making my first all gf meal for others. Fairly easy now. I quite enjoy the challenge of baking gf. I just made the most delicious gf blueberry scones this weekend. Tender and not that difficult to put together. It has been an interesting journey in my cooking/eating/lifestyle. I am glad to be able to eat safely food that I feel is as tasty as what I made before my celiac diagnosis.
I found a great pizza recipe with puffy chewy crust that is just delish. I think this latest bake is a favorite for me; loaf pan sourdough bread with seeds. Makes awesome toast. I made avocado toast last week and practically swooned with the incredible flavor of it. My angel food cake is just as delicate in its gf form. I made gravy that no one complains about and muffins that are easy and tasty. Recently I joined a gf sourdough baking group on fb. I didn’t expect there to be such an interest nor such beautiful breads. Yes, it is a good way to live, and no one should feel that being gf is impossible.
I have fully embraced the 1 for 1 baking flour blends; they are so great when you want to make an old favorite recipe into a gf version. Those scones I made were done with Bob’s Redmill 1-1 blend. As were all the fig ricotta cakes I make in the fall; based on a celebrity chef’s recipe that she says is her favorite cake. It is certainly a favorite of mine. So many pies and tarts come out of my oven, all gf and all a delight to share with my guy who doesn’t have to eat gf but never complains at what I put on the table for dinner.
Don’t get me wrong; eating out is generally a major challenge in the area of Pennsylvania where I live, very few places have more than a few items (if you are lucky!) on their menu that are gluten free. And don’t get me started on “gluten friendly” statements on menus. Uggh! The pandemic kinda reduced me to only home meals. I was unwilling to eat out other than an outside table. As things loosen up, I hope to soon eat out again and safely enjoy someone else’s cooking. Can’t wait.
Eating at family is possible although has been majorly crimped by covid worries. I hope to resume family visits later this spring. My sisters are very good at cooking gf for me. As are a number of friends. I feel so blessed to have caring people in my life that make it possible to share a meal or treat.
I still enjoy writing my blog on living gf. It is uniquely satisfying. I also love the process of remaking old recipes into gf versions. The new challenge of gf sourdough baking has me so intrigued. I just borrowed a cast iron oval Dutch oven and plan on testing it soon with some sourdough recipes. Fun to create and you get to eat your results!
So, if you are newly trying out the gf lifestyle due to celiac don’t freak; just try new things and work at eating safely. Honestly there are so many things that are naturally gf to eat, rice dishes, potato recipes, grains like quinoa. Lots of possibilities. Just read the ingredients on any packaged goods as hidden items and cross contamination is a real issue you will have to deal with. You may want to look back to my earliest blog posts; they were on the process of going gf and what it felt like; might be helpful for your journey to a gf lifestyle.
I am truly blest by my life and by what I create in my kitchen. A nine year journey that has gone pretty well on the whole. I hope your gf life is just as excellent!
One thought on “9 Years Gluten Free”
Nine years is impressive, congratulations – I’ve been cutting down on gluten and find that getting access to gluten-free bread at the store is the most difficult. I want to start making gluten-free bread from scratch but have to admit that I’m a bit intimidated by the process. Glad to hear that you’ve had so much success with this!