Wednesday, 16 June 2010

The invasion....

There is an invasion of sorts going on in our pantry.
Family meetings are being called.
Signs are being posted.
Yes folks yesterday I was diagnosed with Celiacs disease. Which means things are a changin in the kitchen....
The Dymo will be getting another run out to do some more labels. They'll read something like this...

with a few
and not forgetting that old chestnut....
Well! Have you seen how expensive that stuff is?!!


Anonymous said...

Sorry to hear that Liz - what a pain in the neck (and other places, including your wallet). I sometimes think ignorance is bliss, but good luck adapting to your new food regimen.

gfcfmom said...

Welcome to the gluten-free world. I would say "sorry" but, if you have to have some disease, it is probably the best one to have. You give up gluten and get better. No medication. You don't get worse--only better. It is a hassle, definitely. Especially at first. But, it gets easier. It is also a great club to be in and I have met some amazing people and some of my best friends on my gluten free journey...Here is a post.
Giving Up Pizza And Finding Friendship

Also, the bread is not homemade, although I have a recipe for sourdough bread. We use Kinnickinnick Yeast Free Tapioca Bread and I use Udi's Bread (which is amazing but has some yeast). My son is sensitive to yeast so the homemade sourdough, while delicious, made him sick. Apparently, the yeast molecule is similar to the gluten molecule--some people with celiac don't do well with yeast. Others are fine. You will find your way in the minefield. Your vision will sharpen and you will be amazed by how clearly you see the world off gluten. Let me know if you need anything!

Michele said...

Yes, it is SOOO expensive and they KNOW they're making a killing off of us. :S

I make a lot of cakes from home cooked beans, that I drain and refrigerate until I want to use them. The general recipe is 1 egg to 1 cup of beans to 1ish cup of sugar and about 1/4 C. of rice (or whatever) flour. Then you can add cinnamon or raisins or cream cheese or vanilla or cocoa powder -- just have fun basically. It bakes at about 375F for 20-30 minutes. Sorry to be so vague. I'm a very old fashioned cook and tend to use the 'eyeball method' for measurements.

My whole family decided to go gluten free with me and I love that. No more cross contamination issues. Maybe yours will too. My children look so much healthier and my husband says he feels better too.