Back in December followers of my blog will recall I went for an upper endoscopy to do the ‘final’ test in being diagnosed with Celiac Disease. Of the six biopsies they did 3 were within normal range and 3 were not therefore the diagnosis was I do not have Celiac Disease.
For about 5 weeks, I ate all types of food containing gluten. By mid to late February, my nasal passages were swollen and I got sick — very sick. I had to take antibiotics as I went into the normal sick pattern (when I’m on gluten, that is). It was at that moment that I realized that no matter what the medical establishment says I know my body. Eating gluten was not helping me in any way shape or form. So, I stopped the gluten around February 20, 2015. It’s now just about a month later and I feel so much better! My stomach is not bloated any longer. My sinuses are clear. I feel normal again.
After 18 months of being off of gluten, then going on a gluten-filled diet for the endoscopy from November 17, 2014 – February 19th, 2015 has shown me that I don’t need someone else’s opinion about what my body can deal with effectively.
Since this last experiment of eating gluten, I have read many reports of others who have had to take the endoscopy test over 10 times in order to get a positive result. However, each time you do the endoscopy, you have to ingest at least 4 slices of bread every day for at least a month in order for you to have enough gluten in your system.
But, no one told me how much gluten you were supposed to ingest during the test period! I found this out afterwards. I listened to my doctor and had a bit of gluten every day. But, not 4 slices of bread every day! <Grrrrrr>
Since I have decided to follow a gluten-free diet anyway I figured I might as well get better at GF baking so I can eat things I like.
First, I wanted fried dumplings. A staple of the breakfasts my mother used to make when I was young. Using the flour found at Walmart I keep raving about this was the dough that came together quite nicely.
Here’s the flour from Walmart – Gluten Free Cafe! It’s only sold in stores. <Drat!>
The dumplings are easy to make. I used 1 1/2 cups of the Gluten Free Cafe flour, water and a bit of salt. I also added a 1/2 cup of coconut flour which give the dough (and the finished product!) a nice flavor and a bit more color than normal for gluten free items. You knead it until it is firm like the picture above. You can add a bit of baking powder to the mixture as well to make them rise just a bit.
You roll them into small balls and drop them in hot oil to fry until they are golden brown.
I fried these dumplings for about 12 – 15 minutes (depending upon the size). They came out very golden brown!
The rest of the breakfast was straight forward, codfish with a bit of potato to stretch it and fried green plantains with a nice spicy hot chili garlic sauce.
See? Nice and golden brown!
Making my life more interesting by finding and making gluten free foods is something that I have decided I am just going to do. The Gluten Free Cafe flour is a big part of my decision because I do not have to mix 4 – 5 flours together as many gluten free recipes require. This flour is a straight substitution! Woot woot!!
I even added this Gluten Free Cafe flour to the Gluten Free Bisquick mix (I was running low on the Bisquick pre-packaged flour). I followed the biscuit recipe on the Bisquick GF box. I basically used 1 cup Bisquick GF flour and 1 cup Gluten Free Cafe flour, margarine (or, butter if you prefer) and almond milk (I tend to stay away from milk products). The result?
You see? I’m having a lot more success with my baked goods using the Gluten Free Cafe flour. It’s such a same it’s only sold at Walmart. And my nearest Walmart is over 20 miles away. <sigh>
Well, that’s my story for today. Thanks for reading. I would love to hear your comments about the gluten free lifestyle, or some issue in your dietary journey.
Ta-ta for now,