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Living Gluten-Free in a Gluten-Filled World

It is amazing how many foods have some form of gluten as an ingredient.

About a year ago, after many trips to the doctor to try to find out what was making me so sick (and a bunch of scary tests), it was suggested from a doctor that we pull all gluten from my diet. The results were amazing,and I have lived since then having to be very aware of the food that I eat. 

Foods made specifically for gluten-free people don't always taste the way you would want them to taste. For those of you who have never had a slice of gluten-free bread, the texture of regular bread is totally missing. There are mixes on the shelves now for cakes, brownies, and the like, but they just aren't quite the same. I would love to hear back from others out there, who are having to watch your families eat burgers, pizza, big deli sandwiches, and apple pie. We, the people, who bake birthday cakes for our kids but don't get to eat them.

I know it is better for me to eat this way and yes, I feel so much better now, but I sure do miss eating a big bowl of regular pasta with alfredo sauce or a nice crispy piece of Kentucky Fried Chicken. I would love to see what foods others have found that help satisfy the texture cravings.

It is amazing how many foods have some form of gluten as an ingredient.

Occasionally, even though I know what the results will bring, I can't resist a French Crueller from Yum-Yum Donut's on Kanan (I reason that with this particular donut, since it is puffy and there is air in the middle of it, there must be less gluten....this is my own special kind of logic). I bring home a baker's dozen for my family, knowing perfectly well that at least one will end up on my plate (usually when no one is looking), but for me eating one is worth the discomfort.

I have found that Maddy's Market in Calabasas has a large selection of gluten-free foods, and many of the regular grocery stores are starting to stock more foods with the gluten-free label, but I still miss a big mouthful of a juicy burger on a regular, not "gluten-free", bun. It just doesn't taste the same wrapped in lettuce or put in a bun made from rice flour.

Pamela Blankenship
Century 21 Adobe Realty
Agoura Hills, CA

Pambi@Century21.com

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Amelia Bonacorso August 23, 2012 at 01:48 AM
Hi Pamela, I can relate to your situation and I can assure you that more and more people are going gluten-free than you can imagine; for celiac disease, allergies, stomach and digestive ailments and simply to lose weight. Don't despair there are many recipes you can alter to become gluten free and when you stay away from it long enough, you don't miss it all that much especially when you start to feel healthier. I can say rice flour is a good flour for fried chicken and crustless apple pie can be a crisp with a topping of brown sugar, cinnamon, butter and rice flour. You'll never know it is gluten free. There are many pre-made products but they can be costly. It less expensive to make your own gluten-free food at home. I write a food blog for the Greenwich Connecticut Patch and teach cooking at the Greenwich Adult Continuing Ed in Greenwich, CT. If you'd like to leave a comment or a question. The name of my blog is Amelia's Kitchen.

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