- Joined
- Feb 25, 2013
- Messages
- 862
My mother-in-law found out she has Celiac about 2 years ago. My wife got tested shortly thereafter and found out she has it also. My mother-in-law is a big baker and has spent much time in the kitchen trying to rework recipes. Some recipes are great and people who have never had gluten free stuff don't even know the difference. Other recipes, not so much, they usually always taste good but a few things and certain recipes just don't turn out right in texture.
Celiac has become so much more common in the last few years and many people who don't have celiac are choosing to eat gluten free. This has made for a huge increase in gluten free products available even in the past couple of years. The major grocery stores, Walmart, etc. Usually all have gluten free sections. I can hardly even tell the difference in gluten free spaghetti anymore if you find a good brand, can't say that was true a couple of years ago when they first found out.
The trickiest part seems eating out at restaurants. Many places have limited options and often the wait staff is just ignorant of what gluten is and/or what dishes contain it.
If you have any questions, they are very well versed on the in's and out's of gluten free eating. I'm also a chiropractor and A&P teacher and have studied nutrition for years. Just shoot me a PM or email if I can help in any way!
Celiac has become so much more common in the last few years and many people who don't have celiac are choosing to eat gluten free. This has made for a huge increase in gluten free products available even in the past couple of years. The major grocery stores, Walmart, etc. Usually all have gluten free sections. I can hardly even tell the difference in gluten free spaghetti anymore if you find a good brand, can't say that was true a couple of years ago when they first found out.
The trickiest part seems eating out at restaurants. Many places have limited options and often the wait staff is just ignorant of what gluten is and/or what dishes contain it.
If you have any questions, they are very well versed on the in's and out's of gluten free eating. I'm also a chiropractor and A&P teacher and have studied nutrition for years. Just shoot me a PM or email if I can help in any way!
I haven't been around as much lately...I drop in, poke around and read what I can, and then I'm off again, visiting other places. The traditional sub-forum feels like home to me, a place to come for a little comfort, warm the bones by the fire while hearing of the good things goings on, kind of place. I like that.
Food is such a big thing in terms of comfort...preparing a meal like had as a child while visiting relatives, perhaps a beverage that reminds one of someone special, or a soup. Ah, and the smell of a freshly baked bread. Lately I have been on a new journey, one with paradigm changes to the way I live and cook. Lucky for me I am a cook, and a quick study. Seems I have won another lottery in life, and am allergic to gluten, celiac disease. No wheat, barley, or rye for this lad, and these things hide everywhere. Dining out, pretty much a thing of the past. Beer, I did so love my beer, there are a few, but not really :barf: and really nice bread...
It feels like a challenge and a new adventure all rolled into one. Re-learning how to prepare a decent gravy without wheat flour, maybe firing up my brew pot and finding what hops will compliment sorghum malt and brown rice syrup. Travel, haven't even begun to figure that one out yet.
Collecting traditional knives has fallen down the ladder of priorities on my list lately. I have more than I need, maybe at some point the herd will get thinned, or not. But it is nice, nonetheless, to drop in and see things running par for the course around these parts. Y'all are some mighty fine folks round he'ah! It has been one of my greatest pleasures finding this porch...