So, last month I talked about how I’d switched to a gluten-free diet due to a gluten intolerance. I’d just started it, and it was going well. I wanted to give a bit of an update about my progress. 🙂
For the most part, I’ve been doing well. I’ve either been making actual gluten-free recipes, or modifying my own to make them gluten free. That hasn’t been too hard…yet. Except when you are running late and are starting dinner and have completely forgotten that some ingredients aren’t gluten free and you aren’t sure if you have any gluten-free equivalents on hand because this is the first time you’ve made it since going gluten free. Yeah. That happened recently. Luckily, it worked out. I just omitted the ingredient in question and checked that the other one was in fact gluten free (the brand was, thankfully) and all was well. Thing is, my cooking, since the pandemic started, has been what I call “fast and loose” — meaning that instead of figuring out which day I am making which meal on any given week like I used to, I literally decide the night before. Sometimes a few nights ahead if it’s more complicated. So things unfortunately slip my mind. I’m human. And I’m still adjusting. I’m sure at some point this will become more normal and natural and I won’t have to think, “Oh crap, is everything gluten free?” because all of my ingredients will be. I’m still in transition.
Which brings me to my next point. I still have some non gluten free food and ingredients. I’m working on feeding my husband the non gluten free food alongside my gluten free food. For example, today dinner was essentially two dinners in one. Frozen chicken cordon bleu for him and gluten-free cheese ravioli for me. We had the cordon bleu from before, and he doesn’t like ravioli, so my mom suggested I make the ravioli for myself and something non gluten free for him. (We actually did that two days in a row, except he had leftover pizza from Father’s Day on Monday and I had the ravioli – I didn’t mind two days of it). So there will be some of that going on for a bit. I got pizza kits from Aldi to use and gluten free options for myself, chicken rice that needs to be made, tons of pasta so I’ll be making double pasta…it’s all good. I seriously do not want to waste so much food.
Lastly is the issue of family gatherings, especially birthday parties or holidays. Father’s Day, for an example. We had pizza, and got a small gluten-free pizza for me. I don’t know about many restaurant options for gluten free food. My mom suggested plain chicken and a baked potato if worse comes to worst, and that’s fine. We actually do not go out to eat still because of the pandemic, so technically I could make my own food. But desserts were a thing too. My father-in-law wanted a specific type of pie that wasn’t gluten free, so we wanted to make me something that I could eat. Originally we were going to make a very simple chocolate pie. Then my mom and sister found two small cheesecakes, so win. 🙂 I’m saving one for my mother-in-law’s birthday next month. It’s a bit awkward because I don’t want to ask everyone to eat a gluten-free cake (or pay for one – they are so expensive!) for me, especially if it’s someone else’s birthday, so having my own dessert seems to be working okay. On my own birthday next year, I’ve already decided that I would like a gluten-free cake, probably homemade. Gluten-free food is actually very good and doesn’t even taste any different than regular. Hubby has loved everything I’ve made him so far, and he and I have both enjoyed the desserts we’ve eaten up to now. So I’m thinking that would be okay. I figure it’s not unlike being diabetic — and having to watch your sugar — or having any other kind of allergy. So we will see as we go on.
How am I feeling? Pretty good. Digestive issues are still okay. As far as I know, I haven’t eaten any gluten in quite awhile and I am afraid to “get glutened” because I don’t know what it would do to my system now after not being in it for so long. I’ve heard stories. So I’m being very careful. Recently, hubby offered some chips that I thought had gluten so I didn’t eat them, only to find out later that they were gluten free! Oops. Better safe than sorry, I guess. And ice cream! We were discussing my mother-in-law’s birthday and what flavor ice cream to buy. He mentioned one flavor we all like, and it has brownie pieces in it. I’m like, “dude, I think that has gluten in it.” “But you’ve eaten it before,” he says. “Right. Before going gluten free.” “Ah…okay.” So we have to remember this — especially him, because when he goes shopping for things like ice cream or baked goods or anything, he had to watch for nuts and such because of my other allergies. Now, add gluten (wheat) and other stuff (yeast extract) to the mix. He’ll have his work cut out for him. Poor guy. I might have to swear off ice cream for a bit. Just to give him a break, LOL.
But seriously…it’s not bad. It’s just different, and an adjustment. And we are still very much adjusting. Someday this’ll be easy peasy. Just…not today.