I was reading an article in one of my gluten free magazines the other day. The article said that it takes about a year to really get comfortable with the gluten free lifestyle. I found myself nodding my head in total agreement. It was a year ago that I began my own gf journey. I have learned so much about this new lifestyle, about myself, and have come to the conclusion that I am absolutely thrilled to be gluten intolerant.
Let me rephrase that a little. I'm happy that I'm gluten intolerant and KNOW that I am. I'm so glad that I've spent this last year reading, studying, and experimenting in the kitchen. I'm thankful that I can't run through the fast food drive-thru and order a burger on white bread and their French fries because the fries are cooked in the same oil as breaded items. Being gluten intolerant has forced me to think outside the box when it comes to food. My physical and mental health are greatly improved because of how I have to eat.
I'm always thinking of what I can substitute in place of bread. Instead of peanut butter on bread, I'll have it on celery. Instead of wrapping tuna salad between bread, I'll use Romaine lettuce for a crunchy wrap. I love fresh fruit for dessert, rather than any baked good.
The ironic thing is, I've spent this past year looking for a good gluten free bread, and finally found Udi's bread. It is fantastic! But I've gotten so used to going without bread, that I don't have to have it all the time anymore.
So yes, I'm very happy to be gluten intolerant. I don't have to take any pills, I don't have to have shots, or any other sort of therapy. I stay gluten free and that has led me to a healthier life and a renewed sense of well-being. I feel better than I ever realized a person could feel. I look forward to the next year to see what more I'll learn, and how much I can help others begin their own gluten free journey.
Wednesday, July 28, 2010
Friday, July 16, 2010
Safe GF Dining at Macaroni Grill
I met some co-workers at Macaroni Grill for dinner last night. In order to make sure I'd have a safe meal, I had to do some research ahead of time. First I went online and checked out their menu. I skipped past the obvious glutenous offenders, which was all the pasta dishes. I found some wonderful items on their Mediterranean Grill menu, including Aged Beef Tenderloin Spiedini. Angus beef grilled with fresh rosemary, served with colorful roasted vegetables. There it is! Sounds delicious and perfectly gluten free. After all, vegetables are naturally gluten free and they're roasting them. I'm safe!
Let's hold our gluten free horses here. Perhaps I'd better check another site to see if everything is truly gluten free. I was pleased to see that Macaroni Grill has a site that lists all allergen concerns, including (but not limited to) eggs, peanuts, dairy, and wheat/gluten items. I checked the dinner that I had selected, and found that the meat is safe, but not the vegetables. I was so thankful I checked ahead of time! I would have most certainly ordered the complete dinner, very unaware of the hidden gluten in the vegetables. I don't know what glutenous ingredient is in the vegetables. I will need to check with someone at the restaurant that is knowledgable in their menu allergens.
I did learn that the Caesar salad dressing was safe, so I ordered the salad without croutons along with the beef tenderloin without the vegetables. The server asked me if I'd like to have a side of pasta since I wasn't getting the vegetables. I said no, I can't eat wheat. He then reviewed my order, verified that I wasn't getting vegetables, was I sure I didn't want a side of pasta? Yes, I'm very sure. He said that croutons came on the Caesar salad, so I reminded him I didn't want them. Just to state for the record, I am not slamming the work of this server. I'd rather repeat my order and make sure they really "get it". He was a good server and the order was placed correctly.
The dinner was good, but I came home still a bit hungry. I was disappointed that the Caesar salad wasn't considered a replacement for the vegetable sides, and had to pay extra for the salad. It was pretty pricy for a salad and about 5 ounces of beef. I'm disappointed in myself that I overlooked the safe sides (grilled asparagus or spinach & garlic) when looking at the gluten free menu. Next time, I'll know better.
It is vital to do your homework ahead of time when dining out. Go online and search for the name of the restaurant and include the words "gluten free". You can design a dinner from their online menu, exchanging glutenous items for safe items. Make sure your server really understands what you want to have.
Awareness is growing all the time and more and more restaurants are offering gluten free items and informing us of which things on their menu is safe, and what to avoid. It takes some research, but it's worth the time.
Let's hold our gluten free horses here. Perhaps I'd better check another site to see if everything is truly gluten free. I was pleased to see that Macaroni Grill has a site that lists all allergen concerns, including (but not limited to) eggs, peanuts, dairy, and wheat/gluten items. I checked the dinner that I had selected, and found that the meat is safe, but not the vegetables. I was so thankful I checked ahead of time! I would have most certainly ordered the complete dinner, very unaware of the hidden gluten in the vegetables. I don't know what glutenous ingredient is in the vegetables. I will need to check with someone at the restaurant that is knowledgable in their menu allergens.
I did learn that the Caesar salad dressing was safe, so I ordered the salad without croutons along with the beef tenderloin without the vegetables. The server asked me if I'd like to have a side of pasta since I wasn't getting the vegetables. I said no, I can't eat wheat. He then reviewed my order, verified that I wasn't getting vegetables, was I sure I didn't want a side of pasta? Yes, I'm very sure. He said that croutons came on the Caesar salad, so I reminded him I didn't want them. Just to state for the record, I am not slamming the work of this server. I'd rather repeat my order and make sure they really "get it". He was a good server and the order was placed correctly.
The dinner was good, but I came home still a bit hungry. I was disappointed that the Caesar salad wasn't considered a replacement for the vegetable sides, and had to pay extra for the salad. It was pretty pricy for a salad and about 5 ounces of beef. I'm disappointed in myself that I overlooked the safe sides (grilled asparagus or spinach & garlic) when looking at the gluten free menu. Next time, I'll know better.
It is vital to do your homework ahead of time when dining out. Go online and search for the name of the restaurant and include the words "gluten free". You can design a dinner from their online menu, exchanging glutenous items for safe items. Make sure your server really understands what you want to have.
Awareness is growing all the time and more and more restaurants are offering gluten free items and informing us of which things on their menu is safe, and what to avoid. It takes some research, but it's worth the time.
Tuesday, July 13, 2010
Didn't Miss the Crust Spinach Quiche
Breakfast is a big deal to me. I don't know how anyone can skip this meal. I really like to have a high-protein, filling breakfast. Transitioning to a gluten free lifestyle last year really made breakfast terribly difficult. I couldn't find a good gluten free cereal that didn't seem like I was eating cardboard with milk and Splenda. (Try some, you'll see what I mean!) I still hadn't found any good gluten free breads, so toast with peanut butter was out. For quite awhile, I was having lunch for breakfast. But I was really missing breakfast food, especially spinach quiche.
I used to buy the whole wheat frozen pie crusts and make spinach quiche for Eddie & me quite often. I'd bake two of them, then freeze one of them. We loved having quiche and a salad for dinner, then I'd have the leftovers on hand for breakfasts the rest of the week. After I went gluten free, I found gf frozen rice crusts. They were okay, but not the greatest. I wasn't crazy about the texture. The bottom part of the crust would be mushy, and the outside crust was really dry and crumbly.
This morning I decided I would make crustless mini spinach quiches in a cupcake pan. I could wrap them individually and put them in the freezer. Of course I had to have a fresh one with my breakfast this morning and it was delicious! I thought it tasted even better without the crust.
Here is the "recipe" that I made from what I had on hand. I don't often measure when I cook, so I'll give you estimated amounts of the ingredients.
Crustless Mini Spinach Quiche
9 large eggs
10 oz. frozen spinach (thaw, wring out in a towel)
1 small onion, chopped
1/2 to 1 cup cheese (I used a four cheese Italian blend.)
1/2 teaspoon freshly grated nutmeg
salt & pepper to taste
1/8 cup milk*
*Normally I use a small tub of ricotta cheese, but I didn't have any on hand. If using ricotta cheese, omit the milk. I also usually put grated Parmesan cheese in my quiche recipe, but I didn't have any on hand this morning.
Combine all ingredients. Spray a cupcake mold (love the silicon ones for this!) with a little bit of Pam spray. Spoon the quiche mixture without overfilling each section. Bake in a 350 F oven for 30 minutes. Check the quiche, and add 10 minutes baking time if not done. Remove from oven when done and let rest for 5-10 minutes before serving.
I wrapped each mini quiche in plastic wrap, then put them in freezer bags. They will easily go from freezer to microwave. Or, allow them to thaw in the refrigerator overnight (never at room temperature on the countertop!) and then heat in the microwave.
I used to buy the whole wheat frozen pie crusts and make spinach quiche for Eddie & me quite often. I'd bake two of them, then freeze one of them. We loved having quiche and a salad for dinner, then I'd have the leftovers on hand for breakfasts the rest of the week. After I went gluten free, I found gf frozen rice crusts. They were okay, but not the greatest. I wasn't crazy about the texture. The bottom part of the crust would be mushy, and the outside crust was really dry and crumbly.
This morning I decided I would make crustless mini spinach quiches in a cupcake pan. I could wrap them individually and put them in the freezer. Of course I had to have a fresh one with my breakfast this morning and it was delicious! I thought it tasted even better without the crust.
Here is the "recipe" that I made from what I had on hand. I don't often measure when I cook, so I'll give you estimated amounts of the ingredients.
Crustless Mini Spinach Quiche
9 large eggs
10 oz. frozen spinach (thaw, wring out in a towel)
1 small onion, chopped
1/2 to 1 cup cheese (I used a four cheese Italian blend.)
1/2 teaspoon freshly grated nutmeg
salt & pepper to taste
1/8 cup milk*
*Normally I use a small tub of ricotta cheese, but I didn't have any on hand. If using ricotta cheese, omit the milk. I also usually put grated Parmesan cheese in my quiche recipe, but I didn't have any on hand this morning.
Combine all ingredients. Spray a cupcake mold (love the silicon ones for this!) with a little bit of Pam spray. Spoon the quiche mixture without overfilling each section. Bake in a 350 F oven for 30 minutes. Check the quiche, and add 10 minutes baking time if not done. Remove from oven when done and let rest for 5-10 minutes before serving.
I wrapped each mini quiche in plastic wrap, then put them in freezer bags. They will easily go from freezer to microwave. Or, allow them to thaw in the refrigerator overnight (never at room temperature on the countertop!) and then heat in the microwave.
Wednesday, June 30, 2010
It's BBQ Time!
This 4th of July weekend will officially launch grilling and barbecue season for Eddie & I! I really look forward to this time of year because he'll be in charge of the meat on the grill, and I just have to whip up a couple of side dishes or salads to accompany the main course. I love doing cool side dishes, so they can be made ahead of time and I can sit outside and enjoy a glass of wine while Eddie puts his grill master skills to use.
In addition to dealing with my gluten intolerance, I also have to prepare food for us that does not have any tomato product. Eddie cannot have anything with tomatoes. I have searched high and low for a non-tomato based barbecue sauce, but to no avail. Many bbq sauces also contain gluten, so I decided to make my own. I found a good recipe online, then made some modifications to it and created a really delicious, gluten- and tomato-free bbq sauce.
No Tomato BBQ Sauce
2 cups chili sauce*
1/4 cup cider vinegar
1/4 cup Worchestershire sauce*
1/4 cup brown sugar
2 tablespoons molasses
2 tablespoons Dijon mustard
1 tablespoon Tabasco pepper sauce
1 tablespoon barbecue rub
1/2 teaspoon pepper
1/4 cup bourbon whiskey
1 cup root beer (see notes below recipe)
*Be sure to check the labels for these two items. Not all chili sauces are gluten free. I use Chun's Sweet Chili Asian Marinade and Lee & Perrins Worchestershire sauce.
Directions:
Combine all of the ingredients (except the root beer) in a nonreactive saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored, 10 to 15 minutes. Transfer to a clean jar and cool completely before placing in refrigerator.
Slow Cooking Option:
Place a 2 pound pork shoulder roast, 2 or 3 whole chicken breasts (4 or 6 individual breasts), or a 2 pound beef roast in a slow cooker. Add one cup of root beer to marinade and pour over meat. Cook on low for 6-8 hours. Meat will be extremely tender and can be shredded with a fork. The meat freezes very well. If freezing, cool meat quickly and completely before freezing. Allow to thaw in refrigerator (never on the countertops at room temperature!) for a night or two, then heat on stovetop or in microwave.
Grilling Option:
Omit the root beer. Place meat in a plastic bag and add desired amounts of the bbq sauce. Allow to marinate for 30 minutes. Hand marinated meat to your household grill master, pour a glass of wine and let the grill master take over. That's how this chef does bbq on the grill!
In addition to dealing with my gluten intolerance, I also have to prepare food for us that does not have any tomato product. Eddie cannot have anything with tomatoes. I have searched high and low for a non-tomato based barbecue sauce, but to no avail. Many bbq sauces also contain gluten, so I decided to make my own. I found a good recipe online, then made some modifications to it and created a really delicious, gluten- and tomato-free bbq sauce.
No Tomato BBQ Sauce
2 cups chili sauce*
1/4 cup cider vinegar
1/4 cup Worchestershire sauce*
1/4 cup brown sugar
2 tablespoons molasses
2 tablespoons Dijon mustard
1 tablespoon Tabasco pepper sauce
1 tablespoon barbecue rub
1/2 teaspoon pepper
1/4 cup bourbon whiskey
1 cup root beer (see notes below recipe)
*Be sure to check the labels for these two items. Not all chili sauces are gluten free. I use Chun's Sweet Chili Asian Marinade and Lee & Perrins Worchestershire sauce.
Directions:
Combine all of the ingredients (except the root beer) in a nonreactive saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored, 10 to 15 minutes. Transfer to a clean jar and cool completely before placing in refrigerator.
Slow Cooking Option:
Place a 2 pound pork shoulder roast, 2 or 3 whole chicken breasts (4 or 6 individual breasts), or a 2 pound beef roast in a slow cooker. Add one cup of root beer to marinade and pour over meat. Cook on low for 6-8 hours. Meat will be extremely tender and can be shredded with a fork. The meat freezes very well. If freezing, cool meat quickly and completely before freezing. Allow to thaw in refrigerator (never on the countertops at room temperature!) for a night or two, then heat on stovetop or in microwave.
Grilling Option:
Omit the root beer. Place meat in a plastic bag and add desired amounts of the bbq sauce. Allow to marinate for 30 minutes. Hand marinated meat to your household grill master, pour a glass of wine and let the grill master take over. That's how this chef does bbq on the grill!
Monday, June 28, 2010
To Cheat or Not to Cheat? That Was the Question.
The last time I purposely cheated on my gluten free lifestyle was January 2, 2010. We were visiting our friends Jim and Tammy. Tammy was going to make brunch for us all. I threw all caution to the wind and said go ahead, make me a BLT sandwich on wheat bread! After all, I had been feeling terrific for so long! What's one sandwich going to hurt? Oh, and I think I'll have a cinnamon roll too. That was the last time I ever purposely glutenized myself. I paid dearly for that lack of judgment and physically suffered the consequences. I have been so diligent in not cheating at all since that date, but I almost threw that all away this past Saturday ........
Eddie and I were running errands Saturday afternoon. It was a really hot and humid day. We stopped at the grocery store for a few items. There was a girl giving out 25 cent samples of malt-based cocktails. (Malt is derived from barley, so it's not a gluten free ingredient.) She had bottles of a few different flavors sitting in a bowl of ice. Oh man, did they sound so cool and refreshing! She asked us if we'd like to taste a sample and at first I said no. Eddie said he'd like to try the lemon-blueberry flavor. I then said to him, "You know, those are just little tastes. It probably wouldn't hurt!" Thank goodness he reminded me of how hard headed I was when I first started this gf journey! That tiny little taste very well could have hurt, and it would have punished me for days! What was I thinking?
I promised Eddie I'd blog about this. I'm just as human as the next person, and temptation can rear its ugly head for any of us. I'm very thankful that I didn't give in to "just a little taste". I was taken by surprise that I was tempted, to be honest. I've watched people eat wheat pizza, cookies, and donuts without the slightest bit of envy. But now I know I can be tempted, and I know that reminding me I'm a hard head will help me to resist! Thank you, Eddie!
Eddie and I were running errands Saturday afternoon. It was a really hot and humid day. We stopped at the grocery store for a few items. There was a girl giving out 25 cent samples of malt-based cocktails. (Malt is derived from barley, so it's not a gluten free ingredient.) She had bottles of a few different flavors sitting in a bowl of ice. Oh man, did they sound so cool and refreshing! She asked us if we'd like to taste a sample and at first I said no. Eddie said he'd like to try the lemon-blueberry flavor. I then said to him, "You know, those are just little tastes. It probably wouldn't hurt!" Thank goodness he reminded me of how hard headed I was when I first started this gf journey! That tiny little taste very well could have hurt, and it would have punished me for days! What was I thinking?
I promised Eddie I'd blog about this. I'm just as human as the next person, and temptation can rear its ugly head for any of us. I'm very thankful that I didn't give in to "just a little taste". I was taken by surprise that I was tempted, to be honest. I've watched people eat wheat pizza, cookies, and donuts without the slightest bit of envy. But now I know I can be tempted, and I know that reminding me I'm a hard head will help me to resist! Thank you, Eddie!
Saturday, June 19, 2010
Pizza Party Time!
Tonight, Eddie & I are picking up our friend Teri, then we're going to visit some friends who had a baby a couple of weeks ago. Other friends of ours are in from North Carolina. Everyone wants to keep things easy, so they want to order in pizza. But as a gf-er, I can't have pizza, right? I can't have wheat pizza, but I'm so happy to report that there's some wonderful gluten free pizza options!
I have attempted a couple of pizza crusts from scratch. I wasn't overly thrilled with the outcome. I think it all goes back to the art of baking, and I'm just not that good at it. I won't give up on trying to make a great tasting, great texture gf crust, but that's for another time and another post. Tonight I'm putting in a good word for one of the local pizza places.
We had the pleasure of meeting with my gf Twitter group last summer at ZPizza on High Street, in the Short North District. There was a group of about 20-some of us. I hadn't had the pleasure of enjoying a piping hot delicious pizza pie, with hot, melty cheese, fresh toppings, fantastic tasting crust in a long time ... until that night.
I never imagined that a gf pizza could be so GOOD! It was absolutely amazing! It was better than ANY other pizza I've ever eaten of the wheat variety, better than all the famous chains. After I took that first bite, I nearly cried tears of joy! It was mind-blowing good! Not only was the crust to die for, the toppings were so fresh and delicious. And what a menu ZPizza has! Eddie can't have any tomato product, so we were thrilled to see they had a variety of sauces, including a roasted garlic sauce and Chipotle pesto. They have many different meat and cheese options, and lots of vegetable options. Their pepperoni is MSG free. Their ingredients are organic. They even have a vegan cheese that they said melts really well. You just can't get better pizza ingredients from a restaurant!
ZPizza also provides wheat and whole wheat pizza crusts. So how do they keep the gf crusts from cross-contamination? They make their wheat crusts in another location so there's no wheat flour flying through the air. They also toss all their crusts in brown rice flour before baking, again ensuring no cross contamination. The gf pizzas have designated pans that they're baked on.
Eddie & I will be stopping by and picking up our gf pizzas to take to our friend's house for tonight's visit. I will always put in a good word for ZPizza. I so appreciate all they do to enable those of us that are gluten intolerant to enjoy a delicious pizza on a Saturday night with friends. If you're fortunate enough to have a ZPizza in your town, you really need to check them out. For my Columbus friends, here's the information:
945 N. High St.
Columbus, OH 43201
614-299-3289
www.zpizza.com
Now, I'm off to put my order in. Tonight's pizza will have tomato sauce, pepperoni, mushrooms, sliced tomatoes, carmelized onions, and mozzarella cheese. Bon Appetit, pizza lovers!
I have attempted a couple of pizza crusts from scratch. I wasn't overly thrilled with the outcome. I think it all goes back to the art of baking, and I'm just not that good at it. I won't give up on trying to make a great tasting, great texture gf crust, but that's for another time and another post. Tonight I'm putting in a good word for one of the local pizza places.
We had the pleasure of meeting with my gf Twitter group last summer at ZPizza on High Street, in the Short North District. There was a group of about 20-some of us. I hadn't had the pleasure of enjoying a piping hot delicious pizza pie, with hot, melty cheese, fresh toppings, fantastic tasting crust in a long time ... until that night.
I never imagined that a gf pizza could be so GOOD! It was absolutely amazing! It was better than ANY other pizza I've ever eaten of the wheat variety, better than all the famous chains. After I took that first bite, I nearly cried tears of joy! It was mind-blowing good! Not only was the crust to die for, the toppings were so fresh and delicious. And what a menu ZPizza has! Eddie can't have any tomato product, so we were thrilled to see they had a variety of sauces, including a roasted garlic sauce and Chipotle pesto. They have many different meat and cheese options, and lots of vegetable options. Their pepperoni is MSG free. Their ingredients are organic. They even have a vegan cheese that they said melts really well. You just can't get better pizza ingredients from a restaurant!
ZPizza also provides wheat and whole wheat pizza crusts. So how do they keep the gf crusts from cross-contamination? They make their wheat crusts in another location so there's no wheat flour flying through the air. They also toss all their crusts in brown rice flour before baking, again ensuring no cross contamination. The gf pizzas have designated pans that they're baked on.
Eddie & I will be stopping by and picking up our gf pizzas to take to our friend's house for tonight's visit. I will always put in a good word for ZPizza. I so appreciate all they do to enable those of us that are gluten intolerant to enjoy a delicious pizza on a Saturday night with friends. If you're fortunate enough to have a ZPizza in your town, you really need to check them out. For my Columbus friends, here's the information:
945 N. High St.
Columbus, OH 43201
614-299-3289
www.zpizza.com
Now, I'm off to put my order in. Tonight's pizza will have tomato sauce, pepperoni, mushrooms, sliced tomatoes, carmelized onions, and mozzarella cheese. Bon Appetit, pizza lovers!
Thursday, June 17, 2010
Avoiding Cross Contamination, Part Two
Through the months of converting to a gluten free lifestyle, I've learned to steer clear of one thing. That is airborne wheat flour. I've learned that I don't need to touch it to be affected from it.
Earlier this year, the chef I take cooking classes from (Betty Ann) asked if a few people from the classes would be able to help her do the Monday preparations for her Tuesday and Thursday classes. An incredible amount of work goes into her classes and I jumped at the chance to assist. She is a wealth of knowledge, and I have learned so much from her. I wanted to take advantage of helping her set up the mis en plas for her classes. Both times, she was working with wheat flour. I did not eat anything that had flour in it. I brought my own food to eat at our break. When I handled meat that was dredged in flour, I made sure to thoroughly wash my hands. The second time I assisted with the class, I didn't even touch anything with the flour. I sat at the dining room table and chopped vegetables while Betty Ann worked on mixing a cake. That was all it took. Both times, I found myself wrapped up in a seven-day long brain fog, horrible sleep patterns, naseausness, the whole glutenous nine yards. I might as well have just helped myself to the food!
I have to avoid some restaurants if they make their own breads or desserts. I absolutely love the salads that come from Panera Bread. But they state that even though they can provide food made with all gf ingredients, it can't be guaranteed as 100% due to the airborne flour. I went to brunch with some friends at Panera Bread awhile back and didn't even eat anything, I just had a smoothie. After spending the next seven days in glutenization land, I decided I just can't go in there. (I miss you, Panera Bread!)
Even though I do have a few glutenous items in my otherwise gf kitchen, I will not ever have wheat flour in it. When I first converted to a gf lifestyle, I was the one who threw the flour into the trash from the Gladware container. I got really sick just from that little poof of flour.
I know this probably sounds so extreme. But this is why I say I live a gluten free lifestyle, and it's not just a gluten free diet. I value my health, and love how good I feel.
Earlier this year, the chef I take cooking classes from (Betty Ann) asked if a few people from the classes would be able to help her do the Monday preparations for her Tuesday and Thursday classes. An incredible amount of work goes into her classes and I jumped at the chance to assist. She is a wealth of knowledge, and I have learned so much from her. I wanted to take advantage of helping her set up the mis en plas for her classes. Both times, she was working with wheat flour. I did not eat anything that had flour in it. I brought my own food to eat at our break. When I handled meat that was dredged in flour, I made sure to thoroughly wash my hands. The second time I assisted with the class, I didn't even touch anything with the flour. I sat at the dining room table and chopped vegetables while Betty Ann worked on mixing a cake. That was all it took. Both times, I found myself wrapped up in a seven-day long brain fog, horrible sleep patterns, naseausness, the whole glutenous nine yards. I might as well have just helped myself to the food!
I have to avoid some restaurants if they make their own breads or desserts. I absolutely love the salads that come from Panera Bread. But they state that even though they can provide food made with all gf ingredients, it can't be guaranteed as 100% due to the airborne flour. I went to brunch with some friends at Panera Bread awhile back and didn't even eat anything, I just had a smoothie. After spending the next seven days in glutenization land, I decided I just can't go in there. (I miss you, Panera Bread!)
Even though I do have a few glutenous items in my otherwise gf kitchen, I will not ever have wheat flour in it. When I first converted to a gf lifestyle, I was the one who threw the flour into the trash from the Gladware container. I got really sick just from that little poof of flour.
I know this probably sounds so extreme. But this is why I say I live a gluten free lifestyle, and it's not just a gluten free diet. I value my health, and love how good I feel.
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