February 2010 I was tested positive for Transglutaminase IgA and Anti-gliadin IgA which, in short, means I am gluten intolerant and that if I don't avoid gluten I am predisposing myself to several autoimmune diseases.
When I began the process of eliminating and testing gluten in June 2009 I was hoping and praying that I would be able to eat it again. I actually mourned and craved gluten for the 6 months I was off it. I was so happy when the doctor gave me the “go ahead” to eat gluten for a 3 week period for a particular test. This joy lasted not quite a day as I began to get strong symptoms that I hadn't experienced the other times I eliminated gluten for shorter periods. This turned out to be a very long 3 weeks that almost felt like a grueling sentence to eat gluten. The mourning that lasted 6 months was suddenly gone and I couldn’t wait to rid gluten from my system.
I have gone from refusing to explore the world of eating gluten free to embracing it. I am a simple gal who sort of enjoys cooking, and only if it’s simple yet tasty. So many of the GF recipes I saw required GF flour mixes that were confusing, costly and/or felt time consuming. A friend shared a GF cake recipe that was simple and easy for me to modify here and there until I had the most amazing GF cake that didn’t taste GF. My mind started to open up and I began to realize that I could find yummy and simple alternatives and so began my journey.
This web site is a collection of recipes that I make for my family of 6. Not all recipes are bread replacements, as I am not looking to replace bread type food at each meal. I have changed the way we eat in that I occasionally add in GF breads or cakes which helps keep my costs down. Gluten free food products are costly and really not all that healthy so I limit them to a large degree. I really only have about 2 or 3 prepared gluten free products that I enjoy, the rest I do without and don't really miss.
