A few months ago I tried some kombucha tea. I heard it was pretty good for your gut/tummy and thought that as a celiac, it might help…so why not give it a try. I bought a 16 ounce bottle of berry flavor. It was pretty tasty, great zing to it. Tried another flavor, ginger…loving how my tummy felt after drinking half a bottle. So I did some research on kombucha tea. Sounds mysterious but it turns out to be an ancient Chinese beverage, around for thousands of years with many claims to promoting improved health. Made of sweetened black tea that is fermented to create this fizzy liquid probiotics elixir which many credit their good health to. The yeast in the scoby which is like a vinegar mother feed off of the sugar in the tea. When it is finished brewing the tea doesn’t taste like tea and the sugar is all gone. Magical!
This is one of the sites I went to; lots of easy to understand information and pictures of this product and the process of making it. http://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858. Here is a quote from that site about the benefits of kombucha tea: “Kombucha is indisputably full of probiotics and other happy things that our intestines love and that help boost our overall health.” 
A bottle of kombucha tea is about $3.50 to $4. That can add up fast when you drink a half bottle pretty much every day. So I did some more research and decided to learn how to make my own. Finding that kombucha tea is simple was a relief but I had some trouble finding the kombucha scoby which is like a vinegar mother; it is a miraculous probiotics factory in the shape of a flat white/beige rubbery mushroom like object. It is sort of weird looking. It floats on the surface of the tea during fermentation. It covers the entire surface of the tea in its bottle and many think it protects the tea from air and contaminants. It is made of cellulose plus many helpful yeasts and those probiotics we should to have in our tummies working overtime for a happy belly. Since I couldn’t find anyone selling it locally I did yet more research and discovered I could create my own scoby. All it took was a bottle of original unflavored and unpasteurized raw kombucha tea, some sweetened black tea, a big glass jar, and some patience.
It is quite simple; put the store bought kombucha tea in the big, well-washed jar, add the room temperature sweetened home made black tea and cover the lid with a paper towel fastened on with a rubber band. Put in a dark place where direct sun doesn’t hit it and wait. Wait 2 weeks; wait up to another 2 weeks. Over that time, the scoby miraculously forms on the surface of the black tea/kombucha mixture. It starts as a bubble film that grows thicker and more opaque over time. Bingo, you got a scoby. With it you can make your own kombucha tea week after week. Here is a link to the site I got my information on; very comprehensive I think. http://www.thekitchn.com/how-to-make-your-own-kombucha-scoby-cooking-lessons-from-the-kitchn-202596
My kombucha scoby resting on a plate while I wash out it’s big bottle, kinda creepy looking I know but think of it as a home probiotic factory!
I make a half gallon at a time, saving one cup for my next batch. It takes about 7 to 10 days for the tea to complete the fermentation process. Once you have a scoby the process is very similar but shorter than growing a scoby. I put a cup of kombucha tea in my big gallon jar containing the scoby; add room temperature sweetened black tea. Put it in your non-sunny location, about 70 degrees is the perfect temperature. Let it stand so the yeast in the scoby can digest all of that sugar in the black tea. Taste and see if it is to your liking and then decant and start a new batch. I put mine in clean pint jars and put them in the same semi-dark location for a day to get fizzy. Then in the fridge they go to chill. I normally drink the entire bottled batch by the time a new batch is ready. No leftovers!
Kombucha tea freshly bottled
I find it a refreshing light taste, a bit like cider vinegar but more flavorful and not as sour. I love the taste of it and how wonderful it makes my tummy feel. Great if you have celiac, leaky gut, Crohns, stomach ulcers, or any other digestive problem. Some folks claim it helps arthritis and depression, which may or may not be so. The best part of choosing kombucha tea is that the probiotics in this ancient brew stay in your system rather than flushing daily as the probiotics in yogurt or pills do. It is a natural way to promote a healthy gut. And who doesn’t want one of those!
Here is my kombucha scoby doing it’s job; nearly ready to bottle.
I know the whole process seems weird – to use a scoby to make kombucha tea and if that throws you, I suggest you just buy the tea at the store and enjoy without the make it yourself experience. But if you are like me and love DIY projects, this is an easy one to give a try. Have some kombucha tea and have a happy tummy!
PS: You might want to strain the tea right before you drink it; can be some little blobbies which are baby scobies trying to form. Ick I know but that tells you that your kombucha is healthy. I strain it into my drinking glass.
FYI: I do sell the scobies on craigs list as mine gets thick and needs to be split so I sell extra scobies which makes my kombucha tea basically free. Great deal. Great tasting beverage. Great for your gut.
Gluten free Cakes: 
Flying 1350 miles to sing happy birthday to my dear child: pricy. The joyous look on Kasey’s face as we sung: priceless.
I tried them and was not that impressed, seemed a tad weirdly flavored. But it is a big box and I am a frugal person so I kept eating them for my bedtime snack. Strangely, I have grown very fond of them. They are made with strawberry puree and no artificial color or flavor. A serving has only like 8 grams of sugar which is fairly low in the cereal world these days.
My World Without Wheat 