Why I Am Going Gluten Free in July
So, with no warning to Mrs. WellDone at all, I have decided that for the 31 days of July, I will be completely gluten free. It may seem strange since I made the decision in the blink of an eye, but it is not something that I am taking lightly because of what inspired it.
My Gluten Free Inspiration
My inspiration was this: several of my friends in real life and in Twitter are living with conditions which gluten (and in some cases, caffeine, dairy, alcohol, etc.) make far, far worse. We’re not just talking Celiac disease. In fact, for the most part, my friends don’t have Celiac disease, but they are still facing a life without breads, some pastas, etc.
And I can’t help them. I don’t know enough. Yet.
I can’t let that stand. My mission in life is to spread joy through food and bad humor and I can’t do that for everyone if I can’t cook for them. The solution: I am going to use the month of July to start to figure gluten free cooking out. Will I be an expert? Heck no. I’ve talked to people who have been gluten free for a year or more who don’t feel they’ve mastered it.
But over the next month I will be cooking. I will be eating out. I will have clients in from out of town. I will have holidays. I will have to visit family.
In other words, I’ll be doing everything that someone who really CAN’T have gluten does. Then I’ll blog about it.
My Gluten Free Fear
Here’s my one fear. During this experiment, I don’t have the same shall we say “feedback mechanism” that my friends have. If I mess up and eat gluten, it’s just fiber to me. Others won’t be so fortunate.
So as I blog about this and as I think I am doing okay, I want people in the know to tell if me I make recommend eating something that is not, in fact, gluten free. Can you all do that for me?
My Early Returns
So, I’ve only been at this for a day. However, already I can say that I am finding a source of gluten free pizza or else I am going to crack!! (Okay, not really, but it does sound good.)
Also, I’ve discovered two surprising things: both rice and beans are gluten free. So is corn gluten (oddly enough.) Given rice and beans, I can feed myself for years. So, it’s not all bad.
Mrs. WellDone sent me an article yesterday about the challenges of being gluten free. The article, from Tesh.com, makes some good points, mostly about ensuring I get the fiber I would normally have gotten from cereals. Thus, I am resolved to eat more salads. And fruit.
Anyway, yesterday went pretty well for day one. Mrs. WellDone was great about fixing a gluten free meal so I could play with BWD, Jr. Here’s what I had. Not too shabby for something thrown together from what we had laying around.
Gluten Free Mexican Breakfast Scramble Recipe
This is a slight adaptation of what Mrs. WellDone made for me. It adds more vegetables than we had sitting in the refrigerator, but other than that, is true to the original.
You will need:
- 4 potatoes, peeled and sliced
- 1 onion, sliced
- 1/2 each red pepper, green pepper, orange or yellow pepper
- 2 tablespoons olive oil
- 1/2 tablespoon garlic powder
- 6 cherry tomatoes
- 1/2 can refried beans
- 2 eggs
Blanch the sliced potatoes in well-salted water for 5 minutes.
Wait a minute or two after the potatoes start blanching and then get a skillet going over medium-high heat. Add the olive oil and when it’s hot, start cooking the onions and peppers.
When the potatoes are ready, put them in the skillet with a pinch of pepper and the garlic powder. Continue cooking until the onions are translucent, the peppers soft and the potatoes are cooked all the way through (another 8-10 minutes.)
About 5 minutes after you have added the potatoes, add the tomatoes and keep cooking.
When the potatoes are done, mix in the refried beans and stir gently.
Keep warm while you scramble the eggs in a separate skillet.
Serve and enjoy!