Eating "Out of the Box"
As “The GAL,” I am thrilled to join Yankee-Belle and share
what I know about living a Gluten-free,
Allergy-challenged Life. Everyone has been so welcoming,
even Virginia’s mixer, “Edna,” though she knows I won’t be baking much, a harsh reality for this biscuit-loving Southern girl. For
those who must vigilantly protect their allergy-challenged children or face
severe health challenges if they don’t give up gluten containing meals, the
world is a scary place. I hope my posts
will make it a little less scary and more enjoyable. I look forward to sharing
recipes, short-cuts and resources for those who must or just want to live
“clean.” Oh, and I will be sharing how
you can adapt many of the other Yankee-Belle recipes!
Over ten years ago, I was extremely fatigued after eating chocolate
kisses and spaghetti. Diabetes runs in
my family so I ran to my doctor. She did fasting glucose and allergy
testing. I had allergic reactions to
wheat, corn and beef! Why beef? It’s corn fed. Plus, I
am gluten-sensitive but tests for celiac disease are negative,
as they often are for the one in every 132 people who have celiac disease.
Sniff, I miss convenience food.
No problem. I could give up bread even if it meant not baking
my beloved wheat rolls. I could give up popcorn. But, wait! Corn-based products
are in everything. No soda, regular or diet. No cereal. No casseroles with canned soup, Hamburger
Helper, frozen anything and not many gluten-free products because many use corn as a substitute. I had teens and a husband to feed. Stores weren’t as sensitive to their
gluten-free and allergic clients. Don’t get me
started on early versions of rice pasta. Ick!
Gradually, I discovered I felt better when I stuck to my
diet. I went to the farmer’s market to reacquaint myself with fresh fruits and
veggies. I devoted time to pre-staging meals for the week. I cut my budget in other areas to put money
into good food. I even discovered
confectioner’s sugar made with tapioca, rather than corn, starch! If I could
make frosting, I can survive anything and so could my family. My kids made the excuse of going to college
to get away from our new food lifestyle and things got easier with just Man O around. But I remember those days.
Gluten-free is a bonanza for the food industry, highway robbery for the consumer.
GF Bisquick is double the price!
Today's quick tips on thriving in a restricted food environment:
1) No expectations. If you expect that recipe to perfectly
recreate a gluten/allergy free version of your favorite food, you will be
disappointed. If you just want a yummy substitute, you will be fine.
Instead:
Evoke the essence of your favorites. Yes, pizza crust is great
but it is the toppings and sauce that make it pizza. I will be sharing a gluten-free english muffin that makes a good base for pepperoni. And it has fewer carbs!
2) Don’t break the bank. Living without preservatives and
ready-made ingredients on a budget is a challenge. Don’t let the grocery stores, health-food or
neighborhood, hold you hostage.
Instead:
Seek out new resources. I discovered one of my local Target
stores is the gluten and allergy-free hub for our area. The prices are more
than $2 cheaper for bags of almond flour or pancake mix. Find other folks who
are willing to divide bulk ingredients and order on-line. Talk to your grocery
store manager about carrying items.
Finally, the hardest thing of all:
3) Look at your relationship with food. For me, the hardest part
was giving up comfort foods I had depended on for ages: M&Ms, pizza, warm
yeast rolls straight from the oven. I
learned foods we are allergic to often produce a “high” before the bloating,
sneezing and throat closing set in! It
is perfectly okay to mourn the loss of your grandmother’s chocolate pie made
with corn syrup. But remember, it is not the only memory you have of your
grandmother.
So give me your ideas for posts, whether you suffer
allergies, are celiac or just want to live “outside of the box.” Hopefully, I can ease some unsettled minds and
growling tummies in future posts.
