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Wheat free report

This wheat-free thing is awesome! In just two weeks of no-wheat/no-gluten, I've had a near total resolution of joint pain that was recently putting a bid on the Ruin Dark Em's Life contract. In many ways, bike-riding has been a reaction to how much it was hurting me just to walk around.

(Riding Clyde has turned into a great deal more than that, of course, but riding a bike around town is, in fact, a very low-impact, non-weight bearing activity that's easy on most of body's joints.)



Now, not only can I walk around again, but I was doing it yesterday with a stride and a gait that I had forgotten, vigorous and open and resolute. Like a fully-alive person. And while 20 miles on Clyde still makes my knees hurt, the pain is both smaller and quicker to subside than even a few weeks ago.

I've tried the wheat-free thing a couple of times before, and noticed benefits including sinus relief and some moderate weight-loss (this was before joint-pain set in), but the whole world of gluten-free baking was closed to me then, so going wheat-free meant leaving a big hole in my diet where "treats and goodies" used to live.

Now I've got gluten-free pound cake and gluten-free graham crackers (both delicious) and a whole internet full of other recipes still to try, so I think I could carry on with this indefinitely, as long as I don't let myself dwell on how much I'll miss the croissants from Ken's Artisan Bakery.

Gluten-free graham crackers

What should I try next? I'm thinking a savory version of the graham crackers. Maybe with cayenne and some cheese in place of the sugar and honey...

This entry is cross-posted from DarkEmeralds on Dreamwidth.

Comments

( 9 comments — Leave a comment )
executrix
Feb. 16th, 2010 10:24 pm (UTC)
GF croissants should actually be easier than GF loaf bread, because that's the most "architectonic" baked good and the one that really needs gluten the most for structure. Croissants, OTOH, are supposed to be flaky and not all that high.

Also, the Laurel's Kitchen Bread Book, while not specifically GF, has some fixed for whole grain bread that just didn't rise very high, including cutting the loaf in half vertically, then slicing it horizontally, which should work for, e.g., extra-dense 100% rye bread.
emeraldsedai
Feb. 16th, 2010 10:44 pm (UTC)
Cutting the loaf in an alternative direction is akin to eating by candlelight, huh? An outside-the-box solution. I like it!

If it's possible to develop a light, flaky croissant without wheat, I will find out and report. Frankly, it's hard enough to produce one WITH wheat, which is why I never make my own.

This is like a whole new craft, and I'm having a ball acquiring the tools, skills and supplies.
executrix
Feb. 16th, 2010 10:49 pm (UTC)
emeraldsedai
Feb. 16th, 2010 10:53 pm (UTC)
I am literally salivating.

Dear lord. I'm trying those as soon as I have the hours, the butter, and the general sense of decadence to spare!

Words just cannot do justice to my love for Our Friend Teh Intarwebz.
llaras
Feb. 16th, 2010 11:30 pm (UTC)
wow. those look delicious! and i'm so glad this change has brought you less pain. that's wonderful.
emeraldsedai
Feb. 16th, 2010 11:53 pm (UTC)
They were very very tasty with both chocolate and peanut butter--my favorite toppings for real graham crackers, so they passed the test. And they were really easy to make.

I'm going to try a savory version when I get home tonight.
(Deleted comment)
emeraldsedai
Feb. 17th, 2010 05:19 pm (UTC)
Wow, I wish him every success! There seems to be a growing need, and now that I've tried this way of eating, I'd like to stick to it as much as possible. Real bakery baked goods would help a lot. I would imagine that plenty of people feel the same way.

Good luck to him.
lyrstzha
Feb. 17th, 2010 06:05 pm (UTC)
Wow, it's awesome that going wheat-free is having such wonderful benefits for you. I'm glad!
emeraldsedai
Feb. 17th, 2010 06:37 pm (UTC)
Me too! And someone just commented today that my face looks more cheek-bony. I can go with that.
( 9 comments — Leave a comment )

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