A glutton for gluten-free

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Gluten Free Chocolate Cupcakes

Gluten Free Chocolate Cupcakes (Photo credit: FamilySweetery)

So, we’re trialling a gluten-free diet in our household and one week in, we’re starting to see (or smell) a real difference.

I don’t want to lower the tone of this blog, but I can tell you that the eldest child is experiencing a lot fewer . . . um . . . ah-hmm . . . bottom burps. There, I said it. Let’s move on.

The only stumbling block so far has been tracking down enough suitable lunch box recipes to keep the kids happy.

Despite the recommendations of several helpful websites, I will not be packing a salad nicoise with tuna for any of my kids’ lunches. I’ve already said no to kabana and vegetable kebabs and closed the door on gluten-free sushi.

I want us to eat better. Not necessarily five star.

I’ve entered a new world where quinoa reigns supreme. Pronounce that right and its sounds even fancier.

I’ve been bemoaning a lack of reading time lately but it seems the quest for gluten-free food has solved that problem as well. I can spend hours reading labels in the supermarket aisles and still leave with just one or two things.

But we are not starving! Bags of rice have invaded our kitchen cupboards. Corn crumbs, corn flakes and cornflour have taken up residence in every other cabinet. Gone are the ready-made chicken strips, pies and cakes. I’m cooking again.

And with a bit of luck and some perseverance, we might just be a little healthier for it.

PS If you can recommend any good gluten-free sites, let me know. Much appreciated! 🙂

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4 responses »

  1. Good one you for giving gluten-free a go! If you don’t want to go the ‘whole hog’ as it were, ancient grains such as spelt and kamut are a (slightly pricer) alternative which have more nutrition than wheat flour and are often better tolerated than wheat gluten. In the case of ‘bottom burps’ try to incorporate some probiotics (live yoghurt is a great option) to help combat this.

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