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food

November 23, 2009

I think it’s been a while now since I wrote about food but it’s right near the top of the list in what I’ve been working with lately. When I first got to school I was excited to get back to baking budget friendly snacks; crackers and muffins in particular. It was all going well for a few weeks and then I started to notice that it wasn’t all agreeing with me. Of course I continued baking for a little while longer.

At the same time, the naturopath I’ve been seeing here was pointing towards my possible challenges with gluten. Having been wheat free for the better part of 7 years I didn’t listen very well at first. Doh! During this time the variety of grains I’ve been using has been on steady slide with spelt being the only thing in my cupboard here. I didn’t truly wake up to my possible gluten challenges until after a couple of restless nights in late October when I was using barley rather than the usual buckwheat in a magic bag to warm my bed. It was as if I’d just eaten an offending food before slipping into bed. It took hours to fall asleep, the sleep never lasted for long and I would feel soooo tired the next day. Quite simply, I should have known better.

I’m hopeful that my body will accept spelt, barley etc. more pleasantly after a bit of a sabbatical so lately I’ve been testing out gluten free. I started with Bob’s GF rolled oats* that I was grinding up in the blender to make flour. This form of oat flour doesn’t take up as much liquid as spelt but it seemed to work well for cookies. Then I had the nerve to try making muffins. Fail!

I was quite defeated by the muffin failure and it took a good 10 days or so for me to recover enough to start looking at what else might work. Fortunately I have some familiarity with the other options since Kevin has been gluten free for the past few years. Mind you, he can’t have corn or soy and I can’t have rice. He’s been doing his own baking ever since his gluten discovery. I’ve helped find recipes but that’s about it. I’ve often felt bad about this but somehow unable to get past it and just try making something I can’t sample. Sadly, I think this new hyper-sensitivity to gluten may be just what I needed. Being able to provide food, especially of the baking variety, has been so important for me and I’ve really felt the void these past few years.

This weekend I got Kevin to share some of the recipes he’s got at home and I’ve stocked up on almond flour, sorghum flour, tapioca flour, arrowroot flour and xantham gum. No doubt it’s going to take some work but I suspect there are far more vegan GF baking resource out there now. If you know of any I’d be happy to learn.

Oh, and after about 3 weeks of searching I finally found buckwheat pasta for less than $10 a package. It’s made in China but at this point I don’t much care. I can eat pasta again and we’ll be able to share the same pot of food when I get home. Yay!

* Oats are a problem with some GF folks but so far so good for me. I also know from tests that I had done in university that I don’t have celiac disease.

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2 comments

  1. I had tried going GF for a while myself but all of my baking had been epic fails! So I quickly gave up GF. I have been thinking about it a lot because I have been feeling tired and bloated for a long time and I am about ready to feel fresh.

    I think it’s time to start a food journal.


  2. Hey my friends started a Gluten free bakery out of Victoria.. originbakery.com Check it out.. their stuff looks yummy!



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