Minus the bite of lasagna that contained regular wheat noodles for my cooking class, and soy sauce on my stir fry, I have been nearly gluten free…and let me tell you I miss wheat. I miss making bread that rises and doesn’t come out of the oven all soggy, or that can be formed into a bread masterpiece.
I don’t really feel a difference so either gluten is not a problem for me, or I just haven’t given it enough time. I think it is supposed to take at least two weeks, but I am probably the most impatient person you will ever meet.
I miss baking bread so much. It is such an art form and I have yet to discover a gluten free bread that can look or taste half as good as the beautiful wheat loaf in the picture above.
I suppose I will just have to keep experimenting. I have to remember that it is a good leaning process regardless of the outcome of this little gluten free experiment.
I do admit it feels kind of weird to succumb myself to somewhat of a fad movement. Like for example: The Atkins Diet. For so long carbs were the enemy, they were evil and people began eliminating this vital nutrient from their diet. Of course the gluten free movement is a little different considering it is a real issue for people..but I think it is misunderstood by many. People seem to think it is some sort new weight loss idea and are eliminating a very nutritious part of a healthy diet without even having an issue with gluten in the first place. Wheat is not the enemy, it is not evil, some people just have problems digesting it.
I just want to make it clear that I have done my research and am not jumping off a cliff because everyone else is doing it. Gluten free does not mean healthy, or low calorie, low sugar, or etc. It just means gluten free. Simple as that.